The Anything-But-Green Thumb's Garden

This is my second year to do a garden.  Last year was the first try.  Let's just say it was an utter disaster!  Scott and I made a huge garden with lots of different yummy things.  Well, first mistake:  we didn't label anything.  We just figured we would remember which row was which.  Yeah right!  Second mistake:  WEEDS.  Third mistake:  Our beautiful, wonderful, loving, and absent-minded Golden Retriever, Meg, ran through the dang garden so many times I lost count.  Final mistake:  You know that thing called water.  Yeah...

Well this year, I decided I didn't want to deal with the hassle of a huge garden.  Thanks to a article by Martha Stewart, I am trying to do a container garden.  So far so good.

We have onions, squash, zucchini, spinach (not doing so hot...), tomatoes, green bell peppers, red bell peppers, green beans, cucumbers, artichokes and broccoli.  I want to get another long, rectangular pot and put rosemary, basil and parsley in it.

Now, I just don't know when to pick everything.  Obviously, I can figure out when to pick the bell peppers and the tomatoes.  But what about the things that grow in the soil?

Adventure 1: Chip Chicken

Tonight, Scott and I made Chip Chicken. I do not fry and Scott LOVES chicken strips...

We cut boneless skinless chicken breasts into strips. Then, we marinated them in BBQ sauce and LOTS of spices (make the marinade spicier than you think it needs to be).

Next, make an egg wash (2 eggs beaten with a splash of milk and seasonings ). Meanwhile, crush chips in a freezer bag. We used BBQ Pringles because they are a thicker chip and not as greasy as others.

Dredge chicken in egg wash and coat with crushed chips.

Bake 375 degrees for 30 minutes or until done.

This was really easy (and good!) and offers a break from more boring chicken recipes.

Here We Go....

Well years behind schedule and after much thought about the concept,  I have started a blog.  I am a self-proclaimed foodie and a lover of unusual things.  So this blog will be about the culinary adventures of Scott and myself and whatever else we get ourselves into.