I have to say I am counting down the days minutes and hours until Brian and I leave on our "journey to Texas" for Thanksgiving...I say journey because we are driving all 18 plus hours of the trip :) and when I say "we" I mean Brian...I plan to help if necessary hah
This blog of full of random things I feel like sharing:
1. I LOVE Texas- there are many, many reasons that I love Texas- the sports, the weather, the people, the southern-ness, the face that "everything is bigger in TX", the variety of landscapes, the political nature, etc.... but there is something I just can't explain with words that I love about Texas... that feeling it gives you to be in the best state in the world...I guess I have Texas in my blood! And of course, I mostly love Texas because that's where I grew up and where my parents live! If you have never been to Texas, you must go...and you probably won't want to leave!
2. You must listen to these two songs-
- Not For a Moment (After All)- Meredith Andrews
- God & King - Gateway Worship
3. I have the best mom in the world! Sorry, everybody! I only hope that I can be half of the woman that she is! She is always putting others before herself, she sends the sweetest messages, she gives the best gifts and she always loves :) I can't wait to see her over Thanksgiving week!
4. You must try this recipe!
Yum-Yum Artichoke Chicken
Ingredient List:Boneless Chicken Breasts {4}
Artichoke Hearts, drained and chopped {1-15 oz can}
Grated Parmesan Cheese {3/4 Cup}
Mayonnaise {3/4 Cup}
Garlic Powder{1 pinch}
What to do:
Preheat oven to 375 degrees.
Grease baking dish.
Cut chicken breasts in half {down the center horizontally}. Place them in the greased baking dish.
Drain and chop artichoke hearts.
Mix 3/4 Cup grated parmesan cheese, chopped artichoke hearts, 3/4 Cup of mayonnaise, and a pinch of garlic powder in a bowl.
Coat the top of the chicken with the artichoke mixture.
Bake on 375 degrees for 30-35 minutes or until chicken is no longer pink in the center.
