Even in winter, holidays are the life *insert dramatic nostalgic sigh*.
On Tuesday morning having been jolted into consciousness by my alarm (rather rudely at 6am I might add) I forced out a reluctant Hello! to the third and penultimate school term!
At that time of the morning (aka middle of the night) it is still dark and deathly cold in the Boland. After three weeks of lazy mornings and pajama days it is basically just uncivilized. We were a somber and quiet Taylor lot as we dusted off lunchboxes, sniff checked water bottles and held thumbs that barely worn school shoes still fitted.
All of us that is, except for Pretty Girl. Miss Morning Person bounced from her bed and into her uniform before I had even made it dragged myself into the kitchen. I pretended to love her chatty conversation at the table but truthfully between my still sleepy swollen eyes and the steam from her bowl of oats, she was just a noisy blur. Handsome hid under the duvet pretending to be fast asleep while Pretty Girl, impossibly excited to get back to class, stood looking out the window for the first sighting of her bus.
All things considered, Day 2 has shown a remarkable attitude improvement from at least two of us with only Handsome still battling the back to school blues.
If like me, your first week back to school also means back to homework, hockey, gymnastics, 4000 birthday parties and three dozen functions, then you, like me, may need something super quick and easy to make for dinner.
Today’s recipe is part of my “I pinned it AND I made it series” and comes from the site Aaron and Jill – Our Story. I spotted this recipe on Pinterest and pretty much loved that it only used a handful of ingredients.
I made Jill’s recipe as is using beautiful roma tomatoes on the vine and these char-grilled artichokes I found at Tannie Woolie. You can read Jill’s original recipe here – which has step by step images, and you will note the one minor difference I made to her recipe.
I loved the simple flavours of the dish – my kiddos did not. I have since discovered that they don’t like any version of hot tomatoes which rather tempts me reveal ALL the ingredients behind pizza. Dear Husband and I however loved it and I would definitely make it again, especially as it is also #banting friendly.
To see the other recipes I have pinned and made visit this Chocolate Bundt cake recipe here; this Mongolian Beef recipe here and finally this Chicken Kiev recipe here.
Wishing all moms and their peeps a great, happy and safe third.
PS Yesterday Kate and I shot the image for the short order recipe which will be published in the July newsletter out next week. Just looking at it again this morning is making my tummy roar!!! If you have not yet signed up for my blog newsletter and its short order recipe exclusive to subscribers you will find the linky at the bottom of the page.
- 10 roma tomatoes, quartered
- 2 garlic cloves, crushed
- 100 g char-grilled artichoke hearts, drained
- 65 ml (4 T) olive oil
- salt and freshly ground black pepper
- 5 ml (1 t) brown sugar
- 4 skinless chicken breast fillets
- 45 ml (3 T) cake flour
- 250 ml (1 C) grated mozzarella cheese
- 65 ml (¼ C) grated parmesan cheese
- Place the tomatoes, garlic, artichoke hearts and olive oil into a bowl. Toss together.
- Season with the salt, pepper and sugar and set aside.
- Place a piece of cling film over the skin side of the chicken breast fillets and use a meat hammer to lightly flatten each breast.
- Season the chicken breasts well with salt and pepper and place them in the bottom of a casserole dish.
- Add the flour to the tomato mixture and mix together.
- Spoon the tomato mixture around the chicken breast fillets.
- Bake in an oven preheated to 180˚C for 20 minutes or until the chicken is almost done.
- Sprinkle the cheeses over the top of the chicken bake and return to the oven for a further 5 minutes or until the cheeses are melted and golden.
- Serve topped with the fresh basil leaves.