Grandpa & Grandma's First Visit to Folsom

On April 17th, my mom and grandparents came to Folsom for a quick visit. My grandparents were visiting us in our new home for the very first time, which was pretty fun. They enjoyed seeing our house and yard and the way we've fixed everything up. We took them to the Historic District for the annual antique faire and the next day I showed off a little of Folsom's beauty when we visited the old bridge.

Yogurt-Marinated Chicken With Mushrooms and Sweet Potatoes

I can't tell you how amazing this dish is--you must make it yourself. It's a great one for entertaining! You'll leave your guests wondering how long you slaved away making it but you can keep the secret that it's totally simple!


Serves 4

Ingredients

1/2 cup nonfat Greek yogurt
4 cloves garlic, crushed
1 tablespoon fresh lemon juice
kosher salt and black pepper
4 4-ounce chicken cutlets
1/4 cup walnuts
1 cup quinoa, rinsed well
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon plus 3 teaspoons olive oil
1 large sweet potato (about 12 ounces), peeled and thinly sliced
1/2 pound shiitake mushrooms, stems discarded
1/2 pound cremini mushrooms, halved if large
2 sprigs fresh thyme
2 teaspoons sherry vinegar or red wine vinegar

Directions

1. In a medium bowl, mix together the yogurt, garlic, lemon juice, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add the chicken and turn to coat. Refrigerate for at least 30 minutes and up to 2 hours.

2. Heat oven to 450° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 4 to 5 minutes. Let cool and coarsely chop.

3. Meanwhile, cook the quinoa according to the package directions. Fold in the walnuts, parsley, 2 teaspoons of the oil, ½ teaspoon salt, and ⅛ teaspoon pepper.

4. Divide the potato, mushrooms, and thyme between 2 rimmed baking sheets; toss with 1 tablespoon of the remaining oil, ½ teaspoon salt, and ⅛ teaspoon pepper. Roast, rotating the sheets once, until tender, 13 to 15 minutes. Drizzle with the vinegar and toss gently.

5. Heat the remaining 1 teaspoon of oil in a large cast-iron or other nonstick skillet over medium heat. Wipe the excess marinade off the chicken and cook until golden brown and cooked through, 3 to 4 minutes per side. Serve with the quinoa and vegetables.

Tip

The yogurt in the marinade not only flavors the chicken but also acts as a tenderizer.

Buttermilk Waffles

Simply the best waffles you've ever eaten. And an easy way to my husband's heart!

Ingredients
8 tablespoons (1 stick) melted unsalted butter
2 cups all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs, separated, room temperature
2 cups buttermilk, room temperature
1 teaspoon pure vanilla extract

Directions
1.Grease waffle iron with cooking spray and heat. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt.

2.In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixture, and combine.

3.In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.

4.Cook waffles, and serve them with your favorite toppings (suggestions: fresh/frozen berries, toasted slivered almonds, whipped cream)

You Never Let Go by Matt Redman

Clinging to the Truth and Love of God our Savior. Happy Sunday everyone! God's blessings on you today and in the week ahead...Love, Daphne