Potpourri for 300, Alex

While in Omaha, we made a pit stop in Iowa, just across the border, on the hunt for some Palermo's Pizza. No such luck. However, look at what we DID find:

Have you ever seen no-bakes in a grocery store like this? I never have. We did not purchase any. Iowa is kind of scary. Like, white trash scary. Sorry if I offend anyone from Iowa. But more sorry that you're from there.

Two new (well, new to me) CD's I'm hooked on: Vampire Weekend's self-titled album and Spoon's Ga Ga Ga Ga Ga. Both fantastic. You know how some CD's you just know you'll love them the first time you play through them? Well, that was not the case with these. It took a few spins before I fell into deep smit with them. (Movie, anyone?) Vampire Weekend is just so catchy, and upbeat, and harmonious. iTunes says "A-Punk" is the most popular song but my favorites are "Oxford Comma," "M79," and "One (Blake's Got a New Face)." Really, if I could marry GoMusic.ru I would. Tomorrow.

I tried a new recipe last night. And tonite for that matter. But last night's was truly divine. I present to you: Pecan-crusted Chicken with Sweet Mustard Sauce. Keep in mind I don't really like pecans or mustard, and I thought it was delicious. It comes from the new Pampered Chef cookbook 29 Minutes to Dinner. I should be trying to pimp you for a sale, but instead I'll just give you the recipe, because I'm just so darn nice. And I want everyone to enjoy good food.

Chicken

1 egg white
1 1/2 cups pecans (buy them already chopped, labeled as "chipped")
1/2 tsp salt
1/4 tsp cayenne pepper
6 chicken tenders (I just used breasts and cut them in strips)
1/4 cup vegetable oil

Dressing and Greens

1/4 cup peach preserves
2 tbsp prepared stone-ground mustard (by the Grey Poupon)
1 tsp cider vinegar
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1 garlic clove, pressed
2 tbsp vegetable oil
4 cups mixed baby greens

1. For chicken, lightly beat egg white in shallow dish. Finely chop pecans if needed, and place in another shallow dish. Combine salt and cayenne pepper and sprinkle over chicken. Dip chicken into egg white, then into pecans, pressing pecans into chicken.

2. Add oil to skillet and heat over medium-low heat 1-3 minutes or until shimmering. Cook chicken 2-3 minutes or until deep golden brown. Turn chicken over and cook an additional 2-3 minutes or until centers are no longer pink.

3. Meanwhile, for dressing, whisk together preserves, mustard, vinegar, salt, black pepper, pressed garlic, and oil.

4. To serve, toss greens with 2 tbsp of the dressing; divide among serving plates. Drizzle remaining dressing around edge of plates. Arrange three of the chicken strips around each salad.

I had strawberries and felt it needed some color so I added some. It was soooooo good!

I bought another zip up. I can't stop.

A big Happy Birthday to Chris, who turns a whopping 28 today!!! Hope you eat all the bottomless salad your little heart desires!