San Diego

A friend and I recently took a trip to San Diego for our "Spring Day" at BYU.  It was such a blast!  We went to the temple, played in the ocean, laughed way harder then I knew was even possible, and had a great time.  Some of the pictures from our trip are below.  It was definitely such a blast, and I am grateful for good friends like her.

It's a good day for a good recipe :)

My ward recently introduced dinner groups.  Everyone that wants to be involved in are separated into different groups of 5 or 6 people.  Each person takes a turn cooking for every other person in the group throughout the week.

We have been involved in this process for about a month now.  It has been SUCH a blast.  I would highly recommend dinner groups to any ward.  I have really enjoyed getting to know the people in my group and it has actually saved me money and time as well!

I wanted to share one of my recipes for this week in my dinner group.  I love Six Sisters Stuff Cookbooks.  They have always been my go-to when I want to try something different or new.  I saw this recipe for Man-Catching Chicken and knew I had to make it.  It was a hit!  If you're feeling a little creative too, you can find the recipe below.  Happy eating!

MAN-CATCHING CHICKEN 

I also may or may not be a big fan of the title ;)

Ingredients

• 2 lbs of boneless skinless chicken breasts
• 1/2 cup of Dijon mustard
• 3/4 cup of maple syrup
• 1 Tablespoon of red wine vinegar
• 1 teaspoon of dried rosemary

Instructions

1. Preheat your oven to 450 degrees.
2. In a small bowl mix together your Dijon mustard, maple syrup, and red wine vinegar.
3. Place your chicken in a sprayed 9 by 13 pan. Pour your sauce on top of the chicken and sprinkle with dried Rosemary. Place it uncovered in your preheated oven. Let it bake for 20 minutes and then take them out and flip them over.
4. Cook for another 20 minutes or until your chicken is browned and cooked through.
5. Let the chicken cool for 5 minutes before serving. Spoon some extra sauce over the top when you put it on plates.

All my love,

Kim