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Blackened Chicken Breast . . . Easy & Quick

 It’s winter again, cold and wet – so doubt if we’ll be going to an auction we had planned to attend Saturday.   We went there last weekend, primarily to see friends – as well as the thousands of Dallas Cowboy items they were auctioning off. This weekend they are to auction off the more traditional estate items… glass, furniture, coins, etc. as well as the Cowboy items that didn’t sell. But don’t think we’ll make it – just too nasty outside.


The trip to the auction was a straight shot – no time to dilly-dally – as we wanted to get there early enough to visit. Not knowing exactly where we were going, had the opportunity to use the Garmin (thanks, J&J) for really the first time.

Of course, just like I don’t like to measure ingredients for cooking, neither do I like to read instruction manuals. So, since I was ‘navigator’, I was pretty much flying by the seat of my pants when it came to operating the ‘machine’. I can say – all of my knowledge was based on what I had retained having watched Jerry (David’s sister-in-law) operate her ‘machine’.  And I might add, these observations were made from the back seat looking over the console. Overall, I didn’t do too bad. . . just kept punching buttons until I got the directions we were looking for . . . everything was going well until I decided to dust off the screen. Didn’t know that you could move the whole screen around by swishing it one way or the other with a finger! Haven’t a clue where we ended up after I gave it a good wiping – couldn’t find our destination anywhere on the screen… so, thought it better to start over, which is what I did. I know now, you don’t dust a Garmin.

We didn’t stay for the whole auction, but decided to take a leisurely trip coming home. Got to see some old Texas back roads and take a few pictures. Of course, the flowers aren’t blooming and the trees are still bear, but nevertheless, got some nice pictures. We thought this picture might be an old water or grain tower – but with that design on top, looked like it might have been plucked right off an old medieval stone castle.


Took a little time to get out in the yard this last week, did a little more work on pruning trees and  got a picture of the pear trees blooming for the first time.  Still have them in their wire cages to keep the deer from eating them up.

Also, tackled an infestation of web worms on one of the plum trees. They are amazing (the worms) – seems they appear out of nowhere and can just about kill a tree before you know it. Now that I’ve seen them once – will have to be watchful of my other fruit trees.


Had a new dish today . . . new to us anyway. Blackened chicken breast. It was so easy to fix, and thankfully, David liked it. If you’re looking for a quick entree that looks and tastes like you took a lot of time, this is it. I had planned to serve it with some Fettuccine Alfredo – but didn’t have the right cheese – so rice worked just as well.


1)  To prepare, use skinless, boneless chicken breasts. Depending on the size of the breast, you want to either cut it in half (length-ways) or pound to an even thickness between plastic wrap with a flat mallet or plate. Final thickness I had was about half an inch. (Fig 1)

 2)  In a non-stick skillet, melt approximately 1 tablespoon butter with 2 tablespoons olive oil. (This is enough to cook 2 servings. Increase butter/oil if preparing additional breasts.)

3)  Let the oil and butter get hot but be careful not to let the butter burn.

4)  Add the chicken breasts to the hot skillet. (Fig 2)

5)  Completely sprinkle top side with blackened-seasonings.

Note: I only sprinkle one side because we do not like really spicy food; if you do, then you may want to sprinkle both sides with seasoning before adding to skillet.

6)  Let the breasts cook on first side until lightly browned, then turn. Continue cooking until done.  (Fig 3)

7)  Serve  (For a little extra flavor, try spooning a little of the ‘pan drippings’ over each breast before serving.)



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