Archive for December, 2009


Posted by: Frances

December 26th, 2009 >> Movie Mania

avatarI went to see Avatar in 3D today and it was outstanding!  I thought it was very intriguing and very well done.  I highly recommend seeing it in 3D and at the IMAX if you can.  Great, great movie!

Christmas in Asheville

Posted by: Frances

December 24th, 2009 >> Holidays

Matt and I drove up to Asheville, NC today to his mothers house on top of the mountain.  When we arrived my car was covered in snow.  I got the pleasure in joining Matt and Randy in shoveling snow out of the driveway so that I could get my car out.  I also made a snow angel in the one foot deep snow!  I had loads of fun and ended the afternoon with several snowball fights.  Below is my car and Lucy’s Christmas Tree (Matt’s Mother)



Me shoveling snow —>

<— My Snow Angel



Santa Gram…. by email

Posted by: Frances

December 24th, 2009 >> Holidays

For all you parents out there, you have to check out this website:

On the website it says: For the second year in a row, we’re bringing Santa closer to you! Help someone you care about receive a personalized video message from Santa Claus himself using the PNP console, a technological breakthrough that makes real-time communication with the North Pole possible!

It is sooo incredibly worth it!

Ricotta, Gorgonzola, Parmesan, & Broccoli Stuffed Chicken

Posted by: Frances

December 22nd, 2009 >> Cooking


So I made this recipe and I thought it was good, but not good enough to fix again.  It is worth trying though because the others that ate it loved it.

Ricotta, Gorgonzola, Parmesan, & Broccoli Stuffed Chicken:


  • 8 oz Ricotta Cheese
  • 4 oz Gorgonzola Cheese
  • 2 oz Parmesan Cheese
  • 1 Head of Broccoli
  • 1/4 cup flour
  • 1/4 cup ground flaxseed
  • 2 eggs
  • bread crumbs
  • 1 tsp Parsley
  • 1 tsp Basil
  • Boneless Chicken Breast

Preheat oven 400 degrees.  Pound boneless chicken breasts until it is even in thickness.  Mix flour and flaxseed in one bowl, bread crumbs in another, and beat eggs in a third bowl.  Dip the chicken breast into the flour mix, then the egg, then the bread crumbs.  Lay chicken flat on a cutting board.  Mix in a bowl Ricotta, Gorgonzola, Parmesan, Broccoli pieces, Parsley, and Basil.  Spread over chicken breast and roll.  Use a toothpick to hold together.  Line the rolled chicken in a pan sprayed with Pam non-stick.  When finished cook in the over for 40 minutes or until done.

Babes in Toyland 1961 with Annette Funicello

Posted by: Frances

December 20th, 2009 >> Movie Mania


I just watched Babes in Toyland for the first time in over 10 years!  I loved it just as much as I did when I was a kid.  The part where Annette is singing and she multiplies in different colors is so neat.  I also really enjoy the war with Barnaby at Toyland.

Laura’s Graduation with her Bachelor’s from Old Dominion University

Posted by: Frances

December 20th, 2009 >> Holidays

Matt, Lucy, and I drove to Virginia Beach this weekend to see Laura graduate at Old Dominion University.  She has made some great accomplishments in school and even landed a job with the Kansas City Chiefs!  So over the weekend it actually snowed here!  How ironic is that…!


Chicken Stuffed with Golden Onions & Fontina Cheese

Posted by: Frances

December 16th, 2009 >> Cooking


Chicken Stuffed with Golden Onions & Fontina

A semi-firm cheese that’s nonetheless quite creamy, fontina melts into pure heaven. Combined with caramelized onions, fontina becomes a nutty, gooey, irresistible filling for chicken breasts.


4 teaspoons extra-virgin olive oil, divided

1 1/2 cups thinly sliced red onion

2 teaspoons minced fresh rosemary, divided

1/8 teaspoon salt

Freshly ground pepper, to taste

2/3 cup shredded fontina cheese, preferably aged (used smoked gouda)

4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat

1/2 cup white wine (used Sherry Vinegar)

1 cup reduced-sodium chicken broth

4 teaspoons all-purpose flour


1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in fontina.

2. Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with 1/4 cup of the onion-cheese mixture.

3. Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat. Add the chicken and cook until golden, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.

4. Add wine and the remaining 1 teaspoon rosemary to the pan. Cook over medium-high heat for 2 minutes. Whisk broth and flour in a bowl until smooth; add to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute. Return the chicken to the pan and coat with the sauce. Cook, covered, until the chicken is just cooked through, 2 to 4 minutes. Serve the chicken topped with the sauce.

Boneless, skinless chicken breasts, arguably the most versatile cut of chicken, are very low in fat, only 1 to 2 grams of fat per serving. Conveniently, one 4- to 5-ounce breast, tender removed, yields a perfect 3-ounce cooked portion. When preparing, trim any excess fat from the outer edge of the breast.

Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

I thought this was quite tasty and highly recommend giving it a try!!!

Fall Finals

Posted by: Frances

December 16th, 2009 >> Educational

I am DONE!!!  NO MORE FINALS!  It feels great to be finished this semester!  On to the Scholarships…

White Christmas

Posted by: Frances

December 9th, 2009 >> Holidays, Movie Mania

I just watched White Christmas.  I love watching Vera-Ellen tap dance!  Her performance just awes me everytime.  It’s beginning to look a lot like Christmas…  The Christmas scent all through the house, the tree lit up and decorated, and White Christmas in the DVD player… what’s better than that!


Christmas Scent

Posted by: Frances

December 7th, 2009 >> Cooking

Christmas Scent

Place a sauce pan on the stove on low and add the following:

  • 3 cinnamon sticks
  • 3 bay leaves
  • 1/4 c of cloves
  • 1/2 lemon
  • 1/2 orange
  • 1/2 apple

Then fill with water until it covers the top of all the ingredients.  You can leave on low heat when you are home and it will fill your house with a Christmas scent.