Highlights from my weekend - Top Chef - Fabio

This past weekend, I went to the Gilroy Garlic Festival, and enjoyed lots of garlicky foods. We watched the cooking demos from the Garlic Cook-off on Saturday. I hung out with Becky & Art, a fellow April knottie, while we were there, too. On our way out, we were getting our free garlic ice cream and I stood in line for my treat. I come back to share my treat with my husband, and Eric tells me that Fabio is right there in front of us, like 1 foot away. I was like WHAAAAT, OMG - he's not supposed to be here until tomorrow! I saw him standing next to his brother, who I was walking alongside when I was getting my garlic ice cream. I heard them speaking Italian, and I didn't really think anything of it.....in my head I was like oh, that sounds like Fabio...but I brushed it off.
I kinda froze for a second and couldn't move my feet. My girlfriend told me to hurry up before I lose my chance, so I gathered all my strength and I lightly tapped him on the shoulder, and said hi and introduced myself. I told him that I voted him as my favorite, and then I couldn't bring myself to say much after that...then DH asked if we could get a picture with him. ***I managed to smile, and say cheese to the camera...and I gave him a hug goodbye, too.*** He was pretty cool about it, too. His wife is beautiful, she was right there, and I have to say I was starstruck and on cloud 9 after that.
My husband and friends were laughing at me, because I couldn't get the biggest smile of my face. I was like wow...I just met Fabio. I kept saying it over and over again! I just found out that he's teaching a couple of cooking classes up in Ventura in the next 2 months, I might have to attend and drool some more. He's way dreamier in person!!!!!!!!

Other highlights include: Meeting Mr. Garlic & eating lots of garlicky foods at the Gilroy Garlic Festival

Eating Moroccan Food for the first time & meeting a fellow Knottie from my anniversary board, Becky! We were married the same day!

Taking a quick detour to Napa for the day before we left, enjoying a treat from the Bouchon Bakery and wine tasting at our fave wineries!

I love it up here....it's so beautiful. What a great weekend getaway I had!

100th post & Slamma Jamma Parmigiana

Wow, I have finally hit my 100th post! YIPEE! It's been a great learning experience with food blogging, renovating our house, and everything else that I have blogged about. I have had some failed food experiments, (which I rather not blog about) some great recipes that are staples in my house, and endured some crazy house projects in the past year. I'm quite satisfied with all that I have blogged and posted, however I'm trying to change things up a bit, too. On the flip side, I'm working on some new goals to enhance my way of life. I'm trying to be a healthier cook, trying to lose weight and reach my target weight, I'm running a 10k in 2 1/2 months, gardening is my new hobby, baking less sweets & treats, and making quick & easy & affordable recipes adaptable to the summer heat & budget. In today's crazy rollercoaster economy, it's very wise to save a couple bucks but I still love to eat good!

This is dedicated to one of my favorite Foodnetwork stars, Guy Fieri. He won on The Next Foodnetwork Star, and he has one of my fave shows to watch, Triple D's - Diners, Drive-ins & dives....sometimes I can't believe how much Guy chows down. He always make my mouth water whenever I see him on tv. This is one of those meals, you have this juicy & tender chicken from the brine, and it really helps soak up the flavor. I loved this meal, and will be making it again in the future when we want a hearty & delicious meal!


Slamma Jamma Parmigiana
Adapted from Guy Fieri: Show: Guy's Big Bite, Episode: Hungry, Hungry Hunter
Ingredients:
4 (5-ounce) boneless, skinless, trimmed chicken breasts
1/2 cup kosher salt
1/2 cup sugar
1 1/2 cups all-purpose flour
2 eggs
1/4 cup milk
1 1/2 cups dried bread crumbs
1 1/2 cups panko bread crumbs
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 pound fresh mozzarella cheese, sliced
1/4 pound Parmigiano-Reggiano, plus extra for garnish, grated
Olive oil, for frying (about 2 cups)
1 pound penne rigate, cooked al dente
Tomato Sauce, recipe follows
1/4 cup minced Italian parsley, for garnish
Directions:
1.Lightly pound the chicken breasts to 1/2-inch thickness. Combine the kosher salt, sugar, and 1 quart of water in a 1-gallon size resealable plastic bag; shake until dissolved. Add the chicken breasts and soak at room temperature for 30 minutes.

2.Place the flour in a medium bowl. Remove the chicken from the brine. Shake off excess moisture and, with tongs, lightly dredge the chicken in the flour. Shake off the excess flour and transfer to a large plate.

3.Mix the eggs and milk in medium bowl and whisk thoroughly. In a separate bowl combine the bread crumbs, oregano, basil, parsley, sea salt, and pepper. Dredge the chicken in the egg and milk mixture with tongs and let excess mixture drain off. Now dredge the chicken into the bread crumb mixture, and lightly pat down in the bread crumbs to adhere.

4.Preheat the broiler.

5. Let the breaded chicken sit for 5 minutes before frying. In a medium saucepan on medium-high heat, add enough olive oil to come 1/3 up the side of the chicken. Cook the chicken in batches until golden brown on both sides. Remove from the pan when cooked and place on a sheet tray. Repeat with remaining chicken.

6. Serve chicken over pasta and ladle tomato sauce on top. Garnish with additional Parmesan and parsley.

Tomato Sauce:
2 tablespoons extra-virgin olive oil
1 yellow onion, minced
4 garlic cloves, crushed
6 cups peeled and diced Roma tomatoes
1 tablespoon thinly sliced fresh basil leaves
1/2 tablespoon chopped fresh oregano leaves
Salt and freshly ground black pepper

1. Heat the olive oil over medium heat in a saucepan. Add the onions and cook until translucent. Add the garlic and cook until almost brown, then add tomatoes. Saute for 30 minutes over low to medium heat. Add the basil and oregano and continue to cook for 30 minutes longer. Puree in a food mill or let cool and puree in a food processor. Season with salt and pepper, to taste.

Review: Awesome...just what Guy Fieri would say!

Skydiving

My skydiving experience was kinda unplanned and I have been downplaying it the entire week. My husband and his buddies had been planning this for the past month, and I was in the shadows stating the entire time that I wouldn’t do it. Part of me wanted to do it, and part of me was “Heck yeah!!” I didn’t want anyone to discourage me from my decision, and I wanted to do this because it seemed like a fun experience, something in my life that I can say that was crazy, and wild…and memorable. I had finally made my decision to join the group this past Wednesday. We had made the drive to Perris Valley Skydiving this past weekend, and it was a beautiful, warm, and a clear day for skydiving. Saturday morning I had been cool and calm the entire time even when we had to fill out the mindless forms and waivers when you’re basically signing your life away. To be honest, sitting in that room and signing all those legal documents were logistics…I was already set on making my jump. My tandem partner, Jim Wallace, was super cool. He didn't coddle me, but I definitely felt safe with him on my back. I figured, "He values his life just as much as I do so I don't think he'll let me die,” and it helped that he was the owner of the facility, too.

I think when I got scared the most, and the fear overcame me was when I was up in the plane…maybe at 5000 elevation, and where they start filming me, and asking more questions to me. In my head, I’m saying “WTF, why are you talking to me…don’t you know I’m paranoid? Like for reals…I can’t believe I’m doing this.” I really felt like I was going to barf…and I couldn’t turn back, and chicken out at the last minute. The instructors are singing some cheesy 80s song, having a blast, they really make you feel part of the group…someone you can trust your life with. I was second out of the plane, and it all goes by in a blur. I barely remembered the instructions that Jim had told me, but he reminded me again as we went down. He was really great and comforting during the entire experience. My heart probably skipped a beat or two as I was freefalling. I've never felt such intense wind or speed as I did that day. From what I can remember most is that one moment when you’re looking down from the plane, and about to descent 13000 feet to Earth at 120 mph….the world is yours, and that was a pretty intense feeling. You overcome all fears, and just embrace the experience. There aren’t enough words to express this feeling, but it was “awesome."

It's been 2 days since the jump and I still don't think I've come down from that experience. Words can't capture the exhilaration, courage and fun that I had that day. I will never forget getting suited up, wondering what is going to happen to me, the 10 minute plane ride and just that feeling of knowing – I’m going to jump out of a plane! I will never forget standing on the edge of the plane and seeing clouds below me. There was a quote in the restaurant that best summarizes the day – From Da Vinci: “Once you have tasted flight, you will always look to the heavens, for there you have been and there you will long to return.''