Super Bowl Sunday!

This was my first Super Bowl in the US, although I didn't really watch that much of it. It was the first time I could actually watch the US commercials and I have to say they let me down. Either the commercials have been far better in previous years OR people have just hyped them up to too much.

The half-time show was alright I guess. I wasn't expecting much because I know the Black Eyed Peas are not that great live. The light show and the costumes were pretty cool though! I can appreciate all the planning that went into that!

The fun part about the Super Bowl was making the superbowl-ish food.

Like guacamole...
and wings...

and chili with garlic bread...

For dessert I made apricot mini cheesecakes

While we're on the topic of food, for Sunday breakfast I made "egg in the hole", which is a recipe I got from the Pioneer Woman's cookbook. It was so fun to make.

Other than that our weekend was pretty quiet. Pat worked on Saturday and I went grocery shopping. I did pretty well, buying all organic food, with the exception of a couple items. I spent around the same amount of money we usually do when we don't buy organic and bought just as much!

Tip of the day: don't go grocery shopping the weekend of the Super Bowl...I went to three different stores and they were all packed! I waited in line to pay at Trader Joe's for 30 minutes!!! But at least at the Trader Joe's staff are ridiculously happy ALL of the time, so that sort of made up for the wait.

Saturday night I made lemon herb chicken with roasted veggies followed by watching the movie She's Out of My League (with the guy from Popular Mechanics for Kids....does anyone else remember this show??? Cause Pat sure doesn't). It was somewhat cheesy at times and very predictable, but the cast is pretty funny.

Lemon Herb Chicken with Roasted Veggies:

Ingredients:

• 2 chicken breasts with the skin on
• a few sprigs of rosemary and thyme
• a couple cloves of garlic
• 1 lemon
• 3 carrots
• 1 onion
• Some baby potatoes (I used half a bag)
• 3 celery stalks

Put the chicken breast, rosemary, thyme, garlic in a ziploc bag. Zest part of the lemon and cut half of the lemon into very thin slices. Juice the other half of the lemon over the chicken. Throw all pieces of the lemon in the bag. Let the chicken "mingle" with the lemon, herbs, and garlic in the fridge for a couple hours.

Preheat oven to 350 F. Slice veggies and roast them with a little olive oil for about 20 minutes. Brush the tops the chicken breast with some olive oil (and salt and pepper if you like). Then put the chicken on top of the veggies and roast until it reaches 165 F (between 25-40 minutes depending of the weight of the chicken breasts and your oven). Broil the chicken for the last 5 minutes or so to brown the tops of the breasts.

Remove from the oven, cover with tin foil, and let the chicken rest for 10-15 minutes.

So simple and so delicious!