6 months together!!

After being away for a week, then getting back in the swing of things for a couple days, I am finally sitting down to blog!  

The day before I flew out (January 30th) was Joe and my 6 months!  I seriously can't believe we have been married 6 months!  Time has just flown and I know it isn't stopping!  Since our official 6 months was on the Sunday, we decided to go out for dinner Saturday night.  It seriously was the hardest decision...deciding on the place to eat!  We wanted somewhere in Idaho Falls, but not a typical restaurant.  We found online a BBQ restaurant with great reviews....yes I agreed to a BBQ place!  I seriously love BBQ/Southern food!  Joe told me that some people told him before he got married he wouldn't get his wife to go to a BBQ restaurant....well that is totally wrong :P haha!  

The restaurant we went to is call Bubba's.  Their food was DELISH!!  Even though we are in Idaho they had some AMAZING southern bbq good!  I had Beef Brisket and Pulled Pork with salad and mashed red potatoes.  Joe had Beef Brisket, Pulled Pork, and Spare Ribs with mashed reds and beans.  EVERYTHING was soo delicious!  Here are some pictures from the evening:

Yes...those are our utensils in paper bags!  That's right!

My delicious salad...i had lots on it!!

Joe anxious for his food...yes that is MY handsome husband!!!

MY MEAL!

Joe's meal!!

On Sunday we decided to make a nice meal for our 6 months!  We made an herbed stuffed chicken breast, roasted red potatoes, and salad!

Herbed Stuffed Chicken Breast

Roasted Reds

Here is the recipe for the herbed stuffed chicken (FYI: If you don't like goat cheese you could probably substitute for any cheese.  Joe tried the goat cheese for the first time and learned it wasn't his favorite!)  I halved it all for only 2 chicken breasts.

Herbed Stuffed Chicken Breasts

Prep Time: 40 minutes
Yield: 4 servings (serving size: 1 chicken breast half and about 1 tablespoon pan juices)

Ingredients

• 1/4  cup  (2 ounces) goat cheese
• 1/2  teaspoon  chopped fresh rosemary
• 2  ounces  Canadian bacon, finely chopped
• 4  (6-ounce) skinless, boneless chicken breasts
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• Cooking spray

Directions

1. Preheat oven to 400°.

2. Combine first 3 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 3 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken evenly with salt and pepper.

3. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; place pan in oven. Bake at 400° for 25 minutes or until chicken is done. Let stand 5 minutes. Discard wooden picks. Cut chicken diagonally into 1/2-inch-thick slices. Serve with pan juices.

Nutritional Information

Calories: 302

Fat: 13.5g (sat 5.1g,mono 4.8g,poly 2.2g)

Protein: 42.1g

Carbohydrate: 0.5g

Fiber: 0.0g

Cholesterol: 116mg

Iron: 1.7mg

Sodium: 486mg

Calcium: 40mg

It has been an amazing 6 months and I'm so excited for the many months and years ahead for us!!!  I definitely married my best friend and love every minute I have with him!  I love you sweetheart!!!