No, really. I freaking love this place.
Most of the things I miss about Massachusetts can be summed up thusly: I miss friends, family, the beach, and autumn. Other than that, meh. I guess I could say I miss being surrounded by my same political party (#ReadyForHillary FTW! (don't hate me please)) but honestly... Austin at least is pretty forward-thinking. Otherwise... Austin is perfect.
I've just felt this awesome content-ness lately and a lot of it has to do with living here. Coupled with the magic that is lexapro it's really helped my depression a lot.
The heat has hit and people are beginning to hide away in their air conditioning. Meanwhile, I'm working on my freckly-as-feck suntan. As soon as I'm out of work I'm by the pool with a book. And probably not blogging as much as I should. I really need to get that content calendar back up and running...
Anyways. This involves turning on the oven, so maybe save it for a day under 100 degrees. But trust me, it's worth it. We've been making this at least once a week--it's the picky-eater fiancé's new favorite dinner! Plus it's relatively low carb, so it's sort-of diet friendly!
Cheesy Low Carb Chicken
- 6 chicken thighs (bone in preferred)
- 1/4 cup coconut flour (or regular, your choice)
- 1/2 cup shredded cheddar cheese
- 1 cup almond flour
- 1 tbsp cajun seasoning
- 2 eggs
- 2 tbsp jalapeno ranch dressing (or ranch with a jalapeno smooshed in)
Preheat oven to 375 degrees F.
Mix together the eggs and jalapeno ranch, set aside. In a separate bowl, mix together the almond flour and cajun seasoning and set aside.
Roll each chicken thigh in flour. Then, dip in the egg mixture.
Sprinkle about a tablespoon of cheese on the chicken, then coat with the almond flour.
Place chicken in a single layer on a baking sheet lined with tinfoil. Bake for 30 minutes, until an internal temp of 165 degrees F is reached and juices run clear.