And Now, the End Is Near…

And Now, the End Is Near...


This is our last full week down in Florida! Hubby and I were going back and forth about when to return home, and decided on sometime next week. We will need to check the weather before we depart – since we don’t need to be home any specific day, we can be flexible. The last thing we want to do is drive through a storm.

I still would like to go into Old Town once more this week and stroll around. For Max, that is literally strolling. St. Augustine is extremely dog-friendly, so we will be able to have lunch outside with Max sitting beside us. There is a great Spanish bakery in Old Town where I need to buy one more turnover before we leave too! And I may poke my head into a shop or two along the way. I seem to develop a hat fetish every year down in Florida. Heck, the last time I was buying, someone asked me if I attend the Kentucky Derby! Yeah, those kind of hats.

While we didn’t do very many touristy things this year (my parents were supposed to come down so we held off on some things as we knew my father would enjoy them. When they bailed on us, it was disappointing), and we didn’t do a whole heck of a lot to the condo either, somehow our time on the beach was pretty darned full the last three months.

I’d like to take one last stroll on the beach too. It is pretty amazing how much it changes from January to April, either that, or I am more willing to get wet in March and April than I am in January!

There was only one restaurant we really enjoy that we didn’t get to this year. We tried last Friday, but it was a mob-scene and we couldn’t get a parking spot (1 o’clock for lunch!).

It was wonderful in January and February weather wise, and the place wasn’t very crowded either. The weather in March heated up, and with it came the crowds. The congestion in St. Augustine is bad – not due to a large population (it is a small town) or heavy influx of tourists at this time of year – but because there is really only 3 main roads to get around. One goes through Old Town (forget it when it is crowded), the other goes by all the retail and is how you get to Anastasia Island from the northern end, and the other road is only locals so far less crowded (hope I didn’t curse myself). I wouldn’t want to be here in the summer when people flock to the beaches to avoid the southern heat!

All-in-all though, we really enjoyed our time in St. Augustine this year.



FOLLOW US ON:
Ann's Entitled Life Ann's Entitled Life Ann's Entitled Life Ann's Entitled Life Ann's Entitled Life

Roasted Garlic Artichoke Pasta with Chicken Recipe


Roasted Garlic Artichoke Pasta with Chicken Recipe

Take everyday pasta to the next level with this Roasted Garlic Artichoke Pasta with Chicken Recipe. Easy to make, this is a recipe that comes together beautifully for a complete meal you whole family will enjoy.

Prep Time: 30 minutes
Cook time: 1 Hour

Ingredients Roasted Garlic:

2 Heads Garlic
Drizzle of Olive oil

Ingredients Chicken and Pasta:

4 Boneless Skinless Chicken Breasts
1 TBSP Olive Oil
Dash Lemon Pepper Seasoning
Dash Salt and Pepper
1 lb Pasta (Penne, Tri-Color or Rigatoni)
1 jar Artichokes

Ingredients Garlic Cheese Béchamel Sauce:

12 TBSP Butter
1 TBSP Minced Garlic
1 pint Heavy Cream
3 TBSP Cream Cheese, softened
1 cup Grated Parmesan

Directions:

• Preheat oven to 400°.
• Prepare the roasted garlic first:
• Peel the paper off the garlic, trim the top off the head of garlic.
• Drizzle garlic generously with olive oil generously.
• Wrap in foil and bake for 40 minutes. The garlic is done when a center clove is completely soft when pierced with a paring knife; check the garlic every 10 minutes after the first 40 until done.
• Prepare the chicken:
• Place chicken on center of BBQ and let grill on medium heat for 15 to 20 minutes turning the chicken every 10 minutes for even grilling. Baste with olive oil, season with lemon pepper seasoning and salt and pepper to taste.
• When cooked, cut into bite sized pieces.
• Drain the jar of artichokes; cut into bite size pieces.
• Prepare the pasta to al dente according to package directions.
• Prepare the Garlic Cheese Béchamel Sauce (white sauce):
• In a sauce pan with medium heat add butter and garlic cook for 2 minutes
• Add heavy cream and cream cheese bring heat to high and cook till you see bubbles then reduce heat
• Add Parmesan and stir until cheese is melted
• Once the pasta is done to al dente; drain pasta in a strainer and pour into a large bowl.
To the pasta add cream sauce, chicken, roasted garlic and artichokes; toss vigorously to coat completely.
• Serve immediately.

• Makes 4 servings Roasted Garlic Artichoke Pasta with Chicken

Roasted Garlic Artichoke Pasta with Chicken Recipe




• To print the Roasted Garlic Artichoke Pasta with Chicken recipe, click here.


Every time I look at this, my mouth starts to water. Yes, there are a few steps – most are done simultaneously, but when you are done it is a meal – just add bread! It truly is easy to make, there is nothing difficult to the recipe, you just grill the chicken and make the cream sauce while the garlic is roasting.


• If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!

• For more Recipes on Ann’s Entitled Life, click here.

Follow me on Pinterest!



FOLLOW US ON:
Ann's Entitled Life Ann's Entitled Life Ann's Entitled Life Ann's Entitled Life Ann's Entitled Life

Laugh For Today

Laugh For Today, joke of the day


Laugh For Today


FOLLOW US ON:
Ann's Entitled Life Ann's Entitled Life Ann's Entitled Life Ann's Entitled Life Ann's Entitled Life