Tyson Hugh Hooper

Tyson Hugh Hooper
Our son, Tyson Hugh Hooper, was born with coarctation of the aorta, hypoplastic arch, and a transitional avsd. His first open heart surgery reconstructed his aorta and was on day 9 of life. His second open heart repair was not anticipated to be needed until two or three years of age. Ty had other plans. We spent the vast majority of his first 3 months of life at Vanderbilt as he went into heart failure and was diagnosed with pulmonary hypertension. As a result, the medical team concluded that he needed the repair much sooner than usually recommended, and at just shy of 3 months old Ty underwent his second life saving open heart surgery. God has already worked so many miracles in Ty's life and the life of our family and we know he is using our story. Because of this, we are grateful for Ty's special heart and feel beyond blessed that God chose us to travel this road. We ask for prayers as Ty continues to heal. We are praying for a full recovery and life without restrictions for Ty. We are praying for God to use our family and Ty for His glory.

Thank you to each and every person who supports us through prayer, giving, or just by loving on our family! We are humbled and blessed by all of the ways the Lord is providing for us and know that he is using Ty and his story to do great things!

Wednesday, June 16, 2010

Parmesan Chicken Recipe

OMG! I tried a new recipe last night and it turned out SO easy and SO good that I just have to share it! I had dinner on the table in less than thirty minutes and it got a very enthusiastic response, so give it a try!

4-6 thin cut, boneless, skinless chicken breasts

1 Cup all purpose flour

1 Tsp kosher salt

1/2 tsp freshly ground black pepper

2 large eggs

1 Tbs water

1 1/4 seasoned dry bread crumbs

1/2 cup grated parmesan cheese


olive oil

Combine flour, salt, and pepper on a dinner plate. On a second plate, beat the egg with 1 Tbs of water. On a third plate, combine bread crumbs and parmesan cheese. Coat the chicken on both sides with flour mixture, then dip both sides into the egg mixture, and then dredge both sides in the bread crumb mixture pressing lightly. Heat 1 Tbs of butter and 1 Tbs of olive oil in a large saute pan and cook 2 to 3 breasts on medium-low heat for 2-3 minutes on each side until cooked through. Add more olive oil and butter to cook the rest of the chicken.

I served this with sauteed squash and boiled potatoes! It was a great supper!