I hit up Union Square in honor of Oreo’s 100th birthday, but really cuz I wanted free Oreo’s.
These are SO GOOD crack. mmmmmm, go get some.
BROWN RICE WITH CHICKEN AND BROCCOLI (MY DINNER TONIGHT)
So, I found this fantastic recipe on the Whole Foods website. I enjoy cooking dinner for me and my husband on week nights, I just don’t want to be in a hot kitchen, especially in the summer heat, for three hours, slaving away with complicated dishes. This recipe is my solution - the one pot meal.
I’ve adapted the recipe to my liking and hopefully yours. The real recipe can be found here if you’re interested.
Cooking Time:
10 minutes prep, 30-45 minutes cooking
Ingredients
3 1/2 cups chicken broth
1 large yellow onion, chopped
3-4 cloves garlic, finely chopped (depending on your love of garlic)
1 (8-ounce) skinless boneless chicken breast, cut into 3/4-inch cubes
1 cup any brown rice
3 cups small broccoli florets
Salt & Pepper to taste
soy sauce to taste
Method
Bring 1/2 cup broth to a simmer in a large high-sided skillet over medium-high heat. Add onion, garlic, pepper and salt and cook about 6 minutes or until tender. Stir in chicken, rice and remaining 3 cups broth. Bring to a boil. Cover, reduce heat to medium low and simmer 30 minutes. Add broccoli and continue to cook about 15 minutes or until broccoli and rice are tender and all liquid is absorbed (if you are using frozen broccoli, you don’t need the full 15 minutes, nobody likes soggy veggies). Remove covered pot from heat and let sit 5 minutes; uncover and fluff with a fork.
The recipe is perfect for me but, my husband loves to add a ton of soy sauce to his dish.
Enjoy!
If you do not like broccoli do not fear you can still make this easy recipe. I recommend mixing it up with a frozen pack of vegetable of your choice. I prefer the broccoli but often add in peppers, mushrooms and zucchini.
Coffee Addiction Update
So…..I had a 12oz cup of coffee.
Just one though, I swear. Don’t be mad.
Not bad. This is my first cup of coffee since last Friday so I think I’m doing ok. Clearly I’m not the quit cold turkey type but I’m not going to let this affect my progress, even though it may look as though it has.
Please don’t be disappointed in me.
Warning: I gained five pounds writing this
So my coworker, Sheena, alerted me to this fantastical recipe she found on the internets. I will warn you, it is somewhat time consuming, probably definitely not so healthy, but man is it heavenly, I mean guys, cookie dough + chocolate = can’t go wrong. Ever.
And here is what it looks like, sorry I couldn’t be in the picture-I am full of chocolate and stuffing my mouth.
Oh, also, a thing I learned. Instead of chocolate candy coating, I just melted baking chocolate. To melt baking chocolate, DO NOT add water, margarine or soy milk-it will not help, nor do I suggest double boiling on a high flame, how do I know this you ask? Oh yes, I tried it all and had to send my man friend out to purchase more chocolate so I could try again. Light flame folks, double boil n’ wait, that is all.
Please enjoy!
This is Paul’s version of a “cookie” (he is currently working on a more suitable name). Remind you of something? Oh, it’s also just wonderful for his root canal and cavities.
How lucky am I to live with this cool fellow?
TA DA!
Yup, I just made these delicious Chicken Rolls from my friend Mindy and thought I would share the recipe:
Ingredients:
1 1/2 pounds chicken cutlets
Kelloggs corn flake crumbs (set aside in bowl)
2 eggs (beat with a fork and set aside in bowl)
mashed potatoes (box mix is ok if you are short on time)
fried onions (2 small onions)
Sweet n Sour Sauce:
1 cup brown sugar
1/2 cup ketchup
1/3 cup vinegar
3/4 cup water
Dip chicken cutlets into eggs and then into the bread crumbs. Next scoop a little of the mashed potatoes into the chicken cutlet, then scoop some of the fried onions on top and roll. Hold in place with toothpick and place in pan.
Pour sweet n sour sauce over the chicken rolls-bake uncovered for 40 min or as necessary depending on thickness of chicken cutlets.
Enjoy!
