So obvi the title isn't all that exciting, and to be fair I didn't trick y'all. This post doesn't really include anything too exciting either.
We have not made a decision on where we are moving yet. Dan says it will come to us or work itself out, but later. Ok....is it later yet?! I am dying to figure this out. But all in due time I guess.
Mike and Laura do not have any news yet either, so I guess I can pump the brakes a bit since we are all still a little homeless. They had a skype meeting the other night, but the person they were talking to had internet problems. They rescheduled for last night, so maybe tonight they will have some news to share. We shall see.
We do appreciate all of the 'votes' and emails we received. As soon as we figure it out, we will let y'all know.
Other than that I have been anxiously awaiting the first snowfall. Today it is snowing in Buffalo which is only 90 miles away...it can't be far from Toronto! No idea why I am so excited for snow this year. I guess it could be because we are in Canada and you kind of expect mounds of snow year round. Or maybe it's because we are headed to a warmer place for the next 9 months or so, so I feel like maybe I should embrace the cold this winter.
No new news really sums this up. But I didn't want you to think I disappeared again. Dan is busy studying and working at all hours. I am just cooking and reading and cleaning.
On that note, here is a quick recipe for chicken teriyaki I am making for dinner tonight when Mike and Laura come over. It's super easy and much healthier than a bottled sauce or boxed dinner.
I am adding jasmine rice and sauteed veggies- onions, red peppers, green peppers, carrots, broccoli, and baby corns. Making the sauce from scratch really eliminates the high fructose corn syrup and sodium. Give it a shot. Looks fairly easy. Let me know what you think.
2 tbsp. honey
1 tbsp. brown sugar
2 cloves garlic, minced
1 tsp. fresh ginger, minced
1 tsp. apple cider vinegar
1/3 cup water
1 tbsp. cornstarch
Dissolve cornstarch in water in a separate mixing bowl and then add to the saucepan. Cook for 6-8 minutes, stirring frequently, until thickened.
Set aside.
4 boneless, skinless chicken breasts
pinch kosher salt
pinch ground black pepper
optional: sliced green onions or sesame seeds, for garnish
Heat olive oil in large, oven-safe skillet over high heat. Season chicken liberally with kosher salt and ground black pepper.
Place chicken into skillet and cook until golden-brown on one side, about 5-6 minutes. Flip pieces over, pour the teriyaki sauce over and between the chicken and place into the oven.
Bake chicken for 15-20 minutes, until no longer pink in the middle.
To serve, slice against the grain and drizzle teriyaki sauce from the skillet over the chicken.
Serve over steamed rice if desired. Garnish with sliced green onions and/or sesame seeds, if desired.
Recipe from A Sweet Pea Chef.
We have not made a decision on where we are moving yet. Dan says it will come to us or work itself out, but later. Ok....is it later yet?! I am dying to figure this out. But all in due time I guess.
Mike and Laura do not have any news yet either, so I guess I can pump the brakes a bit since we are all still a little homeless. They had a skype meeting the other night, but the person they were talking to had internet problems. They rescheduled for last night, so maybe tonight they will have some news to share. We shall see.
We do appreciate all of the 'votes' and emails we received. As soon as we figure it out, we will let y'all know.
Other than that I have been anxiously awaiting the first snowfall. Today it is snowing in Buffalo which is only 90 miles away...it can't be far from Toronto! No idea why I am so excited for snow this year. I guess it could be because we are in Canada and you kind of expect mounds of snow year round. Or maybe it's because we are headed to a warmer place for the next 9 months or so, so I feel like maybe I should embrace the cold this winter.
No new news really sums this up. But I didn't want you to think I disappeared again. Dan is busy studying and working at all hours. I am just cooking and reading and cleaning.
On that note, here is a quick recipe for chicken teriyaki I am making for dinner tonight when Mike and Laura come over. It's super easy and much healthier than a bottled sauce or boxed dinner.
I am adding jasmine rice and sauteed veggies- onions, red peppers, green peppers, carrots, broccoli, and baby corns. Making the sauce from scratch really eliminates the high fructose corn syrup and sodium. Give it a shot. Looks fairly easy. Let me know what you think.
For the Teriyaki Sauce
1/3 cup (low sodium) soy sauce2 tbsp. honey
1 tbsp. brown sugar
2 cloves garlic, minced
1 tsp. fresh ginger, minced
1 tsp. apple cider vinegar
1/3 cup water
1 tbsp. cornstarch
Directions
In a medium saucepan, combine soy sauce, honey, brown sugar, garlic, ginger and vinegar over medium-high heat, stirring frequently.Dissolve cornstarch in water in a separate mixing bowl and then add to the saucepan. Cook for 6-8 minutes, stirring frequently, until thickened.
Set aside.
For the Chicken
1 tbsp. olive oil4 boneless, skinless chicken breasts
pinch kosher salt
pinch ground black pepper
optional: sliced green onions or sesame seeds, for garnish
Directions
Preheat oven to 425 degrees.Heat olive oil in large, oven-safe skillet over high heat. Season chicken liberally with kosher salt and ground black pepper.
Place chicken into skillet and cook until golden-brown on one side, about 5-6 minutes. Flip pieces over, pour the teriyaki sauce over and between the chicken and place into the oven.
Bake chicken for 15-20 minutes, until no longer pink in the middle.
To serve, slice against the grain and drizzle teriyaki sauce from the skillet over the chicken.
Serve over steamed rice if desired. Garnish with sliced green onions and/or sesame seeds, if desired.
Recipe from A Sweet Pea Chef.
No comments:
Post a Comment