Last weekend, I went to our local farmers market. I picked up some great items, one of which, I used in this recipe.I got some amazing green beans, and cucumbers. I ended up cleaning the green beans, by snapping the ends off, then rinsing them. I par-boiled 3/4’s of the beans for about 6-7 minutes. Plunged them in an ice bath to stop the cooking process.Chopped two shallots, and sauteed until translucent in a bit of olive oil and salt.Once the shallots are almost clear, add mushrooms. I used baby portbella’s.After about five minutes of sauteing the mushrooms, I added the green beans. Seasoned with salt and pepper as well. You may need to add more oil. Again, after 5 minutes of cooking all of it together, add about a half of a cup of Sherry.Cook for about three minutes so that the alcohol can be cooked out. Earlier in the day, I had roasted a bulb of garlic. I chopped two cloves, and added it to the pan.For the finishing, I added two tablespoons of butter (unsalted). Continue to cook until the Sherry is reduced as this doesn’t have much of a sauce. I cheated and served this with a rotisserie chicken. I loved the freshness of the green beans, and the earthiness of the mushrooms. It was a very hearty side dish that made me feel less guilty of not making the roast chicken.My plate (still using a small salad plate as my serving plate). And, David liked it as well.
There is a trend of coming up with “New Year’s resolutions”, and normally I think of a few (always lose weight), but this year, I’m doing things a little differently. Rarely do I actually stick to my resolutions, so I decided that if I modify them to be more broad and realistic, I might actually follow through.
Instead of just “losing weight” for the sake of it, I tried to get down to the root of WHY I want to lose weight. Sure, I want to fit into clothes from a few years ago, but now it’s more of a health issue. I’ve been eating (and drinking) way too much, and it shows. Walking upstairs is starting to become a workout when it hasn’t been before. So instead of “lose weight”, “get healthy” is my resolution. That means more clean eating and going out less, walking more, and being more aware of what I’m putting into my body.
The second resolution is also related to being more “green”, which is reduce my carbon footprint. I didn’t realize how much energy and resources I was using until I started paying utilities (ha). I’ve got a lot of handouts and notes from the past semester that I won’t need since I graduated (yay), so I have an incentive to recycle. I’m hand washing my dishes instead of running them all into the dish washer, since it doesn’t take too long.
What are some “resolutions” you’re making for the year? Or some changes for self-improvement?
When Carmen was home last week for Christmas, she brought with her a bag of chopped kale. She forgot it, and I decided to make some kale chips with it.
I went through the bag (sorted, washed and dried). Place the kale in the bowl.The secret to baking these chips is using the olive oil sparingly. Placing about a tablespoon of olive oil in the bowl, then rubbing the leaves with the oil. You won’t use a lot of oil this way, and each leaf will be thoroughly coated.Place on a baking sheet, bake at 275 degrees for about 15-18 minutes. Some pieces may need longer cooking times, turn those and keep checking on them. These can burn rapidly.
Place the chips in a paper towel and salt immediately.
Store these in a Tupperware or zip lock bag.
I like these. I like the feeling of healthy snacking. Trying something new…
Most days I am okay…some days I need help. My pain in my back and shoulder is manageable, with pain patches. I wear these most recently two times a week. It helps with pain management, and coping with day to day movement.
Lupus and the pain associated with it sometimes kicks my bootie. Detox baths help with my lower body, but these help with my back and shoulders.
One of the things that David ordered every night on the cruise was French Onion soup. So I thought I would try to find recipes with the same type flavors to cook for him once we got home. I found this recipe at Home Chef and decided to give it a try. We didn’t make the salad, but I copied the recipe completely from their site for your information. Our pictures are at the bottom.
Ingredients: (for 2)
2 fl. oz. Sherry Wine
¼ fl. oz. Sherry Vinegar
1 Yellow Onion
3 Thyme Sprigs
4 oz. Grape Tomatoes
12 oz. Boneless Skinless Chicken Breasts
1 cup Panko Breadcrumbs
1½ oz. Swiss Cheese Slices
4 oz. Baby Arugula
Nutrition (per serving) (note this is for the complete meal)
You Will Need: Olive Oil Salt Pepper
Preheat oven to 450 degrees. Both sherry wine and sherry vinegar are used in this meal. Make sure to use the correct one: Sherry wine helps caramelize onions, and sherry vinegar is added to vinaigrette.
Peel and halve onion. Slice onion into thin strips. Stem thyme. Halve tomatoes. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and onion to hot pan and spread into a thin layer. Reduce heat to medium and cook undisturbed, 3-4 minutes. Season with a pinch of salt and pepper. Stir often until onions are a deep golden brown, 5 minutes. Add thyme and sherry wine (not vinegar). Cook until wine is evaporated, 2-3 minutes. Transfer onion to a plate and set aside. Wipe pan clean and reserve. While onion caramelizes, make vinaigrette.
Mix panko and ½ tsp. salt on a plate. Add a chicken breast to panko and coat completely, pressing firmly to adhere. Shake gently to remove excess breading. Repeat with second chicken breast. Place a medium oven-safe non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and chicken breasts to hot pan. Sear on one side, 2-3 minutes.
Flip chicken, and place pan in oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 9-11 minutes per side. Carefully, divide onions between chicken breasts and cover each with cheese. Return to oven and roast until cheese melts, 2-3 minutes. Remove from oven and rest 5 minutes.
Combine sherry vinegar and 1 Tbsp. olive oil in a mixing bowl. Season to taste with salt and pepper. Add arugula and tomatoes to mixing bowl with vinaigrette and toss to coat completely. Plate dish as pictured on front of card. Bon appétit!
Chicken breasts (they were huge, so we cut them up, patted dry, coated in panko) seared in some oil.Caramelized the onion (only used one large yellow onion – will use more next time).Followed the instructions for the chicken, the covered the chicken with the onion, the the cheese.Baked until the cheese was melted, and gooey.This was really good. The flavor was spot on, although we both think it needs more salt and pepper —we both loved it.
I have decided to continue blogging daily. I never really thought I would be able to do it every day in 2017 but I did. I had help from family, and lots of encouragement from friends. I pre-scheduled most of my posts throughout the week and as I would have time to write on the weekend.
I have also decided that this is the year for me to conquer six college classes, and to continue to my goal weight. It will be busy starting back to work on today (and Carmen goes back to LSU). Planning will be the key for homework, meals, and exercise. My Passion Planner is ready to help, I just have to use it.
Apparently, it can take 18-254 days to form a habit. Hoping that I can kick into gear and accomplished another 20-30 pounds down this year. Really not wanting it to take forever, but healthy habits would be a good thing. Regain is thing. I know that I am not perfect, and can’t do everything. But wanting to be better than where I am.
Classes – take 6 this year, and increase my gpa. Will be okay with “C’s” but…
Weight – get back on track and lose 20-30 – hit goal weight!
Walk – Four 5k’s (beat my time of 54:35)!
Meal plan – plan to succeed—right?
Stay organized, and not become overwhelmed. Anxiety will not control me this year!
What are you goals for the year? How are you planning on succeeding?