Howdy all!! Oh, how I’ve missed you so…. I guess I will start by addressing the large elephant in the room.
I’ve been gone.
Fallen off the face of the planet. Almost.
Abducted. Not really. That’s not funny.
But, I have gone through some major life changes.
I’ve spent the past couple months gathering my thoughts and sanity after many facets of my life have gone from familiar…. to…. chaotic.
First, my marriage has ended. This alone is a such a difficult topic to address. I’ve spent time trying to figure out just how to address it on here, and I’ve come up with no definitive answer. I’ve welcomed all of you as readers into my life, so I feel as though you deserve to know the truth as to why I’ve been absent, and I hope you will understand.
On that note, thank you to my family and blogging friends who have been truly supportive during this strange, unchartered, and difficult time.
In addition, I have started a new job! And moved to a new town!
I am now a school counselor in Bastrop, Texas and loving every minute of my new job, and my beautiful surroundings.
More on Bastrop to follow! DEFINITELY a must see town in Texas.
Now that we’ve covered all that….. I’m gettin’ my blogging boots warmed up again…
I’ve decided to share with you one of my favorite comfort foods that my mama cooks me. CHICKEN STIR-FRY!
Now, truth be told, we’ve never cooked straight up Asian cuisine in our house growing up, so Mom puts a little Italiano flair to it. But it’s scrumptious nonetheless.
I really had to make it since Texas just experienced it’s *first* cool breeze of the season!
We are officially done with triple digits y’all! Of course, I probably just jinxed us by me saying that. *Sigh*
Anyhow, if it’s cold in your neck of the woods, give this recipe a try. And if ain’t cold in your neck of the woods, make it anyways, and maybe our magic “rain dance” will work and get us some cooler temps.
Miss, miss, miss and love y’all!!
Here’s to getting my baking and cooking mojo back!!
~Peace, Love, and Much Healing Y’all
3 chicken breasts, boneless, skinless, cubed
salt and pepper
3 tablespoons olive oil
1 yellow onion
1 zucchini, cubed
1 summer squash, cubed
2 cups green beans, washed and trimmed
1 red bell pepper, chopped
2 cups spinach
6 cloves garlic, minced
6 cups chicken broth
1/2 cup white wine
1 teaspoon cornstarch
2 teaspoons water
3 cups white rice, cooked
Begin by cubing chicken breasts, season with salt and pepper, and sautee in a large pan with olive oil over medium heat until brown. Remove from the pan, and set aside.
Dice up the yellow onion, and sautee in the large pan. After a few minutes, the onion will become translucent. Add the zucchini, squash, green beans, and bell pepper. Cook 15 minutes or so over medium until vegetables are tender. Next, add chicken broth, garlic, wine and spinach. Return the chicken to the pan and simmer an additional 15 minutes or so. If you'd like to thicken your stir-fry, mix cornstarch and water in a cup until the cornstarch is dissolved. Add this mixture to the stir-fry, and simmer 5-10 minutes until the cloudiness has dissipated and the broth has thickened. Season with salt and pepper to taste.
Serve over white rice, or grated cauliflower (for a Paleo alternative!).