Lately

Here are a few pictures that I have accumulated over the past month or so...

Spent some time in nature at the cabin in Chelan

Painted our front door red!

Wine tasting? Sure!

My 10 year old girl dreams came true...Brian made me a flower bracelet. Truth be told, I never learned how to make them and was a bit embarrassed that Brian whipped this one up in a matter of 5 minutes

 Saw Yann Tiersen play

 To celebrate my birthday we went on a dinner cruise in Seattle. Probably the youngest people on that whole boat and it was a little cheesy but you know what? We had a blast

I'm Back!

I just realized how long it's been since I last posted something...much too long! I guess I was feeling lazy. But I was very happy with a meal I made so I thought I'd share. 
I have always been curious about lemon chicken but never tried it because I'm not really THAT into lemon. So a whole dish bombarded with lemon just didn't really sound all that great. But here we are heading into summer and I saw this picture on pinterest and thought...hmmm that looks pretty good!

And not to mention I don't really cook chicken breast anymore because it's typically on the dry side and lacks flavor. I always use the thigh meat or roast the whole chicken. But here I am making lemon chicken breasts. And you know what? It was absolutely delicious!! Yes, it was very lemony, but it was refreshing and the meat wasn't dry at all. I couldn't believe it. For me it's a perfect summer meal. I paired the chicken with roasted rosemary potatoes and an arugula salad. 

Ingredients:

• 1/4 cup good olive oil
• 3 tbsp minced garlic (9 cloves)
• 1/3 cup dry white wine
• 1 tbsp grated lemon zest (2 lemons)
• 2 tbsp freshly squeezed lemon juice
• 1 1/2 tsp dried oregano
• 1 tsp minced fresh thyme leaves
• kosher salt and freshly ground pepper
• 4 boneless chicken breasts

Directions:

• Preheat the oven to 400 degrees
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish. (I used my dutch oven)
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken. (I used the lemons that I zested) 
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices. 

Yesterday I turned 30. So I thought I would celebrate by eating this yummy meal outside in the backyard with some french wine, enjoy my own company and my birthday. It was perfectly relaxing and I feel ready to take on a new decade.
Cheers!

Chicken Francaise

This dish is super easy and really tasty! Definitely keeping this one in the rotation. I mean, who doesn't like a butter wine sauce?!

Ingredients:

• 1/4 cup Extra Virgin Olive Oil
• Flour for dredging
• Salt and Pepper to taste
• 3 Chicken Breasts (I used chicken thighs)
• 2 Eggs plus 2 tablespoons Water (whisked)
• 2 Garlic cloves (sliced)
• 1/2 cup White Wine
• 1/2 cup Chicken Stock
• 1 Lemon (zest and juice)
• 1/3 cup Capers
• 6 tablespoons Parsley (roughly chopped)
• 3 tablespoons Butter

Directions:

• Heat oil in a large sauté pan over medium-high heat.

• Season the flour with a generous amount of salt and pepper and whisk together in a baking dish. Lightly coat the chicken breasts in the seasoned flour and then dip in the egg wash. Gently place in the hot oil and fry for 2 minutes or until golden brown. Flip the breast and fry for another 2 minutes until golden.   

• Add the sliced garlic to the pan and cook for about 20 seconds. Deglaze with the wine, scraping up brown bits with a wooden spoon. Stir in the broth, lemon juice and capers and allow to reduce for 1 to 2 minutes.

• Add the lemon zest, parsley and butter and swirl to emulsify. Plate the chicken with the sauce and serve.

I served the chicken with mashed potatoes. Yum!!

Lately

 Beautiful blooms in the front yard

 I agreed to go to Cabela's with Brian but only if I can hang out on this ridiculous camo chair. If it wasn't camo I would have seriously considered buying it. It was THAT comfy!

 Brian smoking a stogie and cutting the lawn for the first time

 And I was there for moral support :)

 I had to document this blue sky

 Brian's bonsai mini worlds

 Red vans ready for some summer strolling

 Record player slowly being assembled