Food, Faith, and Other Fabulous Finds

Recipes, devotional thoughts, and other cool things I come across.

Did You Miss Me? March 20, 2017

Filed under: Uncategorized — foodfaithandfinds @ 8:23 PM
Tags: ,

So, I went one month without a post.  It was completely unintentional, but it happened.  I know I keep saying that things come up, but they really do.  I’m still getting used to my husband’s new schedule.  😛  We’ve had several busy weekends that I had to catch up from on the Mondays after.  And then there was my decision to become an independent consultant for Jamberry.  That was a big one.  My launch party was last week and completely consumed my time the whole week, but I had a great time, and I think everyone else did too.  So what does that mean for this blog?  Well, hopefully nothing.  (Unless, I guess, you were interested in Jamberry nail wraps.  In which case, you could comment with your e-mail address, and I’ll contact you.)  Now that I’m back on track, I hope that I can still post every week with some regularity, and that you’ll get intrigued by the recipes that my family and I enjoy.  As for today, I’ve decided to share a couple recipes with you.  🙂  I mentioned back in January that we’re trying to eat according to the THM plan, but also that I was going to try to make recipes from my collection that would fit within those guidelines.  I’ve been trying recipes nearly every week, but it took quite a while to find some that were worth sharing.

As I was going through my chicken recipes, I came across this very flavorful recipe that we’d tried before, but hadn’t had in quite a while.  According to my notes, the hubs had liked it one of the times, but had been kind of ambivalent about it the other time.  Well, this time was definitely a win.  (I guess I must have messed with it the one time he didn’t care about it, because this time he LOVED it.)  It’s basically just a super flavorful marinade, and then you can cook the chicken however you like.  (It says to broil it; I did mine on the stovetop; you can just use your favorite method.)  To make this as easy as possible, I whipped up the marinade on the weekend, then just stuck the chicken in a plastic bag with some marinade a few hours before I wanted to make dinner.  Easy peasy!

Lime-Cilantro Chicken (author unknown – let me know if you know where it’s from)

5 cloves garlic

1 tbsp. lime zest

1/4 c. lime juice

1/4 c. chopped cilantro

1 tsp. salt

1/2 tsp. pepper

6 tbsp. olive oil

8 boneless, skinless chicken breast halves

  1. In a food processor, pulse together the garlic, lime zest, lime juice, cilantro, salt, and pepper.  Add in the olive oil and process til blended.  Pour into a ziploc bag, add the chicken, and marinate in the fridge for 3 hours.
  2. When you’re ready to cook it, preheat the broiler.  Place the chicken on a foil-lined baking sheet.  Broil, turning once, 8-10 minutes or til cooked through.

(I like it with a little extra punch of lime, so I added zest from all the limes [2-3] and a couple drops of lime essential oil.  FYI, this would be part of an S meal if you follow THM.)

This other one is an orange glazed chicken that’s supposed to be served with slices of onion and pear.  Now, I could care less about the onion and pear, but the glaze on that chicken was SOOO incredibly delicious.  We had it with some roasted asparagus and quinoa, but the glaze is what really stole the show.  I also love the way the chicken is cooked here.  It was easy to do, and the chicken stayed very juicy.  Here’s how easy it was to make.  (I’ll leave the onion and pear directions in, just in case anyone is interested in them.)

Orange-Glazed Chicken with Pears (from Real Simple)

2 tbsp. soy sauce

2 tbsp. white vinegar

1/4 c. sugar (I used 1 tbsp. + 1 tsp of Pyure sweetener.)

1 tsp. ginger

1 (1 1/2-2 lb. total) boneless, skinless chicken breasts

1 onion cut in thin wedges

1 pear cut in 1/4 in. slices

2 tbsp. chicken broth

Zest of 1 orange

Juice of 1 orange

  1. Heat the soy sauce, vinegar, sugar (or sugar substitute), and ginger in a large nonstick skillet over medium heat til the sugar melts, about 3 minutes.  Season the chicken with salt and pepper and add it to the skillet.  Braise for 3 minutes per side, then add the onion, pear, orange juice, and orange zest.
  2. Cover the skillet, reduce the heat to low, and cook for 20 minutes.  Transfer the chicken, onion, and pear to a plate.  Simmer the sauce to let it thicken, then season it with salt and pepper.  Top the chicken with the onion, pear, and sauce.

(This would be an E in a THM setting.)

I would definitely recommend serving this over some sort of grain that can help soak up all the yummy sauce.

What’s new for you in the past month?


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s