This week's post is a random combination of my latest projects and finds.
First up, oranges. Nick and I came across this beauty at Shoppers the other day. I couldn't figure out a way to capture it in a photo, but these cute glass jars have little notches on the sides perfect for a no-slip grip. I can't wait to eat up the contents and find something fun to do with the jars!
First up, oranges. Nick and I came across this beauty at Shoppers the other day. I couldn't figure out a way to capture it in a photo, but these cute glass jars have little notches on the sides perfect for a no-slip grip. I can't wait to eat up the contents and find something fun to do with the jars!
My friend Thais is an amazing crocheter, and helped me learn to crochet these doilies/coasters. I found the pattern on Pardon My Chaos. Unfortunately for us, I have no clue how to read crochet patterns, and Thais only knows the vocabulary in Portuguese. But we figured it out and I love how they turned out!
Finally, chicken. I thought I would share this recipe I found almost a year ago in Real Simple magazine. It is one of our very favorites and is filling, but light. Yum!
Spiced Chicken with Coucous Salad
RealSimple magazine
Serves 4
25 minutes
3 Tbs. olive oil
4 6-ounce boneless, skinless chicken breasts
1 Tbs. paprika
2 tsp. ground cumin
Kosher salt and black pepper
3/4 cup couscous
3/4 pound cherry or grape tomatoes, quartered
1/4 pound snap peas, thinly sliced crosswise (about 1 cup)
1/2 cup torn fresh basil
1/2 tsp. grated lemon zest
2 Tbs. fresh lemon juice
Heat 1 Tbs. of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, 1/2 tsp. salt and 1/4 tsp. pepper and cook until browned and cooked through, 6-7 minutes per side. Transfer to a cutting board.
Meanwhile, place the couscous in a large bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes; fluff with a fork. Add the tomatoes, snap peas, basil, lemon zest, lemon juice, the remaining 2 Tbs. of oil, 1/2 tsp. salt, and 1/4 tsp. pepper and toss to combine.
Slice the chicken and serve with the couscous.
RealSimple magazine
Serves 4
25 minutes
3 Tbs. olive oil
4 6-ounce boneless, skinless chicken breasts
1 Tbs. paprika
2 tsp. ground cumin
Kosher salt and black pepper
3/4 cup couscous
3/4 pound cherry or grape tomatoes, quartered
1/4 pound snap peas, thinly sliced crosswise (about 1 cup)
1/2 cup torn fresh basil
1/2 tsp. grated lemon zest
2 Tbs. fresh lemon juice
Heat 1 Tbs. of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, 1/2 tsp. salt and 1/4 tsp. pepper and cook until browned and cooked through, 6-7 minutes per side. Transfer to a cutting board.
Meanwhile, place the couscous in a large bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes; fluff with a fork. Add the tomatoes, snap peas, basil, lemon zest, lemon juice, the remaining 2 Tbs. of oil, 1/2 tsp. salt, and 1/4 tsp. pepper and toss to combine.
Slice the chicken and serve with the couscous.
5 comments:
Yum! Sounds good!
The recipe looks yummy!
I love the recipe suggestion. We have never had couscous (sp?) at our house.
Your crocheting turned out great! And the food AND the orange jar look awesome. I've found a ton of stuff online to figure out crochet stitches. But patterns... I'm not so good at them either. I do like this cheat sheet...
http://www.dummies.com/how-to/content/crocheting-for-dummies-cheat-sheet.html
Same place has info on how to read patterns and great diagrams how to do different stitches. The internet is my best friend when it comes to crocheting!
Mmm, that chicken looks tasty - I can't wait to give it a try.
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