So I've been a lazy bum and it needs to stop!
I've been convincing myself that it's no big deal, and then I saw the pictures from our beach house weekend with the family. Ugh, NOT GOOD!
For some background, my brother and K rented a house on the sound shore in Clinton, CT last week with T & E. B and I went to hang out with them Thursday and Friday, took a little detour to Mohegan Sun and then headed home.
The days at the beach house were fun. The kids are cute and old enough to do fun, interactive things with now. We (the kids) tortured some fish and crabs they caught on the beach. We had some kayaks to paddle around in and went to check out the sandbar at low tide. We had a bonfire on the beach and made s'mores and drank beer. I got eaten alive by bugs. All in all, a great summer experience.
I was excited to see the family pictures when K sent them over, since we don't have that many with the kid and me and B. And...BAM...reality hit.
I was going to share the pictures on here but, frankly, I'm too embarrassed to. I will just say that I need to lose about 10lbs and my plan is to try to use this blog to help me stay on track. I'm going to commit to working out more consistently, thinking before putting anything in my mouth, and posting about my progress (and pitfalls).
Probably dangerous making this pledge just before leaving for Atlantic City for Labor Day Weekend. Or, maybe it'll help me avoid doing too much damage this weekend. Fingers crossed...
Friday, August 30, 2013
Sunday, August 4, 2013
Awesome and easy chicken recipe
B found this recipe recently when faced with making dinner for himself at home. Turns out, it's really good, and easy too!
Sorry, I'm out of practice, no picture today. At least I'm blogging again :-)
Original recipe from: The Ktchn
1 to 4 boneless skinless chicken breasts
Salt and freshly ground black pepper
1/4 cup flour
1 teaspoon freshly chopped herbs (optional)
Olive oil
1/2 tablespoon butter
Equipment
10-inch sauté pan with lid
2. Lightly salt and pepper the chicken breasts.
3. Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in as well.
4. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.
5. Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.
6. Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.
7. Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
8. After 10 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
9. After the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren't dried out in the least. Doublecheck them to make sure there is no pink in the middle. Slice and eat.
Sorry, I'm out of practice, no picture today. At least I'm blogging again :-)
Original recipe from: The Ktchn
What You Need
Ingredients1 to 4 boneless skinless chicken breasts
Salt and freshly ground black pepper
1/4 cup flour
1 teaspoon freshly chopped herbs (optional)
Olive oil
1/2 tablespoon butter
Equipment
10-inch sauté pan with lid
Instructions
1. Pound the chicken breasts to an even thickness with the handle or flat of a knife.2. Lightly salt and pepper the chicken breasts.
3. Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in as well.
4. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.
5. Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.
6. Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.
7. Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
8. After 10 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
9. After the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren't dried out in the least. Doublecheck them to make sure there is no pink in the middle. Slice and eat.
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