I hate it when I don’t know what day it is. All day today I had no idea what day it was!! Work was busy, and I spent most of the day unpacking shipments. I LOVE unpacking shipments. It’s like it’s my birthday, and all of my gifts are these gorgeous handmade, fairly traded items!!
When I got home tonight I was reading through updated blogs, and it seems as though a bunch of folks were having a case of the Mondays…on a Tuesday. Yeah, by the third blog I did actually realize what day it was. (Funnily enough I thought it was Wednesday) :)
But I had a great day today! Even though I was busy, I was still in an energetic, positive mood. I guess I was just seeing the world through rose colored glasses!
Rose Colored…wine glasses!! A few months ago, the kind folks at POM sent me a case of their juice to try. I used it in everything! I even started a nightly tradition of a POM cocktail. One part POM juice, one part Poland Spring’s sparkling water. Tasty!
I think a big part of my great day today was my lunch! LEFTOVERS!!! :)
Last night I cooked up a recipe that has moved into my TOP 5 favorite recipes of ALL time!!
Balsamic Chicken with GF Pah-sta
To make this you’ll need:
GF pasta (I LOVE Tinkyada. It is my go to pasta always!)
10-12 spears of asparagus (I used frozen)
5 Roma/cherry/grape tomatoes (I used Roma from our garden)
2 tbsp. olive oil
1/4 cup balsamic
splash of white wine
2 cloves garlic, minced
2 tbsp. brown sugar
2 boneless skinless chicken breasts
Robusto cheese, shredded
I started the pasta boiling first and I boiled some spears of frozen asparagus. I roasted the tomatoes by cutting them in half and putting them in the oven on Broil.
Then I mixed the olive oil, balsamic, white wine, garlic, and brown sugar in a sauté pan and warmed it over medium heat. I had Parrish start heating two frozen boneless, skinless chicken breasts while I was on my way home. They were still a little pink when I started cooking, so I cubed them and then added them into the balsamic sauce to cook the rest of the way. When I added the chicken, I turned the heat up to medium-high. Let the chicken cook completely. It almost starts to look like steak from the balsamic. After about 5-10 minutes I added the cooked asparagus and roasted tomato to the sauté pan and tossed. Then I added in the cooked pasta. Once coated, I sprinkled the top with shredded Robusto cheese!!
Creamy, sweet, tangy, rich…SO GOOD!! And the leftovers were just as tasty!
I hope everyone has a Happy Hump Day tomorrow!! New Top Chef, can’t wait! I still don’t know who I’m pulling for!!