Going Pro in Wifery

photo (48)

Yesterday my friend Noelle and I decided to meet up for a girls-only lunch date. I was super excited about it because, even though she only lives in CT, I hadn’t seen her for a while. Before meeting up, I tried to get a few errands done:

I did a couple of loads of laundry (a never-ending task in our house). I went to the grocery story. I made a few treats for an event I am doing at work tonight. And I put dinner in the crockpot.

Despite the fact that I had to push back our original meeting time by 40 minutes, I was feeling pretty good about myself when I showed up for lunch with Noelle. Naturally, I had to brag to her about my accomplishments, specifically about having dinner in the crockpot. To which Noelle quickly replied “yeah, I have mine in too. A pot roast.”

Umm, can someone please inform our husbands JUST how lucky they are? I mean, when it comes to being good wives, I think we’ve nailed it. Maybe we can go pro and get sponsored by Crockpot.

photo (46)

I made a thai peanut chicken dish. It was really good. Give it a try and let me know what you think.

3 large chicken breasts
1 red or green bell pepper, diced (I used green)
1 sweet onion, diced
¾ c chunky peanut butter
1-2 T lime juice (one whole fresh lime, squeezed) – can use key lime juice as a substitute
1/2 cup chicken broth (you can use coconut milk if you want it to be creamier)
1/4 cup soy sauce
1/2 T cumin (depending on your taste)
1-2 T crushed red pepper flakes (depending on your taste)

rice
chopped green onion
chopped lightly salted peanuts
chopped fresh cilantro

Layer into the crockpot the following:
chicken
onion
green pepper

In a small bowl add peanut butter, lime juice, chicken stock, soy sauce, cumin, and red pepper flakes. Whisk together until well combined. Taste and adjust your seasonings accordingly. Pour over the chicken and vegetables in the crockpot.

Place the lid on and cook on low setting for 3-4 hours. Make sure to stir your mixture at least once during the cooking process, to incorporate the flavors and distribute for even cooking. You should have a nice “gravy” that will work well served over rice.

Serve over rice with the green onions, peanuts and fresh cilantro as garnish.

Coconut Curry Chicken Soup

Last night I made the most amazing soup. I know, everyone who blogs about their food says that, but this time, I really mean it.

I found the recipe on Pinterest – my source for everything from recipes, to DIY projects, to even workouts. The original poster was Bev from BevCooks. I had never been to her blog before – which is what is so great about Pinterest. You are constantly finding new and exciting bloggers. In her post she goes on and on about how easy and delicious this soup is. Almost to the point where I was like “Already already Bev – the soup can’t be that amazing!”

But I was wrong. It is that incredible.

02-pinterest-daily.com-Coconut-Curry-Chicken-Soup-500x744(image via BevCooks)

Coconut Curry Chicken Soup:

Makes 4 large servings 

*3 Tbs. red Thai curry paste (or more or less depending on your heat preference)
* 2 (14 oz) cans coconut milk
* 1 cup chicken stock
* 1 tsp fish sauce
* 1 red bell pepper, sliced into 2-inch strips
* 1 cup snow peas
* 1 cup frozen peas
* 2 bundles vermicelli noodles
* 2 cups cooked shredded chicken
* 1/2 cup sliced scallions
* 1 sliced chile, for garnish (optional)
* juice of one lime
* coarse salt

My Notes-

fish sauce: I couldn’t find fish sauce, and to be honest, it sounds gross so I left it out
vermicelli noodles: I used pad thai noddles because that is all I could find
shredded chicken: I used pre-cooked Perdue short cuts because when you are cooking dinner at 9pm after working for 10 hours and working out, that is allowed. I did my best to shred the pieces with two forks.
scallions: I didn’t have these
chile: I opted out. I had a jar of chilis in my fridge, but when I opened it, all that remained was the juice
Bring a large pot to a medium-high heat. Add the curry paste with 1/4 cup coconut milk; whisk until smooth.

  1. Add the rest of the coconut milk, chicken stock and fish sauce. Stir until combined.
  2. Add the red bell pepper, snow peas, peas, vermicelli noodles and chicken. Toss in a good pinch of salt.
  3. Bring to a boil, reduce heat and simmer on medium for about 8 minutes, until the noodles have softened.
  4. Add half the lime juice, stir and taste. Need more salt? Add it.
  5. Serve soup garnished with scallions and chile pepper and remaining lime wedge.

I promise you – the soup is good and it is easy.

Thanks Bev for this wonderful recipe.

The Taste of Telluride

 

With all of the hiking, biking and climbing Matt and I did in Telluride, we got really hungry. Thankfully there were plenty of options to chose from. Here’s out edible tour of Telluride.

Breakfast Spots:

Telluride boosts a few bakery/coffee shops, all located within a 5 minute walk of each other. We visited 3 different spots during our trip.

The Steaming Bean –  An electric coffee-house by day that turns into a rowdy gathering place at night. While this seemed to be the most popular place in town, Matt and I found it to be our least favorite of the three. The breakfast sandwiches we pre-prepared and the service was very slow. However, the “cool” factor and prime location of this spot will definitely keep business coming in.

Baked in Telluride – With their wide variety of breakfast pastries, donuts and coffee this place was probably our favorite. That being said, they make more than just baked goods; they also offer sandwiches, pizza, etc. I am a fan of bakeries just sticking to baked goods and breads. I think it takes away from the atmosphere and the quality of produces to branch out too wide.

The Butcher and the Baker: This small bakery definitely had the best atmosphere. Unfortunately their food didn’t quite keep up. Matt’s breakfast sandwich was again, pre-made, and the oatmeal that I ordered was too thick and prevented the toppings from getting mixed in. But again, their cute decor and homemade napkins definitely spoke to my style.

 

Lunch:

For lunch we found a couple interesting places. Typically, we were eating later in the afternoon after our “activities” and as a result, were coming into the restaurants starving.

Smuggler Joe’s: Located near the base of the gondola this micro-brewery is convenient for a post-mountain drink and bite to eat. Matt and I came here after our hike to get out of the rain and enjoy a locally crafted beer. The food was very typical bar food – I ordered the homemade chicken noodle soup while Matt chose the chili. Then we shared a buffalo chicken sandwich and fries. None of these options were bad but we definitely weren’t blown away. The beers were solid – I had the Shred Betty Raspberry Wheat and Matt had the Strong Scottish Ale.

Floradora Saloon: Right on main street, this a family owned and operated restaurant and bar offers a wide array of dishes. Matt and I sat outside and enjoyed the burger and the grilled cheese. We both enjoyed our meals and left full.

Brown Dog Pizza: The walls of this sports bar/pizza place are lined with Red Sox and Patriots posters. Naturally we felt right at home. We ordered buffalo wings and a pizza. Clearly we were really trying to eat healthy! The service was great, the patrons friendly and it was a great place to watch some of the US Open tennis while we avoided the afternoon rainstorm – something that is a daily occurrence in Telluride.

Dinner:

In addition to eating at there… (we loved it so much we ate there twice!) we found a couple other places:

Siam: While Matt loves Thai food, what really sold us on this restaurant was the live music that was being played on the large outdoor porch. They had a very large menu offering both traditional Thai as well as some more unique dishes that blend exotic tastes of Thai Cuisine with recipes from around the world including France, Malaysia, India, North America, China, Greece, Italy and Japan. I had drunken noodles and Matt opted for Chicken Friend Rice. This was definitely a good meal.

Allreds: Located on the mountain at the top of the gondola, Allreds draws people up out of Telluride for the incredible views. Matt and I decided to ride the gondola up and enjoy a glass of wine at their bar. The views were truly breathtaking. It was the perfect way to spend our last night in Telluride.