Sorry for my lack of content recently but today was the big moving day!! (2 more small moves to follow) The movers were scheduled bright and early so I knew I wanted to make something I didn't have to attend in the kitchen. I recently found @kate_ourbestbites and @sara_ourbestbites Overnight Eggnog French Toast! I'm on an #eggnog kick and I love trying new overnight bakes so it was a perfect fit! I cooked it the full time and actually added foil right at the end because my husband prefers a fermer french toast (I like it pretty squishy lol)
It was amazing and is probably going to be our #christmasmorning breakfast!
My only regret was not photographing the finished product but I was a *little* busy
This might be my greatest food creation ===
🍵Soup on the go 🍵
Mason jar $1.50
Layer Baby Bok Choy 🌱
Add grated carrots 🥕
Add green onions and cilantro 🍃
Add protein 🐓
Add chili paste 🌶 with a pinch of cinnamon ——
When you are ready to eat - Ask your friendly flight attendant for some hot water .
Perfect hot meal ❤️
My first time making it and it hit the spot on a long work day .
Going to be experimenting with more soup creation .
Would you like to try one?
Comment below if you want to try one ⬇️
Watch me feel the burn! 🔥🔥 But I have to keep going anyway. That’s the only way to see progress.
If I learned anything at all from my son’s #chd it’s that you have to keep pushing through- even when it hurts- even when you don’t want to. #transform20 @shaunt @carldaikeler
[White Wine, Garlic & Lemon Thyme Chicken]
Sometimes it can become challenging to find new and creative ways to cook what is essentially the same ingredients… and whilst I know there is nothing new about a white wine and garlic dish, it is not something that I actually do very often and I decided to change it up a little bit too with the way I incorporated the rice and it turned out so fabulously!
First of all I fried the chicken pieces in a little olive oil until they were lightly golden. Then I removed them from the pan and fried up some chopped spring onion and garlic. Then I added about a half a cup of white wine, a full cup of chicken stock and a few sprigs of lemon thyme into the pan with the garlic. I put the chicken back into the pan with the white wine broth, popped the lid on, reduced the heat to medium to low and let it cook like that for about 2 hours so that the chicken completely absorbed all the flavours and the meat was “fall off the bone” tender.
Then I removed the chicken and gave it a quick grilling to get the skin nice and crispy again and then set it one side. With the remaining juices in the pan, I added about 2 cups of water and then threw the basmati straight into the pan and cooked it in the broth. It was seriously the best rice I have ever had! I did not drain it, I simply let it cook until all the excess fluid was gone. Although the dish may appear a little “dry” without and gravy once served – let me assure you that it was anything but! The rice was amazingly juicy and the meat too! It was a really fabulous experiment and I will definitely give it a go again, possibly trying out some different flavour profiles. And what better way to celebrate my experimental success than with a good glass of wine!
My fam could eat this meal every night! Thankfully Kanan loves salmon & broccoli & so does Hazel! The hasselback potatoes from @traderjoes were kinda meh.. but the salmon I wrapped in cedar & baked & then fried the skin up to add a fun crispy texture element. Just simple salt & pepper & garlic olive oil on the salmon & broc. 👌🏻💁🏼♀️🥦🥔
We love the Matcha Yakigashi from @kumoriph! 💚
#MatchaYakigashi is the latest treat from #kumoriph . It’s the right balance of matcha and sweetness. A green tea cake in a bar that’s topped with Bianca snow and matcha powder. This one definitely puts the happy in my holiday. #biteintoclouds