6)Bake at 350 degrees for 1.5 hours or until tender.
Saturday, November 28, 2009
Recipe of the Week #2
6)Bake at 350 degrees for 1.5 hours or until tender.
Friday, November 20, 2009
Thankful
- A powerful God who loves me no matter what
- My family
- My job, even if it's not always my favorite
- My car, even when it's not working lol
- My friends, I have some of the best in the world...They love me, they challenge me and they encourage me.
- Reunions with college friends or other old friends
- My electric Blanket, soo cold in the mountains
- Facebook and texting, you might laugh at this one, but I have my reasons.
- My mac...it's pretty
- Santa Cruz weather
- The chance to change lives through teaching
- youth group kids
- My life group
- Second, third, fourth families...who all love me as if I was their own.
- triathalons...ok I'm not really thankful for those, but I'm thankful for exercise with Rachel!
- An awesome house
- The best roommates
- Scrapbooking
- Sports
- And many many other things.
Friday, November 13, 2009
Cooking!
Ingredients
1/2 cup chicken broth
1/4 cup soy sauce
1 tablespoon cornstarch
1 clove garlic, minced
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 cups snow peas
2 cups cremini mushrooms, stems discarded, caps thinly sliced
4 bunches green onions, cut into 1-inch pieces
2 large ripe but firm avocados - peeled, pitted, and cut into large chunks
In a bowl, stir together the chicken broth, soy sauce, cornstarch, and garlic until the cornstarch is smooth, and set aside.
Heat the oil in a wok or large skillet over medium-high heat until shimmering, and cook and stir thechicken until cooked through and no longer pink in the center, about 5 minutes. Remove from the wok and set aside. Place the snow peas into the hot wok, and cook and stir until bright green and still crisp, about 3 minutes. Stir in the mushrooms and green onions, and toss with the snow peas in the hot oil until the mushrooms are tender and have given up their juice, about 5 minutes. Pour off excess juices, if any.
Return the chicken to the wok, and stir briefly over medium heat to combine with the cooked vegetables. Stir the reserved sauce ingredients to recombine, if needed, and add to the wok. Gently stir in the avocado, and let the mixture bubble until the sauce thickens, about 3 minutes. Stir gently to coat everything in sauce, and serve.