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We have soooo much catching up to do. I know I’ve said that before, but it is coming and this post is the start of it.
Continue reading
Â
We have soooo much catching up to do. I know I’ve said that before, but it is coming and this post is the start of it.
Continue reading
I love making dinner with my husband. Â I’ve shared this in previous posts, but one of our biggest moves towards losing weight and adopting a healthier lifestyle was to make more of our meals at home.
This actually started while we were dating. Â My husband, then boyfriend, would be quick to take me out to restaurants around the Research Triangle Park in North Carolina… until one day, I suggested we go get groceries and cook together instead– this girl was tired of eating out… and packing on the pounds…(Those love lbs., ain’t no joke!)
…And a WHOLE lot of JESUS!
Seriously. Â I received this cup from Consumer Associates to review and it could not have come at a better time. Â I’ll tell you a little bit more about the cup later on in this post– First things first– UPDATES!!!!
I love making pasta. Â I feel like the possibilities are almost endless.
Now, I know I said I try to limit the number of occasions that I make traditional pasta in one of my previous posts— but let’s be honest– there’s nothing like a good fettuccine!
I received a stainless steel colander to review and used it to make one of my favorite recipes.
Here’s a bit of info about the colander:
Anyone who loves to cook knows the importance of a high quality colander. The Pro Chef Kitchen Tools round colander is strong, stylish and efficient and I’m happy to have it in my collection. Â When I’m not using it to cook, it also doubles as a great fruit/veggie holder on my counter top!
Now that you know a good bit about the colander, here’s the all important recipe and some photos of the colander in action!
We made this dish using another Blue Apron recipe. Â (This isn’t a sponsored post — I just REALLY like Blue Apron and they post ALL of their recipes online, so you can use them even if you don’t subscribe. Â I LOVE THAT!)
Ingredients:
Directions:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 1-inch pieces on an angle. Remove and discard the kale stems; finely chop the leaves. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves. Pat the chicken dry with paper towels and chop into bite-sized pieces; transfer to a bowl. Season the chopped chicken with salt and pepper; toss to coat.