Another weekend here…another weekend almost over. How does this happen? Am I the only one who gets a case of “The Sundays”…every Sunday? I shudder to think how bad the Sunday blues would be if I didn’t actually like my job. Scary thought, indeed.
Last weekend, we had our friends from Ohio come and stay with us. With their 3 kiddos and 2 Boston Terriers – I’m not sure who was cuter. Kidding, kidding…of course the dogs were cuter. (Sarcasm) It was a tie. The kids were so easy going and so much fun. It’s true, kids say the darndest things.
I have my blog photo “napkins” and “tablecloths” (i.e. fabric scraps) all rolled up and placed in a wicker “chest” in my “photo studio” (our dining room). Their middle child, Chase, asked about the fabric. His exact word were, “Are those Lily’s do-rags?”. I laughed and said, “Yep, those are Lily’s do-rags!” Too cute…too, too cute.
On their way from a friend’s house back to our home, the family was discussing with their eldest daughter, Sydney, what she wanted to do when she grew up. She responded with, “Write a book.” Her mom and dad asked, “Oh, like Nicole’s cookbook?” and she quickly answered with, “No, a real book.” Haha. I love it.
When I made these Spicy Asian Noodles with Chicken for Mr. Prevention, he said something rather note-worthy and comical, as well. He said, “I think this dish would be great with tofu. But I guess if you’d have made it with tofu I’d have told you it’d be good with chicken. I guess you just can’t win, can you?”.
Huh. How 1. shocking and 2. insightful.
Mr. Prevention said it himself: this dish would be great with tofu. I concur. 100%. But it was also great with chicken. It was an all-around enjoyable dish, in fact, and I highly recommend it. Quick to make and packed with Asian spice and flare…it won’t disappoint!
- 4 tsp sesame oil, divided
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 Tbsp fresh ginger, peeled and grated
- 2 garlic cloves, minced
- 1 bunch green onions, sliced
- ¼ cup fresh cilantro, chopped
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp rice vinegar
- 2 Tbsp hoisin sauce
- 2 tsp sambal oelek (ground fresh chile paste)
- 8 oz package thin rice sticks
- 2 Tbsp dry-roasted peanuts
- Heat 2 teaspoons oil in a small skillet over medium-high heat. Once hot, add the chicken and cook, stirring occasionally, until cooked through. Remove to a plate and set aside.
- To the skillet, heat 1 teaspoon oil. Once hot, add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 teaspoon oil, cooked chicken, and next 6 ingredients (through sambal).
- Cook noodles according to package directions. Drain and rinse under cold water; drain. Add noodles to bowl; toss well to coat. Sprinkle with peanuts and serve hot.
Weekly Menu: August 11th – August 15th
- Sunday: BBQ Grilled Chicken with coleslaw
- Monday: Jalapeño-Buttermilk Brined Grilled Chicken with grilled corn-on-the-cob
- Tuesday: Korean-Style Beef Tacos
- Wednesday: work late – leftovers
- Thursday: cookbook recipes
Not sure what’s in store today…but for sure some reading, cookbooking, and maybe another 10 pounds of blueberry picking 😉
P.S. You remember the Board Certification in Advanced Diabetes Management I missed by just a few points? Well, I passed after my second attempt – woooo!! Thanks for all your Instagram love! On the sub-30 5K, too! It has been an exciting month indeed! xo!
P.P.S. Mr. Prevention has prepared a video blog for you! It will feature one of my cookbook recipes and will be up Tuesday! You’ll love it!