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!