I’m a pretty optimistic person. Actually, I’m very optimistic. When I said this week had to be better than last, I was not hopeful, I was confident and optimistic that it would be the case.
Well, I was wrong. This week has only been a continuation of last.
Asking someone to not come back to work after working only 4 shifts…not fun. Horrible, actually.
Taking inventory of a walk-in freezer…not fun. Torture, I’d say.
Trying to serve tofu to closed-minded individuals…not fun. (But, the leftovers are!)
Writing policies…really not fun.
Even with all of those stressors and unfortunate circumstances, I’m feeling very blessed. A great job, a cookbook…life is wonderful, even if it gets a little stressful at times.
I was talking to Donna on my way home from work yesterday and she said something that really hit me…something like, “Girl, do you have to pinch yourself every day? So many people never accomplish their dreams, much less at age 27!”
All the stress of the day melted away and I thought about what she said over and over. That Donna…she’s one smart cookie.
Last night I didn’t pause to remember that Mr. Prevention had a work dinner thing before whipping together a recipe that will likely grace the cover of my cookbook. (Cover photo shoot #1 didn’t yield any photos I absolutely loved).
I grabbed a TON of props (think…cutting board, bottles, vegetables, herbs…you name it) and headed to the beach with Lily. It’s official that my neighbors think I’m Looney Tunes and to avoid any awkward explanation of, “I’m trying to take a photo for the cover of the cookbook I’m writing!” I instead opted for, “Picnic on the beach!” I think they fell for it. But perhaps not when I retreated from the beach over an hour later with the same platter of untouched, but now cold, chicken.
The sacrifices we make in the name of food photography…
Much unlike last night, this meal was photographed in no time flat. I simply had to dig in. When I first saw this recipe from Branny Boils Over, I knew it would be the first non-cookbook cooking I would do. Plus, peaches are at their prime right now and I know they won’t be for long. Also unlike last night, Mr. Prevention was around to enjoy this meal..and enjoy did we. Delicious!
Peach Chicken slightly adapted from Branny Boils Over
nonstick cooking spray
3 (4-oz) boneless, skinless chicken breasts
1/4 tsp salt
1/4 tsp pepper
2 Tbsp brown sugar
2 Tbsp low-sodium soy sauce
1 Tbsp balsamic vinegar
1/4 cup orange juice
2 cloves garlic, minced
3 large ripe peaches, cut into 1/4-inch slices
3 scallions, diced, for garnish
Preheat the oven to 350 F.
Heat a large, nonstick pan sprayed with cooking spray over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 3 minutes per side. Meanwhile combine the brown sugar, soy sauce, balsamic vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
Add the garlic to the pan and cook, stirring, for 30 seconds. Add the soy sauce mixture and peaches to the pan. Turn the heat up to high and cook, uncovered, for about 3minutes, stirring occasionally until the sauce begins to thicken and the peaches soften.
Add the chicken and peach sauce mixture to a large baking dish and bake, covered with aluminum foil, for 30 minutes. Remove foil and bake 10 minutes. Serve garnished with scallions.
Yield: 3 servings (1 chicken breast and 1 peach, sliced)
Nutrition Information (per serving): 242 calories; 1.3 g. fat; 55 mg. cholesterol; 616 mg. sodium; 30 g. carbohydrate. 3.3 g. fiber; 28.7 g. protein
Result: Light, simple, summer flavors. The blank palate of chicken is perfectly suited for the bold flavors of soy sauce, sugar, and peaches. And garlic…can’t forget the garlic! We both thoroughly enjoyed this entree and Mr. Prevention was sure to comment that despite the bold ingredients, the flavors were “mild”. His suggestion was red pepper flakes, but I have to disagree with him on this one. Not everything needs to be spicy…some things are better left sweet!
Thanks for all the Q&A questions! I received lots of them and hope to have that posted tomorrow!
Be well,Pin It