It's been over a YEAR since I last posted. Lolz.
Where have I been? Here, there, everywhere. Okay, not really. But kinda. Since my last post, I graduated college (yay!) and began working full-time at a job I love(!!). I went to three, THREE, weddings within one month of each other (one in Michigan, one in Chicago, and the last at the Baltimore Zoo!). All of which were beautiful and I really wish I had more pictures but I don't. So I apologize for that. I also managed a day-trip to Notre Dame. I mean, it was on the way back from Michigan, but it still counts right?
But before I get on with the beautiful, amazing meal I made, can I please talk about these weddings?
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| Little river (pond, lake?) at Anne's Wedding |
Wedding One: My BFF Anne married her BFF Luke during a beautiful ceremony up in Michigan, just over the Indiana border. The weather was perfect(!) and the bride looked beautiful. Breathtaking. The ceremony was short & sweet (I'm used to Catholic weddings, so...) & the reception was a blast. Amazing food & they even had local beers and wine! So cool. I got to go with my boyfriend, his
brother, our friend Bethany and her boyfriend.
Wedding Two: Wasn't really a wedding, I guess. The couple, my friend Jarrett & his wife Kelsey, got married in Hawaii (aww) and they had a reception for all their family & friends in Chicago on the River. In Hawaii, they had this amazing videographer (I should get his name) and he created the most beautiful (the most) wedding video I've ever seen. Tears everywhere. Not a dry eye in the house!
Wedding Three: My cousin married his wife at the mansion in the Baltimore Zoo. Ceremony, again, short and sweet (they "got married" the week before with a traditional Catholic ceremony) and the Priest was awesome. It was great to see my stepmom's side of the family since we haven't seen them in a few years.On to the food...
Today I am making my take on takeout: a honey-lime chicken and fried quinoa. Uh, YUM. If you aren't salivating yet, you will be. Honestly, this recipe would also taste amazing with shrimp. So do yo' thang. I can't speak for any vegetarian/vegan options (I'm neither!) and beef would be very... weird, so don't do that. I mean, maybe beef would be okay, I'm just not interested. If you are, please let me know if you decide to make this with beef!
Recipe:For the chicken:
1.5 lb chicken breast, cut into bite size pieces
3T soy sauce
2T rice wine vinegar
Salt & pepper (to taste)
Olive Oil
Honey Lemon Sauce:
3/4 cup chicken stock
1/4 cup lemon juice (I used a fresh lemon!)
3T honey (more or less, depends on YOU!)
2T corn starch
Lemon zest
Ground ginger (to taste)
For the chicken:
In a large ziploc bag (or bowl), mix the chicken, soy sauce and rice wine vinegar. Refrigerate at least 10 minutes, but for longer if you have the time. Strain when ready to cook. Season with salt and pepper and saute in pan, heated with olive oil. Saute 5-7 minutes, until chicken is no longer pink. Remove chicken with a slotted spoon and place on a separate plate.
For the sauce
Whisk everything together in a bowl. In the original pan you cooked your chicken in, bring sauce to a low boil. Add in chicken and mix it all together. Plate & serve! PSA: I doubled the sauce recipe and used it to "fry" my quinoa.
I served mine in a bowl with quinoa fried rice and garnished with thinly sliced green onions. My boyfriend & I loved this so much! I think next time, I'll marinate my chicken overnight and hopefully it'll take up less time. The chicken itself took about 20 minutes from start-to-finish but the meal, including the qunioa, took about 30-40 minutes.
Enjoy!
