Sorry for going on hiatus guys! After traveling a few times last month and some really busy days at work, my motivation has been a 0. In terms of cooking, exercising…heck just getting up every morning has been rough. I finally am feeling back to myself this week pheww.
Although Sundance seems like agesss ago, it was only 3 weeks ago that I was in Park City. I cannot believe I have never attended this film festival before – to say it was amazing is an understatement. Here are some scenic photos I shot in the little spare time I had while there:
I am so excited that some of my favorite films from the festival have already been purchased by large movie studios to be released – check ‘em out -
Will be so fun to see these again on the big screen with friends!
I finally got back in the kitchen this week to actually make an interesting meal. The past few weeks have been a lot of takeout, eggs & cereal (lazy!). I used this recipe as a base but made some adjustments of course.
Chicken Cacciatore for 2
2 4 oz pieces of boneless, skinless chicken breast
1 tsp olive oil
1/2 of 5 oz package of pre-sliced cremini mushrooms
1/2 red bell pepper, thinly sliced
1/2 medium onion, halved and thinly sliced
1-2 small garlic cloves, thinly sliced
1/4 tsp red pepper flakes
1/2 tsp dried Italian seasoning
1/4 cup dry white wine (or red, whatever you have)
1/4 low sodium chicken stock
1/2 15 oz can diced tomatoes
2 tbs chopped fresh basil
The recipe requires a bunch of steps, but you can do it all in the same pan. Start with your favorite large nonstick skillet (I have been obsessed with this recent purchase lately that I snagged majorly on sale) and put it over medium high heat – add the olive oil to the pan and the chicken. Cook the chicken for 3-4 minutes on each side to brown. Remove from the pan and set aside.
Next up, the mushrooms into the pan to brown and soften (season with salt & pepper). After they have cooked for about 5 minutes, remove from the pan and set aside…getting a theme here?
Then add the peppers & onions to the pan – cook for about 5 minutes until they begin to soften. Once those vegetables are soft, time for the garlic & pepper flakes. Stir and cook for a minute.
Then add your wine – let it reduce almost completely before adding the rest of the liquids. Stir in basil.
The lonely chicken and mushrooms get to come back into the pan. Bring the entire mixture up to a simmer, then lower the heat, cover and cook for 15-20 minutes. This will allow the chicken to finish cooking through and all of the flavors to marry.
I could not wait to dig into this – it smelled so good! I served the chicken with my favorite green bean side dish – green beans marinara (just green beans sauteed with some olive oil, fresh garlic and jarred marinara until just tender).
Mmm mm mm!