Forgive me, friends, I’ve been holding out on you. For a while now. I’ve known it ever since I saw my tiny, Russian friend Natalia’s eyes widen as she said, quietly, “I want the recipe” after tasting it. She was … Continue reading
Hope you had a great 4th of July! Ours was just packed with adventure, we went down by the Ballard Locks and watched the trains crossing over the crazy robot claw bridge. And later we watched the fireworks from a … Continue reading
Did I tell you my Honeybee is an excellent cook? He is! He has loads of great recipes. Look! Here’s one now:
Honeybee’s Lemon Chicken
Ingredients: 2 chicken breasts, a head of broccoli, 2 large lemons, white onion, shallot, carrot, garlic, cilantro, mushroom, 1 tbsp sugar, pinch of salt and pepper
First chop up your veggies.
You’ll end up with a heap of veggie goodness like so
I know his fingers look effortless here, but, believe it or not, Honeybee posed for this shot.
Add more veggies at will. We happen to be big carrot and broccoli fans but, say, if you were into cauliflower you could add or replace any of these.
Cilantro forever. Lemons in line.
If you’re only cooking for two, keep your breasts whole. We always try to have leftovers for lunch the next day so Honeybee slivered off a couple slices. Cut your chicken last and then wash your knife and cutting board immediately ’cause there’s nothing sexy about salmonella.
Alright, we’re chopped, let’s get cooking. Honeybee and I both agree when it comes to a little bit of butter versus a lot of anything else, but whatever lubricant you choose will do. Begin with garlic, shallot and the serrano pepper at medium heat.
Add your chicken, tofu or whathaveyou and carrots. Squeeze lemon over everything.
Cute thing alert! Check out our Pac Man oven mitt. It was a housewarming gift from the Burrow and it’s still one of my favorite gadgets.
Flip your chickens, then sprinkle pepper and sugar. [No salt yet, this prevents your chicken from drying out.]
Next Honeybee gave everything a stir and another squeeze of lemon. Each breast gets heapin’ helpin’ of cilantro.
And, finally, add your broccoli and mushrooms. Matt spends a lot of time with produce in the market [where he works] and he’s very careful to cook all veggies, but especially broccoli, just the right amount.
Omg I want to eat that! Don’t you want to eat that?
Let this cook, still on medium heat, for another few minutes. Salt, pepper and serve. Simple.
And here’s my to-go container.
And there you have it: a light delicious meal ready in about half an hour. Bam. Boom. Dank. Delicious!
P.S. What do you think? Any special requests? What are you cookin these days? Make me a plate!