Posts Tagged ‘Broccoli’

CEiMB: Sesame-Teriyaki Chicken

Hi all!  One of my very favorite bloggies, Jessica, over at Johnstone’s Vin Blanc, was the hostess with the mostess for this week’s Craving Ellie.  She selected the Sesame-Teriyaki Chicken Thighs, found on page 209 of Ellie’s The Foods You Crave cookbook. 


Sesame-Teriyaki Chicken Bowl



The original recipe can be found on Jessica’s post here.  I followed the ingredients needed for the chicken to a T, with the exception of garlic.  No garlic here.  Instead of using chicken thighs, I went for boneless breasts (2) and turned the entire dish into an “Asian bowl” that seem to be so popular nowadays.

The bowl included whole grain Udon noodles, steamed broccoli, mushrooms and sliced scallions.  I reserved the marinade that I used for the chicken and boiled it down until it reduced by 1/2.  I also made sure to boil it for a LONG time to ensure that any germies were destroyed.  I was a little leery of doing this, but figured after 30 minutes, it has to be A-OK.  Right?!  I’m still here this morning, so it must be all good.  Ha.

Alright, y’all, I have to run again.  I hate to be so short this week.  It’s just gotta be, ya know.  Hopefully I will have some time this weekend to catch up on all my favorite bloggies to-do’s!!  Miss ya.

Much love.  Muah.


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Roasted = Toasted

Howdy folks!  This day went by so fast … and tomorrow’s already Wednesday!  Yippee!!

This afternoon, I FINALLY took the time to set-up my fall centerpiece for the dining room table –

We don’t ever sit in the dining room, so I don’t have to worry about disturbing it when we eat.  It’s the “just for looks” room … ha!

I’ve had the same centerpiece for several years now and, while I still like it, I am always on the lookout for something new.  If anyone has any ideas, please send them my way!!

We had a good GOTR lesson today – for the first time, the girls had to run for 35 consecutive minutes.  (We’re trying to build up their endurance for the end-of-season 5K race.)  I was so proud of them!!  It was quite warm outside and they did a great job of keeping pace.  Most of their little faces were so red by the time that they finished!

After our lesson, I ran some errands, including a trip to the library, Ulta and Marshall’s.  I ended up spending more time at Marshall’s than I wanted to, but that store has a way of sucking me in!  (Plus I found two fun plates on clearance!!) 🙂


On the menu for tonight’s dinner … 

“Not” Spaghetti with Turkey Meatballs, Tomatoes, Feta and Pine Nuts

Roasted and Toasted Broccoli



How I prepared the “spaghetti”:

  • Cut spaghetti squash in half (be careful!!) and remove seeds.  Bake in 350 degree oven for 45 minutes.
  • Remove flesh from squash using a fork.  Place in a lightly greased casserole.
  • Add chopped tomatoes, quartered turkey meatballs (I buy them frozen/fully cooked and defrost) and sauteed onion/mushrooms (if desired) to casserole.  Mix well. 
  • Bake at 400 degrees for 15 minutes.
  • Top with feta cheese and toasted pine nuts.

I also added a small amount (maybe 1/4 cup??) of jarred spaghetti sauce to the dish, in order to keep it from drying out while baking.

How I prepared the broccoli:

  • Place broccoli florets on a sprayed cookie sheet and sprinkle with olive oil, salt and pepper.
  • Bake in 400 degree oven for 15 minutes, turning once.


We are SO full!  I love the fact that this “not” spaghetti dish fills me up just like a plate of actual pasta would … without all the extra carbs! 

As for the broccoli … hear me holla!  Goooood stuff!  I can’t believe it’s taken me so long to roast broccoli!  Roasting gives it a wonderful nutty, toasted flavor.  Try it – you’ll love it! 

We still haven’t gotten to watch Grey’s Anatomy from last Thursday, so that is on the agenda tonight. 

Oops, I’m being summoned, so it’s time to go …

Have a great night!

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