originally from martha stewart, but we made a few modifications. thank you anna for the zucchini!
serves 4 • total time: 40 minutes
- 1 1/2 lbs. chicken breast halves, cut crosswise into 1/4-inch slices
- 2 T. cornstarch
- salt and pepper
- 4 tsp. vegetable oil
- 1 onion, halved and cut into 1/4-inch slices
- 1 bell pepper, cut into 1/2-inch stripes
- 1 medium zucchini, sliced into 1/4-inch rounds
- 6 garlic cloves, minced
- 1/4 c water
- 2 T. rice vinegar
- 2 T. soy sauce
- 1/2 c. basil leaves, larger leaves torn in half
- cooked white rice, for serving (optional)
1. Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
2. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Cook the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer chicken to plate and set aside.
3. Add remaining 2 teaspoons oil, onion, bell pepper, and zucchini to the skillet; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
4. Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.
today is our one-year anniversary of the day we met! so much has changed in this past year…a year ago i would never have thought we’d be were we are now! iloveyousoomaachh!
bret took this image last night from our living room! he is amazing and has set up a system to control a telescope in delta, utah from anywhere and have everything run automatically so he can still get some sleep!
click image to see bigger
bret made these last night, and topped them with mango, banana, and sloppy strawberry deliciousness!
serves 4 • total time: 30 minutes
- 1 T. yeast
- 2 c. lukewarm milk
- 4 eggs, separated
- ½ tsp. salt
- 1 tsp. vanilla
- 1 T. sugar
- 2½ c. flour
- ½ c. melted butter
1. Dissolve yeast in milk. Beat egg yolks and vanilla; add to yeast. Add flour, salt, sugar, and butter. Mix well with a hand mixer.
2. In a separate bowl, beat egg whites until stiff and then fold into flour batter. Let rise until doubled.
3. Put a heaping ½ cup of batter into a lightly sprayed waffle iron and spread it out slightly. Bake for 3 minutes. Top with powder sugar, fruit, jam, syrup, whipped cream, etc.
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