Hello there it's your old friend Sarah back from a "vacation". I must tell you that I hadn't planned on taking a vacay; it just happened. The Cooper family had no idea how busy May and June was going to be until it hit us like a ton of bricks.
We had planned a great Disneyland vacation and happily took it but other than that I had thought summer would be a slower version of the other 3 seasons.
Aiden joined a swim team and we have had stuff going on non stop since school ended with no rest in sight.
However, I need to slow down a bit to continue this blog since I enjoy writing it and hope my 4 or 5 fans are glad I'm back. I wrote a new recipe tonight and it was delish, so I shall share it now.
Lemony Peanut Chicken
serves 2 Normal people or 4 Coopers
2 boneless skinless chicken breasts cut into small cubes
3 tbsp olive oil
3 garlic cloves sliced
1 shallot sliced
1 small yellow onion (preferably sweet yellow) sliced
your favorite seasoning salt (you'll see below why there is no measurement + if you're from Bako go to albertsons and buy the Luigis seasoning!)
2 tbsp dried dill
1 lemon sliced in half and seeds removed
1 can of chicken broth
1/4 (or more if you love them) cup salted peanuts
***
Heat up a large skillet over medium/high heat and add olive oil. When oil is warm add garlic and shallots. Cover the chicken in as much seasoning salt as you want. You could also use any seasoning blend just as long as there is paprika and salt included. Add the chicken to the skillet as well as the dill and peanuts.
Saute it up til the chicken is cooked and golden brown and the onions are soft. Add in the yellow onion and squeeze the lemon juice over the mixture. Pour in the broth and bring to a boil. Once boiling reduce heat to a simmer for no more than 5 minutes.
I poured this mixture over rice that I had cooked with chicken broth and lemon juice instead of water. Scott said it would also be great on pasta. Enjoy!
We had planned a great Disneyland vacation and happily took it but other than that I had thought summer would be a slower version of the other 3 seasons.
Aiden joined a swim team and we have had stuff going on non stop since school ended with no rest in sight.
However, I need to slow down a bit to continue this blog since I enjoy writing it and hope my 4 or 5 fans are glad I'm back. I wrote a new recipe tonight and it was delish, so I shall share it now.
Lemony Peanut Chicken
serves 2 Normal people or 4 Coopers
2 boneless skinless chicken breasts cut into small cubes
3 tbsp olive oil
3 garlic cloves sliced
1 shallot sliced
1 small yellow onion (preferably sweet yellow) sliced
your favorite seasoning salt (you'll see below why there is no measurement + if you're from Bako go to albertsons and buy the Luigis seasoning!)
2 tbsp dried dill
1 lemon sliced in half and seeds removed
1 can of chicken broth
1/4 (or more if you love them) cup salted peanuts
***
Heat up a large skillet over medium/high heat and add olive oil. When oil is warm add garlic and shallots. Cover the chicken in as much seasoning salt as you want. You could also use any seasoning blend just as long as there is paprika and salt included. Add the chicken to the skillet as well as the dill and peanuts.
Saute it up til the chicken is cooked and golden brown and the onions are soft. Add in the yellow onion and squeeze the lemon juice over the mixture. Pour in the broth and bring to a boil. Once boiling reduce heat to a simmer for no more than 5 minutes.
I poured this mixture over rice that I had cooked with chicken broth and lemon juice instead of water. Scott said it would also be great on pasta. Enjoy!
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