I am so into podcasts right now. They make for excellent hands free entertainment during the day while baby rearing. Here are my top 8:
1. Happy Hour with Jamie Ivey
2. For the Love with Jen Hatmaker
3. The Daily
4. The Simple Show
5. Sorta Awesome
6. That Sounds Fun with Annie F. Downs
7. What Should I Read Next with Anne Bogel
8. Shalom in the City
On my list to try:
2. The Longest Shortest Time
I don't find the Apple Podcast App to be very friendly for the way that I interact with podcasts, so I am using the Overcast app.
This is what is happening at my house this Saturday. College football season is upon us and we are thrilled (especially 2 of us!) While they do that, I am just plotting my fall.
I am so into this Friday tradition:
I am also extremely interested in trying these apple cocktails!
Hatch Chile season is upon us. Central Market transforms into a Hatch Wonderland this time of year.
Speaking of Central Market, we had dinner on the patio last night and a great band was playing, The Austin Steamers. Kids and adults were pulling out their best moves to dance to this group. It was perfect summer evening.
Anyway, Hatch Chiles. I used them to make a pretty decent sauce to serve with roasted chicken last week.
1.5 tbsp olive oil
3 garlic cloves
1 tbsp all purpose flour
1 cup chopped roasted mild green chiles
1 cup chicken broth
salt to taste
2 chicken breasts
1. Cook onions in oil until tender (about 5-6 minutes)
2. Add garlic and cook 1-2 minutes; stir in flour and cook 1-2 minutes
3. Add chiles, then whisk in the broth and salt
4. Bring the sauce to a boil and then reduce heat and simmer about 15 minutes
Meanwhile, I was cooking the chicken breasts in the oven. I used the cast iron skillet, heated 1 tbsp of grape seed oil in a 450 degree F oven, roasted the chicken on 1 side for 8 minutes, flipped it to the other for 8 minutes. Make sure it is 165 degrees F, and you are finished.
I served this with my favorite squash recipe:
I slice 2 yellow squash, put them in olive oil on the burner on medium-high heat for 12 minutes. Salt and pepper, then add sun-dried tomatoes. If I am feeling really crazy and have it on hand, sometimes I do sprinkle of goat cheese as well.
This was a quick, healthy, and easy dinner.
1 tablespoon grape seed oil
2 Mahi Mahi fillets
1 cup of almonds
1 egg white
Salt and pepper
1. Preheat over to 450F
2. Place grape seed oil in cast iron skillet
3. Put cast iron skillet in over to heat up while fish is being prepared
4. Process almonds in food processor or blender
5. Salt and pepper fish
6. Whisk egg whites
7. Coat fish in salt and pepper
8. Dip fish in egg whites
9. Drag fish through almonds
10. Place in skillet that has been heated in the oven
11. Roast at 450 F for 10-12 minutes.
Voila! You could get much more creative with seasonings, but it was great with just salt and pepper!
I had mine with roasted cauliflower. Cauliflower + EVOO + salt, pepper, garlic, roast in the oven at 450F for 20 minutes or so.
I am seriously not good at this photo stuff, but here is a visual anyway