girl’s night

Chick Flicks & Cashew Chicken

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My weekend started off nicely–a swim and then home to find beautiful flowers from my honey! No occasion, just because. I don’t get flowers often because Fat Kitty knows the instant flowers are in the house and makes a bee-line for them. He destroys, eats, devours any form of flower that is in the house and then pukes it up at 3am. πŸ˜› It doesn’t matter if I put the flowers up high (like on top of the fridge), he finds a way to get to them.

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The little jerk! Inevitably my flowers always end up in a closet where I only see them when getting dressed…Look at him!Β 

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On Saturday I worked out (more on that later) , got a bunch of stuff done around the house and then Michael and I took Bella to a park for a walk. It was a brisk, cool day but the sun was out and it felt nice outside. We went to West Moreland Park in Sellwood and ended up walking a little over 2 miles with Bella.

Then it was back home to get dinner ready before my friend came over.Β I’ve been holding onto this recipe for awhile and finally made it. I’m so glad I did! It was excellent.

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I wish I knew where I got the recipe so I could credit it here, but I’m not sure. I’ve seen a ton of variations on pinterest, so maybe that is where I originally found the recipe.

Cashew Chicken

Prep Time: 20 minutes

Cook Time: 15 minutes

Category: calories, Chicken, Dinner, food, Food update, Friends, Low Calorie Recipes, Michael, Movie, recipes, Weekend Update

Servings: 3-4 servings

Ingredients

  • 2 large boneless, skinless chicken breasts chopped
  • 2 tablespoons cornstarch
  • 2 tablespoons olive oil
  • 1 cup mushrooms
  • 1/2 red pepper, sliced thin
  • 3 green onions, chopped
  • 1/4 cup shelled edamame
  • 2 cloves garlic, minced
  • 1/2 cup cashews
  • 3 tablespoons honey
  • 3 tablespoons soy sauce

Instructions

  1. Heat oil in skillet on medium heat. Add mushrooms and saute until soft, about 5 minutes. Remove from skillet.
  2. Season chicken with salt, pepper and then sprinkle some cornstarch on each side until slightly coated.
  3. Add more olive oil and add chicken to skillet. Brown on both sides until cooked, about 5 minutes per side.
  4. Add garlic, red pepper, edamame, half of the green onions and cashews. Stir for 30 seconds. Turn heat to medium low.
  5. In a small bowl, mix soy sauce and honey. Pour into skillet, coating chicken and vegetables. Service with jasmine rice.

Nutrition Facts

Cashew Chicken

Serves

Amount Per Serving
Calories 296 - 394
% Daily Value*
Total Fat 0
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 0
Dietary Fiber 0
Sugars
Protein
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

http://www.110pounds.com/?p=41361

I got 4 servings out of this recipe, so that changed the calorie count. Also, I skipped the mushrooms because I hate them, added a dash of red pepper flakes and only used 2 tablespoons of honey instead of the 3. Two was sufficient. I will definitely make this recipe again. In the future, I’d probably add a little more of the cashews and maybe some more edamame. The ratios seemed a little off.

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My friend Robyn came over for dinner and a girl’s evening. The three of us hung out in the kitchen while Michael and I made the dinner and then he escaped to the bedroom to eat and be away from all the “girl stuff.” You know, pillow fights in our pajamas and all that stuff. πŸ˜‰

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In reality we ate the delicious dinner and ended up watching two chick flicks– Bridget Jones’s Diary and Under the Tuscan Sun and shared one and a half bottles of this really tasty wine:Β 

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It was fun just hanging out, catching up and watching movies I hadn’t seen in ages! We had M&Ms for dessert and ended up drinking a little too much of the wine and having too many M&Ms but all in all it was a great night. And I wasn’t even hungover the next morning for my yoga class!

Girls a-Grillin’

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Why?? Why?

Saturday afternoon I went to a friend’s house for some cooking! When I got there was making blackberry jam from berries picked from her garden. I’ve never done any canning or made jam before. It was so fun to see how it works!


It was hot and messy but fun to make something like this. The berries smelled delightful. Do you want to know how much sugar goes into jam?


7 cups of sugar!! Holy moly! I wondered if we could add a Splenda blend to cut down some of the sugar but the package said NOT to use sugar substitutes or it would not set properly. I’m sure there are some ways to make jam with less sugar but that’s not what we did.


I can’t wait to try the jam!


After making jam, I prepped the stuff for dinner. We made Leah’s peppers and eggsΒ for dinner! The moment I saw her post about it, I wanted to make it. It wasn’t something Michael would eat, though, so I saved it for anΒ occasionΒ where I could make it myself.

Grilled Peppers with Egg

2 large red bell peppers, tops, seeds and membranes removed
1 tsp olive oil
4-5 eggsΒ 
salt and pepper to taste

Coat the outside of the peppers with olive oil to prevent sticking on the grill. Crack eggs in the peppers and top with salt and pepper. Heat grill on high. Place peppers on grill and close. Let cook for 20-25 minutes or until egg whites are cooked through.

 


We added a little bit to the peppers: a little bit of goat cheese, fresh rosemary and basil.


It was such a nice evening out, we took everything outside to fix. It was a hot night with a nice, cool breeze. The peppers I got had some trouble standing upright so I created little foil bases for them to sit on in the grill.

Kat also added two corn on the cob husks to the grill to make a Roasted Corn Salsa. Β Kat made the salsa while we waited for the peppers to cook.

As a side dish, Evan’s Japanese Sesame Cucumber Salad. I’ve had this salad in sushi restaurants before and loved it. So I knew this would be yummy.

 

Japanese Sesame Cucumber Salad
Ingredients(Makes 4 servings):

  • 2 cucumbers
  • 1 1/2 Tablespoons sesame oil
  • 2 teaspoons rice vinegar
  • 2 Tablespoons sugar
  • 1/4 teaspoon salt
  • 2 Tablespoons sesame seeds

Method:

  1. With a mandolin or sharp knife, slice the cucumbers into circles about 2mm thick.
  2. Combine the cucumbers with the rest of the ingredients in a large bowl and toss together until completely incorporated and the sugar has dissolved.
  3. Serve immediately at room temperature.

It’s also a great recipe to make in the dog days of summer. When it’s super hot out, who wants to stand in front of a stove?


We both agreed it was good but seaweed would have been a nice addition. We enjoyed a nice bottle of chardonnay while we sat outside munching.


Then the peppers were done!


They were good! And such an EASY meal to make. We both agreed that it needed more seasoning of some sort. I’m not sure what kind of herbs or seasoning it needed, but something. I felt like it was a breakfast meal more than dinner. So I suggested next time adding chopping ham or bacon to the raw eggs and then grilling them. Or adding some cheese to the stop of it?


I think this recipe is also Evan’s recipe and I believe he’s a vegetarian, so maybe that’s why the recipe didn’t have any meat in it. I think a smokey, salty ham would be a nice addition to this yummy meal. It was easy to eat too.


I’m happy that all the recipes were a success. It was a really nice night!

QUESTION: What spices/seasons would you add to the egg dish? Do you have a favorite stuffed pepper recipe to share?