Someone asked when I was going to blog on food again. I didn’t realize it has been a few weeks. Life has been a tad crazy busy. I had a recipe I recently fixed. Thank goodness I remembered to take pictures. I was proud of how this recipe turned out.
I nearly called this blog “Veggie Garbage Can”, but thought some may get a tad nauseous so I changed it to sound a little more appealing.
My hunka hunka and I have been eating healthier these days and even working out. Don’t worry…I’ll have another dreadmill blog coming soon. Lately that’s what I’ve been doing. Dreading the dreadmill…all the while killing myself on the deadmill.
One can only eat so many chicken boobies and salads. I decided to create my own recipe. Just play along.
I started the morning early by cutting up three large chicken boobies into about 2″ cube sizes. Don’t measure these perfectly as I just cut them up to get it done. I threw those in a large Ziplock bag and set aside. I checked my fridge for whatever veggies I had on hand. I cut up a yellow bell pepper, zucchini, red onion, and Brussels sprouts. They made for a pretty Kodak moment. Note: To you young peeps out there, Kodak was a famous camera brand back in the day.
In a small bowl, I added 1/4 cup soy sauce, garlic powder, black pepper, a teaspoon of rice wine vinegar, and a smidge of sesame oil. Don’t quote me on those measurements. I’m only giving an estimate of what I think I used. I eyeball my recipes most of the time. I absolutely LOVE the smell of sesame oil, which made that addition a must. And to be honest, I only added the rice wine vinegar because I bought it a while back for some recipe I cannot even remember and never used it. Why not use it for this? Modge podge. I stirred with a spoon and poured that into the Ziplock bag of chicken and placed in fridge.
I debated for a few minutes on my veggies. I saved a ton of time cutting all these up now. I threw those in a bag, made up another batch of the marinade and did the same for those veggies, as I did the chicken.
Around 5 hours later I pulled them out of the fridge and spread both on foiled-lined cookies sheets, even layers please. Who has time for all the clean-up after? I heated the oven to 425F. I put in for 11 minutes. Pulled both out and stirred around a bit. Put them back into the oven for another 11 minutes. 22 minutes seemed odd, but you can cook to them to your preference, until the chicken no longer has any pink inside. Cooking time is a guesstimate.
We gobbled this dish up, with enough leftovers for the next day. Change it up to your heart’s content by utilizing whatever veggies you have available, or whatever you like the most. Be daring to use ones you may not normally eat. My hunka hunka isn’t the biggest fan of Brussels sprouts, but he said the marinade I used on them gave it a great taste!
And for my vegetarian friends, leave out the chicken and voila!!
Peace out, Trout!!