Do you teach too? Then you know what I’m feeling today!
Today was the first day of classes. Not to whine, but dang, I’m tired. I stayed up way to late last night fretting over details. I finally went to bed at 1:30 AM and woke at 6:00AM to get to work. Too much work today, that’s for sure. And I’m not done yet.
These are all my thoughts as I swing by the market for creamer, milk and lunch meat. Heck, no creamer = no coffee. No coffee = way too slow of a brain to match wits with 160 teenagers. So, dead tired, I stop at the market on my way home from work at 5:30 tonight and I called my love to see what, if anything, he needs from the store.
“Nothing,” he says, “You just need to come home. I’m making dinner.”
This, my friends, is music to my ears. My love cooks with an innate ability to just toss things into a pan and marvel my taste buds.
“You’re cooking?” I ask. “Sign me up for seconds and leftovers for lunch!”
Man, I am a lucky girl!
Sake Chicken with sweet peppers and Chinese broccoli
3 chicken breasts (boneless, skinless) (lunch & leftovers!)
3 Tablespoons butter
1/2 cup sake
salt & pepper
2/3 pound gai lan or Chinese broccoli (or bok choy if you can’t find Chinese broccoli), trimmed and cleaned
1/4 pound sweet baby peppers
2 Tablespoons gluten free soy sauce
2 garlic cloves, mashed and minced
2 -3 Tablespoons olive oil
- Preheat oven to 400F.
- Melt butter in an oven-proof pan over a medium-high flame.
- Rinse and pat dry chicken breasts. Season both sides with salt & pepper.
- Once the pan is piping hot, lay the chicken breasts carefully into pan.
- Brown each side of the chicken for 3 – 4 minutes.
- Add sake to pan.
- Slide chicken into oven for 8 – 12 minutes until finished. (Work on veggies while the chicken bakes)
- Remove the chicken from oven and baste with pan juices.
- Let rest, basting occasionally until you are ready to serve.
For the Veggies:
- Heat a pan or wok over high heat until piping hot.
- Add olive oil and heat.
- Toss in gai lan (Chinese broccoli) and garlic. Stir fry briefly, then add soy sauce. Stir fry until crisp-tender.
- Remove from pan. Wipe pan with a clean paper towel and return pan to heat.
- Add an additional tablespoon of oil to the pan. Heat thoroughly then toss in sweet baby peppers. Stir fry until slightly browned on the edges.