Rosemary-Mustard Chicken

KateFood , 1 Comment

Rating: ★★½☆☆
Day two and counting in our quest to have most dinners at home this month, and still successfully delicious.  Ryan has proven to be a chef extraordinaire already, I am quite impressed! Here is the recipe for you to give it a go…

Rosemary-Mustard Chicken

  • Cooking Spray
  • 2  4-ounce skinless, boneless chicken breasts
  • 1/2 cup white wine
  • 1 tbs. fresh or 1/2 tsp. dried rosemary
  • 2 tbs. whole-grain mustard 
  • Salt and pepper
  1. Coat a nonstick pan with cooking spray.
  2. Saute chicken over medium-high heat until browned, 2-3 minutes per side.
  3. Deglaze pan with white wine; stir in rosemary and mustard.
  4. Reduce heat; simmer 5 minutes, or until chicken is cooked.
  5. Season with salt and pepper to taste.
We made a bed of spinach, then put the chicken and it’s sauce over:

Thyme Brown Rice

  • 1 cup brown rice
  • 1/2 tsp. dried thyme
  • 1 tsp. olive oil (per 2 servings)
  1. Prepare rice according to package directions.
  2. stir in thyme and olive oil during the last minute of cooking.
Bon appetite! 
Update:
We decided we didn’t really carry for this meal.  It have come from a minor confusion in TBS vs TSPs by Ryan, but it could just be a bad recipe.  And since you only get one chance with the Hoffman, we will never know for sure.

Pasta with Shrimp and Peas

KateFood , 4 Comments

Happy New Year to All.

Today has rolled over yet another year, and to kick start Ryan and I (Kate) into a budget conscience, healthy life style, and slightly more kitchen focused year, we have decided to make January our month of no going out for dinner (mostly).

This will truly hurt, as we are accustomed to enjoying our favorite Capitol Hill haunts like: Mirch Masala, Bleu Bistro, The Elysian, The Honey Hole, and Padrino’s Pizza.  Ahh~ the good ol’ days.

The rules are simple.

  1. Prepare your dinners at home.
  2. Try to spend a reasonable amount at the store.
  3. Actually follow the list in your hand, not your “yum, that looks tasty” sense.
  4. Keep it healthy.

So with that in mind, here is our first meal recipe, and by the way, Ryan is a GREAT sous chef.

Pasta with Shrimp and Peas Rating: ★★★½☆

  • Whole-wheat pasta
  • 1 tbs. olive oil
  • 1/2 c. small shrimp (we de-tailed these for easier consumption)
  • 1/2 c. chopped tomatoes (we used roma)
  • 1 tsp. minced garlic
  • 1/2 tsp. dried rosemary, crushed
  • 1/4 tsp. crushed red pepper
  • 3 tbs. frozen peas, rinsed and drained
  • Grated Parmesan cheese
  1. prepare pasta according to package directions.
  2. Heat olive oil in a nonstick pan.
  3. Add shrimp, tomatoes, garlic, crushed pepper, and rosemary, saute 5 minutes. Stirring occasionally.
  4. Add peas; cook, stirring frequently, for 2 more minutes.
  5. Toss shrimp mixture with cooked drained pasta. 
  6. Top with Parmesan cheese.

Enjoy.