Mother Nature is seriously testing my positivity and patience. It is ridiculous here. It has been consistently cold and rainy/snowy. Enough to make me want to crawl into hibernation again.
We weren’t able to get our normal weekend run in due to schedule conflicts and freezing rain conflicts, and today isn’t too much better. Although, it isn’t raining or snowing yet. The treadmill has my name on it today unfortunately. It sounds like we’re going to have a week and a half or so of not so nice weather and then it’s supposed to turnaround. We can only hope!
Okay, enough of the downer talk. How about some photos from this weekend?
Mom and dad and Abbie time…
Morning coffee with coconut milk and a fruit and veggie smoothie…
Saturday night steak dinner!
Moose shares my same love for peanut butter…
Leftover steak salad with red bell peppers, tomato, olives, avocado, and Annie’s Green Goddess dressing…
We planted some of the veggies for our vegetable garden which we will start off indoors and eventually move to our outdoor garden! These are the things we need to be doing to keep our spirits lifted.
A batch of homemade gluten-free almond flour bread…
And the grand finale of the weekend is a recipe inspired from epicurious and introduced to me by Dana’s mom…CHICKEN MARBELLA.
Chicken breasts, olives, dried apricots, prunes, capers, red wine vinegar, oregano, garlic, red wine, honey, olive oil, bay leaves, and salt and pepper were combined in an oven-safe dish….
And baked for an hour at 350°F…
The result was pure perfection.
I am a huge sweet and salty fan and this was the perfect dish to satisfy that taste combination.
|Chicken Marbella|| |
- 2 large chicken breast, cut into 10 large pieces
- 2 garlic cloves, minced finely
- 2 Tbsp dried oregano
- ¼ cup red wine vinegar
- 3 Tbsp olive oil
- ½ cup prunes, quartered
- ¼ cup dried apricots, halved
- ½ cup large green olives, rough chopped
- ¼ cup capers and some juice
- 3 bay leaves
- ¼ cup honey
- ½ cup red wine
- Preheat oven to 350 degrees F.
- Arrange chicken in a shallow baking pan; set aside.
- In a small bowl combine all remaining ingredients; mix well; pour over chicken.
- If time allows, let marinade in the fridge for a few hours, otherwise place in oven right away.
- Bake for 1 hour, basting chicken with juices frequently, until chicken is cooked through.
It is such an easy recipe that looks fancy but it is really so simple, and it tastes AWESOME. I highly recommend you make this one night this week. You won’t be disappointed.
I hope you all had a fabulous weekend and that your Monday is off to a great start!
Question of the day: Do you prefer salty or sweet?