What's Up Wednesday
Tis Wednesday and this is what's up ...
What we're eating this week:
Lately, I've been into sheet pan suppers. All the ingredients in one pan makes me a happy girl. Less mess is always a good thing.
I found these two recipes online. One I found on Instagram and one I found on Facebook. Gotta love social media. :)
I made this one last night:
HONEY BALSAMIC SHEET PAN CHICKEN
Serves 4 to 6
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
INGREDIENTS
¼ cup balsamic vinegar
6 tablespoons honey
2 to 3 tablespoons olive oil, divided
2 cloves garlic, minced
1 teaspoon dried thyme
¾ teaspoon dried rosemary
½ teaspoon red chili flakes
¾ teaspoon kosher salt
¼ teaspoon black pepper
2 pounds chicken breasts (4 each), trimmed
1½ pounds baby red potatoes, quartered
1 pint cherry tomatoes
1 pound green beans, trimmed
DIRECTIONS
Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).
In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well to mix.
Place the chicken breasts in a resealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes.
While the chicken marinates, place the potatoes and cherry tomatoes on a sheet pan. Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat. Bake for 25 minutes.
Remove the sheet pan from the oven and toss the green beans with the potatoes and tomatoes.
Remove the marinated chicken breasts from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced, on top of the vegetables. Pour the marinade from the bag over the top of the chicken and vegetables.
Return the sheet pan to the oven. Bake for 30 to 40 minutes, periodically basting the chicken breasts with the pan juices, until the internal temperature of the chicken reaches 165 degrees.
Allow the chicken to rest for 5 to 10 minutes. Spoon the pan juices over the top of each chicken breast before serving.
And, this one has been in heavy rotation since I discovered it last month. FYI: I doubled the recipe. :)
What I'm reminiscing about...
Well, since it is not supposed to make it out of the 40's tomorrow and the dreaded "S" word is in the forecast for Thursday morning here in New York, I'm reminiscing about THE BEACH!
What I'm loving...
These Kevita drinks. If you haven't tried one, you should. This is my favorite flavor. Yum!
What I've been up to...
In the famous words of Rhianna...work, work, work or should I say werk, werk, werk. LOL!!!
What I'm dreading ...
the freezing cold winter temps. I was not meant to live in this climate. I need warmth. I crave the warm sun all.the.time!
What I'm working on...
Believe it or not, my Christmas cards. I think I'm going with a family photo again this year instead of one of just the teens. There are so many coupon codes right now if you use shutterfly or tiny prints. I have to take advantage. Oh, and I'm also working on printing the photos from my phone. A few months ago, my phone died and took all my photos along with it. I was devastated. Crushed. Literally, in mourning over the lost memories that weren't captured. So, I've been so good about getting those photos off my phone and printed. But, I tend to wait too long to print that I have to do it in stages or I get overwhelmed. I am proud to report that I only have about 300 more photos to sort through and print. Yay! If you are looking to print your photos and are unhappy with your processing, I use mpix. They are THE BEST!!! They often have coupon codes too.
I'm excited about Thanksgiving and having my son home from college!!
What I'm watching/reading...
THE WORLD SERIES BABY!
October baseball is so bittersweet. It's exciting but it's also sad since it's the end until spring training. :( I watch basbeall every day all day during the season. I have the mlb package on my tv so I don't miss a game. :D Go Cubbies!!!!!
I'm reading tons of cute cozy mysteries lately after recently having read a bunch of chick lit books. I found this new author while at Barnes & Noble and I picked up the first in the series. I love it so much that I am going back to get the rest in the series. It's about a food critic and it's set in Key West, Florida. Food and Florida, my two loves. LOL!!
What I'm listening to...
Lots of sports talk radio. I love listening to Mike and Mike on ESPN radio on the way to work/school in the morning.
What I'm wearing...
This Loft top! I cannot stop wearing it. LOL!!
And, here is a round up of what I wore all last month...
What we're doing this weekend...
NO PLANS!!!!!!!!!!!!!! I desperately need to catch up on laundry and house stuff so I'm good with that!
What I'm looking forward to next month...
Eating all the Thanksgiving sides. Oh my! They are my favorite. Stuffing. Green bean casserole. Cornbread. Brussel Sprouts in butter sauce. Who needs turkey when you have all those delicious sides!?
What else is new...
Not much else. ;)
And, there ya have it all!
What we're eating this week:
Lately, I've been into sheet pan suppers. All the ingredients in one pan makes me a happy girl. Less mess is always a good thing.
I found these two recipes online. One I found on Instagram and one I found on Facebook. Gotta love social media. :)
I made this one last night:
HONEY BALSAMIC SHEET PAN CHICKEN
Serves 4 to 6
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
INGREDIENTS
¼ cup balsamic vinegar
6 tablespoons honey
2 to 3 tablespoons olive oil, divided
2 cloves garlic, minced
1 teaspoon dried thyme
¾ teaspoon dried rosemary
½ teaspoon red chili flakes
¾ teaspoon kosher salt
¼ teaspoon black pepper
2 pounds chicken breasts (4 each), trimmed
1½ pounds baby red potatoes, quartered
1 pint cherry tomatoes
1 pound green beans, trimmed
DIRECTIONS
Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).
In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well to mix.
Place the chicken breasts in a resealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes.
While the chicken marinates, place the potatoes and cherry tomatoes on a sheet pan. Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat. Bake for 25 minutes.
Remove the sheet pan from the oven and toss the green beans with the potatoes and tomatoes.
Remove the marinated chicken breasts from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced, on top of the vegetables. Pour the marinade from the bag over the top of the chicken and vegetables.
Return the sheet pan to the oven. Bake for 30 to 40 minutes, periodically basting the chicken breasts with the pan juices, until the internal temperature of the chicken reaches 165 degrees.
Allow the chicken to rest for 5 to 10 minutes. Spoon the pan juices over the top of each chicken breast before serving.
And, this one has been in heavy rotation since I discovered it last month. FYI: I doubled the recipe. :)
What I'm reminiscing about...
Well, since it is not supposed to make it out of the 40's tomorrow and the dreaded "S" word is in the forecast for Thursday morning here in New York, I'm reminiscing about THE BEACH!
What I'm loving...
These Kevita drinks. If you haven't tried one, you should. This is my favorite flavor. Yum!
What I've been up to...
In the famous words of Rhianna...work, work, work or should I say werk, werk, werk. LOL!!!
What I'm dreading ...
the freezing cold winter temps. I was not meant to live in this climate. I need warmth. I crave the warm sun all.the.time!
What I'm working on...
Believe it or not, my Christmas cards. I think I'm going with a family photo again this year instead of one of just the teens. There are so many coupon codes right now if you use shutterfly or tiny prints. I have to take advantage. Oh, and I'm also working on printing the photos from my phone. A few months ago, my phone died and took all my photos along with it. I was devastated. Crushed. Literally, in mourning over the lost memories that weren't captured. So, I've been so good about getting those photos off my phone and printed. But, I tend to wait too long to print that I have to do it in stages or I get overwhelmed. I am proud to report that I only have about 300 more photos to sort through and print. Yay! If you are looking to print your photos and are unhappy with your processing, I use mpix. They are THE BEST!!! They often have coupon codes too.
I'm excited about Thanksgiving and having my son home from college!!
What I'm watching/reading...
THE WORLD SERIES BABY!
October baseball is so bittersweet. It's exciting but it's also sad since it's the end until spring training. :( I watch basbeall every day all day during the season. I have the mlb package on my tv so I don't miss a game. :D Go Cubbies!!!!!
I'm reading tons of cute cozy mysteries lately after recently having read a bunch of chick lit books. I found this new author while at Barnes & Noble and I picked up the first in the series. I love it so much that I am going back to get the rest in the series. It's about a food critic and it's set in Key West, Florida. Food and Florida, my two loves. LOL!!
What I'm listening to...
Lots of sports talk radio. I love listening to Mike and Mike on ESPN radio on the way to work/school in the morning.
What I'm wearing...
This Loft top! I cannot stop wearing it. LOL!!
And, here is a round up of what I wore all last month...
What we're doing this weekend...
NO PLANS!!!!!!!!!!!!!! I desperately need to catch up on laundry and house stuff so I'm good with that!
What I'm looking forward to next month...
Eating all the Thanksgiving sides. Oh my! They are my favorite. Stuffing. Green bean casserole. Cornbread. Brussel Sprouts in butter sauce. Who needs turkey when you have all those delicious sides!?
What else is new...
Not much else. ;)
And, there ya have it all!
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