I have read post after post from other bloggers about why and how they do their blog. I just need to make a decision on what direction I want to go then GO!
I just don't know. I do know that I could make this blog something wonderful, though. I'm just too indecisive. I blame it on being a Pisces because, you know, why take the blame? ;)
I would love feedback about this. I really, realy would!
In the meantime, I do have 2 things to share.
1. I made yogurt!
I eat it with 1 tsp of honey and about 1/4 cup of Berry Cobbler Granola.
2. I don't care much for cilantro... (*waits for the gasps to subside*) ...nor rice... (*waits for the bigger gasps and disapproving murmurs to subside*) but I made an amazing meal the other night that contradicts both of those admissions.
First is the Sweet and Spicy Cilantro Chicken I made using a recipe I found over on Recipe Girl. I just changed the directions very slightly.
Sweet & Spicy Cilantro Chickenby
Prep Time: 5 min
Cook Time: 25-30 min
Keywords: entree chicken cilantro Chinese
Ingredients (serves 3-4)
- 3 boneless, skinless chicken breasts (~2 lbs)
- 1/4 c olive oil
- 1/4 c jarred minced garlic, drained
- 1 c loosely packed cilantro (~ 1/2 a bunch)
- 3/4 c Asian sweet chili sauce (I use Taste of Asia Sweet Chili Sauce which can be found with the Asian food items in most chain grocery stores )
Rinse and dry the chicken. Slice in half horizontally to make 6 thin pieces. Place in large resealable bag.
In mini food processor or blender, puree olive, garlic and cilantro together until as smooth as possible. Pour into the bag and seal, removing as much of the air as you can. Massage the mixture over the chicken to thoroughly coat. Refrigerate up to 24 hours, flipping and working the mixture over the chicken. If you aren't able to do this, it'll still be good!
Bake in a preheated 400* oven for 25-30 minutes or until the juices run clear. 10 minutes before the chicken is done, brush 2 Tbsp of the sweet chili sauce on each chicken piece.
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With it, I made a super easy veggie fried rice... without egg since one in our household doesn't do eggs. We used broccoli, sugar snap peas, and sweet red bell pepper in ours but you could use any vegetables you like. You can also use whatever rice you want... you just need 4 cups of it.
Click here for the recipe I used.
Not counting the marinading time for the chicken, the whole meal took just 30 minutes to cook. And if you cut the chicken up and mix it in with the rice... well, you just may drool because the sweet and spicy of the chicken mixes really well with the salty of the rice (from the soy sauce).
Oh! I guess I have 3 things to share! I ground my own meat for the first time! I got a super good deal on a pork loin at Costco so ground 6 lbs of it for my homemade bulk sausages that I make.
The one thing I learned is that I need to choose a fattier meat to grind or add fat in with it... which is very counter-intuitive to my lower-fat thinking. The sausage (Italian and chorizo) has been on the dry side but still tastes good. :)
If you blog, how did you decide what direction to go? Did it evolve or did you start it with a certain goal in mind?