i don’t know why my hiatus has been so long from writing but i am confidently inspired again to start sharing my endeavors! maybe it was a new job change, maybe i was adjusting to life in seattle and realization set in that my close friends and family are actually much farther away when the daily happenings rarely include them anymore. the newer friends i have made are just as amazing which i am so thankful for but no matter how great and exciting change can be, i will always be tied to my roots in the midwest.
that being said, i thought i would kick off my current weekend happenings with sharing a big happy birthday to brian’s mom, judy! nobody loves a surprise more than i do, so when all of brian’s family decided to fly back to sacramento to surprise her, i couldn’t miss out on the chance to see the look on her face when all of her kids come through the doors.
filled with lots of cooking, laughing, and quality family time…to my family, i miss you dearly and can’t wait to get together soon! cheers to summers and spending time with those you love!
happy birthday to the most amazing, caring, strong, chocolate loving woman i know, my mother.
love you mom, i am so lucky to have you in my life!
brian and i took on talapus lake trail via snowshoes yesterday and had a blast! the trail turned out to be the perfect mix of difficulty and aspen beauty with very few people–i think we ran into 5 total. i felt like i was in a winter wonderland village with the little bridge crossings over the creeks that twist and turn all the way up to the lake. double bonus: we were snowed on the entire time!
in the mood for a delicious pad thai but want it a tad healthier? make it into a salad! in light of drinking a few vodka/soda waters i decided that i should have a healthier version to help balance the “nutrients.” thus, came my inspiration for this delicious dinner. in my opinion, the best part of this dish is the fresh chunky peanut sauce…mmm!
one chicken breast diced
cooked rice noodles
sugar snap peas
sliced red pepper
4 minced garlic cloves
bunch of fresh cilantro chopped
sliced green onions
salt and pepper to taste
thai peanut sauce
3 tbsp chunky peanut butter
2 1/2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp rice vinegar
1 tsp sriacha sauce
1 tbsp honey
saute chicken and garlic together with one tablespoon of sesame oil until fully cooked over medium-low heat. next, remove chicken from pan and then add mushrooms, red peppers, and snow peas. cook through for about 10 minutes on same heat.
add chicken and cooked rice noodles back in with the veggies and add the thai peanut sauce. stir together until everything is fully coated. next, fold in the green onions and cilantro. if you want the sauce a bit thinner add a few tablespoons of water or chicken stock.
mix together the fresh greens and cabbage into a bowl. place the pad thai mixture on top of the greens and garnish with fresh cilantro and shredded carrots. i always enjoy stirring it all together with chopsticks, however, you can eat the deliciousness any way you like.