It's been a busy week here at the house. Trying to maintain my sanity while the last little bit of our bathroom is finished. The painter was here yesterday and on Friday our shower glass was installed!! PRAISE JESUS!!!! We can finally shower in our bathroom!!!
I figured I'd go ahead and start decorating for Halloween since I've been home all week with the contractors. Yes...it's soon. Yes...it's still 90 degrees here. But I like to decorate early and that's just what I did. My boys couldn't be more excited and I loved giving our decor a little facelift.
I also started a new Bible study on Monday. So far, I'm LOVING it.
And, of course, spending tons of time with these two crazies (and my photobombing mom) ;)
Now let's move onto my favorite subject....FOOD!!!!!
I know I say this about everything so this statement may not hold very much water, but this might be my new favorite dish (for the moment). I found this recipe while browsing through Pinterest the other day and it did NOT disappoint. Even better than I could've imagined!!! It was so quick to prep and cook...perfect for a weeknight meal when time isn't a luxury you can afford. Not only is it quick and easy, but it's insanely delicious, too!!!
BROCCOLI AND CHICKEN STIR FRY
1 tsp. olive oil
2 boneless, skinless chicken breasts - cubed
2 red bell peppers, cut into thin strips
2 C. frozen broccoli florets, thawed
1 tsp. cumin
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/2 tsp. garlic salt, optional (I used it)
1/2 tsp. chili powder, optional (I used it)
1 C. cooked brown rice, optional (I used it)
First things first. Slice your peppers and cube your chicken. If you're adding the brown rice to this dish, go ahead and cook that up, too.
Add the oil to a large skillet or wok and heat on medium high and add cubed chicken. Cook until chicken is heated through and lightly browned on the outside.
Add peppers and broccoli to the pan of chicken and cook until the veggies are browned...about 10ish minutes or so.
Add the cumin, cayenne, paprika, garlic salt, and chili powder to the veggie & chicken mix. You'll want to add about 2 TBSP. of water to the skillet to help coat everything with the spices. Mix well until combined and coated. Heat until the water is absorbed and then toss in the cooked rice. Mix until combined and then remove from heat.
Serve and ENJOY!!!
This would have been just as good WITHOUT the rice, but I know my husband and after a long day in the training room and on the field, he needs a meal full of protein AND carbs to fill him up. I can't say enough good things about the flavor! I love anything with a Tex-Mex flair and everything in this recipe blends together perfectly.
Adding all the spices definitely upped the heat, so if you're wanting to tone down the spice, leave out the chili powder and decrease the amount of cayenne. We love our food hot and spicy, so this was perfect for our taste buds. Our boys didn't eat what we were eating because I'm contending for mother-of-the-year and chose to be a short order cook for them instead. Sometimes the battle just isn't worth it ;)