Hey there Blogland Babes!
Thank you so much for all of your kind words about our Hawaii trip. It was so amazing! We feel incredibly blessed for it all.
Can you believe tomorrow begins another new month?? May is almost upon us and I'm so excited to begin the lovelier warmer months ahead. Bring on the sunshine, planting flowers, sitting out on the deck to watch the sunset, long walks, and getting docks and boats in the water. I feel like it all begins in May. And the bay is open now - yay!! Geese and ducks have been swimming away down there. Grass is even starting to turn green. πΈπ
For a recipe today I thought I'd share this one I made last night. We both absolutely LOVED it!! And it was really easy as you just dump everything in a 9x13 pan and bake. We have a lot of Asian ingredients around as we make lots of things related to those flavors. But no ingredient is too weird or difficult to find. We will absolutely be making this one again...it's just so good! I'm dreaming on eating the leftovers tonight.
It's a recipe for Glazed Chicken thighs and jasmine rice with coconut milk and potstickers. I found it on social media by simplecleanfit_whit.
It was really easy. I dumped jasmine rice, coconut milk, chicken stock, ginger and garlic in the bottom of the 9x13 and stirred all together. Then nestled in boneless skinless chicken thighs. Seasoned up the chicken. Then brushed on a sticky glaze. Added some frozen chicken & veggie potstickers. Drizzled all with sesame oil and covered with foil and put in the oven to bake. When it was almost done I took off the foil, sprinkled on paprika (gives good color too) and baked uncovered another 5 mins or so. Then take out and rest for a few mins and then dig in! All the yummy juices go into the rice and Matt literally said "I could eat the that rice all day and then lick the pan too!" I think that's a glowing recommendation if I've ever heard one. Lol






















