I could pretend like this is just a normal post and not the first post in about 23 months… but instead I’ll give you a quick recap of why I’ve been such an internet slacker.
- I bought a house and apparently those house things take up a lot of your free time for a while.
- I got a new job and it is awesome… but I’m still adjusting to a normal work schedule (working 9-5 is odd).
- My wiener dog hurt his back and was paralyzed for a day. We quickly got him in for surgery and then he had a good 8-10 weeks of rest and rehab. He is now doing awesome and we are annoyingly protective of him doing anything that could trigger a relapse.
With that said, let us move on to the food.
I’ve recently converted to doing as much prep work as physically possible before anything touches the pan. This allows me to take the time to really make sure I’m not screwing anything simple up, like letting the chicken cook for too long. It also allows me to take some pictures of random things, like roasted red peppers, instead of running around like an idiot when I realize that I forgot the garlic.
I’m sure you’ve all forgotten… but Poormet is the land of chicken. I eat way too much of it and I don’t see that ending anytime soon. This dish, for example, I have made three times in the last two weeks and it is absolutely delicious. Now that I think about it, each round provided enough for three meals (for me) so I’ve eaten this nine times in two weeks.
On top of it being delicious, it is pretty damn easy to make and doesn’t take long at all… huge perks for me. Brown some chicken, saute some garlic, make the sauce, put the chicken back in, throw it in the oven… done.
I give you my word that I am officially back in the blogging game… no more 1, 2, or 23 month breaks without a post. I will be starting off with a very ambitious goal: one post per week, so check back every Monday or follow me on Facebook to get the latest recipes.
For a red sauce, puree half of the roasted red peppers before you add them to the skillet.