Really rotten run this morning. BLAH!
It was the first run with snow covered sidewalks, slush in the road and a slippery surface from the winter weather. It was a run laden with several stops because of Shane, because of winter running pants falling down, and finally, because of Zoey. I didn’t stop the Garmin everytime we took a “time-out” which is why I didn’t even run 6 miles in an hour. Came close but not quite the goal.
I don’t like having bad runs like those that the winter weather can cause. It feels as if I didn’t even run this morning. Here’s hoping for better running this weekend.
Food to make me happy again 🙂
This week Carla Vavala of Fusion of Food and Friends allows us to experience the briny tang of capers coupled with lemony chicken or a vegetarian option such as “Gimme Lean” ground crumbles. Get ready to allow your mouth a wild experience in culinary flavor.
Chicken option
Vegetarian option
Makes enough for 4 if using chicken or the vegetarian protein
- 4 skinless chicken breasts or Gimme Lean Ground Beef Crumbles cut into 8 disks. or another vegetarian substitute.
- 1 lemon, juiced
- fresh ground black pepper
- 1/4 cup olive oil (Carla uses melted butter)
- 1/4 cup steak sauce – your favorite
- 2 TBS capers – reserve the liquid
- 1 jar artichoke hearts, drained
Preheat the oven to 425 F.
Slice the chicken lengthwise and pound thin.
In a large frying pan, add 2 TBS olive oil or butter and sauté the chicken until golden – both sides. *Do the same with the vegetarian option.
Arrange the protein in a medium baking dish and coat with lemon juice, season with black pepper. *Do the same with the vegetarian option.
In a small bowl, mix the rest of the oil/butter, steak sauce, 2 TBS capers, 2 TBS reserved caper liquid. Add the artichoke hearts. Pour this mixture over your protein to coat.
Cover the chicken/vegetarian and bake for 20-25 minutes until the chicken is cooked. Drizzle with any remaining liquid from the baking dish to serve.
A lot of flavor in this dish.. and T A N G.
