This was such an amazing weekend. I felt a bit all over the place, but after being cooped up indoors due to a snow storm and major studying last weekend I was ready to get out and DO something this weekend 🙂
The fun all started on Friday. It was the grand opening of the train system running from the Denver Union Station downtown all the way to the Denver International Airport (#traintotheplane), and my singing group (the Denver Dolls) was performing for the event!
We absolutely LOVED every second of performing and mingling with the crowd in between sets. And because this dog was SO adorable, I just HAD to get a pic with him 🙂
On Friday night, we hung out with friends and had an amazing evening.
Saturday morning, we were up nice and early to head out for a leisurely short hike (or so we thought!)
Our plan was to hike North Table Mountain loop, which looked to be about 1.6 miles on the map. The terrain looked a bit rocky with some elevation gain, but it wasn’t too advanced or difficult. The fun all happened when we somehow made a wrong turn and lost the trail, and our “quick” hike ended up taking us a few hours! Overall, we really enjoyed ourselves and the time outdoors (the weather was GORGEOUS!), but it was a relief when we finally found the car :).
Saturday night, we stayed in and enjoyed yummy drinks and dinner with friends. It was perfect.
Sunday, we headed out to a fun birthday brunch with friends and cooked out for dinner with friends too! More super fun weekend experiences 🙂
The best part about everything? I still had a chance to get a bit organized for the week, get some school work done, and food prep. I really felt like we did it all over the weekend!
Now about this Ginger Basil Stir Fry.
This is a recipe I have made for my husband, friends, and family several times. It always receives rave reviews! The unique flavor combination of the sweet basil with the spicy ginger really takes the chicken and vegetables in this dish to the next level.
This recipe isn’t necessarily the quickest option, but the bit of extra effort is SO worth it.
- 1 chicken breast, diced
- ½ cup brown Jasmine Rice
- 1 cup water
- 2 tsp extra virgin olive oil
- ½ large eggplant, chopped
- 1 red bell pepper, chopped
- 2 Tbsp chopped chives
- 1 bunch of fresh basil
- 1 Tbsp lime juice
- 1 Tbsp low sodium Tamari
- 1 tsp rice vinegar
- 1 inch piece of ginger, minced
- pinch of crushed red pepper flakes
- salt and pepper to taste.
- Pick the basil leaves off the stems, discard the stems. Gently rinse and dry the basil with a towel.
- In a small pot, combine the rice and water. Heat to boiling on high heat. Once boiling, cover the pot and reduce the heat to low. Allow to simmer for about 30 minutes or until most of the water is absorbed. Remove from heat and fluff with a fork. Allow to set in a warm place if the rice is done before the rest of the meal.
- While the rice cooks, in a large skillet heat the olive oil on medium high heat. Add the eggplant to the pan and season with salt and pepper. Cook, turning occasionally for about 5 minutes until soft and browned. Transfer to a dish.
- Pat the chicken dry with a paper towel. In the pan that you cooked the eggplant in, add the chicken and season with salt and pepper. Stir occasionally and cook for about 6 minutes, until browned and cooked. Next, add the chives, bell pepper, and ginger. Cook for another minute or until fragrant.
- Add the cooked eggplant, lime juice, Tamari, rice vinegar, red pepper flakes, 1 Tbsp of water and half of the basil (leaves torn). Cook, stirring occasionally for 2 minutes until all the liquid is reduced. Season with salt and pepper to taste.
- Divide the Jasmine Rice into two dishes then divide the stir fry over the rice. Top with torn leaves of the remaining basil.
MAKE IT PALEO-FRIENDLY: You could sub coconut aminos for the tamari in this recipe to make this dish paleo-friendly.
Question of the Day:
- What is one fun thing you did this weekend?