and so it begins…

Many people start off each new year sleeping till noon, nursing a hangover all day, watching the Rose Parade (recap usually on the West Coast), or trying to catch that New Year’s Day sale (or what’s left of the after Christmas loot).

Me? I spent the day generally productive. Made breakfast: Panettone French Toast and Salami (recipe below).Cleaned my room. Ran errands. Watched a bit of the Rose Parade during lunch (a very unhealthy share of taquitos and nachos from Arsenio’s). Went for a 7-mile run/jog (pace – 10:21/mile – not bad, but far from the goal). Cooked a reasonably healthy dinner: Roasted Chicken Breast and Vegetables with Baby Spinach and Honey Mustard Dressing (recipe below).

Hopefully, this is a sign that the year will be equally as productive.. (which will be likely with Minh keeping me on track).

Recipe: Panettone French Toast

Ingredients:
Panettone (or other bread), sliced 3/4-inch thick
2 eggs
1 cup whole milk
1 tbsp sugar
1 tsp vanilla extract
1 tsp ground cinnamon
dash of salt
butter (as needed)
crushed cornflakes

Instructions:

  1. In a medium bowl, mix together eggs, milk, sugar, vanilla, cinnamon, and salt.
  2. Heat skillet over medium heat. Add butter.
  3. Dip slices of pannetone into egg-milk mixture. Dredge in cornflakes. Place in skillet.
  4. Once toast has browned, flip and brown the other side. Continue with remaining slices.
  5. Serve with dusted with confectioners’ sugar and maple syrup (both optional).
  6. Or.. serve with salami. That’s where I added a little protein. 🙂

Recipe: Roasted Chicken Breast and Vegetables with Baby Spinach and Honey Mustard Dressing

Ingredients:
4 boneless skinless chicken breasts (or two large ones cut in half)
mixed vegetables (zucchini, squash, potato, sweet potato, carrots, mushrooms, etc), cut in large dice (about 1″ cubes)
salt
pepper
paprika
baby spinach (about 4 handfuls)
1 tbsp honey
1 tbsp mustard
1 tbsp red wine vinegar
1/4 cup extra virgin olive oil, plus more for roasting
mustard seeds (optional)

Instructions:

  1. Preheat oven to 425 deg F.
  2. Make honey mustard dressing: Combine honey, mustard, vinegar, and 1/4 cup extra virgin olive oil in a bowl. Whisk until incorporated. Season with pepper and mustard seeds (optional).
  3. Spread vegetables and chicken on lined baking sheet.
  4. Drizzle vegetables and chicken with extra virgin olive oil and season with salt, pepper, and paprika.
  5. Roast in oven for 15-25 minutes, or until an instant read thermometer inserted into the thickest part of the breast reads 165 deg F.
  6. Serve with baby spinach and drizzled with honey mustard dressing.
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