Archive | February, 2016

Recap and a Recipe

Happy Friday!! We are back from Costa Rica and sort of back in the swing of things sort of. When we got home Sunday Bowen went straight to Utah and I went home to spend some time with my mom and dad after our trip, Happy Birthday to my daddy today!! Bowen and I are both back in Fairhope today and we are very thankful it feels like spring here otherwise we may be having serious sun withdrawals. 

IMG_0017Here’s some pics of our week:) I lost my camera charger somewhere between Atlanta and Costa Rica, we were pretty upset about it considering my camera died the second I turned it on.. i phone pics it is. 



IMG_9701I have to say I left our trip inspired by the food we had. EVERYTHING is so fresh and seasonal. It’s literally farm to table fare. I LOVED eating in CR. I basically ate lots of fresh fruit every morning and the fresh catch and vegetables every evening.  I am really looking forward to spring/summer farmer’s markets here. There is nothing sweeter or better than in season produce.



For Valentines my mom sent me an Insta pot (pressure cooker), remember this post? I already LOVE it. This kitchen gadget makes cooking super quick and super easy.



Yesterday  I made thai peanut chicken over black forbidden rice, we loved it and I just loved it again for lunch:) If you don’t have a pressure cooker you can still make this dish, just with a little more time and in a 375 degree oven. 

Pressure Cooker Peanut Chicken
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  1. 2 split chicken breast
  2. 3 garlic cloves
  3. 1 T fresh grated ginger
  4. 2 green onions, chopped
  5. 3/4 cup peanuts
  6. 2-3 T soy sauce
  7. 1 T cornstarch
  8. 1 T coconut oil
  9. 1/2 cup chicken stock
  1. Season chicken with kosher salt and cracked pepper on both sides. Heat instapot or dutch oven with 1 T coconut oil and sear chicken breast on both sides, add ingredients (all but the cornstarch) and cover (the instapot setting is high for nine minutes).. for traditional cooking method: cover dutch oven with tight fitting lid and cook in 375 degree oven until chicken internal temp is 165. Once ready, remove chicken and stir in cornstarch slurry to thicken sauce. Enjoy!
Mississippi Made
Be back soon with more recipes!