“Nothing Gold Can Stay”–Saturday Edition

work friends

These lovely gals (and little Sammers) are my work crew friends.  We make up over half of the English department at Sullivan Central High School and have been dear friends for over 5 years.  We, along with our two other English department counter-parts, have even gained a county-wide reputation as one of the closest departments.  Not only do we all “get along” (which, interestingly enough, doesn’t always happen among teachers in certain departments), but we’re very good friends.  It’s so much easier to get up and come to work when you know you’ll get to spend the day with people you love.  However, just like all other good things, our work relationships are partially coming to an end.  Mariel, the lovely lady holding Sam, is taking a job in another school district closer to home where she will raise her boys.  Jennifer, the pretty girl in stripes, is moving up to take an administrative job at another high school in our district.  To say that we are sad to know that we will not see these two everyday is an understatement!  We have such a history together…

From smearing cake on my face at my wedding shower…

work friends

To baby showers with our favorite athletic trainer friend Joanna (who thankfully hasn’t left us yet!) and Rebecca, who we miss…

work friends

work friends

work friends

To welcoming those babies into the world…

work friends

work friends

To numerous hiking trips (both with and without children)…

work friends

To competing in 5ks….

work friends

work friends

and triathlons with our awesome Science friend…

work friends

To, um, getting up close and personal…

work friends

work friends

work friends

To exploring Asheville and Charleston…

work friends

work friends

And to just having fun both at work and away from work…

work friends

work friends

work friends

work friends

work friends

Over this past week, since the realization that we would no longer all be co-workers, we’ve tried to savor our time together.  Here we are at lunch with Justin and Kelly, our other two awesome co-workers who aren’t leaving us (at least for now!)

work friends

work friends

But even though we will not all be working together, we know we will always be friends.  We may have to work harder to make an effort to get together, and we will of course be making new friends, but that doesn’t mean our love for one another will diminish.  Being a brand new teacher at 22 is hard, and I feel so fortunate to have stepped into a job where the people around me were so wonderfully welcoming.  Time goes on, and things change.  Growth is good.  In the insightful words of Robert Frost:  “Nothing Gold Can Stay.”

work friends

Happy One Year Blogiversary to HerbOnHerbs!

Happy Blogiversary

HerbOnHerbs turns one year old today!!!

It was July 25th, 2012 when Herb planned to be in charge of dinner for the two of us in honor of our one year anniversary (when he had officially asked me to be his girlfriend the year before). He came over all dressed up and carrying some groceries, stating that he wanted us to make Chicken Marsala together. Of course, I thought this was a fabulous idea. But he also had other plans.

He said, “I think we should try to photograph it and make a blog post.” We had tossed around the idea of a food blog before, but I never really took it seriously. I thought it sounded fun, but I honestly didn’t know if we had it in us, and I knew absolutely nothing about blogging. Herb assured me that it would be easy to figure out, and we might as well try putting together a few blog posts of recipes and see if we liked it.

So we began working on the Chicken Marsala recipe that he had picked out, photographing each step of the process. We made a great team, because I really just wanted to make the food and Herb, being a photographer, enjoyed photographing everything.

Chicken Marsala Recipe

Our first blog post and very first food photographs

After the first post, we were hooked. That week we were fired up to keep creating blog posts, and we made and photographed breaded ranch chicken tenders, chocolate meringue pie, and snickerdoodle cookies.

Herb had some web experience already with his own wedding photography website, so he was able to do all the technical stuff and help me to learn as well. Before we knew it, we had several weeks worth of posts! At that point, we hadn’t told very many people about our blog and we hadn’t really made it “public”. Sometime in September, Sister Spice decided to join us and become part of the HerbOnHerbs team!

On October 1st, we shared the site with the world, which was pretty exciting! Since then, we’ve been continuing to grow and build the blog. We’ve learned SO much over the past year, and we’ve definitely improved the website and the food photography. It has been frustrating at times, but we’ve managed to work out the kinks and develop a pretty good rhythm as far as our posting schedule and all the other intricacies of running a food blog.

If you’ve ever thought about starting your own great food blog, I would say GO FOR IT. What have you got to lose?! It doesn’t require much money (less than 50 bucks, really), so your main investment is your time. Check out our food blogger resource page to see how we brought our food blog from an idea to where we are now.

I’m very thankful that Herb pushed us to begin HerbOnHerbs. Happy One Year Blogiversary to us, and here’s to many more years of deliciousness!

Slow Cooker Brown Sugar and Balsamic Glazed Tenderloin

Balsamic Pork

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This pork tenderloin is a re-shoot from a previous post.  It should also be said that it is pretty much my favorite pork tenderloin recipe…EVER!  The pork is super moist and tender, and the thick glaze is sweet and tangy.  It’s also incredibly easy!

Slow-Cooker Brown Sugar and Balsamic Glazed Pork Tenderloin

Adapted from “Christina” from C&C Marriage Factory

Recipe Ingredients

For the tenderloin:

  • 1 (2lb) boneless pork tenderloin, well-marbled
  • 2 tbsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup water

For brown sugar and balsamic glaze:

  • 1/2 cup packed brown sugar
  • 1 tbsp corn starch
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • 2 tbsp soy sauce

 Recipe Directions:

Sprinkle tenderloin with salt, pepper, and cover with garlic.  Place in slow cooker on low for 6-8 hours.  When it’s done, it’ll look a little something like this:

Balsamic Pork

Prepare the glaze by heating vinegar, water, and soy sauce in a small saucepan over medium-high heat.  Whisk together corn starch and brown sugar in a bowl, and add gradually to saucepan, whisking quickly to avoid lumps.  Whisk continuously for several minutes until sauce thickens.  Brush tenderloin with glaze and turn the slow cooker setting to warm.

Balsamic Pork Balsamic Pork

Cover until ready to serve, then brush with remaining glaze.  The best way to serve this is to shred it up.  You could certainly make a sandwich out of it as well.

Balsamic Pork

It is just so easy and tasty!  It does make an awful lot for two people, so I either save the rest for leftover sandwiches or freeze it.  Either way, this recipe earns an easy 5/5 herbs!

Balsamic Pork

Slow Cooker Brown Sugar and Balsamic Glazed Tenderloin
Author: Sister Spice
Ingredients
  • *1 (2lb) boneless pork tenderloin, well-marbled
  • * 2 tbsp minced garlic
  • *1/2 tsp salt
  • *1/4 tsp black pepper
  • *1/2 cup water
  • For brown sugar and balsamic glaze:
  • *1/2 cup packed brown sugar
  • *1 tbsp corn starch
  • *1/4 cup balsamic vinegar
  • *1/2 cup water
  • *2 tbsp soy sauce
Instructions
  1. Sprinkle salt as evenly as possible over tenderloin.
  2. Next, rub pepper and garlic all over tenderloin.
  3. Pour water into bottom of slow cooker.
  4. Place tenderloin in slow cooker for 6-8 hours on low.
  5. About an hour before you’re ready to eat, prepare the glaze.
  6. Mix the brown sugar and cornstarch in small mixing bowl.
  7. Pour water and vinegar into small saucepan and heat over low-medium heat.
  8. Add the brown sugar/cornstarch mixture and soy sauce to the saucepan.
  9. Stir frequently until sauce begins to thicken (about 10 minutes).
  10. Brush tenderloin with a generous amount of glaze and save remaining glaze to drizzle over tenderloin before eating.
  11. Place lid back on slow cooker and allow tenderloin to stay warm until you’re ready to eat.
  12. Then, remove from slow cooker and slice or shred on a plate, pouring remaining glaze over tenderloin.

 

Chicken Burritos

Chicken Burritos with Green Peppers Recipe

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Herb here. As you may know, Mrs. Herb and I both really like Mexican food.  I personally cannot EVER get enough guacamole! It is seriously my favorite food. Anyway, in search of another Mexican dish to make, we came across this burrito recipe and loved how adaptable it is and also very easy to make.

Though we used green peppers, you could also add other vegetables such as tomatoes, onions, black olives, etc. Garnish with whatever you wish, and of course serve with chips and salsa, guacamole, cheese dip, Mexican rice, or any other favorites!

Chicken Burritos with Green Pepper Recipe

CHICKEN BURRITOS

Recipe Ingredients:

  • 1 Tablespoon of olive oil
  • 1/2 cup teaspoon garlic powder
  • 1 can of condensed cream of mushroom soup (I used Campbell’s)
  • 1/2 cup of sour cream
  • 2 chicken breasts, cut into 1 inch cubes
  • 1 cup shredded cheddar cheese, divided
  • 6 (12 inch) flour tortillas
  • 1/2 cup milk
  • 1 whole green pepper, chopped

Recipe Directions:

Preheat oven to 350 degrees F.  Lightly grease a large baking dish. In a skillet over medium heat, add olive oil and the cubed chicken and cook until brown.

In a medium saucepan melt butter and add garlic powder and saute.  Add cream of mushroom soup and sour cream.  Mix it well.  Save 3/4 of the mixture and set to the side.

To the remander of the sauce, add the chicken, 1/2 of the chopped green pepper, and 1/2 cup of shredded Cheddar cheese and stir.

Fill each of the tortillas with the chicken mixture and roll up with the seam down in the prepared baking dish.

In the small bowl, combine the rest of the sauce from earlier with the 1/2 cup of milk and mix.  Spoon this new mixture over the top of the tortillas with the rest of the cheese and chopped, green peppers.

Put the dish into the pre-heated oven for 20 minutes or until the cheese is melted.

Chicken Burritos with Green Peppers Recipe

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We both really liked this dish.  It was easy to make and very adaptable.  We gave it 4.5 our of 5 herbs!

Chicken Burritos
Author: Mrs. Herb
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 1 Tablespoon of olive oil
  • 1/2 cup teaspoon garlic powder
  • 1 can of condensed cream of mushroom soup (I used Campbell’s)
  • 1/2 cup of sour cream
  • 2 chicken breasts
  • 1 cup shredded cheddar cheese, divided
  • 6 (12 inch) flour tortillas
  • 1/2 cup milk
  • 1 whole green pepper, chopped
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a large baking dish. In a skillet over medium heat, add olive oil and add the cubed chicken and cook until brown.
  2. In a medium saucepan melt butter and add garlic powder and saute. Add cream of mushroom soup and sour cream. Mix it well. Save 3/4 of the mixture and set to the side.
  3. To the remander of the sauce, add the chicken, 1/2 of the chopped green pepper, and 1/2 cup of shredded Cheddar cheese and stir.
  4. Fill each of the tortillas with the chicken mixture and roll up with the seam down in the prepared baking dish.
  5. In the small bowl, combine the rest of the sauce from earlier with the 1/2 cup of milk and mix. Spoon this new mixture over the top of the tortillas with the rest of the cheese and chopped, green peppers.
  6. Put the dish into the pre-heated oven for 20 minutes or until the cheese is melted.

 

Saturday Throwback: More Summer Memories

Key West

Ah, more summer reminiscing. Last week, Sister Spice posted some old summer pics of the two of us in our younger years. We have sooo many wonderful memories that take place during the summer!

A few years ago (2008 I believe) we left the condo in Fort Myers, Florida to go down and visit Key West for a couple of nights. Our parents and Sister Spice had all been before, but it was my first time visiting the keys. It is a gorgeous drive down through all the keys with beautiful blue water surrounding you most of the way!

One of my favorite memories from Key West is blueberry pancakes. Yes, surprise, surprise: it involves food! If you ever visit Key West, you must go to Blue Heaven!

Herb Family at Blue Heaven in Key West

We went for breakfast two times during our stay, and I got the delicious blueberry pancakes both times. Yum!

Blueberry pancakes at Blue Heaven

As with many places in Key West, the seating is mostly outdoors, and the atmosphere is very laid back. You will probably witness a handful of roosters and perhaps even some baby chicks running around the tables.

Anyway, sometime in your life you should drive down to the southernmost point in the continental United States, Mile 0 in Key West. And then you MUST go eat a delicious breakfast at Blue Heaven. I recommend the blueberry pancakes!

Key West, Mile 0

Blueberry Pie

Blueberry Pie

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I know it’s pretty obvious that we’re pie people around here.  I mean, seriously…we’ve got Chocolate Pie with Meringue, Nestle’s Chocolate Chip Pie, Chocolate Caramel Pecan Pie, Key Lime Pie with Oreo Crust, Butterscotch Pie…yay for pie!  But really, out of all these delcious pies, this blueberry pie concoction of mine has people moaning with pleasure and fighting over the last piece.  And what a better way to use up all those great summer berries?

Recipe Ingredients

  • Two pre-made roll out pie crusts such as Pillsbury’s roll out crusts
  • 4 to 4 and 1/2 cups of freshly rinsed blueberries, stems removed
  • 1/4 cup all purpose flour
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 2-3 tbsp fresh lemon juice
  • half a stick or 4 tbsp butter
  • 1 egg
  • 1 tbsp milk

Recipe Directions

Pre-heat oven to 350.  In a deep dish pie pan, roll out the first crust.  Take a fork and dot the crust all over, then trim and scallop the edges.

Blueberry Pie

Mix together berries, sugar, flour, cinnamon, and lemon juice, then pour into pie dish.

Blueberry Pie Blueberry Pie Blueberry Pie

Divide butter into 5 pats and place on top of berries.

Blueberry Pie

Roll the second crust over the berry mixture and trim and scallop the edges.

Blueberry Pie

Whisk together egg and milk and brush over top pie crust, then make four slits in the center.

Blueberry Pie

Bake for 40-50 minutes.

Blueberry Pie

Look at that beautiful, golden crust!

Blueberry Pie

And those blue juices bubbling out from under the crust?  That’s good stuff!

Blueberry Pie

Now, as you can see, this pie looks a little runny.  I think a lot of it was due to the weather that day, so if you wanted to ensure that this doesn’t happen, you could add a tsp of corn starch.  But runny pie did NOT stop my family from quickly devouring it and licking the plate!

Blueberry Pie Blueberry Pie Blueberry Pie

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Blueberry Pie

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Blueberry Pie
Author: Sister Spice
Ingredients
  • *Two pre-made roll out pie crusts such as Pillsbury’s roll out crusts
  • *4 to 4 and 1/2 cups of freshly rinsed blueberries, stems removed
  • *1/4 cup all purpose flour
  • *1/2 cup sugar
  • *1 tsp cinnamon
  • *2-3 tbsp fresh lemon juice
  • *half a stick or 4 tbsp butter
  • *1 egg
  • *1 tbsp milk
Instructions
  1. Pre-heat oven to 350. In a deep dish pie pan, roll out the first crust. Take a fork and dot the crust all over, then trim and scallop the edges.
  2. Mix together berries, sugar, flour, cinnamon, and lemon juice, then pour into pie dish.
  3. Divide butter into 5 pats and place on top of berries.
  4. Roll the second crust over the berry mixture and trim and scallop the edges.
  5. Whisk together egg and milk and brush over top pie crust, then make four slits in the center.
  6. Bake for 40-50 minutes.

 

Garlic Shrimp Pasta with Tomatoes and Basil

Garlic Shrimp Pasta with Tomato and Basil

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I’m finally starting to get used to cooking with shrimp! This recipe was attempt number 3, and as with the Shrimp Fettuccini Alfredo and the Baked Coconut Shrimp, we were very happy with the delicious results.

First of all, I think that tomatoes plus fresh basil is one of my favorite flavor combinations. Basil is my favorite herb, and there is just something wonderful about fresh basil with tomatoes. Though I’ve tried this combination with many things (for Bruschetta or with chicken), I’ve never really had it with seafood. When I ran across this recipe, I thought it would be worth a shot!

You can pick your favorite type of pasta – just about anything would work with this dish. We happened to have some whole wheat penne pasta to use, and it worked great. Unfortunately the basil in my herb garden hadn’t grown fully yet at this point, so we had to use dried basil. It was good, but I know that the fresh basil would have made it even better, so if you have that option, use the fresh basil.

Garlic Shrimp Pasta with Tomato and Basil

Garlic Shrimp Pasta with Tomatoes and Basil

Recipe adapted from Chef Nick Stellino

Recipe Ingredients

  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 2 pounds shrimp, peeled and deveined
  • 6 tablespoons olive oil, divided
  • 6 garlic cloves, chopped
  • 2 pounds cherry tomatoes, halved
  • Pinch of sugar
  • 4 tablespoons fresh chopped basil, divided or 2-3 teaspoons dried basil
  • 1 pound pasta – we used penne, but almost any would work
  • Parmesan cheese, salt and pepper to taste

Recipe Directions

Begin boiling a pot of water for the pasta and cook pasta per package directions. In a small bowl, mix together the salt, pepper, onion powder, garlic poder, and paprika. Place shrimp in a plastic bag with spices and shake to coat.

In a large pan, heat 4 tablespoons olive oil over medium-high heat, then add shrimp and cook for 2-3 minutes. Remove shrimp from pan and set aside. Turn the heat down to medium, add another 2 tablespoons of olive oil to the pan, and add garlic. Stir for about a minute and then add tomatoes and pinch of sugar. Cook tomatoes for 2-3 minutes, then add shrimp and half of the basil back to the pan. Simmer on low heat, stirring occasionally, for about 5 minutes.

Once your pasta is finished cooking, drain the noodles, reserving about 1/4 cup of the pasta water. Add the noodles back to the pot, then add the shrimp, sauce, and pasta water back to the pasta, stirring well. Garnish with the rest of the basil, Parmesan cheese, salt and pepper to taste.

Garlic Shrimp Pasta with Tomatoes and Basil Recipe

 

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We give this recipe 4/5 herbs!

Garlic Shrimp Pasta with Tomatoes and Basil
Author: Mrs. Herb
Ingredients
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 2 pounds shrimp, peeled and deveined
  • 6 tablespoons olive oil, divided
  • 6 garlic cloves, chopped
  • 2 pounds cherry tomatoes, halved
  • Pinch of sugar
  • 4 tablespoons fresh chopped basil, divided or 2-3 teaspoons dried basil
  • 1 pound pasta – we used penne, but almost any would work
  • Parmesan cheese, salt and pepper to taste
Instructions
  1. Begin boiling a pot of water for the pasta and cook pasta per package directions.
  2. In a small bowl, mix together the salt, pepper, onion powder, garlic poder, and paprika. Place shrimp in a plastic bag with spices and shake to coat.
  3. In a large pan, heat 4 tablespoons olive oil over medium-high heat, then add shrimp and cook for 2-3 minutes. Remove shrimp from pan and set aside.
  4. Turn the heat down to medium, add another 2 tablespoons of olive oil to the pan, and add garlic. Stir for about a minute and then add tomatoes and pinch of sugar.
  5. Cook tomatoes for 2-3 minutes, then add shrimp and half of the basil back to the pan. Simmer on low heat, stirring occasionally, for about 5 minutes.
  6. Once your pasta is finished cooking, drain the noodles, reserving about 1/4 cup of the pasta water. Add the noodles back to the pot, then add the shrimp, sauce, and pasta water back to the pasta, stirring well.
  7. Garnish with the rest of the basil, Parmesan cheese, salt and pepper to taste.

 

Pagelli’s Italian Restaurant in Estero, Florida

Pagelli's

In Estero, Florida, there is a relatively new outdoor mall called Coconut Pointe. This place spans several acres and has dozens of restaurants and stores.  One such restaurant is an Italian restaurant called Pagelli’s, and it is Heavenly!  The only other Pagelli’s is located in Tampa. and the recipes are unique to this store.  My dad got the chicken marsala (pictured above).  Below, Mister Spice got the Cajun Pasta which featured blackened shrimp, sausage, veggies, garlic, and alfredo over fettucini noodles.

Pagelli's

My mom and I both got the spaghetti bolognese, and I’m telling you, it is the best!  The flavor cannot be beat, and as you can see, I completely cleaned my plate.

Pagelli's

Pagelli's

Pagelli's

The restaurant has high ceilings and is very open and airy.  There is usually live music on the plaza outside, and there is patio seating that overlooks a large pond.

Pagelli's

Pagelli's

Pagelli's

Pagelli's

Pagelli's

This was where I chose to have my birthday dinner, and I chose wisely!  We always make it a point to go eat at Pagelli’s while on vacation in Fort Myers, and will continue to do so.  Pagelli’s easily earns 5/5 herbs!

Saturday Throwback: Summer Memories

Summer Memories

This is Mrs. Herb and me back in the summer of 1992 I believe.  We are in the pool near our condo in Fort Myers, Florida (find more about wonderful Fort Myers in my blog post here from last Saturday).  We certainly swam like little fishies.  And speaking of fishies…

49 (443x640)

This is the two of us on a family friends’ boat out on a beautiful Tennessee summer day.  Summer is great for swimming, fishing, outdoor volleyball, and enjoying those extra hours of daylight with the ones you love.  What are your favorite summer memories? What are your favorite things to do now as an adult in the summer?

If you’re doing a lot of cooking out and eating, don’t forget about our Watermelon, Avocado, and Cucumber Salad, Key Lime Pie with Oreo Crust, and Summer Orzo Salad!

Crunchy Orange Chicken

Crunchy Orange Chicken Recipe

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If you haven’t noticed, we’ve been on a bit of an “orange” kick lately! It started with our Baked Coconut Shrimp with Orange Marmalade Dipping Sauce. Then we used some more orange marmalade to make the Orange Marmalade Cookies.

 

For this crunchy orange chicken, we used a little bit of orange marmalade as well as orange juice, soy sauce, brown sugar, and some herbs and spices to make the delicious sauce. The sauce was not only good on the chicken, it was also great with the rice and mixed veggies. I wish we had made more of the orange sauce! We will probably try that next time.

 

Crunchy Orange Chicken

Recipe Ingredients

  • 2 boneless, skinless chicken breasts
  • 3/4 cup flour
  • Salt, pepper, and garlic powder to taste
  • 1 egg
  • 2 Tablespoons milk
  • 2-3 Tablespoons olive oil

For Sauce

  • 1 cup orange juice
  • 1/2 cup brown sugar
  • 3 Tablespoons orange marmalade
  • 2 teaspoons soy sauce
  • 1 Tablespoon vegetable oil
  • 1/2 teaspoon minced parsley
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon thyme

Ingredients for crunchy orange chicken recipe

 

Recipe Directions

Cut chicken into small strips or pieces. In a shallow dish, mix together flour, salt, pepper, and garlic powder. In a separate shallow dish, combine egg and milk. Dip chicken first into the dry mixture, then into the wet mixture, and then again into the dry mixture. Cook in a large skillet over medium-high heat in 2-3 Tablespoons of olive oil.

Crunchy Orange Chicken Recipe

crunchy orange chicken recipe

For sauce, combine all sauce ingredients. Stir together and simmer in a small sauce pan over medium low heat for about 15 minutes until thick.

crunchy orange chicken recipe

Remove from heat and serve over chicken.

crunchy orange chicken recipe

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We give this recipe 3.5/5 herbs! Next time we will use a little more sauce!

Crunchy Orange Chicken
Author: Mrs. Herb
Ingredients
  • 2 boneless, skinless chicken breasts
  • 3/4 cup flour
  • Salt, pepper, and garlic powder to taste
  • 1 egg
  • 2 Tablespoons milk
  • 2-3 Tablespoons olive oil
  • For Sauce:
  • 1 cup orange juice
  • 1/2 cup brown sugar
  • 3 Tablespoons orange marmalade
  • 2 teaspoons soy sauce
  • 1 Tablespoon vegetable oil
  • 1/2 teaspoon minced parsley
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon thyme
Instructions
  1. Cut chicken into small strips or pieces. In a shallow dish, mix together flour, salt, pepper, and garlic powder.
  2. In a separate shallow dish, combine egg and milk.
  3. Dip chicken first into the dry mixture, then into the wet mixture, and then again into the dry mixture.
  4. Cook in a large skillet over medium-high heat in 2-3 Tablespoons of olive oil.
  5. For sauce, combine all sauce ingredients. Stir together and simmer in a small sauce pan over medium low heat for about 15 minutes until thick.
  6. Serve over chicken.

 

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