C’mon sing with me… “I feel like chicken tonight, like chicken tonight, like chicken tonight YEAH, I feel like chicken tonight, like chicken tonight, like chicken tonight…” it’s addictive, I know 🙂
So yeah, this whole marrying into an Italian family is rubbing off on me. See, I’m fluent in Italian now… NOT! Thank you Google Translate 🙂 So what’s it mean? “Tomato Chicken with peppers and spinach” WTH lady? You could have just said that. I know, I know, I know but doesn’t saying “Pollo pomodoro con peperoni e spinaci” just sound SOOOOOOOOO awesome?
THIS was dinner and dear Jesus it was good!
So today was my first day back to work after having what, almost 3 weeks off (I know, I suck right? *wink*) and as I’m driving the hour+ in I’m not thinking about the cold or the black ice on the roads, the amount of work that has piled up or what was ‘snuck’ through without people wanting me to find out what they did. No, I’m not thinking about any of that. Instead I’m thinking about dinner and what in the world am I going to make! LOL see yesterday I had a lovely migraine that not even the happiest of happy pills could beat so I just took enough food out for an army and figured Mr. Fantabulous could reheat something. I mean seriously, ‘aged’ chili is ALWAYS best the next day or two. So I took out chicken breasts, 2 big containers of turkey chili, marinara sauce with meatballs, turkey kielbasa and whole wheat rolls. No, this wasn’t all for one day.. it was for two 🙂 HAHA just kidding… sorta 😉
Anyway, he polished off the one container of chili and started on that massive New Years Eve Pretzel yesterday so I knew he would be okay today at least for lunch and snacks. So as I’m driving I’m thinking.. “chicken, what can I do with chicken? Oh… I want spinach. Mmmm basil. OHHHHHHHHHH ROASTED RED PEPPERS!” My mind is a scary place at times…
So I get to work, muddle through the piles of crap that must get done and the ‘man I wish I did this before I left’ and it hits me on what I want to make. Seared chicken with tomatoes, roasted red peppers and spinach. By this time it’s 10am and I’m ready to leave work, excited to make dinner tonight unfortunately I had many more hours to put in.
FINALLY it was time to leave. I hit the market found some strawberry tomatoes, fresh spinach and a few other things that I wanted to toss in it and raced home. This was one of those dishes that just almost made itself. It just evolved as I was making it and the longer I was into it the more heavenly it became. About 1/2 way through it I realized that I needed some type of side with it so I settled on stock brown rice.
Dinner is finally ready and I call Mr. Fantabulous to the dinner table. He grins from ear to ear (as he often does when I ‘present’ a dish as he knows the camera isn’t too far from the table) and then proceeds to dig in. What’s funny is he puts me through this whole ‘Masterchef’ inquiry asking me “well how did you make this?” or “Do you think you should have added this to the sauce?”, etc. It’s funny as the man can’t cook. I mean I think he could burn water! Now before he gets in a tizzy, he USED to know how to cook (or so he says) before we got together but I’ve yet to see real evidence of that. Although that’s my fault as I’m such a food snob that I’m tough to please. Well wait, in his defense he did make me food twice. The first time, after a knee surgery, he made me a “dippy” egg and a piece of toast. Well he overcooked the egg so much that it no longer was dippy as the “dippy” turned to dusty and the toast was as hard as a rock and I think could have driven a nail into a board with it. The other time he did knock it out of the ball park with cedar grilled salmon. But back to dinner tonight…Seriously, drool a minute.. it’s THAT good!
Not only did I get a “Wow honey this is really good” it was followed up with a “No, I take that back. This is AMAZING! This is one of your best chicken meals ever! THIS is a TKW signature dish!” to which he followed up with “Do NOT give out the recipe! THIS will go perfect in your bistro!” I know, hate me now for showing you the goods by not telling you how to make it, but when I open that bistro someday I will make this for you and then you will see why he didn’t want me to give out the recipe. As Guy Fieri would say “This is BANK! This is SO BEYOND MONEY, it’s BANK!”