Weekly Menu

Get out of that same ol’ recipe rut and try one of these delicious and easy recipes this week! This week I highly recommend making the Chicken Prosciutto Roulade and the Hoisin Asian Meatballs over rice noodles!

Hey TKW Family!  Happy Sunday! Dear Lord can I tell you just how horrible the weather has been here in Pittsburgh? We’re talking rain and not that itty bitty rain or those 20 minute long showers. Oh no, we have torrential downpours that last for hours. I swear at one point I was ready to build an ark. You can check out some of the Instagram pics I posted down below but man was it rough (and wet).

With all that rain we were pretty much house-bound. However, it was kind of cool as we spent time in the kitchen and watched a bajillion things. So we’ve been hooked on Naked and Afraid to the point that we’ve watched all 7 seasons AND the XL series. It’s funny as we’ll talk about how we’d handle it or what would be our one personal item we were allowed to bring. For him, depending on the location it was either a mosquito net or fire starter. Me…mine is lip gloss. LOL However I’d want some type of Swiss Army type lip gloss that had a bajillion secret compartments where it would hold shoes, a bazooka (something has to kill the creepy crawly things), an umbrella and a toothbrush. LOL

I mean the whole premise of the show is actually pretty cool. Sure it’s about survival against the most extreme elements and all, along with team-building skills but I see it as so much more. Essentially these people are conquering a fear they have albeit a fear of the dark or fear of personal belief.

I know me personally could never do it. The naked part, eh, after the first half hour or so you’d get over it but the whole barefoot thing… NOPE! I can’t even go barefoot in my house. I hate it. And I’m sorry I’m not wrapping weeds around my feet either. My luck I’ll get some allergic reaction to the weeds.

Could you do it?

But anyway, check out this rain… unreal, huh?

🎶 Rainy days and a Mondays always get me down 🎶 . . ☔️ 💦⛈💧🌩🌧 . . #video #pittsburgh #rain #monday #rainydays #rainydaysandmondays #mamasandthepapas #blah #rainraingoaway #slowmotion

A post shared by The Kitchen Whisperer (@thekitchenwhisperer) on Jul 24, 2017 at 10:18am PDT

But one thing about all of that rain my yard becomes a veritable haven for all varieties of mushrooms.

Took a stroll around our grounds today. I have tons of mushrooms 🍄 I LOVE THIS SHOT!!! . . Nature is a beautiful thing! . , #mushrooms #fungi #shrooms #naturephotography #nature #godsbeauty #thekitchenwhisperer #nofilter #iphone #photography

A post shared by The Kitchen Whisperer (@thekitchenwhisperer) on Jul 23, 2017 at 3:30pm PDT

With all that rain we’ve been hanging out in the kitchen. Since I’m still out another 6 weeks and having limited strength and movement in my shoulder Mr. Fantabulous has been my sous chef (as he likes to call it) with the cooking. I instruct and he cooks. Check out this KILLER chicken dish!  And because I love you guys, here’s the ‘unofficial recipe’.

Honey Dijon Roasted Chicken Breasts…when you just want juicy protein!
3 tablespoon butter, softened & unsalted
2 tablespoon honey
2 teaspoon Dijon
1 teaspoon whole grain mustard
1 teaspoon salt, kosher
1 large whole chicken breast (2-3lbs)
(both breasts with the bone in the middle)
Olive oil
1/2 teaspoon salt, kosher
1. Mix butter, mustards, honey and 1 teaspoon salt together,
2. Divide the butter mixture evenly and spread under the breast skin.
3. Place in a baking pan with a cooling rack in it.
4. Pat the top of the chicken dry, drizzle with olive oil then sprinkle with the remaining salt.
5. Bake in a preheated 425F oven for 25 min then without opening the door reduce the heat to 350F and bake for an additional 25-30 minutes or until it reads 165F,
6. Remove from the oven, tent loosely for 15 min.
7. Carve and enjoy!

Honey Dijon Roasted Chicken Breasts…when you just want juicy protein! . . 3 tablespoon butter, softened & unsalted 2 tablespoon honey 2 teaspoon Dijon 1 teaspoon whole grain mustard 1 teaspoon salt, kosher 1 large whole chicken breast (2-3lbs) (both breasts with the bone in the middle) Olive oil 1/2 teaspoon salt, kosher 1. Mix butter, mustards, honey and 1 teaspoon salt together, 2. Divide the butter mixture evenly and spread under the breast skin. 3. Place in a baking pan with a cooling rack in it. 4. Pat the top of the chicken dry, drizzle with olive oil then sprinkle with the remaining salt. 5. Bake in a preheated 425F oven for 25 min then without opening the door reduce the heat to 350F and bake for an additional 25-30 minutes or until it reads 165F, 6. Remove from the oven, tent loosely for 15 min. 7. Carve and enjoy! . . . . . . #chicken #dijon #mustard #protein #roastedchicken #eeeeeats #dinner #juicy #thekitchenwhisperer #huffposttaste #buzzfeedfood #recipe #summer #getinmybelly #yahoofood #foodphotography #foodnetwork #foodie

A post shared by The Kitchen Whisperer (@thekitchenwhisperer) on Jul 25, 2017 at 3:09pm PDT

So to get some semblance of exercise I’ve been walking around our property. Did you ever just stand underneath a huge tree and look up? Honestly, it’s absolutely beautiful. I took a few pics and posted it to Instagram but definitely check out my feed there to see the rest.

Just look up to see beauty . . #naturephotography #nature #tree #trees #upshot #thekitchenwhisperer #photography #nofilter #iphone

A post shared by The Kitchen Whisperer (@thekitchenwhisperer) on Jul 24, 2017 at 4:39pm PDT

So hopefully this week will be rain-free and we’ll get to see the sun. And with that have one fantabulously delicious week!

♥ Monday – Asiago Quinoa Veggie Muffin Bake
♥ Tuesday – Pressure Cooker Honey BBQ Boneless Chicken Thighs
♥ Wednesday – Chicken Fiesta over brown rice
♥ Thursday – Chicken Chimichangas
♥ Friday – Grilled Traditional Pizza
♥ Saturday – Hoisin Asian Meatballs over rice noodles
♥ Sunday – Chicken Prosciutto Roulade
♥ Dessert of the week – Ice Cream Sandwich Torte