We're back from our trip. Despite all the fun we had, I have to share some news that anyone who has ever raised children will understand in its scope and severity. It's a game changer.
Our two year old son went from a little guy who loved to go to bed every night and snuggle in his crib (even went as far as to wish us goodnight while we closed his door)... to a crib catapulting, hysterical, crazed, mommy leg hugging, "not going to bed unless you're beside me singing" creature from the land of toddlers I flat out don't like!
This was not suppose to happen! He was suppose to be so thrilled with being home and back in his own bed, that after bath time he'd look up at us with those darling huge eyes and through his adorable soft lips murmur, "Bed time Mommy and Daddy? Please."
But no, Thanksgiving Trip 2010 changed him.
So what's a Mom to do? After six (yes six) scoop-ups in the hallway to return the boy to his bed, I stood there and sang the crap out of, "Hush Little Baby Don't Say a Word...." You know the one..."Daddy's Gonna Buy You a Mockingbird..." - BUT - because I don't know the words - I just started making up all sorts of ridiculous versus!
The first word that came to mind (that rhymed with the previous) flew out of my mouth with ease - all to ensure no breach in song that might encourage widening eyes or spontaneous movement. In fact, for the sake of continuous flow and rhyme - I swore once and even made a few words up.
Don't judge...I'm so sleep deprived.
After he finally drifted off to sleep, I decided I'd continue the wine theme of the last
With this dinner...I take solace in the fact that when I've lost all control in life...I can still rule my kitchen! It's good to be home.
Chicken with Ginger Garlic Scallion Sauce
Adapted from Grouprecipes.com by: jimrug1
*The original recipe calls for Salmon, I substituted chicken breast as I had some on hand
1 lb boneless, skinless chicken breast, cut into 2 inch pieces
1/4 cup fresh ginger (1/4 inch slice)
4-6 large scallions (sliced on a bias 1 1/2 inch long)
*I added 1/4 cup sliced hot peppers (cut on a bias as we wanted heat)
*I added 3 garlic cloves, sliced thinly
3/4 cup dry white wine
2 T soy sauce
1/2 cup water
1 Tsp sugar
1 - 2 Tables olive oil
toasted sesame oil (Garnish)
Place a heavy 10 - 12 inch skillet on high heat. When hot, add Olive Oil to barely coat bottom.
When oil smokes, place chicken pieces in pan and cook until par cooked (about 4 minutes)
Remove chicken and set aside. Turn down heat to medium. Add ginger, hot peppers and garlic. Cook 2-3 mins. Add Scallions. Cook 30 sec. Add wine. Deglaze until the wine reduces to 1/2 cup or less.
Add water, soy sauce, sugar. Bring to a simmer and reduce heat to med. Simmer approx. 1 - 2 Mins.
Add chicken back to the pan. Simmer for approx. 2-4 min. or until cooked through.
To Serve: Spoon the Ginger/Scallion sauce over the Chicken and drizzle with toasted Sesame Oil, Garnish with Scallion. (I think a garnish of cashews or peanuts would be nice too!)
Serve with Jasmine Rice.