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What I Ate Wednesday

So, lately when I’ve been cooking dinner a special, lovely dinner… I often think “I should totally blog this!”  The problem?  Trying to wrangle Sophia + while I’m cooking + get my camera out and snap some photos to go along with the recipes = a hard time.  BUT today I had a special dinner planned and I decided to blog no matter what.  I was prepared!  Little did I know that there was a Linky dedicated to What I Ate Wednesday… so I’m hopping along and hope that this isn’t the only time I participate!

On the Menu…

  • Honey Rosemary Chicken over Wild Grain Rice
  • Crab Stuffed Mushrooms
  • Zucchini Sauté

I’ve made the Honey Rosemary Chicken before and it’s delish.  It’s a Rachael Ray recipe {don’t judge}.  I did a boxed Wild Grain Rice.  I normally make my own homemade Crab Stuffed Mushrooms {will blog that recipe on another Wed!}, but we wanted to try our grocery store’s pre-made ones.  Lastly, our garden is starting to produce an abundance of beautifully green Zucchini and I wanted to try it in a different recipe.

Honey Rosemary Chicken

2 tbsp EVOO      //      Salt & Pepper      //      1 Lemon      //      1 tbsp Dijon Mustard
4 Chicken Breasts {about 6oz. each}      //      1/2 c. Honey      //      1 Shallot or Onion
2 cloves of Garlic {finely chopped}      //      3 sprigs of Rosemary {finely chopped}
Handful of Pine Nuts or Almonds {optional}

Heat 1tbsp of EVOO in a large skillet over Medium High heat.  Season the Chicken with Salt & Pepper.  When EVOO smokes, add the Chicken to pan and cook about 6 minutes on each side.  Remove Chicken and cover with foil {to keep warm}.  Reduce heat to Medium and add 1 tbsp of EVOO.  Add Onion, Garlic, and Rosemary and cook for 2-3 minutes.  Add Honey, then stir in Dijon Mustard and Lemon Juice.  Add Chicken back to pan.  Coat all sides with Bubbling Glaze.

Zucchini Sauté

I borrowed this fantastically simple recipe from  She gets all the credit and I {and you} get to reap all the delicious benefits!

1-2 Small Zucchinis {cut into small match-stick size slivers}      //      2 tbsp Sliced Almonds
Salt & Pepper      //      2 tbsp EVOO      //      Few oz of Romano/Parmesean Cheese

Heat the EVOO on High in a large skillet.  When it’s hot, before it starts smoking, add the Almonds to the pan.  Cook them, while stirring, until the Almonds are golden brown, approx 1-2 min.  Add the Zucchini to the pan, tossing it with the EVOO and Almonds until it just begins to glisten, about 1 min.  The idea is not to cook the Zucchini but to warm it.  Season with Salt and Pepper and Cheese and serve immediately!

Sooo… what did you eat this Wednesday!?


  1. Aunt Kaye says:

    mmmmm looks yummy!!!! I haven’t ever cooked with Pine Nuts…what do they taste like? Liza cooked supper for us Tuesday nite..grilled burgers out plus made alot of extra…it was so so so goood..hahaha..she loves to cook!! I need to use you 4 so much =)

  2. ahhh drool! this looks awesome! So fab to meet ya! I’m totally twitter stalking you now =) Happy WIAW!!!! Hope you had fun at the par-tay~!

    ps: obsessed with the name of your blog! ob-sessed!

  3. I have those plates!!! haha

    Your meals look great! I love zucchini!

    • Don’t you love them!? We got them for our Wedding and I just love ‘em!
      Zucchini is one of my FAVE veggies! Luckily we’re going to be over flowing with it from our Garden! YUM!
      Thanks for stopping by!

  4. I’ll be over to eat in a minute – this sounds amazing! :-) Found you through Jenn’s WIAW. I like to play when I can, but even when I can’t I like to check out all the delicious meals! Yours looks great!

    • Thanks so much! I found it through a Google Search and I’m I did! Got some yummy ideas! Hubby was VERY impressed and that’s a success in my book! Thanks for the compliments!

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