![\"20130813-212105.jpg\"](\"http:\/\/www.thetravelingzipperhead.com\/wp-content\/uploads\/2013\/08\/20130813-212105.jpg\")
<\/a>\nMy nephew helped me decorate. He very painstakingly made the crabs, but we had fun.
\nThat’s the fun thing about cooking. While the little guy was napping, I got to catch up with my nephew, and I have to say, if my little one grows up to be half the man he is turning out to be, I will be a proud momma.
\nEnough on that….<\/p>\n
I made a few things lately that I will share.
\nThe first was a chicken breast with squash and a chutney over them.<\/p>\n
Take a pepper (in class I used a poblano, at home I wanted something red,) you can use whatever you like here. Even a bell pepper if you’re so inclined. Just FYI, I’m almost never inclined to use a bell pepper. Put it on your burner to char it -this works better if you have a gas stove, but as you can see, and electric burner works ok too. <\/p>\n I even got a couple picky eaters to eat their vegetables with this one, and to be honest, I don’t really like squash, but I will make and eat this again! <\/p>\n Stay tuned, Stephanie and I will be discussing foods that fight cancer soon. <\/p>\n I promise I won’t go MIA for so long again. We discovered that my thyroid has gone on strike, so we are working on getting that fixed, and I’ll be back to my old self very soon! I know, it’s been a long time. Too long. I apologize. We had a nasty cold run through the house, then it was little man’s birthday, and we had a celebration for that. Plus I’ve just not been feeling great. … Continue reading <\/a>
\nThe chicken breast I just cooked off with some olive oil, but you could just as easily grill it.
\nThe squash I sliced and saut\u00c3\u00a9ed in some olive oil and a little butter<\/p>\n<\/a>
\nNow for the chutney, this was an experiment I made in class one day, and it turned out pretty well, so I tweaked it and made it at home.<\/p>\n<\/a>
\nThen stick it in a bag to sweat.
\nMeanwhile dice up an onion and about three tomatillos. Those are the ones with the green papery skin on them. Take the skin off and give them a quick rinse. <\/p>\n<\/a>
\nTake the sweaty pepper, and rub the skin off. Do not do this under water, you will wash all that charred flavor away. If some of the skin is still there, that’s ok.
\nDice this up and mix everybody together with the juice from a lime and a dash of salt.<\/p>\n<\/a>
\nThen saut\u00c3\u00a9 in a little butter or olive oil. Not much, this step brings out the juices in your sauce here, so you don’t need to do it for long either. <\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\nI also have a final coming up on Tues, and then I will officially be at the half way point in school, and on to my pastry semester!<\/p>\n","protected":false},"excerpt":{"rendered":"