This week SBean watched HBear and I get our second vaccinations! She was a trooper and didn’t even flinch! Sadly we had a few side effects from the shot and both of us slept the rest of the day AND the next day! Not going to lie, I still feel queasy and SUPER tired. Could be the fact that being out to lunch for 2 days made me miss taking my thyroid pill and that is the worst!!! Not to mention I was then out of routine and missed the next 2 days too!! Ugh!!! Whatever, a few side effects is SO worth the relief of having everyone in our family (that can be) vaccinated 💛.
On Friday I felt well enough to meet our GiftedBesties for Teatime! We went to the new Neverland Tea Cottage in Naramata and it was MAGICAL. The tea menu was extensive, the food was delicious and the decor was breathtaking! It was such a nice evening with wonderful company.
While I laid in bed over the past week, SBean baked double chocolate chip muffins and I watched the Olympics. SBean has been practicing her gymnastics moves like crazy and HBear started her week at Ballet Kelowna!
The biggest event this week though was our visitors! It’s been two years but we finally got to see JQ and my SIL from Winnipeg!!! They came over for dinner, SBean has been over there swimming while HBear and I were recuperating from our shots, Ninja took everybody to Kelowna to drop off HBear and we were able to welcome SIL to the podcast for the very first time!
We ended the week with a beautiful smokey full moon.
Check out How Was Your Week, Honey? Episode #234 Brothers and Sisters HERE! This week, for the first time ever, we’re joined by Chris’ Sis! Topics: singing, hosting, working out, teaching in COVID, Roblox, fires, dating, country, Wpg & favourite toy.
BBQ Chicken with Avocado Sauce & Corn Salsa
Adapted from Half Baked Harvest
1/2 cup of your favourite beer
3/4 cup ketchup
1/2 cup honey
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
salt to taste
2 pounds chicken breasts (I butterflied 7 for 5 adults & 3 kids)
1 jalapeño
2 cobs corn, grilled and cut off cob
1/4 cup red onion, chopped finely
2 tablespoons chives
1/3 cup cilantro, chopped
1/4 cup basil, chopped
2 tablespoons lime juice
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1/3 cup feta cheese, crumbled
In a pot, combine the beer, ketchup, honey, Dijon, Worcestershire sauce, chili powder, paprika, garlic powder and about 1 teaspoon of salt. Bring the sauce to a boil over medium- high heat. Reduce the heat to low and simmer 15 minutes, until thickened.
Combine the chicken and about 1/2 cup BBQ sauce in a bowl, tossing to coat.
Set your BBQ to medium-high heat. Grill the chicken until lightly charred and cooked through, turning occasionally throughout cooking, about 10 to 12 minutes total.
At the same time, grill the jalapeño until lightly charred.
Chop the jalapeño and toss with corn, red onion, cilantro, basil, chives, lime juice, lemon juice, and vinegar. Season with salt then toss with the feta.
1 avocado
Juice of 1/2 lime
5-6 sprigs of fresh cilantro (stems included)
5-6 sprigs of fresh parsley (stems included)
5 basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons water
Add all ingredients to a blender or ultimate chopper. Add more water if necessary. Blend until texture that you want.
Serve the chicken with the salsa and avocado sauce.
Panzanella Peach Salad
Adapted from Dishing Out Health
1 ciabatta, preferably stale, cut into 1-inch cubes (about 6 cups)
1/4 cup PLUS 2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 cup red onion, thinly sliced
1 lb. cherry tomatoes, halved
1 cup peaches, cubed
1/3 cup basil leaves, chopped
6 oz. bocconcini cheese, halved
2 tablespoons red wine vinegar
2 teaspoon honey
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon kosher salt
1/2 teaspoon pepper
Preheat oven to 425ºF. Spread bread on a baking sheet and drizzle with 2 tablespoons of olive oil and 1/2 teaspoon of salt; toss to coat. Bake for 10 to 13 minutes, or until edges are golden brown. (We did it on the BBQ because it was HOT out).
Whisk 1/4 cup of olive oil, red wine vinegar, honey, Dijon mustard, garlic, salt and pepper in a large serving bowl. Add red onion and let sit for 10 minutes.