Do you ever have those days that turn into weeks and everything is just a giant blur?!?! Well, that’s been us over at the Deaton household the last couple of weeks. So much going on, and so little time to fit it all in. I left one job, started a new job, and started culinary classes in the span of about a week. Oh, and this is May so we’ve had all the standard end of the school year happenings as well. Some times life just gets moving and all you can do is hold and pray that God will give you the spiritual discernment to be able to prioritize what needs to be taken care of first.
Jake and I also celebrated our 15th wedding anniversary yesterday as well. Usually, I plan extravagant dinners with decadent desserts when we celebrate romantic events, but that didn’t happen. Jake and I both worked, caught a few minutes together, then began picking kids up from school and getting Scarlet off to youth. So in stead of a big fancy dinner, Jake grilled hot dogs! I will say that I consider this very romantic, as it’s already 1000 degrees in south GA, so the fact that he stood over a hot a grill for me shows his love and dedication. I contributed some tater tots and we considered it a done deal!
Tonight I tried to make up for it with something a little nice, and we had another event to celebrate as well. Jake was awarded Instructor of the Cycle for the Fort Stewart NCO Academy, so I felt like he was deserving of something a little nicer than hot dogs. Jake gave me Chrissy Tiegen’s cookbook Cravings. I really like her style of food, because it’s a mix of everyday (almost gas station type), mixed with spicy, and refined elements. One of the recipes was for Basil Chicken, which is my favorite dish to get when we go for Thai food in town. So I changed the recipe up a bit to satisfy what I had on hand, and served this up over some Jasmine rice from the Instant Pot.
- 2 1/4 lbs. Chicken tenders, cut into chunks
- 3 tablespoons oyster sauce
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons canola oil
- 1 teaspoon sesame oil
- 5 cloves of garlic
- 1 jalapeno pepper, seeds and rib removed
- 4 cups of basil leaves, leave them whole
Place diced chicken in a bowl with the oyster sauce and soy sauce. Let the chicken marinate for about 10 minutes.
In a food processor, mix the garlic and jalapeno (she used a Serrano pepper, so really whatever is spicy and you have on hand). Pulse until everything is minced.
Heat oil in a wok or large skillet over medium-high heat. Once oil is hot, add the garlic/pepper mixture and cook for 1-2 minutes, or until fragrant. Be careful not to burn the garlic! Now, turn the heat to high and add the chicken and the marinade. Cook for 4 -5 minutes, or until chicken is cooked through. Add basil leaves and cook for another minute, or until wilted.
Serve over hot rice of choice.
I mentioned that I started culinary school this week, on top of everything else going on, so I thought I would share a photo of me in my uniform. It felt real when I put this on!
I’m excited for what this opportunity is providing me. God has been so, so good during this time and has provided a way, even when I have doubted. I can do nothing but give Him all the glory!
Until next time,