It’s Food Friday

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When this man isn’t laser focused on ladder drills, he’s making sure that I eat a balanced diet.  Seriously – he is the reason that I don’t eat eggs and toast for dinner every night.  I used to cook when I was younger, but when I moved to Manhattan in 2010, I really lost my mojo to cook.  My tiny kitchen might have had something to do with that.  Thankfully, Jay came along.  So, in honor of him, we’re going to have “Food Friday’s/What Did Jay Make?” on the blog!  

This past week Jay made Mediterranean Lemon Chicken, Maple Roasted Brussels Sprouts with Bacon, and Israeli Cous Cous with vegetables.  It was a pretty great meal to come home to and Jay reported that he made it in less than an hour!  Added bonus, it’s pretty healthy.  It’s also diary free because I’m lame and I can’t eat dairy anymore. It’s not completely Paleo due to the Cous Cous, but runners need carbs.  Without further ado, our inaugural Food Friday…


Mediterranean Chicken

2 boneless, skinless chicken breasts

Juice of 1/2 lemon

1/8 cup olive oil

1/2 tbsp Italian seasoning or just oregano

  1. Pre-heat oven to 350 degrees
  2. Put all ingredients in a large zip lock bag and marinate for 2-6 hours, depending on how much time you have.
  3. Remove chicken from zip lock bag
  4. Now you have a choice.  You can either pan sear the chicken quickly and then bake it, or you can just bake it.  Jay pan seared ours in a little olive oil quickly before he baked it.
  5. Bake for 45 minutes or until chicken juices run clear.

Maple Roasted Brussels Sprouts with Bacon

This was actually a recipe that he found on line.  You can find it here!

A few pro tips:

  • If you’re using thick cut bacon, you can use less.
  • When you trim your brussells sprouts, make sure you’re cutting them to be similar in size.
  • Make sure you remember to clean off the outside leaves and remove any that have brown spots on them.
  • If you don’t like bacon, you can use pine nuts instead!

Israeli Cous Cous with Vegetables

  1.  Follow the directions on your box of Israeli Cous Cous.  If you didn’t buy it in a box, just google directions for your rice cooker or pan.  For your liquid, you can use chicken broth or water.  You can even use beef broth if you’re feeling fancy!
  2. Chop up and use whatever fresh veggies you have on hand.  We had red and green peppers, red onion, and tomatoes.
  3. Wait until your Cous Cous is about 90% cooked, then toss in your chopped vegetables.  This will be enough time for them to warm, but remain crunchy.

Pro Tips:

  • If you’re using tomatoes, or another watery vegetable, you may want to throw some salt on them after you’re done chopping to absorb some of the water before you throw them into your Cous Cous.  Otherwise, you could end up with a watery dish.

Our finished product:


On the Subject of Cookware…

Jay wanted me to point out that a stove top to oven pan is an important and convenient part of making this meal, and others like it.  We have the Calphalon Tri-Ply Stainless cookware, which we love.  For the chicken, he used the 10″ Omelet/Fry pan.  If you’d like one for yourself, click here.

Also, he has this smart little silicone handle cover that makes transferring a hot pan from stove to oven a snap.  Of course Amazon carries them – check out this cute, orange one here!  And it’s Prime – seriously what could be better?


If you aren’t the current owner of a rice cooker, but feel like you have space in your kitchen to store one, we have this one by Aroma and we absolutely love it.  It’s a combination rice/slow cooker and steamer.  We use it ALL the time and it’s so reasonably priced.  It’s non-stick and incredibly easy to clean.  You can even replace the inside pot if the non-stick starts to age.

Happy cooking, eating, and weekending everyone!


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