Life is to LIVE!

New goals are good to have, but don’t ever forget that life is meant to be enjoyed! Don’t stress over the little things. If you get off track, acknowledge it, but get right back on and continue moving forward toward your destination. If it’s worth it to you, you’ll get there.

Classic Slow-Cooked Chicken Dinner

My husband got back from working in Cabo this weekend (tough life!) and I wanted to make a good, hearty chicken dinner for us. This meal utilizes the Crockpot (YAY! I’m always looking for new recipes for the Crockpot) and is rich without being too heavy or unhealthy. You need a little extra time to prepare the chicken rub, but other than that, it’s another easy breezy.

CLASSIC SLOW-COOKED CHICKEN DINNER
adapted from The Nest

All-Purpose Chicken Rub Ingredients

• 1.5 tbsp brown sugar
• 1.5 tbsp salt
• 1.5 tsp dried thyme
• 1.5 tsp ground dried mustard
• 1.5 tsp ground dried sage
• 1.5 tsp paprika
• 1 tsp coarsely ground black pepper
• 1 tsp dried rosemary
• 1 tsp garlic powder
• 2/3 cup flour

Chicken Ingredients

• Your choice of chicken drumsticks, thighs and breast halves with wings – Bone in, Skin on (6 to 7 lb. total)
• 1.5 lb medium golden potatoes, quartered
• 2 tbsp vegetable oil, divided
• 1 large onion, cut into chunks
• 24 baby-cut carrots
• 4 celery ribs, cut into ¾-inch lengths
• ½ cup dry white wine
• 2 cups chicken broth

Directions

1. Boil potatoes in several quarts of lightly salted water for around 5 minutes; drain and place in the bottom of the slow cooker. Meanwhile, mix all ingredients for chicken rub together in a medium bowl. Turn chicken in flour mixture until thoroughly coated; pat off excess flour and reserve flour mixture.

2. Heat 1 tbsp vegetable oil in a large, heavy skillet over medium-high heat. Brown chicken on both sides, about 4 minutes per side, and transfer to a plate; set aside.

3. Add remaining vegetable oil to skillet. Add onion, carrots and celery and sauté until lightly browned, about 5 minutes; then add reserved seasoned flour and stir until vegetables are coated. Add wine and bring to a boil. Add chicken broth and simmer until slightly thickened; pour into the slow cooker on top of the potatoes. Arrange drumsticks and thighs over the vegetables; set breast halves on top of dark meat. Cover cooker and cook for 3 to 4 hours on high (I cooked mine for about 3.5 hours on high), or 5 to 6 hours on low.

4. Remove chicken to a serving platter and surround with potatoes, carrots and celery; keep warm.

Goodbye June Gloom! Hello Lemon Asparagus Pasta Salad!

July 1st was officially summer! We always experience “June Gloom” in Los Angeles, and I have to say, today was beautiful. For lunch, we walked over to Typhoon – an asian fusion restaurant at the Santa Monica Airport, then cruised through the airport swap meet on the way home. It’s been a lovely Sunday, and now I have a semi-shortened week before my bachelorette party in VEGAS! Can’t tell you how excited I am 🙂

LEMON ASPARAGUS PASTA SALAD
adapted from created by diane

Ingredients

• 1 pound elbow macaroni
• 1 bunch asparagus
• 4 oz crumbled light feta cheese
• 1/4 cup cold-pressed olive oil
• 1/2 cup fresh lemon juice
• 1/2 teaspoon dry oregano
• 2 cloves of garlic
• salt and pepper to taste
• 6-8 leaves fresh basil leaves

Directions

1. Cook pasta according to package directions, then put pasta in an ice bath.

2. Cut and roast asparagus in a hot skillet until al dente. Sprinkle with sea salt and pepper.

3. Drain pasta. Mix olive oil with the lemon juice and pressed garlic. Heat in the microwave for 30 seconds, remove and whisk. Continue whisking while adding in the oregano, salt, and pepper. Pour the roasted asparagus, feta cheese, and oil mixture over the pasta. Toss until combined, then add sea salt and pepper to taste. Tear the basil over the pasta and mix. Serve chilled!

Western States Training Camp

Where am I this weekend? Up in Auburn, CA running 70 miles in 3 days in training for Western States 100 Mile Race. I’m just crewing a friend of mine this year, but I finished the race last year, and running these trails this weekend is really bringing back some memories for me…

One of my most favorite places to run EVER- by the American River.