:: Brad and I went on a date on Tuesday, and I had Bulgogi for the first time...delish!
:: Beginning next Tuesday, we will be starting, "English Cafe" nights at New City Wien. It will be an opportunity for University students to come and practice their English and drink some lattes.
:: Abby got some new ice skates, so we had to try them out at the Rathaus
:: and I'll leave you with another new salad recipe that we just tried out...
Pecan-Crusted Chicken salad with honey-mustard dressing
2 boneless, skinless chicken breasts
(put chicken in this mixture before adding the "crust")
2 egg whites
2 tsp. cornstarch
juice of half of a lemon
3/4 c. finely chopped pecans
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. paprika
1/4 tsp. cayenne
1/4 c honey
3 Tbsp. Dijon Mustard
3 Tbsp. olive oil
1 Tbsp. minced shallot
1 Tbsp. apple cider vinegar
juice of 1/2 lemon
salt and pepper to taste
Preheat oven to 450 degrees
Prepare chicken breasts by halving and pounding
Whisk egg whites, cornstarch and lemon juice together.
Dip chicken in the egg white mixture and then the pecan mixture (the crust)
Saute until browned and then roast until cooked through
Serve the chicken with mixed greens and
1/2 c thinly sliced red onion
4 oz. feta or goat cheese crumbled and then add honey-mustard dressing
(taken from the magazine "Cuisine at home")