Cheesy Chicken Skillet and some VERY BIG news!

Ahhhhh Spring Break. Here at last. This semester has been challenging for a number of reasons. But one of the major reasons is because I’m taking foreign politics.

I am so out of my element in this class. Of course, this is my last semester in school, so I knew it wasn’t going to be a cake walk. However, I’m pretty disappointed that the 4.0 that I’ve maintained for the past 5 years is likely to go down the drain. Ugh.

I should have definitely known this was going to happen when on the very first day my professor made the comment “I always wonder why an education major would take this class.”

Well, ma’am clearly said education major is out of her mind and/or had no other option for trying to fill her graduation requirements 😦

Although I’m complaining, I have to say, I’ve never learned so much information from one class before. I actually find everything I’m reading and learning to be really interesting.

And okay, there might be another reason why I haven’t thought to drop the course (the big news!)

Those who’ve kept track of this blog know that I traveled to India last year to teach in village schools. Well, I’m very excited to announce that I’m again going abroad.

This time, to teach in THAILAND for 1 YEAR!

I’ve been bursting to tell for a while now! In fact, I wasn’t going to post anything until later this year… but I’m too excited to hold it in any longer!

I first broke the news to my family at Thanksgiving dinner back in November. I thought someone was going to choke on their turkey, but nobody even blinked an eye! They’ve been really supportive and excited themselves (largely because I suspect that they want an excuse to vacation down there…).

So, I’m planning to leave after I graduate (May 2017)!

And I know, that’s over a year from now, but I still have to student teach in the fall and I need that time to get everything in order. It’ll go by fast though, so yes, I’m excited!

And, bringing it back to my foreign policy class, I explained to my professor about how I’m going abroad and she’s given me permission to do my research paper on East Asia. Just making the best of a hard situation 😉

Now, to the recipe. When procrastinating one night (probably before my foreign politics midterm) I cooked this up! It was super easy to make and very comforting in the face of a long studying night. Enjoy!

Cheesy Chicken Skillet

Ingredients:

1 lb uncooked thawed chicken, cubed

1 onion, chopped

1 tsp paprika

1 tsp salt

pepper, to taste

1 large head of raw broccoli, chopped into florets

3 tbsp spicy mustard

1 cup shredded pepper jack cheese, divided

Optional- chives and chili powder

Directions:

Spray a skillet with oil, add in the chicken cubes and cook over medium-low heat. When completely cooked, remove the chicken and set aside.

Add in the onions and season with paprika, salt, and pepper. Cook until translucent and then add in the broccoli. Cover with a lid and cook until the broccoli has softened, stirring every so often. Once broccoli is cooked to desired tenderness, mix in the mustard and add the chicken back in.

Stir in a 1/2 cup of the shredded cheese. Top with the remaining cheese and cover the skillet with the lid. Cook until the cheese on top melts. Before serving, garnish with chives and chili powder, if desired.

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Tuscan White Bean Soup

Recently, I’ve learned a new “secret” to making any soup taste that more good.

And what is it you may ask?

Cheese rinds!

The crust to hard cheeses that we throw out?

Yes, that.

Odd, I know. But it works! Just drop it in the pot and remove before serving. Make sure you pick a cheese flavor you like! And just a warning: strong tasting cheese = a more distinct taste in the soup. I’m not saying don’t do it, just be aware. The size of the rind also makes a difference. Use whatever size you want, just know that larger = more flavor.

Oh, and tip: cheese rinds can be stored in the freezer. That way, you don’t have to run out to the store every time you simply need a rind 🙂

Tuscan White Bean Soup 

Ingredients:

1 tbsp olive oil

1 onion, chopped

6 garlic cloves, minced

4 cups chicken broth

2 cups water

2 cans of cannellini beans, rinsed and drained

1/4 cup red wine

1/2 tbsp dried thyme

1/2 tsp dried rosemary

1/4 tsp dried oregano

2×2 inch (or similar dimensions) goat cheese rind (feel free to play around with your favorite cheeses!)

1 cup carrots, chopped

1/4 cup celery, chopped

1/2 tsp crushed red pepper flakes

salt and pepper, to taste

4 cups fresh spinach

Directions: 

In a pot, heat oil over medium-low heat. Sauté onions and garlic for 5 minutes. Add in broth, water, cannellini beans, wine, thyme, rosemary, oregano and cheese rind. Bring to boil. Reduce to a simmer and add in carrots and celery. Place lid on top of pot, leaving it slightly ajar. Let simmer for 30 minutes. Remove rind (if not completely dissolved). Add in salt, pepper, red pepper flakes and spinach a little at a time and cook until wilted.