I Eat Butter
Tuesdays and Wednesdays tend to be the busiest of my weekdays. I’m usually pretty tired at the end of the day. I try to plan our menu accordingly, but this week I had something on the menu that wasn’t super quick or easy. So when it was 6pm and I was just barely finished working, I decided to make a quicker version of what I’d originally planned.
I had about a zillion heads of cabbage.
I’m not kidding. There’s even some in the freezer.
I also had two chicken thighs that were kinda defrosted.Ã‚ Thanks to Bari Olive Oil Company, I always have good quality olive oil. I also like to have things like dijon mustard, garlic, onion, and balsamic vinegar on hand. That pretty much makes up our dinner. Oh, and there’s butter. Mmm, butter.
I was going to say that this is not the healthiest meal ever… But, as I look at the ingredients, I might stop myself.
Because it’s homemade, so I know what’s in it. I recognize all the ingredients. And, it’s not deep fried, which is another plus.Ã‚ There’s definitely a place in my life for deep fried (deep fried Oreos at the fair!). Just not every day.
I know how some people feel about things like butter and oil. (Did you ever see that SNL Weekend Update segment where Kristen Wiig does an impersonation of Paula Dean? I think it’s funny.) People are concerned about calorie and fat consumption. I get it. But, I enjoy both as a part of a healthy, balanced approach to eating. I’d rather have the real thing and be mindful about what I’m eating than have something that’s mostly filler and empty calories.
If you’ve been reading my blog for a while, or know me personally, you’re probably aware that this is my approach to eating. It doesn’t have to be yours. If it’s not, we can definitely still be friends. And, rest assured, I will still eat ice cream and In-n-Out on occasion. I will also eat lots of amazing, seasonal fruits and vegetables, organic meats, cheeses, oils, nuts… food. Good food.
Now that’s how I like to eat.
Oh, and to my friend, Kari, I wish you could come over for dinner too. Since you live far away, here’s the recipe. 🙂
- 2 chicken thighs
- 2 T butter
- 1 T olive oil
- 1 T dijon mustard, divided
- 1-2 T flour
- Spread 1/4 T dijon over one side of each chicken thigh. Season it with salt and pepper. Sprinkle it with flour.
- Heat skillet. Add olive oil. When hot, shake excess flour from chicken and place in pan, mustard side down.
- Top each thigh with remaining mustard, salt, pepper, flour, and 1 T butter. Place lid on pan and cook over low heat for 8-10 minutes. Flip and cook 8-10 minutes more, or until chicken reaches 180F.
- 1/2 large napa cabbage, chopped
- 1/2 T dijon mustard
- 3 cloves garlic, minced
- 1 large shallot (about 1 C), chopped
- 1 T balsamic vinegar
- 1/2 t salt
- 1/4 C water
- 1 T olive oil
- 2 T butter
- Heat pan. Add butter and oil and let it brown (be careful that it doesn’t burn). Add shallot and salt, cook 3-5 minutes. Add garlic and cook 1 minute.
- Turn heat to low and add cabbage, vinegar, pepper, dijon, and water. Stir. Cook covered, for 10-20 minutes, or until cabbage is tender, stirring occasionally.
- Taste and adjust seasoning if needed.