date weekend

Friday, December 12, 2014

Last weekend, Adam and I had one of the rarest gems of all - a weekend with no work and no plans! Which means, we immediately decided we had to make plans!

We kicked off our "Date Weekend" with some post-work drinks on Friday, followed by dinner at the newest addition to the Marietta Square, Stockyard Burgers. We were super impressed with the food and the bar scene - finally a fun, yummy place nearby! (I had the Banh Mi Burger - so impressed, Marietta.) Of course, we felt the need to stop into Mulligan's for a late night drink (or two) before heading home.

On Saturday, we decided to be local tourists and check out one of Atlanta's newest attractions - Krog Street Market. I've heard awesome things about the "food stalls", but we were pretty disappointed. While I'm still excited about the restaurants that border the market - the market itself felt a lot like an airport terminal.

…And the lines were long. Everywhere.

We decided to head over to Atlantic Station and check out a movie - Interstellar. Long, but good!

Loved the gorgeous Christmas decorations at Atlantic Station!

We decided to finish the day with dinner at one of our favorites, La Parrilla! Sunday we did a whole lot of nothing, which was fabulous. We decided on take-out dinner at Nik's Place - one of our new favorites - and I made Adam drive down Maple Avenue so we could see the fun Christmas lights. A perfect ending to a weekend of just us!

Oh, I do have a recipe! I made this on Monday and it may be my new favorite. (I think I'm addicted to anything with cilantro and lime.)

Chicken Avocado Lime Soup
6 Servings

  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 Tbsp olive oil
  • 1 cup chopped green onions (including whites, mince the whites)
  • 2 jalapeƱos, seeded and minced (leave seeds if you want soup spicy, omit if you don't like heat)
  • 2 cloves garlic, minced
  • 4 (14.5 oz) cans low-sodium chicken broth
  • 2 Roma tomatoes, seeded and diced
  • 1/2 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1/3 cup chopped cilantro
  • 3 Tbsp fresh lime juice
  • 3 medium avocados, peeled, cored and diced
  • Tortilla chips, monterrey jack cheese, sour cream for serving (optional)

  • In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.

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