5.7 As a Kid I Always Knew I Wanted to be an Artist

Join us for a lively episode of Dinner Table Talks as host Aislynn welcomes the incredibly talented and witty community artist, muralist, and all-around creative force, Monica Marie Garcia. Their conversation unfolds like a captivating soap opera, touching on everything from farm life antics ("You can thank me"), the intricacies of rooster dynamics ("He'll end up in a group that cock fights, which technically is illegal in the United States. It's very inhumane."), to the heartwarming chaos of family gatherings ("You, me, your crazy tia, and then your uptight one"). Monica's infectious energy and passion for her craft shine through as she shares her journey from childhood dreams of being an artist to becoming a respected figure in the art scene. With humor and wisdom, Monica challenges the notion that artists should settle for less and encourages us all to support the hustle. Don't miss this episode that's bound to leave you both inspired and entertained. Sit back, relax, and join in the conversation!
AI Did it again!
4 boneless, skinless chicken breasts
1 bunch Malabar spinach leaves (washed and chopped)
1 cup fresh basil leaves (chopped)
1 cup quinoa
2 cups water or chicken broth
2 tablespoons olive oil
4 cloves garlic (minced)
Salt and pepper to taste
Instructions:
Prepare Quinoa:
Rinse quinoa under cold water.
In a medium saucepan, combine quinoa and water (or chicken broth).
Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes or until quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
Preheat Oven:
Preheat your oven to 375°F (190°C).
Season Chicken:
Season both sides of the chicken breasts with salt and pepper.
Sear Chicken:
Heat olive oil in an oven-safe skillet over medium-high heat.
Add chicken breasts and sear for about 2-3 minutes per side until lightly golden.
Add Aromatics:
Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.
Add Spinach and Basil:
Add chopped Malabar spinach and basil to the skillet. Sauté for another 2-3 minutes until wilted.
Bake:
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Serve:
Plate the cooked quinoa and top with the chicken breasts, Malabar spinach, and basil mixture.
Enjoy your modified dish of Chicken Breasts with Malabar Spinach, Basil, and Quinoa! It's a nutritious and flavorful option that meets your dietary restrictions.
Random Question: Can you tell about a random act of kindness?
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