Tag Archives: Recipes

Chicken Anyone?

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Well hello there! Happy Friday kids!

We got some wicked storms last night but it ended up giving us a pretty nice Friday. I’m heading into town soon with Meghan for some drinks and food at a friends house. I hear wine spritzers are on the agenda; definitely not complaining!

Earlier this week I was really missing the bf (only 11 more days!!!! But who’s counting??? 🙂 ) and wanted to do something to make myself feel better. No I didn’t eat a pint of Ben and Jerrys, but I DID cook!

I love hearing about Nicaragua and what’s going on down there. Brad and I have something of a system in order to talk on the phone. I use skype  to call his Nica cell phone but because he doesn’t always get service he has to call me and hang up, which lets me know he is in an area with service. Fun huh? ANYways, one of the things Brad has talked about pretty often is how they eat a LOT of chicken, beans and rice. So I decided to recreate a meal he typically eats; Beer in the Butt Chicken, beans and rice!

OK, I know probably everyone has heard of or made BITB Chicken but this was a first for me. First time ever handling a whole chicken too. I hit up TJ’s for the chicken. Added 1/2 can of beer, some olive oil spray and seasoning and that’s it! While the chicken was on the grill I made up some brown rice, kidney and black beans and sliced tomato all seasoned like the chicken (I think it was Caribbean Seasoning).

Ok so this picture is NOT of chicken but I just had to show off my green thumb. I LOVE porchulacas and planted these about two months ago and boy have they grown! Ok back to chicken.

It. was. AWESOME. So flavorful and delicious. My Dad, I mean my ROOMMATE thought it was delicious as well :).

Looking forward to a relaxing weekend! Yoga tomorrow AM then over to the WC Growers Market! Have a great weekend everyone!

ta-ta!

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Miss Cranky Pants

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I had grand plans of telling you all about my weekend filled with friends, puppies and awesome Italian food. OK I actually still plan on telling you but not right now. I had to be up at 4am today so that I could make it to Philly by 5:30 for a Back On My Feet Run. BOMF welcomed their 9th Philly team today and it’s an all women’s team! It was awesome getting to be a part of it. You can check out the full story here.

But that’s not what this post is all about. I am rightfully naming myself Miss Cranky Pants today.  I think the 4am wake up on just 6 hours of sleep has done me in. I was a whiny complainer once 5pm rolled around. I cancelled my plans to go to boot camp because aside from physical and mental exhaustion, I can’t imagine anyone wanting to be around me right now. 🙂

So what’s a Miss Cranky pants to do, all alone with no plans on a Monday night?? Cook of course! I swear, cooking is therapy for me. Now don’t get super excited, for dinner I had roasted sweet potato rounds with BBQ and ketchup.

Nothing glamorous, but it’s what I wanted. It’s what came AFTER that put a smile on my face!

Last week I tweeted out for help on how to use the plethora of tomatoes from my garden that were slowly taking over my fridge. Alexandra from Running Just as Fast as I Can came to the rescue with a super simple idea – roast  tomatoes in the oven with olive oil, onion and garlic, then blend! I almost cried with happiness over how EASY that sounded.

So I figured that the ONLY way to pull myself out of an incredibly bad mood was to get to work.

Super Simple Tomato Sauce

  • 3 large tomatoes (beefsteak?? They came from the garden)
  • 2+ Tbs Olive oil
  • minced garlic (to your liking)
  • salt, pepper and dried, minced onion

Combine all ingredients into a baking dish, making sure the tomatoes are coated on all sides.

Bake at 425 degrees for 15 minutes, or until tomato skins separate from the tomato. You will notice that the juice from the tomatoes creates a nice “puddle” at the bottom of the baking dish.

Place tomatoes into blender and blend until smooth.

Pour into storage container. I opted to keep mine accessible for this week but Alexandra did comment that it will freeze well.

I ended up having 1/4 of a roasted tomato as part of my random dinner and wow was it good! I am super excited to incorporate my sauce for dinner one night this week. I’ll be sure to let you know how it turns out!

Thanks again to Alexandra for the great idea/inspiration.

And on that note, I think I will console myself with a frozen fruit bar and an 8pm bedtime. 🙂

Ta-Ta!

Quinoa Stuffed Red Peppers

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Good Morning! It was so nice to wake up this morning and it wasn’t raining! Fingers crossed for a nice weekend! Last night the rain also held off and I was able to get in a 20 minute bike ride and completed one circuit of my DIY Boot Camp. It was not terribly fatiguing but I am glad I got some fitness in! Now on to some eats.

Last night I experimented and created a dinner that will definitely be made again and again. It started last week when I was cutting up a red pepper for lunch. I cut it a bit differently than I usually do and it made me think of what I could stuff into the pepper. Well it just so happens that I had all the ingredients already at home! So without further delay, I give you

Quinoa Stuffed Red Peppers

I started by making a batch of quinoa. I mixed equal parts liquid and grain, using organic vegetable broth and some garlic and oregano to start. I then chopped two carrots and tossed them in the pot. Once that came to a boil, I added in the grain. Then I reduced the pot to a simmer and covered it for about 15 minutes or until the quinoa had soaked up all the liquid and had a slight iridescence to it.

Now this is where you can get creative. I did not have many other vegetables on hand but you can add things such as mushrooms, tomato, celery, squash, etc. I love sweet and savory so I tossed about 3/4 cup of raisins into the pot.

Mix everything and let sit for about 5 minutes while you prep your peppers.

Make sure to wash your peppers off before cutting. Take a sharp knife and slice right across the top,  removing the inside seeds and “edges”. Give it another rinse and pat dry. You are now ready to stuff!

Start spooning the quinoa mix into the pepper. I also added some goat cheese (my favorite!) but B used feta and said it was good as well. We sprinkled it throughout as we stuffed the peppers. Fill to the top and place in a baking dish with sides (so it does not topple over).

Bake at 350 degrees for 15-20 minutes, letting the pepper become warm; its skin will start to wrinkle. At this point you should be ready to enjoy! I sautéed some spinach on the side and finished it with a dollop of plain Chobani.

Everything was fantastic. The pepper was warm but still had a slight crunch to it which is exactly what I wanted. The goat cheese was like a tangy surprise throughout the pepper. If you have never made stuffed peppers you should definitely try this recipe. It was an easy and delicious vegetarian meal!

ta- ta!