Category Archives: Recipe

TGIF Happy Dance #409 & Recipe

Okay, that’s a lame title!  Of course the 409 is for days left, but I’m really happy it’s Friday.  This is the first weekend in a long time that I don’t *have* to do anything.  I’m going shopping though. 

I have a list of *trinkety* type items I want to look for for decorating, gifting, etc.  I’m going to hit up TJ Maxx, Dollar Store, Target, Pier 1, etc.  I’m also thinking of going to Joann’s to look for some FQs for Christmas/Holiday fabric for ornamentifying.

I cannot believe there were no comments about what I want for Christmas 😆  Didn’t anyone like my sweet little Pink Lady?  😉  M and I had great fun discussing the ramifications of some thug being shot by a girl with a pink gun.  His jailmates would have a blast with it I’m sure.  And can you imagine some female judge’s outrage if that girl had to shoot through her Dooney and Burke purse?  Lifetime sentence, I’m sure!

M loved the recipe I mentioned and I’ll post the recipe when I get home.  The ingredients are super easy and you probably have them all in your home right now, except maybe the capers.  You know I may even remember the recipe….let’s see:

1 1/4 pound chicken thighs

1/4 cup flour

1/4 tsp black pepper

 1 cup chicken broth

1 1/2 tablespoon capers

2 tablespoons lemon juice

Mix the flour and black pepper.  Sprinkle it over the chicken.  Spray a non-stick pan with cooking spray.  Cook the chicken for 6 minutes, turn and cook for another 4.  Remove the chicken.  Pour in the broth and scrape any bits off the bottom of the pan.  Return the chicken, add the lemon juice and capers, bring to a simmer, cover and cook until heated through.

Yep, I remembered!  Easy-peasy.  I used chicken breasts cut in half (through the middle).  I used 1 tablespoon of olive oil instead of spray.  I steamed green beans to go with it.   M wants me to serve it with rice or something next time for the extra juice.  The recipe as posted above is 5 Weight Watchers points per serving (2 thighs).

Still trying to tweak my 2011 Stitching Challenge.  I was emailing back and forth with Melissa last night and she and I are also going to do a *no spending* challenge.  Since I just started thinking about this 2 days ago I can only think of a few exceptions:

  1. The fees for the stitching *class* I attend once (sometimes twice) a month.  Because I’m paying that fee I’m going to be diligent about taking ONLY my needlepoint project and get my money’s worth of help from the teacher.
  2. Anything needed to complete a current WIP from my challenge list. 
  3. Only finishing items for an ornament. 
  4. SANQ magazine.
  5. JCS magazine after I look though it at the bookstore.  This year I bought 3 issues.  I know I can have a yearly subscription for just about what 3 issues cost, but I’m trying to *save* trees, too.

Guess I’ll have to post this at the bottom of my challenge page to keep reminding me that I’m trying to buy a new “stitching room” 😉

Chocolate Peace Offering

Since I’ve been super busy this weekend playing Marine wife and house decorator, I haven’t had time to take pictures…or stitch.  M had his unit Christmas Party yesterday so I was tied up doing that after a mani/pedi appointment.  Then last night was movie night for us so we settled down to watch something from our extensive library we haven’t seen in awhile.

Today has been spent at the grocery store and then cleaning.  I have an old buffet that belonged to my grandmother that her brother built for her out of wood he found on Galveston beach after Hurricane Carla.  I am setting out my small Santa collection on it for the holidays.  I also baked today and as a peace offering for not having photos to share, here’s the recipe.  It’s my own ‘creation’ and I’m calling them Brickle Brownies:

Brickle Brownies

1 package of fudgie brownie mix (I used Duncan Hines because it was on sale)

1 cup of Heath brickle (found by the Nestle Tollhouse chips in my baking aisle)

1 jar Caramel topping

1 tub of dark chocolate icing (I used Pillsbury because it was on sale)

Make the brownies by the directions on the box for fudgy brownies (not the cake type).  Add 1 cup of the Heath brickle.  Bake at 350 for 25 minutes in a 9×13 pan that has had the bottom only sprayed with non-stick spray.  Test for doneness with a toothpick.  Let cool for 15 minutes, then poke holes about 1 inch apart using a bamboo skewer.  Pour the cararmel topping over the top and then let the brownies cool completely.  Pull the lid and foil off the icing and microwave for 30 seconds.  Stir it then pour it over the top and let it set (about 30 minutes).  Enjoy! 

I’m sending them to work with M tomorrow for his Marines.

Quinoa Tabouleh

1 cup prepared quinoa
1 cup halved cherry tomatoes
1 1/2 cups packed fresh parsley leaves (chopped)
1-2 tablespoons olive oil
juice of 1/2 lemon

Toss all ingredients together and serve at room temperature.  Serves 4

Nutrition facts:
Calories: 101
Calories from fat: 40
Total Fat: 5g
Sat: 1g
Trans: 0g
Sodium: 57mg
Total Carbs: 13g
Dietary Fiber: 2g
Sugars: 0g
Protein: 3g

Triathlete Sept 2010

WW points: 2

Personal note:  Next time I make this I will increase the quantity on the tomatoes and lemon juice.  I served it with oven “bbq’d” drumsticks.  Yum!

Adobo Chicken

Just for sweet Sue!

 This is the way I do it.  There are thousands of versions of this since Adobo is to the Filipinos what Apple Pie is to Americans 😉

These quantities are more than enough for 4 large chicken thighs.  I happen to love the “juice” after it’s cooked and will make extra rice and vegetables to eat the next day for leftovers. 

1/2 cup soy sauce

3/4 cup distilled white vinegar

2 teaspoons minced garlic

1/4 teaspoon minced ginger  (not the powder stuff)

1 tablespoon dark brown sugar

If you take the skin off the meat before cooking, be sure to leave it on at least 1 piece.  You really want a little “fat” in this recipe.  I leave the skin on while cooking and just toss it before serving. 

If you’re in a hurry:  Mix all ingredients in a small bowl and set aside while you cook the chicken.  Put your chicken in a pan large enough to spread it all out.  Add enough water to just cover, bring to a boil, turn down the heat, cover the pan and simmer for 40 minutes*.  Pour off the water, add the above mixture and cook on low heat for 20 minutes, turn the chicken, and cook for 20 minutes more.  I usually cook my rice during the 1st 20 minutes, then let it sit the 2nd 20 minutes while I’m steaming my veggies. 

If you’re not in a hurry:  Mix all the ingredients, place your chicken in a slow cooker, pour the “juice” over it and cook it on slow for 6-8 hours.  I do this when I’m cooking a lot of chicken and it’s great for when you’re using bone in breasts.  Warning….the meat will be falling off the bone, and you’ll need to strain it so you don’t choke on a small rib bone – trust me on this.

I almost always serve steamed broccoli flourets with this.

*If you’re using chicken breasts, you may have to cook the chicken a little longer to make sure it’s tender.  You won’t have to worry about this in a slowcooker.

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