Tuesday, September 17, 2013

Chipotle Lime Grilled Chicken Skewers

I am having a crazy week. We may be moving to Pasadena in 2 weeks! I will also be leaving town next week for 2 weeks, so I need to have everything ready for J to move us before I leave...tick tock tick tock..Of course this is all happening right when my CAbi season is in full swing. Here we go! That being said this may be my last blog for a little bit. Don't worry I will be back!

I have been looking for yummy grilled chicken recipes so that we can have healthier choices now that I am working out. I LOVED this recipe from How Sweet it is. It has so much flavor. Her avocado ranch is really yummy, but complicated so I pulled out my easier one from a previous recipe. You really don't need a sauce though, the chicken flavor is enough!

Chipotle Lime Grilled Chicken Skewers

4-5 chicken tenders, cut into 1 inch cubes
1 tsp salt
1 tsp pepper
1 tsp smoked paprika
2 Tbsp olive oil
2 Tbsp adobo sauce (from a can of chipotle peppers in adobe sauce)
2 limes, zested and juiced
2 garlic cloves, minced
skewers: 4-5
Optional: Avocado dipping sauce, click here for recipe

Add cubed chicken and spices to at bowl and stir together to get the chicken covered in the spices.

Stir together lime juice, zest, garlic, oil and chipotle sauce.
Pour into chicken. Toss to coat. Allow chicken to marinate for at least 30 minutes. At this time if you are using bamboo skewers soak them in water. You can also make your avocado dipping sauce. I used the recipe from my spicy fish taco recipe.
Remove chicken cubes from marinate and place about 5 pieces on each skewer.

Grill skewers for about 7 minutes per side.

Yum this chicken is so good, it doesn't need the dipping sauce!

Thursday, September 12, 2013

Peach Moon

I have been doing really well going to my cardio barre class! Maybe I will have abs by the end of the year. I haven't been drinking lately in attempt to get in shape but here is a recipe to close out your summer.
This drink has to be one of my favorite things I have found on Pinterest. I pinned it long ago but recently tried it for a picnic I went to. Even if you are not a beer lover you will love it!

Peach Moon
for 4 drinks:
4 ounces of peach schnapps
4 ounces of orange juice
2 blue moon beers
Mix together schnapps with orange juice: I was making more than 4 drinks here.
Pour 2 ounces of juice mixture in a glass.
Slowly pour half of a blue moon into the drink.
If your drink is not cold enough, you can add some ice.

Thursday, September 5, 2013

Cheesy Roasted Tomato Slices

I am so glad that we had an extra month of cool weather this year because I was able to photograph more recipes for you. The HOT is here now and I have been waiting to make dinner until around 7:30 or 8. Today and tomorrow with be the hottest days so far....I am bracing myself! In other news I started my new exercise class yesterday. When I say new, I mean first in 3 years! It is a Cardio Barre class that I have been wanting to do for a while. I almost ran out crying 2x but didn't and when I left I felt great! I have another one this morning so we will see how I feel after the second class.

Cheesy Roasted Tomato Slices
2 beef steak tomatoes
1/2 cup italian cheese blend
1/8 tsp garlic powder
1/8 tsp italian seasoning
1/8 tsp red pepper flakes
2 Tbsp freshly grated parmesan cheese
1-2 Tbsp olive oil
Preheat oven to 400
Mix together cheeses with seasonings.
Slice tomatoes, not too thin, about 1/4 inch thick.
Place tomatoes on a greased baking sheet. Drizzle olive oil over tomatoes.
Place about 1 Tbsp over cheese mounded on top of each tomato slice.
Place tomatoes in oven for 10 minutes.

Remove and serve over pasta or as a side dish.

Sunday, September 1, 2013

Spicy Roasted Chicken Legs with Lemon

Last week we were spoiled rotten by Jeffrey's parents when they took us to the St. Regis Resort in Dana Point. We had a blast! The hotel was incredible. Here we are at breakfast our first morning.
 Pool Time!
 The beach was a little cool the first day. We enjoyed mojitos for lunch each day at the private beach.

 Dinner at the private beach club. We watch a beautiful sun set over the ocean.

 The view of the private beach from the tram that would drive us down.
 Look at that sky!!

Toes in the sand!
 It was still a little chilly that morning so I was covered up, but I wanted to get my toes in the water!
 Breakfast view on our 3rd morning there. I still can't get over how beautiful it was!
 After a message at the spa we went to the beach for the 3rd time. This time it was much warmer, and my favorite beach day! I love Mommasita's face here.
 J loves playing in the ocean.
 J and his Daddio!
 Sweet couple!
 The golf course at the resort.
 We LOVED the turn down service every night, complete with robes and slippers.
 Here we are right before we left. We didn't want to go!

I have said this before, every time I watch Pioneer Woman's show on Food Network, I have a new recipe to try. Here are some really easy chicken legs! Enjoy!

Spicy Roasted Chicken Legs with Lemon
1 stick butter
2 Lemons
2 garlic cloves
1 tsp cayenne pepper
4-6 chicken legs
salt and pepper
Preheat oven to 425.
Melt butter in a small saucepan.
Remove from heat.
Add juice of 2 lemons, cayenne pepper and a 1/4 tsp of salt and black pepper to the butter. 

Rinse chicken legs and pat dry.

Dip each chicken leg in the butter mixture and then place in a baking dish.

Once they are all in a baking dish, brush the top of the chicken with more seasoned butter.
Place in the oven for 10 minutes, remove and baste with more butter. Place back in the oven and repeat twice more so that the chicken cooks for 30 minutes. Check and see if you need to cook for 5-10 more minutes. Slice into the chicken and the juice should run clear.

Serve with a slice of lemon.