A simple rub for a simple gal…I used this rub on some flank steak for fajitas tonight and it was really pretty good. Interesting flavor, nice spice level that just hits you at the back of the throat, and simple to make. Just throw it together, rub it on your favorite type of meat and let it sit and marinate for a couple of hours.
What’s the mix?
1 tbsp cocoa powder
1 tbsp ground ancho chiles
1 tbsp ground chipotle chiles
1 tbsp kosher salt
Mix ingredients together. Spread on meat. Cook meat. Be happy.
You: Is that it?
Me: Is that what?
You: Is that all?
Me: That’s all she wrote, chief.
You: Who’s she?
Me: Me. I wrote it. You read it.
You: When?
Me: Just now.
You: Right on.
Oh, and I guess it can be healthy too. Can be.
Anyway, I was inspired by this chicken wing recipe and decided to play around with a sweet-and-spicy chicken recipe myself. The store I stopped at this morning didn’t seem to have sriracha sauce specifically, so I went with the chili paste, which I’m sure I’ll be using pretty often because it smells great.
And let’s face it–we can all use a light meal now and again. Especially in these heady days between Christmas, Christmas, more Christmas and New Year’s. So this dish, bundled up with some fresh guacamole and a delicate side of lemony green beans (blanch green beans in boiling salted water, then drop into ice water, then pan-fry in a sauce of a tablespoon of butter, a half tablespoon of olive oil, lemon zest, salt, pepper and herbs) was a welcome breath of delicious, moist, tender air. I know what you’re thinking: moist is a creepy word. Yeah, it is.
But the chicken will make you forget all that. The chicken is here to help. Read the rest of this entry »
Tomato, Tomahto, Totally Tasty
…I like alliteration.
Anyway, it was a terribly rainy day today and Josh and I are both sick with the flu. We’ve been on the couch or in the bed pretty almost all day. Not exactly pleasant. But I knew what would perk us up—a giant heaping platter of our favorite home made chicken enchiladas with roasted tomatillo salsa. In fact, not only would it be delicious, but also not more work than I could handle being bogged down with a fever and all. Unfortunately, the tomatillos I’d gotten from the farm share had not lasted the week–a tragedy of epic proportions. However, we still had a good pound of farm share tomatoes left….compromise! I’d turn the roasted tomatillo salsa into roasted tomato salsa and hopefully this modest little offering would appease the Good Health gods.
The original recipe for this I got from none other than Tyler Florence, my favorite FoodTV chef, but as usual, I considered his recipe a guideline and went off and did my own thing, which is described below: Read the rest of this entry »
Piri piri. Just say it, “piri piri.” It sounds adorable. It tastes delicious. It’s easy to make. It’s a win for everybody. Well everybody who likes to eat foods with fun names.
I was on my own for dinner again tonight and after a lot of deliberation (seriously, I dwell at length on the existential question of “What to eat for dinner?” just about everyday), I decided to try making my own piri piri sauce and using it with some grilled chicken. I figured I could have a nice couple of sides by cooking some broccolini we just got from the farm share this week and by cooking up some quick whole wheat couscous AND I could make enough to have a hearty lunch for tomorrow. Epic win.
Coconut Beef
Like most things I cook, I didn’t have a recipe for this per se. I just threw in flavors that I enjoyed in the estimated quantities below and I have to tell you, my apartment now smells fantastic. The cinnamon, cumin and coconut are just wafting through the air and even though I was making this for tomorrow’s lunch, I was so tempted to just eat it all right then and there while standing at the stove. To go with it, I cooked up some couscous (the best 5 minute food there is) with chicken stock and dried rosemary. Josh is out of town, so I more or less engineered this recipe to feed just myself. It’d be very easy to increase the recipe by however many people you’d like to feed.
This just looks really delicious…
…and it was.
Grilled spiced chicken quarters (cumin, coriander, ancho chile powder, cinnamon, lemon, olive oil, salt, pepper and rosemary)
So, yeah, I don’t really eat breakfast foods, per se. I know, I’m odd. I’m told that on a regular basis. I used to eat breakfast foods. I used to eat pancakes, french toast and waffles until I realized that those delicious yet sugary carbs were exactly the reason I was crashing and feeling crappy by midmorning. Again, I tend to have low blood sugar and reactive hypoglycemia and the worst thing I can do is start out the day with a metric ton of sugar pouring into my bloodstream. So I stopped eating those. Eggs tend to make me sick, and I only ever ate them scrambled anyway and not very often. And breakfast meats like sausage and bacon are full of fat, which I tend to avoid not only due to my preference for eating somewhat healthy but also because meat tends to make me sick to my stomach for some unknown reason, and the fattier the meat, the worse it is (I know, I know, I’m so oddly delicate, right?). So I avoid breakfast foods. We go out to brunch on the weekend and my husband gets an omelet or french toast…I get a chicken caesar salad. Or a gyro. Go out with coworkers during the week; they get bagels and cream cheese, I get chicken salad. That’s just sort of the way I am. Besides, in my opinion, lunch foods are way superior–and more varied–than breakfast anyway. Read the rest of this entry »
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