Who knew fire hose makes such a fun dog toy!
I rode this morning 1/2 way into work with Justin, it was nice to be done with my ride by 8:30 am… and the rest of the day to… RELAX?
With the day off I decided to make a nice big dinner for us. Nothin’ like the smell of chicken roasting in the oven for when JB get’s home
Here’s what you do:
Wash and pat dry the chicken.. Marinate it in lemon juice with S&P for a few hours, depending on the size of your bird- just wing it with the juice. Stuff the lemon in the cavity after too if you want.
Once you are ready to cook, drain the juice, pat it dry and season with S&P, and some Thyme. Tie up the legs, and put it on a rack, breast side down. Bake it at 450 for 15 minutes.
Then lower the heat to 350/@20MIN/Lb, flip it over and slather on some honey. Again, just wing it, I just drizzled it over until it was coated. bake it covered for 1/2 the remaining cooking time. then the last 1/2 of the cooking time uncover it, and baste it once in awhile with the juices from from pan.
Cook until juices run clear
Serve with a side salad, and some roasted acorn squash and you have yourself a meal
Looks like Justin is home..
Oh- when you buy whole chicken’s make sure you keep those giblets! Your dog will love them- just boil them up and keep them in the fridge for a special treat!
Sly met a lady friend. Her name is Abby..
They are so stinkin’ cute! I think love is in the air.
Mr. Sweet Tooth himself has been itching to have some cookies- so I made a batch today while he was out MTN biking.. Oatmeal chocolate chip Yep- just because.
And for this week and next weekend (as I will be working) I made some Monkey Muffins! (Paleo friendly) I was in a baking mood today.. can’t you tell?
Here’s how I made these: preheat @350
- 6 eggs
- 1/3 c. honey
- 1/3 c. coconut oil
- 1 t. vanilla
- 1/2 c. coconut flour
- 1/2 t. salt
- 1/2 t. baking soda
- 1 Lg. very ripe, mashed banana
- 1/4 c. unsweetened coconut flakes
- 1/4 c. walnuts or any nut you like
Bake for 25 minutes- makes 12 muffins
I finally got my new wheels in last week and gave them a whirl yesterday- they are AWESOME. I didn’t think that just switching out your wheelset would make a difference. 1LB lighter, I sure can tell! Looking forward to my Monday night ride with the Barney’s Gang tomorrow:)
Time to get me cold weather riding gear out…
I’ve been so busy lately I forgot about this triathlon I signed up for! It’s been in the back of my mind, and it just creeped up on me! So here it is- the Hyannis Sprint 2 TOMORROW. My Brother Dave signed up to do it with me! It will be his first- our main goal is to have fun No records will be broken for me- I already know that!
Paleo has been going really well… JB has been easing into it too, it’s not as hard as we thought it would be.
Hungry?.. me too.
So off I go to the Cape.. Wish me luck at my Triathlon! Have a great weekend..
I don’t think Sly can wait for it..
- 3 eggs, separated
- 4 T. honey
- 4 T. EVOO
- 2 mashed bananas
- 1 t. vanilla
- 1 t. baking powder
- 1 t. ground cinnamon
- 2 c. almond flour
- 1/4 c. chopped walnuts
- coconut oil to line muffin tins
- Preheat the oven to 350F
- Cream the egg yolks and honey in a large bowl until light and fluffy..
- Add oil, vanilla, banana, cinnamon, baking soda and almond flour.. fold in walnuts
- In a separate bowl, beat the egg whites until stiff peaks form:
- Fold egg whites into the banana mixture to pull it away from the sides before gradually folding the rest of the egg whites into the mixture.
- Line muffin tins with coconut oil, or liners and pour the mixture in, top with a few walnuts.
- Bake for 20 mins, until golden brown (adopted from this site)
Happy Labor Day weekend!
I was suppose to race today.. but my Left knee has been acting up again. Ever since I weeded the garden on Thursday- I think I pulled my hamstring or something! So JB and I biked over to George St. to check out all the racers… Not gonna lie- I got jealous watching everyone race. Oh well. There’s always next year I guess :/
Love this picture compliments of Mr. Foley.. (thank you!)
We hung around for a little bit, but it’s Sunday so you know what that means!!! getting lunches ready for the week, finishing up some cleaning and laundry, and Sunday dinner plans.
Tonight we made Fish Taco’s. Yep. They are gooooooood. Real good.
Here’s how you can make them. You need some Tilapia (seasoned and marinated for 30 min with a little EVOO, Chili powder, red pepper, lime juice, s&p), or another firm white fish. wrap it in tin foil and grill over direct heat for 8 min..
and some homemade guacamole, some grilled onions, fresh cilantro and some scallions, brown rice, tortillas or taco shells, and any toppings you like. I like using a little plain greek yogurt- instead of sour cream, some cheese and lettuce.
Welcome to our taco bar :
Hope you had a great weekend.. and enjoyed the weather.
Ps- Tomorrow someone is picking up his new car! stay tuned for pictures
OoOoo and check out my new nail color- mint sorbet
kinda makes me want mint chocolate chip ice cream… good thing we have some
I told you I was going to make it.
We found Chorizo, and saffron at Wegmans, we had all the other ingredients at home, so all I needed was a recipe:
First- marintate the chicken, cover, and refrigerate-
- 1 T EVOO
- 1.5 teaspoons paprika
- 1 t dried oregano
- S&P to taste
- ~1/2 pound skinless, boneless chicken breasts, cut into 2 inch pieces
Second- Make saffron rice- Heat EVOO in a large skillet over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 40 minutes. (<– just cook rice according to directions, it may vary)
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1/2 t. crushed red pepper flakes
- 1 cup uncooked brown rice (**we used brown rice vs. white rice. All the recipes I found called for white rice, but we wanted to try brown)
- 1/2 pinch saffron threads
- 1/2 t. parsely
- 2 cups chicken stock
- 1 lemon, zested
Third- Cook meat and peppers- Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.1 tablespoon olive oil
- ~1/2 Spanish onion (white/yellow sweet), chopped
- ~1/2 red, green, & yellow bell pepper, cut in strips
- ~1/2 pound chorizo sausage (casing removed and crumbled or sliced thinly)
- ~1/2 pound shrimp, peeled and deveined
Fourth- mix it all up and enjoy
and there’s plenty for leftover’s for tomorrow
Have a great weekend!!