two skinny jenkins


090630 – BBQ chicken
090630, 9:13 pm
Filed under: DINNER | Tags:

BBQ Chicken

This is the best BBQ sauce i have ever had.  It is the original Stubbs Barbecue Sauce.  Joe just baked the chicken in the oven for 45 min. at 375° F  in this sauce and it came out GREAT.  We would have grilled it, but the condo/ apt. building we live in has restricted grill use to apartment renters only and put PADLOCKS on the grills.  Now hardly anyone uses them, it is such a shame. If we could rig a small fire on our balcony, we would…

We served the chicken with couscous (leftover from last night’s picnic) and a romaine lettuce, kalamata olive, sun dried tomato, and walnut salad.



090629 – picnic 2
090629, 10:01 pm
Filed under: DINNER | Tags: , , , ,

This picnic got a little more creative than the last one.  Sorry i forgot to bring my camera along!  it was a pretty colorful meal.  At least I took a few photos during prep.  Here’s the menu:

  • Baguette with nettle and Rembrandt cheese.
  • Steam frozen edamame and chill. Toss with olive oil, lemon juice, a pinch of sugar, lots of chopped mint, salt, pepper, and Parmesan.

marinated soy beans

  • Peanut sauce noodles.  Sauce = (1/4 C peanut butter, 1/4 C soy sauce,  1 T C warm water, 1 t ginger, 1 T rice vinegar, 1 1/2 T Asian toasted sesame oil, 1 T honey, 1 t dried hot red pepper flakes)

Peanut Sauce Noodles

  • Toss 1 C cooked couscous with oil, chopped parsley, chopped black olives, capers, sun dried tomato, chopped onion, feta, salt and pepper.
  • Brown fresh corn kernels in hot oil with chopped chili and garlic, salt and pepper. Remove from heat and toss with cilantro and lots of lime juice.

spicy toasted corn

  • Watermelon for dessert.


090627 – breakfast smoothie
090628, 8:34 pm
Filed under: BREAKFAST, SNACK | Tags: ,

three part smoothie

I eat at least two of these a week for breakfast… and sometimes for lunch on the weekends.  they are so easy and cheap to make, i cannot see why ANYONE would go to one of those expensive  smoothie places.

  • 1/2 C frozen strawberries …..large bag of frozen strawberries: $9.50/64 oz. bag~ $0.70/serving
  • 6 oz Fat Free Plain Yogurt: $2.70/32 oz tub~$0.50/serving
  • 1/4 C Orange Juice (or milk if you’re Joe): $2.60/64 oz canned~$0.16/serving
  • 1 small banana: $0.19 at Trader Joe’s
  1. first add yogurt, then berries, using an immersion blender cup,
  • Optional ingredients: flax seeds ($5/lb~$0.25/serving), rolled oats ($4/carton~$0.10/serving)

total cost: $1.54 – $1.79 per smoothie



090626 – cinnamon buns | BBA #8
090626, 10:36 pm
Filed under: BBA Challenge, BREAKFAST | Tags:

mouth watering yet?

YESSSS!!!  i have been secretly counting the days till i could make these!  during my freshman year of college, i visited the campus Cinnabun more than i should have.  i have an evident weakness for sweet cinnamony (esp. frosted) things!  I made 9 large cinnamon buns and at this point there are 6 left.  we’ll run it off!  I had a really hard time deciding which was the most mouth-watering photo to use for this post.  thank heavens for FLICKR.


Once again, i am appreciative of the one-day bread recipes.  This one was perhaps the easiest challenge to make to date.  The only thing i would do differently next time is to put the WHOLE 1/2 C of cinnamon sugar in after rolling out the dough.  It seemed excessibe to dump that much sugar onto the dough, and i probably only ended up using half.  Now that i am eating th thanks to some extremely well executed dough, they are very tasty anyway. I had forgotten how good these were.  i am tempted to go back for bun #2.

Check out more scrumptious photos (and step-by-step commentary) on FLICKR!!!

as usual, and out of respect for this excellent book (which i have been borrowing from my local library) i will not publish Peter Rinehart’s proprietary recipes on this blog.  You may find a portion of the recipe on googlebooks.



090626 – pizza nite!
090626, 7:20 pm
Filed under: DINNER | Tags: ,

Pizza Nite

tomato basil sauce + sun dried tomato + kalamata olive + onion + spinach + sea salt

It has been so easy to do pizza night now that i make the dough ahead of time (still using Peter Rinehart’s dough recipe from the Bread Baker’s Apprentice).  Tonight i used my mother in law’s shaping technique – pressing the dough out into a disc instead of stretching it by hand.  The result was a MUCH more circular shaped, even thickness pizza.  I shaped them directly on parchment paper, slid them onto the pizza stone in a preheated 550 F oven, baked for 2 1/2 minutes, then removed the parchment paper and baked directly on the stone for another 5 minutes.  My personal pizza (photographed above) was from a much smaller ball of dough than joe’s and basically wafer-thin.  I enjoyed it, but it was hard to appreciate the crust when it was the consistancy of a cracker.



090624 – Guacamole – revised
090625, 11:59 am
Filed under: DINNER, LUNCH, SNACK | Tags:

Guacamole-to-be

For two people it is really best to make just two avocados worth of guac.  The original recipe i used called for three, but it always leaves too many leftovers that turn brown in our fridge.

  • 2 large Haas AvocadosGUAC
  • 1 lime, juiced
  • 1 large clove garlic, minced (let the garlic sit for a min. after mincing to let the juices intensify)
  • 1/2 C petite diced canned tomatoes, drained (i just scoop in a couple spoonfuls)
  • 1 1/2 t red pepper flakes
  • 1/2 small onion, diced
  1. stir together avocado, garlic, salt, and lime juice in small bowl.  Add tomato, red pepper, and onion.  Let sit in the fridge for 15 or so minutes before serving.




090624 – enchiladas – revised
090624, 10:07 pm
Filed under: DINNER | Tags: , , , ,

tasty enchiladas

I know my plating skills leave something to be desire, but these enchiladas are undoubtedly better than last time.  more vegetables and less cooking time. I made these with a side of guacamole and homemade chips, while joe prepared the dark and stormies.

  • 2 chicken breasts
  • 1 medium onion
  • 1 1/2 C plain yogurt
  • 1/2 C shredded cheddar cheese
  • 1 small green pepper, chopped
  • 1 C black beans
  • 1/2 C frozen corn kernels
  • 1 can diced tomatoes
  • 1 t oregano
  • 1 t black pepper
  • 1 t garlic powder
  • 1 t onion powder
  • 1 t chili powder
  • 1 can enchilada sauce
  • 1/2 C shredded cheddar cheese
  1. Preheat oven to 350° F.  Cook trimmed chicken breasts in a large skillet over medium heat until no longer pink.  remove from skillet, shread, and return to skillet with onion, yogurt, and 1/2 C of cheese.
  2. stir over medium-low heat until cheese is melted. then add green pepper, spices, canned tomato, black beans, and corn.  simmer for 5-8 minutes.
  3. Scoop a portion of the filling into a flour tortilla in a 9″ x 13″ baking dish.  Roll the tortilla over so that the seam side is down, or on the side.  Repeat with as many tortillas will fit in the pan.  I always have leftover filling, but it is good by itself.
  4. cover the rolled tortillas with enchilada sauce and sprinkle with last 1/2 C of cheese.
  5. Bake for 20 minutes in preheated oven.

Click here for Guacamole recipe.




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