It's not even 4 pm yet, and it's dark outside. Like really dark. Rain is coming down, the wind is blowing, and the thunder is shaking my office building. It's been a long week, and this storm is just what I need to calm down and de-stress. Seriously. Bad weather somehow restores my sanity. I love it, but I have a feeling that when I get home my poor dog is going to be cowering in the back of my closet under her blanket, same as she does in every thunder storm.
Oh, ya gotta love this- my next-door neighbors decided to begin moving out of their apartment around 1am this morning. Let me tell ya how freakin thrilled I was to have 5 people next door, laughing and yelling and moving boxes and furniture at 1 am. I initially woke up because I heard something being repeatedly slammed into the wall (The guys are a couple, and are always arguing). I thought, "Oh great, the big one finally snapped and is killing the little one." As it turned out, they (and 3 others) were just having issues getting the couch and a table through the door. They finished around 6 this morning. After that little stunt I'm glad they're gone.
On another note, I need a vacation. Someone needs to hurry and get her butt up to NYU so I can burn some vacay time...*cough*sam*cough, cough*:)
4/17/09
4/2/09
Recipe!
Hey guys,
I found this recipe (well, a similar one) a few weeks ago. After much tweaking and adding/subtracting ingredients, I've come up with a really flavorful recipe.
**Next time I make this, I'm going to cook a chili pepper or two with the chicken and sprinkle a little toasted coconut over the finished product for a little extra sweet and spicy flavor!
My spice measurements are not exact because I never measure when I cook. Just make sure each piece of chicken is coated with some of each spice. I always go easy on the salt and heavier on everything else.
Ginger-Lime Glazed Chicken
1 pack boneless, skinless chicken breasts (about 5 cutlets)
zest of 1 lime
juice of 2 limes
2 tbl freshly grated ginger
salt and pepper
garlic powder
paprika
blackening seasoning
olive oil or sesame oil
honey (or agave nectar)
1. Chop chicken cutlets into bite-size cubes and place in a bowl.
2. add lime zest, lime juice, and ginger. add a little salt, pepper, paprika, and maybe a teaspoon or two of garlic powder, all to taste. Blackening seasonig is not necessary, but gives the chicken a great color when cooked. Add enough to give the meat a light coating. Mix well. Marinate 20 minutes.
3. Drain excess lime juice from chicken, and dump chicken mixture into a hot pan drizzled with olive or sesame oil. Cook on med to med-high heat.
4. Cook until almost done, then generously drizzle with honey. Cook for one more minute on med-low heat, taking care not to burn the honey. Chicken should have a nice golden-brown color.
I like it served with mashed potatoes- homemade ones, not that crap from a box.
I found this recipe (well, a similar one) a few weeks ago. After much tweaking and adding/subtracting ingredients, I've come up with a really flavorful recipe.
**Next time I make this, I'm going to cook a chili pepper or two with the chicken and sprinkle a little toasted coconut over the finished product for a little extra sweet and spicy flavor!
My spice measurements are not exact because I never measure when I cook. Just make sure each piece of chicken is coated with some of each spice. I always go easy on the salt and heavier on everything else.
Ginger-Lime Glazed Chicken
1 pack boneless, skinless chicken breasts (about 5 cutlets)
zest of 1 lime
juice of 2 limes
2 tbl freshly grated ginger
salt and pepper
garlic powder
paprika
blackening seasoning
olive oil or sesame oil
honey (or agave nectar)
1. Chop chicken cutlets into bite-size cubes and place in a bowl.
2. add lime zest, lime juice, and ginger. add a little salt, pepper, paprika, and maybe a teaspoon or two of garlic powder, all to taste. Blackening seasonig is not necessary, but gives the chicken a great color when cooked. Add enough to give the meat a light coating. Mix well. Marinate 20 minutes.
3. Drain excess lime juice from chicken, and dump chicken mixture into a hot pan drizzled with olive or sesame oil. Cook on med to med-high heat.
4. Cook until almost done, then generously drizzle with honey. Cook for one more minute on med-low heat, taking care not to burn the honey. Chicken should have a nice golden-brown color.
I like it served with mashed potatoes- homemade ones, not that crap from a box.
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