my obessesion

my  obessesion
To live a creative life ,we must lose our fear of being wrong
Joseph Chilton Pearce

Friday, August 29, 2014

BIrda Mae's Recipe Corner: Apricot-Lemon Chicken

 1   teaspoon curry powder                     got the image from here

  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
    Click to see savings
  • Cooking spray
    Click to see savings
  • 1/3 cup apricot spread (such as Polaner All Fruit)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 2 teaspoons grated lemon rind
  • Preparation

    1. 1. Combine first 3 ingredients in a small bowl; rub mixture over chicken.
    2. 2. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm.
    3. 3. Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.the image from here
    Variations:
    I use chicken thighs in lieu of the Breasts because there is much more flavor and they are cheaper in general.

    This is one of my favorites from the cookbook as well I dont use salt and this had alot of flavor.  It only has 402 mg of sodium if you choose to keep it in the recipe. :) Even my pickest eaters loved it so it has earned it's spot on the permanent menu!


    Saturday, August 23, 2014

    Inspiration corner

    The Lord has appeared of old to me saying:Yes, I have loved you with an everlasting love; Therefore with lovingkindness I have drawn you Jeremiah 31:3 NKJV

    Sunday, August 17, 2014

    My little video

    http://flipagram.com/f/HBmpRdxpzL My life #flipagram made with @flipagram ♫ Music: Lorde - Royals

    Friday, August 15, 2014

    Grilled Cilantro Chicken with Pickled Avocado Salsa(from My recipes cookbook)

    • pound beefsteak tomatoes, quartered and seeded
    • serrano chiles, thinly sliced
    • 1/2 cup thinly sliced green onions $
    • 1/2 cup distilled white vinegar
    • 2 1/2 tablespoons packed light or dark brown sugar
    • 1 1/2 teaspoons kosher salt
    • 4 teaspoons minced fresh ginger
    • 1 tablespoon minced garlic
    • 2 teaspoons mustard seeds
    • 2 teaspoons freshly cracked black pepper
    • 2 teaspoons ground cumin
    • 1 teaspoon cayenne
    • 1/2 teaspoon turmeric
    • 1/2 cup extra-virgin olive oil
    • firm-ripe avocados $
    • Chicken$
    • 1/4 cup extra-virgin olive oil
    • 1/4 cup fresh lime juice $
    • 1/2 cup chopped cilantro
    • 1 tablespoon ground cumin
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • chicken breast halves with bone and skin (2 1/2 lbs. total)

    Preparation

    1. 1. Make salsa: In a bowl, combine tomatoes, chiles, and green onions. In a medium saucepan over high heat, bring vinegar to a boil. Add brown sugar and salt and cook, stirring, until dissolved, about 1 minute. Remove from heat. Put ginger, garlic, and dry spices in a bowl. In another medium saucepan, heat olive oil over medium-high heat until rippling. Add ginger mixture and cook, stirring, until fragrant, 1 minute. Remove from heat, stir in seasoned vinegar, and pour over tomato mixture.
    2. 2. Let salsa cool, then cover and chill at least 1 hour and up to 4 hours. About 1 hour before serving, cut avocados into 3/4-in. chunks, add to salsa, and bring to room temperature.
    3. 3. Make chicken: In a large bowl, combine olive oil, lime juice, and seasonings. Turn chicken in mixture to coat. Let stand at room temperature, turning occasionally, 30 to 45 minutes.
    4. 4. Heat a grill to high (450° to 550°). Lift chicken from marinade (discard marinade) and grill chicken, covered, turning often, until no longer pink in center, 15 to 20 minutes.
    5. 5. Transfer chicken to a platter and spoon salsa on top, saving half the liquid for another use (such as salad dressing)

    Saturday, August 9, 2014

    My latest cookbook

    I know I have a pretty good assortment of cookbooks but this has been my new favorite.  Since I'm not cooking with salt I 've been on a mission to find good food that didn't make me feel deprived or on some sort of punishment. Almost two years ago after the emergency room visit. I felt like I had nothing but bland, colorless and cardboard food on the horizon. Imagine my surprise that there was nutritional information in the back and the food is so good.  I've made the Grilled cilantro chicken , the Apricot Lemon Chicken , which is not only my new favorite it only has 402 mg sodium if you include the salt. I didn't  use salt but it tasted really good without it. Tomorrow the Easy baked fish. :)

    Friday, August 8, 2014

    #ireadeverywhere

    I am hanging with Joshua trying to read This heat index is 102 today so this trip and reading excursion will be brief

    yum

    yum

    About This blog

    My fondest memoreis in my life are the ones at my grandmother's table.I loved not only the warm,velvety ,slightly sweet 7-up cake, but the affirmation that I was loved. What started out as a creative outlet and a place to honor her loving,generous spirit has evolved into a food blog where I can blather on about recipes, food trends, and basically any food related topic that foodies would like, ....you get the idea. I am sure my family and anyone I've been friendly with for more than 2 minutes will breathe a collective sigh of relief, since I don't have to dump my food conversations on them all the time. Also to mix things up I will share scrapbook pages. I want the blog to refect who I am and what I like to do when apart from being a full time Mama and part time college student.Thank you for sharing this journey of exploration with me.