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Workout chatter + amazing recipe

I know a lot of people don't care about this stuff, but man, the HIIT workouts in the TurboFire routine are outstanding. Like, I just want to do those and nothing else. Today was the 20 minute workout (and how great is that? Amazing exercise in 20 minutes and I'm done? Awesome.) and I was positively dripping with sweat, hands on my knees catching my breath, and then it was over. YAY. And I can already see my muscles responding, my metabolism is perking back up, whew. Good stuff.

Enough of that blather, I made a Chicken Chili Verde last night that was lick the pot good. Even my picky son (he looks at anything that resembles a tomato that's been cooked with an evil eye) cleaned his plate.

Dear Mexico: I love you. I love your food. I love your people. I love your food. Also, I love your booze. Your mountains, deserts, and coast lines are pretty great, too. Keep rolling them R's, it's sexy as hell.

Love, Me.

Chicken Chili Verde

1 1/2 pound of tomatillos, husked, washed, halved, and roasted under the broiler (cut side down)
4 - 5 cloves of garlic (peeled) tossed onto the baking sheet with the tomatillos, also roasted, obv.
2 poblanos cored, seeded, chopped (I also roasted them, but you don't have to)
1 - 2 jalapeños, ditto (I omitted because my kids aren't fans of super spicy)

Put all of this into a blender/processor and pulse to combine, and that includes the juice from the tomatillos and their roasted,lightly charred skins, set aside.

4 - 5 chicken breasts, cubed, seasoned with a lot of cumin, a few dashes of chili powder, cracked black pepper and a little salt.
2 yellow onions, diced
2 cloves of garlic, minced
chicken stock/broth

Brown the chicken in a big pot (I used my Le Crusett 5 qt. dutch oven) remove and set aside. Pour off most of the fat (if there is any) and saute the onion in the remaining fat, add garlic, cook until beginning to wilt, deglaze the pan with a splash of broth. Add the chicken back, pour the tomatillos sauce over this, mix it up, pour enough broth over this to cover the meat, simmer for at least an hour. This will concentrate, so be VERY SPARING with the salt until the end. You might find that a little deglazing done at the end, and add that rich, brown goodness to the finished product makes your toes curl, it did mine.

We scooped this up with corn tortillas and added a dollop of sour cream to our plates, but you could also serve this over rice. Holy crap, so easy, so flavorful, so nomtastic.

I have a secret ingredient that you may or may not want to use: a pinch of cloves to the last step (after broth.) Just adds a little extra oomph.

This would also be outstanding with pork shoulder in place of chicken breasts, wouldn't really need to change anything (but maybe add Adobo seasoning?)

Today is grocery day and it's 70 degrees again, and now I want light daishi broth and soba noodles and spring onions and veggie won tons YUM. It's wok weather, is what I'm saying. Also, lynnenne is in town, so hopefully we'll get to head out this week for delicious foods. IT IS A FINE WEEK, FOLKS. A fine week. Not to mention chocolates are more than half off, YAY!

[ETA] And this is how the Zombie Apocalypse starts, you heard it here first.



( 13 comments — Leave a comment )
(Deleted comment)
Feb. 15th, 2011 04:56 pm (UTC)
Now you see why I exercise! So I can stuff my face with tortillas, etc. \o/

ME, TOO. I've been making all sorts of survivalist-level camping gear, too. :D
Feb. 15th, 2011 04:55 pm (UTC)
Zombie apocalypse link: O__________O !!! Oh dear. Thanks for the warning, I'll go start getting supplies.
Feb. 15th, 2011 04:57 pm (UTC)
Water purification tablets, bullets (not for zombies, but the people that will try and take your things) fire starters, dried beans, THE ESSENTIALS!
Feb. 16th, 2011 02:02 am (UTC)
Mm, thanks for the tip. I find the survival guide, while supposedly a parody, to be invaluable. It makes perfect sense.

And people find it to be a joke. Well then. They'll be the ones who die first, I guess.

Feb. 15th, 2011 05:24 pm (UTC)
I'm totally going to try this recipe. Thanks!
Feb. 15th, 2011 09:16 pm (UTC)
I'm eating the leftovers right now!
Feb. 15th, 2011 05:40 pm (UTC)
That sounds delicious and easy, too. I'm still on an Indian kick, but this is bookmarked for a later date.

If the cedar weren't still kicking my ass, I'd be reveling in the weather, too. Oh, Winter, thanks for being over!
Feb. 15th, 2011 09:17 pm (UTC)
You know, it could be just the thing to turn you back home from Indian food - the tomatillos are so tangy yum. <3

I am SO GLAD I don't have cedar allergies, or living in that beautiful city would be murder. :(
(Deleted comment)
Feb. 15th, 2011 09:18 pm (UTC)

And I don't see why not - Mexican/Spanish rice, plain rice, whatevs. I just eat it by itself because I'm a Neanderthal.
(Deleted comment)
Feb. 15th, 2011 11:52 pm (UTC)
I hope you took appropriate measures in case that happened, i.e. water storage, dry goods, machetes, molotov cocktails, etc. (lol)
Feb. 16th, 2011 12:23 am (UTC)
I should put you on speeddial in case the zombies try to take over here.

STONEY! I need advice. the zombie apocalypse is in my backyard and I need help. I can just see it.
Feb. 16th, 2011 12:45 am (UTC)
I like how you think there will still be phone communiques when the world is being taken over by the Z virus. That's optimism. ;)
Feb. 16th, 2011 02:50 am (UTC)
I'm figuring Apple will sign on as a corporate sponser, so Iphones will still be working.
( 13 comments — Leave a comment )


Are You Actually

Reading this? I'm just curious. Because that's really detail-oriented of you. Feel free to stop reading. But you can see that there's more here, so are you going to keep reading? Really? That's pretty dedicated. I'm impressed. No, really. I'm not being sarcastic, why do you get like that? See, this is the problem I have with your mother - yes. YES. I'm going there. It's time we put all of our cards on the table.

I love you, why are you doing this? After all we've been through? You don't have to be like this. You know, still reading. You could be baking a pie. And then sharing it with me.

Time Wot It Is

April 2017
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