Wednesday, September 3, 2014

Chipotle Chicken Meatball Tacos

I was looking for something that would be fun to eat during the Ole Miss game Thursday night.  But I was so exhausted from work I didn't make them until Sunday night.  They were great for dinner and would be great for a tailgate too.  

2 think slices white sandwich bread, torn into small pieces
1 large egg
1 white onion, finely chopped
2 cloves garlic, minced
1/4 c. chopped fresh cilantro
3/4 pound ground chicken
3 tbsp. extra virgin olive oil
1 jalapeño pepper, seeded and chopped
1 chipotle chile pepper in adobo sauce, seeded and chopped
1 (14 oz) can diced fire roasted tomatoes
1/4 tsp. dried thyme
1/4 tsp. ground cinnamon
2 bay leaves
Hard taco shells and assorted toppings, for serving.

Combine the bread and egg in a large bowl; add 1 tbsp water and mash with a potato masher or fork to make a paste.  Add half each of the onion and garlic, then add the cilantro, chicken, 1 tsp salt and 1/4 tsp. pepper; mix with hands until just combined.  Brush a large baking sheet with 1 tbsp. olive oil.  
Meanwhile, position a rack in the upper third of the oven and p reheat to 475º.  Combine the remaining onion and garlic, the jalapeño, chipotle, tomatoes, thyme and cinnamon in a blender; pulse until smooth.  Heat 2 tbsp. olive oil in a dutch oven over medium-high heat.  Pour in the tomato puree, then add the bay leaves and cook until the sauce thickens, about 6 minutes.  Stir in 1 1 /2 cups water, scraping up the browned bits front he bottom of the pot.  Reduce the heat to low and simmer, stirring occasionally, 10 or more minutes; season with salt.
Bake the meatballs until they just start to brown, about 8 minutes.  Transfer to the sauce and gently simmer, spooning the safe over the meatballs, until cooked through, about 7 minutes.  (Add a few tablespoons of water if the sauce gets to thick.)  Remove the bay leaves.  Cut the meatballs in half and serve in taco shells with assorted toppings.

These turned out great!  I used wheat bread though.  

Tuesday, September 2, 2014

September Goals

It was a struggle but I managed to hit my goals for the month of August.  I didn't do so well with my eating though.  I really need to get that back into control.  I can tell a big difference when I am eating better and not eating out which I did a lot of in the last week and half of the month.  

September Goals

**  Hit the gym 3 times a week.

**  Three morning workouts a week.

**  Eat some fruit each day.

**  One thing a week for myself.

What are y'alls goals for the month.

Monday, September 1, 2014

Motivation Monday

It is a new month and new goals to hit.

Sunday, August 31, 2014

Spiced Pecans

I was looking for something to snack on besides chips during the Ole Miss game Thursday night.  And found this pecan recipe from Southern Living.

Spiced Pecans

1 1/2 c. apple juice
1 1/2 c. pecan halves
3 tbsp. sugar
1 tsp. apple pie spice
1/8 tsp. salt
1/8 tsp ground red pepper.

Preheat oven to 350º.  Pour 1 1/2 cups apple juice eover 1 1/2 cups pecan halves in a small bowl.  Let stand 15 minutes; drain.  Stir together sugar, apple pie spice, salt and pepper in a medium bowl; add pecans, tossing to coat.  Spread in a single layer in a lightly greased, aluminum foil lined 15x10 inch pan.  Bake 15 minutes or until lightly toasted stirring once.  Cool in pan on a wire rack 20 minutes; separate pecans with a fork.

Thursday, August 28, 2014


It's game day!!  It took way to long for football season to get here.

I can't wait to see this site.

But that will have to wait a couple weeks.  Tonight I will be curled up on the couch with a glass of whiskey watching my Rebels play Boise State in the Georgia Dome.

Tuesday, August 26, 2014

No cook Peach Ice Cream

I was wondering the Farmer's Market Saturday morning and the peaches really caught my attention.  So I bought some and came home to find a recipe to put them to use.  I found this no cook ice cream recipe from Southern Living.

1 (14 oz) can sweetened condensed milk
1 (5 oz) can evaporated milk
1 1/4 c milk
4 peeled peaches 
2 tbsp. sugar
1/4 c. lemon juice
1/4 tsp. salt
3/4 c. peach nectar

Process the peaches, sugar, lemon juice and salt in a blender or food processor until smooth.  Stir into milk mixture along with 3/4 c. peach nectar.  
Freeze according to ice cream maker instructions.

I couldn't find any peach nectar so I substituted in some peach schnapps.