Some kids stopped by Sunday night to watch the Kentucky game. That was their cover, but their real MO was to play Hubby’s Play Station 3. Here are some gems from the evening:
“I want to tell Ke$ha what to do and she does it.”
“Coach, today my sister slept till 1. She’s lazy!” (this was said with no context)
“Hey Coach, what kind of tattoo should I get?”
“The other day our friends stayed over and we talked about who all we wanted to punch in the face.”
“I’m going to put that I’m dating Ke$ha on my Facebook. It’ll be Facebook official.”
“Let’s drink some victory Mountain Dew!”
“Are there any brownies left?”
There was also an inordinate amount of screaming at the last second shots thrown up ON A VIDEO GAME. I still don’t understand boys.
A few people asked about the recipes I fixed for my little party on Friday. The first is just a link because I dont’ feel like typing it out. This is from Rachael Ray (feel how you will about her, but she makes a mean cheese infused dip. I found the recipe while watching 30 Minute Meals right before New Years Eve. That’s the first time I made it and it was a huge hit. It’s so super easy. I leave out the artichokes because I really can take em or leave em. The spinach gives it plenty of flavor and consistency:
The next two are from Cook This, Not That .
Spicy Potato Skins
- 4 small russet potatoes
- olive oil
- salt and black pepper to taste
- 1 cup 2% milk (I used skim and it turned out fine)
- 2 tbsp butter
- 1/2 cup shredded sharp cheddar cheese, plus more for garnish
- 4 scallions, chopped, plus more for garnish
- 1/2 tbsp minced chipotle pepper
- 1/4 cup sour cream (I used low-fat)
- 6 strips bacon, cooked and crumbled (I used turkey bacon)
Preheat your oven to 400 degrees F. Rub the potatoes with a bit of olive oil and lightly salt the skins. Bake for 35 to 40 minutes until tender. When they have cooled slightly (enough that you don’t burn your hands), scoop out the insides of the potato. Leavea thin layer of potato intact around the skin to keep it from tearing. Add the milk, butter, cheese and scallions to the scooped out potatos and stir until smooth. Season with salt and pepper.
Preheat the broiler. Scoop the potato mixture into the hollowed-out potato skin halves. Top with a little extra cheese and place under the broiler until the tops are brown and crispy (about 3 to 5 minutes.)
Mix the chipotle with the sour cream and place a dab on top of the cooked potato. Finish with a bit of crumbled bacon. (I actually didn’t use the chipotle seasoning in my sour cream because I’m not a big fan of spicy stuff. I served it with extra sour cream for dipping — low fat, of course).
Makes 4 servings (so you get two skins in one serving) and it’s 310 calories, 11g fat.
Chicken Fingers with Chipotle-Honey
- 1 lb boneless, skinless chicken tenders
- Salt and black pepper to taste
- 3 egg whites, lightly beaten
- 2 cups panko bread crumbs
- 2 tbsp dijon mustard
- 1 tsp chiptle pepper puree
- 1 tbsp honey
Preheat your oven to 450 degrees F. Season the chicken with salt and pepper. Place the egg whites in a bowl, and place the bread crumbs in another bowl or plate (season these with salt/pepper or really anything else in my own opinion — I usually put a little bit of garlic powder on it because I loves me some garlic.) Dip the chicken tenders into the egg, then toss in the crumbs (make sure you coat them fully.)
Spray some non-stick cooking spray on a baking sheet (I use canola oil — obvi — heart health central over here) and place chicken on the sheet. Bake for 10 to 12 minutes. The crumbs should be brown and the chicken should be firm. (I kept them in for closer to 14 minutes, but I think it was just because of my oven. They weren’t done at 12.)
Combine the mustard, chipotle and honey in a large bowl. Toss the cooked chicken tenders in the mixture so they are all coated with the sauce (again, I left out the chipotle, but did put a dash of the Cajun seasoning that we love. I’m sure chili powder would work too.)
Makes 4 servings. 250 calories per serving, 1.5g fat (0g saturated fat).
I didn’t use a whole pound of chicken and I cut them into nugget form so there would be more, but smaller. I was really surprised how good these were. The sauce was exceptionally good.
Do you guys have any go-to recipes for pot lucks or impromptu parties?