I fully recognize that as a dog momma that I think pictures of Sullie are cuter than any of you do and that at times I may seem slightly over the top with my love for her but come on…
How can you not adore this face? You usually see happy Sullie. This is grumpy Sullie. I made her get out of bed at 5:20 a.m. to go to the gym and train a client with me at 6 a.m. She acted like a pathetic, tired pup all morning long. This is the expression of, “I don’t do early mornings mom, gah.”
Breakfast was peanut butter with a side of banana oatmeal. No really, I think there was probably more or equal amount of peanut butter in the jar. And that is perfect.
I worked straight through until 1:30. So much to do to get ready to leave! I came home to eat lunch and start packing. Lunch was a sandwich with apricot preserves, turkey, avocado, spinach and brie with tomato soup.
I had an awesome evening. I taught BodyPump. I say this all the time but I love teaching this class. I love teaching in general but BodyPump is just so much fun. The best part is that I get to co-teach with another instructor. It adds so much energy to the class. After BodyPump I had a training session with a client back at Metro that was great. It’s really cool to be able to take someone from feeling blah to smiling.
Dinner tonight was spiced chicken breasts with roasted asparagus and mashed sweet potatoes.
This Spiced Chicken is a fast and different variation to try for a different spin on chicken. You make a quick homemade spice rub, brown it in a skillet and then finish it in the oven. I first learned about this recipe during my 68 Days of Gourmet project on my food blog. It’s one of Gourmet Editor-In-Chief Ruth Reichl’s favorite weeknight recipes. The spice blend is simple to put together and the flavors are amazing together. It’s best with bone-in, skin on chicken but works as a quick rub for boneless, skinless breasts as well.
(Recipe adapted from Gourmet, April 2000)
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 1/2 teaspoons salt
1 tablespoon olive oil, plus extra for the pan
2 chicken breasts (boneless, skinless or bone in…you can also use leg/thigh quarters)
1/2 cup water, white wine or chicken broth
Preheat oven to 400 degrees. Rinse and pat dry chicken.
Stir together spices, salt and 1 tablespoon of oil. Rub all over chicken. Heat another tablespoons of oil in an ovenproof heavy skillet (preferably not non-stick) over medium-high heat until hot but not smoking. Add chicken and brown on both sides, about 6 minutes (3 minutes per side). Transfer skillet to middle rack of oven and roast, until just cooked through, 12-15 minutes for boneless, skinless breasts or 20-25 for bone in. Note, if you are using a nonstick skillet, you need to transfer the chicken to a different baking dish that is oven-safe. Internal temp should be 160 for breasts and closer to 170 for legs/thighs.
Remove chicken from skillet and place on a plate. Place the skillet back on a burner over medium-high heat. Pour water, wine or broth into skillet and deglaze, scraping up brown bits. Let reduce for 2-3 minutes and then pour over chicken. You can skip this step if you don’t want to hassle with it but that pan sauce is super flavorful!
I like to slice chicken breasts for a pretty presentation and ease of eating. The mashed sweet potatoes are a nice side for this dish because they complement the warm spicy flavors of the rub. The asparagus happened because it was on sale for $1.99/lb at the grocery.
Time to shut down and relax after a long day. Lots to accomplish tomorrow!