Wednesday, March 25, 2015

Another Pinterest Win!

I have been wanting to stop and grab some El Pollo Loco chicken for dinner but kept forgetting. I finally decided to just search for a recipe and make it at home...good ole pinterest comes to my rescue...
I found this recipe from www.shockinglydelicious.com And I made it tonight, Wow! Pretty darn good!

The only thing missing was the grilled flavor but I just don't have a huge open fire grill in my house and there was no propane on the outdoor grill...so I just oven baked them and I gotta tell you, it was Yummy!

You just need this chicken, some flour tortillas, salsa, and mexican rice.

Once on the plate, you shred your chicken into a tortilla, add salsa and rice, roll and eat, fabulous!
A nice cold margarita helps the process as well!


Here is the recipe:
Marinade
  • 6 ounces pineapple juice
  • 2 tablespoons lime juice
  • 1 tablespoon white vinegar
  • 1 tablespoon oil
  • 2 cloves crushed garlic
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon finely minced jalapeno, seeds included
  • 1 teaspoon turmeric
  • 2 1/2 pounds bone-in, skin-on chicken thighs (or 6-ish pieces of bone-in chicken like breasts, thighs, drumsticks in any combination you like)
  • I used 6 chicken thighs skin on!
Mix all marinade ingredients in a 2-cup measuring cup. Place chicken in zipper-top bag, pour marinade in and squeeze out air from bag before sealing. Massage chicken in bag to make sure all pieces of chicken are bathing in marinade. Marinate in refrigerator for half a day, or overnight; turn bag occasionally to ensure chicken is entirely covered.
When ready to grill, remove chicken from marinade (discard marinade) and grill chicken over medium heat until done, about 20-25 minutes, turning once for nice grill marks. You can add some moist mesquite chips to the grill for a smoky flavor.

As I said above, I did not grill, so what I did, I laid out the 6 chicken thighs on a baking pan and cooked for 40 minutes at 400* degrees, let rest and then served.

Sunday, March 15, 2015

Fabulous, Fun, and Fifty!



 
 
I would like to thank everyone for making my 50th Birthday a fun time!

My hubby surprised me with a limo ride and our friends from across town! We headed out to The Brighton Store where I was dropped at the door and told to go pick something out, I chose a beautiful turquoise set to wear this summer. After that we hopped back in the limo to Ventano's for a wonderful dinner, try the Sole, it was like BUUTTTAAA!
Then we drove down the strip, hooting and hollering at all the tourists!! Got to Treasure Island where we went to see Mystere, very odd but entertaining. After that we all jumped in taxi's and went our ways, all safe and sound to home!
they showered me with 50's and drinks and laughter, who could ask for anything more!!
Thank you!!! Thank you!!!

Thursday, March 5, 2015

Pasta with Shrimp and Broccoli



Found a recipe in the cooking light magazine 20 minute dinner section. It is pasta with shrimp and broccoli in a light scampi sauce. Whipped it up for dinner and it was pretty good! Made some Red Lobster cheese biscuits to go with it. Top your pasta off with freshly grated parmesan cheese and some red pepper flakes!

Here is the recipe:

  • 8 ounces uncooked thin spaghetti
  • 12 ounces broccoli florets
  • Cooking spray
  • 1 pound medium shrimp, peeled and deveined
  • 1 tablespoon butter
  • 2 teaspoons canola oil
  • 10 garlic cloves, minced
  • 3/4 cup unsalted chicken stock (such as Swanson)

    • 1 tablespoon water
    • 2 teaspoons cornstarch
    • 1/4 cup finely chopped parsley
    • 1 tablespoon grated lemon rind
    • 2 tablespoons fresh lemon juice
    • 1/4 teaspoon kosher salt
    • 1 ounce Parmesan cheese, shaved or grated (about 1/4 cup)

    Preparation

    1. Cook pasta according to package directions, omitting salt and fat. Add broccoli in the last 2 minutes of cooking. Drain.
    2. Heat a large skillet over high heat. Coat pan with cooking spray. Add shrimp; cook 2 minutes on each side. Remove shrimp from pan.
    3. Heat pan over medium-low heat. Add butter and oil; swirl to coat. Add garlic; sauté 1 minute. Add stock; bring to a boil, scraping pan to loosen browned bits. Combine 1 tablespoon water and cornstarch in a small bowl. Stir cornstarch mixture into stock mixture; cook 1 minute. Stir in shrimp, pasta mixture, parsley, rind, juice, and salt; cook 1 minute, tossing to coat. Sprinkle with Parmesan cheese. Serve immediately.
       

    Nutritional Information

    Amount per serving: Serving size: 2 cups
    • Calories: 417
    • Fat: 9.8g
    • Saturated fat: 3.6g
    • Monounsaturated fat: 3g
    • Polyunsaturated fat: 1.5g
    • Protein: 29.7g
    • Carbohydrate: 53g
    • Fiber: 4.8g
    • Cholesterol: 157mg
    • Iron: 3.4mg
    • Sodium: 476mg

    Friday, February 27, 2015

    The Big Bingo Bonanza!



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    My friend, Deb, came to town to play at the Station Casinos Big Bingo Bonanza...it is 2 days of bingo fun! The payouts run from 500.00 per game up to 50,000.00 a game! yep someone at red rock casino won 50,000 playing bingo!

    You sign up online at www.Stationcasinosbingo.com They have bingo everyday, but these tournaments are special, they have them in Feb, a small one in April and May and then another big one in October.

    We chose to play at Sunset Station, you buy in (199.00) pick your seat and book your room (special bingo rates). Then show up and play bingo for 2 days, no worries, you get breaks and they feed you a boxed lunch and then give you breakfast and dinner at the buffets...you actually play 3 sessions per day, from 10 to 11, (break)11 to 12 (lunch) and then 1 to 4. Makes for a fun day!

    We did not win but we had a good time!

    I love to play bingo, I figure I am going to be one of those little old ladies playing bingo whenever I can!
    bingo-stereotype.jpg (240×240)

    Hope everyone is enjoying the winter, spring is almost here, then comes my wonderful summertime...Oh, I can't wait!

    Sunday, February 15, 2015

    Going off the grid...

    My hubby watches a show about people buying houses in Alaska, so they can live "off the grid"
    Yep, he thinks he wants to do that, but after an hour he would want to drive back to civilization...he gets bored easily.

    Normally we do not fall prey to valentines day nonsense, but he asked if I wanted to go do something Friday night. He wanted to go for a massage again, he has been working hard so I checked online, GVR was too expensive but Mandalay Bay had a room for the night 125.00 and the spa looked amazing. I got a room and booked him a massage.


    We got to MB at 3 on Friday and the room on the 28th floor was amazing, but my phone was dying and I forgot my charger, he arrives and same thing, his phone was dying and no charger, it was then we decided we were going "off the grid"!!

    We turned off our phones and headed to the spa.
    Wow, very nice, he went to the men's side and I went to the women's side. Got my locker and robe and hit the sauna, sooooo relaxing!


    We met back at the room at 5, dressed for dinner and headed out, we decided to take a cab over to our favorite place to eat, the Grand Lux in the Venetian. 15.00 to get us down there in a taxi, jeepers.

    But it was worth it, no worries about driving with the crazies. Dinner was wonderful, we highly recommend the Caramel crispy chicken and the Chicken rivello, delicious!


    From there we started the walk back to the Mandalay Bay, stopping here and there for a drink or to play a slot machine or two, we kept walking, dipping in and out of hotels, watching all the people.

    When we got back the New York New York we hopped on the tram to the MB, wow, we made it back! It was only 9:00 so we went in to the Crossroads bar where they have karaoke night, we grabbed a seat and the music started, they have mostly regulars singing but still pretty good stuff, one guy thinks he is Billy Idol and he was pretty good. We sat and drank and ate chips and spinach dip, they really need some chips and salsa, I will have to write them a letter!
    rockstar-karaoke-house-of-blues-las-vegas-friday-

    At 11:30 we went to our room and crashed, wow, that was fun. We have no pictures, no drunk texts to friends, no shaming on facebook...just a fun time eating and drinking and just being tourists!

    In the morning, hubby picked up Ethan to go to work and watch the races in Pahrump, I headed down to the Café for breakfast, then home. I just love being able to escape to Las Vegas then come home again!

    Hope you all had a fun valentines day!

    Wednesday, February 11, 2015

    A Scrapping Good Time!

    My first scrapbook trip of the year. I am working on my Scandinavian album and have 5 more scrapbook trips planned this year to complete it, then I am off to British Isles and Ireland next year!

    We scrapped with Patti who owns ScrappinEscapes.com She puts on wonderful retreats and picks the best locations, Town & Country resort in San Diego and the Marriott in San Diego, we will also be heading to The M resort right here in my own backyard!!

    This resort is a little dated but the location is awesome, you can cross over a bridge and you are at the big mall where you can eat at the Cheesecake factory every night! YUM!

    We had a wonderful time and I got a few pages completed!

    The only problem I had was trying to fly to LAX in the early morning to drive to SD with Christy, my flight got cancelled and I had to sit there until the fog cleared up. I finally got there at 2:30! UGH!
    Then we had to drive to SD, yuck, traffic!

    But it was a great weekend full of a fun, fun group of scrapbookers!

    My album and table!

    scrapadoodling!

    scrapadoodling!

    The resort has 2 pools, and lovely garden like settings and lion statues everywhere!

    My room is there, wonderful views!

    73 scrapbookers scrapping away!

    The walkway to the mall and restaurants!

    My happy place...

    A toast to many more scrappy events!




    Thursday, January 29, 2015

    Chobani Lemon Pies

    Looking to make a healthier switch and to add a little yogurt to your recipes?
    Chobani at www.Chobani.com  makes it super easy!
     I was sure surprised. I had been wanting to make some pies for awhile now but the sugar filled jams and pie fillings always made me think twice. I am not much of a sugar eater, but I do love a nice warm piece of pie with a cup of tea.

    Today I made my version of a mini lemon pie using some Chobani Greek Lemon Yogurt. What a delicious little pie, small enough to not compromise your diet and full of all the benefits of Greek yogurt!

    First you will need:
    Chobani Greek Lemon Yogurt
    2 rolls of pastry dough (homemade or store bought)
    1 lemon
    1 egg with 1 tablespoon of water added (beaten)
    3-4 inch Heart shaped cookie cutter
    1 teaspoon cornstarch
    optional: some chocolate chips melted for drizzling finished pies

    Heat oven to 400*
    Line a baking sheet with parchment paper
    Roll out dough and cut as many hearts out as you can I ended up with 5 pies
    Mix the yogurt with the cornstarch and add a tablespoon of lemon juice from the fresh lemon.

    

    Place half the hearts on the tray, add a spoonful of the yogurt, next brush the edges with the egg mix and layer on the top heart, press down the edges only with your fingers to seal, then using a fork press the edges, this helps to seal and makes a lovely decoration around the edge.


    

    Brush the tops with the egg mix and bake for about 12-16 minutes, just until browned around the edges.

    Gorgeous!



    If you desire a little chocolate, melt your chips and drizzle on the top!


    The inside turns to a nice creamy custard texture, with just enough lemon tartness, not too sweet.
    These would make perfect little pies for a tea party or just a little after dinner dessert.

    Chobani has so many flavors of yogurt, you can make any pie you desire!
    Just head over to www.Chobani.com and see all the great flavors and recipes they have for you!
    I am thinking of some Chobani chocolate yogurt pies for my chocolate loving husband!

    Hope you enjoy your little Chobani pies!

    Jackie