Buttermilk & Rosemary Grilled Chicken

Why do weekends have to go by so fast?  Saturday morning I slept in until 9:30, even though we went to bed at 11 Friday night – must have needed my sleep!  I looked on my Insanity schedule and saw that I had the Fit Test again AND Max Interval Circuit – basically an hour and twenty minutes of working out!

I actually worked out on an empty stomach and I felt great – granted I was super hungry not long after, but I was okay and my blood sugar was fine too.  I was actually amazed at my Day 50 Fit Test Results.

Day 1 was June 1, 2013 – Day 17 – June 17, 2013 and Day 50 – July 20, 2013

Switch Kicks:

  • Day 1 – 72
  • Day 17 – 104
  • Day 50 – 130

Power Kicks:

  • Day 1 – 30
  • Day 17 – 44
  • Day 50 – 54

Power Knees:

  • Day 1 – 68
  • Day 17 – 85
  • Day 50 – 101

Power Jumps:

  • Day 1 – 30
  • Day 17 – 32
  • Day 50 – 37

Low Jump Globe:

  • Day 1 – 7
  • Day 17 – 11
  • Day 50 – 15

Suicide Jumps (aka Burpees!)

  • Day 1 – 8
  • Day 17 – 15
  • Day 50 – 19

Push up Jacks:

  • Day 1 – 15
  • Day 17 – 20
  • Day 50 – 30

Low Plank Oblique’s:

  • Day 1 – 22
  • Day 17 – 30
  • Day 50 – 42

As you can see, some of the moves I was able to double the reps in just 50 days – woop!

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After I showered Tony and I went to a Mexican restaurant near our grocery store – $1.79 steak tacos!  I got some refried beans on the side – this was breakfast and lunch and really hit the spot.

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Not only were tomatoes on sale, but cherries too – so that means – grilled cherry salsa!  And while we were at that Mexican restaurant, they had the most amazing tomatillo salsa – I had to recreate it.

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This bowl of stuff to grill was heavy!!

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I had to do it in two batches because there wasn’t enough room.  So I made one batch of baja fresh salsa, one batch of grilled cherry salsa, and then did a tomatillo salsa.

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The tomatillo salsa turned out really good, but it wasn’t as creamy as the one I had at the restaurant, and because I charred my tomatillos, it wasn’t as bright green.  I ended up buying two avocados yesterday and added that to the salsa – it’s so good!

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The pitfalls of photographing outside in summer – the fly wanted some!

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Tomatillo Salsa

  • 1 pound tomatillos, husks removed
  • 1 jalapeno pepper
  • 1 lime
  • 4 cloves garlic
  • 1/2 teaspoon salt
  • 2 avocado
  • 1 cup cilantro, stems removed

Grill the tomatillo, jalapeno and lime (whole) until charred.  Throw everything in a food processor and pulse.  I grill the whole lime because it releases all the juice and the pulp when you cut it open.

We ended up grilling out Saturday night – ribs were on sale – we got a rack of baby back ribs for $6!   I followed my new method – cooking in the Dutch oven first and then finishing them off on the grill with bbq sauce.  These were fall off the bone delicious – although we are nearly out of our Rudy’s BBQ sauce – we are kicking ourselves for only buying one bottle to bring home.

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Tony found a whole bag of jalapenos on the dollar rack.  I used several for the salsa, but of course had so much leftover.

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Tony, being my muse said “why don’t you pickle the rest?!”  Duh!  I followed this recipe, except I left out the carrots and peppercorn, and added 1 teaspoon crushed red pepper and 1 tablespoon of Italian seasoning.

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I can’t wait to try these later for lunch. Open-mouthed smile

I got up early on Sunday morning to get my sister in laws lunches done – aren’t I a great sister in law?  Look, I even put onions in her food!

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Then after I cooked I did Day 51 of Insanity – 55 minutes of Max Interval Plyo.  Guess who was cheering me on?  Lyle the Squirrel!

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He watched me nearly the entire time.  Either on our gazebo frame, or on our table.  He was just lying there and every time I looked at him, there he was!  I gave him some granola last week, so I think he was back for more – he wasn’t too pleased with the sunflower seeds I gave him!  Nice and sweaty!  I can definitely tell that I am getting some definition in my arms. Open-mouthed smile

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Bone-in Chicken breasts were on sale too – I got two big ones for $4.  I cooked both of them but Tony and I quickly decided that we would split one.  I think bone in chicken has so much more flavor than chicken breasts, and they are almost always cheaper.

Buttermilk and Rosemary Grilled Chicken

Ingredients:

  • 2 bone in chicken breasts
  • 1 cup of buttermilk
  • zest of one lemon
  • juice of one lemon
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 stalks of rosemary

Add everything into a large ziploc bag and refrigerate for at least four hours or overnight.  Ours marinated for about six hours.  I grilled ours on the Weber grill on the cool side of the grill – or indirect heat.  These took about 30-35 minutes to cook.

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Perfectly cooked!

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I think I am going to use the leftover chicken to make chicken tacos for lunch with my pickled jalapenos and tomatillo salsa. Open-mouthed smile

Operation Clean Basement is a bigger job than I thought.  We had a carpet in a bedroom we built for my step-son, and when our basement flooded, I just put a fan in there thinking that would eventually dry out the carpet.  Not.  It was still soaked – I had to take everything out of the room, roll up the carpet, pull down insulation.  We are eventually going to tear the whole thing down – the wood got moldy after the flood and we don’t need that room anymore.

Time to get my shit together for the day.  I am looking forward to going to the pool at lunch today – I just might have to go down the slide again too!

How was your weekend?  Try any new recipes?  Make it a great day!