Alabama Drumsticks…so easy and fool proof!

Last week we bought a new grill that was being delivered to us last friday and I had planned to make our friday night dinner on it but it was not delivered until 10.30 pm…who delivers anything at 10.30 in a friday night?!! Anyhow yesterday I made our friday dinner although it was Sunday…

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Drumsticks

3 pounds 1.5kg Chicken Drumsticks

Salt and Pepper 

How to: Place the drumsticks on a ovenproof dish and sprinkle the salt and pepper on top, place the tray in the oven for 30-35 minutes at 375 F/190C. Let the drumstick cool off (I did this before we went to Knut’s hockey game)

Alabama marinade

1/2 cup/ 1 dl Mayonnaise (see below)

2 tablespoon Apple cider vinegar

2 teaspoon black pepper

2 teaspoon prepared horseradish

1 teaspoon dijon mustard

1 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

Fresh Chives

Coleslaw

½ Cabbage

White Wine Vinegar

Salt and Pepper

Mayonnaise

Yolk

1 teaspoon Dijon Mustard

1 tablespoon White Wine Vinegar

2 dl /1 cup of Vegetable Oil

Salt and Pepper

Chili Flakes

How to: Start by making the mayonnaise and use half for the Alabama sauce and the rest for the coleslaw. Mix the mayonnaise with the cabbage and store it in the fridge until ready to serve.

Mix all the ingredients together in a bowl and brush the drumsticks with the sauce and grill them on the grill for approximately 5 minutes each side. Brush again with sauce and sprinkle with the chives.

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I left out a few drumstick for the kids as I was not sure if they would like the “Alabama style” and Mira loved her plain ones. I don’t think I ever seen her finishing all the meat and actually skipping the past

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This maybe not a traditional Cochinita Pibil but it was for sure delicious!

After a very busy day painting my basement and cleaning up in our backyard I ran out of time for what initially was going to make for dinner this evening. So I browsed through some magazines I had lying around the house to get some inspiration on what to make so this is my take on a traditional Cochinita Pibil.

birds plate

1 pound/500 gram Pork Tenderloin

teaspoon paprika powder

1 teaspoon salt

1 teaspoon grounded oregano

1 teaspoon grounded coriander

1/2 teaspoon cumin

 1/2 teaspoon pepper

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1 tablespoon vegetable oil

1 lime

Roasted Bell Pepper mix

1 Green Bell Pepper

1 Red Bell Pepper

1 Red Onion

Salt

Olive Oil

Guacamole

2 Avocado

2 tomatoes

1/2 small red onion

Fresh Chopped Cilantro

1 minced garlic cloves

Lemon juice

Chili flakes

salt and pepper

bellpepper

How to: Start with mixing all the spices with the vegetable oil in a bowl. Trim the tenderloin from fat and make small slits and rub the spices into the meat and fry it quickly in a frying pan so the meat gets a nice browning. Move the meat to a ovenproof, dish sprinkle over the lime juice and place the meat int he oven at 200C/400F for about 15-20 minutes. When the meat is almost done remove it from the oven and cover it under tinfoil for another 5-10 minutes.

At the same time roast the bell pepper and the onion

When everything is cooking in the oven mix the ingredients for the guacamole and dice some tomatoes and cucumber.

The naked truth…

I’m crinching over the fact it is time for the embarrassing pics again but here we go…

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Not sure if there is any difference on the pictures but I  have always “suffered” from the flared out thighs and now I actually feel and see less “flare”, this is something  I always been conscious about and it is an awesome felling.

The other thing I did today before my cardio session was to check in on my monthly body composition and when I stepped on the scale I had actually gained 2 pounds since the last time! But as soon as I got the results of my body composition I relaxed instantly as my body fat had decreased from 20.1% to 18.7% and now I am just like an 18-year old because who want’s to be 19 years and 10 months…This is just like a time machine…Wohoo!

…so who cares about the pounds, it’s all about the muscles baby 🙂

Excuse me but I am gluten intolerant!

Yesterday afternoon we went to Pinstripes to have some lunch and bowl with the kids. The lunch menu is very good if you want a salad or love to fill yourself up with carbs, but yesterday I was not in the mood for either. I decided to go for the spicy grilled chicken sandwich so when the waiter came up to the table I asked to have a substitute for the bread as I said I’m gluten intolerant. It’s so much easier than try to explain that I don’t want to eat carbs and it also spares me to watch when the thought goes through their mind “She’s a pain in the butt!”

When the server comes with my lunch plate it is this little thin pice of chicken with some lettuce and a very very small bowl of coleslaw and I knew straight away that it was not enough food. So when I got home I wanted to make something that was fast but yet tasty…A warm Chicken salad!

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1 Grilled Chicken

2 Roasted Red Pepper & Garlic Chicken Sausage (Open Nature)

Roasted sweet potatoes

Roasted Broccoli

Spinach

Cucumber

Avocado

Cocktail Tomatoes

Red Onion

Red Wine Vinegar

Olive Oil

Garlic Powder

Salt and Pepper

 

 

 

Top sirloin steak with a warm Spinach salad

After Knut finished school he had skate practice over at Athletic Republic and MrsT was kind enough to bring Mira with her and her kids to swim. When Knut was done we meet up with MrsT so Knut also could have some fun in the water with the rest of the crew. When we finally got home I did not have too much time to make dinner so this was both perfect and delicious with simple flavors…Less is more, right!

baconbiff

 500 grams 1 lbs. sirloin tip steak

Old World Central Street Seasoning Salt-Free http://www.thespicehouse.com/

Salt and pepper

Bacon

Spinach

Pine Nuts

Garlic

Olive Oil

Salt and pepper

How to: In a dry pan roast the pine nuts till they have a nice and brown surface. Cook the bacon till it is crispy then drain it from excess fat (I always use paper towel to dry it off). Season the meat and fry it or grill it till it is to your liking, I like rare/medium so it goes fairly quick. Then in a separate pan sauté the chopped garlic and spinach season with salt and pepper mix with the pine nuts. Serve the meat on top of the spinach salad with a slice of bacon.

 Original recipe Allt om mat.

 

So did I weigh myself this week?

…Yes I did and so far since I started my journey I have lost exactly 12 pounds. I got the question today after our workout if I can see the changes in my body. I guess I can but at the same time I don’t. I notice that pants that was a bit too tight after the holidays actually fit me again and some jeans I starting to fall down…

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