Tag Archives: roasted vegetables

We got a winner!

Hey hey friends :)  Happy Friday to you all!!

So here’s how the weekend began, a post-work Slider Eating contest featuring 2 long-time eating rivals!

  • female, approx 5’2″, 105lbs
  • male, approx 6’2″, 190lbs

So who can eat the most slider burgers in 1 hour?

burger1  burger2

How’d it play out?

  • homegirl ate 11 sliders
  • homeboy ate 13 sliders

Ummm yea, impressive right?!

I wish I could post the pics of their faces as they hit the end of this eating race…. they were priceless haha.  It was pretty fantabulous to say the least.

After work shannigans I stopped at World Market & TL’s (Tom Leonards peeps ;) ) for some goods

winebeer

Hey, it’s the weekend!

veg

Biggest. bbq. sauce. ever.  And some dark chocolate with sea salt, which I found my way into and it’s to die for!   

Plus eggplant & brussel sprouts for roastin’ tonight thanks to some inspiration from my fave Iowa lady :) 

Once I got home and got settled in I had plans to marinade some thin pork chops in a homemade marinade.  However, plans were thwarted midway through once I opened the meat and it did not smell good at all wtf? :(  So I went with my gut instinct to trash it, and back to the store I went.  Chicken it is!

So back to the marinade, which I made out of these guys plus a few additions that came to mind as I was a’mixin!

marinade

  • 1 clove minced garlic
  • 1/2 tblsp chopped ginger
  • 2 tblsp lite soy sauce
  • 2 tblsp SF apricot spread
  • 3 tblsp chicken stock
  • 1 tblsp EVOO
  • 1 tsp honey
  • 1 tsp agave
  • black pepper

marinadebowl

Put the chicken in marinade for about an hour (all I had left after that fiasco!)  Then cooked it up in a large skillet (medium heat to start, then medium low covered with foil to ensure tenderness!)….. removing once done and allowing the sauce to thicken up before serving.

sauce

Served up

chick

I also had some plans to roast some veggies :)

  • eggplant
  • brussel sprouts
  • tomato

I sliced up the eggplant and layed out on a pan covered with cooking spray.  I then added some sea salt, pepper, oregano & fresh chopped garlic on top.  Roasted at 350F for about 40 minutes

 

eggplant

and voila!  This was absolutely scrump-dilly-ump-tious :) !!

eggplant2

Then I got the brussel sprouts ready for roastin’ (which I haven’t had since I was oh, 10 years old prob?) by slicing off the core and cutting in half, then tossing in some EVOO, minced garlic, salt & pepper.  

I also cut up a tomato, topped with some sea salt and added to the pan for roastin’ :)

brussels

 Roasted these at 400F for 30 minutes, flipping midway through

brussels2

And then plated them up all together :)  H-O-L-Y   Y-U-M!!!

vegplate

And also made up some basmati rice to go alongside using the rest of that chicken stock, so much flava!

 

rice 

Then all plated up!!! :)

stephplate

Ummm can I just way that this was probably one of my favorite dinners EVER?!?!  Why you ask?

1) The chicken was amazing — check out the fantastic way the marinade coated the outside, almost making a soft crust!  This marinade WILL be made again, no doubt.

chickenbite

2) Roasted eggplant with garlic and spices ROCKS.  Period.

3) Roasted tomatoes take on a completely different flavor, so sweet and almost like candy.  Look for more of these to come very very soon!

4) Roasted brussels are really very deelish, lovely texture and flavor — mmmm hmmmm!

So that was a happy wonderful dinner, and look what The Man accomplished while I did all this cookin’ ;)

pump

He did a superfab job eh friends?! :P  love it!

Alright, time for some dessert and tv watching….. can’t wait for my friends to get here tomorrow and don’t you know that I’ll be back for some fun blogpost recaps!

Have a great night peeps :)