Even though chicken is one of the greenest and most economical animial protein sources when my family switched to eating organic meats we wondered if we would be able to afford $6.99/lb for chicken breast. One way we flip the bill is buying whole chickens in bulk at $2.38/lb, and then cutting them up at home. I have tried several ways of cutting up chickens and had it down to under 9 minutes per bird, I came across this video and after a few times had it down to under 5 minutes per bird.

There are a few things that I do diffrentley. I de-bone the chicken breast, Lori likes me to pound these flat for cuttlets. Also. I pull the tenders off the back of the breast to make chicken fingers of the kiddos.

It has been 9 years with this wonderful woman.

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We have had our ups, downs, and rock bottoms but I thank God for partnering me with her, and I’d say “I do again.”

Our 9th anniversary was definitely an up. We started the day out by dropping the girls off at Nanna’s, and next we were off to the taco spot in our old neighborhood. This spot has significance because we found this place before it was “cool.” It has the best $.99 tacos, and is located in a bad part of East Nasty or East Nashville (over the river and trough the hood to East Nasty you go). East Nashville is a place where young artsy type of people live, it is a bit rough but has a ton of character. The neighborhood continues to grow with boutique restaurants which brings the “foodies.” These foodies found our taco shop and it was given rave reviews in a local “foodie” publication. When we went back one day we walked in and it was packed with tattooed gringos. This place is usually pretty empty and if anyone is there, they are Hispanic. It was a “what the heck” moment. It was no different on our anniversary, packed with tattooed gringos, not that I’m not happy for the owners. I’m sure the up-tick in sales is welcome, it’s just that I worry about this place loosing its heart and becoming……..well, American…….oh well….

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We almost always cook out for celebrations so next we were off to gather all of our supplies. On the menu was crab legs (Lori always wants some crab legs), steak, chips, and margaritas.

When we got back home it was still pretty early, and we were stuffed from all the tacos we had eaten, so we decided to go for a walk to work them off. Lori needed some pictures of some native plants to study, she is an artist. It really is nice to slow way down, and investigate God’s creations.

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While we were out a storm started to roll in, so we retreated back home and poured some drinks and set up to watch the storm on the front porch. This plan was ruined by driving rain, so we were forced to retreat, again, into the house and watch the storm from the front room.

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The storm passed and it was time to grill. Steak was seasoned with GritFuel’s All-Purpose Seasoning and cooked over direct heat to med-rare. To grill crab legs you’ll need to pierce the shell in a few spots, then grill over direct heat for about five minutes on each side. I’ll be sharing the margarita instructions in the next couple of days, so stay tuned.

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Bit of a flare up. One thing I love about the Weber is: close the vents and crises diverted.

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What is your must have food item when you cook for a celebration?

Sage Stuffed Chicken

Posted: June 21, 2013 in Poultry

This dish is one of my favorites, it is light, and fresh, yet gooey with a just the right amount of kick.

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Instructions:

  • 4 Boneless Skinless Chicken Breast
  • 4 Slices of Smoked Gouda
  • 8 Fresh Sage Leaves
  • Salt
  • Pepper
  • ½ cup Extra Virgin Olive Oil
  • 1 tbsp. Fresh Sage (minced)
  • 4 Cloves of Garlic (minced)
  • ¼ tsp. Ground Cayenne Pepper

Place chicken inside a plastic grocery bag, or use plastic wrap to cover the chicken breast. Using a meat pounder, or a rubber mallet whatever you have in the tool box to do the job, pound the chicken evenly as flat as you can without tearing the meat. Next place a slice of gouda inside the chicken, then roll the sage between you index finger and thumb crushing the sage and releasing its extracts, place the sage on top of the cheese. Fold the other half of the chicken over closing the breast. Season the breast with salt and pepper.

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(The chicken breast in the back is a great example of what not to do. If this happens suture the breast with tooth picks.)

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In a large skillet add the oil, minced sage, garlic, and cayenne pepper to a small pan cook over medium heat for about 3 minutes. Reduce heat to low and cook chicken until done, inside temperature should be 165F.

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An Additional Tip: Make a double batch of the oil mixture and toss with some pasta for the side.

Remember food is only good for you if you can eat it!
-Nate

Summer is here in Tennessee this means afternoons and weekends at the pool, hiking, fishing, gardening, and just being out doors when ever possible. As most active people being outside is a big part of my family’s life, which means sun protection is also a big part of our lives. We were running out of sunscreen a few days ago which led me to investigate what sunscreen should I be using. The EWG has a new report out on sunscreen it is rather educational it is full of information on government regulations or lack there of, what to look for and look out for in your sunscreen, and 184 approved brands.

Needless to say I was really surprised to read about  the difference between UVB and UVA rays, skin cancer on the rise, marketing tricks to get us purchase sunscreens that don’t offer proper protection and may actual increase the risk of skin cancer, and other dangerous products that are on the market. You can read the whole report on the EWG’s 2013 Guide to Suncreens it’s worth reading.

I know that I stated last week I’d be changing the track routine, but I didn’t make it to Thursday night’s workout, due to an over heating car that I spent most of the afternoon fixing. Life is always getting in the way, being a grown-up is such a drag.

2013.06.16 - Sports Yoga (select “Yoga for Athletes” under style)
2013.06.17 – Insanity’s Pure Cardio & 5k Run
2013.06.18 –
Insanity’s Cardio Power and Resistance & 5k Run
2013.06.19 –
Sports Yoga (select “Yoga for Athletes” under style)
2013.06.20 – Insanity’s Plyometric Cardio Circuit & Track Work
2013.06.21- Insanity’s Pure Cardio & 5k Run
2013.06.22 –
Sports Yoga (select “Yoga for Athletes” under style)

Track Workout (split table)

  • (1.5) Mile Warm-up
  • (14) 200 @ 0:53 Splits
  • (2) 1600 @ 2:03 Splits
  • (1) 800 Cool Down

How is your workout plan going?

This marinade is sure to add sweet smokey heat to your street tacos this summer; use it on chicken, beef, or steak. Make a double batch, and use the additional for a condiment. It will keep in the refrigerator for about two days.

Instructions:

  • 4 Oranges
  • 1 Can of Chiles in Adobo
  • 1/2 Cup White Cooking Wine (plus more for drinking)
  • 1/2 of a Yellow Onion (diced)
  • 6 Cloves of garlic (minced)
  • 1/4 Cup Lime Juice
  • 2 Tbsp Tomato Paste
  • 2 tsp of Dried Oregano
  • 1 tsp of Ground Cumin
  • 1 tsp of Coarse Salt
  • 1 tsp of Black Pepper
  • 1 tsp of Chile Powder
  • 1 tsp of Hot Pepper Sauce

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Remove half the zest of an orange in strips. Juice the oranges to get 3/4 of a cup, if there is any orange left over you should eat it. Seed the chiles, if you want added heat leave some seeds, but not a lot.

Next add all the ingredients to a pot and bring to a roaring boil. Reduce the heat and simmer until the sauce is reduced by half, probably about 15 minutes. Allow to cool then throw out the orange zest. Pour the mixture into a blender and liquify. At this point you can use it right away, or cover and place in the refrigerator.

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Remember food is only good for you if you can eat it!!

INSANITY FIT TEST #2 06.10.2013

Posted: June 11, 2013 in Training

Here are the results to my second fit test to this round of INSANITY. If you have ever done INSANITY you know the Fit Test in itself is a monster to complete.

Exercise Fit Test #1 Fit Test #2
Switch Kicks 113 124
Power Jacks 52 59
Power Knee 90 93
Power Jumps 35 45
Globe Jump 7 8
Suicide Jump 13 17
Push-up Jack 22 23
Low Plank Oblique 50 59

 

If you are doing/have done INSANITY what were your results?