Laughable quotes from Bathroom Readers, Adelaide weekender, blog catch-up, blackened chicken salad
After successfully managing to catch up with everything (except journal comments, darn it!) in two hours or fewer, I am going to take a quick shower before I head to Metrotown on the bus to meet Nina. I've had some coffee, so I'm reasonably awake... I've also listened to some music, so it's all good. :D
Oh, and I also told Eric about the time that I hit Erika Fursevich over the head with a hockey stick. He was very surprised, but I thought he knew already! Let's just say that he doesn't think I should be given such a stick, particularly because they're much heavier than regular hockey sticks! ("That's like Marty McSorley with Donald Brashear, man! Suspension for life!" Heh, I was only suspended two days from Gr. 8 for that one... although her dad wanted to charge me, according to the (vice-) principal. Then the school called me up during that period to ask whether I was suspended or merely away... when I got back, my locker had been cleaned up as well. INVASION OF PRIVACY!!! Haha.
I forgot to mention this amusing exchange that I had on the way to Dragon Ball...
Eric: Go over to your parents' place while they're away on the Chinese bus tour. You can enjoy high-speed Internet!
Me: ... did you just say high-speed chicken?
Eric: *laughs* Uh, no... I said HIGH-SPEED INTERNET! I think you must have chicken on the brain, and not Dylan Lum or Eric Ho.
Me: ... sure, whatever you say. Chicken, yes... those guys, no.
(although that does remind me that I should update Eric Ho's blog for him about his birthday hangout, and link Nathan to it... maybe later!)
I need to find the page with quotes like these in one of my Bathroom Readers... for my own reference, of course. (5 computers as a world market?!)
Caught up on blogs: Jen has more stuff going on with a certain person, and wrote up her review of last week's potluck... good times, especially since she got a 23-cent raise because she's a fully-qualified barista now! (woo! take that, Starbucks!) Dave wonders what just happened with his life, but at least he can understand his computer. Steph says that Oct. 4 will be the end of her myopia... laser eye surgery, here she comes! Spoz has the normal weekender stuff going on in the Adelaide music scene: uni competitions, beer, crazy lunatics, someone throwing a cow heart onto a stack of beer glasses crashing toward the audience, tequila shots followed by tomato juice and tabasco, Kempy, stealing hats while the worse for wear from drinking, and more fun at the fast food place! Very interesting stuff, to be sure!
Applebee's Low-Fat Blackened Chicken Salad
Applebee's original Blackened Chicken Salad quickly became a favorite, encouraging this popular full-service chain to create a low-fat version of the delish dish. While most of the fat in the original comes from the tasty honey mustard dressing, this version creates a dressing that tastes just as good, yet has not a single gram of fat. Combine that with fresh lettuce, shredded carrot, a little egg white, non-fat shredded cheese, and a delicious Cajun spice blend which generously coats chicken seared in light butter then grilled, and you have a majorly munchable salad which is incredibly easy on the waistline. Who says you need gobs of fat to create a tasty meal?
Dressing
1/4 cup fat free mayonnaise
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika
Chicken Marinade
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire
Cajun Spice Blend
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
2 boneless, skinless chicken breast halves
2 tablespoons light butter
Salad
8 cups chopped iceberg lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup fat free shredded mozzarella cheese
1/2 cup fat free shredded cheddar cheese
1 large tomato, diced
1 hardboiled egg white, diced
1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready.
2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better.
3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got it) over medium / high heat. Also, preheat your barbecue grill to medium / high heat.
4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice.
5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While the first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for.
6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done.
7. While the chicken is cooking, prepare the salads by splitting the lettuce between two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salads with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad.
8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side. Serves 2 as an entree.
Oh, and I also told Eric about the time that I hit Erika Fursevich over the head with a hockey stick. He was very surprised, but I thought he knew already! Let's just say that he doesn't think I should be given such a stick, particularly because they're much heavier than regular hockey sticks! ("That's like Marty McSorley with Donald Brashear, man! Suspension for life!" Heh, I was only suspended two days from Gr. 8 for that one... although her dad wanted to charge me, according to the (vice-) principal. Then the school called me up during that period to ask whether I was suspended or merely away... when I got back, my locker had been cleaned up as well. INVASION OF PRIVACY!!! Haha.
I forgot to mention this amusing exchange that I had on the way to Dragon Ball...
Eric: Go over to your parents' place while they're away on the Chinese bus tour. You can enjoy high-speed Internet!
Me: ... did you just say high-speed chicken?
Eric: *laughs* Uh, no... I said HIGH-SPEED INTERNET! I think you must have chicken on the brain, and not Dylan Lum or Eric Ho.
Me: ... sure, whatever you say. Chicken, yes... those guys, no.
(although that does remind me that I should update Eric Ho's blog for him about his birthday hangout, and link Nathan to it... maybe later!)
I need to find the page with quotes like these in one of my Bathroom Readers... for my own reference, of course. (5 computers as a world market?!)
Caught up on blogs: Jen has more stuff going on with a certain person, and wrote up her review of last week's potluck... good times, especially since she got a 23-cent raise because she's a fully-qualified barista now! (woo! take that, Starbucks!) Dave wonders what just happened with his life, but at least he can understand his computer. Steph says that Oct. 4 will be the end of her myopia... laser eye surgery, here she comes! Spoz has the normal weekender stuff going on in the Adelaide music scene: uni competitions, beer, crazy lunatics, someone throwing a cow heart onto a stack of beer glasses crashing toward the audience, tequila shots followed by tomato juice and tabasco, Kempy, stealing hats while the worse for wear from drinking, and more fun at the fast food place! Very interesting stuff, to be sure!
Applebee's Low-Fat Blackened Chicken Salad
Applebee's original Blackened Chicken Salad quickly became a favorite, encouraging this popular full-service chain to create a low-fat version of the delish dish. While most of the fat in the original comes from the tasty honey mustard dressing, this version creates a dressing that tastes just as good, yet has not a single gram of fat. Combine that with fresh lettuce, shredded carrot, a little egg white, non-fat shredded cheese, and a delicious Cajun spice blend which generously coats chicken seared in light butter then grilled, and you have a majorly munchable salad which is incredibly easy on the waistline. Who says you need gobs of fat to create a tasty meal?
Dressing
1/4 cup fat free mayonnaise
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika
Chicken Marinade
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire
Cajun Spice Blend
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
2 boneless, skinless chicken breast halves
2 tablespoons light butter
Salad
8 cups chopped iceberg lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup fat free shredded mozzarella cheese
1/2 cup fat free shredded cheddar cheese
1 large tomato, diced
1 hardboiled egg white, diced
1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready.
2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better.
3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got it) over medium / high heat. Also, preheat your barbecue grill to medium / high heat.
4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice.
5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While the first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for.
6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done.
7. While the chicken is cooking, prepare the salads by splitting the lettuce between two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salads with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad.
8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side. Serves 2 as an entree.
| Your Celebrity Boob Twin: |
 Angelina Jolie |
Labels: alcoholic drinks, australia, bathroom readers, blogthings, coffee, computer, david, dragon ball, dylan, erica, hilarity, hockey, kempy, maxed-out tags limit, nathan, nina, recipes, spoz, water, ynr
posted by Flami at 1:53:00 PM
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