my current culinary obsession

I rarely ever make recipes twice. Even if a meal is quite good, I yearn for variety and newness. I have heard this referred to as a “flavor slut.” Crude, but true. Basically, I’m the girl that walks into the froyo shop and samples all 9 flavors and then loses interest once its time to get a cup. (This does NOT apply to ice cream.) I think that’s why I loved the idea of cake pops and suffered through hours of labor to make Luxirare’s mini-pie pops.

A week ago, I had my friend Hope over for dinner. I had been eyeing a recipe on Eats Well With Other‘s and decided to go for it, despite the fact that I had no idea what chiles in adobo sauce were.  Within 45 minutes, we had a delicious meal of honey-chipotle spiced chicken, butternut squash, and sweet potatoes.

And Hope loved it too! Proof…

Spiced Honey-Chipotle Chicken with Sweet Potatoes

from Eats Well With Others

Recipe: serves 3

  • 1 large butternut squash, cubed
  • 2 sweet potatoes, cubed
  • 2 tbsp olive oil
  • 5 chipotle chiles in adobo sauce, minced
  • 3 cloves garlic, minced
  • 2 tbsp honey
  • 2 tsp cider vinegar
  • 1 tsp salt
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 3 chicken breasts
  • fresh cilantro, for garnish

Directions – Preheat the oven to 400. Dice the potatoes and squash into cubes. Toss with 1 tbsp olive oil. Spread over baking sheet and bake for 15 mins.

In a small bowl, mix together the honey, vinegar, salt, cumin, cinnamon, garlic, and chiles with some of the adobo sauce until they form a mixture. Rub the mixture all over the chicken breasts. Use any extra to drizzle over the vegetables. Place the chicken breasts over the potatoes and squash and bake for an additional 25 minutes, until the chicken is cooked through.

The second time I made this recipe, I was in more of a time crunch. I made the exact same sauce and cooked the chicken in it on the stove top. I heated up half of a roasted acorn squash, drizzled maple syrup over it, and then topped it with the adobo chicken. An amazing combo of sweet and spicy!

Evidence of recipe repeatage:

Benefits:

Chile peppers * a source of vitamin A and many potent antioxidants. They have anti-inflammatory properties due to their capsaicin content. Capsaicin also has a metabolism elevating effect.

Vinegar * helps increase calcium absorption, controls blood sugar levels, and temporarily increases the body’s tendency to burn fat instead of glycogen for energy

Chicken * a lean source of protein and B vitamins!

Butternut squash * a great source of Vitamin C, A, potassium, manganese, and folate. It is also very high in fiber and water content!

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14 thoughts on “my current culinary obsession

  1. like you i’m a bit of a flavor whore. i think we know this about each other. so i can empathize. this looks great though, so many good flavors!!!

    your mention of adobo sauce made me think about my favorite way to eat chicken (back when i did eat chicken) – a filipino dish called chicken adobo (http://polynesiankitchen.blogspot.com/2008/03/chicken-adobo.html) it is literally the tenderest chicken you will ever eat (dark meat is best for this recipe) and it’s popular in hawaii!! anyhow, thought that might be up your alley!

  2. LOL @ flavor slut! Okay honestly there are two reasons I don’t post all my meals.

    #1 I don’t want anyone to compare themselves to me ever, even if I am eating a perfectly healthy, balanced, diet. I *know* from experience that people with EDs tend to be obsessed with looking at what everyone else is eating and ‘beating’ them or modifying it or whatever. So there’s that. PLUS….

    #2 I am a flavor slut. I totally, completely, fully am. Every one of my meals looks like it was compiled by a schizophrenic because I eat like 54687 different things with different flavors because I don’t want to eat a whole serving of any one flavor. I know I’m weird.

    1. Sorry this is so late – but those are my exact reasons as well. Anddd the fact that many of my meals are super ugly but delicious. Or they arent that ugly but pictures just dont do it justice…

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