Tuesday, October 27, 2009

Day #24 - Awarding Meat

My good friend Amanda awarded with the Kreativ Blogger Award today. Which essentially means I am required to post 7 things about me that most my readers (yes, all 5 of you) do not know.

1. I have a "Mr. Moley" on my stomach. Instead of being afraid to wear 2 piece bathing suits as a kid because of a mole above my belly button, I gave him a name and flaunted him like he was a celebrity. He's brown, awkwardly shaped, and is stuck on me forever.

2. I have absolutely no musical abilities, though I think I secretly still think that I will be a rock star one day. The little wood piece in my clarinet amused me more than the actual instrument, my guitar skills stopped flourishing after I realized my teacher would not be my boyfriend, and even my Rock Band drum abilities always somehow lost the game for me.

3. I get angry if I cannot cook for my boyfriend at least 5 times a week.

4. When I was 18 I came home with a huge tattoo of angel wings and my mother's name. Instead of being flattered (like I had hoped), she canceled my summer abroad trip to Europe. I am still bitter.

5. Every morning I have a double espresso with almond milk and 3 splendas. It never gets old.

6. The first thing I ever remember cooking was sauteed mushrooms. In elementary school my 3 best girlfriends would come over for sleep overs and my specialty was whipping up a batch of sauteed mushrooms: sliced mushrooms, salt, garlic powder, a little butter and water. No idea how I came up with this recipe, but I still make it till this day.

7. I dream of one day owning a cafe, having a bunch of kids who drive me insane, tattoos that cover 50% of my skin, and a house to call my own.

Chili's: Baby Back Ribs
(adapted from "Top Secret Restaurant Recipes 2")


BBQ Sauce -
3/4 cup water
1/2 cup apple cider vinegar
1/4 cup tomato paste
1 tsp yellow mustard
2 tbsp splenda
1/3 cup sugar free maple syrup
1/2 tsp liquid hickory smoke
1 tsp salt
pinch of garlic powder
pinch of paprika

1lb baby back ribs

1. Mix all ingredients for sauce in small sauce pan over medium heat. Once it starts to boil, reduce heat and let simmer for 30 minutes. Stir often.
2. Preheat oven to 275 degrees. Brush entire surface of ribs with BBQ. Tightly wrap ribs in foil and place on baking sheet. Bake for 2 hours, or until the meat on the ribs have pulled back about 1/2 inch. Serve with extra sauce.

Servings: 2
Nutritional Info: 502 cals, 36g fat, 9g carbs, 37g protein
Chili's Nutritional Info for "Original Ribs": 1110 cals, 81g fat, 33g carbs, 57g protein

Claim Jumper: Spicy Thai Slaw
(adapted from "Top Secret Restaurant Recipes 2")
1/3 cup rice vinegar
1/2 cup splenda
2 tsp shiracha
juice from 1 lime
1/2 tsp salt

1 package of cole slaw mix (cabbage and carrots, shredded)
2 ounces soba noodles, cooked
1 cup baby spinach
1/2 cup zucchini, thinly sliced
1/2 cup cilantro, chopped
1/4 cup almonds, sliced

1. Combine all ingredients for dressing in small bowl. Heat in microwave for 30 seconds. Stir well.
2. Cook soba noodles according to package. Once cooked, run under cold water. Then cut into smaller pieces.
3. Mix all ingredients together in large bowl. Chill for at least 4 hours, but overnight is best. Optional: top with siracha when serving.

Servings: 4
Nutritional Info: 115 cals, 3g fat, 22g carbs, 5g protein


  1. I have a mole above my belly button too!

    One of the first things I cooked was mushrooms too. I used marsala wine and it was awesome!

  2. the noodles and coleslaw look great...
    the cover 50% of my body with tattoos isn't a great idea... you have enough... let it go at that!