I'd say my party last night was a success! Once I got there- I was wicked late... If you know me you know I despise being late. It sets me completely on edge.
Yesterday Ryan started Track, I had to pick him up on my way home and then head to the party. The problem came in when I was at the wrong school waiting for him. After waiting 15 minutes for him I was starting to lose it, not just because I was late but also I didn't know where he was. I texted Mikayla to see if she had heard from him. She hadn't but asked her friend who is on the high school team if the younger kids had practiced at the school that day- she said they hadn't so I high tailed it over to the middle school across town, fuming the whole way. Sure enough, there he was waiting with a handful of boys. Like the fabulous mother I am- I started yelling at soon as he got in the car. (I apologized profusely when I got home after the party. And now I have a schedule posted on the fridge telling me where and when each practice is.)
So anyway, I made it to the host's address no problem. Panic started to set in when her side of the street was completely lined with cars, there was no driveway. (City driver I am not). It appeared you were not to park on the opposite side of the street. I circled the block for at least 15 minutes, starting to lose it again. I finally pulled over around the corner and texted my host, she assured me I could in fact just park across the street, that they were pretty lenient and only ticketed if it was snowing. I quickly circled the block and she sent her son down to help me carry up my wares. I took a deep breath and tried to let go of the anxiety that had been building- at this point I was an hour later than I planned to be an 30 minutes past the set party time.
Not to worry though as pretty much no one had arrived yet anyway. People began trickling in as I set up. Soon there were 7 ladies gathered around the kitchen table and I began my demo. They all LOVED the grill pan. The fajitas were fantastic and for the first time in my life I made margaritas- which also got rave reviews! I have like 5 parties booked/to be booked... how crazy is that?!? I'm so excited...oh and maybe even a recruit! What a night...
Driving home I had another moment of panic when a police car pulled out right behind me. I tried to think if I was speeding- I thought I was passed the speed zone and only going 45... I thought about the empty margarita dishes in the back and wondered if my car would smell like tequila if he pulled me over! But not to worry- he soon zipped past me and pulled over the guy in front of me! Phew!
Here are the recipes: However- I made it in the grill pan instead of the deep covered baker. I simply cut up the veggies using the Quick Slice and cooked them until tender in the grill pan with the garlic (pressed not sliced). Then I cooked the chicken, about 5 minutes on each side with the grill press. Perfection. I was also lacking the pitcher for the margaritas- we mixed them up in the classic batter bowl instead. Which work out pretty well, actually.
Ingredients
- 2 medium green or red bell peppers or a combination
- 2 medium onions
- 2 garlic cloves, peeled
- 1½ lbs (700 g) boneless, skinless chicken breasts
- 2 tbsp (30 mL) Chipotle Rub
- 12 (67"/15–18 cm) flour tortillas
- 1½ cups (6 oz/175 g) shredded cheddar cheese
- ½ cup (125 mL) sour cream
- ½ cup (125 mL) prepared salsa
Directions
1. Cut the bell peppers lengthwise into 1/4" strips and thinly slice the onions
lengthwise. Slice the garlic using the Garlic Slicer. Place the vegetables in a Deep
Covered Baker. Combine the chicken and rub in a Classic Batter Bowl and turn the
chicken to coat. Place the coated chicken over the vegetables.
2. Microwave, covered, on HIGH for 12-15 minutes or until the internal temperature
reaches 165°F/74°C in the thickest part of the chicken and the juices run clear.
Scoop the Salad Chopper under the chicken, avoiding the vegetables if possible,
and cut the chicken into small pieces. Stir the chicken into the vegetables.
3. Place the tortillas into a Large MicroCooker® and microwave, covered, on HIGH
for about 30 seconds or until warm. To serve the fajitas, spoon the chicken and
vegetable mixture onto the centers of the tortillas. Serve immediately with cheese,
sour cream, and salsa.
THIS QUICK AND EASY SKINNY MARGARITA HAS FEWER CALORIES THAN YOUR TYPICAL RESTAURANT VERSION. USING LIMEADE MAKES IT COME TOGETHER QUICKLY TOO!
INGREDIENTS
- 1 orange
- 2 limes, divided
- 4 cups (1 L) limeade juice
- 1-2 cups (250-500 mL) silver tequila
- Optional: extra limes and coarse sea salt for garnishing serving glasses
DIRECTIONS
- Juice the orange and 1 lime using the Juicer.
- Thinly slice one lime.
- Add fruit juices, lime slices, limeade and tequila to Quick Stir Pitcher; plunge to mix.
If desired, use
Drink Rimmer to garnish serving glasses. Juice extra lime; fill rimming tray with coarse sea salt. Moisten rim of glass by dipping into juicer tray, then transfer to salt and press glass rim firmly into tray, twisting as needed.
Yield:
- 12 servings of 4 oz/125 mL
Nutrients per serving:
Calories 130, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 12 g, Fiber 0 g, Sugars 11 g, Protein 0 g
Cook's Tips:
If limeade juice is not available, you can substitute with a frozen juice concentrate. Add the tequila to taste and desired strength.
Complete side note:
When I got home my new running shoes had arrived!! Can't wait to break them in!
