I think I’m doing reasonably well on my quest to lose some weight.  Less than 2 pounds to go and I’ll have hit the half-way point of 25 pounds!  I’m already feeling the difference.  Clothes are fitting better – and in some cases, fitting, period!

So tonight’s dinner is probably a little higher in fat than we’ve been doing, but it just sounded good.  While I am determined to lose a total of 50 pounds, I’m even more determined not to become one of those people who are afraid to eat.

Sorry – I really enjoy food, and when I can no longer freely enjoy food, I see no reason to keep drawing breath.  Seriously.

So tonight’s dinner starts with a Baked Chipotle Chicken Breast.  Very simple.  (Of course I’m using real mayonnaise.  I won’t have that other stuff in the house!)

Baked Chipotle Chicken

  • chicken breasts, boneless, skinless
  • 3 chipotle peppers in adobo
  • 1/2 cup mayonnaise
  • 1 cup panko bread crumbs
  • 1/2 tsp cumin
  • 1/2 tsp Mexican oregano
  • salt and pepper

Blend mayonnaise and chipotle peppers and coat chicken breasts.  Cover and refrigerate for a few hours or overnight.

When ready to cook, preheat oven to 425°.

Mix salt, pepper, oregano, and cumin with bread crumbs.

Dip chicken into crumbs and place on pan.

Bake about 25 minutes. (Time will vary acording to size of your chicken breasts.)

The Chorizo Rice was a bit more time-consuming, but oh, so worth it…

Chorizo Rice

  • 1 tablespoon olive oil
  • 8 oz chorizo, sliced or crumbled
  • 1 small onion, diced
  • 1 cup brown rice
  • 2 cups chicken broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 can diced tomatoes in juice
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • salt and pepper

Heat oil in large deep skillet over medium-high heat. Add chorizo and onion and sauté until golden, about 5 minutes. Add spices. Add rice; stir to coat with oil. Add broth, tomatoes with juice, then peas and corn; stir to mix. Bring to boil. Reduce heat to medium-low; cover and simmer about 45 minutes.

The rice could have been served for dinner on its own!  It had all the qualities of a paella or risotto. It really was good.  Rich and creamy.  Yum.

And speaking of really good, today is the 24th Anniversary of Mike and Debbie’s Wedding Cake Disater.

Okay…  It’s really Debbie’s birthday and their 24th Anniversary, but I made their wedding cake – and I hated it.  A lot.  24 years later and I can still remember it – which in and of itself is pretty amazing because I got really really drunk at the reception.  Really drunk.  So drunk that all of the illicit drugs I was also taking couldn’t keep me on my feet.  (It was 1985 – recreational drugs were still pretty much legal.  It was just before the big pharmaceutical companies got everyone hooked on prescription drugs.)

But I digress…

Happy Birthday and  Happy Anniversary, you two!  What are you doing for your 25th?!?