Recipe–Rebecca on Ree–Tequila Lime Chicken and Hummus

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Today really started yesterday.  Because yesterday I realized that tomorrow I had company coming, and today my basement looked like this.
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I couldn’t clean the basement for the company because I had orders to process.  And processing orders took until 2:22 a.m.

Then four hours later my alarm rang.  I needed to take the van into City Body to be fixed because it had a big dent in the back bumper–we take turns bumping into our neighbor’s vehicles.  They have hit us three times, and we have hit them twice.

But I couldn’t get up.  I finally managed to arrive at City Body at 8:30 instead of the scheduled 7:30 a.m.  And once I arrived I realized that I didn’t feel good.  Then I realized that I was going to be sick.  Then the thought passed through my mind that I might be pregnant.  Then I thought, “Right now that really doesn’t matter.”  Then I realized that the “sick” was closer than I realized.  I needed to ask where a bathroom was, but I was scared to open my mouth for fear something other than words would come out.  Then I realized I had no choice.  I made it just in time.  Again the though crossed my mind, “Am I pregnant?”  But then I realized that it really didn’t matter right then because if I didn’t get back out to the lobby, I would miss the Hertz car that was coming to pick me up.

I survived the Hertz car ride (with the window opened.)

I survived the 45 minute wait and the signing of papers.

I survived the needed post office stop on the way home to mail the packages I had stayed up until 2:22 a.m. to package.

I survived a needed stop at the Dollar Store for some last-minute items for VBS.

But when I got home, I fell into bed.  And the thought came, “I wonder if I am pregnant?”  But then I fell asleep–too tired to wonder any longer.

A few hours later, I woke up and felt, surprisingly better!  “Oh, oh,” I thought, “This probably is a pregnancy.”  Then I thought, “Well I don’t have time to think about it now because the whole house needs cleaning, and I need to cook up some meals before VBS and a houseful.”

I wanted to have some TEQUILA LIME CHICKEN (pg. 170) all cooked up for an easy Mexican Meal.  I have mentioned this before, but when I have a large group, I tend to cook Mexican as everyone can add or leave out the toppings they hate or are allergic to (OR to which they are allergic.)

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I had just been to the Mexican Grocer, so I was loaded with fresh ingredients.  TEQUILA LIME CHICKEN is a marinated chicken.   “I always crave Mexican food when I am pregnant, so I bet I am pregnant.”

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Start with garlic, jalapenos, salt, cilantro, olive oil, limes, and tequila.  “I usually don’t have any cravings until the second trimester, so maybe I am not pregnant.”

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I tripled the recipe, so you might see larger quantities.  “Alcohol cooks out during cooking so I can still eat the Tequila Lime Chicken even if I am pregnant.”

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Add all those ingredients to a Cuisinart, and. . .  “Should I call The Hunni? or should I just wait to break the news when he arrives tomorrow?”

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. . .blend away.  “I think I will wait.  Wait, maybe I should just call him.”

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Pour the marinade all over the chicken and let it marinate (in the frig) for several hours or even overnight.  “Probably I am not pregnant.  It probably was just the stress of Little Man’s stitches and a short night.”

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Now Pioneer Woman grills her chicken, which is probably the best option.  However, my grill is in a stage of completion.  I am not sure which stage of completion, but I do know it isn’t completed.  So I just put the entire pan in the oven and baked the chicken in the marinade.  “I have been very tired lately, I bet I am pregnant.”

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Most of the chicken I cooked in the oven, however, it was time for dinner, so I pulled out three pieces and just pan-fried them to cook them quickly.  “I bet I am pregnant, that would make me due in. . . .June.”

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I called in the kiddos, and served them an easy meal.  Tequila Lime Chicken, sugar snap peas (frozen and just popped in the microwave for 5 minutes), and grits–an easy carb.

I served the rest of the Tequila Lime Chicken two days later.  I just sliced up the chicken (threw out the marinade) and added the chicken to onions and peppers sauteing in a hot cast iron skillet.

Nah, I’m not pregnant.  I just wasn’t feeling well.”

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TEQUILA LIME CHICKEN tastes like the desert–that is the only way I know how to describe the taste.  It tastes like a meal that would be served at a restaurant called Cactus Flats.  Tequila is made from the blue agave plant.

“But if I am pregnant, that will change things around here.”

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(Photo from here.)  Agave plants are not cacti, nor are they closely related to aloe plants.  They are a succulent (like cati) and grow in dry climates.  The plant takes about 7 years to grow and then is harvested by hand.  The spiny leaves are chopped off and a piña (think pinapple) is left.  This piña is high is sugar and is slow roasted then pressed.  The juice is distilled to make the alcolhol tequila.  Agave is very high in sugar and is where Agave nectar or sugar comes from. (You can find it in the healthy food aisle.)

“Where would we put another kid in this house?  We would be fine for the first few months because the baby could be up in our room. . . but then . . .”

If you want to watch a 7 minute video on how tequila is made, you can click on the link below.

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I also made up some of PW’s Dr. Pepper Pulled Pork from her first cookbook.  This is another easy meal for a group.  Just add buns, cheese, pickles, and cole slaw (if you are from the South) or fruit salad.

This is totally silly, I get sick one time, and think I’m pregnant.”

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I had never made hummus before.  I had bought chick peas for the purpose, but always found buying pre-made hummus was just too easy.  While in the Asian Market, I had seen a bottle of tahini that was half the price of the jars of tahini in my regular grocery store.  Start by rinsing the chick peas.

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Tahini is just ground up toasted sesame seeds, just like Jiffy is ground up toasted peanuts.

“But I bet I am pregnant.  I feel this way when I am pregnant.  Sick, tired, then fine.”

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Hummus is delicious, and a great way to eat garlic.  Add the chickpeas, tahini, lemon juice, cumin, pepper, salt, some olive oil, and enough water to puree.  It really is that simple.

Actually, I’m pretty sure that I’m not pregnant.  Yep.  I’m sure.”

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I tasted the hummus and added more salt, garlic, and hot sauce.

I usually can’t handle too much garlic when I’m pregnant, but this hummus goes down just fine!

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Then I served the hummus the rest of the week before and during meals to the hungry folk who passed through my doors.  Hummus is packed full of protein, and garlic, and flavor.  I generally eat it with warm pita bread, but it is also good with veggies.

Thanks for shopping at Kmart,

Thanks for reading my blog,


P.S.  Further studies revealed that no, I was not pregnant, just sick.  However, my thoughts did swing back and forth all that day.  Thanks for swinging with me.

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6 Responses to Recipe–Rebecca on Ree–Tequila Lime Chicken and Hummus

  1. brooke says:

    Ugh–I AM pregnant and AM also sick. It’s amazing how much sicker you get with that combo.


  2. Bel McCoy says:

    You have to choose,, to be OLD like I am, or be young and beautiful and pregnant. Anyway,
    you do such a good job of blogging!!


  3. Lisa Buchanan says:

    That day sounds strangely familiar. The only difference is upon further studies . . . my conclusion is always opposite.


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