You guys, I’m playing at the biggest ice rink in the WORLD this weekend. In Minneapolis, playing hockey. To summarize, I have 1) always wanted to come to Minnesota and 2) always wanted to play hockey in Minnesota.
We’re playing in this great breast cancer tournament with teams as young as 10 and under and jeez, can those kids play. The women’s division (i.e. adults) has 4-5 levels of play. There’s 8 sheets of ice. 8!!!!!!
We lost our first game yesterday, 3-1. I think that was the score…
We wasted time between games by eating, of course, and then visiting most of the hockey pro shops in the area…which is quite a few. I decided to take advantage of the vast selection of hockey sticks and as I retrieved my stick from the car to compare curves on the blade, I found the blade of my stick being held on by tape and tape only. It was a blessing I discovered this SMALL issue prior to our next game.
$200 later, I have one sleek new stick Mr. P about died when I told him the price (I picked a good one!)
We won our second game, 3-2, but no thanks to me. I have been self-diagnosed and professional hockey player-diagnosed with “lace bite” which is more-or-less an overuse injury that causes excruciating pain on the top of the foot, right where the ankle meets the foot. Between my new stick and that breaking-in process and my lace bite, I’m a mess.
Not only are things rough-going on the ice but my teammates…well, they have no taste in food. Noodles and Company is really not the best food there is in Minneapolis. But between our vegetarian teammate and our unadventurous eaters, our eats have been incredibly lack-luster. It’s a shame, because a foodie like me can go to town in uncharted waters, finding the best of the best to eat in new cities.
I’m traveling next week, too. I’m excited about it, but I miss cooking already. Even simple and quick meals like this, I miss the healthy, balanced meals.
Wish us luck on our last game and me luck in having at least one decent meal in MN!
Jamaican Jerk Chicken with Mango Salsa slightly adapted from Inspired Edibles
4 garlic cloves, minced 1/4 tsp cayenne pepper 2 Tbsp fresh ginger root, grated 2 tsp dried thyme 1 tsp allspice 1/2 tsp nutmeg 1/2 tsp cinnamon 1 tsp paprika 1/2 tsp cardamom 1/4 tsp sea salt and ground pepper, to taste 1 Tbsp honey 2 Tbsp malt vinegar 1/4 cup olive oil 4 (5 oz) skinless, boneless chicken breasts
1 ripe mango, peeled and cubed 1/2 English cucumber, seeded and diced 1/4 red onion, diced 1/4 cup cilantro, roughly chopped juice of 1 lime
Combine all ingredients for the jerk chicken (garlic through olive oil) in a ziplock bag; add chicken and fondle to coat. Refrigerate chicken to marinade several hours, or up to 24 hours.
Preheat grill to 400 F. Grill chicken 7-8 minutes per side or until slightly charred and cooked through.
Meanwhile, combine mango salsa ingredients in a medium bowl. Serve salsa alongside chicken.
Yield: 4 breasts with ~2/3-3/4 cup salsa
Nutrition Information (per serving): 261 calories; 6.5 g. fat; 69 mg. cholesterol; 196 mg. sodium; 17.0 g. carbohydrate; 1.9 g. fiber; 33.8 g. protein; 13.0 g. sugar
Result: We loved this! The chicken was moist, slightly spicy with the cool mango-y and citrus salsa to compliment the chicken beautifully. This was easy to throw together in the morning or evening prior for a make-ahead meal. Even the salsa can be made ahead of time. Fresh, clean, healthy flavors!
Game time, Mall of America, then back to Chicago!