So… this is it! Tomorrow is my first ever half marathon! I’ve finally gotten everything ready to go… I have my race packet, my outfit, my playlist and, best of all, my bagels. Carbo-loading has to be my favorite thing ever. I’m pigging out on bagels and it’s actually beneficial for me?! Whatwhat.
Speaking of race prep, here is my half marathon playlist. It’s a lovely combination of classic rock, Top 40 pop songs and, of course, Thriller and Monster Mash. This is a Halloween race we’re talking about!
- Every Little Thing She Does is Magic – The Police
- Roxanne – The Police
- Tom Sawyer – Rush
- Limelight – Rush
- Freewill – Rush
- Want to Want Me – Jason Derulo
- Post to Be – Omarion
- Any Colour You Like – Pink Floyd
- Kashmir – Led Zeppelin
- Running with the Devil – Van Halen
- Panama – Van Halen
- Jump – Van Halen
- Ain’t Talkin’ Bout Love – Van Halen
- Money Talks – ACDC
- For Those About to Rock – ACDC
- TNT – ACDC
- You Shook Me All Night Long – ACDC
- Dirty Deeds – ACDC
- Thunderstruck – ACDC
- Hells Bells – ACDC
- Peace of Mind – Boston
- Mr. Jones – Counting Crows
- Camouflage – Third Eye Blind
- Uptown Funk – Mark Ronson
- Low Rider – War
- Short Circuit – Daft Punk
- Rocket Man – Billy Joel
- Monster Mash – Bobby Pickett
- Thriller – Michael Jackson
Ok, time to talk food! Last night I made One Pot Paprika Chicken Thighs after I saw the recipe featured on one of my favorite blogs, Peanut Butter Fingers (original recipe shout-out goes to Reluctant Entertainer). The only thing I changed is that I served this on its own instead of over farro, rice or quinoa (all the veggies and broth gave it a hearty feel all by itself).
ONE POT PAPRIKA CHICKEN THIGHS
Time: 55 minutes (15 minutes prep time, 40 minutes cook time)
- 3 lb skinless, boneless chicken thighs
- Kosher salt and freshly ground pepper
- 6-8 tablespoons paprika
- 2 tablespoons olive oil
- 3 tablespoons minced garlic
- 1 medium yellow onion, finely chopped
- 2 cups sliced mushrooms
- 1 lb. red and white potatoes, cut in 1-inch chunks
- 2 cups baby carrots
- 2 tablespoons flour
- 1 1/3 cups chicken broth
- 3/4 cup white grape juice
- 1 1/2 tablespoons fresh thyme, finely chopped
- Ziploc sandwich bag
- Large pot
- Large plate
- In Ziploc sandwich bag, combine about 2 tablespoons paprika with 1 teaspoon each of salt and pepper. Mix together and add 2-3 pieces of chicken at a time, lightly shaking. Once the chicken has been coated, place on a large plate. Repeat the process, adding more spices if needed.
- In large pot, heat olive oil over medium-high heat. Add chicken and cook until brown, about 2 minutes on each side. Transfer chicken to a plate. Repeat process until all chicken has been lightly cooked.
- Add garlic and onion to the pot, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.
- Gently whisk the flour into the white grape juice. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pot and bring to a boil.
- Cover the pot and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked (about 30 minutes).
- After plating, sprinkle with fresh thyme and add more salt and pepper as needed.
- Pig out!
Enjoy the rest of your weekend! And wish me luck on my race!