Quick fix chicken & veggies

This is one of those meals you can throw together in 30 minutes and it's still totally yummy.




Ingredients

1 chicken breast
1/4 onion- thinly sliced
1 garlic clove- minced
Handful of asparagus
1/4 cup rice- I usually cook a whole cup and keep extras for other meals later that week
Soy sauce
Butter
Seasoned salt
Sriracha

Cook it

Start cooking the rice first, one cup of rice and two cups water. Simmer around 15-20 minutes.

Put a few tablespoons of butter in a medium sauce pan over medium heat. Throw in the chicken, lightly salted with seasoned salt. Let cook about 10 minutes until browned and cooked through.

Remove chicken and add asparagus & onions to same pan with a little soy sauce. Let this cook around 5 minutes over medium high heat. Throw the garlic in for the last minute.

Chop the chicken into strips.

Serve it all together in a bowl. Rice first, then chicken, then veggies on top. Sriracha once around the top if you like it spicy!

Enjoy!

Stephanie

Caprese for Mamacita

Served up this simple dish for my mama the other day. Took 5 minutes to prep, was inexpensive, looks artistic & tastes great with some white wine! Try this out next time for feel like gettin fancy!

Caprese



ingredients

2 of your favorite large tomatoes
Fresh mozzarella
Fresh basil
Salt & pepper
Olive oil

Thinly slice up your tomatoes and mozzarella. Get out a nice serving dish and stack tomato then mozzarella slices on top of each other in a row as pictured. Take 5-6 basil leaves and roll them up in your hand. Take kitchen scissors and cut into thin slices over the plate & distribute. Top it off with S & P, drizzle olive oil on top and serve fresh!!

Enjoy

Stephanie

Mexi Stir Fry

This meal incorporates everything I love- spicy, nutritious and simple to make.  It has definitely become a staple in my house, I'm sure it will steal your heart as well. 

Ingredients:

1 garlic clove minced

1/2 onion chopped

1 bell pepper (any color) chopped

1 handfull fresh cilantro chopped

2 chicken breasts chop them in half long the long way to help cook faster

1 can black beans

1/2 cup frozen white corn thawed

1/2 Jalapeño Seeded or non-seeded depending on how brave you are!

1 Avocado

Shredded cheddar or jack cheese optional

Rice brown or white

Spices:

Seasoned salt  season as desired

Chili powder 3 tablespoons

Cumin  1 tablespoon

Hot sauce to flavor I prefer Cholula

Oil   I prefer extra virgin olive oil for health factors, but any will do.  

Making the meal:

Coat a saucepan with oil and over medium heat add the chicken.  Add a little seasoned salt. Chicken should take around 10 minutes to cook through.  As it's turning white, start shredding it into thin bite size strips.  If it's cooked, it should easily tear with a firm pull with a fork.  Once this is shredded & cooked through, remove from heat and set aside.

In the same pan, add a little more oil and add in onions.  Cook these until translucent- 2 to 3 minutes.  Once these are done add your bell peppers, jalapeño, garlic.  Let these cook for another 2 to 3 minutes until bell peppers start to soften.  

Add the chicken, corn, black beans, cilantro and all spices in.  Let this cook 5 minutes, allowing time for all of the flavors to blend together.

Remove from heat and serve on top of rice with cheese & sliced avocado!  Add some more veggies on the side as I did for extra nutritious goodness.

Happy Lent!  Don't give up any of this, it's not worth it!!

Spicy Bacon, Potato & Leak Soup

This past week I met two publishers.  I shared my book idea with them, and both loved it!  I don't think I could have gotten more of a hint to finish then if baby Jesus came down and slapped me in the face himself.  So, I heard you.  I'm finishing my book in 2013, and it will be on shelves or online by 2014.  

1st recipe of the new year... Spicy Bacon, Potato & Leak Soup!

Ingredients

6 red gold potatoes

3 cups chicken broth

2 leaks

1 jalapeño

Pack of bacon

5 tablespoons cream cheese

Olive oil

Spices

Sriracha

Salt

Pepper

Red pepper flakes

Cook It

Preheat oven to 425 degrees.

Bring chicken broth to a boil in a large pot.  Add peeled potates and let cook 30 minutes.    

While that cooks slice your leaks into thin strips and chop up the jalapeño.  Place in a baking dish and coat with a layer of olive oil.  Cook this in the oven until golden brown, around 10 minus.

Once potatoes are done cooking, remove them from chicken broth and chop into bite size chunks.  Throw potatoes, leaks, jalapenos, and chicken broth into a blender or food processor.  Most likely you will need to do 1/2 then the other half.  Blend until smooth.

Put mixture back into big pot.  Add cream cheese & spices.  Stir until cream cheese is well blended.

Serve with crispy strips of chopped bacon!  Happy New Year!