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!

Eggs Your Way

My favorite meal of the day is breakfast.  I cook eggs different ways for breakfast just about every day and never get sick of it.  It's quick, easy and delicious.  Most of my friends throughout college and even into mid 20's still cook breakfast for dinner.  There will be a whole section of the book dedicated to breakfast because of this.  I'm sure everyone knows how to scramble eggs, but here's one of my favorite morning meals.

BAJA SCRAMBLE

INGREDIENTS

2 Eggs
Fresh Salsa
1/2 Hass Avocado
Freshly Chopped Cilantro
1/4th Chopped Sweet Onion
2 Tblspoons Olive Oil

MAKING THE MEAL

Use a small sauté pan.  Line it with olive oil and over medium heat add your onions.  While that cooks about 2 minutes, crack open your eggs and whip them up in a small bowl.  Once the onions are translucent, add your eggs and cilantro.  Cook another two minutes or so until eggs are fluffy.

Serve on a small dish topped with the sliced avocado and salsa.  Makes for a colorful, nutritious meal.

ENJOY!

Say Yes to the BACON BLOODY

   

Ok so I'm totally stealing the bacon idea from a restaurant I went to recently, but DAMN... best idea ever.  What is it?  BACON IN YOUR BLOODY INSTEAD OF SALT AROUND THE RIM!!!

Duh, why didn't we think of that years ago?!  Maybe we did and I'm just now discovering it.  My world has changed.  Helloooooo Bacon Bloody Mary.  Damn, Gina.

I already had a good bloody concoction, but this just made it epic.  You taste a hint of bacon in every sip.  If you're a fat kid on the inside or out, this drink is for you.  Try it next Sunday when you feel like getting a jump start on your day.

BACON BLOODY

Ingredients:

Spicy bloody mary mix 

1/2 lemon- freshly squeezed juice

Freshly cracked pepper

Dash of Worcester sauce

squirt of Sriracha

Dash of sea salt

Garnishes:

1 piece crispy thick cut bacon

Thin slice of lemon

1 stick celery

Don't be afraid to drink this at night.  Still delicious.  Happy Labor Day Weekend!

Roasted Pepper & Hummus Wrap

OMG she's blogging two days in a row?!  Stop it.  

So I saw a recipe like this in my Cooking Light magazine I subscribe to and it looked delightful.  I created a spin off of what I saw there for lunch today.  It was the perfect light lunch for a busy work day.

This was simple enough for me to prepare in less than 10 minutes on the way out the door.  If you are making it for work, it would be an easy one to prepare the night before as well.

Ingredients

Red bell pepper - thinly sliced

Cucumber- thinly sliced

Crumbled goat cheese

Onion - thinly sliced

Spicy hummus

Wheat tortilla

*No measurements used only because I just stuffed as much of each as I could into the wrap.  And to be honest, you will want seconds, or your friend may steal this from you.  So extras are OK.

Preparation

Lightly brown the bell pepper & onions in skillet.  I didn't use any oil because I wanted them to get the charred taste, I suggest the same.  But using a little olive oil would be good too.  

Once those are browned, assemble your wrap!  I spread the hummus out first, then stacked veggies and topped it with goat cheese.  

Eat up!

Shrimp & Vodka Bow Tie

"Write whatever you just did down immediately, that's making the cookbook" 

- Trinity.  AKA professional recipe tester.

Simple Ingredients

Farafalle (AKA bow tie pasta)

Fresh Basil - thinly sliced for garnish as shown above

1/2 lb cooked jumbo shrimp

4oz heavy whipping cream

8oz package mini pearl grape tomatoes - chopped in half

1/2 cup good quality vodka 

3 garlic gloves - minced

2 shallots - finely chopped

1 teaspoon salt

1 teaspoon red pepper flakes

1 teaspoon ground cumin

Olive oil

Nom Nom Directions

Start boiling water for pasta first.  When it's ready, throw in desired amount of pasta, a dash of salt & start your vodka sauce.

In large sauce pan, coat a few times around with olive oil & throw in the shallots.  Sauté over medium heat for a minute, then add the vodka, tomatoes, garlic, & heavy whipping cream, spices & bring to a boil.  Let the alcohol cook off a few minutes and allow sauce to reduce.  Take the sauce out and pour into a blender or food processor.  Blend together until almost smooth (some chunks are kind of nice).

Put the sauce back in the sauce pan & add shrimp.  Cook for a five minutes over medium heat, allowing all of the flavors to mix together and shrimp to warm up.

Serve immediately and add fresh basil garnish on top.

Enjoy!  And keep reading... more delicious original recipes coming soon!

This Week's Lineup

It's seems there's never enough time in the day to do what you want.  For me it's blogging.  I'm going to try 4-5 new recipes every week starting now, and make the time to blog about them!  Here's my lineup for this week:

1. Hummus & Grilled Veggie Wrap  

2. PB Omelet (this sounds disgusting but I'm going to give it a go)

3. Avocado & Egg Bake

4. Shrimp & Vodka Penne

Recipes starting TODAY!  Cheers.

Almost Paleo Chili

 

My recent decision to change to a mostly paleo diet is still holding strong.  From February 1st- 26th (the beginning of my epic trip to Honduras) I have made a pact with the Crossfit crew to eat paleo and Crossfit 5x week.  I'm on week two, day 1.  It's hard.  And I've definitely cheated with the paleo thing already, whoopsie!

This recipe has been past down to me from my late Grandma Barbara.  I am all about the original recipe, but over the years I have began to alter it a little.  I've made it a bit heart healthier, and given it a bit more Mexican flare.  I think it's great.  Here's where the recipe stands today...

Ingredients.

1 can crushed tomatoes

1 can whole tomatoes

2 cans black beans (Paleo kids-remove beans/ sub steak)

1 package ground turkey

1 green bell pepper

1 yellow bell pepper

3 garlic cloves

2 yellow onions

1 can black olives

Herbs & Spices.

5 tablespoons chile powder

1 teaspoon Worcestershire sauce

1 tablespoon sugar

1 teaspoon salt

1/3 teaspoon black pepper

Dash of oregano

Handful chopped parsley

Handful chopped cilantro

Cook it.

Chop up all the veggies.  Line a large pot with olive oil a few times around.  Throw in all the veggies and cook over low heat until the onions are translucent (about 10 minutes).

While that is cooking, in another pan sauté the turkey meat.  Cook thoroughly adding salt & pepper.

When the veggies are done cooking, add the turkey, beans, and tomatoes to the pot.  Add all of the herbs and spices and lower the heat to a simmer.  Cook for 40min- 1hour covered.

Serve with freshly baked cornbread if you aren't doing a silly Paleo diet!  Enjoy!

Spice Up Your Life

Love me some spices. I think a lot of people that are just beginning to cook are a little afraid of them though. How much spice do I use? What do I buy and for what? The only way to find out is to just go for it! I'm pretty notorious for making things too spicy, but that's how I like it! I've made bland dishes, and dishes so spicy that I sweat while eating. You can't win 'em all, but you should try 'em all. Go buy some new spices for your cabinet. Here's what's in mine...

Well that's nice Steph, but what should I buy?
Here's some staples I just can't live without:
salt & pepper
seasoned salt
red pepper flakes
oregano
basil
parsley
curry powder
Buy and use these and you can make almost anything taste fantastic.
Thanks for reading!

Homemade Tortilla Soup

My friend Nicaela introduced me to La Siesta about a month ago, and the BEST tortilla soup of my life! Ever since then I dream about tortilla soup. Fresh cilantro, melty cheese, chunks of warm avocado... heaven in my mouth.

I can't say that I completely came up with this recipe. The truth is I googled how to make tortilla soup and stole bits and pieces of other people's recipes. I think this is completely acceptable though. After all, nothing is really original any more. And more than anything, I'm just trying to teach you how to cook!

So if you love tortilla soup as much as I do, try this one...


Ingredients

1 bunch of cilantro
2 chicken breasts
1 anaheim chile- Beware. I didn't remove the seeds and it was EXTRA spicy! If you are sensitive, remove the seeds.
1 yellow onion
4 cloves garlic
3 plum tomatoes
2 cups chicken broth
1 can sweet white corn or 1 cob fresh white corn
1 avocado
2 corn tortillas
1/2 cup shredded Oaxaca cheese
vegetable oil
salt & pepper

How to cook it

I was really surprised how simple this recipe is, yet how fancy it looks! No need to be intimidated on this one kids.

Start by putting the chicken broth in a large pot over high heat. While that is warming up, get out a griddle pan. Over medium heat place the garlic (peel on), onion (chopped in half and peeled), whole anaheim chile, and whole tomatoes on the griddle pan. Cook these until they are golden brown or have some nice grill color on the outside like pictured below. This will take about 5-8 minutes, turning frequently.



When the veggies are done cooking, remove them from the pan. Throw all of the veggies into a blender. Make sure to peel the garlic and chop the tomatoes, chile and onion into quartered chunks. This is going to sound weird, but I stole this from another recipe and it totally makes it great! Also throw in one corn tortilla into the blender along with some of the chicken broth. Blend everything together until smooth. Add the blended veggies & the corn to the simmering chicken broth.

Next cook your chicken. I just threw it on the same griddle pan I cooked the veggies on. Season it with some seasoned salt & pepper and grill until done. Shred it up into bite sized chunks and throw into the soup.

Once everything is in the soup you can let it simmer for as long as you want. I cooked it about an hour and was impressed by all the flavors.

The last step is to add the garnishes when serving. Make sure you add these garnished to individual cups rather than the whole pot of soup, they will get soggy and ruin the soup! I fried up a fresh corn tortilla on the chicken pan with some veggie oil until it was browned then chopped it up into tortilla strips. I think this is the best way to go, it really adds a lot of flavor. Chop up some cilantro, throw some cubes of avocado, and the shredded cheese in it and you're done!

It involves a lot of small tasks at the end, but the garnishes make the soup. Suck it up & do it.

Happy New Year!

Drunken Chicken & Asparagus

I think every time I write a new blog entry, I'm changing my diet. I stick to staying healthy, but I'm always trying something new. This month it's The Paleo Diet. Pretty much completely the opposite of my last diet- vegetarian! I just started Crossfit and they challenge you to do The Paleo Diet for the first six weeks of the classes. The diet basically consists of protein + veggies at every meal. No sugar, starches, no rice or bread, processed food, or bad fat. Lots of meat, lots of veggies, that's about it!

I can't turn down a challenge so I'm doing it... and cheating on occasion. So if you dare try the diet, here's a simple dinner to cook sometime.

DRUNKEN CHICKEN & ASPARAGUS

Ingredients

1 Boneless/ Skinless Chicken Breast
Trader Joes Vodka Sauce
Panko Crumbs (cheating, I know)
1 Egg
1/4 Sweet Onion - chopped
1 Garlic Clove - minced
Asparagus

Seasonings

Salt & Pepper
Red Pepper Flakes
Parmesan Cheese
Fresh Basil

Simple Cooking

Preheat the oven to 375 degrees.

Get out two small bowls. In one bowl mix together some panko crumbs, parmesan cheese, red pepper flakes, salt & pepper. In the other bowl, beat an egg. Dip the chicken first in the egg, and then coat both sides in the panko creation. Put the chicken in the oven and set the timer for 26 minutes.

I usually don't cheat on tomato sauce, I like to make it from scratch. But I was lazy tonight and decided to try the Vodka Sauce at Trader Joes. To spice it up a bit, we will add the fresh onion and garlic.

Coat a small pot with olive oil and throw in the chopped onion over medium heat. Cook a couple minutes until onions are translucent, then throw in the minced garlic. Only let the garlic cook for less than a minute to take the edge off, don't let it burn. Next throw in the Vodka Sauce- use as much as you want to cover the chicken. Lower the heat to medium low or low and let it simmer until the chicken is done.

Steam the asparagus on the stove or in a veggie steamer. This should be your last step- asparagus cooks pretty quickly.

When chicken is done, remove from oven & pour sauce on top. Top it off with some freshly chopped basil and parmesan cheese and eat up!

Cooking With Tofu- Easier than it sounds

So I got weird at the grocery store yesterday and decided to pick up tofu. Perhaps it's because I just got back from a vacation to the glorious island of Oahu, where every food seems to have some Asian flare. Not to mention, I went with a veggie friend and ended up eating a delicious tofu dish at a restaurant we went to. Yum yum, I can make that at home.

Like most things I fall in love with, I didn't know the first thing about tofu. The only time I've ever really eaten tofu was in Hot & Sour Soup (love) and at the restaurant this past weekend (love). So, I guess I love tofu. Who knew?

Just like any new recipe, I'm starting off easy.

TOFU STIR-FRY WITH SOY GLAZE



Stir Fry Ingredients
1/4 onion
1/4 head cabbage
1/2 yellow bell pepper
1/4 package fresh tofu
1 garlic clove
pinch of red pepper flakes
... if you like it hot... I always throw in a dash of Sriracha.

Soy Glaze
1/2 cup soy sauce
1/2 Sapporo
1/4 cup sugar
dash of water

Dishes Needed:
Small Frying Pan
Small Pot

First things first- chopping! Chop the onion, cabbage, pepper & tofu into small thin strips. Then mince the garlic. Keep these ingredients aside for now.

Mix all of the glaze ingredients together in the small pot and bring to a boil. Cook these and stir well until the sugar melts and liquids start to thicken into glaze. Cook over high heat around 5-6 minutes.

While the glaze is going, pour a little oil (peanut oil is best, but it doesn't really matter) into the frying pan and heat to medium. Throw in the garlic for a few seconds and then gently place the tofu in the pan and cook until golden brown on both sides. This will only take a few minutes. Remove from heat.

When the glaze is done pour into a serving cup and return the pot to medium heat. Throw in all the veggies. Add a little of the glaze and cook for 3-5 minutes, until veggies start to wilt. Remove from heat.


Personally I like this dish with a little brown rice medley from Trader Joes.

To serve...

First lay down the rice, then the veggies. On top lay the tofu and pour over the glaze. And you're done! Easy and healthful.


Enjoy!

I'm goin Veggie!

As in my book, I'm starting a new chapter in my life. I'm goin veggie. So for the next month I'm going to dedicate all of my blogs to a vegetarian diet. I started this a little over a week ago, so starting today I'll share some of my new found recipies.

I'll start out with one my good friend Kacee gave me. Thanks buddy!

STRAWBERRY & GOAT CHEESE SAMMY:

Ingredients:

Fresh Strawberries
Goat Cheese
Organic Baby Greens
Wheat Bread
Honey

Start by toasting up your bread. As that's toasting, slice up the strawberries into thin slices and put to the side. When the toast is done, spread a good amount of cheese on the bottom half of the bread. Follow by stacking a mound of strawberries and greens on top, pour a dash of honey over it all, and dig in!



This is the perfect for brunch, or a yummy way to start a veggie lifestyle like me!

Thanks for reading,
Steph

Coconut Curry!

There are many benefits of being single, one of them is dating. A few months ago I went out with someone and he took me to a Thai restaurant. The only thing I've ever ordered at a Thai restaurant is peanut chicken satay. It's safe and doesn't have all those crazy smelling spices in it. Well I wasn't about to tell him I hate Thai food, so I sucked it up and let him order whatever he loved on the menu. One of the dishes he ended up ordering was Coconut Curry, and I LOVED IT! Who knew I loved Thai food?! I thought I hated it! Thank you unnamed first date boy :)


So ever since that date, I've been craving curry. Weird! I went to the grocery store yesterday and decided I would try to recreate that delicious coconut curry. I have never in my life even looked up a Thai recipe. I decided it couldn't be that hard though, right?!??

I picked up a prepackaged curry spice package and read it: Main ingredients- Curry spice, red peppers, water, garlic salt, oil and soy sauce. Done & done, I can do that.

I made my guinea pig roommate test out my recipe and this was her exact wording: "Wow, this is better than any curry I've had in a restaurant!" Boom! Success!!!

::::Here's the recipe::::

Ingredients:

1 red bell pepper- thinly sliced into strips
1/2 yellow onion- thinly sliced into strips
1/2 jalapeno - seeded & finely chopped (if you want it extra spicey add seeds but Beware!)
3/4 sprigs green onion- chopped
1 chicken breast
2 garlic cloves- minced
1 can coconut milk
1/3 cup water
3 tablespoons curry powder
1 cup medium grain rice (or indian rice if you prefer the taste)

How to cook it:

To start pre-heat the oven to 375 degrees. Bake the chicken with salt and pepper for 26 minutes.

The rice takes around 15-20 minutes as well, so start on that next. Boil 2 cups of water in a pot & add one cup of rice. Reduce heat to low and cook rice covered.

The curry mixture takes less than 10 minutes to cook, so try to start on this 5-10 minutes after you heat the rice. Heat oil in a medium size skillet over medium heat. Throw in the veggies- bell pepper, onion, jalapeno, green onion and garlic. Cook those until the onions are translucent, about 5 minutes. Add the coconut milk, curry powder, salt & pepper & water. Allow this to cook on medium high heat, so that it has a light boil for another few minutes until the mixture starts to thicken.

Around this time your rice and chicken should be about ready. Take the chicken out and shred it into thin strips. Throw it in the curry.

Serve the curry on top of the sticky rice. I know I say this about all of my recipes, but this one is truly a winner. Even if you think you don't like curry, open up your palate and try it, you might just be surprised!

Happy Quarter Century Roomie!!!

Mid 20's huh? Weird. Roomie just hit that mark, so to celebrate the fact that we aren't old quite yet we partied hard. Floatopia, men, adventures, blow up toys, rollerblades, booze & food, Happy 25th buddy! If you read my posts (which would be no one, not even my mom), then you will have read earlier that roomie loves my Jumbalaya. She also loves tasty sweet treats. Since it's her birthday and all I thought I would make both tonight.

I made my Jumbalaya with turkey sausage tonight, and it was surprisingly BETTER than the usual spicy italian hard core blend of meat I usually use. This tasted almost the same, I felt a little better afterwards. I mean, it's hard to feel good about any blend of animal in a synthetic case (man, I make this sound so appetizing), but this wasn't too bad. Or I should say, Mmmmmmm MEAT!

I also thought it would be nice to make her a cake. This is a tough one for me. I have found that most chefs are either great at baking or great at cooking, but rarely love both. I'm the same way, I LOVE to cook, and SUCK (balls) at baking. I'm terrible at it. It's like a science. I'm more of a throw it together, add different ingredients and amounts every time type of person. It's hard for me to ever stick to a recipe. And I suggest you be the same way, except when it comes to baking. You add too much or too little baking soda and you could go from a puff pasty to play dough. I don't get it.

Basically I wasn't about to try to bake, especially in our tiny kitchen with no Kitchen Aid. So I came up with this:

CREAMY CHEESY POUNDCAKE



Ingredients:

1 frozen Sara Lee pound cake
1 8oz cream cheese - room temp.
1/2 cup powdered sugar
dash of vanilla
1 stick of butter- room temp.
Colorful sprinkles

To Make:

Whip together the cream cheese and butter with a mixer until well blended. Slowly add in powdered sugar and vanilla. Once everything is mixed and smooth, spread over the top and sides of the pound cake. Add the sprinkles on top and stick in the freezer for 20 minutes.

Done & done, no baking involved. High five!

Crusted Zucchini & Ranch Dip

Last night was game 7 of the Lakers. We were thinking about going to a bar to watch, and shit talk Boston fans, but decided to stay in instead. Of course if you are going to watch a sporting event, no matter if it's at a bar or at home, you want two things: beer and game food. Usually game food consists of wings, or fries, or something generally unhealthy and delicious.

For our experience, I decided to make Crusted Zucchini as a semi healthy alternative. On top of that, I gave roomie her second cooking lesson. The first was steaming broccoli, apparently she found a way to burn it. See, simple cooking lessons are necessary. I am not a chef, but I love to share the little things.

...:::: Crusted Zucchini Appetizer ::::...



2 Zucchinis- Chop into long & slender bite-sized pieces.
Panko bread crumbs
Oil
1 Egg
Salt & Pepper
Red pepper flakes
Basil
Oregano
Parsley

Cooking Directions:

Coat a medium sized pan with oil, and place over medium high heat. While the oil is heating, set up an assembly line:
1. Zucchini
2. Bowl with beaten egg mixed with salt & pepper
3. Bowl of Panko mixed with a teaspoon of each of the spices listed above.

Take the Zucchini and first dip it in the egg. Next, coat it in the Panko crumbs and place in the skillet. Continue this process until you have coated all the zucchinis. The zucchini take less than 5 minutes to cook. Just keep turning them until all of the sides are golden brown. Remove from the heat and place on a pretty plate with some ranch dip and BOOM! Perfect game time snack.


Eat up & read up, more food coming soon!

Chicken Lettuce Wraps

Made this bad boy last night, and it was delishhhhh!

Ingredients:
1 head butter lettuce
1 red bell pepper
2 garlic cloves
1/2 head cabbage
2 chicken breasts, shredded
5 sprigs of green onion
1 tablespoon ginger root
2 cloves garlic
soy sauce
2 tablespoons hoisin sauce
Sriracha sauce
Salt & Pepper
Canola or Peanut oil


3/4ths of this dish is simply preparation. First finely chop all of the vegetables. Make sure to mince the ginger root and garlic. Next, cook and shred two chicken breasts. Season chicken with salt and pepper.

Cooking it...

Heat oil in a large skillet over medium high heat. Throw in all of your chopped veggies and chicken. Saute for 3 minutes. Next add your salt & pepper, a couple times around the dish of soy sauce, one time around the dish of sriracha, and 2 tablespoons of the hoisin sauce. Stir it all around and cook for another two minutes.

Serve nice and hot with the crisp butter lettuce!


Yummmmmmy. This one is definitely making it to the cookbook!

Happy eatings,
Steph

Surf Art

Spray painting is fun. I might become a tagger. Any suggestions on a tagging name? I'm pretty sure you need one before you can tag, or join a gang...