I used to think that meatballs were really only good for one thing: spaghetti, but that was naive. My single-minded thinking led me on a path of limited dinner options, obviously resulting in a downward spiral of despair. The typical veggie lasagna and spinach tortellini just weren’t enough for me anymore. I needed more. (more…)
Seattle is pretty much known for two things: coffee and rain. It is, however, also known for it’s amazingly fresh seafood and if you’re out for brunch, you know there will be salmon somewhere on the menu. Bad for salmon haters, good for me because I love salmon, it’s the prettiest color for bedrooms (to all my movie-quoting readers out there, you’re welcome).
After stuffing myself with Thanksgiving dinner, the subsequent leftovers and way too much airport food
and In N Out double doubles, obviously, my body has been craving just about anything without a boat load of dairy, wheat and sugar (what, so sugar?!?!). Specifically vegetables…in the form of soup. (more…)
I always figured that if I ended up single and alone I would become a mountain woman in the hills of Vermont
, never shave my legs and own a maple syrup farm. Whoever is reading this probably thinks I’m joking, but I kid you not, it’s the truth! Maple syrup is so freaking delicious, I could pull an Elf and slather it on my sad, cold, leftover spaghetti and eat it for breakfast. But what is (almost) equally as good as maple syrup? You guessed it: BACON. Hold the phone, what is even better than maple syrup and bacon? Yep, you guessed it again: Maple Candied Bacon. Boom. (more…)
I used to be a boxed chicken broth gal, solely for the convenience factor. Grab a couple of boxes, whip up some soup and boom! dinner’s done. But no more! I have discovered the flavorful glory of homemade chicken stock. The nutrients, the tastiness, the color! How could I ever go back to boxed chicken broth? Like I said, used to be.
Chicken stock at home is literally the easiest thing I have ever made aside from cereal. Grab one of those juicy organic rotisserie chickens from your local store (in my case: Metropolitan Market), eat it, use the leftovers for stock. Easy as pie. Not only is homemade stock laced with pertinent minerals our bodies crave, it also makes the perfect amount for a big pot of mouthwatering soup. With cold and flu season upon us, homemade stock is the way to go!
1 rotisserie chicken carcass, plus any left over scraps
1 cup carrots, chopped
2-3 celery stalks, chopped
1 medium yellow onion, chopped
4 crushed garlic cloves
1 teaspoon pepper
1 teaspoon salt
1 bay leaf
2 tablespoons of vinegar (I’ve used apple cider and balsamic)
8ish cups of water
Place the chicken carcass and scraps in a crock pot. Add in the veggies, salt and pepper, bay leaf and vinegar. Pour enough water into the crock pot to completely cover the ingredients.
Cook on low for 24 hours.
When ready, strain the stock and discard the solids. Use right away for some seriously delicious soup or store in the fridge for up to 3 days.
Original recipe here.
Growing up in California, Mexican food is a staple in my diet. I could eat Mexican food everyday and be perfectly happy about it, especially enchiladas. There’s just something about the simplicity of them, but the best part, hands down, is definitely the sauce! Oh the sauce, with its subtle spice and bold flavor, I could spoon feed it to myself…maybe with some guac.While perusing pinterest, as one does, and combing through recipe after recipe, I came across one of the best enchilada sauce recipes ever. If you take anything at all away from this post, take the sauce! Take it I say!
2 tablespoons oil of your choice (I used olive)
2 tablespoons flour of your choice (corn flour is great for a gluten free option)
4 tablespoons hot mexican chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon oregano
2 cups chicken stock
8-10 tortillas of your choice (I used flour in the photos, but I prefer/recommend corn!)
1 batch enchilada sauce (above)
Mexican shredded cheese, about 3 cups
1 (15.5 oz) can black beans, rinsed and drained
1 (4 oz) can diced green chiles
1 small yellow or white onion, diced
2 tablespoons oil
1.5 pounds chicken, cooked and shredded
Salt and pepper
Start by making your enchilada sauce: heat oil in a sauce pan over medium/high heat. Add the flour and whisk continuously for 1 minute. Add in the remaining seasonings and whisk again for one more minute. Slowly pour in the chicken stock and let simmer for 10-15 minutes, or until the sauce thickens slightly. Set aside.
Preheat your oven to 350.
Heat the oil in a sauce pan over medium heat and add the onions. Cook for 2-3 minutes then add the green chiles and salt and pepper. When onions begin to caramelize, add in the shredded chicken and cook 2 more minutes. Remove from heat and set aside.
Assemble the enchiladas by creating an assembly line: tortillas, enchilada sauce, beans, chicken mixture, cheese. Roll up the tortillas and place in a greased 9×13 baking dish. Top the enchiladas with the remaining sauce and cheese, place in oven and bake for 20 minutes.
Top with fresh cilantro and enjoy!
original recipe here
I love Indian food. First, because it is delicious. Second, because I absolutely adore anything and everything to do with India. India is my happy place, I would move there in a heart beat, but I don’t think the ol’ ball-and-chain would like that too much. So, I settle by eating Indian food on the regular at home.
Indian food in the US is pretty much nothing like Indian food in India, but it’s still bomb. My love for Indian food has, in the past, prevented me from attempting to make it myself because I didn’t want to ruin it and then have the gross taste of botched curry in my mind forever. But, alas, I have attempted a buttered chicken recipe, and I have to say, it is amazing.
2 pounds chicken breast, cut into 1 inch cubes
Juice from 1 lemon
2 cloves of garlic, minced
1 tablespoon garam masala
1 teaspoon sea salt
1/4 cup oil (olive or coconut)
1 large yellow onion, chopped
2-3 cloves of garlic, chopped
2 tablespoons garam masala
2 teaspoons paprika
1/4 teaspoon cinnamon
2 teaspoons sea salt
1 (8 ounce) can tomatoes, diced or crushed, no salt added
1 (8 ounce) can full-fat coconut milk
2 tablespoons butter
Add the first five ingredients to a large ziplock bag or medium size bowl and allow the chicken to marinate while you make the sauce. Alternately, you can marinate chicken overnight in the fridge.
For the sauce, heat the oil on a large sauce pan on medium heat, Add the onions and cook until golden and fragrant, being careful not to burn them. Add the garlic and cook for another couple of minutes. Add the spices and salt and continue to cook, stirring constantly for one more minute.
Add the tomatoes, cook for a few more minutes then add in the coconut milk. You have an option here to use and emulsion blender to create and smooth, creamy sauce. I prefer the chunks, so I left mine as is. Bring to a simmer.
Add in the marinated chicken, cover and bring back to a simmer over medium-low heat. Though it may be tempting, do not increase the heat to speed things up. The low simmer is needed for tender chicken; high heat will cause it to be tough and rubbery. Cook the chicken until it is no longer pink in the middle, about 12 minutes.
When done, remove from heat and stir in the butter. Top with fresh cilantro and enjoy with jasmine rice and naan bread!
original recipe here
I’m sure most people have tried a California burger: juicy burger patty topped with guacamole, bacon and usually everything else that goes on a burger. If you haven’t, go try it now. Better yet, make a California BLT instead.
My sister planted an avocado tree in front of our house when we were young, but it took 3 seasons of teenage rebellion, two dogs and one divorce for that thing to finally start producing the sweet, sweet fruit that is an avocado. And man, they were they perfect.
2 tablespoons pico de gallo
1 slice country bread or sourdough
4 bacon strips
Start by frying the bacon strips.
While the bacon is cooking, make your guacamole: cut the avocado in half and remove the pit. Slice both sides of the avocado into cubes and scoop out into a bowl using a large spoon. Add the pico de gallo and salt to taste. Mix well, but leave some chunks, texture is everything!
Toast your bread and slice your tomato. When bread if toasted, slather all of that guacamole goodness on it. Top with slices of tomato, bacon strips and romaine. You can add another toasted slice of bread on top of you wish; I prefer open faced BLTs because the top toast scratches the roof of my mouth.
When I was a kid, I dreaded the houses on halloween that gave out the mounds and almond joys. The reason? Well, for one, my big sister loved both of those candies and would steel all of mine, without a proper candy swap. Rude. Two: I hated coconut. Since my trick-or-treating, pillow case-slinging days, my palate has matured (or as Dr Drew likes to say, muh-two-erd).
This gluten-free/dairy-free/paleo/whatever else dish is perfect, literally for anyone. I guess, unless you hate coconut…or shrimp. And only three ingredients?!?! Why yes, that is correct. Don’t get me wrong, if you’re used to
cancer-laced restaurant quality (and by quality, I mean sodium-bathed) coconut shrimp, this may not be the world’s best recipe out there. However, if you enjoy real food, you will love it.
This coconut shrimp is so easy, a child could make it…but wait, there’s more. Not really, just make it already. But Brianna, that looks like it has 4 ingredients, not 3. Yeah well, the shrimp doesn’t count. Jeez.3 Ingredient Coconut Shrimp
Unsweetened Shredded Coconut
Fully cooked shrimp (thawed if using frozen)
Preheat oven to 400 degrees and line a sheet pan with parchment paper.
Pour coconut flour and shredded coconut onto two large plates. In a separate bowl, whisk together the eggs, I ended up using 3 eggs for about 30 shrimp.
One by one, coat the shrimp in coconut flour, dip into eggs, roll in the shredded coconut and place on the lined sheet pan.
Bake shrimp for 13-16 minutes, flipping half way through. Bake until coconut is a light golden color.
Serve with your choice of dipping sauce and enjoy!
Do you ever have those days where you’ve deprived your body of so many nutrients for so long that all you want to do is pump vegetables into your system? Well after the 4th of July weekend, I was definitely craving some vitamins. I love crappy holiday food: chips, hot dogs, burgers, beer…but after bingeing on crap for
four one day, all I could think about was salmon…and bagels, but that’s a post for another time.
My mom made fish more often than I cared for growing up, which made my life difficult, considering my hatred for vegetables and fish. I basically only wanted to eat the rice pilaf, but all of that changed when she started making salmon on the regular. Suddenly my eyes were opened to the wonderful possibilities of fish. I felt like Ratatouille when he eats the lightening-charred mushroom for the first time. There are so many different ways to cook/eat salmon, but my go to for a healthy recipe is always a simple dill salmon.
Wild Caught Alaskan Salmon, fresh or frozen
1/2 tablespoon butter, cold
Dill, fresh or dried
Preheat your oven to 400. If using frozen salmon, defrost over night in the fridge.
Drizzle a baking dish with olive oil. Place the salmon filet(s), skin side down, in the baking dish. Top each salmon piece with 1/2 tablespoon of butter, sprinkle generously with dill and pop in the oven.