This shrimp is packed with flavor and just insanely declious. I came across this recipe while browsing the Food Network recently, and instantly wanted to try it. I made little changes to this, as the original recipe was so perfect. It was definitely one of my favorite meals and will become a regular in my house. Continue reading
Once summer hits, I am all about Mexican food. Basically all summer long, we eat some kind of Mexican based dish at least 3 nights out of the week. Most of them are slimmed down versions of all the classic favorites, or my take on them. This taco salad is reminds me of the salad at Chipotle. But honestly….this is better. Even Joe prefers this, and if you don’t know him…well he is the biggest Chipotle fan. Like really. One time when we were driving up to Maine, he made me search for the closest Chipotle on the way up. We ended up somewhere, out of the way, in Massachusetts, eating Chipotle. Fresh ingredients and full of flavor, this salad will definitely satisfy your taco craving. And it couldn’t be easier to throw together and it’s honestly satisfying for being just a salad. I kept wanting to try out an avocado dressing but every recipe I came across used ranch dressing or sour cream or yogurt and I just didn’t want to use any creamy base. So I tried to see what I could come up with using minimal ingredients, and it turned out great. Let me know what you think! It’s one of my favorite dinners for summer, and I bet this will become a regular in your house too!
Here’s what you’ll need-
– 1 lbs thin sliced chicken breasts
– chili powder
– fresh cilantro, chopped
– romaine lettuce
– couple of green onions, sliced thin
– 1 cup of frozen sweet corn, cooked a few minutes on a grill pan or skillet
– 1 avocado, sliced
– 3 plum tomatoes, diced
– shredded cheese of your choice, I like the
– tortilla chips, crushed
To cook the chicken I do the same as I did for the rice bowls from last week. Lay the chicken slices in a big dish. Drizzle on some olive oil, and sprinkle on some cumin, chili powder, paprika and some salt and pepper. Add the juice of one lime and some of the fresh cilantro. Rub the chicken with your hands, so the oil, lime juice and spices get distributed evenly and all the pieces of chicken are coated well. You can also do this in a ziplock bag. Heat a grill pan to medium heat and add in some olive oil. Cook the chicken, 2-3 minutes per side. Slice into strips.
For the dressing-
– 2 tablespoons olive oil
– 1 garlic clove
– juice of a lime
– 1 tablespoon of water
– 1 teaspoon fresh cilantro
Combine everything together in a food processor or blender. Season with salt and pepper. Refrigerate until ready to use.
Distribute the salad into two bowls. Add on some chicken, corn, green onions, avocado, tomatoes, cheese and crushed tortilla chips. Drizzle on some of dressing, then toss to coat.
I hope everyone is enjoying the holiday weekend! I wanted to share my recipe for this guacamole with you today, incase you are off to any BBQ’s and need to come up with something quick to bring. Nothing fancy or different here, just a basic guacamole. I love it because it’s just so fresh. And sometimes, minimal ingredients just have the best results. Continue reading
Holla hollaaaaa. Every time I say Challah, I sing holla holla. Ja Rule…anyone? I know, I’m so bizarre. If you are actually considering continuing to read this post…bless you. Ok. So this french toast rules. It took me a long time to come up with what I considered to be the perfect french toast. But my opinion is really questionable considering I just referenced Ja Rule. Continue reading
Are you tired of buffalo chicken recipes? Me either. I know…it is another buffalo chicken recipe. But you guys love it! I have to give the people what they want. Just kidding. I just really love buffalo chicken, especially these egg rolls. You are going to LOVE these. I make these all the time when we have friends over, and it’s always a favorite. These are a great appetizer. But sometimes, I make these for dinner with a big salad because they are honestly healthy. You’ll be glad they are, because you won’t be able to stop eating them.
You can find the egg roll wraps at any grocery store, usually they are near the salad and vegetables. If you don’t see them there, check near the healthy stuff, like the tofu and all that jazz…they might be there. I poach the chicken like I do almost every single time…I know…I am so unpredictable. I love the crunch that the broccoli slaw adds to this. You could also add cheese if you wanted and some ranch or blue cheese for dipping.
– 1 lbs chicken breast tenderloins
– 1/4 cup or so of Franks Buffalo Sauce
– 12 egg roll wraps
– handful of broccoli slaw
(Makes 12 egg rolls)
To poach the chicken, place chicken in a medium sized saucepan and pour enough water in to cover the chicken. Bring to a boil and then cover and reduce to a simmer and cook for 12 minutes. When it’s done, strain the water out. Shred chicken using two forks. Pour in the buffalo sauce, tossing to coat well.
Preheat your oven to oven to 400 degrees. Get a baking sheet place a cooling rack on top. Set aside. To put these together, I make a little assembly line. I line up some of the wraps and I have the chicken and slaw right in front in bowls, ready to go. You will also need just a bit of water handy. Spoon some of the chicken on to one of the bottom corners of the wrap. Careful not to add too much, just a small spoonful. Add some slaw. Now start rolling it towards the other corner, just roll once, fold in the sides, continue rolling. Dip your finger in the water and just seal the seam of the wrapper (like a little envelope.) Place on the rack on the baking sheet. When they are all ready, give them a good spray with some oil. Bake for about 10-12 minutes. Let cool a few minutes before serving.
Hiiii it’s me:) Just wanted to share a quick healthy lunch idea with you. This is something I eat pretty regularly because it’s fast and it’s pretty satisfying for being just toast. But it’s not just toast…it’s avocado toast. And for some reason, adding mashed avocado on toast is just magic. Just toast up some bread of your choice, drizzle on some olive oil, add one mashed avocado, sprinkle some sea salt on top…and bam…perfect lunch or snack.
Well, it’s Monday again. I’m sorry. And I’m sorry I don’t have any delicious cookies for you. This weekend I ate a lot….like a lot a lot. We went to a dinner party Saturday night so obviously we stuffed our faces. We had those evil cookie brownies for dessert. And then I had french toast yesterday. So bad. But it’s back to the grind today. Back to the gym and back to healthy meals. You know I’m all about quick and healthy recipes. This dish is no different. Continue reading
This is just all kinds of perfect. I know I always say something is my favorite but you guys…this really is my favorite. This quinoa salad is perfect for spring and summer. It makes a great side dish to some grilled chicken and it’s also my go to lunch for basically the next 3 or 4 months. Continue reading
You already know I love buffalo chicken. What you may not know is that I’m going to make everything possible with it. I’ve already shared buffalo turkey burgers and a buffalo chicken panini. Now it’s time for buffalo chicken…in the form of a quesadilla. Continue reading
When I’m choosing when to post recipes, I always want to share the sweet ones on Monday. I think because I think of it as the same way as when I bake for someone. I love baking things for people, and feel like baked goods make people happy and I love to make people happy through food. Specifically cookies. And on Monday…we’re all sad that the weekend is over, so I feel like cookies can make that a little easier. Continue reading