This week I got to do a guest post over at Married to a Chef‘s wonderful blog. I know some of you are also married to a chef, and if you haven’t already checked this site out, you must do it now! Kerilyn Russo started this site to give us ladies a support system and a place to vent about the restaurant life. It is so great to know you are not alone and to get advice from people who have already been there, done that! What is also great is Kerilyn is very active and provides very straight forward feedback which I find comforting. You can really see her passion through her answers and questions on her site and facebook page.
This chicken recipe…despite my under done potatoes (which I will be making this dish again shortly to get it down to a science!) was delicious! I think this was the most moist chicken I’ve ever had. It really gave a juicy steak a run for it’s money. All of the ingredients compliment each other and make the dish look lovely. Add you can’t ignore how simple it is to throw this stuff into a casserole dish and bake it. Being such a healthy dish is an added bonus, which means you can eat as much as you want, right?
1 tbs olive oil
6 chicken breasts
5 red potatoes, quartered
3 roma tomatoes, chopped
2 sprigs fresh rosemary, roughly chopped
1/2 cup white wine, eyeball it
6 slices of lemon
salt and pepper
Preheat oven to 300 degrees.
In a medium to large skillet, heat the olive oil over medium heat. Season each side of the chicken breasts, add to the skilley, and brown on each side. Remove the chicken to a 9 x 13 casserole dish and add the tomatoes on top of the chicken.
Add the potatoes to the same skillet and cook until golden brown on each side. Add the potatoes to the casserole dish. (Do not skimp on this step. I did, because I got really impatient and my potatoes turned out to be under done! Not a fun crunch.)
Place a slice of lemon on top of each chicken breast. Pour the white wine over the top. Sprinkle the rosemary and fresh cracked pepper.
Bake in the oven for 45 minutes or until the chicken is cooked through and the potatoes are tender.
Just because I don’t use our dining room table enough, here is a picture of the table setting before we chowed down!
Please email me at email@example.com with your mailing address by this Friday May 25th. Of course, I will not share it with anyone except the owner at Sinless Margarita so they can send you the prize!
Well, summer is almost here which means most of us are trying to get into shape for bikini season. Which wouldn’t be so difficult if you never wanted to have any fun and margaritas didn’t exist. Well, they do, and they are delicious. But, your typical margarita mixes have anywhere from 60-80 calories per serving in them! Holy begeezus, how are we supposed to get anywhere with that? Especially on Cinco de Mayo…
Have you heard of Sinless Margarita? These all-natural mixes are sweetened with Stevia Extract and are only 5 calories per serving. Which makes each margarita…sinless. And you no longer have to feel bad about the 5 margaritas you had last night, yea girl, 5! If you do the math, 400 calories compared to 25…you would be crazy not to use Sinless Margarita Mix from now on.
I brought these mixers to a girl’s night this past weekend and we couldn’t believe how yummy they tasted. The girls kept commenting on how much flavor the mixers had without being overly sweet and thick. That’s what usually keeps me from using mixers is, some are too syrupy and sweet for their own good. Flat out, these are by far the best margarita mixes I’ve ever had, no matter how many calories they have!
And how cool are the bottles?
My favorite part about Sinless Margaritas are that they were created by a husband and wife, Zach and Cat Hawkins. They are so down-to-earth and seem like the kind of couple I’d like to hang out with. And what makes them even more awesome is, they’ve offered to give 1 free bottle of Sinless Margarita mix to 2 of my readers.
How to Enter
1. You must be a Google Friend Connect follower of my blog
The 2 winners will be announced on Wednesday, May 23rd!
This past weekend was Mother’s Day, and I was lucky enough to have my momma come to me, as well as my aunt and sister. My sister has started a new diet, so I thought it would be simpler for me to prepare a nice lunch at the house. Oh a diet, no big deal…have you heard of the low fodmaps diet? For starters, fodmaps stands for Fermentable Oligo-, Di- and Mono-saccharides, and Polyols. Chew on that for an appetizer!
The diet was created to help those with IBS or to determine food nuisances. Research has found that foods containing a high level of these fodmaps result in more liquid and gas in your intestines which results in stomach pains, bloating, and other IBS symptoms. So eliminating these from your diet (if you have IBS) should decrease your symptoms noticeably!
Ok, so what foods have high fodmaps and which do not? That is the question. Check out these charts:
So naturally, I felt a challenge coming on. I knew I could create recipes that adhered to this diet, but would everyone else enjoy the recipes? I’ll let you be the judge of that!
-WAIT- if you are going to make this, you MUST know how to pronounce the star ingredient. Before I was corrected by my certified food expert of a husband I would say “QUIN-NO-AH”. Even though it sounds right and rolls off the tongue with ease, it is wrong. The correct pronunciation is “KEEN-WAH”. Just chalk it up to the genius who came up with the English language.
1 cup dry quinoa
2 cups water
1 tablespoon olive oil
4 tablespoons cider vinegar
1 pint cherry tomatoes, diced
1 handful fresh basil, chiffonade
-Follow the cooking directions on the box of quinoa. I actually cooked mine in the microwave!
-While quinoa is still hot, mix in the tomatoes, basil, olive oil, and cider vinegar.
-Give the salad a little taste and add salt and fresh cracked pepper as needed.
-Place in the refrigerator to cool and serve chilled.
*This salad tastes better if you make it the night before and refrigerated. Gives the vinegar time to soak into the tomatoes and the basil’s flavor to pop.
*Use whatever tomatoes you can find. I prefer to use small and sweet ones.
*Feel free to change up the type of vinegar you use to end up with a whole new salad! Red wine or balsamic vinegar would be great alternatives!
It is normal for you to come home, open your fridge, and see a package of ground beef just waiting to be cooked. It is not so normal for you to come home to a bag of live crabs on your counter…unless you live with us! I swear, it takes a lot to surprise me now. I can’t tell you how many times I’ve pulled into the garage with dead ducks hanging in front of my car from the boys duck hunting that morning, what a welcome. Or the time I came home to a yard blanketed in goose feathers because Nate used a leaf blower instead of a vacuum. And I’m not talking about one feather every few feet…it looked like a whole flock of geese just decided they’d had enough of their feathers and dropped them off in our yard. But on the bright side, it was a nice distraction from all the weeds in our yard! Or the time I came home to a giant turtle shell in the front yard on top of an ant hill. Basically, boys are nuts.
But the bag of crabs worked out in everyone’s favor this time. We had a delicious, week night, low country boil to celebrate hump day! The fixings also included shrimp, butter fish, potato, corn, sausage, and old bay. Enjoy the pictures of the pissed off crabs and the end result.
Who else is a sucker for soup? There is something so comforting and homey about a warm bowl of soup no matter what the weather is outside. Of course soup is way better in the cold winter months, but in the spring and summer when the produce is at it’s peak, you have to take advantage! And just the mere mention of Velveeta makes my heart tingle and mouth water. What’s even better is, I can freeze the leftovers to enjoy during hibernation. And for the record, I’d cook this over any other restaurants broccoli and cheese soup any day. Enjoy!
1/2 cup butter
1 onion, chopped
1 garlic clove, minced
1 lb fresh broccoli, chopped to desired consistency
1 can rotel
1 32 ounce box chicken broth
1 lb velveeta, cubed
1 1/2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
2/3 cup water
salt and pepper
In a stockpot, melt butter over medium heat
Add onions and garlic, and cook until soft
Add broccoli and cook for about a minute
Stir in rotel and chicken broth
Simmer the soup until broccoli is tender (10-15 minutes)
Reduce the heat and stir in the cheese, a couple cubes at a time
Add the milk and garlic powder, stir to combine
In a small bowl, stir together cornstarch and cold water, until dissolved
Stir cornstarch mixture into soup, bring to a boil to thicken
Give the soup a taste and adjust seasoning if necessary (I used seasoned salt instead of kosher)
Top with sour cream, chives, bacon, croutons, and even more cheese (you deserve it!)
This weekend Nate and I finished building my sewing table / craft desk. We already had one of the shelves so we can to buy and assemble the second. I got a great deal on the shelf at Target…it was already on sale and the corner of the box was damaged so I got an additional 30% off. It never hurts to ask! Then, Nate screwed the wood to the tops of the shelves, I added the baskets, and wah la! Done. Now I just need to organize and add the sewing / craft supplies. And find a cheap wooden stool.
Ok, this is another one of those “I have a ton of veggies that we need to eat up. Now what do I make?” Threw a bunch of the veggies in a pan with butter and wine, so it was sure to be good! And anything with capers is a winner in my book. No matter how full I get, I’ll pick the capers out one by one and eat them (at home with my fingers, restaurant without tablecloths with my fingers, and restaurants with a tablecloth…a friggin fork!). No man…er caper…left behind!
You may be asking yourself, what’s the deal with the tablecloths? Read this post. This dish is meant to be versatile. You can pretty much adjust any part of the ingredients to your own preference. Also, if you have any other veggies to throw into the mix, don’t hesitate (unless you’re thinking about adding carrots)! Cooking should be fun and don’t ever be afraid to experiment. Anyway, hope everyone has a splendid weekend! Happy Cinco de Mayo!
2 chicken breasts
3-4 tomatoes, diced
1 bell pepper, diced
2 shallots, diced
2 garlic cloves, minced
1/2 a stick of butter
1/2 cup white wine
salt and pepper
asparagus, ends trimmed off
-Preheat oven to 400 degrees
-Cover a baking sheet with foil and add the asparagus. Drizzle some olive oil (just enough to thinly coat the spears) and sprinkle salt and pepper. Toss the asparagus around to coat and then spread out to an even layer in the pan. Roast in the oven for 30 minutes.
-Season the chicken with salt and pepper. Cook the chicken on both sides until cooked through out. Remove the chicken to a plate and set aside.
-In the same pan/skillet you used to cook the chicken, melt butter on medium heat. Add the shallots and garlic. Let them cook until fragrant. Add the tomatoes and bell pepper, and a pinch of salt, grind of pepper.
-Add some wine (I had a glass in my hand anyway, decided it was time for a refill, so I literally dumped the rest of my glass into the pan…classy I know) and continue to cook the veggies until the asparagus is finished.
-Before turning off the heat on the stove add the thyme and capers. Stir into the mix and spoon the veggies over the chicken.
-Remove the asparagus from the oven and squeeze fresh lemon juice over the top of the spears. Add a portion to each plate. Enjoy!