Sunday, November 10, 2013

Siracha-Lime Chicken Kabobs

Finally, back to cooking and blogging! We are going low-carb for the next couple weeks (besides Thanksgiving Day). We always eat a ton of chicken but I've been looking for new fun recipes! 

You would think this is an ad for Trader Joe's!

1 pound skinless, boneless chicken breasts
3 tablespoons of soy sauce
2 tablespoons honey
1 tablespoon vegetable oil
 juice of 1 lime
 2 cloves garlic, minced
 1 teaspoon Siracha
2 tablespoons cilantro
red pepper flakes to taste


1. Soak wooden skewers in bowl of water for 10 minutes.
2. Combine siracha, soy sauce, oil, lime juice, garlic, honey, and cilantro and mix thoroughly.
3. Rinse and cut up chicken breasts into one inch cubes and place into a one gallon freezer Ziplock bag.
4. Coat chicken with marinade and allow to marinate for one hour.
5. Grill on medium-high heat for 6-8 minutes each side, until juices run clear.


Friday, August 16, 2013

Baked Sweet and Sour Chicken

This recipe is borrowed from a girlfriend of mine, Lauren. She made this for us this past week and it was so much better and healthier than ordering Chinese Food! 


3-4 boneless, skinless chicken breasts
1 1/2 cup cornstarch
3 eggs, beaten
1/4 cup canola oil

Sweet and sour sauce:
1 cup granulated sugar
4 tablespoons of ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon garlic salt

For veggies, sautee chopped carrots, mushrooms, and greenbeans in the sweet and sour sauce. 

1. Preheat oven to 325 degrees.
2. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
3. Place cornstarch and beaten eggs in separate bowls.
4. Dip chicken into cornstarch and then coat in egg mixture.
5. Heat canola oil in a large skiller over medium-high heat and cook chicken until browned.
6. Place browned chicken in a 9 x 13 greased baking dish. 
7. In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce, and garlic salt. 
8. Poor sauce over mixture chicken and bake for 45-60 minutes. 
9. While the chicken is baking, cook brown rice and sautee the veggies. Once the chicken is done, mixed everything together!
10. Enjoy! 

Bacon Wrapped Jalapeno Poppers



8-10 Jalapeno Peppers
1 Package of Chives
1 8 oz package of plain cream cheese
8-10 pieces of bacon 


1. Hollow out the jalapeno peppers. 

2. Mix the cream cheese and chives together. Stuff jalapenos with cream cheese mixture.

3. Wrap uncooked bacon around the jalapenos. 

4. Bake jalapeno poppers for 20-24 minutes at 400 degrees. Remove when bacon is crispy and cooked.

5. Enjoy! 

Baked Chicken Tacos

Here's the original blog I got this recipe from! I modified it a tad so now you have TWO ways to make Baked Chicken Tacos!

Here's my version: 

12 Hard Taco Shells
1 packet of Taco Seasoning
2 lbs Chicken
1 Onion
2 cups Pepper Jack Cheese

Additional toppings:
Sour Cream
Salt and Pepper 


1. Chop raw chicken and onion.

2. Sautee chicken, sliced onions, and taco seasoning in 2 tsp Extra Virgin Olive Oil for 7-8 minutes. 

 3. Line the pan with taco shells. Yes they will fall all over the place until you put the chicken in. 

4. Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. 
Remove from the oven and top with any optional condiments for serving.  

Holy-Moly Homemade Guacamole!

This is by far my favorite guacamole recipe I've ever had and it's not only because my boyfriend makes it! It's so simple and delicious!


2 Limes
3 Avocados
1/2 Red Onion
12 Cherry Tomatos
3 Jalapenos 
3 Garlic Cloves 
Salt and Pepper

1. Fine chop all ingredients. Depending on desired spice level - remove all jalapeno seeds or leave some! It's up to you! 
2. Mix ingredients together in a bowl.

3. Cut avocado's in half and spoon into the bowl. Here's the key: use a fork to mix everything together so you have chunks of avocado in the guacamole. Add salt and pepper to taste!
4. Enjoy! 

Sunday, May 12, 2013

Sweet and Spicy Brussel Sprouts



                          1 lb fresh Brussel sprouts, ends trimmed and  sliced in quarters

1 Tablespoon light cooking oil    
    (canola or vegetable is fine)
2-3 Tablespoons soy sauce (or Soyaki from Trader Joe's)
A few red pepper flakes
1/4 cup honey


Combine ingredients in a bowl. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
Toss brussel sprouts in mixture and make sure they are coated! 

Spread a single layer on a baking pan.
Bake for 30-35 minutes at 400 degrees F. 

Thursday, April 11, 2013

Honey-Lime Shrimp

Finally....the warm weather is here!!! Bring on the delicious summer salads!!
I wanted to try a new shrimp recipe so I went with this one because I already had all the ingredients!
 1 pound large shrimp, peeled and deveined
1/4 cup olive oil
 3 T honey
juice of one small lime, or half a large lime (2-3 T)
1/2 tsp garlic salt
 1/2 tsp kosher salt
1/4 tsp black pepper
Additions to add:
1/4 tsp red pepper flakes (if you want it spicy)
2 cloves garlic, smashed (instead of the garlic salt)
1.) In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.
2.) Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.
3.) When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)
4.) Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately over rice, salad, or by themselves!