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Sunday, June 25, 2017

SIMPLE SKILLET ZUCCHINI AND YELLOW SQUASH

INGREDIENTS:

  • 1/2 tablespoon butter
  • 1/2 tablespoon olive oil
  • 2 small zucchini, ends trimmed and diced
  • 2 small to medium yellow crookneck squash, ends trimmed and diced
  • Salt and pepper to taste
  • Sprinkle of freshly grated Parmesan cheese (optional but yummy)

DIRECTIONS:

  1. In a 10- or 12-inch nonstick skillet, heat the butter and olive oil over medium heat until hot and rippling.
  2. Add the zucchini and yellow squash in as even a layer as possible (it should sizzle as it hits the skillet) and sprinkle with salt and pepper. Let it sit without stirring or moving for 2-3 minutes so it can get nice and golden. Give it a good stir, add a touch more salt and pepper to taste if needed, and let it continue to cook, stirring only every now and then, until the squash is browning here and there and tender to your liking, about 5-7 more minutes.
  3. Season with salt and pepper to taste and top with freshly grated Parmesan, if desired. Serve immediately.

NOTES:

Infinitely adaptable, this dish can be dressed up with chopped tomatoes, fresh herbs, and a million other tasty ingredients so feel free to experiment and add-on wherever your heart leads. 99% of the time, I make it just like it’s written and keep it quick and simple.
I prefer using the little zucchini but if you have some the size of baseball bats, they work fine, too. Halve them the long way and scoop out all the seeds/innards before dicing. Try to cut all the squash into similar-sized pieces for more even cooking. All in all, I usually use about 4-6 cups diced squash (combination of zucchini and yellow squash).
All images and text ©.

Wednesday, May 10, 2017

Random Lunch Idea



I was skeptical to try this when i first saw it, but it has quickly become my go to lunch. Kind of weird ingredients, but it tastes so good to me! Try it out.



Cottage cheese
Shredded Chicken (I grab a can that i buy at costco to make it quick)
Apples
Cucumber
Salt and Pepper

Mix it all together and have a healthy, quick lunch.

Chicken, Kale, and Wild Rice Salad


I cannot  believe i haven't put this recipe on the blog yet. I have been making it for a really long time and it is one of our top favorites. It is seriously tasty! It came from Erin at MeaningfulEats, just like a lot of the recipes i post are from. She is great!





Ingredients
    For the Dressing:
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 2 teaspoons dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (or cracked black pepper)
  • For the Salad:
  • 1 bunch kale, very thinly sliced (I prefer lacinato kale)
  • 1/2 lemon
  • 1- 1 1/2 cups diced cooked chicken, about 1 chicken breast
  • 1 cup cooked sprouted rice
  • 1 apple, diced
  • 1/3 cup dried cranberries
  • 1/3 cup sliced almonds, toasted
  • 2-3 oz goat cheese, crumbled
Instructions
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  1. Place all the ingredients for the dressing in a jar with a lid. Screw on the lid then shake well to thoroughly mix.
  2. Place the sliced kale in a bowl. Squeeze over the lemon juice. Massage the kale until it starts to darken and soften. Add the remaining salad ingredients (except the goat cheese) and toss with about 1/2 the dressing. Toss to combine then sprinkle over the goat cheese. Enjoy! Salad will keep for up to 3 days in the fridge.


I should also add that i just use the brand seeds of change brown rice and quinoa mix that i buy at costco instead of sprouted rice.

Thursday, March 23, 2017

Best Ever Crispy Fried Chicken

 


Mom found this recipe from Carlsbad Cravings and loved it

15 minutes prep time 
6-24 hours to marinate 
20 minute cook time

Ingredients
  • 10 chicken tenderloins
  • 1 cup buttermilk
  • 1 cup flour
  • 1 cup panko breadcrumbs
  • 1/4 cup fine cornmeal
  • 3 tablespoons butter
Spice Mixture
  • 1 tablespoon salt (it won't taste salty)
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon pepper
  • 1 teaspoon smoked paprika (may sub. regular)
  • 1 teaspoon onion powder

Instructions
  1. Mix Spices together in a small sealable bag. Add 1 tablespoon Spices, 1 cup buttermilk and chicken to a large freezer bag and marinate 6-24 hours. Store remaining spices.
  2. Preheat oven to 400 degrees F. Line a rimmed baking tray with parchment paper (foil will NOT work because the chicken sticks to it). Add butter to baking tray and melt in oven while it preheats. Remove baking tray once butter is melted.
  3. Mix together flour, panko, cornmeal and remaining spices in a large bowl. Add half of this breading mixture to a large freezer bag.
  4. Remove chicken tenders from buttermilk and dab off excess marinade with paper towels. 
  5. Add half of the chicken to the breadcrumb bag and shake until well coated, pressing the breadcrumbs into the chicken with your fingers through the bag. Lay breaded chicken in butter on baking tray. Add remaining breadcrumb mixture to bag along with remaining chicken and repeat.
  6. Bake at 400F degrees for 10-12 minutes until golden then carefully flip chicken and bake another 5 minutes then broil to desired crispiness.*
  7. Serve with your favorite dipping sauce. Enjoy!

    Recipe notes
    *If your breading is white in some places after you flip your chicken, this simply means it did not come in contact with the butter.  The chicken will still taste great exactly as is or you can lightly spray with cooking spray and proceed to broil.

    Mom mentioned: If you make it for your family you may want to only use half the chili powder.  It had a pretty good kick to it.  
    She also thinks you can chunk it up and make chicken nuggets as well!