Cilantro Lime Chicken with Avocado Black Bean Salsa

Cut the carbs! This is a delicious healthy dish and it tastes so fresh! Gets me in the mood for summer...

Cilantro Lime Chicken 
Marinade
juice of one large lime
a splash of olive oil
a dash of salt and pepper
almost an entire bunch of cilantro, stemmed
4 cloves garlic

Mix in blender or food processor until finely chopped and mixed well.  Marinate 2 chicken breasts, cut into strips, overnight. Place chicken on a bed of sliced red onions in small baking dish (with a lid).  I use about 1/2 of a small red onion.  Pour rest of marinade over chicken and onions.  Bake at 350 degrees until cooked through.

Avocado Black Bean Salsa
5 fresh tomatoes, chopped
2 fresh avocados, chopped
1 small red onion, chopped
1 can black beans
1 can kernel corn
1/2 bunch fresh cilantro, chopped
juice of one lime
salt
minced garlic
chopped jalepeno (optional)

Serve chicken and onions with a side of salsa.  It's a good idea to have some tortilla chips nearby...

Curried Ginger Chicken with Quinoa, Carrots, and Onions

I was a bit nervous about this dish when I made it because the recipe was based entirely on what was in my refrigerator at the time.  However, it turned out amazingly flavorful, moist, and delicious!

Curried Ginger Chicken 
with Quinoa, Carrots, and Onions
1 chicken breast, sliced into 1.5" strips
4-5 carrots, thinly sliced
1 medium onion, sliced
4 tablespoons freshly grated ginger
2 tablespoons hummus
3 teaspoons curry powder
1/2 cup quinoa
1 can chicken broth
1/2 cup water
olive oil

In a small bowl, mix 3 tablespoons ginger, 2 teaspoons curry, hummus, and 1 tablespoon olive oil. Place the onion slices in a small pan. Drizzle with about 1 tablespoon olive oil. Place chicken strips on top of onions. Top chicken with curry mixture.  Bake at 325 degrees, covered, until chicken is cooked (about 25 min).

In a small saucepan, heat chicken broth and water with 1 teaspoon curry and 1 tablespoon ginger. Add quinoa and boil lightly for 10 min.  Add carrots and continue to cook until quinoa is fluffy and excess liquid has evaporated, stirring frequently (about 15 more min).

Serve quinoa and carrot mixture topped with onions and chicken.

Enjoy!

Mediterranean Pita Sandwich

I just fell in love...again!  I was playing around with some mediterranean-inspired dishes and created this little magical being!

Mediterranean Pita Sandwich
Fill a pita with:

• Sliced cucumber
• Sliced tomato
• Crumbled feta
• A drizzle of olive oil
• a few dashes of dill

Change it up with sliced red onions or kalamata olives if you want to.

Then, eat and smile! Delicious, simple, and healthy- you're welcome!

Love,

Jill

Roasted Vegetables

Are you in love with vegetables?

If not, get ready!.  This delectable concoction is one of the simplest recipes I've ever made and I am, of course, obsessed!  Thanks for the recipe momma!

Roasted Vegetables
Chop lots of yams, bell peppers, carrots, squash and whatever you like into about 1 inch pieces.  I like a mixture of red, yellow, and orange peppers.  Pour in enough olive oil to coat the veggies.  Add a generous seasoning of salt and pepper. Toss it all together and put it in a glass pan.  Bake at about 375 degrees for 40 min or until the veggies are cooked.  Stir after 20 min to avoid burning the tops.  That's it!

Feel free to adjust the recipe to your preference.  Sometimes, I just use yams and add a little nutmeg to the seasoning.

Enjoy eating delicious food and feeling super healthy!

Ciao!

Crepes

This recipe comes from the mother of one of my best friends.  It's so simple and delicious no matter what you fill them with!

Crepes
1 cup flour
1/4 cup sugar
1 egg
dash of salt
enough milk to make a very thin batter- about 2 cups

Cook them just like pancakes but one at a time in greased pan.  Top it with something awesome, wrap it up and eat!

Possible Fillers:
Yogurt and berries (frozen or fresh)
Nutella and bananas
Peanut butter and bananas
Chicken and cheese
Ice cream and chocolate sauce
Scrambled eggs and bacon

Be creative!

Ciao!

Candied Bacon

Hello again internet abyss,

I am excited to share another one of my obsessions with you tonight!  This summer, I went to Ignite which is an awesome restaurant in downtown Denver (highly recommended!)  That is where my love affair with candied bacon began.  I have always loved bacon, but this is by far the most wonderfully sinful of its forms.

The Recipe:
Lay bacon out flat in a baking dish.  Sprinkle with red pepper (crushed is better, but I use ground because it's cheaper!)  Crumble brown sugar over the top.  You don't need to cover it completely but make sure there is enough.  For 8 slices of bacon, I use about 1/3 cup brown sugar.  Make sure you don't use too much red pepper unless you really want it spicy!  A little goes a long way!

The Important Part:
Set your oven to about 250 degrees.  Bake the bacon for about 3 hours, turning every 20 min or so until the lightest part is a deep caramel.  You have to cook it low and slow so that the pepper and sugar and bacon grease have plenty of time to become best friends.

The Last Part:
Once it is cool, feed candied bacon to anyone you would like to fall in love with you.  You can also keep it for yourself, but beware- that is how I ended up eating 12 pieces of bacon one night. True story.

Chicken and Biscuits (kind of)

While daydreaming about the Colorado peaks I intend to summit this summer, I found myself craving one of my ultimate comfort foods. This dish is kind of like chicken pot pie, but better. It's a heck of a lot easier to make than real pot pie and offers an entirely new dimension...bacon! Warning: do not make this dish if you are cooking for one! It makes a lot! (Obviously I have never learned how to make food for just myself)

Chicken topping

1 cup or more onion, chopped

3 or more slices of bacon, diced

2 chicken breasts

A whole bunch of chopped celery and carrots (about 2 cups each)

1 can corn

1-2 cups peas

1 can chicken broth

2 tablespoons butter

2 tablespoons flour

Several dashes poultry seasoning

Saute the the onions and bacon over medium heat until your kitchen smells like heaven.  Add chicken until mostly cooked.  Melt butter in another pan over medium heat.  Add flour and whisk until smooth.  As it thickens, add chicken broth slowly, whisking constantly to avoid lumps.  When all the broth has been added and it is fairly thick, pour over chicken mixture.  Add celery, carrots, and corn.  If it needs more liquid, add some water.  There should be enough liquid to almost cover everything else.  Add poultry seasoning to taste.  Simmer until vegetable are cooked.

Biscuits (this recipe is from my mom...and it's wonderful)

4 cups flour

1 cup butter

8 teaspoons baking powder

1 teaspoon cream of tartar

1 teaspoon salt

1- 1 and1/3 cups milk 

Mix all dry ingredients.  Cut in butter until crumbly. (Do not overmix!) Add milk just until moistened.  Flatten to at least ½ in. thickness and cut out into circles (use a glass upside-down).  Bake at 400 degrees 18-20 min.

Serve chicken topping over biscuits and enjoy!

I am about to put about 3/4 of this dish in my freezer and have the rest to eat for the rest of the week.  Good thing I love it!  One of these days I will have to learn how to cook for one and how to not cut myself every time I cook!  Hopefully, you can make amazing food while being less of a danger to yourself!

Ciao!

The Best Salad

I know this title seems lofty, but I'm not lying.  I stumbled across this combination by complete accident about a year ago, and have since been tweaking it to perfection.  Now, I'm glad to share it with you, my loyal readers (or, more likely, the internet abyss).  I am completely aware that it sounds strange but I guarantee it to be perfection and I haven't been proven wrong yet.  There is a reason it's one of my obsessions!

The Best Salad
Romaine Lettuce
Dried Cranberries
Feta Cheese
Crumbled Bacon
White Balsamic Vinaigrette
(I know there aren't any measurements, just crumble everything on top until it looks decently proportioned.)

Yes, you have to make the vinaigrette yourself!  Check out my earlier recipe for Balsamic Vinaigrette on my Tomato and Green Bean Salad post.  Then, go to Trader Joe's and get White Balsamic Vinegar to substitute.  Trust me, the white balsamic changes this recipe.  If you don't have a Trader Joe's, I am truly sorry and you have my permission to use regular balsamic.  Remember, the key to perfect bacon is low and slow! Let it slowly caramelize on low heat without draining the grease until it's done.  Don't feel bad about the calories- you're putting it on a salad!

Ciao!

Tomato Green Bean Salad

I am a salad lover.  There is no question about that.  However, after a while of eating the same salad all time, I need a change!  Tomato Green Bean Salad is always my simple and delicious variation when I get to this point.  Literally just chop up a tomato and add canned or fresh cooked green beans.  My mom got the recipe from our friends in France and therefore serves it with a basic french dressing.  I followed suit until I wanted it one time and didn't have french dressing!  Necessity is the mother of invention!  I whipped up a quick red wine vinaigrette and it was great.  Tonight, I decided to go a different direction.  Knowing my obsession with fresh tomato anything and balsamic vinegar, I made my typical balsamic vinaigrette to top my salad.  It completely changed the salad! Trust me, it's amazing!  Here is my best attempt at writing down my balsamic dressing recipe. Give it a try and tweak it to your preference (as always).  Obviously, I have never measured anything to make it!

Balsamic Vinaigrette

Large splash Balsamic Vinegar

Roughly same size splash Olive oil (less for a tangier dressing)

Drizzle of Blue Agave Sweetener (you can use honey and it's almost as good)

Small dollop Dijon Mustard

Dash of Salt and Pepper

Sorry there are no pictures today- I couldn't wait to eat it long enough to take any!

Ciao!

Savoring the Superbowl

This year, I joined the ranks of football-watching Americans for Superbowl Sunday with some of the best snacks I could think of: Southwestern Black Bean Salsa, Hummus, and Brownies.  However, these snacks aren't just for football days- make them soon and enjoy!

Southwestern Black Bean Salsa
This recipe was given to me by a good friend and, with a few modifications, it has become one of my main obsessions.  I double the recipe, so make half of this if you don't want to be eating it 24/7.
Mix together:
2 cans drained black beans
2 cans drained corn
1 bunch cleaned and stemmed cilantro
about 1/3 cup chopped green onions
2 medium avodados, diced
a splash or two of lemon or lime juice
a tablespoon of sugar
a few cans of salsa (I get the big jug and pour most of it in)

Hummus
My hummus recipe changes slightly every time I make it, so make it to your preference. Double the recipe for a superbowl party!
1 can garbanzo beans
1 or 2 tablespoons tahini
splash of lemon juice
a few dashes of salt and cumin
1 clove minced garlic
>Mix in food processor until smooth
Add olive oil while mixer is on. I usually use about a cup, but it depends on the texture I'm looking for- just get it nice and smooth.
Top with minced parsley, paprika and cumin.

Brownies
This Superbowl Sunday, my roommate made the brownies! They came from a box but I contributed by topping them with chocolate...and then some more chocolate! Nothing better...  If you toss a handful of chocolate chips on the brownies right when they come out of the oven, they melt into spreadable perfection. Then, if it happens to be a football day, top that with a little melted white chocolate in the shape of a football.  I'll admit that I had to look on pinterest to figure out how to draw the football! Worth it!

So the Superbowl is in the fourth quarter and the Giants are behind...Rather disappointing, but at least I can be disappointed while shoving my face full of delicious food!

Ciao!