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Pinterest’s perfect chicken

Published on March 19, 2014, by in Recipes.

I have seen this recipe repeatedly pinned by Pinterest users. I am always willing to try a new way to spice up and add flavor to chicken. I have made this twice with great results. It is super easy and does lend nice flavor to chicken. When I went back to look for the “pin” last time, it was no longer accessible, so I am blogging it. Perfect chicken: 1/2 tsp salt 1/2 tsp ground pepper 1/2 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1-1.5 pounds chicken breast Preheat oven to 350F. Mix all dry ingredients together. I tripled the recipe to have extra on hand for next time I made chicken. Rub on chicken. Heat a little oil of choice in cast iron skillet on medium to medium-high on stove top. Cook chicken about 5 minutes on each side until browned. Place in lightly oiled(or non-stick

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Going green and a healthy shamrock shake

Published on March 19, 2014, by in Recipes, Update.

I know it’s 2 days past the grand holiday of St. Patrick’s Day, but I thought I’d share with you the delicious green things I’ve eaten lately. On Saturday in Chicago was the dying of the river green. I spend the day running errands and having my taxes done. It must have been good luck as I’m getting a little green(refund). Then I went to Target and got an iced green tea at Starbucks. Saturday I made myself a chocolate mint protein shake and a “shamrock” shake for Brian. For Brian’s shake, I used vanilla almond milk, vanilla protein powder, ice, green food coloring and a few drops of mint extract. He said it was good, but would have been better if it was made with ice cream. Of course! Yesterday, we had a potluck at work. I made a chicken pesto sandwich on a baguette for everyone to add

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Weekend review

Published on February 17, 2014, by in Recipes, Update.

It was a very simple weekend in terms of meals. Apparently, I did not do as good of a job as I thought with planning meals last week. We have an odd amount of extra groceries that need to be used up. So, I picked up a few things to supplement what we had left and it is my challenge to get these groceries used up and make it until the weekend before needing more groceries. We went out for a quick dinner on Friday night before catching a movie. Saturday, I needed good healthy fuel after eating out Friday night and having some Junior Mints at the movie. I had  fruit and sautéed onions and mushrooms, topped with an egg. For lunch, Brian had tacos and I had a taco salad. We have lots of taco fixings left over for the week ahead. We had a Screw Cupid party

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Cinnamon roll waffles

Published on February 14, 2014, by in Recipes.

This is a quick and easy breakfast that makes it seem like you took a long time making it. I can’t even say this is a recipe. More like a hack or a trick to do. You could start out by making cinnamon rolls from scratch, but for my first time trying this I didn’t want to waste the time if the end product wasn’t going to turn out well. If you have a waffle iron, plug it in and heat it up. Crack open a can of cinnamon rolls. Place 1-2  in your waffle maker and close that beast. When the light on their waffle maker says they are done, open the waffle maker and lift them out. Squeeze on some icing from the packet the tube of cinnamon rolls provided you. Serve to your loved one in bed. In the future, I would like to make them with

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Sprouting lentils

Published on February 13, 2014, by in Recipes.

Wow. Sprouting lentils are delicious and easy! Why didn’t I start doing this years ago? I started out with a one quart mason jar. I rinsed 1/3 cup of brown lentils then soaked them for 12 hours. After 12 hours, I drained the water they were soaking in, rinsed and drained them again. Get out all the water you can and turn the jar on its side out of direct sun light. Repeat rinsing and draining each morning and night. After 24-36 hours you will see your lentils starting to sprout. Start eating them anytime after they start to sprout. Eat them as a snack, put them on salads and sandwiches. They are so delicious, a great source of protein and fiber. When I started sprouting, I used a cut up old dish towel under the lid of the mason jar to drain. Halfway through the process, I received and

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Bulletproof coffee

Published on February 12, 2014, by in Recipes.

I had run across the term “bulletproof coffee” several times before I actually paid attention to it. Then I saw people posting picture of it. Then, I finally started researching it. This is what I get about it: You brew strong organic coffee. You add in grass-fed unsalted butter and organic coconut oil. Blend the bejesus out of these 3 ingredients until you have a frothy latte like drink. It’s delicious. I use 2 cups strong coffee to 1 tablespoon of Kerrygold butter and 1 tablespoon of organic coconut oil. The coffee is supposed to give you tons of energy and keep you full. There are varying recipes out there to use more butter and oil, but 1 tablespoon of each is my preference. It’s a low carb option with lots of good fats and omegas with a jolt of caffeine without pesticides and hormones. However, it is high calorie.

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Makin’ bagels

Published on January 25, 2014, by in Recipes.

So, this isn’t an entirely new experience for me. I keep making bagels, because I just haven’t found a recipe that I am head over heels for just yet. I’ve made bread maker bagels. I’ve made asiago cheese bagels. I’ve made heart-shaped blueberry bagels. And now, I’ve made CHOW’s bagel recipe. The bagels are delicious, just a little dense for my liking. I would have liked them to be a little more raised. I even gave them extra rise time. I am excited to have a stash of bagels to go to, though. I’ve been eating them as veggie breakfast sandwiches with some sprouted lentils. Here are some pictures from the process. Does anyone have a bagel recipe that they just love? Share it with me, if you do!

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Bobby Flay’s pizza dough recipe: pizza 2 ways

Published on January 23, 2014, by in Recipes.

As I previously mentioned, Tyler’s pizza making skills inspired me to elevate my pizza making game this past weekend. I hadn’t made pizza in a while and decided to try out a new crust recipe. I ran across Bobby Flay’s recipe and was skeptical. On one hand, it has an average of a 5 start review. Not an easy thing to accomplish. On the other hand, he’s known for his grilling skills. Should I trust a grill guy to give me the best pizza recipe. Well, the answer is “yes”. The adapted recipe’s crust was an incredible texture and had the perfect crispness to it. Ingredients: 3 1/2 cups bread flour(bread flour has a higher gluten content and will give you a much crisper crust) 2 teaspoons sugar 2 1/4 teaspoons instant yeast 2 teaspoons salt 1 1/2 cups water(110 degrees F) 3 tablespoons olive oil, divided Combine the flour,

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Pizza fest weekend update

Published on January 22, 2014, by in Recipes, Update.

On Friday night, we went over to Dana and Tyler’s place for some homemade pizza. Tyler makes some delicious pizza. He made an appetizer of cheese pizza that we nibbled on while the spinach, mushroom, and garlic and the pepperoni pizza’s cooked. Dana made a really tasty salad that I couldn’t resist having two helpings of. Tyler made some of the best homemade pizza I have ever eaten. So delicious. I think I ate double the amount of pizza I usually do it one sitting. I think part of his pizza making skills come from the authentic pizza making outfit: Look at one of his beauties: After we started to come out of our food coma, we played a really fun game called Wits and Wagers(?). I think it would be a great family game for the holidays. Saturday, I encouraged Brian to trek out in the snow with me

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Basic polenta

Published on January 18, 2014, by in Recipes.

I had never made polenta until the other day. I had been wanting to experiment with cooking it, cooling it and using as a crust for pizza or even “bread for a sandwich”. I made a batch this weekend, using Neverhomemaker’s basic homemade polenta recipe. It was very fast and simple to make. After making it, I lightly oiled a mini pie pan I had and pressed the polenta into it. A perfect disk shape for my impending mini pizzas. Here is their recipe being made by me and the progression of how quickly it thickens: These are great for using as a gluten free crust for pizza or for putting in a bowl of chili!