Asian Chicken with a Twist

Hello friends!
   I have a self-created recipe to share with you today! (By request of a couple people who saw it on Instagram/heard about it on MFP and by my mom!)

Vance and I "created" (I use created loosely since it isn't difficult, but we didn't follow a recipe, so we still kinda created it) this recipe based off of Wal-Mart's newer "Wholesome Goodness" line of products. We found an Asian marinade in that section and decided to give it a try. Our first attempt was good, but not amazing. We continued to slightly adapt it each time. Last night, we hit the jackpot!! (Please note: the "with a twist" part is mainly because I use Cumin, which is traditionally, a non-Asian spice!)

So...without further ado...I give you....Vance and Angela's Asian Chicken with a Twist!

Asian Chicken with a Twist
(Serves 2)

Ingredients:

• 8 oz Boneless Skinless Chicken Breasts
• 4 T Wholesome Goodness Asian Marinade
• 1 T Low Sodium Kikkoman Soy Sauce
• 1 c Long Grain White Rice (Dry)
• 1/4 c Sweet Peas (Frozen)
• 1/4 c Golden Corn (Frozen)
• Red Pepper Flakes
• Cumin
• Salt
• Pepper
• Garlic Powder 

Directions:

1. Place chicken in a square (or rectangle) baking dish. 
2. Add salt, pepper, red pepper flakes, and cumin sprinkled on top. (This is not an exact science. If you like things spicy, make sure to be generous with the red pepper flakes. If not, use sparingly. Go easy on the cumin no matter how you like your food. It's a strong spice. Use garlic powder according to your tastes. Go easy with the salt, but it is necessary to use at least a little!) 
3. Measure out the Asian marinade and dribble over top of the chicken. It's good to have some around the sides of the chicken in the baking dish as well. 
4. Cover the dish and store it in the fridge for at least 4 hours. (It can marinate longer or shorter depending on your needs, but the longer it sits in the spices/marinade, the more flavorful it will be!)
5. When ready to make dinner, preheat the oven to 350 degrees (or don't preheat...I rarely do) and bake chicken for 20ish minutes.
6. While the chicken is baking, cook the rice according to the directions on the package. (I use a Pampered Chef microwave rice cooker that works excellent! I put the cup of rice and two cups of water in it, stick it in the microwave for 20ish minutes and tada! It's awesome!)
7. After the rice and chicken are done, add the rice, soy sauce, peas, and corn to a deep skillet or pot. Cook for a few minutes, stirring it constantly so it doesn't burn or stick. Let it brown the rice a bit and cook the peas and corn. 
8.  Dice the chicken into small chunks. When satisfied with rice mixture consistency, add the contents of the baking dish (chicken, juices, spices, etc.) to the rice mixture and continue to cook/mix together for a few minutes, letting the flavors combine.
9. Divvy it up into two bowls (we use measuring cups) and enjoy!!

Nutritional Info.

390 calories (not factoring in the spices) per serving! 

If you could take 2 seconds and give this a click, it would mean so much to me! Thank you!!

What the heck does CSA stand for??

CSA. This acronym was recently added to my vocabulary...and I didn't even know what it stood for. All I know is that it had to do with farming co-ops and it allowed me to get fresh produce straight from the farms. (I feel so green and hippie-ish saying that!) Anyway...according to Wikipedia (ya know...the most widely respected professional reference site...or not) defines a CSA as "Community-supported agriculture, a form of an alternative food network, (in Canada Community Shared Agriculture) (CSA) is asocio-economic model of agriculture and food distribution. A CSA consists of a community of individuals who pledge support to a farming operation where the growers and consumers share the risks and benefits of food production. CSAs usually consist of a system of weekly delivery or pick-up of vegetables and fruit, in a vegetable box scheme, and sometimes includes dairy products and meat."

That's basically what I thought...right? :-) I was turned onto this concept by my friend, Amy Adams. She recently posted on her Facebook page asking for input from other people about farming co-ops. At first, I didn't get it. I remember asking the hubs, "Is that like when you share a cow with another family?" Oh how naive I am about what's available in the world! He patiently explained to me what Amy was talking about. At that point, I was like "Oh alright." and I moved on with life. 

A few days later, I actually looked into it. I was pleasantly surprised! It looked awesome! The one Amy went with is The Produce Box. The Produce Box's main premise is "We deliver locally grown, farm-fresh produce to your door every week during our North Carolina growing season. We are committed to working with North Carolina farmers only (the main reason we started the program) , and don't ship in products from other states or countries. Join us and become part of our "community of families" who enjoy delicious fruits and vegetables, eat healthier each week and support our farm neighbors." This particular co-op will deliver, which makes it perfect for Amy's family...and for mine. Vance and I decided to do it. I signed up for it on Friday and am awaiting my id and password information. With The Produce Box, you pay $22/week for a small box and $40/week for a large box. For the hubs and I, a small box will be plenty! You also pay a once a year $15 membership fee which is renewed in January. One of the best parts about this particular co-op is that you don't have to order every week AND you only pay for the weeks you do order. :-) That was a decision maker for me. The hubs and I try to eat as many veggies and fruits as possible each week, (I'm better about the fruits and he's better about the veggies) but we're unsure about if we'll be able to eat all of the provided veggies in a week's box. If we find that one box will last us more than one week, we will probably order every other week or so. That's to be determined. :-)

Amy's First Produce Box

Credit

Here's how The Produce Box works:

1. Order between Friday evening and Sunday night. (An email is sent that tells you what is in the default box, but you can order alternate boxes and add special items like bread, honey, peanuts, or extra fruit/veggies when available.)

2. Receive delivery Wednesday or Thursday.

3. Enjoy the produce!

4. Reuse/recycle cartons by placing them outside the night before or day of your next delivery. 

 

I cannot wait to get our first box and try it out!! Have any of you tried a farming co-op? What did you like about it or dislike about it? I'd love to hear any feedback you might have to offer!

For more information on The Produce Box, please visit their website at http://www.theproducebox.com/.

Mommy's Sausage Bread

Sorry it's been so long. Life has been handing me lemons, and I've been busy making lemonade. (Figuratively and literally!)

Last night, my mom taunted all of her Facebook friends via her status. She mentioned her sausage bread. Some people had never heard of sausage bread. Others started drooling in their screens. Still others begged for pictures and the recipe! In my family, sausage bread, is a staple. I've eaten it since before I can remember. However, I don't like sausage. That being said, I call mine pizza bread. Mom always made sure to make one sausage bread, one pizza bread (pepperoni) and one stromboli when she made it for our family. My dad almost always consumed a whole loaf on his own. (My daddy is a beast.) Anyway, I hadn't really thought about the recipe until last night when people asked about it. I've always just made it without thinking about it. However, it is one of the easiest recipes to follow! It can be completely homemade or semi-homemade. Until I get a bread maker, I make the semi-homemade version. My mom always makes the semi-homemade version because seriously...who has time to make homemade bread all the time? This recipe is word for word (minus a few grammar corrections I made) from my mom. Her personality sure does shine through! ;-) Love you, Mommy!

Mommy's Sausage Bread


Ingredients:

• Frozen bread dough* (or make your own if you like)
• Any pizza toppings you enjoy (Italian sausage (browned w/casings removed), Salami, Ham, Pepperoni, Tomatoes, Mushrooms, Olives, Spinach, etc.)
• Cheese...lots of cheese**
• Garlic powder or Granulated Garlc
• Egg wash
• Pizza sauce
  
  
  >Ok here's where it gets tricky. I have no set of instructions. I never seem to do it the same twice. I'll do my best.<

Directions:

1. Let dough thaw per package directions.

2. Take one loaf at a time and place on lightly floured surface. 

3. Take your stress out by punching out air bubbles. (I pretty much keep the shape it is and just roll a bit longer and much wider, gradually flipping as needed. It takes some practice, but it's not difficult to do.)

Credit: My Mom

4. Using a pastry brush (or spoon)  brush dough with egg wash. 

5. Liberally sprinkle with garlic. 

6. Add whatever ingredients you want. 

7. Top with cheese. 

8. Roll longways and pinch seams together. 

9. Place on greased cookie sheet seam side down. 

10. Either coat bread with more egg wash or rub with oil (I use oil). 

11. Sprinkle with parm. cheese if desired.

Bake about 15-20 minutes at 350.

*I use Rhodes. It comes in three loaves and is found in the frozen bread aisle. I have resorted to using Pillsbury pizza dough when I can't find the loaves but it doesn't taste as good. I have found Rhodes at Wal-Mart!

**I use mozzarella, provolone, parmesean and sometimes cheddar

Some recipes just make you think of home. This is one of those for me.

Chicken Burgers and Black Bean-Corn Salsa

As promised, this is the second part to last night's two part post!

I decided to divide these posts up into two postings because of the sheer length that the post would have been had they been combined. Plus, it makes it easier to find later if they're named according to which recipe is in the post!

This recipe is a pretty easy, straight forward, recipe and is very summery and light. Oh yeah, and it's YUMMY!!

Without further ado...

Chicken Burgers with Black Bean-Corn Salsa
By: Vance and Angela Bailey

Photo Credit: Me

Black Bean-Corn Salsa
Ingredients:

• 1 Can of black beans (drained and rinsed)
• 1 Can of Corn (drained and rinsed)
• 1/2-1 Tomato
• 1 Chalet
• 2-3 Gloves of Garlic
• 2 Tbls Olive Oil
• Salt and Pepper (to taste)

Instructions:

Photo Credit: Me

1. Drain and rinse both the black beans and the corn. 
2. Add the beans and corn in a medium sized mixing bowl.
3. Peel chalet and chop finely. Add to bowl.
4. Peel garlic and chop finely. Add to bowl.
5. Wash tomato and slice finely. Add to bowl.
6. Mix ingredients thoroughly.
7. Season with salt and pepper to taste.
8. Add olive oil and mix thoroughly. (Set aside.)

Photo Credit: Me

Chicken Burgers

Ingredients:

• 1 lb Ground Chicken
• 1 Tsp Paprika
• 2-3 Shakes Each of Salt and Pepper
• Slight Sprinkle of Cayenne Pepper (optional)
• Monterey Jack Cheese (Sliced)
• Olive, canola, or vegetable oil (your preference)

Instructions:

Photo Credit: Me

1. Open package and put meat into a medium mixing bowl.
2. Add paprika.
3. Add salt and pepper.
4. Mix thoroughly with hands.
5. Form 4 medium sized burgers with hands.
6. In a frying pan, lightly cover the face of the pan with oil. (Using medium heat, allow oil to heat thoroughly before adding meat, to prevent sticking.)
7. Add burgers to oil, browning both sides.
8. After cooking, place burgers on a plate covered with 2-3 paper towels or napkins to absorb the grease.
9. Lightly sprinkle cayenne pepper on top of the burgers.
10. Lay sliced cheese on top of the cayenne.
11. On a greased cookie sheet, place all of the burgers and heat in the oven at 300 degrees F for 10 minutes or until cheese is fully melted. 
12. Serve burgers on toast or on buns with a generous serving of black bean-corn salsa on top.
13. Enjoy!

Photo Credit: Me

The hubs and I thoroughly enjoyed this meal! It was quick, easy, and pretty darn healthy! We ate a side of mac and cheese, but had we planned ahead a little better, we would have served it with peas, homemade chips, and/or a salad. The strawberry lemonade from the post previous to this one, went VERY well with it! We will certainly have this one again soon!

Happy cooking!

Photo Credit: Me

When Life Hands You Lemons...

(This post is part 1 of 2 postings! Be sure to check back tomorrow for the other half of this post!)

Today was a bright, sunny, WARM day here in good ole NC! The high was around 89 and the sun felt HEAVENLY! Today, also, was a lemonade day! All day I craved it. I read blog entries from others about lemons. Then I remembered...WE HAVE LEMONS! So...I made lemonade. :-)

Yesterday, the hubs and I discussed tonight's dinner. We decided on chicken burgers with black bean-corn salsa. We have never made this before. We have never eaten this before. We really have never heard of it before. This recipe is a compilation between some online recipes and our own brain child. See tomorrow's posting for this recipe!

 Please comment below if you're planning on trying either recipe and especially if you do try it! I KNOW lots of you read my blog, so show some lovin'!!! (And remember that if you post this recipe elsewhere, to link back to this blog!)

(Really. I am an attention whore, like my pug. We just NEED attention!!!)
Photo Credit: Me

Ahem. Anyway...for your drinking pleasure, I give you...

Homemade/Freshly Squeezed Strawberry Lemonade

Photo Credit: Me

By: Angela Bailey
Makes 1/2-3/4 Gallon

Ingredients:

• 8 Lemons
• 1- 1 1/2 c Sliced Strawberries
• 1 c Sugar

Instructions:

1. Slice strawberries. (I suggest doing this the day before and let them sit in their own juices in a ziplock bag in the fridge, but if you have to do it at the time of creation, no big deal!) Add them to the pitcher you plan on using.
2. Cut 1 lemon into thin slices. Add slices on top of sliced strawberries in the pitcher.
3. Roll the remaining lemons between your hand and counter several times each, to loosen the pulp and juices of the lemon. 
4. Cut each lemon in half.
5. Using a juicer, juice each lemon. (If you do not have a juicer, just squeeze each lemon into a bowl making sure to loosen as much pulp as possible.)
6. Add the juice and pulp to the pitcher. (Before pouring the lemon juice and pulp into the pitcher, be sure to remove the seeds!)
7. Add sugar on top of the ingredients already in the pitcher. (I usually clean up before doing this step so the strawberry and lemon juices have time to mix a bit.)
8. Using a large wooden or plastic spoon, mix the ingredients in the pitcher.
9. While continuing to mix, put pitcher under running water and fill to about 3/4 of the way full. 
10. Stop water flow and stir thoroughly. 
11. Remove spoon and fill the pitcher the remainder of the way.



Photo Credit: Me

12. Add ice cubes and place in the fridge until time to serve. (I also freeze glasses in the freezer for a more chilled beverage!)

Tune in tomorrow for the second part of this post...chicken burgers with black bean-corn salsa! YUM! :-)


Cheers!
~A

Photo Credit: Me

Do You Know The Way To Santa Fe?

Every time I think about the song "Do You Know the Way to Santa Fe?" I think about My Best Friend's Wedding. Ya know...the Julia Roberts, Rupert Everett, Cameron Diaz movie? It's absolutely one of my favorite movies since it first came out! Anyway, the song is only sang in a swift moment of banter, but every time I make this dish, or think about it's name, I recall the scene in my head. Ridiculous? Maybe. Entertaining? Ohhhh yeah!


Now, this recipe isn't one I created. It's one I found on this lovely website called Gina's Weight Watcher Recipes. Don't fret. Don't despair. This isn't "diet" food. This is truly YUMMY food that isn't bad for you! It only has 171.9 calories and 1.6g per serving and the serving size is generous! (Extra calories for rice or anything used outside of this recipe.) So, whether you're looking to eat a little healthier, or just simply add some variety or "spice" to your diet, this recipe is sure to be a winner!


Crock Pot Santa Fe Chicken
By: Gina's Weight Watchers Recipes
Ingredients Needed:

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
• salt to taste

Directions:

1. Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. 

2. Season chicken breast with salt and lay on top. 

3. Cook on low for 10 hours or on high for 6 hours. 

4. Half hour before serving, remove chicken and shred. 

5. Return chicken to slow cooker and stir in. 

6. Adjust salt and seasoning. 

7. Serve over rice (extra pts/cals). 

I would like to mention that we never use scallions or cilantro in ours and it tastes amazing! We make white rice in my handy dandy Pampered Chef rice cooker during the half hour time after the chicken has been shredded and returned to the pot. As soon as the rice is done, the chicken is done as well. Ta da! Easy cooking!

Three Things I Like About This Recipe
1. It's easy!
2. It's delicious!
3. It's low in calories/fat!


Three Things I Don't Like About This Recipe
1. You have to smell it cooking all day long and resist the urge to taste it!
2. (Ok seriously...there isn't anything I don't like about this recipe...)


Happy cooking!


~A