Wednesday, April 19, 2017

Sweet and Sour Chicken

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I absolutely love when I find a recipe that rivals some of our favorite delivery options. This chicken really gives our favorite Chinese restaurant a run for its money. Not only is it easy to make, but the ingredients are all pantry staples (for the most part) so it doesn't break the bank. Enjoy!

Printable Recipe

Ingredients

For the chicken:
  • 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 1/2 cup cornstarch
  • 2 eggs, beaten 
  • Oil to fry
For the sauce:
  • 1 tbsp. canola oil
  • 1/2 tbsp. garlic, minced
  • 1 green or red bell pepper, diced
  • 3/4 cup cider vinegar
  • 1 tbsp. low-sodium soy sauce
  • 1/4 cup ketchup
  • 1/2 cup sugar
For the garnish:
  • Chopped scallions
  • Sesame seeds
  • Rice, for serving
Season chicken with salt and pepper. Coat with cornstarch and shake the excess off. Dip chicken pieces into egg. 

Add oil in a thin layer in a deep skillet over medium-high heat. Add chicken pieces and fry until golden, crispy and cooked through, about 4 minutes per side. Remove from oil and set on a paper towel-lined plate.

In a separate large pan, heat canola oil and fry garlic until fragrant.


Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.


When the sauce has thickened, add the fried chicken. Toss to coat.


Garnish with chopped scallions and sesame seeds. Serve with rice.


Source: Buzzfeed

Wednesday, April 12, 2017

Baked Blackened Salmon (Gluten-Free)

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Bathing suit season is upon us (okay well, let's be honest...it's felt like bathing suit season for months now), so bring on the healthy recipes! Blackened salmon is a cinch to make and the spice mixture adds so much flavor to any type of fish. With a meal that can be prepped and on the table in under 20 minutes, it's no wonder this is making it onto our bi-weekly rotation. Top it with a dollop of refreshing guacamole or a side of sautéed vegetables, and you've got yourself a meal. Enjoy!

Printable Recipe

Ingredients

  • 2 lbs. salmon, cut into 4 pieces
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1/2 tsp. oregano
  • 1 tsp. pepper
  • 2 tbsp. olive oil
  • Guacamole, for serving (optional)

Preheat oven to 425 degrees F.

In a small bowl, combine salt, cumin, paprika, onion powder, garlic powder, chil powder, oregano and pepper. Mix well.

Sprinkle spice mixture evenly over each piece of salmon. Drizzle the olive oil over the spice mixture and rub to combine.

Bake for 15 minutes, or to desired doneness. 

Serve immediately with guacamole.

Source: SK Original

Wednesday, April 5, 2017

Cauliflower "Rice" Lemon Pilaf

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Here's a light and flavorful side dish or lunch idea. Cauliflower "rice" is used in place of rice for a guilt-free treat. Lemon juice spruces up the flavors of the dish while the panko Parmesan crumb topping adds just a little bit of crunch. Enjoy!

Printable Recipe


Ingredients

  • 1 (14 oz.) package cauliflower cauliettes
  • 1/4 tsp. salt 
  • 1/4 tsp. pepper 
  • 2 tbsp. olive oil 
  • 1 tsp. lemon zest 
  • 1 tbsp. lemon juice 
  • 1 tbsp. parsley, chopped
Panko Parmesan crumbs:
  • 1/4 cup panko bread crumbs, toasted
  • 2 tbsp. Parmesan, grated
  • 1 tsp. lemon zest
  • 1 tsp. parsley, chopped
Pre-heat oven to 375 degrees.

Sprinkle salt, pepper and olive oil on raw cauliflower cauliettes and toss to coat evenly. Spread on parchment lined sheet pan and roast for 20 minutes. 

Remove from oven, toss with lemon zest, juice and parsley in serving dish.

Toast panko crumbs in oven for 3-5 minutes until golden. Remove from oven and mix in Parmesan, zest and parsley.

Sprinkle crumbs on cauliflower just before serving.

Source: Culinary Cuts Club

Wednesday, March 29, 2017

Cowboy Breakfast Skillet

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I made this for Chris' birthday breakfast, and it's since become an instant staple in our home. We often eat homemade hash browns and eggs separately for breakfast on the weekend, but combining them in the same skillet never occurred to us. Having all the flavors in one bite with a little crunch of bacon is pure bliss in your mouth. Trust me on this one. Enjoy!

Printable Recipe

Ingredients
  • 1 tbsp. canola oil
  • 1 bag frozen shredded hash brown potatoes
  • Seasoned salt and pepper, to taste
  • 1/8 tsp. garlic powder
  • 1/8 tsp. onion powder
  • 1 cup Cheddar cheese, shredded
  • 6 eggs, whisked
  • 4 slices cooked bacon, chopped
  • Sliced scallions or parsley (for garnish)
Preheat oven to 350 degrees F.

Add canola oil to large oven-proof skillet over medium-heat. Heat oil.

Add potatoes to skillet. Season with seasoned salt, pepper, garlic powder and onion powder. Brown potatoes according to package directions, until crisp.

Sprinkle 3/4 cup of cheese on top of the cooked hash browns. Pour eggs over top and then sprinkle on bacon. Top with remaining 1/4 cup cheese.

Bake at 350 degrees F for 15-20 minutes, or until eggs have set and cheese has melted.

Source: Adapted from Delish

Wednesday, March 22, 2017

No-Bake Peanut Butter Banana Protein Bites

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Sometimes I need a quick snack to hold me over until lunch or dinner, and these little protein bites are the perfect source of energy to do the trick. They are incredibly simple to make and packed with flavor. I keep them stored in the refrigerator for a convenient and quick treat. Enjoy!

Printable Recipe

Ingredients

  • 2 1/2 bananas, mashed
  • 2 cups rolled oats
  • 1/2 cup natural peanut butter
  • 1/2 cup mini or regular chocolate chips
  • 1/2 cup sweetened shredded coconut
  • 1/4 tsp. vanilla

Combine all ingredients. Shape into 2-inch balls. 

Refrigerate for 20 minutes and enjoy!

Source: SK Original