Wednesday, June 24, 2015

Chicken Milanese with a Spinach and Arugula Salad

Pin It
Hey all! Thanks for hanging tight with me and putting up with my lack of posts recently. I'm still going to try to post as often as I can, but I can't promise it will be three times per week! We just bought a new home and we're in the process of trying to sell our current house. So I appreciate your patience while we go through this hectic, but exciting, process!
Here is one of my favorite recipes. It's extremely easy to make and is a nice, light dinner. The chicken is cooked so it's perfectly crispy and then it's topped with a refreshing lemon salad. It's a really wonderful meal on a hot summer evening. Enjoy!

Printable Recipe


  • 4 skinless boneless chicken breast halves
  • 2 large eggs
  • 1 1/2 cups Italian seasoned panko breadcrumbs
  • 3 tbsp. canola oil (plus more if needed)

  • 1 tbsp. olive oil
  • 2 tbsp. fresh lemon juice
  • Salt and pepper, to taste
  • 1 cup baby arugula leaves 
  • 1 cup baby spinach leaves
Place wax paper on a cutting board, top with chicken and top with another piece of wax paper. Use a meat mallet or rolling pin to flatten the chicken to 1/4-1/2" thick. Repeat with remaining chicken.

In a wide bowl, whisk eggs. Add panko to a separate bowl. 

Dip chicken into the eggs and turn to coat. Dredge in breadcrumb mixture, coating completely and shake off excess.

Heat canola oil in large nonstick skillet over medium heat. Add two chicken breasts in an even layer and sauté until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plate and cover with aluminum foil to keep warm. Do the same thing with the remaining two chicken breasts, adding more canola oil to the pan if necessary. Transfer to a plate.

Whisk together the olive oil and lemon juice. Sprinkle with salt and pepper. Toss with arugula and spinach.

To serve, place a piece of chicken on a plate and top with a mound of salad. Enjoy!

Source: SK Original

Monday, June 15, 2015

Supreme Pizza with a Cauliflower Crust

Pin It
I was so excited when I got Kirstin's blog, Loving Life, for SRC this month! I came across her recipe for a Cauliflower Crust and I just couldn't wait to make it. I had seen cauliflower crusts floating around Pinterest for some time now, and this was the perfect excuse to finally give it a try!
We loved this healthy version of a pizza! We still satisfied our pizza craving with the cheese, sauce and toppings, but cut back a ton of calories and carbs by using cauliflower as the "dough" instead of it being bread-based. The crust had a little bit of a different texture than a regular crust, but not by much! Chris took a bite and knew there was something different about it, but couldn't put his finger on what it was. He ate three slices! This is a great dinner for when you want to eat unhealthy, but you know you shouldn't. Enjoy!

Printable Recipe


For the crust:

  • 1 head of cauliflower
  • 1 egg
  • 1 1/2 cups Mozzarella cheese, shredded
  • 1 tsp. Italian seasoning
  • 1 tsp. garlic powder
For the topping:
  • 1 cup pizza sauce
  • 1 1/2 cups Mozzarella cheese, shredded
  • 1/2 cup pepperoni slices
  • 1/4 cup black olives, sliced
  • 1/4 green pepper, sliced thin
  • 1/4 cup Parmesan cheese, grated
Using a food processor, pulse the cauliflower until "riced" or broken up into small, rice-sized pieces.

Place in a microwave safe bowl and microwave for 8 minutes (no liquid needed).

Allow cauliflower to cool slightly and then place in a clean dish towel. Ring out excess liquid. Place back in bowl and fluff with a fork.

Add in egg, 1 1/2 cups Mozzarella cheese, Italian seasoning and garlic powder. Mix well.

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Dump mixture on to pan and pat with your hands. Crust should be about 1/3" thick.

Bake in oven for 25-30 minutes or until nicely browned. 

Remove from heat spread with pizza sauce. Sprinkle with Mozzarella cheese. Top with pepperoni, olives and green peppers. Sprinkle with Parmesan cheese. Place back in the oven for 5-10 minutes or until cheese is melted.

Source: Adapted from Loving Life

Friday, June 12, 2015

No-Bake Apple Pie Bites

Pin It
I absolutely adore no-bake recipes. Especially in the summertime. I mean who really wants to turn their oven on 350 degrees and warm up the whole house when it's 80 degrees outside? Not me, that's for sure. 
No-bake bites are a staple for breakfast because they're packed with nutrients (i.e. fruit and oats) and you can grab a couple and be on your way. They also give you the boost you need in the morning or work well for a simple snack during the day. These bites taste just like apple pie and take 5 minutes to make. Enjoy!

Printable Recipe


  • 1 apple, chopped (keep skin on)
  • 1/2 cup all-purpose flour
  • 1/4 cup rolled oats
  • Pinch of salt
  • 1 tbsp. cinnamon
  • 1 tbsp. granulated sugar
  • 2 tbsp. agave nectar
  • 1 1/2 tbsp. milk (plus more, if necessary)
In a microwave safe bowl heat the apples in 30 second increments until it has softened and caramelised and allow to cool. This should take about 2 minutes total.

In a large mixing bowl, combine the flour, rolled oats, salt, cinnamon, and sugar. Stir until combined. Add the agave and stir to combine.

Add in the cooked apple and mix until fully incorporated.

Slowly add the milk until a thick, firm dough is formed. Add more milk if necessary.

Form into bite sized balls and refrigerate for at least 30 minutes to firm up.

Store balls in the refrigerator.

Source: Adapted from The Big Man's World

Wednesday, June 10, 2015

Asian Pulled Pork with a Soy-Ginger Slaw

Pin It
I recently shared some big news on my personal Facebook account: Chris and I are expecting our second child! We couldn't be happier and we know that Bradley is going to be an amazing older brother. 
But one thing that comes with pregnancy is nausea, and, of course, my nausea always shows up right in time for dinner. That's why throwing something in the crockpot in the morning is a huge lifesaver for me. I can still get dinner on the table, but I don't have to worry about feeling queasy in the process!
Pulled pork is one of my favorite slow cooker recipes, so I decided to make a twist on that by using some of my favorite Asian ingredients. I let the pork shoulder sit in the slow cooker all day with some soy sauce, hoisin sauce, rice vinegar and chili garlic sauce to make an incredibly tender and incredibly flavorful pulled pork. I wanted a contrasting element to go on the sandwich, so that's where the soy-ginger slaw came into play. And you can't have a pulled pork sandwich without BBQ, so I made an Asian twist on that as well. This sandwich took a little time to make but was well worth it. Enjoy!

Printable Recipe


  • 4-5 lbs. pork butt or shoulder
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 3 tsp. garlic, minced
  • 1/2 tsp. ground ginger
  • 2 tsp. seasoned rice vinegar
  • 1 tsp. chili garlic sauce
  • 1/2 cup reduced-sodium chicken broth
Asian Slaw:
  • 2 1/2 cups cole slaw mix
  • 1/4 cup seasoned rice vinegar
  • 3 tbsp. reduced-sodium soy sauce
  • 1/4 tsp. ground ginger
  • 1 tsp. garlic, minced
Asian BBQ Sauce:
  • 1/2 tbsp. canola oil
  • 1/3 cup onion, diced
  • 5 tbsp. hoisin sauce
  • 2 tbsp. seasoned rice vinegar
  • 1 tbsp. Asian fish sauce
  • 2 tbsp. reduced-sodium soy sauce
  • 1/2 tbsp. honey
  • 2 tsp. garlic, minced
  • 1/4 tsp. ground ginger
  • 2 tbsp. ketchup
  • Buns, for serving
Add the pork into a slow cooker. In a medium bowl, mix together the soy sauce, hoisin sauce, garlic, ginger, rice vinegar, chili garlic sauce and chicken broth. Pour mixture over pork. Cook on HIGH for 5-6 hours or LOW for 8-10 hours.

For the slaw: Mix the cole slaw mix, rice vinegar, soy sauce, ginger and garlic in a bowl. Stir to combine. Refrigerate for 1 hour or until ready to use.

For the BBQ sauce: Add the canola oil in a small saucepan. Add the onion and garlic and sauté for 3-4 minutes or until onions are translucent. Add the hoisin sauce, rice vinegar, fish sauce, soy sauce, honey, garlic, ginger and ketchup. Heat to boiling and cook for 5 minutes. Reserve until ready to use. 

Once the pork is done, remove it from the slow cooker and place it on a baking sheet. Use two forks to gently shred the pork. Skim the juices in the slow cooker to remove as much fat as you are able to. Return the pork to slow cooker and mix with juices. 

Grab a bun and add a heaping scoop of pork (drained) onto the bun. Top with BBQ sauce and a scoop of slaw. Serve immediately.

Source: Adapted slightly from Food Network

Monday, June 8, 2015

Soy Ginger Snow Peas

Pin It
If you need a really quick and easy side dish to accompany your next Asian-inspired entree, these snow peas are the way to go. They add the vegetable side dish element to your meal, and include all of the traditional flavors you would expect: soy sauce, ginger and rice vinegar. Enjoy!

Printable Recipe

  • 1 (8 oz.) bag sweet snow peas
  • 1/2 tbsp. canola oil
  • 2 tbsp. brown sugar
  • 2 tbsp. water
  • 2 tbsp. soy sauce
  • 1/4 tsp. ground ginger
  • 1/2 tsp. rice vinegar
  • 1/2 tsp. garlic, minced
  • 1/4 tsp. red pepper flakes
  • Salt and pepper, to taste
  • Sesame seeds, for garnish (optional)
Wash snow peas and remove ends.

Heat oil in a medium skills over medium-high heat. Add snow peas and cook for 5-7 minutes or until slightly tender.

Meanwhile in a medium bowl, combine brown sugar, water, soy sauce, ginger, rice vinegar, garlic, red pepper flakes, salt and pepper. Add to cooked snow peas and stir to combine. 

Cook for an additional 2-3 minutes or until snow peas are coated in the sauce. Serve immediately or at room temperature.

Source: SK Original

Friday, June 5, 2015

Extra Beefy French Onion Soup

Pin It
My mom makes really, really delicious French Onion Soup. I've had it since I was a little kid and all of her friends and family always ask her for her recipe. Now I know you don't normally think of having soup in June, but when it's a few weeks away from summer and still 50/60 degrees outside…you think of soup. And I think of my mom's soup.
I pretty much always stick to her exact recipe since it's amazing as-is, but this past time I revamped it a little. I made more broth (since Chris likes his soup with a ton of broth) and I also made it extra beefy. All this entailed was switching the beef broth to beef consommé, and the water to beef broth. A super simple change but it made the soup extra rich. Enjoy!

Printable Recipe

  • 4 large onions, sliced thin
  • 1/4 cup butter
  • 2 tbsp. flour
  • 4 (10.5 oz.) cans beef consommé 
  • 4 cups beef broth
  • 2 tsp. Worcestershire sauce
  • French bread, sliced into 1" pieces and toasted
  • Sliced Provolone cheese (or any type you prefer)
In a large dutch oven, melt butter. Cook onions in butter over medium heat, stirring occasionally until onions are tender and begin to brown (about 15 minutes). 

Sprinkle with flour and mix immediately. Gradually stir in 1 cup beef consommé. Heat to boiling, stirring constantly. Stir in remaining beef consommé, broth and Worcestershire sauce. Heat to boiling and then reduce heat. Simmer uncovered for 5 minutes.

Place toasted bread in the bottom of a soup bowl and cover with soup. Top with Provolone cheese and place under the broiler until melted and bubbly, about 2 minutes. Enjoy!

Source: Adapted from my Mom's recipe

Wednesday, June 3, 2015

Grilled BBQ Chicken Wrap

Pin It
Chris grilled a ton of food for a recent BBQ we had with some friends, and instead of having leftovers the next day I wanted to switch things up! I turned the leftover BBQ chicken into a delicious wrap by adding lettuce, cheese, charred corn and an amazing BBQ sauce/Ranch dressing mixture! These are extremely simple to pull together and a perfect way to use up leftover BBQ chicken. Enjoy!

Printable Recipe

  • 2 boneless, skinless chicken breasts
  • 1/2 cup BBQ sauce, for grilled chicken
  • 1 cup canned corn, drained
  • 2 large burrito tortillas, warmed
  • 1 cup Romaine lettuce, shredded
  • 1 cup Cheddar cheese, divided
For sauce:
  • 1/2 cup BBQ sauce
  • 1/4 cup Ranch dressing
Preheat outdoor grill to medium-high heat. Lay chicken breasts directly over the heat. Grill for 3-4 minutes and flip. Spread BBQ sauce over both pieces of chicken. Cook for an additional 3-4 minutes or until cooked through. Remove from grill and cool slightly. Cut into thin strips. 

Add corn to a dry skillet and cook for 3-4 minutes or until lightly charred.

Meanwhile, make sauce by mixing the 1/2 cup BBQ sauce and Ranch dressing together.

Spread the sauce mixture evenly over each tortilla. Sprinkle lettuce evenly down the center of each tortilla. Top each with half of the corn, half of the chicken strips and half of the cheese. 

Roll up the tortilla like a burrito. Place in a dry pan, seam-side down, and cook for 3-4 minutes or until light brown and sealed. Use a heavy skillet to press down on the wraps while they cook. Flip the wraps and use the skillet to press down on the wraps again. Cook for an additional 3-4 minutes or until the other side is lightly brown.

Remove from pan and serve immediately.

Source: SK Original

Monday, June 1, 2015

Key Lime Pound Cake

Pin It
I have a ton of recipes that I bookmark and save for a rainy day, but there are a select few that I save and NEED to make right away. I just have an urge and can't get them out of my head. This pound cake was one of those recipes.
I really like key lime flavored anything, so I knew right away that this cake would be a winner. It was dense, but moist and light at the same time. I know, sounds confusing but you have to trust me on this one. The cake melts in your mouth and has a strong key lime flavor that really shines through and makes it extra refreshing. This is a great summer breakfast to go along with your cup of coffee. Enjoy!

Printable Recipe


  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/8 tsp. salt
  • 1 cup milk
  • 1 tsp. vanilla extract
  • 1 tsp. lime zest
  • 1/4 cup Key lime juice
Key Lime Glaze:
  • 1 cup powdered sugar
  • 2 tbsp. Key lime juice
  • 1/2 tsp. vanilla extract
Preheat oven to 325 degrees F. Grease and flour a 10-inch (12-cup) tube pan and set aside.

Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy.

Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into prepared pan.

Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.

Prepare Key Lime Glaze by whisking together powdered sugar, fresh Key lime juice, and vanilla until smooth

Immediately brush over top and sides of cake. Cool completely (about 1 hour). Store in an airtight container.