Ina Garten's Watermelon and Arugula Salad

Hi, guys! How are all your summers going? We're continuing to squeeze all the fun and play we can out of this one. Hope you're all doing the same! Here's a salad for you!

This is a nice little summer salad- it's light and refreshing. Enjoy!

Recipe (serves 6):

1/2 pound arugula leaves

2 pounds seedless watermelon, cut into bite size cubes

1/3 cup good olive oil

1/4 cup freshly squeezed lemon juice (2 lemons)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 pound Parmesan cheese, shaved into shards

In a large bowl, place arugula and watermelon. In a small bowl, whisk together olive oil, lemon juice, salt and pepper. Pour enough dressing over the arugula and watermelon to moisten. Toss well and serve it up on salad plates. Finish by shaving the parmesan over the salad. Sprinkle with salt and pepper and serve.


image by Briana

Fresh Start Smoothie

Do you ever have those days where you start out strong, with a new found determination to eat nothing but healthful foods from now on, only to find your resolve crumbling by about 3 or 4 pm?  This is me, ALL THE TIME!  So once I've eaten all the sugar my tummy can take, I tell myself I will start again tomorrow!;)  Here is the smoothie I start my healthful days with!  And it is gooood!  Btw, Have you ever heard of Trace Minerals?  They are a company who's mission is to bring needed nutrients back into our diets.  My Momma introduced me to them a few months ago and I'm sold!  The convenient little pack you see below is nutrient filled!  I love that I just add it too my smoothie and I'm getting a supercharged health punch that I wouldn't get eating vegetables and fruits alone!

 

All you need is:
1 1/2 cups fat free milk
1 medium banana
A good handful of frozen strawberries
1 greens pak(berry flavored)
Blend it all together at hi speed in your blender.  Pour it into a nice tall glass, add a straw, kick back and enjoy!


image and recipe by Kara

Peanut Butter Energy Bites

Here is a super easy, quick and healthy "pick me up" or "on the go" snack!  My Ace man has actually requested them for lunch!  Indee likes them too!  And as soon as Q is old enough, I'm sure she'll be a fan also!  I love that I'm giving my little family a way better alternative to candy bars, protein bars and/or granola bars by being able to control what ingredients go into them!  Now that's a mother's piece of mind!:)

Here's what you'll need:
1/2 cup creamy natural peanut butter
1/2 cup flaked or shredded coconut
1/2 cup whole rolled oats
1/2 cup dried cranberries
1 tablespoon honey or 1-2 packets of truvia
Mix all ingredients together.  Form into 2 inch balls and refrigerate for at least an hour to get firm.  Makes roughly 11 energy bites.
Note:  I just worked with ingredients I had on hand, but my Mom had an awesome suggestion to substitute puffed rice cereal in place of the oats!  YUM!  Also, to up the nutrient value, add some flax or chia seeds.  Really your options could be endless once you walk down the healthy bulk food isles at a health food store!
Notice my lil Q Monster crawling towards the goods!

  






































Oh how I wish I could've given her a bite!

Images and recipe by Kara

Sweet Potato & Leek Soup

My fridge and pantry are filled with wholesome veggies just waiting to be put to use in the perfect recipe!  I love potatoes!  Russets, Yukons, Butters, Reds, Fingerlings...but lately I've tried to avoid them a bit to aid in getting the rest of my "baby fat" off!  So I've been eating a lot more sweet potatoes, which suits me just fine!  I came up with this soup last week!  The texture is velvety smooth and is the perfect balance between savory and sweet!  The flavors are uncompromisingly pure because you are using very few ingredients!  I think you'll love it just like I do!

What you'll need:
1 tablespoon olive oil
1 large leek, thinly sliced
3 large sweet potatoes, peeled and cubed
3 cups chicken stock
1-2 cups skim milk
S&P to taste


In a large saucepan, put olive oil and sliced leek over medium heat to get tender.  About 5 minutes.  Add cubed sweet potatoes and chicken stock.  Raise heat to high and boil for 20 minutes until sweet potatoes are tender.  Put the cooked sweet potatoes and leeks along with the cooking stock in a blender and blend until smooth.  Pour back into the sauce pan and over medium heat, add the milk to get to your desired consistency.  Allow the soup to heat through and then add S&P to your tastes!  Thanks for letting me share another healthy recipe with you!:)  Makes 4 generous servings!


Image & recipe by Kara

Williams-Sonoma Monkey Milk

The last smoothie I made, Lily, my four year old told me it tasted like leaves. HA! Kids have such honest observations, don't they? After that I asked myself, do all my smoothies need to have kale and spinach in them?! Does every smoothie we blend under this roof need to have leaves greens in it? Certainly not! So today we gave the greens a rest and went for something different (for us) and a little more dessert-like, but still healthy in its own way. This is Williams-Sonoma's recipe and I'd like to give whoever came up with the name "monkey milk" a high five because that is pretty gosh darn adorable and clever. I mean, what kid wouldn't be stoked about drinking monkey milk? Enjoy!

Recipe (serves 4):

2 ripe bananas, broke into pieces

1 cup vanilla yogurt (I highly recommend The Greek Gods greek yogurt in the honey or honey-vanilla flavor)

1 cup milk

1 cup ice cubes

Combine bananas, yogurt, milk and ice cubes in a blender. Blend on high speed until smooth. Pour into glasses and serve with a straw!

*the original recipe calls for 2 tbs honey, but I have never added it in because the smoothie is plenty sweet with out it. Don't be afraid to add it in your smoothie if needs be.

image by Briana

Cucumber + Tomato + Feta Salad

This salad is sooooo cool and crispy and refreshing and zesty and tangy and the list of yummy adjectives could go on and on and on!  I found the original recipe here.  Then I modified it to cut out some of the fat, sugar and add a bit more flavor!  Have a great weekend everybody!!!

Here's what you need:
For the vinaigrette whisk altogether:
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
2 packets of Truvia or 4 teaspoons sugar
1 1/2 teaspoons dried Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground cayenne(optional, but I highly recommend it:)


For salad mix together:
2 cups cherry or heirloom tomatoes, halved
2 Large cucumbers, peeled, halved vertically and sliced
1/2 of a red onion, sliced
3/4 cup feta cheese, crumbled


Original recipe at jennysteffens.blogspot.com
Modified by Kara
Image by Kara

Fajita Stacks

These are lick-your-plate-clean delicious and healthy! And they're easy to make. The first time I made these I made some lime brown rice to layer with the rest of the ingreeds, but then my rice burned in my rice cooker (I was scratching my head over that one). I didn't have time to whip up another batch of rice, so I moved forward and made do without and wouldn't ya know, the dish was fantastic without it! So filling and just plain yummy. If you do feel inclined, you can make some rice to go with it, but it's just one more step and really and truly it doesn't need it. 

Recipe (yields 4-6 servings):

4 raw chicken breasts, preferably organic

1 large red bell pepper, rinsed and sliced into strips

1 large green bell pepper, rinsed and sliced into strips

*1 large red onion, peeled and sliced into ribbons

2 15oz cans black beans

1 lime

kosher salt and black pepper

cayenne pepper

paprika

cumin

olive oil

1. Sprinkle and rub both sides of chicken breasts lightly with salt, black pepper, cayenne pepper, paprika and cumin. Pound each chicken breast out to 1/2-1/4 inch thickness. 

2. Pour black beans into a medium sauce pan and set heat to low. Heat a 1 1/2-2 tablespoons olive oil in an extra large skillet over medium-high heat. Heat another couple tablespoons olive oil in another large skillet over medium-high heat. When both skillets are hot, add the vegetables to the extra-large skillet and your chicken to the large skillet. Stir vegetables around to coat (use a pair of tongs to stir the vegetables and flip the chicken breasts), turn heat down to medium-low, cover and allow vegetable to sweat for 4 minutes. This is going to really bring out the flavor of the vegetables.

3. Allow chicken to sear for 3-4 minutes. Flip chicken breasts to other side and sear for 3-4 minutes or until chicken breasts are firm when pushed down on. Lift lid on vegetables and stir them around. Adjust heat if you feel it is too hot. Cover vegetables and allow to sweat for another 5 minutes.

4. Remove cooked chicken breasts to a cutting board and tent with foil. Check on vegetables, they should be done. Hit them with kosher salt and pepper. Stir and remove from heat.

5. Build your stacks. Using a slotted spoon, scoop black beans into the center of plate. Pile peppers and onions on top of beans. Slice chicken breast into strips and finish the stack with as many strips of chicken as you want. Finish the dish with a squeezing of fresh lime juice. Serve and enjoy! 

*I highly recommend using red onion, like I think it's an absolute MUST. We have a fabulous mexican restaurant here in Midway and they use red onion in their fajitas and now I do it and I have never looked back. THE BOMB, guys.

images and recipe by Briana

Pin It

Veggie Fried Brown Rice

Here is another super clean and healthy, yet incredibly tasty and satisfying recipe for you!  I've made it the last 2 out of 3 days!  That's how good it turned out!  Easily one of my new favorites!  And my kids devoured it too!  This recipe can stand as a meal all by itself or as an accompaniment to teriyaki chicken, beef or pork!  Try it and you will love it!

Here's what you'll need:
1 cup long grain brown rice
2 1/4 cups vegetable stock(I use kitchen basics)
2 Tablespoons olive oil
1/4 of a white onion, chopped
2 celery stalks, cut in half lengthwise and then chopped
1 rutabaga, peeled and small cubed
20 baby carrots, quartered lengthwise
A handful of snow peas, tough ends cut off
2 large mushrooms, cleaned and sliced
2 egg whites
2-3 Tablespoons of low sodium soy sauce
S&P to taste


First, put your brown rice and vegetable stock in a medium saucepan over high heat.  Bring it to a boil, then reduce heat to low, cover the pan and cook for 45-50 minutes.
About 30 minutes before your rice is done cooking, chop your onion and celery and put in a large saute pan with 2 tablespoons of olive oil.  Allow the onion and celery to get tender over medium heat.

Next, add your cubed rutabaga and quartered baby carrots to the tender onion/celery mixture.  Stir and cover with a lid to cook for 10 minutes over low heat. 

Once the rutabaga and carrots have cooked for 10 minutes, stir in the snow peas and sliced mushrooms.  Cover and cook for 5-10 minutes continuing over low heat.

Add your cooked rice to the veggies and stir well.

I don't have a picture of this step, so I apologize.:(  And if you would prefer not to add egg whites, then you can skip this part and move straight to the soy sauce.  Okay, first crack your 2 eggs into a small bowl reserving only the whites. Make a well in the center of your saute pan, moving the rice and veggies to the outer edges.  Pour the egg whites into the well and turn your heat up to medium, allowing the egg whites to cook thoroughly without being mixed into the rice/veggie mixture.  Once the egg whites have cooked, break them up and mix it with the rice and veggies.  Note:  The reason you do not mix the egg whites with the rice/veggies while still raw is because it will form a sticky sort of coating around the rice and veggies before the egg is fully cooked.  Which I don't think is very desirable.:)

Turn the heat back to low.  Now it's time for the soy sauce.  Mix it in thoroughly.

Add salt & pepper to taste and ENJOY!  Makes 4 generous servings!

Recipe by Kara

Images by Kara

  

How To: Coconut Butter + Coconutty-Pineapple Oat Bars

This week felt like Spring. The snow is melting, the sun is out, the temperatures are warming and a wave of I-must-clean-and-dejunk my house came. I cleaned out and organized my closet last night and I'm feeling like a new woman! Hopefully there are signs of Spring wherever you may be and that you have some fun plans for the weekend. Before I split, I wanted to share with you how to make coconut butter. All you need is unsweetened shredded coconut and a food processor (I suppose you could also use a high powered blender). Here is how ya do it:

Throw the unsweetened shredded coconut in your food processor and power it up. I put in about 2 cups shredded coconut and it took about 8 minutes to turn the shredded coconut into butter (the more shredded coconut you put in, the more time it will take).

This was 5ish minutes in and it is getting close! Feel free to scrape down the sides with a rubber spatula if you feel like it.

Couple minutes more and you have this dreamy concoction. Now what do we do with it?

I used mine and whipped up a pineapple-coconutty oat bar concoction (in the same family as a granola bar). I'm sharing the recipe below if you're interested. You can also use it to top pancakes, muffins, waffles, etc. I'm excited to experiment with it in my baking. The coconut butter will set up and solidify at room temperature so if you want to bring it back to a liquid consistency- heat it up in the microwave for a few seconds. If you use coconut butter, I'd love to hear your ideas so leave a comment!

Here is my Pineapple-Coconutty Oat Bars (is this what I should be calling them?), keep in mind that I didn't measure anything, I just sorta eyeballed, tasted as I went, and added things until the mixture reached the right consistency. Enjoy:

Recipe (yields 10 bars from a 9 in square pan):

2 1/2 ish cups oats

1/2 cup almonds, roughly chopped

3/4 cup chopped dried pineapple (I think mangos or any other dried tropical fruit would also be good)

2 cups unsweetened coconut made into coconut butter (two cups unsweetened coconut will make around 3/4 cup-1 cup coconut butter)

1-2 tablespoons honey (or agave)

1/2 ish cup hot water

1/2 cup unsweetened coconut, toasted

Preheat oven to 350 degrees. In a large mixing bowl combine oats, almonds, dried pineapple, coconut butter and honey. Wash your hands and mix ingredients by hand. When everything is combined, give it a taste and add more honey if it needs more sweetening. Add hot water until the mixture reaches a good sticky consistency. Turn mixture into a parchment lined 9in square pan and spread evenly. Sprinkle and press toasted coconut evenly over the top. Bake anywhere from 15-20 minutes. You want the bars to firm up nicely. Remove and cool completely before cutting into bars. Store in an airtight container. *I thought they tasted better the next day. 

Thanks for stopping in and I'll see you next week! xoxo

Pin It

Pumpkin Oatmeal

I've been eating good old oatmeal for breakfast alot these days!  And a few mornings ago I wanted to get creative and think outside of the typical "oatmeal" box!  That's when I came up with this...

Warm and hearty pumpkin oatmeal!  It satisfied a major craving for something "dessert-like" without any guilt!  It was a great feeling to know I was getting a good serving of veg(the pumpkin) as well as the fiber and protein from the oatmeal!  It was a fantastic switch up from the basic!  Enjoy!


Here's what you need:
1/2 cup whole rolled oats
1/2 cup canned pumpkin(I used Libby's.  It's just the pumpkin with nothing else added)
1/2 cup fat free milk(Add more milk if you prefer your oatmeal to have a thinner consistency)

In a small sauce pan, over medium heat, cook the above ingredients, stirring frequently, until oatmeal is tender.  About 5 minutes.  Pour into your bowl, add 1 tablespoon honey and a sprinkle of cinnamon and mix.  Add a dollop of Greek yogurt or Creme Fraiche to the top and you are good to go!  Amazing breakfast that will give you an abundance of energy until your next meal! 


Image by Kara     

Skinny Cream Of Asparagus Soup

In an attempt to be healthier, my mind has been spinning on ways to be satisfied with the meals I prepare and not sacrifice flavor.  I found a recipe on Girl Growing Small that I thought looked promising.  I ended up adjusting it more to my palette and I'm very happy with the results!  It was super quick and easy!  And the best part?  My little family liked it too, which is a HUGE bonus!

Ingredients:
2 bunches asparagus, woody ends cut off
1 medium white onion, chopped
3 cups chicken stock
1 cup nonfat Greek yogurt
salt, pepper and cayenne to your tastes


Throw your chopped onion into a small saute pan with a pat(around 1 TBS) of butter.  Caramelize the onion over medium heat stirring frequently until onions are tender.  In a large stock pot bring roughly 5 cups of water to a boil.  Add the asparagus and boil for 5 minutes.  Once asparagus is tender, measure out 1 cup of the cooking water and pour into the pitcher of your blender along with the cooked asparagus and caramelized onion.  Blend until smooth.  Pour the blended mixture back into the empty stock pot, add the greek yogurt and chicken stock.  Stir well over medium heat until warmed through.  Add salt, pepper and cayenne to your tastes.  Enjoy!


Original recipe from Girl Growing Small
Modified By Kara
Image By Kara 

Yam & Black Bean Burgers

Burgers are one of my favorite things in life. Last week I set out to make a veggie burger that didn't leave me longing for a juicy and flavorful beef patty in its stead. I came up with these yam and black bean burgers. So delicious! This recipe makes enough for you to freeze some for later use. Make sure and read through all the instructions before you begin so everything comes together properly. Enjoy!

Recipe (yields 10 burgers):

1 15 oz can black beans, drained and rinsed

1 large yam (or sweet potato), peeled and cut into eighths 

8 oz container fresh mushrooms (any variety you choose), roughly chopped

1 cup uncooked short grain brown rice

1 egg

1/2-1 cup bread crumbs (you could use wheat, white, even crushed crackers)

1 bunch green onions (white and light green parts only), chopped

1 large kale leaf (or 2 medium), washed, ribs removed and chopped up

2 cloves garlic, minced

1 teaspoon chili powder

salt and pepper to taste

1. Fill a small-medium sized pot with water. Add your yam pieces to water and bring to a boil. 

2. Using a rice cooker (or in a pot over the stove), cook your 1 cup of short grain brown rice according to package instructions or the instructions that came with your rice cooker.

3. In a medium sized skillet, add a tablespoon of olive oil. Turn heat on to medium. When the oil is heated, add mushrooms, chopped kale and chopped green onion. Allow to saute and soften, stirring often.

4. In a large mixing bowl, add the drained and rinsed black beans. Roughly mash up the beans .

5. Turn your attention back to mushroom mixture. Stir it some more. Lightly salt and pepper it.

6. When rice is done, fluff it then add to the black beans. 

7. The mushrooms should be reducing, the kale wilting and the onions softening. Add minced garlic to the mixture. Stir around to combine.

8. Check on the yam. You want the yam to be soft enough but not mushy. This should take 10-15 minutes.

9. Transfer the mushroom mixture to a food processor. Pulse until the mixture resembles a semi-coarse meal. Pour the processed mushroom mixture into the bowl with the brown rice and mashed black bean.

10. When the yam is soft enough, turn heat off and remove yam eighths. Add the yam to the food processor and pulse until it resembles a semi-coarse meal. Add the processed yam to the big bowl with all the other ingredients. Now, give the mixture a thorough stir, making sure everything is combined. Add 1 teaspoon chili powder. Stir some more. Taste the mixture and add more salt and pepper if it needs.

11. Add bread crumbs and egg to the mixture and stir thoroughly. Add a full cup of bread crumbs if the mixture isn't coming together into patties easily.

12. Using a 1/3 cup, scoop the mixture and form into patties. Place patties on waxed paper. Cover and refrigerate (or freeze individually in baggies) until time to use.

13. You can cook the patties a few different ways: Bake them in the oven at 375 degrees for 10 minutes on each side. In a skillet (lightly oiled) cook for 8 minutes per side over medium-high heat. If grilling, lightly oil some aluminum foil and cook the patties on top of it over the grill. Allow frozen patties to sit at room temperature for 10 minutes before cooking.

14. Dress the burgers with toppings you love and serve!

You can also choose to skip the bun and eat them with a fork and knife if you like! Thanks for letting me share this recipe with you today!

images and recipe by Briana

Sesame Chicken Salad

Hi, there! I hope you are enjoying the New Year so far! After all the indulgence of the holidays, I'm ready for lighter meals. How about you? This salad fits that bill and it takes 15 minutes to throw together. Enjoy!


Recipe (makes 4 salads):
2 carrots, washed and peeled into thin ribbons
10 ounces of greens, I used a combo of spinach and romaine
1 small red onion, very thinly sliced
3 radishes, washed and thinly sliced
3 tablespoons sesame seeds, toasted
1 store bought rotisserie chicken, shredded or left-over roast chicken or cooked chicken breasts thinly sliced, etc.
Dressing:
1 1-inch piece fresh ginger, grated finely
2 generous tablespoons rice vinegar
2 generous tablespoons low-sodium soy sauce
1 1/2 teaspoons sugar, you could also use honey
1/4 cup extra virgin olive oil
1 teaspoon sesame oil


In a large bowl, combine carrots, salad greens. onion, radishes, sesame seeds, and chicken. In a separate small bowl, whisk together the ginger, soy sauce, sugar and vinegar. Whisking constantly, slowly add the oils in a steady stream. Pour the vinaigrette over the salad. Toss to coat. Divide among plates and serve. 


image by Briana
salad inspired by a Real Simple recipe

Baked Parmesan Crusted Egg In A Tomato Cup

It's so easy to get run down this time of year!  With all of the endless errands to get done, Christmas shopping and being out in the cold. I find it hard to stay on track doing the necessary things (sleeping enough and wholesome eating) to keep myself healthy and full of energy.  I've already suffered my first head cold of the season and have come out alive on the other end.;)  But I'm determined to take time to fill my body with wholesome and healthy foods!  Of course I'm going to drink that hot chocolate and eat the ginger cookie if I want it, but I am going to take care with the meals I'm preparing for my little family and myself!  Which leads me into this little beauty!  I made this for lunch the other day as part of my "eating healthier" plan and it was yum!  The tomato was tender and flavorful.  The egg with it's crispy, chewy parmesan crust was perfectly cooked and soft!  Enjoy!

Preheat oven to 350 degrees


What you'll need:
1 medium sized tomato
1 large egg
1/4 cup grated parmesan cheese
Fresh minced chives for garnishing


Slice the top off of the tomato.  Also slice a teeny tiny bit off of the bottom of the tomato so it will sit flat.  Scoop out the ribs and seeds of the tomato so it is hollow.  Place in a small baking dish.  Sprinkle a pinch of salt in the hollowed tomato.  Crack your egg and pour it into the tomato.  Sprinkle grated parmesan cheese over the top.  Also a little of the minced chive.  Put in the oven at 350 degrees for 20 minutes!  Once out of the oven garnish with a little more chives and enjoy!


image by Kara

Tomato, Mozz and Avocado Panini

I made this panini a few weeks ago and it was DELICIOUS!  Even my husband, who thinks a good sandwich should include meat, was sneaking bites as I was busying myself around the kitchen and wasn't looking!;)  

What you'll need:
2 slices of good quality honey whole wheat bread
1 layer of good store bought pesto spread on the inner side of both slices of bread
About 4 slices of fresh mozzarella
1/2 of an avocado sliced
1 roma tomato sliced


Build your sandwich and put it in your panini maker for roughly 2-2 1/2 minutes. Cut in half and enjoy!


image by Kara

Zucchini Margherita Pizza

I made this twice for dinner last week!  I'm trying to eat a bit healthier to get the rest of my baby fat off!  A healthy and super yummy alternative to traditional pizza!  I promise you, the flavor was so good, I didn't miss the bread!  

Preheat your oven to 400 degrees.


All you need is a zucchini cut in half horizontally, your fav pizza sauce, fresh mozzarella cheese(sliced), roma tomatoes(sliced) and a little italian herb blend to top it off!  In the oven for 15 minutes until zucchini is slightly tender and voila!!!!!  Big on flavor...not on carbs! 


image by Kara

Garden Sammie

Garden fresh tomatoes and cucumbers, crisp romaine, sprouts and fresh mozz make up this sam. You are going to love it!

Start by lightly toasting your bread (or not). Spread a thin layer of mayo on one side of bread (make sure it's Best Foods brand). Layer lettuce and tomato.

Then your sliced fresh mozz, cucumber, sprouts. Hit this with a little fresh cracked pepper and salt.

Slice and devour.

Hope you all have a wonderful weekend! We're going to try and go camping. Fingers crossed it happens. See ya next week, guys. Thanks for stopping by!

*I forgot to tell you that I've got a delicious Buttermilk-Peach cake that I'll be posting next week. Soooooo good. Until then!

images by Briana

Lemony Herb Chicken

This chicken can either be baked in the oven or thrown on the grill. Pick your poison! I decidedly pounded out the chicken breasts, making them thinner and therefore decreasing the cooking time. This meal was just right for a summer evening- quick, light and satisfying.


Recipe:
6 boneless skinless chicken breasts
Juice of 1 lemon, make sure it's ripe and juicy, if not use two lemons 
2 cloves garlic, minced
1/4-1/2 cup extra virgin olive oil
1 tablespoon dried tarragon
1 bunch green onions, chopped finely
1 1/4 teaspoons coarse salt + more for seasoning each chicken breast
1 teaspoon freshly ground black pepper + more for seasoning each chicken breast


Preheat oven to 350 degrees. 


Pound each chicken breast out to an even thickness. About a 1/4 to 1/2 in thick. Season each chicken breast lightly with salt and pepper on both sides. Set aside.


Squeeze juice of 1 lemon directly into baking dish (9x13). Remove any lemon seeds that may have fallen in. Add in olive oil, tarragon, S and P, minced garlic and green onions. Stir mixture with spoon to combine.


Side note: I halved this recipe. That's why you only see three chicken breasts in the pictures!

Lay chicken breasts in with marinade. Spoon marinade over chicken breasts and move them around to coat evenly. Cover with tinfoil and refrigerate for a couple hours to marinade further or bake (or grill) immediately. 


Bake for 20 minutes or until chicken breasts are cooked through. Remove from oven, serve and enjoy!

images by Briana

Fresh Cut Oven Fries

Fries should be fried, I'm just going to come right out and say it.

BUT.

Sometimes we don't want to fuss with an intimidating pot of oil and a thermometer. And the thick smell of oil that hangs in the air after frying.

In most cases, it seems as though fries cooked in the oven end up soggy. This method of preparing fries delivers a crispy fry on the outside with a steamy mashed-potato like center. Mmmmmmmm, goooood. You can throw these together with ease and all the ingredients are things that you most likely have in your pantry, at the ready. Enjoy!

Recipe:

2 1/2 pounds baking potatoes

1 1/2 teaspoons vegetable oil

1 1/2 teaspoons white sugar (trust, you won't know it's there and it'll help crisp the fries up)

1 teaspoon salt

1/4 teaspoon ground cayenne pepper

Preheat oven to 425 degrees. Coat a baking sheet (don't use foil, it'll be a hassle when you are trying to flip the fries) THOROUGHLY with cooking spray or you can use your hands to rub vegetable oil over its surface.

Scrub potatoes well and cut into 1/4-1/2 inch thick fries. Here's how:

Using a sharp knife, cut a thin amount of potato off on all four sides, so it resembles a brick...

with rounded ends. :)

Slice 1/4-1/2 inch slices down the length of your potato brick.

Now slice each flat piece into 1/4-1/2 in strips (feel free to clip off any undesirable black spots as well). Voila, uncooked fries!

In a large mixing bowl, thoroughly toss uncooked fries, vegetable oil, white sugar, salt, and cayenne pepper.

Spread on baking sheet (see the tinfoil? brain fart. don't be like me) in a single layer. Try your best not to have the fries piled on top of each other. This will result in soggy fries.

Bake for 30-35 minutes in 425 degree oven. Halfway through baking take a spatula and flip fries over to brown and crisp up evenly.

Remove from oven and allow to cool for a few minutes before serving.

I found that the fries were perfectly seasoned, but feel free to season with more salt if you prefer. Be careful though, you'll most likely be dipping them in sauces that will add salt and flavor.

Kara and I always make barbecue fry sauce when my dad makes his special fries (that are actually fried). It's taken us hours to perfect this sauce....and I will be as bold to say that we invented it. Drumroll---------------------->

Barbecue Fry Sauce:

1/2 cup (give or take) Mayo, heaping (Best Foods or Hellmanns)

1/4 cup (give or take) barbecue sauce

In a small bowl, mix mayo and barbecue sauce vigorously until combined and smooth. Taste and adjust. Adding more barbecue sauce or Mayo depending on your taste. Serve immediately or cover and refrigerate.

P.S. Wanna know what else I like to dip fries in? Shakes. You too?

images by Briana....and one by Randy. :)