ELEIN'S Cuban Chicken

Cuban Chicken

Happy Tuesday!!

 I hope that tonight's dinner gets you out of your comfort zone and introduces you to some cuisine that I learned from my very good friend Elein. 

Once upon a time around 6 years ago..I lived next door to a beautiful and very spicy cuban girl named Elein :) Elein and I had much in common including- our love for wine and cooking. We would take turns a few nights a week cooking dinner at each others houses. Sometimes it would be a recipe I came up with and sometimes it would be hers. She taught me some absolutely FABULOUS recipes..and this cuban chicken happens to be one of them. Over the duration of the 4 years we lived next door to one another we enjoyed wonderful conversation, laughs, lots of wine, and most of all the love we had for cooking other people food. One of the most beautiful friendships that I possess was born right in my very first kitchen. I hope you enjoy this recipe as much as my family and friends have!

Ingredients:

BONE IN and SKIN ON leg quarters and drumsticks- I buy a big Package of each

You can also just buy 1 lb of skin on thighs if you are cooking for a smaller family

Soy sauce or liquid aminos

Lowrys Teryaki marinade

1 can crushed pinapple

Pre heat oven to 425

In a small bowl mix together the lowrys teriyaki marinade ( 1/3 a jar)

a few glugs of soy

the can of crushed pinapple

in a baking dish lay your chicken and season them with back pepper and maybe a pinch of salt. pour the marinade over the chicken taking care that each chicken is well coated. ( I actually massage each chicken breast to ensure that it is well marinated. I am also aware this may freak some of you out!) 

Preheat oven to 425

cover your baking dish with foil and place in the oven for one hour-1.15 check your chicken after an hour as it should be starting to slightly brown. Pull the chicken out and take the foil off. Pop the chicken back in and set the oven to broil until it is a dark golden brown on top ( maybe 3-5 minutes)

We serve this meal alongside

Tomato Avocado Salad 

Black beans

and Cilantro Rice 

Three Ingredient Smothered Chicken

Happy Hump day Friends!!

Today I am coming at you with a super simple and quick dinner! 

Here is how it goes :)

Shopping List:

2 boneless skinless chicken breasts - cut into chunks

1 cup of freshly shredded sharp cheddar ( or colby jack works  too)

1 whole yellow or sweet onion sliced

2 butter pats ( optional)

Olive Oil 

S&P

Procedure:

Start by pouring a liberal amount of olive oil into a pan 

add the entire onion ( all sliced) and cook on medium high heat, stirring ever so often so that they don’t burn or get to brown.

Stir and wait until caramelized until you add your chicken chunks.

Add a bit more Olive oil as well as salt and pepper when you add your chicken ( still cooking over Med/High heat) add your butter pats.

cook until chicken is golden brown then add your cheese.

Serve with a side of Sliced Roma tomatoes and Asparagus!!

Veggie and Chicken Sheet Pan Meal

Happy Tuesday Friends

 I am WHIPPED by the weekend! I am so tired and could literally sleep all day.. but #momlife so not happening. This weeks menu has been pretty simple. I have been wanting to try a sheet pan meal because they look incredibly easy and THEY ARE! I tried a simple chicken version with some colorful veggies and it was very very delicious.. I even had leftovers for lunch. I feel like this is a meal that you can easily mix and match or create different versions to make them to your liking. you could do steak, pork, shrimp, chicken.. you could add potatoes or even different veggies to mix it up a little bit. I paired mine with a side of hummus and it was so good!!! 

Try for yourself!

Shopping List:

1 red onion chopped into large chunks

1 red bell pepper chunked

1 zuchinni chunked

2 chicken breasts chunked

1 head of broccoli - into chunked florets

Procedure:

Start by marinating your chicken in a bowl of italian dressing 

mean, while spread your veggies our on a baking dish and pour a liberal amount of olive oil, and salt and pepper over them.

Add your chicken to the side and pop it in a 500 degree oven for

15 minutes!

THATS IT! 

Total win for this mom and her family

ENJOY!

Hey Monday!

“ Who of you by being worried can add a single hour to his life?”- Matthew 6:27 If we do all we can and then entrust the outcome to God, worrying is pointless. 

This verse was on my daily bible app and it just resonated with me today! I am by nature a worrier, like may of us are. There just always seems to be SOMETHING to worry about. I relish in the days when I can control my thoughts and spiritually feel at ease. Those days are few and far between but I am starting to experience more and more of those days while practicing the process of giving all of my thoughts to God. My husband on the other hand NEVER worries.. his trust in God is bigger than the rocky mountains. Seriously. HE NEVER WORRIES. I envy people who never worry...how calm cool and collected they must feel right? 

I have been working on a three week bible study that is strengthening me to NOT worry.. it’s helping so much. The study is Priscilla Shirer’s Armor of God

Ya’ll its awesome. 

Goodbye anxious thoughts, worry, and chaos. 

Hello peace. 

grab it if you think it may help!!!

* Linked above*

So that was just a tidbit into the start of this week..

Monday started off great! I had an amazing workout despite the rain.. Jax is STILL napping :) Going on 2.5 hours. Meals are prepped for the week and we are having dinner tonight with my family at Lupe Tortilla my favorite!!! 

I have a great easy peasy chicken taco recipe that I am going to share with y’all ..

seriously it is so easy you could probably do it in your sleep. If you are watching your carb or gluten content simply replace the corn tortillas with jicama tortillas. 

SHOPPING LIST:

1 package of organic skinless chicken breasts

1 jar of verde salsa

1 package of small corn tortillas ( think street taco size) or jicama tortillas

1/4 chopped yellow onion optional

1 cup shredded monterray jack cheese

1 avocado cubed separated

1 lime juiced

1 small bunch of cilantro chopped 

Procedure:

S & P your chicken 

pour the verde salsa over it and cook on low for 6 hours.

* add in onion if you want 

shred once cooked

add in the monterray jack cheese 

about half of the cubed avocado

sprinkle some cilantro and pour in the lime juice and let simmer for about 15 minutes

assemble tacos :)

SO EASY!

One Pot Broccoli Chicken & Cheese Rice

Happy Sunday!!!!

This weekend has been so much fun..we went to a big fun birthday party, spent time with my parents, went to church, and I got a whole lot of exercise in.. but real life I am EXHAUSTED! Brandon has been gone all weekend to his annual Green Beer Open golf tournament and I opted to stay behind mostly because I didn’t feel like hauling my daycare down to Conroe :) I know you moms feel me on that. Sometimes when Brandon is away on a work trip or a golf/hunting trip I secretly enjoy just the special Mommy/Jaxie memories. I did a few things this weekend that were special and I really enjoyed the simplicity of the weekend. 

 I knew that after today, which was quite eventful I might add, I would need something easy to stick in the oven and just eat.. something that could be made into leftovers and possibly a lunch and dinner for the baby. Did I mention my dog ate an entire batch of chocolate chip cookies?? Yes friends, I spent my sunday evening inducing my dog to vomit the chocolate chip cookies that he inhaled while I took one second to pee. *sigh*

So now the dog is in his kennel, the baby is fast asleep, and I am showered ( FINALLY!) and in my PJs. I am too tired to even have a glass of wine.. yeah I’m THAT tired! 

Here is my fabulous dinner that I know some of you tired mamas need on your menu this week!

Shopping List:

4 bone in chicken thighs -skin on

one small onion - chopped and set aside

one head of broccoli chopped into florets

1 1/2 cup of rice ( I used organic brown rice)

Freshly grated yellow cheddar cheese ( or buy the bagged cheddar if you like)

3 1/2 cups chicken broth 

salt and pepper

olive oil

Procedure: Preheat Oven 375

Start by throwing your broccoli in a deep skillet ( preferably with a lid)  with about 1/2 cup of water. Turn to medium high heat and place a lid on top. Cook for five minutes until tender. 

Drain and set aside. 

Next salt and pepper your chicken to taste, then add some oil in the pan and sear the chicken on both sides until browned - about 6-7 minutes on each side. 

Remove the chicken and add your onions. Cook until translucent and then add your rice. Cook your rice with the onions for about one minute then add the chicken back in the pot and pour in the chicken stock. 

Place the lid on top and pop it in the oven and cook for 35 minutes. 

Remove the chicken once again and add the broccoli in with the rice along with the shredded cheddar. Place back in the oven for five minutes until the cheese is good and melted. 

Serve along side the chicken! SO SIMPLE!

Here is a picture of my sweet pea because he looks beyond cute in his new jammies:) 

Grilled Caesar Salad

Grilling lettuce may seem pretty interesting, however if it is done correctly a grilled salad is so yummy and brings out lots of summer flavors!!! We chose to grill a romaine heart ( which is the grilling lettuce of choice) and put a spin on the plain ole' caesar salad.  Due to the fact that I am OVER cooking, Brandon has been stepping up and grilling up!! :) I love everything grilled in the summer!!! 

Shopping List

(for two)

Two Romaine Hearts

One cup grape tomatoes/ sliced in half

olive oil

S&P

the " good parm"-  I say this because I mean the parm. cheese that you find in a block at your cheese section of the grocery store. Not the kind you pack on your pizza :)

Two chicken Breasts

Caesar dressing of your choice

Procedure

Start by marinating your chicken breasts. We do a simple seasoning of Olive oil, S&P, and a little lemon pepper. Set these aside

prep your lettuce- Start by cutting each romaine heart in half...Salt and pepper it and drizzle a good amount of olive oil over it. Squeeze a little lemon on top for some extra zing!

light your grill up and grill your chicken first...once your chicken is done you can start by grilling your romaine. The trick to grilling lettuce is not to char it. You simply want to almost wilt it..allowing that smokey flavor to take over. About one minute per side over a medium high heat grill. Watch for the edges to crips  a little and for your lettuce to almost "wilt". Take off the grill and head inside.

You have two options when you assemble your salad

1. Leave the romaine hearts how they are and add your toppings

2. cut up your lettuce and make a "warm salad"

I like number 1.

lay your lettuce on a plate, slice your chicken and assemble on top of the lettuce, finally add your halved tomatoes,  shave some yummy parm. on top, and drizzle with some dressing! 

so so so simple yet so different and healthy for a summer spin on a salad!!!

Hummus Crusted Chicken

Happy Friday People!!!

I am so ready for this weekend! My best friend Joanne comes in town, we have our annual St. Thomas GALA ( Silent and live auction benefitting my preschool that I work at), and its the last wknd before Spring Break..then I am off to the beach!! :) I tried an amazing recipe last night that I found off of pinterest.. I sadly didn't take any pictures because I didn't think it would be that great however I was wrong. It was wonderful!!! So I am going to share this super easy and very healthy recipe with you today!!! 

Shopping List:

two boneless skinless chicken breasts

one zucchini 

one squash

olive oil 

salt and pepper

one container of your favorite hummus

smoked paprika ( or regular paprika)

juice of one lemon

Procedure

Preheat your oven to 450 degrees

dice your zucchini and squash and throw them in a bowl. Combine salt and pepper and olive oil and toss with the veggies...then spread them out on a lined baking sheet.

meanwhile pat your chicken dry, lay it on top of the veggies and salt and pepper them both. Then take a good dollop of hummus and smear it over the top of both your chicken breasts. ( they should be covered) Then squeeze the juice of your lemon over the chicken and the rest of the veggies and top with smoked paprika. Bake for 25-30 minutes. Amazing flavor and so healthy!!!! 

** this is not my original picture, however this is what the dish will look like!!!

Enjoy!!!!

Caprese Chicken with Zoodles

Caprese Chicken with Zoodles

Yes you read that right...zoodles. Interesting word...think of it as the combination of Zuchinni and Noodles..:) Healthy and fabulous. Don't fret if you do not have a zoodle maker because you can totally swap out the zucchini for a spaghetti squash and make veggie noodles as well.

First off...invest in one of these you will totally love it!!!

This one is sold on Amazon for 14.99.  This is what I ordered and what I will be cooking with tonight :) Here are other options that have great reviews

Also sold on Amazon this one is hand held and even cheaper!!!! 8 bucks people!!!!

THIS ONE didn't have a picture but its William Sonoma..and I mean do I need to say more? I am obsessed with their products!!!

So why am I using a zoodler do you ask?? Well because I am limiting my carbs..and the zoodler allows your veggies to take the shape of pasta and trick you into thinking you are eating the bad stuff :) I think its such a great neat trick to eat an extra scoop of vegetables during meal times. 

Now for the dinner...

Shopping List

Three boneless skinless chicken breasts

olive oil

1/4 stick of butter

S&P

Dry oregano

Dry basil

garlic powder

red pepper flakes

balsamic vinegar

buffalo mozzarella cheese ( big slab)

Procedure

place your chicken on a baking pan and drizzle with olive oil

sprinkle seasonings on top and rub thoroughly to coat the chicken in the seasonings. 

on a pan of high heat drop the butter and allow to melt before placing each chicken in the pan. Only place chicken in the pan enough for it to brown both sides then place back on the pan and into a 400 degree oven for about 35 minutes. Searing the chicken locks in the flavor and keeps it really juicy while its baking in the oven :) Once the chicken is cooked ( no pink and only clear juices when pierced with a fork) place a slab of buffalo mozzarella on top and a few torn leaves of basil. Drizzle with a little more olive oil, S/P, and balsamic vinegar!

Since this is a new post and you may or may not have the zoodler yet I will leave that option up to you. I can also tell you that serving this chicken over a bed of Spaghetti squash or placed next to a caesar salad is absolutely amazing!!!!