Posts Tagged ‘chicken’
It’s Monday. My brain was already fried on Friday and I proceeded to fry it further over the weekend with lots more writing. My mission to have everything written by the end of August at first seemed completely reasonable but now is much more daunting. If I do manage to pull it off, I’ll get to take a break and celebrate with wedding #2 of 3 for the year. Motivation comes in many forms and if someone wants to cook me dinner in the meantime that’d be awesome.
Does this look familiar? It was in the background of a milkshake recipe posted last week, although I think I got a better shot of it in the background of that picture than in the spotlight here. Oh well, it shouldn’t take much to convince you to make a burger that has cheese in it as well as on top of it, finished off with another topping of guacamole. If you need more, go ahead and serve it with fries and a milkshake cause I know you want to anyway. This flavor explosion of a meal is a quick one to prepare too.
I finally made something with my new smaller crock pot, and the verdict? It cooks smaller volumes much better than in my larger crock pot. Not really surprising but still exciting to be able to actually slow cook something for over 2 hours without it overcooking and drying out. With all the dissertation writing in my future that little guy will be put to hard work. Although it may be a bit distracting to smell the deliciousness as it cooks while trying to focus on writing about yeast and genes.
Speaking of writing, I am still waiting to hear back from the last committee member about scheduling my dissertation defense. Boo hiss.
One year ago: Dark Chocolate Banana Peanut Butter
A couple days ago I sent out a meeting request to my graduate committee in order to schedule my dissertation defense. Commence total freak out/panic attack. 4 of the 5 have responded thus far and it looks like it may be either Sept 23 or 24th, assuming the 5th person has no conflicts those days. It’s a little over 2 months away but just thinking about it gets my heart racing in nervous anticipation. I feel as though I have so much to do still! You may not notice by looking at me but inside I am screaming. Once I know the date for sure I’ll be in desperate need of food blogging friend-guest posts the week or two beforehand. Until then I’ll do my best not to neglect the spiffyness.
After what I just shared, you’d think that I would be posting a crazy comfort food dish today for Single Serving Sunday. It almost happened and I am sure it will in the future but for now I chose an easy recipe that took less time and ingredients to prepare. You simply bake a chicken breast with fresh peach slices and then top with a balsamic reduction. The peaches help keep the chicken moist and the balsamic seals the deal.
It’s been way too long since I’ve posted a pizza recipe. The last one was a Cast Iron Skillet Brussels Sprouts Bacon Pizza back in April due to the fact that I don’t usually have time to let the dough rise during the week. Sometimes I get around that by mixing the dough before going to the gym and by the time I get back it’s ready to go.
This pizza uses pizza yeast for the dough which means homemade pizza on a weekday without any tricks! Pizza yeast requires zero rise time, which at first kind of worried me but it really does work. And to make this dough even more special it is made with beer and rosemary. It was the perfect base to be topped off with chicken, roasted red pepper and feta cheese.
One year ago: Baked Turkey Ricotta Meatballs
This week I took time off from bench work in the lab to start writing my dissertation, which is also why I have been commenting and tweeting less this week. I have two chapters nearly finished already because they are also two papers I am going to publish soon, but the intro required some serious attention so that’s what I am giving it. Of course that doesn’t stop me from enjoying a good meal during breaks especially when it is something quick and easy like this chicken. Feast your eyes upon this while I go write more jargon about Candida albicans drug resistance.
Salad?!? When was the last time I posted a recipe for a salad? There was a small salad served alongside the mini Greek meatloaves I shared in early May, but before that it was the roasted butternut salad in January (which blew my mind). But I keep telling myself I need make salads more often and in an effort to eat more greens I made this salad topped with taco-seasoned grilled chicken and all sorts of good taco-salad-esque things – even quesadilla strips. You can barely find the leafy greens under all of that but hey, it’s still a salad right?
After my cousin’s bachelorette party over Memorial weekend, Shiva’s shower this past weekend, the upcoming two more bachelorette parties for Amber and Shiva and then the 3 weddings themselves, I am super excited about wedding season this summer. Unfortunately, it also leaves my mind very blank when it comes to talking about today’s recipe.
Between avocado, mini sweet bell pepper and mango I cannot get enough. Since this meal includes two of those current obsessions, I ended up making it twice in one week. Plus it was crazy easy to make. I think that’s enough information to convince you to make this for yourself! Ii is halved from the original recipe resulting in 2 servings, but you can easily double it back for four.
In undergrad I made a lot of stir fries. Oh the days before food blogging and my desire to make new recipes all the time. And the days when I was even less financially stable than I am now, which is hard to imagine as I sit here worrying how my bank account it going to survive the month. How did I function all those years with even less money than I have now? But I digress.
Stir fries are great not only because they are fast, but because you can really throw in whatever veggies and sauces you have lying about in your fridge. My new veggie obsession is baby sweet bell peppers because in the past I always find myself with fractions of bell peppers, but now I can just use little ones. A couple of those, a small chicken breast, soy sauce and some chili garlic sauce makes for a delicious stir fry.
In unrelated news, today is my sister-in-law Kate’s birthday! Happy 29th Birthday <3!! Hope you enjoy your birthday package that arrived yesterday .
One year ago: Strawberries and Cream Pie
Prepare yourself, for an awesomely different looking chicken dish – it’s GREEN!! This is not Dr. Seuss’s green eggs and ham, we’re talking about Cinco de Mayo food!
In addition to the delicious strawberry margarita mix from On The Border, which I used to make the cupcakes I shared yesterday, I also received their Monterey Jack Queso, Medium Salsa, and Guac Blast Tortilla Chips. Did I get your attention with that last item? Because it surely caught my eye when I first saw them. They really are very green and since they taste like guacamole you almost don’t need to dip them in anything. But that didn’t stop me from dipping them into the Monterey Jack Queso… MmMmm.
I decided to have some fun with these products and used the chips as the breading for an oven-fried chicken. It resulted in a fabulously green and festive exterior, which was packed with flavor and crunch to boot. The queso was mixed up with some Greek yogurt (my favorite sour cream substitute), to then be dolloped on top of the cooked chicken along with some salsa and cheese. It’s a full blown Mexican fiesta all on one piece of chicken!
One year ago: Chocolate Chip Cookie Dough Brownies
Welcome to April’s edition of Pass the Cook Book Club, hosted by Kita of Pass the Sushi and Girl Carnivore (her newest brainchild)! This month we cooked from The Picky Palate Cookbook, written by Jenny Flake herself. I was super excited to dig into these recipes because her blog was one of the first food blogs I started reading back in the day.
Originally I had planned on making the mini peanut butter and jelly pies, but decided that I had to try out the quesdillas using mango because I was curious about the flavors. Unfortunately the recipe called for shrimp (being a non-seafood eater), but was an easy fix by substituting with chicken and was overjoyed with the results! Enveloping the chicken was a cream cheese mixture that was exceptionally creamy, while the mangoes added sweetness. You must make these, because every day that goes by without them is a missed opportunity for deliciousness.
One year ago: Chicken & Spinach Alfredo Pizza