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Chili Lime Marinated Chicken and Instant Pot Charro Beans

Chili Lime Marinade

Ingredients

1 tsp each Better Than Bouillon Adobo and Chipotle

Juice of one Lime

2-3 tbsp The Gourmet Collection Chili & Lime Seasoning

1/4 cup hot water

1/4 cup Olive or Avocado Oil

1/4 cup finely chopped Cilantro (optional)

Instructions

1. Dissolve the Better Than Bouillon Adobo and Chipotle in the hot water

2. In a gallon sized bag, add the rest of the ingredients. When the Better Than Bouillon has cooled, add it to the bag.

3. Add your protein of choice and allow to marinade for at least a few hours.. preferred overnight.

4. Grill! 😁

Notes:

I used The Gourmet Collection Chili & Lime Seasoning because that's what I had in the cabinet, but I know others make a Chili Lime Seasoning that can be substituted!

Links for Better Than Bouillon:

https://www.betterthanbouillon.com/products/smoky-chipotle-base/

https://www.betterthanbouillon.com/products/adobo-base/

Alternatively, you could use blended Chipotle peppers in adobo!

Charro Beans

I used a recipe for the Charro Beans and it's currently one of my favorite instant pot recipes!

Link: https://www.lemonblossoms.com/blog/charro-beans/

Enjoy!

#cooking #grilling #instantpot #charrobeans #Chicken #Chili #Lime

Low Calorie Mug Cake

So, a while back I stumbled across these peanut powders..

Try The #1 Healthy Peanut Butter Spread! Trust, Quality, Flavor & Helping You Keep a Slim Waistline are The Key Ingredients of Our Delicious

I’ve tried the Fudgy Brownie, Berry Cobbler, Cookies & Cream, Churro, Snickerdoodle, Salted Caramel Crunch..

🫣

When you like something, try it in every flavor right?

I’ve added them to yogurt, mixed with water and used it to dip fruits in..

But when I read the back of the package, there are actually instructions to make a 100 calorie mug cake!

Per the instructions, mix 1/4 cup of peanut powder, 1/8 tsp baking powder and 3 teaspoons egg whites. When I mixed the ingredients, it was a bit dry so I went ahead and added a splash of water. 30 seconds in the microwave and I had a chocolate mug cake!

So, you can totally eat the cake by itself, but I thought about how I have ‘Love at First Bite’ Peanut Butter from American Dream Nut Butter..

At American Dream Nut Butter, we believe you shouldn't have to sacrifice taste or the treats you love in order to follow a healthy lifestyle

I can’t even begin to tell you how many of these Peanut Butters, Almond Butters and Cashew Butters I’ve tried from them.. every flavor I’ve tried has been delicious and I am totally addicted!

I ate it before I thought about taking a photo.. but in the photo of the packages, I included another combination I’m going to try next!

Hocha Cup Coffee Co.

Hochatown Brewery at Beavers Bend State Park in Oklahoma - 7/1/23

This is a brewery near Beavers Bend State Park in Hochatown, OK. There are a TON of small, cute shops, restaurants and such surrounding the Park and I wanted to stop at so many of them!

There was live music tonight.. I love live music!

They have burgers, salads, sandwiches and other things, but their pizza is made in a huge wood fired oven and I’m a sucker for wood fired oven pizza. We ordered the Buffalo Chicken Pizza. Honestly, this was probably the best Buffalo Chicken Pizza I’ve ever had! The chicken was actual grilled chicken breast and the mildly spicy Buffalo sauce drizzled all over.. yum.

Now, I have to have ranch to dip my pizza in.. but their creamy mozzarella combined with blue Cheese crumbles had me feeling like I really didn’t even need the ranch.. *gasp* I KNOW. Blasphemy.

All in all, I will definitely go back!

#BeaversBend #Hochatown #Oklahoma #Brewery #Distillery #Pizza #BuffaloChicken #OldFashioned #StatePark

5/28/23

For breakfast, we went to this cute little cafe called District Coffee Co.

I got a Bonfire Latte with Mocha and Marshmallow along with 'The Magnifigcent'..

I LOVE balsamic, so this was delicious!

5/26/23

Salt Lake City.

It's beautiful here and the temperatures have been in the 70s during the day.

We went to a bar called Purgatory and had some great food!

Pork Bao Buns: "pork belly, hoisin glaze, crushed peanuts, pickles & cilantro."

K-Pop Fries: "Asian braised beef, kimchi, mozzarella, green onions, cilantro, pickled red onions, crema, gochu-mayo."

Also tried the Curry Fries.. and honestly, between the two I'm not sure which was better!

Delicious!

Salmon Piccata

I'll be honest.. I didn't add as much cream to this as the recipe calls for. And I added roasted red peppers.

But I'm literally ready to lick the plate with this one.. 🤤

Creamy Lemon Garlic Salmon Piccata is a classy yet easy salmon recipe you've been waiting for, with a delicious creamy lemon caper sauce!

Wedding Soup

Meatballs

1 lb. Italian Sausage

1 egg

1/4 cup breadcrumbs

1 tbsp crushed garlic

1/3 cup combination of asiago and Italian blend cheese

Pinch of smoked ground pepper and Truffle Infused Sea Salt

Soup

1 tbsp Truffle Infused Olive Oil

1 tbsp Rosemary Infused Olive Oil

1 small onion, chopped

1 cup matchstick carrots

2 stalks celery, chopped

4 cloves crushed garlic

1/2 cup Dry White Wine

8-9 tsp Better Than Bouillon Base**

8-9 cups of water*

1.5 tbsp Italian Seasoning

1/2 bag frozen Spinach

Pinch of smoked ground pepper

Pinch of truffle infused sea salt

1 cup of cooked acini de pepe

Instructions

1. Mix all of the meatball ingredients together and form into balls. Fry in 1 tbsp olive oil in a 6 quart stock pot or large soup pot.

2. When done, set aside and add olive oil. Add in onion, carrot and celery. Saute until onion is translucent.

3. Add garlic and saute until fragrant.

4. Add Better Than Bouillon Chicken Base and water and 2 tbsp Italian Seasoning.

5. Add back in meatballs and spinach.

6. Cook acini de pepe separately per box instructions.

7. Simmer for 30 minutes to an hour.

8. Add acini de pepe directly before serving.

*Depending on how much broth you want - the acini de pepe will absorb some of broth after putting it in the fridge.

**I used a mixture of 4 tsp chicken base, 2 tsp vegetable base, 1 tsp garlic base.

Stuffed Poblano Peppers

Ingredients

1-1.5 lb chicken breasts or tenderloins

3 Poblano Peppers

Olive or Avocado oil

Salt

Pepper

Ground Cumin

Ground Coriander

Onion Powder

Garlic Powder

1 jar Roasted Salsa Verde

1/3 cup each of cream cheese and sour cream

White Mexican Cheese (I used Asadero)

Instructions

1. Sprinkle both sides of the chicken breasts with salt, pepper, cumin, coriander, garlic and onion.

2. Place in a baking dish with the jar of roasted salsa verde.

3. Bake at 375 until done.

4. Cut the Poblano Peppers in half lengthwise and remove seeds. Brush with oil and place on a baking pan.

5. While chicken is baking, combine cream cheese, sour cream and cheese in a bowl.

6. When the chicken is done, remove from the oven and turn the oven to 400. Place Poblano peppers into oven.

7. Shred the chicken and combine with the roasted salsa verde in the pan and the cream cheese mixture.

7. When the peppers have blistered and roasted to desired doneness, remove the pan from the oven and stuff with the chicken mixture.

8. Top with more cheese. You can place back in the oven to melt the cheese if you want.

Pirate's Bar & Grill & Dauphin Island, AL

Michael and I went early to get a table for our party of 9 and was pleasantly surprised.. we had plenty of time to grab a drink and listen to some live music while waiting for the table!

The view was absolutely gorgeous!!

The restaurant is on the site of what used to be the 'Isle Dauphine Club', and the building is on the National Resister of Historic Places. It was a social center for the residents and has beach access, a swimming pool, tennis courts, and a golf course.

As appetizers, we had the Crab Claws (not pictured) and the Candied Pork Belly and Shrimp.. my personal favorite!

This Pork Belly and Shrimp was covered in a candied Blood Orange Sauce that was out of this world.. I plan on trying to re-create it.

I ordered the Grilled Mahi with sides of Hushpuppies, Greens and Garlic Mashed Potatoes. The Mahi had a great flavor.. I like this fish in particular because of how the texture is slightly 'meatier' than other fish. The Greens were perfect. The mashed potatoes slightly creamy and with a hint of garlic.

I didn't try this, but these Scallops looked and smelled so good, I had to get a picture!

The wait for the table was kind of long, but in the meantime we totally enjoyed the pre-dinner drinks and live music!

All in all, I'd definitely go again!

Xo.

Lighthouse Bakery - Dauphin Island, AL

When I walked in the door, the first thing I saw was a case full of Cheese Danishes, Cinnamon Rolls, Pigs in a Blanket..

🤤

I excused myself through the people that stood at the begining of the line and found the end. The line wound through the small rooms in the old house and gave me time to look at the tower of bakery bread, bags of coffee, tables full of packaged cinnamon rolls, and glazed stone mugs..

I don't have a picture of the Raspberry Cheese Danish I had yesterday, but it was one of the best I've had.. anywhere. In my opinion, the only one better was the ones I used to be able to get at Buon Giorno on Fort Worth..

One of the tables held packaged freshly baked cinnamon rolls, and the customers in line were holding stacks of them.

As you can tell, I had a few bites of the pecan cinnamon roll, which was also delicious, but I wanted to have room for the breakfast sandwich..

The croissants, which are also a favorite of mine.. are as big as your face.

The breakfast sandwich was perfect.. layers of warm, flaky pastry, smoked ham, fluffy eggs, and melty muenster cheese..

Xo.

Ramen

So... this isn’t the authentic, cook the broth from literal bones kind of Ramen.

Unfortunately.

One day I’ll do that.

Actual Tonkatsu Ramen broth.

But for today.. a Monday and work night.. here’s a decent substitute. At least I think so.

A lot of the ingredients are from Trader Joe’s.. love that store!

Last night, we had Chana Masala on Naan topped with Spinach & Kale Dip and garnished with Pistachios. The Chana Masala was pre-made and from the frozen section and it was actually pretty good. I was going to make a yogurt sauce and then was like, “I wonder what the Spinach & Kale Dip would taste like instead?” Delicious. The Spinach & Kale Dip is from Trader Joe’s as well.

Anyway.. on to the Ramen!!

Ingredients: Trader Joe’s: Miso Ginger Broth Chili Sesame Oil Crunchy Chili Onion Topping Fully Cooked Pork Belly Baby Corn Green Onion Mushroom & Company Multipurpose Umami Seasoning Mung Bean Sprouts Other: 2 tbsp. Kikkoman Aji-Mirin Umami Broth (World Market) Dark Soy Sauce 2 Eggs Ramen Noodles How to Make: 1. In a saucepan, boil water. Take the cold eggs and place into the water. Only boil them for 6 minutes. Placing the cold eggs into the already boiling water and only cooking them for 5-6 minutes is very important for the texture of the yolk. 2. While the eggs are cooking, heat a frying pan on medium-high. Place the Fully Cooked Pork Belly into the pan with 2 tbsp of oil - I used chili infused olive oil - and allow to brown until crispy on both sides. 3. Pour the carton of broth into another saucepan. Add 2 tbsp. Kikkoman Aji-Mirin, 2 tsp. dark soy sauce, a dash of the Umami Broth packet (I literally only used a dash), and 1/2-1 tsp. of the Mushroom Multipurpose Umami Seasoning. Cook on low-medium until just simmering. 4. Submerge the eggs into an ice bath to stop the cooking. 6 minutes should make the yolk soft and jammy. 5. To marinate: Peel and place in a small shallow bowl just big enough for the two eggs. Pour dark soy sauce over the eggs until covered halfway. You can turn the eggs over to marinate the other side in a few minutes. 6. Boil water and cook the noodles. I bought some ramen noodles from World Market that cooked for four minutes. 7. If the pork is brown and crispy on both sides, remove, place on cutting board and let rest. Do not cut yet. 8. Fry the baby corn and mung bean sprouts in the same pan - you will get the flavor of the pork in the corn and sprouts this way. 9. Using a sharp knife, cut the pork belly into the thin slices. 10. Strain the noodles and separate into your bowls. 11. Pour the broth over the noodles. Add your additional ingredients to your bowl. Top with the Sesame Chili Oil and Crunchy Chili Onion Topping.

Enjoy!

XO.

Lemongrass Chicken Kebabs / Grilled Zucchini & Asparagus Salad

Confession: I’ve never cooked with Lemongrass until today.

Grilled Lemonade! I added 1883 Violet syrup to mine to make Violet Lemonade. If you’ve never tasted the flavor of Violet, it’s almost like a floral berry flavor - delicious! It’s amazing in lemonade, but also good in coffee! For a Violet cocktail, try The Aviation. Michael says there was definitely a flavor difference in grilled lemonade vs regular lemonade.. “The lemonade had a “richer” lemon flavor without adding the ‘sour’ part.. almost like the zest of the lemon had been added?”

Grilled Lemonade 2 lemons, halved 2-4 tbsp sugar 1-2 cups water 1. Grill the lemons. 2. When nicely charred, juice and remove seeds. 3. Add sugar and water to taste.

Notes: A lot of this depends on personal preference for taste.. if you’re going to add a flavoring syrup, add less sugar. Lavender Lemonade is also great! Next, I think I’m going to try Hibiscus Lemonade.

Here is the recipe I based the Lemongrass Chicken Kebabs on..

https://www.gimmesomeoven.com/vietnamese-lemongrass-chicken/

I added fresh grated ginger and cilantro to my marinade. I used chili infused olive oil. I also used green onion instead of a shallot, because that’s what I had. Lemongrass paste was used instead of fresh lemongrass. In the notes of the recipe, it instructs to use 3 tbsp. if the paste is used instead of fresh lemongrass. Next time I make this, I will use fresh lemongrass just to see the flavor difference. I will probably also make a yogurt sauce of some kind to compliment the flavors..

The side is a Grilled Zucchini and Asparagus Salad that was loosely based on this recipe:

https://audreysapron.wordpress.com/2014/06/18/grilled-asparagus-and-zucchini-salad-with-a-lemon-and-basil-vinaigrette/

The following is my recipe:

1-2 large zucchini sliced longways in 4 pieces 1 bunch of Asparagus Olive oil Salt and Pepper* 1 container of crumbled feta cheese Olive oil 1 lemon, halved 1-2 tbsp fresh dill, chopped 1-2 cloves of crushed garlic 2-4 tbsp finely chopped chives

*I prefer to use smoked pepper. The salt I used on the vegetables was Sabatino Tartufi Truffle and Smoked Sea Salt. The salt I used in the vinaigrette was smoked chili sea salt (seasonal at Aldi).

1. Toss the asparagus and zucchini in olive oil, salt and pepper. 2. Grill the zucchini, asparagus and lemon. 3. While grilling, chop the dill and chives. Add to a large bowl with 1-2 tbsp olive oil, crushed garlic cloves, salt and pepper. 4. Once the lemon is charred, juice and remove seeds. Add to bowl and whisk the vinaigrette to mix. 5. Once the zucchini and asparagus are grilled, roughly chop and add to the bowl. Toss with feta cheese.

Notes: Feel free to use infused olive oil. Also, for the purpose of this dinner, I left half of the asparagus and zucchini on the side, so the salad in the picture is with roughly half the ingredients. As always, taste as you go to find out your perfect flavor preference!

Enjoy!!

Just a little Allrecipes video about the wonders of cornstarch, in and out of the kitchen!

Cornstarch—we guarantee you're not using it enough. Let AR's Nicole show you how it's done. LEARN MORE: https://armagazine.com/3HkdDCQ

Firecracker Meatballs

Second of three..

Amazing quality ground beef with panko, green onion, grated ginger, salt and pepper folded in to make these savory meatballs.. Fresh green beans tossed with olive oil and sesame seeds.. Resting on a bed of jasmine rice and drizzled with a Firecracker sriracha sauce..

Delicious!

The Firecracker sauce was made with mayo, sour cream, ponzu, honey and sriracha.. nothing complicated, all simple ingredients that you may already have!

Again, SO easy to follow and the only ingredients not included were olive oil, salt and pepper.. and the sesame seeds, which I decided to add on my own!

The portion sizes are just enough to leave you satisfied, not too full, but definitely no longer hungry!

Another hit from Hello Fresh!

#HelloFresh

Trying Something New!

I hate to give number ratings, so I’m just going to say this.. I will definitely be making this again!

If I took every meal idea I’ve seen, saved, bookmarked, and pinned from Pinterest, Facebook, Instagram and cookbooks, I’d probably have an infinite amount of dinners. Before last week, I hadn’t even considered exploring the world of meal kits. But then I thought.. what could it hurt? I’m always open to new flavors and new experiences!

By the way, this is not sponsored. Lol.

Hello Fresh sends meals in an insulated bubble wrap with large ice packs that can, according to their website, stay fresh for several hours after delivery. I’ll be saving those ice packs for my cooler :-P

This is the first one we’ve tried.. Creamy Dill Chicken with oven roasted potatoes and asparagus. According to the card, approximately 470 calories. We ordered the portion sizing for 2, but it can be upgraded to 4. These are good sized portions and we both said that we’re full.

The instructions on the back of the card are thorough, instructing how to cut the potatoes and to trim the asparagus. There are even tips, like how patting the chicken cutlets dry and then adding seasoning helps to sear it. The only ingredients not supplied were olive oil, 1 tbsp butter, salt and pepper. I used garlic infused olive oil, regular salt and smoked black pepper.

The chicken cutlets were approximately 5 ounces each. The produce was fresh, even including whole sprigs of dill that needed to be chopped.

The sauce was seriously so simple.. but SO delicious!

All in all, this was a quick, delicious meal with instructions that were very easy to follow! If you want to stay tuned, this is the first of three meals, so we have 2 more to make and I’ll try to review those as well!

#HelloFresh

Gluten-free & Dairy-free Christmas Cake Roll

I can’t decide whether I want to leave the it naked or slather it with more buttercream..

My dad bought this Kitchen Aid for me several years ago.. it is one of my favorite things in my kitchen.

Sprinkles!

Dairy Free Vanilla Buttercream!

Ingredients:

4 large eggs, separated

2/3 cup Bob’s Red Mill 1:1 Gluten Free Flour

1 teaspoon baking powder

¼ teaspoon vanilla salt

¾ cup granulated sugar, divided

1 teaspoon vanilla paste

1 tablespoon holiday sprinkles

Baker’s Joy baking spray

For the Buttercream:

1 cup Country Crock Dairy Free Plant Butter

2-3 cups powdered sugar

1 tablespoon vanilla paste

Holiday sprinkles

Cake Instructions:

1. Preheat oven to 375°

2. Take a 15 x 10 inch jelly roll pan and line with parchment paper. Spray the paper with Baker’s Joy spray and set aside.

3. In a medium bowl, sift together the flour, baking powder and salt.

4. In your mixer bowl, add your separated egg yolks and mix until slightly thickened.

5. Add ¼ cup sugar, mixing until thick and lemon colored (about 3 minutes).

Add dry ingredients and continue mixing.

6. In another mixing bowl, beat the egg whites on medium speed until soft peaks form.

7. Gradually beat in remaining ½ cup sugar until stiff flossy peaks form - about 3 minutes.

8. Take your mixer bowl off of the mixing base and fold a fourth of the egg whites into the batter with a spatula. Fold in remaining whites.

9. Pour the mixture into the jelly roll pan and spread.

10. Bake 10 minutes or until cake springs back when lightly touched.

11. Upon removing from the oven, I immediately sifted some powdered sugar on top of the cake and covered it with a clean, dry kitchen towel.

12. Gently flip the Cake onto the dish towel and remove the parchment paper from the other side.

13. Roll the cake and clean, dry dish towel together into the cake roll shape. Set on a cooling rack and cool completely.

Buttercream Instructions:

1. In your mixer bowl, beat the butter until light and creamy.

2. Add the vanilla and slowly add the powdered sugar.

3. Beat until combined.

4. Fold in sprinkles with a spatula.

5. Place in fridge until ready to assemble.

To Assemble:

1. When cake has completely cooled, unroll gently. The cake will be resting on your dish towel.

2. Spread buttercream onto surface of the cake.

3. Supporting one side, begin to re-roll and shape into the cake roll shape. It should roll easily since it cooled in that shape.

4. If you’d like, you can use the leftover buttercream on the outside of the cake roll and decorate with sprinkles!

Notes: This could potentially also be made almost sugar free (except the sprinkles) if you used a sugar substitute.. the following is, in my opinion, the best tasting:

1) Crystallized:

https://www.wholesomeyumfoods.com/shop/sweeteners/monk-fruit/monk-fruit-allulose-blend/

2) Powdered:

https://www.wholesomeyumfoods.com/shop/sweeteners/monk-fruit/monk-fruit-allulose-blend-powdered/

Merry Christmas, my friends!

Credit:

This recipe has been adapted to be gluten free and dairy free, but the original recipe is found here:

https://www.ladybehindthecurtain.com/white-christmas-vanilla-swiss-cake-roll/

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