Clean Eating Burrito Bowl


Burrito Bowl2I have an obsession with what I call “burrito bars.”  Places like Subway, but only they serve burritos!  Like Chipotle, Moe’s, Bluecoast Burrito, Flying Burrito…and I love to make my own burrito bowl at home (and it is healthier)!  You can add anything to this your heart desires, and I would’ve been much happier if we had some avocados on hand to add to the mix…but we didn’t.

Clean Eating Burrito Bowl

Chicken

5 pieces chicken tenderloins, cubed (or 2 chicken breasts)
1 can diced chiles
Ground cumin
Crushed red pepper
Garlic powder
Onion powder
2 cloves of garlic, minced
EVOO

Add ons (any combination of any of these, or all)
Clean Eating Spanish Rice
Black Beans
LettuceTomatoes
Onion
Avocado
Olives
Salsa

1. Follow instructions on how to make Clean Eating Spanish Rice.
2. In a medium sized bowl, combine the diced chiles, garlic powder, onion powder, cumin, and crushed red peppers.  Mix together.  After cubing the chicken, add the chicken into the bowl and mix until the seasoned mixture covers the chicken.
3. Over medium high heat, add the EVOO and garlic and allow to saute for about 30 seconds.
4. Add the chicken and cook until no longer pink.
5. Add the rice, beans, vegetables, and chicken to a bowl.  ENJOY!

Burrito BowlOur burrito bowl this time had Spanish Rice, chicken, black beans, lettuce, cheese, tomato, onion, and salsa!

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Let’s talk Bok Choy


bok choy 2I can almost guarantee that 95% of grocery shoppers walk by the fresh produce isle look at bok choy and think “now what in the world is that?” and keep on walking.  No worries my friends, I’ve come here to enlighten you on bok choy and all of its awesomness.  So, next time you are walking with your friend down the isle at the grocery store and they say “what in the world is that,” you can use your totally awesome new knowledge to school them on bok choy.  Don’t worry, you don’t have to thank me – just be eternally grateful that you stumbled upon this blog post.

Bok choy is a white cabbage, mainly used in Chinese dishes (soups, stir-fries and appetizers).  Many refer to it as the Chinese cabbage or white cabbage, because it is just that…a cabbage plant, white of color, and is used in many Chinese dishes.  The bottom part of the cabbage resembles celery, and the leaves look similar to Romaine lettuce.  They say it has a mildly spicy flavor, but I don’t know if I believe them.  It is full of vitamins A and C and when you are looking to buy some, you should look for one that is evenly colored, crisp leaves, and no soft baby-bok-choyspots (little brown spots on the leaves).  It has a high water content, so it will turn limp really quickly – so, most of the time it is best to add it in at the end.

If you ever wondered what that zesty crunch and flavor is in Chinese dishes (usually cut in long strings), it is non other that bok choy!  My favorite way to cook it is with celery, cut into long strings to mimic the looks of noodles and make a Chinese noodle dish!

You can go here and here to learn more about bok choy.

Now that we are done with all that bok choy info mumbo jumbo, here is a bok choy recipe!  This is so deliciously good, and you might not even realize that you are eating it in the comfort of your home – you might envision yourself in your favorite Chinese restaurant!

Velvet Chicken with Bok ChoyChinese2

Adapted from Eatingwell.com

Ingredients

2 chicken breasts, cut into thick bite size slices
1 egg white, lightly beaten
1 tablespoon plus 1/2 teaspoon cornstarch, divided
2 teaspoons plus 2 tablespoons, rice wine vinegar
1/3 cup chicken broth
2 tablespoons soy sauce
6 scallions, chopped
1 tablespoon finely chopped fresh ginger
4 cups trimmed and halved bok choy
Salt
Crushed red pepper
Water
EVOO
Rice

1. Cook rice according to directions.
2. Combine egg white, 1 tablespoon cornstarch, 2 teaspoons rice wine vinegar, and 1/4 teaspoon salt in a medium bowl.  Stir until cornstarch is totally dissolved and no clumps are visible.  Add in the chicken, and mix until the chicken is covered.  Marinate in the fridge, uncovered, for about 30 minutes (your whole meal won’t be ruined if it isn’t that long).
3. Meanwhile, combine broth, soy sauce, 1/2 teaspoon cornstarch, and 2 tablespoons rice wine vinegar in a small bowl.
4. Bring water to a boil in a saucepan (about halfway filled with water).  Add 1 tablespoon oil and one the water is boiling, turn the heat to medium-low.  Carefully add in the chicken and gently stir so it doesn’t clump together.  Cook until the chicken is cooked through, but be careful because if you cook it too long it will become chewy.
4. Once the chicken is cooked, drain the chicken in a colander.
5. Heat a pan (or wok) on medium heat and add some EVOO.  Then add the scallions, ginger, and crushed red pepper and stir fry for about 20 seconds.  Add bok choy and salt and stir fry until it is almost crisp-tender (1 to 2 minutes).  Add the chicken and the sauce that we created earlier with broth and soy sauce (make sure to stir it up before you put it in, so it isn’t clumpy).  Cook another 2 to 3 minutes.
5. Serve on top of rice and enjoy!

Chinese1

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Happy New Year


stiry fryI hope everyone brought in the New Year in a safe fashion!  I know today’s post has absolutely nothing to do with the typical New Year festivities, but I made this dish the other day and would like to share it with all of you!  Of course, I had to give my slow cooker another round, so I made this delicious meal!  This meal originally started off as sweet and sour chicken, but I wasn’t happy with the taste, so I added more to it.

Slow Cooker Chicken Stir-Fry

Ingredients

2 lbs boneless skinless chicken breasts, diced
1 cup brown sugar
1 cup water
1/2 cup vinegar
2 tbsp ketchup
1/4 cup soy sauce
1 tbsp hoison sauce
1/2 bag frozen stir fry vegetables
rice

1. Mix brown sugar, water, vinegar, ketchup, and soy sauce together in the slow cooker.
2. Place chicken in slow cooker.
3. Cook on low for about 6 hours.
4. Cook rice according to directions before eating>
5. While rice is cooking, add in the hoison sauce and stir fry vegetables.  Allow to cook for about 10-15 minutes.6. Serve over rice.

 

 

Round 1 with a slow cooker!


Crockpot Chicken CacciatoreI have been completely unaware of what I have been missing.  I’ve never once cooked with a slow cooker, and I’ve successfully completed my first attempt.  I was gifted my first slow cooker for Christmas, and I almost made a big no-no when I opened the package.  Like with most appliances, I assume that they are easy and don’t require a look at the directions; so, I plugged the bad boy in, turned it on high and began to get my ingredients ready to throw in.  I noticed immediately, that the cooker had a very strange smell to it after it was turned on.  I was afraid that the food would taste like the metal smell, and so I decided maybe I should dig the instructions out of the trash and figure out what was going on.  I read the instructions and realized that you have to leave it on for twenty minutes with water inside, before use.  Thank goodness that I read the instructions, or else my meal would’ve been ruined.  For my first go around, I would say this was a really good meal.  The chicken was added whole, and it ended up coming out so tender that it would fall a part when touched with a fork.  I loosely followed this recipe loosely.

Slow Cooker Chicken Cacciatore

Ingredients

6 chicken tenderloins (3 chicken breasts)
Salt & Pepper
1/4 cup red wine
2 tablespoons capers
1 onion, chopped
1 pound fresh mushrooms, thickly sliced
2 cloves garlic, minced
1 cup chicken broth
2 tablespoons tomato paste
1 can diced tomatoes, undrained
Parsley flakes
Oregano
Basil
2 tablespoons cornstarch

1. Add your chicken, wine, capers, onions, mushrooms, garlic, chicken broth, tomato paste, diced tomatoes, and seasoning to the crock pot.  Set on low and cook for 7 to 9 hours, or high for 4 or 5 hours.
2. 20 minutes before serving time, use a large spoon and scoop out about 1/2 cup worth of just the juice.  Add the cornstarch in and stir until no clumps.  Add the cornstarch/juice mixture to the crock pot, stir, and then allow to thicken.
3. Serve over rice or noodles.  I used egg noodles.

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Cajun something or other


I was going to complain that my sandwich at Jimmy John’s today, looked like this…

Jimmy John's

Instead of this…

6a0120a707012b970b012876ab3abc970c-800wiBut then I realized, that that is just the way the cookie crumbles…

So, the other night, I had full intentions of making gumbo without shrimp.  I began the chicken, and then the vegetables, and realized I didn’t have okra.  Gumbo without okra7B0AC9F0-5D35-4877-BA87-ECEE5E50AD97-7149-00000256817AE092 just didn’t sound right.  So I added beans, and then realized that gumbo doesn’t normally have beans.  Then I added diced tomatoes, and realized that some gumbo doesn’t have tomatoes either…so, I’m not really sure what this dish is, or what I should call it…but it was really good!  It has cajun seasoning in it, so the only thing I could come up with is “Cajun something or other.”  So, if anyone else has a good name out there, feel free to help me out!

Cajun something or other

Ingredients

4 chicken tenderloins (or 2 chicken breasts), cubed
1/2 polska kielbasa, thinly sliced
2 cloves garlic, minced
1/2 onion, diced
1 bell pepper, diced
1 can diced tomatoes
1 can black beans
2 bouillon cubes with 2 cups water (or 2 cups beef broth)
1 cup riceCajun seasoning
Garlic salt
Onion powder
Pepper
EVOO

1. In a medium saucepan, over medium high heat, heat the EVOO.  Once hot, add the chicken in.  Season with pepper and garlic salt.  Cook until no longer pink.
2. Add the onions, garlic, and bell pepper in the pan with the chicken and saute until the onion is translucent.
3. Combine the diced tomatoes, black beans, bouillon cubes, water, rice, and seasoning.  If using instant rice, allow to cook until the rice is cooked through.  If using real rice, turn the heat up to high and let boil.  Once it begins to boil, turn the heat down to low and cover with a lid.  By the time the rice is completely cooked, all of the juices will be gone.  It really makes a tasty dish, because the rice has absorbed all of the liquids.  Right before removing from the stove, add in the polska kielbasa, and cook until cooked thoroughly (I use pre-cooked polska, so you might have to change this if you don’t).

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Skip the takeout!


I’m a sucker for Chinese takeout.  There aren’t many non-buffet Chinese restaurants around here, and I find that very disappointing!  All of the Chinese food has turned into expensive all-you-can-eat buffets,  but what about those times that you are craving a good eggroll?  Or eggdrop soup?  Or just some yummy chicken fried rice?  You don’t want to have to go to an all-you-can-eat buffet just to curb those cravings.  Chicken fried rice is so simple to make, and I can guarantee you that this homemade chicken fried rice is 99.99% more healthy then the stuff they will feed you at a restaurant.  Actually, as long as you don’t go overboard with your oil, this is perfectly healthy!  The fiancee looked at me last night and said “would this be too expensive to make everyday for lunch?”  It is that good!

Although, while he was chowing down on his huge bowl of homemade fried rice he looked at me and said:Fried Rice
“This is missing something…”
*very puzzled look on his face*
*jumps off the couch and exclaims*
Fiancee: “BREAD!  It is missing bread!”
Me: “Well, I think you are thinking that it is missing an eggroll!”
Fiancee: “Your right, that is what is missing!  Do we have any of those?”

An eggroll WOULD go perfect with this dish, but we don’t buy prepackaged eggrolls and I have yet to venture into making my own homemade eggrolls.

Chicken Fried Rice

Adapted from Robert Irvine’s Chicken Fried Rice Recipe

Ingredients

3 large eggs
No-stick cooking sprayChicken Fried Rice
6 chicken tenderloins (or whatever chicken you have, in whatever amount), cubed
1 teaspoon sesame seed oil
1 large onion, finely chopped
2 garlic cloves, minced
8 baby carrots, diced (or one large carrot)
1/4 cup frozen peas
4 cups white rice (I did NOT use instant)
2 tablespoons low-sodium soy sauce
salt
pepper
EVOO

1. Cook your rice according to the package directions in a separate pan.
2. Heat a pan over medium heat and spray with no-stick cooking spray.  While the stove is heating, mix together your 3 eggs and add to the pan once hot.  Make an omelet out of the beaten eggs, but do not fold the omelet.  (In other words, add the eggs to the pan, allow to cook on one side, flip and allow to cook on the other side)  Place the egg on a plate to cool.  Once cool, fold and coarsely chop.
3. Combine the cubed chicken, sesame seed oil, salt and pepper to a bowl, and mix until the chicken is covered.  In the same pan that you used to cook the egg, add about tablespoon of EVOO and the chicken.  Cook until no longer pink.
4. In the pan with the chicken, add your garlic, onion, and carrots.  Saute for about 2-3 minutes more (until onion is translucent).  Add in the frozen peas, and saute until they are no longer frozen.
5. Once your rice is done, add the chicken mixture, rice mixture, and chopped egg together.  Add in soy sauce (I ended up using quite a bit more than 2 tablespoons, but I love soy sauce) and mix to combine completely.

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Gurlin’ Potatoes


Who said grillin’ was only for the men?  Hold up, we will get there in a second.

I’ve got a new hobby to look forward to during the summer time!  I used to be a winter-girl, and pray for colder seasons.  Although, living in the south…you don’t get much of those.  So, I’ve begun to embrace the summer and look forward to all it has to offer.  Shedding my cute boots, bright colored peacoats, and leggings and enjoying short shorts, sandals, and tank tops!  Thankfully we live right near a lake, so we don’t have to endure the summer heat without any fun accompaniments.  Now, that new hobby…I’ve decided to start (trying) to grow…

HERBS!  I’m super excited about this and hopefully I can keep them alive and growing!  I’ve bought parsley, cilantro, oregano, and I bought some seeds for basil.  I know it seems silly to buy one herb just as seeds when the rest are already established, but I just want to prove to myself that I can (or prove to myself that I can’t…we’ll see).  I’m going to get some soil today so I can plant them in their cheap pot (hey, what can a college girl do?  It was either this cheap $5 pot or a super cute $20 pot).  I’ll be posting updates on how my herbs are coming along, and maybe if I learn a thing or two, I’ll share some tips!

Now,  back to this nasty matter of men are the only ones who grill!  What’s up with all of these TV shows with only grillin’ men?  Okay, maybe not all these TV shows, but I can think of Grillin’ with Bobby Flay!  The other day when I tried my hand for the first time in grilling, my boyfriend immediately said “when we get married, you can leave the grilling to me.”  He automatically assumed that he would have the grilling duties because it was the manly thing to say.  Well I have other news.  I like to grill, so I think I will have the grilling duties, thank you very much.  (Just kidding baby, you can grill for me whenever you want to!)  Now that I’ve discovered this grilling thing I’ve begun to try just about anything on the grill.

We are a little low on groceries, and I was trying to come up with something to eat besides my go-to meals that get very boring from time-to-time.  So, I came up with a new side dish that I am very proud of.  While I was cutting up the ingredients and putting them in their grill basket, my stepmother said “I don’t think that is going to taste very good” but after they were complete, I made her try one and she said they were delicious.  I am very happy to say I told you so with this one.  This will definitely become a staple in our go-to recipes.

Ingredients

Russet potatoes, chunks
Onion, chunks
Sage*
Oregano*
Parsley*
Nature’s Seasoning
Garlic Salt
Butter
EVOO

Cut your potatoes and onions into chunks and place them in an aluminum foil lined grilling basket.  Then, season the potatoes to your likening with the rest of the ingredients.  I did about five tablespoons of EVOO and 3 tablespoons of  butter.  Cook them over direct medium-heat on grill.  My grill was at about 300 degrees the majority of the time.  Mine took about 30-45 minutes to cook, but as long as the texture is to your likening, that is all that matters!

* You can use either dried or fresh.  I used dried, but next time I think I’m going to take a little from my new fresh herbs!

I just paired these with some more grilled chicken and french-style green beans.  It was delicious!