Three Current Favorite Eats and Drinks 

Hi! I thought it would be fun to write a blog about three food/drink products I’ve really been loving lately. Please keep in mind that none of the items I’m about to share with you are particularly healthy. They fall into the “fun”section of my diet. Also, please note that   I eat a lot of spinach in addition to all of the goodies mentioned in this post. Lately, I’ve even been doing more cardio. I’m no longer coughing like a chain smoker when I use the stairmaster at the gym anymore-yayyy!

Anyway, on to my three current favorite food/drink related things…:-)

Iced Tea Lemonade

I’ve been stopping at Dunkin Donuts to get a large order of this favorite of mine at least once a week. I’m pretty sure they are only serving it temporarily, for the spring  and summer seasons. Is it just me, or do seasonal menus at places like Dunkin make it so hard not to have trust issues? But really, though…

I’ve also been liking the bottled kind-I currently have tea lemonade (or lemon tea) from both Snapple and Wegman’s in my fridge.


My favorite tea lemonades in the world are from Starbucks. I love to go there for a Trenta iced peach green tea lemonade, or a passion fruit tea lemonade with two pumps of raspberry syrup. Consider me freaking obsessed with both! I have gotten so many friends hooked on these, by the way. So so good.

Nature’s Path Toaster Pastries


Okay, I’m well aware that these are glorified poptarts. They just have better ingredients. Or better sounding ingredients. Whole wheat flour means  good for you, right?


They also taste healthier than Kellog’s does. I’ll admit, they are still a pretty crappy breakfast, nutritionally speaking. I try to pretend I don’t know this. It’s not that challenging of a task , as they are sold in the organic section at Wegman’s. My logic is that I’m going to end up stopping at a convenience store and buying pop tarts on the way to work anyway; I might as well buy the more nutritious alternative ahead of time.

Chicken sausages

Okay, so I lied. These  aren’t exactly unhealthy. They aren’t as diet friendly  as say, chicken breast, but they certainly aren’t bad for you. I love how sausages are so easy to cook. I just stick them in the oven, flip them over when they’re halfway done, and set a timer to prevent myself from accidentally burning them. For any sausage baking noobs, they require about 35 minutes at 400 degrees.

You can get chicken sausages at any super market. A lot of times, there are even fun flavors to choose from. I got these Feta and Spinach ones at an Italian specialty market. Nom nom nom!


I think that only I would write a blog about tea lemonade, organic toaster pastries, and chicken sausage. Needless to say, I hope you enjoyed this post! Please like and follow me if you would like to see more like it.

The Juiciest Baked Chicken You’ve Ever Tasted: My No-Longer-a-Secret Recipe

I discovered the culinary secret I’m about to share with you guys  while I was preparing chicken breasts for dinner one night. Chicken breast is commonly hailed  in the healthy eating world for being both  both low fat and full of protein. In the  world of what tastes good, it’s sometimes avoided  for it’s tendency to be a bit dry. Being the type A perfectionist that I am, I was determined to make my chicken breast as juicy and delicious as possible. So, I decided to play around and try something different. I washed my chicken, drizzled it with olive oil, and rubbed my favorite seasonings (a dash of salt and pepper, as well as  a few shakes of garlic powder, cilantro, and a few garlic cloves) into it. I then threw it in a gallon sized ziplock bag and proceeded to make a marinade out of…

BEER! For a pound of chicken, you can use one 12 oz. can or bottle of beer. I made two lbs, and so I used Coronas. You can use whatever type of beer you have hanging around in the refrigerator. I chose to add about three squeezes of lime juice to the mix, which is completely optional. I suggest double or triple bagging your beer soaked chicken so that it won’t leak all over the inside of your fridge.

I let my chicken marinate for an hour. If you have more time, that would probably make it taste even better. When I was ready to cook, I set my oven to 375 degrees and greased my baking dish with a drizzle of olive oil. I then placed the chicken in the dish, and poured the beer marinade over it. I chose to poke holes in the chicken with a fork, to give the beer the opportunity to seep into the meat even more.

So, I have great news and I have crappy news. The crappy news is that  making your chicken this way means it is  probably going to take longer than it  usually does to cook. I’m not entirely sure, but I think this has something to do with baking it in the alcohol. The amount of time it will take depends on how thick the cut of chicken is. I wish I could tell you a specific number of minutes, but unfortunately you’ll just have to keep an eye on it. If you’re really unsure, figure anywhere from forty minutes to an hour.  I always flip my chicken over when it looks like it’s at the halfway point. I also cut into it when it looks done, to ensure that there is no pink in the middle.

The great news is you’re going to have chicken that’s so amazing, you’ll forget about the extra time it took. I now make all of my chicken this way, regardless of whether it’s breasts, or thighs, or whatever. I have included a picture of chicken drumsticks I made recently 🙂 As you can see,  I chose to top them with extra cilantro.  FYI, these were still very slightly pink in the middle, I threw them  back in the oven for five more minutes after taking this picture.

So there you have it, my secret for making juicy, delicious baked chicken. What are some of your chicken making secrets? I would love to hear them. Kindly share them  with me know in the comments below 🙂

If you enjoyed this post and would like to see others like it, please  follow my blog. Comments and likes are also sincerely appreciated.

Andouille & Chorizo Sausage Nachos

Hey all!

During all of last week, I could barely contain my excitement for the Super Bowl.

Not because I care or even remotely understand anything about football.

Because of the food!!! Duh!!!

I also enjoy some of the stupid funny Budweiser commercials.

But mainly the food. Steve had a few friends over, and so we had to make sure we had some classic Super Bowl goodies. We served pizza and wings. Nom nom nom.

I feel kind of guilty admitting it, but I’m all about takeout for when we have company over. It’s so much easier than preparing this giant, homemade meal. I really try to clean up our place when I know we’re having guests. The last thing I want to do is shit up the kitchen. You feel me?

If you’re someone who cooks gourmet meals for when your friends come a-knocking, all I have to say is mucho respect, God Bless, and when can I come over?

Oh yeah, I can also say “Better you than me.” No no NO cooking for this girl.

Okay, I mean, I did make one simple thing. I’ve had a couple of pieces of andouille and chorizo sausage sitting in my freezer, ever since I used it to make quesadillas about two weeks ago. I can’t tell you how much I had-I honestly don’t remember. It was one big, long piece of chorizo and two normal sausage link-sized pieces of the andouille. I thought about taking it’s picture, but sometimes sausage links bear a comical resemblance to pieces of poop in photographs. I couldn’t do it with a straight face. I’m just saying.

If this recipe interests you, please keep reading before I make you lose your appetite any further. Sorry.

How I made Delicious  Andouille & Chorizo Sausage Nachos:

I chose to make my life easier by making my sausages ahead of time. As soon as I woke up on Sunday morning, I preheated my oven to three hundred seventy five degrees. I baked the sausages on a parchment-paper lined tray for twenty minutes. I then  flipped them over, and baked them for an additional twenty minutes. I took them out of the oven, let them cool a bit,and chopped them up into little pieces. Once they had completely cooled to room temperature, I put them in a container and threw them in the fridge.

Hours later, it was time to make my nachos. You could use any tortilla chip. I opted for Tostito’s lime flavored chips and the scoops. The lime flavor is just so different and fun. The scoops hold the meat and cheese really well. Those two are simply my favorites.

I set my oven to 350 degrees. In order to save myself a lot of aggravation, I lined my glass dish with parchment paper (ALWAYS! If you haven’t noticed, parchment paper is my kitchen holy grail item). I then proceeded to build a chip-tower. I lined the bottom of the dish with lime Tostitos. I gave them one or two liberal handfuls of cheese and some sausage. I covered them with more lime tostitos and did the same thing all over again. You can build as many layers as you like ( or as many as your glass tray will fit). For my top layer, I used the scoops. I placed little pieces of sausage right inside of the scoops, because what else would you do? Don’t forget to cover with extra cheese on top!

Here’s where I messed up– I baked my nachos for only five minutes. When I took them out of the oven, they looked phenomenal..but the cheese on the bottom two layers was not completely melted. I’m pretty sure that this could have been prevented by baking them longer. I got lazy and just stuck them in the microwave for thirty seconds. In the future, I will try baking for 8 or 9 minutes. No real harm done, as my nachos still came out great 🙂

Look how yummy….

IMG_9281.JPG

These really were a lot of fun. I received several compliments. About thirty percent of them might have been from myself. When I eat something amazing, I tend to not be able to stop talking about it. I’m sure I come across as ridiculously pompous, talking about my food. To clarify, I don’t go around saying, “Wow, what a great job I did!”  In fact, it’s not about me at all. When I eat something I like made by ANYBODY, I just can’t seem to resist going, “Wow, this is great!” “This is so good!” “Ugh, I want to  have this again soon!” Comments of that nature on repeat throughout the entire meal. Maybe a little obnoxious, but I can’t help it.  I genuinely am that passionate about amazing food.

So what awesome snacks did you get to enjoy yesterday? Please do share your snack recipes with me.

If you enjoyed this blog, kindly follow me. Comments and likes would also  be pretty fantastic 🙂

 

Breaded and Baked Chicken Cutlets

Hey all 🙂

This past Wednesday night, I decided I felt like cooking something for dinner. My goal was to make enough food so that I wouldn’t have to buy lunch on Thursday. I aim to do that practically every time I cook. I’m not someone who enjoys buying her lunch on a regular basis. I always prefer to bring something I’ve made. For times when I’m too busy to do that (this happens constantly), I’ll  bring a frozen meal to heat up in the microwave.

I’d opted for a frozen meal option for lunch that day, one of the “Fit Kitchen” meals from Stouffer’s. They’re supposed to be on the healthier side, touting over 20 grams of protein or something like that…the one I ate contained rotisserie style chicken, string beans, red potatoes, and sweet potatoes. I’ve been wanting to try these out for a long time now. I eat a lot of frozen food, which I know isn’t good for me. Still, I try to pick things that aren’t too terrible…the lesser evils, is what I call it. Unfortunately, I wasn’t quite prepared for the 900 mg of sodium…I was so freaking thirsty all day long. It seriously dehydrated the crap out of me. Not worth it, in my humble opinion.

But yeah.. after that thirst inducing experience, I was pretty eager to come home and  make something fresh. I opted to make breaded and baked chicken cutlets.

IMG_9236.JPG

If you think that looks and sounds like something you’d crave to eat, please keep reading.

Breaded and Baked Chicken Cutlets

If you’ve got an appetite like mine, this recipe will serve two. If you tend to eat smaller portions (jealous), you may be able to get 3 servings from it.

You will need:

1.5-1.75 lbs of chicken breast

a baking sheet

parchment paper

3 eggs

1 cup of flour

1 1/2 cups of panko crumbs

salt, oregano, & garlic powder to taste

optional-grated parmesan cheese

optional-grated pecorino romano cheese

This recipe requires a little bit of prepwork…nothing too horrible. You’ll want to preheat your oven to 375 degrees. You will then want to go ahead and cover your baking sheet with parchment paper.

Next, you’ll need to set up your breading station. Get three appropriately-sized bowls. In one bowl, crack your three eggs and whisk them until they have been thoroughly beaten.

IMG_9226.JPG

After whisking your eggs, you’ll need to measure out your flour. When I made this, I grossly overestimated how much I should use. I used two cups  and had so much left over. I was so mad at myself for wasting ingredients. Not cool. You should be just fine with a cup, as each chicken cutlet only requires a light dusting.

IMG_9225.JPG

Pour yourself a cup and a half of panko crumbs. I mixed mine with three to four shakes of salt, oregano, garlic powder, and parmesan cheese (I used the one that comes in a shaker). You don’t have to use the cheese if you don’t wan to. After adding your seasonings, be sure to stir them in to the panko with a spoon or a fork.

IMG_9227.JPG

Once you’ve thoroughly rinsed your chicken and patted it dry with a paper towel, you are ready to begin the breading process 😀 It’s super easy…you dip each cutlet in the egg, then lightly coat it with some flour. Now, go ahead and press it in to the bowl of seasoned panko crumbs, taking care to generously coat each side. Finally, throw your cutlet (maybe place it, so you don’t make a mess) on top of the parchment paper.

Once you’ve done this to all of your chicken breasts, put them in the oven. Bake for twenty minutes, then flip them over with a spatula so that both sides are able to cook. Bake for another twenty minutes.

If you want, you can sprinkle some grated pecorino romano cheese on top of your cutlets. This should be done two to three minutes before they’re due to come out of the oven.

And…

Ta da!

IMG_9242.JPG

My breaded and baked chicken cutlets, pictured here with cut up red peppers and rosemary potatoes. I suggest choosing some kind of condiment to enjoy on this chicken. I personally use honey mustard salad dressing. I buy the light one, which still has a lot of calories, but I like to pretend I don’t know that. I  poured it all over my food half way through the meal. Just a personal preference. 🙂

So yummy!

If you enjoyed this blog, and would like to see others like it please follow me. Comments and likes are also highly appreciated.

The Best Way to Make Eggs for a Lazy Weekend Morning

Hey all!

So one of my favorite things to do on Saturday morning is make breakfast for my man and myself. I pretty much always make the same thing-turkey bacon and scrambled eggs. I don’t do toast or pancakes or anything like that because Steve tries to eat all healthy. He’s good like that, always watching his weight and going to the gym. He has quite the routine going. Me on the other hand, eh..My routine consists of going to the gym once in awhile and trying to eat well, while occasionally overdoing it with things like flaming hot Cheetos and that newish hot cookie thing from Dominos.

But yeah.  As I said, I just do the eggs and the bacon. They come out pretty scrumptious, if I do say so myself. Read on if you too would like to make delicious  noms for breakfast.

You will need:

Eggs
About 4-6 0z of whatever cheese you like (I personally use muenster)
Turkey bacon (I like the Applegate Farms brand, it’s meatier than most)
Coconut oil (you can also use butter, it’s what I do when I run out of the coconut oil and don’t feel like shelling out 10.00+ to buy another jar)
Salami (optional-unless you’re me that is. For me, it’s extremely necessary).
a small- medium sized NONSTICK frying pan

I like to make the turkey bacon first, so I don’t forget about it while I’m caught up in preparing my eggs. I use the oven. I’ve heard a lot of people swear by making turkey bacon in microwave- to that, I say try the oven, it will change the rest of your turkey bacon eating life forever. The first thing I do is preheat my oven to 400 degrees.  I then  take a piece of aluminum foil, spray the shit out of it with non stick spray and  throw my turkey bacon on top of it. I leave it in the oven for about ten minutes, or until it’s crispy.

Just like that 😃

IMG_8628.JPG

Once that’s done with, I turn off the oven to prevent my bacon from continuing to cook. I will usually leave it in the oven until we’re ready to eat, to ensure that  it stays warm.

Now for the eggs…

I like to get all my ingredients ready first. I shred up a few slices of salami, and dice my muenster cheese into small pieces. You could also grate the cheese if you wanted to. I personally don’t want to. There is nothing more hellish to me than cleaning a cheese grater-nothing.

 

IMG_8586.JPG

IMG_8585.JPG

The next thing I do is beat my eggs. I think this is pretty self explanatory-you just crack eggs  into a mixing bowl and whisk them with a fork. I like to add a little salt and pepper in between  all of the whisking.

IMG_8591.JPG

I then grease a nonstick frying pan with coconut oil.  The most important thing to remember is that you want to cook on low heat. Not too low, but low. Medium low. The highest low there is, or maybe the lowest medium. Got it?

Using a pointy cooking utensil (or a chopstick), I begin to cook my eggs.

IMG_8594.JPG

I gently use my cooking fork thingy to make circular motions.

IMG_8601.JPG

The only  annoying thing is that the eggs always tend to  stick to the side of the pan as they’re cooking.  I have found this to be pretty much inevitable. You’ll want to continuously scrape the eggs off of the sides of the pan when you make yours. This will save you a lot of pain and agony after the fact.

I add my salami when my eggs are about 55% cooked, or when they look like this:

IMG_8610.JPG

They will then look like this:

IMG_8611.JPG
When my eggs are practically done, (what yours look like at this point  will vary depending on how cooked you like them) I sprinkle my cheese on top of them.

IMG_8616.JPG

I’m currently feeling like my  eggs would have looked a hell of a lot more aesthetically pleasing had I taken the time to shred the cheese instead of chopping it up with a steak knife. Oh well. Still beats washing a cheese grater.

Sometimes, if I feel really impatient while I’m waiting for the cheese to melt, I’ll  reduce the flame a bit more and cover my  pan with a dinner plate for two or three minutes. If you do this, use kitchen mits and watch what you’re doing-if you think you’re going to burn yourself doing this, don’t. Chill out and make yourself a cup of coffee while you wait. I refuse to assume any responsibility in the event that you do burn yourself.

Ta-da!

IMG_8631.JPG

As you can see, I couldn’t resist taking a bite out of my bacon before I took the picture. Sorry!

If you enjoyed this blog post and would like to see others like it, please let me know in the comments below. Oh, and please follow me. I would also love to see other people’s breakfast recipes- what do you make on a Saturday morning?

Happy breakfast making, everybody!

Nom Nom… Turkey Meatballs

Today was a low-key, relaxing Sunday. I watched television, did laundry, had coffee with my grandmother. Just as I predicted in my last post, I was in no mood to do a whole big fancy meal prep. Shocker.

I did, however, feel like cooking dinner. I baked up a huge batch of turkey meatballs.

I don’t like to brag, but my meatballs are always pretty on point.

IMG_8449

Want to make meatballs that look like mine? Read on, my friend.

I have to be honest- I don’t measure anything when I make these. You’re probably thinking great,  how are you ever going to teach me? They say  a picture is worth a thousand words. So, I took a ton of them to share with you. Together, we’ll go through the process of how I make meatballs, step by step.

How to make Meatballs by Yours Truly 🙂

  1. The first thing I do is preheat my oven to 375 degrees. I line two big baking sheets (I think mine are 10 x 14?) with tin foil. This means they will be less of a pain to clean up later on. Don’t forget to spray the foil with non-stick cooking spray, or else your meatballs will get stuck to it.

2. I then proceed to combine a bunch of dry ingredients in a large mixing  bowl. The ingredient I used the most of is paprika. I would definitely say that this particular ingredient is the foundation of this dish. Use this picture a a guide-you’ll want to use about four times as much as I have pictured here.

IMG_8416

The second most important ingredient is garlic powder. Look at what’s in my hand and times it by about three, four if you really like garlic (or maybe have some vampires you’re looking to kill). Throw it in the bowl with the paprika.

IMG_8426.JPG

Next, it’s time for the accent ingredients.  They are as follows:

garlic n’ herb
rosemary
thyme
oregano
cilantro

For each ingredient, you should use between 5-7 handfuls that look like this:

IMG_8417

(pictured here is garlic n’ herb).

Use a dash of salt, and a dash of black pepper. In my humble opinion, you can’t make anything without either of them. Well, you shouldn’t.

After you’ve added all of the ingredients listed above, mix them together, like so.

IMG_8428

Top the mixture with grated parmesean cheese. I use the kind that comes in a shaker. It takes forever to expire, which is great since I barely cook.

IMG_8430
Top the cheese with some panko bread crumbs.

IMG_8433

Add two jumbo sized eggs.

IMG_8434.JPG

Mix the dry ingredients and the eggs together.

IMG_8438.JPG

Looks pretty gnarly right? It’s temporary, I promise.

When you are finished doing this, you can go ahead and add 3 lbs of ground meat. I like to use turkey meat, because there’s less fat in it.

Massage the egg/seasoning mixture into the meat, like so:

IMG_8441.JPG

This part takes me about ten minutes, because the meat is so cold! I feel like I have to take breaks constantly. Because I’m a baby. Regardless of how much I dislike doing it, I know how important it is to make sure that all of the ingredients are  evenly distributed throughout the ground meat.

IMG_8445.JPG

Finally, it’s time to roll out them balls! Make them as big or small as you like. They don’t have to be perfectly round-as you can see, mine are far from it!

IMG_8448.JPG

Now it’s time to throw them in the oven. After about ten minutes, open the oven and use a spatula to take a peak at the bottom of the meatballs. You want to flip them over when they begin to develop a nice brown crust on the bottom. ( I had one tray on the middle shelf of my oven, and another on the bottom shelf . The bottom ones cooked a lot faster- I flipped them over after ten minutes. I flipped the middle ones after about fifteen minutes).

Your meatballs should take about twenty-five minutes to bake. When they seem like they are done, you’ll want to cut one or two of them open, to make sure that they are not still red and raw in the middle.  This is especially important if you’re using poultry. You don’t want to get sick!

You can serve your meatballs alone, with pasta and red sauce, or with some sautéed vegetables.  We had ours with sautéed spinach, and some BBQ sauce for dipping.

IMG_8450.JPG

If you enjoyed this post, please subscribe to my blog!  If you decide to make this recipe yourself, I would love to see pictures!