I have always been an orange chicken fan. It’s my #1 go to at any Chinese restaurant. However, I’ve tragically been without it ever since quarantine and cleaning up my diet.

So I decided to make a different, healthier version! This recipe is stupid easy, I literally just threw it all together in one pan after work today and I’m thrilled with how it turned out. Just sear the chicken in a skillet and finish it off in the oven covered in a tangy, apricot glaze.

Secret tip at no charge…Trader Joe’s has these amazing frozen ginger cubes that come in clutch when I randomly need them. Worth every penny! They also have basil and garlic options too!

 

2 lbs boneless skinless chicken thighs (we LOVE the skin and it’s typically what we use, but this is just what I had on hand!)
EVOO
2 garlic cloves, minced
2 teaspoons fresh ginger (I use the frozen cubes from Trader Joe’s, see above)
juice from 1/2 of a large orange
1/4 cup coconut aminos
1/2 cup apricot preserves (I use Trader Joe’s organic reduced sugar)
4 stalks green onion, sliced
salt & pepper, to taste
crushed red pepper flakes, to taste

1. In an oven proof skillet over medium heat, combine 1-2 tablespoons EVOO, garlic, ginger, fresh orange juice, coconut aminos, salt, pepper and red pepper flakes. Whisk and cook about 2 minutes then add in the preserves. Whisk and watch until it starts to bubble. Pour into a bowl, set aside – add 1/2 of the sliced green onion.
2. Preheat oven to 400 degrees and season chicken thighs with salt and pepper.
3. In that same skillet over high heat, add a drizzle of EVOO to the pan and add the chicken thighs. Sear on each side for about 3-4 minutes. The chicken should turn lightly golden brown.
4. Pour about 2/3 of the apricot sauce over the chicken add place in 400 degree oven for about 7 minutes or until chicken is cooked through.
5. Top with remaining sauce and sliced green onion. Serve over rice, broccoli, mashed cauliflower, etc.

I loooooooove a good salad! I’m talking layers, colors, textures and FLAVOR!

Also, I’ve decided that I really enjoy baby kale! I’ll be honest, I didn’t even know it existed. It’s like a milder version of kale more similar to arugula. So if you’re on the fence about kale, try baby kale!

for the salad:
baby kale
strawberries, hulled & thinly sliced
avocado, pit/skin removed & thinly sliced
cooked bacon, rough chopped
chopped walnuts
crumbled feta cheese

^Place kale leaves in a large salad bowl and add remaining ingredients.

for the balsamic vinaigrette:
1/3 cup EVOO
1/3 cup
2 cloves garlic, minced
1 shallot, minced
salt & pepper
juice of 1/2 of a lemon

^Just whisk all these ingredients together and BAM! Easy, fresh balsamic vinaigrette. Serve it on the side or toss with kale salad right before serving.

BACON JAM. Crunchy, spicy, sweet, savory. Literally the definition of finger lickin’ good. Maybe I’ll start selling this by the jar one day…

I loved pairing this burger with melty white cheeses like monterey jack and fontina. Provolone would also be a great option here. Use whatever you have or what’s available to you!

for the burgers:
1 lb ground beef
Hamburger seasoning (we Love Trader Joe’s 21 seasoning salute!)
Hamburger buns
Mayo
Monterey jack cheese
Fontina cheese
Fresh spinach
Sliced tomato

for the bacon jam:
10 slices of bacon
1 shallot, minced
1 large garlic clove, minced
1/4 cup brown sugar
1/4 cup maple syrup
Splash apple cider vinegar
Texas Pete, to taste
Red pepper flakes, to taste
Cracked black pepper, to taste

1. Cook bacon in skillet over medium/medium-high heat until crispy. Remove bacon from skillet and roughly chop on cutting board.
2.  In the skillet of bacon grease, add shallot and garlic. Cook until lightly browned.
3. Add brown sugar, maple syrup, ACV, Texas Pete, red pepper flakes, cracked black pepper. Whisk until combined.
4.  Remove from heat and into a heat-safe bowl. Taste test and add more/less of salty/sweet ingredients depending how you like it! Set aside until ready to use, otherwise store in fridge if not using that day. Put it on EVERYTHING.

I didn’t bother to write out step by step instructions for the burgers because I kinda figured it’s self explanatory? But just in case…

Step one, season & grill burgers. Step two, add cheese to cooked burgers until melted. Step three, toast buns with mayo directly on grill (YES. DO IT). Step four, pile on all the things. BOOM! Burgers!

IT’S FINALLY GRILLING SEASON! Ignore the pollen and check out my adorable grilling partner…

Do yourself a favor and go buy this fresh Atlantic Salmon from Trader Joe’s. It’s super fresh and fairly priced. Will definitely be grabbing it again.

Y’all this may be my favorite salad I’ve ever created. It’s layered with texture and has just the right amount of acidity and salt.

Kale can be bitter and people hate on it often. The smokey, toasted pistachios, vibrant orange and shallots all help balance that bitterness out. If you’re on the fence about kale, try this out!

And don’t forget to “massage” the dressing into the kale to help it absorb all that delicious flavor.

 

for the bourbon marinade:
3-4 fresh salmon fillets (we had 1.4 lbs)
2 tablespoons EVOO
1 tablespoon + splash of bourbon
1 tablespoon soy sauce
1/2 teaspoon fresh ginger, grated
1 teaspoon dijon mustard
2 garlic cloves, minced
1/4 cup brown sugar
1 orange slice, juiced
smoked paprika
salt & pepper

for the kale salad:
3 cups torn kale leaves, stem removed
4 thick orange slices, peel removed, cut in segments
1/3 cup pistachios
1/3 cup crumbled feta cheese
salt & pepper

for the vinaigrette:
2 tablespoons fresh squeezed orange juice
2 tablespoons EVOO
1 tablespoon honey
1 clove garlic, grated
1 shallot, grated
1 teaspoon dried thyme
splash white vinegar
salt & pepper

1. Combine salmon fillets with bourbon marinade ingredients. Marinate overnight or as long as possible to get the most flavor.
2. Whisk all ingredients for the vinaigrette in a medium mixing bowl. Add torn kale leaves, massage all leaves and set aside.
3. Liberally coat grill with EVOO as best as you can so the salmon won’t stick!
4. Grill salmon over medium heat for about 2 1/2 minutes per side with the grill cover closed.
5. While salmon is cooking, make a small “bowl” out of tin foil – add pistachios in an even layer and place on grill. Keep an eye on them! Usually when you start to smell them, they are ready to come off. You can also do this in the oven/stove top, but the grill is already fired up so why not?! Rough chop them, set aside.
5. When ready to serve salad, add orange slices, chopped pistachios, feta cheese and generous amounts of salt/pepper to bowl of the kale/dressing.
6. Serve salmon warm with cold salad on the side, enjoy!

This recipe is a variation of something I’ve been making for the past year or two. It’s the perfect thing to meal prep on a Sunday night and then just grab & go throughout a busy week! You can make these in 30 minutes or less, promise!

Whenever I make egg muffins, I just use whatever is in my fridge. We usually always have sausage or bacon and eggs on hand. Literally everything else is just totally random. Here’s what I came up with today!

10 eggs, whisked
EVOO
4 slices prosciutto, rough chopped
1 cup baby bella mushrooms, halved
1 cup torn kale leaves (no stems)
salt & pepper
garlic powder
dried rosemary
dried thyme
dried sage
2/3 cup shredded sharp cheddar cheese
2/3 cup shredded gruyere cheese

1. Preheat oven to 350 degrees.
2. In a skillet over medium-high heat, add EVOO. When oil is hot, add chopped prosciutto and cook until lightly browned. Set aside.
3. Add halved mushrooms to skillet with salt, pepper, garlic powder, rosemary, thyme, sage. Sorry, I never measure spices! Add EVOO and saute for about 2 minutes.
4. Add torn kale leaves and little more EVOO. Cook for another 2 minutes or until kale turns bright green/starts to crisp. Combine with prosciutto.
5. Spray muffin pan/mold generously with a nonstick spray. I bought my silicone muffin mold on Amazon for like $8 and it’s seriously a life savor! The eggs NEVER stick!
6. Evenly distribute whisked eggs into the 12 cups. Add a pinch of cheeses to the egg.
7. Add a spoonful of the prosciutto/mushroom/kale mixture in each cup. Top the muffins off with more shredded cheese.
8. Bake at 350 degrees for 16 minutes or until eggs are set – just check by wiggling the pan. Let them sit for a few minutes before popping out of pan/mold. Serve warm.

I like to serve/eat mine with avocado and sriracha :)

This may be my favorite thing I’ve made around here lately! It’s literally a giant pile of FLAVOR. Greek food is hard to beat.

serves 2-3 people

for the fries:
2 sweet potatoes, skin removed and cut into 1/4 inch fries
EVOO
garlic powder, salt & pepper

for the tzatziki:
1/3 cup cucumber, chopped finely
1/2 cup sour cream
1-2 teaspoons fresh lemon juice
1 clove garlic, minced
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
salt & pepper

toppings:
cooked grilled chicken, (I just used some leftover rotisserie that I had on hand)
halved grape tomatoes
chopped red onion
crumbled feta cheese
chopped fresh parsley

1. Preheat oven to 425 degrees.
2. Combine sweet potatoes, EVOO, garlic powder, salt, pepper on TWO baking sheets. *If you try to squeeze them all on one pan, the sweet potatoes will steam and be soggy instead of getting crispy! Place them at least an inch apart and in one layer between two baking sheets or in two separate shifts*
3. Bake for 12 minutes, flip the fries with spatula, bake another 12 minutes.
4. While fries are baking, make tzatziki by mixing all ingredients in a small bowl.
5. On a serving platter, layer sweet potato fries, halved tomatoes, chopped red onion, chicken, tzatziki and crumbled feta. Garnish with fresh parsley.
6. Serve immediately!

 

I have slooooowly been trying to perfect cauliflower crust pizza…

My best advice to anyone trying to master the art that is cauliflower crust pizza would be:
1) wring out as much water as you can from the cauliflower
2) use a silicone baking mat
3) get the crust as crispy as possible before adding sauce/cheese/toppings

And patience. Lots of patience. The first one I ever made was super soggy and kept falling apart and I feel like I’ve finally got this thing down to a science now.

for the cauliflower crust:
1 head of cauliflower, stem/leaves removed, cut in chunks
2 eggs, beaten
pizza seasoning
salt & pepper
1/4 cup grated Parmesan cheese
1/4 cup shredded cheddar cheese
1/4 cup almond flour

toppings:
store bought marinara
shredded mozzarella cheese
fresh mozzarella (I had a fresh log of mozzarella cheese and just tore from it)
diced pepperoni
1 garlic clove, minced
diced baby bella mushrooms
diced red onion
diced yellow, red & orange pepper
kale leaves (no stems), rough chopped
^literally just took all the veggies I had out of my fridge, use whatever you have!

1. Preheat oven to 350 degrees.
2. Pulverize cauliflower chunks in food processor – get this in the finest texture possible.
3. Evenly spread cauliflower onto a baking sheet and bake for about 25 minutes or until lightly browned.
4. Using a cheesecloth/thin towel or paper towels – wring as much water/moisture from the cauliflower as possible. This is a game changer, do not skip this step! I literally plop all the cauliflower in the center of a thin flour sac towel and just wring it out over my sink.
5. In a mixing bowl, combine the remainder of the crust ingredients.
6. Preheat oven to 425 degrees. Use a silicone baking mat (or tin foil) to line your baking sheet/pizza stone. Create small pizzas with the cauliflower mixture.
7. Bake for about 8 minutes, flip pizzas, bake an additional 6 minutes.
8. While pizzas are baking, saute garlic, onion, peppers, mushrooms in a skillet over medium high heat with EVOO for a few minutes or until caramelized.
8. Assemble pizzas with marinara, mozzarella cheeses & any additional toppings. Bake for another 3-4 minutes and enjoy!

Because everything is better with BACON…

serves 4-6

1 lb brussels sprouts, cut off stems and slice in half lengthwise
1 lb bacon cut in chunks (I use Trader Joe’s Uncured Bacon Ends & Pieces, SO good!)
1/4 cup red onion, chopped
1 lemon, zest and juice
2 large garlic cloves, minced
salt and pepper, to taste
balsamic glaze, to taste
1/2 cup crumbled goat cheese

1. Cook bacon in skillet over medium high heat. Set aside. Don’t discard the grease!
2. On a baking sheet, combine halved brussels sprouts, red onion, lemon zest and juice, garlic, salt & pepper, cooked bacon and a couple tablespoons of that delicious bacon grease. Add some olive oil if too dry.
3. Roast at 425 degrees for 20 mins or until crispy & golden brown.
4. Drizzle with balsamic glaze, add goat cheese. Lightly toss, serve warm.

Enjoy all the crispiness!

 

Welcome back!

I’ve been trapped in my house this weekend with the following ingredients! But hey, I’m not mad about it…fresh ingredients with a little creativity and patience go a long way in a kitchen.

Enjoy!

makes 4 lettuce wraps

for the shrimp:
24 raw shrimp, peeled & deveined
2 cloves garlic, chopped
2 T fresh dill, chopped
2 T fresh parsley, chopped
salt & pepper
splash of EVOO
4 T butter (for the pan)

for the salsa:
2 cups grape tomatoes, halved
1 avocado, cut into chunks
1/2 cup red onion, chopped
1/2 cup crumbled feta cheese
2 T fresh parsley
1 T fresh lemon juice
splash of vinegar
salt & pepper

additional:
bibb/butter lettuce
lemon slices
fresh parsley

1. Pat raw shrimp with paper towels until dry – combine shrimp ingredients in a mixing bowl and toss until coated
2. Combine all ingredients the tomato & avocado salsa gently with a spatula – don’t over-mix in order to keep the avocado in tact
3. Cook shrimp over medium high heat in 2 batches with 2 T of butter at a time. Cook for about 2 mins max on each side or until shrimp is opaque. TIP – don’t add the shrimp to the pan until the butter is completely melted and pan is super hot!
4. Assemble lettuce wraps with salsa then shrimp
5. Garnish with chopped fresh parsley and lemon slices

Y’all, Keto has never been easier…

A “diet” that includes bacon is for sure a diet I want to be part of. Sign me up! So, without further ado…

makes 4-6 servings
5.3 oz Chobani plain greek yogurt
2 tablespoons fresh lemon juice
3 tablespoons EVOO
1 tablespoon fresh chives
1 teaspoon fresh parsley
1 teaspoon fresh dill
1/2 of a jalapeno, minced
2 cloves garlic, minced
Salt & pepper to taste

Mix everything above and toss with:

3 hearts of romaine lettuce, chopped
Grape tomatoes, halved
Green onion, chopped
Bacon, cooked & rough chopped into large chunks
Shredded Parmesan cheese

It doesn’t get any easier than this y’all! I can’t make this stuff up…

Would also be great with some grilled chicken, avocado or hard-boiled eggs. This is just what I had on hand at my house. Make it your own, enjoy!