Rice Bowl with Avocado and Fried Egg

This recipe was a brilliant discovery! I found it on Yahoo — of all places — and I’ve made it 4 times since then. It’s simple, but the flavors are fantastic! There’s a good bite to it that I didn’t expect considering the ingredients are so simple. Needless to say, I’m a big fan!

Be warned, this recipe goes to show that simple ingredients does not guarantee a simple cooking process. I almost smoked out my apartment by trying to cook a fried egg. I encourage y’all to spray the skillet with pam or SOMETHING so that the egg doesn’t stick…  Sigh, have I not learned anything from my hours of watching the Food Network? Here’s a nice little tutorial I probably should have watched prior to attempting this recipe. Also, be careful slicing the avocados. As y’all know, when avocados are ripe they get nice and squishy (look at me with all my technical food lingo). So when you cut them with a knife, you don’t need to push that hard… Yours truly sliced her thumb WIDE open making this dish for a second time. My roommate went into full lifeguard mode and saved the day! …I really can’t handle the site of blood so I’m grateful she was able to swoop in.

Potentially burning my apartment down and personal injury aside… I highly, highly recommend giving this healthy lunch/dinner dish a try!

Rice Bowl with Avocado and Fried Egg: Makes 2 Rice Bowls

Ingredients:

  • 4 scallions, thinly sliced
  • 2 cups cooked brown rice
  • 1 teaspoon red wine vinegar
  • Kosher salt, freshly ground pepper
  • 3 tablespoons olive oil
  • 4 large eggs
  • 1 avocado, chopped
  • Hot sauce (optional; for serving)

Instructions:

  • Mix scallions, rice, and vinegar in a small bowl; season with salt and pepper.
  • Heat oil in a nonstick skillet over medium-high heat. Crack eggs into skillet; season with salt and pepper and cook until whites are set around the edges, about 1 minute. Flip eggs and cook to desired doneness, about 30 seconds for a runny yolk.
  • Divide rice among bowls; top with eggs, avocado, and hot sauce (optional)

I had been looking for a lunch or dinner recipe to make ahead of time, and this one works really well. Simply make a bigger batch of rice ahead of time, and add the fried egg and avocado when your’e ready to eat — It’s so easy! It was very filling and a new healthy option (I’m so over salads).

On another note, this will be my last blog post for awhile. I’m going to Frances for the Cannes Film Festival for an internship, and then studying abroad in Hong Kong for a month this summer! Which sadly means I won’t have access to a kitchen, but I’ll have many foodie adventures to share with you once I get back! I’ll save up any recipes I make over the summer to send your way in a few months. Thank you to everyone who reads and supports this blog, I really have so much fun with it! So don’t worry, I’ll be back! Happy eating everyone!! :-)

Chicken Pesto Bake

I found a quick and delicious and easy and great dinner recipe on Pinterest that I had to share. I’m swamped with final projects, work, and my internship currently, so I’m always in the mood for meals I can make ahead of time. Along that same train of thought, my apologies in advance for the lack of chit chat before sharing the recipe! It’s that time of year again folks.

Chicken Pesto Bake: Serves 4
Note: Only 236 calories per serving! But only if you follow this blogger’s recipe for Skinny Basil Pesto… which I did not, but it looks perfectly doable! If not, regular Basil Pesto you find in a grocery store will work just fine.

Ingredients:

  • 2 (16 oz total) boneless, skinless chicken breasts
  • Salt and fresh pepper to taste
  • 4 tsp Skinny Basil Pesto
  • 1 medium tomatoes, sliced thin
  • 6 tbsp (1.5 oz) shredded reduced fat mozzarella cheese
  • 2 tsp grated parmesan cheese

Instructions:

  • Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.
  • Preheat the oven to 400° F. Line baking sheet with foil or parchment for easy clean-up.
  • Place the chicken on prepared baking sheet. Spread 1 tsp of skinny pesto over each piece of chicken.
  • Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven;top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

Simple as that! Despite the fact that I really, truly don’t like tomatoes, on this dish they were perfectly acceptable (weird, right?) That being said, a lot of people that I care about realllllllly can’t stand tomatoes, so feel free to omit them from the recipe! …I ate about half a tomato and considered that a good enough effort. Happy eating everyone, and enjoy your Easter weekend!

No Bake Peanut Butter Energy Bites

I think I finally found a way to settle an argument between 1) My desire to be swimsuit ready come May and 2) My inner fat kid that demands chocolate on a daily basis. I made these delicious energy bites last week thinking they could replace the 100-calorie snack pack of almonds I’ve been bringing to work with me that’s been serving as the “hold-me-over-til-my-next-meal” snack. Yes, these energy bites acted as a perfect snack (I would bring one maybe two to work with me) because they are surprisingly filling. However, the more genius answer is to eat one after a meal as dessert because it has chocolate and peanut butter and they’re really freaking good. Just one little bite is enough to satisfy my sweet tooth, and it’s much better than stopping by a bakery on my way home to pick up some cake balls (don’t judge, I don’t do it that often….)

I stumbled across this recipe on Instagram and it’s actually the easiest thing ever. Throw a bunch of ingredients in a bowl, mix it together, form individual balls, THE END. It’s great. And it really has been a nice alternative to my bland almond snack!

No Bake Peanut Butter Energy Bites: Makes 12 (depends on how big/small you make them)

Ingredients:

  • 1 cup (dry) oatmeal
  • 1/2 cup chocolate chips
  • 1/2 cup peanut butter
  • 1/2 cup ground flaxseed
  • 1/3 cup honey
  • 1 tsp. vanilla
  • 1 scoop of protein powder (optional – makes them a bit more filling!)

Instructions:

  • Add all ingredients into a large mixing bowl
  • Mix well!
  • Roll out into individual balls
  • Store in refrigerator

THE END! That’s it. Like I said, super simple! Really great, filling treat that satisfies that inner fat kid in all of us. SO many people around me are on crazy workout or diet schedules and deprive themselves of their favorite foods. To that I say 1) Balance is important. One chocolate bar won’t make you fat, just like one salad won’t make you skinny. And more importantly, 2) Life’s short, eat the damn cupcake. To those of you who are looking for a healthier snack option that actually tastes good too, I highly recommend these! Happy eating!!

Greek Marinated Chicken and Roasted Asparagus with Feta

Thisssss dishhhhh isssss sooooo good. I made it for my friend Natalie a few weeks ago for our dinner and a movie date: We watched Disney’s new film Frozen, which I’m pretty sure I’ve seen 4 times now since it was released and I’m not the least bit sorry about it. I chose this chicken recipe because I’ve seen it pop up on Pinterest a lot lately and figured these people must be onto something! And they 100% were. Good to know that when all else fails, Pinterest has got your back.

Side Note: For the times when they’re not, check out these hilarious “Pinterest Fails“. It’s genius. You’re welcome.

End tangent. Commence recipe!

Greek Marinated Chicken: Serves 6

Ingredients:

  • 1 cup plain yogurt
  • 2 Tbsp olive oil
  • 4 cloves garlic, minced
  • ½ Tbsp dried oregano
  • 1 medium lemon
  • ½ tsp salt
  • freshly cracked pepper
  • ¼ bunch fresh parsley
  • 3½ to 4 lbs chicken pieces

Instructions:

  • To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.
  • Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
  • After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
  • To bake the chicken, place the chicken pieces in a large casserole dish (9×13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.

Such an easy dish to make! While it takes awhile to cook, it’s definitely worth the wait. I recommend making the full recipe size because the leftovers were just as good the next day!

Roasted Asparagus with Feta: Serves 6

Ingredients:

  • 3 1/2-4 lbs fresh crisp asparagus
  • 1/2 cup olive oil
  • 8 cloves garlic, minced
  • 2 teaspoons lemon, zest of
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 2 to taste kosher salt (to taste)
  • 2 to taste fresh ground black pepper (to taste)
  • 2 -4 tablespoons chopped fresh Italian parsley
  • 6 -8 ounces crumbled feta cheese
  • 2 lemon (juice of, no seeds)

Instructions:

  • Preheat oven to 400F.
  • Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
  • Bend asparagus gently until it breaks at a natural point and discard ends.
  • Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
  • Season asparagus with salt and pepper.
  • Sprinkle asparagus with crumbled feta cheese.
  • Roast at 400F for 12 minutes or until cooked to your liking.
  • Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.
  • Serve hot.

These two dishes complement each other nicely and are easy to make back-to-back. It’s easy to keep the chicken warm while the asparagus cooks, assuming you’ve prepped the asparagus while the chicken is cooking which I highly recommend. Good luck! And whatever your plans are for this weekend, happy eating!

 

Eating My Feelings in Prague!

A few weeks ago I was lucky enough to go and visit my boyfriend Parker in Prague for my Spring Break! He’s studying at a European film school for the semester, and he couldn’t have picked a more beautiful place to live for five months. I stayed for a little over a week and we did all the touristy things: Visit to the Prague Castle, walk down Charles Bridge, photos in front of the Lennon Wall, and a hilarious evening at the St. Matthew’s Fair. We also went out a few nights with his friends, one night of which was at a night club called Lucerna that plays 80s and 90s music with the music videos projected onto the wall. WHY is this BRILLIANCE not in the United States?! I may or may not have completely lost my cool when 90s Brittney Spears came on, it’s casual.

As nice it was to go sight-seeing, let’s be real. I like food. Like, a lot. So I challenged Parker to take me to the best places he’s eaten at in Prague so far. And while I appreciated the irony and hilarity of our first meal at Prague being at a TGI Friday’s (it’s turned into an odd tradition: Almost every trip we’ve been on we’ve managed to eat at TGI Friday’s…), I was obviously looking for something a little more local. Typical broke college student responded with: “There’s this epic Chinese take-out place down the street. And an Italian place by my apartment that has the world’s best pizza!” While we did go to these places (two times for Chinese food and three times for the pizza… He wasn’t kidding, it was amazing), I wanted to try food from the Czech Republic. Parker’s Czech roommate kindly pointed us to a place called Lokal – THIS is exactly what we were looking for!

According to their website, Lokal is known for their homemade Czech cuisine and carefully handled beer. The Pilsner Urquell (the beer that’s cheaper than water) is supervisted by an international master bartender. If I learned anything in Prague, it’s that they take their beer very, very seriously! This is also the same reason my boyfriend may never come back to America haha, someone’s gonna be in for a reality check when he comes back and beer costs him more than $2.00. Anyways! The first night we got there, the restaurant was packed. Praise Jesus, the wait staff spoke English, though I have to give Parker some credit – his Czech was good enough to order food at everyone restaurant we went to and to get us from point A to point B. I was pretty impressed. That language is not user friendly (I could barely say “hello” properly by the time I left). Since the restaurant was so crowded, they shuffled us to the back of the restaurant and we had a beer (or two) while we waited for a table. This restaurant had the most hilarious and genius way of keeping track of how many beers each table had: They had a sheet with about 50 small beer mugs printed on it. Every time they delivered a beer to your table, they’d cross off a beer mug on your sheet. Like I said, HILARIOUS and GENIUS.

We sat down and they handed us the menu, which also was luckily in English. Parker ordered Krejcars’ hot dog sausages with homemade mustard and creamy whipped horseradish for an appetizer while I looked through the menu some more in an effort to make a decision. For the record, that appetizer in Czech is “Párky od Krejcarů s domácí hořčicí a smetanovým křenem.” WHAT. I couldn’t even guess as to what that is supposed to sound like… Fortunately, we didn’t have to be able to pronounce it to eat it! And they were delicious. It reminded me of when my family and I were in Germany when I was 10 years old. We were staying in the hotel and my Dad ordered three hot dogs, makes sense right? Two kids, one for my Mom or Dad, perfectly logical. What showed up instead was three TRAYS of 10 small sausages each. For those who don’t like math, that means my Dad ordered 30 sausages through room service. The look of happiness on my little sister’s face is something I will never ever forget! This sausage appetizer was on par with our German hotdog smorgasbord, and that’s saying somethingfolks.

I eventually caved and asked Parker what an infamous Czech dish was because I figured that’s what I should order because when it comes to choosing what to eat I’m really bad at making decisions, especially with so many good options. His response: Svíčková. No, I couldn’t pronounce it. Yes, I tried repeatedly. Yes, Parker laughed at my several butchered attempts. Basically, Svíčková is braised beef served with a thick gravy/sauce. I ordered mine with a side of potato dumplings (or in the hardest language ever, “bramborové knedlíky”). HOLY AMAZEBALLS PRAISE ALL THAT IS HOLY AND GLORIOUS – This stuff was amazing! The beef literally fell apart in your mouth, and the potato dumplings were fluffy and wonderful and great and I might be drooling just thinking about it. I don’t know how they made it, but you can bet I’m going to try and find a way to duplicate this in the future.

Parker and me at the Daughtry concertIn conclusion, if you ever find yourself in Prague I highly, highly recommend you give Lokal a try. Parker and I ended up going back there my last night in town because it was conveniently located right next door to the concert venue we were going to later that night. One of my favorite bands – Daughtry – just happened to be playing in Prague while I was there, talk about the best coincidence ever! Such a wonderful way to end the trip. Great food, awesome music, and an amazing night with my best friend boyfriend. No wonder it was so hard to leave! Hope y’all enjoyed hearing about my trip! I’ll go back to posting recipes on Thursday – it’s a good one too!! Until then, happy eating!

Sesame Chicken Noodles with Charlie

Kappa Sig South Seas 2013Hey blog. Meet Charlie. Charlie’s great.

Charlie is one of my good friends who constantly keeps me entertained while I’m at work by sending hilarious websites relating to food or corgis, sometimes even both. We’ve been trying to get together all semester to cook something fantastic and I finally had a free weekend (boo two jobs and grad school) and this delicious dish was born. Charlie also got to build his portfolio in efforts to become a professional hand model, so that’s exciting. Thanks for cooking with meeee! Repeat soon? KTHANKS.

I found this recipe on recipe.com (original name, right?) and I highly recommend this site if you’re looking for some fun ideas! They have great video tutorials too if that’s something you’re interested in.

I know this is another Asian dish, so I apologize in advance for those of you who want something different because Asian food is probably something I will never ever get tired of. Ever. Like really, I could eat it every day and probably be the happiest human on this Earth. Except there was this one time Parker and I got sushi three days in a row… Turns out you can have too much sushi…

Wow and they say my sister’s the one with ADD… Here’s the recipe, everyone!

Sesame Chicken Noodles: Serves 6

Ingredients:

  • 3 cup  rice vinegar
  • 1/3 cup thinly sliced green onions
  • 2 tablespoons honey
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons Asian garlic-chili sauce
  • 2 6 ounces refrigerated grilled chicken breast strips (I actually just bought a rotisserie chicken from the grocery store and shredded the chicken and that worked just as well!)
  • 12 ounces dried udon noodles or whole-wheat spaghetti
  • 3 tablespoons toasted sesame oil
  • 2 medium yellow, red and/or orange sweet peppers, cut in bite-size strips
  • Fresh cilantro

Instructions:

  • In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic-chili sauce. Add chicken; stir to coat. Set aside to allow flavors to meld.
  • Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine.
  • Transfer to bowls. Top each with pepper strips and cilantro. Makes 6 servings.

Y’all should definitely give this a try! Turns out Charlie and I got some mad cooking skills. And the recipe is only 391 calories per serving, so that’s good too! Very simple ingredients and took maybe 20 minutes. Good luck, and happy eating!

 

Garlic Chicken and Sauteed Vegetables

I’m baaaaaaack! And after the most perfect week in Prague, I am armed and ready to eat my feelings! I miss the guy already, go figure, so I’ ve got a week filled with delicious recipes that I cannot wait to try.

Oh, and for those of you who were curious. No, we didn’t go to McDonald’s. But we did go to a TGI Friday’s… That’s slowly turning into a tradition for us, oddly enough! That was the first restaurant we went to during our trip to Orlando, first place we ate at in Prague… Yup, noticing a pattern here. I’ll post later about some of the delicious foodie finds from Prague, so stay tuned!

In the mean time, here’s a nom-tastic chicken recipe and crazy good sauteed vegetable side dish that I made for my dear friend Natalie a little while back. This girl and I share a love for chicken dishes and each other, as evident by the way she introduced me to her friend yesterday: “This is Erin. She’s my eating friend. We like to eat together… A lot.”

And I wouldn’t have it any other way.

Garlic Chicken: Serves 4

Ingredients:

  • 2 teaspoons crushed garlic
  • 1/4 cup olive oil
  • 1/4 cup dry bread crumbs
  • 1/4 cup Parmesan Cheese
  • 4 skinless, boneless chicken breast halves

Instructions:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
  • Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Not gonna lie, this is stupid simple. Natalie jokes that she can’t cook to save her life, but darling I bet even you could figure this out! Very easy dish to make, so it’s perfect for those middle-of-the-week-damn-I-am-too-lazy-too-cook-something-complicated-or-order-takeout times.

Sautéed Vegetables: Serves 4

Ingredients:

  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 6 cremini mushrooms, chopped
  • 4 broccoli florets, chopped
  • 1/2 zucchini, chopped
  • 1/2 yellow summer squash, chopped
  • 1/2 teaspoon dried oregano

Instructions:

  • In a large saute pan over medium-high heat, add the olive oil and heat.
  • Add the garlic and saute, stirring, for 1 minute.
  • Add the all of the vegetables and cook until just starting to wilt, about 2 minutes.
  • Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes.
  • Remove from heat and serve.

Together these two dishes make a great team! I’m a sucker for garlic and sauteed vegetables though, so I may be a little bit biased… Guess you’ll have to give it a try for yourselves! Happy eating everyone!