Tasty

Chicken Lettuce Cups

September 17, 2014

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I’m working on finding more “whip it up” meals, that allow me to come home and create a delicious, healthy meal in a short amount of time.  If my husband likes it? Even better… luckily these lettuce cups fit the bill on all counts.

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Chicken Lettuce Cups

recipe via Leave a Happy Plate

  • 1 tablespoon EVOO
  • 1 lb ground chicken
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons hoisin
  • 1 tablespoon sriracha sauce
  • 2 tablespoons low sodium soy sauce
  • 1 handful basil leaves, snipped into strips
  • 3 scallions, sliced
  • 8 large Romaine or Bibb lettuce leaves

Sauce:

  • 1 jalapeño, thinly sliced
  • 1/4 cup rice wine vinegar
  • 1/4 low sodium soy sauce
  • 1 tablespoon chili garlic sauce
  1. Heat olive oil over medium-high heat in a large skillet. Add ground chicken and cook about 10 minutes (until cooked through), breaking up the meat as it cooks.
  2. While chicken is cooking, add jalapeño slices and rice vinegar in a small bowl. Let sit for 10 minutes (this will be the start of your sauce).
  3. Now back to the chicken… add the onion and garlic to your chicken mixture and cook for 5 minutes.  Add the soy, sriracha and hoisin and stir to combine. Season with salt and pepper and add herbs (basil/scallions), give a good stir and remove from heat.
  4. Now that your chicken mixture is complete, head back to your pickled jalapeño mixture.  Add soy sauce and chili garlic sauce and stir.
  5. Assemble lettuce cups by spooning chicken mixture onto lettuce leaf and topping with the jalapeño sauce (which surprisingly isn’t too spicy – more vinegary – which I love!)

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Looks

Think Pink

September 16, 2014

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Having always been a dress girl, I’m usually thrown for a loop when I need to wear jeans/pants somewhere.  One of my goals for this fall/winter season is to add some more tops to wardrobe, and this Banana Republic baby pink top fits the bill.

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I love how easy this top is to transition from office to a dinner out, the piping and cut out in the back add a fun spin!

Pink Top Black Pants

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Banana Republic Top (order 2 sizes up – I am 6 and got a 10 Tall), Banana Republic Jeans, J.Crew Sandals, Lacoste Sunglasses, J.Crew Bracelets, FitBit

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Tasty

Peach Pork Chops with Caramelized Onions

September 15, 2014

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My goal this week was to create a meal (made in under 30 minutes might I add!) with ingredients solely purchased at the farmers market… here was my menu:

Pork Chops with Caramelized Onions, Peaches and Gorgonzola Crumbles

Parmesan Green Beans

Garlic Roasted Potatoes 

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Pork Chops with Caramelized Onions, Peaches and Gorgonzola Crumbles

  •  2 bone-in pork chops (bought from Prather Ranch at the Campbell’s Farmer’s Market)
  • 2 nectarines or peaches
  • 1 red onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 gorgonzola crumbles
  1. Make the caramelized onions by heating oil in a small pan over medium heat. Once oil is hot, add onions and sauté for 10minutes.  Add balsamic vinegar and continue sautéing 5-10 minutes more (until soft and caramelized).  Remove from heat and set aside.
  2. The peaches/nectarines have 2 serving options. 1 – grill peach halves, cut side down for 4-5 minutes. 2 – serve normally and diced (thats what I did!)
  3. Sprinkle the pork chops with salt and pepper and grill 6-7 minutes per side (you want them to have 150 degrees internal temperature).
  4. Serve pork chops with caramelized onions, peach slices and gorgonzola crumbles (which I sadly realized I didn’t have too late – but don’t forget them!)

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Onions

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Parmesan Green Beans

  • 1 lb green beans
  • 2 tablespoons coconut oil
  • garlic powder
  • parmesan cheese, grated
  • salt
  • pepper
  1. Bring a large pot of water to boil.
  2. Once boiling, add green beans and blanch for 1 minute.
  3. Drain green beans and submerge in ice cold water (you want to stop the cooking process).
  4. Pat beans dry with a paper towel.
  5. While beans are drying heat coconut oil in a pan over medium-high heat.
  6. Transfer beans to hot pan and sprinkle with garlic powder and parmesan cheese (amount to your liking).
  7. Saute for 3 minutes.
  8. Serve and enjoy immediately.

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Garlic Roasted Potatoes 

  • 1 lb baby potatoes
  • salt/pepper
  • olive oil
  • 3 cloves garlic, minced
  1. Preheat the oven to 400 degrees
  2. Quarter the potatoes and drizzle with olive oil, garlic and sprinkle with salt and pepper.
  3. Toss until well coated.
  4. Transfer to a sheet pan in a single layer.
  5. Bake for 40 minutes or until brown and crisp, flipping once or twice throughout.
  6. Remove and sprinkle with freshly grated parmesan.

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Sip

Elsie Green Winner + Watermelon Ginger Splash

September 12, 2014

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Last week I was so excited to share the amazing store – Elsie Green with you all… and now I am ecstatic to share the winner! A BIG congrats to AMELIA BONSEY!

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Yet again, I had to break out more Elsie Green goodies in today’s post – and couldn’t get over these adorable cafe glasses.  They are so perfect for a little pre-dinner sip.  In honor of their cute size, I named this cocktail the “Splash”… but once you try it, you may be wanting a pool of this stuff…

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Watermelon Ginger Splash

  • 0.5 oz Mint/Ginger Simple Syrup (boil 1/4 cup sugar and 1/4 water, then steep a handful of sliced ginger/mint leaves for 5-10 minutes)
  • Sliced Strawberries
  • Mint Leaves
  • 1.5 oz vodka
  • Watermelon juice (you can buy this fresh from farmer’s markets or make your own by pureeing fresh watermelon chunks with a little water)
  1. Muddle a few strawberry slices and a couple mint leaves in the bottom of your glass.
  2. Add vodka, simple syrup and stir.
  3. Top with ice and fill rest of glass with fresh watermelon juice.

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Cafe Glasses / Carafe – For more goodies… check out here!

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Tasty

How to Cut an Onion

September 11, 2014

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I hate cutting onions.  I’ve tried everything – put it in the freezer, wear googles, using the Slap Chop… but I honestly will avoid certain recipes if I have to dice an onion.  Luckily since my college roomie taught me how to easily chop an onion (thanks Erin!), I really don’t have any more excuses… but if you want to be sous chef – I definitely won’t turn you away.

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Here is how I chop an onion…

Step 1. Cut off the roots/both ends of the onion

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Step 2. Remove the skin

Step 3. Cut the onion in half (be sure to cut in the same direction of the lines on the onion)

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Step 4. Lay the onion cut side down and slice top to bottom stopping 1/4 inch of so from the bottom (you don’t want to cut all the way through)

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Step 5. Rotate the onion 90 degrees and slice completely through from top to bottom

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Step 6. You should be left with little squares (a few little chops here and there can help to break apart any pieces that snuck their way through any chopping.)

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Voila!

For “How to Slice a Watermelon” click here!

Today is the last day to enter the Elsie Green Giveaway!!! Tell me what item(s) you like best from the Elsie Green website by leaving a comment on THIS post! Make sure to follow up with the Rafflecopter widget below 🙂 Good luck!

a Rafflecopter giveaway