Bruschetta Style Chicken

Do me a favor and sing the Indiana Jones theme song while you read this. Why? I don’t really know but it’s what I’m doing currently. Bruschetta, bruschetta, bruschetta is most likely one of my favorite foods. Ironic, because I do not typically like tomatoes raw. I love tomatoes that have been cooked for about 60 seconds…it’s weird I know. You’re the one following this crazy blog not me! Bruschetta….the way I make it is perfect as the toasted bread makes the tomatoes the exact texture I like, and lets out all the juices and flavor, but we aren’t making just regular bruschetta today because we are replacing the bread with chicken!

I make this dinner at least once a week because it is fast, healthy, and I always have the key ingredients in my fridge. I may write a fun exciting blog but all my fun stuff is generally saved for the weekend, and during the week I eat healthy, fast, and convenient foods. Please try this!

Ingredients – 2 Servings

2 Chicken Breasts or Thighs…. you know I’m a the dark side of the chicken girl
4 Roma Tomatoes  – Diced
1/4 Red Onion – Diced
1/4 Cup Good Quality Balsamic Vinegar – I used We Olive Aged Balsamic
Basil – Now, I’m going to throw you a curve ball here because I am not a huge fan of fresh basil….yea yea whatever, I like the flavor I just don’t like the wilted leaves etc….I used basil infused olive oil in this recipe, but you are more than welcome to use what you please
Fresh in water Mozzarella – 2 Slices
Garlic Powder
S&P
I made a side of sauteed mushrooms and pesto potatoes 🙂

How To

So, I wanted to grill my chicken and most of the time for this recipe I do BUT it was too stinkin hot outside so I got some color on the chicken in a pan and then baked the rest of the way through. However you choose to cook your chicken isn’t really important for this dish.
While your chicken bakes dice your tomatoes and onions. Helpful hint: when making salsas, bruschettas, or even just salt and peppering tomatoes themselves the ingredients in which you are flavoring the tomatoes with sticks to them much better if you have an oil involved. I tossed my tomatoes & onions with the basil olive oil from We Olive…. salt,pepper, and garlic powder. I let this sit in the fridge to marinate.
Balsamic reduction. Easy peasy. Take 1/4 cup of good quality olive oil and place in a pan over medium heat. Stir as the vinegar slowly reduces down to a syrup-like texture. Once your balsamic coats the back of a spoon it is reduced enough.
During the last 5 minutes of your chicken baking/grilling place your lovely fresh mozzarella to melt over the chicken.
I plate this by spooning the tomato mixture over the hot chicken(that’s my jam) and then drizzling the balsamic reduction.
Finished!!! Easy, fast, and healthy!

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Chicken Fried Steak Bites!

Okay, so like, did everyone know as a kid that chicken fried steak was actually steak and NOT chicken? I know I know it is in the name, Krystal but it tricked me every time! I would get so excited thinking we were having fried chicken to only be served this chewy fried steak. UGH.  I never really liked red meat as a kid and even now as an adult I rarely eat it. I tend to stick with fish, chicken, and 3-4 nights a week vegetarian. I am not a big red meat eater and when I am it has to be done right, and so I generally leave it up to the expert: 2nd dad. I can make chicken fried steak though, right? Yes! I made these a little differently by cutting the cube steak into pieces rather than “steaks” and making bites to dip in black pepper gravy. Baby, these were good. I am now a fan of chicken fried STEAK.

I found that chicken fried steak (CFS) is all about the gravy. Gravy is life. Gravy runs through these veins. I served these with mashed potatoes, because what else? These would be an excellent appetizer for a party.

Ingredients

2lbs Cube Steak (I cut mine into pieces) Cube steak is generally just top round that has been tenderized
2 eggs
1 1/4 Cup Flour (can substitute almond or coconut here) – reserve 3TBSP for gravy
S&P
Garlic Powder
Fresh Cracked Black Pepper
25-30 Saltine Crackers
1/4 Cup Panko
Vegetable oil for frying
1 1/2 Cups Whole Milk (coconut milk can be substituted)
1/2 Cup Beef Stock
3 TBSP Kerrygold Butter

How To

Set up your batter section while your oil is heating up for frying. As always with 99% of fried foods you COULD bake these by getting some color on them and then placing in the oven, but we are going authentic today. Beat your eggs in a bowl. In a separate bowl add the crushed saltines, garlic powder, pepper, panko, and flour. I do not add salt to this because the saltines have salt.

Cut the cube steak into strips. Place strips into eggs, then into the dry batter, and then into the fryer! Since these are strips and not full steaks they only take 4-5 minutes a piece in the oil. Place them on a paper towel once out of the oil to get rid of excess oil. Taste one to see if they have enough salt for your liking.

Now, the most important part – the gravy. Country gravy. I always make gravy with pan drippings but it isn’t possible with chicken fried steak since you know….you fry it. We will pass on using oil in our gravy. Melt your butter and make a roux with those 3TBSPs of flour we reserved. Once your roux is cooked add the milk and beef stock. I added the beef stock as a little trick for one you could split the milk/stock ratio and save some calories, and two it adds a beef flavor that the gravy would lack due to the pan drippings situation. Let your gravy thicken and right before serving add a TON of freshly cracked black pepper. Delicious!

I still prefer fried chicken…… but these were bomb! Bring these to your next event and as always if you make this recipe tag us on Instagram or Facebook!

 

Sweet Dozen Cones – Historic Folsom Ice Cream Shop

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Save the drama for your mama and go get some ice cream! I am a firm believer in if ice cream doesn’t make someone happy nothing will.

Sweet Dozen Cones opened up on Sutter Street in Historic Folsom about a week ago, but probably two by the time I publish this, and BOY has it been a mad house! Crazy busy! Crazy unique! Crazy fun!

Sweet Dozen Cones
Donut (Chimney) Cones
807 Sutter Street
Folsom, CA
Hours: Wed-Sun 12-8pm
http://www.sweetdozen.com/

This is a family owned and operated business, and when they say that – they mean it. Kyle and I went on a Saturday 4 minutes after they opened and both owners were there working and getting ready for the day. Want to know why their product is flying off shelves? One: it’s delicious. Two: they don’t just make ice cream and stick it in a pre-made cone. Their cones or what they call “Chimneys” which is sweet pastry that they then bake rotisserie style until golden brown is unique to Folsom. The very friendly lady making them while we waited for our order explained the entire process to me, because when you watch them make the cones it definitely does not look like they are frying them, but the finished product is crispy and flaky as if it were fried! I later looked up the technique that is very popular in Europe, and Hungary which the woman told me as well. How cool is that? Folsom got a culture lesson today, y’all. Chimneys (known as KĂĽrtĹ‘skalács in Hungarian or TrdelnĂ­k in Czech) are delicious and unique, bread-like freshly baked Hungarian pastries, named after their hollow, cylindrical shape. They have a satisfying crunch on the outside and a soft, fluffy dough on the inside. THIS is what your ice cream goes into you guys!

Ice cream…..it’s not really ice cream but gelato. Gelato is better than ice cream in my humble opinion. Really, the only difference is that gelato uses less cream, more milk, and usually more sugar, BUT it has less fat than ice cream. I obviously do not know their personal recipe at Sweet Dozen nor do I think they would share it but the gelato is creamy, holds it shape, and my favorite part – not overly sweet! Remember, you are getting fun ingredients with your cone so you wouldn’t want an overly sweet base.

Now, there are other things to eat here, but who really cares about those? It’s all about the cones. I joke. Kind of. They have a wide variety of pastries, you can get cones just by themselves loaded with cream cheese, nutella, peanut butter, etc. They have drinks and coffee and plenty of napkins. Now, the important part – what did we eat?

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I ordered the Cereal n’ Milk with Fruity Pebbles (they also had corn flakes and cinnamon toast…..my next one to try) and Kyle ordered the MVB – Maple Vanilla Bacon.

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I am not a big sweets eater, but I had been determined to get on of these bad boys since the night before. We drove around and could NOT find parking, so we left, was I bummed? YUP. Did I have a fit that I was going to have to come back? Nope. What did I do? Placed my order the next day at 12:04PM and they open at 12PM. I love these cones. They are not loaded with sugar other than the outside, but the pastry itself has little to no sugar, and it is STRONG. These cones are FILLED with gelato not just the top part you see, but the bottom portion is loaded with your treats and MORE gelato. My favorite part? I am not a fast eater and by the time I conquered that MOUNTAIN of top gelato my cone wasn’t even soaked through in fact it was still nice and crunchy by the time I finished the goodies inside as well. The cones hold up to the filling they are stuffed with. The flavor combinations here are unique. I am listing their website info below so you can check out all the cone flavors yourselves.

Final thoughts: I love it here. Everyone I met was friendly and more than happy to talk about their product. The inside seating can fit about 20 people give or take. Are they busy? You bet your butt they are. There were already 5 orders ahead of our own less than 5 minutes after they opened and every order besides ours was a family. Sweet Dozen is a unique experience with their doughnut like cones, gelato ice cream, and flavor combinations as far as the eye can see. And, it’s kind of good for you since the cones are baked, right? I will absolutely be returning and telling everyone I know about this place. Please remember when you visit local eateries such as this 90% of their products are HOMEMADE which is what makes them SO GOOD. I watched these cones being made and they are not easy and a lot of work is put into them, and then add on house made gelato. These guys are the real deal. They are worth the wait. They are worth the return.

Veggie Lasagna

Who doesn’t like veggie lasagna, and IF you raise your hand, why are you here?! I make many variations of veggie lasagna that I will post as it begins to cool down here in California…..if ever. I had a lot of requests for this lasagna and I figured it was safe to start with a basic veggie lasagna that can be customized to you or your family’s liking.

Is anyone else slightly traumatized by lasagna? Just me? My mother used to get the Stoufer ones ALL THE TIME, and if you’ve been reading this blog for long enough you know I am not the biggest fan on marinara or red pasta sauce EVEN MORE SO frozen sauce. Well, ONE TIME, and I repeat that it was only ONE TIME because everyone else in the household wanted regular lasagna my mom bought me vegetarian frozen lasagna which of course was made with alfredo. It was gross too! So, I didn’t eat lasagna until I began blogging and even then it was a few years before I dared to make my own. Now, I am a lasagna advocate. Dirty secret: I still don’t like and haven’t made red sauce lasagna. Oops. Maybe, I should work on that?

P.S EVERY YEAR for Christmas dinner my mom STILL tries to bring those nasty lasagnas in the house. She says “let’s just do something simple this year for Christmas dinner and get frozen lasagnas” and then baby jesus rolls over in his grave. No, Santa can pack those frozen lasagnas up and dump them over the Pacific.

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Ingredients
1 Box No Boil Lasagna Noodles – these things are amazing
3TBSP Kerrygold Butter
4 Cups Whole Fat Milk
2 Cups Grated Parmesan
3 Cups Shredded Mozzarella
4 Zucchini – Cut in half long ways then cut the halves in slices
2 Cups Mushrooms – Sliced
3 Cups Broccoli – Finely Chopped
1 Cup Sauteed Yellow Onion & 2 Cloves Garlic
3 TBSP Flour
2 Cups Ricotta
1 Egg
Fresh Basil
S&P
Red Chili Flakes
2 Roma Tomatoes for Garnish

How To

First you’ll need alfredo sauce, and you can absolutely buy store bought as I will not judge you, and I do it often. Yet, if we are making lasagna we are making lasagna…..I even have a pasta maker I could have dug out but I was having a flare up that day in my right hand so no rolling dough for me!
Alfredo is one of the easiest cream sauces to make and to make it a little tiny itsy bitsy healthier I use whole milk rather than cream. Take 3TBSP of butter and melt over medium heat, once melted add 3TBSP flour and whisk that around so the flour cooks(1-2 mins), and then add your milk. Let this come to a simmer and add the grated parmesan. Your sauce should thicken up once it comes to a simmer and boom – sauce is done! I let the sauce cool before assembly.

While your sauce cools you can make your ricotta mixture. In a bowl put the ricotta, egg, S&P, sauteed onions & garlic, red chili flakes, and some chopped basil. Mix.

Assembly – Take a ladle of your sauce to the bottom of your baking dish, lay out a layer of noodles, generously coat that layer of noodles with the ricotta mixture, lay out your veggies in any fashion you desire(I keep my zucchini thicker cut so that they don’t turn to mush, also no bake noodles are PERFECT for zucchini because they absorb any water the vegetable lets out), layer of cheese, and more sauce! Repeat until you are out of noodles or out of ingredients.

Foil the top of your lasagna and place in a 400 degree oven for 40 minutes. Remove foil and let cook for an additional 15-20 minutes to let the cheese on top get nice and bubbly.

I garnish with some chopped tomatoes, chopped basil, and mix those with some olive oil, S&P, and a squirt of lemon. Lasagna is heavy and this is a fatty dish so having some acidity helps cut through the fat and cleanse your tongue for the next bite! I hope you enjoy!

Loco Moco

If you follow my Facebook ….. which hello? It’s me. You will know I LOVE Loco Moco. What is Loco Moco? Loco moco is a meal in the contemporary cuisine of Hawaii. There are many variations, but the traditional loco moco consists of white rice, topped with a hamburger patty, a fried egg, and brown gravy. Thank you, Wiki.

I have been going to Aji Japanese Bistro which is nestled in the El Dorado Hills Town Shopping Center almooooost every weekend, and they make the most amazing Loco Moco. I have a problem. Well, this past weekend I hosted a Cousin Cult Party and decided I would just make my own version! What is Cousin Cult, you ask? Exactly what it sounds like. Mikaela (my cousin & photographer) and I find it very important to spend time with family so we often plan Cousin Cult parties filled with food, cards against humanity, and funny movies. The other night’s theme was Christmas in August as Mikaela and I are holiday freaks! My two brothers came as well, Jacob and Lucas. Pictures below if you dare. Fill your life with memories and food!

Ingredients
1Lb Grass-fed Ground Beef
2 Cups of White Rice (Serving is 4 people) – Cauliflower rice could also be used here, wild rice, brown or whatever you dietary needs
8 Finely Chopped White Mushrooms
2 Cups Beefstock
1TBSP Flour
2 TBSP Kerrygold Butter
2 TBSP Soy Sauce
1TSP Sesame Oil
S&P
Garlic Powder
1TSP Rice Wine Vinegar
Bundle of Green Onions for Garnish
2 Eggs per serving

How To

Always start with your rice because out of all the items we are preparing rice is going to take the longest. Now, I have a rice cooker, but if you do not follow the instructions for the rice you choose to use. I do put the sesame, soy, and vinegar IN the water I am cooking my rice in as it infuses the flavors throughout the entire cooking time so no matter how you choose to cook your rice make sure to put those ingredients in.

Beef Patties – the simplicity of this dish is key so I ONLY use S&P and garlic powder on my little meat patties and fry them in butter until medium rare(once again, any temperature you prefer is fine). Out of the pound of ground beef I made 6 patties about half an inch thick and smooshed down to the size of my palm, and I have little hands. The patties took only 4-5 minutes on each side on high heat for a medium/rare cook. Let them get those crispy bits on their tops.

Gravy – In the pan that we fried the beef in begin your roux – add the butter and then cook the flour and add beef stock. I add the mushrooms last as I like them to have a bit of bite left but you can saute them in beef fat/butter and then make a roux and add stock.

Eggs – Traditionally, the eggs are served fried and medium so the yolk mixes with the gravy and rice…..gurl. Make your eggs the way you like but fried over medium is how they turned out for this recipe.

Assembly – Take your beautiful rice and place on the bottom of a bowl, add your beef patty, gravy, and finally your eggs. I garnish green onions and maybe some hot sauce! I hope you like this dish and are willing to try it!

Enjoy the random pictures of Cousin Cult night and yes, I do eat store bought frozen fries and weird cinnamon rolls out of a cardboard tube…..I am a real person.

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Sweet and Spicy Chili and Beer Cheese Sauce FRIES
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Left to Right: Lucas, Yours Truly, Jake, and then Mikaela as a snowman!
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Kyle isn’t really a cousin but he wore a taco Christmas shirt so we let him in ❤
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Weird Cardboard Cinnamon Roll “Christmas Tree”

Shredded Beef Panini with Horseradish and Caramelized Onions

I will just go ahead and quote myself here and say “You will find the best moments of your life happening when you’re two glasses deep in champagne and eating a grilled sandwich for brunch” – Farewell 2016

Still is true. Paninis and grilled sandwiches make the world turn or at the very least they make mine. Take the time to make shredded beef and take the time to make caramelized onions. Make the world turn.

Ingredients
3lbs Grassfed Beef Chuck roast (I had leftovers….you won’t need this much just for sandwiches unless you’re having a party….and then go you!)
Extra Sharp Cheddar Cheese (I can never find white cheddar – where is it?!)
1 Red Onion
1 TBSP Kerrygold Butter
Cream Style Horseradish
Good Quality Sourdough Bread
Panini Press (if not – you can grill in a pan)

How To

Okay, there are two important components here – 1. the meat & 2. the onions. I made the meat a few days before and all I did was cut up two onions, some garlic, S&P, chili flakes, some beef broth, and threw all that with the roast in my crock pot for 8 hours. Shredded that baby up and complete!

Onions – caramelized onions take time but trust me they are well worth the wait and the tears. And, I mean you will cry by how little you end up getting once they are done! One large onion turns into just enough for two sandwiches and a couple bites while standing over the stove!

See! That is IT! Still worth it. DO NOT LISTEN TO THE LIES THAT TELL YOU CARAMELIZED ONIONS TAKE 5 MINUTES! No, sorry it doesn’t work that way. If you want real caramelized onions get ready to be in your kitchen for 45 minutes. You may use any onions you like but I prefer either vidalia (yellow onion) or red. In order for the sugars to break down properly in onions you must cook them low and slow. Now, they don’t require a ton of babysitting, I do other things in the kitchen while they cook down, and I’d say the last 10 minutes or so I babysit them. Slice your onions in any fashion you prefer, add in some oil and butter, and then let them be at a low heat for the next 30 minutes or so. They should look like the second picture above. Life changing!

NEXT!
Grab some delicious cheese, good bread, and butter both sides of your bread. Assemble your sandwich and throw that baby boy on the panini press. I do not put the horseradish on until the sandwich is finished as I like the hot/cold effect.

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Veggie Mushroom Burger with Roasted Pepper Sauce

Yes, gurl.

I love veggie burgers. I do not care what kind of master cook you are, barbecue master for Jesus – whatever – veggie burgers are ALWAYS more flavorful and juicy than beef. Here come alllll the haters.

Well, make me a juicy delicious beef burger and maybe we can duke it out, but for now I will keep my veggie burgers fried in butter. Thanks.

This recipe was honestly just a lunch I threw together but the roasted pepper mayo was delicious so I figured I would share. I also had a lot of fun blistering peppers on my stove since the BBQ was off limits due to a horrendous storm taking tole on California this weekend. Sharing is caring.

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Oh, and a side coleslaw and mushrooms. Yes.

Recipe for Mayo

1 Cup of Good quality mayo (you could of course make your own, but I was too lazy)
Lemon Zest
Lemon Juice
Roasted Red Bell Pepper  ( I only had yellow, which was a shame as the color contrast would have been beautiful)
Garlic Powder
Chipotle Powder
Salt & Pepper
Avocado or Olive Oil

*Roasting bell peppers is not only easy but my favorite way to eat them….blister them on a grill or your gas range like me, scrape off the charred skin and enjoy!*

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-Now, as always I just throw everything in my blender at one time and pray it turns out, and it did! That easy, and I swear this sauce is the bomb. We ate it on the open face burgers, on the coleslaw and then the next day on our potato and egg hash. Just trust me. What else are you reading this blog for?

I paired the sauce with some shredded cabbage topped with avocado, green onion, and chipotle seasoning. Burgers are Morningstar but go ahead and have your meat patties, fools. Shrooms and cheese.