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!

 

Grown Up Chili Mac

Kicking off the series Cook Like A Grown Up is a childhood favorite Chili Mac. Traditionally: the combination of boxed macaroni & cheese and chili from a can. Yum. My dad made this constantly and then our babysitter made it constantly. Chili Mac was and is still a staple in many homes. I was probably the only kid that did not leap for joy when it was placed in front of me.

I do not like beans in my chili. Hate them. The only person that would comply with my spoiled requests for no beans was my grandpa, but that was homemade chili that we ate over white rice with ranch. Yes, white rice and Hidden Valley Ranch. Oh, cheese.

So, my liking for chili mac at home was not the most enthused but I ate it, because I was hungry, and my parents made it because it was easy and cheap. I gave this dish a much needed twist with not only homemade macaroni and cheese AND chili but twists on both dishes individually. NO BEANS.

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Pepper Jack Mac n Cheese

Other than my choice of cheese this is a pretty basic mac, no fancy tricks here. I wanted it to be smooth and velvety without orange dust incorporated.

Ingredients

1 Box Elbow Macaroni
1 Block of Pepper Jack Cheese Shredded
1 Cup Whole Milk
1/2 cup flour
3 Tablespoons of Butter
3 Cups Chicken Stock
S&P

Recipe

Make a roux with your butter, flour and an oil you keep on hand. We have been over roux before, please try and keep up.
The ONLY fanciness here is that I don’t use ALL milk in my sauce, reason being I did not have enough #adultingalready. We do not drink milk sooooo I did not know how much to buy.
Once your flour is cooked add your chicken stock—-hey this is gravy! 3 recipes in 1. THEN add your milk and finally your cheese. Wait for the cheese to melt and you will have a beautiful cheese sauce to drown your pasta in. DONE.

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Chipotle Chili

I realize this is probably too much reading for most adults.

Ingredients

1lb Grass Fed Ground Beef
32oz Crushed Tomatoes
1 Can Chipotle Peppers – Chopped
2 Cloves of Garlic – Chopped
1 Yellow Onion – Chopped
2 Tablespoons of Butter
S&P
Chili Powder
Garlic Powder
Cumin
Paprika

Recipe

Sweat your onions in butter and a little oil, once translucent add garlic. Brown ground beef. We went over “browning” as well in previous posts. Add tomatoes and chipotle peppers, and spices. Simmer for 4-6 HOURS. Cry me a river.

The Chili Mac

Mix. Together. Relish in your adultness.

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Why I can’t Eat the way You do

I have been wanting to write a post like this for quite some time, and yet lacked the motivation or inspiration until now.

I am more often than not critiqued on the way I eat and even more so the grocery stores I shop at and the money I spend on food. Now, before we continue please read that one more time and really focus on the last word. Food. Food is the essence of life. We live off of food and food alone. We either slowly die from the food we are consuming most or we thrive. Those are truly the only two options. Food is important to me for many different reasons and I am hoping to explain them in way you can understand in this post. I will not blab about organic, GMO, or all the other new hippy words on the market. I am simply going to explain why the quality of the food I feed myself and my family is fundamentally important to me and in so hope to gain some understanding.

#1 Food Fuels My Body
I have an autoimmune disease. If you are new to this blog I have Dermatomyositis to be more specific. You can Google that on your own time, and I wish you luck….no one suffers from it so no one cares. You will not find charities, ribbons, t-shirts or research.
I have to take care of my body. Shocker, right? The funny thing is, though: so do you. You may not be sick, diseased or disabled such as myself, but for me it would be an even better reason to take care of my healthy body. Okay, back to me. Food makes or breaks me. I have been so in tune with my body this year. I can tell you what I need to eat to feel better, I can tell you the exact time I need to go to the bathroom (accomplishment when you’ve taken medication since the age of 9),and I can tell you what I ate that sent me into a spiral of misery. I know my body.

When you suffer from a disease you are forced to become more in tune with your body. When you live in pain you become much more aware of “triggers” because baby Jesus knows you don’t need more. I eat Taco Bell, I eat fried foods, I live on butter, and I am by no means the idol of perfect health. Yet, everything I eat I know exactly what I am in for. Kyle and I had Smash Burger yesterday for lunch. My order: fried chicken sandwich, sweet potato fries, and fried pickles. Yes, girl I can eat. Do you know what the rest of my day looked like? Me rolling around on the floor in agony while my dogs trampled me thinking my entire existence was nothing but a joke. I did nothing the rest of the day. I eat bad. I just know the consequences. Want to know what I ate today? Some dandelion root tea, a vegan protein shake, some chicken sausage, and a banana protein muffin. It is 2:30pm and I am overflowing with energy. I made breakfast burritos for the week, those muffins, marinating chicken for another post, and this isn’t the first post I’ve written today….its the 3rd. If I was physically able to I’d run a couple miles. I feel amazing today, and I have lived too much of my life miserable or in pain to sabotage myself too often. My body suffers when I treat it like crap. My hair is starting to grow back after 15 years. My hair.  This may be due to me no longer being on medications, but I have not taken a chemo based drug in over 10 years….if my hair was going to grow back simply by being off of that it would have happened a while ago. Derma (skin) my skin is better. My joints only ache when I overdose on unhealthy foods (totally worth it from time to time). I have never had a sweet tooth, and I truly think it was my body’s way of protecting me when I was initially diagnosed and still to this day….sugar lights my body on FIRE. I am telling you that I am not healed but I am better. I am better because I eat like I give a damn.

#2 Knowing WHERE my Food comes from is Important
Some foods are much better organic, but I am always more interested in WHERE my food comes from. Why? Because, local is better. Less travel time means food is at its freshest. Less travel time means less chance of contamination or losing quality. Believe it or not I only buy certain foods organic, and the list is very small. I prefer to shop local. I prefer to shop quality. Food is going into your body for one reason: to provide your body energy. Food tastes great but our bodies do not care how food tastes our bodies care about how they can use it to heal us or keep us healthy. I buy Kerrygold butter because it is grass fed (do your own research, ever wonder how I weigh 90lbs but eat butter with ultimately every meal? Grass fed…..breaks down in your body completely differently….your body can use it), I buy meat from our local butcher because the meat comes from a farm less than 100 miles away, I buy local cage free eggs — way more important than organic eggs. Now, buying local comes at a price simply because farmers or local businesses cannot beat out large store prices. Take that or leave it. I find quality and peace of mind in buying ingredients local so I know exactly what I am getting, and you are helping along someone’s dream.

#3 Food is my hobby
Hello? I write a food blog. I love eating. I love cooking and I place importance on those two things. Local and better quality food tastes better which results in a better end product for me to publish. Kyle and I go out to eat maybe twice a month. We do not live a lavish life and so many things that we save on is what allows us to have a larger grocery budget than most. People spend their money on things and items that are important to them. My health and food go together, so how is me spending more money, time, and energy on food any different than someone spending their hard earned money a brand new TV? It’s not. I have priorities different than someone else. Welcome, to life. You can bet anything in the world that I will buy a $5 bottle of almond milk, but you can also bet that you won’t see me at a bar downtown every Saturday night buying drinks or buying name brand socks….Target brand that shit.

I hope this opens the eyes of one person. I know long posts tend to be my least popular, but it was something I felt. I write what I feel. Your food is fuel. Your food is medicine. Your food is your life.