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  РDiced
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 ūüôā

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!

 

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!

Vegetarian Coconut Curry

I have been making curry for a long time and every time I do I get these weird ass looks from people. Like, are we not in America? I don’t talk shit about your “Chinese” food……even though orange chicken from Panda Express is not authentic, Kyle. I can have any cuisine I want delivered to my door in a matter of minutes. America is a mixing pot of foods, hello! How are there so many people out there AND that I apparently know that have not had curry?! The real question is why have you waited so long to provide a recipe, Krystal?
Fine.

I just recently started using coconut milk. I know I know, vegan/vegetarian friends I am an awful person, but I have now seen the light. Another weird food people seem to be terrified of. You guys, unless you are allergic to coconut like my mother¬†claims to be you must put coconut milk in this recipe or I will not speak to you. Coconut milk is luxurious, smooth, and adds a creamy component you never thought you needed and will never be able to live without. It does NOT make your dish taste like coconut, it does NOT taste like the coconut I guarantee most are familiar with because although Malibu rum is delicious it is not the¬†real¬†flavor of coconut…….Krystal.

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Now, let us discuss curry. “Curry” is a mix of spices made up mainly of:¬†curry leaf, coriander,¬†turmeric,¬†cumin, fenugreek, and chili peppers. I made this particular recipe with a yellow curry blend as it is the only blend Raleys sells…….because it’s not spicy and let’s be honest not too out of the norm. Curry comes in all different colors and spice levels though, and even I have yet to venture out and make those on my own. I do order red, yellow, and green curry when me and the other girl at work order Indian/Thai. You can, of course make your own blend, but no thank you for me. The spices in this blend are perfect as there really isn’t too much of any one spice to overpower the others.
Curry is set it and forget it for at LEAST a few hours. It’s stew but 100000 times better. This is an ultimate comfort dish for us and a staple. I make curry of different variations several times a month.

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Please don’t mind my giant tub of pink salt my dad brought me. Yay Costco!

 

Please please PLEASE get out of your comfort zone and make this. When you do post it. Even if you hate it and feed it to your dog…..tell me!

Recipe (Finally)

Ingredients
1 Can of Coconut Milk
4 Tablespoons Curry Powder of your choosing
2 Tablespoons of Kerrygold butter
1 Tablespoon Avocado Oil
1 Medium Yellow Onion
1/2-1 Cup Veggie Stock
2 Cloves of Garlic
1 Can of Chickpeas
10-15 Small Golden Potatoes cut in quarters
3 Carrots
Green onions or cilantro, jalapeno, lime, and a runny egg for garnish if you so choose.

Saute your onions and carrots in the butter and avocado oil and once they are golden in color add your garlic to cook for 1-2 minutes. Add your curry powder to really wake up the spices, and then add the entire can of coconut milk to the pan. Mix and get all the goodness off the bottom of the pan. Now, when to add the chickpeas is a personal opinion. I personally like them to simmer for the few hours with the potatoes and carrots, but some people prefer them to maintain their body and then you would want to add them about an hour before serving. Add potatoes, salt and pepper. Because potatoes soak up so much flavor/fluid I added half cup of veggie stock which made the curry initially too thin BUT once this simmers for a few hours it is perfect. Consistency is very similar to a beef stew that has marinated all day. Remember you can add whatever you want to this! I simmer mine on low heat for 4 hours and everything comes out magical.

Serve over rice or even more veggies!

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Guinness Irish Stew

I cannot tell you how many times I have tried to get my husband to talk with an accent. I have offered money, electronics, video games, other things slightly inappropriate and yet….I am left married to a man with a dominant Irish background but no accent. He won’t even throw bottles of whiskey at walls when he is angry. Fraud.

Kyle was born on January 20th – this year his birthday is cursed….I will say no more.

Kyle is also not a fan of Guinness. Impostor.

This Friday last we had an Irish themed day of food. Our morning consisted of potato pancakes with runny eggs. Shots of Jameson and orange juice. Then, the grand finale – Irish Lamb Stew.

Lamb is as common in Europe as ground beef is in America, and lamb is far better for you in most cases. I had only eaten lamb once before (lamb chops) and was not impressed, but the entire day was about tradition and so I ordered lamb shoulder chops from our local butcher. I usually deglaze a pan that browned meat for stew with a red wine, but in place I substituted Guinness. I won’t lie – this was genius. Get it? Guinness is dark, nutty, chocolate and strong – you either love it or hate it. I am a fan and it really added layers and layers of depth to this stew. The beer is not optional it is mandatory….seriously. Just buy a case. I personally think the lamb is a necessity as well, but I don’t know how many people I could convince to give up their precious cow.

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Ingredients

2 1/2lb Lamb shoulder chops
1 Bottle of Guinness
1 Yellow onion roughly chopped
6 Large carrots roughly chopped
3 Gloves of garlic minced
6 Stalks of celery roughly chopped
6 Yukon gold potatoes cut into quarters
6 Cups of good quality beef stock
4 Tablespoons Kerrygold butter

Get down to Business

Get out a cast iron skillet, if you do not own one go out and buy one, and thank me later. On high heat melt your butter and place the chops in the skillet. You want a nice browning to occur on your chops.
While your chunks of meat are browning roughly chop your vegetables and throw them in either a Crockpot or a large soup pan. Pour the stock over all the veggies and place on low-medium heat.
Once you have a nice caramel color on your lamb pieces throw them in the soup pan. Now, with little pieces of lamb like this some might argue it is not necessary to brown your meat beforehand as they are going to simmer away in juices for hours. I don’t brown my meat before hand to seal in moisture -I do not believe in that. I do believe it adds a layer of color and makes for not only a better looking finished product but browning adds a layer of texture as well. So, I brown, and with browning comes deglazing.
Deglazing is a process in which liquid is used to get all the sediments left on the bottom of the pan incorporated into a sauce or gravy. Flavor overload is at the bottom of your pan and you never want to waste that. I used half a bottle of Guinness to deglaze, and drank the rest. Add a few more pats of butter, simmer for a few minutes and add to your soup pan. Done.

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My stew stewed away for about 6 hours. I salt and pepper when I am ready to serve as in the beginning stages every ingredient is just starting to break down, and so I prefer to wait. You do you.

This was a dish that was so easy it is hard to believe it developed such complex flavors. Easy St. Patty’s day dinner, rainy day, or how to use that bottle or two of Guinness in your house.