Thai Chicken Flatbreads with Coconut Cream

There's always one day out of the weekend that the husband and I cater to our introversion, we stay home all day and do absolutely whatever we please. We usually end up taking a walk, but the day is crammed full of just listening to music, writing blog posts, snuggling the cat, playing video games, reading and just over all doing nothing. We call it 'together alone time', where we're in the same place but don't feel the need to interact, which I think is healthy, alone time or being by yourself is an important part of a relationship because if your at peace with yourself you can be at peace in a long term committed relationship. So as the husband is in the other room probably figuring out his fantasy football draft, I'm here writing my blog and listening to music. Sigh, I love days like this. 

Makes 6 flatbreads

Ingredients:

• 6 Naan flatbreads
• 1.5-2 lbs chicken breasts cubed into small pieces 
• 1 tsp coconut oil

Peanut Sauce

• 1 tbsp soy sauce
• 2 tbsp water
• 2 1/2 tbsp brown sugar
• 1 1/2 tbsp lime juice
• 1 tsp fish sauce
• 1/2 tsp Sriracha
• 1/2 tsp garlic powder
• 1/2 tsp dry basil
• 1/4 tsp ground ginger
• 1/4 tsp ground pepper
• 1/4 tsp salt
• 1/2 cup creamy peanut butter 

Flatbread Toppings

• 1/8 red onion, diced
• 2 cups shredded mozzarella 
• 1/2 cup bean sprouts
• 1/3 cup shredded carrots
• crushed peanuts for garnish
• chopped fresh cilantro for garnish 

Coconut Cream

• 1/2 of a 5.3 oz coconut yogurt
• 1 1/2 tablespoons mayonnaise
• 1 tsp honey
• 1 tsp lime juice

I've just obtained Frank Ocean's newest album (its about time Frank!) and it's all I've been listening too. NSFW.

Directions:

1. Preheat oven to 400 degrees.
2. In a small bowl mix together your ingredients for the peanut sauce EXCEPT for the peanut butter. 
3. In a large skillet start cooking your chicken in the coconut oil, once cooked through add your soy sauce mix. Let it cook in the mix for a few minutes, then add your peanut butter and mix until creamy and the chicken is coated. Remove from heat.
4. Place your naan on a greased cookie sheet, then add your chicken distributing it evenly amongst each flat bread.
5. Next take your onion, carrots and sprouts and top your naan evenly. 
6. Bake for 10 minutes. Then add your mozzarella and bake for another 3-5 minutes depending on your oven, until the cheese is melted.
7. While the flatbreads are baking mix together your cream ingredients. I placed it in a baggy after I was done mixing everything and cut a small hole in one corner of the baggy so I could easily drizzle it over each flatbread.
8. After the flatbreads are done, drizzle your cream over the top and garnish with peanuts and cilantro.
9. Serve!

Happy Eatings Everyone!

Chicken and Sun Dried Tomatoes

I am super excited to actually start my masters program but I'd be lying if I said I love orientation night. It's like 'here's everything you need to get done in the next three years, all in one night' and it's stressful. So as my advisors spoke and I sat amongst the people I'll be in class with for the next three years, my anxiety levels grew and grew and the only thing that makes me feel better is to make a list. Something so satisfying about crossing things off a list, it makes you feel productive and in writing down everything you need to do it doesn't look like it will be as much as you thought it would be when packets and timelines were handed out to you.

Ingredients:

• 6 cups of tuscan kale
• 6 oz diced olives
• 1/3 cup sun dried tomatoes
• 2 tbsps olive oil
• 1 lb chicken, diced
• 1 tbsp minced garlic
• 1/2 tbsp dried basil
• 1/2 tbsp dried oregano

I've found out finally how to maneuver around Pandora, I know it's been around forever and I am late to the game but let me enjoy that I have found stations where I never skip over any tracks and here's one of those tracks:

Directions:

1. In a skillet cook your chicken in the olive oil, basil, oregano and garlic until the chicken is browned.
2. Once your chicken is browned add in your olives and tomatoes. 
3. Then add your kale on top, cover your skillet with a lid and let cook for 5-6 minutes or until the kale is softened.
4. Serve!

Happy Eatings Everyone!

Brussel Sprout and Pancetta Toast

I can't believe it's been twenty days since my last post, I guess I could have posted some things earlier but inspiration wasn't hitting me and my ingredients list have consisted mainly of Trader Joe's frozen meals, I don't think you guys need my help on preparing that. For the past two weeks though, I have been healthier than I was a month ago. I had gained an uncomfortable amount of weight last month and I just felt awful everyday, I didn't want to do anything but the lbs kept going up and I was in the mind set of 'screw it I'll just eat another burger.' I still enjoy the occasional burger don't worry! But I've change things lately, I've started watching what I consume like I used to. I decide spinach salads over sandwiches, yogurt and nuts for snacks instead of tortilla chips with sour cream and salsa, I've been making veggie based meals more instead of going out (yeah I know, frozen meals aren't that healthy for you, but you taste that mandarin chicken meal and tell me it's not good for your soul). Anyway, slow life changes, one step at a time I am getting myself back on the right track of taking care of my body.

Ingredients:

• 1/2 lbs shredded brussel sprouts
• 4 oz pancetta
• 1/2 cup pino grigio
• whole milk ricotta cheese
• salt and pepper
• 6 pieces sourdough wheat bread
• 2 tbsp olive oil

This is my secret, not so secret obsession right now. I dig myself a catchy Selena tune and everyone can just deal. Sing it girl:

Directions:

1. In a skillet fry your sprouts in the olive oil. When soft, add your pancetta and wine. Fry until pancetta is warmed.
2. Salt and pepper your mixture then remove from heat.
3. Take your sourdough bread and toast it until tanned. 
4. Spread 1 tbsp of ricotta on each piece of toast, then spoon your brussel sprouts over the top of the cheese.
5. Serve!

Happy Eatings Everyone!

Blueberry Feta Salad

Do you ever get those weeks where it seems like every step forward you take two steps back? It's been that week for me. I can't put my finger on it but I'm feeling just meh about my body, tasks, school and whatever else I can't name right now. It's a vague feeling and I don't necessarily know how to fix it. Whenever I get weeks like this I try to say one step at a time but then I will refer you back to the beginning of this paragraph. It's like I need something but don't know what, like going into a grocery store hungry and not knowing what to buy even though you know you're hungry and need something to consume. I will then turn to my recipes, my yummy, simple, relaxing recipes and hopefully while focusing on something, I can get out of this stupid rut.

 

Ingredients:

• 6 cups of Spinach
• 1 cup blueberries 
• 1/4 red onion sliced thinly
• 1/2 cup feta
• Lemon poppy seed dressing 

 These girls are as talented as they come. I've been listening to them for a few years and got to catch a concert of theirs in Seattle a few years back. What gracious, beautiful artists:

Directions:

1. In a bowl place your spinach.
2. Add your remaining ingredients, then pour the dressing on according to your preferences.
3. Serve!

Happy Eatings Everyone! 

Blueberry Naan Flatbread

Growing up, I loved, had and cared for dogs. I always thought I was strictly a canine lover and cats were these odd creatures that were at friend's homes and I usually stayed away. One day I moved into my first apartment off on my own and a friend showed up on my doorstep said 'Here.' My move in present was a kitten she had shoved into my arms, he was the size of my palm, with huge blue eyes and extremely long whiskers. In a panic, I cleared a small walk in closet, put some blankets down, closed the door and bussed quickly to the nearest PetSmart.

Rushed, I grabbed a litter box, litter, two toys that cats apparently liked and a brush that turned out to be meant for a small dog and does not work on cats. When I got back to my apartment and opened the closet to set up his area, I couldn't find him, I had already failed and lost my cat. Frantically I looked around the 2 X 3 foot closet and found him curled up under the blankets, he awoke from a nap with a drunken sleepy haze in his eyes. I was sold.

Why am I talking about my cat? Because I am a crazy f'ing cat lady, that's why, but to also point out that we don't choose our fur babies, they choose us, even if the relationship was forced on to me, I love him and he loves me... I think... Nah, he does. His future was to end up at a pound if he wasn't given to a new home which is upsetting, pounds are already full of forgotten cats. Don't shop! Save a cat or dog from a local pound!

Anyway, this is a food blog, so here's a continuation of my blueberry week, Clark was super obnoxious with this one, he had his nose all up in my face the entire time I was trying to eat it.

Ingredients:

• 4 Naan Flatbreads
• 2 oz blueberry goat cheese (got it at Trader's!)
• Handful of fresh blueberries
• 1.5 tbsps honey
• 1/2 red onion thinly sliced
• 1/2 cup spinach
• 1/4 cup feta
• 1/2 tsp red pepper flakes
• Salt and Pepper to taste
• 1 tbsp butter

I literally just stumbled upon this artist in my iTunes. Sometimes I add music and get lost in some albums then forget about others. It's like an easter egg hunt sometimes, and I found a good one the other day and I highly suggest you check out her album No Mythologies to Follow.  So without further delay, here's MØ:

Directions:

1. Preheat oven to 400 degrees.
2. Spray a cookie sheet with non stick spray and place your naan on top.
3. Spread some goat cheese on each piece of naan, I used a very thin amount for each.
4. Sprinkle your red pepper flakes on each naan evenly. Do the same with you feta.
5. Place spinach on top of the feta.
6. In a small skillet heat your butter up then place your onion in and fry until translucent. Add your honey and stir. Remove from heat.
7. Place your onion and blueberries on each naan piece.
8. Bake for 10-15 minutes or until browned around the edges.
9. Salt and pepper to taste.
10. Serve!

Happy Eatings Everyone!

Blueberry Lemon Vodka Spritzer

Last year I decided to do themed weeks for my menus. I did a week full of apple recipes and another that was to the brim with peaches. It was hard to go to the farmers stand, buy a whole box of peaches and then try to use them all within a week (I hate wasting food!). So this year I am going with a much smaller ingredient, the blueberry! One of these days I will branch away from the fruit tree but I've noticed a lot of people don't realize that most fruits can be used in something other than a dessert dish. So I have a few recipes lined up for the next few days, here's the first one!

Ingredients (makes 1 drink): 

• 2 oz vodka 
• 2 small handful of blueberries
• 2 lemon slices
• Sparkling lemonade
• a sprig of rosemary

Recently took a trip along the Columbia river through Oregon and this was on the soundtrack along with Townes, Lara Lynn, Dolly Parton and Hillstomp. If you ever driven through Oregon or Washington you know that it's plenty entertaining just looking out on the variety of landscapes they have to offer but calls for a good soundtrack! Have a good ole, knee slappin' time:

Directions:

1. In a boston shaker, muddle your first handful of blueberries and add your vodka. Cover and shake. 
2. Strain contents into a glass, add lemon and second handful of blueberries. Then pour the rest of the way with the lemonade.
3. Add sprig of rosemary for garnish and aroma.

Happy and Safe Drinking Everyone!

Open Faced Stuffed Bell Peppers

The title to this recipe is pretty much self explanatory. It was a simple and light dinner the husband and I enjoyed over some wine and everything about it was satisfying. Sometimes something as simple as a meal can take you from all the chaos and lists you need to check off. I ate this and forgot all about my exam that was coming up, I just enjoyed the tastes of the bell pepper, the sweetness of the wine and the great company.

Food has become, for a lot of people, something we need to get done, check off the list, and then get back to our hectic lives. When, food should serve as a comfort, a pleasure, and a unifier of friends and family. I get that not all meals are going to lavish and decadent, but I just think that we have to stop every once and while and really taste what we consume.

Ingredients:

• 1/2 cup goat cheese
• 4 yellow bell peppers, cores removed and halved
• 4 sweet Italian sausage links, diced into 6ths
• 6-8 cups tuscan kale
• 2 tbsp olive oil

I haven't been record shopping in over four months. If you know me, this is extremely hard to do. But we decided to spoil ourselves a bit and went this weekend. I found this one, wasn't looking for it, but I'm happy I found her!

Directions:

1. Preheat oven to 450 degrees.
2. In a baking dish place your bell peppers, inside facing up. Place in oven for 40 minutes, or until browned.
3. While bell peppers are baking, in a large skillet start frying your sausage in the olive oil. Once, brown on all sides, add your kale and fry until limp.
4. When bell peppers are done, remove from oven and evenly distribute your sausage and kale onto