Friday, August 18, 2017

Health-ier Higher Protein Guacamole

This stuff is addicting- so good and so much better for you than regular guacamole.  The other bonus!? It lasts waaaay longer than the regular stuff, as in it doesn't get brown for several days!  

High Protein Guacamole

3 ripe avocados
1 1/2 cups plain greek yogurt (I use TJ's)
2 large limes, juiced
1/2 Purple onion, diced fine
1 large handful cilantro, chopped
Garlic salt to taste
Black pepper to taste

Bruschetta Chicken

Made this last night and didn't take a picture, so you get a google image. :)  It was amazing!  We loved it, and even better, it was SOOO easy to put together.  I love a quick and easy dinner. Yum!

Bruschetta Chicken

Bruschetta sauce (from Trader Joe's in the jar)
Skim or full-fat Mozzarella cheese (bought it from TJ's and sliced it up)
Oven baked chicken (recipe here)
Cooked pasta or zoodles

After baking the chicken, scoop the sauce and spread evenly over breasts.  Place sliced mozzarella on top.  Broil in oven all together until cheese is melty and golden.  Remove and serve plain, over pasta or our favorite, zoodles!

Simple Baked Chicken Breasts

Made these last night in my convection oven and they turned out so juicy and tender- I was totally amazed!  Because convection and juicy don't usually go together?? Anyway, this will be my new go-to for cooking chicken.  Loved it.

Simple Baked Chicken Breasts

4 boneless, skinless chicken breasts (not frozen)
2 Tbs. olive oil
Salt and pepper (or any spice you'd like)

Preheat convection oven to 400 degrees.  Rub chicken breasts with olive oil and sprinkle seasonings on both sides. Place on broiler pan or cookie sheet, lined with foil.  Bake in pre-heated oven for 10 minutes.  Flip to other side and cook for 15 minutes more, or until internal temp reads 165 degrees.

Monday, June 26, 2017

Slow Cooker Pulled Pork

This is a really simple pulled pork recipe...light on ingredients and easy to make.  I love to cook this, then mix it with the Carolina Gold BBQ sauce from Trader Joes, and serve it over oven-roasted sweet potatoes.  The perfect combo- seriously amazing.

Slow Cooker Pulled Pork

1 (2 pound) pork tenderloin
1 (12 oz.) root beer
1 bottle of your favorite BBQ sauce

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns or roasted sweet or regular Idaho potatoes.  My favorite way to roast potatoes is this one.

Sunday, June 25, 2017

Chicken Tomatillo Soup

This is the second part of the recipe I posted last week- Salsa Verde.  This soup is seriously amazing!! You have to top with avocados to make it incredible.  Also- you could definitely make this vegan and/or vegetarian by skipping the meat and doubling the beans and veggies.  

Chicken Tomatillo Soup 

Mirepoix Mix from Trader Joe's (or chop 1/2 onion, 3 carrots, 3 celery stalks)
8 cups chicken or veggie broth
2 cups shredded, cooked chicken breast
1 1/2 cups salsa verde 
1 large can (or 2 small cans) of Hominy beans (found in Mexican aisle)
Avocado for garnish

Sauté your mirepoix in your soup pan for 5 minutes. You can add a little olive oil if you want, but you don’t need to. Next, add your broth and bring to a boil. After it begins to boil, turn the heat down to medium and let it cook until all veggies are soft (about 8-10 mins). Add your chicken and can of hominy (drained) and let everything simmer for an additional 20 mins. Right before you are ready to serve stir in your salsa. Garnish with sliced avocado.

Friday, June 16, 2017

Salsa Verde

This stuff is seriously so amazing. And SO easy to make.  Just throw all of the ingredients in a blender.  Done.  It makes a TON.  Plus, it makes great gifts- I made some and put them in jars to give away with a bag of chips!

Salsa Verde

1 bunch cilantro
8 tomatillos, cut into quarters
2 green heirloom tomatoes (just to keep the color)
6-8 cloves garlic
1 jalapeno
3 limes, juiced
1 medium white onion

Cut up everything and throw into blender raw. Blend until you get your desired consistency and then add salt- about 1 1/2 Tbs, or to taste.

Thursday, June 15, 2017

The Best Chocolate Chip Cookies in the World

 We have a professional cook in our ward and this is her original recipe.  Every year there is a cookie competition in our stake and for the last 3 years this cookie has won the award- funny story is that a different person other than the creator has won with this every single year.  Tara, the person who created these, even attends and enters a different cookie and she doesn't win!  They are that you should probably make them right now.

The Best Chocolate Chip Cookies in the World

  • 4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 sticks unsalted butter, softened
  • 1 1/2 cups light brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1 pkg (2 cups) milk chocolate chips
  • 1 pkg (2 cups) semi-sweet chocolate chips
  1. Heat oven to 350ºF. Combine flour, baking soda, and salt in a bowl and set aside. In a separate mixing bowl, cream together the butter and sugars. Add eggs and vanilla and mix. Add the flour mixture, a little at a time, and mix. Stir in chocolate chips.
  2. Bake at 350ºF. Medium and small cookies bake until golden around the edges and just set in the center, 10 to 12 min. Don't overcook! They continue cooking on the pan out of the oven. Let cool slightly (if you can wait) and remove from pan.