How to Make Gingerbread French Toast

 

How to Make Gingerbread French Toast

OMG, this is an addiction. If you love that spicy goodness of gingerbread, that warm yummy you get in french toast and everything fall, this is for you!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 2 people

Ingredients

Gingerbread French Toast

  • 3 - 6 slices gingerbread cut thick
  • 3 large eggs beat them with a fork
  • 1/4 cup granulated sugar
  • 1 - 2 tbsp vanilla extract
  • 1 tbsp ground cinnamon

Cinnamon Vanilla Whipped Cream

  • 1 cup whipping cream light or heavy
  • 1 - 2 tbsp vanilla extract go with your taste
  • 1 tbsp ground cinnamon
  • 1 slice bacon crispy and crumbled

Instructions

Make Your Gingerbread French Toast

  • The first thing to do is spray a pan with non stick cooking spray. Now set up your dredging stations. Turn the stove up to medium heat and mix all of the wet ingredients together. 
    ingredients for gingerbread french toast
  • Once your frying pan is hot, dip the gingerbread in on both side and place on the frying pan. Let these cook for about 3 to 5 minutes on each side and then remove and put them on a plate.
    how to make gingerbread french toast

Make Cinnamon, Vanilla Whipped Cream

  • While they are cooking on the first side, make your whipped cream. Add the cinnamon, vanilla and whipping cream to your stand mixer (or you can whip it by hand if you don't have one).  
    If you want to add bacon to it, add it on the next step, but make sure it is crumbled so you don't get big chunks that aren't as appealing. Bigger chunks is great for frosting, but not whipped cream.
    cinnamon vanilla whipped cream recipe
  • Once it is at a whipped topping consistency, add in 1/4 to 1/3 cup of white sugar and then whip it more until it is thick enough to stand on it's own and up to warm gingerbread. Now place it on top of the gingerbread french toast or place it in a bowl and let people serve themselves.

Notes

You can modify this anyway you'd like.  Cinnamon sugar instead of cinnamon to make it sweeter.  Nutmeg or pumpkin spice can be fun and most chili powders taste awesome with these ingredients.  

A Lower Calorie Baked Chicken Parm!

Ok, I don’t know how many calories this will actually have, but I removed the frying and removed the pasta and modified it from the recipe I used to use.  It’s baked, has some lower calorie ingredients (compared to the regular ones) and by plating it with salads or lower calorie options other than paste and removing the tomato sauce, in my mind it’s lower calorie…and that works for me.

How to Make A Low Calorie Baked Chicken Parm!

Do you love chicken parmesan but hate the high calorie counts? This spicy version of a classic will help fix that. Love this one!
Prep Time8 mins
Cook Time20 mins
Total Time28 mins
Course: Main Course
Cuisine: Italian
Servings: 2 people

Ingredients

  • 1/2 cup panko bread crumbs italian work great
  • 1/4 cup parmesan cheese shredded
  • 1 tbsp garlic powder
  • 1 tsp chili flakes or powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 3 tbsp sour cream use low fat or low calorie
  • extra virgin olive oil
  • sea salt fine grain
  • ground black pepper

Instructions

  • Preheat your oven to 450 degrees. Take a flat pan or a bowl and combine the panko bread crumbs with the chili flakes (add as much as you like) with the oregano, basil, garlic powder, parmesan cheese, a pinch of sea salt and a pinch of black pepper and mix together. I ended up adding chili powder and flakes to mine because I like a bit of heat in my chicken parmesan.
    ingredients for baken chicken parmesan
  • Now take another bowl and add the sour cream to it. Next add a pinch of sea salt and black pepper to the chicken breasts and then dredge the chicken breasts through the bowl with the sour cream and then cover it with the panko bread crumb mixture.
    recipe for a baked chicken parmesan
  • Now you have two options, you can heat a pan to medium high add a large drizzle of extra virgin olive oil and kind of sear the chicken breasts first and then go to the baking sheet, or you can do what I do and place them directly on a baking sheet and into the oven for about 12 to 15 minutes or until they're cooked all the way. Either one works great.
    how to make baked chicken parm

Notes

You can alter with garlic powder, chili powder any anything else to match it to your own individual taste.  

Now take them out of the oven and serve with anything from brussel sprouts to roasted potatoes or whatever lower calorie or healthy option you’d like.  This is an awesome spin on chicken parmesan that you’ll hopefully love as much as I do.

Mole Spiced Tacos – Easy and Amazing!

If you’re tired of those same taco Tuesday seasonings you buy in bulk at the grocery store…then stop buying them.  Tacos are fun and easy to make.  I found this recipe as part of one of my subscriptions and made some fun edits and tweaks making this a ridiculously good alternative.  The best part is that it takes less than 30 minutes from start to finish and will make everyone go wow!

Mole Spiced Steak Tacos

Mole seasoning is wonderfully unexpected surprise twist on the much loved classic taco. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Servings: 2 people

Ingredients

  • 1 lb sirloin steak tips
  • flour torillas or corn taco shells I prefer flour tortillas
  • 1 poblano pepper chopped or thinly sliced (depending on your preference)
  • 1 red bell pepper thinly sliced
  • 4 button mushrooms thinly sliced
  • 1 can sweet corn drained (or 1 ear of fresh sweet corn stripped off of the cob)
  • 1 medium red onion 1/2 thinly sliced and 1/2 finely chopped
  • 6 tbsp low fat sour cream
  • Mole spice blend you can find it here https://www.amazon.com/s/ref=nb_sb_noss_1?url=search-aliasaps&field-keywords=mole+spice&_encoding=UTF8&tag=gaywedgea-20&linkCode=ur2&linkId=29d8d4c7da09b1e0439805524098ecc4&camp=1789&creative=9325
  • chili powder to taste
  • 2-3 cloves garlic finely chopped or minced
  • 1 lime zested and sliced into wedges
  • extra virgin olive oil
  • sea salt
  • ground black pepper

Instructions

  • Gather your ingredients 
    ingredients for mole steak tacos
  • Chop your garlic onion, bell pepper, poblano pepper, and mushrooms. Then zest and cut the lime.
  • Over medium high heat, cook the poblano, bell pepper and sliced onions for about 5 or 6 minutes in a large drizzle of extra virgin olive oil (vegetable oil works too) and season with a small pinch of sea salt and black pepper. 
  • When you have 4 minutes left, toss in 1 clove of chopped garlic (only if you want to add an extra clove) and let it really add some flavor. Now place these in a bowl on the side.
  • Now add another large drizzle of extra virgin olive oil to the same pan over medium high heat and add the corn and the chopped onion with a pinch of sea salt and black pepper. Once it's cooked for about 3 or 4 minutes, add the chili powder (as much as you'd like) and mix in well. 
  • Now place this in another bowl (you can use the bowls as a fun way for people to assemble their own tacos at dinner) and set aside. Once it's started to cool, add in 2 tablespoons of the low fat sour cream and if you want, a couple squeezes of fresh lime juice. You can zest the lime and add part of that as well for a fun look and extra flavor. If you really want to take it over the top, add some chopped basil or cilantro to it.
  • Now heat up the tortillas by wrapping them in a moist paper towel and placing in the microwave for about 30 seconds.
  • Next add a final large drizzle of extra virgin olive oil into the same pan and toss in your sirloin tips, mushrooms and the other two cloves of chopped or minced garlic. You'll want to sprinkle with sea salt and pepper, then flip and season the other side immediately. 
    how to make spiced mole steak tacos
  • Now add 1/2 to 3/4 of the mole spice (if you have a big container, do a table spoon or two) to the sirloin tips and try to cover them as much as possible. Now cook them until they're at your preferred doneness and remove. (remember, raw meat can be dangerous).
  • Now in a final bowl, combine the remaining sour cream, 1 teaspoon of mole spice, a couple squeezes of lime juice, lime zest and a small pinch of sea salt and black pepper. Mix together and now line up the bowls with the tortillas and enjoy an amazing taco Tuesday! 

Notes

If you cannot find Mole Spice locally, or don't want to deal with trying to find it, Click Here.

 

How to Make Baked BBQ Steak Fingers

The other day I was worn out, didn’t want to spend the money on delivery and had a serious craving for comfort food. I went to my fridge and noticed I had a bottle of Rudy’s BBQ sauce that was about to expire and some steaks I never used. I could make a standard steak and pour BBQ sauce on it, but I wanted comfort food. That’s when it hit me.

Let’s make steak fingers, but bake them instead of frying them to make them “healthier”. At least that’s what I’m pretending. I don’t know if this was a thing before, but they came out awesome and I’ll be making them again.

This recipe is incredible easy, quick and tastes awesome. I’ll definitely be making these baked BBQ steak fingers again for an appetizer, lunch, or a snack.  Let me know how they turn out for you.

Baked BBQ Steak Fingers

These baked not fried steak fingers make a perfect appetizer. lunch, or snack with a tangy BBQ sauce kick. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 2 people

Ingredients

  • 2 filets sirloin
  • 4 cups breadcrumbs
  • 2 cups BBQ sauce I used Rudy's BBQ sauce
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

Instructions

  • Start by preheating your oven to 450 degrees and line a baking sheet with aluminum foil and a small smear of olive oil or non stick spray. 
  • Next slice the steak into slices as shown and place the BBQ sauce in one bowl. In another bowl place the breadcrumbs with 1/2 teaspoon of sea salt and 1/2 teaspoon of black pepper.
    recipe for bbq steak fingers
  • Now dip the steak slices into the BBQ sauce and then run them through the breadcrumbs. You'll see on some of them I did a second dip in the BBQ sauce. Either way worked because you cover them in BBQ sauce again later anyways.
    how to bake steak fingers
  • Now line them on the baking sheet and cook them for 12 to 20 minutes, depending on how you like your steak cooked. 
    how to make steak fingers
  • Last let them cool and plate them. Pour some extra Rudy's BBQ sauce on them (or whatever your favorite BBQ sauce is) and serve.
    steak fingers recipe

Notes

To get Rudy's BBQ Sauce by clicking here

How to Make a Cajun Shrimp Roll – Yum!!!

If you’re from the mid-Atlantic through New England, shrimp rolls, lobster rolls and crab rolls are part of summer.  They’re something you crave the minute you get to the shore and think about during the winter.  They’re light, creamy and amazingly do not have to be high in calories.

This recipe is one that came with my hello fresh subscription, but I modified it to make it taste a bit more the way I like mine.  I’ll give you a couple of the options below.

Cajun Shrimp Roll

This shrimp roll is almost as easy to make as it is delicious. It took no time, was easy to clean up and is almost guaranteed to be a crowd pleaser.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 2 people

Ingredients

  • 12 medium or large shrimp
  • 2 tbsp mayonaise low fat or reduced calorie
  • 1-2 tbsp sour cream low calorie
  • 1 tbsp butter or low calorie substitute
  • olive oil extra virgin
  • 1 bunch tarragon chopped
  • 1 lemon zested and halved
  • 2-3 radishes thinly sliced
  • 2 scallions thinly sliced
  • arugula leaves washed and dried
  • 2 buns Ciabatta cut in half (bottom half thicker than the top)
  • 1/2 - 1 tsp Cajun seasoning or Old Bay seasoning
  • sea salt to taste
  • ground black pepper to taste

Instructions

  • Gather your ingredients 
    ingredients for a shrimp roll

Make the Shrimp Roll Filling

  • Start by boiling salted water and toss in your shrimp until they're cooked. Next rinse under cold water. If you bought precooked shrimp you can skip this step. Now cut the shrimp into chunks (however large you'd like them to be).
  • Next pile on the lemon zest, scallions, 1/2 of the tarragon, juice of 1/2 of the lemon, the mayonnaise, sea salt and black pepper to taste 
    what goes into a shrimp roll
  • If you like it with a kick, the Cajun seasoning or old bay seasoning. Then mix together and set aside or in a fridge.
    shrimp roll mix

Toast Your Buns

  • Take the halves of the buns, roll or ciabatta bread and smear butter or extra virgin olive oil on them. Next place on a pan over medium heat so they toast. I prefer this to toasting them in the oven. I also like to burn mine a little bit.
    toast your buns

Make the Salad Dressing

  • Rinse your arugula and mix in the radish slices. Set this aside. Now take the sour cream, remaining tarragon, juice from the other half of the lemon, a large drizzle of extra virgin olive oil, sea salt and pepper to taste and mix this together. Now combine this with the arugula and radishes and then plate.

Assemble, Plate, and Enjoy

  • Add the buns to the plate and then add the shrimp roll mix to the bun or whatever bread you're using. The last step is to enjoy. It's that easy to make a shrimp roll.

Notes

If you want to see other awesome recipes and variations I've made from Hello Fresh.  Click this link to see what I've tried.

 

Prosciutto, Peach and Fig Pizza

If you want something amazing for summer, this prosciutto, peach, and fig pizza is an amazing option. Not only does it incorporate some amazing summer flavors like California figs and white peaches, but it is sweet, light and perfect for snacking on or for lunch. It’s also super fun and easy to make.

Prosciutto, Peach and Fig Pizza

Most people will never have thought about a sweet pizza or fig pizza before, but when you get the salt from the prosciutto and the basil, the peaches and the balsamic glaze, you'll wonder why you haven't tried something like this before.  
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Main Course
Cuisine: Italian
Servings: 2 people

Ingredients

  • 1 pre-made pizza dough rolled out to fit your pan
  • 3-5 slices Prosciutto ripped into pieces
  • 1 ball Buffalo mozzerella shredded into chunks by hand
  • 1/2 white flesh peach sliced into wedges
  • 4-6 California figs quartered
  • 2 tbsp sweet balsamic glaze I used vanilla fig but you could use peach, nectarine, vanilla, etc...
  • 2-3 cloves garlic minced
  • 2 Cremini mushrooms thinly sliced
  • 1/4 red onion or 1 shallot finely chopped
  • 1 small bunch Italian basil leaves stems removed
  • 2 tbsp olive oil extra virgin
  • sea salt to taste
  • ground black pepper to taste

Instructions

  • Pre-heat your oven to 425 and gather your ingredients. 
    ingredients for a fig, peach and procuitto pizza
  • Roll out your pre-made pizza dough on a pan or baking sheet and spread the extra virgin olive oil over it while sprinkling on a pinch of sea salt and black pepper. Now add the figs, mushrooms and white peach slices to the pizza crust.
    fig peach and mushroom pizza
  • Next you'll want to add the garlic and onion and drizzle the balsamic glaze over the pizza. 
    fig peach and proscuitto pizza recipe
  • Now add the cheese over or in between everything and then top it with the basil and prosciutto. 
    how to make a summer pizza with figs
  • Then place the pizza in the oven for about 12 minutes turning it half way around half way through the cooking time. I used the top rack.

Notes

If you want the brown spots you see in pizza shops on the cheese, turn your oven up to a broil and then place the pizza back under it for about a minute or two. Watch it closely though so it doesn't burn.

And that’s it.  Making this incredible summer pizza is easy, it’s fun and everyone will love how sweet and delicious it is. Leave a comment below and let me know how it turned out for you.

Spicy Jalapeno and Dijon Roasted Potato Salad

I was getting ready for a trip the other day and needed to clear my fridge. That’s when I came up with the idea for a roasted potato salad. When I realized I had jalapenos, white corn and other delicious things sitting around, I thought, why not roast it all. That’s when this recipe came together.

It’s incredibly easy to do and besides roasting the veggies, it won’t take much time at all.  If you want to spice up your summer with an amazing new recipe, you have to try this one out!

Spicy Jalapeno and Dijon Roasted Potato Salad

This recipe for a spicy roasted potato salad is incredibly easy to make and everyone will love it. You get the texture of breakfast potatoes with all of the goodness you expect from a dijon potato salad and a small kick from the roasted jalapeno peppers. Don't worry, the heat doesn't come through that strong because of the mayonnaise and other ingredients.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Servings: 2 people

Ingredients

  • 2 large russet potatoes chopped into large chunks
  • 1/2 large red onion half finely sliced, half finely chopped
  • 3-4 ears of sweet white corn kernels cut off the cob
  • 2 large jalapeno peppers diced
  • 6 cloves garlic 3 minced, 3 coarsely chopped
  • 4 tbsp mayonnaise
  • 2 tbsp spicy dijon mustard
  • 1/4 cup white wine vinegar
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  • Gather your ingredients.
    ingredients to make spicy jalapeno and roasted dijon potato salad recipe

Roast the Vegetables

  • Preheat your oven to 450 degrees. Take two baking sheets and place your vegetables on them. On the first place your potatoes with the minced garlic. 
    roasting garlic and russet potatoes
  • The other baking sheet gets the chopped garlic, corn and jalapenos.
    roasting corn garlic and jalapenos
  • Now drizzle everything with the extra virgin olive oil and season with sea salt and black pepper. Make sure everything is coated and start cooking the potatoes for 12 minutes. Take them out and turn them over. 
    roasted corn garlic and jalapenos
  • Now place the potato tray and the corn tray into the oven for another 12 minutes or until the potatoes have a nice char on them. Then take them out and let cool.
    how to roast garlic russet potatoes

Make the Mix

  • In a large bowl combine the white wine vinegar, mayonnaise, onions, dijon mustard and mix them together. Add sea salt and pepper to taste. Once mixed together, cover and place in the fridge until your roasted veggies have cooled.
    how to make the sauce for spicy dijon potato salad

Combine Everything Together

  • Once the veggies are completely cooled down, combine them with the mix folding everything together then serve and enjoy. 

Notes

If you want to cut through it a bit more, you can always squeeze half of a lemon in it. Fresh basil would taste amazing with this and you could also chop chives or scallions and add them too.

Leave a comment below if you’ve tried this recipe and let me know what you think.  Thank you for reading!

Fresh Oregano Pasta with Spicy Meatball Marinara

If you’re ready to take your taste buds on an Italian adventure, this recipe will walk you through making fresh oregano spaghetti noodles with a spicy meatball marinara sauce.  I used to think that this was only something chefs can do, but I’ve perfected it and made it multiple times.  Now it’s basically fool proof and something you can enjoy making at home.

You’ll need about an hour (if you have a stand mixer that can slice pasta and knead dough) and 1 and 1/2 hours if you don’t.  Either way, you’re going to love this one.

Fresh Oregano Pasta with Spicy Meatball Marinara

This fresh pasta with spicy meatball marinara is an amazing and easy to do recipe that everyone will love.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Servings: 2 people

Ingredients

Pasta (This is based off on Ann Burell's recipe)

  • 1 tbsp dried oregano
  • 3 and 1/2 cups all purpose flour
  • 4 eggs
  • 1 egg yolk
  • 1 cup water
  • 1 tsp coarse sea salt
  • 3 large drizzles olive oil extra virgin

Spicy Meatball Marinara

  • 1 can fire roasted tomatoes
  • 1 can tomato sauce
  • 2 tbsp dried oregano divided
  • 1 tsp chili pepper flakes
  • 1 lb ground beef
  • 1 cup Italian breadcrumbs
  • 2 eggs
  • 1 tbsp garlic powder
  • 1 tsp fried basil
  • 1 tbsp fresh Italian basil finely chopped
  • 1 yellow onion diced
  • 4 cloves garlic divided: 2 minced, 2 chopped
  • 2 shallots thinly sliced
  • olive oil extra virigin
  • sea salt
  • ground black pepper

Instructions

Making the Pasta

  • This is insanely easy. Put the flour, salt and oregano into a large stand mixer or a bowl. 
  • Next toss in the 4 eggs and 1 yolk and now mix together. Add a three drizzles of extra virgin olive oil and slowly add a cup of water until you get a dough consistency.
  • If you have a dough hook that can knead the dough, let it knead it for about 10 minutes or do it by hand for about the same amount of time.  
  • Then wrap the dough in plastic wrap and let it rest for 1 hour. (You can skip this step if you want to)
  • Now cut or rip the dough into 6 sections. If you have a pasta maker/cutter attachment, you can flatten and cut the noodles like you see me doing. (If you do not have one, use a rolling pin to roll the dough flat and then either slice it or roll it and slice it like you would a log) 
    how to make fresh pasta
  • Set the noodles aside.
  • Now we're going to make the marinara sauce and spicy meatballs. This is fun and really easy to do. Before you start, you'll want to bring a pot of salted water to a boil and pour in a few large drizzles of extra virgin olive oil to keep the noodles from sticking to each other.

Making the Meatballs

  • In a large mixing bowl, toss the breadcrumbs, eggs, 1/2 of the oregano, dried basil, chili pepper flakes, garlic powder, and a drizzle of extra virgin olive oil 
  • Add the ground beef into the bowl with breadcrumbs and season with sea salt and pepper. You can toss in some of the chopped or diced onions if you want a nice extra kick. Now make them into balls and set them aside.

Making the Spicy Marinara Sauce

  • This is one of my favorite things to make. Heat a large drizzle of extra virgin olive oil over medium high heat and toss in the shallots, garlic and onions. 
  • Once softened add the fire roasted tomatoes and the tomato sauce. 
  • Once hot, add the remaining dry ingredients (not the fresh basil) and the meatballs and season with a pinch or two of sea salt and black pepper. Let this cook covered for about 4 or 5 minutes and then turn the meatballs over for another 4 or 5 minutes. 
    how to make a spicy meatball marinara
  • Once they're cooked through all the way, add in the fresh basil (leaving some left over for a garnish once you've plated the dinner).
    spicy meatball marinara recipe

Put it all Together

  • While the sauce is cooking, make sure to cook your noodles. Fresh noodles only take about 4 or 5 minutes to cook all the way so make sure you watch them closely. Now plate everything and serve with sprinkled Parmesan and basil on top.

I ended up making it up by accident and it is always something people request when they’re coming over.  If you’ve tried this or have your own variation, feel free to leave a comment below with how it worked for you.

Spicy Garlic Stir Fried Beef Tips

What I love about this recipe is that if you don’t want to use this delicious garlic chili sauce (Huy Fong Vietnamese Chili Garlic Sauce, 8 Oz)to make it spicy, simply substitute sriracha for it. If your local grocery store doesn’t carry sriracha, simply click the link above and search for it and you’ll find a ton of options to buy. Anyways, if you’re craving a sizzling stir fry and love beef tips, this recipe is 100% for you.

It’s easy to make takes me less than 25 minutes and is always amazing. The original recipe was part of my HelloFresh subscription, but I modified it to make it spicy delicious. Here’s how.

Spicy Garlic Stir Fried Beef Tips

Get ready for an amazing spicy beef stir fry that you won't believe you actually made on your own. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Chinese
Servings: 4 people

Ingredients

  • 1 lb beef tips
  • 1-2 tbsp soy sauce
  • 1 medium red onion thinly sliced
  • 1 cup jasmine rice
  • 1 chunk fresh ginger minced (1 tbsp
  • 2 large cloves garlic minced
  • 1 tbsp garlic chili sauce Huy Fong Vietnamese Chili Garlic Sauce, 8 Oz (you can substitute with 2 tbsp of sriracha)
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Optional Veggies

  • bok choy quartered
  • 1 red bell pepper thinly sliced
  • broccoli crowns
  • mushrooms thinly sliced
  • any other stir fry veggies that you'd like to add (carrots, snap peas, celery, baby corn...)

Instructions

  • This recipe is made in three parts. The first is to cook your rice in salted water. So start boiling water and then salt it.
  • Next combine the soy sauce and chili garlic sauce with the ginger and minced garlic cloves into a bowl with a drizzle of extra virgin olive oil. 
    how to make spicy stir fry sauce
  • Season the beef tips with sea salt and pepper and toss them into the mix. Make sure you've coated everything and then let it sit for 5 minutes to soak up the sauce.
  • Once marinated, toss the beef into a large pan, a wok or a skillet and let it cook for about 5 or 6 minutes.
    spicy stir fried beef recipe
  • Once the beef is cooked to the right temperature, add in your veggies and continue to toss, stir and let cook for another 4 or 5 minutes until everything is fragrant, wilted, crisp and delicious.
  • Once the rice is done, remove it from the pot and plate it. When the spicy stir fried beef is ready, place it on top of the rice and let it cook to a safe temperature to eat. 

This is a definite must make again and one that I think you’ll love to do as well. Leave a comment and let me know how it turned out for you.

Pan Seared Peppercorn Chicken

When you think of a peppercorn sauce you think steak.  The two go hand in hand.  I even shared an amazing recipe for a peppercorn filet here.   As part of my HelloFresh subscription they gave me a wait, that works twist on this classic steak sauce.  Instead of using a beef broth, why not go chicken and then pan sear the breasts.  It was a huge light that went off and I ended up making a few more adjustments to add some extra heat.

Pan Seared Peppercorn Chicken

You're going to love this easy to make recipe for pan seared peppercorn chicken and your house is going to smell amazing while you're cooking it. 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Servings: 2 people

Ingredients

  • 2 chicken breasts
  • 1-2 cups chicken stock
  • 1-2 tbsp black peppercorns crushed
  • 2 tbsp low fat sour cream
  • 1 shallot thinly sliced
  • 1 tsp garlic powder
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  • Start by preheating your oven to 400 degrees. Then heat a drizzle of extra virgin olive oil in a skillet over medium high heat. While the oil heats up, season the chicken breasts with sea salt and ground black pepper.
  • Now pan sear them for 3 or 4 minutes on each side and then place them in the oven for another 5 minutes or until they're cooked thoroughly.
  • While the chicken is in the oven add your thinly sliced or minced shallot to the pan you seared the chicken in but on medium heat. Once they're softened, add the chicken stock and bring it to a boil. While it's heating, scrape the burned bits off the bottom and let them incorporate into the stock.
  • Once it's reduced half way, remove from the heat and add the sour cream and crushed black peppercorns. I like to add 1 teaspoon of garlic powder for a nice extra kick. Another fun thing is to add a few pinches of cayenne pepper or chili powder pepper for spice.

Notes

If you want to add a ton of texture to this, take the chicken breasts and smear them with sour cream and then pour breadcrumbs with chili powder, sea salt and garlic powder and then start searing and baking them. All of these make amazing options for an easy and fun to make pan seared peppercorn chicken.  

This meal matches perfectly with margaritas, white wine sangria as well as bellinis and fruity drinks.  You could even do a mojito or a vodka and soda with a twist of lime.  You’ll love this for lunch and it can even be made for dinner.  Let me know what you think and which version you decide to make if you give it a try.

Avocado Grits with Spicy Sautéed Shrimp

Southern food is almost always comfort food.  However, the original recipe I found for this (before modifying it) was under 500 calories per person.  I did modify it to go from reduced fat milk to skim milk and I removed the cheese, but I also added in half of an avocado, garlic powder, etc… so I’m not sure what the current calorie count is.  Anyways, regardless, this is a food that I can have for dinner and not feel guilty for eating.  It’s southern food meets diet food which is something I didn’t think existed.

Avocado Grits with Spicy Sautéed Shrimp

You're going to love this easy to make twist on a classic and the best part is that it took less than 25 minutes to make. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 2 people

Ingredients

  • 1 bunch collards rinsed and chopped (not too small)
  • 2 cloves garlic minced
  • 1/2 cup grits
  • 1 and 1/2 cups skim milk (you can substitute with a high fat milk if you prefer)
  • 1/2 very ripe avocado
  • 1-2 cups cherry tomatoes halved
  • 2 tbsp garlic powder separated in half
  • 12 shrimp
  • 1 tbsp chili pepper flakes
  • 1 bunch fresh Italian parsley chopped
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  • Start by pouring 1 and 1/2 cups of water into a pot with the milk on high heat. Once it starts boiling add the grits and whisk it for about a minute. Reduce to a low boil or low heat for 2 minutes and then cover it and let it finish absorbing each other while whisking every few minutes to make sure it doesn't get too thick. (If it does, don't worry...mine was caked to the bottom of the pot.)
  • While the grits are cooking, add a drizzle of the extra virgin olive oil to a large pan on high heat and toss in your collards. You'll hear a really loud crackling sound which is awesome. Keep browning them until you have a really good texture (about 3 or 4 minutes) then toss with the garlic in the pan for about 30 more seconds. Now remove them and set them aside in a large bowl.
  • In the same pan, add another drizzle of extra virgin olive oil but reduce the heat to medium. Now add in the halved cherry tomatoes and season them with salt and pepper. Once they've cooked for about 3 minutes they'll start bloating and charring and that means they're done. Add to the collards and then season with sea salt and black pepper.
  • At this point your grits should be ready for the avocado. Chop it into large chunks and then add about a tablespoon of extra virgin olive oil, 1 tablespoon of garlic powder and the avocado. Now mix it in with a large beater or spatula.
  • Once the grits are ready, add another drizzle of extra virgin olive oil to the pan you made the tomatoes and collards in and toss the shrimp, chili flakes, other tablespoon of garlic powder and sea salt and pepper and let them sauté over medium heat tossing every couple minutes until they're cooked.
  • Now plate your grits, on top place your collards and tomatoes and then add the shrimp to it. It's that easy to make and it tastes amazing.  

Notes

It paired perfectly with a heavy white like a chardonnay but could also do a sweet Vidal wine or even a light sauvignon blanc.

I was shocked when I realized that this dish could actually also fit into my diet calorie wise.  It might not fit yours so check with your nutritionist and doctor first, but I’ll definitely be making this one again.

The original recipe was part of my HelloFresh subscription.

BBQ Chicken Thighs with Dijon Potato & Avocado Salad

Are you ready for a dinner that will not only set a new standard for summer meals but that can also be made in under 30 minutes?  This BBQ Chicken Thighs and Dijon Potato & Avocado Salad is the one you and your family or whoever you cook for will love.  Not only is it delicious and amazing, but it is really easy to make.

BBQ Chicken Thighs with Dijon Potato & Avocado Salad

This recipe is an amazing way to celebrate summer. With the combination of BBQ chicken and a Dijon mustard potato salad with avocado for a light freshness.  
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 2 people

Ingredients

  • 1 package chicken thighs
  • 5 small red potatoes chopped into bite sized cubes
  • 1 bunch fresh basil leaves sliced for chopped
  • 1 tbsp Dijon mustard (I used a chardonnay one from Frenches)
  • 1 avocado chopped into bite sized cubes
  • 1 tbsp white wine vinegar
  • 1-2 tbsp mayonnaise
  • BBQ sauce
  • 2 scallions thinly sliced
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  • Preheat your oven to 500 degrees and then place a piece of foil with a layer of extra virgin olive oil on it on a baking sheet. Now heavily salt a pot of boiling water (don't just throw in a pinch,,,really get it salty).
  • Now season the chicken thighs with sea salt and pepper and place them on the baking sheet. Cover the top part of the chicken with a layer of BBQ sauce and place it in the oven for 5 minutes.
  • While the chicken thighs are cooking, toss the potatoes into the boiling water and let them cook for about 12 minutes. When the chicken thighs get to the 5 minute mark, take them out of the oven and flip them. Coat the other side with BBQ sauce and place them back in the oven until they're cooked thoroughly (roughly 10 more minutes). You do NOT want to eat raw chicken.
  • While the potatoes finish cooking, toss the other ingredients (except for the avocado chunks) into a large bowl. When the potatoes finish, put them into an ice bath and then dry them completely. Mix everything together carefully and once it's all mixed together, add the avocado chunks. Now fold them in carefully so you don't squish them.
  • Now plate and serve.  

Notes

Are you ready for a dinner that will not only set a new standard for summer meals but that can also be made in under 30 minutes?  This BBQ Chicken Thighs and Dijon Potato & Avocado Salad is the one you and your family or whoever you cook for will love.  Not only is it delicious and amazing, but it is really easy to make.
Come back and leave a comment to let me know how this recipe worked out for you.  The original recipe was part of my HelloFresh subscription...but I modified it like I do most recipes.

Come back and leave a comment to let me know how this recipe worked out for you.  The original recipe was part of my HelloFresh subscription…but I modified it like I do most recipes.