We love pizza in this house... and my goodness, we have spent so much money ordering in over the years. Not that we don't occasionally order in, but a few years ago I started to make homemade pizza and it reminds me of childhood when my mom would get the Chef Boyardee crust and sauce and we would make our own at home. It was so much fun!
Well, I am no Chef Boyardee, but I have a fantastic pizza dough recipe and we love it! Here it is:
2 cups warm water
1 package yeast
1 tsp sugar
Combine in a big bowl and let sit until foamy... I always leave for about 20 minutes.
Next, sprinkles mixture with about 1 tsp of salt and add in 4 cups of flour. I just use a big scraper and add in the flour, incorporating one cup at a time until I have a nice, sticky ball of dough. Then I add in 1 more cup of flour to make the dough less sticky (so 5 cups total). I knead the dough with the dough hook on my mixer or just keep using the spatula and work it really well. Form into a nice ball, leave in bowl and cover with a dish towel until doubled in size. I normally punch the dough down and let it rise one more time before using.
Next just take a big pizza pan (I use a rectangular half pan), spray it down with oil, drop that dough on the pan and start pressing out... This amount of dough could easily make 2 pizzas, but I use the big half pan, so I just make one big one...
After pressing out, put in a 350 degree oven for about 15 minutes to parbake the crust. Take out, slap some sauce and all of your favorite toppings (don't forget cheese) and then back in the oven until melted, bubbly and brown. It is so fabulous... and your family will love it! $25 for a large pizza? No thank you! I just made a humongous, homemade pizza for less than $5!!!
Now, my family likes salad and hubby is quite fond of Caesar Salad. It is super easy to throw together, and even better with this homemade dressing that I make and keep in the fridge!
Bag of romaine lettuce
Croutons
Shredded parmesan cheese
Homemade Caesar Dressing (recipe below)
In a food processor or blender,
2 cups mayo
2 tsp dijon mustard
Juice of 1/2 lemon
3/4 cup grated parmesan
few dashes worchestersire
4 garlic cloves
pepper
salt
Blend all together and place in a big mason jar in the fridge for flavors to combine! This stuff is so delicious!
Toss a few tablespoons with romaine, add croutons and parmesan...
You can also add grilled chicken or shrimp for a more protein packed salad.
Tuesday, April 7, 2015
Sunday, March 29, 2015
Makin' Do
So I hate to grocery shop on the weekends and so I pretty much refuse to go to the store... that means that we will eat what is in the house!!!
Today Chef put on a pot of Beans with Ham and since that is not my favorite meal, I set out to get creative with some yummy sides.
We all pretty much love Funeral Potatoes, and I had everything for that... so I got to work on making this creamy, cheesy casserole.
Small bag of frozen hashbrowns
Cream of Chicken Soup (one can)
Sour Cream (small container)
Salt, Pepper
Garlic Powder
Shredded Cheese
Chopped Onion (1/2)
I mix all this up together, put in a greased casserole dish and top with crushed cornflakes and melted butter. Just put enough salt, pepper and garlic powder to taste. Cook until hot and bubbly! Delicious!
Garlic Cheese Biscuits
Then I decided to make some cheesy garlicky biscuits. You know, like the ones from Red Lobster? So here is my recipe for those!!!
2 cups flour
4 tsp baking soda
1 tsp salt
1 tsp garlic powder
2 cups shredded cheese
1 cup melted butter
1 cup milk
Preheat oven to 350 degrees. Mix all ingredients together in a large bowl and drop on sprayed cookie sheet. I use an ice cream scoop filled halfway... Remember these will expand in the oven... so don't put a whole scoop!
Bake until golden brown and puffed. Brush with melted butter mixed with garlic powder! Your kids will love these!!!
Today Chef put on a pot of Beans with Ham and since that is not my favorite meal, I set out to get creative with some yummy sides.
We all pretty much love Funeral Potatoes, and I had everything for that... so I got to work on making this creamy, cheesy casserole.
Small bag of frozen hashbrowns
Cream of Chicken Soup (one can)
Sour Cream (small container)
Salt, Pepper
Garlic Powder
Shredded Cheese
Chopped Onion (1/2)
I mix all this up together, put in a greased casserole dish and top with crushed cornflakes and melted butter. Just put enough salt, pepper and garlic powder to taste. Cook until hot and bubbly! Delicious!
Garlic Cheese Biscuits
Then I decided to make some cheesy garlicky biscuits. You know, like the ones from Red Lobster? So here is my recipe for those!!!
2 cups flour
4 tsp baking soda
1 tsp salt
1 tsp garlic powder
2 cups shredded cheese
1 cup melted butter
1 cup milk
Preheat oven to 350 degrees. Mix all ingredients together in a large bowl and drop on sprayed cookie sheet. I use an ice cream scoop filled halfway... Remember these will expand in the oven... so don't put a whole scoop!
Bake until golden brown and puffed. Brush with melted butter mixed with garlic powder! Your kids will love these!!!
Monday, January 26, 2015
Low Carb and Yummy
Fat free, Paleo, Low Calorie, Low Carb... oh my goodness there are so many different ways to eat out there. We have really started to work on the way that we eat in our house. It has been a gradual process but we are doing great with it!
Our whole family is on Plexus products... and since beginning Plexus our tastes have changed! We literally crave healthy food and our sugar and carb cravings are diminished! For those of you who haven't heard of Plexus, it is a health and wellness company and the main product, Plexus Slim, helps to regulate blood sugar and lower lipid levels and blood pressure. We love Plexus and it has literally changed our lives.
So because of Plexus we have been eating healthier, we have kicked our soft drink habit and sugar is on it's way out the door! Tonight I wanted to make one of our favorite meals... but it really isn't all that healthy... so here is a spin on it!
"Tequila" Lime Chicken with Ginger Cilantro "Rice"
Chicken Tenderloins
Olive Oil
Cilantro
Limes
Garlic
Ginger
Head of Cauliflower (or Two if you have a large family)
Ok- it is best to make this marinade the day before and have the chicken in it overnight.
In a food processor use 1/4 cup olive oil, kosher salt, pepper, dash of cayenne, bundle of cilantro (just the leaves), juice and zest of one lime along with some fresh garlic paste (you can get this in a tube) and puree together. (You can put a little tequila in this marinade if you want, but I was out!)
Place the chicken in a big ziploc bag and pour this marinade over. Seal and squish around to get the marinade on every inch of the chicken....
Place in the fridge and marinate for at least 2 hours. (overnight is better)
Cut the tops off the cauliflower and place in a pot of boiling water until tender... Press through a ricer or just use a fork to "rice"
Next place the rice in a saute pan and add garlic, ginger paste, salt, pepper, and saute for a few minutes. When ready to serve just squeeze lime juice, lime zest and a handful of cilantro and stir...
This is seriously so GOOD! You won't even miss the rice... This cauliflower rice tastes so much like rice and it is low carb!!!!
So you can even afford to eat a tortilla with this meal and not feel guilty!
Try it and let me know what you think... the kids loved it!
Our whole family is on Plexus products... and since beginning Plexus our tastes have changed! We literally crave healthy food and our sugar and carb cravings are diminished! For those of you who haven't heard of Plexus, it is a health and wellness company and the main product, Plexus Slim, helps to regulate blood sugar and lower lipid levels and blood pressure. We love Plexus and it has literally changed our lives.
So because of Plexus we have been eating healthier, we have kicked our soft drink habit and sugar is on it's way out the door! Tonight I wanted to make one of our favorite meals... but it really isn't all that healthy... so here is a spin on it!
"Tequila" Lime Chicken with Ginger Cilantro "Rice"
Chicken Tenderloins
Olive Oil
Cilantro
Limes
Garlic
Ginger
Head of Cauliflower (or Two if you have a large family)
Ok- it is best to make this marinade the day before and have the chicken in it overnight.
In a food processor use 1/4 cup olive oil, kosher salt, pepper, dash of cayenne, bundle of cilantro (just the leaves), juice and zest of one lime along with some fresh garlic paste (you can get this in a tube) and puree together. (You can put a little tequila in this marinade if you want, but I was out!)
Place the chicken in a big ziploc bag and pour this marinade over. Seal and squish around to get the marinade on every inch of the chicken....
Place in the fridge and marinate for at least 2 hours. (overnight is better)
Cut the tops off the cauliflower and place in a pot of boiling water until tender... Press through a ricer or just use a fork to "rice"
Next place the rice in a saute pan and add garlic, ginger paste, salt, pepper, and saute for a few minutes. When ready to serve just squeeze lime juice, lime zest and a handful of cilantro and stir...
This is seriously so GOOD! You won't even miss the rice... This cauliflower rice tastes so much like rice and it is low carb!!!!
So you can even afford to eat a tortilla with this meal and not feel guilty!
Try it and let me know what you think... the kids loved it!
Saturday, January 17, 2015
Cous Cous in The House
Not a lot of people in this area eat couscous and they are not really familiar with it. Couscous is an itty bitty tiny pasta that literally take less than 5 minutes to make....
Here is a yummy recipe to add to your collection!
This works with steak, shrimp, chicken...
I tend to make it more often with chicken.
1 box couscous (plain is fine- the flavored ones have packets full of artificial flavoring and I don't like things like that)
Prepare the couscous according to package directions and set to the side.
1 zucchini, diced
Fresh spinach
1 red onion, diced
Can of artichoke hearts
Fresh sliced mushrooms
tsp fresh garlic
kosher salt
pepper
OK- add a little olive oil to a hot pan and just throw all these ingredients in except for the garlic... saute until done... I like my veggies to be caramelized and still a little firm... add garlic the last couple of minutes of cooking.
Take your protein of choice ( grilled chicken, shrimp, sliced steak) and cut into nice bite sized pieces...
Then just dump all those fabulous veggies and the protein into the pan with your cooked couscous and stir up!
Serve it up with a little squeeze of lemon and you have a fantastic meal that is chock full of vegetables and protein... and you get a little pasta... but not too much! Seriously... this is one of my favorite meals and I make it A LOT.
Y'all try it and post some pictures! I would love to see everyone's creativity!
Here is a yummy recipe to add to your collection!
This works with steak, shrimp, chicken...
I tend to make it more often with chicken.
1 box couscous (plain is fine- the flavored ones have packets full of artificial flavoring and I don't like things like that)
Prepare the couscous according to package directions and set to the side.
1 zucchini, diced
Fresh spinach
1 red onion, diced
Can of artichoke hearts
Fresh sliced mushrooms
tsp fresh garlic
kosher salt
pepper
OK- add a little olive oil to a hot pan and just throw all these ingredients in except for the garlic... saute until done... I like my veggies to be caramelized and still a little firm... add garlic the last couple of minutes of cooking.
Take your protein of choice ( grilled chicken, shrimp, sliced steak) and cut into nice bite sized pieces...
Then just dump all those fabulous veggies and the protein into the pan with your cooked couscous and stir up!
Serve it up with a little squeeze of lemon and you have a fantastic meal that is chock full of vegetables and protein... and you get a little pasta... but not too much! Seriously... this is one of my favorite meals and I make it A LOT.
Y'all try it and post some pictures! I would love to see everyone's creativity!
Monday, January 5, 2015
Mexican Chopped!
OK, so I had a long day at work and I had not thought about dinner at all today... stopped by the grocery store and picked up some chicken breasts... and then needed to make a healthy but filling meal...
Mexican Chopped Salad
4 skinless, boneless chicken breasts, sauteed in pan with a little olive oil (sprinkled with homemade taco seasoning)
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
Head of leaf lettuce, rinsed and chopped
1/2 small red onion, chopped
Red and yellow bell pepper slices
Fresh Avocado Chunks
Chopped Cilantro
Grated Pepper Jack Cheese
Chop the chicken into nice bite sized pieces. Throw the drained corn in the saute pan that you cooked the chicken in and sprinkle with taco seasoning... Keep corn moving around until dark and caramelized.
Get a big ole bowl and put in the lettuce, onion, black beans, peppers, cilantro and bell pepper slices.
Toss in the chicken and corn...
Divide into serving bowls and top with grated cheese, avocado and your favorite lite dressing... ( I use a French Dressing that is cut with some Olive oil... it is tangy and delicious!
You can garnish with a few tortilla chips for some extra crunch...
I should have taken a picture!!! But we ate this up SO fast tonight... I am stuffed.. but it was all good, fresh ingredients and the chicken was organic! You really don't even have to use the tortilla chips but I am a sucker for something crunchy in my salad...
Hope that you all enjoy this! Would be awesome with a skinny margarita and a squeeze of lime!
Mexican Chopped Salad
4 skinless, boneless chicken breasts, sauteed in pan with a little olive oil (sprinkled with homemade taco seasoning)
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
Head of leaf lettuce, rinsed and chopped
1/2 small red onion, chopped
Red and yellow bell pepper slices
Fresh Avocado Chunks
Chopped Cilantro
Grated Pepper Jack Cheese
Chop the chicken into nice bite sized pieces. Throw the drained corn in the saute pan that you cooked the chicken in and sprinkle with taco seasoning... Keep corn moving around until dark and caramelized.
Get a big ole bowl and put in the lettuce, onion, black beans, peppers, cilantro and bell pepper slices.
Toss in the chicken and corn...
Divide into serving bowls and top with grated cheese, avocado and your favorite lite dressing... ( I use a French Dressing that is cut with some Olive oil... it is tangy and delicious!
You can garnish with a few tortilla chips for some extra crunch...
I should have taken a picture!!! But we ate this up SO fast tonight... I am stuffed.. but it was all good, fresh ingredients and the chicken was organic! You really don't even have to use the tortilla chips but I am a sucker for something crunchy in my salad...
Hope that you all enjoy this! Would be awesome with a skinny margarita and a squeeze of lime!
Sunday, January 4, 2015
Breakfast Time!!!
Happy Sunday Y'all!!! SO this morning I got up thinking that I needed to get a jump start on this 21 day challenge that we are starting tomorrow within my Plexus team... after checking my email and having some one on one time with God (while everyone else was still asleep) I decided to try something on my family... here is what I came up with!
Healthy Breakfast Burritos
1/2 lb lean pork sausage, cooked and crumbled
10 eggs (cracked in a bowl ready to pour)
2 cups fresh spinach
1/4 cup chopped onion
Tbsp diced jalepenos (from a jar is fine)
Salt and pepper
Whole wheat tortillas
Shredded cheese
This makes 8-10 breakfast burritos
Here is the deal:
Chef makes his OWN sausage, so ours is SUPER LEAN... I always add a little coconut oil to it to help it cook and crumble... and it actually gives it an awesome flavor... so I just cook the sausage down, add the onion and spinach until it is all wilted and the onions are translucent, add the jalepenos, then I just dump the eggs in along with salt and pepper and start stirring until it is a big old scramble.... Chef says I should take a fork to the eggs BEFORE I throw them in, but I am a rebel and I just do my scrambling while I stir... seems like a waste of time to me...
Then when it's all incorporated and the eggs are cooked, I warm the tortillas up in the microwave, spoon the filling in and sprinkle with cheese. Roll up and serve with some salsa, baby!!!
I also had a bag of frozen tator tots that I put in the oven and cooked to go along with this... and while I know that tator tots and sausage are not the healthiest, I know that OUR sausage is because it is homemade, but you could use turkey sausage too! And I really needed to get those tator tots out of here before tomorrow. (Plus I baked them until crispy and didn't use any oil)
So, here is the verdict...
Chef was super excited and started eating the scramble before I even had it in the tortillas... he loved it.
I made this up as I went, but I REALLY loved it when I tasted it. And I love spinach.
Brendan shoveled his in his mouth faster than I have ever seen...
Keira was a little wary, but she did eat the whole thing and agreed that it was really good.
They all voted that we should make this again! And we had this as Brunch, so we will have snacks this afternoon and then have dinner later.
While no one is especially a fan of whole wheat tortillas around here, they were surprisingly good warmed up with this filling in them... and dipped in salsa... and then of course, pop a tator tot in your mouth along the way... it was YUMMY! I may also try my hand at making whole wheat HOMEMADE tortillas...
Here are some variations on this:
*Just eat the scramble with a piece of whole grain toast.
*Add cheese to the uncooked mixture, stir, and then put in little muffin tins and bake... perfect breakfast muffin!
*Omit the sausage altogether if you are not a fan.
*Experiment with peppers, kale, tomatoes, mushrooms.
***Here is a little trick when cooking turkey sausage or any LEAN meat... use a little coconut oil to get it going... then you still have juicy sausage, with a healthy oil... and it is not all dry and well, you know, gross.
I hope you guys try this and find is as yummy and filling as we did!
Healthy Breakfast Burritos
1/2 lb lean pork sausage, cooked and crumbled
10 eggs (cracked in a bowl ready to pour)
2 cups fresh spinach
1/4 cup chopped onion
Tbsp diced jalepenos (from a jar is fine)
Salt and pepper
Whole wheat tortillas
Shredded cheese
This makes 8-10 breakfast burritos
Here is the deal:
Chef makes his OWN sausage, so ours is SUPER LEAN... I always add a little coconut oil to it to help it cook and crumble... and it actually gives it an awesome flavor... so I just cook the sausage down, add the onion and spinach until it is all wilted and the onions are translucent, add the jalepenos, then I just dump the eggs in along with salt and pepper and start stirring until it is a big old scramble.... Chef says I should take a fork to the eggs BEFORE I throw them in, but I am a rebel and I just do my scrambling while I stir... seems like a waste of time to me...
Then when it's all incorporated and the eggs are cooked, I warm the tortillas up in the microwave, spoon the filling in and sprinkle with cheese. Roll up and serve with some salsa, baby!!!
I also had a bag of frozen tator tots that I put in the oven and cooked to go along with this... and while I know that tator tots and sausage are not the healthiest, I know that OUR sausage is because it is homemade, but you could use turkey sausage too! And I really needed to get those tator tots out of here before tomorrow. (Plus I baked them until crispy and didn't use any oil)
So, here is the verdict...
Chef was super excited and started eating the scramble before I even had it in the tortillas... he loved it.
I made this up as I went, but I REALLY loved it when I tasted it. And I love spinach.
Brendan shoveled his in his mouth faster than I have ever seen...
Keira was a little wary, but she did eat the whole thing and agreed that it was really good.
They all voted that we should make this again! And we had this as Brunch, so we will have snacks this afternoon and then have dinner later.
While no one is especially a fan of whole wheat tortillas around here, they were surprisingly good warmed up with this filling in them... and dipped in salsa... and then of course, pop a tator tot in your mouth along the way... it was YUMMY! I may also try my hand at making whole wheat HOMEMADE tortillas...
Here are some variations on this:
*Just eat the scramble with a piece of whole grain toast.
*Add cheese to the uncooked mixture, stir, and then put in little muffin tins and bake... perfect breakfast muffin!
*Omit the sausage altogether if you are not a fan.
*Experiment with peppers, kale, tomatoes, mushrooms.
***Here is a little trick when cooking turkey sausage or any LEAN meat... use a little coconut oil to get it going... then you still have juicy sausage, with a healthy oil... and it is not all dry and well, you know, gross.
I hope you guys try this and find is as yummy and filling as we did!
Friday, January 2, 2015
Plexus 21 Day Challenge
As a lot of you know, I am a Silver Ambassador with Plexus Worldwide... these products have literally changed our lives! I went from being at my heaviest ever with weekly migraines, fibromyalgia pain, six prescription medications. Unhealthy. Very unhealthy. Then I started the Triplex Combo with Plexus and I am down 34 pounds, no migraines, no pain, off all medications and I sleep so much better! This was just the beginning because I FINALLY convinced Chef that he needed to try the combo and oh my... the skeptic became a BELIEVER! In three weeks he has lost 14 pounds, countless inches and he is sleeping so much better.
All that being said, it is the New Year and we are starting a 21 Day Challenge within our team.. eating healthy and consistently taking our products. We actually went shopping today and started thinking of recipes... so Chef wanted to go in with me and help to create some easy and healthy meals! Keep checking back for new recipes over the next few weeks!
Just some background info on my Chef/Firefighter/EMT husband... Jack of all trades, I tell ya.. he can also sing, paint portraits and bake fabulous wedding cakes! Yes, I know, I hit the jackpot with this hunk of a man... tall and handsome with a degree in Culinary Arts from Le Cordon Bleu. He worked at The Gaylord Palms in Orlando before moving back to Texas and marrying me!!!
If you have questions... be sure to leave a comment and we will do all that we can to help you out!
Here are some basic chicken recipes that you can toss in a salad, serve diced in a wheat tortilla, serve over your favorite sauteed vegetables... the possibilities are endless.
Grilled or Sauteed Chicken
Boneless, Skinless Chicken Breasts (4)
1 Tbs Olive Oil
Chef Seasoning
*Recipe below... we use on everything!
Toss the chicken breasts with olive oil and seasoning. Saute in hot pan or place on hot grill until done. IMPORTANT: Don't cook your chicken to death... remember that even after you take it off the grill or out of a saute pan, it is still HOT... it still cooks a bit... you want to take the chicken off, pile it all on top of one another on a plate and cover with foil for a few minutes... just let it rest...
One way to really check to see if your chicken is done is to press it with your index finger... it should feel firm, not mushy. Juices should run clear... and guys.. there SHOULD be juice... you want your chicken to be juicy and yummy! Not pink... not dry... juicy!
Here are some things that we like to do with our chicken: (besides just eating it straight off the grill like a Cave Man....)
*Saute sliced zucchini or squash with a sliced red onion right along with the chicken as it is cooking... I am a big fan of coconut oil and I usually melt a little, toss it on the veggies and season with Chef's seasoning and then saute until caramelized and fabulous... You won't believe the flavor.
*Chop up this chicken and add it to a chopped salad with lots of veggies and a boiled egg... we like to use Bolthouse yogurt dressing on our salads (find it in the produce aisle at your local store) If you are trying to stay away from cheese... this dressing gives a nice tangy flavor.
*Saute some red peppers, onions, spinach or kale and serve chicken on top with a squeeze of lime.. great with brown rice too!
*Take that same pepper/onion/spinach mix and slice your chicken... wrap it all up in a whole wheat tortilla and look out! It's a Healthy Chicken Taco!
*We also eat a lot of couscous that is laden with sauteed vegetables... dice up carrots, squash, zucchini, red onions, asparagus and saute on a flat grill and then add to your couscous or quinoa. I try to limit the use of grains or pasta but it only takes a little couscous or quinoa and a lot of veggies!
*You can also slice up cold chicken and wrap in a whole wheat tortilla with lettuce, tomatoes, dressing and grated carrots... I like to add avocado and some of that yummy yogurt dressing...
Chef's Seasoning... OK.. this stuff was in everything that we made at our restaurant... ya'll, go to the store, buy normal sized bottles of all these seasonings and put in a big shaker.... use it on everything from eggs to fish to veggies... it's awesome...
Garlic Powder
Onion Powder
Black Pepper
Kosher Salt (use half the amount of salt)
Mix these babies up together and you are already on your way to cooking like a professional!
Kosher Salt is important... PLEASE, for the love of all things great and wonderful, DO NOT USE IODIZED SALT!!!! Kosher Salt is a less harsh seasoning. Iodized salt is full of iodine... and not that we don't need some iodine... but it leaves a metallic finish to your entree's taste. Vegetables especially absorb the iodine and oh no... who wants salty, metallic vegetables?
You will need to play around with Kosher salt.. it is not as harsh and the flavor just enhances your food instead of making it taste like salt. SO, with that being said... you will need to put some in the palm of your hand and sprinkle over your food while cooking... taste your food before taking off the stove! or grill! or pot! Just do what you see Chef's do... grab a little bite of a veggie and SEE if it needs something else... then add more if so.
So I hope that these ideas have inspired you a little... We will post more as the weeks go by and if you have questions as to how to cook something just message us on here! Good luck with the 21 Day Challenge and I can't WAIT to hear about your progress!
Happy Cooking!
Chef and Jennifer
All that being said, it is the New Year and we are starting a 21 Day Challenge within our team.. eating healthy and consistently taking our products. We actually went shopping today and started thinking of recipes... so Chef wanted to go in with me and help to create some easy and healthy meals! Keep checking back for new recipes over the next few weeks!
Just some background info on my Chef/Firefighter/EMT husband... Jack of all trades, I tell ya.. he can also sing, paint portraits and bake fabulous wedding cakes! Yes, I know, I hit the jackpot with this hunk of a man... tall and handsome with a degree in Culinary Arts from Le Cordon Bleu. He worked at The Gaylord Palms in Orlando before moving back to Texas and marrying me!!!
If you have questions... be sure to leave a comment and we will do all that we can to help you out!
Here are some basic chicken recipes that you can toss in a salad, serve diced in a wheat tortilla, serve over your favorite sauteed vegetables... the possibilities are endless.
Grilled or Sauteed Chicken
Boneless, Skinless Chicken Breasts (4)
1 Tbs Olive Oil
Chef Seasoning
*Recipe below... we use on everything!
Toss the chicken breasts with olive oil and seasoning. Saute in hot pan or place on hot grill until done. IMPORTANT: Don't cook your chicken to death... remember that even after you take it off the grill or out of a saute pan, it is still HOT... it still cooks a bit... you want to take the chicken off, pile it all on top of one another on a plate and cover with foil for a few minutes... just let it rest...
One way to really check to see if your chicken is done is to press it with your index finger... it should feel firm, not mushy. Juices should run clear... and guys.. there SHOULD be juice... you want your chicken to be juicy and yummy! Not pink... not dry... juicy!
Here are some things that we like to do with our chicken: (besides just eating it straight off the grill like a Cave Man....)
*Saute sliced zucchini or squash with a sliced red onion right along with the chicken as it is cooking... I am a big fan of coconut oil and I usually melt a little, toss it on the veggies and season with Chef's seasoning and then saute until caramelized and fabulous... You won't believe the flavor.
*Chop up this chicken and add it to a chopped salad with lots of veggies and a boiled egg... we like to use Bolthouse yogurt dressing on our salads (find it in the produce aisle at your local store) If you are trying to stay away from cheese... this dressing gives a nice tangy flavor.
*Saute some red peppers, onions, spinach or kale and serve chicken on top with a squeeze of lime.. great with brown rice too!
*Take that same pepper/onion/spinach mix and slice your chicken... wrap it all up in a whole wheat tortilla and look out! It's a Healthy Chicken Taco!
*We also eat a lot of couscous that is laden with sauteed vegetables... dice up carrots, squash, zucchini, red onions, asparagus and saute on a flat grill and then add to your couscous or quinoa. I try to limit the use of grains or pasta but it only takes a little couscous or quinoa and a lot of veggies!
*You can also slice up cold chicken and wrap in a whole wheat tortilla with lettuce, tomatoes, dressing and grated carrots... I like to add avocado and some of that yummy yogurt dressing...
Chef's Seasoning... OK.. this stuff was in everything that we made at our restaurant... ya'll, go to the store, buy normal sized bottles of all these seasonings and put in a big shaker.... use it on everything from eggs to fish to veggies... it's awesome...
Garlic Powder
Onion Powder
Black Pepper
Kosher Salt (use half the amount of salt)
Mix these babies up together and you are already on your way to cooking like a professional!
Kosher Salt is important... PLEASE, for the love of all things great and wonderful, DO NOT USE IODIZED SALT!!!! Kosher Salt is a less harsh seasoning. Iodized salt is full of iodine... and not that we don't need some iodine... but it leaves a metallic finish to your entree's taste. Vegetables especially absorb the iodine and oh no... who wants salty, metallic vegetables?
You will need to play around with Kosher salt.. it is not as harsh and the flavor just enhances your food instead of making it taste like salt. SO, with that being said... you will need to put some in the palm of your hand and sprinkle over your food while cooking... taste your food before taking off the stove! or grill! or pot! Just do what you see Chef's do... grab a little bite of a veggie and SEE if it needs something else... then add more if so.
So I hope that these ideas have inspired you a little... We will post more as the weeks go by and if you have questions as to how to cook something just message us on here! Good luck with the 21 Day Challenge and I can't WAIT to hear about your progress!
Happy Cooking!
Chef and Jennifer
Subscribe to:
Posts (Atom)