Monday, August 21, 2017

Blackened Salmon with Avocado Salsa

 

Wow, it's been a long time since I posted.  I do apologize, sometimes I get unmotivated. Unfortunately this year, I've also been busy working through a new medical diagnosis for myself....and now my first baby is going off to Kindergarten.  How does that happen?

So the time is flyin' by, and before you know it - it's almost a year since my last post.  Now I've told many people, that I'm done posting....but I guess the urge comes and goes! :)

Tonight, I made a delicious recipe that I wanted to add to the blog and share with all of you....... it was devine.  Plus it's week night friendly.  Will take about 20 minutes total.

It's also low carb, high fat and protein diet friendly.

Friday, November 18, 2016

Chicken Lombardy

 
 
 
This recipe has been all over Facebook. And it is totally worth it.  Now it's not really a fast recipe, because there are a few steps but it's is doable on a weeknight after work. It's delicious though.
 
Recommendation: Pound the chicken thin so it cooks faster in pan. Bake the dish until the cheese is crusted but not burnt. 
 
Result:  It was delicious.  However, I don't know if I will do it often as there are a lot of steps which someone might be too tired to focus after a day's work.     Plus it's not necessarily healthy, with the flour, butter and cheese.  But it's definitely delicious.
 
 
 

Recipe adapted from : 77EasyRecipes

Ingredients:
1 lbs chicken breast
8 oz package of sliced fresh mushrooms
1 stick of butter (3/4 stick for chicken, 2 T for mushrooms)
½ cup of all purpose flour
½ cup of chicken broth (low sodium)
½ tsp of salt
⅛ tsp of pepper
½ cup of shredded mozzarella cheese
½ cup of parmesan cheese
1 bunch of green onions

Preheat oven to 450°F.

Cut the chicken breast lengthwise.  Put them in an opened Ziploc bag and flatten with a tenderizer until 1/2" thick. Put in a new Ziploc and add the flour (1/2 cup).  Close the bag and shake until the chicken is covered evenly in the flour.

On high heat and in a large skillet pan, heat 2 Tbs of butter until melted.  Add mushrooms and cook until softened (3 to 4 minutes).

Remove the mushrooms from the pan and set aside.

Add 2 Tbs of butter to that large.  Wait until they are melted and then carefully add the chicken slices (do not add the excess flour to pan).  Let them fry for 3 to 4 minutes on each side (until flour is crusted over). If you need to add more butter, feel free to add it over the whole cooking process.

Once the chicken is browned on both sides, take out of the pan and put on top of the mushrooms.  Set aside.  Add the broth and bring the liquid to a boil. Add salt and pepper.  Let it simmer for 5 to 10 minutes.

Dice up the green onions and mix it with the cheeses.  Set aside.

Once the oven is 450°F, it's time to bake the chicken.  If your skillet can go directly into the oven,  add the chicken/mushrooms to the sauce and sprinkle the cheese mix on top.  (Or put it in a baking dish.)

Bake for 12 to 14 minutes or until the cheese is melted.

ENJOY!


Sunday, October 16, 2016

Microwaved Brown Sugar Carrots


When I was growing up, I hated cooked carrots.  Like hated them.  I remember this one time I was made to sit at the table until like bedtime because I couldn't stand them.

Now... well now, I have learned to appreciate them.  I'm not going to lie,

Garlic Mashed Potatoes

Sorry for the blurry picture - I was hungry. LOL.

It has been years since I made homemade mashed potatoes.  I know they're not difficult, they're just time consuming.   Plus we've been eatting healthier, which doesn't usually include unnecessary carbs --- and mashed potatoes are my weakness.  I usually save the splurging for