I saw a picture the other day of Dominique Ansel’s Cookie Shooters with milk and thought what a great idea! So I went home and decided to experiment a little. I decided to use a mini muffin pan since those are bite size and you can just pop them in your mouth. All you need to do is put in cookie dough in each muffin space and press some of the dough to the sides. Only fill the muffin pan halfway. Bake at 350°F for 8 minutes. While the cookie muffins are still warm, use the back of a spatula to create an indentation for fillings. I don’t really care to drink milk so instead of putting in milk, I added mini scoops of ice cream. I would advise to use a scoop smaller than a melon baller (unlike what I did) or you might get brain freeze. I’m definitely going to purchase a smaller scooper for future eatings. Delicious!
The other day I walked into Whole Foods and there was a Vita-Mix demo. The guy made a green juice out of spinach and I thought to myself, “This is the best tasting green juice I’ve had! How come mine doesn’t taste like this?!” Well now I learned that if I’m making a kale smoothie, I really should throw in a banana and either a mango or pineapple to give it some sweetness. I went home and adjusted my smoothie ingredients for my newly improved green smoothie.
1 cup of kale (I didn’t have spinach)
1 frozen banana
1 ripe mango (or 1/2 a mango and 1/2 a pineapple)
1 tbsp ground flax seeds
1/2 cup of ice
If you prefer a more watery smoothie, just add more ice. Delicious!
Now that the weather is cooling down, I find it hard to eat salads for dinner. I just want something warm to fill my belly. This is one of go to weeknight dinners. Pan fried chicken, cauliflower mash, and spinach.
For the cauliflower mash, I didn’t use the whole potato.
1/2 head of cauliflower
1/4 cup of chicken stock
pinch of salt and pepper
If you really want to splurge, add a splash of cream or a dab of butter.
Chop the cauliflower and potato into 1 inch pieces. Boil them until tender. Drain, mash, then add the stock and salt and pepper. Quick and easy! It also freezes well in case you want to make a bunch.
For the other veggies, I quickly cooked some baby spinach with kale and onions in a little oil and salt and pepper of course. Pair that with chicken (and the pan juices from the chicken) and you have a quick healthy dinner.
I love pesto. It’s not only healthy for you, but it’s so versatile. I love it on fish, chicken, sandwiches, and of course in pasta.
A couple of months ago I planted basil. It’s growing a bit crazy so I decided to make some pesto. If anyone has any tips on how to maintain my basil plant, please let me know.
1 cup of basil leaves
1/8 cup of toasted pine nuts
1/8 cup of grated Parmesan
1/4 cup of olive oil
1/2 teaspoon of salt
1/4 cup of cilantro (I just love cilantro)
Throw everything into a food processor or blender until smooth. If you don’t like cilantro, just substitute for more basil. If you like your pesto a little more runny, add more olive oil.
You can also freeze pesto. Try pouring them into ice cube trays. After they freeze, you can put them in a ziploc bag. Every time you need pesto, just throw a cube on the hot food. It works really well on pasta. The ice cubes melt right in..
Everyone in my family has started drinking green smoothies, even my mom who normally eats pastries and sweets for breakfast. I decided to jump on the band wagon too. If you’re new to green smoothies, I suggest substituting all of the kale with spinach.
1/2 cup of baby kale
1 cup of spinach
1 cup of cut apples (I leave the skin on for extra fiber)
1/2 cup of cut pineapple
3/4 cup of orange juice
Blend all ingredients together. I used frozen fruits so I didn’t need ice, but if you use fresh fruits, add 1/4 cup of ice so that your smoothie is cold. Trust me, it’s much better cold.
The other day I had lunch in Downtown LA and got a delicious BLTA sandwich from Cabbage Patch. It was so good, I decided to recreate it at home. I decided to add a little more protein in it and made a BLTAC.
For the B, I went with a whole wheat bread just so I can get some extra fiber.
For the L, I used both romaine lettuce and spinach.
For the T, I had plum tomatoes drizzled with olive oil and basil leaves. (I know, a bit fancy of me.)
For the A, well that’s easy to explain…avocados. I guess I could have made it into a spread but there was so much going on in the sandwich already.
For the C, I pounded some chicken thinly and pan fried it with some garlic salt and pepper.
I also made a garlic cilantro aioli instead of using plain mayo. Super delicious and you’ll perfume garlic all day long.
We all know how hard it is to get moist bbq chicken breast. One of the tricks I learned is to make sure you brine the chicken.
3 cups of water
1/4 cup of salt
1 cup of coffee
Mix the brine together. Make sure the brine has cooled down before placing the raw chicken breast in it. Let it brine for an hour, but not more than 2 hours.
I also like to use a brick when barbequing chicken breast. It helps flatten the chicken and to evenly cook the chicken. Plus you get better grill marks. Cook the chicken breast 5 minutes on each side and baste with your favorite bbq sauce. This is a quick, healthy, delicious way to eat chicken.
I love the fall season. Most likely because that means the holiday season is approaching. The last 6 months have been super busy for me. I bought a house and got married and fell into the domestic life. Sadly, that also meant I fell off this blog for awhile. Well now I’m back and ready for action. I’ve mostly been baking a lot as that is my true passion, but now that fall is approaching and the weather will get cold soon, I’ll be experimenting with my slow cooker. For now I’ll leave you guys with some teasers.