Friday, February 22, 2013
Tuesday, February 19, 2013
Thank You, Born Hungry Mag!
Nicole Jones, the editor at Born Hungry online food magazine sent these treats with a sweet, thoughtful note, thanking me for supporting Born Hungry with my contribution this year. What a very special treat for me to come home to, all the way from my home state!
Please check out this lovely online food magazine, it is an insightful publication and a delight to it's readers. Plus, now I have a pen pal from Brooklyn!
Thursday, February 14, 2013
You've got a Pizza My Heart!
Here are some sweet valentines that I found online this morning! Happy Valentine's Day to you and your Loved Ones!
I will be making date truffles and whipping up some fondue tonight, Yum!
Hugs and Kisses,
K
Monday, February 11, 2013
Lovely Article
Here is a lovely article from Born Hungry Magazine. How lovely, insightful, and gracious this 'story' of sorts is. Perfect for evening reading with your pup curled up next to you and a mug of ginger tea.
Spicy 'Cajun Chicken with Mardi Gras Salsa'
I am always so inspired by my daily inbox greeting from Iowa Girl Eats. This blog is not only pleasing aesthetically, but also, the recipes are healthy, filling, and simple. I also thoroughly enjoy Friday Favorites and look forward to what Iowa Girl has to share!
One of the latest recipes, Cajun Chicken with Mardi Gras Salsa, had me so inspired as I checked my e-mail this A.M., that I set out to make it as soon as I got home. My lovely husband had already done an insane amount of mundane chores by the time I got home, so I thought I'd cook him up something healthy and fulfilling before he headed out to hockey practice. Not only was this meal husband approved, it was me-approved, as a recent clean eating devotee. My salsa isn't quite the same as Iowa Girl's, but I loved the Mardi Gras "theme" so I kept it!
Ingredients:
1 lb. skinless, boneless, organic chicken breast, halved and pounded (if desired)
1 tsp. sea salt
2 tbsp. cajun seasoning (one tbsp. per side of chicken)
3 tbsp. extra virgin olive oil
sprinkle of homemade taco seasoning
Juice of 1 lime
Salsa-
1 small can pineapple rings, diced
1 medium sized mango
1/2 yellow, red, or orange bell pepper, sliced
1 tsp. sea salt
1 c. medium-hot salsa, I used Trader Joe's Salsa Authentica (no preservatives! no thickening agents!)
Juice from 1 lime
Method:
Heat oil in large skillet on medium high heat for a minute or two. Add thinly cut chicken breasts to the pan and season them, adding more spices if desired. Cook for about 6 minutes, then flip and season the other side of meat.
Meanwhile, combine all the salsa ingredients in a bowl and let the fruit absorb the juices. Check your meat, it should be golden brown and should have developed a crust from all the seasonings and olive oil. Scrape the bottom of the pan and sprinkle with lime juice. Turn heat off and transfer to plates. Top with salsa and chow down!
One of the latest recipes, Cajun Chicken with Mardi Gras Salsa, had me so inspired as I checked my e-mail this A.M., that I set out to make it as soon as I got home. My lovely husband had already done an insane amount of mundane chores by the time I got home, so I thought I'd cook him up something healthy and fulfilling before he headed out to hockey practice. Not only was this meal husband approved, it was me-approved, as a recent clean eating devotee. My salsa isn't quite the same as Iowa Girl's, but I loved the Mardi Gras "theme" so I kept it!
Ingredients:
1 lb. skinless, boneless, organic chicken breast, halved and pounded (if desired)
1 tsp. sea salt
2 tbsp. cajun seasoning (one tbsp. per side of chicken)
3 tbsp. extra virgin olive oil
sprinkle of homemade taco seasoning
Juice of 1 lime
Salsa-
1 small can pineapple rings, diced
1 medium sized mango
1/2 yellow, red, or orange bell pepper, sliced
1 tsp. sea salt
1 c. medium-hot salsa, I used Trader Joe's Salsa Authentica (no preservatives! no thickening agents!)
Juice from 1 lime
Method:
Heat oil in large skillet on medium high heat for a minute or two. Add thinly cut chicken breasts to the pan and season them, adding more spices if desired. Cook for about 6 minutes, then flip and season the other side of meat.
Meanwhile, combine all the salsa ingredients in a bowl and let the fruit absorb the juices. Check your meat, it should be golden brown and should have developed a crust from all the seasonings and olive oil. Scrape the bottom of the pan and sprinkle with lime juice. Turn heat off and transfer to plates. Top with salsa and chow down!
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