my favorite recipes

Strawberry & spinach summer salad

The following recipe serves 2 people. Double in order to feed more. :)

INGREDIENTS

  • 2 boneless, skinless chicken breasts 
  • 16 oz. strawberries (2 packages) 
  • 1 tbsp. balsamic vinegar
  • 2 tbsp. olive oil
  • 2 tsp. raw turbinado sugar 
  • juice of 1/2 lemon 
  • fresh spinach (enough for 2 salads) 
  • crumbled feta 
  • dried cranberries 
  • bottle of Chef Paul Prudhomme's blackened redfish magic 
  • half a stick of butter 
  • salt and pepper (to taste) 

INSTRUCTIONS

  1. Pre-heat your oven to 375 degrees. 
  2. Place strawberries, sugar and lemon juice in a medium sauce pan.
  3. Heat over medium-high heat and bring to a boil. 
  4. Reduce heat to simmer and cook until strawberries have softened, about 7-8 minutes. 
  5. Remove from heat. 
  6. Transfer strawberries to a blender and puree until smooth. 
  7. Strain mixture. 
  8. Cool.
  9. Whisk together the pureed strawberries with balsamic vinegar. 
  10. Slowly add olive oil, whisking constantly. 
  11. Season with salt and pepper to taste and set aside. 
  12. Melt the half stick of butter in a glass bowl. 
  13. Use paper towels to pat the chicken dry. 
  14. Dredge your chicken breasts in the butter and then cover in blackening seasoning on both sides.
  15. Heat your oven safe pan to medium-high heat. 
  16. Once your oven safe pan is heated, go ahead and add your chicken breasts and cook for about 3 minutes per side. 
  17. Once you've finished pan cooking your chicken breasts add the pan to the oven on the middle rack. 
  18. Cook at 375 for 15-20 minutes depending on the thickness of your chicken breasts. 
  19. While the chicken is cooking go ahead and start plating. 
  20. You're going to want to put the fresh spinach on each plate and add some sliced strawberries. 
  21. Once your chicken is done cooking cut it up into strips and place on top of the salad. 
  22. After topping the salad with the chicken, top with the cranberries and feta. 
  23. Top with your absolutely delightful homemade dressing and serve! 

 

I hope y'all will enjoy this recipe as much as I did. It's so refreshing and delicious and sure to please any crowd. happy cooking! ;) 

Xoxo, 

B. 

buffalo cauliflower

Do you LOVE hot wings or spicy things but you want to keep it healthy? I know I sure do! This recipe is one of my all time favorites! People are constantly asking for the recipe so here it is. 

INGREDIENTS

  • 6 cups of fresh cauliflower florets
  • 2 teaspoons of garlic powder
  • a pinch of salt
  • a pinch of pepper
  • 1 tablespoon of butter, melted
  • 3/4 cup Frank's RedHot hot sauce

INSTRUCTIONS

  1. Preheat oven to 450.
  2. Spray a baking sheet with olive oil and set aside. (Optional: Cover sheet with aluminum foil then spray with oil. I do it! I hate messes.)
  3. Mix the garlic powder, salt, pepper, melted butter, and hot sauce in small bowl. 
  4. Add the cauliflower into a large gallon-sized ziplock bag, pour the buffalo sauce mixture into the bag and shake until the cauliflower florets are completely coated.
  5. Spread on a baking sheet. 
  6. Bake for 20 minutes.
  7. Serve with ranch or blue cheese dressing.

Well, there ya go! My mother-in-law introduced me to the best blue cheese dressing I've ever had and I'd like to share it with y'all because it goes along perfectly with this recipe. Even if you aren't a fan of blue cheese, I bet you will be after you try this! All of their dressings are amazing and can be purchased at Whole Foods or The Fresh Market. 

 

Enjoy!!!

Xoxo,

B.

southern deviled eggs with a kick

Being from Virginia, there are certain dishes that just aren't the same throughout the fabulous US of A. This is one that I am particularly picky about. I've played around with this recipe and finally created one that I myself and all of my guests have been happy with.

INGREDIENTS

  • 6 eggs, hardboiled & sliced in half
  • 1 tablespoon of mustard (don't overdo it)
  • 1 teaspoon of steak sauce
  • a dash of garlic salt (use your best judgment)
  • a dash of ground black pepper (use your best judgment)
  • 2 tablespoons of mayonnaise
  • a splash of Frank's RedHot hot sauce 
  • 1-2 diced jalapeños depending on how spicy you want them (optional)
  • paprika (garnish)

INSTRUCTIONS

  1. Place your cooked egg yolks in a small bowl and mash them up with a fork. 
  2. Stir in the mayonnaise, mustard, steak sauce, hot sauce, garlic salt, ground black pepper and jalapeños.
  3. Scrape the mixture into a ziplock bag and get all of the air out. 
  4. Cut off the tip of the bag where the mixture is and squeeze the mixture into the egg whites. (This method is less messy and more presentable than scooping the mixture into the egg whites using a spoon.)
  5. Sprinkle with paprika.

 

YUMMMMMMMMMM! I'm getting hungry just thinking about it. Bon appetit! 

Xoxo,

B. 

Burrito stuffed peppers

Do you like tacos and burritos? I know I do! Is one of your favorite days of the week Taco Tuesday? Why not celebrate it with a guilt free version of one of your favorite meals. This dish is a huge hit in my house. You can use ground beef but last night I tried ground bison because it's a bit leaner and they turned out great! 

INGREDIENTS

  • 6-8 medium-large bell peppers (You can use any color you'd like. I like to mix it up. Make sure they have a flat base.)
  • 1 lb. ground beef (ground bison, ground turkey or ground chicken works too. You can even try tofu!)
  • 1 medium yellow onion (diced)
  • 1 can of black beans (drained)
  • 1 cup of cooked brown rice
  • 1 cup of frozen corn
  • 1 jar of medium chunky salsa
  • 1 packet of taco seasoning 
  • 1.5-2 cups of grated Mexican blend cheese 
  • Optional - guacamole and sour cream to finish

INSTRUCTIONS

  1. Cut open peppers and remove seeds. 
  2. Place in baking dish and bake at 350 for 20 minutes.
  3. Heat oil in large skillet over medium/high heat. 
  4. Add ground beef (or whatever meat you've chosen to use) and taco seasoning. 
  5. Allow the meat to brown. 
  6. Add diced onions.
  7. Reduce heat to medium.
  8. Mix in black beans, brown rice, corn and salsa. 
  9. Add 1 cup of cheese and stir. 
  10. Fill peppers with mixture. 
  11. Top with cheese and return to oven for 15 minutes. 
  12. Top with guacamole, sour cream and hot sauce. (Optional) 

 

i hope that y'all enjoy these peppers as much as my family and i do. 

Xoxo,

B.

 

the best Chili ever

I live in Florida so it's not exactly winter here but we recently traveled to Virginia to visit family for Thanksgiving and it was freezing. The cold weather made me crave some delicious, homemade chili and since I was unable to make it there...I made it once we arrived at home. It came out absolutely scrumptious and I'd like to share the recipe with you. 

INGREDIENTS

  • 2 lbs. ground beef, turkey, bison or venison 

  • 1 yellow or white onion, chopped

  • 1 green bell pepper, chopped

  • 4 cloves garlic, minced

  • 1/4 cup flat-leaf parsley, finely chopped 

  • 2 jalapeno peppers, finely chopped 

  • 1/4 teaspoon cayenne pepper

  • 1 teaspoon black pepper

  • 1 teaspoon salt

  • 1 teaspoon oregano 

  • 1 teaspoon sugar

  • 2 teaspoons cumin

  • 3 tablespoons chili powder

  • 46 oz. tomato juice (I used 1/2 spicy tomato juice) 

  • 28 oz. can diced tomatoes

  • 15 oz. can tomato sauce

  • 16 oz. can kidney beans, drained and rinsed

  • 16 oz. pinto beans, drained and rinsed 

  • sour cream for topping

  • cheddar cheese and shredded parmesan for topping

INSTRUCTIONS

  1. In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean. 
  2. Add the olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeno peppers and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined. 
  3. If cooking the chili stovetop, add the cooked meat back to the skillet. If using a slow cooker, add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using. On stovetop, bring to a boil, dial back to medium-low and simmer for 2 hours. In slow cooker, cook on low for 7 to 8 hours. 
  4. Serve warm with cheese and sour cream. 

talk about comfort food! This meal was so comforting and delicious without being extremely unhealthy. the added corn bread probably added a few calories but let's not dwell on that. ;) Enjoy!!!

 

Xoxo, B.