Thursday, September 14, 2017

Chicken Katsu

In case you all didnt know, my fiancee is from Hawaii!  He has really introduced me to some awesome food, and this is one he was always talking about.  I found a recipe on pinterest (also on Food Network)  and I figured I would give it a shot.  He loved it!  I was super happy since I never made it before, and glad I could give him a little taste of home.

Prep time: 15 Minutes
Cook time: 20 minutes
Serve: 4-5 people

  • 2 pounds boneless skinless chicken breast- pounded thin
  • Oil for deep frying- I uses about a cup
    • 1 package of panko crumbs
    • 1/4 teaspooon of pepper
    • 1/4 teaspoon Hawaiian salt- regular will do
  • 2 eggs- beaten
  • 3/4 cup cornstarch
  • 1 cup water
    • 2 tbsp.Worcestershire suace
    • 1/4 cup ketchup
    • 1/2 cup sugar
    • 2.5 tablespoons of soy sauce
    • 2 teaspoons of hot sauce

  1. Heat your oil in a large dutch oven, to 350 degrees.
  2. In a medium dish, place panko crumbs, pepper and salt.  Mix together.
  3. In another medium dish add water, eggs and cornstarch.  Mix well.
  4. Dip your chicken into the egg batter, make sure it is well coated.  Remove any excess drips, and dip in the panko crumbs.
  5. Place your chicken into heated oil for 4-6 minutes.  Check occasionally to make sure they are no over browning.
  6. Remove and place on paper towel, to remove excess oil.
  1. Combine all sauce ingredients, in a small bowl.  Whisk together till combined. 

Final Product 


Wednesday, September 13, 2017

Balsamic Peach Chicken

Who doesn't love a good and healthy recipe.  I made this over the summer, and it is just simply delicious.  It combines the perfect amount of tang and sweetness. 

  • 2 tbsp. Olive Oil
  • 1/2 Medium Onion
  • 1.5 lbs of chicken- cut in bite size pieces
  • 4 cloves of garlic- minced
  • 1/3 cup of balsamic vinegar
  • 1 tbsp. of honey
  • 2 cups of peaches (fresh or canned)
  • 1 14.5 oz can of diced tomatoes
  • Adoba for seasoning
  • Fresh basil for topping
  1. Heat olive oil over medium heat, add onion and cook until tender.
  2. Add chicken, season with Adoba. 
  3. Remove chicken from skillet and add garlic and vinegar.
  4. Cook mixture and stir, until reduced (about 1 minute)
  5. Stir in honey, and add peaches.
  6. Return chicken to skillet, cover and reduce to medium low.
  7. Let simmer for 5-10 minutes until chicken is cooked through.
  8. Top with fresh basil
  9. Enjoy!
Final Product

Thursday, June 8, 2017

Quinoa Taco Bowls

Now that I am engaged, and have to start thinking about dress shopping.  My mom and I have begun to try and start doing healthy dinners.  My brother's neighbor posts the most delicious and healthy recipes, and I have been saving them for a while.  I love Mexican food, so any twist on Mexican is good for me.  This was absolutely delicious, and super filling. I did make some adjustments to the original recipe.  
Serving Size- 4-6 People
Prep Time- 10 Minutes
Cook Time- 45 Minutes

  •  1 tablespoon of olive oil
  • 1 pound ground turkey
  • 1/2 onion- finely chopped 
  • 1 red or green bell pepper- finely chopped
  • 3 cloves of garlic- minced
  • 1 (15 oz.) can black beans- drained and rinsed
  • 1 (14.5 oz.) can diced tomatoes- DO NOT DRAIN
  • 1 cup of water
  • 1 cup quinoa- dried
  • 1/2 tablespoon garlic salt
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon cumin powder
    • 1 cup of corn

  1.  In a large skillet, add your olive oil ad heat over medium high.
  2. Add ground turkey, onion and pepper.  Cook until meat is browned.
  3. Add garlic, and cook for an additional 2 minutes.
  4. Add beans, tomoatos, corn (if using) and water.  Bring mixture to a boil
  5. Add quinoa and seasonings, stir well.
  6. Reduce heat to medium low, and simmer for 20-25 minutes until liquid is absorbed
  7. Enjoy!
Finished Product
 Image may contain: food

Thursday, November 10, 2016

Cheese Bites

On Tuesday, my mom and I decided to have an election "party" and we made a few appetizers.  This appetizer my mom had from Pampered Chef.  These were so delicious.  They are such a different appetizer then your typical appetizers, and were easy to make.  These are also great, because you can make them ahead.  They also pair GREAT with wine, which is always a plus.
Prep time: 45 minutes
Cook time: 1 hour
Serving size: 10+ people


  • 2 packages cream cheese, softened
  • 3 tbsp mayonnaise
  • 4 green onions, sliced
  • 1 tsp Worcestershire sauce
  • Mexican Balls
    • 2 oz. pepper jack cheese, grated
    • 1 tbsp. chipotle rub
    • 1/2 cup hemp seeds- TOPPING
  • French Balls
    • 1 oz. blue cheese crumbles
    • 1 tbsp. parsley (fresh or dried)
    • 1 tsp. honey
    • 1/2 cup chopped almonds- TOPPING


  1. Place cream cheese, mayonnaise, green onions and Worcestershire into a large bowl.  Mix until well blended.  If your cream cheese is not soft enough, place in microwave for 30 seconds.
  2. Divide the cream cheese mixture into two separate bowls.
  3. Add the ingredients for the Mexican Balls into one bowl MINUS TOPPING and mix well.
  4. Add the ingredients for the French Balls into the other bowl MINUTS TOPPING and mix well.
  5. Place the bowls into the fridge for at least 1 hour.
  6. When ready to serve place the toppings into two small bowls, and using a small scoop drop the balls and coat with toppings.
  7. Serve with crackers

Final Product

Monday, October 17, 2016

Asian Glazed Spare Ribs

My mom recently became a Pampered Chef demonstrator, and I am loving all of the products we get to test out.  The most recent product is a RockCrok, I am going to put the link below.  It seriously the coolest product we have made Mac and Cheese in it, and cooked a whole chicken IN THE MICROWAVE.  This recipe was awesome because everything was done in the pot, so there was no extra clean up.  You do not have to have the RockCrok to make this, you can use regular mixing bowls and a baking dish that will work the same.

Prep time- 20 minutes
Cook time-
Serving Size- 3-4 people
RockCrok Link- RockCrok


  • 6 country style pork ribs (2-3 pounds)
  • 6 green onions- chopped
  • 6 garlic cloves- pressed
  • 1/2 cup soy sauces
  • 1 tbsp grated ginger
  • 1/4 cup rice vinegar
  • 2/3 cups packed brown sugar
  • 1.5 tbsp sesame oil
  • 2.5 tbsp chili garlic paste (I used chili garlic sauce)
  • 1/4 apple cider
  • 3 tbsp cornstarch


  1. Pre-heat oven to broil setting.
  2. Broil your ribs for 3-4 minutes on each side, then place your oven to 350.
  3. In the RockCrok (or bowl) combine onions, garlic, soy sauce, ginger, vinegar, brown sugar, oil and chili paste.  Mix well
  4. In a separate bowl whisk cider and cornstarch until smooth.  Cook this liquid for 1-2 minutes until very thick.
  5. Place ribs in RockCrok (or baking dish) turn ribs a few time to coat with sauce, then dumb cornstarch mixture on top. 
  6. Cover your RockCrok (or baking dish) and bake for 45 minutes.

Final Product

Thursday, October 13, 2016

Crispy Barbecue Chicken

It has been well over a year since I posted, and I really want to get back into my blog. I am going to be posting new recipes, at lease once a week.  I also want to redo some of my original recipes.  A lot has changed in the past year, and I want to incorporate that in my blog.  The first recipe to start this off is a great recipe my boyfriend found.  This is super easy, cheap and of course delicious.  I must admit I was hesitant because I tried a Doritos chicken similar to this, and the chips became soggy.  These got the perfect amount of crispiness, and not soggy in the least

Prep time: 10 minutes
Cook time: 15 minutes
Serving Size: 4-6 people
Recipe Adapted from: Tasty


  • 2 pounds of chicken breasts
  • 1 cups of barbecue (I used original barbecue sauce Target brand)
  • Adoba for seasoning
  • 1 bag of barbecue chips (crushed)


  • Pre-heat your oven to 375 degrees
  • Cut your chicken into bite size pieces
  • Add your chicken to a mixing bowl, add season with adoba.
  • Add your barbecue sauce and mix well.
  • In a separate bowl add your crushed chips.
  • With a fork dip your chicken into the chips, and lay evenly on a greased baking sheet.
  • Bake for 15-20 minutes until crispy.

Finished Product

Monday, March 30, 2015

Spinach and Tomato Stuffed Chicken

I have been dying to try this recipe, and I had extra chicken and thought it was the perfect time.  I did not realize that I had chicken tenders, but I still made it work.  This has such a fresh taste, and the ricotta really makes it creamy.  I served this with some asparagus and wild rice which really made the dish.  I will absolutely make this again.

Serving size- 4 people
Prep time-10 minutes
Cook time- 25 minutes
Recipe  adapted from: Fresh Dreamer

  • 2 cup of low fat ricotta cheese
  • 1 cup of baby spinach, chopped
  • 1 cup of grape tomatoes, diced 
  • 4 tbsp Parmesan cheese, grated
  • 2 tbsp fresh basil, chopped
  • 4 cloves of garlic, minced
  • 1 teaspoon of oregano
  • 4 chicken breasts
  • Adoba for seasoning
  • 1 cup of Italian seasoned panko crumbs

  • Directions

    1. Preheat the oven to 400 degrees.
    2. Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil and garlic,  Mix well till combined well.
    3. Cut a slit in the middle of your chicken breast and fill with your ricotta mixture, 
    4. Season each side of the chicken with Adoba, and coat the chicken breasts in the panko crumbs until both sides are covered. 
    5. Close the cut together with toothpicks.
    6. Place your chicken on a greased cooking tray and bake for 20 minutes, or until the chicken is cooked through. 
    7. Enjoy!
    Final Product