Apricot Orange Chicken

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This is one of the easiest chicken dishes I have ever made! Today was my first day at my new job, so I didn’t have a whole lot of time to make dinner. Luckily, I was able to whipped this up just within minutes, and you can too! I had broccoli in my fridge I needed to use up so I just ate mine over broccoli but you can certainly use any type of rice or quinoa. You can save your money and calories from ordering this chinese take out dish and make your own homemade version thats even better!

Yield: 4

Ingredients:
4 chicken breasts; cut into bite sized pieces
Sprinkle of salt
Sprinkle of pepper
2 Tbsp olive oil
3 cloves garlic; chopped
1/4 cup orange juice
1/2 cup honey
2 tsp rice vinegar
1/4 cup apricot jam
1/4 cup soy sauce
3 Tbsp corn starch
1/2 tsp ground ginger
Zest of one orange

Steps:
1. Season bite sized chicken with salt and pepper in a medium sized bowl. Heat a large pan on medium heat with olive oil.

2. In a small bowl, whisk together garlic, orange juice, honey, apricot jam, soy sauce, cornstarch, ginger, and the zest of an orange.

3. Add chicken to pan and cook until browned but not cooked completely. Pour in apricot orange sauce and let it come to a boil (so it can thicken). Cook for 2-3 minutes until sauce completely covers chicken and chicken is cooked. Serve over broccoli, rice, or quinoa and garnish with chopped green onions and sesame seeds. Homemade chinese food in minutes!

Spinach & Artichoke Pinwheels

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Need a snack or appetizer idea for the next football game!? If you and your guests love spinach and artichoke dip just like mine you should try this one! A fun spin on America’s classic favorite dip!

Yield: 6

Ingredients:
1 can Crescent Rolls
1 small can marinated artichoke hearts
1 package frozen spinach; thawed and drained
1 clove garlic
1 tsp onion powder
4 oz cream cheese
1/4 cup mozzarella cheese
1/2 tsp pepper
1 tsp salt

Steps:
1. Preheat oven to 375 degrees F. In a food processor, combine, artichoke hearts, spinach, cream cheese, garlic, onion powder, salt, and pepper until finely chopped.
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2. Open can of crescent rolls and roll out into a rectangle (about 9×13 inches). Pinch together any dough pieces that are not together. With a spatula, spread on spinach and artichoke spread and spread evenly. Sprinkle cheese on top!
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3. From the longer piece of dough side, roll tightly (just as you were making cinnamon rolls!). Then, with a serrated knife, cut into 1 inch pieces and place on baking sheet 1 1/2 inches apart. Bake for 11-12 minutes or until golden brown.

How to: Frost The Perfect Cupcake

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Have you ever wondered how to get the most perfect swirl of frosting on top of your cupcake? Next time you bake a batch of cupcakes be sure to try a different pipping tip. I typically always use one of the star tips because its so versatile and goes with just about any design/theme you are trying to go for.  The open star tips looks elegant and is also great for capturing sprinkles. The round tip works well if you want a silkier and simple look. Pipping bags are the most useful and could be found at almost any grocery  store in the baking sections or even any craft store. However, if you don’t have one you can always use a 1-gallon ziplock bag.

http://www.ourbestbites.com/2012/05/how-to-frost-cupcakes/

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Baked Rock Cod with a Mango Cilantro Salsa

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This delicious meal also makes great fish tacos! The salsa is so refreshing and pairs perfectly with the fish. You can also use other fishes such as salmon or halibut with this salsa.

Yield: 2

Ingredients:
Baked Rock Cod
2 4 ounce pieces of Fresh Rock Cod
2 tsp olive oil
1 tsp granulated garlic
1/2 tsp salt
1/2 tsp pepper
1/2 lemon

Mango Cilantro Salsa
1 mango; cubed
1/2 cup finely chopped cilantro
1/2 red bell pepper; chopped
1/2 avocado; chopped
3 Roma tomatoes; chopped
1 tsp salt
1 small lime
1 tsp pepper

Steps:
1. For the cod, preheat oven to 350 degree F. Drizzle olive oil all over fish. Sprinkle salt, pepper, garlic. Bake for 10 minutes and then squeeze the juice of one lemon on top of fish.Bake for another 5-10 minutes, fish should look a little flakey. Rock cod doesn’t have a lot of fat on it so it will feel a little firmer than other fishes.

2. For the salsa, add all ingredients in a small-medium sized mixing bowl. Squeeze the juice of one lime and refrigerate until fish is done baking.

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Southwestern Bean & Corn Salad

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First off, Happy New Years!  One of my new years resolutions is to eat and be healthy–just like every other year. So of course the first thing I think of is all the “healthy” recipes I will be making!  The holiday season and food seemed like it was never coming to an end so I decided to do a 14 day detox challenge.. BUT that doesn’t mean starving yourself. I am just staying away from all kinds of white breads/starches, processed foods, dairy products, and alcohol. Also, I will be eating extremely “clean”. I will be positing all kinds of healthy, delicious, and satisfying dishes Stay tuned!

Yield: 3

Ingredients:
1 can Kidney beans; rinsed & drained
1/2 can sweet corn; rinsed & drained
1/2 medium red onion; chopped
1/2 cup red bell pepper (about 1/4 of large pepper); chopped
1/4 cup cilantro; chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 tsp olive oil
1 tsp basalmic vinegar
1/2 lemon

Steps:
1. Rinse and drain corn and beans. Mix in bowl with bell pepper, cilantro, salt, pepper, garlic powder, olive oil, and vinegar. Mix until combined and then squeeze in 1/2 of lemon.