Avocado Cilantro and Lime Chicken

  Today I decided to get a jump on dinner so I could have a little down time after I picked up the kids after school. I created a simple marinade with some of my favorite ingredients in the fridge. Avocado Lime and Cilantro. It turned out perfectly, and like many of the dishes I create it is versatile and can be eaten in a rice bowl, burrito bowl or even sliced and served as fajitas. I hope you enjoy. Ingredients 4 chicken breasts 3 tablespoons olive oil 1 tablespoon chili powder 1 avocado 1 cup buttermilk 1 tablespoon apple cider vinegar 2 cloves of garlic 3 tablespoons minced cilantro Juice of 1 lime Zest of lime Directions Marinade In a blender, combine the olive oil, salt, chili powder, avocado, buttermilk, apple cider vinegar, cloves of garlic, cilantro, lime juice and lime zest. Cover and blend until smooth. Pour marinade into a freezer bag and add chicken breast. Seal bag and turn to coat chicken. Place in the refrigerator for at least 2 hours. Preheat oven to 400 degrees F. Drain chicken and discard marinade. Place chicken on a shallow baking sheet. Bake for 20-30 minutes or until chicken is done (175 degrees F internal temperature)        
Avocado Cilantro and Lime Chicken
Author: 
Recipe type: Dinner
 
Ingredients
  • 4 chicken breasts
  • 3 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 avocado
  • 1 cup buttermilk
  • 1 tablespoon apple cider vinegar
  • 2 cloves of garlic
  • 3 tablespoons minced cilantro
  • Juice of 1 lime
  • Zest of lime
Instructions
  1. Marinade
  2. In a blender, combine the olive oil, salt, chili powder, avocado, buttermilk, apple cider vinegar, cloves of garlic, cilantro, lime juice and lime zest. Cover and blend until smooth.
  3. Pour marinade into a freezer bag and add chicken breast. Seal bag and turn to coat chicken.
  4. Place in the refrigerator for at least 2 hours.
  5. Preheat oven to 400 degrees F. Drain chicken and discard marinade. Place chicken on a shallow baking sheet. Bake for 20-30 minutes or until chicken is done (175 degrees F internal temperature)

Oven Roasted Blackened Chicken with Whole Wheat Waffles

Today the whole family was in the mood for breakfast for dinner. I had some chicken defrosting in the fridge so I decided to throw together my version of a popular dish. Truth be told my littles have never had chicken and waffles so they thought I was slightly off my rocker but when it was all said and done there were clean plates all around.

Waffles

2 cups whole wheat flour


2 eggs

1 cup whole milk

1 Tbsp Apple cider vinegar

3/4 cup orange juice

3 tsp baking powder

2 tsp vanilla

1/4 tsp salt

Directions

Mix dry ingredients and set aside.

Whisk together wet ingredients and add to the dry ingredients.

Heat waffle maker and bake according to maker instructions.
Blackened Chicken

Ingredients

2 chicken breast cut in half

2 Tbsp chili powder

2 Tbsp garlic powder

1 Tbsp black pepper

2 tsp cayenne pepper

Salt to taste

Olive oil

Directions

Preheat oven to 425 degrees

Line cookie sheet with aluminum foil

Sprinkle salt into both sides if chicken

Mix seasoning together and spread 1/2 of mixture onto a plate.

Take chicken and place on plate with seasoning and cover completely

Place chicken on foil and continue with the rest of the chicken

Spray chicken with olive oil or drizzle olive oil over chicken.

Place cookie sheet in oven and bake for 10-12 minutes, flipping half way.

Serve with maple syrup and whipped cream.

 

Oven Roasted Blackened Chicken with Whole Wheat Waffles
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
 
Waffles 2 cups whole wheat flour 2 eggs 1 cup whole milk 1 Tbsp Apple cider vinegar ¾ cup orange juice 3 tsp baking powder 2 tsp vanilla ¼ tsp salt
Ingredients
  • 2 chicken breast cut in half
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 1 Tbsp black pepper
  • 2 tsp cayenne pepper
  • Salt to taste
  • Olive oil
Instructions
  1. Mix dry ingredients and set aside.
  2. Whisk together wet ingredients and add to the dry ingredients.
  3. Heat waffle maker and bake according to maker instructions.
  4. Blackened Chicken
  5. Preheat oven to 425 degrees
  6. Line cookie sheet with aluminum foil
  7. Sprinkle salt into both sides if chicken
  8. Mix seasoning together and spread ½ of mixture onto a plate.
  9. Take chicken and place on plate with seasoning and cover completely
  10. Place chicken on foil and continue with the rest of the chicken
  11. Spray chicken with olive oil or drizzle olive oil over chicken.
  12. Place cookie sheet in oven and bake for 10-12 minutes, flipping half way.
  13. Serve with maple syrup and whipped cream.

Peppermint Bark with an Oreo Twist

The first time I made Peppermint Bark was when I was in eighth grade.  I was able to participate in an Agribusiness class where we were able to immunize and mate bunnies.  We also milked cows and planted various crops.  At the end of the course, we had a fundraiser selling a recipe book that compiled old family recipes.  This recipe book was the first recipe book I ever purchased, and I do believe it is one of the things that cemented my love of cooking. The peppermint bark recipe in a book called for green spearmint candy and red peppermint candy.  The author referenced an old country store where they were sold.  I was never able to find the red and green candy so I substituted with candy canes.  This recipe has continued to evolve over the years and I am always trying something new.  This year I decided to try adding chocolate cookies to the mix.  I really enjoyed the results.  I would love to hear your thoughts.

Ingredients: 

24 oz semi sweet chocolate 


18 oz white chocolate

2 teaspoons peppermint extract 

10 oz peppermint candy processed in the processor or smashed. 

20 Oreos (optional twist 😉) smashed or processed in the processor. 

Directions 

1. Line a cookie sheet with either parchment paper or a silicone mat. 

2. Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller or process in a processor if you prefer more of a peppermint powder. 

3. Melt the milk chocolate in a double boiler or microwave at 30 second intervals until it’s slightly melted (frosting consistency) 

4. Add peppermint flavoring if you want it really pepperminty. 

5. Pour mixture onto a cookie sheet layered with parchment paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

6. Repeat steps 2 and 3 with the white chocolate. 

7. Sprinkle the peppermint candy on top of white chocolate. 


7. Sprinkle the peppermint candy and Oreo on top of white chocolate. 

8. Place cookie sheet in fridge for 20-30 minutes or until firm. 

9. Remove from cookie sheet and break into pieces (like peanut brittle.)

You can store the bark in a sealed container for as long as it last which is never more than a few day in our house. 
 

5 Things To Know about Clean Eating

Clean eating is a buzz word that gets thrown around and often times makes cleaning up your daily eating habits a bit overwhelming. Here are 5 things to keep in mind while improving your eating habits. 

  1. Buy one-ingredient foods – the best foods to fuel your body are the simplest one. Fresh produce, whole grains, nuts, legumes, eggs, fish and meat. 
  2. Sugar is NOT your friend – pay attention to the ingredient list for hidden suffers in both sweet and savory products. Aim for less than 25 G of added sugars daily. 
  3. Don’t get hung up on advertising and marketing – Focus on the Nutrition Facts and ingredient list. 
  4. Home cooked is best – The best way to know what you are eating is to prepare it yourself. Start small by visiting your favorite food blog like WholeLivingLarge.com 😉 and enjoy the adventure. 
  5. Perfection does not exist – Its ok to enjoy a not so clean treat or meal. Balance is key to long-term success.