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Spicy Grilled Chicken & Avocado Salad

I loveeee this salad. :D! I have been known to eat salads without dressing. This is one of them. The original recipe had somewhat of a dressing to it that you can add, but honestly, I thought the chicken and the blueberries kinda gave the whole thing enough flavor. *-* We changed up the recipe in accordance to what we had at my house. :P

Spicy Grilled Chicken & Avocado Salad

-1 lb chicken breast
-1 packet homemade taco seasoning
-1 giant container of 1/2 spinach leaves + 1/2 spring mix
-1 avocado, sliced
-1/4 cup EVOO
-freshly ground black pepper, to taste

(Homemade Taco Seasoning)
-1 tbsp chili powder
-1 tsp granulated garlic
-1 tsp granulated onion
-1 tsp paprika
-1/2 tsp oregano
-1/2 tsp ground coriander
-1/2 tsp cornstarch
-1/4 tsp ground black pepper

1) Preheat grill pan between medium + medium-high heat. Season chicken breast with a couple tbsp of oil + taco seasoning with a little salt.
2) Place chicken on hot grill pan and let cook for ~4 minutes on each side or until fully cooked through.
3) Remove to a plate to cool slightly.
4) Arrange avocado on top of bed of greens. Season slightly with pepper and set aside. Slice chicken and place on top. Add blueberries and serve!


Almond Pancakes with Smoked Salmon & Scrambled Eggs

Originally, we were going to make blinis, but after my complete failure in locating a place around here that sold buckwheat flour, and after Jun forgot to bring yeast (heh heh heh), we decided to axe the plan for blinis altogether and made almond flour (what I picked up as a substitute) pancakes instead. We adapted the recipe from here. We were trying to go for a more savory pancake, so we took out the sweeteners. They came out really well! :]

Almond Pancakes with Smoked Salmon & Scrambled Eggs

-3 large eggs
-1 1/2 cups almond flour
-1/4 tsp salt
-1/2 tsp baking soda
-a few tbsp cooking oil

(Scrambled Eggs)
-5 eggs
-1/4 cup vanilla soy milk
-sea salt, to taste
-freshly ground black pepper, to taste

4oz of Smoked Salmon

1) (Pancakes) Whisk all the wet ingredients together in a large bowl. Add the dry ingredients to the wet ingredients and blend well.
2) Heat skillet to medium-low heat with about 1 tbsp oil.
3) Spoon 1 tbsp batter per pancake on heated skillet. When you can easily slide a spatula underneath the pancake, flip it and cook on the other side.
4) Cook for a few more minutes + place cooked pancake onto plate. Repeat for the remaining batter.
5) (Scrambled Eggs) Beat eggs in a bowl until they turn a pale yellow color.
6) Heat nonstick pan over medium-low heat. Add milk to eggs and season to taste with salt + pepper. Whisk and pour in the eggs.
7) Let the eggs cook for ~ 1 minute or until bottom starts to set. Gently push edge of eg into center of pan and tilt to let liquid egg flow underneath. Repeat until there’s no more liquid.
8) Turn off heat, then gently stir and turn egg until all uncooked parts are firm.
9) Top each pancake with smoked salmon + eggs.

Wild Rice Pilaf

This was also from our anniversary dinner! :] I think it turned out really well! We made it in bulk so leftovers could be taken home for lunch the next day. The recipe below (adapted from Laura in the Kitchen) is scaled down. Pomegranates aren’t in season and we were too lazy to bother with parsley (it’d add some nice color to this though).

Wild Rice Pilaf


-1 leek, washed with only white parts sliced
-1 carrot, peeled + diced
-1 stalk of celery, diced
-3 cups mushrooms, sliced
-1 cup wild rice
-2 tbsp EVOO
-2 tbsp unsalted butter
-1 tbsp poultry seasoning
-3 cups low sodium vegetable stock
-sliced almonds
-dried cranberries
-sea salt, to taste
-freshly ground black pepper, to taste

1) Place rice in large bowl and cover with cold water. Let it sit in the water while you saute the veggies.
2) In a gargantuan skillet, add EVOO/butter and let it preheat over medium heat.
3) Add veggies and season lightly with salt + pepper. Cook until they’ve developed some color and have cooked down a bit (~10 minutes).
4) Add vegetable stock into saucepan and bring to a gentle simmer.
5) Drain rice and add it to the veggies. Cook rice with veggies for ~2 minutes. Add stock + poultry seasoning and season with salt + pepper.
6) Bring mixture to a boil, cover the pot with a lid and turn heat down to low. Let mixture cook for ~30 minutes or until rice is tender.
7) Sprinkle with almonds + cranberries.

Palmieres with Sun-dried Tomatoes

This was our “appetizer” for our anniversary dinner! (They’re even kinda heart-shaped!) :] As usual, we dragged along other people to third-wheel (in this case, Dave and Kayleen) and also so we wouldn’t eat so much (the two of us put together eat enough to equate how much a large family would consume :/ ).

Please don’t be lazy like we were. Flour the surface you’re working on if you want to make your life easier (in our defense, it was because my house has no flour…).

Clearly, we don’t bake very often in my house. (I’m the only one that does, and I haven’t lived at home much in the past several years.)

Recipe adapted from Laura in the Kitchen. (I can’t eat pork, so we changed it to turkey.) There are many more (hopefully) to follow because Jun and I made an epic list of all the things we wanted to make before I came back to CA, so we’re attempting to stick with it. (It does not help that we found 2 more awesome youtube cooking channels since then. ._.) This was actually a fairly simple recipe and didn’t take very long to make either! The flavor explosion that occurs in your mouth is pretty glorious.

Palmieres with Sun-dried Tomatoes

-1 sheet puff pastry, thawed
-3 tbsp pesto
-6 slices oven roasted turkey
-1/2 cup frozen chopped spinach, defrosted
-1/3 cup sundried tomatoes in oil, drained
-1/4 cup parmiggiano reggiano, grated

1) Preheat oven to 400 degrees. Spray with nonstick cooking spray.
2) On a lightly floured surface (don’t forget this; please don’t neglect this step), roll out puff pastry to ~11 in. square.
3) Spread pesto evenly over top. Sprinkle pepper + cheese, then scatter sundried tomatoes over the pesto. Lay slices of turkey so it covers the top of the puff pastry and scatter spinach evenly over the turkey.
4) Starting on one side (long-side, aka “hot dog” side), roll the pastry, stopping at the center. Do the same thing on the other side and lightly press the two ends together with your fingers.
5) Use a serrated knife to cut the slices about 1/2 inch thick.
6) Place them flat side down on your baking sheet (a couple inches apart).
7) Bake for ~20 minutes or until golden brown.

Pictured without the spinach.

Chicken Enchiladas

This is under absolutely no circumstances a healthy dish. (It’s super filling/hearty though, so if you finish one, you’re basically good to go for a while.) I’d probably use a different type of cheese next time, and a ton less of it because cheddar is technically my least liked type of cheese. :O There’s definitely all types of experimentation that could go on with this recipe. I’m super curious about this red chocolate sauce Nadia used to get from her mom. We loved her forever whenever she made enchiladas. <3 Or gorditas. Or basically anything. I miss 6F days. :[

Chicken Enchiladas

Pictured with black beans and Spanish rice!

-1 taco seasoning packet (in this case, Kroger brand)
-white wine (from Trader Joe’s)
-garlic, minced
-chicken (breast or thigh)
-flour tortillas
-cheddar cheese, shredded
-chicken tortilla soup (obtained from Jim’s [a local deli in LA-ish area])

1) Cook the chicken with white wine, garlic and taco seasoning packet in a crock pot for the day. When it’s done, take the chicken out and dispose of the extra liquid.
2) Shred the chicken.
3) Preheat the oven to 350 F. Add a little cheese to the middle of a tortilla. Put 2-3-ish tbsp shredded chicken (I put a small handful; my hands are pretty small. Try not to be too greedy.).
4) Fold the enchiladas and place them in a pan lined with aluminum foil to lessen the amount of cleanup necessary. (This provides a really good visual for the amount of filling, as well as how to fold it. The enchiladas we made had a tad more than this.)
5) Pour the chicken tortilla soup over the enchiladas and top with shredded cheese.
6) Bake in oven for ~30-40 minutes.

You can also wrap em’ in foil and freeze them so you can eat them later if you can’t eat them all in one sitting!