- Watermelon salad with feta and mint
- Crostini Three Ways:
- Classic bruschetta
- Avocado + shrimp
- Steak + whipped bleu cheese
- Grilled peaches and Jake’s ice cream
I know I’ve been MIA lately and I’m so sorry! Things have been busy busy busy. I’ve included a roundup of recipes I’ve had my eye on lately below. Hope you all have a fabulous weekend!
The ice cream above is from Frosty Caboose – such a fun little spot!
I need to make these rhubarb mojitos ASAP. They sound so refreshing.
These Roman pizzettes are perfect bite-sized snacks for summer gatherings.
I’ve been dying to try my hand at making macarons – these fruity pebble macarons might be the ones I try first!
I’m obsessed with these mini tumbler glasses and am going to need to order some. Wouldn’t they be cute for dessert? Or cocktails?
I want to create a weekly menu to display at home and am kind of obsessed with this DIY to-do list project.
Weekends are made for brunch and Bon Appetit’s savory dutch baby recipe is on my mind!
Hello and happy Tuesday! Can you believe it’s the end of March? 2016 is flying by.
As I mentioned in my last blog post, my first cooking class went great! I LOVED meeting all of the students and had so much fun teaching them. During class, a few of them looked at my Instagram profile and one girl (hi Kate!!!) noticed a post about spicy chicken in a pineapple boat. She was super sweet and asked for the recipe, so since I mashed up a few different recipes from multiple sources, I thought I’d pull it all together in a post!
This recipe was inspired by Buzzfeed’s Teriyaki Chicken Pineapple Boats and makes an amazingly delicious + surprisingly easy weeknight meal. You can adjust the flavors, add sub the chicken with veggies and/or customize as needed. Yum! I also told you guys I’d share recipes for how to use my Korean BBQ sauce – this is definitely one of my favorites.
For the Rice
1 cup brown jasmine rice
3/4 cup unsweetened coconut milk
1/2 teaspoon kosher salt
1 1/4 cup cold water
For the Chicken
1 tablespoon coconut or vegetable oil
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 cup Korean BBQ sauce
For the Plate
Green onions and/or cilantro for garnish
Start by rinsing the rice in a strainer under cold water for about 10 seconds. Transfer the rice to a medium saucepan and add the coconut milk, salt and cold water. Stir mixture and cook over high heat until it comes to a boil, then cover tightly with a lid and simmer on low, covered, until the liquid is completely absorbed and rice is tender, about 45 minutes. Do not lift the lid while it cooks!!! Once the 45 mins is up, let the rice sit for 10 additional minutes off the heat before uncovering and fluffing with a fork.
While the rice cooks, heat a large skillet and add the oil. Once oil is hot and appears to shimmer, add the chicken and cook over medium heat, stirring, until mostly cooked through (about 10 minutes). Add the Korean BBQ sauce and cook on low heat until thickened, stirring to make sure all of the chicken is coated.
Using a sharp knife, cut the pineapple in half lengthwise. Cut around the edges of the inside of the pineapple, then score the flesh crosswise. Use a spoon to scoop out the chunks. Save this for smoothies, cocktails, eating, etc. Save the juice too! See below for a visual of these steps (images from Pioneer Woman).
Scoop a heaping mound of the cooked rice into each pineapple bowl, then add chicken. Top with green onions and/or cilantro leaves for garnish! Yum!
I hope everyone enjoys this recipe – especially my new friend Kate!
This Korean BBQ sauce is about to BLOW. YOUR. MIND. Seriously. It’s insane. Salty, sweet, spicy, flavor-packed deliciousness that can go on anything! But first, I have to tell you guys all about teaching my very first cooking class! If you missed it, I shared in my last blog post that I’d be teaching a
Guys!!!! I’ve been dying to shout this from the rooftops and am so excited to finally share with you today. I’m teaching a cooking class! One of my goals for 2016 is pushing myself outside of my comfort zone. I want to do this in all aspects of my life – my job, my health, my relationships…
Haaaaaaaaaaaaappy Friday friends! I’ll get to the buffalo wing popcorn in a sec, but can you believe it’s February?! 2016 is well underway and it has already been a blur. I’ve been quiet here lately, but that’s because I’ve been busy busy dreaming up and pursuing some amazing new things for this year. I can’t wait to
I’m back! Happy 2016! This Mexican Chicken Pot Pie recipe is PERFECT for the cold weather we’ve (finally) been experiencing. It’s a spicy take on classic comfort food. Don’t be intimidated by the long list of ingredients – you can definitely make substitutions as needed! One of the great things about this recipe is that