CRACK CHICKEN MARINADE

This is one of my favorite marinades my boyfriends dad uses to make chicken thighs. The chicken comes out moist with a crispy outside layer. It smells and taste delicious and is not overly spicy. I really enjoy this chicken recipe and I'm sure if you like dark meat so will you.

INGREDIENTS

12 Boneless Skinless Chicken Thighs (rinsed)
1-2 TBSP of Olive Oil
1 TSP of Ginger
1 TSP of Celery Salt
1 TSP of Cayenne Pepper
2 TBSP of Soy Sauce

DIRECTIONS

Add all ingredients to a flat bowl and allow chicken to marinate for at least 30 minutes before cooking. Store in cool place while marinating.

Preheat oven to 350 degrees.

Place marinated chicken thighs on a baking tray lined with aluminum foil.

Bake or 30-40 minutes.

If you want them crisp broil them for an additional 10 minutes at the end.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

TOMATO, ONION AND GOAT CHEESE OMELETTE

Today's breakfast is very simple and easy to make. The great thing about omelets is that they have so much variety and you can use whatever you have at hand to fill it. I used tomato because of their high antioxidant properties and how they are packed with vitamin A and C. Onions are also really good for you as they boost your immune system,  regulate blood sugar levels as well as reduce inflammation. If you dont have these items, dont worry just fill it with whatever you have following the same guild lines. Enjoy

INGREDIENTS:

1 TSP of Butter or butter alternative
2 Eggs (whisked)
Salt and Pepper (as desired)
1 Tomato (Chopped)
1 Small Onion (chopped) I used a red onion but it doesn't really matter what kind of onion
2 TBSP of Goat Cheese

DIRECTIONS:

Butter your pan on medium heat.

Add desired salt and pepper to whisked eggs and throw your eggs into the pan.

Allow your eggs to cook slowly pulling in the edges to allow liquid on top to fall to the bottom and cook. You can also flip the entire egg base like a pancake at some point if you have those skills... i dont lol i'm way to clumsy

Once it starts to cook through place the remaining ingredient (tomato, onion and goat cheese) on one half of the omelette and flip the other side over it. Continue to allow to cook. Flip entire omelette over so other side can cook. One ready plate and serve!

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

SPANISH SHRIMP WITH YELLOW RICE

I was looking for some healthy meals online and came across this one of Spanish shrimp and yellow rice. I love Spanish dishes and flavors and you can probably tell from my paella recipe but this is a lot simpler and a great way to incorporate seafood into your diet. You can obviously switch up the shrimp for a piece of fish if you want more protein or are allergic to shell fish. I switched up the original recipe (I will post the link below) a little bit so here is what I did.

INGREDIENTS:

4 Cloves of Garlic (minced)
2 TBSP of Olive Oil
1.5 TSP of Smoked Paprika
1/2 TSP of Salt
1 Lbs of Shrimp (peeled and deveined)
1/2 Cup of Onion (chopped finely)
1.25 Cups of Spanish Yellow Rice
1/2 TSP of Turmeric
2.5 Cups of Water
1/2 Cup of Frozen Peas
1 TBSP of Fresh Parsley

DIRECTIONS:

First we are going to marinate the shrimp. Add half the olive oil, paprika and half the salt to a bowl and toss your shrimp in the mixture. Set aside in the fridge to marinate! The longer the better!

On medium heat add the remaining olive oil to your pan and once hot throw in your onions and saute until soft (about 3-4 minutes). Then throw in your garlic and continue to saute for 2 minutes till they soften.

Next add in your uncooked rice along with remaining salt and turmeric. Mix before adding in the water, cover and reduce heat to a simmer. Cook for four minutes before removing from the heat and adding in the peas.

Warm up another skillet on medium heat and throw in your shrimp. Cook and flip until shrimp are cooked through (opaque) or pink. Remove from heat when ready and top the rice on a plate. Add parsley as garnish.

Original Recipe -> http://www.health.com/health/recipe/0,,10000001998494,00.html

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

GLUTEN FREE BLUEBERRY PANCAKES

Gluten free pancakes are a great alternative and option for breakfast pancakes if you have an intolerance or are trying to lose weight. I added blueberries in order to naturally sweeten the pancakes so I can skip on the syrup. They turned out really well, fluffy and moist and almost like a blueberry muffin! Blueberries are also full of antioxidants which are good for your body.

Yields apx 4-6 pancakes

INGREDIENTS:

1.25 Cups of Gluten Free All Purpose Baking Flour
1 TSP of Baking Powder
1/2 TSP of Baking Soda
1/2 TSP of Salt
2 Egg (whisked)
1/2 Cup of Milk or dairy alternative
2 TBSP Butter (melted) or Butter Alternative like olive oil
Blueberries (as desired)

DIRECTIONS:

In a large bowl add in all the dry ingredients (flour, baking powder, baking soda and salt) and whisk together

In another bowl add the wet ingredients (milk, eggs and butter) and whisk together,

Incorporate the wet ingredients with the dry ingredients and whisk until smooth. Once smooth add in the blueberries and continue to whisk until fully incorporated.

Heat your griddle place some butter or butter alternative in your pan before spooning some of the pancake mix onto the pan. Let cook on medium heat until sides start to cook and center starts to bubble. Once ready flip pancake until nice and golden underneath. Remove from griddle and place on plate.

Repeat with remained of the pancake mix until gone. Enjoy

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

QUINOA EGG 'FRIED RICE'

Fried rice is one of my favorite Asian dishes but I was looking for a healthier alternative for rice when I realized Quinoa would makes a great substitute for any rice dish. Quinoa is a very good complex carb which is made up of part protein, part carb making it take longer for your body to digest and therefore keeps you full longer. I have never made fried rice before so I looked up a couple recipes to help me and this is what I came up with. Enjoy

INGREDIENTS:

1 Cup Of Quinoa
2 Cups of Water
1.5 TBSP Teriyaki Sauce
2.5 TBSP of Soy Sauce
2/4 TBSP of Sesame Oil
1 TBSP of Olive Oil
1 Small Onion (Chopped)
2 Carrots (Peeled and Chopped)
2 Cloves of Garlic (Minced)
2 Green Onions (Chopped)
2 Eggs (whisked lightly)
1/2 Cup of Frozen Peas (thawed)
1/2 Cup of Frozen Corn (thawed)

DIRECTIONS:

Add the water to a pot and bring to a boil. Once boiling add in your quinoa, lower the heat to a simmer and cover for 15 minutes. After 15 minutes fluff the quinoa and remove from heat. Allow to cool.

In a bowl combine teriyaki sauce, soy sauce and sesame oil, mix and set aside.

Add your oil to a wok and allow to heat up on medium heat before throwing in your onions and carrots. Stir and let saute for two minutes.

Next add in your green onions and garlic - continue to saute.

Once the vegetables are nicely cooked add in your quinoa followed by the sauce mix. Stir until fully incorporated.

Next make a well/hole in the middle of the wok and add in your eggs. Allow to cook a little before scrambling.

Lastly add in your peas and corn. Mix till they are fully incorporated and warm through before plating and serving.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!