Monday, May 22, 2017

Grilled Turmeric Lime Chicken

I feel as if the word "chicken" or "grilled chicken" can sound boring to some. Depending how you fix it (or don't), it CAN be boring and tasteless! I have blogged before about our favorite grilled chicken recipe and marinade... check it out here. I have discovered a new one this year, and it has a superstar ingredient: TURMERIC! That bright yellow spice has been getting a lot of attention recently for all of its health benefits. Some of those include a high antioxidant count, powerful anti-infammatory properties, lowers blood sugar, and it's even been said to help delay diabetes and fight cancer! Google for yourself to see all the goodness!


Grilled Turmeric Lime Chicken

1/4 c EVOO
1/2 c fresh lime juice
1/2 tsp chili powder
1/2 tsp ground turmeric
2 tsp dried rosemary leaves (I use fresh, too!)
2 cloves garlic, minced
salt and fresh ground pepper to taste

-4 boneless, skinless chicken breasts

Blend or whisk all marinade ingredients together. Add chicken and marinade until ready to cook, at least 2 hours. I love to marinade the chicken over night, or in the morning, for dinner that evening. Preheat grill, and grill chicken on one side for 7-8 mins. Turn over, baste with marinade and grill 8 mins more, or until done. 

This marinade and recipe is so easy to throw together!
 I promise you will love it, and the health benefits are a huge plus! 
I make enough for dinner that night, plus extra for lunches the next day or two!

Now... if you're not looking for quick and easy... then WHO ARE YOU?????


If you're not and love the brining process, check out this yummy recipe from Epicurious:

Here is a great article from Bon Appetit with 26 Chicken Recipes to Make This Summer!

Thursday, May 11, 2017

My Mom's Famous Banana Bread

I feel as if I should re-introduce myself after such an embarrassingly long hiatus from blogging. Hi, I'm Lindsay, and I am a well-intentioned blogger that can't quiet commit to regular blog posts even thought I love it dearly! Please forgive me and read this blog anyway.

My mother is one of the most incredible and memorable people you will ever meet. I knew I wanted my first blog in a while to be about her since it was so close to Mother's Day. When I think about my mother, three main things come to mind: her big, beautiful, and expressive eyes; her funny and honest personality; and her cooking skills... namely, her famous banana bread.

Growing up in a small town, there weren't too many people that didn't get to taste her banana bread. Our family, my neighbors, teachers, Sunday school teachers, friends, friends families, boyfriends, boyfriends families, our mailman, garbage men, and anyone my mom thought could use a little brightening of their day - got to sample her talent and love of cooking thru this little loaf.

Making banana bread is one of my mother's most amazing - and saintly - talents. She has touched so many lives and made so many feel special, comforted, and loved by handing out those sweet loaves carefully wrapped in aluminum foil. (Folded neatly and tucked under on the bottom, of course.) If you ask any of my childhood friends - or my brother's - what they remember most about my mother, I would bet a dollar bill (or five) that they would say her banana bread. It's such a sweet memory for so many, myself included, that I cannot bring myself to even try and re-create it because I know my efforts will fall short. Because it's not the flour, or the eggs that make it special. It's not the sugar or the so-ripe-they're-almost-BLACK bananas either. It's HER. It's her hands that effortlessly and lovingly make this signature recipe for those that she loves so, very much.

I can close my eyes and picture her making it, even now. Getting up before sunrise to make a few loaves, or cleaning up the kitchen from dinner, only to get the kitchen messy again from the banana bread making. I don't make it now, much to my husband's dismay, but just thinking about the warm memories it brings back to me... I just might start. Because what makes this recipe even more special is the fact that my grandmother taught my mom how to make it and made it all the time when my mom was growing up. So that means it's a MUST for me, right? Well... maybe when I have children of my own someday! Until then, I'm thinking I should get to practicing!

I would love to hear about your favorite recipe from your own mother! Share in the comments below!


Friday, July 31, 2015

Mocha Chocolate Chip Cookies.


Y'all. These cookies. I can't even type because I'm eating my 4th one. For breakfast. 

I kid not.

They are THAT good! 

These Mocha Chocolate Chip Cookies are loaded to the brim with goodies...semi-sweet chocolate chips, milk chocolate chips, and cocoa nibs. Before you even think about omitting the cocoa nibs, just don't. Run to Whole Paycheck Whole Foods and grab you some. Or order them online here, at Amazon. (Those are the exact brand I used.) The cocoa nibs don't add any sweetness, but they add this fantastic crunch to the cookie that MAKES the cookie! Trust me. 

I used 2 different methods since I didn't have the cookie scoop that the recipe called for: a small scoop, which made the cookies turn out thin and very chewy - definitely smaller than the picture above. Then I used this method on "How to Scoop the Perfect Cookie" and those turned out as big as the picture above but still thin and chewy...which is ok with me, because this makes them heavenly! 

Make them and see for yourself... You will love them!

recipe adapted from here

2 1/4 c all-purpose flour
2 tbs espresso powder
1 tsp baking soda
3/4 tsp salt
1 c unsalted butter, softened 
1 c granulated sugar
1 c firmly packed brown sugar 
2 large eggs
1 tbs vanilla extract
2 tsp coffee or coffee extract (I used coffee)
1 1/2 c semi sweet chocolate chips or chunks
1 1/2 c milk chocolate chips
1 c cocoa nibs
1 tbs sea salt (I love Maldon!)

  1. Preheat oven to 350°. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, espresso powder, baking soda, and salt.
  3. In a large bowl, beat butter and sugars with a mixer at medium-high speed until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and coffee extract, beating to combine. Gradually add flour mixture, beating until combined. Stir in chocolate chunks, chocolate morsels, and cocoa nibs.
  4. Using a 1 3/4-inch spring-loaded scoop, scoop dough onto prepared pans 2 inches apart. Sprinkle with sea salt. Bake for 10 to 12 minutes or until edges are lightly browned. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in airtight containers at room temperature for up to 5 days.

Here are some other cookie recipes I love:
Orange Chocolate Chippers
Chewy Molasses Spice Cookies
No-Bake Biscoff Cookies
Soft Batch Dark Brown Sugar Coconut Oil Cookies 
Cranberry and White Chocolate Chip Cookies