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Category Archives: Recipes
Mexican Chicken with Bada$$ Stacks
Breasts for dinner and March madness….Literally my nightmare and every man’s dream.
For the Chicken + Stacks
- 2 boneless skin on chicken breasts (take the skin off if you are scared of it)
- mixture of juice of 1/2 lime mixed with 1 tbs vegetable oil, 1/2 tsp garlic salt and 1/2 tsp chili powder
- 1/2 c. non fat refried black beans(basically half a can–you can use the other half tomorrow)
- 1/2 c. chopped roasted poblanos
- 1/2 c. guacamole
- 1/2 c. corn
Heat oven to 400. I seasoned my chicken breast with that mixture, but you could always just use salt and pepper. Bake your chicken for 30-40 minutes, and if your skin doesn’t crisp up, broil it for a minute or two. Let it rest for at least 5-8 minutes before you try and slice it. I was impatient and ate the skin off of my chicken breast before I let the chicken cool. #fatkidprobs
While the chicken is cooking, make the stacks. I heated the beans with a little bit of cotija cheese and lime juice. For the corn, sauté it with a little olive oil and some chili powder and cumin–or whatever floats your boat. Stack it all together like my pic–using half serving for each one. For the salsas, see this recipe from a few weeks ago… http://thewifewithaknife.com/2014/03/03/salsa-and-sav-b-saturdays/ 
Gotta Have This Frittata
This makes a good breakfast, lunch or dinner! For the huskier ladies or their worse halves, you can add in any protein you’d like!
- 4 egg whites
- handful of grape tomatoes
- 1-2 tbs light boursin cheese
- 2 cups arugula
- 1 tbs. olive oil
- high quality balsamic
Heat oven to 400. While the oven is heating, put your skillet on the stovetop and heat it over medium heat. In a bowl, whisk the egg white, tomatoes and any other veggies you want to add. For the frittata, I used my little baby skillet, which is way cooler than another oven-proof pan because it makes the perfect individual frittata, and it just looks cool. So, once your oven is heated and your skillet it hot, spray the pan with pam and add in your eggs, stirring gently with a wooden spoon. You aren’t fully cooking the eggs, just getting them set in the pan. Crumble in the cheese, and after about a minute, transfer to the oven. Careful dumbo–the handle will be hot. Let the eggs cook for 5 minutes, and then check on them to make sure they are cooked-they shouldn’t giggle when you shake them pan. However, I giggle when I shake the pan, which is one of the main reasons this has egg whites instead of regular eggs. Baby wants to lose some of her back… (sidenote–can one get a “mommy makeover” even if they are just a mommy to a dog? Let me know ASAP and I’ll start saving).
While your eggs are cooking, toss your arugula with balsamic and olive oil. I added a little bit of black truffle salt and it was delightful. Enjoy!
Detox Kale Salad
When I say detox, I don’t mean non-fat dressing made of lemon juice, cayenne and apple cider vinegar. I mean detox, like it’s Monday, and I don’t know if I’m hungover or getting sick so I need vegetables that don’t suck and are raw detox. No one craves kale or kale juice–you’re lying if you do. BUT, you might like the sh*t that comes with it–like the dressing, which is exactly why I always order the kale salad at Houston’s when I am back in the big City. And yes, I realize that it is called Hillstone now, but I don’t care for change. (which is probably why I still can’t seem to stop introducing myself with my maiden name… I still think my husband should have switched to my name, three two syllable names has a nice ring to it.)
Anyways–here is my riff on Houston’s kale salad. The dressing is the most important part, and I tried several different ways based on other food blogs that tried to recreate it.
Salad Ingredients
- 5 cups of chopped kale (this will get smaller as you add dressing)
- 1.5 cups of shredded cabbage
- 1 cup chopped cilantro
- 2 green onions, chopped including stems
Dressing ingredients
- 1/3 cup peanut oil plus 1 tbs
- 2 tbs. apple cider vinegar
- 1 tbs. sesame oil
- 1 tbs. soy sauce
- 1 tbs. honey
I used a blender to mix the dressing. It was way easier than trying to whisk in the ingredients. Combine the dressing with all the other shiz and massage the kale. It seems creepy–just do it. Let it sit in the fridge for an hour then top with crushed peanuts. Makes your Monday not suck so bad. 