Indian Chicken Lasagna

I have been a little MIA from the blog. My family came out for a week long visit, we had a couple different military balls to attend, and overall it’s been a busy time. The good news is that I have been cooking, and I have like three new recipes waiting to be shared. It was just a matter of having the time and energy to write them out. But I’m back in the swing of things!

So there’s no escaping the reaction the title of this recipe will get. Indian food mixed with Italian food? Uh… what?! The whole time I was making this dish, I kept asking myself if it was crazy. And it was crazy… crazy delicious.


It looks delicious, right?

I love Indian food. Tikka masala and vindaloo and pakora and curry and the rice and the naan… YUM. Unfortunately I have not found a good place here in Hawaii yet (hit me up if you have any leads) so when I am craving those bold, spicy Indian flavors, I have to make it myself.

The base of this recipe comes from having a lot of leftovers from my slow cooker coconut curry chicken. So yeah, the lasagna kind of requires making a recipe before the recipe, but you can always use the chicken (or beef, or lamb, or whatever) tikka masala from your weekend take-out leftovers. Another shortcut option would be to get a really good jarred curry or tikka masala sauce and throw it in the crock-pot with some chicken for a few hours.

**The only thing you have to keep consistent is that before going in the lasagna, the chicken (or whatever protein you choose) needs to be shredded and easy to spread**

  • 2 cups coconut curry chicken (or any leftover Indian chicken in sauce)
  • 12-16 lasagna noodle sheets (avoid the “no boil” noodles, use traditional)
  • 1 1/2 cups ricotta cheese
  • 2 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 3 tsp extra virgin olive oil
  • 1 1/2 cups shredded mozzarella
  • 1/4 cup shredded parmesan
  • fresh parsley for garnish
  1. Make sure the chicken in the sauce is properly shredded & will spread evenly. Boil the lasagna noodles according to package directions & let cool. (The “no boil” noodles need a lot of moisture to cook in the oven & can come out dry/uncooked, so use traditional lasagna sheets.)
  2. Preheat the oven to 375 degrees.
  3. In a bowl, stir together the ricotta, garlic powder, thyme, oregano, extra virgin olive oil with a pinch of salt & pepper.
  4. In a 9×13 baking dish, start by spreading 1/3 of the ricotta mixture thinly & evenly over the bottom. Top that with 3 of the lasagna noodles. (If yours come up short, use an extra to fill in the gap. Better to have too many than too little.)
  5. Continue the layers by adding, in this order: 1 cup of the coconut curry chicken, 1/2 cup of the mozzarella, noodles, the remaining ricotta mixture, noodles, the remaining coconut curry chicken, noodles & top it all off with the remaining mozzarella & the parmesan.
  6. Cover with foil & bake for 25 minutes. Remove the foil & finish for another 10-15 minutes until the cheese on top is golden brown. Top with fresh chopped parsley.

It looks like lasagna, it tastes like Indian cuisine. Maybe it’s wrong to call it lasagna? Maybe it’s more of a casserole? I’m not sure. This is a rare recipe that I threw together on a wild whim and ended up surprising myself. (Thank goodness I had the instinct to write down measurements as I went.)

Unlike most recipes I come up with, this isn’t one I urge people to get up and try right away. It’s more in the vein of an interesting use for your leftovers. Here’s the scenario I found myself in: It’s two days later, the curry chicken is sitting in the fridge and you just aren’t feeling it anymore. Oh hey, you have those lasagna noodles that have been hanging out in the pantry, why not? Boom, a whole new dish.

Again, the key here is some shredded, saucy chicken. If you need to stretch it a little more to hit 2 full cups, add a little tomato sauce. Really, that’s the only difference between this and normal lasagna… the meaty sauce. In theory, this could work with chicken in enchilada sauce, or sesame sauce, or buffalo sauce.


Ricotta mixture + {insert your chicken here}

The possibilities are endless, and it really gives new life to the leftovers and (added bonus) 1-2 servings of chicken becomes a meal for 4-6 people.

Part of me thinks maybe this recipe was a little too unrefined and improvised to share here, but when I tasted it, I couldn’t help myself. It was so fun and delicious and different that I had to put it out here. I don’t expect it to be my most popular dish, since it kind of requires the extra step in the beginning and I prefer making things easy-peasy-lemon-squeezy for you all… but hey. No harm in letting you decide for yourself if you are ready for Indian chicken lasagna.

Eggs In Purgatory (With A Few Friends)

OK, first new recipe of 2019! It took a little while to sit down and do this, as I’ve had a lot going on. The holidays were lovely, and now I’m preparing for a trip next weekend, and I’ve been starting some new projects. I’ve taken a position as the Honolulu ambassador for an online influencer marking company called Zipkick, which is very exciting. Basically it’s my job to cultivate a local community, recruit more influencers and reach out to brands to connect them with the company and it’s network.

I’ve been toying with the idea of writing a post about becoming an influencer and success on social media. We’ll see. I’m still shocked at how far The Picky Gourmet has come in 3 years. I never thought I’d be turning it into (hopefully) a career.

I also never thought I’d be doing an egg recipe. All the way into my adult years, eggs freaked me out. First off, there’s so many ways to cook them… whenever a waiter would ask how I’d like my eggs, I’d just say no thanks. Where do you start?

Scrambled seemed like an obvious choice, so that was my first attempt at liking eggs. Nope, nope, nope. I was not a fan. Still not a fan. I thought the fluffy, yellow eggs looked more appetizing than those weird runny yolks, but eventually, I learned the error of my ways.


The best part… so satisfying

I started practicing cooking eggs to give them another shot. I didn’t get far past the fried egg. I’m sunny side up/runny yolk for life now. Especially when it involves dipping some kind of bread into it. It tastes like melted, buttery goodness. Suddenly the whole “put an egg on it” movement made sense to me.

Then I heard about “eggs in purgatory”… baked eggs in a bed of spicy, thick tomato sauce. And you eat it with bread. I knew immediately this was going to be my jam. Honestly, I threw this together with what I found in my kitchen, and it’s one of the only times I’ve ever created a blog-worthy recipe on the first try. Here’s how I did it:

  • 2 Tbsp olive oil
  • 1/2 yellow onion, finely chopped
  • 1/4 cup chopped artichoke hearts (from the jar)
  • 1 Tbsp chopped capers
  • 2 Tbsp minced garlic
  • 1 tsp crushed red pepper flakes
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 14.5 oz can of diced tomatoes
  • 6 oz can of tomato paste
  • 6 eggs
  • 2 pickled banana peppers, thinly sliced for garnish
  • chopped fresh basil & parsley for garnish
  • 1 loaf of sourdough or Italian bread, sliced & lightly toasted (I like to toast the bread first & keep it warm in the oven while making the rest of the dish)
  1. Heat the olive oil over medium heat in a large pan or skillet (about 12 inches ideally). Add in the onion, artichoke hearts, capers & garlic. Stir occasionally for 1-2 minutes, until the onions become translucent.
  2. Add the red pepper flakes, thyme, basil, paprika & oregano. Stir into the onion mix for a minute.
  3. Add the can of diced tomatoes & tomato paste. Season with a pinch of salt & pepper to taste. Let it gently boil for about 30 seconds, then reduce the heat to a simmer. Stir occasionally, letting the sauce thicken for about 5-7 minutes.
  4. Using the back of a spoon, create six divots in the sauce. Crack an egg in each cavity, then cover the pan. Cook for 4-6 minutes, until the whites are cooked & the yolk is to your liking (I prefer a shorter cooking time for a runny yolk).
  5. Garnish the dish with the sliced banana peppers, fresh basil & fresh parsley. Serve family style with toasted bread slices.




The three stages of cooking

Easy and delicious. My favorite things. This was one of those things I had to stop myself from eating because I was getting full but didn’t want to stop! I love the runny egg, I love the spices and herbs, and I love getting the salty pops from the capers and the sweet, vinegary bite of the peppers on top.

You can scoop individual servings into bowls for people, but I like just digging right into the pan with the bread. I love a recipe that looks (and tastes) impressive, without a ton of work. This is essentially just throwing a bunch of delicious ingredients together, and when you serve it out of the pan, clean up is that much easier.


Beautiful even when it’s messy

This is also a great “pantry grab” recipe. Pretty much everyone has cans of tomatoes and tomato paste in their cupboards. If you don’t have jars of artichoke hearts, capers & banana peppers, that’s fine. This is a great way to use up the ingredients you do have and love. You can use jalapenos, or you can leave out the spicy pepper flakes altogether. You can add more garlic, or something healthy like spinach. You can substitute parmesan cheese for the salty capers or that last bit of jarred marinara sauce no one it going to use in place of the tomato paste. Use your favorite herbs and make it your own. As long as you have a thick, tomato sauce base, there’s a million ways to make eggs this way.

This is a fantastic option for a brunch where you want to have a few different dishes. It satisfies the need for eggs, without you having to make them to order or worry about cooking them correctly and you can even make the sauce the night before to save time. With just a few minutes on the stove top, you have a show-stopping dish.

I’m already trying to think of the next time I can make this. It would be perfect for a Super Sunday pre-game brunch (since the big game airs at 1:30pm out here in Hawaii) or for when my family comes to visit next month. Actually, this is just perfect for any breakfast, any day. I have a feeling this is going to become a staple in our household.

I promise to stop making it long enough to come up with a few new recipes soon. I’ve got some ideas that I can’t wait to try out when I’m back from traveling next week. See you soon!

Spicy Cajun Turkey (…or Chicken)

Some people get the post-Thanksgiving blues once the big meal is done. Me? Not so much. Since I do all the cooking (which I always call my own personal sporting event), my husband does the cleaning, and then it’s time for CHRISTMAS DECORATIONS.

We have a rule in this house: no Christmas stuff gets put up before Thanksgiving. But the second those leftovers are in the fridge, I grab myself a glass of mulled cider and get to work on our tree. Maybe it’s a little bit of wanting to get my money’s worth out of my decorations, but mostly I just love the way a house looks with some extra glitter, tinsel & twinkle lights. The halls are decked from Thanksgiving night until New Years Day.

Now, you might think I am sad that my biggest cooking day of the year is over… again, not so much. I don’t go quite as “hard” as Thanksgiving, but Christmas is another reason to make a holiday feast, so I decided to share some recipes that can carry over.

I did a poll on Instagram asking my followers if they wanted my turkey recipe or my Hawaiian sweet roll stuffing recipe and the results were literally 50/50. So, ask and you shall receive! Today I’m going to start with the turkey.

You can get turkeys for *super* cheap after Thanksgiving. I saw them for 99 cents a pound a couple days after, so it’s a great, economical way to enjoy the big bird more than one time a year. (Plus, if you overcooked it on Thanksgiving, this can be your redemption.)

Not everyone wants to deal with the whole turkey all over again, so I’m actually going to give you my recipe for a bone-in turkey breast. This is perfect for about 4-6 people, and actually what I made on Thanksgiving since we had a small crowd. And maybe you don’t want turkey again at all, which is understandable. I know a lot of people who go with ham on Christmas, but I’m a poultry and seafood only kind of gal. If you want to change it up just a little, you could also use this same preparation on a chicken!

There are two parts to this recipe… the brine and the rub.

First things first: you’ll need a bone-in whole turkey breastapproximately 4-7 lbs. (Mine was about 5 lbs this year.) Alternatively you could use a whole chicken. 

THE BRINE

  • 2 cups beer, anything light, or blonde, or a lager (I used Kona Longboard Lager)
  • 4 cups water
  • 1/4 cup salt
  • 1/4 cup brown sugar
  • 1 lemon, sliced in half
  • 6-8 cloves of garlic, smashed
  • 1 Tbsp black peppercorns
  • 4 sprigs of fresh rosemary
  • 4 sprigs of fresh thyme
  • 2 sprigs of fresh sage
  • 2 habanero peppers, sliced in half
    1. Put the beer, water, salt & brown sugar into a large stock pot and bring to a boil, stirring to dissolve the salt & sugar. One it starts to boil, add the remaining ingredients and lower the heat. Simmer it for 5-10 minutes, until fragrant.
    2. Let the brine cool completely. (Very important, you don’t want to start cooking the bird.)
    3. Place your turkey breast (or chicken) into a brining bag & carefully pour in the cooled liquid, including the lemon, garlic, herbs and peppers. Add more water if needed to submerge the breast fully. Tie the bag tightly, put in a pot or baking dish & refrigerate for 6 hours to overnight.

IN-BETWEEN TIPS 

  • If you have not heard of a brining bag, they are just thick, clear plastic bags you can get at the store. You can also use a sturdy trash bag or a plastic/glass container, if you have a big enough one. You don’t want it to be huge, because you don’t want to be adding a gallon of water to get the turkey submerged.
  • If you are hosting a large crowd and want to do a whole turkey or two chickens, keep the brining recipe the same but double the rub. The only difference is you definitely want put it in the fridge overnight to brine.
  • Before it’s time to cook, take the turkey out of the fridge, remove it from the brine, and pat it dry. Let it sit out and come up to room temperature. This is SO important. If the turkey goes in the oven cold, it takes longer to cook, and this way the skin starts to crisp up immediately, instead of having to warm up first.
  • If you are doing a whole turkey or chicken, you can re-use the lemons, garlic, herbs and peppers from the brine to stuff inside for extra flavor. For the turkey breast, you can put them in the bottom of the roasting pan to add flavor to the drippings.
  • I like to put veggies under my turkey in the roasting pan, but it’s not necessary. For the record, I used 3 chopped carrots, 3 chopped celery stalks and a chopped yellow onion. 

THE RUB (for bone-in turkey breast or 1 whole chicken… double for a whole turkey or 2 whole chickens)

  • 1 Tbsp smoked paprika
  • 1 Tbsp garlic powder
  • 1 Tbsp dried thyme
  • 2 tsp salt
  • 2 tsp onion powder
  • 2 tsp dried oregano
  • 2 tsp white pepper
  • 1 1/2 tsp cayenne pepper
  • 1/4 cup butter, melted & cooled
  1. Remove turkey from the brine and pat dry. Preheat the oven to 325 degrees.
  2. Mix all the spices together in a bowl. Stir in the cooled, melted butter to create a paste. Slather the turkey all over in the spice mixture.
  3. Place the turkey on a rack in a roasting pan & tent it with foil, careful to keep it from touching & rubbing off the spice mixture. Cook for 30 minutes covered, then remove & cook another 30 minutes. Start checking the temperature every 15-20 minutes from here, until it reaches an internal temp of 155-160.
  4. Remove the turkey from the roasting rack, place on a cutting board, tent with foil and let it rest 30 minutes before carving. Reserve pan drippings to add to your gravy.

If you have kiddos or aren’t a spicy fan, leave the habaneros out of the brine and the cayenne out of the rub, and you will still have a tasty turkey. The rub goes on pretty thick and creates almost a crust, which really helps lock in all the flavor and juices.

I’ve been working on this for a couple years and it always gets rave reviews. Turkey has a reputation for being bland and boring, so you have to add a lot to get a lot out of it, but honestly it’s not a ton of work. Just a ton of ingredients.

Even if it’s not the holidays, you could do this with chicken any time of year, for any occasion. It’s a perfect Sunday dinner. And if you happen to see turkey breast on sale at the store, grab it and try this out one weekend. Serve it over some mashed potatoes or roasted vegetables. Slice it thin, and have incredible sandwiches all week long. Use the carcass to make stock for your next soup. Why does turkey just have to be for Thanksgiving?

Not just turkey either. In a few days, I’ll be back with my Hawaiian sweet roll stuffing! See you then!

Shrimp Street Tacos with Mango Habanero Salsa

It has been a busy start to fall here! First off, last month I celebrated my 32nd birthday… yikes. It was a low-key day of brunch, day drinks and football, since my last couple birthdays have been very eventful.

Year 30 was celebrated on a party bus (literally, a school bus), cruising up Highway 1 in Southern California with my friends. It was bittersweet though, because two days later most people on that bus, including my husband, went off on deployment for 7 months.

31 was the first birthday I spent in Hawaii, but it wasn’t as fun as one would expect. We actually flew home from our house hunt on my birthday, and spent most of the day stressed out and making real estate offers. We were actually negotiating one house that fell through due to stubborn sellers, but it was a blessing in disguise, because I love the house we ended up with.

My husband’s birthday is a month and a day after mine, so funny enough, we made our first offer on our current home on my birthday and closed all the paperwork on his! It doesn’t feel like a year ago, especially since the home renovation is stillllllllll going on, but…

EXCITING NEWS. After a visit from the electrician on Saturday, my kitchen will be DONE. 100% done. I have been dying to share before and after pictures, but couldn’t bring myself to do it with a couple lingering projects. Make sure to follow @thepickygourmet on Instagram or Facebook to see the reveal next week!

For now, let’s get to tacos. Coincidentally, today is National Taco Day! Hurry up, you might still have time to run to the store (or, you know, a drive-thru). If you missed it this year, there’s always Taco Tuesday. Read on and you’ll be prepared.

Growing up in New England, I wasn’t a taco fan. When I was a kid (you can do the math now that you know how old I am), a taco was usually a hard shell full of dried ground beef, some cheese and maybe some shredded lettuce. Over the past couple decades though, with the help of food trucks and inventive chefs, more authentic and more inventive tacos have been pushed into the mainstream.

My time living in California really made me fall in love with them. I don’t eat red meat so chicken, fish & shrimp tacos are my preference. I love that kind of Baja, tropical, street taco style that is all over SoCal. That’s what inspired this post.

I am calling these street tacos not because I am selling them out in front of my house from a cart, but because this isn’t a very strict recipe post. It’s more of a blueprint of how to set up a really awesome build-your-own taco spread.


Coming soon, to your kitchen… if you want

Let’s start with the main attraction here, my mango habanero salsa I’ve been working on for a few months!

Mango Habanero Salsa

  • 1-2 habaneros
  • 1 yellow or orange bell pepper
  • 1/2 white onion
  • 1 carrot
  • 3 cloves of garlic
  • 2-3 Tbsp olive oil
  • 1 mango
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp agave syrup or honey
  1. Cut the habanero (or habaneros, if you are adventurous) in half and remove the seeds. Be very careful, wear gloves if you can and immediately wash your hands after.
  2. Chop the bell pepper, onion and carrot down to a similar size as the habanero halves. Make sure to remove the seeds from the pepper and to peel to carrot. Add all the veggies and garlic to a sheet pan. Drizzle with olive oil and season with salt and pepper.
  3. Roast the veggies at 350 degrees for about 15 minutes until tender and some char appears on the onion and peppers. Set aside to cool.
  4. Peel and remove the pit from the mango (it doesn’t have to look pretty). Put the mango and the roasted veggies and garlic into a blender with the apple cider vinegar and agave. Blend until smooth.

This recipe makes enough to fill a mason jar and trust me, that will last you a while. This can get spicy, so a little goes a long way. And it’s not just for tacos! I love to use this as a marinade for grilling chicken or to mix a dollop into some ketchup for a spicy, sweet dip for fries.

But we’re talking tacos. Here’s the rest of what you need to make my shrimp street tacos:

  • Small Corn Tortillas
    • Some packages will actually say street tacos. Besides being traditional, I like the small tortillas because guests can make as little or as much as they want and try different combos
    • Alternatives: Of course, you can use whatever tortilla you like. If you want something larger, if you just prefer the flour ones or those whole wheat versions, go for it. You just need a vessel.

  • Shrimp
    • Here’s my big shortcut. All I used was a bag of frozen shrimp (raw, cleaned & deveined) and my favorite bottled Caribbean jerk marinade. Just an hour of marinating and about 4 minutes in a skillet or on a grill pan, and you have perfect shrimp. I like the jerk marinade to play up the sweet and spicy aspects, but you could use any flavor you want… chipotle, barbecue, etc. If in a pinch, some olive oil, honey and hot sauce can be whisked together for a quick sauce.
    • Alternatives: Any other protein. Beef, chicken, pork or fish. If you have a big crowd to feed or are feeling ambitious, try making more than one. Just make sure it’s either shredded or cut to bite size pieces. Tofu is a good option for vegetarians, as are hearty vegetables like cauliflower, squash or potatoes. (I just found out about potato tacos a couple years ago, and trust me, they are fantastic.)

  • Fresh Salsa
    • Since we have the super spicy, super smooth mango habanero salsa, I like to contrast that with something fresh and with some texture. I threw together some chopped red sweet peppers from my garden with white onion and avocado, in equal parts. I did about 2/3’s of a cup of each, then simply tossed it with some sea salt and the zest and juice of a lime.
    • Alternatives: I usually go with a traditional pico de gallo, with tomatoes. If my spicy salsa was tomato based, I might do a fresh salsa with mango or pineapple. I’m really into balance and giving people options, but at the end of the day, if you know everyone will be happy with one sauce or salsa, that’s fine. For me personally, my husband and I loveeee spicy stuff but our guests aren’t always down for that.

  • Garnishes
    • My rule of thumb here is to have at least three extra things to dress up your tacos. It sounds like a lot, but it’s easy. I’m always start with something pickled, because it adds texture and I love that vinegar-y pop of flavor. I have to have my pickled onions and my husband loves pickled jalapeños. I make my own at home, but you can find this stuff in stores too. Next is something to tame all that heat, and that’s easy. Sour cream. I might get wild and mix a little lime juice and zest in there. Lastly, something fresh, and for me, that’s cilantro.
    • Alternatives: You don’t have to do pickled things and cilantro if that’s not your jam. Classic toppings like shredded lettuce, cheese, chopped onions, avocado, fresh jalapeños and beans are great for adding texture and freshness. For the cooling aspect, you could use guacamole or Mexican crema.

My favorite thing about throwing a taco party is that almost everything can be made in advance. When it’s time to eat, everything goes out on the table and your guests get to help themselves.

The more options you provide, the more fun combos you can make. My plate looked like a bunch of snowflakes, each taco unique and beautiful in it’s own way.


Where do you start?

This is easy enough to do for Taco Tuesday and fun enough for a weekend party with a few cervezas. It’s perfect to break up the monotony of chicken wings and dip on Sunday if you are a football fan. Trust me, your friends will love this. (And if they don’t, they might not be your friend.)

How are you celebrating National Taco Day? Let me know what your favorite taco toppings are. If you need me, I’ll be digging into all the leftover goodies I have from this post! See you next time!

Hawaiian-Inspired Fried Chicken & Pineapple Waffles

Where does one get their cooking inspiration? A lot of people will refer back to their childhood, and learning to cook with family or the food that comes from their parents or grandparents culture. A lot of people will refer back to where they grew up and turn it into buzz words: their southern roots, their island flair, their spicy attitude.

For me, I didn’t grow up in a house where people loved to cook. Since my family tree is full of mutts (a term used lovingly) from places like Lithuania, Russia and other random European countries, there wasn’t a cultural cuisine that we practiced. Dinner was just dinner, and if there was something special about it, it went over my head because I was probably refusing to eat it as I heated myself up some chicken nuggets.

I grew up in New England, which immediately is associated with seafood… which I hated when I was little. Basically, my cooking style just kind appeared after a while when I finally decided to start eating better and cooking in college. I’m not even sure you can call it a style, but when put on the spot I always blurt out “comfort food with a twist.”

My motto is “I cook what I like.” (My blog e-mail is actually icookwhatilike@gmail.com, if you wanted to get in touch.) I started out in cooking by learning to make the very limited amount of dishes I enjoyed, and branched out from there. That’s pretty much my approach now to individual recipes: start with something I know, and figure out how to make it my own.

Since I don’t have my own built-in family food culture, my inspiration comes from restaurants, books, people and of course, the wonderful places I’ve lived in and traveled to. Today’s recipe was actually inspired by a little breakfast spot down the street from me that makes “Hawaiian waffles”.


Diced pineapple, toasted coconut & coconut syrup. YUM.

As I was eating them, my mind wandered from the beaches of Oahu to Savannah, GA, where I lived for almost 5 years. My absolute favorite brunch dish is chicken and waffles, so I decided I wanted to see what that would look like on a tropical vacation. Thus, a recipe was born.

This isn’t as hard to make as it looks, but there are a lot of components going on here. Let’s break it down:


The Salsa – this is the easiest place to start, because you can make it a day or two in advance. You’ll probably have leftovers, and you’ll be happy about it.

  • 1 cup pineapple, finely diced
  • 1/2 cup mango, finely diced
  • 1-2 jalapeños, finely diced
  • 1/4 red onion, finely diced
  • 1 lime
  • 1/2 tsp chili powder
  • sea salt
  1. Combine the pineapple, mango, jalapeño (1 or 2 depending on how spicy you want it) and red onion in a bowl. Add the zest and juice of the lime, chili powder & a pinch of sea salt. Cover tightly & refrigerate, up to a week.

The Brine – it’s super important to brine fried chicken so it doesn’t dry out. I like adding pineapple juice to mine because the acid makes the meat even more tender & flavorful.

  • 4 bone-in, skin-on chicken thighs
  • 6 oz pineapple juice
  • 1 cup water
  • 1 Tbsp salt
  • 2 tsp chili powder
  1. Mix together pineapple juice, water, salt & chili powder in a large glass bowl or tray. Submerge the chicken fully. (Add a little extra water if you need to, depending on your vessel.) Cover & refrigerate for 2 hours to overnight.

The Breading – this step can be messy. I like to use ziploc or paper bags to toss the chicken around in. If I’m doing a big batch, those disposal aluminum trays from the grocery store work great.

  • 1 1/2 cups flour, divided
  • 1 Tbsp garlic powder
  • 1 Tbsp chili powder
  • 2 tsp salt
  • 2 tsp pepper
  • 3 eggs, beaten
  • 3/4 cup panko bread crumbs
  1. Mix together 1 cup of flour with the garlic powder, chili powder, salt & pepper. Toss the chicken until evenly coated.
  2. Mix together the remaining 1/2 of flour with the panko bread crumbs. Dredge the chicken in the beaten eggs & immediately toss in the panko mixture until evenly coated.
  3. Fry as you please- I tried out my new air-fryer for this recipe, so if you have one, follow your models instructions for cooking fried chicken. You can also fry in oil, at 350-375 degrees for about 15 minutes, until the internal temperature is 160. If you prefer to do “oven-fried”, I would suggest lightly spraying the breaded chicken with canola or vegetable oil spray to ensure a crispy crust.


The Toasted Coconut – I tried to incorporate coconut into the breading, but it would burn, so it became it’s own, easy step.

  • 3/4 cup shredded cocounut
  1. Cook the coconut on a lined baking sheet in the toaster oven or oven at 350 degrees. Stir & toss the coconut every 45 seconds to a minute until golden brown.


The Waffles – don’t worry, with everything else going on, I don’t expect anyone to make these from scratch. You can also make these as pancakes if you don’t have a waffle iron.

  • 20 oz can of pineapple slices in pineapple juice
  • 1 box of instant waffle/pancake mix (the kind where you only add water)
  • 2 tsp cinnamon
  • 1/4 tsp vanilla extract
    1. Place 8 pineapple slices onto paper towels & pat dry. Reserve 1/4 cup pineapple juice.
    2. Mix the batter to the boxes instructions for 8 waffles, subtracting a 1/4 cup of the water required. Substitute it with the 1/4 cup of pineapple juice. Stir in the cinnamon & vanilla until smooth.
    3. Pour the batter onto a greased waffle iron, preheated to about 400 degrees, careful to not overfill. Drop a pineapple slice into the center of each waffle, close the iron & cook for about 5 minutes, until golden brown. Sometimes the extra moisture in the pineapple will require an extra minute or two of cooking.

The Sauce – there’s more? We’ve come too far for boring old maple syrup.

  • 1/3 cup maple syrup
  • 1/3 cup honey
  • 1/3 cup sriracha
  1. Mix together the maple syrup, honey & sriracha until blended. Drizzle & serve!

To Assemble – this makes four servings, so put two waffles on each plate. Place the fried chicken alongside the waffles and drizzle with the spicy syrup. Top with the tropical salsa & the toasted coconut. ENJOY.

We did it!


Savory, spicy, sweet, fried, fresh, fluffy, crunchy… hmm, sounds like the seven dwarves in my foodie remake of Snow White.

If I am at a new spot for brunch and I see chicken and waffles on the menu, I am all over it. Number one, it’s a good way to judge a restaurant by getting something from the breakfast and the lunch menu. Number two, it’s dang delicious.

I love the contrast of sweet and spicy in this version, so this is basically heaven to me on a plate. The salsa, the toasted coconut and the pineapple waffle are all tropical flavors, but they are also all pretty sweet. The spice infused throughout, particularly in the sauce, perfectly balances everything. This recipe is a smorgasbord of flavors and textures.

And about that salsa. I have used different variations of it in recipes like my crab cake sandwiches and all the time on Taco Tuesdays, and it’s not going anywhere anytime soon. I love the color and freshness it brings to a dish, especially one like chicken and waffles, that would otherwise be be very monochromatic.

So where do you get your inspiration from? Maybe you should make this recipe and see if it gets your creative juices going. Although, it’ll probably just get you ready for a nap, especially if it’s paired with a couple mimosas.

Time to get back to the kitchen and dream up my next recipe!

Sweet & Spicy Chicken Wings

Let’s start with the kitchen update: it’s still not finished.

I’ll be honest. I’ve watched enough HGTV remodel shows that I should know nothing ever goes right or on schedule, but the optimistic side of me thought maybe we could bang this kitchen out in a couple weeks. Well, the optimistic side of me is dead now.

We had a damaged cabinet to reorder and a lot of rainy days causing rescheduling. I have my oven and fridge, thank goodness, but can I please tell you how unpleasant washing dishes in a bathroom has been for the past 3 weeks? I will be crying tears of joy when my new farmhouse sink and dishwasher get installed.

Venting aside, I know all this hard work and inconvenience will pay off in a big way. I’m so excited to get it up and running, because I have a lot of recipes I am itching to try out.

Despite our house being a work in progress, we decided to have a couple of friends over to watch the Super Bowl a little while ago. When you have no kitchen and the big game is on, the only logical solution is to set up your deep fryer in the backyard and make wings.


When I made these yesterday, there was a sudden change in the weather. “I’m fryyyyin’ in the rain, just fryyyyin’ in the rain…”

We already had buffalo chicken dip on the menu, so I wanted to stray from the traditional hot wing flavor. I grabbed a bottle of sweet and sour sauce from the grocery store thinking it might be good, but at home I realized it was way too sweet, so I got creative. I threw all this extra stuff in from my fridge and panty (which right now is a bunch of bins in the front bedroom) and the sauce turned out better than expected.


The outcome of the game wasn’t great, but at least the wings were.

I guess you could say I…. winged it. I didn’t take notes that day, but I managed to recreate the magic for today’s post. Let’s get started!

  • 6-8 whole chicken wings, split into wingettes & drumettes (12-16 pieces)
  • oil for frying
  • 1 1/2 cups water
  • 1 Tbsp salt
  • 1 cup pineapple juice
  • 1/2 cup pickling liquid*
  • 1 cup flour
  • 3/4 cup sweet & sour sauce (I used this one)
  • 1/4 cup soy sauce
  • 2 Tbsp sriracha
  • 1 Tbsp minced garlic
  • 2 tsp crushed red pepper flakes
  • 1 lime, zest & juice
  • sliced green onions (optional)
  • pickled red onions (optional)

*I used the liquid from my pickled red onion garnish. If you do not have anything pickled to borrow the juice from, increase the water to 2 cups and the salt to 2 Tbsp

  1. Stir salt into the water until dissolved. Combine with 3/4 cup of pineapple juice (save the rest) and the pickling liquid. Pour over the wings in a large glass bowl or container and cover tightly. Refrigerate for 2-6 hours.
  2. Heat oil in a fryer or a large pot to 375 degrees. Discard the brining liquid and place the wings in large ziploc bag full of flour. Seal the bag and toss the wings around until they are evenly coated. Fry 6 to 8 pieces at a time in the oil for 8-10 minutes, until cooked through and crispy.
  3. Meanwhile, in a small sauce pan, combine the sweet and sour sauce, soy sauce, sriracha, garlic, red pepper flakes, lime zest, lime juice and the leftover 1/4 cup of pineapple juice. Simmer on low heat for about 5 minutes, stirring occasionally to marry all the ingredients.
  4. When the wings are cooked, drain them on paper towels before tossing them in the sweet and spicy sauce. Serve immediately, topped with thinly sliced green onions and pickled red onion, if desired.

If you are having a large party, you obviously need to double (or triple) this recipe. In that case, you can keep cooked wings in the oven on the warming setting while you fry the rest of the them. Also, I highly recommend getting some of those deep aluminum foil pans from the store to carry these babies back and forth in. It makes clean up so much easier, especially if you pour the sauce over the wings in one of those instead of another bowl getting messy.

The first time I made these for the Super Bowl, I didn’t add any onions at the end. I put out some blue cheese for people to dip with, but honestly, I wasn’t feeling it. When I was gathering what I needed for this second trial, I happened to notice I had some green onions to use, so I tried those first. YUM!


I could use a heart-shaped eye emoji right about now.

Then I got crazy and decided to throw some pickled onions on there too, and oh my goodness. The two kinds of onion added another level of texture, aroma and freshness to cut through the sticky, rich sauce. Maybe I’m the only one who’s this in love with pickled veggies, but if you have been following me for a while, you know I always have something pickled in the fridge. Red onions, carrots & celery cut into matchsticks, sweet peppers, hot peppers… all my leftovers end up in a jar.

Here is a great guide to quick pickling if you are interested in trying it out! It’s super easy and then you always have awesome stuff to top off a dish (especially sandwiches).

If you are not into deep-frying or don’t want to deal with mess, you could always bake the wings. Frying really get the wings crispy fast though, which locks in all the flavor. Also, when you are smothering something sauce, I don’t see the point in adding a bunch of seasoning to the coating. Simple flour is all you need.


Wings straight out of the fryer, looking good enough to eat without sauce.

Brining is the other key to having yummy, juicy wings. Even if it’s only a salt water brine, do it. I added the sweet pineapple juice and vinegar-y pickle juice to impart more flavor and because the sugars and acids would tenderize the wings. I swear, when I bit into a couple of them, I got this amazing burst of pineapple right before the spice kicked in.

I’m not going to lie, wings aren’t the easiest, breeziest thing to execute. It takes a long time and some patience. You’re going to make a mess. But once you start eating these, and reap the benefits of all that hard work, it’s worth it.

It’s a little bit like remodeling a kitchen that way.

Boom, mic drop. Tied the wings right back to beginning of my post. Too bad I don’t take myself seriously enough to write a three paragraph poetic metaphor about chicken and kitchens. You’re not here for that anyways, you were here for these:

I’m so glad to be posting recipes again. I’ll be back in a couple weeks with more food and more updates! See you then.

Recipe Redux: Crab Cake Sandwiches Two Ways

Lots and lots of exciting things going on lately. The biggest news is (drumroll, please)… we bought a house in Hawaii! It’s feels surreal, especially since we don’t move for a few more weeks. I’m dying to get my hands on it, the kitchen and backyard especially.


Sneak peek! The kitchen will be getting a little bit of a facelift. The tacky plastic pergola in the yard is already gone, thank goodness. 

It was also my husband’s birthday recently. Ours are a month and day apart, which was a little funny because we made an offer on our house on my birthday and we closed on it just after his.

We celebrated all those things, but I wanted to do one more thing for my husband. When I posted about my crab cakes, he was on deployment. He looooves crab cakes. I made a bunch of them perfecting my recipe and he didn’t get any while he was gone. (My girl friends lucked out though!)

I decided it was time for another recipe redux. There is a restaurant we love back in Massachusetts that used to have something like this on the menu, but one day, it disappeared. My husband was so disappointed. It’s been a couple years so I don’t remember exactly what was on theirs, so I decided to have some fun in the kitchen and give him some options.

The base is the same, but the meal is totally different, because we are making crab cake sandwiches two ways!

Everything you need for this meal can be prepped a day (or two, or three) in advance, so we are going to start with the toppings.

Pickled Sweet Peppers

  • 2 cups sweet peppers, thinly sliced & seeds removed
  • 1/2 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 4 sprigs of thyme
  • 1 tsp dried dill
  • 1 tsp minced garlic
  • 1 cup hot water
  1. In a small bowl, whisk the vinegar, sugar and salt until fully dissolved.
  2. Put the peppers, thyme and garlic into a mason jar. Add the vinegar mixture. Carefully pour in the hot water until full.
  3. Cover the jar and leave it at room temperature for one hour, then refrigerate for at least one hour before serving.

Pickled Red Onions

  • 1 red onion, thinly sliced
  • 1/2 cups apple cider vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 tsp black peppercorns
  • 1 tsp minced garlic
  • 1 cup hot water
  1. In a small bowl, whisk the vinegar, sugar & salt together until dissolved.
  2. Put the onions, peppercorns & garlic into a mason jar. Add the vinegar mixture. Carefully pour in the hot water until full.
  3. Cover the jar and leave it at room temperature for one hour, then refrigerate for at least one hour before serving.

Mango Jalapeno Salsa

  • 1 cup finely diced mango
  • 1 jalapeno, deseeded & finely diced
  • 1/4 cup red onion, finely diced
  • 2 Tbsp pickled sweet peppers, finely chopped (optional if you happen to make them first, I like the extra color)
  • 1 lime, zest & juice
  • pinch of salt
    1. Combine all ingredients in a bowl & toss until mixed. Cover & refrigerate until serving.

Spicy Remoulade Sauce (modified from the original recipe)

  • 3/4 cup mayonnaise
  • 1 Tbsp whole grain mustard
  • 2 tsp paprika
  • 2 tsp prepared horseradish
  • 2 tsp pickling liquid (from either jar)
  • 1 tsp cayenne
    1. Combine all ingredients in a bowl and whisk until smooth. Cover & refrigerate until serving.

See? All I did was make a bunch of fun toppings to dress up the original recipe, which I have doubled below to make five sandwiches.

Why five? Well, I used a half dozen package of brioche buns for my sandwiches. They are sturdy enough to hold up to the patty and have a buttery taste that will compliment it. One bun goes into the actual crab cake as a binder, so that left five.

If you have another burger bun or rolls to use in the crab cake mix, you could definitely stretch this for six sandwiches. It’s all about using what you have and having to overbuy bread that won’t get used.

  • 2 eggs
  • 6 Tbsp mayonaisse
  • 1 lemon, zest and juice
  • 1/4 tsp crushed red pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp dried parsley
  • 4 green onions, finely chopped
  • 16 oz lump crab meat
  • 1 cup of finely chopped brioche roll (about 1 roll)
  • 4 Tbsp panko bread crumbs
  • pinch of salt and pepper
  • 1/4-1/2 cup canola oil for cooking
  1. In a bowl, whisk together egg, mayo, lemon zest, lemon juice, red pepper, garlic, parsley, green onions, salt & pepper. Gently stir in crab meat until combined. Add the bread and panko, slowly folding it in, until evenly distributed.
  2. Using your hands, form 5-6 patties (try to match the size of the brioche buns). Place on a pan lined with parchment paper, cover loosely with plastic wrap, and refrigerate for a least an hour and up to overnight.
  3. Preheat the oven to 350 degrees. Heat oil over medium-low heat in a deep skillet or pan. Without overcrowding the pan, cook patties about 3 minutes on each side until golden brown and crispy. (Flip them away from you carefully to avoid splatter) Transfer to baking sheet or pan and let them warm through in the oven for 3-4 minutes.


Uncooked crab cakes, to give you an idea of the shape

I highly recommend prepping this all the day ahead of time, at least the toppings. The crab cakes could be made the morning of if you like. Just make sure you give them enough time to set up in the fridge so they don’t fall apart. Speaking of not falling apart, I like to use two spatulas to hold the crab cakes when I flip them on the stove top. These suckers are heavy, and you want to move slowly and not get oil everywhere.

From there, it’s simply about building.

Sandwich #1

  • Crab Cake
  • Toasted Brioche Bun
  • Mango Jalapeno Salsa
  • Spicy Remoulade Sauce
  • Sliced Avocado
  • Baby Arugula

A great mix of sweet and spicy. I love fruity salsas, especially paired with something rich like crab. The avocado almost melted into the spicy sauce I smeared on the top bun, balancing out the flavors. Any greens would be good to add some freshness, but I love the peppery taste of arugula.

Sandwich #2

  • Crab Cake
  • Toasted Brioche Bun
  • Pickled Red Onions
  • Pickled Sweet Peppers
  • Spicy Remoulade Sauce
  • Baby Arugula

The vinegar-y bite from the onions and peppers is perfect with the light, fluffy crab cake. I went heavy handed with the spicy sauce on this one and added my arugula again. Greens make a nice barrier to keep the bottom of the sandwich from getting too saturated. Reminder: drain your pickled veggies on a paper towel before putting them on the sandwich, so you don’t get it soaked and soggy with the liquid!

My husband and I kept going back and forth, and in the end, neither of us could pick a favorite. Crab cakes feel like being at the beach to me. The first sandwich definitely had that tropical island vibe, while the second felt more like being on the water somewhere down south instead, like the Carolinas or Louisiana.

I love this because now I have all this great stuff to pick at. Mango salsa is perfect for a snack, tacos or over the top of grilled fish or chicken . The spicy sauce isn’t exclusive, it works on all kinds of sandwiches. It’s also amazing with fries or onion rings. And pickled onion and peppers? They last for months!


Get creative with your leftovers: I made twice baked potatoes with the remoulade sauce mixed in & pickled onions on top!

Not only do I have a fridge full of goodies after the fact, having all these components makes it easy for everyone at the table to customize their own sandwich. This spread would be fantastic with a black bean veggie burger or chicken breast too, if you have someone at dinner who isn’t a seafood fan.

It looks like a lot of work in this long post, but trust me, it’s not as hard as it seems. I personally love spending a weekend morning pickling things for the week or making my own sauces and dressings from whatever I can find in my kitchen. Those little things can make all the difference.

Well, I’ll let you all go. I hope you have a fantastic, safe and spoooooky Halloween… and that no one puts raisins in your Trick or Treat bag.

Sheet Pan Shrimp Fajitas

Summer has been much busier than even I anticipated. We live in Ventura county, and in the past couple months we have flown home to Massachusetts, spent the weekend in San Diego twice, and taken day trips to places like Solvang, Santa Barbara, Los Angeles and Disneyland. I was planning on writing a post about travel as a picky eater, but I got a little side-tracked and decided I’m going to save that one for a later date.

For now, I’m back with what I know best: a super simple, super delicious dinner. I’ve obviously been all over the place lately, so this is the kind of meal that makes my day easier because you aren’t going to use a bunch of dishes. In fact, everything cooks on one pan.

Here’s my take on shrimp fajitas!

  • 1 white onion
  • 3 bell peppers (red, yellow, green)
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp parika
  • 32 large shrimp, cleaned & tail off
  • 1/4 tsp chili powder
  • 1 cup cherry tomatoes, halved
  • 3 jalapenos, seeds removed & thinly sliced (optional)
  • 1/2 cup sour cream
  • 1 Tbsp lime juice
  • 8 large flour tortillas
  1. Preheat the oven to 375 degrees. Slice the onions and bell peppers into strips. Spread them on a sheet pan and drizzle with olive oil.
  2. Combine the salt, pepper, cumin, garlic powder, oregano and paprika. Sprinkle half of the seasoning mixture over the vegetables and set the rest aside. Toss with your hands to coat them evenly. Cook for 5 minutes.
  3. While the peppers and onions cook, toss the shrimp with the remaining seasoning, adding in 1/4 tsp of chili powder. After the vegetables cook, remove the pan and add the shrimp, halved cherry tomatoes and sliced jalapenos. Cook for 8 minutes, until shrimp are cooked through.
  4. Meanwhile, mix together the sour cream and lime juice. Take the flour tortillas and carefully char them over a gas burner. (If you don’t have a gas burner, put them in the oven for a couple minutes when the food comes out to warm them up.)
  5. Spread a little sour cream on a tortilla, top with vegetables and shrimp and enjoy!

My husband and I were content with just the fajitas for dinner, and I even had plenty of leftovers to make quesadillas the next day. If you want to stretch this for a family of four, a salad or a side of rice and beans would round the whole thing out.

Personally, my picky tendencies make me prefer to portion things out. I like to make sure everyone gets the right about of everything, so if you don’t want to do the math, my recipe makes 8 fajitas, with 4 shrimp in each. If you aren’t a crazy person like me, just serve it family style right off the pan.


I also chop my veggies ahead of time. Yay, meal prep!

Unlike some well-know chains, I do not own any off those sizzling platters that cause a big stir when they go by. I also don’t want to fuss with a bunch of sides and toppings. I like adding lime juice to some sour cream because it cools everything down, holds everything in place and add that fresh note you need. If you have some salsa or guacamole you want to add instead, go for it.

Also, I know, the tomatoes. Not usually in fajitas, unless it’s in a pico de gallo. I happened to have them around and wanted to use them, and honestly, I loved it. The onions and peppers are one texture, then you have the shrimp, and then these little pops of the tomato. If they weren’t there, I would have needed to make more shrimp to fill them up. I don’t think I have to tell you cherry tomatoes are less expensive than shrimp.

It’s an easy recipe to customize. You don’t have to use tomatoes. You don’t have to use jalapeno. Shrimp could easily be substituted for another protein. This is a great solution if some members of your family are vegetarian and others aren’t, because you can keep the shrimp (or whatever) on only one half of the pan.

Guys, I have to say. I can’t believe September is coming up so fast. I always have this bittersweet feeling because summer is ending, but September IS the best month because it’s my birthday month! But I promise, I have some ideas for last minute summertime recipes coming soon. (Make sure you hit follow up there in the corner so you don’t miss out!)

Island-Inspired Chicken & Pineapple Fried Rice

If you follow me on social media, you may have seen my announcement a few days ago: we are headed to Hawaii at the end of the year! I’m still getting used to this military life. I can’t believe it’s been almost two years in California and that it’s already coming to an end. But, if you have to leave, Hawaii is a pretty darn good place to head to.

I mean, so I hear. I haven’t actually been yet. House hunting trip is already booked though… look out for that soon!

So I’m going to cut to the chase. My husband finally said it was cool to share the moving news (even though pretty much all my friends already heard) and I got super excited and I saw a pineapple at the market and I said I’m going to buy that pineapple and it’s going to be my Hawaiian celebration! (Exhale.)

I don’t need to defend my love of a good theme meal to you. Especially when it’s this delicious. This recipe is a little more complicated than some of my others, but I have some shortcuts for you at the end as always. Let’s dive into my island-inspired pineapple fried rice!


Hello, gorgeous

For the chicken:

  • 2 large boneless, skinless chicken breasts, cut into 1 inch pieces
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1 Tbsp minced garlic
  • 1 tsp sesame oil
  • 1 tsp ground ginger
  • 1 tsp crushed red pepper
  • 2 cups cornstarch
  • vegetable oil for frying
  1. Whisk together soy sauce, brown sugar, garlic, sesame oil, ginger and red pepper flakes until combined. Add the chicken and refrigerate for at least an hour up to overnight.
  2. Remove the chicken from the marinade (save the marinade) and use a shallow pan or plastic bag to toss with the cornstarch until evenly coated. Heat oil on the stovetop to 350 degrees. It should be deep enough in the pan to just cover the chicken when it’s added. Cook the chicken for about 5 minutes, until golden brown and cooked through. Remove from oil and let drain on a paper towel.
  3. In a small saucepan, heat the marinade to a boil, stirring consistently as to not let it burn. You have to let marinade that has been on raw chicken come to a couple boil for about a minute. Remove from heat and toss with the fried chicken pieces to coat.

For the fried rice:

  • 2 cups pineapple, cut into 1 inch pieces
  • 2 Tbsp mirin or rice vinegar
  • 1 Tbsp minced garlic
  • 2 bell peppers, red and yellow, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1/2 large red onion, finely chopped
  • 4 green onions, sliced (white & light green parts, save tops for garnish)
  • 2 cups cooked rice
  • 2 Tbsp soy sauce
  • 1 large egg
  1. Skewer the pineapple pieces. On the grill or a stove-top grill pan over medium heat, sear the pineapple for 2-3 minutes on each side. Set aside.
  2. In a wok or extra large skillet over medium-low, add the mirin, garlic and the chopped bell peppers, carrots, red onion and green onion. Stir often for 3-4 minutes, until the veggies become slightly tender.
  3. Add the cooked rice and soy sauce, stirring to mix with the veggies. Make a well in the center of the pan and crack open the egg. Once it is cooked through, break it up and incorporate it into the rice.
  4. Add the cooked chicken and grilled pineapple, continuing to stir and toss all the ingredients together. Serve immediately with sliced green onion tops for garnish and a drizzle of sriracha sauce, for added heat.

OK, I’m not going to lie. This took me a while to put together. It was worth it though, and this recipe easily makes 4-6 servings. I like challenging myself a little bit, so I executed it all from scratch to prove a point or something stupid like that. Now that that’s done, here’s all the shortcuts!


Oh this old thing? It was no trouble at all

If you are in a rush, don’t make a pineapple bowl. It was time spent on watching YouTube how-to’s and cleaning up a sticky mess. If you want to make it fun or take a nice photo, give it a try though, because it is fairly easy and looks awesome. I’m not going to lie, I thought it was super fun to eat out of the shell, but you could just buy some pre-cut pineapple and get this show on the road.

Next big thing is the chicken. If you are vegetarian, leave it out! Easy. If you don’t want to fuss with an extra pan by frying it, you can cook it in the wok with the marinade and set it aside before you start the fried rice. Again, I do recommend the cornstarch/frying method because it adds a nice texture to the dish, but I understand it’s extra work.

You know, this could be a great way to spice up some Chinese take-out left overs. If you have some sesame or general tso’s chicken in the fridge, cut it up and throw it in. My next tip was going to be that fried rice is an awesome way to use up leftover rice, because even it’s a bit dry or clumpy, you can bring it back to life in the wok.


It’s like skittles, but, you know, like not at all

If you don’t have leftovers and are starting from scratch, you can always save yourself some time by prepping the rice, the chicken and the vegetables a day in advance. If you do that, this recipe will take about 10 minutes to dump in the pan and toss together.

The one thing I don’t want you to skimp on is the pineapple. Cooking it in the wok, the pineapple can fall apart and make the the whole thing mushy and too sweet. You need to lock in all those juices, so when you get a piece of pineapple it’s like a little flavor bomb. If you don’t have a grill or grill pan or griddle or anything, just sear it in a skillet if you have to.


Grilled pineapple is severely underrated, if you ask me

I kid you not, while typing this, my husband stopped in for lunch and reheated a bowl of this and it smells so good. I need to wrap this up and get in that action.

The second half of 2017 is going to be full of travel and new adventures, and of course, food. I’m pretty excited, so I’ll be back soon with more updates and more recipes!

Spicy Cajun Pasta Bake

Wow! Time has been flying. I can’t believe summer is right around the corner. I mean, it is kind of hard to tell in California sometimes, since it’s pretty much always 70 and sunny where I am. (Not complaining!)

While my husband was on deployment, I dropped twenty-something pounds. I did it by exercising consistently and eating small, healthy meals during the week. But this isn’t a fitness blog, I still hate working out with a passion and I’m not going to start polluting your newsfeed with inspirational quotes over sunsets and pictures of salads.

You came here for the weekend food. The cheat day food. Because, come on, you can’t expect me to count calories on Saturday and Sundays! I need cheese, people.

If you have followed me for a while, you know I also love spicy food. If it’s something I share on the blog, I always make sure to have a toned down version for those who aren’t fans. Well, this time, there’s no mild option. There’s no healthy option.

This is my spicy cajun pasta bake.


“I’m not sorry.” -Beyonce

  • 2 Tbsp olive oil
  • 1 Tbsp minced garlic
  • 1 tsp crushed red pepper
  • 1 white onion, diced
  • 2 bell peppers, diced
  •  oz box of penne pasta
  • 4 oz cream cheese
  • 1/4 cup hot sauce
  • 1/4 tsp cayenne
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp basil
  • 8 oz shredded colby jack cheese
  • 2-4 oz blue cheese crumbles
  • green onion, cilantro or parsley to garnish (optional)
  1. Heat the olive oil over medium heat in a large skillet. Add the garlic, red pepper and onion and cook for 2-3 minutes, stirring often. Add the bell pepper, and cook an additional 2-3 minutes while stirring, until veggies are slightly tender. Strain out excess liquid and set aside.
  2. Cook pasta to package directions, until al dente. Strain out the water and return pasta to the the pot. While warm, add the cream cheese (preferably room temperature) and cover.
  3. Preheat the oven to 375 degrees. Once the cream cheese has melted enough to be easily stirred, mix in the partially cooked onions and peppers, hot sauce, cayenne, paprika, oregano, basil and 6 oz of the shredded colby jack cheese.
  4. Transfer to a greased 13×9 pan and top with the remaining colby jack and blue cheese, to your liking. Bake for 20 minutes. Serve garnished with chopped green onion, cilantro or parsley if you choose.

I mean, it DOES have vegetables. And green stuff.


So healthy, until smothered in cheese.

This recipe started out going down the road of a buffalo chicken mac and cheese, but then I passed by the produce section and that idea was out. I did keep a nod to the original plan by keeping the blue cheese crumbles in the mix.

Alright, I may have gotten away from myself that there’s no way to tone this down. Cut out the cayenne and pepper flakes if you want, maybe add a little extra garlic instead. You are an adult (I assume), so cook what you like!

This is a great meal to make at the beginning of the week if you want leftovers for a few days or to feed a crowd. There is nothing light about this pasta, so pace yourself!

What are your biggest cheat day cravings? Let me know, or send me a pic if you make this or any of my recipes! I’ll be back in a couple weeks with something new to kick off summer!