If you are trying to eat clean or healthy, you may be bored with chicken. Throw in some Avocado and special seasonings, and you have one winning and easy Chicken Week Night Dish!
My husband gave this dish 2 thumbs up not only on the chicken and avocado topping, but gave me one heck of a cute smirk when he realized he was in love with…don’t say it!…Kale Chips.
Pinterest has been such a useful tool in finding healthy recipes for our family, and just say Avocado and I’m there! Without further adieu, here are the Recipes for Both Seared Avocado & Cilantro Chicken, plus Kale Chips.
I prepared the Kale Chips first, so be sure to preheat your oven to 350 Degrees.
Seared Avocado & Cilantro Chicken, Kale Chips
4 boneless chicken breasts (thinner filets are best)
blackening seasoning (I used Chef Paul’s Magic Seasoning: Blackened Redfish Magic)
Avocado & Cilantro:
1 diced peeled avocado
1/2 bunch of diced cilantro
1 tbsp of diced jalepenos (I used 1 tbsp of sliced jalepenos, and then diced them)
1/2 squeezed lime juice
**Mix together ingredients for the Topping in a bowl & set aside.**
Avocado & Cilantro Salsa
Heat your skillet on med/high temp.
Rinse your Chicken & place on a plate.
Cover the chicken with the seasoning on one side.
Add 1 tbsp of Coconut Oil to the hot skillet.
Place Chicken in the Pan to sear for 2 minutes.
Cover the chicken with the seasoning on the empty side.
Sear on the other side for 2 mins.
Flip over, and cook the chicken on each side for 3-4 mins.
Spritz your chicken with the juice from the other half of the lime
Serve on plate with Avocado & Cilantro Topping.
1 bunch of fresh dark green kale
ground sea salt
steak seasoning (optional)
Wash the kale, tear the leaves off of the stalk, and place in mixing bowl.
Drizzle olive oil to lightly coat the kale.
Sprinkle the above seasonings, or choose your own!
Place in the oven to bake for 15-20 minutes, until crispy.
Most of your presents are wrapped and under the tree, and now that you have a little more time on your hands, let the baking begin! If you love the Lofthouse Sugar Cookies from the grocery store, you can whip up these Soft Sugar Cookies for the best made from scratch Sugar Cookie Recipe!
I brought these Sugar Cookies to a recent Cookie Party, and I still have left over dough in the freezer! This Recipe is great for large batch cookies, roughly around 100 Cookies total. However, when you wrap up the dough to sit in the fridge overnight to set up, you will have two batches of dough. I suggest taking one of the wrapped dough packages, and placing it in a freezer bag to have it chill in the freezer until you are ready to use it.
6 cups flour, divided
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, at room temperature
2 cups granulated sugar
1 teaspoon vanilla extract
1 1/2 cups light sour cream
1 cup butter, at room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
6 tablespoons heavy cream
Blue Gel Food Dye (or any color you prefer)
For the cookies:
In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
In the bowl of a stand mixer with the paddle attachment, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.
Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.
For the frosting:
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. Add a couple of drops of Food Dye and mix together until the color is consistent.
Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit overnight before serving to allow the flavors to develop.
If you are attending a Cookie Party this weekend, or just getting together with friends, this Cookie in a Jar is a great gift idea! Totally adorable, and ready to bake, my girlfriend gave this to me at a Cookie Party. With the directions and all, you just have to whip the cookie mix together with wet ingredients, and it makes for a fun Cookie Sesh to do with family! Whether you give Cookies or Cookies in a Jar, they make for the sweetest gifts this Christmas!
During the week we rush through our meals like a race to the weekend, and sometimes it can be hard to make healthy choices when you are on the go. This is the easiest and most delicious Chili I have ever had, and in fact this quick recipe has been a family Halloween Tradition. My momma would make this Chili & Cornbread recipe every Halloween before we would go Trick- Or-Treat!
Not only is this Chili hearty, it can feed a large family or keep during the week as leftovers. I have made Chili from scratch before, and searched high and low for all the spices in the store. Don’t waste your time! The only spice packet you need at the grocery store is Carroll Shelby’s Chili Kit. All it is is the perfect amount of spices you need to make some amazing Chili! This packet usually comes in a box like shown, or in a small brown paper sack in the Spice aisle at your local grocery store. I have lived in 4 different states, and I have never had trouble finding it. You can make it Hot & Spicy by adding the Cayenne Pepper (totally recommend), or leave it out completely.
The only alternatives to Carroll Shelby’s Directions:
Use Ground Turkey instead of Ground Beef
Add in 1 Can of Red Kidney Beans (drained)
Saute 1 Diced Whole Onion in the pan when browning the meat
I find that I rarely have to strain the meat before adding the tomato sauce and water since the Turkey isn’t fatty like Ground Beef
Only add the Masa if you don’t like runny and watery Chili ( I always add the Masa and a little Water)
For the Cornbread: Save yourself some time, don’t even bother with Jiffy, and pick up Marie Callendar’s Cornbread Mix. Just add Water, Stir and Bake for 30 Mins!
You can serve up your Chili in a bowl with Shredded Cheese on top, and some of my Family prefers their Chili with Sour Cream on top as well. I love to cut a piece of Cornbread in half, lay it at the bottom of the bowl, pour some Chili on top, add Cheese and you will be in Chili Heaven! If you don’t give this Chili Recipe a try, your taste buds will be sorry!