At my house, we love Asian food so this Spicy Bacon Fried Rice is the perfect week-night fix. You don’t typically find jalapeños or bacon in traditional Asian cuisine but you can always find them in my kitchen. I first made Spicy Bacon Fried Rice about two years ago when I was living by myself in a one-bedroom apartment. One evening after work I was exhausted from a long day so I pulled together what leftover ingredients I had from the week before. Not to toot my own horn but the end result is truly spectacular. Toot! This spicy, salty, sweet one-pot-wonder is now one of the best kept secrets in my arsenal!
This dish is not the healthiest thing you will find on my blog [i.e. BACON GREASE], but it doesn’t claim to be. If you are carb conscious, I recommend substituting the white rice for cauliflower rice. I like to use cauliflower that is previously riced and frozen; I find it best for stove-top dishes. You can pick it up on the frozen vegetable aisle in your local grocery. On week-nights I try to substitute cauliflower rice whenever possible and my boyfriend hardly notices the difference… unless it’s pizza crust. But that’s another story.
If you are using white rice, I suggest preparing it the night before. Not only will it save you time, but it will give the rice time to dry out. If that is not an option, let the rice cool in the fridge for at least an hour before cooking. It is important to use cold rice to maintain the texture and integrity of your dish.
Fried rice is the ultimate one-pot meal. Add whatever veggies you have on hand – shredded carrots, zucchini, mushrooms, etc. Get creative and tell us about your creation in the comments section below!
Side note: I also like to serve this dish with teriyaki chicken or shrimp [my boyfriend is a meat guy]. And I honestly can’t resist a little sriracha and creamy Yum Yum sauce to top off my fried rice. But if you’re like me and trying to watch the added calories, try this yogurt sauce: ½ cup greek yogurt, juice of half a lime, 2 tablespoons of sriracha and a dash of salt. Whisk it up with a fork and BOOM, spicy yogurt sauce! This is on the menu at my house at least once a week.
Let me know what you think in the comments section below!
Cook Time: 30 minutes
Yield: 4 servings
Serving Size: 1 cup
This easy chicken and kale soup recipe is so simple and fresh, I had to share with you all. If you’re anything like me, lunchtime comes around and you’re thinking about something filling, healthy but most importantly, delicious. I can’t stand to eat the same salad or sandwich every day so this soup is perfect to make ahead!
I know, I know, everyone is totally crazy about kale these days. Well, true confession, it’s not my favorite. But, cooked down in this flavorful broth, it adds a great texture and is super filling. Collard greens would be a very good alternative, too.
The best thing about this recipe is that it requires a cup of “this”, a cup of “that” and a dash of “this and that”. What I mean is you can’t really go wrong with your portions here…and “a cup” is super easy to remember.
Anytime I pull a rotisserie chicken, I reminisce about sweet memories at my grandma’s kitchen table. She was always “pickin’ a chicken” for Sunday supper, whether it be for her famous dumplin’s or my favorite, cornbread dressing.
Once you have all of your chicken pulled and ingredients chopped, the hard part is over and the fun part begins. One of my favorite scents is onion and celery sautéing in olive oil. When that wave of aroma crashes over you, you’ll see smell what I mean.
When the onion and celery are translucent, add in your broth and bring to a boil – I used about 1½ cartons. Add in the tomatoes, mushrooms, pasta, garlic and kale and boil on medium heat until the pasta is al dente.
Add in the pulled chicken and heat until cooked through. Serve in large bowls and top with lemon juice and Parmesan.
Don’t skip the lemon; the juice gives this soup the perfect blast of freshness. If you’re like me and want to store the soup in Tupperware for lunch, I recommend adding the lemon juice after re-heating in the microwave.
And that’s it! Enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 Large Servings
I love simple, delicious desserts and let me tell you, it doesn’t get any easier than these Mini Basil Berry Pies. These little cuties are not your traditional one-note berry pies. Oh no, they are layered with fresh flavors, a crispy [store bought] crust and better yet, they’re completely adorable.
These rustic basil berry pies are the perfect little additions for a bridal shower or backyard barbecue. My boyfriend absolutely devours these bite sized goodies. I’ll never tell him how easy they are to make! My favorite part about this recipe is that you can play with the ingredients depending on what you have at home. Sometimes I make the filling using lemon juice instead of orange for an added punch of freshness! If you try swapping any of the ingredients, send me an email or leave a comment!
First, you want to start with your basil berry filling. Add sugar, cornstarch, blueberries, basil, orange juice and zest to medium sauce pan. Stirring continuously, bring contents to a boil and simmer on medium heat for 6-8 minutes or until filling thickens. At this point, I like to use a wooden spoon and crush some of the berries to create a “fuller” texture. Remove filling from heat and allow it to cool completely. Carefully remove basil leaves with a fork. Now is the hard part – try not to eat the berry filling straight from the pan!
Here’s where things get even easier. If you want to prepare your own homemade crust, more power to you but, there’s no shame in the store bought crust game! Unroll your dough onto a floured surface and cut small circles (approximately 2.5 inches in diameter). Here’s a tip – the top of a Ball mason jar is the perfect size if baking in a mini muffin pan.
Gently press dough into each cup and prick bottom with a fork. Once you have prepared your crust, spoon the berry filling into each cup. Pop in the oven for 10 to 12 minutes [until crust is golden brown] and let cool.
I like to top mine with powdered sugar but like any other pie, they are delicious served warm with vanilla ice cream.
Let me know if you have any questions. Happy baking!
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: 24 mini pies