Wednesday, June 29, 2016

Austin Love and Cheesy Low Carb Chicken


Have I mentioned how much I love Austin?

No, really. I freaking love this place.

Most of the things I miss about Massachusetts can be summed up thusly: I miss friends, family, the beach, and autumn. Other than that, meh. I guess I could say I miss being surrounded by my same political party (#ReadyForHillary FTW! (don't hate me please)) but honestly... Austin at least is pretty forward-thinking. Otherwise... Austin is perfect.

I've just felt this awesome content-ness lately and a lot of it has to do with living here. Coupled with the magic that is lexapro it's really helped my depression a lot.

The heat has hit and people are beginning to hide away in their air conditioning. Meanwhile, I'm working on my freckly-as-feck suntan. As soon as I'm out of work I'm by the pool with a book. And probably not blogging as much as I should. I really need to get that content calendar back up and running...

Anyways. This involves turning on the oven, so maybe save it for a day under 100 degrees. But trust me, it's worth it. We've been making this at least once a week--it's the picky-eater fiancé's new favorite dinner! Plus it's relatively low carb, so it's sort-of diet friendly!

Cheesy Low Carb Chicken

  • 6 chicken thighs (bone in preferred)
  • 1/4 cup coconut flour (or regular, your choice)
  • 1/2 cup shredded cheddar cheese
  • 1 cup almond flour
  • 1 tbsp cajun seasoning
  • 2 eggs
  • 2 tbsp jalapeno ranch dressing (or ranch with a jalapeno smooshed in)

Preheat oven to 375 degrees F.

Mix together the eggs and jalapeno ranch, set aside. In a separate bowl, mix together the almond flour and cajun seasoning and set aside.

Roll each chicken thigh in flour. Then, dip in the egg mixture.

Sprinkle about a tablespoon of cheese on the chicken, then coat with the almond flour.

Place chicken in a single layer on a baking sheet lined with tinfoil. Bake for 30 minutes, until an internal temp of 165 degrees F is reached and juices run clear.

Wednesday, June 22, 2016

Boozy Pops - Peach Moonshine Iced Tea


The temps have finally hit 100 degrees in Austin, and so everyone is complaining. The summer before I got here, apparently there were 100 days of 100 degrees or higher.

Guys, I came from the friggin NORTH. I will deal with 365 days of 100 degrees just to have no more 0 degrees days. Plus the humidity here isn't half what it is in New England, so I'm grateful. Can you tell I'm not a fan of the cold?

Plus, I know how to cool off (and booze up!) when I need to: boozy popsicles. All you need is a shot or two, a pop mold, and some juice, and any cocktail you can dream of is available in popsicle form. Aren't shots more fun when you can down 'em in popsicle form!

Boozy Moonshine Pops

  • 2 cups iced tea
  • 2-3 shots peach flavored moonshine
  • 6 sour cherries

-Pour an equal amount of the moonshine into each popsicle mold, about 1/4 of the way full. Pour the iced tea to fill the mold nearly 3/4ths of the way full, and place a few cherries in each.

-Freeze until firm, overnight if possible.

-Gently squeeze molds and turn upside down to release popsicles, being careful not to pull the stick out without the pop (they will be soft, so being gentle is key!)

Monday, June 6, 2016

Paleo Buffalo Bites and DIETING IS HARD.


You guys. Dieting is hard. I'm not even doing much at this point other than inputing my daily food intake into an app that tells me how many calories I've consumed for the day--in an effort to, you know, just be AWARE--and I'm already stressing out.

I can't have wine AND Ben and Jerry's? I can't drink five hard ciders? How many carbs are in a slice of toast? IS BACON GOOD OR BAD CAN YOU PLEASE JUST TELL ME?? Gah!

As someone who was always effortlessly skinny, the closer I get to 30 the closer my butt gets to the size of Texas. I've never HAD to adjust my habits (or create totally new ones, ugh, exercise) so now that I'm past my peak years it's rough. Such a "first world problem," I know, and I'm still fairly slender by non-Hollywood standards, but still. It's a pain in the butt to be so painfully aware of my butt.

And then I remember my first favorite blog, and how the brave and wonderful Andie Mitchell lost the equivalent of a PERSON just by making healthier decisions, a bit at a time, and finding the beautiful compromise in her favorite foods.

So I had a stroke of inspiration--why not make a low carb version of my favorite indulgence? I thought back to my favorite Paleo chicken recipe (from the lovely Steph of Stupid Easy Paleo) and adjusted a bunch of things to make them suit my craving for boneless buffalo wings.

These won't get super crispy, but they'll have the texture of a buffalo sauce-soaked boneless wing from your favorite pub.

Paleo Buffalo Bites

  • 2 chicken breasts, cut into small strips
  • 1/2 cup pickle juice
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic salt
  • 1/8 tsp white pepper
  • 1/2 cup Frank's Red Hot (I don't know if this is truly Paleo, so sub in what you will)
  • 1 egg
  • 1/4 cup almond flour
  • 1/8 cup coconut flour
  • water

For the Ranch Dip
(adapted from Paleo Grubs)
  • 1/4 cup mayo
  • 1/8 cup coconut milk (I used coconut almond milk)
  • 1 tbsp coconut flour
  • 1/4 tsp onion powder
  • 1/4 tsp cayenne
  • 1/4 tsp pepper
  • 1/2 tsp garlic salt
  • 1/2 tsp parsley
  • 1 tsp dill

-Pour the pickle juice over the chicken and let sit while you prepare the rest of the recipe.

-Whisk together all ingredients for ranch dip, chill until chicken is done.

-In a shallow bowl, whisk together the garlic salt, pepper, egg, almond flour, and coconut flour until thick. Add just enough water so that the batter is about as thick as pancake mix--it should be thick but flow and drip off the spoon slowly.

-Remove chicken from juice. Pat dry. Dip into the batter and place on a well-greased or non-stick cookie sheet.

-Cook until the coating is dry and the internal temp of the chicken is 165 degrees--about 15 minutes.

-GENTLY coat with the Frank's Red Hot. I say gently, because the breading will fall off if you're not careful. I poured a bit of sauce into a bowl, placed the chicken on top, then poured a bit more sauce over them and used a fork to roll it around.

-Serve with the ranch dressing.

Thursday, May 19, 2016

Lazy Ass Sangria


You guys have no idea how apropos this title is. Or, maybe you do, considering I've been shit at updating my blog. I can't even give the ol' "weeelll I was working on my BOOK #humblebrag" because my BOOK has been submitted and edited and all that and I've had nothing to do on it for a few months now.

The best way I can describe my lack of time for blogging is this: 2015 was a creative drought. To make up for it, I'm currently ODing on as many creative outlets as possible. In addition to my improv troupe, I'm trying to start a new troupe, getting more involved in other theaters, and am taking sketch classes. On top of THAT I'm doing guitar lessons and Kickball.

Okay, so, Kickball--not too creative--but I need more social things and this one involves drinking in parks while playing gym class games so win.

And I'm attempting to diet for the millionth time and I don't know how many times you really would want to see my cauliflower fried rice recipe because it's my go-to low carb, low cal meal.

Wine time with flattering filters

BUT. There's always time for wine, amirightladies?

While I love love love red wine, in the Austin summer you really want something cold. So, there's sangria. But, sometimes you don't want to make an entire carafe of it because you're an adult with responsibilities and shouldn't be drinking so much. So you make a glass. And because who has the time to wait for it to chill, you use frozen fruit. Trust me.

DIET HACK: Using low calorie seltzer or sparkling juice helps to make the wine last longer without adding calories. WIN.

god damn my ducklips game has gone downhill since college

Drink this. Do it. Do it now.

All the shit you need.

Lazy Ass Sangria

  • 1 cup mild red wine
  • 1/2 shot fruit flavored vodka
  • 1 handful frozen fruit
  • ~1/4 cup seltzer or sparkling juice

-Pour everything into a large wine glass and give it a swirl.

-Drink. Then eat the fruit because it'll be nice and boozy!

Saturday, May 7, 2016

#Brunchweek Concludes - Watermelon Cucumber Salad


 Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

It's the last day of #Brunchweek 2016! Head on over to my first post and read through, and don't forget to enter the contest. We have so many awesome prizes up for grabs from our sponsors! And today is the last day to enter!

This salad is a quick, yet tasty side for any brunch table.

Watermelon and feta may seem like a weird combo but TRUST ME, they're a match made in heaven. A dash of Neilsen-Massey orange extract makes it even better.

The noodling or "zoodling" of the cucumbers is optional, but really fun.

Don't forget to check out the rest of the Brunchweek recipes!
BrunchWeek Beverages: BrunchWeek Breads, Grains and Pastries: BrunchWeek Fruits, Vegetables and Sides: BrunchWeek Main Dishes: BrunchWeek Desserts:
Watermelon Cucumber Noodle Salad

  • 1 cucumber, "zoodled" or julienned into strips
  • 1/2 small watermelon, cubed
  • 1/2 cup crumbled feta
  • 1 tbsp mint, sliced thin
  • 1 tsp Neilsen-Massey orange extract

In a large bowl, toss ingredients until well combined. Serve cold.

Thursday, May 5, 2016

#Brunchweek Breakfast Margarita


 Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. This recipe is intended for individuals ages 21 & up. Please drink responsibly

Brunchweek is still going strong! Want all the deets? Be sure to check out my first post, and enter for a chance to win an AWESOME prize package from our excellent sponsors! And thanks again to Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures for hosting this great week.

What's the best part of brunch? C'mon. You know what it is.
Yep, it's the only socially acceptable time you can booze it up before noon. Isn't it grand?

This margarita blends in perfectly with any brunch spread. It's fruity, mild, but packs a bit of a punch. Feel free to make on the rocks, but I prefer blended because it feels extra fancy.

Be sure to check out the other Brunchweek Recipes!

BrunchWeek Beverages:
BrunchWeek Breads, Grains and Pastries:
BrunchWeek Fruits, Vegetables and Sides:
BrunchWeek Egg Dishes:
BrunchWeek Main Dishes:
BrunchWeek Desserts:

Breakfast Margarita
  • 3 oz tequila
  • 1 oz coconut rum
  • 1 oz lime juice
  • 1 tsp Nielsen-Massey orange extract
  • 2 cups orange pineapple juice
  • sour cherries with juice (or maraschino)
  • Ice
  • Cinnamon sugar

Rim two margarita glasses with the cinnamon sugar. Place a cherry and a bit of juice in each glass.

Blend the remaining ingredients and pour into glasses. Garnish with citrus, if desired.

Wednesday, May 4, 2016

Vegetarian Quiche


Quiche was a go-to breakfast food growing up. And lunch food. And anytime food, really. I perfected this recipe in college when I was a vegetarian. The secret is the crust--I use crescent rolls. It's a "secret" family recipe, and as much as I enjoy a homemade pie crust, I'll never stray from my beloved rolls.

I love quiches because they taste good hot or cold, for any meal. This would be a great addition to the table for anyone who doesn't eat much meat.

Vegetarian Quiche
  • 1 tube crescent roll dough
  • 5 eggs
  • 1/4 cup heavy cream
  • 1/2 cup shredded Cabot Sharp Cheddar cheese
  • 8 asparagus spears
  • 1 small onion, sliced
  • 1 portobello mushroom, sliced
  • 1 cup chopped spinach
  • 1 tbsp herbs de provance
  • salt and pepper

-Preheat oven to 350 degrees F. Line a pie tin with the crescent dough, making sure the surface is covered and the triangles of the dough are pressed firmly together.

-In a separate bowl, mix together the rest of the ingredients--if you feel like it, arrange the veggies in a pattern on top instead of mixing into the egg.

-Bake for 30 minutes, until firm. Serve hot or hold.