DIY Infused Olive Oil

DIY Infused Olive Oil

I have a slight obsession with olive oil. I use it in a lot of my cooking and frying. I think it gives a great flavor to food, without being overpowering. This infused version kicks any recipe one notch. One of my favorite things in the world is good bread dipped in olive oil. Most grocery stores sell infused or flavored oil, but I prefer to make it myself. It is cheaper, and I get to customize the exact flavor I want. I love this super garlicky flavor with a kick of basil, but feel free to experiment with your spices! It's all in the fun! This is also a great home made gift that everyone will love! That is, if it doesn't get gobbled up immediately!

Ingredients:

2 cloves garlic 

1/4 cup fresh basil leaves

2 tsp. dried oregano

1 tsp. fresh ground black pepper

1 tsp. sea salt

2 cups extra virgin olive oil

Directions:

In airtight container, add all herbs and seasonings. Pour in olive oil. Put lid on container and shake until well combined. Let oil sit at room temperature least 24 hours before consuming. Oil is good for up to two weeks, and will develop more flavor with time. Feel free to customize ingredients to your liking!

5-Minute Pesto

5-Minute Pesto

My garden is in crazy mode! Everything is doing so well this year. With my basil plant going absolutely bizerk, I figured it was a good time to make home made pesto with fresh basil right off the plant. This recipe is super quick and easy. And it turned out delicious! Enjoy this pesto on pasta, pizza, sandwiches, bread and more!

Ingredients:

2 cups basil

1 cup spinach

2 cloves garlic

1/2 cup toasted walnuts

1/3 cup olive oil

Juice of 1/2 lemon

Salt to taste

Fresh cracked pepper to taste

Directions:

Combine all ingredients in food processor and blend until smooth. Enjoy immediately or refrigerate for up to a week. 

Baked Chili Cheese Frito Chicken Tenders

Baked Chili Cheese Frito Chicken Tenders

After my trip home to Michigan for a friends wedding I was reminded of some of the recipes I grew up eating. This was my mother's go-to for family picnics. This chicken is moist, crispy and oh-so-flavorful. This recipe is loved by everyone and even got the "Those were SOOO good!" stamp of approval from my boyfriend. This recipe makes 4 servings, and even with it's chip coating each serving is only 315 calories! Delicious and low-cal, what could be better?!?

Ingredients:

Non-stick spray and/or aluminum foil

1/2 large bag Chili Cheese Fritos

2 eggs

1 lb. boneless, skinless chicken breast tenderloins, sliced into strips

Directions:

1. Preheat oven to 425. Coat baking dish with non-stick spray. (Lining the pan with aluminum foil also helps with quick clean-up.)

2. Add Fritos to food processor. Pulse until Fritos form a corse crumbly texture. (If you don't have a food processor simply crush chips in bag with hammer until they form a corse crumbly texture.) Transfer crumbs to large bowl or pan. 

3. In separate bowl, crack eggs and beat with fork until frothy. 

4. One strip at a time, dunk chicken in egg mixture, then coat in crumbs, covering the chicken completely. Evenly place strips on pre-greased pan. 

5. Cook at 425 for 20-25 minutes or until chicken is fully cooked and coating is crispy and slightly browned. Enjoy with my jalapeño ranch for an extra kick!

Coconut Chocolate Chip Zucchini Muffins

Coconut Chocolate Chip Zucchini Muffins 

Tis' the season for an abundance of zucchini! Summer means zucchini overload, which is fine by me! My grandma gave me some zucchini from her garden this past weekend. I just happened to have all the ingredients to whip up some zucchini bread, and decided to put a little twist on it. If you follow my blog you know about my coconut obsession, so I opted to go in a sweet direction, adding coconut oil, shredded coconut, and some chocolate chips! At about 250 calories per muffin, this recipe is perfect for breakfast or a low-guilt dessert! 

Ingredients:

3/4 cup whole wheat flour

3/4 cup all-purpose flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

2 medium zucchini, shredded squeezed and drained

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup coconut oil, melted

1 large egg

1/2 tsp. vanilla extract

1/2 tsp. almond extract

1/4 cup shredded sweetened coconut

1/4 cup semi-sweet chocolate chips

Directions:

1. Preheat the oven to 350 degrees. Grease muffin pan and set aside. 

2. In large bowl whisk together both flours, baking soda, baking powder and salt. 

3. In another bowl, mix together zucchini, sugars, oil, egg, and extracts. 

4. Add wet ingredients to dry ingredients and mix until well combined. Finally, mix in shredded coconut and chocolate chips. 

5. Spoon mixture evenly in to muffin tin. Bake at 350 for 20-25 minutes or until edges are golden brown. Let cool for 10 minutes and remove from tin. Enjoy!

Sweet Summertime Tropical Punch

Sweet Summertime Tropical Punch

Ahh, sweet summertime! A time of picnics and pools with the people you love! This punch recipe is the perfect drink for sipping on a hot summer day. It is light, refreshing, and a fruity. Plus it makes about 4-6 glasses per pitcher, so it's perfect for sharing! Be careful though, this drink is super tasty, but packs a punch! Yum!

Ingredients:

12 pieces canned pineapple chunks

2 lemons, cut into eighths 

4 oz. Finest Call Mango Purée

4 oz. Pineapple juice 

12 oz. Bacardi Mango Fusion

24 oz. Lemonade

24 oz. Lemon-lime soda 

Directions:

1. In punch bowl or large pitcher, add pineapple and lemon. Crush fruit using bar muddler or the back of a spoon. 

2. Add mango purée, pineapple juice, rum, lemonade and lemon-lime. Stir until well combined. 

3. Fill cocktail glasses with ice and pour cocktail over ice to fill glass. Garnish with additional lemon slices. Enjoy!

Fresh Caprese Salad

Fresh Caprese Salad

Fresh tomatoes are one of the best things about summer! We are growing tomatoes in the garden and I can't wait for them to be ripe enough for some yummy caprese salad! This salad is super light, refreshing and perfect for those hot summer days! Yum!

Ingredients:

2 Roma tomatoes

1 log fresh mozzarella cheese

1/4 cup fresh basil leaves

1 tbsp olive oil

1 tbsp balsamic vinegar

Salt and pepper to taste

Directions: 

1. Cut tomatoes into 1/2 inch thick slices. Discard stem and butt of tomatoes. Cut mozzarella into 1/2 inch thick slices. Slice basil into thin ribbons for garnish. 

2. Arrange tomatoes and mozzarella on plate, alternating between tomatoes and cheese. Drizzle with olive oil and balsamic. Top with basil, salt, and pepper. 

3. Cover and chill in fridge for about 20-30 minutes to allow flavors to integrate! Enjoy! 

Easy Weeknight Chicken Teriyaki

Easy Weeknight Chicken Teriyaki

Cooking a healthy dinner every night might be difficult for those of us who are super busy. Don't resort to greasy, fatty, high-calorie and low nutrition options at fast food restaurants! This recipe is perfect for a quick and healthy week night meal. This recipe is also a great dish for meal prepping. Just cook up a big pan and portion out for the rest of the week! Yum!

Ingredients:

1 tbsp. olive oil or coconut oil

1 lb. boneless, skinless chicken breast, chopped in to bite-sized pieces

1 bag fresh or frozen stir-fry vegetable mix

1 small can water chestnuts

1 small can baby corn

1/2 bottle Teriyaki sauce

Sriracha chili sauce to taste

Directions:

1. In large fry pan, heat oil on medium heat. Add chicken breasts. Sautée until cook thoroughly, stirring every few minutes. 

2. Add vegetable mix, water chestnuts, and baby corn to pan. Drizzle with teriyaki sauce and mix well. Cover pan and let simmer about 7-10 minutes or until vegetables are tender, stirring every few minutes. 

3. Add sriracha sauce and additional teriyaki sauce if desired. Serve over rice or chow mein noodles.

4. If you're feeling fancy, garnish with sriracha drizzles and chopped green onion.