Now that it’s BBQ season, we have been indulging in grilled kabobs and veg! Today i’m sharing my chicken kabob marinade and my grilled caesar salad dressing.
2 Chicken breast
2 tbsp Fresh Oregano
1/2 Lemon, Squeezed
2 Cloves Garlic, Minced
3 tbsp Olive Oil
Chilli Flakes (Optional)
Salt & Pepper
In a large dish combine your ingredients, oil, oregano, lemon juice, garlic, salt & pepper, chilli flakes and stir until mixed well. Cut your chicken into your preferred kabob size for grilling and add to your other ingredients. Make sure to coat your chicken bits and let marinate for 30 minutes before grilling. If you want to add some onion or other veggie to your kabob that also helps make a tasty variety for this dish!
Caesar Dressing Ingredients:
1 tsp Anchovy Paste
1 tsp Dijon Mustard
1tsp Worcestershire Sauce
1/2 Lemon, Squeezed
2 Cloves Garlic, Minced (or as much garlic as preferred for taste!)
3 tbsp Mayonnaise
2 tbsp Olive Oil
1/2 Cup Parmesan Cheese, Shredded
Salt & Pepper
Caesar Dressing Prep:
Whisk together anchovy paste, dijon mustard, worcestershire sauce, lemon juice. Once mixed, add your garlic, mayonnaise, olive oil, parmesan cheese, salt & pepper. Voila!
As for the lettuce if you’re wanting to grill that as well, we use the romaine hearts. Ours were pretty big so we just cut one big heart in half and grilled until the lettuce had a bit of grill marks on it and was nice and warm. Topped with homemade croutons ( I used sourdough tossed in a bit of olive oil, salt & pepper and toasted for 1 – 2 minutes ). While the chicken marinaded I cooked up some bacon for bacon bits and shred some extra parmesan to sprinkle for toppings.
About a month ago I was contacted by a very lovely employee of the LookBookStore.com, which is an online fashion store. Vanessa invited me to be apart of their “blogger program” to help promote a couple of their items. She was nice enough to send me two items for free to enjoy and review for you lovely birds out there! ❤
Seeing as the weather has taken a huge turn and we await the arrival of the snow, the items I chose were to keep warm, but stay fashionable at the same time 😉 . My first item is this “oversized” knit cardigan, now.. It COULD be oversized if I was 5’5″, being 5’8″ though, this is more just a medium-long cardigan. The sleeves don’t reach my wrists which doesn’t really bother me, the zipper is a bit on the cheap side, other than that i love this knit cardigan! ❤ I think it would be even more awesome if it had a hood! Just sayin ❤
This knit cardigan costs $42.00. You can find it here!
My next was my favorite thing on the entire website! Which is this WICKED “Black Faux Fur Coat”. I’m super excited to wear this for halloween, and throughout the winter! This actually keeps me pretty dang warm and fits me PERFECT. This retails at $86.00 & is sooo soft yet fierce!
Hello all my lovely birds! I hope you are all doing well this cold gloomy autumn day. Today I bring you this very tasty recipe my boyfriend and I made last night! Perfect for dessert, breakfast or anytime of the day to be honest! For those who don’t know what quinoa is. Quinoa is apart of the grain family. Making this bread with quinoa flour makes this GLUTEN FREE! So for those trying to watch their weight or those who are truly living gluten free this is a super tasty recipe for you!
So you first have to cut your squash up into little cubes and put it in some boiling water on the stove for about 7 minutes until it is soft. After you boil your squash you want to strain it and put the squash cubes into a blender or mash it up by hand with a fork. I used ambercup squash but you can you what ever kind of squash you have lying around your house because it won’t make a big difference!
Once you have your squash puree you are ready to start adding your other ingredients! So here is what you’ll need.
1 cup squash puree
1/2 cup vegetable oil
1/4 cup water
1 1/2 cup brown sugar
1 3/4 cups quinoa flour
1 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1 tablespoon of coco powder
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
2. In a large bowl, mix together the squash puree, eggs, oil, water and sugar until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmegm cardamom and coco powder.
3. Stir the dry ingredients into the squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
4. Bake at 350 degrees for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.
-Because it has to be in for an hour, at the half hour mark we put some yummy crushed salted cashews ontop! Personalize with what ever you got!
Last night I cozied in before the party… happened. Before all the madness I sat down with a nice glass of $8.95 Grey Fox Merlot, and a tasty little snack that involved Kavli Cripsy Thin Crackers these are suuper thin so I had to double up to even be able to spread the cream cheese. On top of the Philadelphia Roasted Garlic cream cheese I broke up some smoked salmon I bought at the grocery store for $2.95 (could make about 8 crackers!) then I sliced a couple of mini dill pickles for the side and pulled out a couple of chunks of garlic from the pickle jar to put on top of the smoked salmon. Very tasty!