pesto chicken stuffed portobello mushrooms

Confession. I never get tired of pesto. I put it on my breakfast eggs (or toast if I'm feeling extra naughty). I throw it on lettuce and call it a salad. And, because it's herb-based, it tastes good with fish, red meat, and lean meats alike.

More often than I'd like to admit, I crave homemade fettuccine with pesto and chicken. It's one of the most satisfying cheat meals ever.. until I start feeling like crap from scarfing down all that gluten. Really, I do. It's a love/hate relationship.

Luckily, I love mushrooms. For a vegetable, mushrooms are so meaty and hearty. So, instead of making pasta with pesto, chicken, and mushrooms. I decided to cut out the middle man-- the pasta-- to save myself from gluten misery.

Pesto Chicken Stuffed Portobello Mushrooms
yields 6-8 stuffed mushrooms

INGREDIENTS
6-8 Portobello stuffing mushrooms (mine were on the smaller side, so about 8)
1 tsp olive oil + extra for brushing
1/2 c. onion, diced
2 cloves garlic, minced
1 cup chicken breast, largely diced (I use a skinless breast of a whole-roasted chicken)
1/2 c. pesto (store-bought or homemade-- it's always best to use your favorite)
5-6 black olives, roughly chopped

DIRECTIONS
1. Preheat oven to 400 degrees F. Prepare mushrooms. Wipe them clean with a damp cloth. Mushrooms drink in water very easily, so it's best not to wash them directly under water. You want them as dry as possible. Then, with a spoon or sharp knife, remove the stem and gills from each mushroom cap. Lightly brush each Portobello with olive oil and place onto a baking sheet. Bake for 10 minutes and remove from oven.
2. While mushrooms are baking, prepare the pesto chicken filling. In a small skillet, heat olive oil on medium heat. Add onions, stirring occasionally. Once onions are softened, stir in garlic. Allow the garlic to cook a bit-- about 2 or 3 more minutes. Finally add chicken, pesto, and salt and pepper to taste. 
3 Stuff the Portobellos. Use a spoon to fill hollowed mushroom cap with pesto chicken. Add chopped olives on top. Pop the stuffed Portobellos back into the oven for about 2 more minutes. Then they are ready to eat!

garlic chicken with cauliflower rice

Being Asian, I grew up eating almost everything over rice. Unfortunately, white rice is full of starch and there is little nutritional value. Though brown rice is a great alternative, I have been loving cauliflower rice for an even healthier substitute. It looks just like rice. And the best part-- I never have to feel guilty.

How to Make Cauliflower Rice in 3 Steps:
1. Place a head of cauliflower (washed) into a food processor and pulse until desired rice-like consistency.
2. Transfer the cauliflower rice into a sautepan or skillet on the stove top. 
3. Cook on medium heat, carefully stirring occasionally until cooked. (I like to use a fork to fluff it up like rice.) Once it is cooked (which happens quickly), it's ready to eat! Season to taste-- I usually just add a little s+p at the very end.

So, now what to eat with cauliflower rice?  The answer is anything. But why not keep it Paleo with my Garlic Chicken Recipe..

Garlic Chicken

INGREDIENTS
2 lbs. uncooked chicken breast or thighs (I used thighs because they're juicier!)
15 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
2 Tbsp extra virgin olive oil
1 Tbsp whole grain dijon mustard
1 tsp paprika
1 1/2 tsp fresh parsley, roughly chopped + more for sprinkling

DIRECTIONS
1. Place all ingredients into a medium to large bowl. Mix everything together well. Cover with plastic wrap and marinate for at least 30 minutes in the refrigerator.
2. At this point, you can cook your chicken however you like. I cooked it on the stovetop-- heat skillet on medium to medium high heat with a drizzle of EVOO. Cook a few minutes on each side so both sides are browned and chicken is cooked all the way through.
3. Place cooked chicken on a serving plate. Once all the chicken is cooked, pour the extra pan juices over all the chicken. Top with extra fresh parsley.

The final result is juicy, moist chicken studded with little crispy bits of garlic. The crispiness you get from some of the garlic is the best part. So, really, don't forget to pour the extra pan juices with lingering garlic over the cooked chicken!

When eating Paleo, constantly prepping for meals can get exhausting. Whenever I make chicken, I tend to make a lot of it because it is so versatile. Use leftovers to top salads, throw it in your breakfast egg scramble, etc etc.. you get the point. I never get tired of it.

If you'd rather not cook so much chicken at once, marinate the whole batch as instructed. Then, divide the batch. Seal what you don't want to cook immediately in a ziplock or vacuum sealed bag, freeze, and then defrost when you're ready to make this again. That works, too.

everything rice krispies treats

Bite-sized treats are my weakness. When I'm craving something sweet, I usually just need one satisfying bite. For days, I've been thinking about making a really intense Rice Krispies treat. My newest creation is nutty, crispy, chewy, chocolaty, toasted, crunchy. The taste and texture is crazy good and each bite has a little bit of everything. And thus, I present to you.. Everything Rice Krispies Treats. I promise you will never snap, crackle, and pop the same again.

Everything Rice Krispies Treats
yields one 9x13in. tray

INGREDIENTS
5 cups Rice Krispies cereal (or something similar)
4 Tbsp (1/4 cup) unsalted butter
10.5 oz bag of marshmallows (10 oz bag will work, too)
1/2 cup creamy peanut butter (I use the creamy unsalted PB from Trader Joe's with peanuts as only ingredient)
1 1/2 cups chocolate chips
3/4 c. shredded coconut, toasted

DIRECTIONS
1. Prepare your tray. Line a 9x13in pan with parchment paper. To help it stay in place, you can spray the pan lightly with non-stick cooking spray, then press the parchment on top.
2. To toast the shredded coconut: Spread shredded coconut onto a parchment-lined baking sheet. In a preheated 350 degree oven, bake for about 8 minutes or until golden brown. Do not burn! Check after about 5 minutes and keep an eye on it. It can darken quickly.
3. Measure out Rice Krispies into a bowl. If you've made Rice Krispies treats before, you know that having everything ready to go is helpful!
4. On medium heat on stovetop, melt the butter is a large pot. Once the butter is melted, add marshmallows. Use a heat-resistant spatula to stir marshmallows frequently until completely melted, so it won't stick to the bottom of the pot. 
5. When the marshmallows have formed a melted goo, add peanut butter to the mixture. Mix well until incorporated. Try to do this quickly. 
6. Turn off heat. Off the stovetop, add Rice Krispies cereal. With the spatula, carefully stir until marshmallow mixture and cereal are blended. It helps to scrape the marshmallow mixture from the bottom and fold it over the top of the cereal, repeating this motion.
7. Assemble: Dump mixture into your prepared parchment-lined pan. Spread mixture, creating an even layer on the bottom of the pan. 
8. In a microwaveable bowl, microwave chocolate chips in 30 second intervals (stirring in between) until completely melted. It should take less than 2 minutes. Do not burn chocolate.
9. Add melted chocolate on top of the Rice Krispies layer. Use spatula to even it out, so the Rice Krispie layer is completely covered. Sprinkle toasted coconut on top of the chocolate.
10. Pop the pan into the refrigerator for about 20 minutes or until the chocolate is completely set and hardened.
11. Eat: At this point, you're pretty much done. The layered Rice Krispies treat should come out of the pan easily by gently lifting the parchment out of the pan. If you don't want one giant Everything Rice Krispies Treat, then cut into pieces however you like.

pretzel-topped peanut butter cups

Let's be honest, I'm still mourning the loss of "Gandee Candy". And it's probably best that you can't hear me saying "Gandee Candy" aloud right now in my best West Virginian accent, which shockingly (I know) isn't very good. I can't help it though, that was a catchy nickname and the only two words I could actually make out from the hours of televised gibberish. Needless to say, I've been itching to make myself some candy. Damn, I really wish I had a cool nickname right about now.

But, for these one-bite wonders, you'll need something like this. You'll thank me when you use it. Candy making has never been easier. The silicone candy molds are definitely the way to go. Bonus points, because they look just like Reese's Minis.

Pretzel-Topped Peanut Butter Cups
Yields about 60 mini cups

INGREDIENTS
3/4 cup creamy peanut butter (I use the kind from Trader Joe's with peanuts as the only ingredient)
3/4 cup powdered sugar
2 tsp vanilla extract
1/4 cup crushed pretzels (I used pretzel crisps, because that's all I had.)
2 1/2+ cups of your favorite chocolate (This will vary based on how quickly you work! Chocolate can be temperamental. To be safe, just have A LOT of chocolate on hand.)

DIRECTIONS
1. To prepare filling: With a hand mixer or stand mixer, beat together peanut butter, powdered sugar, and vanilla. Hell, if you want to fit in a workout at the same time, you can grab a wooden spoon and put some muscle into mixing these ingredients up the old-fashioned way.
2. To prepare chocolate: In a microwavable bowl, melt chocolate in 30 second intervals-- stirring well in between and making sure not to overheat. When the chocolate looks almost all melted (still a few lumps here and there), you can stir a little longer to finish the melting process. 
3. To prepare the cups: With your finger, paint each spot in a silicone candy mold with your chocolate-- covering all sides and crevices. Paint it well, so you have a nice nest for your peanut butter filling.
4. Then go back and place a rounded ball of the peanut butter filling into each cup.
5. With a small spoon, pour more of the melted chocolate on top to fill the cups completely. Make sure it fills around the sides of the peanut butter, too! It helps if you use the back of the spoon to smooth down the chocolate.
6. Immediately sprinkle the crushed pretzel on top.
7. Pop the silicone candy mold into the refrigerator for about 3 minutes until the chocolate has set and hardened.
8. Pop the candies out of the mold and then pop them into your mouth! 

 

It really doesn't matter how messy this looks, because they will still turn out perfect!

lover of manifesto tees

I have to say it. Manifesto Tees.. I am SO obsessed. Meg Biram is the founder (and absolute genius) of Manifesto. This apparel line is unique, because every month features a new product printed with a new word. They are also limited edition, which means once they're gone they're gone for good. It's a complete bummer if you miss out, but it's really what makes the brand so special. So, don't be a loser and grab one while you can. You can "shop your manifesto" here. If you don't.. well, then you can admire mine below.

The other day, while I was doing some laundry, I threw on my February Lover sweatshirt. It is super soft, comfy, and incredibly cute. It's even more adorable here, here, and omg here. I seriously want to live in this sweatshirt all the time. Yes. Please. Stop judging me.. And my naked bed (the duvet was in the laundry!).

 

sweatshirt: Manifesto || jeans: JBrand || necklace: Claudia Rowe || cuff: Giles & Brother

The next Manifesto Tee will be the GSD (get shit done) shirt. You can vote for your favorite GSD design now. Or just go ahead and pre-order it, because it's going to be amazing.

cheddar jalapeno bagels w/sun-dried tomato + herb cream cheese spread

I'm not sure what planet I've been on lately. Perhaps one where I'm too busy spending all my money and forgetting I have a blog to tend to or something. My bad.

But to make it up to you (by you I mean whatever loyal, occasional, or drive-by followers I may have), I will share this recipe. Bagels. Wait, let me rephrase that. Cheddar jalapeno bagels. Wait wait, there's more. Sun-dried tomato and herb cream cheese. Oh yes, this is next level Sunday Brunch. Whip up a mimosa with this and you're good to go. Okay, allow me to introduce you to a flavor explosion..

Cheddar Jalapeno Bagels
Yields 8 Bagels

INGREDIENTS
3 1/2 cups bread flour
1 1/2 tsp salt
1 1/4 cup lukewarm water
1 1/2 Tbsp white granulated sugar
2 tsp (1 packet) active dry yeast
1/4 cup room temp water
1 cup shredded cheddar cheese
1/2 cup diced jalapenos (I eliminated the ribs and seeds of the jalapeno to keep the bagel itself pretty mild)
1 egg, lightly beaten
topping: extra shredded cheddar cheese, jalapeno slices (for the slices I cut straight down into the ribs and seeds which will add a spicy kick to the top)

DIRECTIONS
1. In a medium mixing bowl, whisk together bread flour and salt. Set aside.
2. In a liquid measuring cup with lukewarm water, dissolve sugar. Then add yeast. Do not stir. Allow yeast to bloom-- this will take about 5-7 minutes.
3. Once yeast has bloomed, make a well in the dry ingredient mixing bowl. Gradually add water and yeast mixture into the well. Use a fork to incorporate the dry with the wet. At this point, it will look kind of shaggy and super dry. 
4. Turn out the dough onto a flat surface. Begin kneading the dough. Add some of the reserved room temp water to help moisten the dough if necessary. I ended up using about 1/4 cup, but add more or less as needed. Knead for about 7-8 minutes until the dough is relatively smooth and elastic. If you punch your finger into it, the dough should spring back. At this point, slightly flatten the dough, add diced jalapenos and shredded cheddar cheese to center. Fold the dough over and knead everything together for a couple more minutes until it looks like the jalapeno pieces and cheese are distributed well.
5. Dust out any leftover dry that may have stuck to the sides of your medium mixing bowl. Lightly grease that same bowl with olive oil. In order to avoid over-greasing, I pour just a little bit onto my fingertips, then spread into the bowl.
6. Place the dough back into the greased bowl and allow to rise for about 1 hour in a warm spot. It's ready when it looks like it has doubled in size.

7. Dust a little bread flour onto your flat surface. Flip the dough out of the bowl. Divide the dough into 8 equal pieces. The best way to do this is to cut it like a pie.

8. Shape each section into a round ball. Use your finger to make a hole in the middle. Then set aside onto a large parchment-lined baking sheet. Allow the shaped bagels to rest on the baking sheet for about 5 minutes. 

9. Preheat the oven to 425 degrees F.
10. In a large pot of boiling water, boil the bagels--about 45 seconds to 1 minute on each side. You can boil the bagels in batches depending on the size of your pot. I was able to fit about 3 or 4 at a time. Remove the bagels from the boiling water and set back onto the parchment-lined baking sheet.

11. Brush an egg wash (the light beaten egg) onto the tops/sides of all the bagels. Add extra shredded cheddar and sliced jalapenos to the tops (I might have also added a little Parmesan also because I was low on cheddar.)

12. Bake for 20 minutes until the tops are golden brown.

Sun-Dried Tomato and Herb Cream Cheese Spread

INGREDIENTS
8oz. regular cream cheese spread (full fat, low fat, whatever you deal with)
1 Tbsp + 1 tsp roughly chopped fresh parsley
1 Tbsp + 1 tsp roughly chopped fresh basil
1 Tbsp + 2 tsp chopped sun-dried tomatoes, drained

DIRECTIONS
1. Place all ingredients in a bowl and mix together well with a spatula.
2. Once all the ingredients are evenly combined, use the spatula to transfer the cream cheese mixture to a nice dipping bowl. Or do as I do-- throw it all back into the cream cheese container. Top with extra chopped herbs and/or sun-dried tomato if you like.
3. Done! Put the lid back on the cream cheese container and refrigerate any leftover.

 I really need to start hosting Sunday Brunch..

.. because, seriously, this platter is so share-worthy.
I had brunch by myself but that's okay. It was still scrumptious. Totally hit the spot. Nom.

 

(p.s. do you see that melted cheddar in the middle?! ^^ YUM.)

chambray + rose gold

I know it looks like I curl my hair all the time and it's because I do. My hair is getting so long and I have no idea what to do with it these days. I haven't gotten it cut yet, because I'm still wavering on whether I should just get it trimmed and styled.. Or donate again to the Pantene Pro-V Beautiful Lengths Program. Regardless, right now, it's just too hard to wear it straight. So, instead, I pulled it up into a bun today. My curling iron needed a break anyway.

 shirt: Madewell || leggings: Stylemint || earrings: BaubleBar

 necklace: BaubleBar Rose Oversized Link Strand

rings: Gorjana Shimmer Disc Chain Ring in Rose Gold and BaubleBar Rose Gold Link Ring (in silver here)