This is the easiest, yummiest and healthiest chicken ever. It takes like 5 minutes to prepare, and then you just stick it in the oven. When you pull it out 30 minutes later, you have perfectly moist and seasoned chicken with fresh vegetables.
Ingredients: -Boneless, skinless chicken breast (one for each person you are trying to feed), you will use one breast per package -1/2 tomato per package, sliced into rounds -1/4 onion per package, slicedinto rings -2 mushrooms per package, sliced -a few olives per package, diced -1 clove garlic per package, chopped -olive oil, a few tablespoons per package -salt -pepper -oregano
Directions: 1. Lay two large sheets of foil down, one on top of the other. Spread a few tablespoons of oil down in the middle. 2. Coat chicken breast with salt, pepper and oregano. 3. Layer (in this order): tomatoes, chicken, onions, mushrooms, olives, garlic. Drizzle a little more olive oil over the top. 4.Bring the foil together and roll it down and in to form a package around your chicken. 5. Bake at 425 for 30 minutes.
I know that it's been forever since I posted anything. Sue me, I'm a college student. However, I am making up for it by giving you the recipe for the yummiest spinach salad that ever existed. Once again, The Asian Rose restaurant inspired me. I had a spinach salad there last week that was wonderful, so I had to try my own. Here it is.
Ingredients: -a few cups of loose, fresh, spinach leaves -several cherry tomatoes -1/2 cup bell pepper -1/2 red onion -2 cloves garlic -1/4 cup pecans -soy sauce -sesame oil -balsamic vinegar -sugar
Directions: 1. Preheat oven to 400 2. Chop pecans and veggies 3. Toast pecans in a little olive oil for 10-15 minutes 4. Stir veggies (except spinach) together with olive oil in skillet til softened 5. Stir liquids and sugar together, to taste. Use less vinegar than soy sauce. 6. Add spinach, a little soy mixture, and pecans to skillet. 7. Stir, serve and eat!
Sorry about the lack of warning. This was a unplanned hiatus. Seriously, I meant to blog while I was here at my moms' house, but I've faced the facts: it just isn't going to happen. The kitchen here is insane. No offense mom, if you're reading this, but it drives me a little crazy to cook here. My kitchen isn't much bigger, but it has all my stuff in it. What can I say, I'm picky. In addition, my mind has been occupied with other things, such as hanging out with the friends and family and reading every Haruki Murakami book ever written. I will blog again soon, I promise. I don't know if anyone has really missed my blog, but truthfully I have missed writing it. I'll be back to blogging in a week or so when I get back home.
I'm a college student in beautiful Santa Cruz. I first began cooking during my childhood in the boondocks of northern California. It started with "Darrel's Forget the Cookies-Just Give Me That Batter!" chocolate chip cookie recipe and it hasn't ended yet. I was inspired by the food blogs I read online and thought it would be fun to start my own. Note: I am not nor have I ever been a professional chef. I am not in culinary school. This is real food. I'm not going to make the fanciest things, but I am going to make things that taste good. I cook as a hobby. I cook for myself, and occasionally for my family and friends. So here I am, sharing my cooking experiences.
Lentil Soup With Ground Turkey and Kale
[image: Lentil Soup with Ground Turkey and Kale]
Inspired by two “pantry” items, I whipped up an amazing soup yesterday!
First, the pink lentils were an Ald...