She Cooks Skinny

a peek into my life in the kitchen


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I’m back!

Hello!!

Sorry for my absence.

A LOT has been going on lately… all good stuff, I just haven’t been cooking too much lately! I do have recipes to share with you! Some healthy, some not so healthy!

The most important life update…

We bought a puppy! She was born May 21, 2013! Her name is Daisy and she is a chocolate lab, we can’t wait until we can bring her home!

Daisy has 8 brothers (!) and 2 sisters! We are going to Dallas in June to pick her out and then back to Dallas at the beginning of July to bring her home…it can’t come soon enough!!

Some of our recent eats have looked something like this…

homemade biscuit sandwich

green chile and chicken taquitos (holy yum.)

steak and potato hash with baked eggs

a detox juice, after a long weekend…week…ok…month of cocktails.

still loving our homemade bread.

white bean hummus.

to help my addiction to tortilla chips, homemade baked corn tortilla chips.

Recipes are soon to come for all of the yumminess! I *think* I have finally perfected my biscuit recipe, and I can’t wait to share it with you.

It feels good to be back!


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#mileaday 2012

loved this challenge. 40 days of running {I missed 2}. Thanksgiving to New Years. I ran in the heat, cold, thunderstorms, freezing rain. I ran when I was sick, tired, happy, short on time, in a bad mood. I ran really early in the morning, or late in the afternoon, and a couple of night runs. I ran fast miles, and slooooow miles. I ran just 1 mile at times, mostly ran 3 milers, 8 was my longest run, I did 98 miles in all, 2 short from my goal of 100. Stuart ran just one mile with me {the scariest mile ever, in a thunderstorm}.

This was such a fun journey. I honestly didn’t think that I would actually make it the whole forty days! But I am so proud of myself that I did. I also found out that I loved having to stop and take a picture of my legs and shoes. By having to stop and look down I became well aware just how lucky I am that I can go out and run everyday if I wanted to.

I am going to give myself a little break from the mile a day, but might do it again for a month… or maybe I’ll find a new challenge!

Any suggestions!? 


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Best Bread

First off… Merry {belated} Christmas!

It has been so crazy around here lately that I haven’t gotten to make any new recipes, just our quick staple meals! But, I am back and have a few recipes to share!

So, I have had my share of kitchen fails. Like the time I tried to make a vodka cream sauce for some pasta one night and I put in enough vodka for Stuart and I to get to drunk off the sauce {bad idea}, or when I attempted to make Sunbutter {my version of Peanut butter, since I’m allergic} cookies and they turned out green and oh so disgusting, I am still on the hunt for a good recipe for Sunbutter cookies! But my most recent kitchen fail was the bread I am sharing today, lets just say that two batches of dough {if that’s what you can call it} ended up in the trash…but don’t worry I fixed the recipe so that yours will {hopefully} not turn out like my first 2 attempts!

The base of this bread is from The Pioneer Woman with an added twist from me! No one really has a name for this bread but I am dubbing it the best bread, because really it is!

I love the herbs peeking out from the middle of the bread. And that crust, to die for!

Best Bread 

adapted from

Ingredients

2 cups Bread Flour

1/2 cup Water

1/2 teaspoon Active or Instant Yeast {If active add to water before adding to flour to get the yeast going!}

1 teaspoon salt

3 tablespoons olive oil

1/2 teaspoon of each dried Parsley, Basil, Oregano

Directions

In a KitchenAid mixer with the dough hook attached combine all ingredients {this can be done by hand, but takes a while!}. On low-speed mix ingredients for 10-11 minutes.

After the dough has been kneaded cover with saran wrap and let dough sit for 1 hour or until it has doubled in size.

Preheat oven to 450*

When dough is ready knead it for a minute and form it into a dome. In a covered cast iron pot, place dough in the center  of the pot, make an X on the top of the dough, drizzle with olive oil and a sprinkle of kosher salt. Cover and cook on the middle rack for 30 minutes. After 30 minutes take lid off the pan and cook for another 10-20 minutes. Mine only took about 12 minutes but oven temperatures may vary.

This bread has a crunchy crust, but is nice and soft in the middle, and I love the X on top. This will definitely be made again. I think I might try to do a citrus flavor for the next one… maybe an orange-rosemary bread! One last thing, this recipe is easily doubled for more bread!


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Don’t Fear the Collard Greens

A couple of months ago I went to the grocery store and was standing in front of the massive selection of green foods. I was looking for kale, but I spotted collard greens. The first thing I thought was gross. The second thing that came to mind was that I had never had collard greens so I , obviously, needed to buy this huge bunch of greens and learn to do something with them.

I got home, did some research on them. Learned a few things such as… They are very dirty and have to be super cleaned before eating, they are so good for you, and lastly they taste best with a little bacon added to them!

I have made these collards a dozen times now and just now wrote down what I do to them .

Please, don’t be afraid to try them. They are quite yummy, healthy and are an easy side to work into your weekly menu!

before the magic happens!

look at all of that goodness!

Collard Greens

Ingredients:
1 tsp Olive Oil
1/2 Sweet Onion, diced
20 Cherry Tomatoes, sliced in half
1 can Green Chiles
1 bunch Collard Greens
2 1/3 cups Chicken Broth
4 pieces of bacon, chopped
1 tsp Salt
1 tsp Pepper
1 tsp Onion Powder
1 tsp Cayenne
Directions:
With a skillet on medium heat, add in olive oil, let heat for a few seconds. Add in the onions, cook for 3-4 minutes, or until translucent. Once onions are translucent add in tomatoes and green chiles and let simmer for 5-8 minutes, stirring frequently. Add in 1/3 cup of chicken broth and let the mixture simmer for another 5 minutes. While the onions, tomatoes, and chiles are simmering was your collard greens thoroughly and remove the stems that run down the center. Stack 5-6 leaves on top of one another, roll up, and slice into 1 inch slices. Place greens into your crockpot, or saucepan, add in your bacon, the rest of the chicken broth and the onion, tomato, chile mixture, along with the spices. Cook on high for 2 hours {in crockpot} and then on low for another hour. Or cook collard greens on stovetop in a saucepan on medium heat for 45- 60 minutes.
Full article at this link
I promise you, if my husband likes these, you will too! I like to serve mine alongside my cornmeal cakes!


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The Best Roasted Chicken

Confession time…I love chicken.

It is no secret that my brother and I could eat chicken for every meal and be totally content in life. I also have a best friend who, yes, hates chicken. I don’t know how we are friends, although I do, she is the best and I love her despite this tiny little fact {Hi Nat!}.

Anyways, Stuart and I either roast or barbecue a whole chicken at least once every two weeks. It is the easiest thing to do and you can make so much food for the whole week with just the one little chick-chick!

I like to buy a chicken that is around 4-6 pounds. This seems to be enough for the two of us for 2-3 dinners, and lunches for me.

Once you remove all of the {yucky} insides, lay the chicken on a mat of paper towels and dry the chicken off.

I like to add teaspoon of olive oil to the chicken and then rub the whole thing with the salt, pepper, oregano, and basil, don’t forget to add some spices to the inside of the chicken too!

After the chicken has been seasoned I rub a little more olive oil on it {a tablespoon or so} and place it in a baking dish.

I stuff mine with 1/2 a lemon, a garlic clove, and 1/3 of an onion. This is totally optional though.

excuse the nasty chicken neck! …whoops!

I roast my chicken at 400* for 75 minutes, or until a meat thermometer inserted into the chicken {remember to not touch the thermometer to the bone} has reached 165*.

This chicken is so moist, and falls right off the bone. I like to cut mine up and Stuart usually eats the legs and I save the breast for enchiladas, chicken salad, or chicken sandwiches! There are endless options for lunches and dinners with just this one little chicken!


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Butternut Squash Soup

Confession time…

My car has the ability to have Sirius/XM but it is so dang expensive that we refuse to pay for it…BUT they are having a free trial right now so I have, yes, been listening to the Christmas radio station non-freaking-stop. I told myself to wait for at least after Thanksgiving, but I caved. dangit. I love it. Sorry, not sorry.

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I sometimes cook dinner while listening to the “La Vie En Rose” pandora station and pretend that I am in Paris, speaking beautiful French and making some extravagant French meal. Then I snap back to reality and realize I am in Houston, can’t speak a lick of French, and have no idea where I would even begin to learn how to cook French food. #dreams.

I have a new found love of soup. In the last month I have made…

- Tortilla soup

-Chili 

- Homemade Chicken Noodle Soup {recipe soon!}

- Homemade Chicken Broth

and now, my personal favorite, Butternut Squash soup. It is creamy, yet light, and so very simple to throw together. It is a great starter dish!

Butternut Squash Soup

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Time: 1 hour

Serves: 4

Ingredients

1 medium-large Butternut Squash

½ Sweet Onion, diced

1 cup Chicken Broth

½ cup Coconut Milk (real milk will work here!)

Pam spray or 1 TBSP olive oil

1 TBSP Salt

1 TBSP Pepper

1 TBSP Cinnamon

1 TBSP Garlic Powder

1 tsp. Dried Oregano

1 tsp. Dried Thyme

Directions

Preheat your oven to 400 degrees. Slice butternut squash length ways and remove the seeds, place meat side up and spray with a little Pam or rub a teaspoon of olive oil on each half, sprinkle each half with 1 tsp. of cinnamon. Place on baking sheet and bake in oven for 45 minutes. Heat a saucepan to medium heat and either spray with Pam or add your olive oil. Sauté your onion until translucent, about 5 minutes. Once the butternut squash has finished cooking take a knife and remove the skin, it should peel away very easily. Add butternut squash to sautéed onions and break up the squash with your spoon. Add in the chicken broth and let simmer for a couple of minutes. Add in the coconut milk, spices, and the rest of the cinnamon to the soup. Transfer your soup to either a food processor (what I used) or your blender. Blend, or process, until smooth. You might have to do this step in batches. Serve warm or chilled!

Happy almost Thanksgiving!!

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