Paige Piccola
en·dure
verb 1. suffer (something painful or difficult) patiently.





Mediterranean Chicken Skillet

Ingredients

  • 3 medium boneless skinless chicken breasts, chopped

  • 2 cloves garlic, minced

  • 2 tbsp olive oil

  • 4 roma tomatoes, chopped

  • 1 14 oz can quartered artichoke hearts

  • 1 2.25 oz can sliced,pitted ripe olives, drained

  • ½ tsp tsp dried italian seasoning

  • ¼ tsp ground black pepper

  • 2 cups spinach

  • 1 cup crumbled feta cheese

  • ⅓ cup fresh basil leaves, shredded or torn

  • Italian or French bread, fusilli pasta (optional)

 

Directions

1. In a 10 inch skillet cook the chicken, garlic & oil over medium heat for 3-5 minutes.

2. Stir in the tomato, artichoke hearts, olives, Italian seasoning, & pepper. Bring this to a boil then reduce heat. Simmer, covered for about 10 minutes.or until chicken is no longer pink,

3. Add the spinach & feta & cover until spinach is wilted (1-2 minutes)

4. Serve with toasted bread or over your choice of pasta. I personally would recommend a fusilli style pasta.

Posted 14 hours ago
Huli Huli Chicken

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Ingredients

  • ⅔ cup pineapple juice

  • ½ cup packed brown sugar

  • ½ cup ketchup

  • ¼ cup fresh lime juice (about 2 limes)

  • ¼ cup soy sauce

  • 6 garlic cloves, minced

  • salt & pepper

  • vegetable oil spray

  • 4 pounds boneless skinless chicken breasts

Directions:

  1. Simmer pineapple juice, brown sugar, ketchup, lime juice, soy sauce, garlic, & ginger in a medium saucepan until thickened & measures about 1 ½ cups, about 10 minutes. Season with salt & pepper to taste.

  2. Spray slow cooker with vegetable oil spray or use liner bags for easy clean up. Transfer ½ cup of the sauce to the slow cooker; reserve remaining sauce separately. Season chicken with salt & pepper, add to slow cooker, & coat evenly with sauce. Cover & cook until chicken is tender, 4 to 6 hours on low.

  3. Preheat oven to 450 F. Transfer chicken, to an aluminum foil lined baking sheet; discard braising liquid.

  4. Brush chicken with some reserved sauce & baking, brushing with more sauce every few minutes, until it has a deep, mahogany color, 20 to 30 minutes. Serve hot.

 

Original Recipe:

http://fakeginger.com/2014/01/07/slow-cooker-huli-huli-chicken/

Posted 14 hours ago
Quick Italian Shrimp

Don’t forget to eat your greens! Green beans make for a great side with this dish.

Ingredients

  • 1 pound frozen, pre-cooked shrimp

  • 1 tbsp Italian seasoning

  • 2 cloves of garlic

  • 2 tbsp tomato paste, no sugar added

  • 1 tbsp olive oil

Directions

  1. Place all ingredients in a skillet & cook until the shrimp are warmed through, stirring regularly.

Really quick & simple & you can add just about anything you want to spice it up. Also, these amounts are just suggestions so feel free to adjust the proportions to your liking.

Original recipe link:

http://www.thegraciouspantry.com/clean-eating-italian-style-shrimp/#ixzz2xHHjmtnL

Posted 14 hours ago
Honey Sesame Chicken Thighs

Original recipe by Nick Massie from the Crossfit Kitchen. I recommend marinating it for at least an hour to really get some good flavor.

Ingredients

  • 1 ½  lbs boneless, skinless chicken thighs

  • 2 tbsp Italian Seasoning

  • 1 tbsp tamari, shoyu soy sauce, or coconut aminos

  • 1 tbsp honey

  • 1 tbsp sesame oil, toasted or raw

  • ½ tbsp white sesame seeds

  • ½ tbsp black sesame seeds

 

Directions

  1. Combine all ingredients in a bowl & marinate for 30 minutes or up to 24 hours.

  2. Heat a large, non-stick sauté pan over high heat.

  3. Place chicken thighs in the pan, skin side down (the shiny side) & sear for approximately 2 minutes on each side. Your goal is to achieve a caramelized outer, which will be dark brown in color. Be careful of overcrowding the pan; 5-6 thighs at a time will be plenty. Otherwise, the pan will cool down too much & you won’t achieve the flavorful crust.

  4. Remove thighs to a bowl & wrap in plastic wrap to trap in heat. You need to achieve an internal temperature of 165 F. If that is not achieved through the carry-over cooking of the bowl wrapped in plastic, finish the thighs on a sheet pan in a 350 F oven.

  5. Eat immediately, store them in the fridge for up to one week (they won’t last that long), or leave them in the freezer for up to six months.

 

Original Recipe:

http://journal.crossfit.com/2012/08/cfj-massie-honeysesamechickenmp4.tpl

Posted 14 hours ago
QUICK & EASY POT ROAST/STEW

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Ingredients

  • 2 lbs stew beef

  • 1 yellow onion

  • 3 Idaho potatoes

  • Baby carrots cut in half

  • Chopped Mushrooms

  • 2 packets of pot roast seasoning

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Directions

  1. Chop your onion, potatoes, and carrots.

  2. Prepare seasoning as directed

  3. Putting the potatoes and carrots in first, place all ingredients in the slow cooker then pour the seasoning over top.

  4. Cook on low for 8-10 hours.

  5. If you want it to be thicker add flour to the liquid and mix well.
Posted 22 hours ago | 1 note
Intro to Paige:
I’m 24, currently living in the Queen City of Charlotte, NC.
My interests include fitness, food (specifically pizza and gelato), crafting, the outdoors and too many other things to list in this post. And I created this blog as a place to share all of those experiments and experiences. 
Enjoy! 

Intro to Paige:

I’m 24, currently living in the Queen City of Charlotte, NC.

My interests include fitness, food (specifically pizza and gelato), crafting, the outdoors and too many other things to list in this post. And I created this blog as a place to share all of those experiments and experiences. 

Enjoy! 

Posted 1 day ago | 1 note
'Happiness can be found, even in the darkest of times, if one only remembers to turn on the light.’

'Happiness can be found, even in the darkest of times, if one only remembers to turn on the light.’

Posted 1 day ago
Paleo Almond Crusted Chicken

Ingredients

  • 2 Chicken breasts thin or 1 lb tenderloins

  • 1 1/2 cups almond meal

  • 2 tbsp italian seasoning

  • 2 tsp kosher salt

  • 2 tsp black pepper

  • 2 eggs

 

Directions

  1. Preheat oven to 375 F & line a baking sheet with aluminum foil.

  2. In a wide rim plate or bowl (tupperware or pie dish), beat two eggs.

  3. Mix the almond meal, seasoning, salt, & pepper together in a dish.

  4. Dip each piece of chicken in the egg was then the dry batter.

  5. Lay the battered chicken on the baking sheet and bake at 375 F for 25-30 minutes.

  6. To get the tops crispy I broiled them at 500 F for about 7-10 minutes.

  7. Let them cool for at least 5 minutes before you plate to avoid losing the bottom batter.
Posted 1 day ago
Crockpot BBQ Chicken

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Ingredients

  • 6 boneless, skinless chicken breasts

  • 2 cups tomato ketchup

  • 4 tbsp brown sugar

  • 2 tbsp honey

  • 1 ½ tbsp Worcestershire sauce

  • 1 ½ tbsp soy sauce

  • 1 ½ tbsp cider vinegar

  • 1 tsp garlic powder

  • Pepper to taste

 

Directions

  1. Combine all ingredients for the sauce in a medium sized bowl. Once well mixed spread a layer of sauce on the bottom of the cooker.

  2. Add the chicken, & pour the rest of the sauce on top coating the chicken well.

  3. I let mine cook on the 8 hour temp setting for 3 hours then I removed the chicken & shredded it with two forks. Then I put the shredded chicken back in and let it cook for another 45 minutes to really soak up the sauce.

  4. Serve with your favorite sauce or make an extra batch of this sauce on the stove cooking for about 10 minutes on low heat until the brown sugar is dissolved.

NOTE: The sauce that is in the crockpot will be runny by the end. I cooked mine in a crockpot liner so to drain this extra liquid I cut a small hole in the corner of the bag & let it drain over the sink.

Posted 1 day ago
Balsamic Dijon Flank Steak

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Ingredients

  • 1 flank steak (mine was 2 1/2 lbs)

  • 4 tbsp olive oil

  • 2 tbsp balsamic vinegar

  • 1 tbsp Dijon mustard

  • 1 tbsp Worcestershire sauce

  • 3 cloves of garlic, minced

  • Juice from 1/2 a lemon

  • 1/2 tsp paprika

  • 1/2 tsp dried oregano

  • 1/2 tsp dried basil

  • 1/4 tsp dried thyme

 

Directions

  1. Heat the grill to high.

  2. Put steak on & cook 4-5 minutes then flip & cook for another 4-5 minutes (for medium rare)

  3. Remove from grill, let sit for 5 minutes, then slice against the grain.

 

Posted 1 day ago





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