Chili and Lime Roasted Chicken Thighs

This chicken recipe will spice up your weekly routine and requires no pan searing (YES!). It's flavorful, unique, and so good leftover! I made it for my mom, who often gets sick of her usual weekly meals, and she was so into it! She doesn't eat the crispy skin but the chicken is still so flavorful when it's taken off. Personally, I love the crispy skin!

Chili and Lime Chicken Thighs #glutenfree #chicken #whole30

Chicken is easily overdone during the week so this recipe will change things up. Serve with some rice or cauliflower rice (if Whole30 or Paleo) and veggies for a perfectly balanced meal.

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Chili and Lime Roasted Chicken Thighs
Spice up your weekly chicken meals with this easy chicken dish!
  • 1 t extra virgin olive oil
  • 4 chicken thighs, bone in, skin on and trimmed of excess skin*
  • 1 lime
  • 1/2 t ground cumin
  • 1/4 t (optional) cayenne pepper
  • 1/4 t garlic powder
  • 1/2 t chili powder
  • 1/8 t ground tumeric
  • 1/8 t ground paprika
  • 1/4 t salt
  • 2 grinds fresh black pepper
1. Preheat oven to 425. Drizzle olive oil in a small baking dish (8x8 should be fine)2. Place chicken thighs, skin side up. Halve the lime and juice both halves evenly over the chicken. 3. In a small bowl mix together the remainder of the ingredients. Sprinkle mixture over the thighs and then use your fingers to massage it in. 4. Place dish in preheated oven and bake for 40-45 minutes or until the chicken is cooked through, no longer pink in the middle, and reached an internal temperature of 165 F. *the best way to trim fat is with clean kitchen shears
Prep time: Cook time: Total time: Yield: 4 thighs
Chili and Lime Chicken Thighs #glutenfree #chicken #whole30

Listening to: the El Camino album by the Black Keys

Chicken and Lime Soup

The new year is here and I am trying to help you keep to your resolutions with this unique but delicious Chicken and Lime Soup! The soup is fresh and chocked full of great veggies! Serve with cubed avocado or chips to make a meal! 

This soup is gluten free and dairy free which makes it a crowd pleaser for all! It's also Whole30!

Chicken Lime Soup #glutenfree #dairyfree
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Chicken and Lime Soup
Flavorful, fresh chicken soup!
  • 1 T olive oil
  • 1/2 yellow onion, diced
  • 2 celery stalks, diced
  • 1/2 carrot, thinly sliced
  • 1/2 fresh jalapeno, minced
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1/2 t Italian seasoning
  • 2 roma tomatoes, diced
  • 1 quart chicken stock
  • 1 pound boneless, skinless chicken breast, cubed
  • 2 scallions/green onions, minced (green and white parts)
  • 1/4 C fresh lime juice (2-3 limes)
  • Fresh cilantro, chopped (optional)
  • Salt and Pepper
1. In a stockpot, heat oil. Add onion, celery, carrot, and jalapeno. Stir, season with salt and pepper. Cook, stirring, for 5 minutes. 2. Add garlic, bay leaf, and Italian seasoning. Stir and cook for 1 minute. Add tomatoes and stir. Add chicken stock, bring to a boil.3. Once boiling, add chicken and season with salt and pepper. Stir and cook for 10 minutes over medium heat. 4. Add green onion and lime juice. Cook for 1 minute, stirring. Season with salt to taste. Remove bay leaf before serving. 5. Serve with cilantro. Also great with cubed avocado and tortilla chips. As with most soups, this is best if made a day ahead.
Prep time: Cook time: Total time: Yield: 4-6 servings

P.S. Sweet recipes coming your way! If you have any suggestions, please let me know!

Listening to: Max Frost

chicken and lime soup #glutenfree #dairyfree

Weeknight Roasted Chicken + Thursday Thoughts

A non sweet item? Yes, you read that right. I am going to slowly creep some non sweet/dessert recipes and posts to help showcase that I can do more than bake. I love cooking dinner and have always found it hard to photograph food at night and write a recipe, I typically just throw things together. However, as part of what I want to do for 2018, I am going to slow down, focus on food and write down what I am doing. This recipe is a taste of that. 

This weeknight chicken is juicy, easy to throw together, and does not require pre bake searing! That's right, no burns from oil splattering or putting extra time into this dish. Just turn the oven on, put the ingredients in a pan, and bake. I served this over rice since there is so much delicious stuff and chicken and rice is an incredible combination. The recipe is easy to double and is a great winter meal! 

Weeknight Roasted Chicken

The recipe follows the Thursday Thoughts!

Thursday Thoughts #4

·      This past weekend I saw Lady Bird in theatres and was blown away. It is a unique coming of age story for a Sacramento high school senior who has a tough relationship with her mother. I highly recommend seeing it. Saoirse Ronan portrays the protagonist in such an authentic light. I also loved her in Brooklyn (another movie to add to your watch list).

·      I have been loving the Profit Boss Podcast these past few weeks. It is easy to follow and informative

·      I can't get enough fresh produce right now, I have been munching on pomegranates, kiwis, and clementines all week! Yay for winter fruit! Get some while it is fresh

Weeknight Roasted Chicken
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Weeknight Roasted Chicken
This easy to put together dish is perfect as a weeknight chicken dinner. Flavorful and juicy!
  • 1 t olive oil
  • 4 bone in, skin on chicken thighs, trimmed*
  • 1 lemon
  • 1 big pinch salt
  • 1 big pinch ground pepper
  • 3 garlic cloves
  • 1/4 C (approximately 10) pitted Castelvetrano olives
  • 1 t olive brine
1. Preheat oven to 375 F2. In a small baking dish or cast iron skillet, drizzle the olive oil. Place the chicken thighs, skin up, in the dish. 3. Cut the lemon in half and juice one half. Pour juice over thighs. Cut the other half of the lemon into four slices, discarding the "butt end." Set slices aside. 4. Sprinkle salt and pepper evenly over the thighs. Place a slice of lemon on each thigh. Nestle the garlic cloves and olives in the dish. Add the brine to the dish. 5. Bake for 30-40 minutes until a meat thermometer reads 165 F (when placed in the chicken for 15 seconds). Take chicken out of oven and let rest 5 minutes. Serve hot.*Trimmed means cutting away excess fat. Chicken thighs are typically sold with excess skin on them. Leave skin on the top to crisp up. The easiest way to trim is using clean kitchen shears, make sure to clean them after as well.
Prep time: Cook time: Total time: Yield: 4 servings

Banana Nut Muffins + Thursday Thoughts

Banana bread and banana muffins are always something I make when there is a surplus of overripe bananas or when the freezer has reached its frozen banana capacity. I don't love raw bananas but I LOVE banana bread. I have been making a version of these muffins for years and have finally compiled ingredients and written a recipe. I always add chopped walnuts when I have them and add chocolate chips depending on the crowd. I will sometimes make them in mini loaf pans but muffins are so easy to share. 

The best thing about these? They are dairy free and oil free so they are perfect for someone watching their cholesterol since they do not contain butter. They are also great for anyone who can't consume dairy. 

banana nut muffins

Below the recipe I have included the first installment of Thursday Thoughts, which are a few things to help get you through the rest of the week! 

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Banana Nut Muffins
Flavorful banana muffins packed with bananas, walnuts, and chocolate chips.
  • 4 small-medium bananas (very ripe)
  • 1/2 C granulated sugar
  • 1/2 C brown sugar
  • 1/2 C unsweetened apple sauce
  • 1 t vanilla extract
  • 2 eggs
  • 1 t baking soda
  • 1 T baking powder
  • 1 T salt
  • 1 T ground cinnamon
  • 2 C all purpose flour
  • 1/2 C chopped walnuts
  • 3/4 C semi sweet chocolate chips (optional)
1. In a standing mixer fixed with the whisk attachment, beat the bananas on low until the mixture is shiny and the pieces are small (about two minutes). Add the sugar and beat until combined. Let sit for 10 minutes. 2. Preheat oven to 350 F. Prepare a standard muffin tin with baking cups.3. Add the applesauce, vanilla, and eggs to the banana mixture and beat until combined, scraping down the sides as needed.4. Add the baking soda, baking powder, salt, and cinnamon and beat until combined. Add the flour, one cup at a time, incorporating fully before adding the next cup. 5. Using a spatula scrape down the sides of the bowl and fold in the chopped nuts and chocolate chips. 6. Fill the muffins liners 3/4 full of batter and bake for 17-20 minutes until a toothpick comes out clean.**Since there are chocolate chips in this the toothpick will likely come out with chocolate on it, just make sure there is no batter on it to test doneness.
Prep time: Cook time: Total time: Yield: 19 standard muffins
banana nut muffin

Thursday Thoughts is a new segment to my blog that I will attempt to publish most Thursday, along with a recipe of course. It will be full of links to varying things that stuck out to me during the week including podcasts that I like, songs that I can’t hear enough of, products I love, and inspiration. I am growing a business and brand and am educating myself more through articles, podcasts, and books so some might be on the #girlboss side of things. Hopefully these links and notes will help you pull through the rest of your week!

Thursday Thoughts #1

·      I can’t get enough of Jess Lively’s podcasts! I have been listening to her older ones and am moving through them fairly quickly, I have listened to about 8 in the last few days. I really enjoyed Episode #80 with finance guru Farnoosh Torabi. I am a huge believer in spreading financial literacy and learning more for myself so you can count me in for any interesting but accessible podcast about that topic

·     Cooking Light has been killing it recently with their recipes, photos, and trends. They are not the boring, bland magazine they used to be but their recipes are flavorful, unique, and fun! I recommend checking out their holiday issues (they have a massive Thanksgiving/30th anniversary issue that just left the stands and a Christmas issue that is out right now). I made these and they were so good!

·      The movie Mona Lisa Smiles is on Netflix right now and it is AMAZING and my favorite Julia Roberts film. It takes place in the early 1950s in Boston and the setting will make your fall complete (at least to a California girl). Grab a big mug of cocoa, a blanket and hunker down for a fabulous hour and a half

·      Scoutmob is a fabulously curated site that I have loved for years but I am looking at it again because I am trying to figure out what I am going to give friends and family for the holidays (yay!)

banana nut muffin

Green Olive Grissini

I made these for the first time a few weeks ago to be part of a Halloween book club because they resemble witches fingers! They were a huge hit with everyone so I made them again and plan to have them as my party trick! I was initially inspired by the Great British Baking Show’s episode that they challenged the contestants to creating crispy grissini (crunchy bread sticks). When I saw Paul Hollywood's recipe was not in US measurements, I decided to go out on my own and these sticks are what I created. 

Green Olive Grissini

They don’t have to be Halloween-y and can definitely be served along side a cheese plate or just as snacks for before dinner! They will also make a fabulous holiday gift since they have a decent shelf life and the crisper you get them, the longer they will stay fresh!

The grissini taste deeply of olive but are crisp and crunchy so if you like olives, you will like these. They are also, coincidentally, vegan!

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Green Olive Grissini
Italian style breadsticks studded with flavorful green olives.
  • 1 C warm water (about 110F), divided
  • 1 t sugar
  • 1 package (2 1/4 t) yeast
  • 1 T sea salt
  • 2 1/2 C bread flour
  • 1 T olive oil
  • 1 C green olives*, roughly chopped, dried off with paper towels
1. Prepare yeast in a small bowl: stir yeast, sugar, and half a cup of warm water. Let sit for 5 minutes until foamy.2. In the bowl of a standing mixer fitted with the dough hook attachment, mix yeast mixture, salt, and bread flour until the dough starts to come together. Add olive oil and continue to mix with the dough hook until the oil is incorporated.3. On a lightly floured surface roll out dough. Slowly add the chopped green olives and knead it into the dough. This can be difficult so have patience. 4. Transfer dough to a lightly oiled bowl and cover with a towel. Set in a warm place to rise until doubled in size, about an hour. 5. Preheat oven to 375 F. Prepare cookie sheets with parchment paper or silpats. 6. Roll out dough on a lightly floured surface to a rectangle, 20 inches by 10 inches. Using a pizza cutter, cut the dough into approximately 32 pieces (cut dough in half, cut each half into half and each quarter into eight). Cut all the dough across to create sticks that are a more manageable size.7. Place the sticks on the prepared baking sheets, leaving at least a ¼” between each one. Cover with a towel and let rest for 15 minutes. 8. Bake for 15 minutes. Check doneness and continue to bake until lightly browned and crisp. Can be tested by taking a stick and snapping it. Cool on a wire rack and store in an airtight container. *I used the Mezzetta brand green olives with garlic cloves.
Prep time: Cook time: Total time: Yield: 32 long grissini or 64 short grissini
Green Olive Grissini

Listening to: Michael Kiwanuka