Recipe-Spicy Shredded Chicken Sweet Potato

Hey Cats!

It’s only Wednesday? This week has been dragging on it seems! I’m going home this weekend, so that could be why. But it has been/is going to be a fun week! Monday night my friends and I made s’mores on the grill at my apartment complex, which was definitely an adventure. Then tonight, I have my end of provisional year party with the Junior League, and it’s Kentucky Derby themed! Stay tuned for pictures of my outfit, because I’m so excited about it.

On to the main event. Sweet potatoes are my new favorite thing, and I’ve been experimenting with different ways to make them for dinner. I’d seen a few recipes on Pinterest that had shredded chicken inside a baked sweet potato, so I decided to make my own version! It’s so easy and requires very little cleanup, which is always a plus!

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Here’s what you’ll need:

-1 sweet potato

-1 chicken breast, cooked and shredded

-2 tablespoons sriracha

-1/4 cup lemon juice

-2 tablespoons honey

-cilantro

-salt and pepper

-goat cheese crumbles

Here’s what you do:

1.First, bake your sweet potato and cook your chicken. I baked mine at 400 for 45 minutes, and boiled my chicken breast for about 20 minutes.

2. Once the chicken is cool, shred it.

3. In a bowl, mix together the sriracha, lemon juice, and honey. Adjust amounts to taste!

4. Chop the cilantro finely and stir it into the sauce, along with a sprinkle of salt & pepper.

5. Toss the shredded chicken in the sauce. You can let it marinade for a while if you’d like!

6. Top your tuber with the spicy chicken and goat cheese crumbles.

7. Enjoy!

See, it’s so easy! And if you’d like, you can bake a few potatoes and make more chicken to have it again for lunch or a quick dinner later in the week. I love the spicy chicken with the creamy sweet potato and tangy goat cheese. YUM!

That’s all for meow!

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Recipe- Egg-in-a-Hole Avocado Toast

Hey Cats!

I’m getting a bit of a late start this week with the blog posts-sorry! I had every intention of posting on Monday, but I got home later than I had hoped on Sunday night, and it just didn’t happen. Also, HEB was closed for Easter, which honestly sent me into sheer panic. I had to go to Kroger and could not find brussels sprouts and nearly lost it. But I digress.

Today, I’m sharing one of my latest breakfast favorites with you. I got on an avocado toast kick a few weeks ago, and one Saturday morning when I had some extra time, I decided to kick it up a bit. Take it to the next level. Pretend I am the Pioneer Woman (that happens every time I cook, but whatever). I made an egg-in-a-hole, and smeared avocado on top. Yaaaas.

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Here’s what you need:

-2 slices of bread. You can definitely use plain sandwich bread, but I bought whole-grain seedy bread from the bakery section, because it’s extra delicious.

-2 eggs (or one per slice of bread if you’re making less or more!)

-1/2 avocado, mashed

-Sriracha to taste

Here’s what you’ll do:

1. First, heat a nonstick skillet over medium heat, and either melt a tablespoon of butter or spray with cooking spray.

2. While the butter is melting, prepare the bread by cutting out a hole in the center of the slice. You can brown the excess or just go ahead and eat it (that’s what I do).

3. Next, place the bread in the skillet. I like to put one side down and then flip it so each side is buttery!

4. Then, break an egg into the hole of each slice of bread. It will probably ooze out of the edges, but that’s okay!

5. Let the egg cook for a while, then flip to cook the other side! Warning-this is difficult and messy, but if I can do it, you definitely can too! Just use your largest spatula and both hands.

6. Cook until the whites are set, flipping again if necessary.

7. After the eggs are done, in a small bowl mash up half an avocado. I use about 1/2 of an avocado per two slices.

8. Smear a thick but even layer of avocado on each piece of egg toast. Be generous, avocado is the good fat! Apparently.

9. Drizzle with sriracha for a kick! Another option is crushed red pepper, but I love how the sriracha literally sets my lips on fire.

10. Enjoy!

I love the combination of the creamy egg yolk, crisp bread, and smooth avocado. So yum! Give this a try the next time you’re craving a healthy, savory breakfast, and if you do, let me know how you like it!

That’s all for meow!

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Wednesday Pins-Day

Hey Cats!

Happy Wednesday! Today’s my first real day at work, and I’m so excited! Yesterday I had training, and it was a long day of videos and quizzes, and I walked out to a parking ticket on my car. Wonderful. But today will be better I’m sure! I’m excited to finally get started on my actual internship and see what I’ll be doing for the summer and the school year!

I skipped Wednesday Pins-Day last week, because I hadn’t really been pinning a lot, but this week I have some great things to share!

srirachagrilledcheese

First is this recipe for the ultimate sandwich, a toad-in-a-hole sriracha grilled cheese. Yes, you read that correctly. I almost died of happiness when I came across this pin, because it’s a combination of three of my favorite foods- eggs, sriracha, and cheese. I made this for lunch last week and it was one of the best decisions of my life. I used regular sandwich bread instead of sourdough out of convenience, but it was still more than I could have hoped for. Make this- it’s a glimpse of what I imagine heaven to be like.

austin

Next is this travel guide to Austin from my friends at kate spade new york. I have this new obsession with Austin- despite the fact that “that other school” is located there, it’s a very unique city I’d like to explore more. Hopefully that will be a weekend trip this summer! Also, I’m thinking about attending ACL this year, so this would definitely come in handy!

monogram stamp

This monogrammed stamp from Neiman Marcus would be the perfect southern touch to your stationery collection. I would love to have one for myself, and it would also make a great gift for a bride-to-be, or anyone! You can never go wrong with a monogram.

bag

This Gold Lock Crossbody Bag in Hyper Pink from Kate Spade Saturday is the perfect summer purse. It’s bright color adds a pop to any outfit, and it’s a crossbody, so you won’t have to fuss with it too much!

georgie

Per usual, a baby royal for the road. I’m still loving these sassy photos of Georgie doing his thing as heir to England.

That’s all for meow!

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Recipe- Asian Lettuce Wraps

Hey Cats!

I hope everyone’s semester is off to a great start- I know mine is! The three-day weekend was fabulous, my roommates and I went on a little road trip to South Texas and had the BEST time. It was rough Tuesday morning going to school, but luckily I think I’m going to enjoy my classes this round, especially my Health Communication class! That being said, I’ve got a lot of work to do this semester, so unfortunately I might not be able to post as much as I want, but I’ll definitely try!

Today, I’m sharing one of my favorite recipes with you, Asian chicken lettuce wraps. My mom came up with the recipe (and she makes it better than I do), and shared it with me, and hopefully you’ll like it just as much as I do! It’s super easy, and pretty healthy! The sriracha gives it a kick, and the grapes add a little bit of sweet while cutting the spice! Also, the peanuts add a little crunch and texture. So delicious!

Here’s what you’ll need:

-1 bag Romaine hearts- use 3-5 leaves for each person

-1 bag broccoli slaw

-1/2 cup red grapes

-Salted peanuts

-1 chicken breast, thawed and diced

-Sriracha

-Honey

-Soy Sauce

-2 cloves garlic, chopped

-Cilantro, fresh or dried.

Here’s what you do:

1. First, make the dressing for the slaw. Mix together sriracha, honey, and soy sauce. I would suggest starting with a tablespoon of each, and add more of each ingredient to your taste. Chop one clove of garlic and add in a little cilantro, to your taste.

2. Add the broccoli slaw to the dressing mixture. For just myself, I used about a third of the package. Cover, and place in the refrigerator until ready to serve.

3. Make another batch of dressing, same as the slaw, and add the chicken pieces. Allow to marinate while you prepare the lettuce and grapes.

4. Next, prepare the lettuce leaves and grapes. Take the big leaves from the outside of the lettuce head, as these make the best shells for the wraps. Break off each piece and run under water to wash it. Pat each leaf dry with a towel and place on a plate. To prepare the grapes, wash them and cut them in half longways.

5. Next, cook the chicken. I simply sauteed mine in a skillet over medium heat until it was cooked all the way through.

6. Next, assemble the wraps! I place a little slaw in the bottom of the lettuce leaf, then add a few pieces of chicken, grape halves, and peanuts. Enjoy!

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Let me know what you think!

That’s all for meow!

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