It's What's For Lunch: Chicken Tacos w/a Mustard Brown Sugar Glaze

    These tacos are just ridiculous, in a yum-sorta way of course.  Sometimes I make things on the healthy, hey chicken breast why do you taste so good?  That brown sugar sure is your jam, and whole grain mustard? I shouldn't have...  Make some of these already.

What you'll need:

• Chicken Breast
• Whole Grain Mustard
• Olive Oil
• Brown Sugar
• Sesame Seeds
• Arugula
• Corn Tortillas
• Dash of Sea Salt
• Dash of Cracked Pepper

Dice up chicken breast into small chunks so it will cook evenly and fast.  Place diced meat, a heaping spoon of whole grain mustard, splash of olive oil, salt, pep, and sprinkle sesame seeds.  Once it's half way through cooking, making sure you turn over the pieces, add a generous spoonful of brown sugar, let it simmer and make your house smell delicious.  Grill up some corn tortillas and place arugula on bottom, chicken on top.  Drizzle excess glaze from chicken over tacos as it's sauce, this sauce would be SO good over pork tenderloin.  Next time.  Happy almost weekend my loves!

It's What's For Dinner: Ahi Burger topped with Currant Lemongrass Chutney

Ahi Burger + Crimini Mushrooms + Broc + Pine Nuts + Currant/Lemongrass Chutney + Snow Peas= Yum.

Time to open that lonely box of Somoas and poor myself some Bourbon, happy Thursday ya'll.

It's What's For Lunch: Prosciutto & Spinach Polenta

 Polenta, I'm totally getting into you and your textury ways.  You're gluten-free too, which honestly means nothing to me and loads to others.  Trader Joe's has always made my life easier and tastier with their various products.  Instant Polenta in a tube?  I'll totally try it and save myself 30min in the kitchen worrying about burning you.  This recipe is fast, super easy, and satisfying!  You like Prosciutto and Parmesan cheese right?  I thought so...

All you need is:

• Trader Joe's ready Polenta
• Prosciutto 
• Cherry Tomatoes
• Parmesan/Romano Cheese
• Spinach
• Fresh Garlic
• Butter
• Olive Oil

First saute garlic, olive oil, and spinach until it's moist and delicious.  Set aside and prepare the polenta.  In a pan, mash polenta and a little bit of butter+olive oil.  Once it's moist, add diced prosciutto, cherry tomatoes, and cheese till it's melted.  Place polenta on top of sauteed spinach and enjoy!  Total cook and prep time about 7 minutes, piece of cake!

Speaking of desserts... I'm making my very first Bourbon Pecan Pie tomorrow, so excited!

It's What's for Lunch: Chicken & Peach Salad

Hello heat, how do you do?  Apparently it's summer now, meaning I'm in a salad kinda mood and thinking crazy thoughts about Sangria (Recipe to come in future post!).  This salad was so easy, I think you should recreate it!  Bring it to a BBQ, make it for you mom, try to get your boyfriend to eat it, or just enjoy it all by yourself.

All you need is:

• Grilled Chicken Breast
• 1 Ripe Peach
• Dried Currents
• Pine Nuts
• Mixed Baby Greens
• Dressing of choice ( I tried out my new Balsamic Fig, MAGIC)

Stay cool my dears and happy Monday!