Beef & Veggie Pot Pie

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Happy Election Day!  If you’re like me, you’re probably very nervous about the results of the presidential election, and you’re trying to decide if you should start packing your bags so you can get your ass to Canada.  My personal remedy is to drink lots of coffee and wine and try to stay positive.  Either way, I hope that you exercised your right to vote regardless of your political affiliation!  Today is a day to feel lucky that you have a right to *choose*, not a day to hurt others based on their beliefs.  However, I’m not here to talk about politics today or ever really, pls pls pls don’t bring it up like every confrontational person that walks into the coffee shop I work at. *eyeroll* Can you tell I’ve been dealing with this for a few months?  I’m here to talk about beef & veggie pot pie, which good news (!), has wine in it!!!  Plus, it takes a few hours to cook, so it’ll keep your mind off of the election (although, it is a really easy recipe and only takes a little bit of prep – it’s mostly cooking away quietly on the stove while you engage in other activities).

As I’ve mentioned before, I’ve partnered with Sanford Ranch Beef to bring you all kinds of delicious recipes to make with your box of beef!  If you’re in the Reno area, give them a call!  Their beef is way more affordable than at the grocery, and you’ll be supporting a local family business!  I can guarantee this, because well, I’m related to the owners.

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img_2227 img_2196For this recipe, you’re going to start with some typical winter veggies and a durable cut of steak.  You can add or subtract veggies if you want, but I’d say the mirepoix components are necessary – that’s the carrots, celery, and onions.  The recipe calls for 1 onion, but because mine were teeny tiny and cute, I used 2.

Essentially, you’ll add these ingredients with some wine, stock, and herbs and cook the hell out of it, because durable steak cuts require lots of cooking time in order to become tender.  After, you’ll plop some pastry on top, bake it for a bit, and it’ll be ready to go!  It’s super easy, but also very flavorful and impressive for company.  I like to serve it with a simple green salad and pie for dessert!

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Daylight savings ending means bad pictures 🙁

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Happy fall and happy voting ♥

XO Sara Lynn

*Song of the Day: Light House by Future Islands

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Braised Short Ribs with Cheddar Grits

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I am so, so excited to announce that the people at Serendipity by Sara Lynn (me) will be working with Sanford Ranch Beef, which sells local, steroid-free beef to the Northern Nevada area.  This is my first partnership, and I’m absolutely thrilled to be working with such a great company!  I first want to start off by promising that I only endorse businesses that I believe are wholesome and provide good quality products that I already use sans-partnership.  I do not believe in advocating products that I do not use regularly; therefore, I can assure you that all opinions are my own and are not influenced in any way.  I also want to let it be known that I am not being paid to post about Sanford Ranch Beef, although they did give me some all-natural, hormone-free steak, which let’s be real, is better than money anyhow.

And if you didn’t read that long ass paragraph, here’s a summary: I’m not a sellout.  Cool?  Cool!

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Sanford Ranch Beef is a local cattle ranch owned by my cousin, his wife, and their family.  They do not believe in using hormones, steroids, or fillers in their beef, so the product is completely farm-to-mouth.  Their cattle is grass-fed and finished with mash (grain) from a local brewery in town – that means that the beef tastes slightly of hops, but not overwhelmingly so.  They sell boxes of beef to people in the Northern Nevada area – if you live in Reno, Fallon, or other areas of N. Nevada and you like all-natural, ethical food, and supporting local business, visit their Facebook or website and give them a call!

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Even if you do not live in Northern Nevada, I urge you to support local farmers and ranchers that live near you.  By buying local food, you support families in your state and get healthier products (and you know where they’re coming from).  When you buy from a store, you don’t know the distribution process – when you buy local, you can ask the owner yourself!  By visiting farmer’s markets, you can find local produce, dairy, meat, bakers, and the like so you’re always getting the freshest ingredients!  For a list of local farmers in your area, click here.

P.S. Since farmer’s market season is almost over, I recommend looking up local farmers/ranchers on Google or asking people in your community!  Local food is easier to get than you think!

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Over the weekend, I used some short ribs from my box of beef to make braised short ribs with cheddar grits and roasted brussels sprouts.  It’s definitely a Sunday meal, because the braising takes a few hours, but this meal is so easy and impressive if you’re having guests over!

Both recipes are courtesy of Food Network.

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Stay tuned for more beef recipes!

XO Sara Lynn

*Song of the Day: Morning Dew by The National (cover)

 

Basic BLT

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Living in Reno means that I live a short three and a half hours away from the beautiful Bay area and amazing wine country, which has both its perks and its downfalls.  Perks include relaxing weekend getaways, good wine being delivered straight to local mom and pop’s doors, and the influence of The City* trickling into the BLC**.  And the downfalls?  Weekend getaways are $$$.  Good wine is $$$.  Then there’s The City’s influence on Reno…

See, Reno’s culture has significantly changed in the last few years.  Reno has gone from a failing casino city to a hip, local college town with amazing restaurants, bars, coffee shops, thrift stores, record stores, book stores, parks, events, music, etc. etc. etc.  Not all people appreciate BLC culture, but damn I love it.  However, with the influence comes the the traffic, and the increase in rent, and…the fusion.  Asian fusion.  Greek fusion.  Italian-German fusion with a twist of California fusion.  And, okay fine, fusion can be cool, but some things are just meant to be left alone.  Including BLTs.

It seems as if every restaurant I go to lately has “their version” of a BLT, with 100 other letters attached to the end to show how different their bacon sandwich is from every other restaurant.  BLTTC = Bacon, Lettuce, Tomato, Turkey, Cheddar, which I’m sorry is just a club sandwich.  BLTGC = BLT grilled cheese, which just shouldn’t be a thing.  And BLTA?!  A BLT with avocado?!?!  Okay, that one’s fair, and it works, but I have a slight allergy to avocado, so it doesn’t work for me.  BLTs should be BLTs and nothing more.  Nobody asked for this madness.

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Luckily, you have me to set the record straight.  Here’s how you should be doing your BLT.

  1. Grab a loaf of good bread.  I like sourdough, but white or buttermilk also work.  Toast it ya’ll.
  2. Bake your bacon.  I swear.  You better do it.
  3. Find a good tomato.  It has to be a good one.  Slice it thinly.  This isn’t a tomato sandwich.
  4. Freshly ground black pepper does wonders.
  5. Add avocado if you must, but please don’t tell me.

There’s definitely some gaps in there, but I’ll fill them in later.  For now, I want to clarify what is deemed appropriate to serve with BLTs.  Hint: it’s potato chips and beer.  Iced tea if you don’t drink alcohol.

Okay, that’s it.  Those are the rules.  And here’s the recipe:

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If you want some other do-not-mess-with-me recipes, check out my 3 Bean Chili and Vanilla Creme Brulee!

XO Sara Lynn

Song of the Day: Falling in Love at a Coffee Shop by Landon Pigg

*The City = San Francisco
**BLC = The Biggest Little City a.k.a. Reno

Slow Cooked Carnitas

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If you’ve been following me on Instagram, you probably saw that I posted a picture of pie dough promising a BIG EXCITING RECIPE COMING VERY VERY SOON AND IT’S GOING TO BE THE BEST THING EVER.  That is true, and it is coming, but tonight I made super easy and amazing carnitas, so I thought I’d just share them real quick.

Now, if you’re still confused about the “easy” part of the carnitas description, because when have carnitas ever been easy, let me explain.  First, you’ll sear the pork.  Then, you’ll place the pork in the crockpot with some other fun stuff.  Then you’ll leave it alone while you work and go to school and exercise and unload your dishwasher.  Then you’ll shred the pork and broil it until it’s crispy.  And then?  You’re free to put the slow-cooked, shredded, crispy pork with burny bits in tacos or burrito bowls.  My favorite is the taco option on blistered corn tortillas with plenty of cilantro and queso fresco.  However, the burrito bowl option with brown rice, pinto beans, queso, lettuce, avocado, tomato, and salsa is a good option as well.  Tonight I went with the burrito bowl option, mostly because I ran out of tortillas and always have a surplus of brown rice on hand, but in the future I may use the pork in tostadas or enchiladas.  (And just like that, I’m hungry all over again).

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I’m a huge fan of meals that are 1. easy 2. healthy and 3. can be made while I’m at work, which is why you see so much Mexican food on SSL.  But I promise, I don’t only eat Mexican food and not all my meals are made in a crock pot.  I’m sure at one point I’ll get over my homemade Mexican food obsession, but for now it’s just too good, and there’s just too many options!  On another note, I have had a huge thing for curry lately, even more so than usual, so we’ll see where that goes.  I imagine Thai and Indian will infiltrate SSL in the next coming months even with summer right around the corner.

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Cheers to carnitas.

XO SaraLynn

*Song of the Day: I Wanna Get Better by Bleachers

Deconstructed Chicken Pot Pie

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PSA: Please be nice to college students, we are in the midst of midterms and life is a lot to deal with right now!!!!!!!

Over the past couple of weeks, I have been a giant ball of college-related anxiety which has led me to staying up into the early hours of the morning working on business plans and marketing research studies while living off of scrambled eggs with toast.  I’ve also been fighting the early stages of a cold by popping obscene amounts of Vitamin C and drinking Immune Boosting Tea.  The cabin fever is getting to a Jack Nicholson-level that makes me dream of hiking and Tahoe beaches and weekend roadtrips to San Fran.

In times like these, I find the only cure is to take a couple of hours to indulge comfort food, a sleeve of Milanos, and a lighthearted tween movie, normally of the Disney variety, although that is not required.  My choice of the moment is Princess Diaries.  But I digress.  What I’m really here to talk about is the comfort food component.

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Today, we have chicken pot pie that has been deconstructed, because there’s less time between preparation and consumption, and also puff pastry is the jam.  I developed the recipe randomly one weekend with ingredients I had sitting around in my fridge, and I will never look back.  As far as I’m concerned, chicken pot pie is the best food to cure sadness, and also it’s the best way to say goodbye to the winter season.  While this is not necessarily a “traditional” pot pie, it has all of the components: chicken, veggies, thyme, crust, warmth, happiness, and you’re probably eating it snuggled up in a blanket while watching a movie.  I *highly suggest* making this one last time before BBQ season officially hits.

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On another note, if you know anyone interested in funding a coffee shop/bakery or a weekend vacation, or you have some secret knowledge that I’m a princess and therefore deserve to be in the far away land of Genovia wearing pretty ballgowns and living in a castle instead of studying my brains out in college, you know where to find me.

XO SaraLynn

*Song of the Day: Maps by The Yeah Yeah Yeahs

Mediterranean Chicken Skewers

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Happy back to school for most college students/students in general!

And if you’re one of the lucky bastards that doesn’t start classes again until September…you can just keep quiet in the back there.

Just kidding (mostly), but I am super jealous and I hope you’re having a wonderful summer break.

Anyways, I started school on Monday so RIP to my brain.  In just a few short weeks, I won’t be able to talk about anything but balance sheets and the 4 P’s.  But until then, let’s just enjoy the semi-normal Sara Lynn that loves to cook and dress up and talk about music and is successful in getting a post up on her blog on an almost-weekly basis, yeah?

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Since I am back in school now, it means I can’t use the “…but I’m on summer break” excuse anymore.  That’s when I eat whatever I want/don’t work out/avoid paying off my credit card for one more day/don’t bother getting the mail for 2 months/avoid all adult responsibilities/etc. because I’m on summer break and I want to hike or lay in bed and watch How I Met Your Mother.  It’s not something I’m proud of, but I really only get to be a lazy college kid for a couple more years, so let’s just not worry about it.

Anyways, now that I’m waking up for class every morning, it also means that I’m eating chicken, brown rice, and veggies and working out 3-4 times a week.

If you have similar eating habits, you probably know how boring chicken and brown rice and veggies really are.  And that’s why food blogs exist.  To break the mundane and try out new recipes and gain the trust of our readers so that, they too, can have more exciting eating experiences.

I promise that this chicken is really delicious and tastes like lemon and rosemary–and is not boring at all.  I had it with a Greek salad only, but I think next time I’ll make lemon-sage rice because that would make it even better.

I’ll leave you with the recipe and hope you’re happy knowing you can eat healthy and have really, really amazing food.

It’s a wonderful feeling.

Ingredients:

1 lb. chicken breast, cubed

1/4 c. olive oil

2 Tbs. white wine vinegar*

1/4 tsp. dried oregano

1/2 tsp. onion powder

1/2 tsp. dried thyme

2 sprigs fresh rosemary, chopped

Zest and juice of 1 lemon

1/2 tsp. Dijon mustard

2 cloves garlic, minced

Salt and pepper, to taste

Bamboo or metal skewers**

*Red wine vinegar would also be good, and have more of a Mediterranean flavor.  I just ran out and used what I had in the cupboard!

** If using bamboo skewers, be sure to soak them in water so that they do not burst into flames while grilling.

In a bowl, whisk together all of the ingredients except the chicken.  Place cubed chicken in a plastic Ziploc bag, and pour marinade over the chicken being sure it is completely covered.  Marinate for at least 2 hours, or overnight.

Preheat the grill to a medium high heat.

Remove chicken from marinade and discard leftover marinade.  Thread the chicken onto the skewers.

Spray the grill with a cooking spray to prevent sticking.  Place skewers on the grill and cook, turning every few minutes, for about 15 minutes, or until juices run clear.

Serves 4.

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In non-chicken related news, I have started an Instagram page for all of my posts!  Just follow serendipitybysaralynn, like my posts, tag me if you make my recipes, etc.!  I love reading your comments and talking to my readers, so please share with your friends so I can talk to even more people!

(See.  I did at least one productive thing during my summer!  Go Instagram!)

Have a wonderful fall semester, college students.

Have a wonderful fall, everybody else.

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*Song of the Day: Coffee and Pie, oh my! by Brightside*

*A new band I’ve been really into lately!  Not all of their music is on Spotify, so check out their bandcamp: https://brightsidepgh.bandcamp.com/

Fondue in the Forest

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Hello my wonderful readers!

I’m back home in Reno (although I’m still dreaming of London), but I’ve had a wonderful summer and it’s time to get back to business.  Before I came home, I went to my parents’ cabin for the first time in two years which is where I used to spend my childhood weekends hiking, fishing, and riding quads.

It was also my getaway for watching movies and reading countless books which I did not always have time to do with all of my extracurriculars.  I cannot even tell you how many times I blew through the HP series up there.  7 books and 8 movies were no match when I had a good two weeks of lounging on the porch swing with an iced tea in my hand.

Some of my best memories from growing up were at my cabin, and I wish more than anything that I could make it up more.  Luckily, I have Tahoe just a short 30 minutes away, but there’s nothing like (vacation) home, right?

Anyways, I had a really amazing time with my family hiking, white water rafting, and of course, reading.  We also had some really great food.

Cue fondue.

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Before I share with you our delicious dipping recipes and whatnot, let me first disclose that all of the pictures posted today were taken by my baby brother (except for the fondue pic taken above, which was posted by my mom).  He’s the guy in the maroon striped sweater.  He’s only 17 and far more talented than I will ever be.  So thank you to Garrett (and mom!) for the beautiful pictures shared today.

About fondue:  Fondue is really really fun.  Like, really fun guys.  Although I did this with my family, I’m totally considering getting a fondue pot to have parties with my friends.  Especially since I learned some good tips and tricks from this experience.  We actually did an Italian version of fondue called bagna cauda which is a method of cooking the food in hot oil.

Some tips for a fondue (bagna cauda) party:

1. No more than 4 people should be at the fondue pot at any given time.  Just trust me on this.

2. Wear clothes you won’t be totally sad about ruining.  I don’t think I ended up dripping anything on myself, but there’s always a risk.

3.  Lay down a black garbage bag or old table cloth.  There will definitely be some drippage action there.

4.  Have plenty of dipping options.

5. Consider having some small appetizers or a nice side salad to munch on.  Although fondue is very fun, it’s also time consuming, so you’re waiting a few minutes between each bite.

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Are you ready for some kick-ass dipping sauce recipes and also some wonderfully safe cooking instructions?!

You bet you are, champ.

*Recipes and instructions courtesy of Pillsbury.  Some recipes adapted slightly.*

Bagna Cauda Ingredients:

4 cups peanut oil

2 garlic cloves, peeled (optional)

Cubed beef tenderloin, Cubed chicken breast, Cubed squash, Mushrooms, Cheese cubes (coat with melted butter and bread crumbs beforehand), Shrimp, Cubed pork tenderloin, etc.

Pour oil into a fondue pot.  Add garlic, if using.  Heat until 350* F.  Place setting on warm to maintain heat.  Remove garlic, if using.  To cook ingredients, place 1-2 items on fondue sticks.  Place in oil and cook until desired doneness.  Dip in favorite sauces.

Garlic Basil Aioli

1/2 c. mayonnaise

2 large garlic cloves, minced

2 Tbs fresh basil, chopped

2 Tbs. olive oil

Salt, to taste

Curry Dip

3/4 c. mayonnaise

1 tsp. lemon juice

2 tsp. curry powder

1/8 tsp. ground ginger

Salt, to taste

Horseradish Sauce

1/3 c. mayonnaise

1/3 c. sour cream

1 Tbs. prepared horseradish

1 Tbs. Dijon mustard

Directions for all sauces:  Whisk all ingredients in a bowl.  Cover with plastic wrap.  Refrigerate until ready to use.

*We also used A-1 steak sauce as a dipping sauce*.

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In addition to bagna cauda, we enjoyed the sunset, had a lovely campfire where we looked at the stars, and I got to play with my puppy.  All in all, it was an amazing weekend.

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Song of the Day: Suicide Saturday–Hippo Campus

Chicken Fajitas

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It’s happened, guys.  I finished my first summer class, and now my brain = alskbxlzkjcgqergldknblddzweksdjclxdssalskdj.

As in, I cannot find the motivation to do anything more than lay in bed watching Gossip Girl and drinking insane amounts of green tea.  For the whole entire week.  (Also, don’t judge the GG.  It’s officially my guilty pleasure).

It is also this resignation of my cranium that has put me in a dark, uncharacteristic succession of intense procrastination that I cannot seem to shake off no matter how acute my anxiety becomes.

Side effects of my procrastination have resulted in me putting off shopping and packing for London until yesterday afternoon (I leave tomorrow) as well as clicking multiple “Read More” links on posts concerning Zodiac signs and guitar tuning (I don’t play guitar).  (Yet).

Luckily, I was able to force myself into packing and getting my shit together yesterday/today, and I’m (almost) ready to leave for London tomorrow!  Yay!

My new goal is to motivate myself for the two more summer classes I start in London on Monday.

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If you haven’t noticed, I’ve been on a sort of Mexican food kick lately.  First it was Chinese food, and now it’s cilantro lime shredded chicken and burrito bowls.

As it turns out, I need to get as much Mexican food into my body as I can in the next day, because Europe has no authentic Mexican food.

There are many European people that have never even had real Mexican (or Tex-Mex for that matter).

It’s the sad truth, and I’m not quite sure what to do with my life except console myself with Indian food and conversations with cute British boys.

(Life is so hard, right?)

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Ingredients:

1 lb. chicken breasts, cut into thin strips

2 bell peppers, cut into thin strips

1 onion, thinly sliced

1/2 c. olive oil

1 Tbs. balsamic vinegar

2 cloves garlic, minced

1/2-1 tsp. onion powder (to taste)

1 tsp. cumin

1 tsp. chili powder

1/2 tsp. paprika

1/4 tsp. oregano

Tabasco, to taste

1 lime, juiced

 1/4 c. cilantro, chopped

Salt and pepper, to taste

Place chicken strips, peppers, and onions in a zipper plastic bag or plastic bowl with a lid.  Set aside.

In a separate bowl, whisk together remaining ingredients.

Pour marinade over chicken, peppers, and onions.  Marinate for at least 2 hours, or up to 24.

When ready to cook, heat 2 Tbs. cooking oil in a large saute pan on medium heat.  Remove chicken, peppers, and onions, and add to saute pan.  Discard marinade.

Cook until chicken is cooked through and peppers and onions are soft, about 8 minutes.

Serve with tortillas, and other taco toppings.

Serves 4.

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I <3 u Mexican food.

I’ll see you in a month.

Make sure to check in for my London posts in the coming weeks!

And while I’m gone, make sure to indulge in some tacos and cheeseburgers for me.

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Song of the Day: Bear–The Antlers

Cilantro Lime Chicken Burrito Bowls

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Remember when I promised you guys this recipe when I posted  cilantro lime shredded chicken a couple weeks ago?

Well…here it is.

I did it.

*claps for you Sara*

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This recipe is essentially a play on the burrito bowls from Qdoba, Chipotle, etc. etc.  I’m normally a big fan of these places because I can get a decent fast-food meal without actually eating fast food.

 Not that I don’t ever eat fast food, because I think we’re all guilty of doing that sometimes, but if I want to still feel good about myself at the end of the meal, I choose Qdoba (mostly because it’s on the way home).

Although, I’m still a little bitter that there are NO Cafe Rios in Reno.  Whywhywhywhywhy??

I literally crave their pork barbacoa.

I’ve had dreams about it before.

Yeah.  Really.

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However, I still really love Qdoba and Chipotle.

One of my favorite nights from last semester actually happened in Qdoba.  My friends and I randomly ended up there one night (probably way too late in the first place).  Luckily for us Reno college kids, there’s a late night Qdoba stop approximately five minutes away from campus, so it’s always a no-brainer on where to go if nothing else is open or will let you in.

Anyways, we essentially ended up at Qdoba until 1 a.m. eating chips and salsa and laughing manically over each others’ weird family stories.

For the sake of privacy, I will not get too far into these family stories, but just know nothing is more fun than watching your friend practically choke on a burrito because she’s laughing so hard at a horrifying incident somebody experienced at Disneyland.

Trust me.

Ingredients

Cilantro Lime Chicken

Rice

1 1/2 c. brown rice

2 cloves garlic, minced

3 c. water

Zest of 1 lime

Juice of 1 lime

1/4 c. cilantro, chopped

Onion powder, to taste

1 chicken bouillon cube

Corn Avocado Salsa

1 c. corn

1/2 avocado, cubed

1/2 jalapeno, chopped

1 clove garlic, minced

Lime juice, to taste

Salt and pepper, to taste

Toppings

Beans, cheese, salsa, tortilla strips, cilantro, lettuce, etc. etc.

For the rice:  Heat about a tablespoon of cooking oil over medium heat.  Add brown rice and coat in oil.  Stir constantly until rice is browned (but not burnt!).  Add garlic and saute until fragrant.  Add water, lime zest, lime juice, onion powder, and chicken bouillon cube.  Cover and cook for 45 minutes, or until water is absorbed.  Add cilantro and more lime juice right before serving.

For the salsa: Heat oven to 350* F.  Spread corn evenly on a greased baking sheet.  Drizzle corn with a little olive oil and salt.  Toss to coat.  Roast for about 10 minutes, or until corn is slightly browned.  Let corn cool for about 10 minutes.

Mix corn, avocado, jalapeno, garlic, lime juice, salt, and pepper.  Adjust seasonings as needed.

To assemble: Place a couple scoops of rice in a bowl.  Top with chicken, salsa, and other chosen toppings.  Serves 4.

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These could be made with beef, pork, seafood, etc.  To change it up, you could add a bunch of salad ingredients and make it a burrito bowl salad.  (Also, if you don’t want to roast the corn, you can make the salsa with plain corn).

I won’t tell.

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Song of the Day: Forced to Love–Broken Social Scene

Cilantro Lime Shredded Chicken

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I can never really seem to keep up with the holidays.

AKA if I actually write a holiday-themed post before said holiday actually occurs, I’m pretty on top of my game.

Unfortunately, that oftentimes does not happen, and I lay in bed drinking caffeinated tea on a Thursday night at 11:30 p.m. writing a post on chicken.  (In other words: Happy Cinco de Mayo).

Plus, it’s finals week(s).  Also known as the week where I actually think that my brain is going to shut down in a quite literal sense and I will have to spend the rest of my life lying in bed petting a dog.

But that remains to be seen…

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It’s weeks like this that make me have an actual mental breakdown including, but not limited to: crying, hyperventilation, having weird dreams about people, and panic attacks with symptoms that make me think I’m having a heart attack.

(And regardless of your age or health status, having a heart attack is a total logical solution when you’re in the midst of a stress-induced episode).

Really, it’s charming.

Luckily, I have been doing fairly well at keeping my shit together considering I always spend a good two weeks stressing about finals/studying until my eyes sting from exhaustion only to ace my exams and realize I could have slept at least twice as long as I did.

SOS.  Please tell me you all do this too.  (If you tell me you’re one of those people that can just pass a test without studying or trying, I’ll scream).

Anyways…

It’s these weeks where I really have to find my happiness in the little ways.  Luckily for me, I find very great joy in small things like good coffee, hearing an old song I haven’t heard in a long time, and coming home to a crockpot filled with cilantro lime shredded chicken (because let me tell you…it smells amazing).

I’ve made this chicken two weeks in a row, so you know it’s good.  I’ve used it for tacos and burrito bowls, but you could also do enchiladas, tostadas, nachos, etc.  Whatever shredded chicken treat your little heart desires <3

Ingredients:

1 lb. chicken breasts

1 1/2 c. chicken broth

Juice of 1 lime

1/4 c. cilantro, chopped

2 cloves garlic, minced

1/2 tsp. chili powder

1/2 tsp. onion powder

1/4 tsp. oregano

1 tsp. cumin

1/4 tsp. paprika

1/4 tsp. ceyenne pepper

Salt and pepper, to taste

Spray a crockpot with non-stick cooking spray or olive oil.  Place chicken breasts in crockpot.  Add remaining ingredients.  Stir to cover chicken with spices.  Cook for 7-8 hours on low or 3-4 hours on high.

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If you need me, I’ll be stuffing my face with chicken tacos to ease my worries.  So far, it has seemed to work.

Except for the weird dreams about people.  Those are (apparently) here to stay.  On a side note: many people get uncomfortable when you tell them the details of your strange dreams involving them.

So maybe that’s something I’ll work on next.

But probably not.

Signature

Song of the Day: The Moon Song–Karen O and Ezra Koenig

(seriously though, best musical combo ever)