Fresh and Easy Guacamole

I woke up this morning with a hankering for some guacamole. Or perhaps I just wanted chips and I needed and excuse to eat them. Either way, I had some ripe avocado on the counter so I just quickly whipped this up!

A few years back I would have never tried to make guacamole because I thought it was so hard! That was until I visited Jimmy Buffet's Margaritaville in Cozumel. They make it to order right in front of you! So I intently watched them make it table side while I was slugging back my third margarita and realized I could do it at home. A few ingredients and BAM it's like you're own little Mexican fiesta in your mouth. 
And if you're like me and don't eat guacamole with anything but chips, try making your own oven baked chips!

Ingredients
3 Ripe Avocado's
1 Shallot (or 1/2 red onion) chopped
10 Cherry tomatoes (quartered) OR one large tomato
1 Clove of garlic
1/2 Lime juiced
1/2 tbs chopped cilantro
Salt/Pepper to taste


Mix it up!
This is the easy part! Just scoop out the avocado add it to the bowl. Chop up tomatoes and shallot, mince garlic, juice the lime, sprinkle salt/pepper and cilantro and mix it all up! If you like it chunky then don't mash up the avocado as much. If you like it creamy then keep smashing them until you get to the consistency you like!

Rosemary Garlic Roasted Chicken

I think I've been on a chicken kick lately. Probably because I'm busy, or perhaps lazy, and it's just so versatile and easy to make. Whatever the case may be, this is one of the easiest, customizable and delicious ways to make chicken. And what's even better? You will have chicken for dayyyys!


So for you meal preppers, I know who you  tupperwaring, baggie filling, fridge packing are.... this is the perfect recipe for you. One night you can have roasted chicken with potatoes the next it can be chopped and made into chicken salad or stuffed between two tortillas with loads of cheese for a chicken quesadilla! 

All you need is a skillet that can go from stovetop to oven (cast iron or stainless should be just fine), a whole roasting chicken and whatever herbs and spices you like. Oh and an oven. That would come in handy too. 


Rosemary Garlic Roasted Chicken
1 Roasting Chicken (pictured was 6.8lbs)
3 Tbs olive oil
2 Tbs Dried rosemary
1 Tbs Thyme 
4 Cloves garlic
salt/pepper to taste

Let's Get Cookin'
Preheat the oven to 375º and place the skillet on the stove and drizzle with  2 tbs of oil on high heat

Pat dry the chicken and use the remaining oil to rub over the chicken then cover both sides with herbs, placing the garlic inside the chicken

Place chicken, breast side up, in the hot skillet for 3-4 minutes. It will sizzle and thats good!

Place the skillet with the chicken in it, into the oven on the middle rack. Let it cook for 1 hour.

Once the hour is up, turn the oven off and leave the chicken in to finish cooking! 

(If you have a self-cooling oven like mine, turn the heat down to 300º, otherwise it will suck all the hot air out and the chicken won't finish cooking.)

Once the chicken has reached an temperature of 165º, take it out and enjoy! 


Essential Oil Allergy Buster

Oh the joys of spring time. Runny nose, itchy eyes, itchy ears, and sneezing. Seasonal allergies are no joke and finding a something that doesn't either make you sick, drowsy, actually works, and won't break the bank is hard to do! 


I have tried over the counter meds and prescription meds to no avail. Nothing worked. That's when I turned to essential oils. Mixing three simple oils together and rolling them on or diffusing them in the house or car has changed my world! Since using them I no longer have ANY symptoms! I was that girl in town with the red eyes and always sneezing. Now I can sip my wine at the wine bar not having to worry about having a plethora of tissues or sneezing so hard I spill my glass. 

3 simply essential oils is all it takes to be symptom free!

Oils:
Peppermint
Lavender
Lemon
Equal parts of each


Carrier Oil:
If you were to just add the oils straight to your skin, it might be a little much. So you want to have a carrier oil to dilute it. I use either grape seed oil or sunflower oil. You can use olive oil if you'd like or if it's all you have. 

For my 10ml bottle that I carry in my purse I do 3 drops of each then fill the remaining space with the carrier oil. Apply 2x a day (or more if necessary) to your temples, wrists, and behind your ears.

If using my diffuser I do one drop of each.

Not only are these three oils great for allergies, they are amazing to have on hand for bee strings (place lavender on the sting and there won't be any swelling or pain), lemon for your water, and peppermint for nausea. There are so many ways to use essential oils that the list is endless!



Interested in trying essential oils? Contact me or visit Young Living! Sign up and become a member and receive 24% off each and every order.



 

Sweet & Smoky Dry Rub

With grilling season ramping right up, one thing that you should always have in your cupboard is a good dry rub. Nothing is better then covering your meat a few hours before grilling with a great rub then placing it on the sizzling grill. And you can also add this to your side dish like I will be! Cut some red potatoes up, sprinkle this delicious rub on them, and roast 'em!


This recipe is so easy, and I bet if you were to look right now, you'd have most if not all of these ingredients just waiting to be used!


Ingredients:

1/3 Cup Brown sugar
1/4 Cup Granulated sugar
1/4 Cup Kosher salt
1 Tbs Course ground black pepper
1 Tbs Paprika 
1 Tbs Chili powder
1 Tbs Onion powder
1 Tbs Garlic powder
1 Tsp Cumin



Now just add it to a jar and shake to mix! This can be used on beef, pork, chicken, and even pasta! It's super yummy and a grilling staple!

Sweet Ranch Chicken & Veggies

Most of you, well probably none except about four of my readers, know that I went 12 years without eating chicken. I should go further to say I wouldn't even touch it. There was this one time when I was living at home with my mom and I opened the freezer and a whole chicken came flying out at me. I left it on the floor for 6 hours until my mom got home because I refused to touch it. Okay, lets call a spade a spade and just say I had a decent sized phobia of chicken.



Now that I've outed myself, lets skip ahead another 12 years to now. I LOVE chicken! It's so versatile with all the different parts, inexpensive (even when you buy locally at the farm like I do), and rather flavorless so you can add so many different ingredients to it!


Being in nursing school, a mom of a three year old and a wife of a lobsterman who has crazy hours, I need something I can throw together when I get the nightly text "just docked the boat," which means crap I have 30 minutes to throw my hair up and make dinner! This recipe is that recipe that can be tossed together on ONE pan and on the table in 25 minutes! And with a little added sweetness running through the dish, it is a crowd pleaser for all types of eaters!


Ingredients
2lbs chicken breast (skin or no skin - doesn't matter)
20 tiny red potatoes, halved
Green Beans 
1 Clove garlic - minced
1 packet dry ranch mix
2 tbs olive oil
2 tbs brown sugar
salt/pepper to taste

How To Cook
1. Pre-heat oven to 400º 
2. Cut potatoes in half
3. Coat a baking sheet with either olive oil or spray
4. Place chicken (skin up if using chicken with skin) in the middle of the pan forming a line and green beans on both sides.
5. Add the potatoes on top of the green beans, cut side down.
6. Divide equally and sprinkle the brown sugar on top of the chicken, pressing down to make it stick
7. Sprinkle the minced garlic over chicken, potatoes, and green beans
8. Sprinkle lightly the ranch mix - I did not use an entire packet - but do it to taste. 
9. Drizzle olive oil over entire pan
10. Cook on middle rack for 20-30 minutes (until chicken reaches internal temperature of 165º)

Serve immediately!



21 Day Fix
Serving being 1R, 1Y, 1G, 1Tbs