// kale chips //

Sooooo, I've got something to tell you. You probably won't believe what I'm about to say next, but....I'm doing a cleanse. I know. I know! Insane for someone who thinks about her next meal while she's eating her current one.  Just let me explain. First of all, it's not one of those where you starve yourself and only drink lemonade. I'm allowed to eat, just certain things are restricted (booze, caffeine, red meat, gluten/soy/dairy products). Basically, I'm on it for 21 days and it's definitely going to be a big discipline test. So, I apologize in advance for not posting anything too exciting food-wise on here. That means: nothing fried and no desserts (real ones at least). Don't worry, it's only until Labor Day weekend (that's what I've been telling myself) and I'll still try to post interesting stuff. I've also got some restaurants around ATL that I've been meaning to post about, too. Thanks in advance for understanding. ;]

 Now, for the first healthy post. Hehehhe. I made kale chips. If you already like to snack on dried seaweed, then this is pretty similar. Kale's just one of those super-greens that are packed with nutrients that you need, but it can be bitter depending on how you cook it. There really isn't any way to mess this up.

Ingredients:

1. a bunch or 2 of kale
2. 1 TBS olive oil
3. salt

Directions:

1. Pre-heat oven to 300.
2. Mix kale and olive oil in a bowl until thoroughly coated. If it looks dry, add a little bit more oil. Add a lil bit of salt.
3. Bake for about 20 minutes. It may not look crispy, but when you touch it (when you take it out) it should be light, dry and crispy. Season w/more salt if needed.

// NSFW carrot //

This is what happens when you send your boyfriend to pick up carrots from the market...

// braised orange chicken //

braised orange chicken w/carrots & bok choy

whisk together the liquids

flour-coated chicken thighs in sauce

looks ugly, but it'll taste yummy

remove chicken and let sauce thicken

Geesh. I might as well change this blog to one based off of chicken thigh recipes, but I can't help it! It's my favorite...especially the braised dishes...and fried. This one is a variation of the "orange chicken" that you usually order at Chinese restaurants. Found it pretty easy to follow, but one thing I wasn't sure about was whether to cover with a lid when placing in the oven. I did it WITHOUT a lid since the recipe calls for a "pan" and I used my dutch oven. Came out perfect. Give this recipe a go. On the side, I made carrots and bok choy sauteed in olive oil until soft (about 1-2 minutes) and then add in some balsamic vinegar to taste. Let simmer until carrots soften to your liking.

// roasted spaghetti squash w/herbs //

Spaghetti squash is one of those things that you think is complicated to make, but it's pretty easy...and sooooo yummy! The texture is soft and stringy and the mixture of hazelnuts and herbs in this recipe gives it a little bit of crunch. It just takes about 45 minutes to roast, but other than that it's really quick to prepare once that's done. Looks fancy, too. ^_^

// grilled Romaine lettuce //

Yeah, yeah, yeah...I know what you may be thinking. Grilled lettuce? How much of a difference would that make? Add some fresh parmesan at the end and you'd be surprised how much better it is. You kinda end up with a smoky, charred taste for the lettuce. Not that hard at all. Saw this recipe and immediately wanted to try it the next time we grilled out. I usually hate lettuce, btw...the only salads I eat are the kind with steak or cheese/fruit in it. So, this makes it a lot more appealing for me.

// fried honey-mustard wings //

Sorry it's been awhile since my last post. I think the summer heat here in the ATL has been making me a lil irritable and lazy. It just feels like you're walking around in a big broiler outside. Today has got to be the first day where I'm not sweating as soon as I step out of the shower! Anyway, I know I just posted the Korean Fried Chicken wings (KFC) not too long ago, but I wanted to share this simple recipe since they're both similar. In fact, I just used the same recipe from the KFC one for the batter and frying part. I even double-fried the wings, which is the game-changer folks! The only difference is the sauce, which is listed below. Just pair it up with some crisp veggies or salad...or over rice. ^_^

Ingredients for Honey Mustard wing sauce:

1/2 cup honey 

1/4 cup spicy brown mustard
1 tbsp butter

Directions:

Mix ingredients on medium-high heat until butter is melted and sauce is formed. Drizzle over wings after they've been fried twice.

// sauteed snow pea tips //

snow pea tips

washed and prepped

ingredients needed - didn't put garlic in the pic

in the wok it goes

One of my favorite Asian greens - snow pea tips. Here is how you should prep them. Here's the recipe for the way I make them. Very simple and these ingredients should be a part of your kitchen staple anyhow!

Ingredients (the amounts are more to your liking. I don't really measure when I cook it, but you'll get the hang of it after a few times):

•  oyster sauce - about 1 TBS  
• bunch of snow peat tips (i cook a whole bag at a time b/c it simmers down like spinach)
• sesame oil - about 1 TBS
• minced garlic - about 1 tsp
• rice vinegar - a couple of shakes from the bottle (maybe 1 tsp?)
•  Japanese house spice (optional) - a few shakes from the bottle spread evenly

Directions: 

1. Add snow pea tips in wok
2. Add the oil in a circular motion around the snow pea tips so it drips inward
3. Now add the oyster sauce and rice vinegar
4. Put the minced garlic in on the left and ride side of the wok for about 10 seconds, then stir everything together
5. Put a lid on top and turn heat to low-medium for about 2 minutes.
6. Check to see if everything has simmered down and is well-coated.
7. Serve with your main meat dish or eat over rice by itself.
8. Sprinkle the Japanese house seasoning if you prefer