Thoughts of a 20-something

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Bruchetta chicken

There’s been a recipe or two floating around facebook that I’ve been dying to try: bruschetta chicken. I mean bruschetta is one of my favorite things but I’ve never actually made it before…. so I went ahead and tried. While I’d read the recipes, I made this one up as I went, knowing what goes into bruschetta and what to marinade the chicken in. but for reference, here’s one of the recipes I’d read:


and below is what I did


Grilled Chicken Bruschetta

cherry tomatoes (ripe), diced
Garlic olive oil
Tastefully Simple’s Garlic Garlic
Shredded Parmesan Cheese
Salt and Pepper to taste
Fresh basil, cut into shreds
Balsamic vinaigrette dressing
Balsamic Vinegar to taste

First I marinaded the chicken in the balsamic dressing. I left it to marinade all day, flipping a couple times. Mix the tomatoes with the garlic olive oil and the basil. add the salt, pepper and garlic-garlic to taste. Let sit for at least 30 minutes to allow the flavors to merry.

Lay out aluminum foil on half the grill and turn on the other side. cook the chicken over medium heat. once cooked through, move to the aluminum foil.

Add the shredded parm cheese to the bruschetta and mix well. Top each chicken breast with the bruschetta mixture. let sit for 5-10 minutes so the tomatoes get a little roasted and the cheese gets softer. Serve drizzled with the balsamic vinegar.


OMGOSH this was soo good. it was good cold too! yum. we had it with grilled asparagus and some crackers with the extra bruschetta




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My mom and I are the same…

when it comes to some things. For example, we cook the same. Case in point is last night’s dinner. neither of us really wanted to cook nor did we have a solid idea for dinner. so our conversation started: ‘what should we have for dinner? ugh what is there in the house” and at the same time we went to the fridge, grabbed the handle, and looked inside. Upon finding the best pesto in the world (NO LIE I SWEAR IT’S AMAZING: click), we decided to make a shrimp pesto pasta. I grabbed the GF pasta that I had handy (corn spirals yum!), thawed some shrimp and went to town. here’s the final product:


This was so quick and easy to make. here’s what we did:

Pasta of choice
Pesto of choice
cream or half and half
onion, chopped
pepper(s)chopped [we used a purple pepper and a green pepper]
1 lb peeled, deveined shrimp (optional)

boil pasta according to directions. While that’s boiling, sautee onion and peppers. Cut the shrimp into thirds (to make a pound stretch. this is also optional) when peppers and onion are just about done, add shrimp and cook for a few minutes, just until they’re cooked through. add drained pasta. toss. Add pesto to taste (we like a lot of pesto so we used most of a jar haha). Toss to coat everything and add about 1/4 cup of cream or half and half (this adds a lot of flavor without making it waterd down and added a nice “sauce” to it).

we topped with lightly chopped basil, diced tomatoes and parm cheese.

This was PHENOMENAL. There were no leftovers. The diced tomatoes really added a pop of fresh bright flavor and color. I highly recommend them. And this meal of course. I love that we both can come up with something so delicious that took literally 20 minutes to make. YUM!


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I really like food.

All food. Good food. I like to eat. It’s a problem that I’ve had my whole life. (except for a short time when I didn’t…. but those are the dark days.)

So I had to get up this morning for job orientation and last night I couldn’t fall asleep. To help myself fall asleep, I micro-plan things… so of course I started to think about todays’ meals.

Breakfast… is my favorite. I loveĀ  breakfast food. I just hate having to get up early to make it! So I decided to have this guy:

GF English muffin with ricotta cheese, tomato and basil. It was DELICIOUS! I added some salt and pepper for some extra flavor. But this was so simple and quick and so good. And it really kept me full! All for around 250 calories


So after my morning of orientation, I get home around 12:30 and (of course) am hungry again. After raiding the kitchen, I decided to have a Fluffernutter.

Fluffernutters. I grew up with these amazing, delicious sandwiches, but apparently not everyone did! My boyfriend, for example, has never had one (don’t worry, I will fix that soon)

I mean… they’re amazing. Creamy and sweet, crunchy (cause I like crunchy PB) and SO SIMPLE. I like simple. Short time to get me the noms.

And when you grill it? it’s even better:


Melty and gooey and delicious. If you’ve never had a fluffernutter, try them. If you want it extra special, grill it. JAHGWOUIE


(side note, Udi’s bread is WONDERFUL!)