Jerk Chicken

Processed with VSCOcam with f2 preset

I’m happiest when I’m dining at sketchy restaurants.

Processed with VSCOcam with f2 preset

I’ve explained my love & devotion to mediocre chain restaurants before. It’s just in my DNA.

Processed with VSCOcam with f2 preset

Garr & I tried a new church yesterday & the first thing that has to happen after spending time with Jesus is FOOOOOOOD. I typically cry so much I’m just exhausted & need fuel.

Processed with VSCOcam with f2 preset

What is right down the street from this church? YOU GUESSED IT – a Red Robin. Imagine like screeching tires & curb jumping as I force him to turn into the parking lot. No, I don’t eat burgers. Not the point. The POINT is a little something I like to call bottomless french fries. Did we partake? Absolutely. Did I look pregnant the rest of the day? Definitely. WORTH IT.

Processed with VSCOcam with f2 preset

So I couldn’t prepare the potatoes I had planned to make with dinner because I literally would have exploded into 1,000 Rachel pieces.

 

 

Time: 3 hours (prep + cooking) | Serves: 6 drummies

 

Ingredients:

  • 6 chicken drummies
  • 2 tbsp. of onion salt
  • 2 tbsp. of garlic salt
  • 1 tsp. of white pepper
  • 1 tbsp. of cinnamon
  • 1 tsp. of nutmeg
  • 1 tbsp. of ground ginger
  • 1 tbsp. of smoked paprika
  • 1 tbsp. of all spice
  • 1 tsp. of coriander
  • 1 tsp. of crushed red pepper
  • 1 tsp. of cayenne pepper
  • 3 tbsp. of coconut sugar
  • S+P, to taste
  • 1 tbsp. of olive oil

How to:

  • In a large bowl, combine all seasoning + S+P
  • Pat dry chicken + add to the bowl
  • Coat chicken in seasoning + cover the bowl, letting sit in the fridge for 2 hours
  • Preheat oven to 425 degrees
  • Lay chicken on a lined baking sheet
  • Drizzle with olive oil
  • Bake for 40-45 minutes, turning once in the middle
  • Serve hot
  • Make more seasoning + put it on everything you eat here on out

 

 

Chicken Phillies

Processed with VSCOcam with f2 preset

I want to pull my hair out when someone comes up with a genius idea before me.

Processed with VSCOcam with f2 preset

I almost had that EXACT same thought – why did you have to steal my thunder???

Processed with VSCOcam with f2 preset

This happens far too often for my liking. Let’s take last night for instance. Garr takes me to a place with $1 beers. Ok I’ll order a really expensive fruity cider – it’s fine. I peak at the menu. Standard bar fare. Something catches my eye, though. Something that my mind has almost conceived on its own. I was THIS CLOSE.

Processed with VSCOcam with f2 preset

Tater tot nachos. Literally, what have I been doing with my time if not topping cheese & veggies on top of perfectly crisp tater tots? Wasting my effing time, that’s what. I need to get it together. Stop pussyfooting around & really spend some time developing ideas so I get all of the fame & glory I deserve.

Processed with VSCOcam with f2 preset

If you’re still reading this, here’s a bomb recipe for some chicken phillies.

 

 

Time: 8 hours (prep + cooking) | Serves: 6 sandwiches

Ingredients:

  • 1 lb. of chicken breast
  • 1 onion, sliced
  • 2 green peppers, sliced
  • 4 cups of chicken broth
  • 1 tsp. of crushed red pepper
  • 1 tbsp. of garlic salt
  • 1 tbsp. of onion salt
  • Plenty of S+P
  • Toasted rolls, for serving
  • Provolone, for serving
  • Spicy mustard, for serving

How to:

  • S+P each side of the chicken breasts
  • Add them to a crock pot with onion + pepper + crushed red pepper + garlic salt + onion salt + S+P
  • Add chicken broth + cover + cook on low for 7-8 hours
  • Shred the chicken in the crockpot
  • Scoop onto toasted buns + top with provolone + spicy mustard
  • Swallow whole

Chicken Sausage + Swiss Chard over Cheese Grits

Processed with VSCOcam with f2 preset

I think self-improvement is of the utmost importance.

Processed with VSCOcam with f2 preset

You should always be striving for a better version of you. NEVER settle.

Processed with VSCOcam with f2 preset

That’s why I have Crest Whitestrips on right now. My lil chiclets need some serious TLC & I am answering the call of duty. Call it vain. I don’t care. I call it self-love. But if you’re like my husband you can just call me vain.

Processed with VSCOcam with f2 preset

I can’t help it. I’m a self-conscious creature who happened to drink too much red wine in 2014 & is now paying the price with a lackluster smile. First world problems? Yes. But when your nose is as big as mine, you’d try to eliminate as many facial flaws as possible, too.

Processed with VSCOcam with f2 preset

Love your flaws, ladies. But fix them if you can.

 

 

Time: 45 minutes (prep + cooking) | Serves: 2-3

Ingredients

  • 1 cup of grits
  • 1 lb. of cajun chicken sausage
  • 3-4 cups of swiss chard, chopped
  • 1 onion, diced
  • 3 tbsp. of garlic, minced
  • 1/2 cup of cheddar cheese
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Cook grits according to package directions – the kind I use take about 30 minutes
  • Heat a skillet over medium heat
  • Add sausage to the dry skillet, cook for 5-6 minutes or until browned to your desire or cooked through, if yours is not pre-cooked
  • Scoot sausage to the outskirts of the skillet + add oil to the center of the skillet
  • Add onion + S+P + cook for 3-4 minutes or until onion soft
  • Add garlic, cook 1 more minute
  • Add chard + S+P, cook for 3 minutes or until wilted
  • When grits are almost done, add S+P + cheese
  • Serve sausage over grits
  • Lift the plate to your pie hole + pour it all in