Tuesday, October 29, 2019

Smoky Orange Chicken Bowls with Mexican Street Corn Cauliflower Rice

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Smoky Orange Chicken Bowls with Mexican Street Corn Cauliflower Rice - this orange zest, smoked paprika and ancho chile marinated chicken is quickly broiled in the oven to get crispy smoky caramelized edges and then served on a bed of creamy corn and jalapeno cauliflower rice. Packed with so much flavor, gluten free and really beautiful!
I think I saved the best for last....
My Entree entry for the "Lifeway Foods Blogger Recipe Challenge" might be the best thing I've made in a while! I used Lifeway Organic Plain Unsweetened Kefir two ways in this dish- as a marinade for the chicken and as a dressing for the cauliflower rice salad.
Marinating the chicken in Kefir keeps it super tender, juicy and flavorful! Broiling the chicken saves you from having to fool with the grill and you still get deliciously caramelized brown edges that add to the smokiness that the chili powder and smoked paprika introduced to the dish!
The Mexican Street Corn Cauliflower Rice is packed with veggies, color and flavor and way more healthy than the traditional mayo laden version.
Just look at all those crispy edges! So delicious, and so easy to quickly broil all of the chicken on one pan - no chasing food on grill grates here!

Smoky Orange Chicken Bowls with Mexican Street Corn Cauliflower Rice
1 large orange
2 large cloves garlic, minced
3 Tablespoons olive oil
1 Tablespoon kosher salt
2 teaspoons smoked paprika
2 teaspoons ancho chile powder
1 teaspoon pepper
1 teaspoon cumin
2 ½ pounds boneless skinless chicken breast, cut into 1 ½ -inch cubes

1 (11 ounce) bag frozen fire roasted corn with peppers
1 (1 pound) bag frozen cauliflower rice
2 Tablespoons mayonnaise
¼ cup cilantro leaves, chopped
½ cup crumbled cotija cheese
1 jalapeno, minced
¼ cup sliced green onion
½ teaspoon kosher salt
1 teaspoon garlic powder
Juice of 1 lime

Zest the orange and then cut into wedges. Add the orange zest, garlic, Plain Unsweetened Kefir, olive oil, salt, smoked paprika, ancho chile powder, pepper and cumin to a large bowl and whisk to combine. Add the chicken and stir until all the pieces are evenly coated. Cover tightly and set in the fridge to chill for at least 2 hours and up to overnight.

Remove the chicken from the fridge and allow it to come to room temperature. Set the broiler on high and place an oven rack on the top third of the oven. Transfer chicken to a broiler pan and discard marinade. Broil the chicken for 5-7 minutes, or until the edges of the chicken are browning. Remove the pan from the oven and flip all of the chicken pieces over, return the pan to the oven and continue to cook for about 3-5 minutes or until chicken is fully cooked through.

While the chicken is broiling, prepare the frozen fire roasted corn with peppers and frozen cauliflower rice according to package directions. Pour both into a medium mixing bowl and stir together until evenly combined.  Stir in the Lifeway Organic Plain Unsweetened Kefir, mayonnaise, cilantro, cotija cheese, jalapeno, green onion, kosher salt, garlic powder and lime juice. 

To serve, place scoops of the Mexican Street Corn Cauliflower Rice into 6 serving bowls. Top each with an equal amount of the Smoky Orange Chicken and an orange wedge. 

Serve immediately. Makes 6 servings. 
You can find delicious Lifeway products here: InstagramFacebookTwitter and their website  and you can find these products for yourself at Whole Foods, Randalls and Brookshire Brothers.

#lifewaykefir #madewithlifeway #loveyourguts  #lifewayrecipechallenge

Monday, October 28, 2019

Little's Lunches

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Happy Monday! I hope everyone had a great weekend!
 Monday: parmesan cheese star crackers, yogurt tube, salami, ranch, red bell pepper, cucumber slices, radish slices, sweet potato salad
Tuesday: salami and baby tomatoes, orange segments, cucumber slices and broccoli, BBQ ranch, caramelized onion chicken meatballssweet potato salad
Wednesday: parmesan cheese star crackers, yogurt tube, salami, ranch, broccoli, caramelized onion chicken meatballs
Thursday: parmesan cheese star crackers, peaches, cucumber slices, BBQ Ranch, sliced smoked sausage, yogurt tube
Friday: salami, cucumber slices, broccoli, ranch, grapes, Parmesan Artichoke Dip with Crispy Fried Capers, sesame breadsticks

I use Yumbox (here) lunchboxes and I love them! They make it SO easy to put lunches together, keep everything separated and are leak proof!! Also, the little Animal Food Picks (here) keep things cute and so colorful!! These Sistema dip containers are the perfect size to include wet or runny items to dip into. I frequently use these Silicone muffin cups to separate items that aren't exactly messy but I still want to keep from touching everything else in the box. The height of the dip containers and muffin cups are perfect in the Yumbox Panino and the Yumbox Original



*Disclosure: This post contains affiliate links, which means, at no additional cost to you I can earn a commission on purchases made through my site

Friday, October 25, 2019

Parmesan Artichoke Dip with Crispy Fried Capers

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I am taking part in the "Lifeway Foods Blogger Recipe Challenge" and I am so excited to share my entries with you! Lifeway Kefir is something that I always have in my fridge so I was really eager to accept this challenge, try to get creative and come up with new ways to use the fabulous assortment they sent me!
Who doesn't love a good dip? If you're having a party it's pretty much a requirement to put one out and this one might be your new favorite. It's loaded with artichokes and Parmesan cheese and then topped off with crispy salty pan fried capers. Canned white beans and Keifer make this dip extra creamy and good for you - which means you can eat more!
Feel free to make the dip the night before if you need to and just top it off with the capers right before serving.




Parmesan Artichoke Dip with Crispy Fried Capers
1 (15.5 ounce) can Cannellini beans, drained and rinsed
1 clove of garlic, minced
3 ounces Lifeway Organic Whole Milk Plain Kefir
½ cup parmesan cheese
1 teaspoon Worcestershire sauce
¼ teaspoon salt
½ teaspoon black pepper
1 (14 ounce) can artichoke hearts, drained well and chopped
2 Tablespoons olive oil
2 Tablespoons capers, drained and patted dry
2 teaspoons minced chives
1 English cucumber, sliced
1 bag pita chips

Place the beans, garlic, Organic Whole Milk Plain Kefir, parmesan cheese, Worcestershire sauce, salt and pepper in a small food processor and puree until smooth. Scoop the mixture into a serving bowl and gently stir in the chopped artichokes.

Heat the oil in a very small shallow skillet over medium high heat. Add the capers to the oil and cover immediately with a splatter screen to prevent the oil from spattering. Fry for 3 minutes, or until crispy. Remove the capers from the oil and scatter on top of the dip.

Sprinkle with chives and serve with cucumber slices and pita chips.

You can find delicious Lifeway products here: InstagramFacebookTwitter , Pinterest and their website  and you can find these products for yourself at Whole Foods, Randalls and Brookshire Brothers.
#lifewaykefir #madewithlifeway #loveyourguts  #lifewayrecipechallenge

Wednesday, October 23, 2019

Gingerbread Latte Smoothie

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I am taking part in the "Lifeway Foods Blogger Recipe Challenge" and I am so excited to share my entries with you! Lifeway Kefir is something that I always have in my fridge so I was really eager to accept this challenge, try to get creative and come up with new ways to use the fabulous assortment they sent me!
I adore the combo of warm fall spices and the natural sweetness and thickening power of the dates and banana in this smoothie. It feels super indulgent even though it's packed with probiotics, protein, calcium and Vitamin D! I think that's way better than an overpriced coffee shop sugar rush!

Gingerbread Latte Smoothie
½ cup frozen banana slices
6 pitted dates
¼ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground cloves
¼ teaspoon instant espresso powder
1 teaspoon vanilla 
1 Tablespoon molasses
1 cup ice cubes

Combine all the ingredients in a high powdered blender and puree until smooth. Serve immediately.

You can find delicious Lifeway products here: Instagram, Facebook, Twitter, Pinterest and their website  and you can find these products for yourself at Whole Foods, Randalls and Brookshire Brothers.

#lifewaykefir #madewithlifeway #loveyourguts  #lifewayrecipechallenge


Monday, October 21, 2019

Little's Lunches

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Happy Monday!
My kids had off on Monday for Columbus Day so this week's post is one day shorter BUT there are still great ideas to use for this week's lunchboxes!

 Tuesday: turkey mini sausages, mini potato salad (mini multi colored potatoes, dill and mayo), BBQ sauce, cucumber slices, manarin oranges, black olives, baby tomatoes
 Wednesday: black olives and radishes, white carrot sticks, cucumber slices, baby tomatoes, mushroom slices, Ranch dressing, mini potato salad (mini multi colored potatoes, dill and mayo), turkey mini sausages, BBQ sauce
 Thursday: turkey mini sausages, mini potato salad (mini multi colored potatoes, dill and mayo), BBQ sauce, veggie chips, black olives and radishes, yogurt tube
Friday: layered fruit chew bar, yogurt tube, cucumber slices, ranch dip, turkey mini sausages, bow tie pasta


I use Yumbox (here) lunchboxes and I love them! They make it SO easy to put lunches together, keep everything separated and are leak proof!! Also, the little Animal Food Picks (here) keep things cute and so colorful!! These Sistema dip containers are the perfect size to include wet or runny items to dip into. I frequently use these Silicone muffin cups to separate items that aren't exactly messy but I still want to keep from touching everything else in the box. The height of the dip containers and muffin cups are perfect in the Yumbox Panino and the Yumbox Original



*Disclosure: This post contains affiliate links, which means, at no additional cost to you I can earn a commission on purchases made through my site

Tuesday, October 15, 2019

Shrimp and Brussels Sprout Udon Stir Fry with Pomegranate Glaze

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This is my second entry for the  "JSL Foods Fortune Noodle Blogger Recipe Challenge"! I have worked with JSL Foods in the past and have always been impressed with their products. This time, they sent me a generous assortment of their gluten free products to work with! These Fortune Gluten Free noodles are NEW to market, shelf stable and can be found in the Asian Dry Grocery Section of your grocery store!

Shrimp and Brussels Sprout Udon Stir Fry with Pomegranate Glaze
½ pound medium-large peeled and deveined shrimp
2 Tablespoons pomegranate juice
2 Tablespoons hoisin sauce
2 teaspoons honey
2 teaspoons gluten free soy sauce
1 teaspoon chili garlic paste
1 teaspoon toasted sesame oil
1 Tablespoon vegetable oil
½ cup sliced red onion
1 ½ cup shredded Brussels sprouts


Bring 3 cups of water up to a boil over high heat in a medium sauce pot. Add the Fortune Gluten Free Garlic Chicken Flavored Udon noodles to the water and cook for 2 minutes. Drain the noodles, rinse with cold water and set aside.

Toss the seasoning packet with the shrimp in a small mixing bowl and set aside.

In a small mixing bowl whisk together the pomegranate juice, hoisin sauce, honey, soy sauce, chili garlic paste and toasted sesame oil.

Heat the vegetable oil in a large wok or non-stick skillet over high heat. Add the onion and Brussels sprouts and allow to cook for 2 minutes. Add the seasoned shrimp and sauté for 1 minute or until the shrimp start to turn pink. Add the noodles and sauce to the pan and gently toss to evenly coat the noodles. 

Serve immediately. Makes 2 servings 


You can purchase Fortune Gluten Free Noodle products at: Albertsons, Von's, Safeway, Dierbergs Markets and Cub Foods.
You can find JSL Foods and all of their fabulous products HERE, on FacebookTwitter and 

#glutenfreenoodles #cooklikeawokstar #fortunerecipechallenge

Monday, October 14, 2019

Little's Lunches

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Happy Monday! I hope everyone is enjoying their long weekend as much as we are! 
Here are a new week's worth of lunchbox ideas which includes one of my favorite additions- pasta salad. They can be made with so many different ingredients and I've never met a kid that didn't love pasta. Whether you go Southwest, Italian, Asian or Ceasar- my kids love them all and they're so easy to throw together. What's your favorite pasta salad add in?
 Monday: I let Brianna pick most of this lunch and it turned out to be the most yellow/orange lunch we've ever made! 
English muffin pieces, yellow kiwi, oranges, rainbow carrots, ranch, colby jack cheese stick, pepperoni
 Tuesday: Southwest Pasta Salad (bow tie pasta, black beans, corn, tomato, cilantro, salsa ranch dressing), colby jack cheese cubes, veggie chips, raisins and fruit chews
Wednesday: Southwest Pasta Salad (bow tie pasta, black beans, corn, tomato, cilantro, salsa ranch dressing), colby jack cheese cubes, veggie chips, grapes
Thursday: cucumber slices, Southwest Pasta Salad (bow tie pasta, black beans, corn, tomato, cilantro, salsa ranch dressing), rainbow carrots, rnach, mixed raisins, colby jack cheese cubes, pepperoni, grapes
Friday: leftover pizza, gouda cheese sick, ranch, cucumber sticks, grapes

I use Yumbox (here) lunchboxes and I love them! They make it SO easy to put lunches together, keep everything separated and are leak proof!! Also, the little Animal Food Picks (here) keep things cute and so colorful!! These Sistema dip containers are the perfect size to include wet or runny items to dip into. I frequently use these Silicone muffin cups to separate items that aren't exactly messy but I still want to keep from touching everything else in the box. The height of the dip containers and muffin cups are perfect in the Yumbox Panino and the Yumbox Original



*Disclosure: This post contains affiliate links, which means, at no additional cost to you I can earn a commission on purchases made through my site

Friday, October 11, 2019

Chili Cheese Spaghetti Squash Bowls

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The recipe I'm sharing with you today I am so crazy proud of!! It only calls for 4 ingredients (I don't count salt and pepper), is gluten free, is super simple to put together and is absolutely crave worthy! 

To make this dish I used some leftover chili we had in the fridge and I can almost guarantee you the next time we have chili this will be the way we serve the rest of it BUT your favorite store bought brand is absolutely fine as well! Beans, no beans, leftover, canned; whatever -  it all works!
It's pretty funny how many gluten free recipes I have been creating lately considering no one in my house is actually gluten free. I realize how lucky I am (and how rare that is these days) to say that, but none of us have any dietary restrictions that we have to adhere to. Even so, my husband really is trying to be as low-carb as possible lately and my competitive side comes out when any challenge is given to me in the kitchen. I have enjoyed finding ways to make meals that make him happy all while having my kids cleaning their plates not even noticing a difference. 
 

Chili Cheese Spaghetti Squash Bowls
1 spaghetti squash (about 8 inches long)
1 teaspoon salt
1 teaspoon pepper
2 cups chili
2 cups shredded sharp cheddar cheese
2 Tablespoons thinly sliced green onion

Preheat oven to 400 degrees.

Cut off the stem end of the spaghetti squash with a very sharp knife. Then cut the spaghetti squash into 4 (2-inch-thick) rings.  Scoop out and discard the seeds from the middle and place the rings on a medium sized cookie sheet. Spray the rings on both sides with olive oil spray and sprinkle evenly with salt and pepper. Place in the oven to roast for 40 minutes.

Once the squash rings are roasted, fill each squash ring with chili and sprinkle with cheese. Place back in the oven for 5-7 minutes, or until the cheese is melted and bubbly.

Remove from the oven, sprinkle with green onions and serve immediately.

Are you following me on Instagram yet? If not, please do! 
You can find my latest recipe postings and  updates on Beignet and Roux!

Wednesday, October 9, 2019

Thai Pumpkin Coconut Curry Ramen

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I'm really excited to be competing in this year's "JSL Foods Fortune Noodle Blogger Recipe Challenge"! I have worked with JSL Foods in the past and have always been impressed with their products. This time, they sent me a generous assortment of their gluten free products to work with! These Fortune Gluten Free noodles are NEW to market, shelf stable and can be found in the Asian Dry Grocery Section of your grocery store! First up is my entry for the Soup category and with Fall temperatures around the corner (it's still a million degrees here in Texas) this will be the perfect quick and easy gluten free meal to warm you up!

Thai Pumpkin Coconut Curry Ramen
1 Tablespoon vegetable oil
2/3 cup sliced crimini mushrooms
1 cup chicken broth
1/3 cup light coconut milk
2 Tablespoons Thai red curry paste
½ cup canned pumpkin
2/3 cup shredded cooked chicken
1 Tablespoon sliced jalapenos
1 ½ Tablespoon chopped Thai basil

In a large sauce pot over high heat, bring 5 cups of water up to a boil. Add the noodles and cook for 3 minutes. Drain the noodles and rinse them in cool water. Set the noodles aside to cool.
In the same large sauce pot, place the oil in the pot over medium heat. Add the mushrooms and cook for 5-7 minutes, or until lightly browned and tender. Whisk in the broth, coconut milk, Thai red curry paste, pumpkin and the seasoning packet from the Fortune GlutenFree Miso Pork Flavored Ramen until smooth. Gently stir in the noodles and chicken and allow the mixture to heat through, about 2 minutes.

Pour the mixture into bowls, top each with sliced jalapenos and Thai basil and serve immediately.

Serves 2.



You can purchase Fortune Gluten Free Noodle products at: Albertsons, Von's, Safeway, Dierbergs Markets and Cub Foods.
You can find JSL Foods and all of their fabulous products HERE, on FacebookTwitter and 
#glutenfreenoodles #cooklikeawokstar #fortunerecipechallenge

Monday, October 7, 2019

Little's Lunches

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 Happy Monday!
Today's post is super short since I only had to pack 2 lunches last week! All of the 5th graders went to overnight Camp Champions in Marble Falls TX and even though my daughter begged and cried not to go, she ended up having a blast! 
  Monday: hard boiled egg with garlic salt, mini naan bread, red grapes, mini chocolate cookies, cucumber slices and yellow bell peppers, Trader Joe's Spinach and Kale Yogurt Dip 
Tuesday: sliced turkey and English muffin sandwich, yellow kiwi, cucumber slices and yellow bell peppers, salsa ranch dip

I use Yumbox (here) lunchboxes and I love them! They make it SO easy to put lunches together, keep everything separated and are leak proof!! Also, the little Animal Food Picks (here) keep things cute and so colorful!! These Sistema dip containers are the perfect size to include wet or runny items to dip into. I frequently use these Silicone muffin cups to separate items that aren't exactly messy but I still want to keep from touching everything else in the box. The height of the dip containers and muffin cups are perfect in the Yumbox Panino and the Yumbox Original



*Disclosure: This post contains affiliate links, which means, at no additional cost to you I can earn a commission on purchases made through my site

Shoyu Udon Egg Drop Soup

We just got back home from Mardi Gras and it was a jam packed long weekend full of family, parades, friends, beads, king cake, drive thro...