Recipe for the Week: Buffalo Chicken Salad

Buffalo Chicken Salad is one of my favorite meals! I make it a lot during finals (which start this week). This finals period should be interesting because this week is all papers and next week is all presentations--no tests this time around!

If you're looking for something to cook that may cheer you up in this dreary weather, try this recipe. If you don't like spicy food, I suggest you make something else!

ingredients:

1 heart of Romaine lettuce, diced


1 celery stalk, diced


1/4 cup matchstick carrots


3/4 cup buffalo shredded chicken


Cherry tomatoes

1/3 cup crumbled Kerrygold Cashel Blue (I use ranch dressing!)

directions:

For the chicken:

•                24 oz boneless skinless chicken breast

•                1 celery stalk

•                1/2 onion, diced

•                1 clove garlic

•                16 oz fat free low sodium chicken broth

•                1/2 cup hot cayenne pepper sauce (I used Frank's)

Boil the chicken in the chicken broth. Once it is cooked through, shred the chicken. Save approximately 1/2 a cup of chicken broth and pour the rest out. Then add 1/2 cup of Frank's sauce and put the chicken back on the stove.

In a large bowl combine the Romaine, celery, and carrots. Top with shredded buffalo chicken and crumbled Kerrygold Cashel Blue cheese (or ranch dressing!). 

Tilapia Tacos with Peach Relish

I tried a new recipe tonight! I didn't actually make the peach relish, but it looks pretty good. I mixed fresh tomatoes, canned corn, and black beans to put with the fish in my tacos! Try these out this week! :)

Tilapia Tacos with Peach Relish

 

Yield: 4 servings (serving size: 2 tacos and about 1/2 cup salsa) 

        

            Salsa:

            2 cups finely chopped peeled peach (about 2 medium)

            1/2 cup finely chopped red onion 

            2 tablespoons chopped cilantro

            1 tablespoon fresh lime juice 

            1/2 teaspoon kosher salt

            1/8 teaspoon ground red pepper

            1 jalapeño pepper, seeded and finely chopped

            1 garlic clove, minced 

            Remaining ingredients:

            1/2 cup panko (Japanese breadcrumbs)

            1/2 teaspoon kosher salt

            1/4 teaspoon ground red pepper

            1 pound tilapia, cut into 2-inch strips

            Cooking spray  

            8 (6-inch) corn tortillas

Preparation

.                 To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.

.                 Preheat oven to 375°.

.                 Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 10 minutes or until desired degree of doneness, turning once.

Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.

http://www.myrecipes.com/recipe/tilapia-tacos-with-peach-relish-10000001215932/

Ode to the Camry

I'm no poet, but I decided to express myself this morning. Andrew sold his car this weekend! 

**Just for clarification, I'm kidding around. But the car was fun and we drove around in it a lot when we first started dating!

The Camry is gone.

Yesterday was a sad day.

That car was ancient.

However ancient,

It was important to him.

He worked to keep it running.

It was a loyal car.

It actually never died.

And was fun to drive.

Now that the car’s gone.

We are starting a new phase.

And it is awesome. :)

March...the recap

Not that the whole semester hasn’t been great, but March was really exciting.

I started off the month in Texas with Elizabeth, then went home for a very relaxing, arts and crafts-, television-, reading-, and family-filled spring break! Then I came back to school for a few days and left town again for Michelle’s bachelorette party!

We stayed in Asheville, NC and spent the whole weekend relaxing on the  porch of the mountain house and going to the spa. We went out to a chocolate bar, which was a definite highlight for me. Between massages and eating great food at the house, it was a very relaxing weekend.

All of the bridesmaids and the bride enjoying dinner after the spa!

I am so excited for Michelle and Chris’s wedding in a week! I have always looked up to Michelle and I can’t wait to see her walk down the aisle!

Roomies at the Williamsburg Winery before Sophie left for her study abroad!

Date night!

Andrew and I celebrated our two year last weekend also. We re-did our first date—Buon Amici, smores at Aroma’s, and then walking in Colonial Williamsburg!