5 Healthy Breakfast Recipes

Posted on October 21, 2014 by iamfernanda

Start your morning off right with these 5 healthy breakfast ideas!

Breakfast Burritos

Craving Mexican food but not the fat and calories that accompany your favorite dish? These breakfast burritos are the perfect alternative. Use egg whites instead of regular eggs to cut back on fat and cholesterol and flavor as desired with salsa.

Calories: 282

Get the breakfast burritos recipe!

By Katherine Perry
Photo: Mitch Mandel

Continue reading “5 Healthy Breakfast Recipes” →

Citrus Chicken Drumsticks

Posted on September 15, 2014 by iamfernanda

These Sticky Citrus Chicken Drumsticks are made with orange juice, maple syrup and chicken - a twist on an old favorite!

Ingredients:

10 chicken drumsticks

1 tsp ground sea salt

2 tsp fresh cracked pepper

3 cups orange juice (not from concentrate)

1 Tbsp Worcestershire sauce

1 Tbsp pure maple syrup

3 – 5 springs of fresh thyme

1 tsp cracked chillies

1 green onion, chopped for garnish

Food Well Said Sticky Citrus Chicken Drumstick

Instructions:

Heat grill to medium low heat. (Bone in chicken should be cooked very slow and low on a grill)
Season chicken with salt and pepper and put on the grill. Turning frequently. This will take at least 30 – 40 minutes.
Meanwhile, make the sauce. In a medium saucepan, bring the orange juice, Worcestershire & maple syrup to a boil. Then reduce to an active simmer. Drop in the fresh herbs, stems and all and the dried chilli flakes at this time to.

Simmer the sauce until it reduces significantly in volume, becomes darker and thicker in consistency. Remove from heat and let come to room temperature.
When the chicken is about 80 – 90% cooked (about 30 to 40 minutes), start basting with the sauce. Do not put it on too early or it will burn. Continue to baste and turn chicken actively until chicken is done and you have well coated, sticky drums.
Garnish with chopped green onion.

See more of this in HERE

Hope you guys enjoy this treat!! 🙂

Roasted Asparagus and Mushroom Carbonara

Posted on September 15, 2014 by iamfernanda

Foodie Place: Roasted Asparagus and Mushroom Carbonara

Ingredients

•1 pound asparagus, trimmed and cut into bite sized pieces
•8 ounces mushrooms, quartered
•1 tablespoon olive oil
•salt and pepper to taste
•8 ounces fettuccine (or pasta of choice)
•4 ounces bacon cut into 1 inch pieces or 4 ounces pancetta, diced
•1 clove garlic, chopped
•2 eggs
•1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
•plenty of fresh cracked black pepper
•salt to taste
•1 tablespoon parsley, chopped

Directions

1.Toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing half way through.
2.Start cooking the pasta as directed on the package.
3.Cook the bacon in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
4.Mix the egg, cheese, pepper and salt and parsley in a bowl.
5.Drain the cooked pasta reserving some of the water.
6.Mix the pasta, egg mixture, asparagus and mushrooms into the pan with the bacon, adding reserved pasta water as needed.

Note: To speed things up, about 20 minutes into roasting the asparagus and mushrooms, get your pot of water for the pasta on the stove and start bringing it to a boil.
Option: Replace the parmigiano reggiano with pecorino romano.

Bon Appetit! 🙂