Believe it or not, I actually have interests other than makeup. Crazy, I know. Nothing compares, but lemme tell ya, food comes in a pretty close second. My dad taught me how to cook starting around the time I was eight so eleven years later I’m happy to say I’ve come a long way.
Living alone presents many challenges, yet finding a way to cook enough food for only one person has been one of the toughest things yet. It’s so strange to cook a meal for just one, but I do not plan on living off of left overs for weeks at a time. Over the past couple weeks I’ve been coming up with some new recipes and trying some out-of-the-box things just for the sake of being different. I have had my fair share of boringly bland chicken and ramen noodles so it was definitely time for a change.
Since I’m able to choose exactly what I want when I go to the grocery store, I tend to lean towards fresh fruit and vegetables. I’m so sick of processed foods and fruit/vegetable “flavoring”… come on, I’d rather have the real stuff! I also stock up on chicken breasts because they are almost always on sale and so ridiculously easy to make! I’m definitely not a chef or even a great cook by any stretch of the imagination, I’ve just found way to work with what I’ve got and I’d love to share that with you guys!
I’m not saying this just because I made it, but doesn’t this look gorgeous?! I’m such a sucker for vibrant colors and contrast on a plate. It instantly makes everything come to life and look fresh and delicious!
** These recipes are not going to be precise at all simply because I don’t measure many things when I cook, I just throw it all together and taste along the way.
1) Preheat oven to 325 F. While heating, take a small amount of softened butter and rub on the outside of the chicken breast. Coat both sides evenly with butter, salt, and pepper. Squeeze half of the juice of a lemon over the top.
2) Place chicken on baking sheet and cook for 35 minutes.
1) Take fork and poke holes into a baking potato. Place potato in microwave and microwave on high for 5-7 minutes depending on the size.
2) Put the potato on the same baking sheet as the chicken and let bake for the same 35 minutes.
3) Take it out and put whatever toppings on you want!
1) Bring water to a boil and add green beans. Cook for 6 minutes.
2) Drain green beans and blanch them in ice water. (All this means is that you will place the beans in a bucket of ice water to stop the cooking process)
3) In the same sauce pan that you boiled the green beans in, add 1 clove chopped garlic, 1/2 tablespoon butter, and the remaining juice from half of a lemon. If you’d like to add extra lemon flavor, zest the lemon directly over the green beans. If you don’t like really lemon-y food, I suggest skipping this step.
4) After a minute or so, drain the green beans again and cook them in the garlic lemon mixture for another 3-5 minutes until the green beans are soft and tender.
1) Slice a tomato to desired thickness.
2) Take mozzarella cheese (the fresher the better) and slice to same thickness as tomato.
3) Drizzle balsamic vinegar and olive oil over the salad. For extra flavor, add salt, pepper, and a drizzle of olive oil.
I hope you guys try this! I promise it’s super easy and takes just 35 minutes! If you’d like to see more of the things and recipes I come up with, let me know!