Blonde Appetit...at Home!

Way back in 2008, I was a part time freelance writer (and a full time pharmaceutical sales rep!).  I had a regular feature in a local monthly magazine.  It was all about throwing parties!  I decided to branch out and explore the world of blogging!  I created my very own blog - Blonde Appetit!

"I am a forever food-loving gal down in South Carolina. I love food and drink. I love everything about it. The sound of the sprinklers going off in the produce section of the local grocery. The tarty taste of fresh squeezed lemonade from the State Fair. The subtle hint of salt and pepper on a juicy, just-picked garden tomato. The sugary frosting on a child's birthday cake. Ordering a fine bottle of champagne on girls' night out. Drinking tequila with hand's messy from all-you-can-eat crab legs. And I am absolutely over the moon for cheese. So, grab a knife and a fork, and a bottle and a cork..."

That was then...

This is now...

One sweetie and two kids later...Blonde Appetit took a back seat to life!

While I am still the same forever food-loving gal from South Carolina, there is a lot more going on in my world!  My parties now involve princesses and my grocery list contains diapers and juice boxes.  I am now in advertising and my sweetie and I own an auction house in downtown Columbia.

We are the proud parents of two little blondies - Lily (6) and Anne Heyward (2).

With the baby phase behind me, I am inspired to get back to writing and sharing!

Without further ado, I would like to introduce you to - Blonde Appetit...at Home!

Let's eat, drink, and be merry!

Spicy Honey Mango Greek Yogurt Sauce

I was in the mood to make tzatziki sauce tonight, but did not have any fresh herbs on hand.  I wanted to jazz up  my dinner of organic chicken breasts and fresh zucchini.  I have become a fan of this recipe on how to make easy, juicy chicken breasts.  I doctored up the chicken with fresh lemon juice, Kosher salt and pepper before cooking.   I steamed some fresh zucchini and it drizzled with a little olive oil and lemon, a pinch of salt and feta.  This sauce was a unique compliment to the chicken!

Spicy Honey Mango Greek Yogurt Sauce

1/4c lowfat Greek yogurt
2 tbsp low fat sour cream

2 generous tbsp honey

1/2 fresh mango, diced

generous amounts of cinnamon and chili powder (cayenne would be good too!)

shredded coconut, if desired

Combine the above ingredients together.  Gently mix well.  Chill and then serve.  

This would be nice with chicken, fish, or shrimp.

Top chicken with a sprinkle of shredded coconut, if you desire!

***I had one of the Greek yogurts with honey in the fridge!  Super handy!

Coconut Chicken Quinoa Lettuce Wrap

Coconut Chicken Quinoa Lettuce Wrap

Ingredients

2 cups of rotisserie chicken, pulled

2 stalks of spring onions, diced

1/2 cup of peas, fresh or frozen only

1 jalapeno, diced

1/2 cup sweetened coconut flakes

1/2 lemon, juice

Kosher salt, to taste

Pepper, to taste

Cumin, 5 dashes

Cinnamon, 2 dashes

1 cup quinoa, uncooked

Coconut water

Boston Bib Lettuce

Directions

In a medium bowl, combine the chicken, spring onions, peas, jalapeno, and coconut flakes. Add the juice of half of a lemon, add the zest of the lemon if you like.  To season add a pinch of Kosher salt, a few dashes of pepper, 5 good dashes of cumin, and 2 dashes of cinnamon.

Give 1 cup of quinoa a good rinse with water. In a medium sauce pan, combine 1 cup of uncooked quinoa with 2 cups of liquid (water, coconut water, or stock of your choice.)  Bring to a boil.  Cover.  Reduce heat.  Cook for 20-25 minutes.  Remove lid and fluff with fork.

Combine one and 3/4 cups of the cooked quinoa with the chicken mixture.  Gently stir together.  Add about 1/4 cups of coconut water to the salad and mix well.  

Refrigerate and let marinate at least 3 hours. Season, by taste.

Serve either warm or cold over Boston lettuce, as a lettuce wrap.  

Fresh herbs, such as cilantro, would be a nice addition!

Oven Roasted Garlic Brussels Sprouts, Cauliflower, and Onion & Lemon Parmesan Breaded Chicken

Oven Roasted Garlic Brussels Sprouts, Cauliflower, and Onion

Ingredients

1 pound of Brussels sprouts, trim of the bottoms and cut into half

1/2 a head of cauliflower, trimmed into florets

2 medium onions, sliced thin

olive oil

4 garlic cloves, smashed

Kosher salt and pepper

pecans, chopped

Parmesan cheese, freshly grated

Directions

Preheat oven to 425. Placed all veggies into a 9x13 glass dish. Toss with olive oil, garlic, kosher salt and pepper Bake for 25 minutes. Toss veggies. Add pecans. Cook for 25 more minutes. Add additional salt and pepper, to taste. Serve toss with Parmesan cheese.

Lemon Parmesan Breaded Chicken

4 thin sliced, organic chicken cutlets

olive oil vinaigrette dressing

1 egg

milk

3/4 cup Italian bread crumbs

1/4 cup Parmesan cheese, freshly grated

Kosher salt and pepper

1/2 lemon

Directions

In a medium bowl, marinate chicken for at least 30 minutes in vinaigrette dressing. In a 9x13 glass dish, lightly coat the bottom with olive oil. In a separate bowl, add an egg with a splash of milk and whisk together. In another bowl, combine Parmesan cheese, bread crumbs, salt and pepper. Put chicken in egg wash and then into bread crumb mixture. Place into glass dish. Bake oven at 425 for 20 minutes. Before serving, top with a squeeze of lemon juice and lemon zest.

Butternut Squash and White Bean Soup

Butternut Squash and White Bean Soup

Ingredients

1 carton chicken broth

3 stalks of celery, diced small

1 medium onion, diced small

2 cans of cannelloni beans, drained and rinsed

generous dash or two of cinnamon

generous dash or two of all-spice

generous dash or two of garlic powder

dash of cumin

2 tbsp red peeper flakes

3 tbsp sage

1 medium butternut squash

Kosher salt and pepper

Directions

In a crock pot, combine the broth, celery, onions, beans, and all of the spices. Set to high. Carefully slice the butternut squash in half and scoop out the seeds. Place into a glass dish with a bit of water in it and microwave for 30 minutes. When complete, scoop out the tender squash and add to the crock pot for about 6-8 hours on high. Kosher salt and pepper to taste. Top with grated parmigiana cheese to serve.

It was rainy and cold today. Perfect soup weather. I paired my soup with a Pillsbury Cranberry Quick Bread, which I added chopped pecans and extra Craisins too. I spread each piece of bread with Maple Syrup Cream Cheese from Bruegger's Bagels. Delish blend of ingredients.