red, white + blue jello shots

i really dig traditions.

growing up my mom + aunt always threw the best bashes. they were the hostesses with the mostesses for everything!

they hosted nearly all of our family holidays, an irish fest up at our lakehouse and of course, all of their social get togethers. i can remember them hosting, with my two year old little body hangin’ on their hip, and them always nailing it with the biggest smile on their faces – always!

decor: check!

food + drinks: check!

humans having fun: check! check! check!

{festive red, white + blue jello shots} be the star of your holiday festivities!

so, when i started growing into my adult years, i got more + more excited with each passing year to start filling some big time hostess shoes! and i surely wasn’t going to let a 600 square foot apartment stop my party genes!

the first holiday i got to host was one of my all time favorites – the fourth of july. what’s not to love? there’s grilled meats, warm weather, cold drinks + the sky ACTUALLY sparkles, people! it’s the best!

and just as my mentors taught me, what does every bash need? that’s right! a signature cocktail!

so with the inaugural holiday hosting, aj’s mad jello shot skills + our thirsty twenties upon us, it was a no-brainer that red, white + blue jello shots were just the tradition for us to start!

as the tradition goes, we invite our friends over, who then spread the word + everyone gathers around our apartment for a whole day of casual celebrating! of course, aj + i keep our end of the deal and mix up a batch of 100 of these festive tricolor beauties + every year there isn’t one left after the day is done!

as for the execution, don’t let the layers scare you! the jello shots are crazy simple but do take a kim k buttload of patience.

so the day before your party, turn on some bruce springsteen, put a koozie on your budweiser + take your time! the labor is guaranteed to bring on the love! enjoy!

red, white + blue jello shots
Serves: 50 jello shots
red + blue layers:
  • 3oz box of red Jello
  • 3oz box of blue Jello
  • 2 cups vodka {i used unflavored}
  • 2 cups water
white layer:
  • ⅔ cup heavy cream
  • ⅔ cup milk
  • ⅔ cup vanilla vodka
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons Knox powdered gelatin
  • 1 ½ tablespoons water
blue layer:
  1. heat 1 cup water, add blue jello mix + stir until dissolved.
  2. add 1 cup vodka + stir to combine.
  3. distribute the liquid evenly into your shot cups - filling the cups only ⅓ full!
  4. refrigerate, about 1-2 hours, until completely set.
white layer: this is the most difficult part of these tricolor shots!
  1. place powdered gelatin + water in small bowl, let soak for 5 minutes to allow the gelatin to bloom.
  2. in a medium saucepan, heat cream, milk, sugar + vanilla extract to a simmer, stirring occasionally.
  3. remove the saucepan from heat, add gelatin mix + stir to dissolve.
  4. once dissolved, add vanilla vodka. let cool 10-15 minutes.
  5. distribute the white liquid over the blue, filling up another ⅓ of the way!
  6. refrigerate, about 1-2 hours, until completely set.
red layer: this layer is the same process as the blue. .
  1. heat 1 cup water, add red jello mix + stir until dissolved.
  2. add 1 cup vodka + stir to combine.
  3. let the liquid cool completely, about 5-10 minutes.
  4. distribute the red liquid over the white layer, filling up the last ⅓ of the way!
  5. refrigerate, about 1-2 hours, until completely set.
  6. once they have completely set you are done! ‘garnish’ each shot glass with a patriotic toothpick {this helps get the jello shot out for easy no-mess shooting} + enjoy {safely!}



this recipe is as strong as it gets!  i do not suggest to make them stronger by increasing the alcohol because the gelatin in the jello needs the water to set the alcohol {you’ll end up with an unset goopy mess – trust me!}. if you’re looking to tone down the alcohol content, i recommend using 1 ¼ cups water to ¾ cups vodka. you may also make these into a mockshot by omitting the alcohol all together! simply make three jello-only layers for a festive dessert for all ages + preferences!


i use unflavored vodka for the red + blue layers because my freezer is always stocked but also to let the jello flavors shine instead of competing with each other. but -as always- get creative + feel free to kick up the flavors by trying a blue raspberry vodka in the blue layer + a cherry vodka in the red – or whatever floats your flavor combo boat!

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use this same recipe for inspiration on other holidays or get togethers! orange, white + green is great for st patricks day, school colors for a college graduation is fun or use shades of pink for your best friends bachlorette to start the night off right!


 set your shot cups up on a large jelly roll pan – this makes moving the shots a breeze! be sure to clear a level space in your fridge for the pan to easily slide in + out! when the jello mixture is still in liquid form how it sets up will depend on how level your cups are sitting!

if your saucepan does not have a spout for easy pouring into each cup then i recommend using a liquid measuring cup to make it easy on you! don’t rush your pours – all that will do will lead to lost jello which will flub your pretty 1/3 pours!

tiny leftovers

these take about 6 hours from start to finish so feel free to make them the day before they are needed! by the laws of jello, the shots will “technically” hold for a week, but experience has taught us that they loose their oomph after 48 hours. if your cups have lids then you can stretch it to a few days.


rainbow ramen noodle salad with asian-chili dressing

last week, we talked a bit about a casserole classic. today let’s talk about a potluck classic – the ramen noodle salad. have you heard of it?

{toasted ramen + almonds - fresh from the oven!}

i have seen a few remakes to the fun dish around the web, so i took what i felt was best about all of them + combined ’em for an ambitious spin!

and i must say, this salad quickly became one of my absolute favorites! lemme tell ya three reasons why you are going to love it too!

  1. it’s pretty! 
  2. it’s tasty!
  3. it’s a crowd-pleaser!

let’s start with the pretty.

with this salad you are quite literally tasting the rainbow! ROY G. BIV is your sassy salad host of this edible party!

there is a serious color punch with purple cabbage, orange + yellow bell pepper, green edamame + golden toasted ramen. since we eat with our eyes first, this salad is already a total win. {toss it in a blue bowl + you’ve hit all the colors!}

{chicken + ramen salad}

next, lets talk about how tasty it is!

the mix of the crisp coleslaw with the protein packed chicken, the crunch of the toasted almonds + the sweet asian dressing with a kick.. this is a total flavor homerun!

this salad also reintroduces you to ramen. it takes that college staple we all know + brings it to a whole new level by toasting it in the oven.

as for the dressing, there’s something to be said about being able to mix up a few pantry staples + create something totally delish! all hail the cubbard + it’s hidden magic!

{chicken + ramen salad with a sweet chili dressing}

the third reason why this salad is is that it is a total crowd pleaser!

while this salad is perfect for summer dinners + lunches, i guarantee after you try it just once, it will become your go-to for summer potlucks as well!

i think the chilled salad with the zippy dressing + the serious veggie punch it packs is something that appeals to all guests. and don’t let those manly men skip it – they seem to love it most! i know AJ asks for it by name!

so, with the fourth of july soon upon us, i am arming you with a salad that is just as tasty as it is pretty for your weekend festivities! no summer parties on the books? create a party of one + eat the salad straight from the mixing bowl, i’ll cheers to that!

rainbow ramen noodle salad with asian-chili dressing
Prep time
Total time
Serves: 8 servings
rainbow ramen salad
  • 1 {16-ounce} bag of coleslaw mix
  • 2 {3-ounce} packages of ramen, noodles only {toss the seasoning packet in the garbage!} - broken into pieces
  • 1 cup edamame, shelled + cooked
  • 2 cups chicken, cooked + shredded
  • 1 avocado, peeled, pitted + diced
  • ½ cup thinly-sliced almonds
  • ½ cup scallions, thinly-sliced
asian chili vinaigrette
  • ⅔ cup vegetable oil
  • ⅓ cup honey
  • ⅓ cup rice wine vinegar
  • 1 ½ tablespoons chili paste
  • 2 teaspoons soy sauce
  • salt + pepper, to taste
  1. heat oven to 425º.
  2. spread the ramen noodles +sliced almonds on a baking sheet + shake to combine.
  3. bake the ramen + almonds for 5 minutes, until the mix is slightly toasted + golden. give the sheet pan a shake then return to baking an additional 3-4 minutes until completely toasted. set mixture aside.
  4. add all of the ingredients {including the vinaigrette} together in a large bowl + toss until combined.
  5. serve immediately + enjoy!
asian chili vinaigrette
  1. whisk all ingredients together until combined.
  2. taste for seasoning + adjust as needed!


 tiny leftovers

this salad is best eaten on the first day! but if you are going to keep for lunches or premake before a party, be sure to store the components separately! in the fridge: salad mix in one tupperware, vinaigrette in another, and keep the toasted ramen + almonds in an airtight container at room temperature. i would also suggest to cut in the avocado when serving – since avocado can get a bit slimy + unawesome after day one! while that all might see complicated, i promise it’s worth it + easier to assemble than it seems!


 i suggest to grill the chicken! the char left on the chicken gives a great flavor balance to the crisp cool veggies. no time to cook? grab a rotisserie chicken + shred the meat for a short cut!


when choosing an oil for the vinaigrette, do not choose olive oil! you want to go with a light + nearly tasteless option such as canola oil, vegetable oil or grapeseed oil.

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when measuring your honey, a great trick is to spray your measuring cup with cooking spray before pouring your ingredient into it. you will be able to get the perfect measurement + the ingredient will slide right out! try it! it’s a measuring magic trick!

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a tip for crushing your ramen: while the package is still sealed shut, use a mallet or bottom of a pan to crush the noodles inside! you don’t want them pulverized – just broken up enough to be in bite size pieces! then open the package, remove the seasoning packet + lay onto your baking sheet!


there are so many ingredients you can interchange here! sunflower kernals are an awesome crunch factor add-in or fresh diced mango or mandarin oranges give a juicy twist! using a broccoli slaw in place of the traditional coleslaw cabbage mix is another delicious change-up. as for the dressing, most recipes will call to use the flavor packets. i would suggest to make the homemade as i have it listed + try adding in a little bit of the seasoning packet at a time to see if you prefer the flavor it adds!

sunday byte | june twenty-eighth

hop to it

{a great sunday funday reminder! | c h i c a g o}

in sunday funday spirit – check out these IPA chicken wings.

oh! oh! and check out these stout meatball sliders, too. literally everything the beeroness does is GOLD.

say bye bye bye to the heat of an oven this summer! here is an awesome roundup of no-cook recipes.

sloppy joes will always have a place in my heart. this italian spin looks delish!

this drink is a shoo-in to become my go-to summer cocktail.

fruit salad has never been a potluck favorite of mine. . this grape + pecan salad situation might change my mind!

speaking of potlucks, these grilled kebabs are invited to mine anytime!

twix bars sweet rolls. I KNOW RIGHT.

summer is lovely, but let’s take a quick trip to hawaii – tuna poke style!

travel often floods summertime – here is a fun photo checklist for your trip!

chicken broccoli foil packs

mom’s always know best.


and that is very much the case when it comes to mama lisa’s chicken broccoli casserole.

something tells me that you have a special someone in your life that makes their own spin on chicken broccoli casserole – some cooks put corn in the mix, some use ritz crackers for the crunch, some even get nuts + use homemade cream of chicken soup. no matter how it’s baked up, it’s a classic in the comfort food world!

my boyfriends mom, mama lisa as i like to call her, perfects the layers of crunchy croutons, creamy cream of chicken soup + moist chicken bites. she adds just enough of each to satisfy!

she can bake up four, five casseroles without breaking a sweat {i know, i’ve seen it!} + the best part about watching mama lisa make her chicken broccoli casserole is the pride that goes into each tin. she knows that her family craves it cross-country, she knows that everyone will go back for seconds + that every bite warms the hearts of those who are bellied up to the table.

{chicken broccoli foil pack ingredients}_

growing up, aj tells of this comforting dish as being something they would have on special occasions – birthdays, holidays, educational milestones.

my first experience with mama lisa’s chicken broccoli casserole was on one of my first family dinners with aj’s family – nearly 6 years ago! i remember sitting down, napkin on my lap, just watching as everyone went to town on the casseroles! before i knew it, i too, was practically licking my plate + asking for seconds.

after dinner, as the casserole comas set in, we all laid in our seats sat around the table + played cards. it was everything that a family dinner ought to be – full of laughs, love + tasty mom-cooked food.

casseroles are essentially edible hugs + mama lisa is a hug machine!

{chicken broccoli foil packs} gather a few ingredients, layer them on foil + bake! the results taste just like moms famous casserole!

the family has grown older but the silver lining to the moving + life changes that have gone along with time is that now, whenever we are all together, mama lisa bakes up a huge batch!

and it’s like no time has gone by! there’s laughs, love + the classic casserole coma.

{chicken broccoli foil packs} gather a few ingredients, layer them on foil + bake! the results taste just like moms casserole!

as any girlfriend knows, don’t even try to trump their mama’s cooking! so with a wise {and respectful!} head on my shoulders, knowing i would never be able to cure aj’s craving for chicken broccoli casserole – i instead used it as inspiration!

i started with a couple of the key ingredients, added in a few weeknight shortcuts + counted the cals! voila! the chicken broccoli foil pack was born!

a fail-proof meal cooked in foil that bakes up in less that 30 minutes – now that’s cooking {and cleanup!} any mom would be proud of!

this dish is so simple! and while it may not warrant cross-country cravings, it sure does hit the spot on a cozy night at home. enjoy!

5.0 from 2 reviews
chicken broccoli foil packs
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 package stuffing mix, low sodium chicken flavor
  • 1 cup water
  • 4 boneless, skinless chicken breasts, 4oz each
  • 4 cups broccoli florets
  • 1 cup shredded monterey jack cheese
  • 4 slices of bacon, cooked + crumbled
  • 4 tablespoons of ranch dressing
  • garlic powder + pepper - to taste
  1. preheat the oven to 400º
  2. combine stuffing mix + water
  3. spray 4 large sheets of heavy-duty foil with coconut oil cooking spray
  4. generously season the chicken breast, on both sides, with garlic powder + pepper.
  5. spoon ¼ of the stuffing mixture onto the center of each foil sheet, then top stuffing with a chicken breast.
  6. top chicken with 1 c. broccoli + sprinkle ¼ cup of the cheese over everything.
  7. top the cheese with bacon bits + drizzle 1 tablespoon {or more, to taste} of ranch over everything.
  8. bring up foil sides + fold to seal.
  9. place packets on a jelly roll pan + bake 20 minutes.
  10. remove packets from the oven + let stand 5 mins before opening the foil packs. {the steam that will escape from the packs will be hot + plentiful! use caution!}
  11. enjoy!
Nutrition Information
Serving size: 1 foil pack Calories: 561


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i know 561 calories for a dinner, isn’t exactly diet food but it is definitely it a cut back from the original! {and is totally acceptable on a gym day!} to cut even more cals, i would suggest to omit the bacon or halve the stuffing mix in each packet.


get crazy with the additions here! asparagus or carrots would lend well to the flavors as well as a scoop of your favorite grain – like cooked quinoa or rice!

tiny one

simply cut the recipe down from 4 servings to 1! one of the best part about this foil pack is that it is already a single serving!


no stuffing on hand? i have swapped in everything from stale bread cubes to croutons to crostini bits! just be aware of your salt levels.. the stuffing even at low-sodium really packs a salt punch, so adjust as needed if your swap isn’t seasoned.



sunday byte | june twenty-first


{i’m kinda a big dill}

let’s celebrate that green guy above with these 26 delicious recipes.

grilled cuban flank steak for the weeknight win!

from cuba to brazil: check out this take on their national cocktail, the caipirinha.

an avocado + bacon pasta salad sounds like a party win!

speaking of pasta, check out this recipe for one of my favorite sauces. .

3 ingredients + slow cooker = sweet-n-sour chicken. i wonder if this gem of a recipe lives up to its claim, if so, i’m having it every week!

hehehe. i think i want this tshirt.

tiramisu in a jar is the cutest thing ever.

a buzzfeed roundup of the 22 best photobomb face swaps. i’m dying.

where were these during my after-school snack days?

20 minute healthy chicken parm. repeat after me: healthy chicken parm.

fig, burrata + orange blossom honey crostinis

let’s get figgy wit it.

{fresh figs}

while fig jams + dried figs can be found year-round, there is nothing like a fresh fig.

fresh figs are lusciously sweet, with soft flesh + tiny crunchy seeds. in my opinion, they’re like plum’s prettier yet lower key cousin.

they’re delicious + they are only available from june through september, which is why when they are in season, they are always in my grocery cart.

{fresh ingredients for the best tasting appetizers}

in spirit of the fig, i’m keeping this post short -n- sweet today.

because it’s friday. but also – there’s no cooking here! no techniques to share!

just a marriage of really delicious ingredients.

sometimes the best things in foodie life are the simple things. these fig, burrata + orange blossom honey crostinis perfectly exemplify that theory.

{fig, burrata + orange blossom honey crostini} just a few simply ingredients for a show-stopping appetizer!

all you do is you simply stack creamy heavenly burrata {is there anything better than burrata? but seriously..}  + fresh sliced figs on top of a crispy crostini, then drizzle it all with orange blossom honey. and try not to eat the whole tray before company arrives.

that’s it.

told ya it was sweet! happy friday, internet friends!

na na na na na na na nana. na na na na nana. gettin’ figgy wit it. .

fig, burrata + honey crostini
Prep time
Total time
Serves: 14 crostinis
  • 1 ball of burrata
  • 14 crostinis
  • 4 fresh figs, thinly sliced
  • orange blossom honey, to drizzle
  1. spread 1 tablespoon of burrata onto the crostini
  2. lay a fig slice on top of the cheese
  3. drizzle with honey
  4. repeat until all of the ingredients are used + enjoy!



proscuitto would be an awesome addition to these crostinis. just simply layer it with the burrata + figs!

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whatever you are serving these crostinis on, i suggest to lay down a piece of wax paper underneath them! then drizzle your honey for an easy peasy clean up!


for the crostinis, i used a bag of pre-toasted slices. this option is so easy for throwing these together quick or if you are assembling at a party but if you fancy, you can make the crostinis from scratch by simply thinly slicing a baguette + toasting in the oven until they reach your desired crunch level!


these crostinis are made with wine night in mind! serve alongside a full charcuterie plate!


never had burrata? follow this link for a full explanation on the dream cheese!


chicken teriyaki naan pizza

sometimes, you just don’t wanna cook.

{chicken teriyaki naan pizza} pre-oven! so easy!

the whole idea of having to look up a recipe on pinterest be culinary creative, gather the ingredients, dirtying handfuls of dishes + cleaning up the inevitable mess you’ve made.

it’s. just. too. much.

today was one of those days.

{chicken teriyaki naan pizza} fresh from the oven!

armed with hanger, i opened my fridge door + saw that the leftover gods were smiling down on me. i had cold chicken teriyaki just waiting to turn my frown upside down.

..and under that hunger-saving tupperware of chicken teriyaki was a pack of roasted garlic naan.


chinese food. carbs. pizza.

any one of those things will whip me out of funk + into a little happy tummy dance.

let’s marry ‘em all + turn this night around! {insert dancing girl emoji}

{chicken teriyaki naan pizza} leftovers never looked this good!

that my friends, is how this soul satisfying chicken teriyaki naan pizza was born.

naan’s make my world go ’round. they are the perfect item to have on-hand for whipping up a quick lunch, drunk late night snack or brunch flatbread.

another reason they’re a staple in our house, is because we can stretch any veggies or leftovers that our fridge has to offer! layer whatever you’ve got however you wish + bake it for 10 minutes – it really doesn’t get any easier!

for this spectacular spin – if you don’t have a batch of the chicken teriyaki already leftover, then you can of course whip it up + make this as a homemade night-of home run.

but, i suggest planning the chicken teriyaki for one night {it’s super great on it’s own} then after dinner, store it in the fridge + wait, for ya know, for one of those days.

voila! you’ve got your own back! will have a perfect meal that’s guaranteed to getcha out of any hanger funk!

chicken teriyaki naan pizza
Prep time
Cook time
Total time
Serves: 1 naan pizza
  • 1 roasted garlic naan flatbread
  • 1 cup chicken teriyaki, with sauce
  • 1 tsp sriracha
  • ½ jalapeno, thinly sliced
  • ¼ cup shredded mozzarella cheese
  1. preheat the oven to 400º, for best results heat up a pizza stone as well
  2. in a small bowl combine teriyaki sauce with the sriracha.
  3. spread teriyaki sauce mixture over the bottom of the naan, leaving a border around the edges for a crust.
  4. next, lay the shredded mozzarella over the top.
  5. layer your chicken teriyaki mix + jalapenos evenly over the top of the cheese.
  6. sprinkle with grated parmesan, to taste.
  7. bake your naan for 10 minutes, until browned + cheese is bubbling!
  8. enjoy!



have any pineapple on hand? chop it up + add it to the toppings mix! bacon or canadian ham would also be BOMB thrown in the mix.


 i added jalapeno + sriracha to this pizza to balance out the super sweet teriyaki sauce. feel free to adjust or omit if you are heat sensitive!

tiny one

 this is the perfect meal for one!


chicken teriyaki + swiss sub sandwiches

some food is just happy food.

this chicken teriyaki + swiss sub sandwich is one of those foods.{chicken teriyaki sub ingredients}_

it’s not exactly on the diet plan.

it’s a big indulgent {half a cup of ooey gooey shredded swiss on each sandwich!}.

but by golly, sometimes you just deserve to kick back, forget you know what calories are + simply enjoy every carby bite, amiright?

now, of course you can be a better person than me try to cut some cals here. maybe choose a flax wrap instead of a sub roll, opt for tofu instead of chicken or dial down the shredded swiss.. but trust me peeps, when this sandwich is made as the recipe instructs, it makes your tummy really happy.

let me walk you through it:{homemade teriyaki} whip it up in a food processor!

first, you whip up a homemade teriyaki sauce {see something good already! bye bye bottle!}. you then give sliced chicken breast, orange bell pepper + caramelized onions {next good thing – veggies!} the homemade teriyaki treatment.

then you lay down the teriyaki goodness onto a beautifully toasted sub roll, top it with tons of shredded swiss cheese {calcium! duh!} + bake it until it gets super soft + super cheesy!

have i sold you yet? maybe the crisp scallions {ahem, more veggies!} sprinkled over the top of the sub will put ya over the edge! ya? ya!

super delish, right?{chicken teriyaki on the stove!}

another thing i love about sandwiches, is that most of the time, if it’s done just right, you don’t need anything on the side!

the perfect sub, like this one, will give you a hearty protein, power veggies, gooey cheese + that always needed crunch factor! all the boxes have been ticked! no extra sides needed! now, that makes for an easy meal.

these chicken teriyaki + swiss sub sandwiches would also be great picnic food! follow all the steps, keep ‘em rolled up tight in the tin foil, pack ‘em in an insulated bag + they should hold their heat as you get all settled in atop a blanket on knoll.{chicken teriyaki sub}

. . .i have never actually done that.

but after my fingers + subconscious just created that situation, i have to run to the store now, so i can follow that picnic plan for dinner tonight! hey! i may even add in a long walk to park – now that toasted sub roll totally doesn’t have a cal count!

god, i’m good!


chicken teriyaki + swiss sub sandwiches
Prep time
Cook time
Total time
Serves: 4 sub sandwiches
for the chicken teriyaki:
  • 1 pound boneless skinless chicken breast, cut into strips
  • 1 large orange bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons sesame oil
  • ½ cup low-sodium soy sauce
  • ¼ cup dark brown sugar
  • 3 tablespoons honey
  • 2 tablespoon white vinegar
  • 1 cup frozen pineapple chunks, {or ⅔ cup pineapple juice if not using a food processor!}
  • 2 cloves garlic, {minced if you're not using a food processor}
  • 1 tablespoon ginger, grated
  • ¼ cup water
  • 1½ teaspoons cornstarch
for the sandwiches:
  • 4 sandwich rolls, sliced in half
  • 2 cups shredded swiss cheese
  • 4 scallions, thinly sliced
for the teriyaki sauce:
  1. preheat the oven to 400º
  2. in a food processor {or large mixing bowl} combine the soy sauce, dark brown sugar, honey, vinegar, pineapple juice, garlic + ginger.
  3. in a small bowl whisk together the water + cornstarch until the cornstarch has dissolved. stream the cornstarch mixture into the soy sauce mixture. set aside
for the chicken + veggies:
  1. heat a large skillet over high heat + add one tablespoon of sesame oil.
  2. once the pan is hot, add the chicken and stir fry for 3-5 minutes or until the chicken has browned + is cooked through. remove from the pan to a side plate.
  3. to the same pan add the remaining tablespoon of sesame oil. add the orange pepper + onion, stir fry for about 2-3 minutes until the veggies are just beginning to cook but are still crisp. remove from the pan to the plate with the chicken.
  4. next, add the teriyaki sauce to the skillet + bring to a boil, then reduce to the heat + add the chicken + veggies back to the skillet.
  5. toss everything until combined + simmer over low heat until the sauce has thickened - about 8 minutes.
for the subs:
  1. while the sauce simmers toast the rolls in the oven until lightly brown.
  2. to assemble, lay out 4 squares of aluminum foil + place a roll on each.
  3. open up the sandwich roll + top each with the teriyaki chicken, peppers, onions, 2 tbsp of teriyaki sauce + equal amounts of shredded swiss cheese. place top of sandwich roll back on.
  4. roll the foil around each sandwich, place on a baking sheet + bake for 10 minutes.
  5. if desired, open up the tin foil + brown each sandwich under the broiler for a minute or two, but watch closely, this goes so fast!
  6. remove sandwiches from the oven, unwrap from the foil, top each sandwich with sliced green onions + enjoy!
slightly adapted from one of my blog idols, Half Baked Harvest
Nutrition Information
Serving size: 1 sub sandwich Calories: 763 Fat: 24 Sugar: 37 Sodium: 1555 Fiber: 4 Protein: 60



don’t have the teriyaki sauce ingredients on hand? in a hurry? you can easily swap in a bottled brand of teriyaki from the store to ease your mind! simply add the bottled sauce to step 4 of the chicken + peppers list!

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the sub roll adds 180 calories per sandwich so the easiest calorie drop would be with this ingredient!

tiny leftovers

only cooking for 1? maybe only 3? make the full recipe + store the leftovers! mine kept for a week! chinese food is basically king of the leftover world.


i love additions – have fun with your sandwich! some grilled pineapple would be awesome laid right on top of the sandwich stuff! bell peppers of all colors are welcome too! and you know i’ve added sriracha to the teriyaki sauce {1 tablespoon right into the mix} for a beautiful heat kick in the pants!


ever notice that ginger roots are HUGE at the grocery store? a great way to get the most out of fresh ginger is to freeze it! first, you’ll want to peel the skin off + then simply store it in a ziploc baggie. when a recipe, like this one, calls for just a few grates of ginger, all you have to do is take it out of the freezer + grate away! SUPER simple trick!


sliced swiss is shown in the picture above but during my testing, i found that shredded swiss melts like a dream. if you can only find sliced swiss then i would use 4 slices per sandwich to really get the cheese effect the sub calls for. -k

one skillet chicken, kale + portobello pizza bake

let’s talk a little bit about doing the dishes.

sounds like a fun monday topic, right?{fresh kale}

i have always been a believer that it doesn’t matter how many dishes you use when making a recipe. and this is because i have always been spoiled lucky enough to have a dishwasher! {i’m talkin the machine kind, not the human kind}.

so you’ve got a recipe that uses up three pots, one pan, five mixing bowls + ten utensils before hitting the dinner table? okay with me! as long as everything fits into the magic cleaning machine, then no complaints here!

it’s like i always won a bet + danny the dishwasher had to do the cleanup for me. total win.

this ‘more dishes – no problem’ was a sound theory. that was until, i met the one skillet meal…{fresh kale + mushrooms in the skillet}


did you know that you can make an amazing meal with just ONE skillet. ONE skillet people! maybe a tiny side plate, a kitchen tong + a flipper {what do you call this thing? a pancake flipper? a spatula? a pancake flipper spatula?} but ONLY ONE skillet!

lets just say this this chicken, kale + portobello pizza bake brought on a little bit of a outlook change for me.

don’t get me wrong, i understand some recipes will require a well-deserved arsenal of pots + pans but knowing that there are one skillet meals out there for a busy night is just so relieving!

{kale, mushroom + chicken pizza bake}

let me walk you through your new favorite busy night meal. .

place a skillet on the stove over medium-high heat. take the wrapping off of two lovely chicken breasts, put them in an oven-proof skillet. season the chicken with a dash of salt + a grind of pepper. once the chicken breasts are seared on both sides, you remove them to a tiny side plate {this is dish numero dos, peeps}.

then you drizzle a drizzle of oil in the SAME SKILLET. let some garlic flavor up the oil, toss sliced kale + portobellos into that SAME SKILLET. once those veggies have cooked a bit {approximately 5 minutes of kitchen dancing time} then you put the chicken back in the SAME SKILLET, pour pizza sauce over the whole thing + top it with a generous handful or two of shredded mozzarella cheese.

guess what happens next? {kale, mushroom + chicken pizza bake} just one skillet!

you put that SAME SKILLET in the oven, let it bake for 20 minutes + you serve dinner.. FROM THE SAME SKILLET!

not only will the chicken, kale + portobello pizza bake put a smile on your face bite after bite, but you’ll be smiling all the way through dinner because tonight, you’re paying back your good friend danny the dishwasher by giving him the night off.

all you’re going to do is wipe that ONE SKILLET clean + you my friend, just cooked dinner + performed a cleanup worthy of the record books, all on a busy night! bravo!

chicken, kale + portobello pizza bake
Prep time
Cook time
Total time
Serves: 4 servings
  • 2 tablespoons coconut oil
  • 2 boneless skinless chicken breasts
  • 1 bunch of green kale, centre stalks removed + cut into thin ribbons
  • 3 portobello mushroom caps, stems removed + cut into thin slices
  • 2 garlic cloves, minced
  • 3 teaspoons oregano
  • 1½ cups pizza sauce, mixed with ¼ cup water
  • 1 cup shredded mozzarella cheese
  • s+p, to taste
  1. heat 1 tablespoon of coconut oil a large oven-proof skillet set over medium heat.
  2. place the chicken breasts in the pan, season with salt + pepper. cook until golden brown, about 3 minutes on each side.
  3. flip over the chicken breasts, season the other side with salt + pepper. cook the other side for another 3 minutes, then remove it from the skillet + transfer to a side plate.
  4. add 1 tablespoon of coconut oil to the skillet + sauté the kale and portobellos until wilted, about 5 minutes.
  5. nestle the chicken + its juices back into the skillet the kale mix.
  6. sprinkle oregano over the chicken + kale mix, pour the pizza sauce-water mixture over the top + sprinkle the shredded mozzarella over the top!
  7. bake 20 minutes, or until the cheese is golden brown + bubbling.
  8. serve with grilled crostini -my new favorite thing- or crusty bread + enjoy!
Nutrition Information
Calories: 254 Fat: 12 Carbohydrates: 14 Sugar: 6 Sodium: 642 Protein: 23



 no oven-proof skillet? no problem! while i do recommend this one here, you can easily still make this dish without one. simply perform all of the stove-top steps + then transfer the kale mix into the oven-proof dish to then build your pizza bake on top of it! all cook times will remain the same!


 treat this one skillet bake as you would a pizza! i would suggest to keep the kale around just for your healths sake but spinach would be a milder swap in – remember that the greens soak up a lot of the moisture so if you remove them all together then adjust your liquid in the recipe. ALSO, if you think you don’t like kale then please please try it cooked this way first, i just might make a greens lover out of you.

you can also play around with the ‘toppings’.  since portobellos eat like a meat i choose them to beef up the meal + stretch the chicken.. so keep that in mind when making changes – you might want to add another chicken breast or two if you take the mushrooms out!


it’s like a pizza!  serve it up with an ice cold stella artois or a glass of red wine does the trick just fine!


this dish is best the night of! you can, of course, reheat via the microwave but the chicken get’s a bit funky + the ooey gooey pizza feeling just isn’t there like it is straight from the oven! -k


sunday byte | june fourteenth

roastin' up these gorgeous poblano peppers for tomorrow's taco recipe! #staytuned #tacogramtocome #ontheblog #stillnopepperemoji

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