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In Recipes on
October 3, 2015

Pineapple & Chicken Stir Fry

Today’s recipe is quick and easy. Perfect for the night that you come home late from work, but still want to have a home cooked meal for the kids or your hubby.


-1 20 oz can of pineapple chunks

-1 red pepper

-2 cups of snap peas

-2 chicken breasts

-soy sauce

-white or brown rice (I used white minute rice)

-salt and pepper for seasoning

-olive oil for cooking

-optional: peanuts for topping




1. Cut your chicken into cubes. Cook over medium heat in a large skillet in 1 tablespoon of olive oil. Season with salt and pepper. Cook throughout. Drain any extra olive oil out of pan. (At this time you should start boiling the water for your rice)

2. While the chicken is cooking, chop your pepper into small pieces.


3. Add your snap peas and red peppers into the pan. Cover with the lid and steam over medium for 5 minutes, or until vegetables become soft.IMG_9411 IMG_9413

4. Add in the can of pineapple chunks. Pour the entire can of pineapple juice right into your mixture. Add in your soy sauce. (You can add as much or as little as you want. I tend to cover all of the vegetables until they are saturated. Cook for another 5 minutes on low-medium heat.

5. Serve over rice. Top with peanuts if you like, they give a nice texture and crunch!IMG_9428Easy right?


In Recipes on
June 2, 2015

Avocado Egg Rolls

So today I figured I would share with you a special treat that I made this weekend for TJ and I. If you know me, you would know that I LOVE avocado and I love egg rolls So what better idea than to put them together and make avocado egg rolls?! Yumm…right?


1 cup of vegetable oil

3 ripe avocados

1 tomato

1/4 cup of diced red onion

fresh cilantro leaves

juice of 1 lime

salt & paper for taste

1 package of egg roll wrappers

sour cream for dipping


Bean Salsa (optional)

1 red pepper

1 can of black beans

1 can of corn



1. Heat vegetable oil in a large skillet over medium heat.

2. Prepare your tomatoes, red onion and avocados by dicing them into small pieces.

If you choose to make the bean salsa as well, you would chop up one red pepper and add that to your corn and bean mixture.

image3  image6




3. In your medium bowl combine the diced avocado, tomatoes, red onion and some cilantro. Here you will add some salt and pepper (amount is your preference) and add some fresh lime juice to your mixture

PS; Depending on how you like your egg rolls, you could always include corn or red peppers here instead of serving it as a salsa. This would provide more flavor and fullness to your roll!


5. Open up your egg roll wrappers and lay them flat as you fill the inside with your avocado mixture.  The key here it make sure to wet the edges of your wrapper with water to make the edges stick together when folding them together.

Working one at a time, place your mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filing, folding in the edges.



6.  Working in batches add the egg rolls in the preheated pain with your vegetable oil. You will fry each side for around 3 minutes. Make sure to monitor for burning.

Once cooked, transfer to a paper towel-lined plate to let them cool down.



7. When the rolls are cooled down you will transfer them to your serving plate.

I lined our plates with the bean salsa mixture and then halved the egg rolls and placed them on top of the salsa for looks.

You can garnish the plate with cilantro if you choose.

image154Hope you enjoyed these Avocado egg rolls! I know we did!