Poached Egg and Avocado with Mango Salsa

After a while you start to make stuff up in your kitchen. You begin to think "Hey! move over food network chefs. I can out do you!" This of course is complete crap cause I don't have the proper training. However it doesn't stop us! In our house we went through a two week period where we had an abundance of Mango Salsa and we were all going through an avocado phase. I decided to marry the two and try making something interesting. The end result was pretty awesome!


1/4 cup of Mango Salsa
1 avocado cut in half length wise pit removed and the center slightly scooped out and half the peel off.
1 egg
1/4 -1/2 cup of water
salt and pepper to taste
*Any other spices like paprika, oregano, basil, etc... are optional*

1. Get a small fry pan and lid to fit and spray it with non stick spray.
2. heat the pan over medium heat for a few moments.
3. Crack the egg into the pan and begin to cook it.
4. Once you see a solid white around the yolk add the water so that it covers the bottom of the pan and the egg almost floats. DO NOT COVER THE EGG! add salt, pepper and spices if using.
5. Place the lid over the pan and let the egg cook for 1-2 min or until you can't see any runny yolk in the center.
6. add mango salsa on the top put the lid back on and cook for 45 seconds.
7. Carefully pick the egg up and place it in the hollowed out avocado and ENJOY!


Spicy Lime and Cilantro Dip

This was another discovery from allrecipes.com, however they chose to have a steak marinate in it. We decided that it was just awesome on its own and makes for a great dip! Upon having a game night I had to rush around and make a second batch because we ate the first one in an hour. If you are adventurous it makes a great snack to bring to parties and gatherings. We also really like having it around the house for sandwiches instead of mayo or mustard.


1 cup loosely packed cilantro leaves with some stems.
6 cloves of garlic peeled and ends cut off
1/2 medium red onion (a white onion will work too!) sliced
1 chili of your choice or 1 tsp of cayenne pepper
3/4 cup of corn oil
2 tbl of honey
2 tsp dried Thyme
1 tbl of lemon or lime juice


Place all ingredients in a blender and blend until liquidy. Chill for one hour and then stir and serve.

All-Bran and Panko Bread crumb Chicken Tenders

In the quest for better eating habits around the house we have been reading a lot of Hungry Girl recipes and blog posts. This one was a winner at our small super bowl get together. I love Chicken tenders as much as the next person and their fried goodness is just heavenly. Yet this recipe is seeking to take the fat away but still have the crunch. This is also a creative recipe where we didn't have everything but made it work. Modifications were made from the original and this recipe not only easy on the fat but easy on the wallet!


3-5 Boneless skinless chicken breasts flattened slightly and cut into strips.
1 cup reduced fat buttermilk (Which we almost NEVER have so we make our own!)
       *Make your own: Add one tbl of White Vinegar OR Lemon Juice to a
        measuring cup. Add Fat free Half and Half until it reaches the 1 cup
        measure. Let stand for 10 min and you should see curdling.*
1/2 tsp paprika

1 cup panko bread crumbs
1 cup all bran flakes blended
1- 2 tbls dry onion soup mix (Again we NEVER have this!)
     * Make your own: 1tsp garlic powder, 1 tsp onion powder, 1 1/2 tsp dried
        parsley, 1 tsp turmeric and 1 tsp pepper. Add 1 tsp of finely chopped Leeks
        or Celery.


1. Mix the Buttermilk with Paprika in a baking dish or bowl.
2. Place chicken in the mix and let it marinate for at least 1 hour. *For better results let it sit for 3-6 hours*
3. Mix the Breading ingredients in another container. Spray down two baking sheets with Non-stick spray.
4. Preheat oven to 375 degrees
5. Create an assembly line: Take one chicken strip from the marinade and shake off excess. Then place it in the breading and coat evenly. Place it on the baking sheet and repeat until all chicken is finished.
6. Spray the tops of chicken with non-stick spray and put the chicken in the oven and bake on one side for 10 min then carefully flip with Tongs and bake for another 10.
7. Turn on your broiler to High and adjust rack to the top. Place chicken tenders under the broiler for 2-3 min until it looks more crispy. Flip the chicken and repeat. Watch the the broiler carefully!

Kaji Namul- Baby Eggplant (from Korea)

I spent a year in Korea after Thailand and it was an awesome experience! One of the best things about it was the food I got to sample, and while on the road to learning the secrets of international cuisine, I found this recipe. Korean food is full of side dishes that compliment you meal, this particular dish is a great appetizer for any dinner and it takes no time to make. I think my Korean friends would be proud of me! This recipe comes from the Korean Kitchen book by Marks.


1 lb baby eggplants
4 cups of water; lightly salted
1 tbl soy sauce
1 tsp sesame oil
1 tsp toasted sesame seeds
1 garlic clove, crushed or diced
1/8 tsp pepper
1/4 tsp sugar
2 tbl chopped chives or scallions.
1 tbl chopped Cilantro


1. Make cross cuts almost to the stem so that you have 8 fingers. You want them still connected to the stem.
2. Bring the 4 cups of water to a boil with salt.
3. Drop eggplants in the boiling water for about 3-5 min until tender. DO NOT OVER COOK. Drain well.
4. Cut the stem off the eggplants so that the 8 fingers separate and set aside.
5. Mix together the soy sauce, sesame oil, sesame seeds, garlic, pepper and sugar. Toss the eggplant in the mix until coated.
6. Add the scallions or chives and the cilantro and serve.

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