Tampa Bay, Tampa Food Blog, Tampa, Running, Tampa Runners, Drinking, Wine, Cooking, Fashion, Traveling, Dining, Disney, Fashion, Run Disney, Orlando

Tampa Bay, Tampa Food Blog, Tampa, Running, Tampa Runners, Drinking, Wine, Cooking, Fashion, Traveling, Dining, Disney, Fashion, Run Disney, Orlando

I LOVE Carrabba's Chicken Bryan. Up until a few months ago, I thought I hated Goat Cheese. I started eating it in salads and now I tend to order items off a menu if they have goat cheese. I love it. The same exact thing happened to me years ago with Avocado. Now I make Avocado ice cream. How I can live so long thinking I hated something that I love is beyond me. When I looked up recipes to make Chicken Bryan at home, I was stunned to find some of the versions had nearly 900 calories (I believe Carrabba's version has around 600 calories). I found a recipe online with only has 360 calories, 9 grams of fat and 5 carbs. Not only is this super easy to cook, it is excellent and boy approved. 4 Boneless, skinless chicken breasts 2 T extra virgin olive oil 2 Cloves garlic 1/2 cup chopped sun-dried tomatoes 1/2 cup sliced mushrooms 2 T lemon juice 3/4 cup low sodium chicken stock 1/4 cup white wine 1 packet splenda Salt and pepper 3 oz. soft goat cheese 2 Tablespoons fresh basil, chopped Directions Trim off all the fat and tendons on the chicken breasts, put a layer of sarran wrap over the chicken and pound it until it is about 1/4" thick. Season the chicken with salt and pepper. Heat 1 T olive oil in a large skillet over medium-high heat, place chicken on pan and cook about 4 min on each side or until chicken is golden. Once cooked through all the way, remove the chicken and place on a separate dish. Divide the goat cheese among the chicken and cover loosely with aluminum foil (so the cheese doesn't stick to the foil). Set aside. Add the other T of olive oil to the pan, add garlic and saute until it starts to turn golden-brown. Add the sun-dried tomatoes and mushrooms. Saute for about 1 minute, add lemon juice, chicken stock, white wine and splenda. Make sure to scrape the garlic from the bottom of the pan so that it doesn't burn. Allow the juices to cook until they are reduced by a half, apx 4 minutes. Pour over chicken and serve immediately. Add fresh basil on top. Pair with a side of vegetables.

I was recently introduced to a egg and veggie dish called Shakshuka. Not only is this meal nutritious and delicious, it is easy to prepare and can be enjoyed for breakfast, lunch or dinner! This is a very versatile one pot dish, best made with a cast iron skillet. Since March is National Nutrition Month, I wanted to to touch on a few changes you can make to your everyday diet starting with eggs. Eggland’s Best eggs are only 60 calories and stay fresher than ordinary eggs. Making a simple switch to the egg with the EB stamp will give you more nutrition: 10 times MORE vitamin E 4 times MORE vitamin D 3 times MORE vitamin B12 More than DOUBLE the Omega 3 35% MORE Lutein 25% LESS saturated fat 60 Calories per large egg The first time I made Shakshuka, I knew it would be something I would be making again and again. It's a one pot dish, which you can easily personalize to your cravings, or more importantly, what is in your fridge/pantry. I went the simple route for this recipe. I have also made Shakshuka with chorizo, which turned out delicious. Shakshuka Ingredients 1 tbsp olive oil 1/2 vidalia onion, diced 1 clove garlic, minced 1/2 green bell pepper, chopped 1/2 jalapeno pepper, seeded and chopped 2 cans petite diced tomatoes 1 tbsp tomato paste 1 tsp chili powder 1 tsp cumin 1 tsp paprika 1/4 tsp cayenne pepper Salt and pepper to taste 5 Eggsland's Best eggs 1/2 tbsp fresh cilantro Directions In a large cast iron skillet, sautee the onion and garlic until translucent (about 5 minutes) Add peppers and saute 5 minutes Add tomatoes, paste and spices. Simmer for 5 minutes Crack your eggs, one by one, starting on the outside rim. Cook for 10-15 minutes depending on how done you want the eggs. I preferred mine over easy, so 10 minutes was perfect. Top with Cilantro and enjoy! This post is sponsored by FitFluential on behalf of Eggland's Best.

Confession: I never tried Chorizo until we moved to Tampa. Now it is one of my favorite sausages and love it in omelets and tacos. When I heard the theme of this weeks #SundaySupper theme - Global Street Food, I knew instantly what I was going to make. Chicken and Chorizo tacos. Here's how my love affair with Chorizo started: There used to be a restaurant called Taqueria Monterrey near USF, which is where we had our first experience with Chorizo. Taqueria is owned by the same family who owns the popular Taco Bus and they decided to replace Taqueria with Taco Bus. I do agree Taco Bus is probably a better fit for that area but I really wish they would put Chorizo tacos on their menu. Chicken and Chorizo Tacos 1lb ground chicken breast 1lb fresh chorizo, removed from casing and crumbled 1 onion, diced 2 cloves Garlic Paprika to taste Cayenne to taste Corn tortilla shells Fresco (white crumbling cheese) Guacamole dip (see below) Cilantro Sautee chorizo with 1/2 of the chopped onion, along with garlic until opaque (5 minutes). You may need to add a tablespoon or so of Olive Oil if the chorizo doesn't produce enough oil naturally. Add the ground chicken and sautee until cooked through. Season with Paprika, Cayenne and Salt / Pepper. Cooking your shells - you can do this two ways, fried or soft. In a clean pan on med-high heat, cook your tortilla shells until warmed with no oil. This will warm your shells up for a nice soft taco shell. You can also deep fry your shells in a 1/4" of olive oil, 30 seconds each side. While I loved the crunch to the fried shell, we both actually preferred the non-fried version. Top each taco with Fresco, Guacamole dip (recipe below) Cilantro and onions. Guacamole Dip: From Rachael Ray Magazine 4 cloves garlic 1/2 cup cilantro 2 avocados, pitted 1/3 cup fresh lime juice 1 tablespoon lime zest In food processor, chop garlic and cilantro, then blend in avocados, lime juice, lime zest and 1 tbsp. water. Season and serve with tacos. Check out what the rest of the #SundaySupper group is making this week! Bread on the Boulevard Bavarian Soft Pretzels from The Foodie Army Wife Pao de Queijo from A Kitchen Hoor's Adventures Gluten Free Focaccia di recco from No One Likes Crumbley Cookies Martabak (stuffed pancake or pan-fried bread) from The Urban Mrs Socca from Curious Cuisiniere Hand-Held Savory Eats Carnitas Tortas from Cookin' Mimi Schnitzelwecken {Schnitzel on a bun} from The Not So Cheesy Kitchen Tortas de Milanesa (Pork Cutlet Sandwiches) from Juanita's Cocina Waffle Cone Fried Chicken from Jane's Adventures in Dinner Feta Chicken Kabobs from That Skinny Chick Can Bake Beef Taquitos from Bobbi's Kozy Kitchen Chorizo, Chimichurri and Salsa Sandwiches from Vintage Kitchen Notes Falafel Pita Sandwich from Mama's Blissful Bites Croque Monsieur from Peanut Butter and Peppers Chicken and Chorizo Street Tacos from I Run For Wine Tandoori Chicken Wrap from Foxes Love Lemons SoCal Rolled Tacos from Webicurean Samosas from Soni's Food Beef and Pork Empanadas from Magnolia Days To-Go Containers NicaMales (Nicaraguan Street Food) from The Hand That Rocks The Ladle Currywurst mit Pommes from girlichef Arancinis from My cute bride Poutine from Noshing with the Nolands Tokyo University Potatoes from NinjaBaking.com Tacos de Carne Asada from Family Foodie Sweets on the Streets Nutella Crepes from The Girl in the Little Red Kitchen Easy Apple Churros with Dulce de Leche from Daily Dish Recipes Kettle Corn from Killer Bunnies, Inc Hotteok from Small Wallet, Big Appetite Funnel Cake 3 Ways from Cindy's Recipes and Writings Sweet Corn Tamale (Tamal Asado) from Basic N Delicious Pisang Goreng (Deep Fried Bananas) from Food Lust People Love Banana Nutella Swirl Gelato from Cupcakes & Kale Chips Grab a Thermos Wine Pairing Recommendations For Global Street Food #SundaySupper from ENOFYLZ Wine Blog

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While I understand Gen Z’s motivation around cutting out alcohol, I also understand that, particularly during COVID, many Americans turned to their bar cart to quiet their minds and liven up their stay-at-home routine (and probably only added to Gen Z wanting to kick booze to the curb). In fact, according to the Columbia Mailman […]