Massage School & Curry Chicken w/ Sauteed Cauliflower

It's just a little less than a week away from the first day of Massage School!  I am too excited!  I haven't received any orientation materials in the mail yet, so I have no idea as to what school supplies I'll need, but I just had to go out and buy a cute 5 subject notebook, and get this.....A pen case!  Haha!  Such a geek!

I've been very domesticated lately....I like it. It reminds me of myself years ago!  The girl I lost when I became somewhat of a couch surfer....I am no longer a couch surfer, but I guess I held on to some of the tendencies, such as buying food and ingredients as I need them, instead of stock piling.  Well, I cleaned out my spice shelf the other day and came across a container of Curry.  It got me inspired and so I did a little research on what should go in Curry Chicken and just used what I had on hand in my kitchen.

My own version of Curry Chicken.  It's delish!  Enjoy!  Let me know if you try it out!


Curry Chicken

Somersize Friendly Curry Chicken

4 chicken breast halves
2 Tbsp Olive Oil
2 Tbsp Salted Butter
1 med red onion chopped
4 cloves garlic
1 can Rotel Mexican Lime & Cilantro
4 tsp Curry Powder
1/2 c Sour Cream
1/4 c Heavy Cream
2 Cups Raw Baby Spinach
salt & Pepper to taste


Heat olive oil in large skillet on medium heat.  Cook chicken breast through.  Remove chicken from skillet and chop into bite size chunks.  Set aside.
Use same skillet, melt butter.  Saute onions and garlic until onions are clear.  Add Rotel, Curry Powder, Sour Cream, Heavy Cream, salt & pepper.  cook until bubbling, lower heat to low, add spinach and cooked chicken.  Simmer on low for 5-7 minutes. (Spinach will wilt a bit)

Serve over sauteed cauliflower.(below)


Sauteed Cauliflower
1/2 large head Cauliflower - Riced (Used shredder blade in food processor)
1 Tbsp Salted Butter
1/2 med Red Onion

In med size skillet, melt butter over med-high heat.  Saute' onions until clear.  Add riced cauliflower and cook until it turns brown.


The cauliflower was a little mushy, so don't expect it to be at all like rice.  It was still good though!

4/6/12 Nice To Be Back

I know it's been a while....man, I hadn't realized just how long....SO much to talk about!  Not sure that I want to put it all in one post, so let's make today's post about some yummy deliciousness!!!

Despite 2012 being a great year so far (as I knew it would be), I had a little bit of anxiety this week.  I'm not sure why, but God sure did put the right man in my life to help me out through times like that.  That big man up there sure does know what he's doing!

Anyway, last night I had planned to go to the gym for some Zumba, but just wanted to stay in.  Yes I could have worked out at home, but I was not feeling it....at all.  Instead I was feeling a bit creative culinary-wise.  I opened the fridge and pulled out all of the fresh veggies.

Brian grilled up some delicious chicken breast while I was chopping and sauteing away!  Here's what I was sauteing: (Sorry I have no idea what amounts I used....I eyeball everything, so these are just guesstimates)

Asian Inspired Chicken and Veggies

Shredded Green Cabbage (maybe a half of a med size head)
Chopped Kale (probably about 2 cups)
Chopped Scallion (Three stalks)
2 T Butter
1 T Coconut Oil
3-4 Cloves of Garlic

I Sauteed the above ingredients for a few minutes, but made sure they were still crunchy.

Then I diced 2 tomatoes and chopped up the 3 chicken breasts that BF had grilled.

I tossed all of the ingredients into a large bowl along with:
2-3 T Soy Sauce
2-3 T Sesame Oil
2-3 T Organic Rice Vinegar
salt, pepper, granulated garlic to taste

Voila!  This.WAS.So.Yummy!

I couldn't get enough!  Easy, Delicious and packed with vitamins!

I'll be back perhaps over the weekend to talk about more stuffs, til then, Enjoy!