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Post in Besides Beauty

What's on your plate?

Hello there, ladies and gents!

 

Keeping in line with all the fun and interactive threads asking about your most recent halls, items you have your eyes on, what you're currently wearing, what's your hair routine, and more, I've decide to branch out and ask:

 

"What's on your plate?"

 

The beauty world doesn't just stop at skin care and cosmetics, it also goes hand in hand with your overall health and well-being, so with that, I'm curious to see what we're all chowing down and snacking on be it for breakfast, lunch, dinner, dessert, or inbetween!

 

For those with apps that help count calories or to those who just want to keep a log, here's a place to share, possibly find and share some recipes, and even tips on maintaining a balanced diet.

 

Don't just share food items, but even drinks! I'm a huge fan of tea and at least have a cup of green tea a day (anti-oxidants) and drink plenty of water.

 

For lunch today, I had:

 

-Brown rice

-Steamed egg

-Steamed red snapper with green onion, sesame oil, and black pepper

-Gai lan (it's a type of Chinese vegetable/greens)

 

Now, tell me, Beauty Talk world, what do you have? Smiley Very Happy

Re: What's on your plate?

I'm not a fan of Kimchi (I'm not a fan of anything pickled to be honest), but my bf eats that stuff up! So when we go to the Korean spot he eats my portion.

 

Spyski posted a photo of Bi Bim Bop not long ago and that's my go-to order. It's this giant bed of rice with shredded carrots, cucumber, mushroom, beef, bean sprouts, seaweed, and a fried egg on top and there's a chili sauce you can add. It's so delicious!

Re: What's on your plate?

Now I'm wondering if there is a place open at 12:30am that serves ramen and kimchi....There's a Korean-Mexican food truck somewhere tonight...

Re: What's on your plate?

I would get in trouble if there was a late night ramen place!

 

Re: What's on your plate?

How did I miss the conversation about kimchi?!  Hahahaa - yes it smells.  I had to stop my mom from packing it in my lunch growing up.  Koreans always have a separate kimchi refrigerator so as to not stink up the rest of the food.  But it's soooo good.  There's a great Anthony Bourdain episode in Korea where they show how it's made.  Ah..now I'm missing my grandma who used to make it (though without the hole digging).

Highlighted

Re: What's on your plate?

My mom used to pack seaweed and dried squid in my lunch, but I didn't mind. The kids did stare and give me odd looks but my happy tummy overruled any sense of feeling judged haha!

 

Although when I take steamed fish to work (steamed with green onion, ginger, and fish soy sauce) employees do get all huffy and puffy because they can smell it from the kitchen!

Re: What's on your plate?

Tonight I made mushroom asiago chicken. It is wonderful! The chicken is pan fried so there are lots of different textures in this dish. 

Re: What's on your plate?

Recipe, recipe, recipe....please?

 

That looks delicious, I love mushrooms and ohhh that would look scrumptious over some rice or quinoa!

Re: What's on your plate?

I included the recipe in the spoiler. I think it would be lovely over rice or quinoa.

 

*edit: I wanted to give credit to the blog I got this recipe from but couldn't remember at the time of posting. I remember now. Credit goes to cherylstyle. Mine never turns out looking like her picture but very yummy regardless.

Spoiler

what you'll need

  • 1 lb boneless skinless chicken breasts
  • salt and pepper
  • ½ cup all-purpose flour
  • 4 Tbsp unsalted butter
  • 1 lb sliced mushrooms
  • ½ tsp salt
  • 3 cloves garlic, minced
  • ½ cup dry white wine or chicken broth
  • ¾ cup low-sodium chicken broth
  • 3 sprigs fresh thyme or ¾ tsp dried thyme leaves
  • ½ cup heavy cream
  • ½ cup shredded Asiago cheese
  • Parmesan cheese for sprinkling
  1. Cut each chicken breast into thirds by first cutting each breast in half crosswise, then set the thinner half aside. Slice the thicker part of the breast in half horizontally (parallel to the cutting board) to produce 2 more thin cutlets. Cover the chicken breast pieces with a sheet of plastic wrap and pound with a meat mallet or the bottom of a small skillet until all of the pieces are about ¼" thick. Lightly season each cutlet on both sides with salt and pepper and dredge in flour, shaking off any excess.
  2. Place a large skillet over medium-high heat and melt about 2 Tbsp unsalted butter. Add as many cutlets as will fit comfortably into the skillet, but be sure not to overcrowd the pan. Sauté for about 5 minutes until golden brown on the first side, then flip and cook for 1 additional minute. Remove the chicken from the skillet to a plate and cover lightly with foil. Repeat with remaining chicken cutlets.
  3. When all of the chicken is cooked, add remaining butter to the skillet along with the mushrooms and ½ tsp salt. Cook for 10 minutes, stirring occasionally, until the mushrooms are golden brown and become softened. Add garlic and cook for an additional 2 minutes.
  4. Pour white wine (or ½ cup chicken broth) into the skillet and stir to scrape up anything that is sticking to the bottom of the pan. Once the wine has nearly all evaporated, add ¾ cup chicken broth and thyme. Bring the mixture to a boil, reduce heat to medium and cook for 10–15 minutes at a rapid simmer until the liquid is reduced by half.
  5. Reduce heat to medium-low and stir in heavy cream. Sprinkle the Asiago cheese over the top of the sauce and stir constantly until the cheese melts. Nestle the chicken back into the skillet and allow it to simmer in the sauce just until the chicken is heated through and the sauce has slightly thickened. Sprinkle with a bit of Parmesan cheese and serve right away, either all by itself, or spooned over pasta or mashed potatoes. Enjoy!

Re: What's on your plate?

P.S. I use chicken tenderloins and skip most of step 1 of the recipe.

Re: What's on your plate?

Question, for the ingredients there's the white wine or chicken broth mention, but then it brings up chicken broth as its own ingredient, would it then be both portions of stock combined? Just want to make sure!

Re: What's on your plate?

I don't know. Never tried. I usually just add the 1/2 cup then once that is almost completely gone add another 3/4 cup.

Re: What's on your plate?

Gotcha, I figured as much but wanted to make sure I didn't assume.

 

I'm very excited for cooking tonight! Smiley Very Happy

Re: What's on your plate?

Delicious food is delicious regardless of looks, thanks for sharing the recipe!

Re: What's on your plate?

Looks delicious! I didn't know of asiago cheese before but I'll be on the lookout now Smiley Happy

Re: What's on your plate?

I really think this is going to be on the menu for tonight. I have to make a trip to the grocery store so I can pick up what I'm missing and I happen to have chicken defrosted.

Re: What's on your plate?

Please post pictures if you do! Smiley Happy

Re: What's on your plate?

If I can even make it to take a photo before gobbling it all up! Haha!

Re: What's on your plate?

So I totally made this last night, I ended up cutting the chicken breasts I had into chunks and initially added too much chicken broth, but I let it simmer down more and added some flour to thicken so it actually turned into more of a thick cream/gravy/stew-like mix which was still very good! I'll definitely be repeating this recipe, thanks again for sharing it, Knuevekm!

Re: What's on your plate?

You are welcome!

Re: What's on your plate?

Totally put it over quinoa and brown rice like mentioned below too! ^_^

 

It's very hearty (probably because my "cream" sauce ended up being more like a thick gravy)!

Re: What's on your plate?

I have chicken breast thawed in the fridge and no idea what to do with it. Usually I would just sauté it with some veggies and sauce and serve it over rice but we ate out Chinese yesterday.  

 

Anyone have a favorite quick/easy no-fail dinner idea to share?

 

Re: What's on your plate?

Go to the grocery store and pick up a bottle of Lawry's marinade. I like the teriyaki one the best! Add about 1/3 of the bottle to the chicken breast, let it sit in the fridge for about an hour then wrap up pineapple rings in foil with cinnamon/sugar sprinkled on top. Heat up the grill (indoor or outdoor), place the marinated chicken on there then place a pineapple ring on top of each breast. Cook until tender! You can place the whole ensemble on top a bed of sticky white rice. VOILA! 

Re: What's on your plate?

Grilled pineapple with cinnamon and sugar?  Oh my gosh that sounds good!

Re: What's on your plate?

Baked chicken is super easy, if you have panko or breadcrumbs at your disposal, if not, a quick trip to the super market works.

 

Butterfly chicken breast and cut into pieces or strips (your choice), lightly dust with corn starch or a bit of flour, dip in a beaten egg, I like to add some extra spices and seasoning like chili powder, onion powder, fresh minced garlic, fresh ground pepper, and whatnot to the pieces before dipping them in bread crumbs/panko. I've never seen seasoned panko flakes, but bread crumbs come with seasoned varieties so give some flavor.

 

Bake at 350 for 20-30 minutes (depending on the size and amount of chicken you're baking), and TAH DAH!

 

My bf actually did foil packet baked chicken that came out extra juicy. Same thing, oven at 350, bake for about 30 mins, but you just add seasoning/spices direct to chicken breast pieces then wrap in a foil packet and place in the oven, you can put the foil packets on a baking sheet if you're afraid the foil will tear or won't hold. We put about 2 pieces/strips in each pack.

Re: What's on your plate?

That sounds yummy! My bf is a very VERY picky eater. Over the past years I've been getting him to try new things and let me tell ya it isn't easy! I'm one for more worldy foods, I'll try anything atleast once even the nasty stuff on Andrew Zimmerman's show! It took about 4 months of trying different recipes involving chicken and it boiled down to only one...which was grilled baja style chicken (basically chicken that tastes like tacos). After that, I've tried making regular ole ground beef crunchy tacos with no toppings. SCORE! He like it. Any suggestions on getting someone ease into trying new ingredients? It's a touchy subject with him, since he shys away from talking about his picky palette.