It's My Birthday!

{It's My 23rd Birthday!}

I got an amazing camera (not to mention my epic tv that my  boyfriend got me!){thanks love!}which i will be taking TONS of pictures. So as soon as i get done with my chemistry test tomorrow I will have an actual post.

busy busy

Sorry I haven't posted in a few days, I have been so busy. I got a new camera so I'm super excited to learn how to use it. So I will post some stuff tomorrow. Night lovelies!

yeah..ya know?

 {immamess}

 {lazy dinner? i think yes.}

 {we are having the best weather! enjoying it while i can}

 {=4 love him}

{this is jaz helping me study..can't you tell?}

Wacky and Wonderful Wednesdays

I have been lazy when it comes to cooking dinners. Don't even mention the outfits that I have come up with the past few days...be glad you missed that. So anyway, I will get back to it soon! but in the mean time....read this...


Wacky

-woke up last night from a dream and decided there was music coming from my wall...i actually got out of bed to check it out.....
-boyfriend leaves tomorrow for a conference...miss you already. But I'm so proud of him for getting to go!!!
-sneezing atleast one time in every class. courtesy of my allergies. YAY
-my bestie is going through a lot right now. FEEL BETTER!!!!

Wonderful


-my teacher said, "out the wazoo!" i was thrilled.
-boyfriend went out of his way to walk me to class AND pick me up after. (its the little things)
-my birthday is monday!!

Ranch Chicken

nomsssssssss

Ingredients 

1 packet Hidden Valley ranch seasoning mix

1 cup bread crumbs, i used gluten free panko

up to 4 chicken breasts

Directions:

preheat oven to 375 degrees

Mix seasoning mix and breadcrumbs in a large ziplock bag.

put chicken in the bag and shake until coated.

bake chicken on an ungreased baking pan for 50 mins or until done. 

Its a beautiful weekend

 {photoshoot with the boy!}

 {awkward shoulder pose? I think yes.}

 {i never know what to do with my arms.......hm.....what to do.}

 {sun was super bright. dont judge.}

{boots: TjMaxx, jeans: Madewell, cardigan: Madewell, shirt: Madewell, hat: Forever 21, jewlery: Forever 21}

Crispy Rosemary Chicken

Originally found here

This was such an easy and quick meal and it was yummy! Boyfriend says it tastes better with lemon juice. 

• 8 chicken breasts
• 6 small red potatoes, quartered
• 1/2 cup extra-virgin olive oil, or as needed
• 1 tablespoon chopped fresh rosemary
• 1 1/2 teaspoons chopped fresh oregano
• 1 1/2 teaspoons garlic powder
• salt and pepper to taste

Preheat the oven to 375 degrees F (190 degrees C).

Directions

1. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
2. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

lazy homework saturday

 {love my dexter}

 {sleeping in wasn't an option apparently. My body has decided that 7am is a good time to wake up}

 {Chemistry homework was not how i wanted to spend my saturday.}

its fall again....

Rainy Day

Well, first day back from fall break and its yucky and rainy. Oh well, my boots are fun and bright!

 {my love eating breakfast!}

Chicken Fajitas

Last day of Fall break and I was looking for something easy to make. This is a very easy recipe and quick. I got the marinade from Mommie Cooks.

1 pack of chicken tenderloins

3 Fresh Peppers, Sliced into Strips
1 Small Onion, Sliced into Strips
1 Lime, Juiced
2 Tbsp Olive Oil
1 tsp Honey
1 tsp Cumin
1 tsp Coriander
1 tsp Vinegar
1/4 tsp Onion Powder
1/8 tsp Cayenne
1/8 tsp Paprika
1/8 tsp Pepper

1/2 tsp salt

Directions for the marinade: combine lime juice, olive oil, honey, vinegar, cumin, coriander, onion powder, cayenne, paprika, pepper, and salt. Marinade the chicken in the fridge for about an hour. After it has marinated cook on the stove in a small amount of oil until done. 

Saute the onions and peppers on the stove until soft. 

Fill tortillas with your chicken, onions and peppers. Along with cheese, salsa, and whatever else your heart desires. 

Not Homemade?

Yep, I got lazy. I made a box cake. It happens to the best of us. There is nothing about this cake that is homemade but it was still yummy!!!!

My first attempt at Kabsa

Well, being the girlfriend of an Arabic guy I had to learn how to make Kabsa. It is a basic arabic dish consisting of a couple vegetables and chicken. So I found a recipe and went to work. It turned out very well and everyone loved it. The recipe is originally from Chef in Disguise.

2 cups basmati rice

1 onion cut into strips

2-3 tomatoes peeled and cut into cubes

1 big carrot shredded

1 green onion cut into strips

1 tablespoon all spice

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1/2 teaspoon powder clove

1 dried lime (loomi)

2 bay leaves

2 teaspoons salt

4-5 tablespoons olive oil

To cook the chicken

1 chicken cut into 4 pieces (use bone in pieces for more flavor)

2 bay leaves

6-7 all spice berries (or 3/4 teaspoon powdered all spice)

1 stick  cinnamon(or 1/2 teaspoon powdered)

4-5 pods cardamom (or1/4 teaspoon powdered)

1 onion cut into quarters 

Directions

Wash the rice 4-5 times discarding the water every time, drain and set aside.

In a pot or pressure cooker add the  chicken and add enough water until the level  is 2-3 cms above the chicken.

Add the bay leaves, all spice berries, cinnamon, cardamom and onion.

Bring to a boil and then lower the heat, cover and cook for 10 minutes (if using a pressure cooker) if not you need to cook the chicken untill it is done.

In another pot add the olive oil and saute the onions over medium heat until they become almost translucent.

Add the carrot and pepper and stir for 5 minutes.

Add the tomatoes and stil for 5- 10 minutes or until the tomatoes are soft and begin to breakdown.

Add the spice and rice, stir for 2 more minutes.

Add the liquid you cooked the chicken in (you can either measure it, you need 2 cups for each cup of rice or you can add enough liquid to bring the level up to an inch or 2-3 cm above the rice)

Nestle the chicken pieces between the rice.

Cover and cook over low heat until the rice absorbs all the fluid.

Keep the pot covered and allow to set for 15-20 minutes

Uncover,fluff the rice with a fork.