Things I like…

Happy Friday! Happy 2016! Happy 15th day of 2016, Happy Happy Happy!

So I used to do Things I like Thursday, then I switched it to Things I like Monday and now it’s Things I like this week. So this week, I picked Friday! So Today is Things I like Friday…

 

So here are my findings on the web that I thoughts looked yummy, cute, beautiful, funny….Ya know Things that I like, and wanted to share them with you!

So here we go….

Damn these balls look good! BUFFALO MEATBALLS

This cake is so pretty! Rainbow Birthday Cake

This salad looks yummy and healthy! The Easiest Chopped Chickpea Greek Salad

YUM! 30 minute sweet thai chili salmon skewers.

 

I need to make this in the near future – 30-Minute Creamy Mushroom and Leek Chicken Breasts

Made these for dinner tonight! Glazed Mini Meatloaves

yum! EGG IN A HOLE BACON AND CHEESE SANDWICH

Yummy! Asparagus Egg and Bacon Salad with Dijon Vinaigrette

Love her! 

Yummy! CAJUN SHRIMP AND SAUSAGE SKEWERS

I love Poke! Hawaiian Ahi Tuna Poke Bowl

Smothered Green Chile Pepper Chicken

Got the recipe from here

6 (3-ounce) skinless, boneless chicken thighs
1 tablespoon fresh lime juice (about 1/2 lime)
3 tablespoons reduced-sodium taco seasoning (Taco Seasoning recipe I used)

2 small cans chopped chilies

1/2 cup (2 ounces) shredded extra sharp cheddar cheese

Preheat oven to 400°.

Arrange chicken in an 8-inch square baking dish; squeeze lime juice evenly over chicken. Sprinkle evenly with taco seasoning.

Place chopped chilies over each chicken thigh, enough to cover chicken thigh.

Cover dish with foil; bake at 400° for 30 minutes.

Sprinkle cheese evenly over chiles and chicken;

bake, uncovered, an additional 5 minutes or until cheese melts.

I added chopped avocado, tomato and green onion to the top of my chicken thigh

Recipe

• 6 (3-ounce) skinless, boneless chicken thighs
• 1 tablespoon fresh lime juice (about 1/2 lime)
• 3 tablespoons reduced-sodium taco seasoning (Taco Seasoning recipe I used)
• 2 small cans chopped chilies
• 1/2 cup (2 ounces) shredded extra sharp cheddar cheese

• Preheat oven to 400°.
• Arrange chicken in an 8-inch square baking dish; squeeze lime juice evenly over chicken. Sprinkle evenly with taco seasoning.
• Place chopped chilies over each chicken thigh, enough to cover chicken thigh.
• Cover dish with foil; bake at 400° for 30 minutes.
• Sprinkle cheese evenly over chilies and chicken;
• bake, uncovered, an additional 5 minutes or until cheese melts.
• I added chopped avocado, tomato and green onion to the top of my chicken thigh

Eggs with onion, tomato and avocado

4 Eggs, Scrambled
1 tomato, chopped
1 Avocado, chopped
1/2 a red onion, chopped
1/2 a yellow onion, chopped
Salt & Pepper, to Taste

heat a skillet on medium heat and add 1 tbsp of butter and melt it

Crack the eggs, and beat them well and add salt & pepper, to taste

once the butter is melted add the chopped onions and saute, saute for about 10 minutes (until onions are nice and translucent)

Heat a 2nd skillet to medium heat and spray with Pam non stick spray and add the scrambled eggs

cook eggs until they are light and fluffy, serve them on a plate

once the onions are cooked, pour them over the eggs

then add the chopped tomatoes over the onions and eggs

then add the chopped avocado

Recipe

4 Eggs, Scrambled
1 tomato, chopped
1 Avocado, chopped
1/2 a red onion, chopped
1/2 a yellow onion, chopped
Salt & Pepper, to Tasteheat a skillet on medium heat and add 1 tbsp of butter and melt it

Crack the eggs, and beat them well and add salt & pepper, to taste

once the butter is melted add the chopped onions and saute, saute for about 10 minutes (until onions are nice and translucent)

Heat a 2nd skillet to medium heat and spray with Pam non stick spray and add the scrambled eggs

cook eggs until they are light and fluffy, serve them on a plate

once the onions are cooked, pour them over the eggs

then add the chopped tomatoes over the onions and eggs

then add the chopped avocado

Kale Chips

Got the recipe from here

1 Lemon
1 tsp extra-virgin olive oil
1 tsp (packed) lemon zest
scant 1/8 tsp sea salt

How to make them: Preheat oven to 300°F. On a lined baking sheet, space out 1 cup packed, dry kale leaves (stems discarded). Drizzle with oil, sprinkle with seasonings, and massage into leaves.

On the top or middle rack, bake for 20 minutes, until crisp, rotating the pan and switching racks (top to middle or vice versa) halfway through baking time. Makes 1 or 2 servings.

Recipe

1 Lemon
1 tsp extra-virgin olive oil
1 tsp (packed) lemon zest
scant 1/8 tsp sea salt

How to make them: Preheat oven to 300°F. On a lined baking sheet, space out 1 cup packed, dry kale leaves (stems discarded). Drizzle with oil, sprinkle with seasonings, and massage into leaves.

On the top or middle rack, bake for 20 minutes, until crisp, rotating the pan and switching racks (top to middle or vice versa) halfway through baking time. Makes 1 or 2 servings.