FINDING ARIZONA KITCHENS: CHINESE CHICKEN SALAD

This is one of my favorite summer dishes. As a kid I loved helping my mom making it in the kitchen. Growing up, I realized I wasn’t the only one who ate it. Jose’s mom made a similar salad as a kid too! Living in Arizona you are always looking for quick meals to make, that don’t heat the house up. So not only is this salad a great, quick and easy dinner, it also meal preps perfectly for weekly lunches!

Ingredients:

• 1  Bag Cole Slaw Mix

• 1 Chicken Breast

• 1 Green Onion

• 1 C Slivered Almonds

• 1 Pack Chicken Ramen Noodles

• 1 Tbls Olive Oil

• 2 Tbls Vinegar

Directions:

1. Preheat oven to 350 F. This is just for roasting your almonds, you can also just use them straight from the bag, but the roasted flavor ads something amazing to the dish.

2. Boil your chicken breast and cook thoroughly. You can always use this broth later just store it, once it cools down, in a mason jar and the next recipe calling for chicken stock you have 100% natural, organic, sodium free, gluten free (lol) broth on hand.

3. Roast the almonds, as your oven should be preheated by now. Begin chopping the green onion and mixing the cole slaw in a large mixing bowl.

4. Thoroughly cool chicken before dicing and adding to slaw and make sure to thoroughly cool almonds before adding to slaw. You do not want your cabbage getting warm it will lose its crunch immediately.

5. Time for the sauce! If you love ramen as much as I do you probably have packets on hand as staples. One you need is 1 Chicken Ramen packet. Using the spices packet whisk oil and vinegar until dissolved. You can use your choice of vinegar, balsamic is best, but we always have apple cider on hand for our daily morning cleanse drink.

6. Mix the dressing in with the slaw, chicken and almonds. Finally, crush the uncooked noodles for a crunchy topping and serve!

7. One salad bag serves 4-6 people, but store leftovers for lunches for the week. TIP! If you plan on meal prepping layer the containers starting with the dressing then slaw, then almonds, add chicken and onions, finally top with ramen so when you are ready to eat you just pour upside down and it is the perfect freshness!

Let me know what you think, and how it turned out!

XoXo Britt

FINDING ARIZONA KITCHENS: PEANUT BUTTER PUPPY BISCUITS

When we adopted WInter 2 months ago I was shopping for dog treats and after reading the ingredients list I said to myself- I can make all this! So I went to my kitchen and started pulling ingredients. Now I’m back at it in the Finding Arizona Kitchen and sharing my recipe, but this time I’m cooking up biscuits for my biscuit. Here is a delicious treat for your dog- Peanut Butter Puppy Biscuits.

Ingredients:

• 1  C Coconut Flour

• 1/2 C Natural Peanut Butter

• 2  Lg Eggs

• 1/2 C Water  

Directions:

1. Preheat your oven to 350 degrees and begin to mix your ingredients.

2. Cream eggs, peanut butter and water together in a large mixing bowl.

3. Next add the coconut flour to make a dough.

4. Shape into balls all the same size and place them on an ungreased cookie sheet and bake for 20 (chewy) to 40 minutes (crispy). Depends on your dog’s preference and age on the texture of your biscuit.

5. Thoroughly cool before rewarding. Store in airtight container up to two weeks. Because this is a natural product with NO PRESERVATIVES you want to serve them fresh!

Let me know what you think, and how it turned out! Also if you are in the market for a new furry friend, remember to #AdoptDontShop. Check out the Adopt-a-Pet.com website to learn how you can sign up for alerts for certain breeds and areas to find your next best friend.

XoXo Britt

THE DINNER PARTY SERIES

The dinner party series was a project started by Jose and I back in late 2018 as conscious effort to connect with some of our favorite people. As adults approaching 30, okay will be 30 this year, we wanted to create a get together in our new space once a month with a few of our favorite couples to catch up and, of course, gather over a delicious home-cooked meal. We believe connections made face to face, like dinner parties, are often priceless. Whether we are inviting new friends to meet up or renewing friendships the dinners we host are about so much more than eating.

No formal invitations or dress code is required. Table settings provided by local thrift store finds featuring antique coral plates and Ball Mason jars, Walmart flatware and World Market cactus linens finish it off. I always make sure to have a glass carafe filled with a seasonal fruit to flavor the water. The menu is usually catered to our guests, gathering inspiration from Joanna Gaines Magnolia Table Cookbook and of course some of my own personal favorite family recipes, which I’ll be sharing more throughout this blog, but we’ve all also gotten creative when it comes to diet requirements and restrictions. But you better believe we’re all sharing something sweet and savory by the end of the night.

No games no agenda we talk about what we want to talk about not what we have to talk about. We are raw, we are real we are just being adults. No kids, no pets, no stress we want to just get away mentally for a few hours and we invite you to join us.

As 2019 continues, so does the dinner party series. We have even extended the dinner party to a our book club for a collaboration that will be so much fun! But,  of course,  as you know we’re planning the ultimate dinner party for October 12. So whether you’re on the invite list for any of those, or not, we would love to gather over a delicious meal and just be real.

XoXo

Britt