Follow My New and Improved Blog- milehighsunshine.com

Hi all!

I am so appreciative of all my followers, and wanted to let you all know that I am moving on from Justanythingbutordinary.com to my new site, milehighsunshine.com

About me_2-19

If you have enjoyed following my posts, please follow my new page! I will fill you in on my latest style trends, recipes I make, and some trial and error of motherhood 😀 I hope to see you soon!!!!

Blackberry Syrup Recipe and Multiple Uses For It!

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Adding sugar to the blackberries and water

This post seems perfectly fitting for a Friday. I love making my own syrups to have around the house, especially fruity ones! This blackberry syrup I created before kids and I would make delicious Blackberry gin drinks with it. Now that I have kids, I still make my gin drinks (you could change it up and use vodka or your drink of choice), but it’s also great for the kiddos pancakes, or just to mix with club soda for a tasty virgin drink.

This is a very simple recipe, as you are making just a blackberry simple syrup- yum! You can also use this with other fruit if you want to make a different flavor syrup (strawberries, rasberries, etc.)

Ingredients

  • 2 containers blackberries
  • 1 cup sugar
  • 1 cup water

Instructions

  1. Place blackberries in a pot.
  2. Add 1 cup water and 1 cup sugar.
  3. Bring mixture to a simmer and stir until sugar is completely dissolved (5-10 minutes). I let mine simmer 10 minutes to get as much blackberry flavor as possible.
  4. Remove blackberries from the pot using a slotted spoon. Store in an airtight container. (These can be used in a drink or on top of a mountain of pancakes!)
  5. Transfer syrup to a container that is easy to pour (I use an old syrup container or a salad dressing container with an easy pour).
  6. Store in fridge and use on pancakes, in a club soda, or mix with gin and club soda for a tasty adult beverage 😛
blackberry syrup 1

A delicious adult concoction!

Cheers to a good weekend!

Chat with you all soon!

xoxo,

Jamie

 

Tasty Chicken Pesto- Quick and Easy

Hello everyone!

I wanted to share with you all the easiest recipe if you are needing a quick and simple meal to make this week. It only requires 4 ingredients and was a fam favorite!

chicken pesto

Servings: 4-6

Prep time: 10-15 minutes

Cook time: 20-24 minutes

Ingredients:

  • 1.5 lbs. chicken, cut into 1/2″ cubes
  • 4-5 Tbs. pesto
  • 2 Zucchini, sliced into 1/4-1/2″ slices
  • 1 container cherry tomatoes

Instructions:

  1. Place the cut chicken into a large baggie with 2-2.5 Tbs pesto. Use enough to cover the chicken, then season with salt and pepper.
  2. Let the chicken marinate for 3-4 hours.
  3. Preheat the oven to 425 degrees.
  4. Line a sheet pan with foil for easy cleanup and spray with nonstick cooking spray.
  5. Add zucchini and tomatoes to sheet pan and add the remaining 2-2.5 Tbs pesto and stir until coated.
  6. Add the chicken to the veggies and add some salt and pepper (red pepper flakes if you like a little spice!).
  7. Bake for 10-12 minutes. Stir the chicken and veggies.
  8. Bake an additional 10-12 minutes.
  9. Serve immediately.

Enjoy!

Chat with you all soon!

xoxo,

Jamie

 

Pineapple Mint Sorbet

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When its 90 degrees out, it melts fast 😛

How goes it everyone?

I am sharing my sorbet recipe that I shared on my Instagram post yesterday. You won’t believe how easy it is, but it is AMAZING! So refreshing and satisfying- you have to try it. I will say that I have always been intimidated of cutting pineapples, but we have had SO much pineapple since I purchased an amazing coring tool to help make it much easier! I love a good kitchen gadget!

Ingredients:

  • 2 pineapples, peeled and cored
  • 2 small lemons, juiced (about 4 tablespoons)
  • 2 cups sugar
  • .5 ounces mint (1 small herb container, more to garnish)

Instructions:

  1. Blend pineapple and lemon juice in blender.
  2. Add sugar and blend until smooth and dissolved (30 seconds-1 minute).
  3. Add mint to your liking- I love mint so I used the entire container, minus one sprig for garnish.
  4. Pour mixture into the freezer can of an ice-cream maker. This is the one I use and I love it, especially since its automatic 😉
  5. Churn for 15-20 minutes or until the desired consistency.
  6. Freeze for 3-4 hours.
  7. Serve and enjoy!

Hawaiian Pork Bowl

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Good morning everyone,

I had so many people asking for my recipe for the Hawaiian pork bowl I had posted on my Instagram. Unfortunately I can’t take any credit for the recipe, however, here is the recipe I followed. Thank you Food and Wine for the delicious recipe. I had served it in a half of a pineapple which looked so tropical and cute, but it was much harder to eat 🙂

Hope everyone is having a great Monday so far!

Chat with you all soon!

xoxo,

Jamie

Fat Tuesday = Red Beans and Rice

Hi everyone, Happy Monday :/

With tomorrow being Fat Tuesday, I wanted to provide my followers with a delicious, simple, and festive recipe. I made a delicious and easy red beans and rice recipe that if you don’t have a meal planned for tomorrow would be perfect for the holiday!

Ingredients

Yields: 4-6 servings

Ingredients:

  • 2 cups chicken broth
  • 1 package andouille chicken sausage (or whatever andouille sausage you prefer), sliced 1/4″-1/2″ thick
  • 2 onions, chopped
  • 1 stalk celery, chopped
  • 8 cloves garlic, minced
  • 2 cans red beans, drained and rinsed
  • 4-6 Tbsp olive oil
  • 1 large bell pepper
  • 1 tsp fresh-cracked pepper
  • 2-3 tsp salt
  • 1/8 tsp cayenne pepper (I used a pinch, as I’m 35 weeks pregnant and get horrible heartburn :))
  • 3 bay leaves
  • 2 tsp dried basil
  • 1/2 tsp dried sage
  • 1/2 bunch green onions, chopped
  • 2 cups minute white rice (or any rice you prefer)

Instructions:

  1. Heat 2-3 Tbsp olive oil in a large stock pot on medium-high heat. Add and brown andouille sausage once oil is hot.
  2. Add additional 2-3 Tbsp olive oil and add onions and garlic. Sauté until they are translucent and soft. Add celery and bell pepper and sauté for 5 minutes.
  3. Add red beans and chicken broth and stir. Add in black pepper, salt, basil, sage, bay leaves, and cayenne pepper. Bring to a boil, then turn down and simmer for 1.5 hours.
  4. After it has simmered, take out 1/2 cup of the red beans and mash and return to pot to help thicken. Add green onions. If consistency is too thick, add additional 1/4-1/2 cup chicken broth. Continue to simmer for 15 more minutes. At this point, start making your rice so that they are ready at the same time.
  5. Remove bay leaves, serve over rice, and enjoy!

Chat with you all soon!

xoxo

Jamie

 

Chicken Noodle Soup with a Kick

Hi everyone, happy Hump Day!

With all this nasty flu going around this year, sometimes you may want to make a quick and easy, yet tasty chicken noodle soup. I made a little spicier version, but not too much because I still feed it to my 16 month old. My husband is coming down with something and I’m keeping my fingers crossed that Brooklyn and I will dodge it. I made this recipe for him and Brooklyn on Monday since I had a girls night out 🙂 Check out the recipe below!

Makes 4-6 servings

Ingredients:

  • 3-4 cups shredded chicken (I typically get rotisserie, or the pre-shredded container. Equivalent to 2-3 chicken breasts)
  • 1.5 cups carrots, chopped
  • 1 cup celery, chopped
  • 3-4 cloves garlic, chopped
  • 1 white onion, chopped
  • 1 teaspoon ground ginger
  • 1-2 teaspoons red pepper flakes (I just did a couple shakes)
  • 8 cups chicken broth
  • 1/4 cup whole milk
  • Salt and pepper to taste
  • 1 package egg noodles

Instructions:

  1. Shred cooked chicken. While shredding, heat 1-2 Tbsp olive oil in a frying pan over medium heat.
  2. Add chicken to frying pan until slightly browned (3-4 minutes).
  3. Add diced onion and cook for 1-2 minutes.  Then add garlic and cook an additional minute.
  4. Put 8 cups chicken broth in a large stock pot and turn heat to high so it reaches boiling.
  5. In a separate pot, start boiling salted water to cook your noodles (I don’t boil them in the chicken broth because they soak up too much of the broth and make the soup too thick). Pour noodles into boiling water and cook for time provided on packaging.
  6. Add carrots, celery, ginger, and red pepper flakes to chicken mixture and cook on medium heat for 1-2 minutes.
  7. Once chicken broth is boiling, add chicken mixture to pot and let it boil for 4-5 minutes. Reduce heat to a simmer and let it simmer for 15 minutes, adding the milk within the last five minutes.  Add salt and pepper to taste, and enjoy!

Chat with you all soon!

xoxo

Jamie

Tasty Tilapia Taco Tuesday

tacos

Final product! I love grilling season- yum!

Good evening all- I hope you had a great Tuesday 🙂 In our house, Tuesday means tacos! For those that don’t know me too well, I actually don’t really eat fish, but I made the BEST fish tacos tonight that we will certainly be making again. I am working to introduce new foods to my daughter Brooklyn which is why I made fish, and she loved it too.

Ingredients:

  • Uncooked corn tortillas
  • Avocado
  • Fish
    • 1 lb Tilapia
    • 3 tsp cumin
    • 1 tablespoon white vinegar
    • 1/8 cup olive oil
    • 1 lime, zested and juiced
    • 3 cloves garlic, chopped
    • 1/2 cup fresh cilantro
    • 1 tsp salt
    • 1 tsp pepper
  • Slaw
    • 1 8 oz package of shredded green cabbage
    • 2 tsp salt
    • 1 8 oz container of Fagé greek yogurt
    • 3 tablespoons diced pickled jalapeños
    • 1 tablespoon pickling juice
    • 1/2 lime, juiced
    • 1 tsp pepper
  • Pico De Gallo
    • 5 Roma tomatoes
    • 1 small white onion
    • 3 cloves garlic
    • 1 cup fresh cilantro, lightly packed
    • 1 jalapeño, seeded for less heat
    • Salt and pepper to taste
prep

Pico Prep- notice the grapefruit spoon… a little trick to seed the jalapeño! 😉

Instructions:

  1. Place all ingredients for the pico de gallo in a food processor (or you can chop each ingredient individually and combine), and pulse to the consistency you prefer.
  2. Once pico ingredients is combined, add salt and pepper to taste and cover and place in the refrigerator until ready to eat.
  3. Place the shredded cabbage in a bowl and toss with 2 tsp salt. Let it sit at room temperature for 30 minutes to soften.
  4. In a separate bowl, whisk together greek yogurt, pickled jalapeños, pickling juice, and lime juice.
  5. Once the cabbage has softened over the thirty minutes, add the yogurt mixture to the cabbage, add pepper and toss together. Cover and refrigerate until ready to eat.
  6. For the fish, combine cumin, vinegar, oil, lime zest and juice, garlic, cilantro, salt and pepper in a baggie and place tilapia into marinade for 30 minutes at room temperature.
  7. Turn grill to medium high heat (temps vary grill-to-grill, but my grill is pretty hot). Brush vegetable oil onto a sheet of foil, and place the sheet on the grill. Place the tilapia onto the foil and cook for 3 minutes on each side. Use a thin spatula to turn the fish as it is flaky and falls apart easily.
  8. Once the fish is done, turn the grill to high heat. Place the uncooked tortillas on the grill for about 2-4 minutes each side, or until charred.
  9. Assemble your tacos with tilapia, slaw, pico, and avocado and enjoy!

*I paired this meal with grilled shishito peppers and black beans with cumin and lime. I tossed the shishito peppers in 1-2 teaspoons vegetable oil and placed them in a basket on the grill for 5-10 minutes, or until they are blistered and charred. Remove from the grill and top with whatever seasoning you prefer (I used a delicious citrus salt).*

Chat with you all soon!

xoxo,

Jamie

Can’t Pass Up- Cobb Salad

cobb

Summer is here with the hot temps and the longer days. My husband and I have been eating lighter and healthier recently as you can tell with my recent blog posts 🙂

This particular cobb salad is from a restaurant we went to in Disney World and I just looked up a copy cat recipe for it because it is THAT good!

I make tweaks and changes to recipes to cater more towards what I like but I used this recipe and then added some of my own ideas:

  • I did grilled chicken as opposed to roasted chicken
  • Instead of the 3 different types of lettuce we did heart of romaine
  • I added cucumber and red onion- so add any extra vegetables you like in salads!

FYI the dressing makes a TON so make sure to half it if you don’t want that much dressing, however, it is so good, we use it on all our salads so the extra bit definitely gets used in our house!

Chat with you all soon!

xoxo,

Jamie

Quinoa Chicken Enchilada Bake- DO NOT HIT BACK

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Good afternoon all! If I saw the words ‘Quinoa Bake’ a month ago, I most likely would have just exited and moved on, but I am TELLING YOU this is the most delicious quinoa bake I have ever had. My husband, who absolutely despises quinoa loved this recipe, so you should definitely give it a go. There are many different recipes out there for this type of bake, but I followed a recipe (thanks Betty Crocker) that I personally think is full of flavor and easy. If you are cooking for 2-4 people you are sure to have leftovers, and lots of them!

I will say this- I substituted the shredded chicken for grilled chicken that I chopped. I marinaded the chicken for two hours, then just grilled it, chopped it, and added it to the recipe above. I think it helped this recipe drastically texturally. The red enchilada sauce is probably good too, however, I put in the Hatch Green Chili enchilada sauce for a bit extra spice and tang. You can find it in a can in any grocery store- pictured below so you know what to look for 😉

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The best enchilada sauce you will ever have

This recipe is too tasty and too easy to pass up- I hope you like it!

Chat with you all soon!

xoxo,

Jamie