orange is the new fit

Coming from a predominantly Italian heritage has shaped much of who I am.  I inherited the short stocky physical tendencies of those lovely middle/southern Italians.  I have an insane love and passion for good food.  And I am part of an obnoxiously large and close-knit family that loves to be at the center of each others’ personal business.  Once a week all three of those aspects of my life collide at Sunday Night Dinner.  We talk. We laugh. We eat.

After years of Monday training sessions being wasted from straight binging the night before on pre-dinner meals (aka appetizers), carb loaded main courses, and bottomless desserts, the Sunday Dinner tradition needed an overhaul.

It wasn’t an easy transition for everybody but Sunday dinners went from looking like this…

To this…

Same good company. Same Sunday tradition. Same good food.

Sweet Garlic Cilantro Chili BBQ Chicken Thighs

1/2 head of garlic peeled

1/4 bunch of fresh cilantro

1/8 cup olive oil

Salt and Pepper to Taste

Sweet Chili Sauce

Place all ingredients in food processor and pulse until finally chopped.  Wash and dry chicken thighs and rub garlic and cilantro mixture over thighs and set aside to marinate 1-2 hrs.  BBQ thighs for 10-15 minutes and brush your favorite sweet chili sauce on to finish and let caramelize.  (I use Trader Joe’s Sweet Chili Sauce)

Cauliflower Fried Rice

2-3 crushed garlic

olive oil Spray or 2 tbsp. olive oil

1 head of cauliflower – riced

2 cups frozen peas

1 cup green onions chopped

salt and pepper to taste

optional: 2 scrambled eggs chopped

Cut cauliflower head into small pieces and place in food processor.  Pulse until chopped to the approximate size of rice. Set aside.  In a large sauce pan over medium heat, sauté crushed garlic until soft.  Add frozen peas, stirring occasionally until cooked through.  Add cauliflower rice and season with salt and pepper. Stir frequently for 6-8 minutes or until soft.  Add chopped green onions. Mix and serve.

If adding eggs:  crack two eggs, whisk until blended and cook into a folded omelet shape. Let cool a minute before cutting omelet into small squares.  Add to rice at the same time as green onions and combine throughout.