Friday, July 8, 2011

Friday Foodday!

Who is pumped for this weekend?! I'm so excited! Here are some recipes you should try this weekend!

Pineapple Fried Rice
c/o Stephanie Cooks

1 tsp. canola oil
1/2 small yellow onion, diced small
1 bell pepper, diced small (I used half red/half green)
3 ounces chicken, diced small
2 cups cooked white rice, day old is best
Soy sauce
1/2 tsp. garlic powder
1/4 cup cashew nuts
1/4- 1/2 cup pineapple chunks- diced small


1- Pour the oil in a nonstick skillet. Heat over medium heat.
2- Add the onion and peppers, stirring well to soften, about 5 minutes.
3- Stir in the diced chicken. Stir regularly, until cooked.
4- Remove the chicken/veggie mixture to a dish.
5- Add the rice to the skillet. Allow to heat. Do not stir.
6- After about 3 minutes, stir, and allow to sit again for about 3 minutes.
7- Add the soy sauce to taste (use less, you can always add more, you want it to coat but not soak the rice). Add the garlic powder. Stir well.
8- Add in the cashews and the pineapple. Return the chicken/veggies to the pan. Stir well and allow to heat together for about 4-5 minutes.
9- Serve hot.

Peach and Brie Quesadillas
c/o Cooking Light
  • 1 cup thinly sliced peeled firm ripe peaches (about 2 large)
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon brown sugar
  • 3 ounces Brie cheese, thinly sliced
  • 4 (8-inch) fat-free flour tortillas
  • Cooking spray 
To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat. Heat a large nonstick skillet over medium-high heat. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce. Garnish with chive strips, if desired.

Watermelon Martinis
c/o Skinny Taste
  • 3 cups seedless watermelon
  • 2 oz Absolut Citron
  • 1 oz Midori Melon liqueur
  • 1 oz fresh lime juice
  • 1 cup ice cubes
For the garnish:
  • watermelon with rind and lime wedges
Dice one cup of watermelon into small cubes. Puree remaining 2 cups of watermelon in a blender and add vodka, liqueur, lime juice and ice and blend well. Pour 6 oz martini into each martini glass, add 1/4 cup remaining watermelon into each glass and garnish with watermelon and lime slices.

For those who don't drink alcohol, add ice cubes and replace it with a splash of orange juice.


  1. umm, YUM! On both accounts! ;)
    Thanks for sharing!

  2. All of that looks delicious! I wish I was even a relatively decent cook - I admire your skills! Have a great weekend :)

    Emily @


Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.