Foodie Friday: Guest Chef!

Happy Friday everyone! Today I’m excited that I have a guest post from one of my favorite bloggers, Lara over at Simply Irresistible! Lara is a sorority sister/fellow Communications major/blogging buddy of mine from the University of Michigan. She currently lives in Chicago and writes a fabulous blog all about fashion, food, and planning her wedding (she’s actually getting married to one of my hubby’s friends/fraternity brothers this spring!) and so I’m thrilled she decided to stop by In the Pink and Green today to share some delicious recipes with us! So enjoy her post, and then go check out her blog because a) I’m guest posting over there today and I’ve got a great little summer meal that you need to try out ASAP and b) because her blog is great and you should totally be following it. Now take it away Lara…

I’m so happy to be visiting In the Pink and Green and bring Jane’s readers so yummy recipes. I just started blogging a few months ago over at Simply Irresistible and Jane has been wonderful at answering all my stupid blog questions (I still have a lot to learn!). I also am slightly obsessed with Lola, the (semi) new pup and if she goes missing one night, it was probably me…kidding.

SO here’s the main event … 3 awesome recipes!

I organize my recipes by season. I blame my mother for this odd way of
organizing recipes, but I must say it works really well. All my
comfort foods fall within autumn and winter, my holiday recipes fall
within their respective seasons and all of my favorite barbeque and
salad recipes fall within summer (logically). I’m trying my hardest to
get through all my summer recipes before the season comes to an end.
This week I checked off two of my favorites and added an awesome
summer dessert to the collection!

{I realize
these are all pictures of the same thing but I couldn’t pick just
one!}

What you’ll need…
1 lb. chicken breasts
1/4 c scallions
1/4 c soy sauce
2 tablespoons sugar
2 tablespoons sesame oil
2 tablespoons white wine
1 tablespoon toasted sesame seeds
1 teaspoon garlic
1 teaspoon ginger
1 teaspoon black pepper

What to do…
Cut chicken into strips. Combine all ingredients for marinade.
Marinade for 1/2 hour to 1 hour. Grill.

Step one – mix together…
1 medium head of Bok Choy sliced thin
1 bunch of scallions sliced thin

Step two – brown in canola oil…
1 package ramen noodles smashed
1 1/2 tablespoons sesame seeds
1/3 cup sliced almonds

Step three – boil one minute…
1/4 cup rice vinegar
1/4 cup canola oil
1/4 cup sugar
4 tablespoons soy sauce

Combine the result of each step in one large bow. Enjoy!

I cannot believe I’ve made it this far through summer without making
one cobbler! I did make a strawberry galette (recipe here)
which is kind of the same idea … but after stumbling across this on tastespotting I knew I
had to make it.

I made a few minor changes to form four individual portions (my fiance
had one serving and then the cobbler topping off of a second. I was
not happy about that).

  • 3 peaches instead of 4
  • 6 oz container of blackberries
  • 6 oz container of blueberries 
  • I made the topping as is, but had some leftover after topping the
    four ramekins

What a yummy and summery dessert. And there’s fruit in there (and calcium from
the milk in the ice cream
), so it’s healthy.

Thanks Lara for those yummy recipes and I hope y’all have a fabulous weekend! xoxo

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