Some Recipes I Came Up With After Much Experimentation!

Chicken and Kale Soup

This first one is a Chicken and Kale soup I found on the internet one night and then promptly lost the recipe to forcing me to improv! Good thing I took theater in high school *wink*


4   Boneless Chicken Breasts or 6 Tenderloins (which ever you want to use)

1    Bag of Chopped Kale (I use the type you get at TJ’s)

1    Box Chicken Stock (or veggie stock if you want)

1    Cup Flower (I actually use rice flower)

2    Cloves Chopped Garlic

Salt and Pepper

Olive Oil

Balsamic Vinegar

Rice (Any kind you like cooked however you want)

Step One:

Heat the oven to 375. Pat chicken dry and salt and pepper it then mix more salt and pepper into some rice flour and coat the chicken.

Step Two:

Heat olive oil in a large, deep pan. Once the oil is hot add the chicken and brown it on both sides then remove it from the pan and set it aside.

Step Three:

Add more oil if you need to and add garlic. Add half of the bag of kale (or however much the pan can hold) and salt it. Let this cook down a bit then add a good amount of the chicken stock (around 4 cups probably, but you can’t really add too much honestly). Bring that to a boil then add the rest of the kale and cook it down.

Step Four:

Transfer the cooked down Kale and stock to a glass oven dish (you can probably do this in a crock pot, but I use the oven). Add the rest of the stock and then place the chicken on top and cover it all with foil.

Step Five:

Let it all cook for an hour then check it. Keep cooking it until the larger chunks of kale are tender. I really am not sure how long it will take. lol. While it all cooks you can make the rice however you choose.

Step Six:

Remove the soup from the oven and take the chicken out (set it aside). Add a touch of Balsamic Vinegar to the Kale and stock. Make a mound of rice in the middle of a bowl. Place the chicken on top of the rice then pour the broth/kale over it (you may need to scoop the kale out rather then pour it).

That’s about it! If you have any questions or need me to better explain anything just let me know!

It’s super yummy!


Peanut Butter and Chocolate Mug Cake

This next one is the mug cake recipe that I finally settled on for my gooey-chocolatey-peanutbuttery cravings! Remember, it makes TWO cakes and I would recommend using the smallest egg or even just half an egg.  <.<


1       Egg (Beaten)

3       Tablespoons Brown Sugar

2       Tablespoons Heavy Whipping Cream

2       Tablespoons Oil (I use Peanut Oil)

2       Tablespoons Flower

2       Tablespoons Cocoa Powder

1/2  Teaspoon Baking Powder

Pinch Salt

Peanut Butter

Chocolate Chips

Step One:

In a small mixing bowl mix together the egg, cream, oil, and brown sugar. Make sure it is mixed well and all the sugar is dissolved.

Step Two:

Add all the dry ingredients to the wet mixture and mix until smooth then pour half the mixture into two different mugs and set aside

Step Three:

Mix the chocolate chips into some peanut butter (as much or as little as you want) then drop as much as you want into the partially filled mugs and cover with the rest of the cake mixture. 

Step Four:

Cook each mug for one minute and ten seconds in the microwave (times may vary). When you eat it be sure to dig down to get to the ooey-gooey-goodness with every bite.



I will certainly add more recipes as they come to mind! For now, however, I hope you enjoy these! If you try them let me know how they turned out in a reply down below!


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