Lemon Pepper Chicken Salad

There is always those nights when you feel like you don’t really want to cook anything too complicated but you still want to keep up with eating healthy. So to keep things fun and maintain variety I like to make anything “do it yourself”

Here is my recipe/idea for Make Your Own Chicken SaladImage


2 skinless chicken breasts

2 tablespoons lemon pepper seasoning

1 tablespoon chopped onions

2 tablespoon adobo (if you are not familiar with this it is similar to all-seasoning but I suggest you try to find this- it is typically in the ethnic foods isle in your market and I pretty much use it on everything)


2 teaspoon olive oil (I used one each of a jalapeno infused olive oil and 1 tsp of lime infused vinegar- I happened to be obsessed with this local olive oil store in town where they make infused legitimate olive oils)


Veggies of your choice for the salad- I chopped up

Romaine lettuce








Red peppers


Chop up all your veggies and rinse all for your salad. I then placed them all in separate bowls so we could choose what we each wanted to add to our salads


Season your chicken breasts on both sides and drizzle with olive oil

Pre-heat your grill to about 300 (we like slow and low)

Cook your chicken to an internal temp of 170 degrees

Make sure to let it rest once it is done for a few minutes so you don’t lose all the juices when you go to slice it up.Image

Now build your salad!

For dressing all I did was slice a lemon and squeeze it over everything- it gave a great tangy flavor and was the perfect addition for the chicken.


Now this may not really be a “recipe” but hopefully you get inspired to have a build your own salad or build your own anything night! It is easy and fun and every serving can be just a little bit different if you so choose!




Beer Cheese soup with sausage

It is no secret how much I love soup. A lot of my posts revolve around soup and what the weather is like. In my opinion, a great soup is some of the best comfort food you can find. So on cold or hot days, for lunch or dinner and yes at times breakfast (I know how weird that sounds) I will always be up for a nice bowl of soup.


2 tablespoons plus 2 tsp olive oil, keep separate

1 yellow onion, chopped

4 garlic cloves, chopped

6 tablespoons unsalted butter

1/3 cup flour all-purpose

3 cups low sodium chicken broth

1 oz lager (I used Sam Adams)

beer cheese beer

½ cup heavy cream

4 oz mild cheddar, shredded

4 oz aged Gouda, shredded

beer cheese 6

Salt and pepper

1 lb kielbasa sausage cut into pieces

beer chees ingredients


Heat your olive oil in a large pot

Add onion and cook until it is soft but not browned.

Add your garlic and cook until fragrant usually about a minutebeer chees cooked onions

Add your butter and stir it until it has melted

Add your flour and cook while stirring for about 4 minutes (it should get golden brown)beer cheese onions and flou

Beer time! Wisk in your beer, broth and cream and bring it to a boil.

Reduce heat and simmer for about 12 minutes (whisking occasionally)

Reduce heat to low and begin adding in the cheese (about a handful at a time)beer cheese 5

Make sure your cheese is melted all the way through.

You can now leave the soup as is or put it in the blender to smooth it out, your choice

Season with salt and pepper

beer cheese 4

Sausage time!

Score the sausage and cut into about 6 pieces.

beer cheese sausage

Heat your olive oil and add the sausage.

Cook until browned – about 10 minutes

Ladle your soup into a bowl and top it with sausage. NomNom!beer cheese