Day 12 of 20 (4/20 Foods) – TYL EATS LA

April 13, 2017 ~ Marlee And Christie ~ Leave a comment

After 11 days of recipes and tricks, today we are taking the easy way out and sharing one of our favorite LA (Burbank) Eats. We actually discovered this place while babysitting and had been passing it by for years but never gave it a second glance because we just assumed it was an old people diner.

The restaurant we are speaking of is The Tallyrand located in Burbank on Olive Blvd.

Now, you may judge it on it’s dated exterior and typical “diner fare” but this place is truly a hidden gem. In a couple weeks we’ll do a full write up, but for now we’re going to talk about our favorite “stoner” dish: CHICKEN FINGERS. WE love chicken fingers and are always on the hunt for the best! When we came across the Tallyrand and we saw their chicken fingers, we knew it was love at first sight.

Perfectly crispy chicken, with an assortment of dipping sauces (BBQ, Honey Mustard, and Ranch with hot sauce) and hot and crispy fries.

You know it’s going to be good, when they throw some decorative parsley on the plate.

Chicken Lettuce Boats

March 11, 2016 ~ Marlee And Christie ~ 2 Comments

It’s our one year anniversary! A year ago today we posted our very first recipe! How crazy is that?

Today we are sharing one of our favorite healthy and tasty recipes, Lettuce Boats! If you really hate lettuce, you can always substitute the lettuce for tortillas or whatever, but at least try this healthy alternative! As we like to say they are bomb diggity. Healthy, filling, and delicious! Packed full of protein, texture, crunch and they’re totally guilt free.

Celebrate our one year anniversary with us by eating well and making these mouth watering lettuce boats!

Lettuce Boats

1 pound ground Turkey or Chicken
4 cloves garlic, minced
1 large carrot or 10 baby carrots
1 small onion, chopped
1 tablespoon grated fresh ginger
2 tablespoons soy sauce (a few splashes for meat seasoning)
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sriracha sauce
3-4 green onions, chopped
1/2 lb of mushrooms
1/4 cup hoisin sauce
Salt & Pepper
Lettuce (either romaine for boats or butter lettuce for cups)

Sauce

1/4 cup of hoisin
2 tablespoons soy sauce
1/2 teaspoon sesame oil
2 tablespoons mustard

Step 1:

Heat oil in a large pan over medium heat. Start browning the ground meat and add a few dashes of soy sauce for seasoning.

Step 2:

Once the meat is half way, add the garlic, chopped onions, and carrots. Incorporated it well.

Step 3:

Grate ginger into the pan, also add: soy sauce, rice wine vinegar, sesame oil, and sriracha.

Step 4:

In a small saucepan, heat some more oil to sauté the mushrooms and green onions. Season with salt and pepper.

Step 5:

After you sauté the mushrooms and green onions, add them to the pan with the meat and give everything a good mix. Taste and adjust any seasonings from here.

Step 6:

Sauce: soy sauce, hoisin, sesame oil, and a mustard of your liking. We chose Coleman’s English mustard because its one of our favorites, but you can also choose dijon, spicy or even just regular yellow mustard.

Step 7:

Serve with lettuce as a vehicle for the meat to your mouth!

Adapted from Bobbi’s Kozy Kitchen.

Chicken and Asparagus Stir Fry

November 9, 2015November 9, 2015 ~ Marlee And Christie ~ 1 Comment

Happy Monday! You know what the best way to start your Monday off is? With our Chicken and Asparagus Stir Fry Bowl. This is the perfect meal after a weekend of fun, and questionable food choices. This bowl is packed full of flavors and will keep you going for hours!

Sriracha, agave, and soy give this bowl an extra punch of flavor that really makes in unique and special. Give this tasty bowl a try and let us know what you think here or using the hashtag #twoyoungladies

Ingredients

2 Tablespoons Soy Sauce
2 Tablespoons Agave
2 Tablespoons Sriracha
1 Teaspoon Crushed Red Peppers
2 Boneless, Skinless Chicken Breasts
2 Tablespoons Olive Oil,
1 Bunch Asparagus (Trimmed and Cut to bite sized pieces)
4 Teaspoons Garlic (Finely chopped)
1 Teaspoon Toasted Sesame Oil

How beautiful is this asparagus? We love asparagus!

Step 1:

In a small bowl, mix the soy sauce, agave, sriracha, and red pepper flakes.

Step 2:

Cut the chicken into bite sized pieces, and place in a large bowl or ziplock bag.

Step 3:

Cover the chicken with about half of the soy mixture. Reserve the rest. Cover the chicken and sit in the fridge for at least thirty minutes (the longer the better) for the flavors to meld.

Step 4:

Twenty minutes before you plan on cooking dinner, remove the chicken from the fridge.

Step 5:

In a large skillet, heat 1 tablespoon of the olive oil over a medium high heat. Saute the asparagus and saute until just under done, you don’t want to over cook them. Remove the asparagus from pan. About two to three minutes.

Step 6:

Add the remaining oil, and cook the chicken pieces until almost cooked completely through, which is about five minutes.

Step 7:

Add the chopped garlic, and saute for about 60 seconds. Add the asparagus back into the pan, and the reserved marinade. Cook for another two minutes and just before you take it off the heat, add the 1 tablespoon of toasted sesame oil.

Serve immediately over rice and top with toasted sesame seeds.

Christie’s Chicken Salad

August 11, 2015 ~ Marlee And Christie ~ Leave a comment

Today’s recipe is a simple and classic. We’ve already shown you how to make traditional Chicken Salad, but today’s version is Christie’s take.

What makes this recipe special is it’s made with a combination of mayo, for the flavor we always look for in chicken salads, but also it’s made with greek yogurt, to cut out some of the calories of mayo and adding a tanginess. This is what happens when you have leftover shredded chicken and random fridge ingredients!

Christie’s Chicken Salad

Ingredients

2-3 cups shredded chicken breast
1/2 cup of celery (fine dice)
1/4 cup of onion (fine dice)
3 tablespoons of apple cider vinegar
Turmeric
Mustard powder
Cayenne pepper
Salt
Pepper
1/2 cup of mayonnaise
1/2 cup of plain greek yogurt

Step 1:

Finely dice the onions and place into a small bowl. Add the apple cider vinegar with a tablespoon of water into the bowl of onions. This will mellow out the ‘bite’ of the onions without compromising the crunch and give an added sweetness. so good!

Step 2:

Finely dice the celery and add to bowl of shredded chicken.

Step 3:

In another small bowl, add mayo, greek yogurt, turmeric, mustard powder, cayenne pepper, salt and pepper. You can also add a splash of the apple cider vinegar onion liquid, but don’t add the onions yet. Combine everything and give it a taste, adjust accordingly.

Step 4:

Drain the onions and add them to the chicken bowl, mix the chicken, celery and onions together until incorporated. Add half of the mayo mixture to the chicken and mix, add more mayo mixture if needed or wanted. 🙂

Easy and Healthy Shredded Chicken

June 30, 2015 ~ Marlee And Christie ~ Leave a comment

We love chicken! Why? Because it’s so versatile, you can make grilled chicken, fried chicken, baked chicken, chicken wings, chicken thighs, chicken tenders, shredded chicken, you get the idea… you can use chicken in almost any dish!

Today’s recipe is super easy, and super healthy! We like to make a batch on Sunday’s and use it through out the week.

What’s great about this recipe is you don’t have to use marinara, it’s really a flexible dish and you can use all different kinds of seasoning! You can use this chicken on salads, burritos, tamales, sandwiches, soups, virtually anything you can think of, you can eat this chicken with.

Easy Shredded Chicken

Ingredients

4 Boneless Skinless Chicken Breasts
1 Cup Marinara Sauce
1 Onion (Sliced)
1 Tablespoon Fresh Rosemary or Rosemary Salt
1/2 Chicken Broth (Or Water)
Garlic Salt

Step 1:

Rinse and pat the chicken dry with paper towels.

Step 2:

Season both sides of the chicken with garlic salt (or any salt of your choosing.)

Step 3:

In your crockpot, cover the bottom with marinara sauce. Put about half of the onions at the bottom on top of the marinara. Then place the seasoned chicken onto the onions. Cover with the rest of the marinara, onions, rosemary salt, and half a cup of chicken broth.

Step 4:

Set the crockpot to high and cover and cook for 3.5 to 4 hours.

Healthy “Gumbo” Inspired Rice Bowl

June 26, 2015June 26, 2015 ~ Marlee And Christie ~ Leave a comment

Happy Friday followers! We hope you had a good week, and even better morning! One of the first recipes we posted was our Zucchini and Onion Rice Bowl, and today’s recipe is another rice bowl! But this time it’s gumbo inspired!

We love a good Gumbo but sometimes you don’t have the time to make a traditional gumbo so this is a great and healthy alternative.

Don’t forget to follow us here, on Facebook, and Instagram!

Healthy “Gumbo” Inspired Rice Bowl

Ingredients

1lb Ground Chicken
1 Green Pepper (Roughly Chopped)
2 Red Peppers (Roughly Chopped)
1 White Onion (Roughly Chopped)
Creole Seasoning
1 Cup Uncooked Rice
Olive Oil
2 Cups Chicken Broth or Water
Worcestershire

**You can also add two links of your favorite sausage (cooked) during Step 5!

Step 1:

In a small saucepan bring two cups of chicken broth or water to a boil. Remove from the heat. (If using water, season was salt)

Step 2:

In the same saucepan, heat 1 teaspoon of olive oil and toast the rice for 1 to 2 minutes, stirring constantly. Add the heated broth, raise the heat and bring to a boil.

Step 3:

Once the water is boiling, stir once, reduce the heat, and cover the rice. Cook for 15-20 minutes. Remove from the heat, and set aside.

Step 4:

In a large frying pan, heat 1 tablespoon of olive oil. When the oil is nice and hot add the ground chicken. Season with a little salt and pepper and a couple splashes of worcestershire. Brown the chicken and once finished, remove from the pan and keep the juices with it.

Step 5:

In the same pan (no need to clean it) heat one more tablespoon of olive oil. Add your chopped onions and peppers. Season liberally with your creole seasoning. When the vegetables are tender but not soft, add your rice, the ground chicken (with the juices) and mix together. If needed, add more creole seasoning.

Rosemary Balsamic Apricot Glazed Chicken Thighs

June 21, 2015June 21, 2015 ~ Marlee And Christie ~ 2 Comments

Happy Father’s Day!

Want to really impress your dad/husband? Make these delicious chicken thighs and make your father’s day extra special! What makes these thighs special is the mouthwatering combination of fragrant rosemary, tangy balsamic, and sweet apricot preserves.

These babies are a definite crowd pleaser and super easy to make!

Rosemary Balsamic Apricot Glazed Chicken Thighs

Ingredients

1 Cup Apricot Preserves
2 Tablespoons Thick Balsamic Vinegar
1 1/2 Tablespoons Rosemary (Chopped)
1 Teaspoon Crushed Red Peppers
Kosher Salt
Pepper
1/2 Cup Chicken Broth
1 Tablespoon Cornstarch
4-6 Chicken Thighs (Boneless and Skinless)*

Step 1:

Remove the chicken from the package, rinse with warm water and pat dry with paper towels.

Step 2:

Season the chicken liberally with kosher salt and pepper and set aside

Step 3:

In a small bowl, mix together the apricot preserves, balsamic, rosemary, and red peppers together. Spoon about half the mixture over the chicken thighs. Cover the chicken with plastic wrap and set in fridge for at least half an hour.

(The longer in sits, the more flavor it will soak up!)

Step 4:

When you’re ready, preheat the oven to 350°F. Take the chicken out of the fridge while the oven heats up. Place chicken in oven safe dish or pan. Cook for 45-50 minutes or until internal temperature reaches 165°F.

*If you want to use chicken thighs with the bone in, cook for 50-60 minutes.

Step 5:

While the chicken is cooking, take the remaining marinade and place in a sauce pan. Combine with the half a cup of chicken broth and bring to a boil.

When the mixture is hot, pour a little of the hot liquid out into a small bowl. Mix in 1 tablespoon of cornstarch. Stir until cornstarch dissolves. Pour back into marinade and chicken broth mixture. Lower the heat, and let simmer.

Step 6:

When the chicken is cooked, remove the oven and and cover with the sauce. Serve and enjoy!

Crunchy Oven “Fried” Chicken

April 14, 2015May 22, 2015 ~ Marlee And Christie ~ 2 Comments

We used to love fast food, and we ate quite a bit of it especially during the time we graduated high school and graduated college . But as we grew up, and realized that eating fried chicken fingers probably wasn’t the best or healthiest idea and started looking for healthy alternatives.

This recipe is a healthy version of fried chicken fingers, but with less calories and waaaaay more flavor. Yes, it does require more work than going through a drive-thru, but your waist and heart will thank you.

Ingredients

1 package chicken breast “tenders”
1/2 cup goldfish
8 saltine crackers
1/2 cup Italian bread crumbs
3 eggs
splash of milk
garlic salt
pepper
garlic powder
Olive Oil Spray

Step 1:

Preheat your oven to 375°. Cover a baking sheet with tin foil and spray with olive oil spray.

Step 2:

In a food processor or a plastic ziplock bag pulse the saltines and the goldfish until it makes a crumb like texture. Mix with the bread crumbs in a shallow dish.

Step 3:

In a medium bowl, beat eggs, milk, a little garlic powder, salt and pepper together.

Step 4:

Season the chicken with salt and pepper. Dip the chicken in the egg mixture, and then coat the chicken with the crumbs. For the best results, after you’ve coated the chicken a first time, return to the egg mixture and then back to the crumbs. This will make for extra crunchy chicken! Place on prepared baking sheet.

Step 5:

Baking the chicken for 20 minutes or until the internal temperature is 165°. Let rest for a couple of minutes and then enjoy!

Chicken Curry Salad

March 30, 2015May 22, 2015 ~ Marlee And Christie ~ 1 Comment

Today’s recipe is a mix of two of our favorites, the Gelson’s Chicken Curry Salad and Queen Ina’s Chicken Curry Salad.

For years, we tried to figure out how to make Gelson’s Chicken Curry Salad, and it wasn’t until one day that we saw watched Ina make her variation on The Barefoot Contessa that we realized how similar the two recipes were.

What You Need

Sheet Pan
Blender/Food Processor
Mixing Bowl
Mixing Spoon

Ingredients

4 chicken breasts
1 cup Mayonaise
1/3 cup white wine (such as Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, Sémillon,)
1/4 cup mango chutney (Mango Ginger from Trader Joe’s adds a nice bite)
3 tablespoons curry powder
1 1/4 cup celery (chopped)
1/3 cup green onions (whole onion chopped)
1/4 cup raisins (roughly chopped)
1 granny smith (bite size pieces)
1 red delicious (bite size pieces)
1/4 cup shredded coconut (optional)
1/4 cup cashew cashews (optional)
Kosher Salt
Pepper
Olive Oil

**Don’t cut the apple until just before you mix everything together, otherwise it will oxidize**

Step 1:

Preheat the oven to 350°. While the oven is heating up, place the chicken on a sheet pan and rub with olive oil. We use garlic olive for more flavor. Sprinkle generously with kosher salt and pepper. If you’re doing bone in chicken, cook for about 40 minutes.

If using boneless and skinless, cook for about 20 to 25 minutes. When chicken is cooked, let cool and then cut into bite sized pieces. Obviously, remove the bones and skin, if using bone in chicken.

Step 2:

In a blender place mayonnaise, wine, chutney, curry and a sprinkle of salt. Blend until smooth.

As usual, our kitchen helper Peaches was envious of all the food.

Step 3:

In a bowl, mix a little of the dressing with the chopped chicken. Chop the apples and mix them in. Add the celery, green onions and raisins. Mix together, adding a little more dressing. Dress to your liking, you don’t need to use all the dressing if you don’t want to.

You can also use Golden Raisins (chopped slightly)

Step 4:

Refrigerate until chilled, this really allows the flavors to develop.

Classic Rosemary Chicken Salad

March 26, 2015May 22, 2015 ~ Marlee And Christie ~ Leave a comment

There’s nothing worse than a boring and flavorless chicken salad, but have no fear, you won’t find that here! This recipe is the perfect balance of chicken to mayonnaise, not to creamy but not to dry either. It’s the perfect balance.

Did you know that the first noteable chicken salad consisted of leftover chicken, mayo, tarragon and grapes? Yeah, we didn’t either, but it sounds good, except the tarragon, we’re rosemary girls ourselves.

Anyways, this first chicken salad was made by the owner of a meat market, Liam Gray in 1863. He was so successful that he turned his meat market into a deli.

What You Need

Sheet Pan
Mixing Bowl
Wooden Spoon

Ingredients

4 chicken breasts (boneless and skinless)
1/2 cup mayonnaise
2 tablespoons lemon juice
1 cup celery (chopped finely)
1 whole shallot (chopped finely)
1 1/2 tablespoons dijon mustard
2 tablespoons rosemary (chopped)
1 tablespoon parsley (chopped)
Kosher Salt
Pepper

Step 1:

Preheat oven to 350°. Place chicken on a sheet pan and drizzle with olive oil. Rub all over the chicken, then sprinkle generously with kosher salt and pepper. Bake for 20 to 25 minutes. Remove from oven. When chicken is cool enough to handle, cut into bite size pieces and set aside. You can put the chicken into the freezer for five minutes, or in the fridge until ready to use.

Step 2:

In a mixing bowl, whisk the mayonnaise, mustard, and lemon juice together. Season with pepper.

Step 3:

Add the chicken to the dressing, mix in the shallots, parsley, rosemary, and celery. Mix until combined. Taste and season with salt and pepper to your liking.