Sunday, December 27, 2009

I Won the Cutest Little Apron Ever!

Remember a couple weeks ago when I enter a contest for a date night apron from Quilt A Treasure hosted by Tamara over on Cheapskate Mom well I WON! My apron joined me over the holidays down at my parent's house and let's just say this apron stole the show, almost more than our Christmas dinner! Everyone LOVED it! And now that I finally got a new camera now you can see this beautiful apron as well....

So, what do you think?

Be sure to check out Quilt A Treasure on Etsy and get yourself or a friend (an apron would make a great gift) a new apron! Thanks again Tamara for hosting this awesome contest, I'm one lucky girl to have this adorable apron! :)

Thursday, December 24, 2009

Merry Christmas to All

'Twas the night before Christmas
(Photo curtosy of

Merry CHRISTmas to all of you and I hope yall have a safe and happy holiday weekend! I cannot believe that today is Christmas Eve, to me it seems like Christmas came out of nowhere. I'm sure a few of you know what I mean. I still have presents to wrap, and still need to get something for my mom (yes Mom, you are hard to shop for!). Later today I will be leaving town to spend the holidays with my family in Central Florida, where it's nice and warm, and hopefully it will remain that way. So, not only will I be one of the 40% of the USA that's shopping on Christmas Eve, I will also be joining those traveling on the lovely Interstates 10 & 75. But it will all be worth it when I attend the beautiful Candlelight Service tonight at my hometown church, with family and lifelong friends as we remember the real reason for the season, Jesus' birth and sing some of my favorite songs (I love the Christmas hymns) and tomorrow morning waking up at my parent's house for presents and delicious food. So tonight remember to leave cookies & milk out for Santa (if you follow that tradition) and tomorrow morning when you open your presents be thankful for your family and friends for being there with you, not just for what you have recieved. And once again,

Merry Christmas to All and to All a Good Night

Monday, December 21, 2009

Menu Planning Monday: Better Late Than Never (Dec. 21st)

Well this week is a little hectic for me as I'm working Monday-Thursday, yes that's right I am working on Christmas Eve, but just for a few hours, unless I can talk my boss into closing the office... anyways besides working on Christmas Eve, I will also be driving 180 miles to my parents house to celebrate Christmas and spend a few days there.

Monday: sushi or something take-out :)

Tuesday: Chicken Pot Pie

Wednesday: Pot Roast it's easy and so yummy!

Thursday-Sunday: Enjoying my mother's cooking

Check out I’m an Organizing Junkie’s Menu Planning Monday for other great Menu Plans!

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Friday, December 18, 2009

Five Question Friday: December 18th

Twas the Friday before Christmas and all through the house,
not a present was wrapped not even picked out.
The stockings were hung on the mantle with care,
with hopes that maybe a tree with be placed next to there...

....Oh wait it's time for FIVE QUESTION FRIDAY

My Little Life

You should really send a big thanks to Mama M. for saving yall from my crazy poem/rap and while your there join in on our Friday fun! :)

Questions for Friday, December 18th: (Thanks to Kyrsten, Liz, Brianne, and Keely for their question suggestions!!)

1. Which boygroup did you like most in your teens?
NSYNC.... seriously, there's pictures of me and my friends in 8th Grade wearing NSYNC shirts while holding there CDs and somebody even had the dolls! If only I knew where that picture was, I would post it... haha. BTW I still have all there CDs and a huge crush on Justin Timberlake!

2. Do you do Christmas cards, letters, photos, nuthin', all of the above?
I do cards, but not to a lot of people. Since I'm still the unmarried twenty-something, I get to be in my parent's Christmas card photo :)

3. If you could meet one celebrity who would it be and why?
Julia Roberts, she seems really nice and down-to-earth. Oh and Paula Deen (for obvious reasons)

4. Favorite thing to cook with (i.e. stainless, non-stick, microwave, debit card...cauldron, etc.)?
Depends... I usually go for the stainless but my favorite thing to cook with is my wok that my Mom got me a couple years ago. It's just so much fun to use.

5. What is the one thing you wear the most, besides your unmentionables?
Always have on diamond earrings that I got from my parents for my 18th Birthday. Other than that I LIVE in Reef flip-flops, they have been my favorite for years! I have every color and style. I guess that's the perk of living in Florida, comfy shoes year-round.

Monday, December 14, 2009

Menu Planning Monday: Dec 14th

Can you believe that it's almost Christmas? I can't I feel like this year Christmas has just snuck up on me, it's CRAZY! With all the things that sneak up on you in life, dinner shouldn't be one, thanks to menu planning, my week was a little less hectic. With that being said, I know this is only my second week of meal planning but trust me it won't be my last! I had such a successful time last week that I don't ever want to go back to just guessing what's for dinner, it's just makes life so much easier. I went grocery shopping on one day for all my ingredients, and didn't have to make any trips back that week because I knew what I was cooking each night and had all the ingredients on hand. It was such a nice change and I'm sure the lovely Publix employees won't miss seeing my face 4 times a week when I'm missing random ingredients haha...

Monday: Egg Drop Soup & Gyoza with Rice
Tuesday: Dinner out at Mexican Restaurant
Wednesday: Chicken Tetrazzini
Thursday: The Pioneer Woman's Shrimp Pasta in Foil
Friday: My Office Christmas Dinner
Saturday: Guy Fieri's Beer Can Chicken (This is my fav recipe for beer can chicken! delish!) with Coleslaw & Potato Salad
Sunday: Leftovers :)

Don’t forget to visit I’m an Organizing Junkie’s Menu Planning Monday for other menus and tips to get started on planning your own menu plan!

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Friday, December 11, 2009

Crock-Pots and Pot Roast

Have you seen this guy?

Now, I'm gonna assume almost everyone has a crock pot/slow cooker hiding somewhere in their house. He might be MIA at the moment but I know you got one hiding deep in the pantry or way back in cabinet next to food processors and blenders. Or maybe right on you kitchen counter if you use it a lot. I happen to have three, all different sizes of course. Well with this cold weather here (40 degrees, I know you Midwesterners & Northerners are laughing at me) I love using the slow cooker for stews and soups! So this morning before I left for work I put together a quick meal that will be ready for me to enjoy when I get home from work...

This is my mom's recipe for Slow Cooker Pot Roast

4-5lb beef pot roast
1 can of beer (she uses Michelob, i use Budweiser, it really doesn't matter)
1 pkg dry onion soup mix
1 lb red potatoes (halved)
10-15 baby carrots

Place half the veggies on the bottom, sprinkle some of the onion soup mix on top, then add the meat and sprinkle the rest of the onion soup mix on the meat. Top with the remaining veggies and pour the beer over all of it. Make sure to turn the crock pot on low and cook for 8-10 hours until meat is falling apart. ENJOY :)

Tuesday, December 8, 2009

Merry SITSmas!

Merry SITSmas to all my blog friends!

I just love reindeer, they just scream Christmas to me. If I lived where it snowed a lot instead of in Florida I would defiantly have a reindeer herd on my farm. But that would never happen because I only like cold weather and snow in small doses. Haha

So why not a Christmas picture or picture of my nicely decorated house, well I haven't taken my Christmas picture or even bought a tree yet, and yes, my house is one of the only ones without lights. I know you're thinking OMgosh how could you wait so long! I know, I'm a terrible person but I promise I'm not Scrooge! I LOVE the holiday season, I even decorated my parents' house with them this past weekend. They have a two trees, and plenty of Christmas cheer in each room of their house AND the outside is decorated with wreaths and a metal snowmen staked out in the front yard. I just haven't had time to decorate my little duplex, but I will this week PROMISE! But for now I'm going to enjoy SITSmas, check The Secret is in the Sauce for the hourly gifts and visit all my SITStas blogs to wish them a Merry SITSmas and Happy Holidays!

Are you lost? Confused? Wondering what the heck is SITSmas... well your in luck! Head on over to The Secret is in the Sauce and join in the SITSmas fun! :)

Monday, December 7, 2009

Chicken Alfredo Bake

I came home Sunday evening after spending the weekend at my parents house decorating for Christmas (Which by the way is my FAVORITE time of the year! I love Christmas decorations and my parents have so many that just mean a lot to our family.) Anyways, back to what I was saying, I came home and needed to make a quick dinner with the few supplies I had on hand. So I came up with this delicious, quick, and easy meal.

1 garlic clove
1 chicken breast (or 1 cup shredded chicken)
2 cups pasta (any kind will do, I used rotiniti aka the spiral ones)
1 cup shredded mozzarella
1 cup Alfredo sauce
sprinkle of shaved Parmesan

I boiled some water, dropped a garlic clove in with the chicken breast and reduced heat to simmer. I let it cook for about 10 minutes before removing the chicken. Meanwhile, boil some water, add a drop of olive oil and some salt for the pasta and cook according to package. After the chicken is cooled, go ahead and shredded the chicken and season with Italian seasoning, salt, and pepper. Drain the pasta and pour half into a casserole dish, top with mozzarella and chicken, put the rest of the pasta in, add Alfredo sauce and top with Parmesan. Bake at 350 degrees for about 20 minutes or until cheese is melted.

Menu Plan Monday: It's My First Time!!!

This is my FIRST TIME doing a menu plan. After reading blog after blog on Monday (or Sunday night) about menu planning, I've finally caved in. At first I thought it was all about sticking to this plan but I've learned from many other menu planners that you don't have to and that my dear friends makes me super happy, why you ask, well because things don't always happen as planned in my life. So here it goes my menu plan for this weekdays, weekends are crazy so only gonna start with the M-F first! Wish me luck on sticking to it!

Monday: Beef Stir Fry with rice

Tuesday: Rotisserie Chicken Dinner from Publix (comes with sides and that delicious Hawaiian Bread)

Wednesday: Chicken Salad Sandwiches and Soup

Thursday: Mini Shepherd's Pie (This week's Time to Try)

Friday: My mom's Slow Cooker Pot Roast/Beef Stew (recipe to come)

Tuesday, December 1, 2009

FREE: EatBetter America Calendar

I know I'm not commonly a big poster of freebies but this one is really good! It's the end of the year and who doesn't need a calendar, especially one filled with yummy (and healthy) recipes!
Just sign up here you will also get a newsletter with more recipes and coupons! And who doesn't LOVE coupons! They also will send you email updates for other freebies like coupon books!

Friday, November 20, 2009

Five Question Friday: November 20th

It's the Friday before the last home college football game in my town, my alma mater has not been doing that hot this season but hopefully we will have a win tomorrow! GO NOLES! And it's also the Friday before Thanksgiving! I'll be going to Louisiana to visit family next week and I couldn't be more excited!

My Little Life

Anyways, here's this weeks Five Question Friday brought to you by Mama M.

1. Are you a Black Friday shopper?
Depends on what's out there and if it's a good deal. This year I most likely will be, along with my aunt, mother, and cousins.

2. What was your favorite childhood toy? (Think Easy Bake Oven, Cabbage Patch Kid, Shrinky Dinks, etc.)
PlayMobile, Nintendo, American Girl Dolls, GrandChampion Horses

3. Favorite Christmas movie?
It's a Wonderful Life (I know it's the classic favorite, but my mom got me hooked!)

4. What is the "must have" item on your Christmas list this year?
KitchenAid Standing Mixer! :)

5. Do you go all out with decorations or do you keep it simple and classy?
I LOVE CHRISTMAS and decorating for it is the highlight of my year. Not only do I decorate my own house, but I go to my parent's house to decorate theirs. If I could open a business decorating houses for Christmas I would, it's my favorite thing to do!

MckLinky Blog Hop

Thursday, November 19, 2009

Time to Try: Everyday Italian-Giada DeLaurentiis

YUMMY! I love me some stuffed shells, but never quite had the guts to make them. But for this weeks Time to Try, I wanted to go out on a limb and try stuffed shells. I was flipping through channels and stumbled on a re-run of Everyday Italian and Giada was making just that! Shells with Crispy Pancetta and Spinach Well, since my boyfriend is the one who gets to enjoy all my meals I had to cut out the pancetta since he doesn't eat pork, yes I know... major sadness since pancetta is so delicious, as is ham. BUT you won't be seeing much of that in my kitchen anymore.
Anyways besides that minor setback I decided to go ahead and try the recipe anyways.
Before you start, preheat the oven to 375 and bring a large pot of water to a boil (I added salt and a splash of olive oil). After it starts to boil, add in your jumbo shells and allow them to cook for about 10 minutes. Now for the filling... since I skipped the pancetta, I just went ahead and added one box of frozen spinach (that was thawed and drained) to a large boil, added in a container whole milk ricotta (15oz) and a cup of grated asiago cheese (just eyeball it, too much cheese is never a bad thing!). Shake in some fresh black pepper and a dash of grated nutmeg. Mix well to combine, by this time your those shells should be ready to drain. Now comes the fun part... stuffing the shells! Before I began I got my baking pan ready (I used a glass 9x12) by putting some olive oil in it to grease it down. Now i stuffed the shells, each one used about a tablespoon of stuffing. I used my hands to stuff them but you could spoon it in also. Now that the shells were done I could make the sauce, the rich, creamy, cheesey sauce. To start off melt about a tablespoon of butter in a saucepan, add in the garlic (one clove, minced), saute it for about a minute. Add one cup of cream to the mixture and bring to simmer.
Turn the heat to low and add 2 cups of grated asiago cheese to the mixture, along with a dash of fresh black pepper, and 1/4 cup of fresh parsley (the Italian kind). Continue to stir until all of the cheese is melted and it's a creamy sauce.
Pour all of the sauce over the shells and top with grated asiago cheese. Bake until golden (about 25-28 minutes depending on your oven.
Serve immediately!
So yummy! I WILL most defiently will make this again! And the sauce ohh how delicious it is, I think that it would be great over some chicken on a bed of pasta.

Tuesday, November 17, 2009

Chicken Scallopine

This is my adaptaion of Giada Delaurentis' Chicken Scallopine recipe. It's my favorite dish to make (and eat), I usually make a large batch for dinner parties as it can be served with any pasta or alone. Plus who can resiste chicken breast with cheese inside!

First take thin chicken breast cutlets, I used a package of 8, (however, you can always buy the chicken breast and cut it up into strips yourself) and salt and pepper each side. Next place them on a plate and place a sage leaf down the center, then top with some goat cheese (you can use any crumble cheese, Giada's recipe calls for fontina but my groccery store rarely carries it, so I went with some goat cheese I had in the fridge, but use whichever you would preferer).

Now comes the tedious part, rolling the chicken. Basically you can roll the cutlets to starting with the largest end into little pinwheels then secure them in place, I use uncooked speghetti instead of toothpicks so I dont have to pull them out when it is finished cooking. But you can use toothpicks if you want. Meanwhile, warm some olive oil in a large skillet over medium-high heat, add a galic clove that is halved, add the chicken when you start smelling garlic and brown on all sides. Remove the garlic and chicken from the pan (don't worry you're not done cooking it).

Add about a 1/2 cup of white wine (just eyeball it) and reduce heat to simmer to deglaze the pan, remember to scrape up the bottom. While this is simmering you can use the blender to mix the sauce. Use a 28oz can of whole tomatoes and add some red pepper flakes, blend until smooth. Now add the tomato sauce to the wine and let simmer for about 5 minutes. Add the chicken back to the pan with the sauce and allow it to cook on med-low for 15 minutes, turning the chicken every once in a while so all sides get cooked.

Finally remove the chicken from the pan, while it's cooling pour some sauce on the serviving plates. After the chicken is cooled slice into rounds and place on top of sauce. Drissle more sauce on top before serviving and enjoy!
The original recipe for Giada's Chicken Scallopine with Sage and Fontina Cheese can be found here

Friday, November 13, 2009

Time To Try: The Pioneer Woman

This week's Time To Try I went with The Pioneer Woman's Mushrooms Stuffed with Brie. I made them for my boyfriend and I as a snack, and let me just say that we both LOVE them! I was skeptical at first because I'm not a huge fan but ecidently his favorite cheese is brie so he LOVED it.

I followed the recipe she posted here.

Here's what you need :)
Remove the stems, melt butter in skillet and toss in the mushrooms.

Remove from skillet after they have been coated, place upside down in baking pan.
Add fresh parsley (about 1/4 cup, just eyeball it), chopped green onions (a handful or so), and 3 cloves of garlic that has been minced into the skillet, add a splash or so of wine and cook until its evaporated.
Next take the brie and remove rind, and place in mushroom caps, top with the garlic/parsley/onion mixture. And place in oven for 10-15 minutes at 350 degrees.
Yummy, they are better cooled but we just couldn't resist the mushrooms with the freshly melted cheese calling our names.

Five Question Friday: November 13th

My Little Life

HAPPY FRiDAY THE 13th! Until my other blog is offically relaunched after it's extreme makeover, I'll be posting these little things over here :)

Here's this weeks Five Question Friday brought to you by Mama M.

1. What is your favorite "eat" on Thanksgiving?
I LOVE LOVE LOVE stuffing, (no celery though) topped with gravy, ohh it's a little taste of heaven. Second place is the sweets: sweetpotato pie, pumpkin pie, and these little mini pecan pie cookies my Aunt makes.
2. What is the name your best girl friend and the best trait about her or how you met (or heck, both!!)
Corrina, she's been my bestie since highschool even though we went to different schools. We met at the waterpark we worked at and have had our shares of ups & downs but always are there for each other, even though we live miles (and time zones) apart.
3. What would you say is one of your "weirdest" quirks?
Anything electronic where the numbers aren't on zero (like calculators or timers) or clocks that aren't set (on tvs, dvd players, microwaves, ovens) oh and everything has to be put up in its place before we leave the house. Dishes done, shoes in closet, etc.
4. What is your favorite genre of music? (Hip hop? Classical? Rock? etc.)
Oh gosh, I listen to everything. Seriously, Christian rock on the way to work, 90s Rock on the drive home, rap at night, country in the shower, haha it changes daily, sometimes hourly!
5. Are you a Night Owl...or an Early Bird?
Night Owl for the most part, I love sleeping in unless I have something worthwhile to get up for.

MckLinky Blog Hop

Monday, November 2, 2009

Quick & Easy Chili Recipe #1

Finally we have some chilly weather in Florida. This "fall" has been from one extreme to another changing almost daily! But thankfully now we have a cold spell and hopefully it will stay around! :) I love chili and as long as it stays cold a new chili recipe will be posted every Monday because nothing is better than Chili & Football! For this week I'm using my Aunt's quick and easy chili recipe that's easy on the budget! Oh and don't forget some yummy cornbread to go with ->


1 lb Ground Sirloin (you could used turkey if you wish)

1 can Tomato Soup

1 can Pork & Beans (don't get generic, it's not the same)

1 can Tomato Sauce

Brown the meat and add whichever spices you would like to season the meat (I used some red pepper flakes, fresh garlic, and some chili powder but you can use whatever you want). Add the tomato soup, pork & beans, and tomato sauce to a stock pot and place on med-low, add the meat, cover and stir occasionally. Let cook for about 20-30 minutes. Serve with all the fixings: sour cream, fresh grated cheddar cheese, and jalapenos if you dare. :)

Tuesday, October 6, 2009

Upscaled Tuna Helper

This is my take on tuna helper. It's yummy, easy to make and perfect for a quick dinner after a long day at work. Oh and my roommates happen to be big fans so I always make sure to make enough for them too!

Upscaled Tuna Helper
All you need is:
olive oil
1 medium red onion (chopped)
red pepper flakes
2 cans of tuna in olive oil (make sure it's olive oil)
3-4 tablespoons capers
1/2 cup of white wine
splash of chicken broth
salt & pepper
10oz bow tie pasta
your choice of cheese(Parmesan, shredded mozzarella, ricotta, etc)

Cook pasta according to the box, I add a splash of olive oil to the water so the pasta doesn't stick together. Meanwhile, heat olive oil in medium skillet, add onions and saute for about 5 minutes. Add in red pepper flakes (adjust to your preference). Add in tuna and capers to the pan, then wine and reduce heat to low and simmer for 10 minutes. (During this time the pasta should be ready to drain, after drained place in bowl and drizzle with some olive oil) At the end of the 10 minutes add a splash of chicken broth and salt and pepper to taste, add tuna mixture to the pasta and mix thoroughly. Top with whatever cheese you have on hand and enjoy!

When I made it last night I only had ricotta and added about two tablespoons to mix in with the tuna and pasta. It was delish! I love this dish it's one of my favorites and I hope you will enjoy it too :)

Monday, October 5, 2009

You Can Win a Super Cute Apron!

11th Heaven's Homemaking Haven is giving away THIS apron!...

Click HERE to find out how to win!

CUPCAKES! a little taste of heaven!

Now normally I'm not a big review kinda gal but I had to share this cute little bakery, or shall I say cupcakery in my town. It's amazingly delicious but also so adorable. All the cupcakes are made fresh and when I was there decorated right before my very eyes! We got some German Chocolate Cake and Oreo cupcakes for a girl in my office's birthday. The oreo cupcakes even had oreo pieces in the batter! These cupcakes are delish! And the flavors change everyday, they have a schedule up on their website but if you follow them on twitter they will tell you whats on the menu for that day! Oh I forgot to tell you some more cute trivia about the place. The name Lucy & Leo is for their dogs which is so sweet! So if you are ever in the Tallahassee area feel free to stop on by! :)

Lucy & Leo's Cupcakery
1123 Thomasville Rd Tallahassee, FL 32303
Hours: Tues-Thurs 10-6, Fri 10-9, Sat 10-6, Closed Sun & Mon
Their Website
Their Twitter

Monday, September 28, 2009

Zesty Italian

This was my grandma's recipe, she made it up on a whelm and I love how easily (and budget friendly) it is to it reminds me of her. She was an amazing cook and a wonderful person, that I miss a lot. I know she would be so proud of my cooking skills she passed down to me when I was young. I still remember waking up at her house, running down (what I thought then was a long hall) and into the kitchen for some amazing french toast. Anyways, this recipe is my grandma's easy-to-make recipe that my mother (her daughter-in-law) always liked to make because it's time efficient and now it's one of my staple recipes :)

Betty Lou's Zesty Italian

- 1.5 lbs ground chuck (beef or sirloin or turkey would work too!)

- packet of dried spaghetti sauce (any kind will do)

- refrigerated crescent rolls

- 1/2 cup of sour cream

- 1 bag of shredded mozzarella cheese

- 2 tablespoons of butter (melted in microwave)

- Parmesan cheese

Brown the meat in the skillet (you can add onions or green pepper if you would like), and add in the packet of sauce, mix well and cook thoroughly. Next take the sour cream and mix with the shredded cheese. Meanwhile grease a square glass casserole pan (8x8 or 9x9) and preheat the oven to 350. Next, drain the meat and place on the bottom of the pan, top with the cheese mixture. Then, take the crescent rolls out of the tube, lay them flat across the top of the cheese mixture. Finally mix the melted butter and Parmesan cheese, then spread the mixture onto the top of the crescent rolls. Bake for 30-45 minutes until it's golden brown on top. Enjoy!

Friday, September 11, 2009

Pasta Salad with Mediterranean Twist

I love zucchini it's one of my favorite recipes and with this easy dish you can get two side dishes in one which makes it easy to have a well rounded meal. It goes great with some grilled chicken slices.
*I appolige for the bad quality of the picture, I had to use my camera phone for this

Here's what you need:

some pasta, about half a box of linguine
olive oil
a few small zucchini sliced thin
kosher salt
1 15-ounce can chickpeas, rinsed
2 tablespoons garlic
crushed red pepper (to taste)
1/2 cup grated Parmesan

Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, drain, and return the pasta to the pot. Meanwhile heat oil in a skillet over medium heat. Add the zucchini and 1/2 teaspoon salt, cook for about 5 minutes, make sure to give it a few tosses so they don't burn. Add the chickpeas, garlic, and red pepper and cook for about 4 minutes. Toss the pasta with the reserved pasta water and half of the cheese, add in the zucchini mixture and top with additional cheese. You can serve it hot as is, or let chill. If you serve it cold, drizzle some olive oil on top before serving :)
-This recipe is an adapted verision of one in the Real Simple Magazine.

Wednesday, September 9, 2009

Last Minute Ziti

There are some days when you get home and just don't have time to go to the grocery before dinner so you have to rely on what is around the kitchen. I always have pasta sauce, some kind of noddles, some ground beef, and shredded cheese on hand for such occations. This is a quick and easy dish that can be modified based on what you have but is sure to be a winner in your house.
This time around here is what I used:
-box of whole wheat ziti
-jar of marinara sauce
-bag of shredded chesse -italian mix
-1lb of ground beef
-tablespoon of minced garlic (the jar kind)
-chopped onion (however much you like)
-chopped green pepper (however much you like)
-crushed red pepper
-Italian seasoning

Preheat the oven to 350. Cook pasta according to directions, add a splash of olive oil and salt. Meanwhile brown meat in a medium pan over med-high heat, add in some garlic, onion, and even green pepper if you have it. After the meat is cooked add in the sauce, I add a few spices (see above) so it doesn't taste as 'jarry'; reduce to simmer and stir occasionally so it won't burn on the bottom. Drain the pasta, return to pot and pour in the sauce mixture. Grease a 9x12 pan, (I use extra virgin olive oil and my fingers to do this) and pour in half the sauce/meat mixture and top with a couple handfuls of cheese, add the rest of the mixture finish with the rest of the cheese. Place the pan into the over for about 30 mins or until the cheese starts to bubble. Remove from oven and let cool for about 5 minutes so it's easier to serve. Enjoy :)

Friday, September 4, 2009

Easy Chicken Pot Pie

1.5 lb boneless, skinless chicken breasts
1 tablespoon olive oil
1 onion, chopped
4 carrots, diced
3 tablespoons all-purpose flour
3 cups milk
half of a 10oz package frozen peas
1 tablespoon fresh thyme
salt and pepper
2 store-bought piecrust (let thaw so it's easier to work with)

Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes. While the chicken is cooking place oil in pan over medium heat. Add the onions and carrots and cook until almost soft. Sprinkle the flour over the vegetables and cook, stirring, for about a minute. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. S

Next shred the chicken and stir it into the sauce along with the peas, thyme, salt, and pepper. Next place one pie crust onto the bottom of the pan, spreading it out so it covers the bottom and the sides almost to the top, pour in chicken mixture. Lay the crust on top and then place the pot pie in the oven for about 30 minutes. Take out and let cool for about 5 minutes before serving. Dig in and enjoy! :)

Monday, August 31, 2009

Stuffed Chicken Breast

I randomly came up with this, since chicken breast are on sale at Publix this week, and it is amazing! I made it for a cook-out we had with the neighbors and it won them over so I thought I would share it!

Stuffed Chicken Breast
1.5 lbs Boneless Skinless Chicken Breast (about 3 breast)
1/2 bottle Italian Dressing
Handful of Sundried Tomatoes
1/2 container of Goat Cheese
2 teaspoons of Minced Garlic
3 Tablespoons of Prepared Pesto Sauce
Salt & Pepper to taste

Rince and pat dry chicken and place into ziploc bag, add Italian Dressing. Let marinate in bag for about 20 minutes. While marinating, chop sundried tomatoes in half. Place tomatoes into bowl, add goat cheese, garlic, and pesto. Blend into all ingrediants are mixed well (shoud be at a paste consistency), you can taste it to see if you need to add salt or pepper. Set bowl aside. Remove chicken from bag and place on cutting board, slice a 'pocket' into the chicken, it's easiest to do by placing your hand on the top of the breast and starting at one end about halfway through the chicken slice down, but not through the bottom. After you have 'pockets' in all the chicken take one tablespoon of chesse mixture and place into each breast, continue until there is none left. Now you're ready to grill! Place the chicken on the grill for about 10 minutes on each side, but make sure to cut a slice in the middle to make sure it's not pink inside, because chicken needs to be cooked throughly before eatting!

Brands I used:
-California Sun Dried Tomatoes, Julienne Cut
-Classico Basil Pesto
-Wishbone House Italian Dressing
-Spice World Minced Garlic

**Instead of Goat Cheese, any of the crumble cheese and/or fresh mozarella cheese will make it delicious!
**Tomatoes can be omitted as well!

Thursday, August 20, 2009

Using Leftovers: Wine

I'm a big wine drinker and always have wine in my house, but sometimes there are times when the bottle doesn't get completely used. When this happens I use the little bit of wine that's left to make a variety of recipes. Also, you can always add a splash of wine to sauces and cooking. Remember white wine goes with fish, chicken, pork, and white sauce, where as red wine goes with meat and red sauce.

White-Wine Vinaigrette
1/3 cup white wine
1/4 cup freshly squeezed lemon juice (from 2 to 3 lemons)
1 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup extra-virgin olive oil

In a bowl, whisk together the wine, lemon juice, honey, salt, and pepper. While still whisking, slowly add the oil in a steady stream. Use in salad or over fish, will last for one week just remember to stir before pouring.

Poached Pears
1.5 cups red wine
1 lemon
1 orange, quartered
3/4 cup sugar
1/4 teaspoon vanilla extract
1 cinnamon stick
5 cloves
4 small ripe pears, peeled

In a saucepan, combine the wine, the juice from the lemon and orange, 1 of the squeezed orange quarters, the sugar, vanilla, cinnamon stick, and cloves. Add the pears and bring to a boil. Reduce heat and simmer, uncovered, turning the pears occasionally, until they can be pierced with the tip of a knife (about 25 minutes). Using a slotted spoon, transfer the pears to individual plates. Remove and discard the orange quarter and spices. Return the liquid to a simmer and cook until syrupy and reduced by two-thirds, about 15 minutes, depending on size of pan. Spoon the sauce over the pears.

Wednesday, August 12, 2009

Chicken Tetrazinni

I had a delicious chicken tetrazinni at a resturant a couple weeks ago and it was delicious. This Tuesday was my day to cook for a few of my friends, we rotate houses and cook for each other once a week, and I thought it would be a perfect time to try to cook it. It takes almost two hours to make but it's well worth it! I took Giada De Laurentiis' recipe and tweaked it a bit.

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 package sliced mushrooms
1 large onion, finely chopped
5 cloves garlic, minced
1/2 tablespoon thyme
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
1 cup grated Parmesan/Motzorella
1/4 cup dried Italian-style breadcrumbs
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl. This is the time consuming part, I think it's a good job for an assistant :)

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, salt, and pepper. Increase the heat to high. Cover and bring to a boil, watch the sauce as it will start to burn if you don't stir. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain and return to pan. Add sauce and chicken mixture to the drained pasta. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes, watch it since all ovens are different, mine took about 20 minutes!

Let the dish cool before serving as it's extremely hot when it comes out of the oven.

Monday, August 10, 2009

Refreshing Refreshments!

I live in North Florida and even though it's almost the middle of August it's still scorching outside, at the moment it's 91 degrees and only getting hotter as the day continues. Now as much as I love the Sunshine State, I hate being hot and feeling lethargic from it. But rehydrating with just water can be so boring, however i will say that sometimes a nice cold glass of ice water is so very refreshing! Anyways, I've decided to share with you a few easy updates to make water more appealing when it gets boring.

The most refreshing take on water is Spa Water also known as cucumber water...
1 gallon water
about 5 lemon slices
about 5 cucumber slices
Put everything in pitcher and place in fridge for about an hour, then serve.

How about some Lemonade it's easy and tasty! Here's how...
1 1/2 cups freshly squeezed lemon juice (takes about 12 lemons)
1/2 cup sugar
6 cups cold water
lemon slices

Put the lemon juice, sugar, and about a cup of water into the pitcher and stir until dissolved. Add the remaining water and lemon slices, mix together. Serve over ice. Enjoy :)

Or you could easily make Southern Sweet Tea with a fresh ingredients:
1 quart water
4 family size tea bags (Luzzienne)
2 cups sugar
mint leaves and lemon slices (optional/for garnish)

In a large pot bring the water to a boil. Remove pot from heat, add the tea bags, cover with a lid, and steep for about 20 minutes. Pour sugar into pitcher, add some water and stir to dissolve sugar. Once the tea has steeped, remove tea bags and pour tea into pitcher and stir. Add cold water to fill the pitcher. Serve over ice with lemon slices and mint.

Thursday, August 6, 2009

Using Leftovers: Chicken Salad Sandwiches

Grabbing a rotisserie chicken from the deli is a quick and easy way to get a delicious meal for those nights when time is limited and the best part is if you don't eat it all you can use it for another meal! Here's my take on Round 2 of Rotisserie Chicken... Chicken Salad Sandwiches!

To make the chicken salad sandwiches you will need:
-leftover rotisserie chicken, shredded
-salt and pepper
-dried dill (can be omitted)
-a squeeze of a lemon
-celery, diced (I make two batches one with and one without)
Combine all ingrediants into bowl and mix well. Toast bread, and make a sandwich using a couple spoonfuls of the chicken salad, some lettuce, tomato slice, and two cucumber slices. ENJOY :)

Habanero Salsa

I love salsa, especially the kind at Mexian resturants but my favorite salsa is my own version. I've had a number of friends tell me it's just as tasty if not better than most resturant salsa. The best part is that it's inexpensive and makes a large amount! It's got a lot of heat but you can adjust that by the ammount of jalapenos you use. The slow burn of the habenero also gives it quite the kick!

-3/4 red onion (chopped)
-2 to 3 tablespoons of diced green peppers in a can
-1 tablespoon sugar
-1 tablespoon salt
-1/2 tablespoon pepper
-1 tablespoon of garlic
-large can of diced tomatoes (drained)
-2 jalapenos
-1 habenero (seeded and chopped)
-1 lime, for juice

Place jalapenos on baking sheet in put in oven on Broil until skin blackens. After allowing them to cool, remove the skin and seeds from the jalapenos and chop. While waiting on it to blacken you can put chopped onion, green peppers, sugar, and salt & pepper in the blender, pulse until it's a semi-thick consistency. Remove onion mixture from blender and set aside in bowl. Next add the tomatoes and jalapenos into the blender and pulse until smooth. Add the onion mixture, habenero cilantro, lime juice, and remaining tomatoes to the blender. Do a quick pulse so there are some chunky pieces, pour mixture into a resealable container and refrigerate for about 30 minutes to allow everything to come together. Serve with chips

Monday, August 3, 2009

FakeOut TakeOut: Beef Stir Fry

I love take out food, but I don't like the price. The other day I was in the mood for some hibatchi but didn't want to fork over the $10 for one serving of salad, rice, veggies, and meat. However I did remember that I had some bottom round steaks in the freezer that needed to be cooked, since it was already late I figured I could go ahead and prepare them for the next day's dinner and that would allow the meat to be marinated.

Beef and Veggies over Brown Rice

Marinade mixture:
-Brown Sugar
-Soy Sauce
-Salt & Pepper

-Beef (either round steak or flank steak)
-vegetables (mushrooms, broccoli, carrots, etc)
-peanut oil
-brown rice

Defrost the meat, as soon as it was thoroughly defrosted I sliced the steaks into thin strips, made the marinade, and combined both in a zip top bag. I left my meat marinating until the next evening, almost 24 hours. When I was ready to cook, I added peanut oil to my wok pan and heated it over med-high head. I added a teaspoon of garlic and then the meat. As the meat started to cook I sliced some baby bella mushrooms and added them into the leftover marinade mixture, (you can use any veggie here I was just in a mushroom mood!). At this time I started to cook the rice according to the package. After the meat is almost done remove from pan and set aside. Add the veggies with the sauce and cook on medium heat for a minute or so, remember to stir so they don't stick, then add the meat back to the pan and set heat to low. By this time your rice should almost be done. While waiting for the rice to finish you can make a quick salad using spinach, sundried tomatoes, and a feta or goat cheese, topped with your favorite Asian dressing. I love the honey-ginger dressing by Makoto that's in the produce section. By the time you have the salad made your rice should be ready to serve. I serve my Stir-Fry in deep bowls placing the rice on the bottom, then the beef and veggie mixture topped with the sauce. It's delicious! :)

Wednesday, July 29, 2009

Simple Recipes: Tuna Sandwiches

Simple recipes use kitchen staples to make quick and easy meals. It’s almost lunch time and I know I don’t want to have the same old tuna sandwich. Here’s three delicious ways to upgrade your traditional tuna with ingredients that are already sitting next to your cans of tuna or hiding in the fridge!

Basil-Pesto Tuna on Toasted Swirl Bread
4 slices of Pumpernickel-Rye Bread
6oz can of tuna in water
1-2 tablespoons of basil pesto (I use the Classico brand in a jar)
salt & pepper to taste

First, drain the tuna. Then, in a small bowl mix pesto and tuna together; make larger pieces of tuna smaller by flaking with the fork. Meanwhile, toast the bread in the toaster. Season the mixture with salt and pepper, place on bread and serve.

Open-Faced Tuna Melt
2 English muffins
¼ cup green onions (chopped)
¼ cup mayo
Splash of Worcestershire sauce
2 teaspoons prepared horseradish
1 teaspoon yellow or Dijon mustard
Dash of red pepper flakes
1 can of tuna in water (drained)
4 slices of tomato
½ cup of shredded cheddar cheese

Cut English muffins in half and lightly toast, set aside. In a bowl combine onions, mayo, Worcestershire, horseradish, mustard, red pepper flakes and tuna, mix well. Turn on oven to Broil. Place muffins halves on baking sheet and top with tuna mixture, tomato slice and sprinkle cheese on top. Place in oven and heat for 4 minutes, or until the cheese is melted.

Tuna Salad Sandwich

Sourdough bread slices
1 can of white tuna (drained)
6 tablespoons of mayo
1 tablespoon parmesan cheese
1/8 teaspoon dried onion flakes
¼ teaspoon curry powder
1 tablespoon dried dill
dash of garlic powder

In a bowl combine tuna, mayo, cheese, and onion flakes together. Add curry powder, dill, and garlic powder, mix well. Serve on sourdough bread, I like to toast mine first, and enjoy.

Friday, July 24, 2009

Turkey-Ricotta Pasta Bake

I often have days when I get home from the office and just don't feel like doing all the prep work for a meal. Thankfully I have a few dishes that I can prepare ahead of time that I can just heat and eat! I love pasta dishes because they are very filling and nutritious. This next recipe I make at least three times a month, it's easy filling and a big hit. I didn't even get to take a picture before it was devoured up!

Ingredients you will need:
- olive oil
- 2 garlic cloves or 1 tbsp minced
- 1/4 cup red onion, diced (OPTIONAL)
- 1/2 lb ground turkey
- 1/2 cup-3/4 cup jarred basil tomato pasta sauce
- 3/4 cup of whole wheat penne pasta
- 1/2 cup ricotta cheese
- 1/4 cup shredded Italian mix cheese

Heat oil in pan over med-high heat, saute garlic (and onion). Add ground turkey and cook until brown and crumbly, break up the larger chunks. Mix in sauce with the meat and let simmer for 15 minutes. Meanwhile, heat boiling water with a pinch of salt, add pasta. Cook for about 6 minutes, you don't want to cook it any longer since it will be baked. After pasta has been drained add to meat sauce, stir in ricotta cheese and mix it all together. Grease a loaf pan, then add pasta mixture, top with shredded cheese. *I make all this part ahead of time, that way I can come home from the office and just place it in the oven, but it can be baked immediately as well. * Bake 30 minutes at 350 degrees :)

Money saving tip: I use leftover sauce, this last time I had a 1/2 cup vodka and 1/4 cup spicy basil and just added them both it was very flavorful and I didn't have to open a brand new jar.

Tuesday, July 21, 2009

Better Safe than Sorry: Kitchen Staples

There are some things that you should always have in at your house…the little black dress, a flashlight, an umbrella, a pair of jeans, you know the basics. That same rule also applies towards your kitchen; there are some items you should always have on hand. I’ve compiled a short list of items that should be in your pantry. You might already have these but I figured I would share them with you so you can have a master list of these ‘must-haves’ of the pantry. Always remember to purchase when they are on sale, and stock up so you save money. For a great deal on spices go to the bulk stores (Sam’s, Costco, etc) they usually have restaurant size containers of spices for right around $3.

· olive oil
· vegetable oil
· balsamic Vinegar
· red wine vinegar
· kosher salt
· black pepper
· sea salt
· cayenne pepper
· chili powder
· red pepper flakes
· oregano
· thyme
· nutmeg
· rosemary
· ground cinnamon
· paprika
· chicken broth
· jarred pasta sauces (get both red and white)
· canned tuna
· canned beans (kidney and/or black)
· rice (white and/or brown)
· pasta (stick with the basics: ziti, linguini, spaghetti, macaroni)
· flour
· white sugar
· garlic (I use the already minced in a jar, last longer and the work is done for you)
· white wine
· red wine
· potatoes
· onions
· butter
· milk
· eggs
· dijon mustard
· cheese (choose a variety)
· lemon
· lime
· chicken breast
· ground beef or turkey
· bread

A few tips:

-usually you can find coupons for McCormick’s grinders or get them BOGO for the sea salt & blk pepper
-olive oil, pasta and pasta sauces are often BOGO at the groccery stores
-use coupons on tuna, pasta sauces, and pasta.
-remember the wine can be the cheap stuff, if it’s just for cooking
-buy meats at bulk clubs seperate into 1 or 2 lbs and freeze :)

Thursday, July 16, 2009

Dressed Up Zucchini

I LOVE zucchini! It is one of my favorite veggies and I love buying it fresh from the local farmers at the market. It's a great summer vegetable that is easy to find fresh and even though zucchini season is May-August, most grocery stores have it available year round. This recipe is my favorite side dish, I hope you enjoy it as much as I do!

Dressed-Up Zucchini

Here's what you need to make it:
two zucchini
salt and pepper
olive oil
minced garlic
sun-dried tomatoes
fresh basil
feta cheese

Slice zucchini down the middle, cut top and bottom ends of off, then slice off soft seed core. Place zucchini cut side up and sprinkle with salt, set aside for a couple minutes. Dice the sundried tomatoes and basil. Blot water off zucchini and cut into diagonal slices. Next, heat oil in pan over medium heat then add garlic (you can add as much as you want) and zucchini. Saute until zucchini starts to brown. Take off heat and toss in tomatoes, basil, and feta. Season with salt and pepper before serving. (serves 4)

Wednesday, July 15, 2009

Cheat Dishes: Quick and Easy Recipes

Usually I prefer to cook using all fresh ingredients but there are certain days when you just don't have the time to cook a labor entensive meal. When that's the case you should use items you have on hand or require a quick stop at the deli. These are my top three favorites and are delicious!

Cheater Lasagna
26-oz jar of pasta sauce (I used tomato-vodka sauce, since I had extra)
bag of frozen ravalio (the square kind)
small box of frozen chopped spinach,
1 bag shredded mozzarella
1/2 cup grated Parmesan (it's usually next to the fresh pasta section)

Heat oven to 350° F. Coat a 13-by-9-inch baking dish with cooking spray or butter. Meanwhile, thaw and squeeze the water out of the spinach. Spoon in a third of the sauce onto the bottom of the dish. Place ravioli on top and scatter the spinach over them, top with half of each cheese. Add with another layer of ravioli and the remaining sauce and cheese, if you still have extra room continue layering. Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly.

Cheater Cheese Pizza
a frozen cheese pizza
1/4 cup store-bought pesto
1/2 cup ricotta

Gently spread the pesto over the frozen pizzas. Place a couple spoonfuls of the ricotta on top then cook according to the package directions.

BBQ Chicken Sandwich
rotisserie chicken (should equal 4-5 cups)
honey barbecue sauce (1-2 cups depending on amount of chicken)
hamburger buns

Shred the chicken in a bowl and add bbq sauce, mix well. Place spoonfuls of meat onto buns and serve, how easy is that :) For extra flavor try the mojo chicken or a spicy bbq sauce, I used Bull's Guinness Sauce.

Tuesday, July 14, 2009

Update: Something New

My neighbor started brewing beer out of his kitchen earlier this year, and yesterday I finally got to sample some. It was delicious, reminded me of the Japanese beer, Kirin with a honey taste to it. Well, he has over six varieties and this beer sampling party got us thinking that maybe we should have a joint post once a week paring his beers to my recipes, and using our neighbors and friends as our tasters. We are planning on doing this tomorrow, so the post will be on Thursday. Be ready for a delicious honey teriyaki pork chops plus some mystery sides and appetizers!

I wanted to know what other types of beer, wine, or alcohol you would like to see and I will prepare a menu with recipies to pair with it :)

(image found on

Monday, July 13, 2009

Sundried Tomato Scramble

This past Saturday morning I wanted to cook something light and healthy for breakfast, however Monday's are my grocery day and I was running low on supplies. I opened my fridge to find sun dried tomatoes, eggs, a little bit of milk, and a container of the Parmesan cheese I had shredded earlier this week. I have an addiction to sun dried tomatoes, I just love them so I decided to add them to my usual scramble for a healthy twist, and that is how this recipe was born!

To make Sun dried Tomato Scramble you need:
2 eggs
splash of milk
handful of sun dried tomatoes
salt and pepper
2 slice of wheat toast
Parmesan cheese

Chop the sun dried tomatoes into small pieces. Next, in a small bowl whisk the eggs, milk, and sun dried tomatoes together, season with salt & pepper. Heat skillet and add butter to the pan. Add eggs and continue stirring until they get nice and fluffy. Meanwhile put the bread in a toaster. The eggs and toast should finish about the same time, when done add mayo to the toast and top with eggs. Finish with a sprinkle or pile of cheese depending how cheesy you want it. This makes two delicious servings!

Friday, July 10, 2009

Pork Loin with Rosemary & White Beans

I made this yummy meal right out of the Just Three Steps cookbook. It's very simple to make and serves two people for under $10 which is an even better bonus.

What you need to make this Pork Loin with Rosemary White Beans:
2 Boneless Pork Loin chops (most come packaged with at least 4)
Salt & Pepper
Olive Oil
Butter (like a tablespoon)
Clove of garlic
Rosemary (a generous pinch, chopped)
One can of Cannelini beans (White beans)

Season the chops with salt and pepper, rub with oil. Heat skillet over medium-heat and cook chops for 5 minutes on each side. Reduce heat and cover pan, cook for 10 minutes turning once. Meanwhile heat butter, garlic, and rosemary in small saucepan over medium heat. Add all but about 3 tablespoons of beans and moisten with a splash of water. Stir to heat, then mash with a wooden spoon, season to taste with salt and pepper. Divide the mash beans between the two plates, top with pork chop and pour the juices from the pan overtop. Warm the reserved beans and scatter over chops, garnish with rosemary and ENJOY :)

Thursday, July 9, 2009

Stuffed Chicken, Tequila Jalapeno Chicken, & Chicken Piccata

I will apologize in advance for the terrible picture quality but I will tell you that each of the chicken dishes were amazing and the pictures don't do them any justice! I do have a reason for making three different entrees though... I had about 2lbs of chicken breast hanging out in my freezer and I decided it needed to be cooked as it was coming up on the 2-3 month old mark. I decided to make all three recipes that way I had meals already for the week ahead. One for dinner that night, one for lunch and the last for dinner the next day. Basically it was three large chicken breast that I sliced in half to make six pieces, two for each recipe. Each recipe had about 2-4 servings each depending on who is eating the dish :)

To make the Lemon Chicken Piccata you need:
2 tablespoons capers
olive oil
chicken breast, pounded thin
salt & pepper
1/2 cup chicken broth
clove garlic
drop of honey
lemon (half for juice/half sliced)
2 tablespoons cold butter

Heat olive oil in pan over medium-high heat, add capers and cook for about a minute then remove from pan. Season chicken with salt & pepper, then saute in pan until they are golden brown on each side, remove from heat. Add garlic to pan, then chicken broth and scrape the sides to deglaze the pan. Turn up heat so the broth will boil, add lemon juice and honey . Turn off the heat and add the butter to thicken up the sauce, as it thickens toss in about half of the cooked capers. Pour sauce over chicken when ready to serve, add lemon slices and leftover capers to garnish... enjoy :)

To make the Tequila Jalapeno Chicken you need:
Chicken breast, diced
1/2 cup Tequila
juice of one lime
dash of chili powder
diced jalapeno
1 tablespoon of minced garlic
salt & pepper
olive oil

Add entire mixture into zip-top bag, refrigerate for at least 2 hours but no more than overnight. When ready to cook, heat olive oil in pan over medium-high heat. Add chicken and cook until slightly brown (about 5 minutes). That's it, told you it was easy :)

To make the Stuffed Chicken you need:

Feta Cheese
Sun-dried Tomatoes (by the julienne cut ones and dice them yourself)
Garlic (I use minced garlic in the jar)
Balsamic Vinegar
Salt & Pepper
Olive Oil
White Wine
Olive Oil
Chicken Breast

In a bowl mix together the cheese, vinegar, tomatoes, and basil. Season the chicken with salt and pepper, then place cheese mixture onto chicken and wrap the chicken up, secure with toothpick. In a skillet heat olive oil and garlic, add chicken and cook for about 5-6 minutes. Remove chicken, deglaze pan with wine, place chicken back in pan and simmer until ready to serve.

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