Dinners

Recipe—Italian Chicken Dinner

Italian Chicken Dinner

I first tried this recipe about two months ago and have since made it at least 6 times tweaking it a little bit each time. IT HAS BECOME ONE OF MY ALL TIME FAVES! We are actually having it again this week. It is perfect for this summer fully utilizing all those fresh tomatoes and basil. Most of my recipes are for a main dish or a side dish but this one is actually an entire meal. All of the components of this dish are just amazing! You have a flavorful juicy roasted chicken breast, sweet caramelized tomatoes that are literally bursting with flavor, and then the salty creamy fresh mozzarella with a nice little kick of heat from crushed red peppers, and then of course to balance it out you have some hearty brown rice simmered in chicken broth. Is your mouth watering now? Mine is! All these flavors are just so amazing together! Depending on the brown rice you get, this dinner takes about 45 minutes from start to finish and it is worth every minute of it!

Italian Chicken Dinner

Note: You can use fresh mozzarella in any form. I have used both the sliced mozzarella log as well as the little mozzarella balls. This makes a dinner that will serve 3–4 people. 

INGREDIENTS
1 c uncooked brown rice
2–2 1/2 c chicken broth (amount depends on the brown rice you purchase)Basil
3 c cherry tomatoes
olive oil
balsamic vinegar
1 lb boneless skinless chicken breasts
Italian seasoning
salt & pepper
8 oz fresh mozzarella, sliced
1/4 tsp red pepper flakes
1/2 c fresh basil leaves, chopped

STEPS

  • Cook the brown rice per the package instructions but substitute chicken broth for water.
  • While the rice is cooking preheat the oven to 400º.
  • Place the cherry tomatoes on a baking sheet and drizzle with olive oil and balsamic vinegar. Toss to coat.
  • Season both sides of the chicken breasts with Italian seasoning, salt, and pepper and place on the baking sheet
  • Bake the tomatoes and chicken for about 25 minutes or until the tomatoes have just started to burst and the chicken is done.
  • While the rice, chicken, and tomatoes are cooking prepare the mozzarella.
  • Place the mozzarella in a small bowl and drizzle with olive oil and sprinkle with red pepper flakes and salt.
  • Once all the components of the dish are ready, plate the rice, chicken, blistered tomatoes, mozzarella, and top with chopped basil.

 

Recipe adapted from Delish. 

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Salads, Side Dishes

8 Must Try Summer Salads

8 Must Try Summer Salads

Summer is the season of BBQs and potlucks and that means delicious side salads are a must! I have compiled my eight favorite salad recipes from my blog including pasta, potato, and even some veggie-based ones. I could eat these for lunch or dinner all summer long. All of these salads will be having your friends and family coming back for seconds!

Asparagus and Feta Salad

Asparagus and Feta Salad
Grilled asparagus tossed in a lemon olive oil dressing and topped with feta cheese.

 

Italian Pasta Salad

Italian Pasta Salad
Rotini noodles and lots of veggies tossed in Italian dressing.

 

Classic Macaroni Salad

Classic Macaroni Salad
A summer classic! Macaroni noodles and crunchy veggies tossed in a creamy dressing.

 

Broccoli Salad

Broccoli Salad
This broccoli salad is the perfect balance of crunchy and creamy, and sweet and salty. Broccoli tossed with bacon, craisins, and sunflower seeds.

 

Crunchy Pea Salad

Crunchy Pea Salad
Peas tossed in a creamy dressing with bacon, craisins, and peanuts.

 

Orzo Pesto Pasta

Orzo Pesto Pasta
One of my all time favorites! Cooked orzo pasta tossed with pesto, cooked zucchini, cherry tomatoes, and feta.

 

Potato Salad

Potato Salad
This potato salad has the perfect amount of creaminess and best of all BACON! Sort of like a loaded baked potato but in a salad.

 

Crunchy Apple Bacon Coleslaw

Crunchy Apple Bacon Coleslaw
Sweet + Salty+Tangy + Crunchy = Delicious and Unique Coleslaw

Brunch, Sandwiches

Recipe—Chicken & Waffle Sliders

Chicken & Waffle Sliders

It seems silly writing a post for a recipe that is basically made up of frozen store bought items but this is such a fun and easy dish to prepare for brunch, lunch, or even an appetizer so I just had to share, for a creative idea I suppose more than anything. 😉

I recently made them for a mimosa brunch and everyone loved them! Who doesn’t love the sweet and salty combination of a classic comfort dish in bite size portions?!? You can certainly make these from scratch, and I will probably try sometime soon, but it would obviously be far more work and you would end up having way more dirty dishes. Having such an easy dish allows you to focus more attention to preparing other items or even enjoying an extra mimosa or three.

Note: A box of Eggo Minis Waffles has 10 waffles and each one is divided up into 4 mini waffles for a total of 40 mini waffles which will yield 20 sliders.

INGREDIENTS
20 frozen chicken nuggets
box of frozen Eggo Minis Waffles
20 blackberries
20 toothpicks
1/2 c maple syrup

STEPS

  • Bake chicken nuggets per package instructions.
  • Toast the Eggo waffles per package instructions.
  • As the waffles finish toasting separate them into the 4 mini waffles.
  • Sandwich a chicken nugget between two waffles.
  • Skewer a blackberry with a toothpick and then the secure the waffle slider.
  • Drizzle with maple syrup.
Appetizers

Recipe—Steak & Goat Cheese Crostini with Pesto

Steak and Goat Cheese Crostini with Pesto

Last weekend I hosted a wine tasting party, which is so much fun by the way! Each person brought an appetizer and a bottle of wine so it was minimal preparation required on my part and didn’t break the bank. Thanks to all my amazing friends that came if you are reading this! It was such a blast! We had a total of 13 bottles of wine and an amazing spread of food.

Since I was holding the party around dinner time I knew I needed an appetizer that was hearty and filling. Steak came to mind since it would pair so nicely with a good hearty red blend. These appetizers may look very simple but the flavors were so amazing. The goat cheese is whipped together with cream cheese, olive oil, and red pepper so it is creamy and smooth with a mild kick. I was able to prepare everything earlier in the day and then assemble right before anyone arrived. And let me tell you, they were pretty darn popular among the ladies.

Steak and Goat Cheese Crostini with Pesto

Note: These can be served hot or cold. I served them cold for the sake of convenience. I was able to do all the prep in the morning, stored the cooked steak and goat cheese spread in the fridge, and put the toasted crostini in an unsealed Ziploc bag. I then assembled them right before the party.

INGREDIENTS
1 baguette, cut into 1/4 slices
10–12 ounce New York strip steak
4 oz goat cheese, softened
4 oz cream cheese, softened
1/2 tsp red pepper flakes
olive oil
salt & pepper
chili powder
garlic powder
1/2 c pesto

STEPS

  • Preheat the oven to 425º.
  • Place the baguette slices on a parchment paper lined baking sheets.
  • Brush each slice with olive oil and season with a light sprinkle of salt. Flip each slice over and repeat.
  • Toast the baguette slices for 12–15 minutes or until they are a nice golden brown.
  • While the baguette slices are toasting, season both sides of the steak with salt, pepper, a sprinkle of chili powder, and garlic powder.
  • Heat a tablespoon of olive oil in a skillet over medium high heat and add the steak.
  • Cook the steak for 4–6 minutes, flip, and continue to cook for an additional 4–6 minutes.
  • Remove the steak from the pan and allow it to sit for 10 minutes.
  • While the steak is resting, use a hand mixer to whip together the goat cheese, cream cheese, red pepper flakes, and two tablespoons of olive oil.
  • Thinly slice the steak and set aside.
  • To assemble, spread about one teaspoon of the whipped goat cheese on a slice of toasted bread, top with a slice of steak, and a dollop of pesto.
  • Enjoy!

 

Recipe adapted from Domesticate Me.

Brunch, Sweet Treats

Recipe—Cherry Cream Cheese Danishes

Cherry Cream Cheese Danishes

You know what is great about breakfast? It is the one meal during the day where it is acceptable to eat a dish that can be classified as dessert as the main dish. You can’t do that for lunch or dinner. While I typically prefer savory items when it comes to breakfast, I can not pass up a well done danish or doughnut. And if you recall from my Cherry Cheesecake Bars or Sweet Cherry Chip Dip, cherries and cream cheese are like totally my jam.

We were hosting Mother’s Day at our house this year and since I was going to be in the kitchen cooking for all the amazing women in my life, I decided I was going to make all of my favorite things, these danishes being one of them. Now don’t go tell anyone, but these are so quick and easy to make. You can whip these up in less than 30 minutes and look at how beautiful they are!

Note: I have a weak spot for cherry danishes but you can mix things up and use your favorite type of pie filling.

INGREDIENTS
1 package puff pastry (2 sheets), thawed
8 oz cream cheese, softened
1 tsp vanilla
4 tbsp Sugar
21 oz can cherry pie filling
1 egg
1 tbsp water

STEPS

  • Preheat oven to 400º.
  • On a lightly floured cutting board, unfold the puff pastry sheets.
  • Cut each sheet into 9 equal squares so you have 18 total.
  • With a butter knife, gently score a 1/2 inch border around the edge of each piece of puff pastry
  • Using a fork, poke each pastry square 3–4 times in the middle.
  • Combine the cream cheese, vanilla, and sugar in a mixing bowl and beat until well combined.
  • Place a heaping tablespoon of the cream cheese mixture in the center of each square and spread it evenly, ensuring it stays within the border.
  • In the middle of each square, place a large spoonful of the pie filling.
  • Transfer the squares to a parchment paper lined baking sheet as you finish each one up.
  • Beat the egg and water together in a small bowl.
  • Brush the edges of each pastry with the egg wash.
  • Bake for 15–20 minutes or until golden brown.
  • Remove the pastries from the baking sheet and allow to cool.
Appetizers, Dinners

Recipe—Salami & Pepperoncini Stromboli

Salami & Pepperoncini Stromboli

If you aren’t sure what a stromboli is, it is basically a rolled-up pizza. And you know what I love about stromboli? I love that it can work as either an appetizer or even a main meal. Plus, it is so versatile! While this one has just a few simple ingredients you can certainly go crazy and use any of your favorite pizza toppings. The last time I made this it was for a Superbowl party. It worked out great! I was able to make it in advance, store it in plastic wrap in the fridge, and then just put it in the oven once the guests arrived. It was the perfect cheesy, meaty, melty dish. Some people like to put marinara inside but I find that it can sometimes come out soggy so I just serve it on the side as a dip.

INGREDIENTS
1 package refrigerated pizza crust (I used the wheat one from Pillsbury)
2 c mozzarella, shredded
3 oz sliced salami
1/2 c pepperoncini peppers, copped
Italian seasoning
marinara for dipping

STEPS

  • Preheat oven to 400º
  • Spread out the pizza crust on a parchment paper lined baking sheet.
  • Sprinkle the mozzarella over the crust leaving one of the long edges clear of any ingredients. This will help you to seal it up after you wrap it.
  • Top the rolled out pizza crust with the salami and chopped pepperoncinis and finish with a sprinkle of the Italian seasoning.
  • Starting with the long end roll the pizza crust up into a log working your way towards the edge that is clear of any toppings.
  • Pinch the ends close and be sure it is seam side down on the baking sheet.
  • Bake for 16–20 minutes or until it is a nice golden brown.
  • Allow it to cool for about 5 minutes before slicing.
  • Serve with a side of marinara.
Sweet Treats

Recipe—Strawberries & Cream Poke Cake

Strawberries & Cream Poke Cake

Fourth of July is right around the corner and that means it is summer party season! I absolutely love this time of year. Days sat around the pool, getting together with friends, and the awesome party food. Burgers, hot dogs, potato salad, garlic bread… yumm! But what is a summer BBQ without an amazing summer dessert? Crap. That’s what it is. I kid! I kid! For real though, every good bbq needs a good dessert. Like this one.

Beings that strawberries are in season this makes it the perfect summer dessert. If you have never made a poke cake then this recipe is a must try. It is so easy to make! You literally just poke holes into the baked cake and all the Jello just fills in the holes and soaks into the cake. It is incredibly moist and it just looks so pretty once you cut into it. Almost too pretty to eat. Almost. 😉

INGREDIENTS
1 box white cake mix (as well as any ingredients it requires)
3 oz package strawberry Jello
1 pint heavy whipping cream
1/2 c powdered sugar
1 tsp vanilla
fresh strawberries, sliced

STEPS

  • Prepare white cake per the package instructions in a 9” x 13” large square or rectangular baking dish and allow it to cool.
  • Bring one cup of water to a boil and remove from heat.
  • Add Jello to the hot water and stir until completely dissolved.
  • Add one more cup of cold water to the Jello mix, continue to stir, and set aside.
  • Using a fork, poke several holes into the cake.
  • Pour the Jello evenly over the top of the cake.
  • Cover the cake with plastic wrap and place in the fridge for a minimum of 3 hours.
  • After the cake has set, combine the heavy whipping cream, powdered sugar, and vanilla in a mixing bowl and beat until the whip cream thickens up.
  • Spread the whip cream over the top of the cake and then garnish with sliced strawberries as desired.
  • Serve and enjoy!

 

 

Recipe adapted from Chef in Training.