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Irish Soda Bread with Apricots

Irish Soda Bread with Apricots

Irish Soda Bread with Apricots is one of our favorite St. Patrick’s Day treats. I start this traditional Irish soda bread recipe by stirring up a sweet quick bread dough. Then, I bake the shaped dough in a buttered cast iron skillet. We like this bread 

Steak Salad with Cilantro Dressing

Steak Salad with Cilantro Dressing

Steak Salad with Cilantro Dressing is one of our favorite main dish salads. I start this easy and healthy steak salad by cooking some tender and delicious filet mignon steaks. Then, I toss together spring greens, cherry tomatoes, red onions, bell peppers and cucumbers. Finally, I top the salad vegetables with the 

Garlic and Herb Chicken Enchiladas

Garlic and Herb Chicken Enchiladas

Garlic and Herb Chicken Enchiladas are one of our favorite Tex-Mex dinners. I start this dish by filling flour tortillas with creamy shredded chicken and garlic and herb cheese. Next, I top the filled tortillas with a mixture of cream cheese, cheddar cheese, and spicy jalapenos. We like this chicken enchilada recipe for several reasons. First of all, I like that I can make these easy chicken enchiladas ahead of time. That makes them great for busy days. Secondly, I like that these homemade chicken enchiladas use items I already have in my pantry. That means, I don’t have to make a special trip to the market to prepare them. And, lastly, we all love the garlic and herb flavors in these spicy chicken enchiladas.

THE EQUIPMENT I USED

  • A Baking Dish- I used a ceramic LeCreuset oval baker, for baking my enchiladas. Any 13×9 baking dish will work.
  • A Skillet- You will need a skillet for cooking the enchilada filling.
  • A Baking Sheet- Use a baking sheet to bake the chicken.

THE INGREDIENTS NEEDED FOR GARLIC HERB CHICKEN ENCHILADAS

  • Chicken- Use a chicken breast with the skin and bones. This keeps the chicken nice and moist.
  • Cream Cheese- I used Philadelphia brand cream cheese for this recipe.
  • Chicken Stock- I used Bell and Evans organic chicken bone broth.
  • Cream- Be sure and use heavy cream.
  • Tortillas- Use a good quality corn tortilla.
  • Jalapeno- If you remove the seeds in membranes, the jalapenos probably won’t be too hot.

HOW I MADE MY ENCHILADAS

  • First, I baked and then shredded my chicken.
  • Next, I stirred together the topping of the cream cheese, jalapenos and cheddar.
  • Then, I made the enchilada filling. To do this, I cooked and onion and then added heavy cream and chicken stock. Then, I simmered it together until it was thick and creamy.
  • Then, I filled the tortillas with the filling and cheese, and rolled them up.
  • Next, I topped them with jalapeno, cheddar, and cream cheese.
  • Finally, I baked it in the oven for twenty minutes.

These Garlic Herb Chicken Enchiladas are truly scrumptious. And they reheat in the microwave, really well, the next day.

Garlic Herb Chicken Enchiladas
Garlic Herb Chicken Enchiladas

Garlic Herb Chicken Enchiladas

Chicken Enchiladas topped with a creamy garlic herb sauce.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 chicken breasts with skin and bones
  • ¼ tsp. each kosher salt, black pepper, garlic powder, onion powder, and paprika
  • 2 tbsp. extra virgin olive oil
  • 4 ounces cream cheese
  • 1 cup extra sharp cheddar cheese, grated
  • ½ cup minced jalapenos
  • 1 cup chopped onions
  • 2 tbsp. minced garlic
  • 1 chopped plum tomato
  • ½ cup each chicken stock and heavy cream
  • 3 tbsp. mayonnaise
  • 1 tbsp. each apple cider vinegar and buttermilk
  • ½ tsp. dried dill
  • ¼ tsp. kosher salt
  • 8 6-inch flour tortillas
  • 2 cups Garlic and Herb cheese (I used Sartori Bella Vitano Garlic and Herb cheese), grated
  • garnish with sour cream, tomatoes, and parsley

Instructions
 

  • Begin by baking the chicken: Preheat the oven to 350 degrees. Place the chicken on a baking dish, and sprinkle it all over with a quarter teaspoon of the kosher salt, the black pepper, garlic powder, onion powder, and a quarter teaspoon of the paprika. Drizzle with one tablespoon of the oil, and bake for forty minutes, or until the chicken is no longer pink inside. Remove the skin and bones, and shred the chicken.
  • While the chicken is cooking, make the enchilada topping: In a small bowl, stir together the cream cheese and the minced jalapenos, and the cheddar cheese. Set aside
  • Next, make the enchilada filling: In a large skillet, heat the rest of the olive oil on medium heat. Cook the onions and garlic until they're softened, for about five minutes. Then, add the tomatoes, chicken stock, heavy cream, and kosher salt. Simmer about ten minutes, until the sauce is thickened. Stir in the shredded chicken.
  • Fill each tortilla with some of the filling and some of the garlic and herb cheese. Roll up the tortillas and place them seam side down in a casserole.
  • Spoon the topping mixture over the filled tortillas and bake for 20 minutes at 350 degrees. Serve with the garnishes.

Nutrition

Calories: 350kcal
Keyword Chicken
Tried this recipe?Let us know how it was!
Lemony Tomato and Basil Linguini

Lemony Tomato and Basil Linguini

Lemony Tomato and Basil Linguini is one of our favorite springtime dinners. I start this fresh and zesty lemon-infused dish by cooking my linguini in lots of well-salted water. Then, I toss it with lemon juice, butter, baby arugula, Parmesan, basil and cherry tomatoes. We 

Filet Mignon and Feta Salad

Filet Mignon and Feta Salad

Filet Mignon and Feta Salad is one of our favorite main dish salads. I start this easy and healthy steak salad by cooking some tender and delicious filet mignon steaks. Then, I toss together spring greens, cherry tomatoes, red onions and cucumbers. Finally, I top 

Chicken and Vegetable Potsticker Soup

Chicken and Vegetable Potsticker Soup

Chicken and Vegetable Potsticker Soup is one of our favorite spring meals. I start this dish by steaming some delicious Rastelli’s Chicken and Vegetable Potstickers. Of course you can use another brand of frozen potstickers, but these are my favorite prepared potstickers. Or try some of the many homemade potstickers recipes on this site. Next, I make a quick Asian-inspired broth, filled with lots of veggies. Finally, I put the potstickers in the soup and top it with tasty garnishes. We like this healthy chicken and veggie dinner for several reasons. First of all, I like that this hearty chicken and dinner can be made ahead of time. Then, I just reheat each bowl in the microwave. Secondly, I like that I can control the salt and spice in this meal, since it’s homemade. I often find restaurant versions of this soup to be too salty and too spicy. And, lastly, we all love the delicious Chinese-inspired flavors in this soup.

THE EQUIPMENT I USED FOR MY ASIAN-INSPIRED SOUP RECIPE

  • A Food Steamer- I like to steam my fresh and frozen potstickers.

THE INGREDIENTS NEEDED FOR CHICKEN AND VEGETABLE POTSTICKER SOUP

  • Mushrooms- I just used plain white mushrooms. But, you could use any mushrooms that you like.
  • Baby Squash- I used yellow pattypan squash. You could also use zucchini.
  • Carrots- Slice them thinly so they cook quickly. I like to use organic carrots because they are sweeter.
  • Rice Wine Vinegar- You can find this in the Asian section or the vinegar section. You could also use white vinegar.
  • Ginger- You can use fresh or powdered ginger here. I like to store some fresh ginger in my freezer in case I forget to buy some.
  • Potstickers- To save time, I use the frozen potstickers from Rastelli’s. They are the best frozen potstickers we have ever tried. And they’re also better, and far more economical than, the potsticker at our local restaurants.
  • Sesame Oil- You can find this either in the oil section of your market or the Asian section.
  • Chicken Stock- I always use homemade stock. My recipe is on this site.

HOW I MADE MY HEALTHY SOUP

  • First, I steamed my potstickers. Take care to not overcook your potstickers.
  • Then, I made the soup.
  • Finally, I added the potstickers to the soup and topped it with the garnishes and served it.

If you like potstickers you need to try this warm and comforting, Chicken and Vegetable Potsticker Soup.

Chicken and Vegetable Potsticker Soup
Chicken and Vegetable Potsticker Soup

Chicken and Vegetable Potsticker Soup

A chicken broth filled with Chicken and
Vegetable Potstickers and vegetables.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine Chinese
Servings 6
Calories 376 kcal

Ingredients
  

For the Potstickers:

  • 24 Rastelli's Chicken and Vegetable Potstickers or other frozen potstickers

For the Chicken Soup:

  • 2 tbsp. unsalted butter
  • 8 ounces mushrooms, thinly sliced
  • 6 cups chicken stock
  • 1 tbsp. each rice wine vinegar and light soy sauce
  • ¼ tsp. each red pepper flakes, sugar, ground ginger
  • 1 cup each quartered baby squash and thinly sliced carrots

For the Garnishes:

  • ¼ cup sliced scallions
  • ¼ cup sliced fresno peppers
  • ¼ cup cilantro leaves

Instructions
 

  • Begin by cooking your potstickers according to the package directions.
  • Meanwhile, in a Dutch oven, heat the butter and cook the mushrooms until they're brown. Then add the rest of the soup ingredients and simmer for 10 minutes.
  • Drain the potsticker and serve in the soup. Top each bowl with the garnishes.

Nutrition

Calories: 376kcal
Keyword chicken soup
Tried this recipe?Let us know how it was!
Crispy Fried Chicken Drumsticks

Crispy Fried Chicken Drumsticks

Crispy Fried Chicken Drumsticks are one of our favorite comfort food dinners. I start this fried chicken recipe by dredging chicken drumsticks in flour and buttermilk with a little spicy tabasco. Then, I fry the chicken drumsticks until they’re crispy and delicious. Next, I bake 

Blue Cheese Buffalo-Turkey Burgers

Blue Cheese Buffalo-Turkey Burgers

Blue Cheese Buffalo-Turkey Burgers are one of our favorite burger dinners. These sandwiches begin with a blue cheese-infused turkey burger. Then, the burger is dipped in a sweet and spicy Buffalo sauce. Next, it’s topped with cheese, arugula, onion, and tomato. Finally, the whole thing 

Creamy Fettuccine and Brussels-Sprouts Alfredo

Creamy Fettuccine and Brussels-Sprouts Alfredo

Creamy Fettuccine and Brussels-Sprouts Alfredo is one of our favorite winter pasta dishes. I start this dish by cooking the sprouts until they’re golden brown and crispy. Then, I add in crispy bacon, heavy cream, and Parmesan cheese. We like this fettucine Alfredo with Brussels Sprouts for several reasons. First of all, I like that I can cook this Alfredo dish in just about twenty minutes. Served with a salad, this is a complete meal. Secondly, I like that I can make this dish ahead of time. I made this creamy pasta with Brussels sprouts and Alfredo sauce earlier today, and then I’ll just reheat right before dinner in the microwave oven. And, lastly, we all love the spicy and rich summer flavors in this bacon and brussels sprouts fettucine Alfredo recipe.

THE EQUIPMENT I USED FOR CREAMY FETTUCCINE AND BRUSSELS-SPROUTS ALFREDO

  • A Big Skillet- You’ll need a big skillet to cook this fettuccini Alfredo with Brussels sprouts.
  • A Pasta Pot- Use this to cook the pasta.
  • A Garlic Press- I used this to crush my garlic.

THE INGREDIENTS NEEDED FOR CREAMY FETTUCCINE AND BRUSSELS-SPROUTS ALFREDO

  • Fettuccine- I used fettuccine pasta for this bacon brussels sprouts fettuccine Alfredo recipe
  • Brussels Sprouts- Use sprouts that are bright green without yellow leaves.
  • Bacon- Use a good quality bacon for the best flavor. I recommend the Rastelli’s Organic Applewood Smoked Bacon for this homemade alfredo sauce with fettuccine.
  • Heavy Cream- I like the Organic Valley brand cream.
  • Parmesan Cheese- Use a good, imported Parmigiano Reggiano.
  • Garlic- I like to buy the peeled cloves and store them in my freezer.
  • Lemon Juice- I like to add some fresh lemon juice to add some acidity to this easy fettuccine Alfredo recipe.

HOW I MADE MY CREAMY PASTA WITH BRUSSELS SPROUTS

  • First, I cooked the sprouts until they were golden brown and tender.
  • Then, I cooked the bacon until it was crispy.
  • Next, I added the cream and brought it to a simmer.
  • Finally, I added the pasta, lemon juice and Parmesan.

If you like creamy sauces, you need to try this rich and delicious Creamy Fettuccine and Brussels-Sprouts Alfredo.

Creamy Fettuccine and Brussels-Sprouts Alfedo
creamy fettucine brussels sprouts alfredo

Creamy Fettuccine and Brussels-Sprouts Alfredo

Fettuccini and brussels sprouts tossed with a creamy Alfredo sauce and bacon.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 525 kcal

Ingredients
  

  • 8 ounces fettuccini
  • 3 tbsp. kosher salt
  • 2 cups halved Brussels sprouts
  • 1 tbsp. unsalted butter
  • cups Rastelli's Organic Applewood Smoked bacon, chopped
  • 2 tbsp. minced garlic
  • ½ cup minced onion
  • 1 tsp. paprika
  • 1 tbsp. fresh thyme leaves
  • ¼ tsp. kosher salt
  • 1 cup heavy cream
  • 2 tbsp. lemon juice
  • 1 cup Parmesan cheese, grated
  • ¼ cup basil leaves

Instructions
 

  • Begin by making the pasta: Bring a large pot of water with six quarts of water to a boil. When it reaches a boil, add nine teaspoons of kosher salt and the pasta. Cook the pasta until it's just al dente. The time for this should be on the pasta box. When it's done, drain it well.
  • While the water boils and the pasta cooks, make the sauce: On medium heat, melt the butter in a large skillet. Place the sprouts in the skillet cut side down. Cook them until they are golden brown and then turn them over and cook until they are crispy and tender. Remove the sprouts from the pan.
  • Next, add the bacon to the pan and cook them it on low heat until it's crispy. Drain the bacon on paper towels.
  • Next, make the Alfredo sauce: In a large skillet melt the butter on low heat. Add the onions and cook until the onions are soft, about five minutes. Add the garlic and cook for another minute. Add the cream and bring it to a simmer. Remove the pan from the heat and stir in the cheese until it melts. Then, stir in the sprouts, bacon, lemon juice, basil and pasta and serve.

Nutrition

Calories: 525kcal
Keyword pork
Tried this recipe?Let us know how it was!
Brown Butter Lobster Linguini

Brown Butter Lobster Linguini

Brown Butter Lobster Linguini is one of our favorite seafood dinners. I start my brown butter lobster linguini recipe by steaming four lobsters. Then, I remove the meat from the shells and chop it up. Next, I boil the linguini and make a decadent and