Recent Posts

Chimichurri Steak with Salsa Criolla
June 16, 2024

Chimichurri Steak with Salsa Criolla

Chimichurri Steak with Salsa Criolla is one of our favorite steak dinners. I love this dish for several reasons. First of all, I like that I can make the salsa and chimichurri ahead of time. Now, the chimichurri will darken in color. But if you …

beef
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by Sharon
Bacon and Egg Breakfast Pizza
June 12, 2024

Bacon and Egg Breakfast Pizza

Bacon and Egg Breakfast Pizza is one of our favorite weekend breakfasts. I start this pizza by making pizza dough in my bread machine. But I’ve also attached a recipe for my hand-kneaded pizza dough. While the pizza dough rose, I baked up lots of bacon for 15 minutes …

breakfast
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by Sharon
Lemon Garlic Chicken Piccata
June 9, 2024

Lemon Garlic Chicken Piccata

Lemon Garlic Chicken Piccata is one of our favorite chicken dinners. I start this dish by breading the chicken breasts and frying them in olive oil. Next, I make a lemony, garlicky, buttery sauce. We like this chicken dish for several reasons. First of all, I like that I can make this dish in about thirty minutes. Secondly, I like that this dish can be made ahead completely in advance. Then, I just reheat it in the microwave. Thirdly, I like that this is a complete meal. I don’t need to make any side dishes. And, lastly, we all love the tender chicken and lemony sauce.

THE EQUIPMENT I USED

  • A Cast Iron Skillet- I highly recommend using a cast iron skillet for the chicken. It really helps brown it quickly and make the perfect chicken.

THE INGREDIENTS NEEDED FOR LEMON Garlic Chicken Piccata

  • Chicken Breast- I like to use three small breasts for this. I find the smaller breasts to be the most tender. I highly recommend the Bell and Evans brand chicken since it’s the most tender. Use boneless, skinless chicken breasts.
  • Flour- Use all purpose flour for dipping your chicken.
  • Butter- Be sure to use unsalted butter.
  • Chicken Stock- I always use homemade chicken stock. My recipe is below.
  • Preserved Lemon Paste- You can find this at Middle Eastern markets or gourmet stores. It added a delicious earthy flavor to my Lemon Garlic Chicken Piccata.

HOW I MADE MY CHICKEN

  • First, I dipped the chicken lightly in flour, beaten eggs, and breadcrumbs.
  • Then, I browned it on both sides. This only takes a few minutes.
  • Next, I baked the chicken so that it would cook through.
  • Finally, I simmered down the stock, wine and lemon paste. I slowly stirred in the butter and this created a delicious sauce for my Lemon Garlic Chicken Piccata.

If you like chicken breast, you need to try this buttery and delicious Lemon Garlic Chicken Piccata.

lemon garlic chicken piccata
Lemon Garlic Chicken Piccata

Lemon Garlic Chicken Piccata

Tender fried chicken cutlets in a preserved lemon and garlic sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 453 kcal

Ingredients
  

  • 2 tbsp. each unsalted butter and olive oil
  • ¼ tsp. each kosher salt and black pepper
  • 3 boneless, skinless chicken breasts
  • 1 cup all-purpose flour mixed with ½ tsp. salt and pepper and 1 tsp. garlic powder
  • 3 eggs, beaten
  • 2 cups seasoned breadcrumbs mixed with two teaspoons garlic powder, and a quarter teaspoon of crushed pepper flakes
  • ¼ cup extra virgin olive oil
  • ¼ cup unsalted butter
  • 1 tbsp. minced garlic
  • 2 tsp. preserved lemon paste
  • ½ cup white wine
  • ½ cup chicken stock
  • 3 tbsp. capers, rinsed
  • 1 lemon, sliced

Instructions
 

  • Preheat the oven to 400 degrees
  • Pound each breast until they're a quarter inch thick. Season them on both sides with 1/4 tsp. salt and pepper. Dip them lightly in the flour and then in the eggs, and then in the breadcrumbs. In a cast iron skillet, heat the olive oil on medium low heat. Fry a couple pieces at a time until each breast is lightly browned on both sides. Add more oil as needed. Bake on a foil lined baking sheet for 15 minutes or until 165 degrees inside.
  • Wipe out the pan. Melt two tablespoons of the butter in the pan and add the garlic. Cook on low heat for one minute. Add the lemon paste, white wine, and chicken stock. Simmer until reduced by half. Remove the pan from the heat.
  • Stir in the capers. Stir in the rest of the butter, one teaspoon at a time. Spoon the sauce over the chicken and top each piece with a lemon slice.

Nutrition

Calories: 453kcal
Keyword Chicken
Tried this recipe?Let us know how it was!
chicken
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by Sharon
Lemon Cheesecake with Blueberry Sauce
June 4, 2024

Lemon Cheesecake with Blueberry Sauce

Lemon Cheesecake with Blueberry Sauce is one of our favorite dessert recipes. I start this recipe by making a sweet vanilla wafer crust. Next, I make an easy, creamy lemon cheesecake filling. Then, I make a thick blueberry sauce full of sweet berries. I love …

dessert
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by Sharon
Teriyaki Salmon Salad Bowls
May 23, 2024

Teriyaki Salmon Salad Bowls

Teriyaki Salmon Salad Bowls are one of our favorite salmon dinners. I start these bowls by steaming asparagus and air frying the salmon. Then, I make a lemon vinaigrette and toss it with spring greens lettuce, avocado, radishes, and tomatoes. Finally, I top the veggies …

seafood
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by Sharon
Springtime Chicken and Artichoke Salad
May 14, 2024

Springtime Chicken and Artichoke Salad

Springtime Chicken and Artichoke Salad is one of our favorite main dish dinner salads. I start this spring salad by roasting chicken breasts and frozen artichoke hearts. Then, I toss the artichokes and chicken with mozzarella, prosciutto, cucumbers, onions, and tomatoes. Finally, I add baby lettuce and toss everything with a balsamic vinaigrette. We like this spring salad for several reasons. First of all, I like that this spring salad is a nutritious, vegetable-filled meal. Secondly, I like that I can make this salad ahead of time. That makes it perfect for busy days. And, lastly, we all love the tender chicken, the sweet vegetables, and the tangy vinaigrette.

The Equipment I Used

  • A Mandolin- This is entirely optional. But I used it to thinly slice my vegetables.
  • A Small Jar- I like to shake my dressings up in a jar.

THE INGREDIENTS NEEDED FOR SPRINGTIME CHICKEN AND ARTICHOKE SALAD

  • Chicken- I used breasts on the bone with the skin. I save the skin and bones to use for chicken stock. I always use Bell and Evans chicken.
  • Fresh herbs- Fresh herbs adds great flavor to this dish.
  • Prosciutto- I used prosciutto to add extra flavor.
  • Baby Lettuce- I used baby lettuce for this salad.
  • Tomatoes- I used cherry tomatoes, but you could also use plum tomatoes.
  • Oil- Use a good quality extra virgin olive oil.
  • Balsamic Vinegar- Use a good quality balsamic vinegar.

HOW I MADE MY SPRINGTIME CHICKEN AND ARTICHOKE SALAD

  • First, I roasted the artichokes.
  • Next, I roasted the chicken. Take care to not overcook the chicken.
  • Then, I sliced all the veggies.
  • Next, I made the vinaigrette. Be sure to taste the vinaigrette. You may want to add more honey.
  • Finally, I arranged everything on the lettuce and drizzled it with the vinaigrette.

If you like big salads, you need to try this delicious and refreshing Springtime Chicken and Artichoke Salad.

Springtime Chicken and Artichoke Salad
Springtime Chicken and Artichoke Salad

Springtime Chicken and Artichoke Salad

Roasted chicken, tomato, roasted artichoke hearts, cucumber, fresh mozzarella, and prosciutto all tossed with a balsamic vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 bone in skin on chicken breasts
  • ¼ tsp. each kosher salt, black pepper, paprika, garlic and onion powders
  • 1 tbsp. minced fresh rosemary
  • 5 tbsp. extra virgin olive oil, divided
  • 10 ounces frozen artichoke hearts
  • 4 cloves garlic, sliced
  • 1 tbsp. lemon juice
  • 1 bay leaf
  • 3 sprigs thyme
  • 4 cups baby lettuce
  • 1 cup sliced cucumbers
  • 1 cup cherry tomatoes, halved
  • 1 cup bocconcini mozzarella balls
  • ¼ pound sliced prosciutto
  • 1 cup chopped red onion

For the Balsamic Vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 2 tbsp. honey
  • 1 tbsp. Dijon mustard
  • 1 clove grated garlic
  • ¼ tsp. black pepper

Instructions
 

  • Begin by making the chicken: Put the chicken on the baking sheet and sprinkle the salt, pepper, paprika, and garlic and onion powders all over the chicken. Drizzle on one tablespoon of the olive oil. Bake for forty minutes or until the chicken is no longer pink in the middle. When the chicken is done, remove the skin and bones, and chop the chicken in half inch pieces.
  • Meanwhile, while the chicken cooks, bake the artichokes: Put the artichokes into a casserole dish along with the rest of the oil, the garlic, thyme, lemon juice, bay leaf, and a quarter teaspoon of salt and pepper.
  • Also, make the vinaigrette by shaking up all the ingredients in a small jar.
  • Put all the arugula in a large bowl, or on a large platter. Arrange the cooked chicken, prosciutto, cucumbers, eggs, mozzarella and tomatoes in rows on the arugula. Drizzle on as much dressing as you like.

Nutrition

Calories: 350kcal
Keyword Chicken
Tried this recipe?Let us know how it was!
chicken
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by Sharon
Banana Mochi Bubble Waffles
May 12, 2024

Banana Mochi Bubble Waffles

Banana Mochi Bubble Waffles are one of our favorite breakfasts. I start these waffles by making an easy banana rice flour waffle batter. Then, I top the waffles with ice cream, blackberries, and strawberries. We like these bubble waffles for several reasons. First of all, I like that these waffles can feed a small crowd. …

breakfast
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by Sharon
Chicken Parmesan with Brown Butter
May 10, 2024

Chicken Parmesan with Brown Butter

Chicken Parmesan with Brown Butter Tomato Sauce is one of our favorite chicken dinners. I start this chicken dinner by making a buttery marinara sauce, flavored with onion, garlic, and herbs. Then, I bread and fry boneless chicken breasts until they’re golden brown and crispy. Next, I …

chicken
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by Sharon
Baked Cheesy Bean Taquitos
May 7, 2024

Baked Cheesy Bean Taquitos

Baked Cheesy Bean Taquitos are one of our favorite Tex-Mex dinners. I start this dish by stirring together pinto beans, onions, garlic, cumin, chili powder, chipotle peppers, and chicken stock. Then, I mix it with cream cheese and cheddar cheese. Next, I roll up this mixture in tortillas and bake them until they’re crispy. Finally, I top the baked taquitos with my fresh tomato salsa and avocado crema. We like this meatless dinner for several reasons. First of all, I like that I can serve this meatless dish as a main course or as an appetizer for parties. Secondly, I like that I can make all the components of this dish ahead of time. Then, I just bake off the taquitos ten minutes before serving them. And, lastly, we all love the tender pinto beans and rich cheese in these taquitos.

THE EQUIPMENT I USED

  • A Food Processor- Use this to finely chop all the vegetables. Or just use a knife if you don’t have a food processor.
  • A Blender- I used my Vitamix blender to make my avocado crema.

THE INGREDIENTS NEEDED FOR BAKED CHEESY BEAN TAQUITOS

  • Pinto beans- I like to use dried beans and cook them myself. I use the brand India Tree.
  • Chicken Stock- I always use my homemade chicken stock.
  • Chipotles in Adobo Sauce- You can find these in cans in the Hispanic section of your market.
  • Tortillas- I used flour tortillas, but you can also use corn.
  • Avocados- Use a ripe avocado.
  • Cheese- I used cheddar cheese but you could also use pepper jack.

HOW I MADE I MY TAQUITOS

  • First, I mixed together all the ingredients for the taquito filling.
  • Next, I rolled up the taquitos. And I baked them.
  • Finally, I topped the taquitos with the salsa and the crema.

If you like Tex-Mex food, you need to try these Baked Cheesy Bean Taquitos.

baked cheesy bean taquitos
baked cheesy bean taquitos

Baked Cheesy Bean Taquitos

Tender pinto beans cooked with chili powder, ground cumin, and green chiles mixed with cheese and wrapped in a crunchy tortilla, all topped with a Tomato Salsa and Avocado Crema.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Cuisine Tex-Mex
Servings 6
Calories 420 kcal

Equipment

  • blender

Ingredients
  

For the Baked Cheesy Bean Taquitos:

  • 2 tbsp. olive oil
  • 1 cup minced onions
  • 2 tbsp. minced garlic
  • ¼ tsp. kosher salt
  • 2 tsp. each ground cumin and chili powder
  • 1 tbsp. minced chipotles in adobo sauce
  • 3 cups cooked pinto beans
  • 4 ounces drained chopped canned green chilies
  • ¼ cup chicken stock
  • 4 ounces softened cream cheese
  • 1½ cups extra sharp cheddar cheese, grated
  • 12 flour tortillas, fajita sized
  • ½ cup queso fresco cheese, crumbled

For the Tomato Salsa:

  • ¼ cup fresh cilantro, chopped
  • 1 cup diced plum tomatoes
  • 1 minced jalapeno
  • ¼ cup red onion, diced
  • 2 tbsp. lime juice
  • 1 clove garlic, minced
  • ¼ tsp. kosher salt
  • ¼ tsp. black pepper
  • 2 tbsp. olive oil

For the Avocado Crema:

  • 1 chopped avocado
  • 2 tbsp. cilantro
  • ⅛ tsp. kosher salt and black pepper
  • ¼ tsp. garlic powder
  • 3 tbsp. lime juice
  • 1 tbsp. rice wine vinegar
  • 1 tsp. honey
  • 2 tbsp. water

Instructions
 

For Baked Cheesy Bean Taquitos:

  • Preheat the oven to 350 degrees
  • In a large skillet, heat the oil on low heat. Cook the onion and garlic until softened. Remove the pan from the heat and add the beans and the rest of the ingredients.
  • Soften 4 tortillas at a time in the microwave, by placing them on a plate and covering them with a damp towel. Cook for thirty seconds. On one end of each tortilla put some of the bean and some of the cheese mixture. Roll each one up tightly and place them on a greased baking sheet.
  • Brush all the rolled taquitos with olive oil and bake 10 minutes. Serve with the salsa and crema. Sprinkle it all with the queso fresco cheese.

For the Tomato Salsa:

  • Simply mix together all the ingredients.

For the Avocado Crema:

  • Place all the ingredients in your blender and blend. You may need a little extra water to create a fluffy texture.

Nutrition

Calories: 420kcal
Keyword meatless
Tried this recipe?Let us know how it was!
meatless, meatless dinners
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by Sharon
Springtime Strawberry and Chicken Salad
May 4, 2024

Springtime Strawberry and Chicken Salad

Springtime Strawberry and Chicken Salad is one of our favorite chicken dinner salads. I start this salad by roasting tender chicken breasts, covered in zesty spices. Then, I make a sweet Blueberry Vinaigrette. Finally, I toss them all together with fresh strawberries, steamed asparagus, avocado, and feta cheese. …

chicken
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by Sharon