If you want an easy and delicious recipe to use those boneless, skinless chicken breasts that you see in the meat section of the grocery stores, baked chicken Parmesan is definitely a great option! I love recipes where baking the chicken actually makes it juicier, more flavorful and crispier than frying it! This is one of those recipes. The chicken comes out moist and tender with a crispy and crunchy top! The serving options are endless: as-is, with a salad and a garlic bread on the side, over a bed of linguine with some extra marinara sauce; over spaghetti squash or real spaghetti, over some ravioli, etc. – whatever comes to your mind or whatever suites your dietary guidelines!
Despite the name of the dish (which makes a lot of people think that it’s a complicated and sophisticated meal), chicken Parmesan is actually quite easy to make. You don’t even have to prepare your own marinara sauce because there are plenty of high quality options in the stores these days. But, if you’re a purist, you can make your own homemade marinara sauce – I even have one right here on my site! [click to continue…]
I love chicken salads, and one of my most favorite ones is a chicken taco salad with lots of vegetables, crushed tortilla chips, creamy Ranch dressing (or a healthier, Greek yogurt based dressing), served with sour cream and salsa on the side! This salad has everything: protein, carbs, veggies, fiber – it’s a complete dinner meal which will leave you happy and satisfied!
I like to roll and liberally coat the chicken in a taco seasoning and sear it in olive oil on medium-high heat for only about 3 minutes on each side – then, remove the chicken from heat but still keep it covered for about 15 more minutes to allow it to cook through until it’s no longer pink inside but not dry either. Alternatively, you can bake the chicken at 375 Fahrenheit for about 20 minutes and then let it sit covered on the counter until the chicken is cooked through and ready to be diced into cubes.
Then, you just mix all salad ingredients together (adding tortilla chips last), and serve the salad with the dressing on the side, just like this: [click to continue…]
Light, refreshing, crunchy and easy-to-make salad (or dinner), anyone? When I first found this cold Asian noodle salad recipe (with homemade peanut sauce salad dressing, of all things!), it was love at first sight. After I’ve finally made it and have been eating it for 3 days in a row now, I am head over heels!
You’ll go crazy over this peanut sauce salad dressing – it’s what makes this salad so flavorful and delicious! I found that the proportions of the salad dressing ingredients are pretty accurate and hardly need any adjustment, but feel free to add just a touch more of peanut butter (if you like it more peanut buttery), more honey (if you want the dressing sweeter), or just a touch more soy sauce (to make it saltier). You can even use crunchy peanut butter if you want to add the tiny nuts to make the salad even crunchier! [click to continue…]
If you’re looking for a delicious and easy-to-make pasta recipe to add to your weekly/monthly recipe rotation, try this sun-dried tomato and mushroom pasta in a garlic and basil creamy sauce. The combination of flavors in this dish is SO GOOD, it’s a pure comfort food that you will be tempted to eat right out of the pan:
The fettuccine pasta is tossed with sun-dried tomatoes, garlic, mushrooms, and basil in a very tasty, creamy and velvety sauce. [click to continue…]
Bacon jalapeno popper macaroni and cheese
I am so excited to introduce my new favorite way to eat mac and cheese: with bacon and jalapenos! This dish is so good, I am speechless. I’ve been eating a whole pan of this mac and cheese for the last 3 days, and I can’t stop – I just made another half a batch! You can’t go wrong with this combination of ingredients. Your taste buds will thank you. You will make your spouse moan. Your friends and co-workers will love you even more. What also makes me speechless is how easy it was to make the whole thing – I think it took me about 30 minutes.
Here is how easy it is to make this: combine and heat milk, cheddar cheese and a little bit of cream cheese on medium heat until creamy, add cooked elbow macaroni, then add cooked bacon and diced jalapenos. Cook the dish for a couple of minutes to heat up all the ingredients and infuse the flavors. That’s it! You have one of the best mac and cheese’s you’ll ever taste!
I don’t even have to say this, but: if you love bacon wrapped jalapeno poppers, you’ll love this dish! [click to continue…]
What makes a great blueberry muffin? To me, it’s all about a fresh-tasting muffin, full of as many berries as the batter can possibly hold. I prefer to use a small amount of butter/oil in quick breads/muffin recipes, replacing most of it with Greek yogurt, which makes muffins lighter and moister and healthier. I also love simple recipes without complicated steps especially when we’re talking about breakfast (I do not want to spend a lot of time on making my breakfast!). These easy blueberry muffins meet all of these humble requirements!
I can’t even begin to tell you how much I love this recipe! These muffins will be gone very fast, trust me: you’ll be having them for breakfast and dessert, and maybe even for lunch or brunch! These blueberry muffins are as perfect as muffins can be: moist and fruity, light and fluffy, rising and puffing up perfectly as they bake! [click to continue…]
Arugula salad with walnuts, golden raisins, and Gorgonzola cheese
I love baby arugula leaves – they are so good and flavorful in fresh salads! I also love spinach. Spinach and arugula definitely top the list of my favorite salad greens! They are easily interchangeable in recipes: in this salad, you can easily substitute spinach leaves for arugula. [click to continue…]
Banana whoopie pies with fluffy peanut butter frosting is one of those delicious desserts that everybody likes! I love baking with bananas, and these whoopie pies are no exception: they are so good on their own, you could eat them without any frosting. But, of course, adding the peanut butter frosting doesn’t hurt and makes them even more special. [click to continue…]
If you’re craving a simple comfort dish, try this roasted Cornish hen with root vegetables (carrots, sweet potatoes) and onions. It’s delicious and full of flavor: Cornish hens are usually easy to handle and come out great no matter what. The recipe is simple, which is perfect for weeknight dinners after a busy workday. Whole Cornish hens look beautiful on serving plates – which makes this recipe a great choice for special occasions, too! I’ve cooked them for Thanksgiving and Christmas before. [click to continue…]
I made this chocolate pear cake quite a while ago and really liked it, even though never before have I combined chocolate cake batter and pears. As I luckily discovered, pears and chocolate cake work really well together in this easy-to-prepare, everyday cake. Especially if you have a couple of very ripe pears that you don’t know what to do with.
The original recipe called for caramelizing the pears and placing them on the bottom of the baking pan for an upside-down cake effect, but I didn’t want to caramelize the pears I had because they were too soft and overly ripe already. Instead, I just placed chopped pears on top of the cake batter, expecting the cake batter to rise evenly around the pears. The cake did rise around the pears, but in very select places as you can see for yourself on the photos. Still, the cake looked reasonably pretty, especially when dusted with confectionery sugar, and, what’s more important, tasted really good! [click to continue…]