Tasty Chicken Pesto- Quick and Easy

Hello everyone!

I wanted to share with you all the easiest recipe if you are needing a quick and simple meal to make this week. It only requires 4 ingredients and was a fam favorite!

chicken pesto

Servings: 4-6

Prep time: 10-15 minutes

Cook time: 20-24 minutes

Ingredients:

  • 1.5 lbs. chicken, cut into 1/2″ cubes
  • 4-5 Tbs. pesto
  • 2 Zucchini, sliced into 1/4-1/2″ slices
  • 1 container cherry tomatoes

Instructions:

  1. Place the cut chicken into a large baggie with 2-2.5 Tbs pesto. Use enough to cover the chicken, then season with salt and pepper.
  2. Let the chicken marinate for 3-4 hours.
  3. Preheat the oven to 425 degrees.
  4. Line a sheet pan with foil for easy cleanup and spray with nonstick cooking spray.
  5. Add zucchini and tomatoes to sheet pan and add the remaining 2-2.5 Tbs pesto and stir until coated.
  6. Add the chicken to the veggies and add some salt and pepper (red pepper flakes if you like a little spice!).
  7. Bake for 10-12 minutes. Stir the chicken and veggies.
  8. Bake an additional 10-12 minutes.
  9. Serve immediately.

Enjoy!

Chat with you all soon!

xoxo,

Jamie

 

Pineapple Mint Sorbet

IMG_1647

When its 90 degrees out, it melts fast 😛

How goes it everyone?

I am sharing my sorbet recipe that I shared on my Instagram post yesterday. You won’t believe how easy it is, but it is AMAZING! So refreshing and satisfying- you have to try it. I will say that I have always been intimidated of cutting pineapples, but we have had SO much pineapple since I purchased an amazing coring tool to help make it much easier! I love a good kitchen gadget!

Ingredients:

  • 2 pineapples, peeled and cored
  • 2 small lemons, juiced (about 4 tablespoons)
  • 2 cups sugar
  • .5 ounces mint (1 small herb container, more to garnish)

Instructions:

  1. Blend pineapple and lemon juice in blender.
  2. Add sugar and blend until smooth and dissolved (30 seconds-1 minute).
  3. Add mint to your liking- I love mint so I used the entire container, minus one sprig for garnish.
  4. Pour mixture into the freezer can of an ice-cream maker. This is the one I use and I love it, especially since its automatic 😉
  5. Churn for 15-20 minutes or until the desired consistency.
  6. Freeze for 3-4 hours.
  7. Serve and enjoy!

Fat Tuesday = Red Beans and Rice

Hi everyone, Happy Monday :/

With tomorrow being Fat Tuesday, I wanted to provide my followers with a delicious, simple, and festive recipe. I made a delicious and easy red beans and rice recipe that if you don’t have a meal planned for tomorrow would be perfect for the holiday!

Ingredients

Yields: 4-6 servings

Ingredients:

  • 2 cups chicken broth
  • 1 package andouille chicken sausage (or whatever andouille sausage you prefer), sliced 1/4″-1/2″ thick
  • 2 onions, chopped
  • 1 stalk celery, chopped
  • 8 cloves garlic, minced
  • 2 cans red beans, drained and rinsed
  • 4-6 Tbsp olive oil
  • 1 large bell pepper
  • 1 tsp fresh-cracked pepper
  • 2-3 tsp salt
  • 1/8 tsp cayenne pepper (I used a pinch, as I’m 35 weeks pregnant and get horrible heartburn :))
  • 3 bay leaves
  • 2 tsp dried basil
  • 1/2 tsp dried sage
  • 1/2 bunch green onions, chopped
  • 2 cups minute white rice (or any rice you prefer)

Instructions:

  1. Heat 2-3 Tbsp olive oil in a large stock pot on medium-high heat. Add and brown andouille sausage once oil is hot.
  2. Add additional 2-3 Tbsp olive oil and add onions and garlic. Sauté until they are translucent and soft. Add celery and bell pepper and sauté for 5 minutes.
  3. Add red beans and chicken broth and stir. Add in black pepper, salt, basil, sage, bay leaves, and cayenne pepper. Bring to a boil, then turn down and simmer for 1.5 hours.
  4. After it has simmered, take out 1/2 cup of the red beans and mash and return to pot to help thicken. Add green onions. If consistency is too thick, add additional 1/4-1/2 cup chicken broth. Continue to simmer for 15 more minutes. At this point, start making your rice so that they are ready at the same time.
  5. Remove bay leaves, serve over rice, and enjoy!

Chat with you all soon!

xoxo

Jamie

 

Chicken Noodle Soup with a Kick

Hi everyone, happy Hump Day!

With all this nasty flu going around this year, sometimes you may want to make a quick and easy, yet tasty chicken noodle soup. I made a little spicier version, but not too much because I still feed it to my 16 month old. My husband is coming down with something and I’m keeping my fingers crossed that Brooklyn and I will dodge it. I made this recipe for him and Brooklyn on Monday since I had a girls night out 🙂 Check out the recipe below!

Makes 4-6 servings

Ingredients:

  • 3-4 cups shredded chicken (I typically get rotisserie, or the pre-shredded container. Equivalent to 2-3 chicken breasts)
  • 1.5 cups carrots, chopped
  • 1 cup celery, chopped
  • 3-4 cloves garlic, chopped
  • 1 white onion, chopped
  • 1 teaspoon ground ginger
  • 1-2 teaspoons red pepper flakes (I just did a couple shakes)
  • 8 cups chicken broth
  • 1/4 cup whole milk
  • Salt and pepper to taste
  • 1 package egg noodles

Instructions:

  1. Shred cooked chicken. While shredding, heat 1-2 Tbsp olive oil in a frying pan over medium heat.
  2. Add chicken to frying pan until slightly browned (3-4 minutes).
  3. Add diced onion and cook for 1-2 minutes.  Then add garlic and cook an additional minute.
  4. Put 8 cups chicken broth in a large stock pot and turn heat to high so it reaches boiling.
  5. In a separate pot, start boiling salted water to cook your noodles (I don’t boil them in the chicken broth because they soak up too much of the broth and make the soup too thick). Pour noodles into boiling water and cook for time provided on packaging.
  6. Add carrots, celery, ginger, and red pepper flakes to chicken mixture and cook on medium heat for 1-2 minutes.
  7. Once chicken broth is boiling, add chicken mixture to pot and let it boil for 4-5 minutes. Reduce heat to a simmer and let it simmer for 15 minutes, adding the milk within the last five minutes.  Add salt and pepper to taste, and enjoy!

Chat with you all soon!

xoxo

Jamie

Steak Chimichurri Recipe

steak-and-chimmichurri

Steak & Chimichurri with seasoned veggies on the grill

Hey everyone! Thank goodness it’s our last evening before the weekend. I found this awesome and easy recipe on Food Network that I made for dinner and obviously you can too. It requires minimal ingredients and is so delicious! If you need an idea for tonights dinner, this is a good one! I paired it with a delicious red wine, but any drink would do 😉

A couple ingredients I added to the recipe was to the veggies- half of a white onion, 3 tablespoons red wine vinegar, and a garlic and wine seasoning from The Melting Pot and I would say they were game changers! (This seasoning is also a great host or housewarming gift). When you are tossing the veggies in olive oil, salt, and pepper, just add in onion with the tomatoes and green beans, and then toss them with red wine vinegar and the seasoning and it adds so much flavor! The flavors of the veggies with these additions go great with the chimichurri sauce too.

What kind of sauce do you prefer on your steaks? I am always looking for either a good marinade or a good sauce 🙂

Chat with you all soon!

xoxo

Jamie