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

 

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

Can’t Pass Up- Cobb Salad

cobb

Summer is here with the hot temps and the longer days. My husband and I have been eating lighter and healthier recently as you can tell with my recent blog posts 🙂

This particular cobb salad is from a restaurant we went to in Disney World and I just looked up a copy cat recipe for it because it is THAT good!

I make tweaks and changes to recipes to cater more towards what I like but I used this recipe and then added some of my own ideas:

  • I did grilled chicken as opposed to roasted chicken
  • Instead of the 3 different types of lettuce we did heart of romaine
  • I added cucumber and red onion- so add any extra vegetables you like in salads!

FYI the dressing makes a TON so make sure to half it if you don’t want that much dressing, however, it is so good, we use it on all our salads so the extra bit definitely gets used in our house!

Chat with you all soon!

xoxo,

Jamie

Grilled Chicken and Corn Summer Salad

salad and artichoke

Good afternoon and Happy Friday everyone!!! I have been so darn busy and have neglected my blog as of late and I apologize for that. With summer just around the corner, we are all wanting those bikini bod’s 😉 so I am posting a delicious, filling, and healthy salad that I made. Skinnytaste is one of my favorite places to pull recipes from because they are delicious yet healthy. I followed this recipe pretty closely, but decided to grill the corn to make it a little more ‘summer-esque’ if you will. I grilled the corn about 15 minutes (until it was charred on all sides) and then cut it off the cob into the salad. You could really make this recipe your own- whether you sub black beans for chick peas, add cucumber, scrap the onion if you have a hot date- the skies the limit on this salad!

I paired our salad with an artichoke because how can you not? They are in season, at the farmers market every Saturday, healthy, and delicious 🙂 Maybe enjoy it with a nice glass of white wine? I didn’t have any on hand so yes, that is a cider beer in a wine glass.

Chat with you all soon!

xoxo,

Jamie

Quinoa Chicken Enchilada Bake- DO NOT HIT BACK

IMG_8389

Good afternoon all! If I saw the words ‘Quinoa Bake’ a month ago, I most likely would have just exited and moved on, but I am TELLING YOU this is the most delicious quinoa bake I have ever had. My husband, who absolutely despises quinoa loved this recipe, so you should definitely give it a go. There are many different recipes out there for this type of bake, but I followed a recipe (thanks Betty Crocker) that I personally think is full of flavor and easy. If you are cooking for 2-4 people you are sure to have leftovers, and lots of them!

I will say this- I substituted the shredded chicken for grilled chicken that I chopped. I marinaded the chicken for two hours, then just grilled it, chopped it, and added it to the recipe above. I think it helped this recipe drastically texturally. The red enchilada sauce is probably good too, however, I put in the Hatch Green Chili enchilada sauce for a bit extra spice and tang. You can find it in a can in any grocery store- pictured below so you know what to look for 😉

IMG_9038

The best enchilada sauce you will ever have

This recipe is too tasty and too easy to pass up- I hope you like it!

Chat with you all soon!

xoxo,

Jamie

Chicken Tikka Masala

Hello everyone- for those that follow my Instagram you saw that I made Chicken Tikka Masala for the first time on Sunday evening. I wanted to let you all know it was a huge success and I will definitely be making the recipe again!

IMG_8700

I followed this recipe exactly and it turned out great! I have heard of people substituting the cream for yogurt for a little healthier version (which I might try next time). If you like it a little more spicy, I added Cayenne pepper to mine to add that extra kick.

What I think helped allow my dish to have more of that true Tikka Masala flavor and to also find Basmati Rice, I shopped at a local Middle Eastern market to get my ingredients and spices- which it was also very inexpensive. If you can shop locally, I would- I think it will make for a much better tasting dish.

I did Basmati rice in place of Naan, but either would be delicious. Just as a heads up, you need to soak the Basmati rice for 30 minutes before cooking it so take that into account! Fairly easy dish, lots of flavor, and a happy household 🙂

Chat with you all soon!

xoxo,

Jamie

5 Ingredient Lo Mein Recipe- Quick and Easy

TGIF everyone! I wanted to share a VERY easy and quick recipe that I have been making a few times over the past week 🙂

Lo Mein

Tasty beef lo mein- can be made with chicken too!

Ingredients:

  • 1 bottle Makoto Ginger dressing
  • 3-4 cups frozen stir-fry vegetable mix
  • 1-1.5 lbs chicken or beef
  • 2 packages ramen noodles (no seasoning packets)
  • 1.5 cups chicken or beef broth
  • Scallions and Sriracha for topping
IMG_8333

This is the dressing I use- found at Safeway or King Soopers

Instructions:

  1. Cut chicken or steak into bite-sized cubes
  2. Marinade chicken or beef with ginger dressing (at least one hour, up to overnight).
  3. Heat skillet over medium-high heat and add in meat and marinade and cook thoroughly.
  4. Remove meat to plate once cooked.
  5. Add frozen veggies to the skillet with the leftover marinade- add more if need be.
  6. Cook veggies until fully thawed.
  7. Add in two ramen noodle packages (no seasoning) and cover them with cooked veggies.
  8. Add 1.5 cups chicken or beef broth. Cover and simmer for 7-8 minutes.
  9. Add back in meat and combine until everything is hot.
  10. Top with scallions and Sriracha and enjoy!

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

 

Chicken Bake- Weeknight Cooking

chicken-bake

Easy, delicious, and healthy chicken bake

This recipe is very easy to make which is great for weeknight cooking. This is another good recipe for any meal trains you may have joined 🙂 Plus, it looks pretty before and after baking with all of the bright ingredients!

Ingredients

  • 1.5-2 lbs chicken (I used thighs and seasoned with salt and pepper on both sides)

  • 1/2 lb baby red potatoes (halved or quartered)

  • 1/2 container of white mushrooms (whole or halved)

  • 1/2 red onion (wedged, or large chunks)

  • 2 lemons (1 juiced, and 1 sliced)

  • 1/3 cup olive oil

  • 1/3 cup red wine vinegar

  • 3-4 garlic cloves (minced)

  • 2 sprigs rosemary

  • 2 sprigs thyme

  • 2 sprigs sage

  • 1 tsp red pepper flakes

  • 1 tablespoon Italian seasoning

  • 2 tsp salt

  • 2 tsp pepper

Instructions:

  1. Preheat oven to 400 degrees.

  2. Use nonstick spray on a 9”x 13” dish. Place chicken, potatoes, mushrooms, onion and lemon slices in the dish.

  3. Mix together olive oil, red wine vinegar, lemon juice, garlic, red pepper flakes, Italian seasoning, and salt and pepper in a bowl.

  4. Pour mixture over the chicken and vegetables.

  5. Bake uncovered at 400 degrees for 1 hour, or until the chicken is cooked through and potatoes are fork tender.

Chat with you all soon!

xoxo,

Jamie