Chicken BLT Mac and Cheese

Chicken BLT Pasta

More pasta to talk about, and this is a really good one. Anything with bacon usually is. And cheese. And leeks. Yum! This is the kind of thing I crave on a gloomy, rainy day, so it’s a good thing I live where it almost never rains or I would be eating this far too often. But guess what? Yesterday it rained! I had been promising Kellan for weeks months that the next time it rained we would go outside and play in it, so we did just that. We splashed around in puddles, got soaking wet, and pretty much had the best morning ever. So fun! If you see rain often, you might not think to go outside and enjoy it. But Kellan has been waiting for a while, (tough life, kid), so you would have thought he hit the lottery or something. I love the simple fun a three year old can have; if only all adults were so easily elated!

After about an hour of soggy fun, we came inside, dried off, and starting looking for lunch. Luckily, I had seen the forecast so this Chicken BLT Pasta was already made and hanging out in the fridge. I reheated the whole thing and we dug right in. Best move ever! This one-pot-wonder is pasta perfection. It smells so insane while you’re cooking it, and even better once the whole thing comes out of the screaming hot broiler. Of course, bacon can again take a lot of the credit for that, because there are few smells better than bacon. I’ll admit, sautéing leeks in bacon fat is an easy second. We have that here as well. Ahhhhhhh!!

blt-pasta-3

blt-pasta-zoomed

Put this on your list for the next time the weather takes a crappy turn. It will make the sun come out in your kitchen, for sure!

BLT Pasta with Arugula

Chicken BLT Mac and Cheese

2 boneless, skinless chicken breasts, cooked and shredded
1 lb. rigatoni pasta
2 leeks, cleaned and sliced
8 slices of bacon, chopped
3 T tomato paste
1 15 oz. can diced tomatoes, drained
1/2 teaspoon crushed red pepper flakes
1-2 cups pasta cooking water, reserved
2, 3 oz. bricks cream cheese
1 cup grated parmesan cheese
extra-virgin olive oil, for drizzling

  1. Preheat the oven to 500 degrees. Heat a tablespoon of oil in a large oven-proof skillet over medium heat. Toss chopped bacon in and slowly render fat (cook!) until crispy. Remove the bacon from the pan using a slotted spoon. Reserve.
  2. Meanwhile, prepare pasta according to package directions and reserve 2 cups of the cooking liquid.
  3. Add leeks to the pan with the bacon fat and sauté until softened and beginning to caramelize. Add crushed red pepper. Cook for 2 to 3 minutes. Stir in the tomato paste for 1 minute. Stir in the cream cheese until melted. Stir in half of the grated parmesan, then the reserved pasta cooking water as needed to create a sauce.
  4. Add the pasta and shredded chicken to the sauce and toss until well coated. Stir in diced tomatoes and crispy bacon. Top with remaining parmesan cheese and bake for 7 to 8 minutes or until browned on top.
  5. Enjoy!

BLT Pasta

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Balsamic Mushroom and Leek Penne Pasta

Balsamic Mushroom and Leek Penne Pasta

Yay for Fall!!! Cooler weather, cuter outfits, and a wonderful excuse to start eating heartier dinners. I was all about the salad this summer, and honestly, I’ve been eating the Chopped Thai Salad at least 3 nights a week since I posted it on the blog. It was too hot to really cook this summer and I credit this salad with helping me bounce back to pre-baby weight. Yippee! But now it’s Fall and I’m my normal self, so I can start cooking and eating like my normal self. That means one word. Pasta. I’ve said it before, but pasta is without question my favorite thing to cook and eat. It’s so much more than spaghetti and meatballs. Pasta is a blank canvas for whatever you’re in the mood for. It can be light, rich, loaded with veggies, loaded with cheese, full of protein or completely meatless. It’s basically the best. I love that you can easily find whole-wheat AND gluten-free pastas in your regular grocery store, so it’s not too difficult to amp up the health factor when you want to. I really love whole-wheat pasta. It’s rich and nutty and holds up really well against bold flavors, and this Balsamic Mushroom and Leek Penne is a great example of that.

There are a lot of bold, fall flavors in this pasta. Mushrooms are a quintessential fall ingredient. I love their earthiness and the perfect umami they bring to things. Balsamic vinegar, heavy cream and parmesan cheese melt into an unbelievable sauce that soaks into the ridges of the penne pasta. Throw in some butter-caramlized leeks and shallots and you have yourself a delicious plate of autumnal comfort. If you’re anything like me, you’re breaking out the fall decor this weekend.  This pasta would go great with that! Grab yourself a pumpkin spice latte in the morning, grab a few pumpkins at the farmer’s market, plant some mums in the front yard, take a stroll through a park showcasing the changing leaves, burn a cinnamon candle or twelve, and whip this up as the finale. That sounds like one pretty amazing day to me. Let me know how it goes! 🙂

Happy fall y’all! …And happy cooking!

bite-of-pasta

Balsamic Mushroom and Leek Penne Pasta

16 oz. whole wheat penne pasta (can use regular if you prefer)
8 oz. crimini mushrooms, sliced
1 leek, trimmed, washed and sliced
1 shallot, minced
1/2 cup balsamic vinegar
1/2 cup heavy cream
1/4 cup grated parmesan cheese
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/4 cup fresh Italian parsley, chopped
salt and pepper, to taste

1. Cook pasta al dente according to package directions. Reserve.
2. Heat butter and olive oil over medium high heat until butter is melted. Add leeks and shallot and sauté until beginning to caramelize, about 4 minutes.
3. Add mushrooms and cook until softened, about 4 more minutes.
4. To the mushroom mixture, add balsamic vinegar and heavy cream. Stir until combine and simmer over low heat as it thickens, about 2 minutes.
5. Toss in parmesan cheese and stir. Season with salt and pepper, to taste. Top with a sprinkle of chopped fresh parsley.
6. Serve.

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Perfect Mornings- Breakfast Burritos

Breakfast Burrito

There are few things in life that my husband loves more than his “perfect morning”.  Yes, me and our little love bugs are absolutely those few things, but BJ can get energy for weeks from just one, seemingly ordinary, perfect morning. He and I have differed on our idea of a great morning since we got married nine years ago. I want to stay in my pjs, hair all askew, and slowly sip a strong cup of coffee on my couch. I don’t want food, and I certainly don’t want to have to look presentable. Just give me my mug, my uggs, and the Food Network. Ahhhhhh. BJ is the opposite. He wants to go to breakfast…always. The man LOVES going to breakfast. Of course, BJ looks just as great when he gets up in the morning as he did when he hit the sheets the night before, so that might have something to do with it. But I kid you not, he would happily go out to breakfast every single day. However, breakfast alone does not a perfect morning make. No, you have to add surfing to the mix to make it to nirvana. This is how it goes down…

5:30 am- Alarm goes off. My alarm, which is unfortunate for me but just always happens to be the case. 

5:40 am- Board shorts on and surfboard loaded onto car. Do I actually know this is what happens when he stumbles out of bed? No. No way! I’m already snoring again, but I imagine that’s what goes on downstairs at those ungodly (WEEKEND!!) hours.

6:05 am- Rolls into San Onofre State Park and waits in line behind a bunch of other crazy people who woke up that early on at Saturday to go hang out in ICY cold water. The line probably isn’t too long, so he’ll be in soon.

6:15 am- Wetsuit is on and he’s paddling out into the surf. He’s still half asleep, but it only takes one splash of 68 degree water in the face to wake him right up.

6:20 am- He sits on his board, feet dangling in the water, facing the purple hills of Camp Pendleton. He watches the sun come up over the mountains and thanks God for the beauty, majesty and peace of it all. This I know. This he’s told me.

6:21 am- Paddles into his first wave and enjoys a long ride to the shore.

6:35 am- Repeat….repeat….repeat….repeat….listen to old surfers talk about the good ‘ol days…catch another wave….repeat….repeat….repeat….witness a young surfer go irate on someone who cut him off, laugh about it because “good grief this is San Onofre”…ride his last wave to the shore.

8:30 am- Loads back up in the car and heads to breakfast. Not any breakfast, of course, he goes for a breakfast burrito.

9:00 am- Takes burrito and a cup of coffee from his favorite shop in San Clemente to a bench by the pier. Eats. Sips and huddles around his cup of joe- his own personal fireplace. Breathes in the salt air and takes a few more minutes to just sit.

9:20 am- Arrives home. Opens the door to see his wife, with her Uggs and her mug, sitting on the couch with a shaggy headed toddler and an already-napping baby girl. Gives her a kiss when she says, “How was it?”

“Perfect,” he says.

Wow. Just writing that make me want to take up surfing! Not really. I’m afraid of deep water. And sharks. Actually all fish to be honest. But man! I think BJ has the perfect morning pretty well perfected. No, it doesn’t happen all that often anymore. Two kids later and all the responsibility that comes with being a 32 year old man providing for his family, those mornings are hard to come by. But that doesn’t mean I can’t give him a small part of his happy place…I can make him food!

I tried my hand at recreating BJ’s favorite breakfast burrito. It’s a simple one really…a thin layer of refried beans, fluffy scrambled eggs, cheddar cheese and a few slices of avocado. That’s it! Wrap it all up in a large tortilla and you’re done!

Give these breakfast burritos a try. Who knows, maybe they’ll become a part of your perfect morning too!

Breakfast Burritos

4 large flour tortillas
1 can refried beans, warmed in microwave or on stovetop
2 avocados, sliced
8 eggs, scrambled
1 cup sharp cheddar cheese, shredded
salt and pepper, to taste
salsa or pico de gallo, for serving

The trick to perfect at-home burritos is to steam your tortillas. The best way to do this is to place a colander over a pot of simmering water and put a few tortillas down inside it. Cover with aluminum foil and allow to steam for 1 to 2 minutes. You end up with this super stetchy, soft, and pliable tortilla JUST like what you would get at a place like Chipotle. Best trick ever! Probably the most important information you’ll get from this post. 🙂

To assemble:

Taking a steamed tortilla, spread a thin layer of refried beans on one side. Top with about 1/4 cup scrambled eggs, 3-4 avocado slices, and a small handful of cheddar. Begin to roll, tucking the ends under after one time around, and continue rolling until you’ve formed a burrito. Lay seam side down until serving. Repeat with remaining tortillas. Serve burritos with fresh salsa or pico de gallo.

Mix it up with whatever your favorite breakfast items are. These would be great with home-fried potatoes, bacon, or sausage. You can also add your favorite Mexican accompaniments and cheeses.

Happy cooking!

Dinner Parties, Good Friends and Olives

marinated olives appetizer

Dinner parties, good friends, and olives…just a few of my favorite things. I LOVE having people over for dinner. The more the merrier! It can be a challenge to wrangle all of my favorite people together at the same time, but the stars aligned this weekend and we had ten wonderful friends slated to eat dinner at our home.

When I’m cooking for a lot of people, I try to keep it simple. I like to choose a meal that can be mostly prepped and cooked in advance, and then reheated as my guests arrive. This works well for a lot of reasons, but my favorite reason is because my kitchen can be all cleaned up with no dishes in the sink when the party starts. Always a plus! When cooking for more than four to six people, it’s way too stressful to try to serve a meal that has to be cooked and served immediately. That’s even tough to do for a weekly family dinner, but throw in wanting to socialize with friends and keeping your kitchen  moderately presentable, and it’s nearly impossible.

So for our little dinner party I made my Mega Meaty Pizza Lasagna, caprese salad, arugula tossed with a quick vinaigrette, butter-charred crusty bread, marinated kalamata olives, and a simple ice cream dessert. With just a little planning, I was able to do almost all of it HOURS before the party started. So easy!

One of the surprises from the night was how much everyone liked the marinated olives. Really? The two-minute, simple, no-recipe-needed appetizer was the show stopper? Figures. So! Whenever something is REALLY easy and yet REALLY yummy, I always feel compelled to share it with you so you can wow your crowd as well. This is a great appetizer to make when you want to stretch a dollar yet make a big impact. Kalamata olives are marinated with minced rosemary, garlic and the zest of one lemon and one orange. That’s it! It’s great for holiday entertaining- especially at Christmas. I chuckle as I type that because ever since my best friend, Haley, told me that rosemary tastes like a Christmas tree, I always pair the herb with that holiday. I mean, she’s right after all, so why not go with it? (She also thinks goat cheese tastes like a farm, but I’m not yet willing to only serve the delicious cheese when I’m having a hoedown…which is never.)

bowl of marinated olives

This is a really great dinner party menu. It helps you, the host, have the best of both worlds- a delicious spread of food and plenty of time to enjoy your friends. And the olives…yum! Give them a try soon; even if you aren’t having a dinner party. They’re easy and inexpensive enough to make for absolutely no reason. Enjoy!

Happy cooking!

Marinated Olives

2 jars kalamata olives, pitted
2 garlic cloves, minced
1 tablespoon fresh rosemary, minced
zest of 1 lemon
zest of 1/2 large orange
drizzle of extra-virgin olive oil

Mix all of the above ingredients together. Cover with plastic wrap for an hour or up to overnight. Serve with crostini, crackers, or alone.

marinated kalamata olives

 

It’s Football Season- Time to eat Hot Wing Sliders!

Hot Wing Sliders

Summer is on its way out and it’s time for my favorite season of the year. I’m not talking about Fall, although Fall is pretty awesome in its own right. No, my favorite season has less to do with great weather and falling leaves, and more to do with an increase in trash talking, wearing a particular set of colors every Saturday, and eating some delicious, nerve-calming food. That’s right, it’s FOOTBALL SEASON!! We made it!

Football season is not great for eating healthy food, but when your nerves are shot watching your team go for it on 4th and inches during a tied ballgame, who wants to be dipping celery in some ranch? Not me, certainly not my husband, and I’m guessing not you, either. I laughed as I overheard BJ giving our little boy a heads up last weekend.

“Kellan, next weekend starts the beginning of staying inside all day, yelling at the TV, and eating lots of yummy food. Are you ready?” Kellan is. Granted, he will be over it in about ten minutes and I’ll be the bad mom who puts Mickey Mouse Clubhouse on the iPad to babysit him for a few, but I’m confident he’ll still turn out alright.

BJ and his brothers always use football season as an excuse to ask their mom to make her famous hot wings. They are so good. They will set you on fire and have you begging for a gallon of milk to guzzle, but that’s the point of hot wings, isn’t it? The only problem is, it can be a drag to make hot wings. It is A LOT of work unless you have an indoor deep fryer. Masterbuilt makes some incredible fryers that make everything, including clean up, easier. If you love making hot wings, you need one!

But let’s say you don’t have an indoor fryer, you don’t want the mess and hassle of homemade hot wings, but you DO want the delicious, melt-your-face off, I’m-crying-real-tears, essence of a hot wing. That’s when Hot Wing Sliders become your new best friend.

Three Hot Wing Sliders

These little gems are super easy and will give you EXACTLY what you’re looking for in hot wing flavor. Honestly, I think I like them just as much…maybe better.  I’m a girl after all, and the idea of gnawing on a chicken wing, especially given my dislike for chicken in general, is kind of unappealing. Especially when there are other people around, which there inevitably are on game day. Yep, this is easier. Easier to make and easier to eat. You can feed an army with this recipe, just double or triple it as your crowd grows. You can even toss it all in a slow cooker if you really want a hands-off experience. I love that idea on a busy game day!

Give these Hot Wing Sliders a try this weekend. Win or lose, at least you’ll be eating well.

Happy football season!

Happy cooking!

Oh– and WAR EAGLE!

Hot wing slider on a plate

Hot Wing Sliders (makes 12 sliders)

2 lbs. boneless, skinless chicken breast
18 oz. Lousiana Hot Sauce
2 teaspoons garlic powder
1 packet ranch dressing seasoning
Ranch dressing or blue cheese dressing, for garnish
Pack of 12 Hawaiian Rolls, halved into slider buns

  1. Season chicken with salt and pepper. In a bowl, mix 1/4 cup hot sauce and garlic powder with 2 cups of water. Set aside.
  2. Heat oil over medium-high heat in a large, heavy-bottomed pan like a Dutch oven or braiser. Sear chicken, about two minutes per side. Reduce heat to low, and hot sauce-water mixture until it goes a little over half way up the sides of the chicken, cover with a lid and let cook on low for 1 to 2 hours, depending on how much time you have.
  3. Meanwhile, combine remaining hot sauce and dry ranch dressing seasoning. Remove chicken from pot and shred. Drain cooking liquid from pot. Add chicken back to pot and pour in hot sauce-ranch mixture. Cover and keep on low heat.
  4. To serve, top one side of Hawaiian bun with a heap of chicken mixture. Top with ranch or blue cheese dressing. Top with other side of Hawaiian bun. Eat!!!

holding hot wing slider

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Cheesy Chicken Mexican Lasagna

cheesy Mexican lasagna

Can I appoint myself Loryn the Lasagna Queen, or is that bad form? I really love making lasagna! The more I make it, the easier I find it to be.  Make a sauce of some kind, layer it with no-boil noodles and cheese, and bake until it’s bubbly. Simple. No-boil noodles are the secret. They remove an annoying step from the whole process, and I don’t think anyone can tell the difference. You just have to make sure the sauce you are using has enough liquid to cook the noodles, and make sure you take that sauce all the way out to the edges so you don’t end up with a crispy, uber-al dente edge. That would just be a pity. I’ve made several delicious lasagnas using this method, and they are always crowd-pleasers. Check them out on the blog if you haven’t already…Tuscan Lasagna, Buffalo-Ranch Chicken Lasagna, and Mega-Meaty Pizza Lasagna. Today I took my love for lasagna in a new direction and tried my first Mexican version. It was incredible. Cheesy, spicy, and tangy…all of the flavor profiles you expect from Mexican food, but all wrapped up in a lasagna. So fun!

mexican lasagna

This Cheesy Chicken Mexican Lasagna could not have been easier to throw together. It really took me only 20-25 minutes to have the whole thing in the oven. You can’t beat that when it comes to homemade lasagna!

whole-mexican-lasagna

I boiled three chicken breasts until they were cooked through, and then shredded them up. Combined the chicken with a jar of salsa verde, fire-roasted green chiles, queso quesadilla cheese, garlic powder, chili powder, cumin, salt and pepper. Then I layered that Mexicany-goodness with the no-boil noodles, Crema Mexicana, more queso quesadilla cheese, and Monterrey jack cheese. Repeat, repeat, and keep repeating until you run out of the chicken mixture. Then top the whole thing with all of the remaining cheese and bake. Now you can call yourself the Lasagna Queen…or King. Serve this next time you have a hankering for Mexican but are over tacos and burritos. It has all of the flavors of your favorite Mexican restaurant, but with an unexpected twist. You’ll love it!

Happy cooking!

mexican lasagna slice

Cheesy Chicken Mexican Lasagna

3-4 boneless, skinless chicken breasts, trimmed of ickiness
1 jar of salsa verde
10 oz. can fire roasted chiles (could substitute Rotel if you want some tomatoes too)
1 tablespoon fresh cilantro, minced
1 teaspoon cumin
1 tablespoon chili powder
salt and pepper
no-boil lasagna noodles
2 cups shredded Cacique Queso Quesadilla, shredded
2 cups shredded Monterrey Jack cheese
15 oz container Cacique Crema Mexicana

  1. Preheat oven to 375 degrees. Spray a 9×9 baking dish with nonstick spray.
  2. Season chicken with salt and pepper and boil until cooked through. Shred.
  3. In a bowl, season shredded chicken with cilantro, cumin, chili powder, salt and pepper. Stir in fire roasted green chilies, salsa verde and one cup of the Queso Quesadilla and 1/2 cup of jack cheese. Combine well.
  4. In the bottom of a baking dish, spread a small amount of the chili-chicken mixture.
  5. Top with layer of lasagna noodles. Spread with another layer of the chicken mixture, making sure to go all the way to the edge with the liquid. Pour Crema Mexicana over the entire layer, again paying close attention to the edges. Top with a layer of shredded jack and Queso Quesadilla.
  6. Continue building casserole alternating between layers of lasagna noodles, green chili-chicken mixture, Crema Mexicana and shredded cheeses.
  7. Cover with aluminum foil and bake in a preheated 375(F) oven for 30 minutes. It’s a good idea to spray the bottom side of the foil with nonstick spray so that the cheese doesn’t stick to it.
  8. After 30 minutes, remove the foil and continue baking another 5-10 minutes until cheese on top has melted and the entire casserole is bubbling and hot.
  9. Allow the casserole to rest for at least 15 minutes before serving. Serve alongside sliced avocados and a sprinkle of cilantro.

 

Banana Chocolate Chip Cupcakes with Cream Cheese Frosting

banana chocolate chip cupcakes

These cupcakes have been on my to-do list since I was on bedrest with Allie. After a doctor’s appointment one day in February, BJ took me to our favorite bakery in the world, Susie Cakes. You see we used to only visit Susie Cakes when we were already up in north county. Now however, they have opened up a location right down the street from us. BJ goes twice a week. It might be a problem. But back in February it was still a real treat to stop in, so we did.

We shared a slice of their seasonal special, Banana Chocolate Chip Cake with Cream Cheese Icing. It was decadent and delicious. I’m a sucker for banana-flavored anything, and just so happen to have one of the best banana bread recipes around, so I knew this would be something I would want to recreate.

banana cupcakes in pan

banana chocolate chip cupcakes in pan

I took my recipe for banana bread and merged it with another great cupcake recipe. Perfection! These could have passed as muffins and been eaten with no frosting at all…but where’s the fun in that? I piped on some homemade cream cheese frosting, topped the whole thing with a sprinkle of mini chocolate chips, and died and went to heaven. These jokers are good! The banana bread-cupcake-muffin-whatever-it-is, is lovely; not overly sweet with nice warmth from the cinnamon swirling around in the background. I love the addition of chocolate chips and fluffy cream cheese frosting, because they both serve to pull it all together and take the cupcakes from good, to spectacular. Who doesn’t love a melty, chocolatey, surprise in their banana bread? I mean cupcake. Same thing, right?

banana chocolate chip cupcakes

banana chocolate chip cupcakes with cream cheese frosting

So if you have some bananas that are quickly passing their prime on the countertop, go through your pantry and gather up everything else you’ll need to make these happen. Your friends and family will thank you. I took them to our Life Group last night and watched proudly as my two preggo friends devoured two each. I love feeding pregnant girls, they are the best! If there’s another time when a girl can eat two cupcakes without batting an eye, I’m not sure when it is. Unless I suppose you’re alone with your thoughts, two napping babies, and a cup of coffee. I’m not confessing anything here, I’m just imagining that a girl could get away with it then too. Especially if no one was watching. 😉

Happy baking!

cupcake garnished with banana slice

Banana Chocolate Chip Cupcakes

1 stick unsalted butter, softened to room temperature
½ cup packed light brown sugar
¾ cup granulated sugar
3 large eggs, room temperature
3 to 4 large very ripe bananas
2 teaspoons vanilla bean paste (if you haven’t used this yet, please do ASAP!!)
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
½ cup whole milk
1 cup semi-sweet chocolate chips
mini chocolate chips, for garnish

  1. Preheat the oven to 375 degrees and line a muffin pan with cupcake liners. This recipe will yield twelve to eighteen cupcakes.
  2. Whisk together the flour, cinnamon, baking soda, and salt. Set aside.
  3. In another bowl, mash the bananas until smooth and stir in milk and vanilla. Set aside.
  4. Using a mixer fitted with a paddle attachment, cream the softened butter and sugars together until light and fluffy, about 2 to 3 minutes. With the mixer on low, add in the eggs one at a time, beating well between additions.
  5. In three or four batches, slowly add in the flour mixture, careful not to overmix but beating until just combined.
  6. Stir in the mashed banana mixture and chocolate chips by hand. Batter will be lumpy.
  7. Fill the muffin pans two-thirds of the way full and bake for 18 to 22 minutes, until a toothpick inserted into the cupcake comes out clean.
  8. Allow to cool before adding frosting.

Cream Cheese Frosting

1 stick usalted butter, softened 
1 teaspoon salt
8 ounces cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla extract

  1. Using an electric mixer, beat together the butter and the cream cheese. Slowly blend in the powdered sugar. Be careful to have the mixer on very low speed so that you don’t end up covered in powdered sugar. Add in vanilla and then beat until smooth and well-combined.
  2. Side note- the longer you beat the mixture, the lighter and fluffier your frosting will be!
  3. Assemble the cupcakes by topping each with cream cheese frosting and a sprinkling of mini chocolate chips.

many cupcakes

More Chicken I Don’t Hate…Who Knew?

Buffalo Lime Chicken

I kind of knew that the moment I went public with my hatred for chicken, chicken recipes galore would flood my brain. I was right. So maybe I don’t hate chicken at all. Maybe I just hate chicken done wrong. Yes, we’ll go with that. Chicken done wrong is gross, but THIS chicken was done right!

Say hello to buffalo-lime chicken. This is perfect for a quick weeknight meal and yet tasty enough for a weekend cook-out. The key to chewy-piece-free chicken is to cut away all of the icky-ness before you ever begin cooking. That’s right, don’t just pull the the chicken out of the plastic wrapped styrofoam and cook it as is. Yuck! That’s how you end up with the yucky bite that makes you want to dump the whole breast in the trash. It’s happened to me one too many times- usually at a restaurant. Maybe that’s why I tend to like chicken I prepare a little better. I can control it. I’m a bit of a control freak anyway so that makes sense. For this recipe I used three chicken breasts to make enough for three people. First cut away all of the slimy, nasty, stringy bits, then slice the breasts into 3 tenders each. Season the tenders with salt and pepper, marinate in the hot sauce-lime mixture, then simply grill to perfection. So easy and so yummy!

Happy cooking!

Buffalo Lime Chicken 

1 cup of your favorite hot sauce (I prefer Louisiana)
2 teaspoons garlic salt
1/4 cup freshly squeezed lime juice
1 tablespoon extra-virgin olive oil

  1. In a bowl, combine hot sauce, garlic salt, lime juice and extra-virgin olive oil. Stir to combine.
  2. Toss trimmed chicken tenders with hot sauce mixture and let marinate one hour or overnight.
  3. Heat a grill to medium-high heat. Oil the grates to keep chicken from sticking.
  4. Grill chicken for 3 minutes per side or until cooked throughout. If need be, place seared chicken on the top rack away from direct heat to keep outside from burning while allowing the inside to cook.
  5. Serve with a squeeze of lime juice and hot sauce, ranch dressing and/or blue cheese dressing for dipping.

Buffalo Lime Chicken Tenders

What Gazpacho Taught Me About My Tastebuds

green gazpacho

It was a fun week experimenting with my Farmer’s Market goodies. I enjoyed only having to throw everything into a blender and then TA-DA…dinner was served! All of my summer produce was showcased so nicely in its raw state. Nothing beats summer veggies at their freshest, and using them in a crisp, bright gazpacho served before the main dish is the perfect way to highlight their awesomeness. So get out to the Farmer’s Market and see what you can find. Use these recipes only as a starting point, and let whatever bounty you score be the star of your dish.

 

white gazpacho

 

Gazpacho week has taught me something I had long forgotten about my tastebuds…they don’t like raw onion. And guess what? Gazpacho is packed full of raw onion. Raw everything, right? Next time I make gazpacho I think I’m going to cheat a bit. I’m going to sauté whatever onion, shallot or leek the recipe calls for before I chunk it into the blender. Problem solved. If you’re not a fan of raw onion I encourage you to do the same when you play with these two recipes. You’ll be happier with the results and will still only have to do minimal cooking. However, if you’re not worried about that strong taste and resulting strong breath, give the recipe a whirl as is.

Happy cooking!

Green Goddess Gazpacho

green goddess gazpacho

3 spring onions
1 small clove garlic, peeled
1 green pepper, cut into a few chunks
2 cucumbers, cut into large chunks
1 avocado
5 tbsp fresh basil
2 tbsp extra virgin olive oil
fresh dill or dried dill weed, for garnish
Salt and pepper, to taste

  1. Throw everything in the blender and puree until smooth. Garnish with dill, a dollop of plain greek yogurt, and a drizzle of extra-virgin olive oil. Serve.

 

Nutty White Gazpacho

nutty white gazpacho

1/2 medium head cauliflower, cut into 1-inch florets
2 slices of crustless white bread
1/4 cup pine nuts (1 1/2 ounces)
2 garlic cloves, coarsely chopped
2 tablespoons sherry vinegar
1 large shallot, coarsely chopped (optional to saute)
1 1/4 cups blanched slivered almonds
1/2 medium seedless cucumber, peeled and coarsely chopped, plus 1/4 cup finely diced cucumber
1/3 cup extra-virgin olive oil
salt and white pepper, to taste

  1. In a large saucepan of boiling salted water, cook the cauliflower until tender, about 8 minutes. Drain, rinse under cold water until cool and drain well.
  2.  In a blender, combine 1 1/2 cups of cold water with the cooked cauliflower, bread, pine nuts, chopped garlic, sherry vinegar, chopped shallot, 1 cup of the slivered almonds and the coarsely chopped cucumber; blend until smooth. Add the olive oil and pulse just until incorporated. If necessary, add more water to thin the gazpacho. Season the soup with salt and pepper and refrigerate until chilled, about 1 hour.
  3.  Preheat the oven to 350°. Spread the remaining 1/4 cup of slivered almonds in a pie plate and toast for about 6 minutes, until fragrant and lightly golden. Ladle the gazpacho into bowls. Garnish the soup with the toasted almonds and the finely diced cucumber and serve.

 

Why I’ll Leave the Hummus-Making to my Friends

spinach artichoke hummus

BJ and I have been a part of a wonderful Life Group for more than five years. During that time some of those dear friends have since moved out of state, but we’ve always been really fortunate that the new couples who join in their place are really awesome. We’ve hit the life group jackpot for sure…five solid couples, most with children and the rest with babies on the way. Super fun girls, great guys, and the best part…a bunch of amazing cooks. We eat well every time we’re together and we eat A LOT of hummus. Of the group, half are Armenian and I’ve learned the Armenians know their hummus. They know their food in general. I’ve been introduced to some of the most delicious food because of these sweet friends…

Yalanchi (stuffed vegetarian grape leaves), Cheese Boureg (baked cheese in phyllo dough), Pilaf (my friend Ani still can’t believe I called it Armenian Rice-a-roni), Shish kabobs, Armenian string cheese and Soujouk (Armenian cured meat), and hummus.

Oh yes, the hummus. It’s straight forward enough, right? I mean, we can all make hummus. Combine chickpeas, tahini (ground sesame seed paste), garlic and lemon juice and let it go for a spin in the food processor. Done.  And we’ve all seen the variations…roasted red pepper hummus, roasted garlic hummus, spinach hummus, etc. You’ve seen the hummus trios on restaurant menus, right? So I had the grand idea to whip up my own variation, Spinach-Artichoke Hummus. I thought it would be so smart to take that super fattening, but super delicious dip, and lighten it up a tad.

So I made a traditional hummus and started adding stuff. I added spinach, artichoke hearts, I roasted an entire bulb of garlic, and threw in a handful of parmesan cheese. Ta-da!! Spinach Artichoke Hummus. I was impressed and thought it was quite tasty. BJ came home and asked what I made.

“Hummus!” I answered.

“That’s hummus? It doesn’t taste like hummus.” He argued.

“Well it’s my spin. It’s Spinach-Artichoke Hummus.”

I was annoyed. I didn’t think it would warrant an explanation after he tasted it. Wasn’t it so obvious?

Hummus with pita

He reassured me that it tasted wonderful but maybe not like hummus. I still thought he was wrong and I packed it up to take to the beach where we were meeting our friends Reed and Ani. Ani is Armenian. She’s Armenian and she’s honest.

I proudly whipped out my fresh pita triangles and my hummus. She tasted it. She liked it. Then she called to her husband, “Reed, do you want some dip?”

“Dip??” I asked, “It’s hummus.”

Ani replied thoughtfully, taking care not to offend me, “It’s really good, but I wouldn’t call it hummus. I mean, it has the consistency of hummus…but…is there parmesan cheese in there?”

We laughed and I thanked her for making this blog really easy to write. This blog for Spinach-Artichoke Hummus-like Dip. Whatever you want to call it, call it your snack next time you rent a movie or throw a party. It’s very tasty; full of all of the flavors you love in Spinach-Artichoke Dip, but with half of the fat and calories. It’s a snack you can feel good about. We gobbled it up and I’ll absolutely be making it again soon. Give it a shot and let me know what you think. Hummus…or dip?

Spinach Artichoke Hummus

Spinach-Artichoke Hummus (Dip)

15 oz. chick peas, drained
2 tablespoons lemon juice
2 tablespoons tahini, plus more to taste
1 bulb of garlic
2 cups fresh spinach
1 cup frozen artichoke hearts, thawed
1/2 cup grated parmesan cheese
1/2 cup extra-virgin olive oil, plus more for drizzling
salt and pepper, to taste

  1. Preheat the oven to 400 degrees. Slice the top 1/4 inch of an entire garlic bulb off. Drizzle with extra-virgin olive oil and salt and pepper. Wrap in aluminum foil and place on a baking sheet. Roast for 30 to 45 minutes or until garlic is soft.
  2. To remove garlic cloves, simply squeeze the entire bulb into the bowl of a food processor. Garlic will slide right out, leaving the peels behind.
  3. Add remaining ingredients to the food processor and process. Drizzle in olive oil while the machine is running until it reaches your desired consistency and taste.
  4. Serve with pita chips or raw veggies.

Special Saturdays

farmer's market peaches

There is nothing I love more than a good Farmer’s Market. Saturday mornings and farmer’s markets go together like grilled cheese and tomato soup. Sure, one is fine without the other – enjoyable even. But put them together and you have something special, and this past Saturday was just that – special.

It’s rare that we are able to do anything last-minute these days. With a rambunctious two-year old boy and a very scheduled three-month-old girl, outings take advanced planning. Who am I kidding? A shower, a bathroom break and even a moment to brush my teeth in the morning all take advanced planning! However, the stars aligned this Saturday morning and when both babies had been fed and BJ and I had downed our first round of caffeine, we loaded up the car and headed into the Village for our first trip to the Laguna Beach Farmer’s Market since Allie came along. It was a gorgeous summer day- blue skies, warm air, cool breeze. Tourists were still asleep and had yet to descend on the tiny town, which meant there were plenty of parking spots. God was smiling down on our gutsy little adventure for sure.

After pulling into a fabulous spot, BJ loaded both kiddos into the stroller and I hit the ATM so I would have plenty of cash. Everyone at the market was in a lovely mood; how could they not be with the aroma of perfectly ripe peaches, succulent basil and sweet tomatoes wafting through the air? Oh take me back!

loryn-at-farmer's-market_forweb

 

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I’m kind of a spazz at the market. There is no method to my madness- I just pick what looks good at each stand, not wanting any one vendor to be left out. Sometimes I legitimately sympathy-buy. That’s when I go for the onions. I could have shopped for days but knowing we will be heading out of town this week, I tried to be sensible and only buy what I would actually have time to cook. I also tried VERY hard to stay away from the flowers…So hard! I did come away with a ton of tomatoes, bell peppers, cucumbers the size of baseball bats…ok maybe t-ball bats…purple basil, mint, cauliflower, almonds and some gorgeous bunches of scallions.

farmers market tomatoes

 

farmers market cucumbers

 

I’m ready to cook! Except I’m not. It’s been getting hot in the afternoons and when I turn on my stove or oven the house heats up like no one’s business. So I’m not going to cook. Instead, I’m going to let all of this glorious produce speak for itself and make three beautiful gazpachos. A classic red, a lovely green, and a fun white one. I’ve never made gazpacho so I’m excited! I’m also excited that this trip to the farmer’s market is not going to sabotage my weight-loss plan. Oh speaking of weight loss and sabotage, did I mention the prosciutto empanada BJ and I shared while strolling through the stands? Holy buttery, flaky, salty goodness. Yum. I cried a little when it was gone. But how fun is that? Not only can you get ridiculously fresh and fabulous fruits and vegetables, you can hit up an emapanda stand or the tamale cart and EAT while you shop. Kellan’s favorite is the popsicle cart. He may or may not have enjoyed a strawberry lemonade popsicle at 9am. Don’t judge.

I’ll let you know how it goes with the gazpachos and will share the three recipes in the next week or so. Hopefully BJ will humor me. I suppose I can always hand him some tortilla chips and call it salsa. We shall see! 🙂

What else can I do with this ricotta?

So now that you have a nice batch of homemade ricotta in your fridge, let’s figure out how to use it! I’m assuming you have some left over after making the roasted cherry tomato bruschetta, and that’s a bold assumption because I definitely didn’t. But good news– even if you’re out, you now know how  easy it is to make more.

Like I said, I ran out post-parent picnic, but I had already brainstormed all of these wonderful ways to cook with it so I’m seriously making more tomorrow. Good thing I have a steady supply of cheesecloth in my pantry. So here are my thoughts and some useful links that will help you get the most out of that creamy, wonderful goodness just lying in wait in the refrigerator. Let me know which ones you use and always let me know if you come up with something totally awesome that I haven’t thought of…I would LOVE to try it!

(More) Uses for Homemade Ricotta Cheese 

  1. Pancakes
  2. Stuffed Shells
  3. Summer Vegetable Tart
  4. Scones
  5. Muffins
  6. Cheesecake!! duh
  7. Pizza- See my “weird pizza” OR this one!
  8. Gnocchi!!!!!!! (I’m excited about this one!)
  9. Cookies
  10. Stuffed and Fried Squash Blossoms

Need a few more dinner ideas? Check out this Food 52 article that will inspire you to squeeze 6 dinners out of one batch of ricotta. Or if you’re ready to move on from our cheesy friend but still need some dinner ideas, become a Menu Therapy subscriber for just $5. We will plan your dinners, write your grocery lists and help you become a superstar in your kitchen. 🙂

Roasted Cherry Tomato Bruschetta with Shallots and Thyme

roasted cherry tomato bruschetta

This might be my favorite way to make bruschetta. Scratch that– this is definitely my favorite way to make bruschetta. I serve this as an appetizer every time we have someone over for dinner, and it’s usually gobbled up so quickly that I only get to sneak a bite or two.

Assorted cherry tomatoes roasted with shallots, thyme, extra-virgin olive oil, salt, pepper and a pinch of brown sugar. Di-vine. I usually put the tomato yumminess in a bowl and serve it alongside toasted crostini and a log of goat cheese topped with lemon zest and red pepper flakes. So good! I love goat cheese, even if my best friend Haley thinks it smells like a farm. She’s kinda right. I ‘ve actually noticed lately that the goat cheese has such a strong presence that the subtle sweetness of the roasted tomatoes can be overlooked, and that’s just a shame. To remedy that and to help the tomatoes shine like the star they are, I served it up with…you guessed it…the homemade ricotta from a few days ago.

roasted tomato crostini

One bite and I’m pretty sure I heard angels singing the Hallelujah chorus. Hello match made in heaven! The creamy ricotta with its mild hint of saltiness is the perfect base on which to serve the bright tomatoes bursting with sweetness and flavor from the shallots and thyme. We took these little cuties to our sunset picnic at the beach with my mom and dad, and they ate them up long before the sun dove into the Pacific. My mom referred to them as “crack”. I double checked and confirmed that was a compliment.

If you heeded my advice and made yourself a ton of ricotta, let this be one of the ways you enjoy it. It will be hard, but don’t use it all up because I have a few more suggestions coming your way soon. Once I started brainstorming it was hard to turn it off! There are apparently an infinite amount of ways to cook with ricotta, each more delicious-sounding than the next. What’s a girl to do? I guess I’ll go curdle more milk!

ricotta-and-roasted-tomato-crostini_forweb

Roasted Cherry Tomato Bruschetta

4 cups assorted colors of cherry tomatoes, halved
2 shallots, thinly sliced
4 sprigs of thyme, leaves removed from stem
1 tablespoon light brown sugar
extra-virgin olive oil, for drizzling
salt and pepper, to taste

  1. Preheat an oven to 425 degrees.
  2. Prepare a sheet tray by lining with aluminum foil. This will make clean up easier and keep all of the goodness from sticking to the pan.
  3. Scatter halved cherry tomatoes, shallots and thyme on the tray and lightly drizzle with extra virgin olive oil. Sprinkle with brown sugar, salt and pepper and toss to coat tomatoes evenly.
  4. Bake at 425 for 15-20 minutes, until tomatoes are bursting and shallots are softened and beginning to caramelize.
  5. Remove from oven and spoon everything into a serving bowl.
  6. Serve alongside toasted crostini and ricotta cheese.

If you like this recipe, let me help you plan and cook dinner every night. I’ll do the hard part and you do the cooking  Become a subscriber for just $5. Happy cooking!

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I’ll have the house made ricotta, please!

homemade ricotta cheese in cheesecloth

Have you ever been to a restaurant that offered house made ricotta cheese as an appetizer? Why would you order that, right? Can it really be worth the $12 price tag when you can get a 16 oz. tub at Trader Joe’s for $2.99? Yes, friend. Yes. I promise you, yes. I order it at one of our favorite places in Laguna Beach. It’s served alongside a honeycomb and always makes me feel super fancy. It’s something about house made anything that will make you feel that way. I’m a sucker for the chipotle ketchup, house made crackers, sausage ground and stuffed in the back of the house, or butter that was just churned up that morning by the prep cook. Homemade cheese makes me giddy as well…in a restaurant and especially in my own kitchen. I love when something sounds daunting when in reality, it’s a breeze.

Homemade ricotta cheese is the easiest thing you’ll ever make.

Bring milk and cream to a light boil.
Add vinegar.
Watch milk curdle.
Strain with cheesecloth to separate the curds from the whey (yep, this it where that came from).
Eat.

Cheesecloth in strainer

Cheesecloth layered on top of strainer, awaiting the goodness that is to come!

Milk and cream begin to curdle when vinegar is added.

Milk and cream begin to curdle when vinegar is added.

Curds of cheese being strained of as much liquid (whey) as possible.

Curds of cheese being strained of as much liquid (whey) as possible.

Delicous, creamy, homemade ricotta cheese. You will never go back!

Delicous, creamy, homemade ricotta cheese. You will never go back!

You barely cook, but friends and family will think you are a culinary genius. Homemade cheese??!! That’s so impressive! Impressive until everyone finds out how insanely easy it is, then it’s just smart. Why would you buy the grainy, flavorless excuse for ricotta cheese you can get at the store when you can make twice as much, twice as cheap, that tastes twice, no, let’s say INFINITELY better? You wouldn’t– and you never will again!

This is too easy not to try, and I promise you will find a ton of uses for it after it’s made. You can use it in lasagna, pancakes, gnocchi….hmmm…I feel another blog coming on. My favorite use for it is to smear it on a crostini and call it a day. See ya, butter. There’s a new girl in town and her name is Ricotta. She’ll be slathered on my toast until every last creamy bit is gone. And then I’ll make some more. Why not? It’s too easy and too delicious not to!

Homemade Ricotta Cheese

4 cups whole milk
2 cups heavy cream
2 tablespoons white wine vinegar (this is NOT white “cooking” wine)
kosher salt, to taste, about 1 teaspoon
cheesecloth

  1. Combine milk, cream and salt together and bring to a gentle boil in a heavy enamel pot, like Le Creuset.
  2. Once boiling, remove from the heat and stir in white wine vinegar. Let sit untouched for 2 minutes or so until it begins to curdle.
  3. Cover a fine mesh sieve with two layers of cheesecloth and set over a bowl. Pour curdled mixture into cheesecloth and let stand for 25 minutes until the curds and whey have been separated and most of the liquid has drained into the bowl. What remains in the cheesecloth is your ricotta!
  4. Pat yourself on the back and find the nearest crostini, lasagna recipe, or whatever!

Need some cheesecloth to get this job done? Menu Therapy now offers cheesecloth via Amazon.com. Order a pack today so you can be eating cheese tomorrow!

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Another Weird Pizza

roastedgrapepizza1_for_web

What can I say, I’m a sucker for a weird pizza. Pizza day, which also happened to be sandwich day, was one of my favorite days of culinary school. Did you know pizza is a sandwich? I didn’t. I suppose it makes total sense really, as a pizza is nothing more than an open-faced sandwich. Interesting, huh? A little pizza/sandwich trivia for your Sunday. Anyway back to weird pizzas…

I believe this will be the fourth pizza to make the blog. I must REALLY like pizza. This is actually kind of news to me, I wouldn’t have pegged myself as a such a pizza-lover. Then again, maybe it’s not the pizza as much as it is all of the fun things you can do with it. Topping options are endless and I always have a lot of fun coming up with new combinations. In the past I’ve raved about my Brussels Sprouts Pita Pizzas and my Meyer Lemon Pizza, and both are out of this world! Save the Brussels until next winter, but definitely put the Meyer Lemon Pizza on your to-eat list ASAP. It’s fun. Add this one to the list as well…Roasted Broccoli and Red Grape Pizza with Ricotta and Pine Nuts. Whoa that’s a lot going on. Too much? No, I don’t think so. Is there ever too much of a good thing?

Roasted Broccoli? Good.

Roasted Grapes? Gooooood. (I can hear you doubting this, but I promise, it is!)

Ricotta cheese and pine nuts? Double good.

Put it all together on a store-bought crust and call it a pizza. I did, and it was yummy! Actually, I made mini pizzas which was even better because everything mini is more fun. Kellan loved it! Truthfully, he just pulled off all of the “broccoli trees” and ate them, but I still consider that a win.

This pizza is a really great meatless meal that will still leave the family feeling satisfied and full. It would also make a fancy little appetizer for your next dinner party or get together…your friends and family will be so impressed, as it’s just as pretty as it is tasty. I hope you’ll try it soon!

roastedgrapepizza2_forweb

Roasted Broccoli and Red Grape Pizza with Ricotta and Pine Nuts

1 bag broccoli florets
2 cups red seedless grapes
extra-virgin olive oil, for drizzling
salt and pepper, to taste
2-3 tablespoons balsamic vinegar, to taste
zest of 1 lemon
1/2 cup pine nuts, toasted
1/4 teaspoon crushed red pepper flakes
16 oz. part skim ricotta cheese
3 mini Boboli pizza crusts or 2 regular size

  1. Preheat the oven to 425.
  2. On one sheet pan, drizzle broccoli florets with extra virgin olive oil and salt and pepper. On another sheet pan, drizzle the grapes with extra-virgin olive oil, salt and pepper and a splash of balsamic vinegar.
  3. Add the broccoli to the oven and roast until it starts to char, 20-25 minutes. When there are approximately 10 minutes left for the broccoli, add the sheet pan of grapes to the oven and roast until they start to wither and burst.
  4. Meanwhile, spread the ricotta over the pizza crust(s) in an even layer, leaving a 1/2 inch around the border.
  5. Remove broccoli and grapes from the oven. Toss broccoli with the lemon zest. Top pizzas evenly with the broccoli, grapes and pine nuts. Bake for approximately 5 minutes to warm cheese and crust.
  6. Slice and serve.

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I hate chicken.

chickenmarsala_forweb

I wish I liked chicken. People who like chicken have an easier life. Their restaurant orders are easier, the bill is cheaper, and they’re eating healthier than me by default. I’m never going to go for the chicken on the menu, (unless of course I’m at Chick-Fil-A or Zaxby’s, that’s a whole different kind of chicken). I’m going for the steak, the king crab legs or the pasta. In my humble opinion, ordering chicken at a restaurant is giving up on the meal before it has even begun. Ick. Chicken is boring. Bland. Dry. And there’s always a fear of landing the mysterious chewy piece that you have to spit out into your napkin and hope no one saw. Gross. Nope, no chicken for me please. I do, however, make it for my family all the time, and I always put a chicken dish or two on each week’s meal plan since most people do, in fact, like it. I also ALWAYS try the dishes that I’m asking others to eat so I run into a chicken preparation that I actually like every now and then. What kind of cook would I be if I didn’t? This recipe is one such preparation.

Maybe it’s the Italian inspiration behind this Chicken Marsala with Pan Roasted Cherry Tomatoes that makes my tastebuds sing, or perhaps it’s simply the umami-richness of the mushrooms and marsala wine sauce. Whatever it is, this dish is a winner. It will please the chicken-eaters and the chicken-haters in your life, although it’s quite possible that of the latter I am the only one. It’s quick, easy and tasty…perfect for a weeknight dinner. I served this chicken alongside parmesan smashed red potatoes that were par-boiled, smashed down onto a baking sheet, drizzled with olive oil, salt and pepper, and roasted in the oven. YUM!

Chicken Marsala with Pan Roasted Cherry Tomatoes

16 ounces fresh crimini mushrooms, sliced
3 tablespoons butter, divided
2 cloves garlic, minced
1 cup dry Marsala wine
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
2 tablespoons heavy cream
½ teaspoon salt (more to taste)
6 chicken cutlets
1 tablespoon olive oil
⅓ cup flour
salt and pepper, to taste
2 cups cherry tomatoes
fresh parsley

  1. Heat 1 tablespoon butter in a medium or large saucepan over medium heat. Add the mushrooms and saute for 8-10 minutes, until golden brown.
  2. Add the garlic and wine – let the mixture simmer gently to reduce the wine, stirring occasionally. After 15-20 minutes, add the cornstarch, cream, and 1/2 teaspoon salt to the marsala mixture – it should start to thicken slightly
  3. Combine the flour, salt and pepper in a shallow bowl. Toss the chicken in the flour mixture until coated. Shake off excess.
  4. Heat the remaining 2 tablespoons butter and oil in a large skillet over medium high heat. Pan-fry the coated chicken for a few minutes on each side, until golden brown and cooked through.
  5. Add sauce and mushrooms to the skillet with the chicken. Top with tomatoes and simmer until the tomatoes are beginning to burst. Sprinkle with fresh parsley and serve.

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Easy ways to save HUNDREDS on your grocery bills…

Saving money is pretty awesome, especially when you’re saving money on things you have no choice but to buy. Groceries are one of those things. You have to buy them, so why not make each trip to the store a little less painful on your wallet?

Becoming a Menu Therapy subscriber is guaranteed to save you money each week. How? The meal plans you’ll be shopping for are always seasonal, meaning ingredients will be at their best price as well as at their peak flavor. Also, going to the store with a list in hand helps you stay on track and saves you from making impulse purchases on foods you won’t use or don’t need. Another major plus! Click here to find out how to become a subscriber.

As summer approaches and you have more fun and exciting things to spend your hard earned money on, check out these other 33 tips from POPSUGAR Smart Living to help you save BIG on your groceries.