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Prosciutto Wrapped Pesto Chicken w/ Roasted Garlic Potatoes

Want a reallllly good meal that’s realllly simple? Look no further. Don’t worry just grabbed the chicken recipe from super model Chrissy Teigen on her Instgram. Girl is pretty hilarious. It looked and sounded divine and really simply so I went for it! Added some easy roasted garlic potatoes on the side.

 

INGREDIENTS:

Potatoes:

  • 1.5 tbsp minced garlic
  • 1/4 cup olive oil
  • salt and pepper (to taste)
  • 4 Red Potatoes (halved and quartered)

Homemade Pesto:

  • 2 cups Basil
  • 2/3 cup olive oil
  • 1.5 tbsp minced garlic
  • 1/4 cup pine nuts
  • 1/2 cup grated parmesan cheese
  • salt and pepper (to taste)

Prosciutto Chicken

  • 3-4 chicken breasts
  • 6-8 strips of prosciutto
  • salt and pepper (to taste)

Step One:

Lets start with potatoes. Preheat your oven to 400 degrees. Get them chopped up, pour olive oil over and shake some salt and pepper on top. Mix in the minced garlic and stir all around. Spread them all around on a baking sheet and pop them into the oven for about 25-30 minutes. DONE. Put them in a bowl or the microwave to keep warm. Keep your oven on at 400.

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Step Two:

Get going on the pesto. Place your basil, olive oil, garlic, pine nutes and salt and pepper into a blender or food processor (I used my trusty NutriBullet which I’m currently OBSESSED with. Mix it all together and THEN gently stir in your grated parmesan cheese. Isn’t it bright and pretty?

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Step Three:

Now time for the chicken. Get your breasts (the poultry ones 🙂 )and dip them into your pesto. Get it all rubbed on evenly. I had way more than enough. I probably could’ve done a little less. Wrap your prosciutto around your chicken breasts. It’s so thin so be careful but it doesn’t have to be perfect. Don’t be anal. Pop those suckers in the oven, for about 20-25 minutes. Cut into one if you need to, to make sure no pinkness when done.

 

Wham bam they’re done. Plate them with your potatoes, maybe some fresh greens and dinner….is…served.

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Mexican Lasagna

This recipe comes from a guest post on none other than Pioneer Woman. It was very good and very hearty! Husband dug it and so did I. It seems like a lot of steps but that’s only cause you’re layering a few times. It’s really not bad at all. I pretty much cut most of the recipe in half, again as to not make a ginormous amount. Her recipes tend to be for large amounts of peeps. Maybe some day I’ll be cooking for more than just two :). But that day is pretty far off! I also switched up the steps a bit from original recipe.

INGREDIENTS:

  • 3-4 cups Unprepared Rice
  • 2 whole (to 3) Tomatoes (up To You)
  • 1/2 – 1 whole Onion
  • 3-4 tbsp minced Garlic
  • Butter
  • Taco Seasoning (or Chili Powder, Paprika, And Cumin) To Taste (about 1/2 tbsp each or more to taste)
  • 1 can Black Or Pinto Beans (I LOVE Black)
  • 1 pounds Lean Ground Beef or Ground Turkey
  • 1 can (8 Ounce) Salsa Verde
  • Flour Tortillas (about 6)
  • 8-16 oz Mexican Cheese Blend
  • 1 can (8 Ounce) Enchilada Sauce
  • 1 can Corn, Drained
  • Sour Cream, to taste
  • Cilantro, to taste (optional)

Step One:

Set your oven at 375º. Prepare your rice and while it’s boiling/cooking chop up your tomatoes and onion. Throw them into your frying pan with some garlic and get them sauteed up with a tbsp or so of butter. Watch your veggies while you start Step Two.

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Step Two:

Start cooking your meat. Get it brown and then throw in some spices. About 1/2 tbsp of chili powder (or less, this adds LOTS of heat), 1 tbsp of paprika and 1 tbsp of cumin. While the meat is cooking turn back to your veggies.

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Step Three:

Now throw in the same amount of spice into your veggies as you did your meat. (again if you can only stand a little bit of heat then don’t use too much chili powder!)

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Step Four:

Mix your rice into the sauteed veggies and add your black beans as well. Mix them all together.

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Step Five:

Layer your baking dish with some salsa verde. Next, place about 3 tortillas down over your sauce

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Step Six:

Place rice mixture on top of your tortillas. And then layer it again with more tortillas.

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Step Seven:

Throw your enchilada sauce on top of tortillas and then your meat mixture on top of that.

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Step Eight:

Place your corn on top of the meat and then put more rice mixture on top of that (If you have some left, which you should have a decent amount).

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Step Nine:

Ready for the last layering step?! Sprinkle your delicious cheese on top. That wasn’t SO hard was it? I kinda confused myself while doing it hah but just kept going. Like I said, I changed up some of the steps from original recipe. Still turned out YUMMY. Pop this sucker in the oven at 375º for 25-35 minutes until the cheese has melted and is turning golden/brown.

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Here you have the final master piece. Really good, with lots of leftovers! Throw some sour cream on top and you’re good to go. Cilantro too if you have it.

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Buffalo Chicken French Bread

This takes few ingredients and can be made in 30 min. tops! My BFF Sarah introduced me to it a few weeks ago when we made it at her house and WOW. It was SO good. I had to re-make for the hubs cause I knew he’d love it. Original recipe is from a great website called How Sweet It Is (which she also introduced me to). YUM.

INGREDIENTS: (This is for using both halves of french bread. I only used 1 half and slightly adjusted all portions of ingredients)

  • 1 loaf of french bread, cut in half 
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces 
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tbsp garlic, minced
  • 2/3 cup buffalo wing sauce + extra for drizzling (I used frank’s)
  • 1 tablespoon unsalted butter
  • 3 tablespoons ranch dressing
  • 12 ounces of any cheese to your liking (original recipe: fontina cheese)
  • 6 ounces crumbled gorgonzola cheese
  • 4 green onions, thinly sliced
  • 1 bunch of cilantro, chopped

Step One:

Cut your french bread in half and place it in the oven on broil for about 2ish minutes. CAREFULLY WATCH SO YOU DON’T BURN (ahem). Just needs to get a little bit crisp and golden, but not too much. While in oven get your green onions and cilantro chopped up.

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Step Two:

Chop and cook up your chicken with 2 tbsp of olive oil and some salt & pepper. Cook about 10-12 minutes till each piece is cooked all the way through, then stir in your garlic. 

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Step Three:

Stir in your hot sauce and let sizzle a bit.

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Step Four:

While chicken is sizzling, put about 3 tbsp (more if you want) of your ranch onto your bread. Then drizzle a little bit of your buffalo wing sauce on. Once your condiments are on spread some of your cheese (I used mozzarella shredded).

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Step Five:

Place your chicken on top of the cheese. And sprinkle on your gorgonzola and then more of your shredded cheese. Prep done!

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Step Six:

Place back in your oven on broil and again WATCH IT (I learned all broilers really are different so can’t trust a recipe’s time instructions sometimes). Keep in just until the cheese on top is melted.

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Step Seven:

Last step throw on your green onions and cilantro and voila! Ready to serve. Crunchy, gooey, cheesy, spicy goodness. Will make this again for sure.

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Spring Chicken Saladzz

This turned out pretty good! Perfect time for a nice fresh dinner salad with this insannnne Oregon weather we’ve been having?! Was nervous making the dressing for it but it was actually really good! And I love using a rotisserie chicken for any recipe. So easy and I just honestly really like the  nice & juicy chicken. Original recipe had a few extra ingredients (yellow peppers, tarragon, radishes) which probably is still good but I knew the hubs and I’s tastebuds would do ok without. Obvs with a salad you can add or take away to your preference. That’s what salads are for?

Ingredients:

  • 3 small red-skinned potatoes, sliced up and halved
  • 2 tablespoons chopped fresh chives (I used dry cause I had them)
  • 2 tablespoons chopped or dried basil (I substituted this for the tarragon)
  • 2 tablespoons white wine vinegar
  • 1/4 cup low-fat plain Greek yogurt ( I used full fat)
  • 1/4 cup olive oil
  • 4 romaine hearts, torn (bagged it…it’s just too convenient!)
  • 1 rotisserie chicken, skin removed and meat shredded (about 2 cups)
  • 1 cucumber, peeled, chopped
  • 1 avacado, chopped
  • pepper
  • salt
Step One:
If you’re gonna do potatoes then get those covered with water and some salt and boil them up. Not to the point they’re so soft you can mash them, but just so that their semi soft and can be sliced but still have a little crunch. About 6-8 min. I was gonna leave them out but figured I’d give them a try in the salad. Once done get them sliced and set aside.
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Step Two:
In your food processor pulse the chives, basil, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste. Slowly drizzle in the olive oil and pulse to make a thick dressing. If you need to use a little more than the 1/4 cup of olive oil to make it a little more runny go ahead and do so. (Also cheat confession I added a TINY bit, like a tablespoon of this Kraft Caesar Vinaigrette dressing we have that’s SO good. I just wanted to give it a little kick. If you feel like your dressing needs that extra oomph add whatever you love!)
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Step Three:
Chop up your cucumber and avacado.
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Step Four:

Tear up your rotisserie chicken into pieces. Try to leave the skin off. Slice up your red potatoes.

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Step Five:

Toss all your ingredients together with your dressing and voila! I thought this was really good and fresh. Felt good to “make” a dressing. Hubs enjoyed. He opted for it without the potatoes. They didn’t really make or break the dish…just something different. Probably with the other ingredients from the original recipe that I left out maybe the combo was unbeatable. But still good with my version! Obvs had to add some croutons on top. I LOVE salads.

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