A rich and creamy soup with artichokes, spinach, chicken and pasta inspired by the famous warm artichoke spinach dip that everyone loves. Pureed artichokes make it thick and creamy without using any real cream and in turn permeate every single bite with their rich flavor. To turn it into a more filling main dish I added tender pieces of chicken and chewy bites of pasta… [Read more]
Chicken breasts slow-cooked in hot wing sauce with a homemade buttermilk ranch dressing to combat the fiery heat. You can pile the fork-tender, shredded chicken on toasted rolls or use it to make tacos, burritos, enchiladas, salads or anything your creative little heart can dream up. If you have 5 minutes you can make this! That’s all it takes to get your crockpot going with… [Read more]
Tex-mex meets a classic and becomes fast friends in these baked bell peppers stuffed with my favorite enchiladas. Filled with chicken, rice, corn, spinach and cheddar cheese in a spicy cream cheese and green chile sauce. Stuffed peppers will never be the same. These are nothing like the stuffed peppers I was raised on! Those are now obsolete. They just can’t hold a candle to… [Read more]
Baked chicken cutlets covered in parmesan bread crumbs and topped with pepperoni and mozzarella cheese. If pizza and chicken Parmesan fell in love and had a baby together this is what it would look like. A delicious fusion of the two classics. It’s served with spaghetti and a quick, homemade sauce that is a cinch to throw together. To save time you can skip the… [Read more]
Pan-fried chicken, snow peas and cashews in a ginger-garlic sauce served over rice noodles. I wouldn’t touch Chinese food, not even with a ten foot pole until I was in my early twenties. Even then it was a slow progression that started with fried rice. It was safe to eat because the picky eater in me could see and recognize everything in it and easily… [Read more]
Skillet chicken with a lemon-infused garlic broth accented by fresh oregano. It’s perfect served with rice to help sop up the fragrant juices. This comes together in a snap. Onion and whole garlic cloves are sautéed before chicken cutlets, chicken broth and an entire lemon is thrown into the mix. A 12-minute simmer and dinner is served.
Oven-fried chicken cutlets topped with ham and Swiss cheese with a creamy, three-ingredient mustard sauce. Chicken cordon bleu. . . cheater-style. I say this is for cheaters because traditionally cordon bleu has ham and Swiss stuffed inside the chicken. I’m not the only one cheating. I ate in a fancy inn-style restaurant recently where the chef made chicken cordon bleu just like this with the… [Read more]