Creamy Chicken and Sundried Tomato Pasta

Creamy Chicken and Sundried Tomato Pasta
I have been seeing this tasty looking creamy chicken and sundried tomato pasta on pinterest for a while now and it was time that I made my own version of it! You really can't go wrong with a creamy sauce packed with the flavour of sundried tomatoes but this pasta takes things a step further with the addition on plenty of melted cheese including both fresh mozzarella, which only adds to the creaminess, and parmesan! This recipe is super easy and it only takes as much time to make as it takes to bring the water to a boil and cook the pasta! You start off by cooking the chicken, deglazing the pan with some white wine, adding some broth and cream along with the sundried tomatoes and cheese and you're done! Other than tweaking the recipe I made one important addition and that was to add some roasted grape or cherry tomatoes for their juiciness and acidity which complements and contrasts the creaminess of the pasta perfectly! As simple as this dish is it's so wonderfully tasty that words just cannot describe how good it is, you really just have to try it!

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Spiralized Shanghai Beef and Broccoli

Spiralized Shanghai Beef and Broccoli

Marinated sirloin steak with broccoli and spiralized broccoli noodles in a delicious hoisin sauce. This dish is out-of-this-world good, and so filling I couldn't even finish it! You NEED this in your life!

Spiralized Shanghai Beef and Broccoli

Here's the deal, you know those broccoli stems you usually throw out? Well you can spiralize them and use them in place of noodles in dishes like this easy Asian stir fry for a low-carb alternative to noodles. There's lots of spiralizers out there and I'm often asked which I use, I love my Paderno Spiralizer, it's the easiest way to make zucchini noodles, sweet potato spirals, carrot ribbons and more! If you don't have one you can also use a mandolin with a julienne blade, or buy a bag of broccoli slaw.

Spiralized Broccoli

The trick to spiralizing broccoli stems is to find the thickest ones. At least 2-inches in diameter, and cut off any pieces sticking out. Then I used my potato peeler to smooth it out. I placed the thicker end of the stem into the spikes which I found was the key to success.

This recipe was inspired by a meal I had with Phillip Chiang, the man who started the wildly popular Chinese restaurant chain PF Chang's. I got to sample their Chinese New Year menu which they are serving right now and even got to go behind the scenes and watch them cook up some dishes. Hope you enjoy, happy spiralizing!

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Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
Up next we have another super quick and easy chicken dish and this time it's a one skillet chicken and mushroom dish in a creamy asiago and dijon mustard sauce and it's just packed with flavour! This recipe starts out by butterflying or pounding the chicken thin so that it cooks quickly and then cooking it at a high temperature to caramelize it on both sides before setting aside. The mushrooms along with the onion, garlic and thyme are then cooked before deglazing the pan with some white wine, adding the chicken broth, cream and mustards, simmering to reduce and thicken the sauce and adding the asiago cheese! All said and done this recipe takes about 30 minutes to make so it is perfect for dinner on a busy week night and it's sure to impress everyone that tries it!

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Baked Chicken with Dijon and Lime

Easy weeknight dinner solution – grab some chicken, remove the skin, brush it with this Dijon-lime sauce and put it in the oven. I've been making this recipe for years using thighs until the USDA changed the calories and fat contact for thighs. Now I do this with drumsticks, you can use any parts you like.

While the chicken's cooking, grab a bag of lettuce, and top it with one of these delicious DeLallo SaladSavors® that make life so easy. These are the BEST, and come in 6 varieties with top quality ingredients. All you have to do is add some oil and vinegar, and you have an amazing salad in 5 minutes.  My favorite is the Zesty which has marinated artichokes, sun-dried tomatoes and Asiago cheese pictured below.

And because I love you ALL so much, I've teamed up with DeLallo to bring you this awesome giveaway! One lucky winner will have a chance to win all SIX SaladSavors® PLUS….

Prizes:

    –  One (1) copy of the Skinnytaste Cookbook
    –  One (1) Hand-Dipped Walnut Bowl (Food52 Provisions)
    –  One (1) Pair of Orange Kate Spade Earrings
    –  One (1) Journal (TOMS Marketplace)
    –  One (1) of each kind of DeLallo SaladSavors® (six total)
    –  One (1) of each kind of DeLallo Whole Wheat Pasta
    –  One (1) 16.9 oz. bottle of DeLallo Extra Virgin Olive Oil
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Reason #982 Why I Love Cowboys

When there’s a flat tire, no matter what time it is, no matter how cold it is, no matter if they were already in bed, no matter if they’re battling a cold, no matter if they have to get up early the next morning, no matter if they’ve just had a really long day…they show up and fix it. And if one is lucky…they show up in twos. One from the west and one from…

Petite Crust-less Quiche

Loaded with turkey kielbasa, veggies and cheese, this slimmed down quiche will not dissapoint.

I like to make these on weekends, and reheat leftovers for the week. I usually refrigerate them for up to 3 days or freeze them to reheat at a later time.

You can swap the veggies for anything you like, and the kielbasa can be swapped with ham or sausage. Two muffin sized quiches are perfectly satisfying, and to be honest, who needs the crust? If you try, let me know what you think!

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spaghetti pangrattato with crispy eggs

  Spaghetti Pangrattato with Crispy Eggs Adapted from and inspired by Rhonda’s Spaghetti with Fried Eggs with Pangritata for One on Food52 This is a big green salad and maybe a few slices of proscuitto (if you’re into such things) away from being a perfect mid-winter weeknight meal, budget-friendly, quick to make, vegetarian and, with […]

spaghetti pangritata with crispy eggs

  Spaghetti Pangritata with Crispy Eggs Adapted from and inspired by Rhonda’s Spaghetti with Fried Eggs with Pangritata for One on Food52 This is a big green salad and maybe a few slices of proscuitto (if you’re into such things) away from being a perfect mid-winter weeknight meal, budget-friendly, quick to make, vegetarian and, with […]

Oven Roasted Cauliflower

Oven Roasted Cauliflower

Roasting cauliflower brings out it's nuttiness flavor and caramelizes the edges. This is such an easy way to prepare it, I toss it with garlic, lemon juice and olive oil and top it with freshly grated Parmesan cheese and some lemon zest when it comes out of the oven.

I can eat a whole bowl of this for lunch, but I usually make this as a side for steaks, pork chops or chicken. An irresistible side dish, even to people who don't like cauliflower.

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