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Appetizer

Asiago Roasted Onions

Incredible sweet and tender roasted onions in a cream asiago sauce covered in melted cheese! It’s perfect appetizer or even as a side dish.

Asiago Roasted Onions

If you are looking for some delicious side dish, these tasty asiago roasted onions are perfect! This is basically an au gratin dish where the veggie is onions rather than the more normal potatoes.

Ingredients

  • Yellow onions
  • Dijon mustard
  • Heavy cream
  • Olive oil
  • Thyme
  • Asiago cheese
  • Salt and pepper

How To Make Asiago Roasted Onions
You start by slicing some onions into discs, about a 1/4 inch thick, and you lay them down, whole and flat, in a baking dish to pre-roast a bit to tenderize them before pouring on a cream and cheese mixture and sprinkling on even more cheese and roasting it again The onions are roasted until they are so nice and tender and their natural sweetness and pungency nicely complements the creamy cheese sauce for a flavour explosion in your mouth!

Asiago Roasted Onions

Incredible sweet and tender roasted onions in a cream asiago sauce covered in melted cheese! It's perfect appetizer or even as a side dish.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 4 large yellow onions peeled and sliced into 1/4 inch slices
  • ½ cup of asiago cheese grated
  • 2 teaspoons dijon mustard
  • 1 cup of heavy cream
  • olive oil
  • ½ teaspoon thyme chopped
  • salt and pepper to taste

Instructions
 

  • Place the slices of onion in a single layer on the bottom of a greased baking dish, drizzle with oil and season with thyme, salt and pepper before roasting in a preheated 450F/230C oven for 20 minutes.
  • Meanwhile, heat the heavy cream in a small sauce pan until it starts to simmer, mix in the mustard and half of the cheese, let the cheese melt pour it over the onions before sprinkling on the remaining cheese.
  • Cover in foil and bake for 20 minutes. (The onions will be tender, the cheese melted and the sides bubbling when it is done.)
Healthy Recipes/ Salad Recipes

Zesty Italian Pasta Salad

This amazing, fresh, delicious, zesty Italian pasta salad is packed with all the favorites – mozzarella, olives, tomatoes, salami, and of course, pasta! It is easy to make and incredibly delicious.

Zesty Italian Pasta Salad

If you’re looking for a fresh, flavorful pasta salad to take to a summer BBQ, this is it!! Filling enough to eat as a meal or perfect as a side. This zesty Italian pasta salad comes together in just under half an hour. While the pasta is boiling/chilling you can prep the remaining ingredients. Toss it all in a big bowl and it’s ready!

How to Make Italian Pasta Salad

PASTA: When it comes to choosing the pasta, make sure to grab a short noodle. I generally prefer bowties, rotini, shells or penne for pasta salad. These noodles are easy to eat and hold the dressing better than their longer counterparts.

TOSS & ENJOY: Toss everything together with minced shallot, freshly chopped parsley, coarse sea salt, freshly ground black pepper and the dressing. You can enjoy it right away OR store it in the refrigerator overnight. The salad will marinate in the dressing and whoa will it be delicious!

Zesty Italian Pasta Salad

Why do you rinse the pasta with cold water? You should rinse the pasta with cold water because it not only cools the pasta’s temperature down, but it also removes some of that extra starch that comes from boiling pasta.

Zesty Italian Pasta Salad

This amazing, fresh, delicious, zesty Italian pasta salad is packed with all the favorites – mozzarella, olives, tomatoes, salami, and of course, pasta! It is easy to make and incredibly delicious.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Salad
Cuisine American, Italian
Servings 4
Calories 668 kcal

Ingredients
  

  • 1 lb bowties rotini, shells, or penne
  • 1 6 oz can whole olives - halved
  • 1 pint cherry tomatoes - halved
  • ¼ cup grated parmesan
  • 8 oz mini mozzarella balls
  • 3 tbsp parsley - chopped
  • 3 oz salami traditional dry - cut in thirds or quartered
  • ¼ tsp coarse kosher sea salt
  • 1 small shallot - minced
  • ¼ tsp ground black pepper
  • 1 cup vinaigrette - your favorite!

Optional Add Ins

  • ¼ cup roasted red bell peppers - sliced
  • ¼ cup marinated artichokes - chopped
  • 4 pepperoncini - seeds and stem removed sliced into thin rings

Instructions
 

  • Bring a large stockpot filled 2/3 of the way with water to a boil. Add pasta and cook according to the package's directions. Once cooked, drain and rinse with cold water.
  • Refrigerate while preparing the remaining ingredients.
  • Combine all ingredients in a large mixing bowl. Toss with dressing.
  • Serve immediately or refrigerate until needed.
Dinner Recipes/ Healthy Recipes

Grilled Lime Salmon with Avocado Mango Salsa

This incredibly delicious Grilled Lime Salmon with Mango Salsa and Coconut Rice is an easy and impressive dinner with yummy smoky-sweet flavor and a zip of zesty homemade salsa to take it over the top. This is a restaurant-quality meal that you can make and enjoy in the comfort of your own home. It’s packed with fresh, irresistible flavors that will leave you craving more! The BEST weeknight dinner.

Grilled Lime Salmon with Avocado-Mango Salsa

If you’re looking for an easy healthy recipe to whip up for the family in minutes then this Chili Lime Grilled Salmon is it, and they are going to love the Mango Avocado Salsa on top! This recipe is gluten free, paleo, high protein with 30 grams per serving and low calorie. You will the love the combination of the slightly charred lime salmon with the sweet, fruity mango avocado salsa and the rich and creamy coconut rice. It is all a match made in Heaven.

The salmon is perfectly seasoned and cooked, and has those nice grill marks giving it a tempting lightly charred flavor. And this colorful salsa has the best blend of flavors and textures! It complements the salmon so incredibly well.

Then the bed of coconut rice is the perfect base for the salmon and salsa. If you haven’t had coconut rice yet, you need to make it today! It is one of my favorite rice dishes that I make all the time and it’s so easy to prepare.

Grilled Lime Salmon with Avocado-Mango Salsa

Grilled Salmon Ingredients

Salmon fillets – the main ingredient. Rich in protein and nutrients!
Olive oil – keeps the exterior for drying and sticking.
Lime – adds so much bright flavor.
Garlic – adds another layer of flavor.

Mango Avocado Salsa Ingredients

Mango – adds fresh natural sweetness.
Red bell pepper – adds more texture and color.
Red onion – a little goes a long way here. Rinse it so it’s not so harsh first.
Avocado – adds a delicious creaminess.
Cilantro and lime – adds classic Mexican flavors to the salsa
Olive oil and coconut water – this isn’t a must here but I like that bit of richness and moisture it adds.

Coconut Rice Ingredients

Coconut Water – it adds flavor to the rice.
Canned coconut milk – don’t confuse this with coconut milk beverage. The canned stuff is much creamier and richer.
Jasmine rice – stick with jasmine, it has more flavor than plain long grain white rice.

How to Grill Salmon

  • Whisk together lime juice and zest, garlic, olive oil, salt and pepper in large baking dish.
  • Place salmon in baking dish and let marinate 30 – 60 minutes.
  • Grill salmon until heated through.
  • While the salmon grills, make the coconut rice (you make it like you do regular rice, just with coconut milk) and mango avocado salsa.
  • This recipe calls for 6 oz salmon fillets. At that weight, you’ll need to grill the salmon for 3 minutes on each side over medium-high heat.

Grilled Lime Salmon with Avocado-Mango Salsa

This incredibly delicious Grilled Lime Salmon with Mango Salsa and Coconut Rice is an easy and impressive dinner with yummy smoky-sweet flavor and a zip of zesty homemade salsa to take it over the top.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dinner
Cuisine American
Servings 4

Ingredients
  

Lime Salmon

  • 4 6 oz skinless salmon fillets
  • 3 Tbsp olive oil plus more for grill
  • 2 tsp lime zest
  • 3 Tbsp fresh lime juice
  • 3 cloves garlic crushed
  • Salt and freshly ground black pepper to taste

Coconut Rice

  • 1 ½ cups Zico Coconut Water
  • cups canned coconut milk
  • cups jasmine rice rinsed well and drained well
  • ½ tsp salt

Avocado-Mango Salsa

  • ¾ cup chopped red bell pepper 1/2 large
  • ¼ cup chopped fresh cilantro
  • cup chopped red onion rinsed under water and drained
  • 1 large avocado peeled and diced
  • 1 Tbsp fresh lime juice
  • 1 Tbsp olive oil
  • 1 Tbsp Zico Coconut Water
  • Salt and pepper to taste

Instructions
 

For the salmon:

  • In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).
  • Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
  • Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).

For the coconut rice:

  • While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil.
  • Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.

For the mango avocado salsa:

  • While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
  • Serve salmon warm with coconut rice top with avocado mango salsa.
Dinner Recipes

Red Lobster Shrimp Scampi

Make everyone’s favorite dish right at home – it’s budget-friendly and it looks so fancy without any of the hard work!

Red Lobster Shrimp Scampi

This Famous Red Lobster Shrimp Scampi seasoned to perfection with lemon juice, garlic, Italian seasoning and parmesan cheese

Ingredients

  • 1 pound medium shrimp
  • olive oil
  • garlic
  • white wine (I use chardonnay)
  • fresh lemon juice
  • Italian seasoning
  • butter
  • parsley
  • parmesan cheese

Red Lobster Shrimp Scampi

How To Make Red Lobster Shrimp Scampi

Get your shrimp peeled and deveined and seasoned it with salt and pepper
Heat olive oil in a large skillet over medium high heat. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in white wine and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 4-5 minutes. Stir in basil, oregano, rosemary and thyme.
Stir in butter, 2 tablespoons at a time, until melted and smooth.
Sir in shrimp and parsley; season with salt and pepper
Serve immediately, garnished with Parmesan

Red Lobster Shrimp Scampi

This Famous Red Lobster Shrimp Scampi seasoned to perfection with lemon juice, garlic, Italian seasoning and parmesan cheese
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner
Cuisine American
Servings 4

Ingredients
  

  • 1 pound medium shrimp peeled and deveined
  • 1 tablespoon pure olive oil
  • 2 tablespoons garlic finely chopped
  • 1 ½ cups white wine I use chardonnay
  • 1/2 fresh lemon juice only
  • 1 teaspoon Italian seasoning
  • ½ cup softened butter
  • 1 tablespoon parsley
  • ½ cup grated parmesan cheese

Instructions
 

  • Heat cast iron skillet and add olive oil.
  • Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
  • Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
  • Add white wine, and lemon juice.
  • Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
  • Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
  • Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
  • Sprinkle with grated Parmesan Cheese.
Healthy Recipes/ Salad Recipes

Watermelon Strawberry Cucumber Salad

Watermelon Strawberry Cucumber Salad- This refreshing salad is summer in a bowl! It is So easy to make and the perfect side dish for summer BBQ’s, picnics, and pool parties!

Watermelon Strawberry Cucumber Salad

This watermelon strawberry cucumber salad comes together in 5 minutes and just 5 ingredients. Airy, light, and refreshing, it’s the perfect BBQ side dish. The ever so slight tang from the feta cheese compliments the cucumber and offsets the sweetness fruit. The mint is just a summer must!

Watermelon Strawberry Cucumber Salad

The salad is pretty to serve, look at those vibrant colors, and goes great with any meal. I guarantee it will be a summer staple!

Ingredients

You only need a few ingredients to make this salad. For best results, make sure you use the best watermelon, strawberries, and cucumber you can find!

  • Watermelon
  • Strawberries
  • Cucumber (I like to use an English cucumber)
  • Mint leaves (basil would also be good)
  • Olive oil
  • Lime juice
  • Honey
  • Feta cheese
  • Sea salt

Watermelon Strawberry Cucumber Salad

How to Make Watermelon Strawberry Cucumber Salad

This salad is beyond easy to make, which is SO nice. It is easy to whip up so you can spend more time outside, enjoying the summer sun!

First, cut your watermelon into bite-size cubes, slice the strawberries, and chop the cucumber.
In a large bowl, combine the watermelon, strawberries, cucumber, and mint leaves.
In a small bowl or jar, whisk together the olive oil, lime juice, and honey. Drizzle over the salad and gently stir until salad is coated. Season with sea salt, to taste.
Top with crumbled feta cheese and additional mint leaves, if desired.

This salad is best the day it is made, but will be fine for several hours. I personally like to serve it chilled, but it’s good at room temperature too.

If you want to make the salad in advance, you can cut up the watermelon, strawberries, and cucumber, but keep them in separate containers in the fridge so they don’t get mushy. You can also whisk together the dressing in advance. When ready to enjoy, combine everything in your large bowl and enjoy!

Watermelon Strawberry Cucumber Salad

Watermelon Strawberry Cucumber Salad- This refreshing salad is summer in a bowl! It is So easy to make and the perfect side dish for summer BBQ’s, picnics, and pool parties!
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American
Servings 8

Ingredients
  

  • 3 cups sliced strawberries
  • 4 cups cubed watermelon
  • ¼ cup roughly chopped mint leaves
  • 1 English seedless cucumber chopped
  • 1 to 2 teaspoons honey
  • 1 tablespoon olive oil
  • ½ cup crumbled feta cheese
  • Juice of 1 lime
  • Sea salt to taste
  • Mint leaves for garnish optional

Instructions
 

  • In a large bowl, combine the watermelon, strawberries, cucumber, and mint leaves.
  • In a small bowl, whisk together the olive oil, lime juice, and honey. Drizzle over the salad and gently stir until salad is coated. Season with sea salt, to taste.
  • Top with crumbled feta cheese and additional mint leaves, if desired. Serve.
Chicken Recipes/ Dinner Recipes

Orange Chicken Meatballs

These Orange Chicken Meatballs are a quick and easy weeknight meal that can be served with brown rice and sautéed snow peas. They’re super easy to make, crazy flavorful and everyone loves them!

Orange Chicken Meatballs
You’re going to love these tender and flavorful orange chicken meatballs! They’re everything you love about orange chicken but quicker, easier and a whole lot healthier! These orange chicken meatballs have quickly become a family favorite.

They’re healthier than the classic dish, without all the frying, but still pack all of the flavor we know and love. Serve with brown rice and sautéed snow peas for a quick and easy weeknight meal that you don’t have to feel guilty about!

How To Make Orange Chicken Meatballs

 

  • Let’s start with the meatballs. These meatballs are amazing in this dish but can also be great all by themselves without the orange sauce and can be served with veggies for a healthy meal. But let’s get back to this recipe. In a very large bowl, combine the chicken, bread crumbs, scallions, ginger, garlic, egg, sesame oil, soy sauce, Sriracha, and salt until evenly incorporated.
  • Form the mixture into 1 1/2 -inch balls and arrange on a baking sheet lined with foil and greased with cooking spray.
  • Bake until golden brown and cooked through, about 13 to 15 minutes, flipping over halfway through baking.
  • Remove from the oven and set aside.
  • To make the sauce, in a medium bowl, whisk together the soy sauce, orange juice, and brown sugar.
  • Set a large skillet, with high sides, over medium-high heat with 1 tablespoon oil. Once hot, add in the ginger, garlic, and chiles. Cook for about 1 to 2 minutes, until fragrant.
  • Stir in the rice wine vinegar, the orange juice mixture and the orange peels. In a separate bowl, stir together the water and cornstarch until smooth. Whisk the cornstarch water into the orange sauce, and cook until the sauce has thickened, about 5 to 8 minutes
  • Add the cooked meatballs to the sauce and gently toss until evenly combined. Cook for about a minute or so longer to warm the meatballs through.
  • Serve the meatballs with cooked brown rice and sautéed snow peas or green beans. Garnish with fresh sliced scallions right before serving.
  • I don’t have a recipe for the snow peas because it’s so simple. Just heat sauté with a bit of oil and season with a pinch of salt, black pepper and fresh lemon juice. Cook until bright green and tender. It shouldn’t take more than 3 to 5 minutes.

Orange Chicken Meatballs

These Orange Chicken Meatballs are a quick and easy weeknight meal that can be served with brown rice and sautéed snow peas. They’re super easy to make, crazy flavorful and everyone loves them!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Dinner
Cuisine American, Asian
Servings 4

Ingredients
  

Meatballs:

  • 2 lbs. ground chicken
  • 1 large egg
  • cup thinly sliced scallions plus more for garnish
  • 1 cup Panko bread crumbs
  • 3 garlic cloves grated
  • 3 tablespoons fresh grated ginger
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • ¼ teaspoon salt
  • 1 tablespoon Sriracha

Sauce:

  • ¾ cup fresh-squeezed orange juice from about 4 medium oranges
  • 4 to 6 1-inch orange peels (from the oranges before juicing)
  • 3 tablespoons soy sauce
  • 1 tablespoon vegetable or canola oil
  • ½ cup light brown sugar
  • 4 garlic cloves grated
  • 2 tablespoons fresh grated ginger
  • ½ cup sliced green onion
  • 3 to 4 red Thai chiles or dried arbol chiles
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons cornstarch
  • ½ cup water
  • cooked rice and sautéed snow peas for serving

Instructions
 

  • Preheat oven to 425°F. Line a baking sheet with foil and grease lightly with cooking spray; set aside.
  • In a very large bowl, combine the chicken, bread crumbs, scallions, ginger, garlic, egg, sesame oil, soy sauce, Sriracha, and salt until evenly incorporated. Form the mixture into 1½ -inch balls and arrange on the prepared baking sheet. Bake until golden brown and cooked through, about 13 to 15 minutes, flipping over halfway through baking. Remove from the oven and set aside.
  • To make the sauce, in a medium bowl, whisk together the soy sauce, orange juice, and brown sugar. Set a large skillet, with high sides, over medium-high heat with 1 tablespoon oil. Once hot, add in the ginger, garlic, and chiles. Cook for about 1 to 2 minutes, until fragrant. Stir in the rice wine vinegar, the orange juice mixture and the orange peels. In a separate bowl, stir together the water and cornstarch until smooth. Whisk the cornstarch water into the orange sauce, and cook until the sauce has thickened, about 5 to 8 minutes.
  • Add the cooked meatballs to the sauce and gently toss until evenly combined. Cook for about a minute or so to warm the meatballs through. Serve over brown rice and sautéed snow peas and garnish with sliced scallions.
Appetizer

Delicious Cowboy Queso Dip

This Cowboy Queso is the perfect appetizer. Amazing warm spicy dip loaded with two kinds of cheese loaded with smooth Velveeta and everything a Cowboy dreams of, including Beef, Beer, Black Beans, and more. Easy to make with extra burst of flavor. Serve with tortilla chips for your ultimate appetizer.

Delicious Cowboy Queso Dip

This recipe is the ultimate dip recipe for fans of anything cheesy and spicy. It whips up quickly and because it contains Velveeta, the silky, creaminess of the dip holds up as long as there’s dip in the bowl.

Ingredients

  • Ground Beef (you can replace with Ground Turkey, Ground Sausage, or Bacon OR you can go meatless if you’d like!)
  • Salt/Pepper
  • Red Pepper Flakes – Optional
  • Pale Ale
  • Chicken or beef broth make great beer substitutes in this recipe, you can use Root beer or coke adds interesting flavors in place of beer as well.
  • Pepper Jack Cheese
  • Velveeta- If you try to substitute another cheese it won’t be as creamy, stick with Velveeta if you can.
  • Rotel Tomatoes- Can sub regular diced tomatoes
  • Black Beans
  • Red Onion

Delicious Cowboy Queso Dip

How to Make Cowboy Queso Dip

Brown the ground beef and drain any excess grease.
Add beer and simmer for 4-5 minutes.
Ground Beef in a skillet with beer being added to make queso dip.
Add Velveeta and Cheddar Jack Cheese, let it melt and stir until smooth.
Add Black Beans, Cilantro, and Red Onions. Stir to combine.
A skillet with cheese being melted and cilantro, onions, and black beans being added to make queso dip.
Add Rotel tomatoes and any excess tomato juice until desired consistency is reached.
Stir to combine

Delicious Cowboy Queso Dip

This Cowboy Queso is the perfect appetizer. Amazing warm spicy dip loaded with two kinds of cheese loaded with smooth Velveeta and everything a Cowboy dreams of, including Beef, Beer, Black Beans, and more. Easy to make with extra burst of flavor. Serve with tortilla chips for your ultimate appetizer.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 6

Ingredients
  

  • ½ pounds ground beef
  • ½ cup Pepper Jack cheese shredded
  • ¾ cup Pale Ale I use Tuckerman Pale Ale
  • 1 cup black beans drained and rinsed
  • 1 14.5 oz. can Rotel Tomatoes partially drained
  • ¼ cup fresh cilantro chopped
  • 16 oz Velveeta cheese cubed
  • ¼ cup red onion finely diced
  • Salt and pepper to taste
  • Pinch of Red Pepper Flakes optional

Instructions
 

  • In a large, high-walled skillet over medium heat, brown and crumble the ground meat, adding in desired amounts of salt and pepper.
  • Once it’s nice and brown, drain any excess grease, toss in the crushed red pepper flakes and add the beer. Let the beer reduce for about 4-5 minutes.
  • Add in the cheese and let it melt and simmer, stirring occasionally.
  • Once the cheese is melted, stir in the beans, red onions, and cilantro. Add the tomatoes and some of the juice from the can, only if you want it to be a little thinner in consistency. If you've already reached your desired level of thickness, don't add any juice.
Dinner Recipes/ Pasta Recipes

Creamy Cajun Chicken Pasta

This delicious Creamy Cajun Chicken Pasta is so easy to make. Delicious, flavorful and comfort for your dinner. You can go with spicy, non-spicy, creamy or non-creamy variation. It’s totally up to you! Ready in just 30 minutes, so it’s perfect for weeknight dinners!

Creamy Cajun Chicken Pasta

You can make variation for this recipe, adjust the heat and make it creamy or not creamy.

Adjust the Heat

This pasta is spicy. BUT you can adjust the heat by adjusting the amount of cayenne pepper in the Cajun seasoning. You can cut it in half for just a little heat, or if you are completely spicy intolerant, leave the cayenne out all together.

 

Make it Creamy (or not)

If you can’t do cream cheese, feel free to replace it with a splash of heavy cream or half-and-half. You can use about 1/4 cup heavy cream, or 1/2 cup of half-and-half. OR, if you don’t want it creamy at all, that works too. This pasta was quite delicious even before added with the cream cheese, but the creaminess does balance the heat and acidity very well.

 

Make it “Extra”

If you want this pasta to be super over the top, try adding some cooked bacon, or a final dusting of Parmesan cheese. That little bit of extra umami flavor will really take this Cajun Chicken Pasta over the top! Or, in place of or in addition to, you could add shrimp.

Creamy Cajun Chicken Pasta

How To Make Creamy Cajun Chicken Pasta

Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into bite size and place it in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
On a large skillet, add the olive oil and butter. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color.
Next add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften.
After that, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Finally, Top the pasta with sliced green onions

Creamy Cajun Chicken Pasta

This delicious Creamy Cajun Chicken Pasta is so easy to make. Delicious, flavorful and comfort for your dinner. You can go with spicy, non-spicy, creamy or non-creamy variation. It's totally up to you! Ready in just 30 minutes, so it’s perfect for weeknight dinners!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine American, Italian
Servings 4

Ingredients
  

Cajun Seasoning

  • 1 tsp oregano
  • 2 tsp smoked paprika
  • ½ tsp garlic powder
  • 1 tsp thyme
  • ¼ tsp cayenne pepper
  • ½ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp black pepper

Chicken Pasta

  • ½ lb. penne pasta
  • 2 cups chicken broth
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 yellow onion diced
  • 1 lb. boneless skinless chicken breast
  • 15 oz. fire roasted diced tomatoes
  • 2 oz. cream cheese
  • 3 green onions sliced

Instructions
 

  • Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
  • Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
  • Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
  • Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
  • Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
  • Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.
Breakfast Recipes/ Healthy Recipes

Bangin’ Breakfast Potatoes

Breakfast is the most important meal of the day! Add this amazing bangin’ breakfast potatoes to start your day. Potato bites cooked in delicious crispy bacon, aromatic garlic, and caramelized with delicious sweet maple syrup. Incredible breakfast treat!

Bangin’ Breakfast Potatoes

How To Make Bangin’ Breakfast Potatoes

What Ingredients Do you Need for Bangin’ Breakfast Potatoes

  • Golden Potatoes
  • Red Potatoes
  • Red bell pepper
  • Orange bell pepper
  • Olive oil
  • Bacon
  • Garlic
  • Pure Maple syrup
  • Parsley
  • Kosher salt
  • Crushed black pepper
  • Old Bay spice

Start with your cast iron skillet. Any skillet will work, but just remember the darker the skillet the darker your product. Dice up the potatoes, toss them in minimal olive oil, and cook them up until nice and brown. Just as the pan is au sec, or nearly dry, throw in some diced raw bacon. Before your potatoes start to cook throw the bacon in the freezer! Dicing frozen bacon will change your life. Forever.

The bacon will render which will further cook the potatoes and add a whole new level of flavor. Season your potatoes with salt, pepper, and Old Bay. The key is to lightly season throughout the entire cooking process, that way you build flavor.

Once the bacon is cooked, mince a clove or two of garlic and toss that in. Add some parsley.

Next is the caramelizing of the potatoes. Just before taking them off the fire to serve, sprinkle over a tablespoon of pure maple syrup. You’ll hear it sizzle and your mouth will water. Toss it up and cook it for another minute. The sugars will melt and will just add another layer of deliciousness.

Bangin’ Breakfast Potatoes

Add sunny side up egg to complete the dish, but that is optional. If you’re wondering what type of bacon to use, obviously turkey bacon is a healthier-less greasy-option. However, turkey bacon does not render as much fat as regular bacon. You could also add in onions and other fresh herbs.

Bangin’ Breakfast Potatoes

Breakfast is the most important meal of the day! Add this amazing bangin' breakfast potatoes to start your day. Potato bites cooked in delicious crispy bacon, aromatic garlic, and caramelized with delicious sweet maple syrup. Incredible breakfast treat!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 2

Ingredients
  

  • 2 pieces of bacon
  • 3 medium golden potatoes - skin on
  • 1-2 garlic cloves minced
  • 1 tablespoon olive oil plus more if needed
  • 1 tablespoon pure maple syrup
  • salt
  • pepper
  • parsley for garnish
  • Old Bay

Instructions
 

  • Before you do anything, freeze your bacon slices that way when you're ready to prep, it'll be so much easier to chop!
  • Wash the potatoes and cut medium dice into square pieces. To prevent any browning, place the already cut potatoes in a bowl filled with water.
  • In the meantime, heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Tilt the skillet so the oil spreads evenly.
  • Once the oil is hot, drain the potatoes and add to the skillet. Season with salt, pepper, and Old Bay as needed.
  • Cook for 10 minutes, stirring the potatoes often, until brown. If needed, add a tablespoon more of oil.
  • Chop up the bacon and add to the potatoes. The bacon will start to render and the fat will begin to further cook the potatoes. Toss it up a bit! The bacon will take 5-6 minutes to crisp.
  • Once the bacon is cooked, reduce the heat to medium-low, add the minced garlic and toss. Season once more. Add dried or fresh parsley. Control heat as needed.
  • Let the garlic cook until fragrant, about one minute.
  • Just before serving, drizzle over the maple syrup and toss. Let that cook another minute, giving the potatoes a caramelized effect.
  • Serve in a warm bowl with a sunny side up egg!
Healthy Recipes/ Salad Recipes

Blueberry Broccoli Spinach Salad with Poppyseed Ranch

This amazing delicious Blueberry Broccoli Spinach Salad with Poppyseed Ranch is the perfect blend of savory sweetness and definitely is one of most favorite salads of all time!

Blueberry Broccoli Spinach Salad with Poppyseed Ranch

Though it looks like it’s straight out of a gourmet bistro, this quick and simple salad is easily thrown together with just a few flavorful ingredients at home! Snag your go to pre-made dressing or try my homemade poppyseed ranch!

Blueberry Broccoli Spinach Salad with Poppyseed Ranch

You can customize this Blueberry Broccoli Spinach Salad with all your favorite salad mix-ins. For example, this recipe used a feta made of goat and sheep’s milk, but you can also use straight up goat cheese or cow’s milk feta. You not a fan of blueberries? Try strawberries, raspberries, or even chopped apple as a fruity sub.

Blueberry Broccoli Spinach Salad with Poppyseed Ranch

This amazing delicious Blueberry Broccoli Spinach Salad with Poppyseed Ranch is the perfect blend of savory sweetness and definitely is one of most favorite salads of all time!
Prep Time 10 mins
Total Time 10 mins
Course Salad, Side Dish
Cuisine American
Servings 2
Calories 265 kcal

Ingredients
  

  • 1/4 cup blueberries
  • 4 oz fresh baby spinach
  • 1/2 a ripe avocado
  • 1/2 cup chopped broccoli
  • 2-4 TBSP dried cranberries
  • 1/4 cup crumbled feta cheese
  • 2-4 TBSP roasted sunflower seeds unsalted
  • black pepper to taste optional

POPPY SEED RANCH DRESSING:

  • 1/2 cup of plain greek yogurt or sour cream
  • 1 tsp poppy seeds
  • 1/4 cup good quality mayonnaise homemade or store bought
  • 1/4 cup of buttermilk extra if desired
  • 1/2 tsp lemon juice or white vinegar
  • 1 clove garlic
  • 1/2 tsp dried parsley
  • 1/4 tsp onion powder
  • 1/2 tsp dried dill
  • 1/4 tsp paprika
  • 1/8-1/4 tsp garlic powder to taste
  • 1/8 tsp black pepper
  • 1/8 tsp sea salt

Instructions
 

  • Start with the dressing (skip if using premade)
  • Ranch dressing always tastes it’s absolute best made ahead of time. Whisk and chill for a few hours before serving or make things simple by tossing it together the night before.
  • Peel 1 clove of garlic, then smash and mince it into a paste.
  • Season with salt.
  • Combine salted garlic paste with remaining dressing ingredients and whisk well.
  • Pop in the fridge to chill for a few hours for flavors to set.
  • Wash + dry spinach.
  • Combine with broccoli, blueberries, dried cranberries, avocado, feta cheese, and sunflower seeds.
  • Toss with dressing and serve.
  • Season with black pepper, to taste.