Chicken and Mushroom Pasta with Brown Butter Sage Sauce

Yield: 4 servings
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Difficulty level: Medium

Ingredients:

• 1 pound bow-tie pasta, cooked
• 4 boneless, skinless chicken breasts, cut into bite-size chunks
• 1 cup shiitake mushrooms
• 1 medium-sized onion, diced
• 3 garlic cloves, crushed
• 2 tablespoons paprika
• 2 tablespoons sage
• 1 tablespoon rosemary
• 1 tablespoon thyme
• 1 tablespoon Italian seasoning
• 1 and 1/2 sticks of butter
• Salt and pepper, to taste
• 1/2 cup heavy cream
• 1/4 cup chicken broth or stock
• 2 teaspoons cornstarch
• 1 tablespoon water
• 1/4 cup grated Parmesan cheese
• 2 teaspoons parsley

Instructions:

1. Add 2 tablespoons of butter to a medium skillet over medium-high heat. 
2. Season chicken breasts with salt, pepper. paprika and Italian seasoning. Then add chicken breasts to skillet. Cook for approximately 5 to 6 minutes and then flip to cook other side. Remove chicken from skillet once fully cooked and set aside.
3. In the same skillet, add 3 more tablespoons of butter. Add garlic and onion. Cook for approximately 4 minutes or until garlic is flagrant and onions are translucent.
4. Stirring constantly, add remaining butter to skillet. Cook for another minute and then add sage, rosemary, thyme and mushrooms. Cook for another two minutes.
5. While continuing to stir constantly, add chicken broth and heavy cream to skillet. Simmer until sauce begins to thicken. 
6. In a small mixing bowl, mix cornstarch and water. Then add mixture to skillet to thicken sauce even more. 
7. Once sauce has reached desired thickness, add Parmesan cheese to skillet. Add salt and pepper to taste.
8. Add pasta and chicken to skillet and mix well. Cover and simmer for about five minutes.
9. Remove skillet from heat . Top with parsley before serving.
10. Serve immediately and enjoy!

Zucchini Balls

Yield: approx 15 balls
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Difficulty level: easy

Ingredients:

• 1 large zucchini or 2 medium-sized zucchinis
• 3 eggs
• 1 garlic clove, crushed
• 4 tablespoons mint, chopped
• 3/4 cup grated Gouda cheese
• Salt and pepper, to taste
• 1 and 1/4 cup Panko bread crumbs

Instructions:

1. Preheat oven to 350 degrees F.
2. Remove ends from zucchini (s). Do not skin the zucchini.
3. Chop zucchini into very small cubes.
4. In a large mixing bowl, add zucchini cubes, eggs, garlic, cheese, salt, pepper, mint and bread crumbs. Using a spoon,combine ingredients to form a moist batter. Feel free to add a bit more bread crumbs if the matter seems too moist.
5. Form golf-sized balls using your hands.
6. Place each balls onto a greased cookie sheet.
7. Bake for approximately 20 minutes or until balls are golden and crispy.
8. Serve immediately with dip of your choice. Enjoy! 

Chickpea-Spinach Wrap

This delicious wrap is super easy-to-make and takes under 15 minutes. It's the perfect quickie after-work snack or healthy lunch on a busy day.Yield: 3 servings

Ingredients:

• 4 cups fresh spinach, shredded
• 1 can chickpeas
• 2 teaspoons cumin
• 2 teaspoons curry powder
• 2 tablespoons extra virgin olive oil
• 3 spinach tortilla wraps
• 3 garlic cloves, minced
• Salt and pepper, to taste

Instructions:

1. Add olive oil and garlic to a large pan. Cook on medium-high heat for about two minutes or until flagrant. 
2. Add chickpeas and spinach to pan.
3. Sprinkle cumin and curry powder onto chickpeas and spinach.
4. Stir constantly until the spinach is fully wilted and the chickpeas are cooked thoroughly.  This should only take about 5 minutes.
5. Add salt and pepper to mixture and then remove from heat.
6. In a separate medium-sized pan, place one spinach wrap. Cook for about 15 seconds on medium-high heat and then flip and cook other side for another 15 seconds. Then remove from heat and set aside. Repeat for each wrap.
7. Add spinach-chickpea mixture onto each wrap and then roll it up tightly. Serve immediately and enjoy!

One-Pan Chicken Zucchini Pasta

Yield: 4 servings

Prep time: 15 mins

Cook time:10 mins

Total time: 25 mins

Ingredients:

• 3 large zucchinis, spiralized
• one tablespoon light olive oil
• 2 thin boneless, skinless chicken breasts, cut into long slices
• 1 pint heirloom tomatoes, sliced
• 1 large red onion, diced
• 1/2 cup fresh white mushroom slices
• 4 garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 1/2 cup fresh basil
• salt & pepper to taste
• 1/2 teaspoon crushed red pepper (optional)
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 tablespoon Italian seasoning
• 1/4 cup shredded mozzarella

Instructions:

1. Start by pan-frying the chicken: add one table spoon of the light olive oil to a large pan on medium-high heat.  Add chicken to pan. Sprinkle cayenne pepper and paprika on chicken. Cook chicken for about 4-5 minutes on each side until thoroughly cooked and then set aside.
   

   
2. Then warm the extra virgin olive oil in the same pan over low to medium heat. Add the onions and garlic and then cook for 3 minutes, until fragrant.
   

   
3. Next,  add the zucchini noodles and mushrooms to the pan and season them with salt, pepper and Italian seasoning.
4.  Cover the pan with a lid and allow to cook for 2 minutes, stirring halfway through.
5. Add the tomatoes and mushrooms to the pan and continue to cook for another 3-4 minutes, stirring occasionally.
   

   
6. Add the cooked chicken to the pan. Also add the fresh basil, crushed red pepper, and mozzarella cheese to the pan then stir together, cooking for only about another minute.
   

   
7. Divide the pasta onto separate plates and garnish with fresh basil. Serve immediately. Enjoy!

Shrimp Scampi with Zucchini Noodles

Yield: 4 servings
Prep Time: 15 minutes
Cook time: 10 minutes
Total Time: 25 minutes

I made the zucchini noodles using my brand-new Veggetti machine! The machine is super easy-to-use and can work with a wide variety of different foods. I highly recommend it. 

Ingredients:

• 3 medium zucchinis, cut into noodles
• 1 pound shrimp, shelled and deveined
• 1/4 cup dry white wine
• 1/4 cup chicken broth or shrimp broth
• 2 tablespoons heavy cream or half-n-half
• 2 tablespoons lemon juice
• 4 cloves garlic, chopped
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter or Smart Balance
• 1 tablespoon parsley
• 1 tablespoon red pepper flakes 
• 2 teaspoons paprika
• 2 teaspoons lemon and pepper seasoning salt
• Salt and pepper, to taste

Instructions:

1. In a large skillet, heat butter and olive oil on medium-high heat for about 30 seconds.
2. Add shrimp to skillet. Cook for approximately 2 minutes and then flip. Add garlic, red pepper flakes, lemon and pepper seasoning salt and paprika to shrimp. Then cook for about 1 more minute before setting aside.
3. In the same skillet, add the white wine, heavy cream, chicken broth and lemon juice. Simmer for 2 minutes. 
4. Add zucchini noodles to skillet. Season with salt and pepper. Cook for 2-3 minutes or until tender.
5. Add shrimp and parsley to skillet. Gently toss until all ingredients are mixed well and then remove from heat.
6. Serve immediately and enjoy!

Project: Clean Fridge

I love to cook, so a clean and organized fridge is essential. Unfortunately, our fridge had become a mess of leftovers and disorganization due to our busy schedules and not being home a lot. Tonight I took about an hour or so and cleaned it up. Here are the before and after pics!

BEFORE:

AFTER:

Next project: conquering the pantry! Stay tuned. 

Avocado Caprese Chicken

Yield: 4 servings

Ingredients:

• 2 thin boneless, skinless chicken breasts
• 2 medium tomatoes-on-the-vine
• 8 oz fresh mozzarella cheese, sliced
• 1 avocado, chopped
• 2 tablespoons balsamic dressing
• Salt and pepper, to taste
• 2 teaspoons basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 2 tablespoons light olive oil
• 1 tablespoon butter
• 2 tablespoons minced garlic

Instructions:

1. In a small bowl, mix together salt, pepper, onion powder, garlic powder, and Italian seasoning. Rub seasoning onto both sides of the chicken breasts. 
2.  Heat olive oil in a large skillet on medium-high heat. Add butter and minced garlic. Cook for about thirty seconds or until garlic becomes flagrant.
3. Add chicken breasts to skillet. Cook on one side for about 4-6 minutes or until chicken is golden brown on bottom.
4. Flip chicken to the opposite side and cook for another 4-6 minutes. Chicken should reach nearly 160 degrees Fahrenheit in the center with a meat thermometer at this point.
5. Add two slices of mozzarella on top of each chicken breast, followed by half of the chopped avocado and 1 or 2 tomato slices. Then cover with a lid and cook for approximately 2 minutes longer. Cheese should be slightly melted and the chicken should register 165 degrees in the center.
6. Remove chicken breasts from skillet and place onto serving plates. Top with basil, additional pepper, and balsamic dressing. Serve immediately and enjoy!

Easy Chicken Cordon Bleu (Remix)

Yields: 3 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

I set out to make Chicken Cordon Bleu and figured I could just guess what the ingredients were. Boy, was I wrong! It turns out that real Chicken Cordon Bleu actually does not have any bleu cheese (who would have thought?) However, I decided to go with the recipe that I had in mind and it actually turned out to be really good! If you try it, let me know what you think! 

Ingredients:

• 3 boneless, skinless chicken breasts
• 1 cup crumbled bleu cheese
• 3 tablespoons mayonnaise or Miracle Whip
• 2 tablespoons dijon mustard
• Salt and pepper, to taste
• 1 cup panko breadcrumbs
• Olive oil spray
• 2 teaspoons thyme leaves (optional)

Dijon Cream Sauce Ingredients (makes 1 cup)

• 3/4 cup half-n-half
• 1/2 cup whole milk (low-fat is also OK but not preferred)
• 2 tablespoons butter
• 1 1/2 tablespoons flour
• 2 tablespoons Dijon mustard
• 4 tablespoons Parmesan cheese, grated
• 2 teaspoons thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350F.
2. Cut a pocket into each chicken breast, being careful to slice close to the edges but not all cut all the way through.
3. Spoon bleu cheese into the pocket in each chicken breast. Close the pocket using toothpicks and transfer to baking tray. 
4. In a small bowl, mix the mustard, mayonnaise, salt and pepper.Spread evenly on both sides of the chicken.
5. Sprinkle panko over the chicken. Then firmly press the panko into the chicken to ensure it sticks.
6. Spray oil evenly over the chicken breasts. 
7. Bake for approximately 30 minutes. Then remove chicken from oven and let rest for 5 minutes before serving with Dijon cream sauce on top.

Dijon Cream Sauce Instructions:

1. In a small saucepan, melt butter over medium heat.
2. Once butter is melted, add flour to the saucepan. Cook for approximately 1 1/2 minutes.
3. Add milk to saucepan.Whisk until flour is blended in.
4. Add half-n-half, mustard and cheese to saucepan. Cook for three minutes, stirring constantly. Sauce will continue to thicken as it cools. 
5. Sprinkle thyme leaves into mixture and then remove from heat. Add salt and pepper to taste.
6. Serve Dijon sauce over chicken breasts. Enjoy!

Our Vacation in St. Martin and St. Barts

We had a fantastic time this weekend in both St. Martin and St. Barts. Here are some of my favorite pics from our vacation:

More to come soon! Right now I need a nap ;)

VIDEO: Our Plane Taking Off from St. Maarten

One of the reasons I love visiting St. Maarten is the breathtaking view while taking off and landing at the airport. Here is a video of our plane taking off this morning:

Mexican Street Corn Salad with Black Beans and Avocado

Yield: about 4 servings
Prep time: 20 minutes

Ingredients:

• 4 ears fresh corn or 1 medium-sized bag of frozen sweet corn
• 1/2 cup choppped red onion
• 1 green bell pepper, diced
• 1 clove garlic, minced
• 2 jalapeno peppers, seeded and diced
• 1 teaspoon Mexican chili powder
• 1 teaspoons Mccormick Southwest Sweet N' Smoky Seasoning
• 1 and 1/2 tablespoons vegetable oil
• Salt and pepper, to taste
• 1/3 cup cilantro leaves, choppped
• 1 can black beans (15 oz), drained
• 3 tablespoons mayonnaise or Miracle Whip
• 3 oz Cotija or feta cheese, crumbled
• 1 fresh lime, sliced into quarters
• 1 1/2 tablespoon fresh lime juice, divided
• 2 medium avocados, peeled and chopped small

Instructions:

1. Heat vegetable oil in a large skillet until shimmering.
2. Add corn. Season with salt and pepper and toss. Then let corn cook, tossing only occasionally, about every two minutes. This allows the corn to brown evenly.  Fresh corn will take about 7-10 minutes to cook, while frozen corn will take about `12 minutes. Remove corn from heat once it is well-charred all over.
3. Add corn to a medium bowl along with drained black beans, cilantro, chopped bell pepper, diced jalapeno peppers, garlic, onions, chili powder, sweet n' smoky seasoning, 1 tablespoon lime juice, mayonnaise and 3/4th of the Cortija. 
4. In a small mixing bowl, pour other 1/2 tablespoon of lime juice over diced avocados. Add bowl to corn mixture and toss. 
5. Top with remaining Cortija, additional chili powder, and sliced lime quarters. Enjoy!