October 30, 2015

Baked Artichoke Chicken

So first off I will admit that I am a complete artichoke fanatic. Like I've maybe overdone it with the whole artichoke scene, but nonetheless, here's another fabulous artichoke recipe.
This is one of those recipes that will have you praising the dish itself. So much flavor, so easy to prepare and an all-around winner.
Serve it alongside roasted carrots and some crusty baked bread (these are my absolute favorite) and this will be one of the best meals you have ever had. The end.

Baked Artichoke Chicken
Slightly Adapted from The Girl Who Ate Everything
1 (14 oz.) can water-packed artichoke hearts, well drained and chopped
3⁄4 cup grated parmesan cheese
3⁄4 cup mayonnaise
2 garlic cloves, minced
6 boneless skinless chicken breast halves

1. Preheat oven to 375 degrees F and spray a 13x9-inch baking dish with cooking spray.
Salt and pepper chicken breast halves and place in the dish.
2. In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic. Stir together until combined.
3. Spread artichoke mixture over chicken breasts.
4. Bake, uncovered, 30-35 minutes or until chicken juices run clear and top starts to slightly brown.

October 28, 2015

Easy Garlic Butter Mushrooms

Whenever I make mushrooms on the stovetop, I always use pre-sliced ones and have never thought anything of it. Then, I saw some recipes floating around of cooking whole mushrooms in a skillet and decided to try it out.
It turns out, whole mushrooms are so much juicier and flavorful than pre-sliced. I don't think I'll ever go back. And talk about the easiest side ever.
If you're a mushroom lover like me, you've got to try these out. You will not be disappointed!

Easy Garlic Butter Mushrooms
Adapted from The Kitchn
8 oz. mushrooms, stems removed, washed and patted dry
1 Tbsp. butter
1/2 tsp. garlic, minced

1. Melt butter in a frying pan over medium heat. Add garlic and let cook for 30 seconds. Stir in the mushrooms until evenly coated with butter and garlic. Continue cooking for 1-2 minutes, stirring frequently, until the mushrooms start to release their moisture. The mushrooms will still be pale white, but you will see a sheen of moisture on the mushrooms and some liquid collecting in the bottom of the pan.
2. Continue cooking the mushrooms over medium heat, stirring occasionally, until all the moisture has evaporated and the mushrooms start to turn dark reddish-brown with golden spots. Be sure to cook on both sides. This should take another 5-8 minutes (total cooking time is about 10 minutes).

October 26, 2015

Roasted Broccoli and Alfredo Stuffed Shells

This everyone, is my dream dish. I am a complete alfredo, pasta and broccoli fanatic. Always have been, always will be. When I saw this recipe pop up in my Bloglovin' feed I knew I had to make it right away.
Well here we are a few test runs later and I think I've finally perfected this dish. We finally got to the point where Jordan and I both agreed while eating that this was absolutely delicious.
The first couple of times I made this recipe, I steamed the broccoli (a little too much I might add), which made the filling watery and kind of weird. I always roast broccoli so I thought it would be a great way to get rid of the extra moisture and add some flavor. Boy was I right!
I usually salt my roasted broccoli, but that made the whole dish a little too salty so I only used pepper and it was great.
This recipe takes a little time and can be tricky making everything at once, but I assure you, it's worth it. And if you have to go store-bought with the alfredo sauce I understand, but you should really try it with homemade. It's the best. And you'll never buy store-bought again.

Roasted Broccoli and Alfredo Stuffed Shells
Adapted from Creme de la Crumb
20 pasta shells, cooked al dente according to package's instructions
1 1/2-2 cups alfredo sauce (store-bought or homemade/see below)
2-3 cups roasted broccoli florets, see below
1/2 cup mozzarella cheese
1/2 cup shredded parmesan cheese, divided

*Prepare the alfredo, pasta shells and roasted broccoli first. (This recipe has a few steps so if store-bought alfredo saves you time use it, but homemade is worth the extra 5 minutes.) 

Alfredo Sauce
1 Tbsp. butter
1/2 tsp. minced garlic
1 Tbsp. all-purpose flour
1 1/2 cups half-and-half
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup shredded Parmesan cheese
1/4 tsp. seasoning of your choice, (Italian, Sicilian, etc.)

1. Melt butter in medium pot over low heat. Add garlic; cook, stirring, 30 seconds. Stir in flour. Gradually whisk in half-and-half until smooth.
2. Bring to boil, whisking. {This is the key: Boil and Whisk} Cook, whisking, until beginning to thicken, 2-3 minutes. Stir in Parmesan, salt, seasoning and pepper.

Roasted Broccoli
2-3 cups broccoli (about 1-2 regular heads), cleaned and stems trimmed
1 1/2 Tbsp. olive oil
1/8 tsp. pepper

1. Preheat oven to 425 degrees F.
2. Place broccoli on a parchment paper or foil-lined baking sheet. Drizzle the broccoli with olive oil and then toss to combine to coat each piece. Sprinkle with pepper. (You can also mix the broccoli and seasonings in a bowl before placing on the baking sheet.)
3. Place baking sheet in the oven and bake for 15 minutes or until stems are golden brown and slightly crisp.
4. Remove broccoli from oven and set aside.

For Stuffed Shells:
1. Preheat oven to 350 degrees F. Spray a 9x13-inch dish with cooking spray. Spread 3/4 cup of alfredo sauce in the bottom of the dish.
2. In a large bowl combine remaining alfredo sauce, broccoli, mozzarella cheese, and 1/4 cup parmesan cheese. Stir until combined.
3. Spoon broccoli mixture into pasta shells. Place side by side in baking dish (it's okay if they're touching). Sprinkle remaining parmesan over shells.

4. Bake for 15-20 minutes until heated through and cheese is melted.

October 14, 2015

Amazing Steak and Chicken Marinade

Since it has been unseasonably warm here, I figured I'm perfectly fine sharing a recipe that is perfect for the grill. A couple of months ago, I needed to whip up a quick marinade with ingredients I already had at home and this is the one I found online.

It only calls for ingredients that are usually in everyone's pantry and it was delicious! So much flavor in each bite.
And while this marinade was originally only used for steaks, I thought it was perfect with chicken, too. Maybe even better...

So take advantage of the good weather (we're still in the high 70s, low 80s over here) and go out and grill while you still can!

Amazing Steak and Chicken Marinade
Adapted from All Recipes
Makes about 1 1/2 cups of marinade
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 Tbsp. garlic powder
3 Tbsp. dried basil
1 1/2 Tbsp. dried parsley flakes
1 tsp. pepper
1 tsp. garlic, minced

1. Place all ingredients in a blender and blend on high speed for 30 seconds until thoroughly mixed.

2. Pour marinade over desired type of meat in a gallon-sized Ziploc bag. Refrigerate for up to 8 hours. Cook meat as desired.

October 12, 2015

Slow Cooker Sweet & Smoky Salsa Chicken

This recipe is definitely a switch for me, but only because it's a slow cooker recipe. If you've followed my blog for very long you'll know that I'm definitely lacking in the slow cooker recipe department. I'm picky when it comes to slow cooker recipes and can people really remember to start the slow cooker 4-6 hours before dinner?? Ha. Apparently I can't.

Anyway, this recipe was phenomenal! I loved the mix of sweet, spicy and smoky flavors. The chicken really absorbed all of the flavors and paired so well with the pineapple. This is so easy to throw together and really does save you so much time in the kitchen. Just be sure to remember to turn your slow cooker on!

Slow Cooker Sweet & Smoky Salsa Chicken
Adapted from Carlsbad Cravings
2 large chicken breasts (frozen is fine)
1/2 cup salsa verde
2 Tbsp. barbecue sauce
1 cup light brown sugar
1 (20 oz.) can pineapple chunks (drained)
1 (15 oz.) can black beans (rinsed & drained)
1 (15 oz.) can sweet corn (rinsed & drained)
1 (4 oz.) can diced green chillies
1 Tbsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. salt

Garnishes (optional)
Serve with tortillas, tortilla chips and/or rice
sour cream
cheese

1. Place the chicken in the slow cooker then add the rest of the ingredients.
2. Cook on low for 6-7 hours or on high 4-6 hours. When chicken can shred easily, remove to a cutting board and shred. Mix the chicken back in the crockpot and allow to cook 30 more minutes.
3. Transfer chicken to a strainer and drain off any excess liquid.
4. Serve chicken over rice or in tortillas, on salad, etc. with desired garnishes.