Viral Baked Feta & Tomato Chicken Verison

Hello!!!!!!!!!!!!!!!!!!!! Have you missed me?? I’m so sorry I’ve been so MIA. My focus is on my new job and I’ve been beyond busy haven’t really spent to much time cooking up new recipes, unfortunately. I have made a few but not as many as I’d like.

I decided to give this viral baked feta and tomatoes recipe a try! I mean it’a all over, I had to! I’m watching the carbs so decided to do a chicken version of this viral recipe. O.M.G. It came out delicious. Full of flavor. You can easily do this with chicken breast which I’ll probably use next time. I made with chicken thighs.

You need to make sure to try this dish! It’s so yummy and you don’t even miss the pasta… well maybe a little.

Baked Feta & Tomato Chicken

Ingredients:
8 chicken thighs, boneless & skinless
1 8oz block feta cheese
3 garlic cloves minced or grated
1-1 1/2 cup grape tomatoes
3 T extra virgin olive oil (Use the good stuff here)
1/2 T Italian seasoning
2 t pepper
2 T fresh basil

Directions: Preheat oven 400°. In a medium size baking dish add in the tomatoes. Make a whole in the middle and add in the block of feta cheese. Drizzle the extra virgin over the tomatoes and completely cover the top of the feta cheese. Season the tomatoes and feta with Italian seasoning and pepper and mix tomatoes to fully coat. Place in the oven for 20 minutes until the tomatoes are blistered.

Remove pan from the oven and smash the feta cheese and mix in with the tomatoes. Add in the garlic and mix well. Spoon the feta mixture over the chicken thighs and return to the oven at 375°and bake for 20-25 minutes until the chicken is fully cooked. Internal temperature needs to reach 165°.

Remove chicken from oven let rest for a few minutes and then top with basil and serve. This dish would be great served with a vegetable side, over rice or mashed potatoes.


Lobster Linguine with Crostini

I know I’ve been MIA lately on posting new recipes. I’ve still been working on new recipes just need to get them written out. 2021 has started out great for a few reason but I got a promotion at work early February and I’ve been so busy. I love the new job, I’m really enjoying it a lot. I’m hoping this is just the start of great things to come in 2021, especially after the last year!

Enough about that. Cooking is still my passion. I have so many great recipes to share. Stay tuned for me.

Let’s start out with this one that I’m really excited about. Lobster Linguine! Buttery, rich, and perfect for your next date night!

Lobster Linguine

Ingredients:
4 lobster tails, meat removed (cut into bite size pieces) (reserve shells, no small pieces)
6 T salted butter
1 cup white wine
4 garlic cloves, minced
1/2 small onion, diced
2 T extra virgin olive oil (good quality)
1 T parsley, finely chopped
1/2 t xantham gum
6 oz linguine, cooked a dente
1/4 cup parmesan cheese, freshly grated
salt, to taste
pepper, to taste

Directions: Heat a medium sauté pan on high heat with olive oil. Add in reserved lobster shells. No small pieces. Cook until the shells turn red.

Remove shells and discard. Add in onion and garlic and cook 3 minutes. Next add in the butter and let it melt then add in the wine.


Reduce the heat to low and add in the lobster meat. Let the lobster cook through till white and red in color. Around 4-6 minutes stirring often.

Add in the parsley and xantham gum and mix well. Season with salt and pepper. Add in the cooked linguine and gently toss together. Add in the parmesan cheese. Serve immediately with crostini.

Air Fryer Crostini

Ingridents:
1 small baguette
1/2 T extra virgin olive oil
1 T melted butter
1 garlic clove, minced
2 t fresh parsley, chopped
sprinkle salt & pepper

Directions: Cut the baguette on the bias and set aside. Mix the rest of the ingridents together and brush the baguette with the butter mixture. Add to air fryer rack and cook at 400, for 3-5 minutes. Remove and set asside till ready to use. Note: The crostini will crisp up more once recmoved from the oven.

Shrimp with Garlic Alfredo pasta

As you know, I love my quick meals. This meal is nice an filling and very simple to make. This is a quick homemade alfredo sauce. If you don’t have the ingredients to make it fresh, you can use a jarred sauce. I know that’s completely frowned upon in the foodie community, but life gets in the way sometimes and you need a quick meal that taste delicious. Just do what’s best for you. This recipe is just, cook the pasta, cook the shrimp and make the alfredo and done! Can’t get much easier. I totally forgot to take pictures along the way of every step. I remembered to take a few though! Sorry! 🙂 Take a look!

Shrimp with Garlic Alfredo Pasta

Ingredients:
1lb pasta (I used Rigatoni)
1lb shrimp, cleaned & devined
1 T olive oil
1 t chili powder
1 t onion powder
1 t garlic powder

Alfredo Sauce:
1 t olive oil
4 garlic cloves, minced
2 cups heavy cream
1 cup Parmesan/Romano finely grated cheese
1 stick, butter
1 T flour
2 T fresh parsley, chopped
salt, to taste
pepper, to taste

Optional toppings:
shaved Parmesan
crushed red pepper flakes
chopped parsley

Directions: Cook pasta according to package. Don’t forget to salt the water! Drain and set aside.

Heat a large saute pan on high heat. Season the shrimp with chili powder, onion & garlic powder. Add oil to the pan and let heat 1-2 minutes. Add in the shrimp and cook for 2-3 minutes on each side. You want a nice golden crust on the shrimp. When cooked the shrimp should be pink and white in color. Remove shrimp, cover and set aside when done.

Lower the heat to medium high. In that same pan add in 1 t olive oil and scrap the pan to get all the flavor up. Add in the garlic and let saute about 1-2 minutes, mix often. Do not overcook the garlic. Next add in the butter and let melt completely, mixing often. Sprinkle the flour over the butter and mix well and let cook 2-3 minutes. Next add in the cream and whisk until smooth. Let the sauce simmer 3-4 minutes, until it thickens. Add in the cheese, salt and pepper to taste and mix until the cheese is completely melted and the sauce is smooth. Add in the chopped parsley and mix. (Note: taste the sauce and adjust the seasoning as needed.)

Add the pasta into the pan and stir until the pasta is fully coated with the sauce. Add to serving bowls and top with shaved parm, crushed red pepper and chopped parsley (if desired) Serve with garlic bread. Eat immediately.

Note: For a lighter version you can use half heavy cream and half 2% milk, or you can use all milk. This Alfredo recipe is great on it’s own with pasta. You can also adjust the protein to your preference. I used a rigatoni but you can use any pasta you’d like. You can omit the flour if desired. Once you add the cheese the sauce thickens pretty well on it’s own.


Zucchini & Onion Linguine with Olive Oil

I love making a new dish and especially when you make it and you are SO happy with the outcome.  I love sauteing zucchini and onion with a little olive oil.  That’s where this pasta dish comes in. I just turned it into a deliciously light meal.  Perfect vegetarians meal or those meatless Mondays! Give it a try. You will not be disappointed!

Zucchini & Onion Linguine with Olive Oil

Ingredients:

1 lb linguine
3 medium zucchinis, cut in half moons
1 large onion, diced
3 garlic cloves, minced
2 T extra virgin olive oil
2 T butter
2 t onion powder
2 t garlic powder
2 t oregano
2 t parsley
1 t crushed red pepper, optional
salt, to taste
pepper, to taste
1/4 cup Parmesan/Romano cheese

Directions:  Cook pasta according to the package.  Set aside once done with a drizzle of olive oil.

Heat a large saute pan on medium high heat.  Add in 1 T of oil and let heat.  Next add in the garlic and onion and cook 2-3 minutes, stir often so the garlic doesn’t burn. Next add in the zucchini and let cook.  You will want to cook about 10-12 minutes over medium heat.  Stir often.  You want the zucchini to be very tender.

Season the zucchini mixture with garlic and onion powder.  Add in the pasta and season with oregano, parsley and crushed red pepper (if using.) Mix in the olive oil and butter. Let butter fully melt, completely tossing.  Season with salt and pepper and sprinkle with cheese and serve!

Note: You can omit the butter, it just give it a nice smooth finish.  I prefer the zucchini to be super tender. If you want it to have a bit just cook less time.  Cooking time will depend on the heat and size of the zucchini.  You can use fresh or dried herbs. I made this last minute so I used dried, since that’s what I had on hand. Also, I know I added garlic and onion powder as well as fresh garlic and onion….I always use that! 🙂
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Chicken Enchilada Pasta

This recipe is 2 amazing dishes mixed into one.  It’s pasta and enchiladas.  This pasta is a great fusion of 2 favorites in my opinion.  It’s simple to make.  You can remove the chicken to make a vegetarian dish and you can add any veggies you have on hand.

This recipe calls for cooked chicken.  I’ve done it 2 different way.  I’ve used a rotisserie chicken that I just removed the chicken from the bone and diced up.  I’ve also made salsa chicken in the crockpot.  (Check out that recipe under crockpot on the table of contents)  Either way is completely fine.  The chicken just needs to be fully cooked.

This is definitely a quick weeknight recipe.  Perfect for left over chicken and can be put together rather quickly and the results are delicious!  Give it a try, let me know how you like it!

Chicken Enchilada Pasta

Ingredients:
1lb chicken, cooked and diced or shredded
1 lb pasta, I use penne
1 28 oz can red enchilada sauce
15 oz container part skim ricotta cheese
6 oz cheese
1/2 red pepper, diced
1 medium onion, diced
3 T cilantro, chopped
1 T taco seasoning
2 t salt, optional
2 t pepper, optional
2 T olive oil

Optional Toppings:
sour cream
green onion
avocado
cheese
chives

Directions: Boil water for pasta.  Don’t forget to season water with salt.  Cook pasta according to package.  While water is boiling and pasta is cooking. Heat a medium sauté pan on medium high heat.  Add in the oil and let heat 2 minutes.  Next add in the onion and pepper and let cook 3-4 minutes.

Add the cooked chicken into the pan and mix well.  Next pour in the enchilada sauce.  Season with the taco seasoning and salt and pepper if using.  Let cook for 5-6 minutes.  Stir in the cheese until it’s fully melted.

Next remove from heat and stir in the ricotta cheese and cilantro.  Add in cooked pasta and mix well.  Serve immediately with your favorite taco toppings.  Enjoy!

Note: My picture is topped with a dollop of sour cream, avocado, chives, onions and cotija cheese.

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Eggplant Parmesan Roll- Ups

I have been craving eggplant parmesan for weeks.  With this quarantine I decided to make it as it’s a little more time consuming, and hey nothing but time on my hands right now.  So, I made this into roll ups.  It came out super yummy.  Feel free to do this and just cut the eggplant in discs and stack in the pan with the sauce, sheet and ricotta.  Literally you can’t go wrong with however you decided to put it together.

Eggplant Parmesan Roll Ups

Ingredients:

1 large Eggplant, thinly sliced lengthwise (skin removed or left on)
1.5 cups Italian bread crumbs
1 cup flour
1 T garlic powder
1 T onion powder
1/2 T Italian seasoning
2 t salt
2 t pepper
3 eggs, beaten
3 T olive oil

Filling:
2 cups riccotta
1 T garlic powder
1 T onion powder
2 t salt
2 t pepper
1/2 cup parmesan cheese, grated
1/2 cup mozzarella, shredded
3 garlic cloves, finely grated
4 basil leaves, chiffonade

1-2 cups marinara (more or less to taste)
1 cup mozzarella

Directions: Pre-heat oven 400.  Slice eggplant lengthwise into 1/4 inch slices.  Place slices on paper towel and sprinkle with salt and let slices drain 30-45 minutes. After the time is up rinse eggplant and pat dry. (This step will help draw out some moisture in the eggplant.

Next, get 3 shallow bowls for the breading station.  Add flour to one, breadcrumbs  and seasoning to another, and eggs to the last bowl. Season the flour mixture with salt and pepper as well.

Start the breading process, dip the eggplant slices in the egg, then the flour mixture and in the breadcrumbs, making sure to completely coat the eggplant slice.  Coat a large baking sheet with olive oil and add eggplant.  Continue with remaining slices. (Note: Add extra breadcrumbs if needed)

Once you have completed all your eggplant, drizzle with olive oil and bake in the oven for 15 minutes and then flip and bake for another 10 minutes. You want the breadcrumbs to be crispy.  (Note: once this is baked it will soften up anyway)
Remove from the oven once done.

While the eggplant is cooking you can make the ricotta mixture.  To a medium mixing bowl add in ricotta, seasoning, cheeses, garlic an basil and mix well.  Set aside until ready to use.

Cover the bottom of a baking dish with sauce. To assemble add a spoonful of the ricotta mixture to the eggplant slice and roll up, place in in the baking dish. Do this with all the eggplant slices.  Once completed top the eggplant rolls with sauce and mozzarella cheese. Bake in the oven for 30-40 minutes. Let sit a few minutes and serve with a nice chunk of bread or garlic bread.

Notes: Use as much or as little of the marina as you like. Personally for me I prefer less sauce.  You can also make this dish without breading the eggplant. I prefer the taste of it breaded so this time I breaded it.  Also, you can fry the eggplant in a pan on the stove if  if you wish. I was trying to make it easier and trying to keep it slightly healthier.

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