Category: Quick Meals

Lemon Garlic Chicken

I’m constantly working on chicken recipes! I get asked a lot for my favorite chicken dishes so I’m always working on a new great recipe! I like chicken, but not as much as beef. So, when I make a chicken recipe that knocks my socks off I know I’ve created a really great recipe! Well….this recipe is it!! I’ve been thinking about it since I made it and since I finished the left overs! Haha! This recipe is so full of flavors the marinade that ends up turning into the juice is so delicious you’ll be licking the plate!!

I love this recipe because you can use any type if chicken you want. In this recipe I used chicken thighs! I’m looking foward to trying it with chicken breasts next! Enough of this…let’s get to the good part.. the recipe!

Lemon Garlic Chicken

Ingredients:
4 chicken thighs, bone in & skin on
1 lemon, zested
1/2 lemon, juice
1/4-1/3 cup olive oil
4 garlic cloves, grated
2 tsp garlic powder
2 tsp onion powder
2 tsp parsley
2 tsp lemon pepper seasoning, optional
1 tsp salt
1 tsp pepper

Optional:
baby potatoes
crusty bread

Directions: Preheat oven 375°. In a medium bowl add the olive oil, lemon juice, lemon zest, grated garlic and all seasoning except the lemon pepper, whisk together and set aside.

In an oven safe pan add the chicken thighs and pat dry. Sprinkle the thighs with the lemon pepper if using. Pour marinade over the chicken thighs evenly.

Bake uncovered for 35-45 minutes until fully cooked to 165°. (Cooking time will depend on the size of the thighs) Let sit a few minutes before serving. Serve chicken with a few spoonfuls of juice and a nice chunk of crusty bread and your choice of sides!

Note: You can add baby potatoes to the pan, if they are bigger you may want to par cook before adding. Put them in the microwave for a few minutes before adding to the pan with the chicken. This chicken would be great over rice, noodles or even mashed potatoes.


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Pan Seared Chicken Breast

Chicken is one of the most used protein! Chicken unfortunately, is also one of the hardest proteins to get correct. So often the chicken come out over cooked and stringy. I will show you the best pan seared chicken breast. So juicy and tender and perfectly seared! I get a lot of questions on chicken breast so as simple as this dish is, I wanted to share it!

Pan Seared Chicken Breast

Ingredients:
3-4 chicken breasts, boneless and skinless 1 inch thick
1 tbsp olive oil
1 tbsp garlic and herb seasoning
sprinkle salt
sprinkle pepper

Direction: Heat a medium size sauté pan on medium high heat. Add in olive oil let heat 2 minutes. (Note: You want the pan to be hot, this will be how you get that nice golden sear.) Add in chicken breasts and cook for 4-5 minutes on each side. Cook times may vary based on the thickness of the chicken breast. You need an internal temperature of 165°, make sure to check the thickest part of the breast. This is where a meat thermometer comes in handy. Remove chicken from the pan and let rest a few minutes before enjoying.

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Classic Sloppy Joes

Welcome to September! I know it’s not quite fall yet, but I’m eager for the fall temperatures! Summer is actually my least favorite season unless I’m on a beach or sitting by a pool and drinking a margarita! Anyways, fall and winter are perfect season for comfort food. That’s exactly what this recipe is! Pure and simple comfort food! This meal takes most people back to their childhood, kids love an excuse to get messy!! That’s the fun part!

I love this recipe because it’s quick, delicious and case easily be spiced up! If you like heat, add some cayenne pepper and hot sauce or even some jalapeños! This recipe is a perfect freezer meal, too! Make extra and put in a freezer safe container and freeze for up to 3 months! Just thaw and add to a sauce pan and heat on low! Give this recipe a try and let me know how you like it!

Ingredients:
1.5 lb ground beef (I use 90% lean)
1 large yellow onion, diced
1 large green pepper, diced
3 garlic cloves, minced
2 tbps olive oil
3 tbps tomato paste
1 tbps light brown sugar
2 tsp lite soy sauce
15 oz can tomato sauce (I use no salt added)
1 tbps Worcestershire sauce
1/2 cup water, more if needed

Seasonings:
1 tbps chili powder
2 tsp garlic powder
2 tsp onion powder
2 tsp garlic & herb seasoning, (optional)
1 tsp crushed red pepper (optional)
1 tsp salt or to taste
2 tsp salt or to taste

Or: Sloppy Joe seasoning packet

Directions: Heat a large deep skillet on high heat. Add in the olive oil and let heat 2 minutes. Add in the garlic and cook till fragrant. Next add in the pepper and onion and cook till tender and the onion is translucent. Add the ground beef to the pan and brown, breaking up while it cooks. (See Amazon items below for the best tool for breaking up ground meat) Add the seasonings above or the seasoning packet and mix well. Stir in the brown sugar. Add in the water, tomato sauce, tomato paste, Worcestershire sauce and soy sauce and mix well. Let simmer on medium low heat 10 minutes (this step is completely optional it just helps the flavors come through, but you can eat as soon as it’s completed.) If the sauce becomes to thick and you want a really sloppy Joe, add more water.

Spoon the Sloppy Joe mixture over a bun and either eat like a sandwich or eat it opened faced! Enjoy!

Hamburger Meat Chopper https://www.amazon.com/shop/garlic_and_oliveoil_veins

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Air Fryer Oreos

I’m still loving my air fryer! It was probably one of the best items I’ve purchased recently. I love kitchen items, obviously! But this gadget is awesome! I decided to give Oreos a try in the air fryer. I personally don’t like the idea of the ones with crescent dough. I feel like it would be a little on the doughy side for me. I made mine with pancake mix and I loved the way they came out. Do they taste like a fried Oreo you get a carnival or state fair… probably not. BUT these are delicious nonetheless! If you are looking for a “fried” treat with no guilt this is it! Give them a try and let me know what you think!

Air Fryer Oreos

Ingredients:
1/2 cup complete pancake mix
1/3 cup water
10 Oreos (or other chocolate sandwich cookes)
cooking spray
powder sugar, to taste

Directions: Preheat air fryer. (Mine preheats at 400 for 4 minutes) In a small bowl mix together pancake mix and water until combined. If the mix seems to wet you can add more pancake mix. You want it to be thicker and not to runny. Spray the air fryer rack with cooking spray. Dip the cookie in the pancake mix and make sure it’s fully covered. Lay on the air fryer rack. Complete with all Oreos and make sure they are not touching. Place in the air fryer and cook at 400 for about 7-8 minutes flipping halfway through. Remove from air fryer and sprinkle with powder sugar. You can use parchment paper for a smoother bottom! I just put on the rack vs using the parchment paper.

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Easy Italian Pasta Salad

It’s so sad Summer is almost coming to a close. I can’t believe we are already halfway through August. WOW! No clue where 2021 has gone. I figured I better share this recipe before the snow hits the ground so here goes! This easy Italian Pasta Salad is quick it make and is always a hit! It’s best to make this in advance so the flavors can marry!! Give this a try and you won’t regret it!

Easy Italian Pasta Salad

Ingredients:
1lb multi-color pasta, cooked
3/4 cup cherry tomatoes cut in half
1 green pepper, diced
1 can black olives, cut in half
8 oz block mozzarella, diced (I usually add extra as cheese is the my favorite)
1-2 cups bottled Italian dressing
1/2 packet dried Italian dressing packet
salt/pepper to taste

Directions: In a large bowl mix cooked pasta with the dressing. dressing packet, olives and green peppers, refrigerate. Add in the tomatoes and cheese about 2 hours before serving. The longer this sits the more flavor it will have. This salad is easily customizable. Switch up the cheese for fresh mozzarella or you’re favorite kind. Add diced or sliced salami or pepperoni for an extra kick. Add onions, or red peppers for other veggies you may like. I made this for a family gathering at my brother’s house and he doesn’t like onions. I love them so this salad would be great with some red onions or green onions!

Note: You may need to adjust the seasoning and dressing once the salad sets and is refrigerated. Add more or less depending on taste.

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Cheesy Mushroom Chicken

Hi all! I just got back from an amazing vacation and I’m trying to dedicate more time to my cooking as it is such a huge passion. My new job has been super busy still, but I’m getting a new partner soon so hopefully things will get to normal and I can be more active with this blog! Don’t worry I’m cooking, I’m just not able to get the recipes shared!!

Anyways….back to the food. I made this super basic chicken recipe tonight. I say basic as it’s really got only a few ingredients and it’s great for a weeknight meal. It’s relatively healthy and can easily be turned into a low carb/keto dish. I’ve been trying to keep things a little more simple during the week so that’s where this recipe came from. Give it a try!

Cheesy Mushroom Chicken

Ingredients:
4-6 thin chicken cutlets
1/2 cup flour
16 oz sliced mushrooms (any kind)
1 cup aged white cheddar, grated (I used a rustic bigger grater)
3-4 T olive oil
2 t garlic powder
2 t onion powder
1 t salt
1 t pepper

Directions: Heat a large sauté pan on high heat. In a medium bowl add in the flour and season with 1 t garlic powder, 1 t onion powder, half the salt and pepper. Mix well. Add the chicken and dredge in the flour and shake off excess flour and set aside. Complete with all chicken cutlets.

Once pan is heated add 1-2 T of olive oil to pan and let heat 2 minutes swirl the oil around in the pan. Add in the chicken and cook until golden brown on both sides and cooked through. About 3 minutes on each side on medium heat. Remove the chicken from the pan and set aside.

Add in another tablespoon of oil and add in the sliced mushrooms. Season with the remainder of the spices, garlic and onion powder, salt and pepper. Cook these mushrooms till as much of the water is cooked out as possible most. TRUST ME you will be happy you did. The mushrooms will get golden brown in color and the flavors will really come through. Remove mushrooms from the pan and add the chicken back in.

Top the chicken cutlets with the golden delicious mushrooms and sprinkle over the aged white cheddar. You can use as much and as little as you like. I was trying to be a little healthier and used less cheese but honestly I should have smothered it with cheese! Turn pan on low and cover until cheese is melted.

Remove from the pan, serve and enjoy!

Notes: Adjust the cooked time based on the thickness of the chicken you are using. The chicken should be cooked to 165°. The flour can easily be omitted for low carb lifestyles.

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