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.


Air Fryer Pork Tenderloin

I just recently purchased an air fryer! So far, I’m loving it. I’m going to probably be expermenting with it often, so I will definately be sharing any tips and recipes with you.

This first one is going to be for a pork tenderloin. It came out PHENOMNAL. I loved the extra little char on the pork. The flavor was delicious and it cooked rather quickly. Check out the recipe below. I also added the air fryer oven that I have on my Amazon items I use at the top of this page.

Air Fryer Pork Tenderloin

Ingredients:
1 pork tenderloin, 2-3lbs
1/2 T olive oil
2 t ranch seasoning
2 t garlic & herb seasoning
salt, to taste
pepper, to taste

Directions: Preheat your air fryer at 400° for 4 minutes. (Note: That’s my air fryer preheat, 400° for 4 minutes you can preheat however long your specific air fryer recommends) Next rub the pork with olive oil and season with the seasoning. Rub in to make sure pork is fully coated. You don’t want a lot of extra oil on the pork. Just enough to get the nice char.

Add to your air fryer rack or basket. Cook at 400 for 18-20 minutes. Flip half way through. Remove from oven and let rest. I like my pork completely cooked, meaning very little if no pink at all. You can reduce or add time depending on your preferred doneness. I recommend you use a instant read thermometer to check temperature.

Note: Every air fryer is different. You may have to adjust the recipe to your specific type and model of air fryer. The best thing to do is use an instant read thermometer to check your pork. My air fryer is listed in Items I use on top of this page as well as the garlic & herb seasoning

Hasselback Sweet Potatoes

This recipe for hasselback sweet potatoes is such a fun way to eat them! They are definately a show stopper! Make these for your next dinner party or holiday! It’s a cool take on sweet potatoe casserole! Give this recipe a try!


Hasselback Sweet Potatoes

Ingredients:
4 medium sweet potatoes
1/2 cup light brown sugar
1/2 stick butter, melted
1/4 cup pecans, chopped
1 t salt
2 t olive oil

Directions: Preheat oven 375°. Slice the sweet potatoes but don’t fully cut through. You can use chop sticks or straws to put on the bottom of the potatoes to keep the knife from going all the way through. Cut as far down as you can without cutting all the way through. Using your fingers try and separate the slices slightly.

Add sweet potatoes to a foil covered baking sheet. Drizzle with olive oil and bake in the oven for 45 minutes or until sweet potatoes are tender. (Note: the cooking time will vary depend on the size.)

In a small bowl add in melted butter, light brown sugar and salt. Mix well. Once potatoes are done, remove from the oven and brush with the brown sugar mixture. Trying to get in between each of the slices. Top with chopped pecans and place back into the oven for 10 minutes. Remove from oven and pour any left over butter over the top of the sweet potatoes. Serve & Enjoy!

Cheesy Cauiflower Casserole

This cheesy cauliflower casserole is great for any side dish. Perfect for a holiday, party, or even just a regular week night! This recipe is actually made low carb. Really the only item that I used differently for a low carb option, was I used xanthan gum and almond vs white flour. You can easily omit that and use flour. Give this recipe a try! If you don’t love cauliflower, try making this…it will change your mind!

Cheesy Cauliflower Casserole

Ingredients:
2 lbs fresh cauliflower, cut in bite sizes pieces (or smaller, depending on preference)
1 stick butter, melted
1 small onion, diced
2 garlic cloves, minced
6 slices cooked bacon or 4 slices prosciutto crispy
2 t almond flour, or 2 T white flour
1 t xanthan gum
3 T Romano cheese, finely grated
2 cups cheddar cheese, shredded
1/4 cup, heavy cream/milk/half and half
1 T garlic & herb seasoning, (See Amazon link below for what I use)
1 t salt
1 t pepper
1/4 cup bacon or prosciutto (crispy), optional (for the topping)

Directions: Preheat oven 375°. Steam or blanch the cauliflower till fork tender. (Note: do not overcook the cauliflower or it will be mushy.) Once cauliflower is fork tender, drain it and add to a large bowl. In a smaller bowl, add in melted butter, onion, garlic, almond flour, xanthan gum and garlic and herb seasoning. Whisk together.

Add the butter mixture with the cauliflower and mix well, slowly pour in heavy cream. Fold in the Romano cheese and shredded cheddar cheese. Season with salt and pepper. Add to an oven safe casserole dish. Bake for 35-40 minutes or until bubbling and edges are starting to brown. Let sit for 5 minutes before serving. Top with crispy bacon or prosciutto. Enjoy!

Note: If you don’t have garlic and herb seasoning you can substitute with 1 t garlic powder, 2 t parsley, 1 t dill. This recipe can easily be made ahead of time. You can make and refrigerate for a few hours or even over night. Just add an extra 15-20 minutes to the cook time.

Creamy Spinach & Artichoke Chicken

I love making a new chicken dish! Especially one that comes out so juicy and tasty! If you like spinach artichoke dip, this dish is for you! I have a little secret too! This dish can easily be made with store bought spinach and artichoke dip for a super quick meal! I actually tried it both ways and I’ll be honest they were both just as good!

Try this recipe whichever way you’d like, but just TRY it!

Creamy Spinach & Artichoke Chicken

Ingredients:
6 chicken breasts or boneless & skinless thighs
1 T olive oil
1/2 cup shredded mozzarella cheese

Topping:
Home made Recipe below or store bought spinach artichoke dip
8 oz frozen spinach, defrosted
1 can artichokes, drained and coarsely chopped
6 oz cream cheese, softened
1/2 cup mayonnaise
1/4 cup grated Romano or parmesan cheese
2 garlic cloves, minced
1 t salt
1 t pepper

Directions: Preheat oven 375. In a medium bowl add in the chopped artichokes and spinach (note: make sure to squeeze the spinach to drain out all the liquid.) Add in the cream cheese, mayo, cheese and garlic. Season with salt and pepper and mix well. Set aside.

Heat a medium sauté pan on medium high heat. Add in oil and heat 2 minutes. Season the chicken on both sides with salt and pepper. Add the chicken to the pan and brown on both sides. Brown in batches if needed. Remove from pan and add to a oven safe baking dish.

Add a large spoonful of the spinach mixture to each piece of chicken and spread evenly. Top with shredded mozzarella. Bake in the oven 20-30 minutes depending on chicken thickness. The chicken is cooked when it reaches 165. Remove from the oven and let rest 5 minutes before serving!