Happy Friday everyone!! Who’s excited for the weekend?? (Raising hand emoji inserted here.) We have a busy weekend ahead of us. One of Chris’s fraternity brothers is getting married Saturday & it’s always fun to get together with all of his friends. They seem to think they’re still in college so all of us girlfriends & wives-to-be get a good laugh out of making fun of them.
Saturday we will be driving up to Westlake Village for the wedding & then shacking up at a friend’s house in the Valley. A mini getaway is super needed, even if it is just for a night. Then Sunday night we are going to see Jason Aldean which I am super excited for!! Last summer we went to see him at Irvine Meadows & I talked Chris into leaving before the concert even started. I am just not really a fan of those concerts were you are fighting for a spot & everyone is pushing each other. I think I even broke a sandal at that show. RIP.
Summer time for me usually means I am staying out of the kitchen as much as possible. I hate being hot while I cook & when it pushing 90 like it is this week in SoCal, the last thing I want to do is turn on the oven or the grill.
When we moved in May, we moved into a big apartment, with a small kitchen, so I am still trying to figure out my flow in the new place with a different stove & oven. Our meals have been leaning toward taking advantage of the food truck at the apartment & grilling as much as possible.
But this crock pot recipe from Pinch of Yum is one of the best recipes I have tried in a long time. Best part, it’s like she knows me! She gave options on how to modify the recipe to your liking, & anyone who knows me knows it’s hard for me to follow a recipe so it was perfect. Instead of using dry beans, I used canned. I added a cup of frozen corn, & used a little less salsa than suggested. It came out amazing. Here is the recipe on Pinch of Yum & below is how I made it.
I am actually pretty excited about this Super Bowl this year. I am a Giants fan & Chris is a huge Steelers fan & even though both teams are out of the running, I am pretty excited to see the Broncos kick butt this Sunday. I’m not going to lie, I am a sucker for a Manning. I have actually probably watched more Broncos games this year than Giants, a fact I am not proud of.
Anyway, I will be working Sunday night, & watching it via the NFL app updates as I am sure my store will be absolutely dead. But to get in the football spirit, I decided to watch some of my favorite football movies. A little Remember the Titans, Friday Night Lights, & We Are Marshall marathon with some homemade Buffalo Chicken Pasta. Ummm… give me a nice, cold IPA & yes please!
I made this a few weeks ago for the first time & let me tell you, the first time was not the best. This time around… way better. Amazingly creamy & spicy. I cannot get enough. And best part… no messy fingers like when you eat Buffalo wings. That is literally the worst part of eating wings. I hate it!
Chris doesn’t love creamy pastas the way I do, so for this recipe I actually cut out a quarter of what I would have liked to put in of cream cheese. I suggest you put the entire amount in & indulge. After all… it’s Super Bowl! Day of football, food, & beer.
1 lb boneless skinless chicken breast
1 lb linguini
1 bunch of broccoli
1 cup cheddar cheese, shredded
8 oz cream cheese
2 14 oz cans of chicken broth
¼ tsp salt
¼ tsp pepper
½ tsp garlic powder
½ cup buffalo wing sauce
1. Boil chicken breast for 15-20 minutes in salted water or until chicken is cooked through.
2. When cooked completely, use two forks and shred chicken into small pieces.
3. Cut broccoli off stalk and clean thoroughly.
4. Boil pasta to time on box, 4 minutes before pasta is done cook broccoli in pasta water. Drain pasta and broccoli and set aside.
5. Add cream cheese, cheddar cheese, chicken broth, garlic powder, and salt and pepper to the pot. Simmer on medium high mixing regularly.
6. Once the block of cream cheese is completely melted down, mix in buffalo wing sauce.
7. Mix in pasta and broccoli and stir so all pasta is coated and enjoy.
OOhf it has been over 10 days since my last recipe post. Christmas is sneaking up on us over here in Orange County & we are not ready. On top of my crazy holiday schedule at the store, Chris has been studying for a professional exam to get a title at the end of his name, we are getting ready for a trip to Connecticut to see my family in January, & of course we had to spend our annual Christmas day at Disneyland. Oh & last week Chris had a last minute, emergency dental surgery. Oh what fun.
There has been very little time for writing & pretty much no time for cooking. The high was 58 the day we spent at DLand & it was pretty cold for us So Cal kids. After spending the entire 14 hours at the park we needed to heat up by scarfing down some herb chicken dumpling soup! Yumm!
And honestly, is there a better way to heat your house (or 800 square feet apartment) by cooking? No, nothing is better.
So when I started blogging a few years ago, one of the first food bloggers I found & truly started following was Christina over at Dessert for Two. When I starting making my chicken soup this time I wanted something different. I didn’t want rice in it & honestly I was far too lazy to go to the grocery store & get a pasta.
So I started searching the internet & came across Christina’s recipe for Easy Chicken N Dumplings with Collard Greens and Confetti & I had to try to dumplings. They were amazing! A perfect carb for loaded herb chicken soup. So here is my soup recipe topped off with Dessert for Two’s fabulous dumplings & while you’re at it, check out her amazing cookbooks that came out this year here & here. I have them both & they are perfect!
2 Tbsp olive oil
5 celery stalks
2 cups baby spinach
48 oz chicken broth
2 cups water
1 lb chicken breast tenders
1 tsp salt
1 tsp pepper
2 tsp rosemary
1 ½ tsp thyme
Dumplings from Dessert for Two:
½ cup flour
1/8 tsp baking powder
Pinch of salt
1 Tbsp butter, softened
¼ cup milk
1. Remove butter from refrigerator and bring to room temperature. Set aside for later.
2. Season chicken on one side with one half the amount salt and pepper, and 1 tsp each of thyme and rosemary.
3. Chop all veggie and cook them until tender in olive oil.
4. After 8-10 minutes, add chicken broth and water.
5. Cut chicken in ½ cubes and add slowly into soup while stirring so chicken doesn’t stick together.
6. Allow to cook on medium to medium-high and pull out all ingredients for dumplings.
7. Mix flour, baking powder, and a pinch of salt in a mixing bowl. Add room temperature butter and mix together with your hands. Make sure the butter is distributed evenly though the mixture. Add milk into mixture. I used a plastic spatula to make sure all of the flour mixture is moistened.
8. Flour a cutting board and your hands. Place dough only cutting board and shape into a thin rectangle about ¼ inch thick. Add flour to top and cut dough into small squares. Drop dough into cooking soup one at a time stirring regularly.
9. Allow to cook another 10-15 minutes, adding the remaining salt, pepper, rosemary and thyme and enjoy.
If you have read my blog then you know that I love chicken cutlets. Here is yet another Italian necessity coming from the chicken cutlet itself. Chicken Marsala. Mangia.
Chicken Marsala with Baby Broccoli, Mashed Potatoes and Shell Pasta
4-6 chicken breasts (thin sliced)
1 ½ cups Panko bread crumbs
1 egg or 1 cup milk
Salt, pepper, parsley, oregano
¼ cup olive oil
1 lb mushrooms, sliced
1 cup Marsala wine
½ -1 cup chicken stock
Mix Panko and seasonings together in a bowl and have milk or egg in a separate bowl close by. Heat oil in frying pan to high and then lower to medium heat. Dip each chicken breast in the milk or egg bowl and then into the Panko mix bowl. Make sure entire chicken is covered in Panko mix. Place directly into frying pan and repeat until all chicken is in pan. Once chicken begins cooking do not move breast around. The seasonings will fall off of the chicken breast leaving you with a non-breaded, non-seasoned chicken. Allow chicken to cook until the browning of the chicken starts inching to the top side of the breast. Then flip. Once all of the chicken is cooked thoroughly remove chicken from pan, turn heat up to medium-high and add sliced mushrooms flipping until both sides of mushrooms are browned. Add in Marsala wine and bring to a boil. Lower heat to a simmer. Cover and allow the wine cook out. Usually this takes 7-10 minutes on simmer. Add chicken stock, simmer for another 3-5 minutes and then serve over spaghetti or with mashed potatoes.