• Mediterranean Smothered Chicken

    Recipe adapted from Iowa Girl Eats.

    I buy priligy review ngredients:

    • Olive oil
    • 4 small chicken breasts, pounded to an even thickness
    • Garlic salt and pepper, to taste
    • 8 oz. angel hair pasta
    • 2 TBSP olive oil
    • 1 large shallot, chopped
    • 3 garlic cloves, minced
    • 1 c. marinated roasted (or sundried) tomatoes, chopped
    • 1 can quartered artichoke hearts, drained
    • 2 TBSP capers, drained
    • 1 tsp. lemon zest
    • 1/2 c. chicken broth or water
    • 1/4 c. half & half (or heavy cream)
    • Juice from 1 lemon
    • 1/4 c. grated parmesan cheese
    • 1/4 c. chopped basil
    • Salt and pepper, to taste

    buy priligy in usa Directions:

    1. Heat olive oil in a large, nonstick sprayed skillet over medium-high heat; season the chicken with garlic salt and pepper and add to hot skillet. Saute for 3-4 minutes a side, or until no longer pink in the center. Remove to a plate then set aside.
    2. Cook pasta in a pot of salted, boiling water then cook until al dente. Drain then set aside.
    3. Let chicken skillet cool off the heat for a few minutes, then return to burner and reduce heat to medium. Add olive oil and shallots and saute until translucent, about 3 minutes. Add garlic then saute for 30 more seconds, stirring constantly.
    4. Add roasted tomatoes, artichoke hearts, capers, and lemon zest then saute until heated through, about 2 minutes. Add chicken broth/water, half & half, lemon juice, parmesan cheese, and basil then reduce sauce slightly, about 2 minutes. Taste and adjust seasoning, as necessary.
    5. Divide pasta among plates then top with a chicken breast. Smother with tomato and artichoke mixture.

    Mediterranean Smothered Chicken:

  • Jennifer Aniston’s Salad aka The Rachel Salad

    Israeli couscous has become a family favorite, so I subbed the quinoa for the Israeli couscous. You could also use bulgar, farro, couscous, etc.

    Recipe adapted from Iowa Girl Eats.

    Ingredients:

    Couscous Salad

    • 1 1/2 c. water
    • 1 c. Israeli couscous
    • 1/2 tsp. salt
    • 1 tsp. olive oil
    • 15oz can chickpeas, drained and rinsed
    • 1 English cucumber, diced
    • 1/2 small red onion, minced
    • 1/2 c. packed fresh parsley, finely chopped
    • 1/2 c. loosely-packed fresh mint leaves, finely chopped
    • 1/2 c. roasted salted pistachios, chopped
    • 1/2 c. (2oz) crumbled feta cheese
    • Salt and pepper, to taste
    • Mixed lettuce

    Lemon Dressing

    • 1/2 c. lemon juice (about 2-4 lemons)
    • 1/2 c. olive oil
    • 1 TBSP honey
    • Salt and pepper, to taste

    Directions:

    1. Lemon Dressing: Add ingredients to a jar with a tight fitting lid, or small bowl, then shake or whisk to combine.
    2. Couscous: Add water, salt, and olive oil to sauce pan and over medium high heat bring to a boil; once boiling, add the couscous and stir; then cover the sauce pan and lower the heat to simmer; simmer for 8-10 minutes, stirring occasionally. Transfer cooked couscous to a bowl.
    3. Add dressing: Add about 1/8 c. of dressing to the slightly warm couscous and toss well to combine. Set aside (or refrigerate) to cool completely.
    4. Salad: Add couscous to a large mixing bowl then add chickpeas through mint, and toss to combine. Add about 1/3 of the dressing and toss to coat. Taste and adjust seasoning.
    5. Serve: Add mixed lettuce greens to a plate, top with a generous scoop of the couscous salad; sprinkle the pistachios and feta on top and drizzle with dressing.

    Jennifer Aniston’s Salad:

  • Israeli Couscous Salad

    If you want a more hearty couscous side (pictured above), double the couscous (olive oil, shallots, lemons, couscous, and water/stock) and the dressing.

    Recipe adapted from No Spoon Necessary.

    Ingredients:

    Couscous

    • 2 ½ TBSP olive oil
    • 2 medium shallots – finely diced (about 1/3 heaping cup)
    • 2 large lemons, zested & juiced (1/4 cup juice) (1 TBSP & ½ tsp zest – DIVIDED)
    • 1 ½ c. Israeli pearl couscous
    • 1 ¾ c. stock or water
    • 1 (8 oz.) jar oil-packed julienne sun-dried tomatoes – drained & 2 TBSP oil reserved
    • 1 (14 oz.) can chickpeas, drained & rinsed
    • 3 oz. baby arugula, or more to taste
    • 3 large green onions, thinly sliced
    • 6 ounces feta cheese, crumbled
    • ½ c. fresh herbs, chopped (basil, parsley, cilantro, and/or mint)
    • 3 TBSP toasted pine nuts 
    • Salt & pepper

    Dressing

    • ¼ c. olive oil
    • 1 garlic, minced
    • 1 tsp. Dijon mustard
    • 1 tsp. honey

    Directions:

    1. Prepare Dressing:  Add the oil, garlic, Dijon and honey to a small bowl or a mason jar. Add in ¼ c. fresh lemon juice, a scant ½ tsp. zest, ¼ tsp salt and generous pinch of pepper. Whisk until well combined. If using a mason jar, add the lid and seal. Shake the jar until well combined.
    2. Infuse Oil: Heat oil in a medium saucepan over medium-low heat. Add the shallots and 1 heaping TBSP of lemon zest. Let the flavors infuse and sweat the vegetables, stirring, for 2-3 minutes.
    3. Prepare Couscous: Stir in the couscous and increase the heat to medium. Cook, stirring, for 2-3 minutes or until the couscous is lightly toasted and fragrant. Add in the stock and season with a generous pinch of salt and pepper. Increase heat to medium-high and bring to a rapid simmer, then immediately reduce heat to a low. Cover the pan tightly with a lid and cook for 10-12 minutes, until the couscous is tender, and liquid is almost all absorbed. Remove from heat.
    4. Stir in sundried tomato oil & cover: Remove cover from couscous. Add the 2 tablespoons of sun-dried tomato oil and stir to combine. Replace cover and set aside (off heat), for about 3-5 minutes, until liquid is completely evaporated. The couscous should be tender, and the mixture should be fluffy, not soupy. Season couscous to taste with salt and pepper; fluff with a fork. Transfer the couscous to a large bowl.
    5. Add dressing: Add half the dressing (about ¼ c.) to the slightly warm couscous and toss well to combine. Set aside to cool completely.
    6. Toss couscous: Once the couscous is cooled, add the chickpeas, arugula, green onions, herbs and half the feta. Toss to combine. Add the remaining dressing. Taste and adjust for seasoning with salt and pepper. (Optional: Cover and refrigerate.)
    7. Serve: Sprinkle couscous with remaining feta and toasted pine nuts. Garnish with lemon wedges if using. 

    Israeli Couscous Salad:

  • Overnight Caramel French Toast

    This overnight French Toast casserole is better than the previous one I had been making. The caramel in this recipe is gooey and delicious.

    Recipe from Real House Moms.

    Ingredients:

    • 1 c. brown sugar, lightly packed
    • 1/2 c. unsalted butter
    • 2 TBSP light corn syrup
    • 12 slices Texas Toast bread
    • 1/2 c. sugar
    • 2 tsp. cinnamon
    • 6 eggs
    • 1 1/2 c. milk
    • 1 tsp. vanilla
    • Powdered sugar for topping

    Directions:

    • Spray 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
    • In a small saucepan bring brown sugar, butter, and corn syrup to a boil over medium heat. When the sugar is dissolved pour into the prepared pan.
    • Place six slices of bread on top of the caramel. You might need to squish the slices together to make them all fit.
    • In a small bowl mix the cinnamon and sugar together. Sprinkle half of the mixture over bread in the pan. Top with remaining six slices of bread.
    • In a large bowl whisk together eggs, milk, and vanilla. Stir in remaining half of the cinnamon-sugar mixture and stir until combined. Pour over bread. Cover and refrigerate overnight.
    • Take French Toast casserole out of the fridge and let stand at room temperature for 30 minutes.
    • Preheat oven to 350*. Uncover dish and bake for 35-40 minutes until golden. Remove from oven. Use a spatula to flip the bread slices over onto a plate so the caramel side is up. Top with powdered sugar, if desired, and serve immediately.

    Overnight Caramel French Toast:

  • Mango Chile Chicken Rice Bowl

    This dish is amazing and is restaurant quality delicious!

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    Mango Salad

    • 3 mangos, diced
    • 2 Mini Persian cucumbers, chopped
    • 1 Serrano or jalapeño pepper, seeded and diced
    • 1/2 c. fresh cilantro chopped
    • 3 TBSP fresh mint, chopped
    • 3 TBSP fresh basil, chopped
    • 2 green onions, chopped
    • 2 TBSP olive oil
    • 2 TBSP apple cider vinegar
    • 2 TBSP lime juice
    • Salt, to taste

    Chicken

    • 1 1/2 lbs. chicken breasts, thinly sliced
    • 1 1/2 TBSP cornstarch
    • 2 TBSP olive oil
    • 1/4 c. Thai red curry paste
    • 1 TBSP fish sauce
    • 6 TBSP salted butter
    • 3-4 cloves garlic, chopped
    • chili flakes
    • 3-4 cups cooked rice

    Mango Salad Directions:

    1. Combine the mango, cucumbers, serrano pepper, cilantro, basil, and green onions in a bowl. Toss with olive oil, vinegar, lime juice, and season with salt.

    Chicken Directions:

    1. In a bowl, toss together the chicken and cornstarch.
    2. Heat the olive oil in a large skillet over medium-high heat.
    3. Add the Thai red curry paste and cook 1-2 minutes, until fragrant.
    4. Add the chicken and toss to coat in the curry paste. Cook until the chicken becomes crispy, about 8 minutes.
    5. Remove from the heat and add the fish sauce.
    6. Meanwhile, in a small skillet melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.
    7. Spoon the chicken over the bowls of rice. Pour the garlic chili butter over the chicken. Top with the mango salad. Enjoy!

    Mango Chile Chicken Rice Bowls:

  • Bean Dip

    Recipe adapted from the Magical Slow Cooker.

    Ingredients:

    • 16 oz. can refried beans (refried pinto or refried black beans)
    • 8 oz. Colby Jack cheese, shredded and divided
    • 7 oz. can fire-roasted green chiles
    • 8 oz. pkg. cream cheese, room temperature (or microwave for 30 seconds to soften)
    • 1 c. sour cream plus more for serving
    • 1 oz. pkg. taco seasoning (see below)
    • Sliced pickled jalapeno, if desired
    • Chips for serving

    Taco Seasoning:

    • 1 tsp. chipotle chili powder
    • 2 tsp. smoked paprika
    • 1 1/2 tsp. cumin
    • 1 tsp. garlic powder
    • 1/2 tsp. oregano
    • 1 tsp. salt

    Crockpot Directions:

    1. To the crockpot add the refried beans, 2/3 of the cheese, chiles, cream cheese, sour cream and taco seasoning. Stir everything together and flatten out with a spatula.
    2. Sprinkle over remaining cheese and pickled jalapenos.
    3. Cover and cook on HIGH for 2 hours without opening the lid during the cooking time.

    Oven Directions:

    1. Preheat oven to 350*
    2. In an a 8×8 pan add the refried beans, 2/3 of the cheese, chiles, cream cheese, sour cream and taco seasoning. Stir everything together and flatten out with a spatula.
    3. Sprinkle over remaining cheese and pickled jalapenos.
    4. Bake for 30 minutes or until hot and bubbly.

  • Sourdough Pancakes

    Makes about 8 pancackes.

    Recipe from Twelve on Main.

    Ingredients:

    • 1 1/2 c. milk
    • 1 egg
    • 1 c. sourdough starter
    • 2 TBSP honey
    • 1 tsp. vanilla
    • 2 TBSP coconut oil
    • 2 c. flour
    • 1 tsp. salt
    • 4 tsp. baking powder
    • 1 tsp. baking soda
    • Serve with syrup

    Directions:

    1. Preheat cast iron skillet or griddle.
    2. Mix milk, egg, sourdough starter, honey, vanilla, and coconut oil in a bowl.
    3. Add flour, salt, baking powder, and baking soda, and mix until combined.
    4. Pour 1/3 cup batter onto a hot griddle or cast iron skillet. Let it cook until you see nice big bubbles, and then flip. Leave them for another minute or so until it is cooked through.
    5. Serve topped with syrup

    Sourdough Pancakes:

  • Pollo Tropical Feast

    Chicken Ingredients:

    • 3 lbs. chicken breast
    • 3/4 c. pineapple juice
    • Juice from 1 orange
    • Juice from 2 limes
    • 2 packets Goya coriander and annatto seasoning
    • 1 tsp. salt
    • 1/2 tsp. pepper
    • 1/2 tsp. garlic powder
    • 1/2 tsp. cumin
    • 1/4 tsp. oregano

    Chicken Directions:

    1. In a large Ziploc bag add the pineapple juice through oregano and mix to combine; then add the chicken. Marinate overnight in the refrigerator.
    2. Grill.

    Black Beans and Rice Ingredients:

    • 2 15 oz. cans of black beans (do not drain or rinse)
    • Cumin
    • Oregano
    • Garlic powder
    • White Rice

    Black Beans and Rice Directions:

    1. In a saucepan, add the beans, cumin, oregano, and garlic powder, and simmer for a few minutes.
    2. Cook rice according to package.

    Balsamic Tomato Salad Ingredients:

    • Tomatoes
    • Red onion
    • Brown sugar
    • Balsamic vinegar
    • Olive oil
    • Salt
    • Pepper

    Balsamic Tomato Salad Directions:

    1. Add ingredients to bowl and toss to combine.

    Curry Sauce Ingredients:

    • Mayonnaise
    • Curry powder
    • Honey
    • Honey mustard
    • Milk, as necessary for thinning

    Curry Sauce Directions:

    1. In a bowl add mayonnaise, and then add curry powder, honey, and honey mustard to reach desired flavor. May thin the sauce with milk.

    Cilantro Garlic Sauce Ingredients:

    • 1 bunch cilantro
    • 4 oz. mayonnaise
    • 3 garlic gloves, peeled and chopped
    • Salt and pepper, to taste
    • Milk, as necessary to thin

    Cilantro Garlic Sauce Directions:

    1. Combine all ingredients in a food processor until desired consistency. May thin the sauce with milk.

    Pollo Tropical Feast:

  • Lemon Pepper Cajun Chicken Pasta

    Adapted from Half Baked Harvest.

    Ingredients:

    • 1 lb. linguine
    • 1 TBSP olive oil
    • 4-6 thin chicken cutlets
    • 2 TBSP Cajun seasoning
    • 1 1/2 c. fresh parmesan cheese + 2 TBSP fresh parmesan cheese
    • Salt and pepper, to taste
    • 4 TBSP butter, divided
    • 6 garlic cloves, minced
    • Crushed red pepper flakes, to taste
    • 2 TBSP lemon juice
    • 1 c. heavy cream
    • 1 c. milk
    • 2 TBSP fresh parsley, chopped (optional)

    Directions:

    1. Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Drain.
    2. In bowl, toss together the olive oil, chicken, Cajun seasoning, 2 TBSP parmesan, and a big pinch of pepper.
    3. Melt 2TBSP butter in a large pan set over medium-high heat, add the chicken and sear until deeply golden on both sides, 5 minutes per side. Turn the heat off and pour over the lemon juice. Transfer to a plate.
    4. To the same pan, add 2 TBSP butter, the garlic, and chili flakes. Cook 1 minute, until fragrant, then pour in the cream and milk. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until slightly thickened. Stir in 1 1/2 c. parmesan cheese and taste and adjust seasoning, if necessary. Then toss in the pasta.
    5. Serve immediately topped with sliced chicken and parsley.

    Lemon Pepper Cajun Chicken Pasta:

  • Penne Pomodoro

    Adapted from Midwest Foodie.

    Ingredients:

    • 16 oz. penne pasta, cooked al dente
    • 2 TBSP olive oil
    • 8-10 cloves garlic, minced
    • 4 tsp. dried oregano
    • 4 tsp. dried thyme
    • 1 1/2 tsp. salt
    • 1/2 tsp. fresh cracked pepper
    • 1 1/2 tsp. crushed red pepper, optional
    • 2 (28 oz.) cans crushed tomatoes 
    • 2 TBSP fresh parsley, chopped
    • 4 TBSP fresh basil, chopped
    • 2 TBSP granulated sugar, optional
    • Toppings: Burrata cheese, capers, basil, and/or parmesan cheese

    Directions:

    1. Heat olive oil in a large saute pan over medium heat.
    2. Add garlic, oregano, thyme, salt, pepper, and crushed red pepper. Cook, stirring frequently, for 1 minute.
    3. Add crushed tomatoes, parsley, basil, and add sugar if desired.
    4. Bring to a gentle simmer over medium heat.
    5. Reduce heat to low and simmer for about 5 minutes, stirring occasionally.
    6. Add cooked pasta to the pan.
    7. Toss to coat evenly.
    8. Garnish with fresh grated Parmesan, parsley, basil, capers, and burrata.

    Penne Pomodoro: