Artichoke · Chicken · Pizza · Wine

Pesto Artichoke Sausage Pizza

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On Friday afternoon I was in desperate need of wine after a fairly stressful week, so I headed to Trader Joe’s on the way home.  I love their wine selection and I was reading the Fearless Flyer online and they were featuring a wine that I wanted to try.

So I bought some.

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While I was there I also browsed the aisles and it became very apparent very quickly that I needed to make pizza for dinner.  So along with my wine I grabbed a bag of whole wheat pizza crust, a can of artichoke hearts, and a bag of shredded mozzarella.

When I got home I added a jar of pesto and a chicken sausage to the mix and got to work!


To start off, I rolled out my pizza dough.  Someone needs to teach me how to do this properly because I never have success making it look nice.


I was just happy there were minimal holes!

Next, I added a layer of pesto.


Then some cheeeeeeeese.


Then chicken sausage! I used a spinach feta one I got from Safeway.  It’s their antibiotic, hormone free chicken sausage brand…I’m all for no antibiotics in my chicken!


After the chicken sausage, I added three of the canned artichoke hearts.  I love these little guys!  I’m a big artichoke fan but marinated artichoke hearts are just too much for me most of the time.  These are perfect!


After that I added more cheese and then apparently forgot to take pictures until I had the pizza on my plate.

Anyways, it was a great combo!

Pesto Artichoke Sausage Pizza


  • 1/2 bagged whole wheat pizza crust (enough to make 1 12 inch pizza)
  • 2-3 tbsp pesto
  • 3/4 cup shredded mozzarella cheese, more if you would like
  • 1 chicken sausage, diced
  • 3 canned artichoke hearts, diced


  1. Preheat oven to highest setting, or whatever the package directions say.
  2. Roll out pizza dough on floured surface, move to oiled pizza pan (or baking sheet if you’re me and don’t own a pizza pan)
  3. Layer on the toppings!
  4. Bake for 10 minutes.
  5. Remove from oven, cool for at least 5 minutes, cut, and eat!



Casserole · Chicken

Lightened Up Chicken Buffalo Mac and Cheese


Buffalo sauce AND mac and cheese? There is no way I could say no to the recipe. No way at all.

I’ve been in such a comfort food mood lately anyways that when I saw this recipe on Prevention RD I knew I had to make it.

It was an excellent decision too!

Lightened Up Chicken Buffalo Mac and Cheese

Original recipe here


  • 2 cups dry whole wheat elbow macaroni (about 7.25 oz)
  • 1 Tbsp unsalted butter
  • 2 stalks celery, finely chopped
  • 1 red bell pepper, diced
  • 2 Tbsp all-purpose flour
  • 1 cup nonfat milk
  • 1 cup half-and-half
  • ¾ cup Frank’s Buffalo Wing Sauce
  • pinch dry mustard
  • 8 oz Cabot 50% less fat extra sharp cheddar cheese, shredded
  • 8 oz part-skim (2%) Colby cheese, shredded
  • ⅔ cup nonfat plain Greek yogurt
  • 1 lb cooked chicken, shredded
  • ¼ cup panko


  1. Preheat oven to 350 F. Spray a large baking dish with cooking spray and set aside. Bring a large pot of water to a boil; add the pasta and cook until al dente. Drain and keep warm.
  2. Meanwhile, melt butter in a large skillet over medium heat. Once hot, add the celery and bell pepper, cooking until soft, about 5 minutes. Add flour and stir to coat; cook 1-2 minutes.
  3. Add milk and half and half and bring to a simmer over medium heat. Once simmering, stir in wing sauce, dry mustard, and shredded cheeses. Mix until cheese melts; remove from heat and stir in the yogurt, mixing well. Mix in cooked pasta and shredded chicken.
  4. Transfer pasta to the baking dish and top with panko. Bake for 30-40 minutes or until bubbly. Serve hot.

Cajun Chicken



I wish I had a better picture of this DELICIOUS chicken.  If you’re looking for a moist, flavorful chicken, you need this in your life.

For my Mardi Gras meal we made 220 portions of this, 42 lbs worth of chicken, and we only had 20 portions left at the end of the night.  We had 219 people check in for dinner so almost every single person tried the chicken.  Probably because it was amazing!

Everyone was talking about it.  I was so excited because this was a recipe I introduced, it wasn’t an established on in their menu system already.


Cajun Chicken

Original recipe here


  • 2 cups olive oil
  • 2 tbsp Italian seasoning
  • 2 tbsp Cajun seasoning
  • 1 tsp garlic powder
  • 2 tbsp lemon juice
  • 10 boneless, skinless chicken breasts


  1. In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon juice. Place the chicken in the dish, and turn to coat with the mixture. Cover and refrigerate.  Turn every 1/2 hour.  Marinate for 3 hours.
  2. Preheat the grill for high heat.
  3. Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.
Chicken · Crock Pot · Potato · Soup · Uncategorized

Zesty Chicken Soup


The weather lately here has been so all over the place.  On Saturday it was sunny and nice, like nice enough to do a long run in short sleeves, but then Sunday was cloudy and then rainy.

I was glad I decided to start this in the crock pot Sunday morning cuz by the time dinner rolled around I was ready for soup!

This recipe calls for the Stubb’s chicken marinade, but I only had the beef kind so I used that instead.

It’s got a kick, you’ve been warned!

Zesty Chicken Soup


  • 5 russet potatoes, peeled and cubed into 1″ dice
  • 5 cups chicken broth
  • 1 14.5 oz can crushed tomatoes {fire roasted if you can find it}
  • 2 stalks celery, diced
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 1/2 cup Stubb’s Chicken Marinade
  • 1 tsp salt, or to taste
  • 1/4 tsp pepper, or to taste
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 2 bay leaves
  • 1 large chicken breast


  1. Place all ingredients in your crock pot.
  2. Turn to low heat and cook for 7-8 hours.
  3. After 8 hours, remove the chicken breast with a slotted spoon and place in a bowl.
  4. Shred meat with two forks then add the shredded meat back into the stew.
  5. Season with additional salt and pepper to taste.
Chicken · Food Network · Sauce · Snacks

Buffalo Chicken Bites with Blue Cheese Dipping Sauce

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The Super Bowl is obviously not complete without lots of yummy food and even though I didn’t have any real interest in either team playing I was still on board to watch the game and enjoy some snacks! Sunday afternoon I put these together and took them to the Super Bowl party I attended and by the time I left they were all gone.  If you like buffalo sauce, you have to try these at some point, they are so delicious!

I bought the Pioneer Woman’s A Year of Holiday’s cookbook before Christmas and she has a section for the Super Bowl in it!  I found this recipe there but tweaked it a bit because a) I wasn’t going to fry chicken on my electric stove and b) I wasn’t going to fry them anyways.  So I baked them.  Obviously these would be really good fried (because who doesn’t like popcorn chicken) but they were also really great baked! It’s really the buffalo sauce that makes it.

Buffalo Chicken Bites with Blue Cheese Dipping Sauce



  • 1 cup low fat mayonnaise
  • 1/2 cup sour cream
  • 5 oz blue cheese crumbles
  • 4 dashes Worcestershire sauce
  • salt and pepper to taste
  • 1/2 cup buttermilk


  • 1 cup all-purpose flour
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 1 12-ounce bottle beer
  • 1.5 lbs boneless, skinless chicken breasts


  • 1/2 cup butter
  • 1 12-ounce bottle cayenne pepper sauce (such as Frank’s Red Hot)
  • 4 dashes Worcestershire sauce


  1. Preheat oven to 425 degrees F.
  2. Make the blue cheese dip by combining mayonnaise, sour cream, blue cheese, Worcestershire sauce, salt, pepper, and buttermilk in a bowl.  Stir together until well combined.  Add a little more buttermilk to get the desired consistency, if desired, and then cover and store in the refrigerator until you’re ready for it.
  3. Combine the flour, cornstarch and salt in a medium bowl.
  4. Pour in the beer, whisking as you go.  Keep adding until the batter is somewhat thin but still thick enough to stick to the chicken.
  5. Cut the chicken into 1 inch pieces.  Add them to the batter and then toss them around.
  6. Arrange coated chicken pieces on a baking sheet lined with foil.  Bake for 10 minutes.  Remove from oven, rotate, and bake for an additional 5 minutes.
  7. To make the sauce, combine the butter, cayenne pepper sauce, and Worcestershire sauce in a medium saucepan over medium heat. Melt it together, whisking to combine.
  8. Transfer the chicken to a bowl and pour on the sauce, tossing the chicken to coat it well.
  9. Arrange chicken back on the baking sheet, with new foil, and bake for another 5 to 10 minutes to seal in the sauce.
  10. Serve them with celery stick and the dipping sauce!

Hope you’re all staying safe in this crazy weather!

Asian Inspirations · Chicken · Eggs · Quinoa · Sauce

Thai Quinoa Bowls



I absolutely love dishes that have a whole bunch of textures mixed together so when I saw this recipe I knew I needed to try it, it seemed right up my alley.  I also conveniently had almost all of the ingredients already which was extra incentive to try it.

This makes a lot, so you the biggest skillet you have or use a wok.  You want to make sure you have lots of room!

The quinoa is very filling and the leftovers were great for a quick dinner after they were warmed up.

Thai Quinoa Bowls

Original recipe here

Serves: 4



  • 1/4 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 Tablespoons water
  • 1 Tablespoon + 1 teaspoon sugar
  • 1 Tablespoon + 1 teaspoon peanut butter
  • 2 teaspoons chili garlic sauce


  • 1 cup quinoa, rinsed
  • 1-3/4 cups chicken broth
  • 2 teaspoons peanut oil, divided
  • 1 large chicken breast, thinly sliced
  • salt and pepper
  • 1 cup broccoli slaw
  • 1/2 cup frozen shelled edamame
  • 2 green onions, chopped
  • 1 egg
  • 1/2 teaspoon sesame oil


  1. Bring chicken broth to a boil in a saucepan then add rinsed quinoa. Place a lid on top then lower heat and cook until quinoa has absorbed chicken broth, about 15 minutes. Fluff with a fork then set aside. (Can be done ahead of time.)
  2. Combine all sauce ingredients in a microwave-safe bowl then microwave for 20 seconds.  Stir until smooth then set aside. Whisk together egg and sesame oil in a small bowl then set aside.
  3. Heat 1 teaspoon peanut oil in a wok or large skillet over high heat. Season chicken with salt and pepper then add to wok and stir fry until no longer pink. Remove to a plate then set aside.
  4. Heat remaining teaspoon peanut oil in wok then add broccoli slaw, frozen edamame, and green onions. Stir fry until tender, 2-3 minutes, then push to outsides of wok, creating a clear space in the center. Add egg whisked with sesame oil to center of wok then stir fry until soft scrambled.
  5. Add cooked chicken, quinoa and sauce to wok then toss to combine. Divide into bowls and serve.
Asian Inspirations · Chicken · Sauce

Homemade Red Curry



I’ve got quite the collection of Asian condiments in my refrigerator, including red curry paste that I haven’t used in forever.  In fact, I think the last time I used it was for these Red Curry Lentils that I made eons ago.  And by eons ago I mean August.

I tried take out curry a few times after that and even tried to make my own once.  It was really simple but for some reason it just didn’t stick as something I was going to make again.  That is, until I saw this post from The Real Life RD about making veggie curry and I was reminded of how simple it really could be.

So I decided I would try it again but this time I would take her ideas and use frozen veggies!  Things are so much easier when you don’t have to chop a million veggies before using them.

I made this over the weekend and although it still took about 30 minutes total, there was really minimal effort and it turned out delicious!

Chicken Red Curry

Inspiration found here

Servings: 2


  • 1 cup brown rice
  • 1 small chicken breast, sliced
  • 1 bell pepper, chopped
  • 1 cup frozen green beans
  • 1 heaping cup of frozen or fresh broccoli
  • 1/2 medium onion, diced
  • 1 can of lite coconut milk
  • 2-3 tablespoons red curry paste
  • green onions for garnish


  1. Cook rice according to package directions.  Set aside.
  2. Heat ~1 teaspoon of coconut oil in a pan over medium heat.
  3. Add chicken breast and cook until just cooked through.  Set aside.
  4. Add another tablespoon coconut oil to hot pan.
  5. Add the onion and cook for 3-4 minutes until the onion is translucent.
  6. Add the rest of your vegetables and cook for 10 minutes or until they are tender.
  7. Add in the red curry paste and chicken and stir until the paste coats everything.
  8. Add in can of coconut milk.
  9. Season with salt and pepper to taste, turn the heat to high to bring the mixture to a boil, reduce to a simmer and cook for 8-10 minutes until the sauce thickens a bit and everything is heated through.
  10. Serve over brown rice. Garnish with green onions and enjoy!

If you’re veggie you could omit the chicken and add some chickpeas or tofu in the place of chicken.  You could also serve it over quinoa to add a little extra protein.  Of course, you can add whatever kind of vegetables you want or use green or yellow curry paste instead.  It really is a forgiving recipe, you can’t go wrong with whatever you put in it!

Now go make yourself some homemade curry!