About once a month Jesse and I have some form of bacon with chicken for dinner. Bacon is just the perfect flavor to add to pretty much anything! We love bacon in our house….except I don’t like the clean-up bacon requires…..but I am able to get passed that for the delicious taste. Jesse and I went to this Chocolate festival a few months back. They had every kind of chocolate you could think of, and we got to sample every one of them! Some of the weirdest ones were chocolate broccoli and 100% cacao chocolate (absolutely disgusting….don’t ever put 100% cacao chocolate in your mouth or else you will regret it for all of the rest of your living days! Ha!) I have to say there were some pretty awesome chocolate inventions in the works at some of these venues. They were developing a chocolate that had some oniony garlicky flavor to it, that you could cook with or add it to a salad. How cool is that? But we also tried this chocolate bacon. I actually didn’t like it very much, the salty sweet combination didn’t work for me, but Jesse enjoyed it…probably because he is weird. Unfortunately last night I didn’t cook with chocolate bacon, but I did make Honey Mustard Chicken wrapped in Bacon. So try it out for dinner, let me know what you think. If you are brave enough, maybe you could even sprinkle some chocolate on top of the bacon… 😉
- 2 Chicken Breasts
- 2 Strips of bacon
- 1 ½ TBS of coarse spicy brown mustard
- 1 TBS Lemon Juice
- 2 TBS honey
- Lemon pepper
- Preheat your oven to 375 degrees.
- Take one of your chicken breasts and wrap one strip of your bacon around it. Repeat with the other chicken breast.
- Sprinkle on your salt, pepper, and lemon pepper. Place your two chicken breasts in a square baking dish.
- In a small mixing bowl, combine your lemon juice, mustard, and honey.
- Brush about ½ the honey mustard mixture onto just one side of each chicken.
- Then place in the oven for about 20mins. After 20 mins, take your chicken out, flip them over and brush the rest of your honey mustard mixture on the chicken.
- Cook in the oven for an additional 20-30 mins until the chicken is cooked all the way through.
- I like to serve the chicken with a little more of the honey mustard mixture for dipping purposes.
There is this delicious little restaurant in Arizona called Cornish Pasty. It is located right where my old job use to be near the ASU campus in Tempe and Jesse and I would go there often for dinner. They serve these extremely tasty calzone things but they are in this flaky, buttery, warm bread packed full of amazing ingredients, spices and sauces. My favorite pasty to get is the italian style one and Jesse’s favorite is the Shepherd’s Pie one. They have a huge selection of all kinds of pasties and you can also watch them make them. I was thinking of that place last night, because I miss it, but also because the Shepherd’s pie pasty was delicious and I wanted to make something like it for dinner. So I may not have had the right ingredients to make the breading part, but I did have the ingredients to make a Shepherd’s Pie, so that is exactly what I made last night for dinner. One of Jesse’s favorite dinners is Shepherd’s pie because eating your vegetables mixed with your potatoes and beef for some reason taste so good, ha! This recipe is super easy, super-fast, and of course super tasty!
- ~ 3 C ground beef
- 3 C frozen mixed veggies
- Mashed Potatoes
- Shredded cheese
- Cook your ground beef in a small frying pan on medium high heat. Sprinkle with salt, pepper and parsley and cook until no more pink is showing.
- I used a pretty small baking dish to fit this dinner in because it is only serving two people (I think the size of mine was somewhere around 6 cups.) Preheat your oven to 350 degrees.
- No it’s time to start your layering. First, place your cooked meat on the bottom of your baking dish and spread it all out. Then layer on top of that your frozen mixed veggies. Sprinkle some more of your salt, pepper, and parsley and even some of your shredded cheese.
- I used mashed potatoes from a quick instant pack, but making your own mashed potatoes will work perfect for this too. On top of your veggie layer, put your mashed potatoes. You want a nice think layer of potatoes; I’d say at least two inches thick.
- Then sprinkle the top with a little more cheese, and pop in the oven for about 20 mins until its nice and hot.
This weekend was a kick back, low key weekend for Jesse and I. We really love renting movies from the library so we have tons of movies always stacked on our TV stand ready and waiting to be watched. So, that is exactly what we did a lot this weekend. Friday night Jesse went out with some work buddies, but he came home to still have dinner with me. We actually went to a restaurant for dinner instead of me cooking. We have been hearing a bunch of people telling us about this burger place called Zippy’s here in our neighborhood. Supposedly it is a really tiny place but has the BEST burgers. So, with burgers being my favorite food, I knew we had to try this place out asap. So that is where we went to eat Friday night, and let me tell you, it really was delicious! We were able to enjoy tasty burgers, have a great conversation together, and still make it home in time to watch a movie together. 🙂 Saturday Jesse and I went to a cute little coffee and cupcake shop in Renton and played cards together. Rummy is Jesse and my’s thing….which means, that it’s something Jesse and I have been doing together since we started dating. We love to spend a beautiful Saturday afternoon at a coffee shop table outside, playing rummy. I use to be super mega good at rummy, but now Jesse beats me a lot and I am not a fan! I need to get my winning streak back! The rest of the weekend we relaxed together and continued watching a bunch more movies. I did make dinner Saturday night for us. I made a Chicken and Broccoli Bread Braid. I don’t really know what to call it, but it is really easy and super yummy! So try it out and let me know what you think!
- Refrigerated Pillsbury pizza dough
- 1 chicken breast cut into bit sized pieces
- ½ C broccoli florets
- ¼ C Corn
- ½ C plain Greek yogurt
- 1- 1 ½ TBS Ranch dressing packet mix
- Sprinkle of Italian dressing (we didn’t have Italian dressing so I used this Cesar Vinaigrette dressing that is AmAzInG!! Whichever works.)
- Shredded Cheese
- Sprinkle of garlic powder
- 1 tsp. melted butter
- 2 TBS Italian style bread crumbs
- Cook your chicken breast in an oiled pan on medium high heat until cooked all the way through. About 10 minutes. Season with salt, pepper, parsley and some garlic powder.
- Take your pizza dough and place it on a baking pan. I like to spread my dough out so that it covers most of my baking pan.
- Then cut a little slit on each side of the pizza dough. Continue cutting slits all the way down the dough.
- In a small bowl, combine your Greek yogurt and ranch packet. Then spread the mixture onto the middle of your pizza dough. But make sure to spread it out throughout the middle of your dough.
- On top of the ranch mixture, place your cooked chicken, broccoli, and corn. Then with a painting brush (one specifically used for the kitchen, not one from your craft supply ha!) brush on your Italian dressing all over the broccoli, chicken and corn.
- Then sprinkle your cheese on top of the broccoli, chicken and corn. Also sprinkle some more of your salt, pepper, garlic salt and parsley.
- Now this is the tricky part, you are going to take one fold that your cut of your pizza dough and bring it over to the other side. And continue doing that all the way down your dough. Please see pictures attached.
- Once you have completely braided your dough, mix together your melted butter and bread crumbs and sprinkle that on top of your braided dough.
- Pop in the 350 degree oven for about 20-25 mins.
When I work late at night, I still like to come home and make a meal that my hubby and I can sit down, relax and enjoy together. Some of my dinner’s may take a bit of prep time, but when I work late, it’s still important to me to have a home cooked meal, but I don’t want to spend a lot of time prepping it. So when a friend of mine posted this recipe that her husband made for dinner, I knew this would be a quick go-to dinner that Jesse and I would love. It’s called BBQ chicken lettuce wraps. I love getting recipes from friends and family, it means a lot to me when they are willing to share it with me!
Jesse and I eat chicken all the time, as you can see. But we love BBQ chicken a lot, especially when it’s BBQ season. As we walk the dogs in the afternoon we get hungry because of all the BBQ cooking we smell. I really just want to find the source of the smell and ask if I can join them ha! Try out these delicious BBQ lettuce wraps and let me know what you think!
- Head of lettuce (I use iceberg, but you can use what you prefer)
- 1 chicken breast, cut into bite size pieces
- ½ green pepper diced up
- ¼ C diced up onion
- BBQ sauce
- Cook your chicken and onion in a frying pan on medium high heat until there is no more pink showing. Sprinkle with salt and pepper to season.
- Once cooked all the way through, lower your temperature to medium low and throw in your diced up green pepper and add as much BBQ as you like. I probably add about ½ C.
- Take your head of iceberg lettuce and gently tear off some big pieces to spoon your BBQ chicken mixture into. I usually tear off about 4 big pieces.
- Once you have all your pieces of lettuce torn take your BBQ chicken mixture and spoon some of it into your lettuce. Split up your BBQ mixture into your four lettuce cups equally.
(Look at that handsome husband of mine super excited to eat dinner!)
I feel so special to be able to post this recipe that I made last night! You all know my obsession with picking blackberries and Jesse and I picked a whole bunch this last weekend. Jesse’s memaw is a fantastic cook and baker and she makes one of Jesse’s very favorite desserts, Blackberry Cobbler. I asked her if she wouldn’t mind sharing her recipe with me, so I could attempt to make it for Jesse. Of course she was so sweet and generous and gave me her amazing recipe! It was quite intimidating to try this amazing baker’s recipe. I wish I was as good a baker as memaw, but with lots of practice, and super awesome recipes like this one, maybe one day I will become good like memaw! 🙂 Now, I hear that memaw is one of those bakers who is able to just eyeball everything she puts into a dish, yeah, she is THAT good…. 😉 so luckily she had measurements for me to follow with this recipe. I know that it didn’t turn out quite as good as memaw’s blackberry cobbler, but Jesse said he loved it and that’s really what it’s all about. Thank you so much for allowing me in on a delicious recipe of yours memaw!! I will be making this for many more years!
- 2 Pints of blackberries
- 1-1 ¼ C Sugar (depending on how sweet you like it)
- 2 TBS cornstarch
- 2 C Flour
- ½ tsp. salt
- ¾ C Crisco shortening
- ½ – 1 C Ice cold water
- Preheat oven to 375 degrees
- In a large mixing bowl, place your 2 pints of blackberries and mix in your sugar and cornstarch, set aside.
- In a separate bowl, place your two cups of flour and salt. Mix those two together. Then “cut” in your shortening using a knife or your hands until it becomes the consistency of cornmeal.
- Then pour just a little bit of your water at a time into your flour mixture until it becomes a ball. The dough will become pliable and will pull away from your hands.
- Break off half the dough and roll it out on a floured surface with a rolling pin. Roll it to a little bigger than your 9×13 ungreased baking dish so that it hangs off the sides a bit.
- Then pour your fruit into the baking dish.
- Take the rest of your dough and roll it out on a floured surface. You want it to be pretty thin, about the thickness of a CD. Place on top of your blackberries and pinch the sides of the crust to the bottom crust so they attach together.
- Then cut slits all over the top for ventilation, using a fork or a spoon to create some holes.
- Then sprinkle cinnamon and sugar all over the top crust.
- Bake for 15 mins at 375 and then about 30 mins at 350 or until golden brown.
This weekend, Jesse and I were able to finally make it to the beach for a relaxing day in the sun. We packed up some yummy snacks like watermelon and plums, made sure to bring a nice comfy blanket to lay on, and even packed up the assorted things our pups would enjoy while there. We made a day of it. It was warm outside, but the lake felt perfect! We weren’t the only ones who had this idea, because the lake was packed with so many families. But we were able to find the perfect spot on the grass near the beach and we read, swam, and played with our dogs all day. It sure was a nice Saturday!
Last night for dinner I made White Bean Chicken Chili! YUM!!! It is my mom’s recipe and I’m so thankful she has shared this delightful dinner with me. Growing up, I actually didn’t like this dinner….but now, I LOVE it!! My little brother, Alex, use to request this dinner for all his birthdays. I’m pretty sure it’s still his #1 request when my mom asks him what he wants for dinner. It is a great dinner for when it’s chilly and rainy outside; much like it was last night at my house. It sits in the crockpot and makes the whole house smell delightful. You throw a total of 4 ingredients into the crockpot, add some spices, and in just a few hours, you will have a delicious comforting meal 🙂
- 1 chicken breast, cut into bit sized pieces
- 2 cans of white beans
- 1 C Salsa
- 1 ½ C Shredded cheese (I like cheddar)
- Chili powder
- Dash of Cumin
- Cook your chicken breast in a frying pan on medium high heat until cooked all the way through. Add some salt, pepper and a dash of chili powder to your chicken.
- In a crockpot, pour the whole can of your white beans, including the juice, add your salsa, cheese, 1 C of water, cooked chicken and your sprinkle of cumin. I used probably about 1 1/2 tsp. but feel free to add to your liking.
- Mix everything together and put the lid on your crockpot. Cook on high anywhere from 2-3 hours.
Lately I have been doing a lot more baking, and I couldn’t be happier! Baking has always been my passion and I’m so lucky I have a hubby who has that sweet tooth necessary for my baking addiction. Blackberries are in season, and they really are ALL over the place here, literally every street corner is a blackberry bush, so I can’t help but pick lots of free blackberries and make sweet treats with them. First I made a blackberry pie, then I made a blackberry cobbler and this weekend I’m hoping to get a family recipe for Jesse’s favorite blackberry cobbler so I can make it again. I also have been baking lots of banana breads, apple chips, fruit roll ups and my favorite: granola bars! Jesse and I eat granola bars all the time actually. They are some of my favorite things to snack on in between meals. We always buy the giant box at Costco and it lasts us a very long time. But since I have been on this baking high, I decided I would try to make my own granola bars, and maybe even save us some money in the meantime (not to mention they are healthier! Bonus!) I looked online for quite a while for the perfect recipe. I came across one particular one that is a no bake granola bar. So I changed a few pieces of the recipe, made them, and then devoured them! They were great and Jesse loved them too!! Try this delicious recipe out and let me know what you think!
- 2 ½ C of Rice Krispies (or, of course, you can use the off brand of this cereal)
- 2 C quick oats
- ¾ C honey
- ¾ C Brown sugar
- ¼ tsp. Salt
- 2/3 C Peanut Butter
- 1 tsp. Vanilla extract
- ½ C Chocolate Chips (plus another ¼ C for melting)
- Also if you would like to add anything else into your granola bars ex: dried fruit, coconut, raisins, nuts etc..
- Grease with butter a 9×13 baking dish.
- Combine your rice krispies, oats and any fruit, nuts, raisins etc that you want to add into a big mixing bowl.
- In a saucepan, over medium low heat, stir together your honey, brown sugar and salt until it comes to a complete boil for 30-60 seconds.
- Remove from heat and stir in your peanut butter and vanilla until smooth.
- Pour over the dry ingredients and mix well.
- Once you have your wet and dry ingredients combined well, add in your chocolate chips.
- Press into your 9×13 pan and let cool completely.
- Once cooled, melt your extra ¼ C of chocolate chips and drizzle melted chocolate over your granola bars.
- Place in fridge for about 12-24 hours. Feel free to keep these granola bars in the fridge (or freeze them) periodically. If they get to warm they fall apart a little.