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Garlic Tuscan Chicken Pasta

Fall is my favorite food season, hands down. It’s the one time of year you get to splurge on creamy, braised, roasted, baked, and slow-cooked things. Let’s celebrate Fall with this delicious creamy Tuscan Chicken Pasta. This dish is sexy as hell, and that’s that on that! There’s much room for customization, too. I used …

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Garlic Ginger and Soy Braised Chicken Thighs

Thighs again? Yes, dammmit. Thighs again! If you can’t tell by now that we are thigh lovers, then you haven’t been paying attention. There’s nothing more succulent, flavorful, and satisfying than a fat juicy thigh with skin rendered so crisp, it shatters in your mouth. Perfection! These gingery-garlic soy braised chicken thighs are pretty dang …

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One-Pot Lemon Oregano Chicken and Rice

Sleep deprivation really sucks. I’m hungry every day, but I don’t always have the energy nor time to cook something yummy to keep me sustained. Enter “One Pot Meals”. I call them culinary life-savers. The entire concept of throwing everything into one vessel and letting it cook until it’s done while you chase your kid …

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Crispy Roasted Chicken with Creamy Marsala Sauce

Hey yawl! This crispy roasted chicken with creamy marsala sauce recipe and video is the first installment of my Roasted Chicken Series on Youtube. I am ALWAYS roasting a chicken, at least once a week, so why not? Roasted chicken is literally my favorite thing to eat. That intense aroma that permeates your soul and …

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Parmesan-Crusted Chicken Thighs with White Wine Portobello Cream Sauce

Chicken thighs are bae. Period. They are hands-down my favorite part of the bird. I love wings and boobies and legs too, but thighs are just…pure love! I ate them frequently during my weight loss journey — fatty skin included, and I still lost the weight. It’s all about moderation. I do not recommend this particular recipe for white meat because white meat isn’t as naturally fatty and full of moisture like dark meat. A chicken breast cooked using this method will dry out and ruin the dish — you would have to do some serious tweaking. With that said, this recipe is for THIGHS. Okay? Got it? Good.

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Quick Pan-seared Chicken Breasts

The secret to a good sear is to remove as much surface moisture from the protein, and make sure the oil is damn near smoking. Also, leave the meat alone! It will let you know when it’s ready to flip over. If you start poking at it, and it’s sticking? It’s not ready. If it moves around or releases with minimum effort, it’s ready. Now that you know those basics, you shouldn’t have trouble getting a wonderful color and crust on your fish, chicken, or steak.

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Chinese BBQ Shrimp and Grits

My goodness. Just look at this. Makes absolutely no sense. I’m sure you’re ready to kick your standard shrimp and grits recipe up a few notches, right? This isn’t a bad way to start. This was really good, and if I recall, we immediately snuggled up afterward and took an epic nap. It was raining outside, so this was the perfect bowl of warmth and love, but with flair.

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