Leftovers Skillet MishMash Meal

One thing that I have found since I have started this food blog, is that every time I go to a restaurant… I become very… weird about food. I like, want to dissect it. I want to know the ingredients to see if I can re-create it. I want to see if I can figure out what spices they use… if I could make it better! Any other food blogger out there experience this? What happens after that, is that you go BACK after you’ve re-made the dish… and you like YOURS better. That’s what happens when you re-make a dish to suite your specific likes. I’ll have to do this with a dish soon and post it. I love restaurant make-over dishes, OR copy cats!!!!

By the end of the week do you have a fridge and freezer of very little vegetables, a couple pieces of chicken that didn’t quite get eaten and half of a jar of spaghetti sauce? Do you ever wonder WHAT DO I DO WITH THEM??? Well… you do THIS!

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Depending on how many leftovers you have: mine served 4 people

Ingredients

1 TB olive oil
1 TB butter (optional)
1/2 cup low sodium FF organic chicken broth (or water)
1 zucchini sliced and halved
2 chicken tenderloins cooked and chopped into bite size pieces
1/2 onion chopped
3 yukon gold potatoes – washed, sliced and cut into bite size pieces
3 carrots peeled and washed and chopped
1/4 tsp garlic powder
salt and pepper to taste
1 TB shredded parmesan cheese
1/2 jar (or more if you have it) of Vodka Sauce (or any leftover spaghetti sauce)
1 large handful of organic spinach

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Directions:

Thaw and chop your chicken from previous meals. You can even use whatever leftover rotisserie chicken or turkey that you have! Heat the 1 TB olive oil in a large skillet. Add the onions and carrots. Sautee until the onions become translucent. Add the diced potatoes and the chicken broth (or water). Stir around and add the lid and let simmer until the potatoes become soft (test with a fork). Remove the lid and add the zucchini, chicken, butter, and spaghettis cause. Stir until well incorporated and has started to simmer again. Let this simmer until the zucchini is cooked to your liking. I like mine still a bit crunchy, but some like their’s almost to mush… Up to you! Then, right before you serve, add the spinach and the parmesan, toss and SERVE!

This was SOO good, so easy, and really great to empty out my fridge of the last few items of things right before I went grocery shopping. Then you don’t have a mixture of old with new!

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And now, for the quote of the day:

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“Naked” Egg Rolls

Do your kids ever try to tell you jokes? Mine LOVE to tell jokes. Most of them are pretty much the same thing in like 100 different versions. It starts to get hard to give a “realistic” sounding laugh! So, we’ve been looking up kids jokes online and have been telling each other jokes here and there. Just for fun, I’m going to share with you a few of my favorites:

Why did the boy throw the butter out the window? To see the butter-fly ……

My daughter’s personal favorite: How do you make a tissue dance? You put a little boogie in it!

Why do cows wear bells? Because their horns don’t work.

What do you call a cow with no legs? Ground Beef

What do you call a blind dinosaur? A Do-you-think-he-saur-us

Want to hear a pizza joke? Never mind… it’s too cheesy!

HAHAHA… my little girl just GIGGLES at these jokes, which, in turn, makes them quite funny to me!! 🙂

Anywho…. on to food blogging… 🙂

Ok, so, have you ever CRAVED Chinese food… like, eggs rolls, but didn’t want the deep fried fattiness of it, but you DID want the food and flavor? I made egg rolls… “Naked”..!!! No wrapper, no frying, but ALL OF THE FLAVA! Yeah! Seriously, this completely satisfied my craving for Chinese food the other night! DELISH! Give this one a try some night when you’re craving Chinese food, but not the deep fried aspects of it. There is a little bit of chopping vegetables involved… but it’s WORTH IT!

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Serves 3-4 people, depending on serving size

Ingredients:

  • 1/2 lb breakfast sausage (NOT maple flavored, or anything crazy)
  • 1/2 head cabbage, chopped/shredded
  • 1 cup shredded carrots
  • 1/4 cup chopped sweet yellow onion
  • 1 teaspoon toasted sesame seed oil
  • 1/2 cup soy aminos (or coconut aminos) OR low sodium soy sauce
  • 1 teaspoon seasoned rice vinegar
  • 1 TB olive oil
  • 1/2 cup of chicken broth (or water)
  • 1 tsp minced garlic
  • 1 teaspoon grated fresh ginger
  • sliced green onion
  • 1/2 cup UN-Cooked rice, rinsed and set aside

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Cooking Instructions

  1. Put the rinsed rice into a rice cooker and put the water suggested on packaging into the rice cooker and close lid and turn on. (OR follow cooking instructions for stove top on the rice packaging.)
  2. Start by shredding and chopping your cabbage into thin, bite size pieces.
  3. In a large skillet, cook and brown the breakfast sausage. (Do NOT use links, unless they are un-cooked and you remove them from the casing BEFORE you cook them.)
  4. Start julienning your carrots. You can either use a cheese shredder, knife or mandolin.
  5. Add the olive oil, carrots and onion to the skillet and toss to combine. Let onions start to brown. Stir in the soy sauce, sesame oil, seasoned rice vinegar, chicken broth (or water), garlic, and fresh ginger.
  6. Cover and cook until the vegetables are soft, about 15 minutes. Toss in the cabbage during the last 3-5 minutes so it will soften, but not become mushy.
  7. Serve over the cooked rice, and garnish with green onion.

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ENJOY!

You’ll really like this one, I promise!

And now, for the quote of the day:

Quick Turkey Kielbasa and Pepper Skillet

When I was first married, I did a LOT of the quick skillet meals. The ones that are frozen, you dump in your skillet and a few minutes later it’s all done?! Well… look at the ingredients sometime. It’s not just whats on the front picture. It has a LOT of things that if you made something similar at home, you wouldn’t add. You won’t even understand what all of the ingredients are!

So, if you want a dinner that’s PARTIALLY homemade, that’s done in around 20 minutes… try this one!

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Servings: 4

Ingredients:

1 whole turkey keilbasa sliced and halved
2 TB butter
4-5 sweet mini peppers sliced thin and seeded
1/4 sweet yellow onion sliced thin
1/2 cup chicken broth (low sodium, free range organic)
1/2 tsp garlic powder
salt and pepper to taste
2 large organic carrots sliced
1/4 tsp  dried oregano
dash cayenne pepper

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Directions:

Melt butter in a large skillet on medium heat. Add the diced potatoes and carrots. Add the chicken broth and all of the seasonings and cover and let simmer for 8-10 minutes, or until they are softening. Remove lid and add the onions, peppers and kielbasa and cook until heated through and the onions start to become translucent.

Serve and ENJOY!

See, Quick and easy!!

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And now, for the quote of the day:

50 Inspirational Quotes to Live By in Daily Life | http://blog.piktureplanet.com/inspirational-quotes-to-live-by-in-daily-life/

Slow Cooker Short Ribs and Carrots with Creamy Rosemary Mashed Sweet potatoes

For those of you with little boys… how do you keep clothing on them? And… if you can keep clothing on them, how do you keep shoes on them!?!?!?! It’s CRAZY! Every time I turn around, there is a trail of my son’s clothing from one room to another… and there he is, NAKED. Sometimes he’s in his underwear… but often naked. The other option is that he will use the restroom, and put on everything BUT his underwear… so I’ll go into the bathroom and find at least 1 pair of underwear on the floor by the toilet. WHY?! Girls are just a completely different species than boys! I’m so grateful for my little sister who has little boys… I can call her and tell her the crazy things my little boy is doing, she’ll laugh and say “oh, mine did that the other day too… completely normal!”. Ha! Thank goodness for other people to relate to!

So, chasing after my little boy and putting his clothes on seems to take up more time than it should… and so the other night, I put THIS in the crockpot on a yucky and RAINY day.

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Slow-Cooker Short Ribs with Carrots and Mashed Rosemary Sweet Potato Mash

Ingredients

Short Ribs

3 tablespoons unsalted butter, divided
4 to 6 beef short ribs (about 3 1/4 pounds)
Salt and pepper
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 TB fresh chopped rosemary
3/4 cup dry red wine, such as Cabernet Sauvignon
1 cup beef broth
5 carrots diced

Mashed Sweet Potatoes

4 Sweet Potatoes
2 TB butter
1/4 cup cream
salt and pepper to taste
1 TB chopped fresh rosemary

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Directions

In a large skillet, place 1 TB butter and heat to med-high heat until butter is melted. In the mean-time season beef with salt and pepper. Add beef to skillet and brown all sides, trying to render most of the fat off of the side of the short ribs, about 8 minutes. (Brown beef in batches, if necessary.) Transfer to the crock pot. Add red wine and beef broth, onions and carrots and all seasonings. Turn crockpot to high for 4-6 hours and LOW for 8-10 hours..

When you are about 30-45 minutes from serving your meal, wash, peel and dice the sweet potatoes. Boil in a pan with the water JUST covering the potatoes. Boil for 10-15 minutes, or until soft and then drain. Place softened and cooked potatoes into a large bowl and whip in the remaining potato ingredients (cream, butter, etc) with a hand mixer until mashed and creamy.

Once everything is done and put together, SERVE AND ENJOY!

This is comfort food, delicious… and strangely… low carb!

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And now, for the quote of the day:

"A fear of the unknown keeps a lot of people from leaving bad situations." - Kathie Lee Gifford

Lettuce Wraps- with Chicken, Avocado and Bacon!

So, I was in a little accident a couple of weeks ago (thankfully NOONE was hurt!), and my car was totaled. Pretty sure it was because I had an older van that wasn’t worth a lot… so when it came to repairing it, the parts just cost way more than the van was worth. Oh well! So… we are blessed to have an awesome insurance company and ended up being able to shop for a “new” to us van! I will tell you one thing though, shopping for a vehicle is hysterical with children. They are VERY opinionated. We went and saw this one van and the moment we got into it, my daughter said, LOUDLY, “Mom, I do NOT like this van at ALL. It stinks and is dirty”. Lol! Well, I don’t think the car salesman was surprised when we didn’t come back to purchase said vehicle. Ha! The one we DID end up purchasing, she kept whispering to me “can we keep it mommy? REALLY, can we keep it?”. I took that as a good sign! 🙂  Kids are just too funny! My son, 3, just kept climbing all over everything and pushing all of the buttons. Hopefully he didn’t cause issues in the vehicles that we did NOT buy!

So… having that done, BACK TO COOKING!

I made these a couple weeks back… and they are DELISH!

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Chicken Lettuce Wraps with Bacon and Avocado!

Ingredients:

  • 3 chicken tenders or one chicken breast; seasoned, cooked and diced
  • 1/2 pint of grape tomatoes, diced
  • 1/2 avocado, diced
  • 4 slices bacon, cooked and diced
  • 4 iceberg or romaine lettuce leaves
  • 1/4 tsp freshly ground black pepper
  • Shredded Cheese
  • Diced sweet mini peppers – about 2

Creamy Avocado Dressing

  • 1/2 Avocado diced
  • juice of 1 lime
  • 3 Tb vinegar (I used flavored vinegar) like rice or white balsamic
  • 2 TB honey
  • dash of hot sauce
  • salt and pepper to taste
  • 3 TB olive oil

If this dressing is too thick, just add more of whichever liquid you prefer. You can also add some lemon juice.

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Directions:

Prepare the creamy dressing in a blender or, like me, in my Nutri-Bullet. Set aside for topping lettuce wraps.

To prepare the lettuce wraps, divide the diced chicken among the four lettuce leaves, then top with avocado, tomatoes, bacon, shredded cheese, diced peppers and creamy avocado dressing.

To eat, simply pick up the wrap, tuck in all sides and ENJOY!

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And now, for the quote of the day from a Carrie Underwood song:

As bad as it was as bad as it hurt I thank God i didn't get what I thought that I deserved sometimes life leads you down a different road when you're holding onto someone that you gotta let go someday you'll see the reason why sometimes yeah sometimes there's good in goodbye

Spanish Potato Hash and Egg Breakfast… For Dinner!

So, the other morning my mom stopped by on her way to work to see the kids, as she frequently does. And… if she does NOT, my daughter is SURE to call Grama and remind her… she needs to stop by! 🙂

Anyway, my mom had stopped by and my little girl wanted to tell her a very sad story that her oldest cousin had told her. She says to my mom… “Grama, P told me that when they were driving her to visit… they say something on the road… and it’s so sad… they saw a dead PIMPLE on the road!!!”. I had to leave the room. Oh my word! HAHAHAHA! My mom, who has had much practice in not bursting out in inappropriate laughter when children say the wrong word for things, very sweetly says to my daughter: “oh, you mean a Pit Bull?”. My daughter, not missing much of a beat says “oh, yes, a Pit Bull…”. Ha! Pimple…

And now… as I giggle and smile to myself, I am going to finish this blog post with one of my husbands latest favorite meals. He chose this recipe for me to make, and it has honestly been one of his absolute FAVORITES. He even rationed the leftovers so he could have it for as many meals as possible! HA!

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INGREDIENTS
  • 2 large yukon gold potatoes, washed, peeled and diced
  • 2 small sweet potatoes, washed, peeled and diced
  • 1/2 cup chicken broth – fat free and low sodium organic and free range
  • 2 tbsp olive oil
  • ½ tsp smoked paprika
  • 2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 cup salsa (of your choice)
  • pinch of salt and pepper
  • ½ onion, diced
  • 1-2 sweet mini peppers diced (if desired)
  • 1/2 lb to 1 lb. breakfast sausage
  • 1½ cups spinach
  • 1½ tsp lime juice
  • 1 avocado
  • 3 + eggs – depending on how many people are eating

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INSTRUCTIONS
  1. Preheat your oven to 350 degrees
  2. Start by cooking your sausage in a large skillet. While the meat is cooking, dice your potatoes, onions and veggies.
  3. Once the meat (sausage) is about cooked, add the potatoes, the diced onion, peppers and the cumin, paprika, garlic powder and chicken broth. Place the lid on top and let simmer (to cook the potatoes). Let simmer for about 8-10 minutes until the potatoes are starting to soften.
  4. Add the spinach, salsa and the lime juice and toss until well incorporated. Create 3-4 wells in the mixture and crack an egg into each.
  5. Place the pan in the oven and cook for 8-10 minutes depending on how runny you prefer your eggs. OR… put a splash of water in the skillet, put the lid onto the pan, and let the eggs cook to your desired done-ness.
  6. Remove from the oven and serve with slices of guacamole. You can also top with a bit of shredded cheese and some hot sauce as my husband did. 🙂

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ENJOY!

And now, for the quote of the day:

Chicken Tacos… All “Thai’d” Up!!!

In my hiatus from this blog, I HAVE been cooking. I usually take 1-2 days per week where I do not do a lot of cooking… we eat leftovers, or eat at a Chipotle or Zoe’s or something… or MOES! 🙂 But… I definitely have been cooking. I have so many pictures of meals that I have made over the past couple of months, I’m trying to organize them and figure out which recipe that I wrote down, the pictures correspond to. Oops! It’s been a bit overwhelming around here lately, but in a definitely good way! I’m BACK though! I may take a hiatus here and there, but I will always return to share some new, fun, FRESH and whole ingredient recipes!!

So, I found a great Thai Chicken taco recipe, but they used a lot of peanut butter and peanuts in the recipe. I personally do not use either in my home… so this is my “re-vamped” peanut-free version. And… it’s DELICIOUS!!!! It has SO much flavor… seriously… BURSTING.

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Chicken Tacos – Thai’d Up

Serving Size – 3-4

Ingredients:
For Marinade:
1/2 cup orange juice – I juice some clementines I had in my fridge that worked PERFECTLY
1/4 cup Liquid Aminos OR Soy Sauce (low sodium)
2 tablespoons local honey
1 tablespoons grated FRESH ginger
1/2 lime, juiced
1/8 tsp cayenne powder
s&p to taste or preference

For Dipping Sauce:
2 tablespoon Sunflower Seed Butter (Or any nut butter of your choice)
2 tablespoon liquid aminos (as referenced above… you can also use soy sauce)
2 tablespoons grated fresh ginger
1 tablespoon sesame oil
2 tablespoons honey
1/8 tsp cayenne powder

For Thai’d Tacos:
4 large organic carrots, julienned
2 sweet mini red peppers, deseeded and sliced  thin
1 head of cabbage, pull 6-10 whole leaves, thinly slice or shred rest
5-6 chicken tenderloins
2 TB coconut oil
1 tsp minced garlic
salt and pepper
Cilantro, limes wedges, sriracha sauce for topping

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Directions:
For marinade, combine all marinade ingredients in a large bowl, whisk, and add chicken tenderloins.  Cover and marinate as long as you can. I marinated for 30 minutes because I was a bit more rushed. You can even marinate overnight for even better results!! If needed, just marinate while you chop and julienne all of the veggies.

When ready to cook, heat the coconut oil in medium to large size skillet. Combine all ingredients for dipping sauce in a bowl and mix well.  Refrigerate sauce until ready to serve.  Remove chicken from marinade and cut into 1 inch cubes. Put chicken into the heated oil, along with the remaining marinade. Cook chicken until no longer pink (8-10 minutes) and when the chicken is about done, toss in the julienne carrots and the peppers and slightly toss until they are heated, but not soft. Assemble your Thai tacos with chicken, red pepper slices, shredded cabbage, dipping sauce, cilantro,and any other condiments of your choosing.  Enjoy!
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And now, for the quote of the day:

Latest Dishes… Some recipes I HAVEN’T changed… and they are awesome!

So, I have taken a bit of a hiatus from blogging… and I thank you for still checking back for when I continue to blog!!!

I am now going to share a few recipes that I made during my hiatus that are AMAZING!! I am not against sharing other people’s amazing recipes, and telling you to check out their blog! It’s all about sharing and caring, right?! 🙂

About 2 weeks ago, I gave my husband a bit more opinion in what meals I made… usually I pick what sounds good, I cook it, he happily eats the food that I prepare. 🙂 This time, I let him pick out the meals i was going to shop for and prepare!! He was SOOO excited! And, the fun thing is… he picked things I normally wouldn’t! And… they were good!! There were a couple that I did not get adventurous with and so therefore, I did not change the recipe at all.. so, Please venture to their website and check them out!

  1. Bacon, Spaghetti Squash, and Parmesan Fritters
    These are seriously SOOO good! They get all nice and crispy on the outside, and gooey and cheesey on the inside. They are really filling too!! Check out the link here: Bacon Spaghetti Squash Parmesan Frittersspaghetti squash cakes, parmesan fritters, bacon fritters

  2. Easy Coconut Shrimp:
    I LOVE coconut shrimp. Usually I just order it at a restaurant and I’ve never even thought to attempt to make it at home… This was WAAAAY easier than I thought it was! It’s a bit of clean up, because you have to take a few steps to bread the coconut.. but it’s WORTH it!!! Give this easy recipe a try!  Easy Coconut Shrimp

This is the best coconut shrimp recipe I've tried and you won't believe how easy it is! A 30 minute recipe. sallysbakingaddiction.com

3. Loaded Sweet Potato Skins. YUM! DO you have some sweet potatoes sitting in your pantry and you don’t know what to do with them??? Give THESE a try! : Loaded Sweet Potato Skins

Simply Loaded Sweet Potato Skins - what a great snack or side for game day!

As I catch up on my blog, and get back “into the groove” of posting recipes 3-5 x per week… with our HOUSE ON THE MARKET… and HOMESCHOOLING!! HA! I will do my best to post as often as possible… in the mean time, check out those recipes!

Honey Sesame Glazed Chicken Wings – Baked!

Earth Fare had a sale on wings the other day, and they were SUCH a good price… I got two packages of them!!! I took forever to actually make them though because I was trying to figure out how to make them crispy WITHOUT frying them like they do at restaurants. I also didn’t want to do crock pot wings, because then the skin just gets soft and… goopy. So… I was on a mission… how to make crispy wings in the oven?! And… I found it!

Crispy Oven Baked Wings

You’ll want to check out her blog! I used a completely different sauce, but her method on how to make oven baked wings CRISPY and CRUNCHY like you’ve gotten at a restaurant… worked PERFECTLY!!! I will credit her below again when I explain how to do so.

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2 Servings

Ingredients:

  • 2 lbs chicken wings, cut into wingettes and drumettes (tips discarded)
  • 2 tbsp baking powder (NOT BAKING SODA / BI-CARB SODA!!)
  • Âľ tsp salt

For the Sauce/Glaze

  • 1 TB toasted Sesame Oil
  • 2 TB local organic honey
  • 2 TB brown sugar
  • salt and pepper to taste
  • 1/4 tsp garlic powder
  • 1/8 tsp onion powder
  • 1 tsp worcestershire sauce
  • dash cayenne powder
  • 1/2 tsp hot sauce of your choice
  • 1-2 TB apple cider vinegar (depending on how liquidy you want your sauce)
  • 1 TB lemon juice

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Directions:

Crispy Wings taken from blog: Recipe Tin Eats How to make Crispy Oven Baked Wings
  1. If you are organized enough, uncover the chicken wings and leave them in the fridge for a few hours to dry out. Otherwise, use a paper towel to pat the wings dry.
  2. Adjust oven racks to upper-middle and lower-middle positions.
  3. Preheat oven to 250F/120C.
  4. Line a baking tray with foil, then place a rack (like a cooling rack) on the foil. Spray the rack with olive oil cooking spray.
  5. Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt, then toss to coat evenly.
  6. Place the wings on the baking tray in a single layer with the skin side up. They should just fit snugly. They will shrink when they cook because the fat renders out so don’t worry if they look too snug.
  7. Place wings on the lower middle oven rack and bake for 30 minutes.
  8. Move wings up to the upper middle rack and increase the oven temperature to 425F/220C. Bake for 40 – 50 minutes, rotating the tray halfway through. (If you use convection on your oven, this time can be cut to 30 minutes)
  9. Remove baking tray from the oven and put into the bowl with the sauce, immediately toss wings in the sauce and glaze.
  10. Serve and enjoy!.

Sauce:

  1. Add all ingredients into a large bowl and whisk each ingredients together until well incorporated
  2. When you toss the wings into the glaze, make sure the wings are HOT, right out of the oven, to help melt the brown sugar and become a perfect glaze on the wings.

ENJOY!

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I served these wings with the below recipe:

  • 2 large yukon gold potatoes sliced
  • 1 large yellow summer squash sliced
  • 1 TB unsalted butter
  • 1-2 TB olive oil
  • dash cayenne pepper
  • 1/2 tsp smoke paprika
  • salt and pepper to taste
  • 1/4 cup parmesan cheese

Directions:

In a small baking dish, place the potatoes and squash and drizzle with olive oil. Sprinkle all of the seasonings all over the veggies and then stir and toss until everything is coated evenly. Dot with the butter and bake with the wings above. OTHERWISE, bake at 425 for 30 minutes, or until the potatoes are soft.

And now, for the quote of the day:

You cannot be both either you are or your not. Im not wishy washy unlike some. My family and friends see me online and in person. Theres no difference when your heart is right. Get right with God youll see

Creamy Ranch-Style Chicken and Potatoes with Carrots

I’ve tried a similar dish like this before… and I’m getting even closer to the ranch taste without using that packet of seasoning that’s full of MSG, etc… this is getting closer! I used cream in this dish to give it that yummy creamy texture… I may use buttermilk next time!! That would definitely put that ranch flavor just over the top to where it should be!

This one, I just chopped all the ingredients, and cooked it all in one pan! It does take a while if you leave the potatoes large… they take a while to soften… but this dish was nice, fresh, and filling. And… if you’re like me… you always have these ingredients in your fridge and/or pantry! WIN!! Especially since I am due to go grocery shopping in 2 days, so I’m running low on recipe ingredients! Especially since I’ve gone “off my meal plan” a lot this week! Oops!

So, here’s the Creamy Ranch Style Chicken and Potatoes

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3-4 servings

Ingredients:

4-6 chicken tenderloins cut into 1 inch pieces
1 TB butter
2 TB extra virgin Olive oil
2 large yukon gold potatoes
1/2 SMALL sweet onion – diced
2 TB lemon juice – fresh squeezed
1/2 cup low sodium free range chicken broth
5 peeled and rinsed carrots
1/4 tsp dried dill
2 TB fresh chopped parsley
1/8 tsp onion powder
1/4 tsp garlic powder
sprinkle of smoked paprika
salt and pepper to taste
2-3 TB heavy cream (OR buttermilk!)
garnish with shaved parmesan cheese

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Directions:

Start by chopping all of your veggies. (I did not peel my potatoes, but you may if you prefer). Then, melt your butter in a large skillet. Add the potatoes, onions, carrots and the chicken broth. Put a lid on and let simmer for 10-15 minutes, or until the potatoes start to soften. Remove the lid and add the chicken and the salt, pepper, garlic powder, onion powder, paprika, olive oil, and dill. Replace the lid and let simmer until chicken is cooked through. This will take 5-8 minutes. Remove the lid and stir. Add the chopped parsley and remove from heat. Slowly stir in the heavy cream until everything is well coated with the seasonings and cream, and serve in immediately. Top with a bit of extra parsley and some parmesan cheese!

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This is such a light and fresh dish. I just love the fresh parsley and that dill… it just adds a “clean-ness” to a dish.

Try this one for sure!

And now, for the quote of the day:

GPS-Grace Power Strength: Divorce: 6 Things To Never Tell Your Children