Posted in dinner delights

Chicken Parmesan

  

 Hi!

Ok so not so sure if you all know this but Italian food is my all time fav.

I mean who doesn’t love pizza, pasta, delicious sauces, breads, meats, etc.

Well…my body if I ate it all the time, but hello everything in moderation is the key.

So the other night I had a serious craving for Chicken Parmesan and realized I have never made it before, and haven’t really professed my love for italian food in any Mouthwatering Monday posts.

So here you go!

A little angel hair pasta, some homemade sauce, red wine, and a movie! Now that sounds like perfection to me.

Now go turn your Monday night into a Friday night, pick out a hilarious movie on Netflix, and stuff your face with this delicious recipe…. You deserve it!

Ingredients

BL_arrow 2 cups dry Italian breadcrumbs

BL_arrow 1 box of angel hair pasta

BL_arrow 4 cloves of garlic, minced

BL_arrow 1 1/2 cups parmesan, finely grated

BL_arrow 3 eggs, beaten

BL_arrow 2 lb.boneless skinless chicken breasts

BL_arrow 3/4 cup olive oil

BL_arrow 4 slices mozzarella

BL_arrow 2 cups of marinara sauce

Directions

  1. In a bowl, combine the breadcrumbs, garlic, and parmesan. Place the beaten eggs in another bowl.
  2. Cut the uncooked chicken breasts into 4 pieces, and pound until the same thickness.
  3. Dip each breast into the egg mixture, and then into the breadcrumb mixture.
  4. In a large nonstick skillet (that has a cover), heat the olive oil over medium-high heat.
  5. Add in the chicken and cook until golden brown, 3-4 minutes on each side. Drain the oil.
  6. Top each piece of chicken with a slice of mozzarella and 1/2 cup of sauce, place the lid on the pan and let the cheese melt (about 2 minutes).
  7. Cook angel hair pasta according to directions on box and serve with chicken breasts.

Live Blissfully!

Autograph

 


Pappardelle Beef Ragu

beef ragu

Warning: This recipe might make you salivate just looking at it, and never want to stop stuffing your face once you actually prepare it!…IT IS BOMB.COM. Good news is that despite you wanting to stuff your face it is a pretty healthy and well rounded meal! No surprise to anyone it is a crockpot meal. I’ve been loving the “set it and forget it” mentality around crockpot meals and there are so many delicious ones to choose from on Pinterest where I got this recipe. This week I’m branching out and trying to cook salmon in the crockpot…Wish me luck! Oh and also completely unrelated but I know some of you love the Things I’m Loving Friday posts, and have noticed their absence on the blog, don’t panic :). I’m trying to find a new template or format to change the posts up a bit which has taken a while so hopefully this week there will be a new Things I’m loving post with  a new format!

Crockpot Beef Ragu

Ingredients

BL_arrow1 large onion (sliced)

BL_arrow4 garlic cloves

BL_arrow2 tbsp fresh rosemary (chopped)

BL_arrow2 lb beef chuck roast

BL_arrow1 tsp kosher salt

BL_arrow1 tsp black pepper

BL_arrow2 cups beef broth

BL_arrow1/4 cup red wine

BL_arrow1 can (6 oz) tomato paste

BL_arrow1 can (15 oz) diced tomatoes

BL_arrow12 oz pappardelle pasta (or pasta of your choice)

BL_arrow1/2 cup parmesan cheese

Directions

  1. Add the onion, garlic cloves, and rosemary to the bottom of the slow cocker set to high.
  2. season the beef chuck roast with salt and pepper.
  3. Add roast in on top of the onions and garlic.
  4. In a small bowl mix together beef broth, red wine, and tomato paste. Pour this mixture on top of the roast.
  5. Add in the can of diced tomatoes
  6. Cover and cook on high for 6-8 hours.
  7. Cook the pasta according to box, and enjoy!

Four easy steps (in picture form)

 

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step 2

step 3

step 4

Let cook for 6-8 hours, serve over delicious pasta and Enjoy!

beef Ragu

Live Blissfully!

Autograph


Thick Crockpot Beef Stew

crockpot recipe

I can’t believe i’ve never told you guys about my serious love for my crock pot! Now that the air is getting cooler and fall is really setting in crockpot recipes will be my go to throughout the week. They’re so quick and easy I sometimes think the crockpot is a little piece of magic. I prepared this beef stew in 15 minutes and threw all the ingredients in the crockpot and it was done 5 hours later, ready to devour. Easy as pie. Chris and I have been so busy throughout the week (class, work, homework, teaching Piyo, etc.) that most nights after getting home and cooking dinner we aren’t eating until 8:30-9. Crockpot recipes are ready the moment we step in the door and I couldn’t be more thankful for the simplicity!

Crockpot Beef Stew

beef stew

Ingredients

  • 1 large yellow onion chopped
  • 2 lbs of beef roast chopped into cubes
  • 1/2 cup flour
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp thyme
  • 1 tsp minced garlic
  • 1 bay leaf
  • 1 tsp paprika
  • 1 tbsp worcestershire sauce
  • 2 cups beef broth
  • 1 lb yellow baby potatoes cubed
  • 1 lb baby carrots
  • 2 stalks celery chopped
  • 2 tbsp brown gravy mix
  • 2 cups water

Directions

  1. Chop beef roast into chunks and place in slow cooker.
  2. In small bowl combine flour, salt and pepper.
  3. Sprinkle the flour mixture over the meat and toss to combine until the meat is coated.
  4. Chop onion, celery, and potatoes.
  5. Add in onion, celery, carrots, and potatoes.
  6. Stir in remaining ingredients.
  7. Cover and cook on high for 4-6 hours or low for 10-12 hours if you will be out for the whole day.
  8. Remove bay leaf.
  9. Enjoy!

I hope you all enjoyed this beef stew recipe and will be back on Wednesday for a fall DIY roundup.

Live Blissfully!

xo,

Lauren


Bolognese Stuffed Zucchini Boats

Well hey guys!

This Monday is off to a seriously slow start! I am actually embarrassed to say the time that I woke up. Because of my extra long day yesterday (waking up at 6 am to drive an hour and a half to a PiYo training that was all day 9-4, and then speed straight to a concert) I AM EXHAUSTED. I’m thrilled that I now am PiYo certified and able to teach in my area, but lots of practice is definitely going to be happening before the teaching part. Yesterday was so jam packed with info that I feel a little more confused coming out of the training than going in. Anyway, let’s get down to the real reason you guys show up and read every Monday…The Recipe!

This Recipe was one that I was a little hesitant to try because I am not a huge Zucchini fan, but when we went to Chris’ Aunt and Uncles house a couple weeks ago and they had made this for dinner (and it looked so delicious) I knew I had to try. Well needless to say it was bomb.com and I had to share with you guys.

Oh side note you also can exclude the rice and make this just a delicious veggie and protein kind of meal!

I hope you guys love it!

Stuffed Zucchini Boats

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Ingredients

  • 2-3 Large Zucchini’s (makes 4-6 boats)
  • 1 lb ground Beef
  • 1 lb ground Italian Sausage (I used turkey sausage)
  • 1/4 cup marinara sauce
  • 1 box of white rice, or brown
  • 1 medium diced Onion
  • 3-4 garlic cloves minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 2 cans diced tomatoes
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon olive oil
  • salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees.
  2. Add olive oil, minced garlic, onion, and ground meats and cook on medium high heat until brown, about 6 minutes
  3. While the meat is browning slice zucchini length wise and scoop out pulp or insides creating a hallow center.
  4. Chop the zucchini pulp into bite sized pieces and add to the ground meat mixture.
  5. Cook rice according to directions on package.
  6. When meat is done browning pour the zucchini meat mixture into a bowl and add in diced tomatoes, seasonings, parmesan cheese, and 1/2 cup mozzarella cheese and mix well.
  7. Scoop a generous amount of the mixture into each boat.
  8. Coat the bottom of the dish with 1/4 cup of marinara sauce.
  9. Place the filled boats inside the dish and top with a little more marinara sauce and the other 1/2 cup of Mozzarella cheese.
  10. Cover with foil and allow to cook for 35 minutes until cheese is melted and zucchini is cooked through.
  11. Serve one zucchini boat with a serving of rice and enjoy!

Live Blissfully!

xo,

Lauren

 

 

 

 


Mahi Mahi Taco Bowls

 

Mahi Mahi Taco Bowls

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Ingredients

  • 2 lb of Mahi Mahi Filet
  • 1 box of white rice
  • 1 bag of Romaine Lettuce
  • Guacamole
  • Salsa
  • 1 bag of shredded mexican cheese
  • 1 small carton of sour cream
  • 1 Chopped tomato
  • Hot sauce if desired
  • 2 teaspoons chopped cilantro
  • 1 tablespoon of butter
  • 2 limes
  • 1 can of black beans rinsed
  • 2 teaspoons of chili powder
  • 4 teaspoons of paprika
  • salt and pepper to taste

Directions

  1. Take the filets out of the fridge and season each with 2 teaspoons of paprika, also add salt and a generous amount of salt and pepper to each. About 1 teaspoon of each.
  2. Grill the filets on medium high heat for 3-4 minutes on each side.
  3. While the filets are cooking prepare the rice by cooking the rice by the directions on the box.
  4. Once the rice is cooked add 2 teaspoons chopped cilantro, 1 tablespoon butter, and the juice of one lime. Stir to combine.
  5. Next drain and rinse the black beans, and cook according to microwave directions on can.
  6. Chop the tomato and lettuce.
  7. Now layer your plate with rice, beans, cheese, lettuce, salsa, tomato, guacamole, sour cream, hot sauce (if desired), juice from a lime, and Mahi on top. (you can add or omit anything you like/ dislike)
  8. Enjoy!

xo,

Lauren

 


Avocado Tomato Pasta Salad

Tomato Cucumber Pasta Salad with Avocado

Ingredients
  • 1/2 pound bowtie pasta
  • 1 pound cherry tomatoes halved
  • 2 large cucumbers diced
  • 1/2 cup kalamata olives drained, pitted, and sliced
  • 1/2 cup feta cheese crumbled
  • 2 to 3 avocados diced
  • 2 tablespoons fresh dill, for garnish
Directions
  1. Cook pasta according to directions on package. Drain, Rinse, and cool.
  2. In a large bowl combine all salad ingredients
  3. Toss with 2/3 of the vinaigrette until everything is coated, and save 1/3 for adding just before serving.
  4. Cover salad and refrigerator for 4 hours. Remove from fridge when ready to serve and add diced avocado and the rest of the vinaigrette.
  5. ENJOY!
Dill and Garlic Vinaigrette 
Ingredients
  • 3/4 cup olive oil
  • 6 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 1 large clove garlic minced
  • 1 1/3 tablespoons fresh dill minced
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • freshly ground black pepper to taste
Directions
Place ingredients in a jar, tighten the lid, and shake until all incorporated.
This photo below seriously pulled at my heart strings the other day! It has been floating around Instagram and Facebook and every time I see it tears instantly well up! This weekend has been the unofficial kick off to summer, but also is a weekend to think about all of the people that sacrifice their lives everyday to keep us safe! I personally don’t have a friend or family member who is serving but  it still makes my heart sink to see photos like this and know this is happening to families regularly. It’s so easy to go about our own lives not realizing there are families that are missing their loved ones everyday because they are deployed. So Thank you to all of the people that are serving in our military currently, and to the veterans as well!

 

xo,
Lauren

 


Haddock Piccata

Haddock Piccata

Ingredients
  • 1 lb Haddock Fillets
  • 1/4 cup flour
  • freshly ground black pepper to taste
  • 2-4 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon capers, drained
  • 1 garlic clove, minced
  • 1/4 cup dry white wine
  • juice of 1/2 lemon
  • 2 tablespoons chopped parsley
  • sea salt to taste
Directions
  1. Soak fish fillets in milk for 5-10 minutes, remove from milk and pat dry with paper towels.
  2. Put some flour in large plastic bag, add filets and shake until gently coated.
  3. In a large skillet melt 3 tablespoons of butter with olive oil, over medium heat.
  4. When the butters foam has subsided slip the fillets into the skillet. Saute over medium, to medium high heat until golden brown, around 3 minutes for each side turning them only once.
  5. Once cooked transfer fillets to a plate and reduce heat to medium-low, and remove any excess browned butter.
  6. Add the capers, garlic, and wine and stir to scrape up and brown bits from the bottom of the pan.
  7. Cook until the alcohol is evaporated about 2 minutes.
  8. Add the lemon juice and about 1 tablespoon of butter to create a smooth sauce, and stir in the parsley.
  9. Season with salt and pepper if needed.
  10. Remove the pan from the heat and immediately pour the sauce over the fish.
  11. I am going to serve mine with sautéed asparagus, and angel hair pasta.
  12. It can be served as is as well!
  13. ENJOY!

xo,

Lauren


Spicy Shrimp Peanut Stir Fry

Shrimp Peanut Stir Fry

stir

Ingredients
  • 1 bag medium sized precooked frozen shrimp (thawed)
  • Cooked Brown Rice
  • 1 bottle Tsang Bangkok Peanut Sauce
  • 1 can sliced water chestnuts
  • 1 can baby corn ( I omitted because I didn’t have any, but normally add)
  • 1 bag frozen snap peas
  • 1 large head Broccoli (chopped)
  • 2 Tbsp. Olive Oil
Directions
  1. Thaw the frozen shrimp by dumping the bag into a colander and running cold water over them for 10 minutes, or until thawed.
  2. Dump out the water, and store in the fridge while preparing the other ingredients
  3. Cook brown rice to directions on bag.
  4. Cut the head of broccoli into small pieces about 3 cups worth of broccoli
  5. In a large skillet, or wok stir fry on medium high heat broccoli in oil for 2-3 minutes. Add in the snap peas, water chestnuts, and baby corn and cook for 2-3 minutes.
  6. Add in the shrimp and cook for 3 minutes.
  7. Add in the peanut sauce, and cook on simmer for 3 minutes, allowing everything to marinate together.
  8. Scoop out one serving of rice, and top with peanut shrimp mixture.
  9. ENJOY!
 xo,
Lauren


Creamy Tomato & Spinach Pasta

Creamy Tomato & Spinach Pasta

IMG_1582

Ingredients
  • 1 Tbsp Olive Oil
  • 1 small yellow onion
  • 2 cloves of garlic
  • 1 (15 oz) can diced tomatoes
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • pinch red pepper flakes (optional, I did not add)
  • freshly cracked pepper to taste
  • 1/2 tsp salt
  • 3 Tbsp tomato paste
  • 2 oz. cream cheese
  • 1/2 box of penne pasta
  • 1/2 bag (4 oz.) fresh spinach
  • 1 lb. boneless skinless chicken breast
Directions
  1. Bring a large pot of water to a boil over high heat, add the pasta and cook until tender (7-10 minutes). Drain.
  2. While waiting for pasta to cook, dice the onion and mince garlic. Cook both in a Large skillet with the olive oil over medium- low (i did more medium) heat until softened and transparent (5 minutes, mine took about 8).
  3. Add the diced tomatoes (with juice), oregano, basil, red pepper flakes (optional), salt, and freshly cracked pepper to the onions and garlic. Stir to combine.
  4. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
  5. Turn the heat down to low, cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk (I used a fork) to stir the sauce until the cream cheese has fully melted in and the sauce is creamy.
  6. Add the fresh spinach and gently stir it into the sauce until it had wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce.
  7. Set the pasta/ sauce mixture aside, and begin cooking the chicken in separate skillet.
  8. Cook chicken on Medium heat until white in center. (4 minutes on each side).
  9. Cut up chicken and add to tomato sauce in skillet.
  10. Mix in chicken, on medium heat until warm.
  11. Enjoy!

 

xo,

Lauren

 


Shrimp Piccata Recipe

shrimp picatta

Ingredients

  • 1/2 pound of uncooked angel hair pasta
  • 2 shallots, finely chopped (I made it without cause I forgot them)
  • 2 garlic cloves
  • 2 tablespoons of olive oil
  • 1 pound of uncooked large shrimp, peeled, and deveined
  • 1 teaspoon dried oregano
  • 1/8 of a teaspoon of salt
  • 1 cup of chicken broth
  • 1 cup of white wine
  • 4 teaspoons of corn starch
  • 1/3 of a cup of lemon juice ( i used fresh squeezed lemons)
  • 1/4 of a cup of capers, drained
  • 3 tablespoons of minced fresh parsley

Directions

1. Cook pasta according to package directions (around 6 minutes for angel hair pasta)
2. While pasta is cooking, in a large skillet sautee garlic (and shallots) in oil for one minute on low heat.
3. Add the shrimp, oregano, and salt, cook and stir on medium heat until shrimp turn pink.
4. In small bowl combine the broth, wine, and corn starch, gradually stir into pan.
5. Bring to a boil, cook and stir for two minutes or until thickened. remove from heat.
6. Drain Pasta.
7. Add the pasta lemon juice, capers, and parsley to the skillet, toss to coat.

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 Finished Product :). This piccata is so yummy! I always have made chicken piccata, and have never tried shrimp piccata, but wanted to make something different. I’m glad I switched it up because the shrimp added some extra saltiness to the dish that I loved.

On a side note! how cute is this house??

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On my morning walk I passed by this house and fell in love with it! It’s on the road that Chris and I live on now, but I haven’t really noticed it until this morning. It’s for sale, and is so cute inside, new granite counter tops, and all stainless steel appliances, and even has a cute little closed in porch off the back of the house oh and has four bedrooms! that tiny little house has four whole cute bedrooms in it!…Ok i need to stop talking about it/ being obsessed with it because buying a house is not in my near future haha…Hey a girl can dream right??

I Hope you’re all having a wonderful start to your week!

Live Blissfully!
xo,
Lauren


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