Chicken with Sun Dried Tomatoes, Artichokes & Mushrooms

Simple, yet so sophisticated! Very quick to make. This is something you would easily pay a good $28 for in a restaurant. Make it at home and you’ll pay only about $5! BOOM.

No specific amounts of ingredients needed. If you love artichokes, put in a gazillion. If you hate mushrooms… put in 0! Get it?

You’ll need:

1 tbls olive oil

Chicken breast (1 per person)

Fresh Thyme (about 2 tbls chopped)


Sun Dried Tomatoes


Rice or Pasta

The chicken part will only take less than 20 minutes. So put up your rice or pasta before you start cooking the chicken or it will get cold! My brown rice takes 45 minutes, so I put it on the stove, go do some other things and then come back to cook the chicken! I make this dish a lot. 🙂

Chop the thyme and cut the mushrooms into quarters.

Heat the olive oil in a wok or saute pan. Add the thyme and mushrooms and cook on medium low, covered, while you cut the other ingredients.

Cut the artichokes and sun dried tomatoes into bite sizes pieces. Then, put in a bowl and set aside. Cut the chicken into bite sized pieces. I cut the artichokes, mushrooms and sun dried tomatoes first so that you don’t have to wash the cutting board before you cut the chicken. 🙂

Add the chicken to the mushrooms. Cook, covered, for 2 minutes. Take the cover off and stir. Cook for another 2-3 minutes until the chicken is all white, but not cooked all the way on the insides. Now add the artichokes and sun dried tomatoes. Cover and simmer for another 2-3 minutes to let the flavors combine. Serve on top of the rice or pasta! BOOM! So simple. Enjoy!!



Chocolate Raspberry Banana Bread

This is my spring spin on banana bread! In preparation of my uncle Andrew’s birthday, I asked what his favorite flavor combo is. I was having a craving to make banana bread and when he said his favorite combo was chocolate raspberry — BOOM! This idea hit me. 🙂 The bread is so moist and absolutely delicious! Simple to prepare and you’ll only have one bowl to clean! Enjoy!

You’ll need:

1/2 cup butter

1 cup sugar

2 eggs

4 mashed ripe bananas

1/2 tsp vanilla

1 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1/2 cup chocolate chips

1 cup fresh raspberries

1. Cream together the butter and sugar. Mix in the mashed bananas and eggs. Add the vanilla and give it one more quick mix.

2. In a small bowl, whisk together the flour, baking soda and salt.

3. Add in to the wet ingredients and mix until well combined.

4. Wash the raspberries and pull them in half. You can cut them if you choose, but I thought pulling them apart was just faster. Gently, fold the raspberries and chocolate chips into the batter.

5. Grease a loaf pan with butter or baking spray. Add your mixture. Bake at 350 degrees F for 1 hour, or until a toothpick comes out clean. Check on it halfway through and if the top is getting too brown for your taste, just place a piece of tin foil over the top of the bread!IMG_2909

I know this will be a true test of patience… but wait until the bread is completely cool before taking out of the pan and slicing!


Spanakopita Recipe (spinach pie!)

My mom finally made an appearance in a video! Watch her make our family’s recipe for Spanakopita. Such a staple in our family for special occasions! Mmm so delicious.

You’ll need:
3 – 10 oz boxes frozen spinach
1.5 lbs feta
8 oz goat cheese
1 cup of butter
4 eggs
1 box of phyllo dough

1. Mix together the spinach, feta, goat cheese and eggs.IMG_2847

2. Melt the butter. To start the layering process, brush some butter on the bottom of a 9×13 tray. Place a single layer of phyllo. Butter every layer. Make sure you have a good brush so you don’t have to worry about any hairs coming out when you’re brushing the butter. Use 8 layers of phyllo, then add 1/3 of the spinach mixture. Spread with a spoon, or your hands, like mom!


3. Add 5 more layers of phyllo and another 1/3 of the mixture. Don’t forget to brush butter between every layer. Add another 5 layers and use the rest of the spinach. Top with however many more pieces of phyllo you have left, about 5-8. Brush the top with butter. Cut in squares. Much easier to cut before you cook it. Then place in a 375 degree F oven for 45 minutes, or until the top is a beautiful golden brown.IMG_2881

Let mom, grandma and I know if you make it!


Best Carrot Cake Recipe

Mmm this carrot cake recipe has been passed down through generations in my family! It’s a staple for family parties, especially on Easter!

For the cake:

1.5 cups vegetable oil

2 cups sugar

4 eggs, separated

1 tbls hot water

8 oz can crushed pineapple

1.5 cups grated carrots

2.5 cups flour

2.5 tsp cinnamon

1.5 tsp baking soda

1.5 tsp salt

For the frosting:

1/2 cup butter

8 oz cream cheese

2 cups powdered sugar

1 tsp vanilla

1 cup ground walnuts

1. Cream together the oil, sugar, egg yolks and hot water. Add the carrots and pineapple.

2. In a separate bowl, sift the flour, cinnamon, baking soda and salt. Add to the wet mixture.

3. In another bowl, beat the egg whites until stiff and gently fold into the mixture.

4. Pour into greased pans, either 2 – 9″ pans or 3 – 8″ pans. Bake at 350 F for 30 minutes. Check it after 30 with a toothpick, it may take longer in your oven. I made it in the 9″ pans and it took 37 minutes.

5. Cool the cakes completely before frosting. For the frosting, mix together all of the ingredients. Boom! Done.


Happy Easter, everyone!!