Tag Archives: Sauce

Creamy Sundried Tomato & Mushroom Chicken

This may be the ultimate comfort food without the guilt.I made it last night and am still thinking about it — so, SO good!! It tastes like it must be loaded with butter and heavy cream, but guess what? It’s not!!šŸŽŠ

Combine 2tbl flour, 2tbl grated parm, 1tsp salt, and cracked pepper.

Slice 2 chicken breasts horizontally and dredge them through your mixture.

Rinse 2 cups of sliced baby bellas and drain an 8.5oz jar of Italian sliced sundried tomatoes (save the oil).

Warm half of the reserved oil into a large saucepan over medium high heat. Add in your chicken for 5-6 minutes on each side until it’s browned and cooked through.

Remove and place on a warm plate.

Pour the rest of your tomato oil into the saucepan. Now add 2tbl of minced garlic and cook for about 30 seconds (until fragrant). Add your mushrooms and sundried tomatoes and cook until mushrooms soften.

Turn your heat down to low. Add in 12oz of evaporated milk. I used reduced fat, however I think fat free would be fine as well. Stir in a couple of teaspoons of Italian seasoning and cracked salt & pepper to taste.

Combine 2tbl milk and 1tbl cornstarch.

Once the sauce is simmering, quickly stir in your cornstarch mixture. Once it thickens, add in 1/3C shredded Parmesan cheese. Stir until the cheese melts.

Now add back in your chicken and top with fresh basil.

Serve over pasta, rice, quinoa, veggies, or anything really. Top with more shredded Parmesan and cracked pepper. Try not to have seconds (or thirds!)!šŸ˜ƒ

Adapted from – Cafe Delites

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Chipotle BBQ Pulled Pork Tacos with Cilantro Lime Slaw

Honestly this was the first time I had made a new dish in a while. We were attending my cousin’s wedding last weekend and a version of these were served during cocktail hour. My husband and I had at least 3 each (they were minis I swear!) and haven’t stopped thinking about them since. So, we had to give it a try…šŸŒ®šŸŒ®šŸŒ®

I’ll start by saying that there is quite a bit of prep work. Luckily most can be made in advance. I began with a 7lb pork shoulder and trimmed off about 80% of the fat. You will want to soak it in a brine for at least 5 hours. It can soak up to 24 hours, but we couldn’t wait that long.šŸ˜„

For the brine you’ll need 6 cups of cold water, 1/4 cup of lime juice, 1/4 cup of brown sugar, 1/4 cup of salt, and 3 smashed garlic cloves.

Once everything is combined and you submerge your pork, cover it and set it in the fridge.

Meanwhile, I went ahead with the slaw prep. Combine 1/4 cup Greek yogurt, 1tsp Dijon, 2tbl chopped cilantro, 1 lime zested and juiced, 1tbl sugar, and 2 green onions sliced (green and white parts).

Fold in 4 cups of finely shredded cabbage and 1 cup of shredded carrots. Salt and pepper to taste. Cover and refrigerate.

For the chipotle barbecue sauce begin by warming 2tbl EVOO over medium heat. Add 1 large, finely diced onion and cook until it becomes soft and translucent. Then add 3tsp minced garlic and continue cooking for about 30 seconds until fragrant. Add 3/4tsp salt and 1/4tsp pepper. Pour in 1/2 cup white wine. Whisk to combine. Now add the following: 1/4 cup tomato paste, 1/4 cup honey, 1/2 cup brown sugar, 2tbl Dijon, 1 chopped chipotle pepper and a tablespoon of the adobo sauce that it comes in. Reduce your heat and let that simmer for 25-30 minutes. Now add 2tbl white wine vinegar and 1tbl Worcestershire.

Pour into a blender or food processor and purƩe.

For the meat seasoning combine: 2tbl brown sugar, 2tsp onion powder, 2tsp garlic powder, 1tsp cumin, 1tsp salt, 1tsp pepper.

You can use an oven or slow cooker to cook the pork, but we used our pressure cooker to drastically speed up the process. If you don’t have one of these magical machines, I HIGHLY recommend you get one!

We used fresh corn tortillas and layered in the shredded pork, slaw, bbq sauce, and topped them with avocado and jalapeƱos. Wow, talk about an instant favorite! And I’m not sure I’ll ever buy bottled bbq sauce again either. Ah-maz-ing.šŸ™ŒšŸ¼šŸ’ƒšŸ»šŸŒ®

Adapted From: Fashionable Foods

Classic Chicken Parmesan

We love comfort food in my house and this ranks right up there with all things warm and cheesy. It’s so simple, anyone can do it.

Begin with a couple of large chicken breasts and slice them horizontally. Make an assembly line of 1C of flour, 3 beaten eggs, and 2C Italian style Panko bread crumbs.

Salt and pepper your chicken and dredge them through the flour (pressing the flour in tightly), then the egg, and finally the breadcrumbs. Lay them onto a plate and refrigerate for 30-60 minutes.

Now I like to prepare my homemade marinara that is super easy and about a million times better than the store bought variety. That recipe is also on this blog. If you are short on time, the jar variety is just fine.

Warm a few tablespoons of EVOO over medium heat in a sauce pan and add in the chicken. Cook 4-6 minutes per side until the chicken is cooked through.

Transfer the chicken into a prepared baking dish. Slice fresh mozzarella onto each piece.

Set oven to broil and cook until cheese is melted and bubbling.

Prepare the pasta of your choice – I like angel hair with this dish but anything is fine. Lay a spoonful of marinara on top and some shredded Parmesan cheese.

Now place a piece of chicken on top with more marinara, cheese, and parsley. Serve with garlic bread and a Caesar salad. Enjoy!

Southwestern Chicken Eggrolls

Here is another favorite in my house. It’s packed with veggies and both my boys (husband & son) are always excited when this is served. We usually have it once a week or so.
Southwestern Chicken Eggrolls:
~Warm a couple tablespoons of EVOO in a large saucepan over medium heat.

~Add 3 uncooked diced chicken breasts. Salt and pepper. Cook about 5 minutes.

~Add 1 diced onion and 2 seeded, diced jalapeƱos. Continue stirring until chicken is cooked through.

~Add 1 tablespoon cumin and 1 tablespoon chili powder.

~Add a drained and rinsed can of black beans, kernels from 4 corn cobs, and 3 cups of baby spinach.

~Once spinach wilts, remove from heat and add 1 cup pepper jack cheese.
Spoon mixture into freshly cooked flour tortillas, roll burrito style, and place in large prepared baking dish.
Brush all sides of your eggrolls with EVOO. Bake in a 375 degree oven for 15 minutes, then flip them over and bake 15 more minutes until tortillas begin to crisp.
Optional (and recommended!): Top with the JalapeƱo Cilantro Cream Sauce (shared a couple of days ago) and avocado slices. My husband also adds raw jalapeƱo slices on top and I like to add Sriracha on top of mine. #yum
Adapted from: MrsHappyHomemaker

Roasted Shrimp Enchiladas with JalapeƱo Cream Sauce

Want to really wow your guests with my personal favorite shrimp dish? These are incredible, just make sure you have plenty of time to prep (aka don’t make these when you are in a pinch for time!).
~ Roasted Shrimp Enchiladas with JalapeƱo Cream Sauce ~

~Begin with 1.5-2lbs of fresh shrimp. Peel, devein, and coat with EVOO, sea salt, & pepper. Lay them out on a lined baking sheet and roast at 400 degrees for 6-8 minutes based on the size of your shrimp.

~Warm 2 tablespoons EVOO over medium heat.

~Toss in a small diced onion and 2 cloves of minced garlic, sautƩ for 5 minutes

~Add in 2 cups finely shredded cabbage, 1 peeled and grated carrot, 3 cups baby spinach, 2-4 tablespoons chipotle in adobo sauce (depending on how spicy you like it), 1/2 teaspoon cayenne, and 1/4 teaspoon oregano.

~Once spinach wilts, remove from heat and toss in your shrimp (cut them into bite size pieces first).

~Roll in freshly cooked flour tortillas (Tortilla Land are the best).

~Place seam side down in prepared baking dish.


JalapeƱo Cream Sauce:

~Melt 2 tablespoons butter in a saucepan.

~Wisk in 2 tablespoons flour and stir continuously for 2 minutes.

~Wisk in 1.5 cups chicken broth.

~Stir in 3/4 cup Greek yogurt.

~Add in 2 seeded and diced jalapeƱos plus 1/2 teaspoon garlic powder.

~Simmer until sauce thickens, remove from heat and add a handful of chopped cilantro.


Preheat oven to 375. Pour half of the sauce over the enchiladas and cook for 20 minutes covered with foil. Serve with another spoonful of sauce then top with avocado and Sriracha. OMG!!

Adapted from: Damn Delicious (My favorite food blogger and total inspiration šŸ’›)

JalapeƱo Cilantro Cream Sauce

No offense to salsa, but want to really add some zip to those Mexican inspired dishes? Must. Try. This.Ā JalapeƱo Cilantro Cream Sauce:

~8oz softened cream cheese

~2 tablespoons plain Greek yogurt

~7oz salsa verde

~1 teaspoon black pepper

~1 teaspoon celery salt

~1 tablespoon taco seasoning

~1 bunch fresh cilantro

~Juice of a lime

~2-4 jalapeƱos unseeded if you love spice like we do (or you can seed them!)

Blend everything together in the food processor and let stand in the fridge for a couple of hours. This will keep in a jar for a couple of weeks and the possibilities are endless!!šŸ’ƒšŸ»

Inspired by: MrsHappyHomemaker

Homemade Marinara

When I first decided I wanted to up my cooking game for my family, I knew I wanted to cut out store bought sauces. However, it’s actually one of the later things that I started doing. I assumed it would be super labor intensive and require more money at the grocery store. Neither of those sounded appealing. Boy was I wrong. Not only was it super easy, most of the ingredients were already in my pantry. And the difference it made in my meals…..wow. I guarantee once you start making your own sauces, you won’t be able to return to those over processed, over salted shelf varieties! A sauce most folks buy for everything from spaghetti to pizza is marinara. This can be modified based on what’s in your kitchen, but here is the basic structure:

Melt 2 tablespoons butter and 2 tablespoons EVOO in a medium saucepan. Add in a small diced onion and a bit of minced garlic. SautƩ for 3 minutes or so until onion is translucent.

Stir in: 28oz can crushed tomatoes, 8 oz can tomato sauce, 2 tablespoons brown sugar, teaspoon Italian seasoning, 1/2 teaspoon dried oregano, 1/2 teaspoon black pepper, 2 bay leaves, small handfuls of chopped fresh parsley and basil. Bring to a boil and reduce heat to low. Cover and simmer for 2+ hours. Remove bay leaves and enjoy!!