dinner poultry/meat/fish

pretzel crusted chicken tenders & honey mustard.

i was inspired to make this dish by Snyder’s honey mustard pretzels. ever had them? they’re little pretzel nuggets coated with a delicious honey mustard flavor. it was my sister’s favorite when she was little! so i decided to make chicken tenders coated in crushed pretzels, panko and spices. it is served with a creamy, homemade honey mustard dipping sauce.

dinner poultry/meat/fish

pulled chicken tacos with pickled cabbage & avocado crema.

i honestly could eat tacos everyday!  these tacos are super easy because basically every ingredient can be made ahead of time.  with your choice of flour or corn tortillas (i love corn), these tacos are simple, tasty, and great for a dinner party… with margaritas of course.  preferably my frozen watermelon margaritas!

dinner poultry/meat/fish

salmon & cucumber sliders with tangy lemon & dill aioli.

i’ve been really wanting to treat myself to wild alaskan salmon!  it’s a salmon that is a little darker in color, so the meat will be almost red.  it contains less saturated fat than farm raised salmon while containing more nutrients such as iron and potassium!  i also think it’s tastier 🙂 also, this is my first time using dill.  it smells like pickles… and it’s now my favorite herb to use!

dinner poultry/meat/fish

chicken teriyaki burgers + green apple & cabbage slaw.

i wanted to make sunday dinner for my boyfriend’s family and this is what i came up with!  i made chicken burgers with an asian twist and topped it with something sweet, tangy and crunchy.  perfect combination!

dinner food poultry/meat/fish

grilled honey teriyaki chicken.


i have realized that grilling chicken outside is probably the best way to get juicy, delicious, and flavorful chicken every time!

dinner poultry/meat/fish

the lighter side of chicken parmesan.


I was craving chicken parmesan… so i decided to make chicken parm with no breading and used grilled chicken instead!

1 package thinly sliced chicken breast OR 1 package regular chicken breasts sliced in half long-ways
1 cup tomato sauce (i used classico tomato and basil)
1/4 cup grated romano cheese
1/4 cup grated mozzarella
6 small fresh mozzarella balls, diced OR sliced fresh mozzarella (1 piece per piece of chicken)
garlic salt
red pepper flakes
dried basil
dried oregano
handful of chopped spinach and fresh basil (garnish)

season one side of each piece of chicken with each of the spices to your taste
in a baking pan, layer 1/2 cup tomato sauce and make sure it’s evenly spread on the bottom
in a large skillet on medium-high heat, sear the chicken with olive oil and brown on both sides
after browning, lower heat and pour about 1/4 cup water into the pan and cover
cook for about 5 minutes
transfer chicken to baking pan to make one layer of chicken
top with the rest of the tomato sauce and then top with all three cheeses
bake at 350 for about 15 minutes until cheese is bubbly
remove from oven and top with chopped spinach and fresh basil


dinner poultry/meat/fish

asian lettuce wraps.


you will fall in LOVE with this recipe! delicious!


  • 2 packs ground chicken
  • 1 vidalia onion diced
  • 1/2 cup bean sprouts
  • 1 clove garlic minced
  • 1/3 cup + 1 tablespoon hoisin sauce
  • 1/4 cup soy sauce
  • 5 scallions sliced thin
  • 1 tablespoon sriracha
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon red pepper flakes
  • 1 tablespoon fresh grated ginger
  • salt & pepper to taste
  • boston green lettuce (perfect for lettuce cups!)


  • in a large skillet simmer onions and garlic on medium-high heat with about a tablespoon of olive oil
  • once onions are almost translucent, add ground chicken and brown until almost cooked through
  • add soy sauce, hoisin sauce, apple cider vinegar, grated ginger, sriracha and pepper flakes
  • simmer for about 5 minutes
  • reduce heat and add scallions and bean sprouts
  • cover for about 5 minutes until bean sprouts are wilted slightly
  • assemble lettuce wraps in single leaves of boston lettuce- very easy, the lettuce is perfect for wraps!

note: i did not add any salt to this recipe because the soy and hoisin sauce are already high in sodium. add it to your taste if you think it needs some 🙂 enjoy!

dinner food poultry/meat/fish

spinach and artichoke chicken.

i love this dish for a number of reasons:
1. it’s healthy
2. full of flavor
3. artichoke!!!


  • 1 pack of thinly sliced chicken breasts or regular chicken breasts sliced in half to create a thinner breast
  • 2 cans artichoke hearts
  • 1 bag spinach leaves
  • 1/2 cup white wine (i used sauvignon blanc)
  • 2 tablespoons butter
  • olive oil
  • flour
  • salt
  • pepper
  • garlic powder
  • onion powder
  • 1 teaspoon cornstarch


  • heat a large skillet on medium-high heat with 1 tablespoon butter and a drizzle of olive oil
  • once pan is hot and evenly coated in butter and olive oil
  • season chicken with garlic powder, onion powder, salt and pepper to your taste
  • coat each piece of chicken in flour and put into pan
  • flip chicken once it’s browned on the first side
  • once second side is browned, reduce heat to low-medium heat and add 1/4 cup white wine to pan and cover
  • let simmer for about 5 minutes
  • remove chicken from pan and add 1 tablespoon butter, remaining 1/4 cup white wine and artichoke hearts
  • let simmer for about 5 minutes
  • mix cornstarch with 1 teaspoon very cold water
  • pour into pan slowly while stirring until sauce is thickened
  • add spinach and cover the pan to wilt
  • add chicken back into pan
  • serve!

dinner food poultry/meat/fish

homemade cheesesteaks.


i saw the pioneer woman make homemade cheesesteaks on the food channel, so i went and bought stuff to make homemade cheesesteaks just like the food channel.


RECIPE: (makes 8 medium sized cheesesteaks)

8 torpedo rolls

2 pounds steakhouse roast beef, thinly sliced (i got mine from the cold cut deli) or top round beef thinly sliced, whatever your preference of meat is!

2 cups sharp cheddar cheese

1/2 cup 2% milk

2 tablespoons flour

1 tablespoons butter

4 peppers (2 green, 2 red- for christmas!)

1 large onion, or 2 medium sized onions

1/4 cup worcestershire sauce

salt, pepper, olive oil

for the meat:

in a large skillet, brown meat with worcestershire sauce, salt and pepper

for the peppers and onions:

in a large skillet, cook until onions are translucent and peppers are soft on medium-high heat with olive oil, salt and pepper

for cheese sauce:

in a small sauce pan, melt butter and add flour

whisk until smooth and bubbly

add milk slowly while whisking

once incorporated, add cheese and whisk until smooth

add salt, pepper

i also added a little paprika for some smokiness!  completely optional

toast torpedo rolls on broil for 1 minute- watch them closely so they do not burn! it happens fast

assemble cheesesteaks, roll-steak-peppers&onions-cheese sauce-KETCHUP! devour.