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casserole recipe/ easy recipes

Easy Chicken Divan Casserole

A classic Chicken Divan Casserole with broccoli, chicken, cheese and a crunchy topping. This classic, creamy dish has been loved for decades for both its ease of preparation and rich flavor.

Easy Chicken Divan Casserole

Chicken Casserole is one of my family’s favorite dishes, they love the cheese, and I love the protein and greens – so we all win! It’s so very easy to make, even without my suggested shortcuts!

This recipe is a classic with one of my favorite flavor combos… chicken, broccoli and cheddar cheese. It is definitely no surprise that this Chicken Divan recipe has been enjoyed by so many families for decades!

Why is this called Chicken Divan?

The original Chicken Divan recipe was named after the restaurant it was created in – the Divan Parisienne Restaurant in New York City.

Easy Chicken Divan Casserole

How to make Broccoli Chicken Divan

If you are starting out with precooked chicken, skip that step!

Easy Chicken Divan Casserole

  • Begin by dicing up the chicken into small, bite-sized pieces,
  • Cut your fresh broccoli into florets. Florets are just the green top part of the broccoli, cut into small pieces, with
  • the majority of the stalk removed.
  • In a small bowl, combine the breadcrumbs and melted butter.
  • In a medium bowl combine the soup and milk.
  • In a large skillet, heat some olive oil and cook the chicken until golden brown and cooked through.
  • Add the chicken and broccoli to the baking dish.
  • Pour over the soup/milk mixture.
  • Top with cheddar cheese.
  • Add the bread crumb mixture, and bake for 20 minutes at 450 degrees F.
  • Season with salt and black pepper, if needed.
  • Remove from the oven and allow to cool for 5 minutes.

Easy Chicken Divan Casserole

If you don’t eat the whole casserole (which we usually do around here, it’s SO good), it reheats perfectly. Simply place the Chicken Divan in the microwave, or reheat it in the oven or on the stovetop. Before reheating, I usually add a splash of milk to keep it nice and creamy.

Easy Chicken Divan Casserole

Chicken Divan Casserole

A classic Chicken Divan Casserole with broccoli, chicken, cheese and a crunchy topping. This classic, creamy dish has been loved for decades for both its ease of preparation and rich flavor.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 6
Calories 235 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 4 cups uncooked broccoli
  • 1/2 cup milk
  • 1 can Condensed Cream of Chicken Soup
  • 3 Tbs butter melted
  • ¼ cup dry bread crumbs
  • 1/2 cup shredded Cheddar cheese

Instructions
 

  • Preheat the oven to 450 degrees F.
  • Dice the chicken. Combine the soup and milk in a medium bowl, and the breadcrumbs and butter in a small bowl.
  • COOK THE CHICKEN
  • Heat olive oil in a skillet over medium-high heat and cook until until golden brown and cooked through.
  • Add the chicken and broccoli to an 8×8 baking dish, and pour the soup/milk mixture over the top.
  • Sprinkle with the cheddar cheese and pour over the breadcrumbs/butter mixture.
  • Bake at 450 degrees F for 20 minutes, or until hot and bubbly.

Notes

SUBSTITUTIONS:
You can use any kind of condensed soup – I recommend Cream of Mushroom, Cream of Celery or just plain Cheddar Soup. You can make your own Cream of Chicken Soup too!
SHORTCUTS:
Want to take a shortcut or 2? Use precooked rotisserie chicken or buy fully cooked chicken from the grocery store. Buy broccoli that is already cut into florets, or use frozen broccoli.
Keyword casserole, chicken divan
dessert recipes/ easy recipes

Easy Fresh Strawberry Pie Recipe

This Fresh Strawberry Pie Recipe is the perfect berry pie for summer. The fresh berries taste so good with the pie crust and fresh whipped cream on top! Nothing says summer like this dessert!

Easy Fresh Strawberry Pie Recipe

There is nothing that screams summer more to me than those luscious red strawberries that are everywhere. When I see those popping up in the grocery stores I know it’s time for summer!

Whenever I think of fresh strawberries, I think of Disneyland (and vice versa). Food and memories are so intertwined that way; when something sticks in your head just the thought of the food brings the memory to the forefront.

Strawberry pie is perfect for using up that supermarket haul or just because you love the flavor of fresh strawberry pie. This one is perfect and works every time!

Easy Fresh Strawberry Pie Recipe

About Fresh Strawberries

Do you wonder how many strawberries do you need for a pie?

The rule of thumb is that 2 cups of berries is about 3/4 of a pound, also called a pint. A quart of berries is about 2 pounds (or around 2 pints) depending on the size of the berries.

For this recipe you need 5-6 cups of berries, which is about 2 pounds. Buy 2 pounds of berries, just to be safe.

Easy Fresh Strawberry Pie Recipe

How to make Strawberry Pie without Jello or gelatin

You can easily make a strawberry pie without jello or gelatin.

When you’re making a fresh strawberry pie filling, you cook some of the fruit like you would jam. The pectin in the fruit gels it enough when mixed with sugar and cornstarch that you don’t need the gelatin for it to solidify.

It’s almost like you’re making an apple pie filling, but with strawberries, and then you mix the filling with more fresh berries to take the shape of the pie. That makes it super simple and such a fresh and delicious pie recipe.

Easy Fresh Strawberry Pie Recipe

What crust goes best with a strawberry pie?

Traditionally I think you see pastry crusts with strawberry pie, but you can really use any pie crust recipe.

Easy Fresh Strawberry Pie Recipe

For this recipe I used my all butter pie crust but you can also use a graham cracker crust, shortbread crust or Oreo crust if you want this to be a no bake pie. If you’re using a pastry crust, you’ll want to blind bake it before filling.

 

Easy Fresh Strawberry Pie Recipe

Fresh Strawberry Pie

This Fresh Strawberry Pie Recipe is the perfect berry pie for summer. The fresh berries taste so good with the pie crust and fresh whipped cream on top! Nothing says summer like this dessert!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 10 Servings

Ingredients
  

  • 5-6 cups fresh strawberries about 2 pounds
  • 1 All Butter Pie Crust pre-baked and cooled
  • 3 tablespoons cornstarch
  • 1/3 cup water
  • 1 cup granulated sugar
  • Whipped cream for garnish

Instructions
 

  • Blind Bake your crust according to package or recipe directions.
  • Measure out two cups of berries, wash and hull them, then crush them with a potato masher.
  • Add the crushed strawberries, sugar, water, and cornstarch to a medium saucepan. Cook over medium heat, stirring often, until it boils. Boil for 1 minute, then remove from heat. Cool completely before continuing. (You can also make this the day before.)
  • To assemble the pie, hull and slice the remaining strawberries and place them in a bowl. Pour the cooled strawberry filling over the top and stir. Place in pie crust. Chill for at least 2 hours before slicing and serving. Top with fresh whipped cream before serving.
  • This pie is best eaten the same day its made. It will get weepy if refrigerated overnight.

Notes

Feel free to use a refrigerated or frozen pie crust instead of my recipe.
Learn how to blind bake your crust here.
Want a completely no bake pie? Use a graham cracker crust instead.
Keyword pie, strawberry
breakfast recipes/ easy recipes/ healthy recipe

Easy Cinnamon Roll Smoothie

Just imagine taking all the sweet, sticky, spicy indulgence of a fresh-baked cinnamon roll and cramming it into a glass. Incredibly healthy and delicious, this smoothie is the perfect breakfast to start off the day!

Cinnamon Roll Smoothie

Oats are a breakfast staple for me. Whether I’m enjoying overnight oats, a no-bake breakfast cookie or this cinnamon roll smoothie, they are usually always included in my morning meal. They help keep me fuller for longer!

Cinnamon Roll Smoothie

One of the best things about smoothies is that there really are no limits to what you can do with them. From light and fruity to rich and creamy, the variations are absolutely endless. Another great thing about them is that they’re like dessert, but much healthier.

Cinnamon Roll Smoothie

This delicious smoothie has a warm flavor from the cinnamon, which really makes you feel like you are eating cinnamon rolls for breakfast, and the oats and nuts will keep you full and powered up for any hectic day ahead of you. You can also choose whether you want to make it with brown sugar, or the slightly healthier version which is coconut sugar.

The thing I love most about smoothies is that they only take two minutes to make and you can pretty much put anything into your blender and it always tastes good. This is great because the mornings are often a big rush and I don’t always have the time create an amazing healthy breakfast. Which means I often end up eating a sugary breakfast bar.

Cinnamon Roll Smoothie

This cinnamon roll smoothie is great when you are trying to stick to a healthy eating plan. Every morning I quickly pop all the ingredients into my blender, give it a quick whizz and then my breakfast is done! That doesn’t sound too difficult right?

TIPS + SUBSTITUTIONS
Add a scoop of vanilla protein powder for extra protein.
Use coconut sugar instead of brown sugar for a healthier alternative.
My milk preference is almond milk, but feel free to use milk of choice.
I love adding in chopped pecans for more flavor and fiber, however you can leave them out if preferred.
If you’re a cinnamon lover like me, add a sprinkle of cinnamon on top before enjoying!

Cinnamon Roll Smoothie

 

Cinnamon Roll Smoothie

Easy Cinnamon Roll Smoothie Recipe

Just imagine taking all the sweet, sticky, spicy indulgence of a fresh-baked cinnamon roll and cramming it into a glass. Incredibly healthy and delicious, this smoothie is the perfect breakfast to start off the day!
Prep Time 5 mins
Total Time 5 mins
Course Breakfast
Cuisine American
Servings 2
Calories 220 kcal

Ingredients
  

  • 3/4 cup plain greek yogurt
  • 1 teaspoon cinnamon
  • 1/2 cup rolled oats
  • 1 cup almond milk
  • 1 Tablespoon brown sugar/coconut sugar
  • 1 frozen banana
  • 1/2 teaspoon vanilla
  • PECAN NUTS OPTIONAL

Instructions
 

  • Place all the ingredients into your blender.
  • Blend until smooth.
  • Serve and enjoy.

Notes

Add a scoop of vanilla protein powder for extra protein.
Keyword cinnamon smoothie
chicken recipes/ dinner recipes/ low carb recipe/ salad recipe

Simple Sheet Pan Sesame Chicken and Veggies

This Sheet Pan Sesame Chicken and Vegetables is a complete one pan meal that is super quick and simple. Perfect recipe for your Sunday meal prep too!

Sheet Pan Sesame Chicken and Veggies

You’re going to love this all-in-one meal that cooks in a single pan. It’s not only tender and flavorful but clean-up is effortless. Sheet pan Sesame Chicken and Veggies is a wonderful way to serve your family a wholesome dinner in under an hour.

I know that most of you can relate, especially those that have kids, so having the convenience of throwing a complete dinner all on one pan definitely makes life much more bearable. Easy clean up, delicious flavor and so many leftovers that you won’t even need to worry about what to eat for lunch the next day!

Sheet Pan Sesame Chicken and Veggies

You can easily prep this the day before too by chopping up all your veggies and marinating the chicken, but if this is a last minute recipe you decided to throw together in a pinch then that’s okay too. Prep time takes just a few minutes and the sauce only requires 5 simple ingredients so it really is that easy! Then just toss everything together on the pan and you are good to go.

For this recipe I basically just tossed the chicken and veggies together on a baking sheet, seasoned with salt and pepper then drizzled everything with the sauce. THAT’S IT! Now if you like your veggies crunchier, I would cook the chicken first halfway through then add your veggies to the pan so that they won’t cook as long, but that’s completely up to you. Either way this dish will taste delicious!

Sheet Pan Sesame Chicken and Veggies

You could also easily turn this recipe into a stir fry if you wanted! Rather than cooking everything in the oven, simply toss the chicken and veggies into a skillet, drizzle with the sauce and cook this meal that way. Like I said before, this recipe is simple, delicious and created for convenience for those busy weeknights so feel free to cook this how YOU prefer!

You can customize this dinner however you’d like to too! Try using green beans or asparagus in place of the broccoli or throw in some chopped onions or even sweet potatoes. Trust me this sauce tastes great on EVERYTHING so go crazy and make this to your liking! Serve this over brown rice or some quinoa for a complete meal that is delicious and much healthier than ordering take-out in the middle of the week.

Sheet Pan Sesame Chicken and Veggies

Oh and this sauce?? Yes it is to DIE for. A simple combination of soy sauce, honey, garlic, fresh ginger and a drizzle of sweet chili sauce make this meal super flavorful and only uses 5 ingredients! I topped everything off with a sprinkle of sesame seeds and some chopped green onions and then proceeded to devour my plate. Literally.

Simple Sheet Pan Sesame Chicken and Veggies

This Sheet Pan Sesame Chicken and Vegetables is a complete one pan meal that is super quick and simple. Perfect recipe for your Sunday meal prep too!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 4 Servings
Calories 294 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 2 medium red bell peppers cut into chunks
  • 1 large head of broccoli chopped (about 2 cups)
  • Salt and pepper to taste
  • 1 cup snap peas
  • Optional toppings: sesame seeds and green onions

For the sauce:

  • 1 Tbsp sweet chili sauce
  • 1/4 cup lower-sodium soy sauce
  • 1 tsp. fresh ginger
  • 2 cloves garlic
  • 2 Tbsp honey

Instructions
 

  • Preheat oven to 400 degrees F.
  • To make the sauce: In a small saucepan, heat soy sauce, sweet chili sauce, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
  • Spread chicken and chopped veggies on a baking sheet sprayed with PAM cooking spray and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
  • Drizzle remaining sauce over top and sprinkle with sesame seeds and green onions. Serve over brown rice or quinoa and enjoy!
Keyword chicken, sheet pan sesasme chicken and veggies
dessert recipes/ easy recipes

Simple Apple Cinnamon Cheesecake Tacos

These Apple Pie Tacos a delicious cinnamon-sugar apple filling in a crispy taco that’s drizzled with caramel sauce and filled with cheesecake filling are simply perfect! This very tasty dessert is ideal for upcoming fall days.

Simple Apple Cinnamon Cheesecake Tacos

Instead of homemade apple filling, ready – made apple pie filling can be used. However, I recommend homemade apple sauce.

Shells are made from tortillas, they´re fried in deep oil and coated in the mixture of brown sugar and cinnamon. Cheesecake filling is made of cream cheese, heavy cream, vanilla and powdered sugar.

Simple Apple Cinnamon Cheesecake Tacos

Homemade apple sauce is so aromatic, since it´s made of apples, cinnamon, nutmeg, brown sugar, corn starch, water and vanilla.

It´s a perfect combination, crunchy tortilla shells, creamy cheesecake filling and aromatic homemade apple sauce – three different tastes combined in a perfect dessert.

HOW TO PREPARE APPLE CHEESECAKE TACOS?

Combine brown sugar and cinnamon in a bowl and set aside. Using 3.5 – 4 inch circle cutter, cut circles from tortillas. Heat 1 inch oil in a pan, the temperature should be medium. Put tortilla circles, using tongs, in the oil and fry for about 10-15 seconds, then turn the circles on the other side, fold them in half and fry until they become golden brown.

Simple Apple Cinnamon Cheesecake Tacos

Take them out of the pan and wait for a couple of seconds for the extra oil to drain, then immediately put in the bowl with sugar and cinnamon. Cover the shells completely with this mixture. Put some of the mixture inside of the shell, as well.

Finally, place them on the upside down muffin tin. Repeat the same procedure with the rest of the circles. In a medium size dish, pour water, add cornstarch, brown sugar, cinnamon, nutmeg and cook for about 2-3 minutes, at medium heat, until it thickens, stirring from time to time. Add apples and vanila extra T and cook for 10 minutes, or until the apples soften.

Simple Apple Cinnamon Cheesecake Tacos

Remove from heat and let cool at a room temperature. Beat cream cheese, heavy cream, powdered sugar and vanilla extract for 2 minutes, using medium speed, until it thickens. Put the mixture into a piping bag and cut off the peak. Fill the shells with cream cheese filling and put apple pie filling on top of it.

Simple Apple Cinnamon Cheesecake Tacos

These Apple Pie Tacos a delicious cinnamon-sugar apple filling in a crispy taco that’s drizzled with caramel sauce and filled with cheesecake filling are simply perfect! This very tasty dessert is ideal for upcoming fall days.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 30 tacos
Calories 160 kcal

Ingredients
  

CINNAMON SUGAR TORTILLA SHELLS

  • 6 Large Flour tortillas
  • teaspoon Cinnamon
  • Oil for frying
  • ½ Cup Brown sugar

CREAM CHEESE FILLING

  • 1 Cup Heavy cream
  • 8 oz Cream cheese
  • 1 teaspoon Vanilla extract
  • ¼ Cup Powdered sugar

HOMEMADE APPLE PIE FILLING

  • 2 large Apples diced
  • cup cornstarch
  • ½ tsp cinnamon
  • 1 cup water
  • cup brown sugar
  • ½ tsp vanilla extract
  • tsp nutmeg

Instructions
 

TO MAKE CINNAMON SUGAR TORTILLA SHELLS -

  • Combine brown sugar and cinnamon in a bowl and set aside. Using 3.5-4 inch circle cutter, cut circles from tortillas.
  • Heat 1 inch oil in a pan, the temperature should be medium. Put tortilla circles, using tongs, in the oil and fry for about 10-15 seconds, then turn the circles on the other side, fold them in half and fry until they become golden brown. Take them out of the pan and wait for a couple of seconds for the extra oil to drain, then immediately put in the bowl with sugar and cinnamon. Cover the shells completely with this mixture. Put some of the mixture inside of the shell, as well.
  • Finally, place them on the upside down muffin tin. Repeat the same procedure with the rest of the circles.

TO MAKE HOMEMADE APPLE PIE FILLING -

  • In a medium size dish, pour water, add cornstarch, brown sugar, cinnamon, nutmeg and cook for about 2-3 minutes, at medium heat, until it thickens, stirring from time to time.
  • Add apples and vanilla extract and cook for 10 minutes, or until the apples soften. Remove from heat and let cool at a room temperature.

TO MAKE CHEESECAKE FILLING -

  • Beat cream cheese, heavy cream, powdered sugar and vanilla extract for 2 minutes, using medium speed, until it thickens.
  • Put the mixture into a piping bag and cut off the peak. Fill the shells with cream cheese filling and put apple pie filling on top of it.

Notes

Keep refrigerated up to 3 days.
Keyword apple cheesecake tacos, apple pie tacos
breakfast recipes/ healthy recipe/ low carb recipe

Green Breakfast Chia Pudding

Green Breakfast Chia Pudding is filling and easy to make with only a few ingredients. This is best prepped at night so that it is ready to eat in the morning. You can top the chia pudding with whatever raw fruits you enjoy.

Green Breakfast Chia Pudding

Chia seeds

You may be wondering what are chia seeds. According to 11 Proven Health Benefits of Chia Seeds, they contain protein, fiber, calcium, anti-oxidants, and omega-3 fatty acids.

In addition, one of the amazing properties of chia seeds is that they absorb up to 14 times their weight in water and form a gel that is perfect for making pudding.

 

Green Breakfast Chia Pudding

You can also grind the seeds and mix into water to make an egg-substitute for baking and recipes like black bean burgers. Since they have very little flavor, all you taste are the other ingredients in your recipe.

How to make breakfast chia pudding

Green Breakfast Chia Pudding

Green chia pudding ingredients

  • Medjool date (for sweetness)
  • Non-dairy milk of your choice (for the base of the liquid)
  • Fresh spinach (for the verdant green color and additional nutrition)
  • Chia seeds
  • Additional fruit for topping (optional)

Chia pudding ratio
My rule of thumb for making breakfast chia pudding is to use 3 tablespoons seeds for every cup of liquid.

Green milk
Making chia seed pudding is simple.

Basically all you need to do is add the seeds to the liquid, stir well, and let it chill in the refrigerator.

It’s really that easy!

Green Breakfast Chia Pudding

For this recipe, I first make “green milk” with spinach, dates, and non-dairy milk.

Process shots showing how to make “green milk” in a blender using a Medjool date, non-dairy milk, and fresh spinach.

While I prefer using organic unsweetened soy, you can also use almond milk, coconut milk, cashew milk, or any plant milk of your choice.

And if you don’t care for the texture of chia seeds, you can add them to the liquid in your blender and process the mixture to make it smooth.

Making the pudding

After blending the liquid mixture, add it to a mixing bowl containing the chia seeds.
Stir well, and continue stirring every few minutes for about 15 minutes. Process shots showing how to combine the chia seeds with the liquid mixture to make breakfast chia pudding. You’ll need to let it set up for at least an hour before eating it. I suggest making it at night to enjoy the next morning for breakfast.

You can make a few ahead of time to eat during the week. They will last about five days covered in the refrigerator.

Then just before serving, you can top the pudding with whatever fruit you like.

For best results, refrigerate your breakfast chia pudding overnight.

If you prefer a sweeter pudding, add an extra date.

Be sure to stir the mixture every few minutes for at least 15 minutes before you place it in the refrigerator. And it’s also important to let the pudding set up for at least an hour before eating. And if you don’t like the texture of the chia seeds, you can blend them with the non-dairy milk mixture instead of stirring them in.

For best results, refrigerate your breakfast chia pudding overnight. Chia pudding will last up to 5 days refrigerated. You can make a big batch on Sunday to enjoy for breakfasts all week.

This recipe makes 1 serving but can be changed to a larger quantity by adjusting the servings below.

Green Breakfast Chia Pudding

Green Breakfast Chia Pudding

Green Breakfast Chia Pudding is filling and easy to make with only a few ingredients. This is best prepped at night so that it is ready to eat in the morning. You can top the chia pudding with whatever raw fruits you enjoy.
Prep Time 30 mins
Chilling Time 1 hr
Total Time 1 hr 30 mins
Course Breakfast
Servings 1
Calories 241 kcal

Equipment

  • High Speed Blender

Ingredients
  

  • 1 cup non-dairy milk organic soy, almond, or coconut
  • 1 Medjool date pit removed
  • 3 Tbsp chia seeds
  • 1 handful fresh spinach
  • Fruit slices for topping such as pomegranate seeds, banana, kiwi, mango, berries, etc.

Instructions
 

  • In a high speed blender, blend the date, milk, and spinach until very smooth.
  • In a medium bowl, add the liquid to the chia seeds.
  • Stir well, and continue stirring every few minutes for about 15 minutes.
  • Place in the refrigerator at least one hour, or overnight.
  • Just before serving, stir again, then top with fruit.

Notes

For a sweeter pudding, add an extra date.
Breakfast Chia Pudding will last up to 5 days in the refrigerator.
Keyword breakfast, chia seeds, healthy breakfast
appetizer recipe/ easy recipes

Blackened Shrimp Avocado Cucumber Bites

This is such an easy shrimp appetizer recipe but it is mouthwatering good and special occasion worthy. Light and tasty blackened creole seasoned shrimp on crisp and juicy cucumber slices with cool and creamy avocado and flavour packed remoulade sauce! It will be the talk of your next party!

Blackened Shrimp Avocado Cucumber Bites

The flavor profile of these shrimp appetizers are similar to our shrimp avocado salad (one of our most popular shrimp recipes!), so if you enjoyed that, you will go crazy for these shrimp cucumber bites!

The Big Game is quickly approaching and I have been pulling together some recipes for my game day party menu and these blackened shrimp avocado cucumber bites are high on my list! Not only are they super tasty but they are also nice, light and healthy and they only take a few minutes to make!

Blackened Shrimp Avocado Cucumber Bites

 

You simply “blacken” the shrimp by seasoning them with creole seasoning and searing them in a cast iron pan over high heat so that they cook in no time, getting a nice light blackened sear on the edges while still being succulent on the inside! The spicy shrimp is then served on top of crispy and cool cucumber slices along with a creamy avocado sauce that is the perfect combo of flavours, textures and temperature!

Blackened Shrimp Avocado Cucumber Bites

The homemade cajun spice sears on to the shrimp giving it an amazing spicy kick. If you prefer a milder appetizer, you can easily cut the paprika and cayenne in half.

Blackened Shrimp Avocado Cucumber Bites

I like to serve these shrimp in a tasty remoulade sauce to kick things up a bit more, but it’s completely optional. Whether you are serving these blackened shrimp avocado cucumber bites at your football playoff party, for some other sports event or for entertaining guests or even (I’ll admit it) as a light meal, they are sure to please!

Blackened Shrimp Avocado Cucumber Bites

Blackened Shrimp Avocado Cucumber Bites

This is such an easy shrimp appetizer recipe but it is mouthwatering good and special occasion worthy. Light and tasty blackened creole seasoned shrimp on crisp and juicy cucumber slices with cool and creamy avocado and flavour packed remoulade sauce! It will be the talk of your next party!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer
Servings 8
Calories 155 kcal

Ingredients
  

For the shrimp and cucumber bites:

  • 1 pound shrimp peeled and deviened
  • 1 tablespoon creole seasoning
  • 1 cucumber sliced
  • 1 tablespoon oil
  • 1/4 cup remoulade sauce optional

For the avocado sauce:

  • 1 avocado mashed
  • 1 tablespoon lemon juice
  • 2 tablespoons cilantro and/or parsley chopped
  • 1 green onion thinly sliced or chopped
  • salt and cayenne to taste

Instructions
 

For the shrimp and cucumber bites:

  • Toss the shrimp in the oil and the seasoning and cook in a preheated (medium-high heat) heavy bottomed pan/skillet until slightly blackened, about 2-3 minutes per side.
  • Assemble the bites with cucumber slices, topped with avocado sauce, shrimp and remoulade sauce.

For the avocado sauce:

  • Mix everything and enjoy!

Notes

Option: Use your favourite guacamole instead of this avocado sauce.
Keyword shrimp avocado cucumber bites
appetizer recipe/ easy recipes

Authentic Baja-Mexican Street Tacos

Easy, quick, authentic carne asada street tacos you can now make right at home! SO GOOD! Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.

Authentic Baja-Mexican Street Tacos

You truly begin to miss things once they are gone. That’s not just a saying. It’s real life. It’s a quick recipe using a simple marinade for your skirt steak. It just needs 1 hour of marinating before you throw it onto a skillet. From there, you can top off your tacos with diced onion, cilantro and fresh lime juice.

It’s simple, it’s easy and it’s just perfect. That is, until you can get back to Los Angeles!

Carne Asada Street Tacos

We love tacos and this recipe does not disappoint. The beef is so tender and the lime gives it the best flavor. With just a few ingredients, this recipe takes little to no time to make.

Authentic Baja-Mexican Street Tacos

Easy Carne Asada Tacos are perfect for busy days!

This recipe is so simple and quick to make that it’s the ideal meal for crazy days at work or school. If you are running from activities and more like we are, this meal is perfect.

Authentic Baja-Mexican Street Tacos

It can literally be thrown together in just minutes. We love it with this Delicious Cilantro Lime Rice Recipe.

However, we have just served it with tortilla chips and homemade salsa verde and it was equally tasty!

Sometimes for a treat, I will make this Mexican white cheese dip recipe! It is the best authentic white queso dip recipe you will find. The kids go crazy when I make this.

Authentic Baja-Mexican Street Tacos

Authentic Baja-Mexican Street Tacos

Easy, quick, authentic carne asada street tacos you can now make right at home! SO GOOD! Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.
Prep Time 1 hr 15 mins
Cook Time 15 mins
Total Time 1 hr 30 mins
Servings 6 servings

Ingredients
  

  • 12 mini flour tortillas warmed
  • 1 1/2 pounds skirt steak cut into 1/2-inch pieces
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons reduced sodium soy sauce
  • 3 cloves garlic minced
  • 2 tablespoons canola oil divided
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1/2 cup chopped fresh cilantro leaves
  • 1 teaspoon dried oregano
  • 1 lime cut into wedges
  • 3/4 cup diced red onion

Instructions
 

  • In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
  • In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
  • Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
  • Serve steak in tortillas, topped with onion, cilantro and lime.
dessert recipes

Delicious American Flag Fruit Pizza

This ultra-easy and patriotic crowd-pleasure starts with a sugar cookie crust that’s topped with creamy vanilla frosting and finished with fresh summer berries. This classic fruit pizza is made in a large cookie sheet and topped with fresh berries for a festive Fourth of July dessert everyone will love!

 

 

Delicious American Flag Fruit Pizza

 

This flag fruit pizza has become a tradition. And I just love traditions, especially ones that involve food ;). It’s easy, delicious, totally adorable and who doesn’t love a dessert that doubles as decoration? Add this to your menu for the weekend, everyone will be happy you did! I know I will be making it!

 

The base, or “pizza crust”, is a great big sugar cookie made from refrigerated cookie dough (easy!). The creamy filling is a super simple no bake cheesecake mousse (yum!) and then the flag is created with fresh blueberries and raspberries.

Delicious American Flag Fruit Pizza

 

I spread a little less than half of the cheesecake mousse on the cookie crust, then added the fruit. After that, I piped on the rest of the cheesecake mousse using a large star tip. I wasn’t sure if it would be hard to make it look cute since I don’t do a lot of cake or cookie decorating, but it was super easy!

If you don’t want to mess with piping, you could just spread all the mousse on the crust before topping with the fruit.

HOW TO MAKE FLAG FRUIT PIZZA

NOTE: If you’d like to have a cookie star to place on top of the blueberries, make sure to reserve one slice and cook it separately (I just stuck it in the oven on a piece of aluminum foil next to the pizza pan – it cooked a few minutes faster than the cookie crust). I used a star cookie cutter on it AFTER it was cooked to cut out the shape.

 

Delicious American Flag Fruit Pizza

After you bake the cookie, allow it to cool completely. This will take about an hour if you put it into the fridge. Then you can mix up the cheesecake mousse and spread a little less than half of it onto the cookie crust. Then it’s time to top it with berries!

Delicious American Flag Fruit Pizza

And pipe on the rest of the cheesecake mousse.

Be sure to keep the flag fruit pizza in the fridge until you’re ready to serve. I kept it in my fridge uncovered because I couldn’t figure out how to cover it without smoothing the piped cream. It looked and tasted great the next day as well, but I wouldn’t keep it much longer than that because raspberries have a pretty short shelf life.

DELICIOUS AMERICAN FLAG FRUIT PIZZA

This ultra-easy and patriotic crowd-pleasure starts with a sugar cookie crust that's topped with creamy vanilla frosting and finished with fresh summer berries. This classic fruit pizza is made in a large cookie sheet and topped with fresh berries for a festive Fourth of July dessert everyone will love!
Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
Course Dessert
Cuisine American
Servings 16

Ingredients
  

  • 8 oz Cream Cheese softened
  • 1 tube Refrigerated Sugar Cookie Dough 16.5 oz
  • 1 teaspoon Vanilla
  • 2/3 cup Sugar
  • 1 dry pint Fresh Blueberries about 2 cups
  • 12 oz Fresh Raspberries 3 to 4 cups
  • 8 oz Whipped Topping thawed

Instructions
 

  • Preheat oven to 375 degrees.
  • Open tube of cookie dough and slice into 1/4 inch pieces.
  • Place remaining cookie dough slices on a lightly greased 12 inch pizza pan and press into an even layer. (If desired, bake one slice of dough separately and use a cookie cutter to cut a star).
  • Bake cookie crust 11-12 minutes until lightly browned. Cool.
  • Beat cream cheese, sugar, and vanilla together until smooth. Beat in half the whipped topping. Fold in the remaining whipped topping.
  • Scoop a little less than half of the cream cheese mixture onto the cookie crust and spread it all the way to the edges of the crust.
  • Use blueberries to outline the pizza and create the blue portion of the flag, and top with the star cookie.
  • Use raspberries to create seven red stripes.
  • Use the rest of the cream cheese mixture to pipe the white stripes.
  • Keep in fridge until ready to serve.
Keyword Fourth of July, fruit pizza
chicken recipes

Skillet Chicken With Garlicky Mushroom Cream Sauce

This easy chicken dinner is made with sautéed garlic and mushrooms and topped with a creamy sauce. Golden brown, super juicy, tender chicken recipe, smothered in a garlicky, mushroom butter sauce. 30 min. So quick, so so good!

Skillet Chicken With Garlicky Mushroom Cream Sauce

We need more 30 minute meals that are easy to pull together on a weeknight. Enter this chicken dinner with veggies and sauce built right into 1 pan. A new year definitely called for a new spin on the recipe. We’re using the same basic ingredients, minus the lemon juice, add the mushrooms.

Instead of starting off with the chicken breasts, this time we’re sautéing off some mushrooms, letting them sweat up a bit in a little olive oil before the chicken gets it’s turn. We’re still using simple ingredients like butter, garlic, red pepper flakes, thyme, and mushrooms. It’s all pantry/refrigerator staples, folks. No need to run to the store. I used shallots in this recipe but if you don’t have any on hand, feel free to use red onions instead.

I love the mushrooms so much – they soak up all the juicy bits! So sometimes I’ll even bring down the chicken thighs to one pound and increase the mushrooms to 16 ounces. Even ratios is totally a thing. And you can never have too many mushrooms.

Skillet Chicken With Garlicky Mushroom Cream Sauce

Skillet Chicken With Garlicky Mushroom Cream Sauce

What really makes this chicken dinner next level stuff is the chicken broth simmered with shallots and a big splash of heavy cream at the the end. The sauce is creamy and luxurious and is perfect to toss with some angel hair pasta! You can double the ingredients for the sauce and drizzle it on pasta or veggies. I served it up twice. Once with asparagus and the second time with pasta and with each time, I loved this garlicky mushroom chicken dinner a little more. Next time, i’m serving up crusty bread with this chicken so that I can mop up all the creamy garlicky sauce.

Just like my other one skillet chicken dinners, you can used chicken breast of boneless skinless chicken thighs for this recipe. Just make sure to pound the chicken down to the same thickness (between ½-¾ inch thick). I browned each side of the chicken for a couple of minutes. The chicken won’t be cooked all the way though but don’t worry, we’re going to finish the sauce and the chicken off in the oven before serving.

Skillet Chicken With Garlicky Mushroom Cream Sauce

Serve with:

  • garlic parmesan roasted potatoes.
  • crispy roasted herb potatoes.
  • baked garlic herb potato wedges.

Skillet Chicken With Garlicky Mushroom Cream Sauce

This easy chicken dinner is made with sautéed garlic and mushrooms and topped with a creamy sauce. Golden brown, super juicy, tender chicken recipe, smothered in a garlicky, mushroom butter sauce. 30 min. So quick, so so good!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Main Course
Servings 4
Calories 343 kcal

Ingredients
  

  • 4 boneless skinless chicken breasts or thighs
  • 1 cup chicken broth
  • ½ teaspoon red pepper flakes
  • 1 tablespoon minced garlic
  • ½ teaspoon dried thyme
  • cup finely diced shallots or red onions
  • 8 ounces baby bella cremini mushrooms, sliced
  • 2 tablespoons olive oil
  • ¼ cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons chopped parsley or basil
  • salt and pepper

Instructions
 

  • Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
  • In a 2 cup measuring cup or a small bowl, combine the chicken broth, minced garlic, red pepper flakes, and dried thyme.
  • Position a rack in the lower third of the oven and preheat the oven to 375ºF.
  • Heat 1 tablespoon of the olive oil in an oven-safe skillet over medium high heat. Add the mushrooms and allow to brown for 3-4 minutes stirring as required to brown both sides. Remove the mushrooms to a plate (use one large enough to remove chicken as well).
  • Heat the remaining 1 tablespoon of oil on medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don't worry if the chicken isn't cooked completely, we'll finish it in the oven. Remove the chicken to plate.
  • Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce simmer and reduce for about 8-10 minutes or until about ⅓ cup of the sauce remains. NOT thicken.
  • When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame add the heavy cream and mushrooms, and whisk to combine. Place the skillet back over the flame for just 30 seconds, do not allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm.

Notes

Use boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine down to about ½ inch.
Keyword skillet chicken with mushroom cream sauce