Pesto Pasta, Sauteéd Kale and Pan Fried Chicken Breast

My mom has recently come into town so it is nice to cook for her as well as my husband.  I grew up eating dinners that my mother made me, so I loved cooking for her instead.  We had originally planned to make something else, so this was something I pulled together based on ingredients we had in our kitchen, and it turned out to be amazing!  Super simple, and super yummy…you know these are my favorite type of meals.  Follow these easy steps to duplicate this in your own kitchen!

Pan-fried Chicken, with Sauteéd Kale and Pesto Pasta

Pan-fried Chicken, with Sauteéd Kale and Pesto Pasta

Rather then tell say what order I made things in, I’m going to provide all the recipes, and then you just make them in whatever order you feel is best.

Pan Fried Chicken Breast

3c panko breadcrumbs
2c flour
1 egg
3 tbsp water
2 chicken breasts
Italian seasoning
Dried basil seasoning
onion powder
garlic powder
olive oil

1. Using a meat pounder (or a metal can), pound the chicken breast until it is approximately 1/2 inch thick.  Cut each chicken breast in half, so you have four smaller pieces.  Preheat oven to 350 degrees.

2. Organize three bowls for coating the chicken: the first bowl should have flour in it, the second bowl should have the scrambled egg and water mixture, and the third bowl should have the panko bread crumbs.

3. After the chicken has been pounded, season the chicken on both sides with salt, pepper, onion powder and garlic powder.  After the chicken is seasoned, ensure both sides of the chicken are coated in the flour, then the egg mixture, and finally the panko breadcrumbs.

4. Once the chicken is coated, place in a lightly oiled pan on medium-high heat.  Cook on each side for approximately 5 minutes.  Once browned on both sides, move to oven safe dish in preheated oven.  Repeat this with each piece of chicken, and place in oven.  Once last piece of chicken has been moved to the oven, continue to cook chicken for additional 15 minutes.

5. Remove from oven and serve.  Enjoy!


Sauteéd Kale

4c sliced prewashed kale
1/2c chicken broth

1. Place kale, chicken broth, and pepper all in a small saucepan, cover saucepan and cook on medium for 15-20 minutes, or until kale is desired softness.

2. Remove lid, and cook for additional 5 minutes, until all liquid has evaporated.


Pesto Pasta

1/2c shredded parmesan cheese (or 1c cubed pesto flavored cheese, I used cheese from Trader Joe’s)
1/2 box uncooked angel hair pasta
1/4c pesto
1 small onion
1/2 red pepper

1. In a medium sized saucepan boil the pasta until al dente.  Prior to draining the pasta, use a coffee mug to reserve 1c of the pasta water.

2. Simultaneously cook onion and pepper in small saucepan on medium heat for approximately 15 min, or until soft and translucent.  Set aside.

3. Once pasta and the onions and mixture are both cooked, add pasta to the same pan as the onion mixture.  Using a pasta spoon gently mix the pasta with the onions and peppers.  Add pesto to the pasta, and continue to mix pasta mixture.  Gradually add the cheese and pasta water, until pasta is the desired creaminess.  Enjoy!


Roast Chicken, and Roast Cauliflower

Hello, hello! I have so crazy busy recently that I have not had a chance to upload all the food I have been making.  My husband has been taking pictures, and I have been writing down the recipes, all with the hope of uploading them and posting them to the site…but alas, they are instead in a pile in the kitchen.  So, today is the first back-post, of yummy foods that I made last week, that I want to share with all of you.  These dishes are my favorite kind of weeknight meals, because you can prepare, season and put them in the oven and by the time you come back, you have a wonderful yummy meal.

This chicken was so yummy, and juicy that I was just as excited to eat it for lunch the next day, as I was when we had it for dinner!

Enjoy, and as always, let me know if you have any questions or comments!

Easy, and simple, my favorite.

Easy, and simple, my favorite.

Roast Chicken and Roast Cauliflower

1 head of cauliflower
3 chicken pieces (leg and thigh attached)
3 tbsp butter
olive oil
Italian seasoning
garlic powder
onion powder

Starting with the Chicken…

1. Set oven temperature to 400 degrees.  Rinse chicken and dry using paper towels.  Sprinkle 4tbsp olive oil in bottom of baking dish, and place chicken in skin side down.  Season underside of chicken with salt, pepper, onion powder and garlic powder.

2. Cut butter into 1/2 tbsp cubes.  Heavily sprinkle the butter cubes with italian seasoning on both sides.

3. Turn chicken over, and using a small pairing knife, gently separate the chicken skin from the chicken meat (make sure to not fully remove skin, you are just creating a cavity between the chicken and the skin).  Place 2 butter cubes into each chicken cavity.  There should be one on top of the thigh portion of the chicken, and another on the leg portion.

4. Season skin side of chicken generously with salt, pepper, onion powder and garlic powder.

5. Place in oven for 1 hour.  After an hour, turn oven down to 350 degrees.


Now on to the cauliflower…

1. Clean and cut the cauliflower into small florets; each piece should be between 1-2 inches.  Toss with olive oil, and sprinkle with salt and pepper.

2. Place in metal baking dish, and place in oven at 350 for 30 minutes.  (Wait until the chicken has been in the oven for an hour and a half, and then put in the cauliflower.  This way they will both come out at the same time.)

Now dinner is ready, ENJOY!

Southern Greens and Crispy Skin-on Haddock

Hello, hello!  I apologize for the long absence, but I was away on an amazing family reunion.  While I love eating restaurant food on vacation, I always love coming home and cooking for myself.  Greens were a holiday staple growing up, but I don’t believe in waiting until special occasions to have southern yumminess.  I am always trying to find ways to institute my southern favorites into weeknight meals, and these greens were perfect for that.  They take about two hours to make, but that gives you enough time to wash dishes, do laundry and answer emails, and by the time your finished, so is dinner!

As for the fish, I love going to restaurants and ordering skin-on fish; I know a lot of people don’t believe in eating the skin, but I think when cooked, nice and crispy, it’s actually quite delicious.  I used haddock because that’s what my grocery store hard, but I believe any white fish would be fine.  I had recently read somewhere that skin-on fish is not as healthy as regular fish, but I figure if you don’t eat it all the time, it’s not bad….and besides, it’s still better than fried chicken (which is my very favorite!).

Why wait until special occasions to have holiday favorites?

Why wait until special occasions to have holiday favorites?

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I don’t think you should!

Southern Greens, and Skin-on Haddock

Southern Greens

1tbsp onion powder
1tbsp garlic powder
1c chopped onion
3c chopped collard greens (ensure greens are cut without the stems, for more information click here)
3 chopped garlic cloves
1tbsp apple cider vinegar
2 smoked pork neckbones
1 tsp red pepper flakes

1. In a large pot (with a lid), add the greens, garlic, vinegar, onions, pork neckbones and 3 cups of water, once the greens have begun to boil, lower the heat to medium-high.  After the leaves have begun to wilt (approximately 10 minutes) season the greens with the onion powder, garlic powder, red pepper flakes, and salt and pepper.

2. After 30 minutes stir greens, and remove the neckbones from the pot, and cut the meat into small pieces.  Return the meat and bones to pot.

3. Every 20-30 minutes stir the greens.  Repeat until greens are soft, should take approximately two hours total.

Crispy Skin-on Haddock

1lbs skin-on haddock fillet
1tsp garlic powder
1tsp onion powder
1tbsp butter
olive oil

1. Preheat oven to 350 degrees.

2. Chop fish fillet into 3 inch sections, and using half of the seasoning season skin side of fish.

3. Heat olive oil in oven-safe pan set to med-high.  Season skin side of fish, and place in pan skin side down.  Pan-fry skin side of fish for approximately 4 minutes.  While frying the fish skin, season the underside of the fish fillet.

4. Place a small piece of butter on top of each fish fillet.  Move entire pan into the oven, and bake for 15 minutes, or until fish is flaky.  May take an additional minute or two.