Tag Archives: recipe of the week

Blueberry Lemon Breakfast Cake

20 Mar

I had some leftover blueberries that need to be used, so I searched to find a breakfast coffe-type cake with blueberries.  Luckily, I stumbled across the best recipe.  The topping is perfectly crisp, and the cake is perfectly moist.


The tartness of the blueberries and lemon zest matches the bit of sweetness from the topping.  And, it was really easy to make.

If you try it, be aware that the ‘batter’ is definitely thick and much more like a dough.  I thought I messed something up, but it was delish!

It’s definitely a nice change of pace, and it’s the perfect weekend breakfast treat!


Feta & Roasted Red Pepper Stuffed Chicken

19 Mar

Of course…I didn’t get any pictures of this, but it’s definitely our favorite recipe from the past few weeks.  I couldn’t find any recipes that included exactly what we wanted, so I ventured out on my own for this one.


  • 1/3 c lemon juice
  • 1/3 c olive oil
  • 1 1/2 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1/2 tsp. basil
  • 1/2 tsp. marjoram
  • 1/2 tsp. garlic powder
  • Boneless, skinless chicken breasts–I used the thin sliced because they’re easier to ‘stuff’
  • 4 oz. feta cheese
  • 7-8 large slices of roasted red peppers
  • 2 c. spinach leaves

For spinach:

  • 1 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 1 clove garlic, crushed


  1. Combine the first 7 ingredients.  Pour over chicken breasts and marinate for 30 minutes.
  2. Preheat oven to 375.
  3. Heat olive oil for spinach in medium size skillet.  Add garlic and cook 1 minute.
  4. Add spinach in 2 or 3 batches.  Cook until all of the spinach fits into the pot.
  5. Add lemon juice and stir.  Set spinach to the side.
  6. Put roasted red peppers into a food processor and chop until they reach desired consistency.
  7. Mix spinach, feta, and chopped roasted red peppers.  If the stuffing isn’t sticking together enough, you can add a little bit of olive oil at this point.
  8. Place a portion of the stuffing mixture into middle of each chicken breast.  Roll up ends and sides of chicken, and secure with a toothpick.
  9. I had some extra lemon/olive oil/seasoning marinade left over, so I poured this over all of the chicken breasts.
  10. Bake about 30 minutes, until chicken is no longer pink.


The lemon, spinach, feta, and red pepper flavors in this dish were so good together.  We had some left over, and they tasted just as good a few days later!

Sidenote: The spinach/lemon/garlic is a delicious side dish as well!





Bourbon Chicken–Recipe of the Week

31 Jan

This recipe?  Definitely a keeper.  The ingredients look a little bit weird together, but it made a darn good sauce.  Overall, it was definitely an easy recipe.

1 pound boneless, skinless chicken breasts–cut into small pieces

1 tablespoon olive oil

1 garlic clove, crushed

1/4 tsp. ginger

3/4 tsp. crushed red pepper flakes

1/4 cup apple juice

1/3 cup brown sugar

2 tablespoons ketchup

1/2 cup water

1/3 cup soy sauce

1 tablespoon cornstarch

1tsp. Sriracha sauce



Heat oil and half of garlic in a large skillet.  We did ours in our electric wok, and it came out perfectly.

Add chicken pieces and cook until lightly browned.

Remove chicken.

Add remaining ingredients, heating over medium heat until well blended and dissolved.

Add broccoli.  Let simmer for 5 minutes.

Add chicken and bring to a boil.

Turn down heat, and allow to simmer for 15 minutes.

We served ours over rice, and it was just delicious!

Recipe of the week

24 Jan

We get stuck in recipe ruts pretty easily. To stay out of those, I use a few websites to get new recipes (love Cooking Light and SkinnyTaste), and we try to make at least one new recipe each week. Sometimes they’re keepers, annnnd sometimes we toss ’em.

David is a big fan of the burrito bowls at Chipotle, so I thought I’d try my hand at recreating them.


  • Boneless, skinnless chicken breasts
  • Cilantro
  • Two cans Rotel tomatoes with jalapenos
  • Rice
  • Black beans
  • Lime juice
  • Shredded cheese
  • Shredded lettuce

We got home around two, so I put the chicken breasts, some cilantro, and the two cans of rotel into the crock pot on high. Once the chicken was cooked through (about two hours later), I moved them to my kitchen aid mixer.

This may be the greatest thing I’ve ever learned on Pinterest.  I might be late to the party on this one, so ignore this if you already know.  Read carefully, and never forget this next sentence. You can use your mixer to shred chicken.

Amazing, right? Just toss your cooked chicken in with the paddle attachment, turn it on, and watch in amazement as you realize how much time you’ve wasted shredding chicken in the past.

Once it was shredded, I returned it to the crock pot to let it simmer with the tomatoes and cilantro for another hour or so.

I put the black beans, more cilantro, and a little bit of salsa on the stove to simmer.  Then, I started the rice.  Before we had our rice cooker, I used the Cilantro Lime Rice recipe from Skinnytaste.  Now I just toss the cilantro and lime juice into our rice cooker.

Once our rice was done, we made our burrito bowls!  This recipe is definitely a keeper.  So delicious…and not too far off from Chipotle!