Let’s face it. Despite the fact that they are a staple in many family kitchens, boneless skinless chicken breasts can be boring. That’s why we like to dress them up with lots of Mediterranean flavors and serve atop a yummy cheese sauce. It makes for a meal so tasty, you’ll want to serve it to your favorite guests! Continue reading “Stuffed Chicken Breasts with Spinach and Peppers [RECIPE]”
You don’t have to order takeout dinner to enjoy a delicious Asian-inspired meal at home. Our Chicken, Pecan, and Red Pepper Stir-Fry is healthy, light, and packed with flavor. Best of all, you can get it on the table in about 30 minutes. Continue reading “Chicken, Pecan, and Red Pepper Stir-Fry [RECIPE]”
Are you tired of the same breakfast day after day? Try our Southwest Scramble! It’s chock full of fresh veggies, black beans for extra protein and fiber, and a touch of jalapeno for a bit of heat. Serve it in warmed tortillas, or forget the added carbs and plate it with a bit of sausage and fresh fruit. Your taste buds will love it, your partner will crave it, and your body will thank you for starting the day with a healthy choice. Continue reading “Southwest Scramble [RECIPE]”
Having traveled about the United States as much as we have, we tend to pick up culinary traditions all around the country. Maque Choux is a traditional side dish served throughout Louisiana. We first learned about it when we took a class at the New Orleans School of Cooking a few years back, although that recipe called for tomatoes. I’ve cut them out here, however, which is why I’m calling this version Fou Maque Choux (fou is Cajun for “crazy”). In its place I’ve added a touch of Tex-Mex flavor by adding the black beans and Mexican oregano. The ingredients blend together beautifully and make for one yummy new riff on a Cajun classic. Enjoy! Continue reading “Fou Maque Choux [RECIPE]”
Growing up, both our mothers made stuffed peppers for dinner because it was an inexpensive and wholesome meal that stretched a few ingredients to feed our families. However, I prefer this grown-up version because it incorporates sweet red peppers, flavored chicken sausage instead of beef, and Near East’s toasted pine nut couscous mix which adds a bit of spice to the filling. This recipe is pretty forgiving though, so feel free to substitute whatever ground meat you may have on hand. You can also use rice like our moms did if couscous isn’t available. Continue reading “Stuffed Peppers [RECIPE]”
Jathan & Heather 