Romano Chicken with Lemon Garlic Pasta – crispy parmesan panko breaded chicken with pasta in fresh lemon garlic cream sauce! Tasty meal in 30 minutes time!

When I made my own Homemade Panko Bread Crumbs, I naturally had to use them in some nice recipe. Breaded chicken is the first thing that comes to mind, so I made Romano Chicken with Lemon Garlic Pasta.

Chicken cutlets are dipped in parmesan cheese, egg and panko breadcrumbs. Then they are fried (or baked, to reduce fat content) until golden. They are served over pasta tossed with lemon butter garlic sauce. It is all simple to make and doesn’t take much time.

The sauce can be more or less tangy, depending on your taste. Less lemon juice and more cream make it mild while more lemon juice and less cream make it robust.

Romano Chicken with Lemon Garlic Pasta is certainly not “light food”, but it is a great dish for when you need to feel full and satisfied.



  • 1/2 lb chicken breasts butterflied or thinly cut into cutlets
  • salt and pepper
  • 1/2 cup finely grated parmesan cheese
  • 1 egg
  • dry parsley
  • 1/2 cup panko bread crumbs homemade or store-bought
  • oil for frying s I used combination of olive oil and sunflower oil


  • 1/2 lb linguine or spaghetti or other pasta
  • juice from 1 lemon or to taste
  • 3 cloves garlic minced
  • zest from 1/4 lemon
  • 2 Tbsp butter cold
  • 2-3 Tbsp whipping cream or to taste
  • salt pepper


  1. Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs.
  2. Season chicken cutlets with salt and pepper; dredge with parmesan cheese, dip into beaten egg; press the chicken in panko bread crumbs to coat on both sides; shake off the excess.

You can find complete recipes of this Romano Chicken with Lemon Garlic Pasta in

Chocolate Dipped Strawberry Brownies

Chocolate Dipped Strawberry Brownies

When I first saw these over at Closet Cooking I knew I had to try them.  Once I read the recipe I knew I had to try them right then and there.  They sounded so easy and I had just bought new strawberries so the timing was perfect!  These were just as easy as they sounded and tasted even better than I imagined.  They truly taste like chocolate dipped strawberries laying on a  brownie!  These don’t even require a mixer! I used the microwave and beat the rest right in!  Easy, peasy!

Chocolate Dipped Strawberry Brownies
Chocolate Dipped Strawberry Brownies


  • ½ cup salted butter
  • 8 ounces semi-sweet chocolate
  • ¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup flour
  • 1 tablespoon baking powder
  • ¼ teaspoon kosher salt


  • 8 ounces strawberries, sliced
  • 8 ounces semi-sweet chocolate


  1. Melt the chocolate and butter in a microwave safe bowl until smooth,
  2. Stir in sugar.
  3. Add eggs and vanilla.
  4. Add flour, baking powder and salt.

You can find complete recipes of this Chocolate Dipped Strawberry Brownies in

Harvest Chicken Skillet with Sweet Potatoes Brussels Sprouts and Sautéed Apples

Harvest Chicken Skillet with Sweet Potatoes Brussels Sprouts and Sautéed Apples

I owe this Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Sautéed Apples—one of the top five most popular recipes on my site— to a chance encounter at Trader Joe’s. Had it not been for a fortuitous introduction in the wine aisle, this gem of a recipe might have been lost forever. Watch the short video above to see the recipe being made, then read on below for the tale of how this wonderful chicken skillet came back into my life and into many of your lives as well!

The original version of Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Sautéed Apples first appeared in my recipe archives four years ago, when I was still snapping haphazard recipe photos with my non-smart phone. I took these photos under our hazy orange kitchen light 30 seconds before dinner. I then casually uploaded the recipe to the interwebs and happily went along my food blogger path. The photos were far from enticing (see for yourself—I included the original at the bottom of this post for posterity), and I assumed no one ever really got around to cooking it.

Fast forward a few years and a few hundred recipes later, and I had all but forgotten this Harvest Chicken Skillet existed.

Then, I went to Trader Joe’s.

Harvest Chicken Skillet with Sweet Potatoes Brussels Sprouts and Sautéed Apples
Harvest Chicken Skillet with Sweet Potatoes Brussels Sprouts and Sautéed Apples


  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 4 slices thick-cut bacon, chopped
  • 3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)
  • 1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
  • 1 medium onion, chopped
  • 2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1 cup reduced-sodium chicken broth, divided


  1. Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
  2. Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.

You can find complete recipes of this Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet in



This 3 ingredient dessert will win you over immediately. Nutella Mousse is a quick, easy, and delicious dessert!

This perfectly light and airy mousse is so easy to make and satisfies those strong Nutella cravings. I’m not the only one to get those, am I? I love that this dessert comes together in just a few minutes. It all depends on how long it takes you to whip your cream. That’s it! You can eat it right away, but I like it best when it’s been chilled. You can serve this in small bowls or shot glasses, but be forewarned that you are going to want to lick the dish clean and that is really hard to do with a shot glass.



  • 3 cups heavy cream
  • ⅓ cup sugar
  • 1 cup Nutella


  1. Pour heavy whipping cream into the bowl of a stand mixer or a large mixing bowl. Pour in sugar. Use a hand mixer, or the whisk attachment on a stand mixer, to whip cream until stiff peaks form.
  2. Scoop the nutella into the bowl. Fold it together using a rubber spatula until all of the whipped cream is brown and loses its streaks.

You can find complete recipes of this QUICK AND EASY NUTELLA MOUSSE in

Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe

Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe

This quick and easy Shrimp and Asparagus Stir Fry with Lemon Sauce recipe is full of amazing flavor — and it’s good for you too!

I can’t believe this Autumn and Winter loving gal is going to say this, but I am loving that spring is here. I’m SOOO ready for it and seeing everything blooming around Vegas is making me happy.

But, while pretty flowers and the leaves filling in on our trees is great and all, I am more excited about my favorite fruits and vegetables coming into season again — like asparagus. It’s one of my big-time favorites, but unfortunately, our house is split 50/50 on who likes asparagus and who doesn’t. Since it’s usually a side dish in our house, so it’s not a big deal if I make it because I’ll usually add in another vegetable with our dinner so the non-asparagus eaters can enjoy something else. But having it as part of the main dish is a bit trickier.

This week, 2 of the 3 non-asparagus eating kids weren’t going to have dinner with us so this was a perfect time for the rest of us to indulge in this wonderful springtime vegetable. Non-asparagus eater #3 would be home, but he’s a bit more flexible and doesn’t truly hate asparagus….he just prefers to not have it. It was time to go for it and I did — with my Shrimp and Asparagus Stir Fry with Lemon Sauce.

One of my favorite things about this stir fry is that it has equal amounts of shrimp AND asparagus — 1 pound of each. I also purposely keep it with use asparagus and no additional vegetables. Of course, you can change it up if you’d like, but I make other stir fry’s with lots of different veggies, so I like that this one has a short ingredient list.

Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe
Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe


  • 4 tablespoons olive oil, divided
  • 1 pound large raw shrimp, peeled & deveined
  • 1 pound asparagus, ends trimmed and each stalk cut into 2-3″ pieces
  • ½ teaspoon salt, divided
  • 1 teaspoon minced ginger (Gourmet Garden Ginger Paste)
  • 1 teaspoon minced garlic
  • Lemon Sauce
  • ⅔ cup chicken stock
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • ¼ cup lemon juice
  • 1 teaspoon lemon zest


  1. In a small bowl, whisk together all of the lemon sauce ingredients and set aside.
  2. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides. Season shrimp with ¼ teaspoon salt.
  3. Shrimp should be beginning to pink on both sides and be opaque, but just slightly undercooked. Remove from frying pan and place shrimp on a plate.

You can find complete recipes of this Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe in

Ice Cube Tray Chocolates

Ice Cube Tray Chocolates

Here’s an way to make amazing chocolates at home. No more spending $2 each for a filled chocolate at those expensive chocolate stores. You can make delicious filled chocolates at home, customize them with your favorite fillings and have some fun while doing it. When my wife tried these the first time, she couldn’t believe how easy they were to make and wondered what she would be doing with all the money she would have saved over the years if she had made her own chocolates instead of buying them at fancy chocolatiers. These also make a great gift for friends.

You make ice cube tray chocolates from the top down. Start by pouring melted chocolate into your ice cube tray. Then with a clean pastry brush, paint the sides of the tray with chocolate and let sit for a couple of minutes before placing in freezer for 2 minutes.

Ice Cube Tray Chocolates
Ice Cube Tray Chocolates


  • 2 1/2 cups milk, or dark chocolate, chips
  • 2 1/2 tbsp coconut oil
  • 2 tbsp chunky peanut butter
  • 6 soft caramel chews
  • 2 tbsp chopped, salted, roasted peanuts
  • 2 large marshmallows, cut in half and sides trimmed
  • Cooking spray
  • Pastry brush
  • Ice cube tray


  1. Place the chocolate chips and coconut oil in a microwave safe measuring cup or bowl.
  2. Microwave the chocolate in 30 second intervals until melted (stir between each interval) should take about 90 seconds depending on your microwave.
  3. Spray the ice cube tray lightly with cooking spray, and use the pastry brush to coat all sides up to the top of the tray. Also, use the brush to remove any excess cooking spray so there is not a pool in the bottom of the trays.
  4. Fill the ice cube tray about ⅓ full with your choice of chocolate.
  5. Allow the chocolate to sit in the ice cube tray for 2-3 minutes.
  6. Tilt the trays and rotate to make sure that the melted chocolate coats all of the sides of the tray.
  7. Put your chocolate shells in the freezer for 1-2 minutes until the chocolate has slightly thickened, but is still liquid.
  8. Tilt the trays and rotate again to make sure that the melted chocolate coats all of the sides of the tray with a thicker coat of chocolate this time.
  9. Allow the chocolate to sit in the ice cube tray for 2-3 minutes until it is mostly set.
  10. While the chocolate is setting prepare the fillings. Take each caramel and mash in 1 tsp of peanuts so that it is well combined. Cut the marshmallows in half lengthwise and trim the sides to fit in the ice cube tray.

You can find complete recipes of this Ice Cube Tray Chocolates in



This pasta salad is super easy to throw together and is surprisingly filling! I was also really happy with how creamy and delicious it was, despite the fact that I used part-skim ricotta. It looks and tastes like a really creamy, guilt-inducing pasta salad, when really it’s quite innocent!

Half of the reason that I wanted to make this pasta salad is that I wanted to try out a technique that I’ve been seeing around the internet: roasting garlic in the microwave. I ruined one head of garlic in the process, but I think I got it right after that. The end result isn’t as caramelized as real, oven roasted garlic, but the flavor is definitely good enough to make this technique worth it when you’re in a hurry. Roasting garlic in an oven can take almost an hour and this only takes 2 minutes – literally!

There are a few different techniques that I’ve seen, some microwaving for a minute or so, and some for up to 8 minutes (with water added), but I found 2 minutes with no water to be just right for me. I’m sure every microwave is different and each head of garlic will require a slightly different amount of time to cook, so I suggest microwaving in small, one minute increments until you get the technique just right. You want the garlic to be soft, and very fragrant, not brown and hard. Microwaving past the point of softness will only lead you down the road to burnville, and believe me, it doesn’t taste or smell pretty!

Oh, one more thing. If you have access to inexpensive fresh basil, it would be to-die-for in this recipe. Just add it on in with the spinach or even in place of the spinach!



  • 1 head garlic $0.59
  • ½ Tbsp olive oil $0.09
  • 1 lb. pasta shells $1.29
  • 15 oz. ricotta cheese $2.45
  • ¼ cup grated parmesan $0.23
  • to taste salt & pepper $0.05
  • 1 pint cherry tomatoes $2.50
  • 3 cups baby spinach $1.33


  1. Using a sharp knife, cut approximately ½ inch off the top of the head of garlic. Place the garlic bulb in a small bowl or dish and drizzle ½ tablespoon of olive oil over the exposed cloves. Cover the bowl with an inverted plate. Microwave on high, in one minute increments, until the garlic is soft and fragrant (about 2 minutes). Use caution when touching the dishes, they will be very hot. Allow the garlic to cool.
  2. Bring a large pot of water to a rolling boil, add the pasta, and cook for 7-10 minutes or until al dente. Reserve ½ cup of the starchy pasta cooking water.

You can find complete recipes of this ROASTED GARLIC PASTA SALAD in

S’mores Cookie Bars

S’mores Cookie Bars

Soft, chewy, and slightly crunchy graham cracker cookie bars with a marshmallow swirl and semi-sweet chocolate chips.

If I could only eat one dessert for the rest of my life…

Well, I wouldn’t be able to choose between a S’more and a Chocolate Chip Cookie. Honestly. So, in the event I’m ever cruelly and inhumanely forced to choose between the two, I’ve come up with a contingency plan: these S’mores Cookie Bars!

Voila. Crisis averted.

The inspiration for this recipe actually came from the S’mores bars that my family is obsessed with at a nearby lunch place we frequent. They have the best chicken salad and sweet potato fries and DESSERTS.

In all honestly, I’ve only ever tried a few of the many dessert bars they have– I tend to find something I like and obsessively eat only that one thing until I’ve completely exhausted my taste for it. And for the past year or so, it’s been these Peanut Butter Swirl Cookies that they make in-house.

In fact, when I asked my husband to go grab a dessert after our meal (translation: go get me a peanut butter cookie!), I was actually irritated when he returned with a gigantic S’mores bar the size of my face. I know– who am I?? Anyway, I refused to even try a piece until he had Emma had demolished almost the entire thing. I grabbed the last little piece fully expecting to be underwhelmed.

Instead… the clouds parted and angels sang and I sent my husband back for another. That I ate all on my own and never looked back.

Most of the time, the copycat recipes I attempt at home take a few tries and at least a little tweaking. I was thrilled to discover that these turned out PERFECTLY on the very first try.

All I had to do was make a few moderate alterations to my favorite chocolate chip cookie recipe. I mixed graham cracker crumbs right into the cookie dough. This gives the cookie an on point graham cracker taste in addition to a little crispy crunchy texture in every bite.

I slathered half of the dough with marshmallow cream, piled on the chocolate chips, and then added the rest of the cookie dough in clumps on top.

These seriously could not have turned out any better. I am so excited for you to try them! Like squealing-hovering-over-your-shoulder-in-the-kitchen kind of excited.

You must tell me when you try these and how much you liked them!!

S’mores Cookie Bars
S’mores Cookie Bars


  • 1/2 cup butter, softened
  • 2/3 cup light brown sugar
  • 1 egg
  • 1 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cups All-Purpose Flour
  • 3/4 cup fine graham cracker crumbs
  • 1/2 cup marshmallow cream
  • 1/2 cup chocolate semi-sweet chocolate chips


  1. Preheat oven to 350ºF. Line an 8×8 baking dish with parchment paper or foil.
  2. Beat together the butter and sugar. Mix in the egg and vanilla.

You can find complete recipes of this S’mores Cookie Bars in

Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas

I didn’t realize it until I sat down to write this post, but these Green Chile Chicken Enchiladas are a milestone recipe in my life. They are based off of my Grammy’s legendary sour cream chicken enchiladas, which I devoured growing up (and still do). The recipe then followed me across the ocean to France, where I cooked it for my host parents. Green Chile Chicken Enchiladas are one of the first meals I ever made for Ben, they remain a regular on our recipe rotation, and best of all: this is the first recipe I ever posted on my blog.

When I hit publish on that first recipe post, titled “Healthy Chicken Enchiladas,” I expected my Grammy would see it and get a kick out of my more wholesome version of her sour cream chicken enchiladas. Little did I suspect that they would turn out to be the recipe that would inspire me to publish another, then another. A few days after I posted it (along with a horrific photo taken with my flip phone—the horror), my high school pal Kathryn emailed to tell that she’d made my healthy chicken enchiladas and loved them. I was flabbergasted. Apparently if you post recipes online, people will actually cook them. Who knew?

From that point on, I fell in love with sharing my recipes online. To date, Green Chile Chicken Enchiladas are one of nearly 400 recipes I’ve posted here, but no matter how many new recipes I try, this pan of creamy, Mexican-inspired goodness will never lose its place in my heart.

Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas


  • 1 pound boneless, skinless chicken breasts, cooked and shredded (see cooking directions below if needed)
  • 1/2 – 1 teaspoon kosher salt, divided
  • 1 tablespoon extra virgin olive oil
  • 2 small red, yellow, or orange bell peppers, cored and diced
  • 1 medium yellow onion, diced
  • 1 teaspoon chili powder
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 2 cups reduced fat shredded Monetary jack or Mexican blend cheese, divided
  • 1 1/2 cups plain non-fat Greek yogurt
  • 2 (4-ounce) cans diced green chiles, drained
  • 8 (7-inch) whole wheat flour tortillas
  • 1 (15-ounce) can green enchilada sauce
  • For serving: diced fresh tomato, fresh cilantro, diced avocado, diced red onion, as desired


  1. Preheat oven to 350 degrees F. Lightly coat a 9×13-inch casserole dish with baking spray and set aside.
  2. Cook and shred chicken, following these easy steps.
  3. To make the enchiladas: Heat oil in a large skillet or saute pan on medium heat. Once oil the is warm, add the peppers and onion. Cook, stirring occasionally, until vegetables soften and the onions become translucent, about 8-10 minutes.

You can find complete recipes of this Green Chile Chicken Enchiladas in



One of my favorite desserts when I go out to eat is an ooey, gooey, cookie skillet. Have you had one? Seriously guys, if it is on the menu then I know what I’m ordering! Cookie skillets are delicious cookie dough baked in a small skillet. If you’re lucky they are filled with something extra special in the middle. With or without a surprise inside these cookies are amazing. We all know the best part of fresh baked cookies is how warm and melt-y they are in the middle when they first come out of the oven. With a cookie skillet you get a giant cookie that is perfectly soft and melted in the center.

Last weekend I tried making my own and it turns out it is really easy…which may be a problem because I’m going to want to make these all the time now! To make them the first thing you need is a small skillet. The one I bought is 6 inches and it is perfect for making a dessert for two people…maybe three if you really like sharing but I don’t want anyone coming between me and my cookie. I kept the recipe super simple and used prepackaged chocolate chip cookie dough but you can use your favorite cookie dough recipe if you prefer. Portion the cookie dough into two portions and press one half into the bottom of the pan and up the sides. Then fill the middle with chocolate peanut butter cups and chocolate chips. Then cover them with another layer of cookie dough.When it is ready to go pop it in the oven and bake at 350°F for 20-25 minutes or until edges are golden brown.

When it comes out of the oven let it cool for 5 minutes then put a scoop of ice cream on top and dig in. All of that chocolate and peanut butter goodness will come oozing out of that soft and gooey cookie….yum!! There is nothing better!



  • 30 oz tube Chocolate chip cookie dough
  • 1 c Chocolate Chips
  • 5-6 Chocolate Peanut Butter cups


  1. Preheat oven to 350°F.
  2. Divide cookie dough in half and press one half of dough into the bottom of the skillet and up the sides.
  3. Fill center with chocolate peanut butter cups and chocolate chips.

You can find complete recipes of this PEANUT BUTTER CUP COOKIE SKILLET in