sorry for the lack of recipes as of late

I am pregnant...and sick. Food is not my favorite thing right now. But I promise that as soon as I feel up to editing large pictures of food, I will be back !!


sauteed chicken with spinach and mustard sauce

I turned mine into a salad, it was good.
Serves 4

1 tablespoon vinegar
3-4 cloves minced garlic
1 tablespoon butter
1/4 cup mustard
1 tablespoon olive oil
4 boneless, skinless chicken breast half (6 to 8 ounces)
Coarse salt
Ground pepper
1 bag baby spinach


Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook until browned, turning once, 8 to 10 minutes.

Add 1 cup water. Reduce heat to medium-low; cover, and simmer until chicken is cooked through, 4 to 6 minutes. Transfer chicken to a plate; cover to keep warm.

Make mustard sauce: Add minced garlic to same pan; cook over medium heat, stirring . Stir in mustard and vinegar; cook 1 minute. Remove from heat. Add butter; swirl pan until incorporated. Stir any accumulated chicken juices into sauce.

In a medium bowl, toss spinach with half the mustard sauce. Place chicken on a serving plate; drizzle with remaining sauce. Serve spinach on the side.


st patrick's potluck

Any suggestions on what I should bring?


roasted plum tomatoes

a. maze. ing

  • desired amount of plum tomatoes, halved
  • olive oil
  • dried thyme

Preheat your oven to 450 degrees.

On a rimmed baking sheet, pour 1-3 Tbsp olive oil on sheet (depending on how many you are roasting). Toss tomato halves in olive oil. Arrange tomato halves evenly, cut sides up. Add salt, pepper, and thyme to tomatoes. Roast for 30-45 minutes. The skins should be a little wrinkly.


red cabbage slaw

This slaw is easy and good. It's sweeter than the norm, which I like.
Perfect for your next Phoenix Suns party, obviously.

Serves 4 (large servings!)

  • 1/2 red cabbage, shredded (I shredded the other half to use for tacos)

  • 2 granny smith apples, peeled and shredded

  • 1/3 cup shredded carrots, optional

  • 1/3 cup mayonnaise

  • 1 Tablespoon vinegar

  • 1 Tablespoon lemon juice

In large bowl, whisk together mayo and vinegar. Add cabbage, apples, carrots, and lemon juice. Salt and pepper to taste. Toss to combine.

onion chicken

Yummy. This recipe has the best flavor to it! It will become a regular in my home. Sorry Bradshaw girls, but I love onions.

  • 1 small onion for every 2 chicken breasts

  • 2 Tablespoons Olive Oil

  • Paprika

Preheat oven to 450 degrees. In a glass baking dish, add chicken and thinly sliced onions. Drizzle with olive oil, salt and pepper, then toss to coat. Arrange chicken on top of onions. Season chicken with paprika.

Bake for 30-40 minutes, until chicken is cooked through, stirring intermittently.


pork chops with parsley mushroom gravy

Recipe inspired by Granny

Serves 4

  • 4 pork chops

  • 1 Tbsp Olive Oil

  • 1 can Cream of Mushroom Soup

  • 1 Tbsp Parsley

Heat olive oil in large skillet over medium heat. Season pork chops with salt and pepper. Add to skillet. Cook for 3-4 minutes on each side. Add 1/4 cup of water and bring to a boil. Reduce to a simmer and let cook until pork chops are cooked through. Remove pork chops at place on a plate. Cover to keep warm.

Add Cream of mushroom and Parsley to skillet and stir until gravy becomes a good texture and is heated through. Serve over pork chops...and some mashed potatoes if you got them.