Creamy Parmesan Risotto with Shrimp

There is something super zen, so calming and relaxing for your always-on-the-go self when you’re standing over the stove and gradually stirring the liquid into the barely-bubbling pan of creamy arborio rice. I mean – at this point, all we have is time right??

Fancy restaurant status coming at you in the form of sautéed shrimp, creamy parmesan risotto, and a fresh delicious salad! Do we miss going out – heck yes! Carry out from your favorite restaurant just isn’t the same these days. But once COVID-19 is over we will get back to some type of normalcy – right?? I hope!!



  • 1 tablespoon butter
  • 1 minced clove garlic
  • 1 minced shallot
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 3 cups of chicken broth
  • 1/2 cup Parmesan cheese


  • 1 tablespoon of olive oil
  • 1 pound shrimp, deveined, tail off


  • For the Risotto: In a large non-stick skillet over medium heat, melt the butter. Add the garlic and shallots and sauté for a minute or two, until soft and fragrant. Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy. Add the parmesan and stir until incorporated. Salt and pepper to taste.
  • For the Shrimp: Heat oil in nonstick skillet. Pat shrimp dry, sprinkle with salt, and add to pan. Shake gently to prevent sticking. After 2-3 minutes, flip each shrimp over. They should have a pretty pink color. Transfer to skillet of the risotto and mix together. Serve immediately.
  • Pair this with a nice salad!

Enjoy – See you in the Kitchen!

Green Chicken Chilaquiles

What is ‘chilaquiles’?

It is a traditional Mexican dish consisting of corn tortillas cut into thin strips and lightly fried.

We love Mexican food in our household, the spicier the better!! When we were able to go out to eat before COVID-19 took over our social lives; a local Mexican food hot spot we would visit frequently served this dish. We loved our ‘Taco Tuesday’ date night, it was our favorite! We didn’t even need to see the menu – it was so delicious that we consistently ordered it. Unfortunately, since the current state of living I had to try to re-create this dish for our latest ‘Taco Tuesday’. It wasn’t like the ‘original’ but it was still delicious! We will definitely make this one again at home!

Makes about 8 servings

Roughly about 1 hour to make from start to finish


  • 2 cups of your favorite shredded cheese
  • 1 cup of cotija cheese
  • Vegetable oil
  • 12 – 6inch corn tortilla
  • 3 1/2 cups of salsa verde
    • homemade version or
    • 2 – 16 oz jars of your favorite
  • 1/2 cup of heavy cream
  • 1/2 tsp each cumin, salt, and pepper
  • 1 pound of cooked chicken
  • 1 small white onion, thinly sliced
  • Chopped fresh cilantro


  • Combine in a bowl; 3 cups of your favorite cheeses
  • Heat 1/2 inch of oil (vegetable works best) in a sauté pan over medium until shimmering
  • Fry in pan 12 6-inch round corn tortilla (cut into 1 inch thick strips) in batches until golden brown. About 5 minutes per batch, then transfer to a plate lined with paper towels, season with salt
  • Combine in a separate bowl; salsa verde, heavy cream, spices, chicken, onion
  • In a prepped casserole dish spread a thin layer of cheeses on the bottom. Next, spread 1/3 of the tortilla strips on top of the cheese mixture. Then, spread 1/3 of chicken mixture on top of tortilla strips
  • Repeat the layering process, starting again with the cheese mixture (similar to how you would layer lasagna)
  • Bake the ‘chilaquiles’ at 350 degrees, until cheese melts and edges of the casserole bubble, about 25 minutes. Sprinkle cilantro over the top before serving

Enjoy – see you in the Kitchen!

Homemade Salsa Verde


  • 12 medium tomatillos, husked and rinsed
  • 2 medium jalapeños, stemmed
  • 1/2 cup chopped onion
  • 1/4 cup cilantro
  • 1/4 cup lime juice
  • pinch of salt


  • Place tomatillos and jalapeños on a baking sheet, broil in the oven until they blacken
  • In a food processor combine onion, cilantro, lime juice and salt. Once the peppers are done in the oven transfer them to the food processor
  • Pulse mixture until completely smooth and no big chunks remain. Season to taste with additional lime juice or salt, if desired

Grilled Summer Squash with Feta and Mint

The best part about grilling is the ease with which a dish comes together. Just slap some of your favorites over the grates, steam your favorite veggies in some foil and let the smoke and char do all the work—that was the idea behind this simple squash recipe.

You can use any type of summer squash in this recipe that is your favorite; such as zucchini, crookneck, straightneck (yellow), etc. More colors make for a pretty dish, experts say ‘eat the rainbow’.

**Tip – whatever you choose, be sure to cut the squash into similar sizes to ensure an even cooking time.
Summer squash are squashes that are harvested when immature, while the rind is still tender and edible.


  • 1 pound your favorite summer squash, washed and ends trimmed
    • This recipe I used the popular; zucchini and yellow squash (straightneck)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • Salt and Pepper to taste
  • 1/3 cup crumbled feta cheese
  • 2 teaspoons coarsely chopped fresh mint leaves


  • Cut your squash on a cutting board, making little bite size cubes.
  • Place the lemon juice in a medium bowl and whisk in the olive oil until combined. Season with salt and pepper, then add half of the dressing to the bowl of squash, season generously with salt and pepper again, toss to combine, and set aside.
  • Meanwhile, your grill is heating up…..with whatever your main protein is.
  • When the grill is ready, add squash to aluminum foil Cook the squash uncovered, turning occasionally, about 7 to 8 minutes total.
  • Return the grilled squash to the large bowl, add the remaining half of the dressing, and toss until evenly coated. Let the squash cool until just warm or room temperature, about 15 minutes. Add the feta and mint and stir to combine. Taste and season with more salt and pepper as needed.

We combined this squash salad with some fish kabobs, but feel free to pair it with whatever you want!

Enjoy – See you in the Kitchen!

Grilled Salmon Kabobs

These healthy salmon and lemon kebabs are extremely delicious and easy to make. Each bite is loaded with Omega 3s!
Seasoned with fresh herbs, lemon, spices and grilled to perfection.
(Feel Free to use you Favorite Spices, Below is our Favorites for this Dish)

Before the Grill
During Cooking, the skewers burnt a little

It was a beautiful night and with being ‘stuck in doors’, we wanted to get out and grill tonight’s dinner, so we served this recipe up with some quinoa, and a summer squash salad. We are Welcoming the Warmer Weather (FINALLY) and hopefully getting back to hanging out with friends and family again soon.

**TIP – if you are using wooden skewers let them soak for 30 minutes prior to cooking to avoid burning.
I doubled the skewers, helped with flipping the salmon around when cooking.
Of course if you are using metal skewers they do not require being soaked in water.


  • 2 Tbsp. fresh oregano
  • 2 Tsp. sesame seeds
  • 1 Tsp. paprika
  • 1/4 Tsp. crushed red pepper flakes
  • 1 lb. skinless salmon fillet, cut into 1 in. pieces
  • 2 lemons, sliced very thin
  • Olive oil for cooking
  • 1 Tsp. salt
  • 16 Bamboo skewers, soaked


  • Heat grill on medium heat, spray oil on grates to prevent from sticking.
  • Mix desired seasonings in a small bowl, set aside.
  • Thread salmon and folded lemon slices onto 8 pairs of kebabs, making 8 total.
  • Spray fish with oil, and season with salt, and spice mixture.
  • Grill fish, turning occasionally, until the fish is opaque, about 8 – 10 minutes.
  • Pair with your favorite side and enjoy outside in the fresh air!!

We paired our fish this time with quinoa and a squash salad, but feel free to cook whatever side suits you and your family!

Enjoy! – See you in the Kitchen.

Tofu Piccata with Garlicky Zucchini Noodles

For the best texture, use extra-firm tofu. It holds up well during cooking and has the most meaty texture of all types of tofu.
Prior to cooking the tofu, place paper towel on a plate and soak up the water from the tofu.


  • 14 oz extra firm tofu, seasoned with salt and pepper
  • 2 Tbsp all purpose flour
  • 2 Tbsp vegetable oil
  • 1 Tbsp minced garlic
  • 1/2 cup vegetable broth
  • 2 Tbsp fresh lemon
  • 1 Tbsp capers
  • 3 Tbsp unsalted butter
  • 1 lemon thinly sliced
  • Dash fresh parsley


  • Dredge tofu in flour, heat oil in a large nonstick skillet over medium-high heat
  • Sauté tofu until golden brown, 5-7 minutes on both sides. Side aside
  • Stir in garlic, broth, lemon juice, and capers. Bring to a boil and cook until reduced by half.
  • Whisk in butter, and lemon slices. Serve with sauce and sprinkle with parsley.
  • Delicious side option Garlickly Zucchini Noodles.

Garlickly Zucchini Noodles

KitchenAid Mixerspiralizer attachment makes this recipe quick and easy work of cutting the zucchini into ‘noodles’.


  • 2 zucchini, spiralized
  • 1 Tbsp minced garlic
  • 1 Tbsp olive oil
  • 1/4 cup Parmesan cheese
  • Salt and Pepper to taste


  • Sauté garlic in oil in a sauté pan over medium heat until fragrant
  • Add zucchini, cook until heated through, tossing with tongs.
  • Once cooked, remove from heat and toss with cheese, salt and pepper

Enjoy – See you in the Kitchen!

Healthy Pumpkin Bread

This delicious healthy pumpkin bread is bursting with flavors and made with tons of healthy ingredients.

Healthy Pumpkin Bread French Toast

What makes it healthy??

  • Oats: Rich in antioxidants and contain powerful soluble fiber.
  • Greek Yogurt: High in protein and packed with probiotics, potassium, and calcium.
  • Coconut Oil: High in healthy saturated fats which can boost fat burning and provide your brain and body with quick energy.
  • Egg: Good source of protein, vitamins, and minerals.
  • Pumpkin: Highly nutritious! Rich in vitamin A, antioxidants, and immune-boosting vitamins.
  • Cinnamon: One of the healthiest spices on the planet! Lowers blood sugar levels and reduces heart disease risk factors.
  • Whole Wheat Flour: A healthy alternative to white flour.


  • 1 cup pumpkin* (make sure you are using 100% pumpkin and not pumpkin pie filling)
  • 1/2 cup vanilla Greek yogurt (must be Greek yogurt)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut oil, measured when melted
  • 3/4 cup brown sugar, lightly packed
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup whole wheat flour
  • 1/2 cup oat flour (blended up old fashioned oats)


  • Preheat the oven to 350 degrees F. Grease and flour a bread pan and set aside.
  • In a large bowl, stir together the pumpkin, Greek yogurt, egg, vanilla, coconut oil (measure in MELTED and slightly cooled form), and brown sugar until well combined.
  • In another bowl, stir together the baking soda, salt, cinnamon, pumpkin pie spice, flour, and oat flour.
  • Mix the wet and dry together until combined.
  • Pour into the prepared bread ban and bake for 40-55 minutes or until a fork when inserted into the center comes out clean.
  • Store in an airtight container in the fridge. Best eaten within 2-3 days otherwise tightly wrap individual pieces and freeze.

Great Brunch Idea is to use this bread for a Pumpkin French Toast.
Enjoy – See you in the Kitchen!

Pumpkin Bread French Toast

Pumpkin Bread French Toast – easy recipe with eggs, milk, vanilla, and a few pieces of pumpkin bread. Golden brown, sticky sweet brunch perfection.


  • half a loaf of pumpkin bread, sliced thickly (about 6 pieces)
  • 3 eggs
  • 1/2 cup milk (of your course)
  • a splash of vanilla


  • Whisk the eggs, milk, and vanilla together. Heat a nonstick skillet over medium high heat.
  • Dip each piece of pumpkin bread in the mixture and soak for about 20 seconds. Let excess drip off, then transfer to the hot skillet and fry for a few minutes on each side (and repeat if needed) until both sides are golden brown and almost crispy (but the insides will still be soft).
  • Serve with butter, maple syrup, and toasted coconut. And everything else in the world because French toast toppings are the most fun.
  • Pair with your favorite Brunch side and you have a fulfilling dish to satisfy your weekend cravings.

Enjoy – see you in the Kitchen!

Roasted Beet, Tofu, Eggplant Salad

Meatless doesn’t mean that your meal will be boring and not satisfying. This sheet pan roasted beet, eggplant, and tofu salad is a delicious, full of hearty and comforting flavors. Simply add loads of veggies, like beets, eggplant, asparagus, tomatoes, carrots, and romaine lettuce; drizzled with a Dijon-white wine vinaigrette dressing makes for a completely satisfying meal.


  • 4 beets, peeled and cut into cubes
  • Small eggplant, cut into cubes
  • Bundle of asparagus, trimmed
  • Handful of cherry tomatoes, halved
  • Handful of shredded carrots
  • 1 lb extra firm tofu, pressed and cut into cubes
  • 2 Tbsp olive oil
  • Salt and Pepper to taste
  • 1 pkg. romaine lettuce

For the dressing:


  • 3 Tbsp. each olive oil and white wine vinegar 
  • 1 Tbsp. minced fresh garlic 
  • 2 tsp. Dijon mustard 
  • Salt and black pepper to taste


Preheat oven to 450° with a baking sheet inside.

For the salad, toss beets, eggplant, asparagus, tomatoes, carrots and tofu with oil. Arrange on preheated baking sheet in a single layer, then season with salt and black pepper.

Roast tofu and vegetables until beets are fork-tender and tofu begins to brown, 20 minutes.

For the dressing, whisk together oil, vinegar, garlic, and Dijon; season with salt and pepper.

Toss vegetables, tofu, and romaine lettuce with dressing. Serve salad warm.

Enjoy – see you in the Kitchen!

Enchilada Time!

Slow-Cooker Chicken Enchilada

Cheesy, Spicy, Goodness

These are Super Easy Chicken Enchiladas
Perfect for Taco Tuesday

Feel Free to cook your chicken anyway you like…..for this recipe I used a Slow-Cooker to cook my chicken. Since everyone is working from home, have your slow-cooker work for you!!
In the Slow-Cooker; season your chicken with garlic powder, and red pepper flakes. Cook on High for 3 hours.
Makes 6-8 Enchiladas


1 pound boneless chicken breasts
2 cans of enchilada sauce
1 can green chilis
1 medium onion, chopped
8 oz package of cream cheese (softened at room temp.)
2 packages of shredded Mexican cheese
8 flour tortillas (8 inch rounds)


Once you cook chicken (the way you like) add it into a food processor, chop it up until very fine.

In a saucepan on medium heat, cook onions in a teaspoon of olive oil until they become translucent. Add green chilis, cream cheese, and chicken. Continue to stir the mixture until the cheese is melted and to prevent burning. Add a cup of shredded cheese and mix. Remove from heat.

Preheat your oven to 375 degrees. Now let’s roll the enchiladas!

Get a shallow pie plate and a cutting board – cover the bottom of a 8 x 11 pan with a thin layer of enchilada sauce. Pour part of the enchilada sauce into the pie plate.

Dip a tortilla into the sauce and cover. Place tortilla on cutting board and scoop 2-3 tablespoons of the chicken mixture onto the shell. Spread across the middle, top with small cheese. Roll it up! Roll the tortilla and place the enchilada with the seam down into the pan. Repeat until all your chicken mixture is gone.

Use the remaining sauce to cover the edges of all of the tortillas with sauce. Sprinkle the remaining cheese on the top and cover with foil.

Cook in a preheated oven for 30-40 minutes until hot and bubbly. Remove foil and cook for another 15 minutes to get cheese toasty.

Let cool slightly before diving in. Top with your favorite ingredients; sour cream, guacamole, jalapeños, hot sauce, beans, corn, etc. Make it your own!!

Enjoy – see you in the Kitchen!!