Happy 4th! Why not grill up some Garlic Chicken?

Hello! Happy Independence Day!


How’s the weather in your neck of the woods? Are you able to barbecue today? Did you do any fun runs? Going to any fireworks shows? It’s rainy and gray here so I have dinner in the crockpot. I’m trying a new recipe for pork carnitas! Om nom nom!

Big news! I slept in this morning! On a Thursday!


If that’s not worth celebrating, I don’t know what is! ūüôā

So, I tried a new recipe last night that would be perfect if you’re dealing with some questionable weather today! And, if you’re lucky enough to have sunshine, you could certainly do this on the grill! It’s really super simple and healthy and delicious!

Why yes, I do enjoy using exclamation points.

Happy celebrating! Enjoy your day, wherever you are and whatever you’re doing.

See what I mean? I can’t stop!


Garlic Chicken
makes 2 servings

1 tablespoon garlic, minced
1 teaspoon basil, chopped
2 teaspoons extra-virgin olive oil
2 pinches unprocessed sea salt
1/4 teaspoon cracked black pepper
2 boneless, skinless chicken breasts

1. Preheat oven to 350 degrees.

2. Combine garlic, basil, olive oil, salt, and pepper in a small bowl. If possible, prepare an hour or so prior to cooking so the flavors can meld.

3. Rub the mix over the chicken breasts and place in an ungreased cookie sheet.

4. Bake 25 minutes or until juice runs clear.


– jennifer

Hearty Italian Sausage and Potato Skillet

After a long day yesterday of running, work and eating all of the jelly beans on the planet, I was not really in the mood for cooking. But, alas, I was actually hungry as were the rest of my brood so, I had to cook.

Now, let’s pause for a second and talk about those jelly beans. Why must I feel like I need to eat the entire bag? *sigh* Thank goodness I didn’t but Easter and Halloween really bring out my sweet tooth. You’d think I would know better than to buy a bag of something I can’t resist (jelly beans, mellowcream pumpkins, candy corn) but, somehow, I always end up with a bag on the¬†conveyor¬†and, Whoops! Just paid for it. So, of course I have to eat them. ¬†It wouldn’t be right if I didn’t. ¬†I mean, can’t let a perfectly good *insert candy type here* go to waste, right? ūüôā


But, I digress. ¬†Dinner. ¬†Cooking. ¬†So, I had some Aidell’s Chicken Sausage (Italian Style with Mozzarella Cheese) and I needed something to do with it. ¬†I frequently cook the sausage and add it to pasta sauce or I’ll just saute some peppers and serve the sausages with the peppers and some crusty bread. ¬†I didn’t feel like doing that. ¬†I always do those things. ¬†I wanted something different. ¬†And, I found it! ¬†An amazing, ready in less than 30 minutes, and delicious dinner recipe. ¬†And really, you could use any type of italian sausage in this recipe – your choice. ¬†It will still be fabulous. ¬†And you will be happy. ¬†And your brood will eat.


Hearty Italian Sausage and Potato Skillet
Recipe from Dash Recipes
Serves 4

1 tablespoon extra virgin olive oil
1 pound Italian sausage
1/2 sweet onion, chopped into 1/2-inch pieces
1 pound red potatoes, chopped into 1/2-inch pieces
2 garlic cloves, minced
1 pint cherry tomatoes, halved
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1. Heat oil in a large skillet over medium-high heat; add sausages and cover. Cook until brown, turning once. After sausages are browned, add onion, potatoes, salt and pepper. Cover. Stir often.

2. Remove sausages once they are mostly cooked through. Spread potatoes out in skillet and cook for about 10 minutes, stirring occasionally.

3. Slice sausages into 1/2-inch pieces and return to pan. Add rosemary, garlic, and half of the tomatoes. Cook about 5 minutes or until tomatoes are cooked. Add basil and remaining tomatoes; stir to combine.

4. Gobble it up! Who needs plates?