Tag Archives: Chicken

Pesto, Chicken, and Mushroom Pizza

You know that typical “get to know you” question you often get asked at functions?  “If you could have dinner with anyone, dead or alive, who would it be?” Well, I know who’d be on my list: the fine lad who invented pizza. They can sit right next to me and we can chat about the perfect ratio of hot doughy bread to chunky tomato sauce to gooey cheese. Oh, gosh. THE CHEESE.

I’ve beeen working hard to eat healthy lately, so since I started craving pizza (and yes, cheese), I decided to give it a healthy spin by omitting cheese and tomato sauce. It’s still a pizza, ok? It was so easy to make and this version only needs a few ingredients! All of my ingredients were bought from Trader Joe’s, but feel free to replace them with homemade versions or your own favorite brand.

-1 package of Garlic & Herb pizza dough
-1/2 jar of Pesto & Quinoa
-1/4 cup of mushrooms, sliced
-10 oz cooked chicken
-1/4 cup flour

-Rolling pin
-Cutting board
-Aluminum foil

Yields: 1 12″ pizza


-Leave dough out for 30 minutes.
-Preheat oven for 450 degrees.
-Lightly line flat surface (I used a clean cutting board) with flour. This will prevent the dough from sticking to the board.

-Spread dough on surface and spread into circle with rolling pin.

-Make sure edges of pizza are thicker than the inside if you’d like “crust”.

-Spread pesto & quinoa mix, covering entire doughy area.

-Top pizza with desired amount of chicken and mushrooms.
-Move pizza to oven safe pan lined with lightly greased aluminum foil. Bake at 450 degrees for 8 minutes, or until edges are crispy.


Enjoy! :)


Stuffed Bell Peppers with Chicken

These delicious peppers are packed with vegetables, protein, and vitamins. Spice up your dinner with this tasty Mexican-inspired dish!

Stuffed Bell Peppers with Chicken

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4

-1 pound chicken
-4 green peppers
-1/2 taco seasoning packet
-1 cup spinach, chopped
-1 cup mushrooms, cubed
-3 cups brown rice
-1/4 cup Mexican cheese
-4 tablespoons sour cream
-1/4 bunch of cilantro, sliced thinly
-1/2 small lime juice
-1 Roma tomato, cubed
-1/4 cup of water

-Cook brown rice according to your rice cooker. When fully cooked, squeeze juice from lime and mix. Chop cilantro and mix into rice. Keep heated.
-Cut tops off bell peppers and hollow out insides. Spray the inside and outside lightly with olive oil. Place in non-stick dish and bake at 350 degrees for 15 minutes.
-While bell peppers and rice are cooking, cook chicken thoroughly in skillet on high. Remove chicken and chop into small cubes. Add in 1/4 cup of water and 1/2 packet of taco seasoning mix. Turn skillet to low and let chicken soak in flavors. When the chicken is fully cooked, drain excess water/taco seasoning.
-Add chopped mushrooms and spinach to chicken mixture.
-Remove cooked brown rice from cooker and pour into skillet. Mix rice and chicken together.
-When bell peppers are cooked, line bottom with cheese. Add rice mixture on top.
-Bake bell peppers for 7 minutes at 350 degrees.
-Top bell peppers with sour cream, diced tomatoes, cheddar cheese, and left over cilantro.

Because these peppers are filled with rice, they are heavy! I could only eat one before I was stuffed.

Lunch at Market Broiler

There’s something magical about getting off of work early on a Friday. Helllllllooooo, weekend! I needed to stock up on some new wardrobe pieces, so J and I decided to head to the local outlet stores and grab lunch. We stumbled across Market Broiler, and after a quick glance at their menu, we decided we’d have a late lunch there. I’ve passed it several times, but never had the chance to actually eat there.

Our server, Ande, was fantastic! She brought us out delicious, warm sourdough bread, which is my favorite. I’ve realized that supermarkets normally sell sourdough that is somewhat hard and I’ve grown accustomed to it, thinking it was the “norm”. However, the sourdough at Market Broiler was the best I have ever had. The crust was crispy, but the inside was a soft as a cloud. We had quite the carb overload from one too many loaves, but it was worth it. I wish I knew their secret to great bread, so that I could try to make some at home. Stay tuned for that adventure…;)

When she brought us out our water, she explained that the restaurant got a new filtration system. We started talking about how different bottled waters taste different and I realized that restaurants also have different water tastes. Market Broiler’s water was crisp and delicious; call me weird, but it definitely tasted different than other restaurants. (For reference, my first choice for water is Dasani, while my last choice is Sparkletts.)

The lunch specials are served from 11a.m. to 3p.m., but unlike other restaurants, the portions are massive! I hadn’t had fish for a long time, so I ordered the Atlantic Catch combo, which had salmon and shrimp. I chose cheesy potatoes and rice pilaf as my sides. The salmon was cooked to perfection and the skewer of twelve shrimp was the perfect touch! The potatoes were soft, creamy, and had just the right amount of cheese. The rice pilaf was tasty, too.


Atlantic Catch UnderTheSticks.Net

J ordered the Roasted Chicken & Shrimp Combo. He said his chicken was seasoned wonderfully, but was a bit of a struggle to eat with the bones. Regardless, he said it was delicious. Plus, he seemed to enjoy his shrimp skewer just as much as I did. He chose cheesy potatoes and red potatoes as his two sides.

Chicken Combo www.UnderTheSticks.Net

Both dishes cost less than $14 each, which was an absolute steal, especially when it comes to quality seafood. I can’t wait to go back and try more fish dishes or perhaps even catch a brunch there! What’s your favorite place for seafood?

Grilled Chicken Scramble

Grilled Chicken Scramble at UnderTheSticks.Net Which came first, the chicken or the egg? It doesn’t matter, because this delicious breakfast has them both..at the same time!

-2 eggs
-4 oz chicken
-3 oz feta cheese
-2 oz tomatoes, diced
-1 oz onions, diced
-5 oz mushrooms, sliced
-1 cup power greens (arugula, spinach, chard, and kale)

-Grill chicken until fully cooked, using light olive oil spray
-Crack two eggs into bowl and beat until yolks are broken. Add salt and pepper to taste.
-Pour liquid eggs, diced tomatoes, sliced mushrooms, and diced onions into frying pan on low heat.
-When eggs are almost done, add in power greens and chicken.
-Take eggs off cooker and place on plate. Top with feta cheese.


What’s your favorite topping for scrambled eggs?

Bourbon & Tapatio Chicken Salad


Have you ever thought about how “a chicken salad” and “chicken salad” are two different things? The first refers to a bed of lettuce and chicken, while the second refers to a concoction of mayo and shredded chicken. Well, this is one of my favorite recipes ever and is a chicken salad.Ingredients:
Uncooked Chicken Breast
Stubbs Hickory Bourbon Marinade
Tapatio Sauce

Romaine Lettuce
Bolthouse Farms Ranch Dressing

Defrost your chicken breast and marinade in sauce. Make sure the pieces are covered completely and feel free to “massage” those suckers! Add two tablespoons of Tapatio sauce to the mix to give it an extra spice. Cover with saran wrap and let soak for at least 30 minutes. While it is marinading, prepare your salad.I used whole romaine lettuce because it was cheaper than the salad packs. Cuut the leaves into small pieces, about two inches by two inches.
Cut spinach into bite size pieces and mixed with lettuce.
Cut cucumbers into thin pieces and diced tomatoes into small cubes. Add cilantro to taste.


Grill chicken until cooked fully.  Add Bolthouse Ranch to salad mix and toss, ensuring dressing covers all lettuce.

Chop chicken into small strips. Add to your salad and enjoy!How do you like your salads? Let me know below!

Chicken and Avocado Enchiladas


A fan favorite, I’ve decided to repost from my old hosting! Enjoy!
  One of my favorite things to do is cook for other people. I love throwing things together and preparing a delicious meal that people will enjoy. Not only do I get to de-stress while cooking, but I also get to fill someone’s belly with yummy food. Sounds like a win-win situation to me.
J and I got so very lucky in the friends department; we truly have the most incredible, loving people in our lives, and we are eternally grateful. Their house is the closest I’ll ever get to living in a real life episode of “F.R.I.E.N.D.S”, and I wouldn’t have it any other way. (Shout out to Blake, Q, Vinnie, Jena, Daniel, Taylor, and Tiff, for being the coolest cats around). J and I decided to cook for the house, and knew exactly what we would make right off the bat. When J and I were in Arizona a couple months ago, my best friend Gina shared a delicious recipe for chicken and avocado enchiladas that we all cooked together. To this day, they are still the best enchiladas I’ve ever tasted. I called up Gina and she sent me over the recipe for all to enjoy. (Thanks again, G!)

Proceed with caution….these are to die for!

Prep Time: 20 minutes
Baking Time: 15 minutes
Feeds 4 (We doubled the recipe using two baking pans to feed 7 and had leftovers)

1 tbsp. butter
2 tbsp minced garlic
1 tbsp flour
1 cup chicken stock
¼ tsp salt
¼ tsp. pepper
1 cup medium salsa verde
½ cup sour cream

4 cups shredded chicken breast
2 cups shredded cheese
3 avocados, cubed
8 flour tortillas
1 tbsp lemon juice
1 tbsp lime juice
1/4 tsp salt

How to Make Chicken & Avocado Enchiladas:
1. Preheat the oven to 375 degrees.
2. Saute garlic and butter together until butter is liquid.
3. Add flour, while stirring for a minute to thin it.
4. Add in broth, salt, and pepper. Bring pan to a simmer for one minute.
5. Take mix off heat and add in sour cream and salsa.
6. Pour sauce into the bottom of a 9 x 13 baking dish. Make sure it takes up the entire bottom so that no glass is visible from the top.
7. In a bowl, toss the shredded chicken with lemon juice, lime juice, and salt.
8. Add shredded chicken, cheese, and avocado (you can split the portions however you’d like) to each tortilla. Roll the tortillas and place them side by side in the pan.
9. Pour and spread remaining sauce on top of the tray. Top with remaining cheese. (Or sneak some new cheese from the bag…here’s your chance!)
10. Bake, uncovered, for 15 minutes. Enjoy!


Vinnie digging in!

Enchiladas, chips, and pico de gallo.
   We added some homemade pico de gallo and chips on the side to spice up our Mexican feast. Don’t be deceived by the looks of the enchiladas…they are unbelievably filling. The boys could only eat two and the girls topped out at one. Overall, these were a big hit, and I can’t wait to make these again.

What kinds of enchiladas do you like?