Roasted Chicken Breasts with Caramelized Shallots

You can’t ever go wrong with caramelized onions especially SHALLOTS!! They’re so good. This recipe takes very little prep time and is ready in approximately 20 minutes. It’s a great recipe for one of those busy week nights. 


Ingredients:

  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon soy sauce
  • 4 large shallots, peeled and diced
  • salt and pepper
  • 4 thick chicken breasts (make sure they’re all of the same thickness for even cooking)

Directions:

  1. Preheat the oven to 450 degrees. 
  2. In a large baking dish (I used the 13″ by 9″ glass baking dish), mix in the olive oil, red wine vinegar, soy sauce, diced shallots, salt and pepper. 
  3. Toss the chicken in the mixture. Flip them over. Make sure they’re coated in this sauce and the shallots. 
  4. Roast for about 20 minutes. Halfway through the roasting time you should flip the chicken breasts over. 
  5. When 20 minutes is up, I continue to cook the chicken breasts under the broiler for 2-3 minutes to give it a nice color. 
  6. Serve with caramelized shallots on top of each chicken breast. 

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Farfalle Con Piselli

This is one of these quick pasta dishes. The light creamy sauce is easy to whip up in no time. Farfalle con piselli roughly translates to “butterflies with peas” 


Ingredients:

  • 1 box of bow tie pasta
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 1 cup thawed frozen peas (we love our peas in my house so I tend to grab these 10oz bagged frozen peas and use the whole thing)
  • 1/2 cup light cream
  • 1/4 teaspoon salt
  • a little bit of ground black pepper

Directions:

  1. Cook bow tie pasta according to package’s instructions. 
  2. Heat oil in a pan over medium heat. Add diced onion and minced garlic. Cook and stir occasionally. Make sure it becomes tender but not browned. Approximately 5 minutes. 
  3. Add peas, light cream, salt and pepper. Bring to a boil. When it boils, it’s ready. Remove from the heat and cover to keep warm or leave it on low heat. 
  4. When the pasta finishes cooking, drain it. Mix it with the pea sauce. 
  5. Serve hot. 

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Unstuffed Cabbage

We love eating stuffed cabbage in our house. Sometimes we just don’t have the time to make it. This is the “lazy” version or what we called the “unstuffed” cabbage. This is a quick and easy main dish that’s inexpensive to make. 


Ingredients:

  • 2 lbs ground beef
  • 1 large (or 2 small) onion, diced
  • 2 garlic cloves
  • 1 small cabbage, chopped
  • 8 oz tomato sauce
  • 2 cans (14.5 oz each) diced tomatoes 
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 teaspoon pepper 

Directions:

  1. Brown the ground beef with diced onions in a large pot. Break the ground beef down into pieces. 
  2. When the beef is browned, add in minced garlic. Mix well and let it cook for one minute. 
  3. Add chopped cabbage, tomato sauce, diced tomatoes, water, salt and pepper to the pot. Mix well. Cook on high heat. 
  4. Bring to boil, then cover and reduce the heat to low. Let it simmer for between 20-30 minutes or until cabbage is tender. 

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Simple Russian Meatball Soup

This soup is simple and yet satisfying. We make this often in our home and I hope you’ll be willing to give this one a try! 


Ingredients:

For the Soup:

  • 15 cups water
  • 1 tablespoon salt
  • 6 to 8 medium potatoes, peeled and cubed
  • 3 medium carrots, peeled and thinly sliced
  • 1/2 cup small shaped pasta (optional)
  • 1/2 onion, finely diced
  • 2 sticks of celery, finely diced
  • 3 tablespoons olive oil
  • 2 tablespoons fresh dill, chopped
  • 1/2 teaspoon Vegeta (or you can use Mrs. Dash)
  • 1/4 teaspoon ground black pepper

For the Meatballs:

  • 2 pounds ground pork (or you can use ground chicken if you want)
  • 1 teaspoon Vegeta (or you can use Mrs. Dash All Seasoning)
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons salt
  • 1/2 onion, finely diced
  • 1 tablespoon water (or use one egg)

Directions:

  1. Pour 15 cups of water in a large soup pot. Add 1 tablespoon of salt and the chopped potatoes. Bring to boil and let it cook for 10 minutes. 
  2. Add sliced carrots and 1/2 cup of whatever small shaped pasta you want to the soup pot. 
  3. Now mix all the meatballs ingredients together. I don’t use an egg and use 1 tablespoon of water in it. But you can skip the water and add an egg instead if desired. 
  4. Roll small meatballs with your hands. Keep adding them to the soup pot as you make them. 
  5. Heat a pan on medium-high heat. Add oil, onions and celery. Sauté until soft and golden. Add this mixture to the soup pot. 
  6. Add 2 tablespoons of dill and 1/2 teaspoon of Vegeta (or Mrs. Dash) and 1/4 teaspoon of ground black pepper.
  7. Cook for another 5-10 minutes. Serve. Enjoy. 

Note: Vegeta is often found in Eastern European food stores or Russian stores. It looks like this.  If you cannot find it, you can use Mrs. Dash or your favorite all-purpose seasoning mix. 

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Panda Express’ Mushroom & Zucchini Chicken

My husband loves Panda Express and this is his favorite out of all their dishes. Why waste money on takeout when you can make it at home? And it’s much more healthier as well.

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Zuppa Toscana

I’m sure most of you have been to Olive Garden or have at least heard of it. One of the most popular items on their menu is their soup called Zuppa Toscana (roughly translated to Tuscany Soup). Here’s the near-perfect copycat recipe for this wonderful soup!

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Kahlúa Double Chocolate Brownies 

This dessert is so rich and delicious! And the best part is that it’s very easy to make!

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