Tag Archives: oregano

Ricotta Thyme + Olive Oil Spread With A Beer Tasting

Beer Tasting2

Friday night I hosted my first Craft Beer Tasting Party. I have to say that the challenge of making bar food based on a vegetarian diet was pretty exciting! I get so used to making things based on my diet, and never quite thought about it before, but I was more than excited to embark on this journey! That was of course until it came down to actually looking for recipes! Sweet Baby Jesus I never realized how hard it is to find vegetarian appetizers that are more exciting than carrots and celery along side a veggie dip!

Ugh, how do you all do it!

Thankfully my sister has more experience with it than I do, so she made an amazing Poutine, Falafel with Hummus and Tahiti Sauce , Cheese Board, and Mini Mascarpone Tarts! I ended up making a Queso Blanco, Ricotta Thyme + Olive Oil Spread, and the non original Carrot + Celery Platter with none other than a Veggie Dill Dip.

Beer Tasting

If you enjoy craft brews, feel free to drop your suggestions in the comments below!

Ricotta Thyme + Olive Oil Spread


Ciabatta Bread

2 Cups Ricotta; at room temprature

1 Cup Whole Milk

4 Garlic Cloves; smashed and minced

4 Tbsp Fresh Thyme Leaves

1 Tsp Dried Oregano

Extra Virgin Olive Oil

Sea Salt to taste

White Pepper to taste


Honestly, this is so easy you guys.

All your going to do is put your ricotta in a large bowl, add the milk and stir well until it is fully mixed as well as smooth and fluffy.

Then add your minced garlic, thyme, oregano, salt, and pepper then mix well.

To serve, drizzle a bit of olive oil on top along with a few extra sprigs of thyme.

Serve alongside toasted ciabatta bread and enjoy!

Cheese Board

Here are a couple more pictures of the tasting, I hope you all enjoy and maybe have your own sometime soon!

Beer Tasting3

Also I highly recommend Hardywoods Raspberry Stout… it really tastes like raspberry jam. 🙂

Craft Beer Tasting (4)


Craft Beer Tasting (5)


Brown Sugar + Garlic Chicken Thighs

Brown Sugar + Garlic Smothered Chicken Thighs (46)

I am a glutton. There. I said it.

I love anything with garlic, butter, brown sugar, honey, more garlic, more butter… well you get the point.

Whenever I came across this recipe on [you guessed it] Le Ole’ Pinterest, it was as if I made a deal with the devil. Not only was my chicken so juicy, tender, sweet, and tangy… it was also pumped up with enough butter to make Paula Dean blush and the little fat cherubs in heaven blare their trumpets and rejoice!

Clearly I did not follow the recipe to the “T” because if I did, it would have been a bit healthier… actually a lot healthier… but that’s besides the point! There are two types of people in this world, I tell ya! Those of us who follow the rules… And the rest of us who were born to break every last one…. What can I say, I am a rebel at heart </3

Brown Sugar + Garlic Smothered Chicken Thighs (52)

The original recipe came from Damn Delicious and I am not sorry I happened upon this majestical website of delectable little goodies. I think that you should all take some time to click on the link and check them out! I will tell you, they are my new go-to when looking for something new and exciting to try.

Brown Sugar + Garlic Smothered Chicken Thighs (3)


8 Boneless Skinless Chicken Thighs

5 Cloves Garlic; smashed + minced

1/3 Cup Brown Sugar

2 Tbsp Honey

1/2 Tsp Dried Oregano

1/4 Tsp Dried Thyme

1/4 Tsp Dried Basil

5 Tbsp Butter; divided

Fresh Chopped Parsley

Brown Sugar + Garlic Smothered Chicken Thighs (7)

Rinse and pat your chicken dry with paper towels then smash and mince your garlic…

Brown Sugar + Garlic Smothered Chicken Thighs (15)

Then chop up your parsley and set aside.

Brown Sugar + Garlic Smothered Chicken Thighs (16)

Look at all your little soldiers in a row! Season both sides of your chicken well with salt and pepper and preheat your oven to 400F

Brown Sugar + Garlic Smothered Chicken Thighs (24)

Heat half of your butter in a skillet over medium high heat. Brown both sides of the chicken thighs for 2-3 minutes each. Transfer chicken thighs to a baking pan and set aside.

Brown Sugar + Garlic Smothered Chicken Thighs (28)

Melt remaining butter in the same skillet you were working with and toss in your garlic cooking over medium heat for 1-2 minutes or until tender and fragrant and remove from heat.

Brown Sugar + Garlic Smothered Chicken Thighs (31)

It looks like a party!

Brown Sugar + Garlic Smothered Chicken Thighs (32)

Add your remaining ingredients (brown sugar, honey, oregano, basil, and thyme) and combine well with a whisk.

Brown Sugar + Garlic Smothered Chicken Thighs (37)

Its really coming together now!

Brown Sugar + Garlic Smothered Chicken Thighs (43)

Add a nice spoonful of the glaze on top of each thigh until there is non left. Bake at 400F 15-20 minutes or until the internal temperature registers 175F.

Brown Sugar + Garlic Smothered Chicken Thighs (54)

I served this along with roasted garlic mashed potatoes but you can imagine the opportunities are endless!

Brown Sugar + Garlic Smothered Chicken Thighs (53)

On top of that, this glaze works well with pork so get crafty with it!

Brown Sugar + Garlic Smothered Chicken Thighs (51)

I definitely foresee a nice pork roast in my immediate future using this little gem as a base!

Brown Sugar + Garlic Smothered Chicken Thighs (50)


Tuscan Garlic Chicken Skillet


This little beaut was something that was a happy accident (with my lack of spinach I was afraid for the sauce) but who are we to argue with happy accidents? They make the world go round, amiright? Anyone? I’m just sayin’ gosh! For a quick meal that you need to make in a snap, this was mighty tasty…. No, not only was it tasty, but it was also easy to execute! Cant argue with that reasoning. Sometimes forgetting to pick something up at the grocery store does not always end in a kitchen flop!  Now if only everything else in life was as easily executed as this dish… Meh, whatever keeps the blood pumping I suppose!


I located this hot little number at Mel’s Kitchen Cafe. Absolutely genius if I do say so myself! The only thing that I changed with this recipe was the spinach (and it was on accident.. I wanted it but I am just absent minded sometimes). I tend to get distracted at the grocery store and happened to walk out with out a bag… Sorry! I am planning on making this again real soon so when I do, I will be sure to add better quality pictures which will absolutely include spinach magic happening in the sauce as well! YAY!



3/4 Cups Flour

1/2 Tbsp Salt

1 Tsp Pepper

Handful of Basil Leaves; sliced

1/2 Tsp Dried Oregano

2 Large Boneless Skinless Chicken Breast; butterflied OR 4 thin sliced chicken breast

5 Tbsp Extra Virgin Olive Oil; divided

4-5 Garlic Cloves; minced

1 Large Red Bell Pepper; cut into thin strips

1/2 Cup Chicken Broth

6 Oz Fresh Spinach ** I did not have this so its not pictured

2 Cups Heavy Cream

2 Tsp Corn Starch; you can substitute four as a thickening agent

1 – 1 1/2 Cup Freshly Grated Parmesan Cheese

1 Lb Cooked Fettuccine


Preheat oven to 350f. Combine flour, salt, pepper, and oregano well in a shallow plate. Dredge chicken breast in the four being sure that they are evenly coated.

Heat a large sauce pan with 3 tbsp olive oil over medium heat. Once the oil sizzles when a pinch of four hits the oil, carefully add the chicken breast. Cook 2-3 minutes on each side until they turn nice and golden but are not all the way cooked.

Carefully transfer chicken breast to a prepared baking sheet. Bake for about 15 minutes or until the chicken is cooked throughly. Remove from oven and tent with aluminum foil.

In the same sauce pan you used for the chicken, wipe it clean with a paper towel and return it to medium heat with the remaining 2 tbsp olive oil.

Once oil is hot, toss in your minced garlic and sliced bell peppers. Saute 2-3 minuted or until tender.

Stir in 1 Tbsp flour and stir constantly while cooking for another minute. Add chicken broth and bring to a low simmer whisking constantly until slightly thickened.

In a separate bowl, combine corn starch and cream. If no cornstarch, use flour in its place. Slowly pour cream mixture into skillet as well as the spinach if your using it. Bring mixture to a simmer and cook stirring occasionally until thickened or 2-4 minutes. Stir in parmesan cheese.

Once the sauce is finished, toss half of the sauce with your cooked fettuccine.

To serve plate a bed of the coated fettuccine and top with a chicken breast. Spoon a heaping ladle of sauce over the chicken then top with fresh sliced basil and serve immediately.



Homemade Taco Seasoning


As you all may or may not have noticed, I like to put together my own seasonings and rubs. I find that not only is it more thriftier, but it is also more convenient because you know how much you normally use within the time span of a month and make however much you need!

That being said, it came to my attention that I only have ONE crock pot/slow cooker meal on my whole blog so in a nutshell, I am slacking on my diversity once again and need to shake things up a bit! XD

I decided to make crock pot tacos and what goes hand in hand with tacos? You guessed it, TACO SEASONING!!!!! ::YAY:: I found this recipe from Rachel Cooks at http://www.rachelcooks.com/2013/03/25/homemade-taco-seasoning-large-batch/



1/2 Cup + 2 Tbsp Chili Powder

2 1/2 Tsp Garlic Powder

2 1/2 Tsp Onion Powder

2 1/2 Tsp Red Pepper Flakes

2 1/2 Tsp Oregano

2 1/2 Tsp Paprika

1/4 Cup + 1 Tbso Cumin

1/4 Cup Kosher Salt

1/4 Cup Ground Black Pepper



Measure out all the seasonings then combine in a large bowl or measuring cup.


I used my trusty electric hand blender to pulse the ingredients together, further breaking the larger pepper flakes and oregano down a bit.



Transfer to an air tight container and store up to 6 months.




The author suggests that when using, add 2-3 Tbsp seasoning + 1/2 Cup water to ONE pound of cooked meat. Simmer over medium heat stirring frequently until very little liquid is left in the pan.




Best Crispy Fried Chicken Nuggets Ever


This is a recipe that I adapted from Ree Drummond’s Pioneer Woman.


I know I have said it before, but I will say it again… She is one of my idols… No judging.

Anyways, while browsing BigY’s meat section, I noticed something different amongst the chicken that I had never expected… Chicken breast nuggets…. What?

All those times I have purchased chicken breast or chicken tenders and cut them into bite sized pieces… sweet baby Jesus someone up stares was listening!!!!

Anyways I turned to Ree to put them into some good use because lets face it, I had to snatch a few packages to stock the freezer with… Its the little things in life my friends! Less time cutting chicken and more time working on my wine flow!



1.5 Lbs Chicken Breast Nuggets (breast or tenders cut into bite sized pieces)

2 Cups Flour

Light Cream

1/2 Tbsp Dried Oregano

1/2 Tbsp Onion Powder

1/2 Tbsp Paprika

1/2Tbsp Garlic Powder

1/2 Tbsp Cayenne Pepper

1/2 Tbsp Kosher Salt

1/2 Tbsp Ground Black Pepper

Canola Oil


Wash chicken pieces and pat dry then set aside in a medium sized bowl.


Pour yourself a nice and relaxing glass of wine and take a sip…. you deserve this!


Pour enough cream over the chicken to just cover the little nuggets, and let sit in the cream bath for about a half hour.


Awwww look at them little nuggets all happy and stuff!


Next add 2 cups of flour into a plate or bowl for breading the nuggets.


Add the oregano, onion powder, paprika, garlic powder, cayenne pepper, salt and black pepper.


Whisk well to blend all the seasoning and flour evenly.


Add about 1/3-1/2 cup of cream to the flour while stirring to form beads.


Will you look at that….


Yup… this is going to be epic…


Heat a large saute pan over medium heat with about 1/2″ of canola oil and roll up your sleeves to get a bit dirty.


Taking one nugget from its cream bath at a time and bread it well, meaning really press it good into the flour and make sure the beads of flour are adhering to the chicken.


And its camouflaged…. XD


Continue this process with each nugget and they should start to look like this….


Once all the chicken is breaded check on the oil…


Take a pinch of flour and drop it into the pan. If it sizzles then the oil is ready!


Without crowding the pan, gently place about 5 nuggets into the hot oil.


Cook about 5 minutes on each side or until golden and hard on the outside.


Be weary though, if they brown too fast from the oil being too hot  they will still be undercooked in the center… with that said, be sure to test the first on you think may be done and go from there!


Lay them out on a plate lined with paper towel and continue onto the next batch!


I hope you all enjoy this as much as I did and feel free to play around with different spices such as cumin, season salt, creole, etc!