Proper Tasty: Creamy Chicken and Pasta

My last tasty recipe was a borderline bust and made me leary of trying any other tasty recipes. But, this one looked simple enough and I had 90% of the ingredients on hand, so why not!

 

Creamy Chicken Pasta by Tasty Proper

Let me start off by saying that this recipe was really easy and the only thing I had to buy was the “double” cream. Fun fact, double cream is the British way of saying heavy whipping cream. I found the exact size I needed at my local target. There are no given serving sizes, but I got exactly four servings out of this.

The Good: All of the flavor is there. The lemon shines right through and makes this taste so refreshing! The chili flakes add that little after taste punch that keeps the flavors tingling in your mouth, but doesn’t provide an overwhelming amount of heat.

The Bad: I think this might have been better with chicken thighs, but I admit that I overcooked the breast so it was borderline dry. The amount of thyme called for is about twice as much as it should be. I cut the amount in half and it was perfect! Thyme is not something you want to go overboard with. Finally, I’d add more spinach next time in order to make it heartier.Creamy Chicken Pasta by Tasty Proper

I used freshly grated Parmesan instead of the kind in the jar, and I’m glad that I did. I think it made the dish a little thicker. Also, it’s so pretty to top your dish off with!

Overall, if you are looking for a 4 serving meal, this is your meal!  What Tasty recipes are your favorite?

Buzzfeed Tasty: One Pot Dish A Bust!!

Buzzfeed Tasty is all the rave with their short clips of seemingly delicious recipes! So, I finally decided to try one out for the week, One Pot Chicken Fajita Pasta. Looking at the video, it seem simple enough. But once you start down that rabbit hole disguising itself as a recipe, you might notice some oddities. First of all, the recipe claims to feed 3-5, but calls for three chicken breasts. Mind you, it doesn’t give any idea of size of those three chicken breasts. It also only calls for a tablespoon each of garlic, cumin, and chili powder, and even less salt and pepper!

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I also noticed that if I hadn’t used mini penne, my pasta probably wouldn’t have been fully cooked. They also claim that it only takes 8-10 minutes to cook after adding the pasta and milk. Lies! It took me at least 20-25 minutes with the small penne. So if you are looking for a quick meal, this isn’t going to cut it. Finally, the consistency was a little off for me. It was that weird in between of creamy/cheesy and only half mixed in feeling, though everything technically cooked down completely.

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I did alter the amount of seasonings, and I added twice the amount of cheese that the recipe called for, so the flavor ended up quite good. But, the meal by recipe standards was a bust! Someone new at cooking probably wouldn’t have a very good meal waiting for them if they followed this.

Have you tried other Buzzfeed recipes? Did I just get a lemon or are they all a bust?

Healthy Holiday Spread

It’s been a while since I’ve posted some fun recipes on my blog. Since I find workouts easier to do than cooking, I often neglect making proper meals, and it’s definitely catching up to me. So, I am featuring one recipe from a blog that I found on Instagram and my own recipe I made.

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Crunchy Cucumber Salad

I found this on Nutrition Stripped on Instagram. The actual recipe can be found here. It is indeed a quick 15 minutes to prepare and this lasts for up to a week in the fridge! Out here in Texas, this is a great cool snack to help escape the heat. The recipe called for parsley, and I chose to go with Italian Parsley for a little extra flavor. Also, I completely forgot to put the apples, so the dill was a bit overpowering. So, if you are opting for a less flavorful apple or simply want to forgo the apple, go light on the dill.

The cucumber salad is so versatile and quick to make that you should never truly get bored! Just switch up some of the herbs or ingredients and spice things up!

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Deep Dish Pizza: Italian Edition

  • Servings: 2
  • Time: 20mins
  • Difficulty: moderate
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IngredientsIMG_0096

  • Pillsbury Pizza Dough *I would replace this with a better dough next time
  • 1/4 red onion
  • 1/2 red bell peper
  • 6-7 slices of mozzarella
  • handful of spinach
  • pancetta (cubed)
  • shredded fresh parmesan
  • pasta sauce

Directions

  1. Pre-heat oven to temperature required on dough package. Roll out dough and place in a 10″ cast-iron skillet and trim off corners to fit into pan.
  2. Place skillet into oven for 3-5 minutes until the dough starts to harden.
  3. While dough is in the oven, cut up the pepper and onion.
  4. Pull dough out of the oven, pour in healthy amount of sauce. Top with the sliced onions and pepper, spinach, mozzarella (just enough to cover the top), pancetta (raw), and pamesan. And place the skillet back into the oven.
  5. Cook until toppings are cooked.
  6. Pull skillet out, heat over to 450, and add more mozzarella. Place back into oven for 5 or so minutes.
  7. Pull the pizza out of the oven, and let cool enough until the pizza firms up.

My dough wasn’t the best. What’s your favorite pizza dough for deep dish style pizzas?!

 

Chorizo Two Bean Crockpot Chili

Breakfast Casserole

  • Servings: 6-8
  • Time: 6 hours
  • Difficulty: easy
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(This recipe is for a 2.5qt crockpot. Adapted from this recipe)

Ingredients:

  • 1 can black beans
  • 1 can pinto beans
  • 1 can of fire roasted tomatoes
  • 1 small can of tomato paste
  • 1 large russet potato
  • 1 large jalapeno
  • 1.5 large bell pepper
  • 1/2 medium onion
  • 4-8 oz chorizo
  • 1 cup chicken broth
  • 2-3 tbsp chili powder
  • 2 tsp minced garlic
  • 2 tbsp cumin
  • 1 tbsp thyme
  • 1 tbsp rosemary
  • 2 tsp black pepper

Directions:

  1. In a non-stick skillet, on low/medium heat cook the chorizo until brown. I used 4oz, but in the future, I’d use more to get that flavor to go through a little better.
  2. While that is cooking, cut up the potato, bell pepper, and onion and put into crockpot.
  3. Seed and de-rib the jalapenos, chop and add to the crock. (For spicier chili, leave seeds and ribs)
  4. Rinse both the black and pinto beans and drain. Put into crockpop.
  5. Add the choizo, garlic, and dry seasonings and stir. (Note: I poured the oil/grease from the chorizo into the crock as well for extra flavor)
  6. Add chicken broth, stir.
  7. Turn on high for about 6 hours.

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Breakfast Casserole

Breakfast Casserole

  • Servings: 6
  • Time: 60min
  • Difficulty: easy
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breakfast casseroleIngredients:

  • 1/2 (large) carton of egg whites
  • 1/2 medium/large onion
  • 1 1/2 peppers
  • 1/2 roll of sausage
  • 2 medium potatoes
  • salt and pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Cut sausage roll in half and put into a skillet (lightly sprayed optional) on low heat.IMAG3028
  3. Spray a casserole dish generously and cut up all onions, peppers and potatoes and place into it.
  4. Ass sausage browns, break up into small pieces. When mostly cooked toss in with the rest of the ingredients.
  5. Salt and pepper to taste and toss.
  6. Pour egg whites over the mixture until the mixture is mostly covered.
  7. Place dish (uncovered) into the oven for 1 hour.

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The edges of the egg should be brown but not burnt and the top of the casserole should be firm. The thing about eggs is it cooks much faster than you think. I’ll get 6 days (aka servings out of this) which is perfect for the work week. Topped with some sharp cheddar, and I’m ready to go!

 

What are your go to breakfast recipes?