Mexican Cravings for Bebe’…

enchiladaI have always wanted to make chicken enchiladas, but believe it or not, have always been a tad intimidated by them. I’m not quite sure why, because, wow, was I pleasantly surprised how easy they came together. Not to mention DELICIOUS. This is exactly what this 38 week pregnant mama needed. Although the food coma I entered afterwards was quite brutal ūüôā Continue reading “Mexican Cravings for Bebe’…”

Chicken Nuggies & Condiments…

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O M G this might be my favorite post yet. And although these nuggets probably appear super basic, they were devoured in a total of 5 minutes between Nick and myself. Why did I wait so long to bake chicken nuggets? Have I been living under a rock? This recipe was originally inspired from one of my favorite food bloggers called Skinnytaste, but we made a few tweaks, just because I’m lazy and didn’t feel like heading out to the grocery store. The best part is, this entire meal can be prepped and baked in 20 minutes!¬† Continue reading “Chicken Nuggies & Condiments…”

Chicken Wing Cravings…

buffalo chicken meatiesWe are a BIG FAN of hot and spicy over here as you already know, and Nick always has a cravings for buffalo wings these days. Last night we took this craving and turned it into a healthier version of wings, choosing to make some buffalo¬†chicken meatballs! Not gonna lie, we may have used an entire tub of frank’s red hot in the end, which in hindsight isn’t the healthiest, but you can certainly get away with using less. Continue reading “Chicken Wing Cravings…”

Teriyaki Peanut Chicken Lettuce Wraps….


Happy Monday everyone! This little concoction was quickly made up today in my head while at the grocery store, but I must say it turned out great. I’ve been trying to crock pot once a week lately to ensure we have one easy cooking night, usually on Mondays when we are pretty beat. I’ve been really into pulled meats, so went with my usual chicken and¬†sweet marinade route. This time I chose teriyaki sauce and honey as the base of the sauce, and topped the dish with fresh, crunchy veggies and chopped peanuts. The extra crunch was perfectly paired with fresh lettuce, which (because it’s lettuce), ¬†you don’t even feel guilty while eating about 5¬†wraps ūüôā Continue reading “Teriyaki Peanut Chicken Lettuce Wraps….”

Spiralizing Through The Weekend…

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And another weekend comes to an end….sigh. We were ALL over the map this weekend. From downtown to Brooklyn to the Upper East Side, you name it! All the while, this official 10 month old was trying to sprint¬†everywhere. She is walking, falling, and laughing non-stop and on repeat; it’s GLORIOUS. Which brings us to today’s recipe, which reflects¬†our current mood: TIRED. That calls for some shortcuts in the kitchen, using our good old friend the spiralizer and ground meat. Continue reading “Spiralizing Through The Weekend…”

Mediterranean Tagine Trial…

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Lately¬†I’ve been craving sweeter dishes, which is so NOT like me. Ever¬†since Charlotte popped out, I have developed a serious¬†sweet tooth, that I DEARLY¬†wish would go away. However, it got me thinking about how to add sweetness to¬†entrees instead of eating more desserts, and what could I invent to fuel this new¬†craving. ¬†Tonight we made an¬†amazing Mediterranean dish¬†in our¬†Tagine, but you could easily do it in a covered frying pan or pot. We rarely cook with chicken thighs, but I’m starting to really enjoy cooking with them, especially incorporating them into stews. Continue reading “Mediterranean Tagine Trial…”

Chicken Piccata & Glamour Shots…

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Summer is FINALLY here, and what a beaut NYC has been lately! We have certainly stepped up our dinners and taken them to the roof, al¬†fresco style! We have even been bringing Miss Char upstairs to join in with¬†her dinner, and she loves it. In fact, it has made the whole feeding her solids things easier, because she’s easily distracted.

Chicken Piccata is one of my ultimate favorite meals when we go to an Italian restaurant. They seem to always make it so much tastier than mine (I’m guessing due to the large amounts of butter they load onto the pan). However, this last go around, this dish ROCKED. It is SO quick to make, demands¬†so few¬†ingredients, and just¬†requires a little¬†tender care on the frying pan. ¬†I think the real trick is more capers, and even more caper juice. Almost like a dirty martini, extra dirty!

We had a great Father’s day weekend, where Charlotte cooperated ¬†like an angel for our quick photo session in the park (and thank you Nick for cooperating like an angel too, for all 20 minutes LOL). We had never taken new born photos, engagement photos, etc . So I told Nick he owed me for a quick baby session in the park, since we had yet to¬†capture one decent photo of all 3 of us together. Below are a few from the shoot ūüôā

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Chicken Piccata: serves 2


  • 1 lb of chicken tenderloins
  • 1 jar of capers (and 1/2- 3/4 of the juice in the jar as well)
  • 1 lemon (or 1/3 cup of lemon juice)
  • 1/4 cup of olive oil
  • 1/3 cup of flour
  • 3 table spoons of salt & pepper
  • 1 table spoon of garlic
  • 2 table spoons of butter
  • 1 bunch of parsley, chopped
  • 1/2 cup of chicken stock


  1. Season chicken with salt, pepper, and garlic
  2. Dredge chicken in flour and shake off excess (on both sides).
  3. In a skillet over high heat, melt 2 tablespoons of butter with a few tablespoons olive oil.
  4. Add  chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
  5. In the same pan, add lemon juice, stock and capers. I prefer to use the entire jar, adding half the juices as well (but keep in mind these are strong, so add to your liking). Bring to boil, scraping up brown bits from the pan for some more flavor.
  6. Add the chicken back to the pan and simmer for 5 minutes.
  7. After plating the chicken, pour remaining sauce over chicken and garnish with parsley.

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