Archive | May, 2012

simple sauteed spinach

3 May

Okay, this one is simple. Maybe even TOO simple to qualify for a blog post…but I don’t care because spinach is my all time favorite food and it deserves its own blog post damnit!

Seriously though, spinach is like a superfood.. it goes so well with any entree, I even make huge bowls of it as a snack. Because I’m a little spinach freak like that. My only qualm with spinach is that I use like four huge handfuls, and when it’s done sauteing it is maybe one handful. Come on, spinach! But still, so worth it.

Simple Sauteed Spinach

4-5 large handfuls of spinach leaves (I get mine from one of the local farmer’s markets, but I imagine it’d be like half of the bagged stuff)

1 Tbsp extra virgin olive oil 

sea salt & pepper to taste

Put a large saucepan over medium heat. Put the EVOO in the pan and swirl it around a bit. Once it’s warm, add the spinach. Stir continuously.


I always throw the lid on for about a minute just to get the spinach wilted. Once the spinach has reached your desired texture (I like mine wilted but not totally soft and gooey… that’s just nasty!), take it outta the pan, throw it in a bowl and sprinkle with sea salt and pepper. You can even try adding mushrooms.. Yum! Enjoy!



avocado chicken parmigiana

3 May

I was perusing my all-time favorite addiction (Pinterest…obvi) when I stumbled across this fantastic looking recipe for Avocado Chicken Parmigiana. I happened to have a couple avocados close to death in my fridge and all of other ingredients on hand so I decided to go for it! 

Avocado Chicken Parmigiana (pinned from Cuisine Paradise)

2 Chicken Breast Fillets, halved lengthwise
1/2 Cup Plain Flour
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese

1. Place chicken breast in a clear plastic bag(alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick.

2. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl. 

3. Coat 1 piece of chicken breast in flour(shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.

4. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc.

5. Lightly spray or brush the prepared chicken with oil, bake for 8 minutes(turning after 4 minutes to have evenly colours on the breadcrumbs) in preheated 200 degree Celsius fan-forced oven. 

6. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.

7. Return to oven and bake for another 5 – 7 minutes or until golden and chicken is cooked through.


I will admit, this dish debuted in my kitchen to mixed reviews. Charlie and I both enjoyed it, but we weren’t in LOVE with it.. I don’t know what it was! Maybe I’m just not a fan of chicken parm with avocado…not that there were any leftovers to back this claim up. All in all, it was good! I’ve had several friends attempt the same recipe and they all loved it, so don’t let me stop you! Enjoy!!

ricotta and spinach stuffed shells

2 May

Ahhh! Life has been so busy lately! Definitely a good thing, but I seem to have neglected my sweet little blog. Must. Get. Better!

Today I’m sharing a super easy recipe for Ricotta and Spinach Stuffed Shells. Charlie said that they are “f-cking good”…so, there’s that.

Ricotta and Spinach Stuffed Shells

15-20 jumbo shells, cooked according to the package and rinsed in cool water

1 15 oz. container of part-skim ricotta cheese

1 cup of chopped spinach

1 jar of pasta sauce

1/2 cup of shredded mozzarella cheese

2 eggs, slightly beaten

salt & pepper

chopped basil

a few pinches of Italian dressing mix (probably optional, but I like the taste)

1/2 cup of shredded parmesan cheese

Preheat the oven to 350 degrees F. While it’s warming up, mix the ricotta cheese and the eggs in a medium sized bowl. Add the mozzarella, Italian dressing mix, salt & pepper, and chopped spinach. Mix, mix, mix!


Pour a layer of pasta sauce into the bottom of an oven-safe baking dish. Scoop a heaping spoonful of the ricotta mixture into each shell and place it on top of the pasta sauce.


Once you’ve filled all of your shells, spoon some pasta sauce over the top of the shells and cover with the Parmesan cheese.

Bake for about 25-30 minutes or until warm. Top with some more Parmesan cheese and chopped basil. Enjoy!