Chicken Puttaa…what? I am not Italian but trying!

So living with a boyfriend who grew up in an Italian household comes with its challenges. The big one is finding meals. One thing you will learn about me is red sauce makes my stomach turn. I am not sure what it is but the smell and the consistency do not sit well with me. So the only pasta dinners I generally make are with alfredo or just plain pasta with butter. However, this dish I decided to try since he was craving some of that Italian cooking. And you know what? I liked it!

We of course made a few adjustments to make it the perfect recipe for us. The first part that made me a little put off was the name Chicken Puttanesca with Angel Hair Pasta. I could not tell you what a Puttanesca is but I can tell you it is tasty!

For those who want the original recipe you can find it here.

For those who want to try my adapted recipe (small changes only) find it here:

Pasta Dinner

What you need:

1 box angel hair pasta

2 teaspoons olive oil

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
3 tablespoon capers
1/4 teaspoon crushed red pepper
2 teaspoons salt
2 teaspoons sugar
1 tablespoon oregano
What to do:
Cook pasta in salted water until al dente
In separate frying pan cook chicken until golden
Add remaining ingredients mixing well.
Combine when completed.
Simple and easy recipe! We bought Parm cheese to add but we forgot and it was just as good without it. Feel free to add it for a little extra taste. I have to say the red pepper gave it so much of a kick I didnt need the cheese at all!
And my favorite part? The capers! I was weary of them the first few times I tried them but they are certainly growing on me. The salt lover in me is dissapointed that I didn’t fall in love with them on first bite.
Try this recipe out this week and let me know what you thought!

Nut Free Spinach Pesto!

I am sure I have mentioned this on the blog before- but this girl is allergic to nuts. This makes a few things tough to eat. But nonetheless I like to try different things. I tend to get bored with the same old thing over and over so I am constantly on the look-out for something good and different. After a particular dinner I had a bunch of left over spinach and no idea what to do with it. I reached out to the vast knowledge of Facebook users and got an interesting idea, Spinach Pesto over pasta.

After this was suggested to me I took to Google. To my dismay I learned that this is generally made with nuts. No bueno! So I searched again and found this recipe. This also gave me an excuse to whip out my blender I had yet to use!

The pesto came out great we would only change a few things. To start more olive oil! The pesto was super hard to blend so I found myself adding more and more olive oil to get the creamy consistency we were going for.

Also, the pesto absolutely needs to be heated! Cold pesto on hot pasta is not ideal. If the pesto was warmer I am sure it would have been a hit.

Finally, MORE CHEESE. Can never had enough cheese right? This recipe needed some cheese to jazz it up a bit! Might hurt the health factor a little but still it is an overall healthy meal!


Do you guys have a favorite pesto you like over pasta? Share in the comments below!


Ramen Noodle Upgrade

Sometimes when I give the boy the chance to pick what he wants for dinner…the results are surprising to say the least. This particular night he said he wanted something with ramen noodles and water chestnuts. Yup he is an odd ball. But lucky for me google is my best bud and I stumbled upon this website.

Didn’t have to read to far (and believe me I didn’t bother continuing to read), I found exactly what I was looking for.

This is what the website called for:

Turn your ramen into a stir-fry. Toss your noodles into a wok with some snap peas, water chestnuts, sliced carrots and chopped broccoli and you’ve got yourself a economical approach to a culinary classic. If you’re feeling a bit adventurous — and if your bank account permits — marinate some chicken with some soy sauce, ginger and garlic powder and toss it in the skillet before adding your noodles and vegetables for a bit of added flair.”

To start with I don’t own a wok- nor did I know what one was at the time. So a regular sauce pan had to work. Google however helped me learn what a wok was since the cooking event. For those curious, here ya go:

On top of the wok, I was also missing soy sauce when the cooking happened. Ya see the story there is simple. Only days before, we had cleaned out the fridge and my boyfriend (with all the best intentions) threw out the soy sauce in the fridge. I did not know this while at the grocery store…soo no soy sauce.

Anyways after it was all cooked and ready to eat we both agreed it was missing something (soy sauce?). So what did we add? The dry packet of beef seasoning from the ramen pack. And let me tell you it was amazing! So here is my slightly modified recipe!



Water Chestnuts




Snap Peas

Garlic Powder

Beef Seasoning Packet.

Start by cooking the chicken covered in garlic powder and ginger.

In another pan boil water- add in ramen noodles after water has boiled. Cook for 3 minutes.

Once the chicken is mostly cooked add in the rest of the ingredients cooking until warm.

Serve over ramen noodles. Add beef seasoning packet on top of entire meal.

Bon Apetite!


This was a great variation to a already easy recipe! Hope you enjoy it!


What ways have you upgraded your ramen noodles?


Chicken Caesar Wraps!

One thing I love when it comes to dinner is quick and easy! When I was introduced to these wraps I was super excited because the total time it takes to make them is literally like ten minutes! And what’s even better? The boy could help!

So without further adieu here is the recipe:

What you need:

Wraps (I used regular white wraps- but whatever you like works)

Pre-cooked chicken strips

Caesar Salad pack (comes with salad, dressing and croutons)

Worcestershire Sauce





Place chicken in pan with a little Worcestershire Sauce, salt, pepper and garlic. Two to three minutes tops as the chicken is cooked.

Get together your ceasar salad in a large mixing bowl. (I had the boy do this while I heated the chicken up)

Roll it together in a wrap!


And thats all folks!

The only thing I would do differently next time is buy extra croutons. The Caesar Salad pack kinda cheap out on the croutons and I like a little crunch in my wrap. But other than that it will be a great go-to recipe for those busy week nights!

What do you guys think? Any other ways to jazz it up?


Butterscotch Coffee Cake

Living with nut allergies can be a pain. Especially when you find a recipe that not only looks delicious but most of the ingredients are already in your house. That is what happened to me last weekend. I was doing my usual blog hopping and stumbled across a blog with a Sour Cream Coffee Cake recipe that was calling my name. I went through my cupboards and realized besides the nuts, I had all the ingredients I needed. So I suddenly was in debate.

Generally with nuts in a recipe I just leave them out. For the most part they are for flavor so they wont be missed. But in this recipe they really made up the crumble topping. I debated using graham crackers but that didn’t seem to fit with the recipe. So I started racking my brain for something that could be used as a nice topping.

I settled on butterscotch baking chips. And I have to tell you it was a great decision. I followed the rest of recipe to the T (even but in the cinnamon after much deliberation) and you know what? It was fantastic! It was a bit sweet for breakfast but no sweeter than a donut.

I do not want to post the recipe on my blog as the only alteration that is my own is the butterscotch. If you want to try the recipe for yourself please grab the recipe from The Real Thing with the Coake Family, and make sure you comment and let them know I sent you!

Coffee Cake

So bloggers, can you think of something else that the nuts can be subbed for in this recipe? I am thinking there must be other great variations just waiting to be tried out!


Dunkaroos Have Returned!

In basically every “You know you are a 90’s kid if…” list you find the infamous dunkaroo snack. There is no explaining why these graham crackers dipped in a cake frosting substance captured our 12 year old hearts but they certainly did. If I opened my lunch to find one of these amazing snacks my whole day would be just a little brighter.

Sadly, I have been unable to find these snacks in the last few years. Doing some internet research I find that they are still sold in select stores but they have yet to cross my path. Desperate for a dunkaroo fix to bring me back to my childhood years I went to Pinterest. Low and Behold a recipe awaited me to make this fantastic snack right at home. And whats better? Its only three ingredients!

Find the original post here: http://leemeandthegirls.blogspot.com/2011/09/embracin-camera-and-it-tastes-like-cake.html

This recipe didnt give exact portions for a large batch so it was kind of a trial and error type thing. We started with the three ingredients lined up and ready to go:

All three ingredients!

All three ingredients!

Then we put them all together in a bowl and mixed them up:

Mixing Stage 1

Mixing Stage 1

After we stirred for a bit with a spoon we decided the consistency just wasn’t quite right. The main site gave little direction for this so we decided to try blending the ingredients:

Blend it up!

This did the trick! The dip worked out just perfectly! Brought me right back to my days in grade school. The last thing to figure out was what to dip in it. After some debate we settled on Honey Flavored Teddy Grahams 🙂



And there you have it! A quick and easy snack the whole family will love!

So bloggers is there a snack from your childhood you would like to re-create?