Pear and Pomegranate Tacos

I had to think about whether I wanted to post tacos two days in a row on here, but decided, “What the heck?” Tacos are delicious and specialty tacos are even more delicious! It also just occurred to me it is the second day in a row of fruit salsa. If you read yesterday’s post about the mango salsa, then you definitely know I love fruit salsa! It is a great combination with a faint touch of sweet, hint of zest, and just all-around yummyness.


The original blogger of these tacos from Gimme Some Oven titled them “Christmas Tacos” because they kind of look like Christmas! She also made them as little “taco boats” too, which would make a great appetizer! I think that counts as a different recipe, therefore I could sort of make this again and it would NOT be the same dish twice.


The flavours came together so well – with the sweet tartness of the salsa, the protein-filled chicken, the punch that feta cheese packs (oh – I couldn’t find cojita cheese, so I subbed feta instead, which was also a great choice). It just works. I would love to put this salsa on everything! The only thing stopping me is that pomegranates take some time and effort to seed! Even all the easy “hack” ways are still a bit time consuming – but so worth it!


Pear and Pomegranate Tacos

serves 4

-Tortillas (any kind you like will work)
-1 large cooked chicken breast, thinly sliced or shredded
-1/4cu crumbled cotija cheese (I used feta)
-optional garnishes: fresh lime wedges, extra chopped fresh cilantro
For the salsa
-2 fresh pears (any kind), cored and diced
-1 fresh pomegranate, seeded
-half a red onion, diced
-1/2cu chopped fresh cilantro leaves
-juice of half a lime

-Cook and shred the chicken (I just baked it for about 30 minutes at 350 degrees).
-While the chicken is cooking, prepare the salsa by mixing all the ingredients together, then season with salt and pepper.
-To assemble the tortillas, add a layer of chicken, a few spoonfuls of the salsa, and top with cheese. Add your additional garnishes, then roll up and enjoy!


Roasted Garlic Chicken Pesto Pizza

I’m back and ready to blog! I went on quite a long hiatus as you can tell, but I am back and want to continue documenting the dishes I create, as it is pretty fun and interesting to look back on. I just hope I can match all the dishes to the pictures I’ve taken over the past several months, and I will do the best I can.

Today I am writing about the roasted garlic chicken pesto pizza from Sugar Cooking. It was truly so delicious – and so easy to make! My husband helped a lot with this dish, as he cooked the chicken and roasted the garlic because I was late getting home from work that night, and it was a success! It ended up being very oily because I used the entire small jar of garlic which was probably about double what the recipe calls for. But who doesn’t love pesto?? The roasted garlic, however, got a little drowned out because of the excess pesto, but it was still delicious. Unfortunately, I didn’t venture out and make my own pizza crust, but I used whole wheat dough from Trader Joe’s. Inexpensive, easy, and delicious!


Roasted Garlic Chicken Pesto Pizza

serves 3-4

-1 pizza dough
-1/2cu prepared pesto
-1 bulb of garlic
-1 boneless, skinless chicken breast, cooked and shredded or cubed
-Mozzarella cheese
-Parmesan cheese

-To roast the garlic, peel the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Cut a little off the top of the bulb, exposing the individual cloves of garlic. Set on a piece of foil, drizzle with some olive oil, and cover with the foil. Bake on a baking sheet at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Remove garlic gloves and smash with a fork.
-Spread roasted garlic over pizza dough, then spread over the pesto.
-Arrange the sliced or shredded chicken evenly over the pizza.
-Sprinkle with mozzarella and top with parmesan.
-Bake on preheated pizza stone for 8 – 12 minutes.

Chicken Fried Rice

Fried rice really is one of those simply delicious dishes, isn’t it? I don’t make it very often, but it is so easy to do and so tasty!! This “better than takeout” chicken fried rice comes from The Recipe Critic and it did not fail me at all.


It calls for just a few ingredients that aren’t expensive and are easy to find, which is always a bonus. I used minimal peas in this, because my husband is not a fan, but I used tons of fresh green onion from my garden!


This is a quick meal to throw together, so it is pretty good for any night of the week. It can be even faster if the chicken is already cooked. I have also been told that it is best to use day-old rice for fried rice dishes, so the bulk of this could be made in advance, which definitely saves time as well. Enjoy!


Chicken Fried Rice

serves about 6

-1lb chicken, about 2-3 chicken breasts, cooked and shredded/cubed
-3cu cooked rice
-2tbsp sesame oil
-1 small white onion, chopped
-1cu frozen peas and carrots, thawed
-2-3tbsp soy sauce (more or less to taste)
-2 eggs, lightly beaten
-2tbsp chopped green onions
-Cook and shred the chicken (you can cook the chicken in this sauce also by The Recipe Critic, which I did, and it was fabulous!).
-Preheat a large skillet or wok to medium heat, then pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
-Slide everything to the side of the wok, and pour the beaten eggs onto the open space. Scramble the eggs with a spatula, and one cooked, add everything back together.
-Add the rice and chicken to the veggie and egg mixture, then pour the soy sauce on top. Stir fry everything together, then add the chopped green onion on top.

Thai Larb Chicken Lettuce Wraps

I made these wraps about two months ago and FINALLY posting them…and as usual, my first post in quite a long time. I’ve been hooked lately to watching CSI Miami which leaves little time for much else. In fact, I recently told my husband, during a particularly sad episode in which they lost one of their own, that the CSIs are like my friends and they’re my people. He kinda laughed at me, so I suppose you can feel free to do the same. 😉

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These Thai Larb Chicken Lettuce Wraps come from Cupcakes and Kale, and were so delicious and flavourful! I had never heard of it before, but the blogger includes a note stating that Larb is an Asian salad that is apparently the national dish of Laos. The salad features a spicy and sour stir-fried meat on top of cold, crisp lettuce. The dressing typically consists of fish sauce, spicy chiles, lime juice, and mint leaves. Pretty much anything goes well in a lettuce wrap, and I was definitely loving these!


Thai Larb Chicken Lettuce Wraps

serves 2-4

-1.5tbsp cooking oil
-1/2lb ground chicken breast
-2 shallots, diced
-1/4 red onion, diced
-1 clove garlic, very finely minced
-minced fresh chiles, Jalapeño or Fresno (however much you want)
-1tbsp fish sauce
-1/2 lime, juiced
-1tsp low-sodium soy sauce
-1 head iceberg lettuce, for the cups
-1 handful of cilantro and/or mint, cut into chiffonade (long, thin strips)

-Heat a wok or large sauté pan over high heat. Once hot, swirl in 1 tablespoon of the oil and chicken. Break up the chicken and cook.
-Once cooked through, push the ground chicken to one side of the pan and swirl in the remaining ½ tablespoon of oil. Then add the shallots, red onion, garlic, and fresh chiles, and sauté until fragrant, about 30 seconds. Add the fish sauce, lime juice, and soy sauce, and mix everything together.
-Spoon the mixture into the lettuce cups and top with herbs. Enjoy!

Chicken Alfredo Pizza

I have been on a posting roll for the past couple of weeks! And I am pretty much posting only oven-related posts. In the middle of summer. Yikes. I need to fix that. But these recipes are just SO GOOD that they are worth it.


I also got to try out a new pizza crust from Trader Joe’s – their garlic and herb crust. Honestly, it didn’t taste much different from whole wheat dough I usually buy from them, but it was still good and fun to try out something yummy.

This is a chicken alfredo pizza by Foodie Misadventures. It. is. amazing. It is truly like chicken alfredo…on a pizza. Genius. I love playing around with pizzas…buffalo chicken, tikka masala, enchilada, whatever it is, I’ll try it! I do love the traditional pepperoni pizza, but I tend to go “all out” when cooking pizza at home. This sauce would also go great with pasta, if you’d rather do that, but why not have it on pizza??


The sauce did seem a little thin, strangely enough, since there was no heavy cream in it (it might have been the milk?), but oh boy was it good. Like…lick the spoon 5,000 times good. I wish I was kidding about that! 😉


Chicken Alfredo Pizza

serves 4

For the Alfredo Sauce
2 tablespoons butter
-3 cloves minced garlic
-4oz cream cheese, softened
-1cu skim milk
-1cu fresh grated parmesan cheese
-Salt & pepper
-Pinch of nutmeg
For Pizza Assembly
-1 package or recipe pizza dough
-1 boneless, skinless chicken breast, cooked and shredded (about 1.5cu)
-3/4cu shredded mozzarella cheese
-1/4cu parmesan cheese
-Chopped fresh basil, if desired

-Set a pizza stone on the bottom rack of the oven and preheat the oven to 450°.
-Melt the butter in a medium saucepan over medium heat. Add garlic and cook 30 seconds, stirring constantly, then add the cream cheese; cook 1 minute until mixture is smooth, stirring constantly with a whisk. Gradually add milk and cook 3 minutes or until thick and bubbly, stirring constantly. Add Parmesan cheese, stirring until cheese melts and sauce reaches desired consistency, about 2 minutes. Add in a pinch of freshly grated nutmeg and season with salt and pepper to taste.
-Stretch the pizza dough to a 12-inch round and transfer to pizza stone.
-Spread the alfredo sauce over the pizza dough, leaving a half inch border around the edge. Top with chicken, mozzarella cheese and Parmesan.
-Bake for 12-15 minutes, until the bottom is crisp and the cheese is bubbling.
-Let pizza cool for a minute, top with basil, then serve.


Slow Cooker Creamy Italian Chicken

I was so excited for this dish. Like…so excited. It looks all comforty and creamy and pasta-y and amazing. It is creamy Italian chicken from Life as a Lofthouse’s blog. That blogger also created a really yummy tater tot casserole in the past. However, this dish fell a little flat, in my opinion. It ended up being overly salty. The likely culprits are the seasoning packet and the cream of chicken soup. Maybe next time, I would see if there was a “low sodium” seasoning packet option…another idea is to do a homemade seasoning mix, and omit any salt ingredients from it, which would likely be easy enough to do.


Anyway, this dish was edible, but again, just salty. It was even almost too salty for my husband, which is saying a lot. So, I think had I lowered some of the salt ingredients, this dish would have turned out much better. Let me know if you make it and what your thoughts and changes are!


Creamy Italian Chicken

serves 6+

-4-6 boneless, skinless chicken breasts
-1 packet Good Seasons Italian dressing mix
-2 (10oz) cans cream of chicken soup
-1 (8oz) block of cream cheese, cut into cubes
-Egg Noodles or Rice, for serving

-Spray the crock pot with non-stick spray, then place the chicken breasts in it, and sprinkle the Italian dressing mix over the tops. Pour the cream of chicken soups over chicken, and then spread the cubes of cream cheese evenly over all.
-Cover and cook on low for 6 hours (or high for 3 hours). Remove the lid and stir mixture together. Cut chicken into bite-size pieces (If the sauce seems too thick, you can thin it out with a little milk).
-Serve chicken and sauce over cooked egg noodles or rice.

Orange Chicken

Well…here I am. It’s only been, what, a month? Two months? I’ve been off in jam-land (check out my site here if you are interested in some nail swag!), as well as just dealing with the overwhelmingness of life, that my blog has slid to the back burner (no pun intended).

In any case, I will focus on the fact that I am here, not on how long I’ve been gone! BTW I went to two weddings last weekend and ate some pretty delicious food. The first one included paella, chicken skewers with an amazing red pepper sauce, and a delightful arugula salad, and the second one was catered by the Olive Garden! However, moving right along to this orange chicken from A Year of Slow Cooking…I made this several weeks ago when my good friend Kim came over for dinner. I totally adjusted the recipe though. First of all, I didn’t use my slow cooker. That was my main adjustment. I did it on the stove instead and it worked beautifully! Also – the orange taste was so strong in this dish, much moreso than previous times, when I’ve used actual oranges. I don’t drink orange juice, much less from concentrate, so it didn’t occur to me that the concentrated orange juice would really amp up the flavour here, but it did.

This was also the evening that I decided I needed a rice cooker, stat. Brown rice is pretty much all I buy, and pretty much IMPOSSIBLE for me to cook on the stove. I have followed the directions exactly, I have adapted them every which way…and nothing helps. After making up a batch of pure nastiness, I scoured my cupboards for some orzo.

Note: I’ve adjusted the following recipe due to my changes, but feel free to check out the original blog for the slow cooker version!


Orange Chicken

serves 3-4

-3 boneless, skinless chicken breasts, cut into bite-size chunks
-1/4-1/2cu flour
-olive oil
-6oz (1/2 can) frozen orange juice concentrate, thawed (no pulp)
-3tbsp brown sugar
-1tsp balsamic vinegar
-3tbsp ketchup

-Dredge the chicken pieces with the flour, and shake off the excess.
-Heat olive oil in a large skillet on the stove and brown the chicken on all sides.
-In between checking on the chicken, combine the orange juice concentrate, brown sugar, balsamic vinegar, and ketchup and taste for flavour.
-Pour the sauce mixture over the chicken and let it all heat through.
-Serve with rice…or in my case…orzo.