Thursday, April 19, 2012

Chicken Pesto Wrap

These wraps are delicious and healthy! A simple and easy recipe for those busy days when you get home late and don't wanna spend forever in the kitchen making a meal. This is an all in one dinner.

2 chicken breasts
4 tbsp pesto
mozzarella cheese
2 slices of pita bread
salt and pepper to taste
1 can of artichoke hearts, drained and rinsed

Begin by adding a little olive oil to a skillet, heat on medium-high heat.

While the olive oil is heating up slice the chicken into small 2-inch strips. Add them to the olive oil and saute until golden brown.

While the chicken is cooking add the artichoke hearts in another skillet with a tbsp of olive oil and cook until heated through.

This is perfect time to prepare the pita bread. Smear 2 tbsp of the pesto
 onto the pita bread.

Add the mozzarella cheese next...

Set your oven to broil, place the pita bread on a cookie sheet and put in the oven for a few minutes. Allow the cheese to bubble before removing it.

Add the artichoke hearts and chicken. Now it's time to chow down. This recipe feeds two people. Half the measurements if it's just serving one person. ENJOY!!!

Monday, April 2, 2012

Left Over Sunday Afternoon Roast

I just love Sunday afternoon roast. You come home from church and the house is filled with the aroma of tender, juicy roast with potatoes and carrots. This is one of my most favorite childhood memories. Opening the front door and being greeted with a warm sense of love and goodness, mom's Sunday afternoon roast. If you ever have left over roast from the day before then here is a perfect little recipe to finish it off.


A good size chunk of roast
Your favorite B-B-Q sauce
Whole wheat roll or bread of your choice


Shred the roast with a fork and nuke it in the microwave. Add the b-b-q sauce stir and nuke again.

Spoon the shredded roast onto your bread and as always ENJOY!

Lavender Lemonade

This is such a refreshing spring time drink. It's best enjoyed outdoors, while the sun is shining and birds are singing. It tastes better that way!


1 Bag of meyer lemons or 6 regular lemons
1/2 cup raw sugar
1 cup water
Palm full of lavender buds
Ice cubes


In a small saucepan add raw sugar and 1 cup of water. Heat on medium-low heat until sugar is completely melted. This is called simply syrup.

Add in the lavender buds and turn the heat to the lowest setting.
Allow the lavender to simmer with the simple syrup for about 2 minutes.

Once the two minutes are up take the lavender simple syrup off the stove. Allow it to cool. Meanwhile cut lemons in half and squeeze juice into a pitcher.

Pour in the cooled lavender simple syrup and stir.

Add ice cubes and some water to your taste.

Serve chilled. Enjoy!

Italian Quesadillas

I absolutely love this recipe, it's quick and tastes delicous! Here is a yummy, Italian twist on quesadillas.

1 small can of tomato sauce
Fresh mozzarella cheese
Italian seasonings - a palm full
2 large chicken breasts - cut into strips
4 Multi-grain tortillas
Salt and pepper to taste
Drizzle of olive oil
This recipe feeds two people


In a small skillet or saucepan heat up a little olive oil. Add in the palm full of italian seasonings. I don't really measure this, I eye it. Mix it with the olive oil and allow the seasonings to cook a little. This helps to release the herbs full flavor. Pour in the tomato sauce and stir. Let it simmer for a few minutes on medium-low heat.

While the tomato sauce is simmering heat a few drizzles of olive oil in a non-stick skillet. Saute the chicken until it's cooked through.

Once the chicken is cooked take it out of the skillet and allow it to come to room temperature. Once it's cooled, shred the chicken with a fork.

Return the shredded chicken to the skillet, add in the seasoned tomato sauce.

Stir the sauce and chicken together until combined. In another skillet add a couple of drops of olive oil and heat it on medium-high heat. Take a multi-grain tortilla and put it in the skillet. Add some shredded mozzarella as the first layer then add some chicken, add more mozzarella on top of the chicken.

Place another multi-grain tortilla over the mozzarella. Flip (CAREFULLY) over to the other side. Allow it to brown a little and the mozzarella to melt. Slice it with a pizza cutter into quarters.

 VOILA! Italian Quesadillas. Serve with a side salad~