Brie, Pear and Caramelized Onion

Appetizers, Snacks & Sides, Dinner, Recipes

This Brie, Pear and Caramelized Onion Pizza is a sweet and savory meal that can be served as a snack, appetizer or as the meal! The recipe can can make 1 medium-large pizza or two small ones. I had made two small ones as featured in the photos. Feel free to buy pre-made crust to make your life even more simple. Enjoy!

INGREDIENTS  

Toppings

  • 1 Large Onion
  • 1 tsp Olive Oil
  • ½ tsp Sugar
  • ½ Ripe Pear thinly sliced
  • 4 oz Brie
  • Salt & Pepper
  • 1 tbsp Honey

Dough

  • 2 Cup All Purpose Flour
  • 1 Packet Instant Yeast
  • 1¼ tsp Sugar
  • ¾ tsp Salt
  • 2 tbsp Olive Oil
  • ¾ cup Warm Water

INSTRUCTIONS 

  • Combine 1 cup of flour, instant yeast, sugar, and salt in a large bowl. Once combined, add olive oil and water and stir well or use a mixer for about 1-2 minutes.
  • Carefully add the other cup of flour gradually while stirring until the dough begins to become a ball. Flour your hands and roll dough into a ball, place in a bowl and cover for 30 minutes until it has doubled in size.
  • While the dough is rising, slice the onion and saute for about 5-6 minutes on medium heat with a dash of olive oil and ½ tsp of sugar. Cook until golden brown and set aside.
  • Once dough has risen, you can use your hands to deflate it and then put it on a floured surface and kneed for about 2 minutes until soft.
  • Roll out the dough into either 1 or 2 pizzas. Shape doesn’t necessarily matter unless you care about aesthetics.

Toppings & Cooking

  • Preheat oven with pizza stone in it at 425°F
  • On rolled dough, lightly salt and pepper the dough, place thinly sliced pear evenly apart on the pizza.
  • Slice Brie into small, thin slices and layer on top of the pears.
  • Top with caramelized onions and drizzle with Honey.
  • Place in oven, on pizza stone, and bake at 425°F for about 15-20 minutes

Brie, Pear and Caramelized Onion Pizza

Brie, Pear and Caramelized Onion Pizza. Sweet and Savory. This makes about 2 small Pizza's or one medium-large pizza

Toppings

  • 1 Large Onion
  • 1 tsp Olive Oil
  • ½ tsp Sugar
  • ½ Ripe Pear (thinly sliced)
  • 4 oz Brie
  • Salt & Pepper
  • 1 tbsp Honey

Dough

  • 2 Cup All Purpose Flour
  • 1 Packet Instant Yeast
  • 1¼ tsp Sugar
  • ¾ tsp Salt
  • 2 tbsp Olive Oil
  • ¾ cup Warm Water
  1. Combine 1 cup of flour, instant yeast, sugar, and salt in a large bowl. Once combined, add olive oil and water and stir well or use a mixer for about 1-2 minutes.

  2. Carefully add the other cup of flour gradually while stirring until the dough begins to become a ball. Flour your hands and roll dough into a ball, place in a bowl and cover for 30 minutes until it has doubled in size.

  3. While the dough is rising, slice the onion and saute for about 5-6 minutes on medium heat with a dash of olive oil and ½ tsp of sugar. Cook until golden brown and set aside.

  4. Once dough has risen, you can use your hands to deflate it and then put it on a floured surface and kneed for about 2 minutes until soft.

  5. Roll out the dough into either 1 or 2 pizzas. Shape doesn't necessarily matter unless you care about aesthetics.

Toppings & Cooking

  1. Preheat oven with pizza stone in it at 425°F

  2. On rolled dough, lightly salt and pepper the dough, place thinly sliced pear evenly apart on the pizza.

  3. Slice Brie into small, thin slices and layer on top of the pears.

  4. Top with caramelized onions and drizzle with Honey.

  5. Place in oven, on pizza stone, and bake at 425°F for about 15-20 minutes

Appetizer, Main Course
pizza

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Garlic Parmesan Roasted Artichoke

Appetizers, Snacks & Sides, Recipes

Artichokes are pretty simple to make and a great snack but they do require patience. It takes a little over an hour and half from start to finish but the end result is a great garlic parmesan roasted artichoke.

INGREDIENTS  

  • 1 Artichoke
  • 2 tsp Lemon Juice
  • 2 tbsp Butter or Olive Oil
  • 1 tsp Pressed or Minced Garlic
  • 2 tbsp Parsley
  • ½ tsp Red Pepper Flakes
  • ½ cup Fresh or Grated Parmesan Cheese

INSTRUCTIONS 

  • Preheat oven 425°F.
  • Remove the stem of the artichoke and chop off about an inch of the top and cut the top of each petal off. 
  • Drizzle with lemon and then drizzle with melted butter or oil, 
  • Top with salt and pepper, red pepper flakes, parsley and cheese.
  • Try to get the ingredients in between the leaves the best you can, like you are stuffing it. 
  • Cover in foil and cook at 425F for 1 hour and 25 min.

If you are up for it, add a tasty sauce for the artichoke by Plating’s + Pairings.

Garlic Parmesan Roasted Artichoke

Roasted Artichoke with Garlic, Parmesan, Parsley and a dash of heat!

  • 1 Artichoke
  • 2 tsp Lemon Juice
  • 2 tbsp Butter or Olive Oil
  • 1 tsp Pressed or Minced Garlic
  • 2 tbsp Parsley
  • ½ tsp Red Pepper Flakes
  • ½ cup Fresh or Grated Parmesan Cheese
  1. Preheat oven 425°F.

  2. Remove the stem of the artichoke and chop off about an inch of the top and cut the top of each petal off. 

  3. Drizzle with lemon and then drizzle with melted butter or oil, 

  4. Top with salt and pepper, red pepper flakes, parsley and cheese.

  5. Try to get the ingredients in between the leaves the best you can, like you are stuffing it. 

  6. Cover in foil and cook at 425F for 1 hour and 25 min.

Appetizer, Snack

View more snacks, appetizers and side dishes.

Cherry Galette

Dessert, Recipes

Steps:

  • De-pitting cherries! What a task, the best way way that I have identified, and please let me know if there is a better way, is to use a chop stick. Remove the stem and then put the end of the chop stick in the hole and push the pit out the other end.
  • Mix it up! Mix cornstarch, cherries, lemon juice and sugar together in a bowl and then put half the batch on each pie crust in the middle.
  • Assembly! Fold all edges in, making sure you don’t fold too tight or rip the crust. If you do rip the crust it would be best to try to patch it or even trim a little off the edge and place it over the hole. Lightly cover in a egg wash. To make egg wash just mix egg with a tbs of water and brush on.
  • Bake it! Place on a non-stick sheet with parchment paper bake at 400°F for about 30 minutes. Let cool and enjoy!

INGREDIENTS  

  • 3.5 Cups Fresh Cherries, Pitted
  • ¾ Cup Sugar
  • ¼ Cup Corn Starch
  • ½ Lemon, Juiced
  • 2 Premade Pie Crusts
  • 1 Egg

INSTRUCTIONS 

  • Preheat oven to 400°F
  • Mix cornstarch, cherries, lemon juice and sugar together in a bowl and then put half the batch on each pie crust in the middle.
  • Fold all edges in, making sure you don’t fold too tight or rip the crust.
  • Lightly cover in a egg wash. To make egg wash just mix egg with a tbs of water and brush on.
  • Place on a non-stick sheet with parchment paper bake at 400°F for about 30 minutes. Let cool and enjoy!

Cherry Galette

Free Style Cherry Pie. Simple and Easy!

  • 3.5 Cups Fresh Cherries, Pitted
  • ¾ Cup Sugar
  • ¼ Cup Corn Starch
  • ½ Lemon, Juiced
  • 2 Premade Pie Crusts
  • 1 Egg
  1. Preheat oven to 400°F

  2. Mix cornstarch, cherries, lemon juice and sugar together in a bowl and then put half the batch on each pie crust in the middle.

  3. Fold all edges in, making sure you don't fold too tight or rip the crust.

  4. Lightly cover in a egg wash. To make egg wash just mix egg with a tbs of water and brush on.

  5. Place on a non-stick sheet with parchment paper bake at 400°F for about 30 minutes. Let cool and enjoy!

Dessert

View other desserts here!

Veggie Shrimp Pasta

Lunch, Recipes

I should call this the clear out the fridge pasta because that’s really what it was. At the end of the week I find myself having a variety of veggies that I either need to cook or toss. I don’t like to waste food so I normally will turn it into a quick stir-fry but, per usual, I was in a pasta mood. You can take practically any veggies you have and add them to this dish. It had at least 4 cups of raw veggies and was absolutely delicious! Broccolini, zucchini, shallots, red bell pepper and garlic…so much garlic.

INGREDIENTS  

  • 1 Red Baby Bell Pepper
  • 5-6 Stocks Broccolini
  • 1 Shallot or small white onion
  • 1 Zucchini
  • 2 Cup Shrimp Prawns, Shelled and tail off
  • 8 oz Alessi Premium Italian Pasta Organic Penne
  • 3 Garlic Cloves, minced
  • 5 tbsp Butter
  • ½ cup Heavy Cream
  • ¼ cup Grated Parmesan Cheese
  • ½ tsp Corn Starch, mixed with 1 tsp water
  • Salt & Pepper to Taste

Instructions

  1. Pasta: In a large pot, start water for pasta. Cook pasta until al dente. ~11-12 minutes. If you use a different type of pasta I would follow the instructions on the box. Sometimes 11-12 minutes is too long for small pasta shapes.
  2. Prep Veggies: Mince your garlic, thinly slice bell pepper and shallot, cut zucchini in 1/4 inch squares, and chop broccolini into 1 inch pieces. For the shallot, I actually like to keep the round shape so I just cut them into slices but don’t halve them. If you substitute with an onion you will want to cut the onion first.
  3. Prep Shrimp: rinse and pat dry shrimp, season with pepper.
  4. Turn up the heat: But not really… In a large frying pan or skillet, heat butter on low and add garlic. Do not burn the butter. Once fragrant, about 1 minute, add all veggies, increase heat to medium and cook for 2-3 minutes.
  5. Cooking the Shrimp: Move all veggies over to one side of the pan and then place shrimp on the empty side, cook for about 1 minute each side and then mix together with the veggies. Don’t worry, they will continue to cook in the next step.
  6. It all comes together: Add cream, parmesan cheese and cornstarch mixture to pan and stir, turn heat to medium high until sauce begins to thicken and then add pasta, season with salt and pepper, stir and enjoy!

Veggie Shrimp Pasta

Veggies, shrimp, garlic and pasta!

  • 1 Red Baby Bell Pepper
  • 5-6 Stocks Broccolini
  • 1 Shallot or small white onion
  • 1 Zucchini
  • 2 Cup Shrimp Prawns, Shelled and tail off
  • 8 oz Alessi Premium Italian Pasta Organic Penne
  • 3 Garlic Cloves, minced
  • 5 tbsp Butter
  • ½ cup Heavy Cream
  • ¼ cup Grated Parmesan Cheese
  • ½ tsp Corn Starch, mixed with 1 tsp water
  • Salt & Pepper to Taste
  1. In a large pot, start water for pasta. Cook pasta until al dente. ~12 minutes

  2. Prep Veggies: Mince garlic, thinly slice bell pepper and shallot, cut zucchini in 1/4 inch squares, and chop broccolini into 1 inch pieces.

  3. Prep Shrimp: rinse and pat dry shrimp, season with pepper.

  4. In a large frying pan or skillet, heat butter on low and add garlic. Do not burn the butter. Once fragrant, about 1 minute, add all veggies and cook for 2-3 minutes.

  5. Move all veggies over to one side of the pan and then place shrimp on the empty side, cook for about 1 minute each side and then mix together with the veggies. Don't worry, they will continue to cook in the next step.

  6. Add cream, parmesan cheese and cornstarch to pan and stir, turn heat to medium high until sauce begins to thicken and then add pasta. Stir and enjoy!

Main Course
American, Italian, Mediterranean
pasta, shrimp, veggies

One Sheet Shrimp Fajitas

Dinner, Recipes

INGREDIENTS  

  • 1-1½ lb Shrimp Peeled
  • 1 Yellow Baby Bell, Sliced
  • 1 Orange Baby Bell, Sliced
  • 1 Red Baby Bell, Sliced
  • 1 Small Red Onion, Sliced
  • 1 tbsp Chili Powder
  • 1 tsp Salt
  • ½ tsp Garlic Powder
  • ½ Onion Powder
  • ½ Fajita Seasoning
  • ½ Paprika
  • 2 tbsp Sour Cream
  • 1 tbsp Cilantro
  • Tortillas Warmed
  • 1½ tbsp Olive Oil
  • Optional: Avocado, Diced Jalapeños, Shredded Cheese, Diced Tomatoes

INSTRUCTIONS 

  • Preheat oven to 450°F
  • Rinse and pat dry shrimp. In a large bowl, combine sliced veggies, shrimp, olive oil and seasoning and mix well. NOTE: You can substitute the Fajita seasoning with Cumin or Taco.
  • Spray a baking sheet with non-stick spray lightly and spread veggies and shrimp out evenly.
  • Cook at 450°F for 10 minutes, stir and then cook for an additional 5 minutes.
  • In a small bowl, mix the sour cream and minced cilantro with a splash of water to make crème.
  • Place veggie and shrimp fajita mix on a warm tortilla and top with diced jalapeños, cilantro crème, avocado and cheese if desired!

One Sheet Shrimp Fajitas

  • 1-1½ lb Shrimp Peeled
  • 1 Yellow Baby Bell, Sliced
  • 1 Orange Baby Bell, Sliced
  • 1 Red Baby Bell, Sliced
  • 1 Small Red Onion, Sliced
  • 1 tbsp Chili Powder
  • 1 tsp Salt
  • ½ tsp Garlic Powder
  • ½ Onion Powder
  • ½ Fajita Seasoning
  • ½ Paprika
  • 2 tbsp Sour Cream
  • 1 tbsp Cilantro
  • Tortillas Warmed
  • 1½ tbsp Olive Oil
  • Optional: Avocado, Diced Jalapeños, Shredded Cheese, Diced Tomatoes
  1. Preheat oven to 450°F

  2. Rinse and pat dry shrimp. In a large bowl, combine sliced veggies, shrimp, olive oil and seasoning and mix well. NOTE: You can substitute the Fajita seasoning with Cumin or Taco.

  3. Spray a baking sheet with non-stick spray lightly and spread veggies and shrimp out evenly.

  4. Cook at 450°F for 10 minutes, stir and then cook for an additional 5 minutes.

  5. In a small bowl, mix the sour cream and minced cilantro with a splash of water to make crème.

  6. Place veggie and shrimp fajita mix on a warm tortilla and top with diced jalapeños, cilantro crème, avocado and cheese if desired!

Main Course

Taco Zucchini Boats

Dinner, Recipes

Who doesn’t love tacos?? These are a great healthy and keto alternative to normal tacos. Taco mix served in a zucchini boat cooked to perfection.

Steps for Success:

  • Preheat oven to 400°F
  • Cut Zucchini in half length wise and deseed using a spoon.
  • Season Zucchini with Salt, Pepper, Taco Seasoning and Paprika to Taste and drizzle with olive oil.
  • Place in oven with seed side up for 5 minutes and then flip and cook for another 5 minutes. Remove and set aside.
  • In a large skillet, brown the ground beef until cooked and then drain grease.
  • While beef is draining, sauté peppers and onions in the skillet until cooked and then return beef to skillet and season with Chili Powder, Taco Seasoning or Cumin, Paprika and diced tomatoes and cook for 2-3 minutes on medium heat.
  • Place zucchini skin down in a pan or baking sheet that is oven safe, carefully place spoonfuls of taco mixture in zucchini boats and then top with shredded cheese.
  • Bake in the oven at 400° for 10 minutes.
  • Cut fresh cilantro, red onion and lime to garnish with!

INGREDIENTS  

  • 2-3 Large Zucchini
  • ¼ White Onion, diced
  • 1 Baby Bell Pepper (or 1/2 bell pepper), diced
  • 1 Poblano Pepper, diced
  • ½ Ground Beef
  • ½ Canned Diced Tomatoes
  • 1 tbsp Chili Powder
  • 1 tbsp Taco Seasoning or Cumin
  • 1 tsp Paprika
  • Shredded Cheese
  • Salt, Pepper, Taco Seasoning and Paprika to Taste for Zucchini
  • Toppings: Cilantro, Red Onion, Lime Juice

INSTRUCTIONS 

  • Preheat oven to 400°F
  • Cut Zucchini in half length wise and deseed using a spoon.
  • Season Zucchini with Salt, Pepper, Taco Seasoning and Paprika to Taste and drizzle with olive oil.
  • Place in oven with seed side up for 5 minutes and then flip and cook for another 5 minutes. Remove and set aside.
  • In a large skillet, brown the ground beef until cooked and then drain grease.
  • While beef is draining, sauté peppers and onions in the skillet until cooked and then return beef to skillet and season with Chili Powder, Taco Seasoning or Cumin, Paprika and diced tomatoes and cook for 2-3 minutes on medium heat.
  • Place zucchini skin down in a pan or baking sheet that is oven safe, carefully place spoonfuls of taco mixture in zucchini boats and then top with shredded cheese.
  • Bake in the oven at 400° for 10 minutes.
  • Cut fresh cilantro, red onion and lime to garnish with!

Taco Zucchini Boats

  • 2-3 Large Zucchini
  • ¼ White Onion, diced
  • 1 Baby Bell Pepper (or 1/2 bell pepper), diced
  • 1 Poblano Pepper, diced
  • ½ Ground Beef
  • ½ Canned Diced Tomatoes
  • 1 tbsp Chili Powder
  • 1 tbsp Taco Seasoning or Cumin
  • 1 tsp Paprika
  • Shredded Cheese
  • Salt, Pepper, Taco Seasoning and Paprika to Taste for Zucchini
  • Toppings: Cilantro, Red Onion, Lime Juice
  1. Preheat oven to 400°F

  2. Cut Zucchini in half length wise and deseed using a spoon.

  3. Season Zucchini with Salt, Pepper, Taco Seasoning and Paprika to Taste and drizzle with olive oil.

  4. Place in oven with seed side up for 5 minutes and then flip and cook for another 5 minutes. Remove and set aside.

  5. In a large skillet, brown the ground beef until cooked and then drain grease.

  6. While beef is draining, sauté peppers and onions in the skillet until cooked and then return beef to skillet and season with Chili Powder, Taco Seasoning or Cumin, Paprika and diced tomatoes and cook for 2-3 minutes on medium heat.

  7. Place zucchini skin down in a pan or baking sheet that is oven safe, carefully place spoonfuls of taco mixture in zucchini boats and then top with shredded cheese.

  8. Bake in the oven at 400° for 10 minutes.

  9. Cut fresh cilantro, red onion and lime to garnish with!

Main Course

Breakfast Stuffed Baby Bells

Breakfast, Recipes

INGREDIENTS  

  • Baby Bell Peppers
  • Shredded Cheese
  • Red Onion
  • Paprika, Salt and Pepper to taste
  • Egg (one per pepper)

INSTRUCTIONS 

  • Preheat oven to 400°F.
  • Cut tops off bell pepper and remove core.
  • Sprinkle about a tbsp of shredded cheese in each pepper, crack on egg in pepper, top with onions, salt, pepper and paprika to taste, top with cheese.
  • Cook on medium rack for 30 minutes. NOTE: using a muffin tin works much better than a baking or cookie sheet. It will keep the peppers from tipping over

Breakfast Stuffed Baby Bell

Baby Bell Peppers Stuffed with Cheese, Onion and a Cracked Egg.

  • Baby Bell Peppers
  • Shredded Cheese
  • Red Onion
  • Paprika, Salt and Pepper (to taste)
  • Egg (one per pepper)
  1. Preheat oven to 400°F.

  2. Cut tops off bell pepper and remove core.

  3. Sprinkle about a tbsp of shredded cheese in each pepper, crack on egg in pepper, top with onions, salt, pepper and paprika to taste, top with cheese.

  4. Cook on medium rack for 30 minutes. NOTE: using a muffin tin works much better than a baking or cookie sheet. It will keep the peppers from tipping over

Breakfast
stuffed peppers

Tuscan Mushroom Scampi

Dinner, Recipes

INGREDIENTS  

  • 2 tbsp Olive Oil
  • 20 Medium Shrimp
  • 1 Garlic Clove, Minced
  • 1 cup Chicken Broth or Vegetable Broth
  • 1 cup Heavy Cream
  • ½ cup sundried tomatoes, Julian style
  • 2 cup Fresh Spinach
  • ½ cup Baby Bella or White Mushrooms
  • ⅔ cup Parmesan Cheese, grated
  • ¼ Oregano or Italian seasoning
  • Salt and Pepper, to taste

Spaghetti Squash

  • 1 Large Spaghetti Squash
  • Salt and Pepper, to taste
  • 1 tbsp Olive Oil

INSTRUCTIONS 

  • Preheat oven to 400°F. Cut spaghetti squash in half and remove seeds. Lightly salt and pepper and drizzle the inside with olive oil. Place on a baking sheet with a splash of water.
  • Cook spaghetti squash for 30-40 minutes until soft.
  • While spaghetti is in the oven, add sliced mushrooms to the skillet with a tbsp of olive oil on medium heat and cook until soft, about 2 minutes.
  • Add minced garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds) and then add broth, cream, sun-dried tomatoes, parmesan cheese and Italian seasoning.  Stir well to combine.
  • Add broth, cream, sun-dried tomatoes, parmesan cheese and Italian seasoning.  Stir well to combine.
  • Bring to a boil, reduce heat and simmer for 4-5, stirring frequently.  Add spinach and continue to simmer (while stirring frequently) until spinach is wilted and sauce is slightly thickened, about 2-3 minutes. Season with salt and pepper
  • While sauce is simmering, rinse and pat shrimp dry and sprinkle with pepper. Saute in a pan with olive
  • Return chicken to skillet and serve topped with cream sauce.

Tuscan Mushroom Scampi

Spaghetti Squash with a Creamy Tuscan Mushroom Sauce

  • 2 tbsp Olive Oil
  • 20 Medium Shrimp
  • 1 Garlic Clove, Minced
  • 1 cup Chicken Broth or Vegetable Broth
  • 1 cup Heavy Cream
  • ½ cup sundried tomatoes, Julian style
  • 2 cup Fresh Spinach
  • ½ cup Baby Bella or White Mushrooms
  • ⅔ cup Parmesan Cheese, grated
  • ¼ Oregano or Italian seasoning
  • Salt and Pepper, to taste

Spaghetti Squash

  • 1 Large Spaghetti Squash
  • Salt and Pepper, to taste
  • 1 tbsp Olive Oil
  1. Preheat oven to 400°F. Cut spaghetti squash in half and remove seeds. Lightly salt and pepper and drizzle the inside with olive oil. Place on a baking sheet with a splash of water.

  2. Cook spaghetti squash for 30-40 minutes until soft.

  3. While spaghetti is in the oven, add sliced mushrooms to the skillet with a tbsp of olive oil on medium heat and cook until soft, about 2 minutes.

  4. Add minced garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds) and then add broth, cream, sun-dried tomatoes, parmesan cheese and Italian seasoning.  Stir well to combine.

  5. Add broth, cream, sun-dried tomatoes, parmesan cheese and Italian seasoning.  Stir well to combine.

  6. Bring to a boil, reduce heat and simmer for 4-5, stirring frequently.  Add spinach and continue to simmer (while stirring frequently) until spinach is wilted and sauce is slightly thickened, about 2-3 minutes. Season with salt and pepper

  7. While sauce is simmering, rinse and pat shrimp dry and sprinkle with pepper. Saute in a pan with olive

  8. Return chicken to skillet and serve topped with cream sauce.

Main Course
Italian
Spaghetti Squash

Chicken Bacon Onion Pasta

Dinner, Recipes

Preparation

  • Rinse and pat dry chicken, salt and pepper both sides.
  • Cut onion into ¼ inch cubes and cut bacon into ¼-½ inch pieces. trim broccolini or broccoli and cut into 1-2 inch pieces. Dice or press garlic.
  • Start a pot of water in a large pan and bring to a boil

Start Cooking!

  • Heat 1-2 tbsp of olive oil in a medium-large skillet. Once hot, place chicken in pan and cook for 3 minutes per side and then set aside on a plate. Don’t worry, we will finish cooking it later.
  • Using same skillet, cook the bacon until crispy and then set aside in small bowl.
  • Add onion to skillet and lower heat to low-medium. Cook for about 4 minutes stirring occasionally until softened. Add pressed or minced garlic for about 1 minute until fragrant and then add wine or chicken broth to deglaze pan.
  • Add bacon, water and cream and stir. Turn up to bring to a boil and stir for about 3 minutes, reduce heat, add chicken and let simmer until thickened. About 15 minutes stirring occasionally.
  • Add pasta to boiling water and cook until al dente (11-13 minutes).
  • Once sauce is thickened add broccolini and cook for an additional 3 minutes until softened. and pasta is done, carefully remove skillet from heat and place on a pot holder. Don’t put the skillet on our counter. Most counters can not handle this heat.
  • Once pasta is done, carefully remove skillet from heat and place on a pot holder. Don’t put the skillet on our counter. Most counters can not handle this heat.
  • Cut chicken if desired and combine pasta with the sauce and chicken. Enjoy!

INGREDIENTS  

  • 2-4 Boneless Chicken Thighs (or breast)
  • 1 cup Broccolini
  • 3 pieces Bacon
  • 1 medium White Onion
  • 2 tbsp Olive Oil
  • ⅓ cup White Wine (or chicken broth)
  • 2 Garlic Cloves
  • ½ cup Cream
  • 8 oz Pasta (Alessi Premium Italian Pasta Organic Penne)
  • 1 cup Water

INSTRUCTIONS 

Preparation

  • Rinse and pat dry chicken, salt and pepper both sides.
  • Cut onion into ¼ inch cubes and cut bacon into ¼-½ inch pieces. trim broccolini or broccoli and cut into 1-2 inch pieces. Dice or press garlic.
  • Start a pot of water in a large pan and bring to a boil

Start Cooking!

  • Heat 1-2 tbsp of olive oil in a medium-large skillet. Once hot, place chicken in pan and cook for 3 minutes per side and then set aside on a plate. Don’t worry, we will finish cooking it later.
  • Using same skillet, cook the bacon until crispy and then set aside in small bowl.
  • Add onion to skillet and lower heat to low-medium. Cook for about 4 minutes stirring occasionally until softened. Add pressed or minced garlic for about 1 minute until fragrant and then add wine or chicken broth to deglaze pan.
  • Add bacon, water and cream and stir. Turn up to bring to a boil and stir for about 3 minutes, reduce heat, add chicken and let simmer until thickened. About 15 minutes stirring occasionally.
  • Add pasta to boiling water and cook until al dente (11-13 minutes).
  • Once sauce is thickened add broccolini and cook for an additional 3 minutes until softened. and pasta is done, carefully remove skillet from heat and place on a pot holder. Don’t put the skillet on our counter. Most counters can not handle this heat.
  • Once pasta is done, carefully remove skillet from heat and place on a pot holder. Don’t put the skillet on our counter. Most counters can not handle this heat.
  • Cut chicken if desired and combine pasta with the sauce and chicken. Enjoy!

Chicken Bacon Onion Pasta

Chicken in a creamy bacon onion sauce with broccolini and large penne.

  • 2-4 Boneless Chicken Thighs (or breast)
  • 1 cup Broccolini
  • 3 pieces Bacon
  • 1 medium White Onion
  • 2 tbsp Olive Oil
  • ⅓ cup White Wine (or chicken broth)
  • 2 Garlic Cloves
  • ½ cup Cream
  • 8 oz Pasta (Alessi Premium Italian Pasta Organic Penne)
  • 1 cup Water

Preparation

  1. Rinse and pat dry chicken, salt and pepper both sides.

  2. Cut onion into ¼ inch cubes and cut bacon into ¼-½ inch pieces. trim broccolini or broccoli and cut into 1-2 inch pieces. Dice or press garlic.

  3. Start a pot of water in a large pan and bring to a boil

Start Cooking!

  1. Heat 1-2 tbsp of olive oil in a medium-large skillet. Once hot, place chicken in pan and cook for 3 minutes per side and then set aside on a plate. Don't worry, we will finish cooking it later.

  2. Using same skillet, cook the bacon until crispy and then set aside in small bowl.

  3. Add onion to skillet and lower heat to low-medium. Cook for about 4 minutes stirring occasionally until softened. Add pressed or minced garlic for about 1 minute until fragrant and then add wine or chicken broth to deglaze pan.

  4. Add bacon, water and cream and stir. Turn up to bring to a boil and stir for about 3 minutes, reduce heat, add chicken and let simmer until thickened. About 15 minutes stirring occasionally.

  5. Add pasta to boiling water and cook until al dente (11-13 minutes).

  6. Once sauce is thickened add broccolini and cook for an additional 3 minutes until softened. and pasta is done, carefully remove skillet from heat and place on a pot holder. Don't put the skillet on our counter. Most counters can not handle this heat.

  7. Once pasta is done, carefully remove skillet from heat and place on a pot holder. Don't put the skillet on our counter. Most counters can not handle this heat.

  8. Cut chicken if desired and combine pasta with the sauce and chicken. Enjoy!

Main Course
Italian
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The BEST Chocolate Banana Bread

Breakfast, Dessert, Recipes

Tips & Tricks

  • Banana: You will want to make sure your banana’s are ripe, almost black on the outside. This will give the bread a really rich flavor. This usually takes about 5-7 days from when you buy them if they look yellow/greenish at the store. You can speed up the process by either freezing the bananas or cooking them at 250 degrees for 10-15 minutes.
  • Keeping it Moist: The key to this bread is the buttermilk and allowing the batter to sit for at least an hour. If you don’t let it sit, the bread loses some flavor and won’t stay as moist after cooking. No one like dry banana bread so don’t skip this step. Your bread will stay moist for up to a few days.
  • Storing: You can store the bread in a container, either in the fridge or on the counter, for up to 3 days. I have had it 5 days later and didn’t die (obviously) but it wasn’t as good. I would recommend eating it within 3 days.
  • Nuts: You can choose whatever nuts you want in this bread. However, I recommend either pecans or walnuts. You want them to be chopped well though because if they are too big they will fall to the bottom of the pan.
  • Pans: Mini loafs seem to bake better. They don’t overcook on the edges and consistently come out perfect. You can buy a mini loaf pan at your grocery store on here on amazon.

INGREDIENTS  

  • 1⅔ cup Banana (About 5 medium Bananas) ripe
  • 2 tsp Baking Soda
  • 2 cup Flour
  • 2 cup White Sugar
  • 1 cup Nuts (Optional)
  • ½ cup Chopped Chocolate Chips
  • 7 tbsp Buttermilk
  • 1 cup Soft Butter salted
  • 5 Eggs

INSTRUCTIONS 

  • Mix all ingredients except chocolate together very very well. If using an electric mixer, I advise mixing for at least 5 minutes. Cover and let sit for 1-2 hours in room temperature.
  • Once it has sat for at least an hour, chop chocolate chips into small pieces and fold in half the chocolate chips.
  • Preheat the oven to 350°F
  • Pour into greased loaf pans about 3/4 way full and sprinkle the remaining chopped chocolate chips on top. Note: You have to chop the chocolate chips or they will be too heavy and fall to the bottom of the pan and burn.
  • MINI LOAFS (2×4): If using mini loafs as pictured, you will want to cook at 350°F for 25 minutes until golden brown. Take out and let cool for about 5 min in the pan and then remove and finish cooling on the rack to prevent edges from overcooking.
  • LARGE LOAFS (9×5): Cook at 350°F for 50-60 minutes until golden brown on top. Edges may look dark due to cooking longer, this is okay, it doesn’t change the taste.

The BEST Chocolate Banana Bread

The best banana bread you will ever make. Super moist with a touch of chocolate.

  • 1⅔ cup Banana (About 5 medium Bananas) (ripe)
  • 2 tsp Baking Soda
  • 2 cup Flour
  • 2 cup White Sugar
  • 1 cup Nuts (Optional)
  • ½ cup Chopped Chocolate Chips
  • 7 tbsp Buttermilk
  • 1 cup Soft Butter (salted)
  • 5 Eggs
  1. Mix all ingredients except chocolate together very very well. If using an electric mixer, I advise mixing for at least 5 minutes. Cover and let sit for 1-2 hours in room temperature.

  2. Once it has sat for at least an hour, chop chocolate chips into small pieces and fold in half the chocolate chips.

  3. Preheat the oven to 350°F

  4. Pour into greased loaf pans about 3/4 way full and sprinkle the remaining chopped chocolate chips on top. Note: You have to chop the chocolate chips or they will be too heavy and fall to the bottom of the pan and burn.

  5. MINI LOAFS (2×4): If using mini loafs as pictured, you will want to cook at 350°F for 25 minutes until golden brown. Take out and let cool for about 5 min in the pan and then remove and finish cooling on the rack to prevent edges from overcooking.

  6. LARGE LOAFS (9×5): Cook at 350°F for 50-60 minutes until golden brown on top. Edges may look dark due to cooking longer, this is okay, it doesn't change the taste.

Breakfast, Dessert