Slow Cooker Chicken Marsala

Slow cooker Chicken Marsala for a cozy fall night, date night or impress your guests with this easy and sinful dish. Comes together effortlessly and seriously tastes amazing! Enjoy with a glass of wine and linguine or crusty bread to dip in the sauce with a side salad.  Who needs a restaurant when you can be your own personal chef. 😌


* 4 boneless, skinless chicken breasts
* 2 cups button or cremini mushrooms sliced
* 2-3 shallots, chopped
* 1 Tbs dried thyme
* 1 cup chicken broth
* 1 1/2 cup marsala wine
* 2-3 Tbs cornstarch
* Splash of heavy cream
* Chopped parsley, for garnish
* Salt and pepper, season chicken well

1. Rinse chicken and pat dry with paper towel. Season well with salt and pepper.
2. Place your chicken breasts at the bottom of the slow cooker on low heat.
3. Place chopped shallots and sliced mushrooms
4. In a separate bowl stir in chicken broth, cornstarch, and Marsala wine and pour mixture into the slow cooker.
5. Add dried thyme and season, to taste.
6. Cook for 4 1/2 hours on low heat
7. For the last 10 minutes add a finishing touch of heavy cream and turn on high heat.

8. Plate over pasta or serve with crusty bread and salad. Garnish w chopped parsley. Drool!


Chile Relleno Casserole

Cheesy, heavenly goodness! This Chile Relleno Casserole is so effortless and works for anytime of the day. When I think of comfort food my mind is always set on a good Chile Relleno and this recipe takes it up a notch. You’ll find this savory ever so simple recipe below! breakfast-recipe


  • 3 cans or 12 fresh Anaheim or Pasilla Chiles – roasted, peeled and deseeded
  • 3 cups Mexican Cheese blend & Pepper jack
  • 5 Eggs
  • 1 3/4 c Milk
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 3 Tb Flour


  1. Preheat oven at 350
  2. Whisk 5 Eggs in a medium sized bowl, then add milk, flour, baking powder and salt. Whisk vigorously.
  3. Roast, peel, and deseed Chiles and double layer them with cheese in a 3 qt baking dish.
  4. Pour in egg mixture into baking dish and place in the oven for 30 minutes
  5. Once reached a beautiful GBD (Golden Brown Delicious),  let it set for 5 minutes before serving.
  6. Enjoy!

* Optional add sour cream or salsa for a nice finishing touch


Swordfish Souvlaki


Who says healthy eats can’t taste delicious?! Swordfish Skewers, Olive Oil Roasted Tomatoes, Yogurt Tzatziki, etc! Someone call the doc think I’m running a fever of loveee! The flavors that are going on in this dish bring out such a perfect balance in every component. Easy prepping, reasonably priced trip to the market, and a diverse meal to better your lunch or dinner.  I strongly encourage you all to try this nutritionally inclined recipe. Cheers to eating good and feeling good! Not to mention looking good 😉


  • 1 1/2 pounds swordfish, cut into 1 inch chunks
  • Pinch of oregano
  • 1/2 cup lemon juice
  • 1 Tbsp olive oil


  • 1 1/2 cups low fat Greek yogurt
  • 1/2 tsp garlic
  • 1 Tbsp dried dill
  • pinch of dried mint (optional)
  • 1 large cucumber, shredded
  • 1 Tbsp salt
  • 1/4 tsp pepper

Garlic oil (on top of swordfish at the very end)

  • 2 1/2 Tbsp olive oil
  • 1 Tbsp garlic

– On medium low heat, mend the flavors of oil and garlic for about 3-4 minutes. As Simple as that!


  1. Cut Swordfish into 1 inch chunks, and marinate in dried oregano, lemon juice, and olive oil for 20 min.
  2. While your Swordfish is marinating, start and finish the Yogurt Tzatiki. Combine greek yogurt, garlic, dried mint and dill, lemon juice, salt and pepper. Mix for 2 minutes then refrigerate.
  3. Take skewers and depending on the height of the skewer it will make a difference about the amount you put on each one. (we did 4-5 Swordfish pieces on each, and they cooked to perfection).
  4. For tomatoes foil wrap tossed in oil and lightly salted. Place on grill for 10-15 min
  5. Place each skewer on the grill and flip once nicely charred. *Keep in mind fish cooks fast, don’t leave it on the grill for any longer than 6 min.
  6. Lastly, drizzle garlic oil on fish, plate, and serve!

-Add any additional sides to your plate. We heated up  pita chips and made store bought rice pilaf which totally fit with the theme of the meal!

Now… Indulge to your hearts content!


Hawaiian Fried Rice


Can you tell I’m yearning for a tropical vacay badly? In the meantime I guess I’ll bring a taste of it to me! 😁 Fried Rice done Island style… so simple to make, you’re seconds away from paradise!


  • 1/4 c soy sauce
  • 1 can pineapple chunks
  • 1/2  pound honey maple ham, diced (we used boars head)
  • 2 eggs
  • 1/4 c scallions, chopped for garnish
  • Veggie mix packets (as much to your liking)
  • 2-3 cups of white rice
  • 1/4 tsp ginger, minced
  • 2 Tbsp butter
  • sesame seeds
  • seasame oil Tbsp, to finish


  1. On medium heat, sauté pineapple and ham for 2 minutes.
  2. Add butter and veggies and stir together to mend the flavors for about 3-5 minutes.
  3. In a separate pan cook eggs scrambled easy.
  4. Add white rice, soysauce, ginger, and sesame seeds  with pineapple mixture.
  5. Throw eggs in last to prevent them from overcooking.
  6. Garnish with extra sesame seeds, chopped scallions, and a splash of sesame oil.

Now you’re ready to dive into paradise!


Peach Almond Cobbler


  • 4 peaches, sliced
  • 2 Tbsp splenda
  • 1/4 cup lemon juice
  • 1 cup sliced almonds
  • 1 Tbsp corn starch
  • 1 full package vanilla cake box
  • 1/2 c butter
  • pinch of salt


  • Preheat your oven at 350
  • Slice peaches, and place on medium low heat in cast iron skillet.
  • Add 1/2 c sugar, corn starch, lemon juice and carmalize peaches (takes about 10-15 min).
  • Remove from heat and add 1 vanilla cake, sliced almonds, and 1/2 c of room temperature butter.
  • Place in oven for about 40-45 min till done and ready.
  • Take out of oven and leave it to rest for about 10 min before serving. * Serves best with vanilla ice cream!  summer-recipe

Garlic Noodles with Chicken Teriyaki


FAKE OUT, TAKE OUT with this Garlic Noodles and Chicken Teriyaki recipe! Easy to prepare and addictive to eat. I can assure you it won’t take as long as ordering take out and remains within your budget! Suitable for a busy weeknight or any day cravings, this recipe has got you covered!



  • 1 pound noodles (of your choice)
  • 1 Tbs minced garlic
  • Chicken tenderloins (add garlic powder and marinate in your favorite teriyaki sauce and bake 20-25 minutes, preheat oven to 370
  • 3/4 Tbs splenda
  • 3 Tbs butter
  • 3 Tbs soy sauce
  • 4 Tbs teriyaki sauce( I prefer Island teriyaki by Safeway or Trader Joe’s)
  • 1 Tbs sesame oil
  • Green onions, thinly sliced
  • 1/2 cup broccoli
  • Salt and sesame seeds, to taste


  1. Gather all ingredients, and preheat your oven to 375
  2. Season chicken tenderloins with garlic and powder and marinate with 2 Tbs Teriyaki sauce, set in the oven for 20-25 minutes.
  3. Bring water to a boil, and cook noodles following instructions
  4. Steam broccoli in boiling water till its color turns bright green
  5. Melt butter in a medium-large pot and add garlic. Wait a minute or two and add your noodles, 3/4 Tbs splenda , 3 Tbs soy sauce, 2 Tbs Teriyaki, and 1 Tbs sesame oil.
  6. Stir noodles in pot and mend all the flavors together for about 2-3 minutes.
  7. Plate or bowl garlic noodles, chicken and broccoli. Garnish with sesame seeds and green onions.

Dig in!


Beer Cheese Chicken Nachos


This is what happens with leftover meat in my household. We turn it into a great effortless snack ! All the key components of everything we love in nachos with a modern day mix. That’s right, you read it in the title. BEER… CHEESE.. CHICKEN…NACHOS… and all the fixings you want to conjure up. Where does the Dos Esquis Amber come into play? Follow these steps and lets bump up your nacho game on a whole new level.

Beer Cheese Chicken 

  • 4 boneless, skinless chicken breasts
  • 3/4 c Dos Esquis Amber (you may use any American or Mexican beer flavor of preference).
  • 1 packet of Lawry’s taco seasoning or Trader Joes taco seasoning is great too!
  • 1/2 tsp salt
  • 1/2 tsp pepper


  1. Wash your chicken and place in crockpot, and throw in seasonings and beer
  2. Cook low and slow for about 6 hours (remember to keep the lid closed at all times to prevent losing moisture).
  3. Once your chicken is tender and fully cooked, shred, add cheese, and place on top of your nachos.

Nacho Fixings

  • Corn or Flour Tortilla Chips (any of choice)
  • 1 cup chopped, tomatoes
  • 1 Tbs finely chopped, cilantro
  • 1/2 cup pinto, refried, or black beans
  • 1/2 cup chopped, onions

– Add Mexican style cheese to your likings and lime, to garnish

-Gather all your ingredients together including your delicious beer cheese chicken, and serve immediately! (Nachos always taste best served warm) 😉

Dig in!