Grilled Chicken BLT with Smoked Gouda

This sandwich recipe has summer grilling written all over it! It takes the classic BLT recipe and adds in juicy grilled chicken thighs and smoked gouda for an elevated, smoky, and satisfying sandwich! Chicken can be grilled on an outdoor grill or an indoor grill pan.

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$10 Weekday Gourmet: Amazing chicken recipe from fridge to table in less than 45 minutes (Serves 4-6)

If you know me well you know that one of my favorite words is “cheap”… not in the sense that I like low quality things. I’m actually quite the opposite. I tend to like very high quality things (food, clothing, jewelry, vacations) but I do my best to acquire these things at cheaper prices than most people would pay.

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My approach to food is no different. I love dining out at high quality and highly recommended restaurants. But I’ll be honest. I can’t afford to eat out every night and honestly, I don’t think I’d want to. I like cooking way to much and after a long day of work, it’s sometimes nice to just chill at home.

I think most people are like me. People want food that tastes a good as possible, as quickly as possible, and as cheaply as possible. I want to start sharing some recipes that I’ve found that have allowed me to do just that!

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As I’m writing this post, I’m sitting here eating a meal that I’ve made TWICE (yes, I said it, twice) in the last week. The Sheet Pan Chicken and Mushrooms with Parsley Sauce recipe by Food & Wine has been my favorite and I wanted to share this meal and recipe with you. I have a few suggestions for how to make this recipe as quickly and cheaply as possible and the best side dishes to pair it with.

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This recipe is delicious and it really is easy. The parsley sauce combined with the roasted lemons is a match made in heaven…. And yes, you heard that right. you CAN eat roasted lemons. Skin and all. Just make sure you slice them thin and remove any seeds.

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I’ve been blessed to live in a town where I have an abundance of grocery stores that are all pretty close together. My husband and I try to stick to a strict budget of about $70 a week for ALL our groceries. We eat at home at least 5 nights a week and I bring my lunch to work from home as well…. All that to say is that we have quite a few meals to make with a relatively small budget. I have to take advantage of all the stores in the area to create delicious meals without going over budget. I’d honestly rather save money on food and put some of our savings in our vacation fund.

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For this recipe we did our shopping at Nam Dae Mun Farmers Market in Smyrna, Georgia. I warn you, you can get some great deals here but the shopping experience is always an… experience. But again, for me, it’s worth it for the savings.

I spent $8.13 plus tax for most of the recipe ingredients (I had garlic, olive oil, and red wine vinegar in my pantry).

  • 6 boneless/skinless chicken thighs: $3.95
  • 1 Bunch of Parsley: $0.69
  • 16 oz of White Mushrooms: $2.49 (This is cheaper than the mushrooms suggested in the original recipe)
  • 1 Lemon: $1.00

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Tonight I paired this recipe with mashed potatoes. The first time I made it I served it with Garlic Quinoa and broccoli (we always have quinoa in the pantry and broccoli in the freezer). Regardless, I suggest serving with a carbohydrate  and a green veggie.


My steps for getting this recipe plus two side dishes on the table in less than 45 minutes.

Step 1: Preheat oven to 450 degrees Fahrenheit. Place a large heavy sheet pan in the oven to preheat as well.

Step 2: Season chicken with salt and pepper.

Step 3: Place chicken and olive oil on the preheated pan and let roast for 5 minutes.

Step 4: Cut mushrooms and lemons while chicken is roasting. Toss with olive oil.

Step 5: Add mushrooms and lemons to pan with chicken and allow to roast for 30 additional minutes.

Step 6: Prepare quinoa as outlined on package. I suggest cooking in chicken broth instead of water.

Step 7. Chop parsley and garlic and mix all ingredients for the sauce.

Step 8: Cook broccoli as desired when there’s just 5 minutes left for the chicken to roast (microwave or stove top with salt and pepper is easiest).

Step 9. Serve and enjoy!

I hope you enjoy this recipe as much as I do! To find the recipe for Sheet Pan Chicken and Mushrooms with Parsley Sauce please CLICK HERE.


End of Winter Countdown: Soul Warming Tomatillo Chicken Chili


It’s February 25th and it’s still very cold outside. I’ve lived in the south my entire life and there’s a reason why I still live here… I don’t really like the cold. I appreciate a little snow here and there, but I mostly appreciate those winters we have where I rarely have to leave home with more than a heavy jacket.

Last year in metro Atlanta we experienced snowpocalypse. All of us southerners were trapped on the streets and in our cars because of an inch of snow and an inch of ice. It was a terrifying time for the city and the only way you’ll understand how our city was crippled from ice is if you live here. Today, most of our city is shut down due to the fear of another approaching storm. It’s currently 33° outside today with a projected high of 38°. I think this year we are trying to be a little more cautious to keep from a repeat of last year. I’ll admit… I’m just ready for spring and the warm weather that it brings.

Since I’m in my nice warm home and i’m looking outside at a gloomy cold day, I figure it would be a great time to share my most recent cold weather meal. This recipe is for a Tomatillo Chicken Chili that will warm your heart, body and soul. I’m not a fan of beans and I avoid them at every cost. I was skeptical to develop a soup with white beans but after going grocery shopping with a friend and getting a little insight in the the world of chicken chili…. I was ready to take on the challenge.


I wish I could tell you that you can throw all these ingredients into a slow cooker and it will turn out tasty and delicious but I’m not sure if this is actually the case. I don’t actually own a slow cooker and I strongly believe that you can make delicious “slow cooked” food on the stove. My version comes together in about 30 minutes and it tastes better than any soup that’s been cooking for the last 10 hours in a crock pot (I might be a little biased).


This recipe uses ingredients that are present in most chicken chili recipes: chicken, beans, broth, and some type of pepper or green base. I decided to use chicken thighs instead of chicken breasts because I believe there’s more flavor in the thigh (plus it’s harder to over cook chicken thighs). I use fresh jalapeño peppers and canned tomatillos to give the soup a little kick and exotic flavor.


The trick to this recipe is sautéing the chicken with onions, peppers, and garlic. Most recipes have you boil and shred the chicken before adding it to the soup. The flavor profile that’s developed in the chicken by cooking it with fresh seasonings ads depth of flavor to the rest of the soup.


I think every good chili should be served with some sort of cream or sauce and a side of tortilla chips. After I made the soup I realized I didn’t have sour cream so I topped it with plain greek yogurt (and it was heavenly).

I hope you get a chance to try this recipe out before the weather changes. I loved the recipe and I can’t wait to make it again.

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  • Difficulty: easy
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Serves 4


  • 1 large yellow onion
  • 2 jalapeño peppers seeded and minced
  • 4 garlic cloves, minced
  • 2 tbl olive oil
  • 1 1/2 tsp oregano
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 4 boneless chicken thighs
  • 3 cups chicken broth (preferably home made)
  • 2 – 15 oz cans Great Northern Beans with or without pork
  • 1 – 11 oz can whole tomatillos, chopped and with juice


  1. Heat olive oil In a dutch oven or large saucepan, over medium heat.
  2. Sauté onion, jalapeños, and garlic until soft,  3-5 minutes.
  3. Add in oregano, cumin, chili powder, and salt and stir to combine.
  4. Add chicken thighs to pan and brown on each side. Once browned, cover and cook until they are cooked throughout, about 10 minutes.
  5. Remove chicken from pan and cut into small cubes (or shred) and add back to pan.
  6. Add chicken broth, beans, and tomatillos to pan.
  7. Raise heat to high and bring to a boil.
  8. Boil until liquid is reduced by 1/3, 10 – 12 minutes.
  9. Salt and pepper to taste.

Serve warm, with sour cream and tortilla chips.