I’m a sucker for juicy cheeseburgers and cheese-smothered enchiladas (separately, of course), but I’ve been trying to eat a bit healthier lately. This herb and citrus chicken was incredibly delicious and guilt-free!
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Last weekend, I got to see my brother marry his girlfriend of seven years and love of his life, Vanya. The wedding was absolutely gorgeous and a day they will never forget. It was so nice to spend the weekend with family from Ohio that we haven’t seen in years.
This chicken dish was always a favorite of mine growing up, but for some reason, I’d never made it myself. The dish is simple to prepare, and full of flavor. The white wine cream sauce is heavenly…I tell ya, heavenly!
Photo credit: Lauren Scotti — she’s incredible!!
In light of my current state (recovering from wisdom teeth surgery), I wanted to make another delicious soup. Considering my daily intake still consists of soup and frozen yogurt, this would be something I could eat sans teeth.
I bought a few cans of Campbell’s Select Harvest soup at the market, one was garlic potato. Sorry Campbell’s, it wasn’t select. The consistency was overly thick and the garlic overpowered the soup. Consequently, I decided to make a homemade potato soup that I hoped would be much more enjoyable to eat—and that it was.
My mom and I used a few recipes as a starting point and ended up making up our own. What was even better was that we were able to use ingredients already in the pantry/fridge, instead of purchasing unnecessary ingredients at the market. Our soup was absolutely delicious—and I say was because we polished the leftovers off last night. The subtle saltiness of the potatoes complimented the hint of sweetness from the sherry brilliantly. My dad couldn’t get enough of the soup, and that definitely says something when he is a fan.