Almond Chicken

almond chicken, almond chicken recipe, la bistro almond chicken

There are many things I miss about my hometown of Dearborn, Michigan.

I miss my family. I miss friends. I miss all the fun gatherings, events and celebrations!

At all of these gatherings, there is always a large selection of delicious foods.

My awesome family celebrating at my MasterChef viewing party!
My awesome family celebrating at my MasterChef viewing party!
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Loaded Hummus Dip

loaded hummus dip

This summer has been unusually dry and hot for the Seattle area! Climate change? Al Gore would say so! Whatever the case, it is often too hot to cook and bake. I find myself looking for a quick dinner using the tomatoes and cucumbers from my little patio garden ๐Ÿ™‚


The quickest dinners in our household consist of grilled chicken breast, a large salad and fresh baguette from one of many favorite bakeries. Some days, I would be okay with a bowl of cereal for dinner but Hussein says “that’s not dinner” and “has no protein”.

This recipe was developed on a super hot day. It was 90 degrees and I was not feeling the heat in my kitchen ๐Ÿ˜› I grilled some chicken and decided to make a salad and hummus. Then it hit me; we often dip the chicken into the hummus, and add salad to the top for a perfect bite, so why not make it a loaded hummus!

I made my hummus using canned chickpeas, but feel free to use a premade hummus for an even easier dinner! I served this dish with Stacy’s Pita chips ๐Ÿ˜€


3 cans chickpeas, rinsed
2 cloves garlic
1/3 cup tahini
1/2 teaspoon kosher salt
1/3 cup fresh lemon juice
3 tablespoons extra virgin olive oil

1 cup cucumber diced
1 1/4 cup tomatoes, diced
1 orange bell pepper, diced
1/2 cup Kalamta olives, pitted and halved
1/4 cup feta cheese, crumbled
1/4 cup flat leaf parsley
2 tablespoons fresh mint, chopped
1 tablespoon fresh oregano, chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons red onion, finely minced



  1. Reserve 1/2 cup chickpeas.
  2. In a food processor combine remaining chickpeas, tahini, garlic cloves, 1/2 teaspoon kosher salt, and fresh lemon juice.
  3. While on low speed, slowly stream in the olive oil and blend until smooth. Set aside.
  4. In a large bowl mix tomatoes, cucumbers, bell pepper, olives, parsley, mint, oregano, and 1/2 cup chickpeas.
  5. Using a mason jar make dressing by combining olive oil, lemon juice, salt, pepper and red onion. Shake until emulsified. dressing
  6. Pour dressing over salad and toss until well coated.
  7. Smooth hummus over serving plate.
  8. Top with salad mixture and sprinkle feta crumbles over the top.
  9. Serve with fresh pita, pita chips, or whatever you like!
  10. Enjoy ๐Ÿ™‚

Loaded hummus, easy hummus, hummus and salad

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Jalapeno Popper Chicken

I love to use boneless, skinless chicken breasts for quick dinners; they are easily manipulated and cook in no time!

I came across some beautiful Hatch Chiles a few weeks ago and knew I had to roast them. Then I thought about what I can make for dinner and it came to me… a roasted pepper chicken dish! It then evolved into a jalapeno popper chicken dinner ๐Ÿ™‚ I mean, who doesn’t love a jalapeno popper?

I worked on this recipe for a while until it reached perfection. So now I am officially ready to share it with you all ๐Ÿ™‚

This is the perfect game day dish, so prepare it for your friends and family as you watch your favorite team win!


Here is my recipe:

Makes 4 servingsย  Prep: 30 minutesย ย  Cook: 35 minutes



1 (8oz) package of cream cheese, room temperature

1/2 cup mild cheddar cheese

1/2 cup Greek yogurt

1/4 cup mayo

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1 cup panko bread crumbs

2 tablespoons melted butter

1 tablespoon olive oil

1/2 cup finely chopped onion

1/2 cup roasted jalapeno, diced (see instructions below)

3-4 large boneless, skinless chicken breasts



1. Preheat oven to 400 degrees. Beat chicken with a pan to thin into 1/4 inch thickness.

Place chicken in between two pieces of parchment paper and beat with a heavy pan.

IMG_1039 chicken

2. Season chicken breast with half of the salt (1/4 teaspoon), pepper (1/4 teaspoon) and garlic powder (1/4 teaspoon). Coat bottom of pan with olive oil and place chicken in pan. Top with chopped onion. Cook for 20 minutes or until chicken is fully cooked.


3. Roast jalapenos on open flame. Peel away charred skin using a paper towel. Chop into small pieces. If you like more heat, leave in the seeds. If you like a more mild heat, omit the seeds ๐Ÿ™‚

jalapeno jalapeno

4. While chicken is cooking, combine cream cheese, Greek yogurt, mayo, cheddar cheese and jalapeno and remaining seasoning in a large bowl. Mix until all ingredients are combined.

jalapeno chicken popper4. Mix together melted butter and panko breadcrumbs.

5. Remove chicken from oven. Spread cheese mixture over chicken in a smooth even layer. Sprinkle with panko bread crumbs. Place in oven for 10 minutes; until cheese is melted.

6. Place pan under broiler for 2-3 minutes until panko is golden brown. Remove from oven.

7. Enjoy ๐Ÿ™‚

Jalapeno popper chicken

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Bruschetta Chicken Pasta

Italian food is a favorite in our home. Italian cuisine focuses on fresh, quality ingredients. The primary ingredients vary by region. Many classic Italian dishes only call for 4-8 ingredients making it a favorite for those who need to make dinner quickly.

It is a given that when I am making pasta, it will be served with a side of bruschetta. In an attempt to make dinner quickly after a long day at work, I decided to cut out the bread and combine the flavors of the bruschetta with the pasta. The result was a delicious, quick and easy dinner.


Here is my recipe

Serves 4


3/4 cup finely chopped white onion

1 tablespoonย  finely chopped garlic

2 tablespoons chopped basil

4 tablespoons Extra Virgin Olive Oil

1/2 cup heavy cream

5 oz or 3/4 cup cherry tomatoes, halved

8 oz or 1 cup mozzarella pearls

2 large chicken breasts cut into 8 smaller pieces

Salt and freshly ground pepper

bruchetta pasta Procedure:

1. Season chicken breasts with salt and paper. Cook until brown in olive oil. Set Aside.

2. In same pan, saute onions and garlic, until onions are translucent. Add tomatoes and chicken.Bruchetta chicken pasta3. Add in basil. Stir in heavy cream. Add mozzarella pearls.

4. Toss with your favorite pasta. See my previous post for easy, homemade linguine.

5. Enjoy ๐Ÿ™‚

Bruchetta chicken pasta

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Balsamic Chicken with Red Kale Hash

This light chicken recipe is packed with flavor! A delicious and easy summertime dinner recipe ๐Ÿ™‚


Makes 4 servings


4 skinless, boneless chicken breasts

4 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon tomato paste

1 tablespoon mustard

2 ears corn

1 bunch red kale, chopped

1 large pealed potato, diced into 1 inch cubes

1 medium yellow onion, diced into 1/2 inch cubes

Salt and pepper



1. Preheat cast iron grill pan and placed corn on. Cook on all sides and remove from pan. Allow to cool and cut kernels off.

2. Whisk vinegar, 2 tablespoons olive oil, tomato paste and mustard in a bowl. Pour over chicken breasts. Cook chicken breasts on preheated grill pan on medium heat. To achieve “perfect” grill marks, cook chicken at 10 o’clock and then move to 2 o’clock. then /

3. Meanwhile, in a skillet, cook potatoes and onion in remaining 2 tablespoons oil on medium high heat. Add red kale, let wilt. Add corn kernels. Season with salt and pepper.

4. Remove chicken from heat and serve on bed of the hash.

5. Enjoy!






*This recipe inspired in part by “weeknight cooking” feature in Food Network Magazine in the June/July 2014 edition.


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