Chicken Bacon Pasta with Tomato Sauce but lighter!

For this #TastyThursday we are doin a quick and easy dinner with not many ingredients. Just grilled chicken , bacon, onion, cherry tomatoes , broth and light cream . This makes one. flavorful sauce hello flavor town! The recipe is from food blogger Joanna Cismaru website called Craving Home Cooked today.. Check out her site and other channels there. She even has a cookbook! at https://cravinghomecooked.com/ Looking forward to redoing more from her.
I loved this dish, how can you go wrong with any dish with a dish like this? I ended up adding light cream not sour cream or sriracha to make it lighter and not spicy but it was still amazing, Feel free to add the sriracha if you like it hot, it’s up to you! I also left out the mozzarella cheese and added the parmesan cheese when serving with pasta on top.

Below is a link to the original recipe I followed below . I adjusted to make it lighter to my liking, How would you change it?

Link to Recipe

#chef tip! If you have lots leftover chicken breast meat then make it in batches and freeze it!

#TastyThursday

Cast Iron Skirt Steak done right

Grilling and searing flank or skirt steak in a cast iron skillet has become my favorite way to grill steak. I served this one with with corn , panchetta and mushroom sauté.

Also ever wondered how to get a well-cooked, juicy piece of meat, without butterflying it or cutting down the middle to see if it’s done and has a good color? Here is what I do for a medium rare each time.

Salt, pepper and oil your steak. Once the pan is hot, lay your steak in and leave it undisturbed. The high heat will brown the steak quickly, once you see a crispy texture on the outside of the steak, flip it. This should only take 2-3 minutes on the first side and 2 minutes on the other side.

As a general rule, once both sides are browned, you can assume that the interior is cooked to medium-rare.

I remove the steak and let it rest before I slice it.

Perfect every time!

Beautifying Brussel Sprouts!

Brussels sprouts have high levels of many nutrients and so very healthy for you and can lead to many health benefits.. They get a bad rap for being America’s most hated vegetables and need a little love to taste good.

When cooked properly, Brussels sprouts taste fantastic, even addictive. Charred and crispy on the outside, lightly caramelized and meaty on the inside, when sautéed Brussels sprouts can become a quick and easy side dish.

One new way I learned to love them is hiding the bitter taste of brussel sprouts with fresh escarole and kale mixed in. I added in bacon bits and light agave syrup it’s amazing! 😀💚

Here is how I elevated these little green balls into a tasty dish.

Ingredients.

1/2 (12-ounce) packages Brussels sprouts, ends and brown leaves trimmed
1 cup cleaned and chopped curly kale leaves
1 cup cleaned and chopped leafy escarole leaves
2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy light agave or honey
2 tablespoons bacon bits

Steps

Heat a large cast iron skillet or frying pan over over medium heat. Add the olive oil, sliced Brussels sprouts, kale and escarole, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them all well, for about 4 to 5 minutes,until very tender. Once soft but not burned add in the agave syrup and bacon bits. Serve hot.

Cool Food fact! Brussels Sprouts first appeared in Europe in the 5th century, but were later cultivated near Brussels in Belgium, leading to their name. They are sometimes mistakenly called ‘Brussel’.