Roasted Chicken & Goat Cheese

Last night Luke and I were craving some goat cheese. If you haven’t eaten this type of cheese before, you are missing out! I’ve had friends who were picky eaters try it and fall in love with it’s savory taste and soft texture.

Typically I’ll stuff chicken breasts with it and top them off with a basil leaf, but for some reason a breast of chicken didn’t appeal to me. I decided to use a whole rotisserie chicken from the grocery store. This is really my favorite way to eat this meat because it’s so tender, juicy and flavorful. Plus you get a ton of food with no hassle.


Luke beat me with the better half of the wish-bone!


I seasoned the chicken with a little oregano and heated it up in olive oil. Then I added some organic (5 grams of sugar or less too) marinara sauce and ample bits of fresh goats cheese.


I baked it for about 10 minutes at 325 until the goat cheese was soft and the marinara was bubbling. We paired ours with red cabbage sautéed in a lot of butter and sea salt.


This is a SUPER easy preparation of chicken that was incredibly flavorful. It would be perfect for any busy weeknight.


I hope you all have a great week! I’ll be posted about some fabulous weddings I recently attended later this week. :)

Sunday Supper Series- Luke’s Birthday Feast

This week Luke turns 28! We won’t be together because the poor guy’s special day falls the day after Thanksgiving. Luckily this will be the last year we’ll be apart.

We decided to celebrate this Sunday night with a big home-cooked dinner and some present-opening. Luke’s meal of choice? Flank steak pinwheels, fresh asparagus, baked sweet potato fries and apple crisp with vanilla ice cream for dessert.

Great choices if you ask me! And even better, the timing for cooking this meal works out perfectly. The steak and potatoes cook at the same temperature for an hour, the asparagus is on the stove top and the apple crisp goes right in the oven at the same temperature as the other stuff for only a half hour.

I started on the flank steak while Luke cut up the sweet potatoes into fries.


Flank steak is one of my favorite cuts of meat. It’s not too chewy but is also a thin enough slice that you’re not totally overwhelmed eating it. I mixed up some marinade on the fly based on what was in my fridge:

1/2 cup olive oil, 1/2 cup soy sauce, 1/4 balsamic, TBSP of spicy mustard, TBSP of lemon juice and cayenne pepper, salt, black pepper to taste.

After sitting in the fridge for several hours, I discarded the marinade and got my steak ready to be stuffed. Sitting rolled out in a baking dish, I topped it with sliced onions (about half an onion), feta cheese (one container), minced garlic, fresh spinach and some pepper.


Then I rolled the steak up making sure to keep all the delicious toppings inside. You can use toothpicks or kitchen twine to secure it, but it’s not necessary if you sit the steak seam-down.


Since the steak and sweet potato fries cook at the same temperature and time, you want to get both dishes ready to go in the over together.

For the potatoes, place the fries in a plastic bag, fill with 1/2 cup olive oil, your seasoning and shake to coat. You can go either sweet (nutmeg, cinnamon) or spicy (cayenne) with these. Spread out onto a baking dish and they’re ready to go.

Bake both the steak and fries at 375 for one hour. Half way through, flip the fries so both sides get crispy. If you want an even crispier texture, put the fries under the broiler flame for five minutes at the end.

While the steak and fries were baking, I started peeling and chopping four granny smith apples for the apple crisp. I found a delicious recipe on Food Network that incorporated chopped pecans into the filling and topping.

After getting through the work of peeling and chopping the apples, this dish was super simple to put together. Here’s what is looked like waiting for the oven.


Once dessert was ready to go on standby, I sautéed some crisp, green asparagus in one tablespoon butter and two tablespoons olive oil. I liberally seasoned them with salt and pepper throughout the cooking process.


After much chopping, rolling, seasoning and cooking, here’s what the fruits of our labor resulted in…


Oh yeah, fresh out of the oven still steaming hot! Check out how perfectly that flank steak is cooked still pink in the middle. If one thing’s for sure, this supper makes for one colorful plate!


And of course the apple crisp with vanilla ice cream for dessert. Amazing- especially this time of year! Luke was one spoiled birthday boy!

Here are all the full recipes I used for inspiration:

Flank Steak Pinwheels

Baked Sweet Potato Fries

Apple Crisp


How to Make Chimichurri

After a couple weeks hiatus, the Sunday Supper series is back! I’m currently in Naples, FL at my parents house. My sister flew in from San Francisco to visit as well. We both like to cook, so we tag-teamed supper last night.

After a day of outlet shopping, we hit up the grocery store to pick up some food for supper- steaks with chimichurri, baked sweet potatoe fries, spinach salad and some ice cream.

You may remember from this post, but while in Buenos Aires, Luke and I took a cooking class to learn how to make Chimichurri- a sauce Portenos use to top their meat. It’s really easy to make and has a complex flavor profile that brings meat to life.

Here’s what you’ll need:


– equal parts minced garlic, parsley and scallion

– one part red wine vinegar to two parts canola oil (olive oil works too, but then you can’t keep it very long because the oil congeals)

– a tablespoon ( or more depending on how much you make) of the following spices: dried oregano, paprika and red pepper flakes.

– Miz everything together and season liberally with salt and pepper.


To make sure everything tastes right, I usually dip some bread into the mixture to try it out. When it’s ready, spread it across your choice of meat and you’ve got a delicious, spicy, tangy sauce that beats A-1 anyday!



When sealed and refrigerated, chimichurri can last for 6+ months. I’d recommend making one big batch and keeping it in the fridge for anytime your meat dish needs a little awakening.

I hope you enjoy!

Sunday Supper Series- Broiled Tilapia Parmesan and Green Beans

At least once a week – usually on Sunday nights- I’ll cook supper for Luke. It’s our time to relax, reflect on the previous week and eat a home-cooked meal. I am by no means a “chef” or “foodie” and the meals I make almost always come from a recipe. Regardless of my lack of professional training or high-brow taste, the food I make is usually delicious, easy to prepare and gets rave reviews from my man.

I’ve decided to start a weekly post called the “Sunday Supper Series” to share what I cooked for Luke that week and what we thought of it. Hopefully I can give you guys some ideas of recipes you can make for your friends, family or significant other that don’t involve difficult cooking techniques or a million ingredients.

For the first installment of the Sunday Supper Series, I made broiled tilapia parmesan with green beans. The tilapia recipe came from and is insanely delicious while being super easy to make. It took me less than 15 minutes to whip together.

Broiling the parmesan mixture on the fish makes for a crispy, cheesy, tangy crust that compliments the fish perfectly. I’m not a huge fish person, but the cheese mixture hides any “fishy-ness” while complimenting the taste of the tilapia. Luke’s response? “This is REALLY good.”

I paired the fish with some steamed green beans that I sauteed in some butter, salt & pepper and a dash of cayenne pepper before serving. If you haven’t tried cayenne on your green beans, DO IT! It adds this slightly spicy after-taste that I adore.

Here are some pictures along with the full recipe. Enjoy!



Broiled Tilapia Parmesan- (recipe via


  • 1/2 cup Parmesan cheese
  • 1/4 cup butter, softened
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • 2 pounds tilapia fillets


  1. Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil.
  2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
  3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.