Yummly is a site that I love to use to store recipes from my own kitchen, and recipes from other food bloggers that I follow.
Many food bloggers, such as myself, have found social media sharing buttons that include the YUM button, to make it easy for you to save our recipes to your recipe box. If you find a recipe you’d like to save, and the blogger doesn’t use social media sharing buttons that include the YUM button, you can download an extension in many website browsers, such as Google Chrome. Just search for Yummly. When you find a recipe you want to save, you just hit the YUM button on your toolbar, and it will save the recipe to your personal recipe box on the Yummly website.
You can also discover recipes that other Yummly users have saved to their recipe boxes. Once one person yums a recipe, it’s in the system for others to find in searches.
I am a huge fan of the option to organize my recipes into collections. Casseroles. Desserts. Pasta. Mexican. Personalize it to your preferences!
The feature I think many of you will like the most, is the ability to search recipes in their system by allergies and/or dietary preferences! I have food allergies of my own, so I know how difficult and frustrating it can be to find a recipe idea that fits within my needs. I DO make meals I can’t eat because of my allergies, because my family doesn’t have the same issues. I simply make something else for myself. They shouldn’t have to avoid seafood or tree nut meals just because I can’t have them, in my opinion.
I hope you’ll consider checking it out. This isn’t a sponsored or endorsed post, it’s a site that I use and enjoy on a daily basis. If you’re a food blogger, it’s a great way to find other food blogs that share similar food preferences. If you’re a reader, it’s a great way to easily support the food blogs you read (it gets us exposure as more people Yum our recipes), and a fantastic way to organize your online recipes.
This Chicken Alfredo Recipe, featuring Ragu Classic Alfredo Sauce, is delicious and easy to make in about 30 minutes, using 5 main ingredients, plus a few seasonings you likely already have on hand. While today’s recipe post is sponsored by Ragu Pasta Sauce, my love for their products is all my own! I hope you enjoy this meal as much as my family does.
My children are of Italian Heritage. Their great grandfather immigrated from Italy, and arrived at Ellis Island just a few decades ago. The remainder of the family remains in Italy to this day. Their grandfather lived with us for a while many years ago, and he really enjoyed having pasta dishes as often as possible. He would frequently give me Italian themed cookbooks (and let me know which recipes were as close as possible to authentic dishes ). From those cookbooks, and dozens of meal preparations where we changed a few things here and there over the years, the Italian dishes I now prepare have evolved to suit the taste preferences of my family. For example, certain meat and spices are not available at an affordable price that fits within my budget. I am also under time constraints on many weeknights, because we are always on the go with the kids and their activities. There are some fantastic shortcut’s you can take, with Ragu Pasta Sauce, for example, to make it easy and affordable to serve a hot meal in a reasonable amount of time, to your own family.
Assunta Cantisano is the founder of Ragu Pasta Sauce, was an immigrant from Italian heritage as well. To this day, Ragu remains committed to her high standards of affordability, fresh farm grown ingredients, and no artificial flavors, no artificial flavors and no high fructose corn syrup. Just like the homemade sauce I make when time allows, Ragu Pasta Sauce is slowly simmered to add layers of flavor, and stems from an old family recipe.
Immigrants arrive in New York from Ellis Island circa 1912. (National Library of France/Public Domain)
To begin, I gather all my ingredients, so everything is ready to go as I begin preparing the food. You will also need a skillet, with a lid, later on in the recipe, so make sure you are using a skillet with a lid to cook the chicken in. I start with boneless, skinless chicken breasts. I place them in between two sheets of plastic wrap, on a cutting board, and pound them thin. This also helps tenderize them. I sprinkle salt & pepper, garlic powder, and poultry seasoning to your taste preferences, on the top side.
Next, I melt some butter in my skillet to brown the chicken in. I place the chicken in the skillet, seasoned side down, on Medium High Heat. Sprinkle the top side with salt & pepper, garlic powder, and poultry seasoning to your taste preferences. In about 3-4 minutes, once the chicken is browned on one side, flip it over and let it cook another 3-4 minutes until the second side is browned, and the breast is cooked through.
Depending on the size of your skillet, you may be able to cook all of the chicken in one batch. If not, remove the cooked chicken to a cutting board, and repeat the above steps with the second batch of chicken, and so on, until it’s all cooked.
I also use this time to start boiling the water for the pasta. Once the water is boiling for the pasta, drop it in, and set a timer according to the package instructions, so you can drain it with a colander when it’s done.
Once the chicken is on the cutting board, use a sharp chef’s knife to dice it into bite sized pieces.
Add all of the chicken back into the skillet once it’s diced, and pour in your jar of Ragu Classic Alfredo Sauce. Place a lid on your skillet, and let it simmer about 20 minutes on medium low heat.
Remove the lid, and give it a good stir. Add in the cooked and strained pasta, and 1 cup of the shredded Italian Cheeses.
Mix it up, and let it simmer together about 5 minutes. Serve on your favorite dinnerware. You can also top with the remaining shredded Italian Cheese, if desired.
4 tablespoons butter (Amount may vary depending on size of skillet, and # of batches of chicken cooked)
Salt, Pepper, Garlic Powder , Poultry Seasoning to taste. I lightly sprinkle.
1 box (12 oz) pasta of choice. I used Bow Tie (also known as Farfalle). Penne, Ziti, etc would work fine as well.
1 jar Ragu Classic Alfredo Sauce
1 cup shredded Italian Cheese (I use a Parmesan/Mozzarella mixture)
Pound chicken breasts between plastic wrap to tenderize and flatten
Sprinkle top side with salt & pepper, garlic powder, and poultry seasoning to your taste
Melt 2 tbsp butter in skillet over medium high
Start water boiling for pasta
Place chicken seasoned side down and saute until brown, about 3-4 minutes.
Season top of chicken
Flip chicken and saute other side, about 3-4 minutes.
*Cooking time may vary depending on size of burner, skillet, and other conditions. Please make sure chicken is completely cooked through.
Remove from heat, and cook next batch, if needed
Dice cooked chicken on a cutting board
Return chicken to skillet and add jar of Ragu Classic Alfredo Sauce and 1 cup of shredded Italian Cheese. Stir well.
Lower to med low heat
Cover and cook for 20 minutes
Cook pasta according to package instructions, drain, and set aside
Stir chicken and sauce well, then add in pasta
Let the pasta, chicken, and sauce simmer for about 5 minutes.
Plate the food, and top with leftover shredded Italian cheese, if desired.
SWEEPSTAKES ALERT: The Ready. Set. Cook! Sweepstakes challenges home cooks to create new and unique recipes featuring Ragu sauce plus a set list of other ingredients.
You can enter up to THREE original recipes, that feature FOUR of the listed ingredients by November 30. The Grand Prize is $3,000! Plus, there is a Runner-up that will win $1,250 and a People’s Choice who will win $750. You can get more details, including the list of FOUR ingredients, the FAQ Page, and the Rules by visiting the Ready. Set. Cook! Sweepstakes Page.
***I am ALWAYS looking for new recipes to make for my family. In fact, we try to test a new recipe at least once or twice each week, to keep variety in our menu. I’d love for you to share your favorite Ragu recipes in the comments so we can try them out and/or I can add them to my Pinterest Board. I love to help support my fellow bloggers by pinning your delicious recipes.***
I love how easy these 2 ingredient Strawberry Cupcakes are to make, and the icing is quite simple as well. While the printable that comes with this recipe is for Breast Cancer Awareness Month, they would be just as tasty for Valentine’s Day, or any other time you want to enjoy a delicious Strawberry Cupcake.
This recipe (cupcakes AND icing) only requires 7 total, simple and easy ingredients, some of which you likely already have on hand. I’ve included some links (Amazon Affiliate links) to products mentioned in the post that I like to use, to show you examples. Purchases made after clicking those links help support this blog, and are appreciated
To begin, Preheat your oven to 350 degrees, and place your cupcake liners in the muffin tin slots, and set aside.
For the cupcakes:
In a medium mixing bowl(These are BY FAR my favorite mixing bowls!), pour in the cake mix. Slowly pour in the can of Sprite, and begin to stir it together until all the lumps are removed.
Combine Cream Cheese, butter, powdered sugar, lemon zest (zester), vanilla extract, and lemon juice in a medium sized mixing bowl. Blend together with a mixer until all ingredients are combined. Add additional powdered sugar if a thicker frosting is preferred. Scoop frosting into piping bag using desired piping tip to frost cupcakes.
Note: For a less caloric option of this cupcake, you can use Diet Sprite (or 7-Up) and Light Cream Cheese.
For cupcake toppers:
Use your printer to print out this sheet of printable cupcake toppers onto white card-stock. These are designed with the Pink Breast Cancer Awareness Ribbons, and some say Think Pink!
Cut out circles from print out. Use two identical circles per cupcake topper. Place one circle printed side down on a flat surface and cover the back in glue. Place the stick in the center of the glued circle. Cover the back of an identical circle in glue and place it printed side up over the circle with the stick in the center. Make sure the edges line up and press all edges closed until glue is completely dry. Cake Pop or Lollipop Sticks may need to be shortened depending on the length being used. Place the completed cupcake topper in the center of a frosted cupcake.
Strawberry Cupcakes with Lemon Cream Cheese Frosting
Cupcake Topper Printable (best results if printed on white cardstock)
Cake pop sticks or craft sticks
Preheat oven to 350 degrees F. Line muffin tin with 18 cupcake liners and set aside.
In a medium mixing bowl, pour in the cake mix. Pour the Sprite in slowly, and stir together until all lumps are removed.
Scoop batter into cupcake liners, filling ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool on a cooling rack.
For frosting: Combine cream cheese, butter, powdered sugar, lemon zest, vanilla extract and lemon juice in a medium-sized mixing bowl. Blend together with a mixer until all ingredients are combined. Add additional powdered sugar if a thicker frosting is preferred. Scoop frosting into piping bag using desired piping tip to frost cupcakes.
For cupcake toppers: Cut out circles from print out. Use two identical circles per cupcake topper. Place one circle printed side down on a flat surface and cover the back in glue. Place the stick in the center of the glued circle. Cover the back of an identical circle in glue and place it printed side up over the circle with the stick in the center. Make sure the edges line up and press all edges closed until glue is completely dry. Sticks may need to be shortened depending on the length being used. Place the compeleted cupcake topper in the center of a frosted cupcake.
Note: For a less caloric option of this cupcake, you can use Diet Sprite (or 7-Up) and Light Cream Cheese.
I have to tell you. My family was really hesitant to try this Chicken Fajita Pasta recipe. For whatever reason, they did not think the combination of Chicken Fajita Ingredients and Pasta would be a good combination. However, I saw this dish at a party not too long ago, and all of the people in attendance were raving about it, so I put it on my list of recipes to try. Once my family tasted the first bite, they were begging for more, and can’t wait for me to make this again. Next time I might even substitute the chicken for fajita steak, just to change it up a bit. This was definitely a hit with my crew! We love eating pasta in our home, and I usually make 2-3 pasta dishes per week, so it’s a staple in our pantry. I am also a big fan of Stop & Shop Grocery stores, and even though they closed all the locations in my state, we are fortunate to have a location in a Chelmsford, MA that is only 10 – 15 miles away. One of my kids has regular doctor appointments in Chelmsford, so we always stop in on our way home, and shop (pun intended :)) This past week, they had Barilla pasta on sale, so I stocked up on several varieties.
Make sure you grab some New Barilla Pronto Pasta next time you shop at Stop & Shop, Giant Food Stores, or Martin’s Food Markets. Barilla Pronto Pasta is also available through Peapod! (Do you have Peapod in your area? I LOVE IT! They don’t deliver to my area just yet, but I’m able to order the groceries I need, and drive up to a designated area at the store and have my items brought right out to my car. It is fantastic during the miserable winter months!
If you haven’t tried the Pronto Pasta from Barilla, I highly recommend it. It features one pan preparation (as seen in this recipe), you do not have to wait for the water or liquid to boil before you add the pasta, and best of all, you do not have to drain the pasta water before adding it to a recipe! This is such a great feature for those of us whose weeknights are packed with kids activities, PTO meetings, etc. I adapted the recipe my friend gave me to work with the Pronto Pasta, and it took 15 minutes off the cook time since I didn’t have to wait for the water to boil, pasta to cook, and then add to the dish. It ended up taking me 32 minutes from start to finish, because we like the chicken to be very well done, and the vegetables to be cooked until soft and the onions are completely clear and transparent. I was able to help the kids with their homework while it cooked since all of the prep work was done for me, and only had one pan to wash when I was done. It’s so nice not to be stuck in the kitchen for an extended amount of time in the evening!
First, gather all of your ingredients so everything is handy as you prepare the dish. If you are chopping your own vegetables, do that before you begin preparation, so you are ready to add them in when the time comes. I was able to get pre-sliced vegetables on sale with a coupon for less than I would’ve paid for whole vegetables. The combination of pre-sliced vegetables and Barilla Pronto Pasta that doesn’t require pre-cooking and draining saves me so much time on busy weeknights!
These are the items I picked up at Stop & Shop, and the prices. The other ingredients I had on hand already. It served our family of 5, and had leftovers for Nick to take to work the following day for lunch, so there were 6 adult sized servings in this recipe. He said it was even better the second day!
1 pound boneless, skinless chicken breasts $5.34
1 envelope fajita seasoning $0.79
2 cups each sliced onions & peppers $1.99
3-4 cloves garlic, minced $0.50
1 14oz can chicken broth $0.89
1 pint heavy cream $1.79
1 10oz can Diced Tomatoes and Green Chiles $1.25
8 oz (about 3 cups) Barilla Pronto penne pasta $1.25
*Top with shredded cheese, sour cream, and guacamole, if desired when serving.
Slice the chicken into bite size pieces.
In a large skillet, heat 1 tablespoon olive oil over medium high heat. When the oil is very hot, carefully add the chicken in a single layer and add ½ of the Chicken Fajita Seasoning Packet. Stir the chicken around until it is fully cooked, about 7-8 minutes. Remove the chicken to a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on medium high. When the oil is hot again, add the onions, bell peppers, and remaining ½ fajita seasoning packet. Cook, stirring occasionally, until the veggies are cooked through, about 5-6 minutes. Add minced garlic and cook about another 1-2 minutes.Remove the veggies to the plate with the chicken.
In the same skillet, add the broth, cream, diced tomatoes, uncooked Barilla Pronto pasta, and salt.
Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.
Add the chicken and veggies back into the skillet with the pasta and stir to combine until heated through, about 4 minutes.
*Top with shredded cheese, sour cream, and guacamole, if desired when serving.
Thank you to Smithfield for sponsoring this Crock Pot Pulled Pork Recipe. In our home, I try to make a pork recipe about once per week. We like variety, and so I’m always selecting different cuts to use in a variety of ways. One of our favorite pork recipes to enjoy during football season is Crock Pot Pulled Pork. It’s so nice to let it cook in the crock pot all day, and I can shred it before the start of the big game. By the time half time rolls around, it’s all ready to serve, so everyone can scoop some out to pile high on a toasted bun, and enjoy during the second half!
There are many ways to prepare a pulled pork that are delicious, but this is the recipe that I personally use. Over the past 20 years, I’ve tried several different recipes, many good, but not one that just screamed THIS IS AMAZING. I visited booths at barbecue festivals, asked questions, and did research. I’m from Memphis, what can I say. You can’t be from the barbecue capital of the world and not have an AMAZING pulled pork recipe. Each time I prepared the dish, I’d change just one thing, to see if we could tell a difference. Slowly, but surely, we landed upon the recipe I’m going to share with you today. It’s a recipe I take to potluck events, parties, cookouts, and tailgating. It’s a recipe that I’ve “Porkified” over the years, to achieve maximum deliciousness. I hope your family enjoys it as much as mine does!
Pulled pork is the “new bacon” – from sandwiches, to nachos, or just on its own, pulled pork is a perfect option for tailgates and game-day entertaining recipes.
I start by preparing the pork roast the night before cooking.
I use about 2 Tbsp of yellow mustard to rub down the entire pork shoulder roast. This helps the rub stay on, but you won’t taste it after it’s cooked Next, mix an envelope of your favorite dry rub (or about 4 tablespoons if it’s in a jar) with 4 tablespoons creole seasoning. Liberally apply this mixture over the pork roast and really rub it in. Wrap tightly in aluminum foil, and place in the refrigerator overnight.
The next morning, remove the aluminum foil, and place the pork roast into your crock pot, and turn it on the low setting. I add about 2 tbsp brown sugar, 1/2 cup of our favorite brand of barbecue sauce to the top, sprinkle with salt & pepper, and about a cup of water. Place the lid on the crock pot, and let it cook on low for about 8-10 hours or until pork is falling apart.
When pork is done, carefully remove lid to to allow steam to escape. Remove the pork to a cutting board to shred with 2 forks. Return shredded pork to the crock pot so it can soak in the juices for about an hour.
I serve my pulled pork sandwiches with loaded baked potato salad, and a green vegetable, usually broccoli. Often we have a side of baked beans as well, and usually top it with cole slaw. You can always add additional barbecue sauce if needed, but we usually don’t need it with this particular recipe, it’s so good! It’s also not unusual to see our guests take some of the pulled pork to top off their nachos with!
“Porkifying” is the art of propelling average recipes to maximum deliciousness by adding or substituting juicy, mouthwatering pork
Do you have a pork recipe that you really love and you’d like to share? If so, you’ll definitely want to enter the Smithfield “Porkify” Sweepstakes! You simply snap a photo of a dish you’ve “Porkified” (at home, at a party, or at a tailgate), Share it on twitter or instagram with the #Porkified and #Contest hashtags, and get your friends to vote for your picture! 10 Lucky winners will win a Weber Smoker, BBQ Toolset, meat thermometer, Smithfield Apron, meat timer, BBQ Seasonings, Grilling Accessories, and a Weber Cookbook. You can get the full details, rules, and regulations at the Most Valuable Pork Sweepstakes website.
This is a sponsored post, written by me, on behalf of Smithfield.
Scotch Eggs are often referred to as “Breakfast in One Bite”. They can be great for an appetizer, snack, or even a light meal. While many people enjoy these around Easter, I know others, especially my Scottish friends, who have these at most family gatherings, including Thanksgiving and Christmas.
My family loves Red Beans & Rice. When we lived in Oklahoma, there were several restaurants near us that served this dish, so I could easily stop in and pick some up for takeout. Now that we’ve moved to New England, we haven’t found any place to purchase this close by. There is a Popeye’s, and they love Popeye’s Red Beans and Rice, but it’s almost an hour away. So, after trial and error, I have found a recipe that I can make at home for them, and they ask for it often. Continue reading »
The fall nights are definitely cooler here in New England, and we had our first Crock Pot Potato Soup Dinner last week. The kids all love anything with Bacon in it, so this dish is always a hit in our home! If you’re a long time reader here, you know that I am allergic to onions. If you’re a new reader, Welcome! Onions make my lips swell like lip injections gone wrong, and I used to end up in the emergency room, but my allergist has now given me the meds to treat it at home, because if onions even touch my food, the swelling happens. I say all of that to say, that this can easily be made without the onions. I have two crock pots, and I make one the “normal” way, WITH onions, because that’s how my family likes it. The second I halve the recipe for my smaller crock pot, and make an onion free batch for me. I freeze the leftovers, and can easily reheat them for lunch another day.
Be sure to gather all of your ingredients so everything is handy as you prepare the dish.Continue reading »
My kids are HUGE Star Wars fans, and love all things Star Wars related. One of my kids requires extra fiber in his diet, and doesn’t love all of the fiber filled foods his nutritionist wants him to eat. I try to get creative in finding ways to make these foods tastier and more appealing to him. When one of my contributors came up with the idea to put an icing R2D2 on top of a granola bar comprised of the ingredients I need my son to eat, I knew it was an idea I had to try. The icing is a bonus for us, because he needs the extra calories as well. Ideally, I’d like to be able to make smaller, R2D2 shaped granola bars that are already in the right shape that I can just put icing into the bottom to freeze onto the mold before I pour the granola ingredients in to. I’ve been searching on Amazon for an R2D2 silicone mold, and found one that is 7 x 4 x 1 inches, but that would just make a gigantic R2d2 granola bars, and I need individual sized bars. I don’t think he’d eat them if he just saw the big one and then I cut it into pieces. Mom has to use her Jedi Mind Tricks to entice him Continue reading »