Chicken with SDT Cream Sauce:.

3 TBS unsalted butter

1 TBS olive oil
4 skinless boneless chicken breast flour
3 shallots, minced (about 1/3 cup)
2/3 cup whipping cream
1/2 cup dry white wine
2/3 cup (generous) chopped drained oil-packed sun-dried tomatoes
3 tablespoons chopped fresh basil or 2 teaspoons dried

Season chicken with salt and pepper. Dust chicken with flour; shake off excess. Heat a skillet over med-high heat for one minute- add the butter and oil. Allow the butter to melt and add chicken to skillet and sauté until light brown and just cooked through, about 3 minutes per side. Transfer chicken to plate.

Add minced shallots to skillet; sauté 1 minute. Add cream, white wine, chopped sun-dried tomatoes and basil. Bring to boil; cook until sauce thickens, stirring occasionally, about 4 minutes. Return chicken to pan; cook until just heated through, about 2 minutes. Season to taste with salt and pepper.

Fire Roasted Tomatoes:.

8-10 tomatoes

3-5 cloves of chopped or crushed garlic

1 TBS Herbs de Provence (or Italian Seasoning)

½ tsp Sea Salt

½ tsp Black Pepper

½ - 1 Crushed Red Pepper (depends on how spice you want them)

½ cup Olive Oil

Preheat oven to 375.

Mix the garlic, the Herbs de Provence, sea salt , peppers & Olive Oil in a small bowl.

Slice the tomatoes into halves and put them on a parchment or wax paper lined jellyroll pan. Spoon the garlic mixture over the tomatoes. Drizzle with a little bit more olive oil.

Bake the tomatoes in the oven until they are starting to brown and become a bit crispy on top, about an hour (sometimes a little more or less- it really depends on the size of the tomatoes). I check them every 20 minutes.

When the tomatoes are ready, you can serve them as a side dish, or mash them up and mix them in with your favorite pasta.

Some other options:

• When I add them to pasta, I sometimes just serve the tomatoes with a stuffed tortellini or ravioli.

• I also like to caramelize a sliced onion (slice the onion and cook on the stove with a bit of OO or butter), mix the onions with a jar of tomatoes sauce and then mix in the lightly crushed Fire Roasted Tomatoes- to spice up your spaghetti.

• Brown some ground turkey and mix in with the tomatoes- for a more hearty version.

Spinach Artichoke Dip:.

This is seriously the EASIEST and BEST Spinach Artichoke Dip, ever.  Seriously. 

l bag (2 cups) mozzarella cheesesmall sour cream
1/4 cup fresh Parmesan cheese
3-5 garlic cloves, crushed (judge based on your taste- I like lots of garlic)
black pepper (to taste)
1-2 cans artichoke hearts, drained and chopped (I like lots of artichokes
2 blocks cream cheese, softened
1 package frozen chopped spinach, thawed, drained, and squeezed dry


Preheat oven to 350°.


Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and the rest of the ingredients in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown.

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