Spinach Artichoke Stuffed Chicken

A few days ago I decided to experiment with this Pinterest recipe that I had been eyeing for quite some time.
I took the recipe from Cafe Delites Blog and tweaked it.
Overall it was quick and simple and a total winner!

Ingredients:

  • Four chicken breast
  • Salt & Pepper
  • 2 Tablespoons of Italian seasoning
  • 1 cup of Spinach & Artichoke dip
  • Olive oil
  • Toothpicks (Optional)

Directions:

Drizzle some olive oil in a skillet and let it heat up on a low fire while you cut slits in your chicken breast creating a pocket. (Do not cut all the way through.)
Season with salt & pepper and Italian seasoning.

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Fill in the pockets with 1 – 2 tablespoons of spinach & artichoke dip and smooth evenly throughout the slit. Seal and secure with a few toothpicks.

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Place chicken breast in the skillet and brown on both sides.

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Once the chicken is fully cooked on both sides, remove them from the skillet and let cool.
Be sure to remove the toothpicks before serving!img_1806

Quick, simple, and delicious!

Xoxo,

– R. Vargas

 

 

Cream Cheese & Pumpkin Pie

I made this recipe for the first time today and I have decided it will be a keeper!

Ingredients:

  • 1 refrigerated pie crust or you can make your own from scratch like me which you can find here
  • 1 cup of sugar
  • 3 tablespoons of all-purpose flour
  • 1 package (8 oz) of cream cheese, softened
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground ginger
  • 1/4 teaspoon of ground cloves
  • 3 eggs
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 tablespoon of milk

 

Directions:

Heat oven to 350°F.
Place pie crust in 9-inch glass pie plate as directed on the package for one-crust filled pie.
Bake about 10 minutes or until light golden brown.

In a large bowl, beat sugar, flour and cream cheese with electric mixer on low speed or until smooth.

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Reserve 1/2 cup in a small bowl.

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Add remaining ingredients except the milk to cream cheese mixture in the large mixing bowl.

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Beat on medium speed until smooth.

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Stir milk into small cream cheese mixture.

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Pour pumpkin mixture into the pie shell and set aside.

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Slowly spoon cream cheese mixture over the pumpkin mixture. Swirl together the mixture for a marbled design.

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Cover edge of crust with strips of foil to prevent excessive browning. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Remove foil for the last 15 minutes of baking.
Cool for 30 minutes and cover loosely and refrigerate for at least four hours before serving.

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A classic fall favorite.

Xoxo,

– R. Vargas

Shulammite Spotlight

Today I’m spotlighting one of my favorite bloggers who also happens to be one of my closest friends; Chelsea of Thrift and Books and Food. She lives in Brooklyn and has the funniest reviews on cafes and restaurants, shares her favorite books, some yummy recipes and her amazing thrift finds!

What I love about her and her blog is how raw she is with her feelings and emotions, how she’s not ashamed to talk about things that most people are like mental health and self care.

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Her recipes always look so amazing! Take a look at her Cinnabon Rolls recipe.

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She can devour a book and move on to the next within days maybe even hours and her reviews are the best!

Be sure to check out her blog and follow! You won’t regret it!

Xoxo,

– R. Vargas

 

Outdoor Fall Decor

Fall has been upon us and while I’ve been crafting and decorating at home since September, I decided to share a few of my outdoor decor ideas.

I had a pumpkin from the Pumpkin Patch I went to in October and saved it for a planter idea I had in mind.

Along with my pumpkin, I had pansies and a small carving set.

I simply carved the top of my pumpkin and removed the seeds and scraped the walls.

Before I removed my pansies from the planter, I measured it with the lining of my carved pumpkin to make sure it would fit.

I transplanted my pansies in the pumpkin and threw in a few small scarecrows for décor.

How do you decorate for the fall?

Xoxo,

– R. Vargas

Botolino Gelato

Last Sunday I was invited to Botolino which specializes in authentic gelato made from scratch.

I met with Carlo “Botolo” Gattini who is a third generation gelato maker with deep roots from Italy. He was trained by gelato masters in Italy and is very passionate about the gelato he produces.
Unlike many places that offer gelato, Botolino uses quality ingredients and does not cut any corners by using powder mixtures or artificial flavors.
Carlo says, “If it’s not quality, I won’t serve it.”

Botolino takes pride in displaying artisan methods such as using organic milk and cream bases that age for 12 hours to obtain maximum creaminess.

With quality gelato comes quality ingredients and Carlo desires to have the best of the best for his clientele.
He uses local coffee and honey, imports special nuts and spices, and fruits from other countries that are in season.

If you are in the Dallas area, Botolino is a must!
Botolino takes advantage of all the influences and culture of the clientele and community that it is located in.
Carlo has spent 30 years in Dallas and is a traditionalist at heart who compares Dallas life to Italy in the sense that in most neighborhoods, all the shops, restaurants, and everything one could desire is within walking distance.
Carlo takes pride in opening this one and only location here in Dallas and expressed that he never wants to leave.
He is very content that in the two short months of opening, there are locals who visit regularly and how embraced Botolino is in the community.
In due time, Carlo wishes to establish relationships with local farmers and communities and while he agrees that there is room for growth and always room for improvement, he never wants to take away from the traditional and authentic gelato that Botolino has to offer.
When asked what has been the most rewarding from Botolino’s opening, Carlo smiled and stated how he loved that gelato is not just a kids treat, it appeals to all ages, races, ethnicity’s and genders.

The staff was wonderful and extremely polite, the location was spotless, and above all, the gelato was delicious!

Carlo and Botolino are two of Dallas’ gems and I can’t wait for my next visit!

 

Xoxo,

–  R. Vargas

| Botolino provided me with this product. The opinions I have shared about the products are solely my own. | All photography credit is due to the services of Javier Garcia.

Pot Roast

Here in North Texas, the weather has been a bit cooler lately so it’s time for stews, casseroles, and comfort food.
If you follow me on Instagram or Snapchat, you may have noticed that my crock pot has become my best friend. If you don’t already have a crock pot, I advise you to go and get one! I honestly think everyone should own one, especially if you are a new wife, have children, or retired. It saves so much time!

There are many different Pot Roast recipes out there but this is the one that I enjoy the most! You can add in or substitute any vegetable, herbs or spices too!

Ingredients:

  • Baby carrots
  • One celery stalk
  • Small red potatoes
  • One onion
  • Boneless beef chuck roast
  • Salt & pepper
  • 1 teaspoon of Onion Powder
  • 1 teaspoon of Garlic Salt
  • 1 teaspoon of Lemon Pepper
  • 1 cup of water

Directions:

1. Cut vegetables in half.

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2. Place chuck roast in the crock pot and add in vegetables. Sprinkle salt & pepper all over.

3. Mix seasonings with the one cup of water and stir.

4. Pour mixture over the chuck roast and vegetables.

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5. Cover the crock pot and cook on LOW for 8-10 hours or HIGH for 4-6 hours.


Enjoy!

Xoxo,

 

– R. Vargas

 

Jalapeño Poppers 

Hi everyone!

On today’s blog, I’m going to share how to make Jalapeño Poppers.
I thought it was one of those recipes everyone knew how to make or even heard of but apparently it’s not as widespread as I thought.

This is such an easy recipe ever and if you’re ever invited to a cook out, gathering, potluck, etc. and you’re low on funds or time, this is the best appetizer to take.

Ingredients:

  • Jalapeños (As many as you desire)
  • Cream cheese
  • Bacon

Directions:

  1. Wash your jalapeños and slice them in half. (The more seeds you leave in, the more heat the jalapeños will have.)
  2. Spoon cream cheese evenly into the jalapeño halves.
  3. Cut bacon strips in half and wrap around jalapeños. (I secure the bacon strips with toothpicks.)
  4. Place on the grill for a few minutes, or place on a cookie sheet and bake in the oven on 375°F for 25 minutes.

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Once done, remember to remove the toothpicks!
Xoxo,

– R. Vargas