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

 

 

Pie-Tap Pizza Workshop + Bar

I was recently invited to Pie-Tap  for dinner and was welcomed by such a great staff who were very attentive and knowledgeable about the product and concept.

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The owner of Pie-Tap is known to be an entrepreneur with big ideas who is also a major health freak.
When he thought of the concept of Pie-Tap, he wanted great pizza yet simple and clean.

The dough that is served takes 96 hours for the yeast to ferment and only contains five ingredients. Nothing out of the ordinary, nothing you are not able to pronounce. The crust offered can also be gluten free.

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Pie-Tap’s head chef Gio comes from Sicily and when the concept of this restaurant was created, they traveled the world for the variety of sauces to incorporate.
That being said, all pastas and bread are homemade.

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Pie-Tap takes pride in working with local vendors and farmers.Some ingredients such as herbs are even pulled directly from their garden outside of their dining area.

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The star(s) of the workshop are really the twin Italian ovens that were shipped directly from Italy. These were said to be a necessity.
They are the key to the operations and pizza. 

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As if they didn’t offer enough already, they deliver pizza, beer and wine everyday of the week!
Choose from over 35 taps which include beer and wine.

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Passion is put behind every single dish and plate. Everything is fresh, flavorful, and the pizza is unlike any kind of pizza you’ve ever had before.
The marinara sauce taste like the tomatoes were just picked from the garden and squeezed in the kitchen and placed on your plate before you. It is that fresh!

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What really amazed me was that chef courses are offered to employees! Chef courses! What other company do you know that does that?
It’s obvious this company not only cares about their product and ingredients but also their employees.

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The kitchen is an open concept because the transparency to see what the chefs are cooking, how they are handling the food, and what they are serving to guests is essential.

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Not only was the food amazing but I truly believe the hospitality that was displayed here is everything a restaurant should be. My blog content photographer Jannet and I cannot thank Pie-Tap enough for the privilege of hosting us!
If you live in the DFW area be sure to wine & dine at one of Pie-Tap’s locations. Just make sure you reserve a table since it is a popular spot!

I’ll be heading back soon for the brunch specials, you can’t beat $3 Mimosas!

Xoxo,

– R. Vargas

| Pie-Tap provided me with product. The opinions I have shared about the products are solely my own. | All photography credit is due to the services of Jannet Medellin Photography

Dinner with The Garcia’s

Sunday after my meeting, I joined my spiritual family over at their house for dinner.
Javier had been planing this dinner for a few weeks now and was excited about cooking for me.

I watched Javier and his mother prep the meal and finalize everything. In between cooking they joked around, sang, and of course danced.

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Prepping

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Once dinner was ready, we all sat at the table like a family and Javier prayed.

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Milanesa de pollo, arroz, and ensalada de aguacate.

It’s always a treat when someone invites me over but it’s even more of a treat when they prepare a meal for me.

It’s been a long overwhelming two weeks for me but having dinner with my spiritual family has really made a difference.

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This picture pretty much sums up our night.

Xoxo,

-R. Vargas

Dinner & Drinks

Saturday night I met up with an old friend for dinner and drinks at The Alligator Cafe.

I chose the restaurant because of the amazing food and live musicians. Over all it’s a great atmosphere and for anyone who enjoys Cajun, Creole, or any type of seafood, I highly recommend the place.
Here’s their website:
http://www.eatgator.com/

It’s been over a year since I last saw her and in between working, going to school, family issues, personal issues, etc. it sometimes is hard to find time for each other but even after all these years, we still make it a habit to get together from time to time.

She goes to Texas A&M over at College Station and she told me all about the lessons she learned in 2014 when it comes to working 12 hour shifts as a waitress, the people she met at the restaurant, both good and bad experiences, her situation at home and how people can be so cruel, responsibilities, her dating life, and how great it feels to be back home.

The Alligator Cafe

The Alligator Cafe

Cajun Fettuccine & Bourban Street Tea

Cajun Fettuccine & Bourban Street Tea

This plate was delicious and had a kick to it.

This plate was delicious and had a kick to it.

Paulinaalove ♥

Paulinaalove ♥

Wallpaper in the bathroom that I really liked.

Wallpaper in the bathroom that I really liked.

Catching up with her made me realize how important certain friendships are and no matter the distance, or the time apart, some people are really worth the effort of keeping them in your life.

Xoxo,

-R. Vargas