Bruschetta chicken


Start by placing raw chickens breasts in a large Ziplock bag with half the bottle of balsamic and basil dipping oil. Place in fridge to marinate for at least 4 hours, or for best results overnight.

Next place chicken breasts and extra oil (from bag) in a greased baking pan and cook chicken. 350 degrees for about 40 minutes or until done.

While chicken is baking, make your bruchetta mix topping. Combine chopped tomatoes, onions, garlic garlic, remaining basil & balsamic oil from jar, pinch of salt and pepper. Remove chicken from oven and top with bruchetta mix. Sprinkle with cheese and broil on low for another 10-15 minutes.


Happy New Year~ my favorite recipes of 2012

Chicken enchiladas with avocado cream sauce

Marinated Sunday sammies

Denver egg muffins

 Trisha Yearwood’s crock pot candy

 Peppermint fudge

Crab & gnocchi gratin casserole


Dr.Don’s frosted banana bars

Chicken asparagus bake with basil mayo

Balsamic & basil chicken tortelini

Crock pot fajitas

Spinach & herb chicken salad

Gluten-free chili cheese dog bake

Mini buffalo chicken balls

 These were my favorite recipes of 2012. Thank you all for making my blog a success! It is such a blessing to be able to stay at home with my kids every day and do what I love! I have some really exciting changes & new things in store for 2013, including a total design make-over for my site!

Thanks for reading and Happy New Year!




This was a huge hit for our Christmas gatherings this year. And it couldn’t be more simple to make.

bruschetta mix


You can add how ever much you want of each ingredient  to your taste. We like it really chunky, so I add more tomatoes. You can also use another seasoning instead of the spinach and herb if you have a favorite.


Drizzle a good amount of olive oil on a serving platter. Layer green onions, tomatoes, feta cheese, salt and pepper, and seasoning. Mix. Serve over sliced french bread.

recipe adapted from:here.


Brussel sprout, tomato & mozzarella bake

you will need:

Preheat oven to 400 degrees. Chop the ends off of sprouts, then peel first layer off and rinse.

Place sprouts in greased baking dish. Throw in tomatoes and pieces of mozzarella cheese. Drizzle with olive oil. Sprinkle with onion onion, garlic garlic, a pinch of sea salt, and a pinch of pepper.

Bake for 40 minutes.



Balsamic & basil chicken tortellini

You will need:

  • 3 tablespoons dijion mustard
  • 1 cup ts balsamic & basil dipping oil , plus an extra 2 tablespoons
  • 2 tablespoons freeze dried basil
  • 1 package cheese filled tortellini
  • hand full of cherry tomatoes
  • 1 red pepper, chopped
  • 2 handfulls fresh spinach
  • 2 small chicken breasts

In a large ziplock bag place raw chicken breasts and 1 cup of Tastefully Simple’s balsamic & basil dipping oil. Place in the fridge for at least 4 hours to marinate, or for the best results overnight.

In a large casserole dish dump frozen tortellini noodles. Remove chicken breasts from marinade, then cut them into bite size cubes. Throw the raw chicken cubes over the noodles. Toss in tomatoes, peppers and basil. In a mixing bowl whisk together remaining oil from the marinade with mustard. Pour over the top of the ingredients in the casserole dish. Bake for an hour at 325 °. Remove from oven, add spinach and bake for another 10 minutes. Top with parmesan cheese and serve warm or refrigerate overnight and serve cold.

Prepare to be amazed!! Our whole family loved this one! The combination of mustard basil & balsamic is to die for. I have made this warm and also as a cold pasta salad. Both ways are fabulous!