Perfect Green Beans

November 25, 2019

This green bean recipe has been in my little arsenal of recipes for YEARS! They are super easy and literally always perfect, hence the name.  This is the perfect side dish for your weeknight dinner, Sunday dinner or the fanciest of fancy celebrations.  With Thanksgiving coming in just two days, if you are looking for another yummy side dish to add to your table, I got you covered! :)


1 Tablespoon Butter 
1 Tablespoon Olive Oil
1 Small Onion, Finely Diced
2 Cloves of Garlic, Minced
1 Teaspoon Salt (or to taste)
1/2 Teaspoon Black Pepper
1 Pound Fresh Green Beans, Trimmed {or frozen!}
1 Can Chicken Broth {or veggie!}

{In a large non-stick pan, add your butter and oil and saute the diced onion over medium-high heat for 2-3 minutes, or until softened. }

{After the minced onions soften, add the fresh garlic to the pan and cook for about a few seconds more.}

{Add the green beans to the pan and mix thoroughly to coat them with the onion, garlic butter and oil mixture.}

{Season generously with salt and pepper.  Add in some red pepper flakes at this point too, if you like things spicy. :)}

{Add your chicken broth to the pan and reduce the heat to low.}

{Cover the pan and let them simmer in this flavorful broth for about 10-15 minutes. Taste for seasoning, add more salt and pepper as needed.}

{Serve piping hot and ENJOY!}

{There you have it - the PERFECT green beans.  Simple, flavorful, not too firm and definitely not too soft.  These would be wonderful on your Thanksgiving table, for a special occasion dinner or just to have on a weeknight with a piece of fish.}

xoxo, thanks for reading and sharing! 

Easy Smothered Baked Turkey Wings

November 14, 2019

With Thanksgiving being just TWO weeks away, I am super excited to bring you this amazingly simple and 1000% delicious turkey wing recipe.  These could absolutely be the STAR of the show for your Thanksgiving dinner.  And as a bonus, they are obviously SO much easier than cooking a whole turkey. Turkey wings have been a Sunday dinner staple of mine for a really long time.  They are so easy to cook, ridiculously flavorful and are absolutely perfect for a special occasion, holiday or just a nice dinner with your family. This is a no-fuss recipe – you literally put them in the oven and let them do their thing.  Another bonus: the delightful aroma of these cooking will engulf your entire home. :) 

It is worth noting that my 16 year old {my toughest food critic, if you don't already know) absolutely devoured them - after claiming that she "doesn't like turkey wings". Her exact words after dinner were "I LOVED them. I actually DO like turkey wings." So even if you are not a HUGE turkey fan, I think you would love this recipe.  

To her defense, all turkey wings aren't created equal. They are very easy to dry out in the oven - which is why I braise mine in a rich and creamy gravy that isn't too thick or thin...yet just glosses and smothers the turkey wings quite beautifully.  Another important step is to baste them at the end as they finish roasting ... this will ensure that they stay nice and moist. 

The absolute key to this recipe is the level of seasonings for the rub.  These are seasoned to perfection so although, the seasoning MAY look heavy to some - please trust that these will be out of this world flavorful. :) 


12-15 Small Fresh Turkey Wings
2 Tablespoons Lawry's Seasoned Salt
2 Tablespoons Granulated Onion {Onion Powder}
2 Tablespoons Granulated Garlic {Garlic Powder}
2 Tablespoons Lemon Pepper
2 Tablespoons Poultry Seasoning
2 Tablespoons Paprika
1 Tablespoon Black Pepper
2 Medium Onions, Sliced 
1 Can or {1 and 1/2 cup} Chicken Broth 
1/2 Cup Water + 2 Tablespoons Cornstarch {to thicken}

{This is a VERY simple recipe - here is the lineup of everything you will need. While you gather your seasonings, preheat your oven to 350 degrees.}

{Add your cleaned and patted dry FRESH turkey wings to a large bowl.  Sprinkle all your seasonings on and mix with your hands to evenly coat and rub the seasonings into each turkey wing. Make sure each one is evenly coated. 

{Arrange the seasoned turkey wings on the sliced onion in a large roasting pan in ONE layer.}

{Pour the chicken broth in the BOTTOM of the pan.  Do not pour directly on the turkey wings, you want the seasoning to stay on the wings.}

{In a bowl or measuring cup, mix the cornstarch with the water and pour that in the BOTTOM of the pan, just as you did with the chicken broth.}

{Give the pan a good shake to evenly mix and distribute both the cornstarch mixture and the chicken broth in the bottom of the pan.} 

{Cover and seal tightly with foil and roast in a hot 350 degree oven for 2 hours.}

{After 2 hours, remove the foil and baste the turkey wings with the luscious juices at the bottom of the pan. Return to the oven and increase the temperature to 375.}

{Continue cooking, uncovered, for 30-45 minutes more, basting a few times more until the turkey wings are perfectly golden brown.}

{The skin will be cripsy and perfectly golden brown, the meat will be tender and falling of the bone and every single bite will be perfectly seasoned. This isn't a super thick gravy - but it beautifully  coats each piece.  I can't say enough about this recipe, you will just have to see for yourself!}

{Serve them piping hot over rice for an out-of-this world comforting eating experience and prepare to lick your plate clean. LOL! }

xoxo, thanks for reading and sharing ♥

Skillet Chicken with Mushrooms

October 29, 2019

Your Tuesday just got super flavorful; enter Skillet Chicken with Mushrooms.

I know, I know. Mushrooms are so taboo – you either hate them or you LOVE them.  And I just happen to love them, so if you are like me – you will ADORE this dish. Even if you don't quite love mushrooms, this is still a delicious dish; my 16 year old, who claims to "loathe" mushrooms came back for seconds, after diligently scraping the mushrooms back into the pan when she made her plate.

This chicken and mushroom dish has SO much flavor. It starts with getting the mushrooms nice and caramely, almost crispy, then adding in fresh garlic, shallots and earthy ground thyme - which gets nice and aromatic. This creates a rustic sauce that isn't too rich and creamy and I just love that. I have been trying to cook with less fat (read: BUTTER) these days and this dish is perfectly light but also has that decadent feel. It's so satisfying! 

I made this on Sunday and it was the perfect warm and comforting dinner for a cool and rainy day, but I also LIVE for a weeknight meal that is this delish. 
For the Chicken:
  • 8-10 thinly sliced chicken cutlet
  • 1/2 cup all purpose flour
  • salt & pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 4 tablespoons butter, divided

For the Mushroom Sauce: 
  • 2 cups mushrooms, cleaned and thickly sliced
  • 2 shallots, thinly sliced
  • 2 cloves of garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 cup dry white wine
  • 1 heaping tablespoon chicken bouillon paste (or 2 cubes)
  • 2 cups chicken broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground thyme
  • 1/2 teaspoon paprika 
  • 1 pinch sugar {balances the flavors!}
  • salt and pepper
  • 1/4 cup half and half
  • 2 teaspoons cornstarch, dissolved in 2 tablespoons water

{Start with seasoning your thinly sliced chicken cutlets with salt and pepper.}

{Next, season your flour with salt, pepper, garlic powder and paprika.  If you've been reading my blog for a while, you know that I love well seasoned (flavorful!) food.  It is important for me to season every layer very well so that everything that comes out of my kitchen is flavorful and good!}

{Next, dredge your chicken in the seasoned flour.}

{In a large skillet {I used my cast iron} heat 1 tablespoon of oil and 2 tablespoons butter over medium heat. Add your seasoned and coated chicken and saute for about 5 minutes on each side, until golden brown.  Once all your chicken is browned, remove from the pan.}

{After removing your chicken, add the remaining 2 tablespoons of butter to the skillet and then your sliced mushrooms. Arrange in a single layer and let them brown, undisturbed.}

{After about 5-7 minutes or so, your mushrooms will be perfectly golden brown Stir and turn the mushrooms and continue cooking until all the moisture is released and evaporated.}

{Next, add your sliced shallots and cook until softened.  Season with salt, pepper and dried thyme and stir to combine.  Add the minced garlic and saute for 30 seconds, or so, until fragrant.}

{Pour the dry white wine to deglaze the pan. Scrape any flavor bits from the bottom of the pan.}

{It's time for a flavor booster!  Add in a heaping tablespoon of the chicken bouillon paste.  You could also add the cubes here if that's all you have.  This will add an amazing savory flavor to the dish.  I call this chicken bouillon paste my secret weapon! :)}

{Stir the chicken bouillon paste in very well and make sure it's dissolved.}

{Next, add in your chicken broth, half and half, Dijon mustard, ground thyme, paprika, pinch of sugar, salt and pepper.}

{Mix well, let this come up to a simmer.}

{Meanwhile, dissolve the cornstarch in water and mix well to make a thin paste.}

{Stir in the dissolved cornstarch and bring the sauce back to a light simmer. Taste for seasoning and add salt and pepper, if needed. Look at that flavorful mushroom goodness!}

{Add your chicken to the simmering sauce.}

{Let this simmer over low heat until the chicken is warmed through. Garnish with dried parsley and serve piping hot!}

{I served this chicken with rice, but it would go perfectly with potatoes or pasta {bowtie!}! 

This dish is so flavorful and wonderful - I guarantee there will be NO leftovers if you make this one.  My family devoured it and practically licked their plates clean, so there's that. 

xoxo, thanks for reading and sharing! 

Friday's Faves | Choose Happy

October 18, 2019

This has been the longest week ever; I am SO looking forward to relaxing this weekend! I have plans to go thrifting so I am SUPER excited.  I am going to be looking for unique blazers and tops, I hope to have some fun pieces to share on the blog soon, wish me luck! 

Have a fantastical weekend! ♥ Here are five of my faves from this past week: 

{I woke up craving a berry smoothie on Sunday so I decided to whip one up and it was perfection! I added frozen strawberries, fresh blueberries, oatmilk, low carb strawberry yogurt, and almond butter to my blender and whizzed it until smooth.  It was so filling and delicious.}

{Later on Sunday afternoon, I whipped up a chicken sandwich  for lunch because I am missing that infamous Popeye's chicken sandwich SO MUCH. haha! My teenager convinced me to try and make my own and needless to say... it was super duper BOMB!! A seasoned and crispy chicken cutlet, spicy mayo, dill pickle slices, sweet and creamy coleslaw,  all on top of a buttered and slightly toasted brioche bun. WOW! I am craving one right now.}

{If I had to have a signature lip color, it would probably be this pretty deep raspberry coral shade called  "Je T'Aime" by Marc Jacobs BeautyI love it so much and always get tons of compliments when I wear it.}

{These sunflowers on my dining room table have been making me smile all week.  They are such a delightful welcome when I come downstairs to make coffee in the morning.} 

{This was my favorite outfit of the week, I felt perfectly comfy and cute for an impromptu brunch date with hubby. I love a good dress + jeans combo! :)  Deets: Jeans | Dress | Sneakers | Handbag 

xoxo, thanks for reading and sharing! ♥