Dear D'Arcy

By D'Arcy Vandenberg

Hudson’s Smoked Brisket Recipe

Hudson’s Smoked Brisket Recipe

Hello Pretty Ladies,

I hope you have had a great first week of the New Year. I had a week of trying to get our house all in order, More like Spring cleaning in January. We had baseboards painted, carpets cleaned, and dryer and air ducts/furnaces cleaned. I also started cleaning all of our plantation shutters as well as got all of our chandeliers cleaned. Feels great to start the New Year with a clean fresh home. 

Sunday’s are a day I share a recipe here on the blog as part of my “In the Kitchen with D’Arcy Series” and today I am sharing our oldest son Hudson’s Smoked Brisket Recipe. This is a recipe we shared with you over on Instagram stories and had so many of you wanting to make it. (When we shared in stories we shared videos and I wasn’t thinking about adding to the blog) so, please excuse that we don’t have hardly any photos. We make this often, so I’ll add more later. 

If your family loves smoked meat they will love this recipe. I love that I can create several different meals with this one cut of meat. (we always do a large cut of meat for this reason.) Read to the end to see what other meals you can create. 

Hope you and your family enjoy this as much as our family does. 

Hudson’s Smoked Brisket Recipe

 

Hudson’s Smoked Brisket Recipe:

A fresh cut of Brisket (from your local butcher is preferred for best cut & quality)

1 bottle of Buc-ee’s Brisket Rub (substitute: pepper, garlic salt, cumin, onion powder)

1 bottle of Grey Poupon

Course Ground Pepper

Himalayan Salt

Hudson’s Smoked Brisket Recipe

The process:

Start by trimming your brisket while leaving some thin fat layers on the meat to keep it from drying out (trim all thick fat sections down). Slather the entire cut of meat in Grey Poupon. (I start with the fat side facing down so it can face up when you are finished)

Rub in the Buc-ee’s Brisket Rub until the entire cut is moderately covered (for an 8 lb cut you should use about half the bottle of both the mustard and rub). Add small amounts of ground pepper and Himalayan salt on both main sides.

The trimming and rub is now finished, I keep my brisket fat side up in a smoking tray and cover the tray with cellophane. (don’t wrap the cut itself in anything so it doesn’t make a huge mess). I let the Brisket rest in the fridge for 72 hours, I recommend a 48-hour minimum on this step to let the mustard cure onto the meat (this will give you the perfect bark at the end of the smoke).

Getting the Smoker Ready

When the cure time is up start your smoker and let it pre-heat to 270 F, some will say this is hot for smoking but I have found this temperature to be the best to keep the Brisket from drying out while also not taking 12+ hrs to cook. At 270 F the brisket should take roughly 1 hour per pound for reference. For pellets, I use “competition blend” which is an excellent all-around pellet to smoke just about anything.

I am not trying to infuse a specific wood smoke flavor into this cut of meat it has plenty of great flavors to begin with, however, if you do prefer a wood smoke flavor I would recommend using hickory pellets.

Cooking on Temperature not heat

Use an internal thermometer and probe it into the thickest part of the cut to monitor the temperature as it cooks, we are cooking to temperature not on time. 

When to wrap the Brisket

Put your cut of brisket directly on the middle rack of your smoker fat side up and let it cook until the internal temperature reaches 165 F. Once the cut reaches this temperature take the meat out of the smoker and wrap the entire cut in butcher paper. This step is crucial to get the meat past the “stall” and will help keep the moisture locked into the cut without slowing the cooking time down by hours.

Once wrapped put the meat back into the smoker fat side up and cook until the temperature reaches 203-205 F. At this stage the meat is finished smoking, take the meat out of your smoker and leave it wrapped in butcher paper. Let it rest on the counter for at least 1 hour before slicing. I highly recommend letting your cut rest for 1 1/2 to 2 hours to let the moisture make its way back into the meat, it will still be hot when sliced. If time isn’t on your side 1 hour will suffice. 

Once the rest time has ended unwrap the meat from the butcher paper and slice against the grain to your desired thickness. You should have a very nice crispy dark “bark” on the entire outer edge and with the fat trimmed properly you should only have a few slices that will have minimal fat attached. 

Sauces and other Meals

For me, this method requires no sauces of any kind and you can eat it as is but if you prefer a sauce go ahead a serve with your favorite BBQ sauce. With leftovers, we like to pull it and make pulled brisket sandwiches or sliders. For sandwiches, we use Texas Spicy BBQ sauce or Carolina Style BBQ sauce, both from Traeger. However, if you make a killer homemade BBQ sauce, definitely use that! We also do the same with tacos; shred the brisket to your liking and reheat it in fresh pico.

Hudson’s Smoked Brisket Recipe

Live life stylishly and look good at any age.

Thank you for stopping by. 

Have a beautiful new week, and thank you for taking the time to stop by and read.

“ Hudson’s Smoked Brisket Recipe”

 

If you haven’t signed up for my  every Sunday, you can do that  

 

This Post may contain an affiliate link. All opinions are my own. I only promote brands that I genuinely love and believe in! Thank you for the support! 

You might also enjoy the following:

Sunday Dinner Recipe: Lemon Grilled Chicken 

Quiche Recipe Under 30 minutes 

Easy creamy Garlic Mushroom Pasta

 

Favorite Side Dish Recipes For Thanksgiving

Favorite Side Dish Recipes For Thanksgiving

Cooking for the holidays Can be stressful; I hope you try our Family’s favorite side dish recipes that are very easy to make and you can whip up fast. Helping you to enjoy cooking and entertaining a large crowd.

 Favorite Side Dish Recipes for Thanksgiving from our home to yours.

Favorite Side Dish Recipes for Thanksgiving.

Holiday Family Favorite, Nana Holiday’s stuffing (Holiday is my maiden name) I grew up on this recipe, and my Family enjoys it as much as I do. If I take this to a party, everyone asks for the recipe. It’s effortless and full of flavor. 2 essential must-haves make this dish, and you can not substitute. (unless you need to make a vegetarian dish)

The stuffing bread crumbs need to be Mrs.Cubbisons, and you need REAL Butter. I hope you enjoy 3 of our Favorite Side Dish Recipes for Thanksgiving. Because once you’ve made these side dishes, your Family will want them every year like mine.

3 favorite side dish recipes

Below you’ll find our three favorite side dish recipes for Thanksgiving and cooking for the holidays, Stuffing, Glazed Carrots, and Green bean casserole. I make these throughout the year with other dishes, as the stuffing is great for my stuffed chicken breast, and the carrots go great with a Ham or roast beef dish. And the Green bean casserole is a great dish to take to a potluck or a side with any meat dish.

Nana Holiday’s Stuffing:

Large stockpot (bigger than 15qt)

9 X 13 pan Greased     I love this one HERE

Strainer and a large bowl or Pyrex bowl HERE

2 12oz Box Herb seasoned Stuffing mix Mrs. Cubbinson

1 12oz box cornbread stuffing mix Mrs. Cubbinson 

6 cups of Chicken broth (this is a little more than you’ll need) use extra for making gravy

         (Can Use Vegetable broth if need a vegetarian dish)

1 bunch of celery chopped

2 onions chopped

2 cubes butter (plant-based Butter if need a vegetarian dish)

 Two teaspoons of Garlic salt

2 teaspoons Onion salt

2 teaspoons Pepper

Two teaspoons salt

1 Tablespoon of Parsley 

One Tablespoon of Poultry seasoning (or sage) 

1 teaspoon of Kitchen Bouquet (this is a must-have seasoning for turkey and chicken dishes) 

Directions

Add Butter, celery, and onion to the stockpot until softened, then add Chicken broth and all the seasonings to the stockpot and bring to a boil. 

Place a strainer over a Pyrex bowl (or bowl) and pour the mixture from the stockpot over the strainer. Next, add dried stuffing to the stockpot, add all the veggies from the strainer over the stuffing mixture, stir, then slowly add liquid stock to the dried mixture until moist (needs to be able to make a ball, not too wet).

The strained liquid left over you can use to create your gravy for more added flavor. Use stuffing to stuff turkey (your preference) & place leftovers in the greased 9X13 pan, and bake Stuffing at 350 for about 30 mins. I don’t stuff the turkey; put it all in the pan. 

Favorite Side Dish Recipes for Thanksgiving.

Glazed Carrots

These Carrots are so good that non-vegetable lovers will love them.

1 1 /2 lb baby carrots or diagonal cut carrots 

3 tbsp of Butter

1/2 cup brown sugar

2 cups orange juice

1/8 Tbsp cornstarch

pinch on ginger

Garnish Rosemary or basil

Steam carrots set aside ( if you don’t have a steamer, boil until soft) 

Directions

In a Saucepan, add Butter, sugar, juice, and bring to a bubble. Whisk in cornstarch. Cook until thick, add ginger, and carrots, stir gently, and or into a dish.  Garnish with Rosemary or my favorite basil.

 

Favorite Side Dish Recipes for Thanksgiving.

Not your Regular Green bean casserole 

1 can 10 1/2 oz of Campbell’s Condensed Cream of Mushroom soup

3/4 cup of heavy cream

1/8 tsp black pepper

1/2 cube of Butter melted

4 cups of cooked French green beans (you can use frozen or fresh) Don’t use canned

1 can of French’s Crispy fried onions

1 pound of cooked bacon chopped up

Directions

Mix soup, cream, pepper, and Butter in a 1 1/2 qt baking dish. Stir in beans 1/2 the onions, and 1/2 the bacon. Bake at 350 for 30 min or until bubbly hot. Stir and then top with remaining onions and bacon. Bake for 5 min or until onions are golden.  

 

A few of my favorite serving and cooking pieces, Shop the post below:

Thank you for stopping by and taking the time to read my blog. I hope you and your family have a beautiful Thanksgiving.

 

This great Gift Idea or the Perfect Item to Have in your Freezer for the Holiday’s box, It’s our Family’s favorite Bread, Pasta, and Pastries Shipped Fresh and Frozen straight to your door or a loved one’s door. It’s perfect for a quick delicious meal or side dish. Let me tell you, the Sourdough bread is to die for. I love having a stocked freezer and pantry, especially during the Holiday. Order NOW, you get an EXTRA-free loaf of sourdough in every box. Use code DARCY_10 for $10 off. Order

Favorite Side Dish Recipes For Thanksgiving

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HOW TO CREATE AN EASY THANKSGIVING DINING TABLESCAPE

3 INGREDIENT, QUICK & EASY APPETIZER PERFECT FOR THE HOLIDAY’S

SPINACH & TORTELLINI SOUP RECIPE

 

This post may contain affiliate links. All opinions are my own. I only promote brands that I genuinely love and believe in! I appreciate your support! 

Easy Homemade Broccoli Cheddar Soup & Bread Bowls

Easy Homemade Broccoli Cheddar Soup and bread Bowls

Hello Pretty Ladies, 

Happy Sunday and the start of November. The busy season has officially started. Today I am hoping on real fast to share one of my family’s favorite soups. Easy Homemade Broccoli Cheddar Soup and Bread Bowls. I made this on Halloween night, it is warm and yummy and so festive served in these cute pumpkin bread bowls. It would be darling to serve the day after Thanksgiving with homemade Turkey noodle soup from leftovers. 

Have a beautiful & blessed Sunday.

Easy Homemade Broccoli Cheddar Soup & Bread Bowls

 

Broccoli Cheddar Soup Ingredients

These are the simple ingredients you’ll need to make this broccoli Cheddar soup recipe:

Ingredients

1 tablespoon butter

½ onion, chopped

¼ cup melted butter

¼ cup flour

2 cups milk (or heavy cream if you like a rich soup)

2 cups chicken stock

1 ½ cups coarsely chopped broccoli florets

One cup matchstick-cut carrots or Chopped (I like rounds)

1 stalk celery, thinly sliced

2 ½ cups shredded sharp Cheddar cheese

salt and ground black pepper to taste

How to Make Broccoli Cheddar Soup at Home

Directions

  1. Melt 1 tablespoon butter in a skillet over medium-high heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Set aside.

     

  2. Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.

     

  3. Gradually add milk while whisking constantly; stir in chicken stock and bring to a simmer. Cook until the mixture is thickened, about 20 minutes. Add broccoli, carrots, celery, and sautéed onion; simmer until all the vegetables are tender, about 15 minutes.

     
  4. Stir in Cheddar cheese until melted; season with salt and pepper to taste before serving.

    * I do cheat and make mine in the crock pot and let it simmer all day. 

    Tips

    There are tons of variations and options to make this soup your own. My family loves it when I add sausage. You can add extra veggies, different cheeses, garlic to your onions, a little seasoning salt to the finished soup, green onions, sour cream, and topped with Bacon.

Pumpkin Bread bowls

I picked up these darling Pumpkin Bread bowls at Great Harvest here in Utah. It’s a local chain that makes these darling bread bowls all season long. Perfect for your fall soups and darling for Halloween and Thanksgiving. Check your local bread and sandwich soups and see if they make them as well. These are not pumpkin-flavored, just regular bread. 

Thank you for stopping by. 

Have a beautiful rest of the week, and thank you for stopping by and reading.

“Easy Homemade Broccoli Cheddar Soup & Bread Bowls” 

If you haven’t signed up for my weekly , you can do that  

 

This Post may contain an affiliate link. All opinions are my own. I only promote brands that I genuinely love and believe in! Thank you for the support! 

You might also enjoy the following:

Favorite Side Dish Recipes for Thanksgiving 

How to Create an Easy Thanksgiving Tablescape

3 easy soups and 1 hearty comfort food recipe

Creating a Chicken Nacho Bar Perfect For Entertaining

Creating a Chicken Nacho Bar Perfect For Entertaining
 
Hello Pretty ladies, 
Happy Sunday! I hope your week was a great one.
Today, I am sharing a quick update from the week. A couple of fall favorites, Some great BEST SELLERS, A recipe perfect for Fall entertaining & football season “Creating a Chicken Nacho Bar”
Thank you for your support & following along. OX 
Creating a Chicken Nacho Bar Perfect For Entertaining

Creating a Chicken Nacho Bar Perfect For Entertaining

Creating an easy Chicken Nacho Bar

Chicken Nacho Bar, Perfect for Sunday Football is kicking off and that means Sunday Dinners are taking on the fun feel of tailgating. Buffet style✔️🍁🏈 This is also a great idea for a Holloween party.

Most grocery stores have ready-made whole chickens you can pick up. Makes for easy dinners and is a great helper on Football Sundays! Serve with your favorite side dishes or Create a Chicken Nacho Bar, a tailgating style your family will love. Simply remove chicken from bone, shred it up, and serve with all the Nacho fixings. Your family will love the food, regardless of who wins the game. 

Creating a Chicken Nacho Bar Perfect For Entertaining

What you’ll need:

 Chicken

Beans Refried or black beans (I make me bean dip)

Salsa

Pico de Gallo 

Guacamole 

Nacho Cheese sauce

Shredded cheese

Green onions

White onions 

Jalapenos 

cilantro 

Sour cream 

Hot sauces 

Tortilla Chips 

These are the items my family loves to pile onto their nachos, but the ideas are endless and you can include more items your family would love as well. get creative and have fun. 

Creating a Chicken Nacho Bar Perfect For Entertaining
 
Creating a Chicken Nacho Bar Perfect For Entertaining

Serving pieces you’ll use for creating food bars (tap on the photo to Shop below)

 

Last week’s Best Sellers

5 favorite things

Shop last week’s Bestsellers below: (tap on photo to shop)

 

Thank you for stopping by. 

Have a beautiful new week, and thank you for taking the time to stop by and read. “Creating a Chicken Nacho Bar Perfect For Entertaining”

If you haven’t signed up for my  every Sunday, you can do that  

 

You may also enjoy:

Pizza Bar

Homemade easy Soups 

Pumpkin Chocolate Chip Cookie Recipe

This post may contain affiliate links. All opinions are my own. I only promote brands that I truly love and believe in! Thank you for the support! 

 
 

Easy Homemade Spaghetti Marinara Sauce

Easy Homemade Spaghetti Marinara Sauce

Happy Sunday, pretty Ladies,

Today’s “In the Kitchen with D’Arcy,” I am bringing you a crowd favorite. My easy homemade spaghetti marinara sauce is yummy but great for Bolognese lasagna; add meatballs, which I use for my Homemade Meatball sandwiches. You can easily substitute canned tomatoes versus garden fresh. 

With our garden harvest, I can make several jars of my sauce every summer. I’ll share that process in another blog post. 

Easy Homemade Spaghetti Marinara Sauce

Spaghetti Sauce

1 28oz can crushed tomatoes or  (4-6 fresh tomatoes blended) 

1 28oz can of diced tomatoes or (4 fresh tomatoes diced) 

2 6oz cans Tomato Paste (garlic basil flavored)

A large handful (or more if you like) Fresh basil ribbon chopped 

Two bay leaves 

Two tablespoons kitchen bouquet (import for rich flavor and color)

One tablespoon sugar

1-2 tablespoons balsamic vinegar 

3-4 tablespoons jar Parmesan cheese sprinkles 

1/2 cup Olive oil 

One med onion chopped 

3/6 cloves crushed garlic 

2 Tablespoons Italian herbs 

1 Tablespoon Oregano 

1 Tablespoons dried Basil

A Tablespoon of Dried onion

One teaspoon garlic salt

Salt to taste

Pepper to taste

Directions:

Brown onion in olive oil, and add crushed garlic until golden brown. ADD tomatoes, stir, and add paste stir. Add in all other ingredients, mixing them as you do so. 

Let this sauce simmer on low all day on the stovetop, stirring occasionally, or simmer down in the crock pot.  The longer the sauce simmers, the better. Of course, you could make and serve it for dinner, but this is a proper “Sunday Sauce” your family will enjoy for Sunday dinner. 

 

Live life stylishly and look good at any age.

Thank you for stopping by. 

Have a beautiful new week, and thank you for taking the time to stop by and read.

“Chicken Bolognese and Burrata Cheese Pasta Recipe”

 

If you haven’t signed up for my  every Sunday, you can do that  

 

This Post may contain an affiliate link. All opinions are my own. I only promote brands that I genuinely love and believe in! Thank you for the support! 

You might also enjoy the following:

Chicken Bolognese and Burrata pasta

How to make a creamy Garlic Mushroom Pasta

30 min Meal Tomato and spinach pasta

 

Caprese bowtie pasta salad with chicken

 

Happy Sunday, pretty Ladies,

Today’s “in the Kitchen with D’Arcy,” I am bringing you a crowd favorite. This is a dish I take to parties or make for family BBQs. It’s easy to make. You can whip it up in 30 min. Taste great hot or cold and is fantastic the next day to make it ahead.  

I love the flavor of Caprese, Tomatoes, mozzarella, and fresh basil. It makes for a great pasta dish and adds grilled chicken for protein. 

 

Caprese bowtie pasta salad with chicken

Caprese bowtie pasta salad with chicken big enough for a crowd

2 boxes (1lbs box) of Barilla mini farfalle (cook as directed) 

8 tomatoes chopped 

4 chicken breasts grilled and chopped

2 cups chopped white onions

1 cup chopped fresh basil (I would do 2 cups next time)

2 cupped shredded mozzarella cheese

1 bottle of Newsman’s family recipe Italian dressing 

1/2 cup balsamic Vineger 

1/2 cup olive oil 

2 tablespoons sea salt

1/2 tablespoon black pepper

1/2 tablespoon garlic powder

Directions:

First, I cook the pasta as directed on the box, Then I marinate the chicken breast in olive oil, salt, pepper, and garlic, and my hubby grills it on the BBQ. (If planning, I always add extra chicken to the grill, then you’ll have grilled chicken later in the week.)  As the pasta is boiling, I cut the tomatoes and onions, set them aside, and mix the dressing with the Newmans, Balsamic vinegar, sea salt, pepper, and garlic powder. When mixed up, add it to the tomatoes and onions, stir, and set aside.

Cut chicken into cubes, and set aside. Strain pasta, add olive oil to the pasta, and stir to keep it from sticking. In a large bowl ( I use an extra large wooden serving bowl), add 1/3 of the pasta, 1/3 of the tomato and onion mixture, and stir. Add chicken, stir, then repeat, stir, and repeat until all the pasta and tomato mixture is added and stir.

This process makes sure everything is thoroughly mixed. Then mix in cheese and stir. Add fresh basil and stir. I like to top it with more cheese and fresh basil. Serve warm or cold.

Watch My how-to make video Here

Caprice bowtie pasta salad with chicken

Caprice bowtie pasta salad with chicken

Live life stylishly and look good at any age.

Thank you for stopping by. 

Have a beautiful new week, and thank you for taking the time to stop by and read.

“Caprese bowtie pasta salad with chicken”

 

If you haven’t signed up for my  every Sunday, you can do that  

 

This Post may contain an affiliate link. All opinions are my own. I only promote brands that I genuinely love and believe in! Thank you for the support! 

You might also enjoy the following:

Sunday Dinner Recipe: Lemon Grilled Chicken 

Quiche Recipe Under 30 minutes 

Easy creamy Garlic Mushroom Pasta

June’s Friday Favorites and Holiday Sales

June’s Friday Favorites and Holiday Sales

Hello Pretty Ladies,

I hope your summer is going well. Ours has been busy so far, and really looking forward to having a couple of days off to celebrate this amazing country. Do you have any fun plans for the 4th  of July? I am sharing a fun 4th of July Candy bar Reel on Instagram. You can view it here. In case you need a couple of recipes for your 4th of July BBQs or entertain, here are a few of my favorites HERE and HERE. 

Today, I am sharing a few of June’s Friday Favorites and Holiday Sales happening this weekend that you won’t want to miss. 

|June Favorites|

I thought you might like a little recap of some of the items I’ve been loving in June, from outfits I am wearing on repeat, a bag I am using all of the time, and a couple of items I found for our home that I am in love with. 

  1. Shop the Vest & wide Leg Outfit HERE
  2. Ribbed Halter Dress Shop HERE
  3. Franee Golde Cardigan Use Code DARCY for 15% off HERE

4. Perfect Black Dress Outfit HERE

5. Wide-leg Jean outfit HERE

6. Short Outfit HERE

 

June's Friday Favorites and Holiday Sales

7. Denim short Outfit HERE

|Items for Home|

1. Yard Chairs Shop HERE

2. Stripped Umbrellas HERE

 

|Accessories I am wearing on repeat|

Lisi Lurch Earrings HERE

Chico’s Bag HERE

 

|Weekend sales|

Banana Republic Factory 50% EVERYthing with + EXTRA 20% Limited time. Exclusions apply. No code

Caraway– Summer Refresh Event receives sitewideite-wide. Until 7/15

Chico’s 25% off  1000’s of Items and a large $29 section

Colleen Rothschild  Sitewide HOP NOW USE CODE: FIREWORKS ends 7/4

DSW Shoe sale 25% off with code SUNNY25

Evereve 10% off everything

EVOLVH 30% off and get an extra 15% off with my code DARCY15 

Gibsonlook 20% OFF! Use code: WATERMELON to ssitewidesitewide

JCrew– 30% off several items with an extra 60% off sale items.

Loft 40% off with an extra 20% off Code 20% off code USA Ends 7/4 

Madison Braids – up to 50% off Braid hair pieces ends 7/4

Nordstrom– Up to 60% off sale items

Social Threads– 40% off sale items

Spanx– Several Best Sellers on sale 30% off 

Summersalt– 30% off swimwear and cover-ups. 

 

Thank you for stopping by. 

Have a beautiful rest of the week, and thank you for stopping by and reading.

“June’s Friday Favorites and Holiday Sales”  If you haven’t signed up for my weekly , you can do that  

 

You might also enjoy the following:

12 Travel essentials to help you pack and stay organized 

6 Summer Basics I am wearing on repeat

Chicken Bolognese and Burrata Cheese Pasta Recipe

Chicken Bolognese and Burrata Cheese Pasta Recipe

Hello pretty ladies, 

I hope you had a great week and a fun kick-off to summer. I’ve been trying to get caught up from my last two back-to-back trips, and I am excited to continue to share some of the fun travel adventures and outfit inspirations with you. I’ll do future blog posts with recaps and vacation details soon. I’ve shared some fun Reels, outfits, and stories on Instagram. 

Last week I shared in stories my Chicken Bolognese with Burrata cheese Pasta Recipe in stories and had so many of you want it in writing versus a show and tell in stories. It’s one of my hubby’s favorite pasta dishes and is so good and easy to make. You could whip it up in under 30 minutes, but the longer it simmers, the better it tastes. I’d love for you to let me know in the comments if you make this recipe. 

Chicken Bolognese and Burrata Cheese Pasta Recipe

Chicken Bolognese Recipe

1 pound ground chicken

One onion white or yellow chopped

1 28oz Cento crushed tomatoes

1 14.5oz can diced tomatoes

EVOO to coat the pan

Two tablespoons of Italian seasoning

One teaspoon of Johnny’s garlic season

1 to two tablespoons of fresh garlic 

1/2 cup chopped fresh basil

One tablespoon of kitchen bouquet browning seasoning

One tablespoon of dried chopped onion

One bay leaves 

One teaspoon of dried basil 

One teaspoon of garlic salt

One container of Burrata Cheese

Heat a large saucepan, add olive oil, and ground chicken. Chop up the ground chicken; I love this chopper. Once golden brown, add a kitchen bouquet and stir until all chicken is coated. Add Italian seasoning, chopped onions, brown, chopped/crushed garlic, and more EVOO if needed. Once browned, add tomato, stir, and then add all the other ingredients except burrata cheese. Let simmer on low and cover. Stir every so often, the longer you let simmer, the more favor.

Serve over any pasta you love. I like this over Rigatoni (when pasta is ready), add cheese to the sauce (break up cheese), and stir into sauce. 

After the pasta is drained, add pasta a little at a time while stirring into the sauce.

Serve with a green salad and my delicious homemade garlic bread Recipe here.

 

 

Live life stylishly and look good at any age.

Thank you for stopping by. 

Have a beautiful new week, and thank you for taking the time to stop by and read.

“Chicken Bolognese and Burrata Cheese Pasta Recipe”

 

If you haven’t signed up for my  every Sunday, you can do that  

 

This Post may contain an affiliate link. All opinions are my own. I only promote brands that I genuinely love and believe in! Thank you for the support! 

You might also enjoy the following:

Sunday Dinner Recipe: Lemon Grilled Chicken 

Quiche Recipe Under 30 minutes 

Easy creamy Garlic Mushroom Pasta

 

Sunday Dinner Recipe Grilled Lemon Chicken

Sunday Dinner Recipe Grilled Lemon Chicken

Hello pretty ladies,

Happy Memorial weekend, I hope the weather is beautiful where you live, and you’re doing something fun to celebrate the Holiday weekend.

Today’s “in the kitchen with D’Arcy” Sunday recipe share, I am sharing my easy Grilled Lemon pepper & garlic chicken with you. Perfect for kicking off BBQ season this Memorial Weekend ❤️🤍💙🇺🇸 You can view my reel here.

Sunday Dinner Recipe Grilled Lemon Chicken

—Easy Sunday Dinner—

Grilled Lemon pepper & garlic chicken Recipe:

Chicken breast ( I like thinly sliced)

1/3 cup olive oil 

Juice of 2 lemons & 1 Lime

One lemon sliced

One tablespoon of Lemon pepper season

1/2 teaspoon Black garlic seasoning

Lemon pepper citron seasoning (I do about 3 -4 Shakes)

1/2 teaspoon Garlic powder seasoning

In a 9×12 dish, coat the chicken with olive oil, making sure to coat both sides. I also like like to poke the chicken with a fork to help marinate soak into the chicken. Next, add the juice of the lemons and lime, again making sure to coat both sides of the chicken. Then add all of the seasonings making sure to coat both sides. Cover with plastic or foil, place in the fridge until ready to grill. I like to prep in the morning to allow time to marinate all day. Grill on medium heat. If thin, grill for about 13-15 minutes. If thick, chicken about 9/10 minutes a side.

|Great Paired with|

Paired with Steamed Artichokes served with Parmesan garlic butter, 

Baby red potatoes with green onions, & garlic butter, and a homemade buttermilk biscuit! 

 

In case your taking advantage of any SALEs this Holiday weekend❤️🤍💙 I have a full Sale recap up Friday Favorite’s weekly round-up.  

 

Live life stylishly and look good at any age.

Thank you for stopping by. Have a Beautiful weekend,

Have a beautiful new week, and thank you for taking the time to stop by and read

“ Sunday Dinner Recipe Grilled Lemon Chicken” If you haven’t signed up for my  that goes out every Sunday, you can do that  

 

This post may contain an affiliate link. All opinions are my own. I only promote brands that I genuinely love and believe in! Thank you for the support! 

You might also enjoy the following:

4th of July BBQ Side Dishes

Friday Bar Cart Memorial Day Bar Cart

Pico De Gallo and Guacamole recipe

Quiche Recipe Under 30-Minute Prep Time

Quiche Recipe Under 30-Minute Prep Time

Hello Pretty Ladies,

How did your first week of May go? It flew by for me I can’t believe Mother’s Day is going to be here next week. Do you have fun plans? I haven’t figured out what I want to do yet:) the kids keep asking what I would like to do. Happy to just be together, but I guess there must be food:).

I created a couple of Mother’s Day gift guides over on my LIKEtoKNOW shop and on My Amazon Shop if you are needing some inspiration. Items I love and often give them as gifts as well. 

Today’s in the “kitchen with D’Arcy” Sunday recipe share, I am sharing with you my easy no-fail Quiche Recipe Under 30-Minute Prep Time. This is not your traditional Quiche recipe. I have a couple of shortcuts that do not affect the taste of the quiche. My family loves this as part of a brunch (I served this at Easter) or as a yummy dinner served with a salad. You can alter the veggies and the cheeses to create several different variations, even add bacon or ham.

 

Quiche Recipe Under 30-Minute Prep Time

Recipe for Quiche 

2 cups small mushrooms, sliced 

1 1/2 cups mixed veggies, (such as raw spinach leaves and cooked broccoli and asparagus} I used Mushrooms & Spinach

6 large eggs, lightly beaten 

1 1/4 cups heavy cream 

1/2 cup green onion

1 tablespoon chopped fresh parsley 

2 teaspoons chopped fresh thyme 

1/4 teaspoon ground garlic

1/4 teaspoon kosher salt 

5 to 6 grinds of black peppercorns

1/2 cup grated Gruyere cheese 

1/4 cup grated white Cheddar 

1/4 cup grated Parmigiano-Reggiano 

frozen pie crust or pie dough (Bake as directed)

Directions

  1. Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray; set aside.

  2. Whisk eggs, heavy cream, thyme, salt, and pepper in a medium bowl. Fold in the mushroom, spinach, onion, garlic, seasonings, and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30-45 minutes. Let stand for 10 minutes; slice. Garnish with thyme and serve (I wrap the edges of the pie crust in foil until the middle is almost done.)

This is a very unconventional way to make Quiche, and I assure you it is so good and cuts time in half. I do not pre-cook the pie crust, nor do I pre-cook the veggies.

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Have a beautiful new week, and thank you for taking the time to stop by and read my blog post

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Under 30 min Meal