Guest Post - Skillet Chicken and Broccoli Pasta

The final contribution in my anniversary guest post series belongs to Melissa of Alosha's Kitchen. I can't say enough good things about Melissa, a wonderful woman who was one of my earliest fans. In the beginning days of my blog I think the only people who read it were my close friends and family. Then Melissa found my blog and I felt like I'd finally made it - someone I didn't know was reading about my recipes! That was a very big deal for me. The fact that she's an awesome, loving, fantastic friend (who is a fellow Doctor Who fan) is the icing on the cake. It's been amazing to watch her grow as a cook, going from processed foods and always having to follow a recipe to fresh, wholesome ingredients and making things up on the fly. Thank you for helping me celebrate, Melissa!


When Sarah asked me to help her commemorate her 6-year blogging milestone, I said yes without hesitation. Sarah is one of my favorite food friends and quite simply put, I would not be a food blogger if not for her.

I began reading A Taste of Home Cooking in early 2007, by a total stroke of luck, and in one of our earliest exchanges, she nudged me about taking photos of my food… well, one thing led to another and by October 2007 I had started my own food blog. It has since been through a couple of iterations, but its very existence is owed to her and her initial encouragement. Considering all that blogging has taught me about cooking and, more importantly, the friendships I have developed because of that endeavor, I certainly owe her a debt of gratitude.

There are very few sites I continue to read as the years roll by. I'm fickle, really, and for various reasons, very few food bloggers capture and hold my attention. But Sarah... even after all this time, when I see a post in my Facebook feed from A Taste of Home Cooking or log into Google and see that little bold '1' by her blog name, I feel that familiar flutter of happiness, wondering what she made and if I can add it to my next week's menu.

I just love her style, her approach. I believe very strongly in the idea that food at its finest is simple, tasty, no fuss - bonus points for plenty of variety. Sarah accomplished all of that with her blog entries six years ago and she still manages to achieve it today, week after week, recipe after recipe. I don't know how she does it; I am just grateful to be part of her devoted readership.

This skillet chicken and broccoli pasta that I made to celebrate her anniversary perfectly embodies all of those qualities I adore. It's a no-fail, one-pot, delicious meal that gets better every time I make it. It made its appearance here in late 2007 (hey, you can see my comment on the original post!) and I've been whipping it up, with slight adjustments, ever since. Over the years, it has became a go-to meal, a standby, an "it's Friday night and I can't think of what to make" thing. It is such a long-standing favorite in my house, it was even the first meal I cooked in our new place when we moved back to Texas last year.

For this recipe, and for so many more amazing meals, I thank you, Sarah. Thank you for leading the way and making me a better cook, for teaching me about carbonara and chicken tikka masala and that asparagus and egg yolk are a match made in heaven. Thank you for being a good friend and a joy to know... and thank you most of all for being a fellow Davies-era-only Whovian (*epic fist bump*).

Happy 6 years to A Taste of Home Cooking. I hope to be reading you for the next 6 years... and the next 6 after that for good measure!



Skillet Chicken and Broccoli Pasta

1 1/4 pound boneless, skinless chicken thighs, cut into bite-sized pieces
Kosher salt and fresh ground black pepper
1 tablespoon extra virgin olive oil, divided
1 medium yellow onion, finely diced
1 teaspoon Kosher salt
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
8 ounces ziti or penne
3 1/2 cups chicken stock
1 cup chicken stock (or water)
Fresh broccoli florets and stems cut from a 1-pound bunch
1/2 cup half and half
1/4 cup grated Parmigiano-Reggiano
1 tablespoon fresh lemon juice

Season the chicken with salt and pepper. Heat 1/2 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to saute until the chicken is almost completely cooked, about 6 minutes longer. Using a slotted spoon, transfer the chicken to a clean bowl and set aside.

Add the remaining 1/2 tablespoon of oil, onion, and 1 teaspoon Kosher salt to the skillet. Cook, stirring often, until the onion is softened, 3 to 4 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.

Add the pasta and 3 1/2 cups of chicken stock. Bring to a boil over high heat and cook until the liquid is thick and syrupy and almost completely absorbed, about 15 minutes.

Add the broccoli and the remaining 1 cup chicken stock or water. Cover with a tight fitting lid, reduce the heat to medium, and cook until the broccoli turns bright green and is barely tender, 6 to 7 minutes.

Uncover and return the heat to high. Stir in the half and half, Parmigiano-Reggiano, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste.

Serve, passing more grated cheese and crushed red pepper at the table, if desired.

Guest Post - Philly Cheesesteak Sloppy Joes

Today's post is brought to you by Jessica of The Jey of Cooking. I met Jey on my cooking board and we became fast friends. I was thisclose to meeting her this spring when I was visiting my grandparents in Chicago, where Jey lives, but alas family time got in the way. We WILL meet up soon and it will be glorious. I'm envisioning lots of good food and good conversation. Jey's blog is full of drool-inducing photos of delicious food. I love her wit and her style. And I love that she chose this recipe to make, out of all the recipes in my blog, simply because I can't believe how popular it has become thanks to Pinterest.


I've never been to Philly, nor have I ever had a cheesesteak. But my friend Sarah lives in the area and is quite familiar with them, so when she asked me to contribute to her SIXTH (!!) Blogiversary celebration, I knew it was the perfect time to finally try this Northeastern treat. They also happen to be the most popular post on Sarah's blog, and as I recently found out, it's with good reason. These babies are crazy delicious.

But before I get more into the food, let's talk a little bit about Sarah. Sarah was the first blogger friend I made. She welcomed me into the blogging community with open arms and encouraged me to become more active within it. She's one of the funniest, kindest, most caring people I've never met (but I hope to rectify that soon!!) I can't believe that Sarah has been blogging for six whole years while I struggle to keep my little old blog updated once per week. I love that she cooks real food, using ingredients that are accessible to everyone, and that they're generally simple enough to prepare on a busy weeknight.

And now back to the cheesesteaks. This meal was on the table within 20 minutes of turning on the stove. It came together quickly and easily. The Husby loved them and the Fruitaholic even took a couple of bites. And really, aside from the ooey, gooey, mouthwatering cheese sauce, it's *almost* guiltless. For me, the key to this sandwich was the toasted bun. It provided the perfect amount of crunch to offset the drippy meat mixture. We both went back for seconds.

Sarah - Happy, HAPPY blogiversary to you. I'm thrilled to be a part of your celebration and can't wait to see the recipes you come up over the next six years!

Philly Cheesesteak Sloppy Joes

1 tablespoon olive oil
1 pound ground beef
1 softball-sized onion, chopped
1 green pepper, chopped
2 tablespoons steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside.

While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir in the cheese.

To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

Guest Post - Bacon, Egg and Asparagus Salad

Don't forget to enter my 6th blogiversary GIVEAWAY before 11:59pm Thursday, August 9.

I still remember the first email I received from Jaida of Sweet Beginnings. This was before she started her food blog and she was emailing to ask my opinion on her new blog's layout. I had never spoken to her before and I was touched that she valued my opinion enough to send me an email. Since she was new to blogging I invited her to join the cooking board I frequented, which she did. She quickly became a regular poster and her blog grew. We got to know each other, became friends and now we talk multiple times a day. Hopefully we'll get a chance to meet in person someday soon.


When I was asked to do a guest post to celebrate the 6 year anniversary of A Taste of Home Cooking, I couldn’t have been more excited. After all, this is the blog that ultimately gave me the push to start my own food blog!

When deciding what recipe to make, I knew that choosing one of Sarah’s favorites was the only way to go. And, as I’m sure you’ve seen her mention several times over the past couple of months, the Bacon, Egg, and Asparagus Salad became her favorite as soon as she made it, and now frequents her menu plans.

After finally making it myself, I can see why!! It’s chock full of veggies, and the runny egg on top with the salty, crisp bacon and yummy vinaigrette on top makes for a great flavor palate and the perfect balance of textures. How can you go wrong with crisp-tender asparagus topped with runny eggs??? You can’t!

I consider myself very fortunate to have come across this blog and to now be able to call this wonderful lady my friend. Her blog has been an inspiration to me, and her friendship is invaluable. Congratulations on 6 amazing years, and here’s hoping for many more to come!!

For all of her other loyal readers, I second her love for this salad, and I recommend you make it very soon!!

Bacon, Egg, and Asparagus Salad

• 1/2 tsp Dijon mustard
• 2 Tbsp white wine vinegar
• 2 Tbsp extra-virgin olive oil
• Salt and coarsely-ground black pepper
• 4 large eggs
• 1 bunch asparagus spears, preferably thick, trimmed
• 6 strips bacon
• 3 cups mixed salad greens, rinsed and dried

1. To make the vinaigrette, combine the mustard, vinegar, and oil in a small jar with a lid. Secure the lid tightly, shake until well-combined, and set aside.
2. Preheat the oven to 400 degrees and line a baking sheet with foil. In a medium bowl, toss the asparagus with olive oil, salt and pepper, and lay on the prepared baking sheet in a single layer. Cook for 5-7 minutes, until just cooked through.
3. Meanwhile, heat a skillet over medium heat and cook the bacon until slightly crisp. Remove to a paper towels and allow the grease to drain off. When the bacon is cool, rough chop into bite-sized pieces.
4. Remove all but about 2 tablespoons of the bacon grease from the skillet and return to the burner, still over medium heat. Cook the eggs to over-easy, making sure the yolks don’t break and are still runny.
5. Season the salad mix with salt and pepper, then toss it with about three quarters of the vinaigrette, and arrange in the center of the platter or your plates. Toss the asparagus with the remaining vinaigrette and lay the spears over the greens.
6. Remove the eggs from the skillet and lay them on top of the asparagus. Sprinkle the bacon pieces and over the salad and serve immediately.

Guest Post - Skillet BBQ Chicken Pasta

Don't forget to enter my 6th blogiversary GIVEAWAY before 11:59pm Thursday, August 9.

Today's guest post is brought to you by Melissa from I Was Born to Cook. Melissa is a NJ native, like myself, and I actually met her on our local message board before I even knew there was a cooking board. I was really excited when Melissa decided to start a cooking blog. She was always talking about the awesome food she was cooking, so it was only natural that she share her talents with others. If you've never checked out her blog be sure to stop over - she has some wonderful recipes and a killer-sounding cannoli cheesecake that I MUST try soon.


Thanks for joining me here in honor of Sarah and her 6th blogiversary! It's quite an accomplishment, without a doubt...so I was thrilled to participate when she asked if I would guest post this week. Sarah was one of my first food blogging buddies - she's always been there with open ears, especially when I first started blogging, with advice on tips for this passion we share (and more). She's a good egg...no pun intended :)

Sarah's request was that I choose one of her recipes to make, and let me tell you, there are quite a few from her amazing collection! I still can't believe I didn't dive right into the Philly Cheesesteak Egg Rolls (although I came thisclose) or the Cheesy Zucchini Rice, given the overabundance of the green veggie these days. Both recipes look to die for and I'll be sure to try them out soon.

It just so happened that the day I was asked to participate, I had chicken breasts ready to go for dinner, and decided on this popular recipe of hers. It's something a bit different than what we'd usually do with our pasta here...and I can very safely say that it was a hit! We loved the tanginess of the barbecue sauce mixed with the sour cream. And of course, a whole lotta cheese always adds to the deliciousness.

Thanks again, Sarah, for including me...congratulations on a fantastic 6 years! Can't wait to see what's in store for the years to come :)

Skillet BBQ Chicken Pasta

1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
1 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded pepperjack cheese
1/2 cup shredded sharp cheddar cheese

In a large 12-inch nonstick skillet heat the olive oil over medium heat. When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.

In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheeses. Stir to combine and cook until everything is heated through.

Taste and season with salt and pepper, if needed. Garnish with additional red or green onions and more shredded cheese.

Guest Post - Black Bean Patties with Corn Relish and Avocado Cream

Don't forget to enter my 6th blogiversary GIVEAWAY before 11:59pm Thursday, August 9.

Today's guest post comes from Jenna at Jenna's Cooking Journey. Jenna is one of the ladies on my cooking board. We "met" when she started participating in the recipe swaps I host and our friendship developed from there. She recently moved to NJ from WY, which means we are finally going to have a chance to meet in person! I can't wait. We've got big foodie plans, namely heading into Philly to hit up the Reading Terminal Market. It's been wonderful to see her grow as a blogger and her recipes are always delicious.


I was so honored that Sarah asked me to do a guest post on her blog. I started my blog because of the recipe swaps that Sarah coordinates, so I guess in a way, Sarah is the reason that I started my blog. I have now been going one year strong and am glad that I still get to participate in the swaps Sarah hosts.

I have had my eye on these Black Bean Patties with Corn Relish and Avocado Cream Sauce ever since Sarah posted them back in June. I feel like it had two things going for it: 1) It seemed substantial enough that my husband wouldn’t walk away hungry (which sometimes happens during vegetarian nights at our house) and 2) These seem like they have a ton of flavor, which let’s face it using things like light sour cream makes some people think they’re sacrificing all the good flavor in a meal.

As I was constructing these, the critic came out a little bit in my husband. He sniffed the black bean puree in the food processor, and wrinkled his nose. He said, “Have you smelled that?” I laughed and said it probably smelled like black beans, and he walked away saying some other stuff about it. He promised he’d eat it happily since we haven’t had a bad meal in a long time. So, I shook my head at his judgment and kept constructing the patties.

I have to say that I thought the corn relish was one of the best things I’ve tasted in a long time. It was so bright and fresh that it was very hard for me not to snack on it while everything was coming together. I thought all the flavors were great in this dish. Everything complemented each other well and came together for a great meal. The only problem that I had was that my bean patties fell apart while I flipped them. I thought the mixture was firm enough, but apparently I should have added a little more panko. My husband didn’t complain about them, so he didn’t think they were bad, but I definitely could tell that he missed meat being on his plate.

Black Bean Patties with Corn Relish and Avocado Cream

For the patties:
2 (15 oz.) cans Reduced sodium black beans, drained and rinsed
2 roasted red bell peppers, 1 coarsely chopped, 1 finely minced
2 large eggs
1 teaspoon oregano
1 teaspoon cumin
1/2 medium onion, finely diced
2/3 cup panko
Salt and pepper
Canola or vegetable oil

For the corn relish:
2 teaspoons canola oil
2 cups corn kernels
1 clove garlic, minced
1 jalapeño, seeded and minced
1 medium tomato, seeded and diced
Juice of 1 lime
2 tablespoons minced fresh cilantro
Salt and pepper, to taste
1 teaspoon cumin

For the avocado cream sauce:
1 avocado, pitted and coarsely chopped
1/2 cup light sour cream
1 teaspoon cilantro
Juice of 1 lime
Salt and pepper, to taste

1) Place half the beans in a food processor with coarsely chopped bell pepper, the eggs, oregano, and cumin. Process until smooth.

2) In a large bowl, lightly mash the remaining beans. Stir in the remaining bell pepper, onion, and smooth bean mixture. Season to taste with salt and pepper. Stir in the panko mixing lightly. Chill for 30 minutes.

3) While the bean mixture is chilling, heat the canola oil in a skillet over medium-high heat. Add the corn and sauté until lightly browned, 2-3 minutes.

4) Stir in the garlic and jalapeño and cook about 1 minute.

5) Transfer the mixture to a bowl. Stir in the tomato, lime juice, cilantro, and cumin. Season with salt and pepper to taste.

6) To make the avocado cream sauce, combine all ingredients in a food processor until smooth.

7) Form the bean mixture into patties. Heat about 2 tablespoons of canola oil in a large skillet over medium heat.

8) Add the patties in batches, cooking until lightly browned and firm, about 3-4 minutes per side.

9) Serve the patties warm topped with the corn relish and drizzled with the avocado cream sauce.

Guest Post - Hawaiian Chicken Sandwiches

Don't forget to enter my 6th blogiversary GIVEAWAY before 11:59pm Thursday, August 9.

On Saturday I brought you a GIVEAWAY to celebrate A Taste of Home Cooking's 6th anniversary. Today I'm bringing you the first of six guest posts written by some of my food blogging friends. I asked six bloggers to pick a recipe from my blog to make, photograph and write about. I'm thrilled that these ladies wanted to help me celebrate.

One of the best things about food blogging has been meeting new people. One of those people is Cassie from Cassie Craves. Her food style is so similar to mine that many of my favorite recipes came from her blog. She's also become a friend despite the fact that we've never met in person. I love watching her two boys grow on Facebook. Thanks for being part of my blogiversary, Cassie!



I'm thrilled and honored to be kicking off the celebration of Sarah's sixth blogging anniversary! Sarah's was one of the first food blogs I ever read, was one of my major inspirations for starting my own food blog, and to this day is still one of my very favorite blogs to read. Her food philosophy is so in line with my own, and every day I'm amazed and inspired by her commitment to her blog and to her readers. Thank you, Sarah, for including me in this celebration, and congratulations on six years of fabulous food!

As I was searching the blog, trying to wittle down a recipe to try (I had a list, and it was very long), I came across so many recipes that my family has tried and loved. Many of them have even become family favorites that I make again and again, like this Mexican sour cream rice, this bacon pierogi bake, and these Philly cheesesteak sloppy joes.

I finally decided on these grilled Hawaiian chicken sandwiches, because Sarah absolutely loved them and made them twice in back to back weeks. Like me, she tries lots of new recipes, so I knew if she made a recipe two weeks in a row it had to be really good! Well, guess what? I loved these sandwiches too. They're so simple and they come together so quickly -- just a handful of ingredients, and only about 15 minutes of active cooking time -- but they taste incredible. The sweet-and-salty marinade gives the chicken so much flavor and makes it so tender and juicy. Grilling the pineapple until it caramelizes slightly adds such a delicious, smoky-sweet flavor. I only made one minor change, and that was to use honey mustard in the marinade rather than Dijon, just because I had it on hand. It worked perfectly. A dollop of creamy mayonnaise was the perfect finishing touch for these sandwiches. I'm sure they're destined to become a family favorite in my house, just like so many of Sarah's recipes, and like her, I just may have to make them next week too.

Grilled Hawaiian Chicken Sandwiches

2 large boneless skinless breast of chicken
1 large can pineapple rings (8 rings)
2 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons honey mustard (or Dijon)
4 slices provolone cheese
4 hamburger buns or kaiser rolls
A smear of mayo

Pound out the chicken breasts and slice each into two pieces. Combine the juice from the pineapple can, soy sauce, brown sugar and mustard. Marinate the chicken overnight in the the juice mixture.

Prepare your grill. Grill the chicken for 15 minutes, flipping once halfway through. Add the cheese with 3 minutes left. While the chicken is grilling, add the pineapple rings halfway through, turning once. Smear some mayo on the buns, then top with a piece of chicken and two pineapple rings each.