Stuffed Chicken Breast

O M G! You guys, I’ve neglected y’all for a few days. BUT, it was all for positive purposes.

Today, I’m featuring Stuffed Chicken Breasts 😍

Each time I post a self cooked meal, I also want you all to know that I will be very transparency about everything. Even down to my bloopers lol.

But, I was in the mood for stuffed chicken randomly. In actuality, I had no idea how I wanted to cook these HUGE chicken breasts, but I knew the basics of what I wanted to be the side.

An average day of figuring out what to cook usually follows with me doing my typical “food inspiration” google search. Interestingly, I came across a “keto based” recipe for stuffed chicken. There is a lot of hype about keto, I think to myself…”I guess we can go ahead and be slightly healthier today.”

And to my knowledge, it was EXCELLENT! I mean, down to the tenderness, I couldn’t help but to post a preview video. Absolute Success!

Below is the recipe I referenced and afterwards you will read my personal touches.

•Recipe is from Gimme Delicious 

Author: Layla

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 4 4 oz chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

For the filling:

  • 2 cups fresh spinach chopped or 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 4 oz cream cheese at room temp
  • 1/4 cup of Parmesan cheese
  • 1/4 cup mozzarella cheese
  • 1 tbsp minced garlic
  • 1/4 tsp pepper
  • salt to taste

Photo: Gimme Delicious


To Make filling: In a medium bowl, combine spinach, cream cheese, parmesan cheese, mozzarella cheese, garlic, and salt + pepper until fully combined.

To Butterfly your chicken breasts: Lay them flat on a sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast (be careful not to slice all the way through).

To Stuff the Chicken: Season the outside of the chicken with chili powder, Italian seasoning, salt, and pepper. Spoon 1/4 of cheese mixture into the middle of the cut chicken breasts and fold the chicken so the cream cheese is sealed inside. Use toothpicks to secure chicken if desired.

To Cook: Heat a non-stick skillet on medium high and add 1 tablespoon olive oil. Cook the chicken, covering the pan with a lid, for about 9-10 minutes per side or until the chicken is cooked through.

Now, a few “edits” I made with this recipe:

It began with the seasoning and prepping. Always be sure to clean your chicken first and foremost.

Secondly, on top of the yummy seasonings, I used Meat Tenderizer and Seasoned Salt. (Now, I did not go overboard and completely coat the chicken with the salt because I didn’t want to take away too much from the true keto made recipe so I suggest sprinkling it lightly.)

Thirdly, I personally used a tad too much Italian seasoning but it did not kill any flavor. Depending on what that type of seasoning goes on determines how much of it I like.

And last, I did NOT butterfly my chicken breast. Instead, I cut a deep slit through the top of the thickest part as far as I could before my knife tip came out another end. So I literally stuffed the chicken which I feel helped the flavor set in even more then cooked it in Extra Virgin Olive Oil. Being that it was actually stuffed, the cook time also varies.

But, there was so much cheesy goodness once you cut into it so no complaints here! 😋

Be sure to comment and subscribe! Drop a pic of your creation if you tried it too ❤

Dutch Apple Fritters

It’s Sunday! It’s a bit late but I have apple fritters to share with you guys!


So, this is a really quick, yummy sounding, good looking post I am about to share with you  guys!

Ok, here goes…

I made Dutch Apple Fritters which, in the Dutch language is Appelflappen. Now, I don’t know where my interest sparked to make these and learn more about their culture, but I’m not disappointed about it.

These easy desserts can be coupled with a variety of things such as:

  • Ice Cream
  • Whipped Cream
  • Glaze 
  • Powdered Sugar 
  • Syrup 

and so much more!

First, being that these were my initial testers to make photogenic fritters, I must warn you they aren’t. I had a slight fail with these only because I might not have either had a thick enough batter or I cooked them too fast. Secondly, they tasted pretty good though as a balance for the appearance


Check out the recipe I used from The Kiwi Cook below:


Recipe type: Snack
Cuisine: Dutch
Serves: For 4-5 people

For the apple fritters:

  • 4 apples (I used ‘granny smiths’)
  • 1 lemon, halved
  • 2 tablespoons sugar
  • 2 teaspoons ground cinnamon
(images used from Pexels)

For the batter:

  • 1/2 cup of standard flour (I used spelt flour)
  • 1/2 cup milk
  • 2 eggs
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

To serve:
Icing sugar (confectioner’s sugar), to sprinkle

For the apple fritters:

Peel the whole apples. Grab a small knife and, working with one apple at a time, slice off each end to create straight edges. Now, working from one end, slice the apple horizontally in quarter inch rounds. Take each slice and cut out the core to create a ‘hole’. Take a lemon half and rub it over each slice – this ensures it won’t brown – and put the apple slices into a bowl. Repeat with the remaining apples.

Mix together the sugar and cinnamon, then sprinkle over the apples and toss together. Leave for about 15-20 minutes, during which time you can make the batter.

For the batter:

In a bowl, add the flour, milk, egg, baking powder and salt and whisk until smooth. The batter is meant to be quite runny (for a tempura style batter), however you can adjust the texture by adding more flour (to make it thicker) or more milk (to make it thinner).

To cook:
Heat up the oil in your deep fryer. Once at full heat, take some metal tongs, pick up an apple slice, dunk it into the batter ensuring it is fully covered, and drop carefully into the oil (continue to add as many apple slices as your deep fryer has room for without crowding).

When the fritter is golden brown, flip it over to cook the other side. When done, lift the fritter out of the oil shaking off the excess oil, then place on a large plate covered in absorbent kitchen paper (this step is important – if you don’t drain the excess oil the fritters will be limp).

Repeat with remaining fritters.
Transfer the fritters to a serving plate, dust with icing sugar and serve immediately.

Appelflappen can be served either warm or at room temperature. If you wish to serve them warm, you may want to cook them in batches and serve as you go. Or, keep them in a warmer drawer while you do the rest.

Im always down to try new things and this was one of them. A few of my notes to take away from how I cooked them to help you all avoid this happening are:

  • Drain the fritters well
  • Slightly thicken the batter
  • Cut the rings smaller to be easily fried
  • Use Peanut Oil if possible
  • Constantly  flip them (they cook fast)

Thats it! Make sure you come back this week because travel is next! I’ll be doing posts on the Netherlands and all about


Smoothie Bowls

Good morning my loves and all my foodie loves!

This week on the blog is all about FOOD. You read that right. We are diving into the wonderful world of deliciousness, but more specifically, smoothie bowls!

I came to fall in love with this blend of food when I was surfing Pinterest furiously.

Seriously, I was looking for a specific dish where I was determined to get the EXACT thing, nothing else by any means necessary. While I was soooo ambitious for this one item, I got side tracked by a chocolate smoothie bowl by Bakerita.

This thing looked so good I have to insert my “faint.” Like, this is how my tastebuds reacted from a picture

After drooling on one side of my lip, my whole agenda changed. I sought out to make my own smoothie bowl.

Now, I made this bowl during my break from work so, number one, that should tell you it doesn’t take long. (Don’t get too technical with the timing 😏). Secondly, it came out absolutely amazing. The ONLY thing I would change is the liquid to solid (frozen) fruit I used.

There were a few bloopers but not too outrageous only because some of the fruit sank into the smoothie. That’s where the tweaking comes in with the ratio.

But, here is the recipe I counted based upon what I used specifically. You have the total right to change it up, mix it up and flavor it to your liking. This was my first time ever!


8 whole frozen strawberries
1 1/2 cup of almond milk
5 black berries
Half of a sliced banana
1/3 cup of granola
12 almonds
Whipped cream for topping


First, blend strawberries and almond milk together.

Second, pour into a serving dish of your own.

Then, choose the dedicated fruit of your choice and layer neatly along the bowl.

Lastly, after you are satisfied with the results image wise, mix that bad boy up and enjoy!

Simple as that. You can either choose to use exactly what I did or get even more creative. Regardless of what you do, enjoy it and be happy.

All photos are subject to copyright.

Tinzley’s 2018 Settle Free Mixer

Good Morning My Loves! I have a quick check-in post for you all!

This year, I will be attending Tinzley’s 2018 Settle Free Mixer AGAIN! (YAY)Image may contain: Tinzley Bradford, smiling, standing and shoes

Last year, I took away soooo much personally. I mean, I learned things about my finances that are recipes for success, relationship advice to keep my marriage fresh and exciting and mindset changes to push for a life of being #SETTLEFREE…

And this year she’s stepping it up a notch. Ya’ll, Tinzley is bringing EVERYBODY to the table. You do not want to miss this at all.

There will be food, entertainment, special performances by:

Cammie Tappin and

Latasha Stevens.

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Image may contain: Cammie Tappin



This experience will be life changing for all. Oh, and if you are a person wondering about what “type” of food will be there…well Kim’s A La Carte will be catering! If you missed one of my last blog posts, then check it out here. Her food is truly guided by an anointed hand and her business is taking off.

You just have to let it speak for itself but don’t let this opportunity pass you by.

Check out one of Tinzley’s proud sponsors all the way from NYC!

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Read this snippet about Nando!

“Initially founded in 2007, his blog,, draws over 2,000 views every day from curious daters looking for the insightful, random, and sometimes naughty experiences Nando offers up in his sarcastic, self-examining style. In it, he shares his dating stories, observations and advice—from Texas to New York, and from the heartfelt to the icky and sticky. Nando looks into the dating world and calls ’em as he sees ’em, including examining the chemical effects of love (“the brain’s the sexiest love organ, after all”), earning him the title of the Love Scientist.”

Here is a list of additional sponsors for the evening as well:

  • TLC (Transformative Life Coaching)
  • Golden Professional Realty Group
  • Bold Favor Media Group
  • The Regina Sunshine Show
  • Red Ink Consulting
  • Two Cameras and a Brush
  • LSC Lateka S Carter 
  • LTLC (Leading Through Living)
  • Chill Zone Entertainment

If you want to purchase tickets, it’s  not too late! Click here and be apart of the party!

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I hope to see all of you there! Make sure you hashtag #SettleFree when you attend. Let’s get this mixer worldwide! Much love to you all.





Whatcha Cooking Wednesday

Hey ya’ll!

What is up?! It’s hump day! Happy Wednesday to you all and I do hope you are having a blast! We are only 2 days away from the weekend (Whoop Whoop). I don’t know if you guys have had the chance to catch up with me on my previous post, but I am so serious about recreating my content for my brand for you all. We are going to have travel talk, foodie goodies, inspirational fashion and so much more!

So, today I am bringing you all Whatcha Cooking Wednesdays! It’ll highlight cooks from small and large platforms to create awareness of his/her business(s) and so you can TASTE the goodness. I’m all about expanding your palate with exotic food and down right southern cooked food but also supporting one another.

Ya’ll the experience is about to be FIREEEEEE!

Today’s topic is all about pasta! Pasta is my absolute favorite thing to eat no matter how its made but I want to share with you 2 different pasta recipes for you and the family to enjoy. SEAFOOD STYLE, oh and a bonus feature too!

Pasta Pescatore:

Linguine Pescatore

Photo: Italian Food Forever

So, when I went to Carrabba’s a while back, I was broken in my eating their Linguine Pescatore and OMG I fell in love. Now, being that I am a white sauce lover, I did have them sub out their red sauce for alfredo sauce.

Man, I am a true seafood fanatic and I danced like a kid in the candy store. Some may say “it’s ok” but ya’ll I was so in love with that dish, I don’t usually get anything else. If my husband orders something completely different, then I’ll munch on his.

Below is a recipe for linguine pescatore that I found on Italian Food Forever that you all can try out!

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Photo: (Dealgeek) Carrabba’s Linguine Pescatore with Shrimp, Mussels and Scallop


  • 4 Tablespoons Olive Oil
  • 1/3 Cup Minced Onion
  • 3 Garlic Cloves, Peeled & Minced
  • 12 Cleaned Clams
  • 1/2 Cup Dry White Wine
  • 1 1/2 Cups Seafood Stock
  • 3 Cups Pureed or Chopped Tomatoes
  • 12 Sea Scallops
  • 20 Cleaned Mussels
  • 12 Large Shrimp, Cleaned
  • 1/2 Pound Fresh Squid, Cleaned & Chopped
  • 1/4 Cup Chopped Fresh Parsley
  • Salt & Pepper
  • Red Pepper Flakes
  • 1 Pound Spaghetti Or Pasta Of Choice


  • 1/3 Cup Fresh Parsley
  • Zest of One Lemon
  • 3 Cloves Garlic, Peeled


In a large saucepan, heat the oil and then cook the onions until they are soft and translucent, about 4 minutes.
Add the garlic, and cook another couple of minutes.
Then, Add the wine and fish stock and bring to a boil, then add the clams and cook until they open.
Add the tomatoes, parsley, salt, pepper, and red pepper flakes and bring to a boil.
Reduce the heat and add the remaining seafood, and cook over low heat while the pasta cooks.
Cook the pasta in boiling salted water until it is “al dente“.
Mince the gremolata ingredients together and set aside.
Drain the pasta, top with a scoop of the tomato sauce and toss well.
Serve in four individual bowls, topped with more sauce, and dividing the seafood up evenly between the four dishes.
Sprinkle some gremolata on each dish and serve immediately.


Seafood Paella:

Easy Seafood Paella Recipe | The Mediterranean Dish. Recipe comes with step-by-step photo tutorial to guide your cooking! Love this shrimp and lobster nestled in a bed of saffron rice! A must try from @themeddish

Photo: Seafood Paella The Mediterranean Dish

I have LONGED for paella since one of my Puerto Rican besties told me about it. Unfortunately, I have YET to try it out, but I will try it soon. Keep in mind, there are some slight differences I believe with each recipe for Paella, but as long as it satisfies your taste buds, have at it! Personally, I would like a true Paella Native create this dish for me so I can truly taste the authenticity. I found this super simple recipe from The Mediterranean Dish. Check it out below



  • 4 small lobster tails (6-12 oz each)
  • Water
  • 3 tbsp Private Reserve Extra Virgin Olive Oil
  • 1 large yellow onion, chopped
  • 2 cups Spanish rice or short grain rice, soaked in water for 15 minutes and then drained
  • 4 garlic cloves, chopped
  • 2 large pinches of Spanish saffron threads soaked in 1/2 cup water
  • 1 tsp Sweet Spanish paprika
  • 1 tsp cayenne pepper
  • 1/2 tsp aloppo pepper flakes
  • Salt
  • 2 large Roma tomatoes, finely chopped
  • 6 oz French green beans
  • 1 lb prawns or large shrimp or your choice, peeled and deveined
  • 1/4 cup chopped fresh parsley
  • Photo: The Mediterranean Dish


  1. In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. When the lobster is cool enough to handle, remove the shell and cut into large chunks.
  2. In a large deep pan or skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it’s soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.
  3. Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10-15 minutes until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
  4. Serve the paella hot with your favorite white wine


Last, but not least, the BONUS FEATURE!

I had the pleasure of meeting Kimberlee Slaughter at Tinzley Bradford’s Settle Free Mixer last year and I believe we hit it off from there.

Kimberlee is a self taught cook who is passionate about what she makes. Her food serves your taste buds with love and satisfaction. She has started her own business and YouTube channel too!

Business Name: Kim’s A La Carte

YouTube: Kims A La Carte

Go like, share and subscribe!


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Photo: Kimberlee Slaughter’s Bang Bang Shrimp




Check out some of her dishes and definitely feel free to reach out to her to place your next catered order!

Contact Kimberlee here

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I hope you guys have enjoyed a snippet of more to come!

Make sure you go out and support Kimberlee with her catering business. You can even purchase a personal plate too!

By the way, if you try one of the two recipes, drop your pic below so I can see all of the awesome cooks out there!

Come back next week for more goodies! Whatcha Cooking Wednesday!

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