I have partnered with Tabasco for today’s post as well as for the next four recipes coming ahead. I have become part of their 10 Tabasco ingredient challenge along with other food bloggers to bring yummy recipes using just 10 ingredients. Check out their recipes.

Bloggers

All Day I Dream About Food
Handle the Heat
FoodieCrush
Healthy Delicious
How To: Simplify
Macheesmo
Modern Day Moms
Shockingly Delicious
Table For Two
What’s Gaby Cooking

To say this task has been a challenge is an understatement. It was fun, but a challenge for sure. If asked again, would I do this challenge all over again? You bet. I like to develop recipes, that is what I mainly do with my food blog, and when there is a restriction or limitation of some sort associated with developing a recipe, it makes it even more exciting. So yes I would do this challenge all over again.

I was really pleased, happy and excited that I was asked to participate in this 10 Tabasco ingredient challenge. I actually think my husband was most excited because he uses Tabasco like it is water. I am serious, he loves anything spicy…the spicier the better!

When I told him I had to come up with 5 recipes using Tabasco, he was just over the moon.

Anyhow, these Spicy chicken burgers where out of this world. I decided to post this recipe first because I was really pleasantly surprised at how moist, tasty and easy they were to make. I actually wished I had doubled the batch and froze some because they were really good. If you get to make them I suggest that you double the batch, you won’t regret it.

I kept the amount of Tabasco on the medium side making the Spicy chicken burgers slightly spicy, however you can go ahead and use more for the extra heat. My husband of course pour even more Tabasco on his burger but the kids just enjoyed them as is.

I leave you with this amazing tasty and easy Spicy chicken burgers. I hope you get to make them, if you do, let me know how you like them.

Enjoy!

These are the ingredients that were part of the Tabasco 10 ingredient food challenge. Hard right?

Add the chicken, Parmesan, and Tabasco to your food processor. Pulse for 1 minute or until the chicken is minced, like in the picture. Once the chicken is minced, add the onion and pulse for another 10 seconds or until the onion becomes chopped.

These burgers were sensational. They were moist, juicy, tasty and most of all, super easy to put together. Your family and friends will love them, so I hope you give them a go!

Disclaimer: This post is sponsored by Tabasco and it contains affiliate links. Tabasco compensated me for the time spent developing and photographing this recipe. All opinions are 100% my own. My sponsors help make this blog possible. The end :-)

Spicy chicken burgers

Miryam's original recipe

Yield: 5 burgers

Total Time: 25 minutes

Ingredients:

• 1.5 lbs organic chicken, cut into chunks
• 1/4 cup Parmesan cheese
• 1 onion, cut into quarters
• 2 Tbsp Tabasco® original sauce, more if you like
• 1/2 tsp salt
• 2 Tbsp olive oil

Directions:

In the food processor add all of the ingredients except the olive oil and onion. Pulse until the chicken is minced, about 1 minute.

When the chicken is minced, add the onion and pulse for another 5-10 seconds or until the onion is chopped.

With your hands, form 5 burger patties and place them on a plate. Over medium to high heat, in a nonstick skillet, heat the olive oil. When the oil is hot, add the burgers to the pan and cook them on each side for about 4-5 minutes.

Transfer the burgers to a plate and serve as desired.

Nutrition facts calculated based on the recipe giving 5 burgers. 1 serving = 1 burger

The post Tabasco challenge-Spicy chicken burgers appeared first on Eat Good 4 Life.

I have been making pretty good quick dinners for the past week or so. This roasted pepper, goat cheese and basil pasta being one of them.

I will be making this Roasted pepper, goat cheese and basil pasta recipe for time to come because it was really well liked. Not only because it was super simple and super easy to put together, which in my book, that is a huge plus, but it was really tasty and unique.

I think I might have gone over board with the basil. It may seem like a lot when you make this recipe but in my opinion I think it was perfect. My family didn’t complaint so I left the amount of it as is. You can decrease it if you like and instead of using 2 oz of fresh basil you can just use half.

On another note, Friday was a nightmare for me. Hackers got into the server from which I host my blog at I lost my last post. It took a few hours to get the blog up and running. At the time, I was freaking out because I didn’t know if I would loose all the recipes I have been entering for the past three years. It was a very stressful day to say the least.

There is something that I might have to do to protect my blog from hackers getting in it again. I really don’t want to have to worry about it anymore.

Anyhow, next week I am going to have to start my intense 4 months of studying. While I am looking forward to it, I am not looking forward to the fact that my schedule is going to be crazy as heck. I hope I don’t go crazy on the process :-)

I was suppose to post other pear goodie recipes I baked last week but I wanted to post this one first because we really enjoyed it. I think it is a great quick dinner alternative that will be liked by many…

Enjoy!

Here you can see the ingredients in the blender. Just pulse for 20-30 seconds or so. I used a lot of basil, 2 0z, but you can use less. I just love basil :-)

Roasted pepper, goat cheese and basil pasta

Miryam's original recipe

Yield: 4-6 servings

Total Time: 25 minutes

Ingredients:

• 1/2 cup heavy cream
• 12 oz jar roasted peppers, drained
• 1/2 cup Parmesan cheese
• 5 oz goat cheese
• 2 oz fresh basil
• 4 garlic cloves
• Pinch of Celtic salt
• 1 lb whole wheat penne
• 16 oz cherry tomatoes, chopped
• Pepper flakes, optional

Directions:

Cook pasta according to package instructions.

In a blender, food processor or immersion blender place the first 5 ingredients.

Over medium to high heat, in a heavy skillet, place the chopped garlic with one tsp of olive oil and cook until fragrant. About 1 minute. Ad the garlic and salt to the blender and pulse for about 30 seconds. Don't blend for too long or the heavy cream will whip.

Add the tomatoes to the skillet and saute for about 1 minute. Add the sauce, and pasta and combined until warmed through, about 2 minutes. Sprinkle more Parmesan cheese and chopped basil and pepper flakes if using, and serve immediately.

Nutrition facts calculated based on the recipe giving 5 servings. Next time I will try to do a mixture of heavy cream, Greek yogurt and milk to decrease the amount of saturated fat in the recipe.

The post Roasted pepper, goat cheese and basil pasta appeared first on Eat Good 4 Life.

Hello my friends, I am writing this I am a big fan of pasta and this easy and delicious Penne with mushrooms, sun dried tomatoes and asparagus is exquisite recipe from Spain :-)

For those that have been following for a while you may know that I am from Spain. I have not visited Spain for two years but yesterday I arrived and I couldn’t be happier.

I am really excited to be here to see my friends and family, and of course, eat REALLY GOOD FOOD. I have also planed a few super good recipes to make while in Spain. I will have much more time to bake and cook, as well as study and relax, since my relatives will be taking care of my kids, so stay tuned for the good goodies to come.

This Penne mushroom and sun dried tomato pasta is one of our new favorite pasta dishes. For me it works great because it literally takes 15-20 minutes to put together, it is super tasty, yummy, filling and healthy all at the same time. I do love pasta so lately I have been trying to add a few new pasta dishes to my repertoire! There is an avocado pasta version to come soon so I hope you like that one too.

Asparagus are now in season, that is why I decided to add them to the dish. You can choose to add other veggies if you like. I have done it using fresh spinach and olives which works really well too. Just get creative or you can just leave the recipe as is.

On another note, the winner for the Health Warrior Chia seed bars has been announced. EMELY BENNET you are the winner, you have 48 hours to respond to the message and contact me otherwise I will have to choose another winner. I love doing giveaways, especially of products that I love. I hope I can secure some more goodies for you to have so stay tuned for that too.

Well folks, I am going to get in the kitchen in a little while to experiment with some dishes I have in mind. Since I am in Spain I think a few Spanish dishes are in order.

Until then, stay safe and enjoy!

Here you can see how the sauce looks like with the veggies before I added the penne. I also sprinkled some fresh spinach over it with some pepper flakes when done. This is just optional.

Penne with mushrooms, sun dried tomatoes and asparagus

Miryam's original recipe

Yield: 4-6 servings

Total Time: 20 minutes max!

Ingredients:

• 1 lb whole wheat penne
• 8 oz cream cheese
• 6 oz sun dried tomatos, chopped
• 20 oz sliced fresh mushrooms
• 12 oz fresh asparagus, chopped
• 1/2 cup Parmesan cheese
• 4 garlic cloves, chopped
• 1 tsp Celtic salt, or to taste
• Pepper flakes, optional

Directions:

Cook pasta according to package instructions.

In a heavy bottom sauce pan, over medium to high eat, place the sliced mushrooms and asparagus and cook stirring occasionally until almost tender. About 5 minutes.

Add the garlic and cook for 1 minute. Add the cream cheese with some pasta water, about 2-3 tablespoons, and stir until the cream cheese is well incorporated with the veggies. Add the sun dried tomatoes and Parmesan cheese and stir.

Add cooked pasta to the pan and stir until all the cheese is well incorporated through the pasta. You may add some pepper flakes if you like as well as a pinch of salt if need it be.

Nutrition facts calculated based on the recipe giving 6 servings.

The post Penne with mushrooms, sun dried tomatoes and asparagus appeared first on Eat Good 4 Life.

 

These were the mashed potatoes we had for thanksgiving. They were awesome and super simple to make. The only thing you need is a bit of time to boil the potatoes and some arm strength to mashed them…..I actually didn’t need none because I asked my husband to mashed them for me :-)

My father in law also loved them. He is from the south, TN, and they eat a lot of mashed potatoes down there, so I was very pleased when he said he liked them a lot.

I always buy organic potatoes. This is one of this foods where you really want to invest a bit more money and get organic, trust me, potatoes are a must.

I paired the potatoes with chicken cacciatore which was perfect because they had a sauce that went with the potatoes beautifully. You can also see that I didn’t peeled them. This way you get more fiber out of them, just make sure you was the potatoes really good before boiling.

Anyhow, I am experimenting with some recipes right now, and started studying full force for my exam as well so until my next post

enjoy!!

Parmesan and Romano mashed potatoes

Yield: 4 servings

Ingredients:

3-4 lbs organic red skinned potatoes, unpeeled, I always use organic potatoes
1/2 cup Parmesan cheese, grated
1/4 cup Romano cheese, grated
1/4 cup olive oil
1/2 cup organic milk. more if you like
4 garlic cloves, minced
Fresh parsley, chopped
Salt and pepper to taste

Directions:

Place the potatoes in a large pot of water. Cover and bring the water to a boil. Continue boiling until the potatoes are tender, about 20-25 minutes. Drain and return the potatoes back to the pot.

Add the milk, cheeses, garlic, parsley and oil and mash the potatoes. Season the potatoes to taste, with salt and pepper and serve.

Inspired from here

The post Parmesan and Romano mashed potatoes appeared first on Eat Good 4 Life.