One Pot Creamy Sun-Dried Tomato Pasta

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This one pot creamy sun-dried tomato pasta recipe is easy to make with the most delicious garlic-basil cream sauce.

This pasta. ♡

I almost hesitated to share this recipe, because it was one of those clean-out-the-fridge meals that is anything but fancy. But the combination of flavors here ended up being SO rich and cozy and delicious that I have a hunch you’ll instantly love it too.

The sun-dried tomatoes are definitely the star of the show here, intensifying the sweet-tart tomato flavor in the pasta, plus we’ll use the leftover oil to sauté the chicken and veggies for extra flavor. I’m also partial to a good chewy small pasta shape in this recipe, such as the gnoccheti sardi pictured here, which adds such satisfying texture to each bite. I went big on the garlic and basil for the sauce and light on the cream, since it doesn’t need much, and a pinch of crushed red pepper flakes adds the perfect hint of heat. Then I definitely recommend adding a generous handful of freshly-grated Parm to each bowl just before serving. So delicious!!

Everything here comes together in one pot in just a little over 30 minutes. So the next time you’re craving a cozy bowl of pasta, grab a jar of sun-dried tomatoes and let’s make a quick batch of this one together! (more…)

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Blueberry Chicken Chopped Salad

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This blueberry chicken chopped salad recipe is loaded up with a zesty mix of ingredients and tossed with a lemon vinaigrette.

Whenever fresh berries are in season, I always look forward to this making this blueberry salad. ♡

It’s an oldie-but-goodie here on Gimme Some Oven. (Just realized the original recipe was posted nearly a decade ago!) But all of these years later, it continues to be a yummy staple in our rotation and one of my personal faves.

The choice of protein here is completely up to you — I love making this salad with pan-seared chicken, but it’s also delicious with steak, salmon, shrimp, or you can leave out the protein entirely. We’ll build the salad with a base of your favorite chopped greens, nuts, diced red onion, crumbled goat or feta, my everyday dressing, and lots of fresh blueberries. It’s the perfect balance of sweet, savory, tangy, and downright delicious.

So the next time you’re craving a big green salad, grab some fresh blueberries and let’s go!

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Lemon Thumbprint Cookies

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These lemon thumbprints are made with a melt-in-your-mouth buttery almond cookie and filled with zesty lemon curd.

I can’t tell you how much I adore these cookies. ♡

They’re like little lemony rays of sunshine and just so yummy and perfect for springtime.

I’ve been playing around with this recipe for the past few months and have finally landed on the balance of flavors that I think you’re going to love. The thumbprint cookie base here has a light melt-in-your-mouth texture, it’s sweet but not too sweet, perfectly buttery, and accented with hints of almond and vanilla. Each cookie then is filled with generous pools of tart lemon curd — well-worth the extra 15 minutes to make homemade, by the way — which perfectly complements the cookies with a burst of zippy, sweet, lemony flavor in each bite.

They’re seriously the most delightful little cookies and our friends have raved every time we’ve served them. So if you love a good lemony cookie, I hope you’ll give them a try!

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Sticky Honey Lemon Chicken

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This Chinese-inspired sticky honey lemon chicken recipe is easy to make and tossed with an irresistibly sweet and savory stir-fry sauce. 

This simple stir fry is calling your name! ♡

It’s made with a 5-ingredient honey lemon stir-fry sauce that hits the yummiest balance of sweet, savory, (slightly) spicy and tangy notes. Thanks to a quick cornstarch coating, the chicken cooks up to be nice and crispy with an irresistibly sticky sauce. Feel free to swap soy sauce for tamari if you’d like to make the recipe gluten-free. And if chicken isn’t your thing, it would also be just as delightful using shrimp, pork, beef or another protein of your choice.

My toddler and I seriously can’t get enough of this recipe and love serving it up over rice or sesame noodles with a side of roasted veggies. And we can vouch that leftovers taste just as great the next day too.

Let’s make some chicken stir fry!

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Asparagus Almondine

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This asparagus almondine recipe is quick and easy to make and pairs well as a versatile side dish with a wide variety of entrees. 

Move over, green beans. Let’s make asparagus almondine this spring! ♡

Crisp green asparagus works beautifully in this classic dish, originally known as amandine (which translates to “almond”) in French or commonly anglicized to almondine in English. Simply toast up a handful of almonds in butter, sauté fresh asparagus with shallots, garlic, lots of lemon, salt and pepper. Then in less than 15 minutes, this vibrant, delicious pan of asparagus almondine will be ready to serve and enjoy!

It’s the perfect easy side dish for the holidays (such as Easter this weekend) or anytime you happen to be craving some asparagus while it’s in season. This recipe is also naturally gluten-free and vegetarian. And if you feel like adding in some fresh herbs, a pinch of chili flakes, a drizzle of honey, or a sprinkling of Parmesan, there are endless fun ways that you can customize this recipe too.

Let’s make asparagus almondine!

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