BHG Delish Dish

Stirring Up Ideas In The Kitchen

Posts by Kristin Porter

Hey, hey Delish Dish readers! Kristin from Iowa Girl Eats here for the last time this month, sharing my final (and favorite,) 30 minute recipe from BHG.com. Bacon and Egg Pasta is so easy yet elegant, you’ll be finding any excuse to make it again and again!

Bacon and Egg Pasta

In 2010 my husband and I went on the trip of a lifetime to Italy, spending half of our time in Rome and the other half in the tiny town of Praiano on the Amalfi Coast. I’d been planning the itinerary for nearly a decade after falling in love with the glittering Mediterranean coastline featured in the movie Under The Tuscan Sun. Anyone else want to zip down the road in a convertible while wearing a white dress, hair whipping in the wind, after seeing that movie?

No? Just me and Diane Lane?

Anyway, while in Rome we devoured the most unforgettable pasta dishes like Cacio e Pepe (pasta tossed with cheese and pepper, ) and Spaghetti Carbonara which I recreated at home by adding brussels sprouts. Trust me, You’re going to want to try this. I can spot a spaghetti carbonara recipe a mile away and while the name of this dish is officially Bacon and Egg Pasta, it’s not fooling me, it’s a twist on spaghetti carbonara that you must make for yourself!

Bacon and Egg Pasta

Regular or gluten-free spaghetti is tossed in a custardy sauce spiked with red bell pepper, garlic, a pinch of red pepper flakes, fresh basil, spinach and of course, bacon. Can’t have spaghetti carbonara without it! The result is a fantastically creamy pasta dish that’s special, decadent, and as always, ready in just 30 minutes.

Bacon and Egg Pasta

Start by dropping regular or gluten-free spaghetti into a big pot of salted, boiling water. Don’t forget to salt your pasta cooking water – it makes a world of difference taste-wise in the final dish!

While the spaghetti’s cooking, saute salty bacon over medium heat until crispy then scoop onto a paper towel-lined plate to drain, reserving the bacon fat in the skillet.

Bacon and Egg Pasta

Saute chopped red bell pepper, minced garlic, and a pinch of red pepper flakes in the fat with white wine, then pour in a mixture of eggs whisked with heavy cream (I used half & half.) Traditionally heavy cream isn’t used in the egg sauce for spaghetti carbonara but I loved it in here because it gave the dish an incredible, custardy richness. Definitely decadent and delicious.

Bacon and Egg Pasta

Cook the egg mixture over low heat for a minute then transfer the cooked pasta right over from pot – no need to dirty a strainer. Add the chopped bacon along with fresh basil, spinach, and asiago cheese into the skillet then toss and add ladlefuls of pasta cooking water until the sauce is creamy and evenly coating the pasta.

Bacon and Egg Pasta

Transfer to plates then swirl away. This is one pasta dish that you are going to remember for a long time. I can’t wait to make it again!

Bacon and Egg Pasta

Thank you, Delish Dish readers, for following along this month as I shared my favorite 30 minute meals from BHG.com. I hope you’ll come visit me over at my blog Iowa Girl Eats and, no matter what, happy eating!


Hey everybody, I hope you’re having a nice week so far!

Kristin here from Iowa Girl Eats, sharing another 30 minute or less recipe as part of my month-long guest blogging stint here on Delish Dish. In case you missed them, be sure to check out the elegant yet easy recipe for Peanut Crusted Salmon and 20 Minute Lemon Butter Chicken Skillet I shared earlier this month. The’re both can’t miss recipes.

Another one you’re going to want to make pronto? This Picadillo-Style Chicken Taco Salad!

Picadillo Style Chicken Taco Salad

My husband Ben and I make salad for dinner at least once a week for a dozen different reasons including:

A.) It means neither of us have to do a lot of cooking to get a fresh and healthy meal on the table.

B.) Salads are a great way to get fresh vegetables other than baby carrots slathered in almond butter into our diets (it’s an addiction.)

C.) Cleaning out the fridge is less of a chore because pretty much all leftovers taste great over a bed of lettuce. And that’s a fact.

Picadillo Style Chicken Taco Salad

I will say that Taco Salads are one of our go-to combos for salad night. Usually I’ll season sauteed ground beef or diced chicken with my homemade taco seasoning then mound the meat onto lettuce and top with crushed tortilla chips, shredded cheese, chopped tomatoes, and creamy avocados. Because it’s all about the toppings, right?

Sometimes it’s nice to switch things up a bit though, which is where this Picadillo-Style Chicken Taco Salad comes in.

Have you ever had Picadillo? It’s FABULOUS. Picadillo is a traditional dish of Spain and other Latin American countries that usually combines ground meat with tomatoes and other yummy mixins depending on where its from. Cuban-style picadillo often includes chopped green olives, minced potatoes, and spices like cumin and coriander. Simply put, the Picadillo-style ground meat mixture in this salad that replaces traditional taco-spiced meat really kicks things up a notch!

Picadillo Style Chicken Taco Salad

The great thing about this recipe is that you can adapt it to use whatever you’ve got on hand. I actually didn’t need to buy a thing to make it! I used ground turkey instead of ground chicken, and shredded cheddar cheese instead of Monterey Jack, since I already had both in the fridge, and crushed blue corn tortilla chips on top instead of crisped tostada shells.

I love it when a meal comes together this easily. :)

Modified or not, be sure to give this delicious, Picadillo twist on traditional taco salad a try. As I mentioned, it’ll be on the table in just 30 minutes!

Picadillo Style Chicken Taco Salad


Hey everyone! Kristin from Iowa Girl Eats here, back sharing another fresh and simple 30 minute meal from the BHG.com archives. Actually, make that a 20 minute meal. Oh yes, this simple, scrumptious Lemon Butter Skillet Chicken goes from fridge to table in under half an hour!

Lemon Butter Skillet Chicken

I was talking with a friend the other day about cooking healthy meals for our families that everyone actually enjoys. She confessed that while she’s inspired to use fresh and healthy ingredients, her meals are often lacking in the flavor department. I immediately suggested that she start incorporating citrus into her dishes, specifically fresh lemon juice which adds a wonderful brightness, zip and zing to othwerwise flat recipes, as evidenced by this Lemon Butter Chicken Skillet.

Lemon Butter Skillet Chicken

Homemade chicken cutlets are dredged in flour, seasoned with lemon pepper seasoning, and then sauteed in butter (yes, butter definitely helps in the flavor department, too!) Fresh lemon slices are browned in the drippings then the two sizzle together with fresh lemon juice before serving. This meal is quick and flavorful – did I mention it’s a cinch to make, too?

Lemon Butter Skillet Chicken

Start by making the homemade chicken cutlets, which is just fancy talk for chicken breasts sliced in half. You’ll need a really sharp knife to do this, but it’s such a great way to make chicken go farther. Especially if you’re serving the meal with a side salad and rice pilaf, for instance. You don’t really need a big honkin’ chicken breast per person when you’ve got other filling meal components on the table. Plus, since the chicken is sliced thin it cooks in half the time!

Lemon Butter Skillet Chicken

Dredge the chicken breasts in gluten-free or regular all-purpose flour, seasoned with salt and lemon pepper seasoning, then saute in melted butter for just a few minutes on each side.

Lemon Butter Skillet Chicken

Remove the chicken to a plate then saute fresh lemon slices for 1-2 minutes a side. Then, add the chicken back into the skillet, drizzle a couple Tablespoons of fresh lemon juice on top, and let the lemons and chicken saute together for a minute or so, or until the pan sauce is thickened and reduced.

Lemon Butter Skillet Chicken

Serve the chicken with a few sides, and dinner is served. Hope you enjoy this quick and yummy chicken skillet recipe. See you next week with a quick, clean out the fridge salad recipe!

Lemon Butter Skillet Chicken


Hey, Delish Dish readers! My name is Kristin Porter, the blogger behind the simple, in-season, and gluten-free recipes over at Iowa Girl Eats! I’m so excited to be guest blogging on Delish Dish this month because I’ll be sharing my favorite fresh and healthy 30-minute dinners for busy weeknights from the BHG.com archives.

Because who wants to come from a long day of work and spend hours stuck making dinner in the kitchen? There was a ton of great recipes to choose from, but I think I picked a few you’re definitely going to want to try.

With Spring officially upon us I’m on the lookout for recipes that are not only fast but fresh. Say it with me, F-R-E-S-H! Raise your hand if you’re ready to set aside the chili, soup, and stew for awhile and focus on Farmer’s Market finds like lettuces, herbs, and citrus fruits that are in season right this very minute? (By the way, both my hands are in the air!) These are the exact ingredients highlighted in the recipe for Gluten-Free Peanut-Crusted Salmon that I can’t wait to share with you today.

Gluten Free Peanut Crusted Salmon

Luscious salmon filets are coated in a crispy, crunchy peanut crust flavored with orange juice, zest, and chopped parsley, then paired with a fresh side salad for a light and filling meal that couldn’t be more spring if it tried. Gluten-Free Peanut-Crusted Salmon is a cinch to make, too. I whipped it up with time to spare while my son was napping last week!

Gluten Free Peanut Crusted Salmon

Start by mixing up the salmon coating which includes flavorful ingredients like orange zest, minced garlic, chopped parsley, and chopped peanuts. Not only will the peanuts give the salmon a nutty flavor, but they crunch up beautifully after a quick roast in the oven.

Now, the originally BHG.com recipe calls for panko bread crumbs to be mixed in too but I have Celiac Disease and can’t eat any gluten-containing foods. So, I swapped them out for my favorite gluten-free “panko” bread crumbs – crushed Rice Chex! Gluten-free or not, nobody will ever be able to tell the difference.

Gluten Free Peanut Crusted Chicken

Next drizzle two salmon filets with fresh orange juice then season generously with salt and pepper. Dip the tops and sides in the peanut mixture then place in a shallow baking dish and drizzle white wine around the edges (don’t forget to save a sip for the chef!) Pop into a hot oven for a quick, 8-10 minute roast then finish with a quick blast under the broiler, if you’re craving an even crispier crust.

Salmon is one of my go-to ingredients for getting dinner on the table in a jif. It’s extremely quick-cooking not to mention delicious and nutritious. I’ve been craving my BBQ Salmon BLT Salad for a few months now, and couldn’t be more excited that “salad season” is finally back!

Gluten Free Peanut Crusted Chicken

Finally, slide the roasted salmon onto plates next to a crispy side salad, and your fresh and fast Spring dinner is ready! I loved the combination of orange and peanuts in this dish. It was a really tasty twist on familiar Thai flavors but, if orange isn’t your thing, lemon juice would be equally as delicious. Whichever you decide – enjoy, and I’ll catch ya’ next week!

Gluten Free Peanut Crusted Chicken

Get the recipe for Gluten-Free Peanut-Crusted Salmon.


The Super Bowl is a little over two weeks away and while we don’t know the final two teams who will be going head to head just yet, it’s never too early to start planning your game-day menu!

I plan on making Crab Rangoon Bites and Jalapeno Popper Potato Skins from my blog Iowa Girl Eats for poppable bites throughout the game, and these Balsamic Vinegar and Honey Pulled-Pork Sliders from BHG.com for a more substantial meal at halftime.

I’m always on the hunt for a new dish to add to my crock pot recipe collection and these sliders are absolutely succulent!

Boneless pork shoulder is seasoned with dried thyme and rosemary then slow-cooked in chicken broth over a bed of green bell peppers and onions. After being shredded it’s slow cooked for another hour in a sweet and tangy, homemade Balsamic Vinegar and Honey BBQ sauce before being mounded onto squishy rolls and topped with either crunchy coleslaw, melty cheese, or enjoyed plain. However you choose to top ‘em – you’ll love these sliders!

Start by adding a chopped onion and green bell pepper to the bottom of a 6-quart crock pot. Add a 4-1/2lb boneless pork shoulder roast cut into hunks on top, then season with dried thyme, dried rosemary, salt, and pepper. Note: BHG’s recipe calls for a 2-1/2lb roast, but the smallest roast I could find was 4-1/2lbs. Worked out just fine!

Add chicken broth on top then cook low and slow for 9-10 hours before shredding.

Drain the liquid from the crock pot then return the pork to the crock, mix in a homemade Balsamic Vinegar and Honey BBQ sauce, which simmers on the stove for 20 minutes, then cook on low for one more hour.

Regardless of what team you’re cheering for during the Super Bowl, you’re sure to love these sliders. Enjoy!

Click here for the Balsamic Vinegar and Honey Pulled-Pork Sliders >


Happy new year, everyone! I hope you had a wonderful holiday season and are looking forward to a fabulous 2014.

Do you make new years resolutions? I always head into January with the best intentions to work out more, eat dessert less, and get the mail everyday instead of letting it pile up, but the magazines are busting out of the mailbox by February if that gives you an idea as to how these things usually play out.

One thing I am putting my foot down about in 2014, is eating 3 square meals a day (plus snacks, of course!) As a food blogger I’m often whipping up recipes at random times throughout the day which means my “meals” consist of nibbles of this and noshes of that. By the time dinner rolls around I’m usually not even that hungry!

Meal planning will be a big part of my success and this Grilled Chicken Salad with Grapes and Goat Cheese will definitely be making a repeat appearance on my dinner table in 2014.

Crisp green lettuce is topped with grilled or sauteed chicken then sprinkled with sweet red grapes, toasted walnuts, and tangy chevre. Drizzled with an easy, homemade Dill-Balsamic Vinaigrette, this is one meal you’ll want to sit down to enjoy with a nice glass of wine. My husband and I both devoured it a few weeks ago!

The contrast of textures and flavors in this dish are what make it so delicious, and the fact that it’s healthy will fit in nicely with most people’s resolution to eat better in the new year.

Start by making the homemade Dill-Balsamic Vinaigrette. I normally don’t love dill, but I decided to give it a whirl anyways. SUPER delish – so glad I went forward with it! Just combine extra virgin olive oil, balsamic vinegar, dried dill and oregano, with salt and pepper in a mason jar with a tight-fitting lid then shake and let sit for at least 10 minutes.

Next, pound out lean chicken breasts. I usually place my chicken on a meat-only cutting board then seal with Glad Press ‘N’ Seal. A couple whacks with a rolling pin and the chicken is all the same thickness. This is essential to getting your chicken to cook evenly.

Now consult your arsenal of grill seasonings. I loved that the recipe called for pairing elegant ingredients like red grapes and creamy chevre with bold grill seasoning. It’s really a great flavor combo!

Season the pounded out chicken on both sides with your favorite grill seasoning then grill or saute until cooked through. Let it rest for 5 minutes then thinly slice.

While the chicken is resting, prepare the rest of your ingredients – red grapes, chevre, and walnut pieces.

The original recipe called for pine nuts, but I’m not a huge fan so I toasted some walnuts instead, which are a classic pairing with red grapes.

To assemble the salad, place fresh lettuce on a plate then top with the grilled chicken, grapes, chevre, and walnuts, then drizzle the homemade Dill-Balsamic Vinaigrette on top.

A healthy, filling, and fresh meal never tasted so delicious. Enjoy everyone, and happy new year!

Click here for the Grilled Chicken Salad with Grapes and Goat Cheese recipe >> 


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