Tuscan Chicken

This peach raspberry lemonade will have you dreaming of a warm summer breeze! Fresh, bright, and deliciously sweet, it’s the perfect summer drink!

Makes: 4 servings || Takes: 40 Minutes


1 Tbsp extra-virgin olive oil

4 boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

1 tsp dried oregano

3 Tbsp unsalted butter

3 cloves garlic, minced

1 1/2 cups cherry tomatoes

2 cups baby spinach

1/2 cups heavy cream

1/4 cups freshly grated Parmesan

Lemon wedges, for serving


In a skillet over medium heat, heat olive oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, (8 minutes per side).

Remove from skillet and set aside.

Using the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, (about 1 minute).

Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach and cook until spinach begins to wilt.

Stir in heavy cream and parmesan, bringing mixture to a simmer.

Reduce heat to low and simmer until sauce is slightly reduced, (about 3 minutes).

Return chicken to skillet and cook until heated through, (5 to 7 minutes).

Remove from heat, squeeze with lemon and serve.

Source: delish.com

Corn is an essential for every summer BBQ. Try this new sweet and spicy corn recipe on your grill this summer.



Make bang bang butter: In a medium bowl, mix together chili sauce, butter, Sriracha, garlic, and lime juice and season generously with salt and pepper

Slather butter all over corn.

Heat grill to medium high. Grill corn, turning and basting with remaining bang bang butter occasionally, until tender and charred, 10 to 15 minutes.

Garnish with cilantro and serve.

Source: Delish.com



1/2 c. sweet chili sauce

3 tbsp. melted butter

1 tbsp. sriracha

2 cloves garlic, finely minced

Juice of 2 limes

Kosher salt

Freshly ground black pepper

6 ears corn, husks removed

Freshly chopped cilantro, for garnish

Makes: 6 servings

Takes: 20 Minutes