Cajun and Garlic Stuffed Chicken

Hey everyBUNNY! Today, I’m bringing my all time favorite stuffed chicken recipe to the blog. The raves and shares it received on Instagram, proved it to be my most popular recipe to date! I loved seeing people share their recipe remakes of this meal. If you make it and love it, let me know 🙂

{Recipe for 4 chicken breasts}

Slice rinsed chicken breasts down the side to create a pocket

Add them to a bowl & rub 1tbsp of olive oil over chicken

Evenly coat chicken with 2tbsp of roasted garlic & 2tbsp of Cajun seasoning

Place seasoned chicken breast on a lightly greased baking sheet

Bring 1/2 cup of diced (small) bella mushrooms, 1 cup of diced (small) broccoli florets, 1tbsp garlic, 1-2 cups of cheddar jack cheese & 1/2 cup of cream cheese together in a bowl (mix well to create “stuffing”)

Stuff your chicken breasts

Cover baking sheet with aluminum foil

Bake in oven at 375 for 30min

Take out of oven & add more cheese (optional)

Crisp up in the air fryer at 320 for 5 minutes (optional)

Celebrity Recipe Series: Giada’s Cacio e pepe

Hey everyBUNNY! Kicking off some new series to spice things up around here, starting with Celebrity Recipes! From celebrity chefs to singers to actors, everyone has a favorite recipe that they love to make. Stay tuned to see the fun meals I make with my daughters, from our favorite celebrities 🙂

The first recipe in this series is Cacio e pepe with pancetta and arugula by celebrity chef, Giada De Laurentiis. This was actually our first time having Cacio e pepe. We truly have been missing out. It was creamy, savory and so so delicious. We did use less cheese than it called for in the recipe, but still came out incredibly creamy. All ingredients used are from Trader Joe’s. So if you have one near you, get the goods & make this pasta. You won’t regret it.


1 package of Organic Gigli pasta or other curved pasta shape

2 tbsp olive oil

1 package of Citterio Cubetti Pancetta

1 1/2 tsp freshly ground black pepper

2 cups freshly grated Parmesan cheese (I used 1 cup)

1 cup freshly grated Pecorino cheese

2 tbsp butter at room temperature

3 cups packed chopped arugula


Bring a large pot of salted water to a boil

Cook your pasta of choice al dente

Drain pasta, but keep 1 1/2 cups of pasta water to the side

In a large skillet on med high heat, add olive oil & pancetta

Stir & cook until pancetta starts crisping up

Then add pepper & keep stirring until it becomes fragrant

Add 1/2 cup of pasta water to scrape up any pepper that is sticking to pan

Add the drained pasta & turn down heat to medium

Add 1/2 cup of pasta water & stir in parmesan cheese

Add butter & stir in pecorino cheese

Add the rest of pasta water & keep stirring until cheese is melted/creamy

Then add in arugula & stir

Turn down heat to low & simmer for 1-2 minutes to cook the arugula

Top with more pepper & cheese (optional)


Stuffed Tuscan Chicken

Stuffed Tuscan Chicken with Asparagus

Hey everyBUNNY! Two blog posts back to back? I’m on a roll here. As you all know, stuffed recipes are my jam. So it’s only right, that I share another awesome stuffed chicken idea! These Tuscan chicken came out so juicy & flavorful. We LOVED it. It’s been a while since I’ve made stuffed chicken with asparagus. In my opinion, it’s the “best” veggie to use. During the process of baking the chicken, the asparagus cooks perfectly without getting soggy. Soggy veggies are No Bueno. Now on to the recipe.

{Recipe for 3 full chicken breasts}

3 full chicken breasts
2 tbsp olive oil, 1tbsp butter
2 tbsp garlic butter seasoning or any garlic herbs
1 tbsp paprika seasoning
1 tbsp minced garlic
2 cups shredded mozzarella cheese
4 tbsp cream cheese
1 cup chicken broth
1/2 cup sun-dried tomatoes
1 bunch of asparagus

1. Slice rinsed chicken breasts down the side to create a pocket

2. Add them to a bowl & rub 1tbsp of olive oil over chicken

3. Evenly coat chicken with 2tbsp of Kinders garlic butter seasoning or any garlic herb seasoning

4. Place seasoned chicken breast on a baking sheet or baking dish (I stuffed them while on the baking sheet, then brought them over to baking dish)

5. Bring 1/4 cup of diced sun-dried tomatoes, 1 1/2 cup shredded mozzarella cheese, 1tbsp garlic, 2 tbsp of df cream cheese together in a bowl (mix well to create “stuffing”)

6. Stuff your chicken breasts, then add 4-5 asparagus spears per breast

7. Place in baking dish & cover with aluminum foil

8. Bake in oven at 375 for 20min

9. While the chicken is baking, it’s time to prep the brothy sauce

10. In a skillet on medium heat stir in 1tbsp butter, 1tbsp garlic, 1tbsp paprika, 1 cup chicken broth, 1/4 cup sun-dried tomatoes & 2 tbsp df cream cheese

11. Reduce heat & simmer for 3min

12. Take chicken out (after the 20min), pour in sauce & top chicken with some mozzarella cheese

13. Cover & put back in oven for an additional 15min

Enjoy! Xoxo

Shrimp and Pancetta stuffed jalapeños

Shrimp and Pancetta stuffed jalapeños

Hey everyBUNNY! Posted this fun appetizer yesterday on Instagram and wanted to drop it here too! These were made on a whim, playing around with ingredients over the weekend & turned out so good. I love bacon wrapped jalapeños, so I figured pancetta would give great flavor too. It did! Let me know if you try these. Love to see your recipe remakes. Easy recipe below:

1. Halve jalapeños down the middle, gut out white parts & seeds to remove heat (use gloves)

2. Place on baking sheet & roast jalapeños in oven at 400 for 10min, then let cool

3. Sauté shrimp in skillet on medium high heat with garlic & butter, then dice into small pieces

4. Cook diced pancetta with paprika in skillet on medium high heat until crispy like bacon

5. Fill jalapeños with a thin layer of df cream cheese, shrimp, pancetta, shredded cheese & top with garlic herb seasoning

6. Bake stuffed jalapeños at 400 for 15-20min

7. Optional: top with parmesan & crushed red pepper

Shrimp and Pancetta stuffed jalapeños on platter