Guest blogger: Becki D!

I suck.
There, I said it. I’ve been a horrendous blogger. No real reason other than being exhausted and kind of burned out on the computer as a whole. No lie. Where I once used to come home from work and spend the night religiously on the computer blogging, reading other’s blogs, I now avoid the computer entirely.
It’s crazy. I know.

But I promise I’m going to try harder.
Because in all honesty, I’ve missed you guys.

And even though I’m blogging right now, this is still a tad bit of a lie. Because Becki D. from becki bakes is taking over after this point to guest blog for me.

So thanks guys. Thanks for sticking with me and my sheer laziness. And now, I’m turning the mic over to Becki and her insanely delicious Chicken Alfredo and Dip’Um Recipe.


Elastic Waistband Club: Man-Pleasin’ Meal

Let’s be real – this meal is definitely woman-pleasin’, but it makes me feel better if I can blame the consumption of this creamy, buttery, carb-loaded goodness on the Hubs. 


Dave’s absolute favorite home-cooked meal: Chicken Alfredo and Dip’Um (Lauren’s name for spicy oil and vinegar bread dip).

Chicken Alfredo with Artichoke Hearts
-1 pound boneless skinless chicken breasts, diced
-1 box mini bowtie pasta (or pasta of your choice)
-1 can artichoke hearts, drained (optional, but they are totally awesome)
-1 stick butter
-1 cup heavy cream
-1 1/2 cups fresh grated parmesan cheese
-3 tbsp olive oil
-2 cloves garlic, minced

-Pour olive oil and minced garlic in large saucepan over medium heat. Saute diced chicken until thoroughly cooked.
-Bring saucepan of water to boil while cooking chicken.
-Add artichoke hearts and butter, continue stirring until it is completely melted.
-Add pasta to your boiling water and cook as directed on package
-Add cream and parmesan to chicken, stirring until everything is completely incorporated and sauce has slightly thickened.
-Drain pasta and pour into large serving bowl, pour chicken mixture over top and mix thoroughly.

-1 cup extra virgin olive oil
-2/3 cup aged balsamic vinegar
-3 cloves garlic, minced
-1 1/2 tbsp dried basil
-1 tbsp dried oregano
-1 tsp dried thyme
-1 1/2 tsp kosher salt
-1/4 tsp freshly ground black pepper

Mix all ingredients thoroughly. Can be made up to 1 day in advance – the further ahead you make it, the better the ingredients meld. Though we often make it right before dinner, and it’s good that way too!

Serve with warm, crusty Italian bread.
becki d

Thanks so much to Becki D. for sharing this butter filled pasta goodness!


Filed under kmslat

11 responses to “Guest blogger: Becki D!

  1. mmmmmmmmm
    (we miss you, too! though the holidays have been making the computer a lot less appealing to me these days, too. time for a bloggy buddies pact to come back after the new year???)

  2. Pingback: Guest blogger: Becki D! | Grocery Tips

  3. Katie, everyone deserves a break. And if it means reading about Becki’s awesome food, I have no problem with this. (But as long as we’re being honest here, I miss you too!)

  4. We do miss you but boy, can I relate! Take time to recharge–we’ll still be here! Thanks for introducing us to Becki–I am laughing at the “elastic waistband” title of the recipe!

  5. Katie dahling, take a break. Enjoy some time offline. But for the love of god, please stop tormenting me with membership opportunities to the Elastic Waistband Club ; )

  6. Amy

    I have missed you but damn if that recipe doesn’t make me forget the pain of your absence. Becki sure does know your audience!

  7. And this is why I had to come back. You guys are the best! And I fully admit that I love hearing my phone buzz with a new email/comment alert! And sorry about the elastic waistband recipe…but Becki needed a place to share it and let’s be honest, I’ve got the perfect place for sharing the tons of fun type recipes!

  8. I can relate and I am glad you are back. Love this chicken..

  9. Am I going crazy or did I just see snow on your blog? It’s snowing! Good for you for taking a break from the crackbox, Katie. Kinda nice, isn’t it? ‘Tis the season to be doing festive non-computer-related stuff.

    Becki, I want Dip’Um and I want it now.

  10. I love it, any recipe that calls for a stick of butter is my kind of recipe.
    Katie, take a break, then get off your bootah!

  11. I agree, it’s not bad to take a break! Don’t beat yourself up–sometimes your eyes need a little break from the glaring screen. =)
    I LOVE this recipe and will be making it asap since I happen to have some unused artichokes sitting in my pantry. =)

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