U had me at Kitchen - Reality TV Cooking Show

U had me at Kitchen - Reality TV Cooking Show

U had me at Kitchen - Reality TV Cooking ShowU had me at Kitchen - Reality TV Cooking Show

Alexia's amazing Crock-Pot Chicken Chili!

Oh so good!

Alexia's amazing Crock-Pot Chicken Chili! 🌶🍲🥄🍗💯🔥

This Chili is absolutely delightful and it's so easy to make!

Follow these simple steps and you are going to have a delicious, hearty and healthy meal!


3 large boneless Chicken Breasts

1 large can of Hunts Tomato Sauce

1 small can of RO*TEL Original Diced Tomatoes and Green Chilies

1 Cubanelle Pepper

1 large Green Bell Pepper

1 large Red Pepper

2 fresh Plum Tomatoes

6 cloves fresh Garlic

1 1/2 large Vidalia Onion

2 fresh Jalapeno Peppers

McCormick Chili Powder

Tabasco Sauce

Cracked Black Pepper

Garlic Salt

Garlic Powder



Yellow Mustard

1 can dark Kidney Beans

1 can Pinto Beans

1 can Black Beans

1 bag of a shredded Mexican Cheese blend

Daisy Sour Cream

Tostitos Chips

Start by washing your chicken and setting it aside.

Next, chop up your Peppers and Plum Tomatoes into 1/2 inch pieces.

Next, chop up your Vidalia Onions. (Reserve some onions for later to top your Chili - cut very these very fine).

Now it's time to add your Chicken, Peppers and Onions into your Crock-Pot.

Next, add in your can Hunts Tomato Sauce and your can of RO*TEL Original Diced Tomatoes and Green Chilies.

Next, add in your McCormick Chili Powder about 1/2 of a 2.5 ounce bottle.

Next, season to taste with Cracked Black Pepper, Paprika, Garlic Salt and Garlic Powder.

Now add in about 2 tablespoons of Yellow Mustard and about 6 tablespoons of Ketchup.

Next, add in 4-5 shakes of Tabasco (More if you want it extra spicy).

Mix everything really well.

Turn on your Crock-Pot to the slow 8 hour mode.

After about 2 hour of cooking time add in your 3 cans of beans water and all. (1 can of dark Kidney Beans, 1 can of Pinto Beans, 1 can of Black Beans).

In the last hour or so, remove the Chicken from the Crock-Pot and Shred up the Chicken.

Add the Chicken back into the Crock-Pot to absorb all of that Chili flavor.

Finish cooking until the time is up. (Let it sit for about 15 minutes prior to serving to thicken up).

Now it's time to plate and serve!

Alexia likes to serve this in a Soup bowl, topped with finely cut onions, some shredded Mexican Cheese, lots of fresh chopped Cilantro, a dollop of Daisy Sour Cream and some Crispy Tostitos chips!!!


#alexiafoodees #recipealert #chickenchili #crockpotrecipes #chili #recipeoftheday #spicy #sogood #freshingredients #simpleanddelicious #onepotmeal #uhadmeatkitchen

Alexia's amazing Crock-Pot Chicken Chili!

Alexia's amazing Crock-Pot Chicken Chili!

Tuscan Style Spicy Sausage, Northern White Bean& Kale Soup!

This soup is oh so good!!!!

Alexia's Tuscan Style Spicy Sausage, Northern Bean, Vegetable and Kale Soup!

This scrumptious, healthy and hearty soup is sure to please on a cold winter's night!!  "LIKE" SHARE & ENJOY! 


1 1/2 lbs ground hot Italian sausage out of the casing (you can also use sweet).

6 fresh plum tomatoes.

3 cans of northern white beans.

4 stalks of fresh celery.

1 large vidalia onion. 

6 carrots.

3 - 32oz containers of chicken stock (You can also use vegetable stock).

1 large bag of fresh kale (16 oz bag).

Extra virgin olive oil.

Cracked black pepper.

Garlic powder.

Grated pecorino romano cheese.

Italian bread.

Start by washing and chopping your onions, celery and carrots.

In a fry pan add a couple of tablespoons of olive oil and brown your ground sausage. When the sausage is browned set aside.

In a large pot pour in your chicken stock and add in your whole fresh plum tomatoes, onions, celery and carrots.

Season to taste with some cracked black pepper and garlic powder.

Boil your stock and veggies for about 10 minutes.

Next, add in your Kale and cook down on medium to high heat for about 15 minutes until the kale wilts down. 

Remove your tomatoes from the pot put them in a bowl remove the skin from your tomatoes and mash them up add them back into the soup.

Now reduce your heat to low and add in your sausage and white beans.

(Do not drain your beans).

Use a potato masher and mash up some of the beans to get a creamier consistency in the soup.

Continue to cook on low for about 45 more minutes until the kale is tender and the broth is creamy.

Serve with a sprinkle of grated pecorino romano cheese on top, a drizzle of olive oil and some nice Italian grilled bread!

This scrumptious, healthy and hearty soup is sure to please on a cold winter's night!!

This scrumptious, healthy and hearty soup is sure to please on a cold winter's night!! 

Alexia'a Spectacular Stuffed Mushrooms!

Oh so good!

Alexia'a Spectacular Stuffed Mushrooms!


15-20 extra large white mushrooms

1 1/2 sticks of salted butter

1 box of Ritz crackers (4 sleeves)

1 1/2 cups Parmesan cheese

1 cup of shredded Gruyere cheese

8 cloves of fresh minced garlic

1 bunch of fresh chopped parsley

1/4 lb thin sliced pepperoni (cut julienne style)

12 mushroom finely chopped mushroom stems

Cracked black pepper

Garlic powder

Cooking spray

Start by cleaning your mushrooms and hollowing them out removing the stem (save the stems to add to the stuffing).

Next, crush up your Ritz crackers.

In a large mixing bowl combine the Ritz crackers, grated Parmesan and Gruyere cheese, mix well.

Next, season your cracker mixture to taste with cracked black pepper and garlic powder.

Next, add in your minced garlic, chopped fresh parsley and chopped mushroom stems, mix well.

Next, add in your sliced pepperoni and butter (melt down your butter prior to adding) mix well. 

Your stuffing consistency should be slightly sticky and you should be able to mold it into a ball and it will not crumble apart. (If you feel it is a little dry you can add in a little more butter until you get the consistency you desire). 

Next, spray your baking dish with some cooking spray.

Stuff your mushrooms and lay them out evenly in your dish. ****TIP - Alexia likes to add some fresh plain mushrooms scattered across the top of the stuffed mushrooms to give them some extra mushroom flavor during the cooking process. 

Cover your mushrooms with foil. 

Now your ready to bake! 

Pre-heat your oven to 375 degrees.

Cook your mushrooms for 45 minutes to an hour then uncover and continue to cook until the mushrooms are tender and the tops are brown and crispy.

Alexia'a Spectacular Stuffed Mushrooms!

Alexia'a Spectacular Stuffed Mushrooms!

Penne w/Sausage, Rabe, Olives and GARLIC!!

Hot Italian Sausage, Rabe, Black Olives and Garlic over Penne Pasta!

Check out Alexia's 🔥🔥 Hot Italian Sausage, Rabe, Black Olives and Garlic over Penne Pasta! OH MY!!! "Now that's Italian" 🙌🍽💞💯✅

4 links of Hot Italian Sausage
2 Bunches of fresh broccoli rabe
1 lb. Barilla Penne Pasta
8 cloves fresh thinly sliced garlic
1 can Black Olives
Colavita Extra Virgin Olive Oil
Garlic Salt
Cracked Black Pepper
Red Chili Flakes
Garlic Powder
Grated Romano Cheese
Shaved Parmagiano Reggiano Cheese

To start, add a little bit of Olive Oil to your fry pan.Next, brown your sausage until it is 1/2 way cooked.Remove Sausage from you pan and cut it into 1 inch slices and set aside.
Wash your rabe thoroughly and cut off lower stems.

Next, cut up your rabe coarsely.

Next, add your rabe into a large pan add some water and steam them until the rabe is wilted. (Remove from pan, drain and set aside).

Next, saute your rabe (which has already been steamed) in some olive oil in your fay pan and season to taste with garlic salt, cracked black pepper, red chili flakes and garlic powder. ***Remove from your pan and set them aside.
Next, add some olive oil into a fry pan then add your fresh garlic and saute until a little toasty brown.

Next, add your sausage back into your fry pan with the garlic and brown it up.

Add in your can of olives break them up as you add them by squeezing them with your fingers.

Add your rabe back into the mix and drizzle with a little olive oil.

Cook down until slightly reduced.

Sprinkle in some Romano cheese.

Set aside.

Boil your pasta (***Remember to salt your water) when pasta is Al Dente - remove about 1/3 cup of pasta water and set aside.
Next, drain your pasta, add in your pasta water and season to taste with some cracked black pepper, garlic salt and a little olive oil.
Next, mix in the sausage, rabe, olives and garlic and sprinkle in some grated Romano Cheese.
Now plate it up and top with some shaved Parmagiano Reggiano. OH SO GOOD!

OH MY!!! "Now that's Italian"

OH MY!!! "Now that's Italian"


"Now that's Italian"


A lot of our #alexiafoodees have been asking for some healthy alternatives on Italian classic dishes. So here is ALEXIA'S no fry, no breading, no flour baked Eggplant Parmesan Recipe that is sure to please!! 

We hope you LOVE this recipe! "LIKE" SHARE & ENJOY!


4 Eggplant

2 Cans San Marzano Tomato Sauce

Extra Virgin Olive Oil

1 bunch Fresh Basil

Cooking Spray

Garlic Salt

Garlic Powder

Cracked Black Pepper

Red Chili Flakes

Pecorino Romano Cheese

Shredded Mozzarella Cheese

6 cloves fresh Garlic



Start by peeling and washing your eggplant.

Slice your eggplant thinly try to eliminate the very seedy pieces (the seeds are not pleasant to eat and have a bitter taste).

Add your eggplant into a large bowl and season to taste with garlic salt, garlic powder and cracked black pepper.

Next, drizzle your eggplant with some extra virgin olive oil and mix well so all of the eggplant is coated and seasoned. 

Next, spray a cookie sheet with cooking spray and layer your eggplant (single layer) onto the cookie sheet.

Pop into a pre-heated oven on 357 and bake for about 10 minutes per side until the eggplant is cooked and slightly browned.

Remove and set aside while your sauce is cooking. 



2 cans of San Marzano Tomatoes.

Extra Virgin Olive Oil.

6 cloves minced Garlic.

Red Chili Flakes.

Garlic Salt.

Garlic Powder.

Cracked Black Pepper.

Fresh Chopped Basil.

1 tablespoon of Sugar.

In a pan add your Olive Oil and minced Garlic.

Season to taste with some Red Chili Flakes.

Saute your Garlic until translucent and lightly browned.

Next, add in your San Marzano Tomatoes.

Mash them up with a Potato masher.

Season to taste with Garlic Powder, Garlic Salt and Cracked Black Pepper.

Next add in your sugar.

Simmer on low for about 45 minutes to an hour.

Add in lots of fresh Chopped Fresh Basil. 


Now you are ready to assemble your eggplant Parmesan.

In a Pyrex baking dish start layering.

Start with the sauce, then add the eggplant.

Sprinkle on some Pecorino Romano and Mozzarella Cheese.

Repeat these steps.

Cover with foil and bake on 375 until the cheese is melted and bubbly for about 20 minutes or so.

Remove the foil and broil it for a couple of minutes until bubbly, crispy and slightly browned.

Remove from the oven and let it settle for about 10 minutes.

Add some fresh basil to the top prior to serving. 

"Now that's Italian" 

ALEXIA'S no fry, no breading, no flour baked Eggplant Parmesan Recipe

ALEXIA'S no fry, no breading, no flour baked Eggplant Parmesan Recipe