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Skylar Recipes, Jacksonville, FL (2026)

08/14/2025

Cool off with this creamy, tropical Dole Whip recipe 🌴🍍 a refreshing pineapple treat that’s smooth, sweet, and tastes just like a vacation in a cup!

01/14/2025

Creamy Cajun Chicken Pasta 🍗🌶️🍝
Ingredients:
- 2 boneless, skinless chicken breasts, cubed
- 1 tbsp Cajun seasoning (adjust to taste)
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 8 oz fettuccine pasta
- Fresh parsley, chopped (for garnish)
Directions:
Cook the fettuccine according to package directions until al dente. Drain and set aside.
Season the cubed chicken with Cajun seasoning, salt, and pepper.
In a large skillet, heat olive oil over medium heat. Add the chicken and cook until golden brown and cooked through, about 5-6 minutes. Remove the chicken and set aside.
In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth and heavy cream, stirring well to combine.
Add the Parmesan cheese, stirring until the sauce is smooth and creamy. Simmer for a few minutes until it thickens slightly.
Return the cooked chicken to the skillet, and add the cooked pasta, tossing everything together until well coated.
Garnish with fresh parsley and serve warm.
This dish is rich, creamy, and has just the right amount of spice!
Prep time: 10 minutes, Cook time: 20 minutes, Servings: 4, Calories: ~550 kcal per serving

01/14/2025

Salmon with Spinach and Tortellini 🌱🐟
Ingredients:
For the Salmon:
- 4 salmon fillets (skinless, about 6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
For the Tortellini:
- 12 oz cheese tortellini (fresh or store-bought)
- 1 tablespoon olive oil
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional)
For Garnish:
- Freshly grated Parmesan cheese
- Fresh basil or parsley (optional)
Directions:
Cook tortellini according to package instructions. Drain and set aside.
Season salmon fillets with olive oil, Italian seasoning, salt, and pepper. Heat a skillet over medium-high heat and sear salmon for 3-4 minutes per side, or until cooked through. Remove and set aside.
In the same skillet, heat olive oil and sauté garlic until fragrant. Add spinach and cook until wilted, about 1-2 minutes. Stir in cherry tomatoes and cook for another 2 minutes.
Add the cooked tortellini to the skillet and toss to combine. Sprinkle red pepper flakes, if desired, and adjust seasoning with salt and pepper.
Serve the tortellini and spinach mixture topped with the seared salmon. Garnish with Parmesan cheese and fresh herbs.
Prep time: 15 min, Cooking time: 20 min, Servings: 4, Kcal: 520 per serving

01/14/2025

Veggie Pasta with Baked Feta
Mediterranean Veggie Pasta with Creamy Baked Feta
Ingredients:
8 ounces pasta (penne or fusilli)
1 block (8 ounces) feta cheese
1 pint cherry tomatoes, halved
1 zucchini, diced
1 bell pepper, diced
1 red onion, chopped
3 cloves garlic, minced
1/4 cup olive oil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Fresh basil, for garnish
Directions:
Preheat the oven to 400°F (200°C).
In a large baking dish, combine the cherry tomatoes, zucchini, bell pepper, red onion, and garlic. Drizzle with olive oil, and sprinkle with oregano, red pepper flakes, salt, and pepper. Toss to coat the vegetables evenly.
Place the block of feta cheese in the center of the vegetable mixture. Drizzle a little more olive oil over the feta and season with salt and pepper.
Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and the feta is golden and slightly melted.
While the vegetables and feta are baking, cook the pasta according to package instructions until al dente. Drain and set aside.
Once the feta and vegetables are done, remove the baking dish from the oven. Use a fork to mash the feta and mix it with the roasted vegetables to create a creamy sauce.
Add the cooked pasta to the baking dish and toss everything together until the pasta is well coated with the sauce.
Serve warm, garnished with fresh basil.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 350 kcal | Servings: 4 servings

01/14/2025

Slow Cooker Cheesy Mozzarella Chicken
Servings: 4
Ingredients
4 boneless, skinless chicken breasts
2 teaspoons garlic powder
Salt and pepper to taste
1 cup chicken broth
1 cup marinara sauce
2 teaspoons Italian seasoning
1 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh basil for garnish.
Directions
Season the chicken breasts with garlic powder, salt, and pepper.
Place the seasoned chicken in the slow cooker.
In a bowl, mix the chicken broth, marinara sauce, and Italian seasoning. Pour this mixture over the chicken in the slow cooker.
Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender.
About 30 minutes before serving, sprinkle the shredded mozzarella and Parmesan cheeses over the chicken.
Cover and continue cooking until the cheese is melted and bubbly.
Garnish with fresh basil before serving

01/14/2025

🍚 Easy Asian Chicken Rice Bowl 🍗✨
Ingredients
For the Chicken:
🍗 1 lb boneless, skinless chicken breasts or thighs, diced
🧄 2 cloves garlic, minced
🌿 1 tsp grated fresh ginger
🥄 2 tbsp soy sauce
🍯 1 tbsp honey or brown sugar
🥄 1 tbsp sesame oil or vegetable oil
For the Bowl Base:
🍚 2 cups cooked white or brown rice
🥬 1 cup steamed broccoli
🥒 1/2 cucumber, sliced
🥕 1/2 cup shredded carrots
For the Sauce:
🥄 2 tbsp soy sauce
🍯 1 tbsp hoisin or teriyaki sauce
🍋 1 tsp rice vinegar
🌶️ 1/4 tsp chili flakes (optional for spice)
Optional Garnishes:
🌿 Chopped green onions
🥄 Sesame seeds
🍋 Lime wedges
Instructions
Cook the Chicken:
Heat sesame oil in a skillet over medium-high heat.
Add the diced chicken and cook until browned and cooked through, about 6-8 minutes.
Add garlic, ginger, soy sauce, and honey. Cook for 2-3 minutes, stirring, until the sauce thickens and coats the chicken.
Prepare the Sauce:
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and chili flakes (if using). Set aside.
Assemble the Bowl:
Place cooked rice in each serving bowl. Add steamed broccoli, sliced cucumber, and shredded carrots.
Top with Chicken:
Spoon the cooked chicken over the rice and veggies.
Drizzle with Sauce:
Drizzle the prepared sauce over the bowl for an extra burst of flavor.
Garnish and Serve:
Garnish with green onions, sesame seeds, and a lime wedge for freshness. Serve immediately and enjoy!

01/14/2025

Garlic Butter Honey BBQ Beef Tacos
Ingredients:
1 lb ground beef
1 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1/4 cup honey
1/4 cup BBQ sauce
1 tbsp chili powder
1/2 tsp smoked paprika
1/2 tsp onion powder
Salt and pepper to taste
8 small flour or corn tortillas
1 cup shredded cheddar cheese
1/2 cup chopped lettuce (optional)
1/4 cup diced tomatoes (optional)
1/4 cup sour cream (optional)
Directions:
Cook the Beef:
Heat olive oil in a skillet over medium-high heat. Add ground beef, season with salt, pepper, chili powder, paprika, and onion powder. Cook until browned and fully cooked. Drain any excess grease.
Make the Sauce:
In the same skillet, push the beef to the side and melt butter. Add minced garlic and sauté for 1–2 minutes. Stir in honey and BBQ sauce, mixing everything together with the beef. Let it simmer for 2–3 minutes until the sauce thickens slightly.
Assemble the Tacos:
Warm the tortillas in a pan or microwave. Fill each tortilla with the beef mixture, then top with shredded cheese, lettuce, tomatoes, and sour cream if desired.
Serve:
Serve immediately and enjoy the sweet, savory, and smoky flavors!

01/14/2025

Lemon Ricotta Pasta with Broccoli
Ingredients:
1 pound (450g) rigatoni or pasta of choice
4–5 cups broccoli florets
1 cup whole-milk ricotta cheese
½ cup grated Parmesan cheese
Zest and juice of 1 large lemon
½–1 teaspoon red pepper flakes (adjust to taste)
Salt and black pepper, to taste
Optional: sautéed chicken or shrimp for added protein
Instructions:
Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add pasta and cook until 3–4 minutes shy of al dente. Add broccoli florets and continue cooking until pasta is al dente. Reserve 1 cup of pasta cooking water, then drain pasta and broccoli.
Prepare Sauce: Return pasta and broccoli to the pot off the heat. Add ricotta, Parmesan, lemon zest, lemon juice, red pepper flakes, and ½ cup of the reserved pasta water. Stir until the sauce coats the pasta, adding more pasta water as needed for desired creaminess. Season with salt and black pepper.
Add Protein (Optional): If using, stir in cooked chicken or shrimp.
Serve: Divide into bowls and garnish with additional Parmesan and black pepper, if desired.
Servings: 6
Prep Time: 5 minutes
Cook Time: 15 minutes

01/14/2025

Crockpot Chicken and Dumplings 😍😍
INGREDIENTS
1 onion, chopped
1 1/4 lb. boneless skinless chicken breasts
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
2 (10.5-oz.) cans cream of chicken soup
2 c. low-sodium chicken broth
4 sprigs fresh thyme
1 bay leaf
2 stalks celery, chopped
2 large carrots, peeled and chopped
1 c. frozen peas, thawed
3 cloves garlic, minced
1 (16.3-oz.) can refrigerated biscuits
DIRECTIONS
Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.
Pour soup and broth over chicken, then add thyme and bay leaf. Cover and cook on High until the chicken is cooked through, about 3 hours.
Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut or tear biscuits into small bite-sized pieces then stir into chicken mixture. Spoon liquid over any biscuits at the top.
Cook on High until vegetables are tender and biscuits are cooked through, stirring every 30 minutes, about 1 hour to 1 hour 30 minutes more.

01/14/2025

🥗 Classic Macaroni Salad 🍴✨
Creamy, tangy, and packed with crunchy veggies, this Classic Macaroni Salad is the perfect side dish for barbecues, potlucks, and picnics. It's easy to make and a guaranteed crowd-pleaser! 🌟
📋 Ingredients:
For the Salad:
2 cups elbow macaroni (uncooked)
1 cup celery, finely chopped
½ cup red bell pepper, diced
½ cup red onion, finely chopped
½ cup shredded carrots
½ cup dill or sweet pickle relish
For the Dressing:
1 cup mayonnaise
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp sugar
½ tsp salt
¼ tsp black pepper
¼ tsp paprika (optional, for garnish)
2 tbsp fresh parsley, chopped (optional, for garnish)
🥣 Directions:
Cook the Macaroni:
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Let cool completely.
Prepare the Dressing:
In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
Mix the Salad:
In a large mixing bowl, combine the cooled macaroni, celery, red bell pepper, red onion, carrots, and pickle relish. Pour the dressing over the mixture and toss gently until everything is coated evenly.
Chill and Serve:
Cover and refrigerate the salad for at least 1 hour to let the flavors meld. Before serving, sprinkle with paprika and fresh parsley for a pop of color.
Enjoy:
Serve cold as a side dish with grilled meats, sandwiches, or your favorite summer meals!
Prep Time: 15 mins | Cook Time: 10 mins | Chill Time: 1 hr | Total Time: 1 hr 25 mins | Servings: 6 | Calories: 280 kcal

01/14/2025

Mongolian Ground Beef Noodles
Ingredients:
Noodles: 8 oz (225g) linguine or spaghetti
Vegetable Oil: 2 tablespoons
Ground Beef: 1 lb (450g) lean
Garlic: 3 cloves, minced
Ginger: 1 teaspoon fresh, minced
Soy Sauce: ¼ cup (60ml) low-sodium
Hoisin Sauce: ¼ cup (60ml)
Beef Broth: ¼ cup (60ml)
Brown Sugar: 2 tablespoons
Crushed Red Pepper Flakes: ½ teaspoon (optional, for heat)
Green Onions: 2, sliced (for garnish)
Sesame Seeds: (for garnish)
Instructions:
Cook the Noodles:
Bring a large pot of salted water to a boil.
Add the noodles and cook according to package instructions until al dente.
Drain and set aside.
Prepare the Sauce:
In a small bowl, whisk together soy sauce, hoisin sauce, beef broth, brown sugar, and crushed red pepper flakes (if using).
Set the sauce aside.
Cook the Ground Beef:
Heat the vegetable oil in a large skillet over medium-high heat.
Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
Drain any excess fat.
Add Aromatics:
Reduce the heat to medium.
Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
Combine Sauce and Beef:
Pour the prepared sauce into the skillet with the cooked beef.
Stir well to combine, and let it simmer for 2-3 minutes until the sauce slightly thickens.
Mix in the Noodles:
Add the cooked noodles to the skillet, tossing to coat them evenly with the beef and sauce mixture.
Cook for an additional 2 minutes to heat through.
Serve:
Transfer to serving plates.
Garnish with sliced green onions and sesame seeds. Enjoy hot!
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

01/13/2025

Cajun White Chicken Chili
Warm up with this creamy, spicy Cajun White Chicken Chili! Packed with tender chicken, smoky andouille sausage, and white beans, it's a hearty dish that brings the flavors of Louisiana to your table.
Ingredients:
Proteins:
1 lb andouille sausage, sliced
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables:
1 cup diced onion
1 cup diced celery
1 cup diced bell pepper
1 jalapeño, seeded and diced
4 cloves garlic, minced
Broth and Beans:
4 cups chicken broth
2 cans (15 oz each) white beans, drained and rinsed
½ cup salsa verde
Seasonings:
2 teaspoons Cajun seasoning, divided
1 teaspoon ground cumin
Salt and pepper, to taste
Creamy Base:
1 tablespoon butter
½ cup sour cream
¼ cup grated Parmesan cheese
Garnishes:
Chopped fresh cilantro or parsley
Sliced green onions
Instructions:
Sauté the Meats:
In a large Dutch oven over medium heat, add 1 tablespoon of oil. Sauté the sliced andouille sausage until browned, about 5-7 minutes. Remove and set aside.
In the same pot, add the chicken pieces. Season with 1 teaspoon of Cajun seasoning and cook until browned and cooked through. Remove and set aside with the sausage.
Sauté the Vegetables:
Melt 1 tablespoon of butter in the pot. Add the diced onion, celery, bell pepper, and jalapeño. Sauté until softened, about 5 minutes.
Stir in the minced garlic, remaining 1 teaspoon of Cajun seasoning, and cumin. Cook for an additional 1-2 minutes until fragrant.
Build the Soup:
Pour in the chicken broth and add the white beans and salsa verde. Stir to combine.
Return the cooked sausage and chicken to the pot. Bring the mixture to a simmer and let it cook for 15-20 minutes to allow flavors to meld.
Add Creaminess:
Remove the pot from heat. Stir in the sour cream and grated Parmesan cheese until fully incorporated, creating a creamy consistency.
Serve:
Ladle the chili into bowls. Squeeze fresh lime juice over each serving and garnish with chopped cilantro or parsley and sliced green onions.
Details:
Servings: 6
Prep Time: 20 minutes
Cook Time: 40 minutes

Skylar Recipes

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