You may or may not be familiar with the new show on Food Network called "The Best Thing I Ever Ate." Each show is focused on a different category, or food, and famous TV chefs such as Ann Burrell, Guy Fieri, Bobby Flay, and Michael Symon are surveyed about the best food of that category that they've had. Each chef goes into detail about where the dish is made, and how it's made so that it's the best they've ever had. 

Today, I was eating at my favorite restaurant, the Tuscan Kitchen, and I was eating my favorite dish. Are you ever consuming something - food, music, movies - and you think, "Wow, this is my favorite. If somebody asks me what my favorite "whatever" is, this will be my answer." I always get excited when I have that thought, because I feel like I always have a problem picking favorite things.

So, I decided that Tuscans was my new favorite restaurant. It's an artisan Italian eatery where everything, down to the pasta, is made fresh on site. Italian focaccia, limoncello tiramusu, honey glazed salmon, and fresh gnocchi. Can I just go back already? If you're around, there's two locations: Burlington, MA and Salem, NH.

"It's like my two favorite things combined - desert and pizza. Cinnamon butternut squash stuffed in a handmade cappellacci. It's the perfect chewy consistency. It's sweet and savory. It's heavenly. 

These little pillows of pasta can be served as a dish itself or on a salad. The salad over spring green includes: Pan Seared Butternut Squash Cappellacci, Caramelized Seasonal Fruit, Spiced Walnuts, Goat Cheese over mixed greens. I like the salad as a healthier option."

If I was a famous foodie, that's what I'd say about the dish, plus the behind-the-scenes shots in the restaurant kitchen (Guy Fieri style). Here's what my family and I ate at the restaurant: 

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Ah, I've missed doing recipes. Between me living in a dorm and being busy, I haven't really had time to do one! I apologize. However, between Mother's Day, and my mother's birthday on Saturday, May 17, two appliances have recently been brought into the house. Both were gifts from me, to my mother.

They're both Hamilton Beach. One is a high-powered blender, and the other is a food processor. Now, I can make all of the smoothie, cauliflower pizzas, clean ice cream, and cookie dough bites I want! Also, that means I can share all of the recipes with you!

One of my favorite sauces recently is a pesto. At first, it may sound and look unappealing, but it is earthy and warm, a tad spicy and overall delectable! My mother picked up some ingredients at Trader Joes today while I was at work, and when I came home we got cookin'!

Here is the recipe for our Italian Pesto Chicken dinner. You can use these ideas on how to serve it, or just use the pesto recipe if you'd like!

Nikki and Karen's Italian Pesto Chicken

Chicken:

Pesto:

Vegetables:

Cooking:

We grilled on our outdoor grill, but a stove top can do the trick. Grill the chicken until there's no more pink, and make sure you rub it with salt, pepper, and Goya for the perfect taste. It was a bit sweet and spicy.

For the vegetables, we grilled them in a pan with goat cheese until fully cooked.

Pesto:

As for the Pesto, it couldn't have been easier! Just combine the pine nuts, oil, herbs, and cheese in the bowl of a food processor (or blender), and process until it's the consistency you'd like.

Voila! If I were you, I'd make extra pesto for next-day use. Boil up some whole grain pasta or spaghetti squash and use it on that!

Even better idea: clean chicken parmesan. Use the same recipe for the chicken, but melt some mozzarella cheese over the pesto. My mouth is already watering! Then, you use the leftover pesto on either the spaghetti squash or whole grain pasta. I'm a genius, I know, I've been told.

Thank you guys so much for reading! If you try this recipe out, put it on instagram and tag me, @n_vergak, or on twitter do the same!

The best way to get experimental is to get experimental with fresh veggies! People loved stuffed anything - peppers, mushroom, lobster, even chicken. However what about stuffed squash? It's an easy and satisfying meal that you can make any time that won't compromise your hard work at the gym. Now that I've got you drooling - you're probably wondering what you need!

You will need:

all portions depend on how many you're cooking for!

Now, how do you do it?

1. The type of brown rice I usually use come in little cups and is ready in the microwave after about two minutes. It's just easier for me this way. So, I heat up about two of those (this is dinner for two, so if you're cooking for more, make more depending on how many you're serving). While those are cooking, heat up the ground chicken in a pan with olive oil, sea salt and Italian seasoning or mrs. dash. When the rice is done cooking, throw that in the pan until the chicken is brown but not fully cooked.

2. Line a casserole dish with tin foil and spray with pam - essentially preparing it for baking. Preheat your oven to 350.

3. Hollow out your squash so that there's room for your chicken and brown rice concoction!

4. Stuff your squash with the chicken and brown rice and place in the tin foil lined pan. Surround it with the diced tomatoes and sliced zucchini for a fresh and delicious side.

5. Bake for an hour.

1. Enjoy!

I had this with my mother and it was DELICIOUS! The best thing about these types of dishes is that it's mostly roasted vegeatables so you don't have to worry about having a little more. All of the flavors marry beautifully and it can make great leftovers. Let me know if you try this!