Easy Spinach and Mushroom Chicken


  • 2 boneless skinless chicken thighs
  • 1 can Cream of Mushroom
  • 2 cups Spinach
  • 1 cup mushrooms, sliced
  • 1 tbs garlic, minced
  • 1/4 cup onion, diced
  • Olive oil
  • Salt and pepper


  1. Season chicken with salt and pepper (to taste).
  2. In a hot medium pan add chicken and brown on both sides. Remove from heat.
  3. In the same pan add some olive oil and mushrooms. Let them release retained water.
  4. Add onion and garlic to pan and let lightly brown.
  5. Add Cream of Mushroom.
  6. When the cream of mushroom begins to bubble add chicken back to pan.
  7. Add spinach before you turn the burner off and mix.
  8. Serve over rice or pasta.
  9. Enjoy!

Open Faced Elote Burger

To see how we made ours check out the GoodBadFoodie Instagram account! If you make any of our dishes be sure to use hashtag #goodbadfoodie!

Burger Ingredients:

  • 1 lb ground beef
  • 1 pack Lipton Onion Mushroom soup mix
  • 1/2 cup bread crumbs


  1. In a medium/large bowl combine all ingredients thoroughly until evenly distributed.
  2. Set aside.

Elote Ingredients:

  • 1 lb frozen kernel corn
  • 1/2 a small can of Diced Green Chiles
  • 1/4 red onion, diced
  • 1 jalapeno, diced
  • 1 tbs cilantro, roughly chopped
  • 6 oz. Queso Fresco, roughly chopped
  • 1 lime, juiced
  • 1/2 tsp, lime zest
  • 1/2 cup sour cream
  • Salt and pepper, to taste
  • Green leaf lettuce, washed and cut
  • Bread of your choosing


  1. In a small pan, add some olive oil and sauté corn and jalapeños. Add 1 tsp of sea salt. Once a bit browned transfer to a medium bowl.
  2. Add diced green chiles, cilantro, and red onion. Mix thoroughly.
  3. Add sour cream, queso fresco, salt, and pepper. Mix until evenly distributed.

Burger assembly instructions:

  1. Toast bread in toaster/oven.
  2. Heat a pan with some oil. Take 4 oz of ground beef mixture, flatten and add to pan. Cook to desired doneness.
  3. Place bread at the bottom, lettuce (so the bread doesn’t get soggy), burger patty, queso fresco, and elote mixture.
  4. Top with cilantro for garnish.
  5. Enjoy!

Disneyland Eats

We went to Disneyland a couple days ago and were determined to do a food crawl because we love the food! This trip we decided to stray away from our normal stops like the Plaza Inn for their amazing fried chicken or Cove Bar for their Lobster Nachos. Actually, we did go to Cove Bar but we decided to try something else lol!

Some of the things worth mentioning from this trip are the Old Fashioned from Cove Bar (Andrew made Charlie’s and he enjoyed it, but unfortunately not pictured), Uva Street Fries from Uva Bar in Downtown Disney (not pictured either because we devoured it so fast), and last but not lease the Gumbo from Jazz Kitchen Express.

Gumbo from Jazz Kitchen Express

I also love me a good Bloody Mary, get that or a Michelada from Cove Bar. The one at Uva Bar was good too but Andrew our bartender knocked it out of the park. We also got a yummy flat bread appetizer, ask your server what kind of toppings they have for that day as it rotates regularly.

Stuffed Chicken Breast Recipe

The Monday after Mother’s Day Charlie and I surprised his mom and cooked her a healthy lunch for her day off. I’m not a big fan for chicken breast, I’m more of a dark meat girl myself. But when you say stuffed with cheese how could I say no?!

We made her a mushroom and zucchini stuffed chicken breast with our current favorite side, pickled vegetable salad.

If you want the recipe for our pickled vegetable salad, you can find it here.

What else you’ll need:

  • 4-6 pieces of butcher’s twine
  • 2 chicken breasts, butterflied
  • 1 pack crimini mushrooms, sliced
  • 1 zucchini, diced
  • 1 bunch rosemary
  • 5 cloves of garlic, minced
  • 6 oz. mozzarella
  • Salt and pepper, to taste
Charlie rolling our stuffed chicken in rosemary, salt, and pepper
Our stuffed chicken breasts almost ready to remove from the heat!


  1. In a sauce pan on medium heat, add some olive oil and 2 sprigs of rosemary. Let the rosemary cook to flavor your oil for about 1 minute then remove sprigs.
  2. Add garlic to pan, cook until golden brown.
  3. Add zucchini and mushrooms, cook to desired doneness. Remove from heat to let cool. Note: vegetables doesn’t have to be completely cold, you just don’t want it to keep cooking.
  4. While veggies are cooking, mince some rosemary (1-2 tablespoons) and place in a small, shallow plate. Add some salt and pepper (about 1 teaspoon of each). Mix thoroughly until evenly distributed. Set aside.
  5. Butterfly your chicken (aka slice your chicken breasts in half while keeping the 2 pieces still connected).
  6. Add 1-2 tablespoons of your sautéed veggies and 2(ish) oz. of cheese.
  7. Carefully roll your chicken breast around your stuffing and secure with your butcher’s twine.
  8. Grab your plate of rosemary, salt, and pepper. Roll your stuffed chicken breasts so that it’s nicely coated and seasoned.
  9. In the same sauce pan on low/medium heat, add some olive oil. When oil is hot enough place chicken in pan and cover.
  10. Cook on each side for 5 minutes each side or until chicken is thoroughly cooked.
  11. Cut and remove baker’s twine with scissors.
  12. Top chicken with remaining cheese.
  13. Plate your chicken on top of a bed of your remaining sautéed veggies and serve with some white or brown rice and pickled vegetables.
  14. Enjoy!