OXO recently made that promise and asked me if I’d be interested in trying out some of their new products. Obviously, I couldn’t say no. They sent me their Microwave Omelet Maker, Microwave Bacon Crisper, Good Grips Pour-Over Coffee Maker, and Clarity Adjustable Temperature Kettle, and I used all four of them to make the spinach artichoke omelet, bacon, and coffee pictured here.

Here are my thoughts on the items they sent:

1. The Clarity Kettle is definitely my favorite item received. Prior to receiving this kettle, I used a stovetop kettle that had a broken whistle. I was always left guessing when my water was ready, and it was pretty annoying. The Clarity Kettle was definitely an upgrade! It’s really intuitive to use, and you can select the exact temperature (between 170º and 212ºF) you want your water to be by spinning the knob on the front. There’s even a handy cheat sheet printed on the base of the kettle so you don’t need to memorize what temperatures work best for different teas or coffees. And once your water is heated, the kettle holds it at that temperature for 30 minutes – so your second drink is just as perfect as the first.
2. The pour-over coffee maker is also right up my alley – you know how I feel about coffee! I use my Nespresso maker every morning, but recently I’ve been enjoying pour-overs on the weekend. I love that this gadget has a built in water tank so you don’t need to guess how much water you’re pouring in. The tank regulates the water distribution and distributes it evenly over the coffee grounds for an amazing cup of coffee. This is great for people like me who normally use a coffee system but want to have another option. For $15.99, you really can’t go wrong!
3. At first I thought the Microwave Bacon Crisper was silly, but I actually like it a lot. It cooks your bacon really quickly, and you can make just a few pieces at at time, which is great for portion control. I didn’t think the bacon would crisp the way I like it, and was surprised that it did. The adjustable kickstand allows grease to drain into a built-in reservoir, so your bacon isn’t super greasy either. It reminds of of baked bacon, in a fraction of the time. My biggest complaint about this is that it’s pretty bulky, so it’s not easy to store.
4. The Microwave Omelet Maker has a major nostalgia factor for me. We had a little microwave egg cooker when I was a kid, and I loved that thing! You won’t mistake a microwave omelet for one made on the stovetop, since it won’t brown the same way, but they’re decent for a quick breakfast. You can steak your vegetables right in the device before adding your eggs, and the folding design turns out perfect looking omelets every time.

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3-Minute Spinach Artichoke Omelet

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 1

Calories 257kcal

Author Lauren Keating

Instructions

To make the omelet in an OXO omelet maker:

• Spray the omelet maker with olive oil. Add the spinach and artichokes to the maker and clasp closed. Microwave on high for 30 seconds. Transfer the vegetables to a plate.
• Crack the eggs into the omelet maker. Add the water and whisk well to combine. Season with salt and pepper. Keeping the omelet maker open, microwave for 1 1/2 to 2 minutes, or until the center is set.
• Top the egg with the cooked vegetables and mozzarella cheese. Clasp the omelet maker closed and microwave for 30 seconds to melt the cheese. Serve immediately.

To make the omelet on the stovetop:

• In a small bowl, beat the eggs and water with a fork until well combined. Season with salt and pepper.
• Melt a pat of butter in an omelet pan set over medium to medium-low heat. Once the butter is melted, add the eggs to the pan. Once the eggs start to set, shake the pan back and forth, so the runny egg fills in any gaps or holes on the bottom. This will take 5-7 minutes.
• Once the egg has almost set, top half of the omelet with the spinach, artichokes, and cheese. Using a spatula, fold the omelet over the filling. Cook for another 30-40 seconds, or until the cheese is melted.

Nutrition

Calories: 257kcal | Protein: 22g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 390mg | Sodium: 551mg | Fiber: 5g | Sugar: 2g

Do you ever see a picture of something that looks good, only to realize it’s totally not what you thought it was? It happens to me all the time.

The other day I was flipping through a magazine and stopped on what I thought looked like a good cajun chicken pasta – except that it turned out that that isn’t what it was at all. It was casarecca pasta with roast artichokes and olives. Whoops!

I couldn’t get the idea of cajun chicken pasta out of my head, and the more I thought about it, the more adding artichokes seemed like a brilliant idea. Instead of making a spicy tomato sauce, I kept things light and fresh with a simple lemony sauce and plenty of artichokes and spinach.

The lighter flavors really compliment the cajun spiced chicken well. And that’s how this one pan cajun chicken and penne was born.

How to make One Pan Cajun Chicken Pasta

I didn’t feel like doing dishes or waiting for a giant pot of water to boil, so instead of boiling the pasta in one pot and cooking the chicken and vegetables in a second pot, I developed this recipe so everything can be cooked together. It’s fast, easy, and there’s less to clean up – what more can you want?

First, grab a big pan with a lid. You’ll want one that can hold the chicken, pasta, and about 4 cups of liquid. I used my deep 12-inch covered skillet, but you can also use a Dutch oven or stock pot. It’s definitely better to err on the side of slightly too big instead of too small.

I really like the way chicken comes out when I use this method. Start by seasoning it and searing it in hot oil. After it’s browned, you’ll add the pasta and plenty of flavorful liquid. The chicken poaches while the pasta cooks in the same pot. For this one pan cajun chicken pasta, I use a combination of chicken broth, lemon juice, and water. The cajun seasoning on the chicken infuses the liquid with even more flavor. Some of the liquid absorbs into the pasta and the rest cooks down into a nice sauce.

Depending on the brand of pasta you use, it will take between 18 and 22 minutes to cook through. Start checking it after 18 minutes and stir in the vegetables and lemon zest as soon as it’s al dente. It only takes a few minutes for the artichokes to warm though and the spinach to wilt, so the pasta shouldn’t overcook.

Season the pasta to taste with salt and pepper (a little sea salt really opens the flavors up) and serve it with lemon wedges and shaved parmesan.

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One Pan Cajun Chicken Pasta with Artichokes and Lemon

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Lauren Keating

Equipment

• Dreamfields Pasta Healthy Carb Living, Penne Rigate, 13.25-Ounce Boxes (Pack of 6)

Ingredients

• 1 pound boneless skinless chicken breast
• 2 teaspoons Cajun seasoning
• 1 Tablespoon olive oil
• 2 cups chicken broth2 cups water
• 1 lemon zested and juiced
• 1 box 13.25 ounces penne pasta
• 1 can artichokes in water quartered
• 5 ounces baby spinach
• salt and pepper
• 8 lemon wedges
• Parmesan cheese for serving (optional)

Instructions

• Cut the chicken into bite sized pieces and toss in the seasoning.
• Heat the oil in a large, deep pan set over high heat. Add the chicken and cook 5-7 minutes, or until browned.
• Reduce the heat to low and add the pasta, broth, water, and lemon juice. Cover and simmer 18-22 minutes, or until the pasta is al dente.
• Uncover and stir in the artichokes, spinach, and lemon zest. Cook until the spinach is wilted. Season to taste with salt and pepper. Serve with lemon wedges and top with parmesan, if desired.