EmilyCanBake

Chicken Patties / Chicken Nuggets

2026-11-04T20:32:43.233-05:00

This recipe was a good find. I enjoy making homemade version of my favorite things, and I especially enjoy making better quality versions of the absolute trash that kids love to eat.

Chicken nuggets are one of the main utter garbage foods that they chow down on even when they know they're made of garbage. It's just a junk food staple: parts of a chicken blended up into sludge and formed into a patty. Make them on your own and you get to control the ingredients (which preferably include better meat than the factory floor sweeps up).

Of all the recipes I've made, this one takes the cake for most repeated in a short time. What started out as a chicken sandwich recipe turned into chicken nuggets that even my toddler destroys. I have snuck in some extra healthy seasonings, like turmeric, to up my game a bit more.

The key components are ground chicken (or turkey!), panko bread crumbs, parmesan cheese, and egg. Mix in some seasonings and you've got yourself a chicken nugget base. I used some salt, pepper, paprika, and oregano. One thing I did differently was not grating the parmesan finely; you certainly can, but I was grating by hand and this worked out easier at the time.

The outside is also panko and parmesan. I used quite a bit of this, more than double what the original recipe asked for. So best bet is to have extra and bread to your heart's desire. The concept is simple: form the meat into a patty, coat in the breading mixture, and bake.

The first time I made this, I decided to make some little chicken nuggets for the smaller people in my house.

The original recipe called for spraying these with oil, which makes sense to help them brown. But, alas, my sprayer broke, and I couldn't. So I winged it and made them without oil. And...they don't need the oil. If you want them browner in color, feel free to do that, but not necessary for flavor.

Since I already mentioned I've made this several times, I'm sure you've deduced that these turned out well. And let me tell you, they turned out great! It's been a big hit for the picky eaters in my life and honestly, they can go so many ways. Crispy chicken sandwich, chicken nuggets, or cut up the chicken and serve with rice, veggies, and Korean BBQ sauce, or cut up and serve with buffalo sauce...They're versatile and worth making a double batch of.

I'm happy I stumbled into this recipe and even happier that I can swap out ingredients to make it a bonus. Next up: sneaking in some veggies.

Chicken Patties Recipe

Ingredients:

For the patties

1 pound ground chicken or turkey

1/2 panko breadcrumbs

1/4 cup grated parmesan

1 egg

1 teaspoon garlic powder

1/2 teaspoon paprika

1 teaspoon salt

1/2 teaspoon pepper

For the breading

1 cup panko breadcrumbs

1/4 cup finely grated parmesan

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

Instructions:

Preheat oven to 425 degrees F. Mix the ground chicken, panko, parmesan, egg, garlic powder, paprika, salt and pepper in a large bowl and mix well. On a plate, add the remaining panko, parmesan, paprika, garlic powder, salt and pepper. Form the chicken mixture into patties, then coat each side with the breading mixture. Place on a large sheet pan. Bake for 20-25 minutes, until internal temperature reaches 165 degrees F.

adapted from crispy minced chicken burgers

Black Bean Brownies

2026-10-18T12:48:24.663-04:00

Black bean brownies, it's been a minute! This little gem comes from the archives. It's been a long time since I made it.

Black beans are loaded with healthy vitamins and are even good for gut health. Beans are a great way for vegetarians to add more protein to their diets, too, with about 15g per cup!

The problem I have is that I've got a split household. Half like beans, the other half scoff at the idea. How can I sneak them in? Why, by masking them in chocolatey goodness and sugar!

I'm by no means suggesting that we shouldn't serve plain ol' healthy things. As a matter of fact, I actually think it's important that my little ones know that not everything we eat that is good for us has to taste as good as a slice of hot pizza or a bowl of ice cream. But, if I can make things taste like a dessert to give that awesome flavor and beef it up with some benefits, I think that's a good move. Plus I"m always looking to healthify things I already like - if you've read more than a few posts here, you may have noticed that.

These brownies are a breeze to make and take 1/3 of the time to bake as a regular pan of brownies. It's as simple as adding a [very well rinsed] can of black beans, oats, salt, sugar, oil, vanilla extract, and baking powder to a food processor, blending super well, then stirring in some chocolate chips. That's it.

These can be vegan or not; choose your own adventure. I enjoy vegan food but am not a strict vegan, so have more flexibility here.

They look pretty legit, too; can other then seeing a little peek of oats, I don't think you'd realize these were largely beans.

So there you have it. Pretty little black beans in a lovely little brownie. I loved them, the little one lobed them, and the world was at peace. Try it? I need to know.

Black Bean Brownies Recipe

Ingredients:

1 can black beans (15 ounces), drained and rinsed well

2 Tablespoons cocoa powder

1 cup oats

1/4 teaspoon salt

1/2 cup sugar

1/3 cup butter (or coconut oil for vegan recipe)

2 teaspoons vanilla extract

1 teaspoon almond extract (optional)

1/2 teaspoon baking powder

2/3 cup dark chocolate chips (vegan for vegan recipe)

Instructions:

Preheat oven to 350 degrees F. Add beans, oats, salt, sugar, oil, vanilla extract, and baking powder to a food processor and blend until smooth. Mix in chocolate chips. Add mixture to a non-stick or lightly greased 8x8 baking pan and bake 15-18 minutes, until firm.

adapted from black bean brownies

Homemade Pasta

2026-08-24T13:44:47.786-04:00

I'm here! And oh, how appropriate it is for me to make noodles.

Homemade pasta is not exactly new to this blog, though I'd qualify the post as rather stale - it was in 2015! Spinach pasta was not much more recent, solidly 10 years ago in 2016. Signs you've been at it too long? I'll spare you the links; the photos are horrible.

Homemade noodles are really rather simple. Flour, eggs, and salt are the basic components. I added a small amount of olive oil to the dough this time based on some suggestions, but it's not a must. As a matter fact, it appears to be a rather controversial subject, if you dig into forums. It's not traditional, but can make the dough more workable, as long as you aren't making something like ravioli, which [allegedly] can cause it to crack.

But, as I've done with many a recent recipe (using the term "recent" lightly), let's talk history. I mean, I think everyone associates pasta with Italy. There are, of course, many cultures that utilize various varieties of noodles, but when I think of flour pasta, I think Italian. Pasta dates back to the 4th century B.C.; an Etruscan tomb shows what appears to be people making pasta. Tying this back to the Greek side of me, Greek mythology tells that the Greek god Vulcan invented a device that made strings of dough. Those Greeks, always helping out. Let's get into the dish.

Simply enough, the core components are flour, eggs, and salt. A tiny bit of water can be added if needed to help prevent the dough from being too dry. AS discussed above, I did add a small amount of olive oil as well, but that's not required.

I used a fork to whisk the egg together within the flour and salt pile first, then used my hands to mix it further until it began to have a solid consistency.

I then switched to kneading, and for about 10 minutes, continued to work the dough. I added a small splash of water here by getting my hands damp and then continuing to work the dough, as it was too dry to form a shape. Once I did that, it quickly softened and I eventually formed it into a ball.

I then let the dough rest for 30 minutes. After that, I cut the ball into four. Note that the dough was not quite as moist as dough for bread would be; it still had some cracks, which you can see in the photos. That's okay.

Now it was time to thin out the dough and get some pasta going! I am very lucky as to have a mixer attachment, which makes this process much easier. I flattened the pieces a bit and then fed them through the attachment, rolling the pieces thinner. I first did this at the widest setting on the roller, then adjusted to make it thinner two more times.

This gave me some long, flat sheets of dough. They were far from beautiful and not a perfect rectangle. And that was just fine.

And now for spaghetti. I put the sheets through the attachment spaghetti roller and look at this beauty that came out! Perfect noodles.

Into a small pile they went while I pushed through the remaining dough.

This part was truly a breeze.

Look at that! Beautiful oodles of fresh noodles.

The final step was to boil the pasta for 2-3 minutes, then voila! Ready to serve.

It had been quite a while since I'd made fresh pasta; as a matter of fact, it was at this cooking event where we worked in groups to make various recipes than ate together (it was really rather fun, but also kind of strange to mix a bunch of pasta dough together that everyone had hand kneaded - so many hands!).

To go with it, I made some lightly breaded baked chicken - a leaner chicken parm, if you will. Topped with some marinara and mmm..chef's kiss.

The real critic I had to impress was my 20 month old, who is a pasta connoisseur. I swear, I never imagined another human would love pasta more than myself, but it happened. This was a really tasty dough. My partner (and staff photographer, since I only have two hands) hadn't tried fresh pasta before (I was as shocked as you), and said the texture was much softer and he enjoyed it more than dried pasta. And that's a non-pasta person talking. Poor soul, stuck with a pasta nut.

It was a better texture, though, and I liked the slight roughness of the noodles as it help sauce well. Plus, I always love homemade food because I know exactly what's in it.

Obviously this requires a bit of effort to knead the dough, but really, once you're past that, it's a breeze with a pasta maker. If you've never tried, I highly recommend giving homemade noodles a try.

Homemade Pasta Recipe

Ingredients:

2 cups flour

3 eggs

1/2 teaspoon salt

2 teaspoons extra virgin olive oil (optional)

1/2-1 teaspoon water (if needed)

4 cups water, to cook pasta

Pasta sauce as desired

Instructions:

On a large work surface, add flour and salt. Create a bowl shape in the middle, then add the eggs and olive oil here. Use a fork to whisk together the wet ingredients, slowly beginning to incorporate some of the flour. Use hands to mix until well combined, then begin to knead dough. Flatten the dough repeatedly. Add a small amount of water if the dough is too dry to form. Knead for 10-12 minutes, then let dough rest for about 30 minutes. After resting, cut dough into four pieces. Roll out thin and slice or use a pasta machine to thin dough out 2-3 times, then form into desired pasta shape. Boil water, then add pasta and cook for 2-3 minutes. Serve with sauce of choice.

Chocolate Cream Pie

2026-03-19T22:16:00.000-04:00

Wow, I'm back! Gosh, cooking is tough with a little one at home. Add photographing to it and bam! Neglected hobby. Of course, instead of making cookies on the weekend, I get to kiss sweet little chubby cheeks and make heart eyes while I watch the food I did get to cook get eaten. No complaints from me.

That being said, I did actually make a really good chocolate cream pie. Chocolate cream pie has a deep history spanning continents, and is another one of those recipes impacted by cultures blending ideas.

I actually found another blog to reference for some historical info on this dish. Chocolate comes from the cacao plant, which is native to Central and South America. And pies, well, they've got deep roots in Europe. As Europeans migrated to America, they brought their pie traditions along. Recipes for chocolate cream pies are documented in community cookbooks from the 1920's, having evolved from custard pies.

Many pies use a traditional, flaky crusts for custard pies. I think that's fantastic. But this time, I opted to make an Oreo cookie crust. It just felt right.

Chocolate cream pie is essentially pudding with a crust. And pudding isn't hard to make. Not the powdered stuff in a box, real pudding! It's egg yolks folded into hot cream and sugar. I started by adding milk and sugar to a saucepan and heating it to medium while whisking. In another bowl, I beat the egg yolks with cornstarch until smooth.

Once the milk mixture began to simmer, it was time to temper the eggs. If you don't temper eggs, you'll wind up with scrambled eggs floating in milk, which is not ideal for a pudding. Unless you're into that kind of thing. But seriously, tempering eggs is easy. I spooned in some of the hot milk mixture into the egg yolks and stirred continuously, letting the milk slowly warm the egg yolks. I repeated this a few times until the eggs matched the hot temperature of the pan, then poured the eggs into the pan and whisked it all together.

I kept stirring until the mixture started to thicken, then removed it from the heat and stirred in the butter, chocolate, and vanilla extract. That's it! It was time to pour it into the crust. I let it cool, then refrigerated the pie for several hours to let it set. Last but not least, I made some whipped cream and put it on top.

This was a very special treat! The dark chocolate added a depth of flavor that was delightful. This was my very first chocolate cream pie, and I can't explain why it took me this long to do it.

Trust me, make the pie.

Chocolate Cream Pie Recipe

Ingredients:

For the crust:

Approximately 10-15 Oreos

1/4 cup butter

For the pie:

1/3 cup granulated sugar

2 1/2 cups milk (recommend whole milk or coconut milk)

6 egg yolks

2 Tablespoons cornstarch

6 Tablespoons butter

8 ounces dark or semi-sweet chocolate

1 teaspoon vanilla extract

For the whipped cream:

1 cup heavy whipping cream

2-3 Tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions:

Preheat oven to 350°F. For the pie crust, add cookies to a food processor and pulse a few times, until they're crumbs. Pour crumbs into a pie dish (9 inch) and mix in melted butter until combined. Press the mixture firmly into the bottom and up the sides of the pie dish. Bake for 10–12 minutes, then allow to cool.

For the filling, add sugar and milk to a medium saucepan and mix well. Heat to medium, stirring frequently, until lightly simmering. In a separate bowl, whisk together the egg yolks and cornstarch until smooth, then gradually spoon the hot milk liquid into the egg yolk mixture, stirring often, to temper. Pour the hot egg mixture into the saucepan, then continue whisking until the mixture thickens and reaches a gentle boil. Slice butter into cubes and chop chocolate into small pieces. Remove from heat, then whisk in the butter, chopped chocolate, and vanilla. Stir until smooth, then pour into the cooled crust. Allow to cool, then cover and refrigerate at least 4–6 hours.

For the whipped topping, add the heavy cream into a mixing bowl and beat on high for 1–2 minutes, until the cream beings to get firmer. Add the powdered sugar and vanilla and continue beating about 2–3 more minutes, until soft peaks form. Spread over the chilled pie. Top with grated chocolate as desired.

Goat Cheesecake

2025-11-12T20:14:00.001-05:00

My partner is wild about goat cheese. So for his birthday, I knew I needed to make a mash of that and his other true love: cheesecake.

To me, speculoos cookies have become the obvious choice for a crumble pie crust. They have so much more flavor than graham crackers, and I'm a sucker for cookie butter. I made the crust by smashing up some cookies, mixing the crumbs with melted butter, and pressing them into a cake dish.

Then came the cheesecake, put together using your standard cheesecake build method. I let the goat and cream cheeses sit out to warm up and honestly, I didn't let them get totally to room temp because the idea of it skeeves me out, but they were a good chunk of the way there. I needed them to blend, not stay chunky. So I blended the cheese until they were smooth, then added the sugar and beat it until it was fluffy. Next, I lowered the mixer speed and gradually added the sour cream, followed by the vanilla and eggs. Once it was all combined, my batter was ready.

The cheesecake was baked in a water bath, which prevents the sides from overcooking while the center bakes. I wrapped two springform pans in 2 layers of foil to prevent water from seeping in. Flan is cooked in a similar way and the result is a perfect, soft texture.

The cake baked for an hour and 20 minutes total.

As you can see, the result was a creamy, beautiful little cheesecake.

The thing I really liked about this was the sweetness level. It was midly sweet, with a slight lean towards savory. I loved it.

Topped with a little bit of of fresh strawberry and the ideal mesh of flavors was had. But what's really important here is the recipient of my cheesecake. He described it as "one of the best cheesecakes he's ever eaten". Is there bias there? Likely. But I'll take it.

Goat Cheesecake Recipe

Ingredients:

For the crust:

1 cup crushed speculoos cookies or graham crackers

6 tablespoons melted butter

For the cheesecake:

16 ounces cream cheese, softened to room temperature (2 packages)

12 ounces goat cheese, softened to room temperature (2-3 packages)

1 cup white sugar

8 ounces sour cream

1 tablespoon vanilla extract

4 large eggs at room temperature

Instructions:

Preheat oven to 325 degrees F. Make a crust by adding crushed cookies and melted butter in a springform pan. Mix well, then press into the bottom. In a large mixing bowl, beat goat and cream cheeses together until smooth. Add sugar, then beat for about 2 minutes. Lower speed and stir in sour cream. Add vanilla and eggs, mixing well. Wrap springform pans in foil, then place in a larger pan filled with 1-2 inches of water. Pour batter into pans. Place in the oven and bake for 1 hour and 20-30 minutes, until the center is set. Let cool completely, then refrigerate for 1-2 hours minimum before serving.

adapted from goat cheese cheesecake

Garlic Pasta

2025-08-26T18:32:00.003-04:00

Pasta! My weakness. It's one of my comfort foods, and an item I could eat anytime, really. I like it cold, I like it the next day, I like it with marinara sauce. I like it with alfredo sauce. It goes as a side with many a main dish, or can be a main on its own. When I was pregnant, it was all I craved (which isn't too abnormal for me). And while pregnant and in France last year, I sat in Paris eating a bowl of spaghetti. Don't judge me; I ate ample crepes and croissants, too.

This particular pasta recipe came from @boydbrown3, a chef on Instagram. These days, I spend more time collecting recipes than making them (read: I was pregnant last year = no longer pregnant now and my meal prep involves purees). It's the season of life I'm in, and adaptability is what keep the gang fed.

But this? This recipe was a breeze. And it sounded oh so good. I first cooked some spaghetti until al dente. In a large skillet, I heated avocado oil, then added a lot of garlic and cooked until fragrant. Yes, I used minced garlic. YES! It came in a jar. SHAME, I know. But read prior notes re: baby at home. Sometimes, you get a little nugget down for a nap and you're hangry. But would fresh garlic work better? You know it.

I then added the crushed red pepper and fresh parsley and cooked another minute.

Next, I added the cooked pasta and tossed it in the oil sauce. The last step was mixing in my grated parmesan.

That's it, my friends. Dinner is done.

This was stellar. A little bit of heat from the crushed red pepper, a lot of flavor from the parsley. A bit of chili oil would have kicked this up a notch (adding to notes for next time). But a quick, easy, and homemade dinner can be done in just a couple of minutes.

Garlic Pasta Recipe

Ingredients:

1 pound spaghetti (or pasta of choice, cook until al dente)

1/4 cup cooking oil (I used avocado oil but olive oil is great)

8 garlic cloves, minced (any chef would kill me, but yes, I used pre-minced garlic for rendition #1)

1 teaspoon crushed red pepper

1/2 cup fresh parsley, minced

1 cup grated parmesan

Instructions:

Cook pasta until al dente. In a large skillet, heat cooking oil. Add garlic and cook for 1-2 minutes, until fragrant. Add crushed red pepper and parsley. Cook for one more minute. Add cooked pasta and toss to coat. Stir in grated parmesan. Serve.

Portobello Tacos

2025-07-08T22:04:00.045-04:00

Shrooms, man.

Portobello mushrooms as a protein can work out exceptionally well. From burgers or shwarma to cheesesteak, the texture and flavor of mushrooms can add a lot to a dish. They're more affordable than meat most times and cook quickly.

I was looking for an easy dinner overnight and stumbled into tacos. That's what life is like these days; chaos all the time means creative time can feel more condensed than normal; I've got to think quickly and get started fast.

All there was to it was slicing the peppers, tossing in seasoning, and cooking in some cooking oil on the stove for about 7 minutes. It's a breeze!

I served these topped with salsa, cheese, and some chipotle ranch.

Are they meat-like? No, you aren't going to trick anyone into thinking this is carne asada. I've eaten ample vegan food, and sofar, the closest I've come to being tricked was sausage, but that's different texture-wise.

However, mushrooms are dense enough to have a meaty feel, and portobellos in particular have a somewhat meaty taste.

All in all, the big benefit here is that you can make dinner in less than 10 minutes and on a budget. It's a great way to get some extra veggies and flavor in your life!

Portobello Tacos Recipe

Ingredients:

2 portobello mushroom caps

1 tablespoon cooking oil (I used avocado)

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon minced garlic

Instructions:

Cut portobello mushrooms into cubes. Add oil to a medium skillet and heat to medium-high. Add mushrooms and begin cooking. Add seasoning and toss to coat. Cook for 7-10 minutes, until mushrooms are soft. Serve with desired toppings on taco shells.

Mushroom Tagliatelle

2025-05-30T11:11:00.003-04:00

I'm a big fan of all kinds of pasta. I particularly enjoy trying the different varieties - and oh, are there many - to learn the names and experience the differing textures. Width and thickness of pasta define it's very name, with tagliatelle being between pappardelle, tagliolini, and fettucine in size. And it makes a difference in the dish! Try fettucine alfredo with angel hair pasta and you'll understand.

I've also learned more about the quality of pasta, something I wrote about recently. Expanding on that, I've also come across another interesting tidbit: in addition to the ingredients and drying method (whether quick dry or slow dry), how the pasta is cut makes a difference. Pasta that is smooth was cut with teflon, where pasta that has a roughness to it was cut with bronze, and that roughness allows sauce to better stick. Long story short, I'm buying only slow dried, rough pasta these days. And they say adulting is boring.

Tagliatelle is one of the aforementioned specific pasta shapes. Similar to fettucine, it is a long flat noodle. It name is derived from the Italian word "tagliare", meaning "to cut", referring to the pasta being rolled out, then sliced. Legend has it that in 1487, Mastro Zefirano made an iconic meal to celebrate the engagement of Lucrezia Borgia, which included pasta made by cutting lasagne into long golden strips of pasta in honor of the Borgia's famous blonde hair. Just like that, tagliatelle was [reportedly] born.

On this entire dish in particular, I cannot speak to the legitimacy to its roots. I found the recipe, it looked lovely, and I tried it. I couldn't find much in terms of history of this specific dish, but I did find similar ones (a la tagliatelle ai funghi e tartufo).

To the dish! It starts simply enough, with mushrooms, onion, and garlic sautéed with butter or cooking oil in a large skillet. I used cast iron because, well, I love it. On the side, I started cooking the pasta in a large pot.

Next, I deglazed the pan with some white wine and let that cook down for a few minutes. After this came the cream cheese, heavy cream, and some of the water from the cooked pasta, which helped me get the sauce to the consistency I wanted. I seasoned it with some salt and pepper.

I wound up with a thick and creamy sauce. I stirred in some parmesan for extra cheesiness.

Given the amount of cream and cheese in this, I'm sure you can imagine it was quite delicious.

And for a quick and straightforward pasta dish, I really have to say it came out well.

I topped everything off with some fresh parsley and voila!

Clues this dish was good: I've made it twice.

It's quite simple and certainly tasty. 10/10 for a filling weeknight meal. Will you find this dish in Italy? Actually, cream cheese is apparently quite popular in Italy, and is called "Philadelphia"....so maybe. All I know for sure is that you will find it in my house, though I hope to find out on my next EU trip for myself.

Mushroom Tagliatelle Recipe

Ingredients:

8 ounces tagliatelle pasta (or similar such as linguine or fettucine)

1/2 cup diced onion

8 ounces sliced mushrooms

1 tablespoon cooking oil (I used avocado)

2 cloves garlic minced

1/2 cup white wine

1 cup heavy whipping cream

4 ounces cream cheese

1/4 cup grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon black pepper

Instructions:

Cook pasta according to package instructions. Drain water, reserving 1 cup. In a large skillet over medium high heat, sauté onion and mushrooms in olive oil until softened, about 5-7 minutes. Add garlic and continue cooking one more minute. Add wine to the pan and scrape any pieces that have cooked to the bottom. Continue cooking for 4-5 minutes, until some of the wine has cooked off. Add the cream and cream cheese and 1/4 cup of the pasta water; stir until cheese has melted. Simmer 5 minutes, until sauce has thickened. Mix in the pasta and 1/4 cup of the grated parmesan. Thin with additional pasta water as needed. Add salt and pepper.

adapted from creamy mushroom tagliatelle

Chicken Bryan

2025-05-06T21:33:00.000-04:00

Sun-dried tomatoes are a unique gem. Mostly looked past at the grocery, these dehydrated pieces of goodness add ample flavor to many dishes. It's like the flavor of a tomato concentrated. Though I don't recall it, they were apparently a big thing in the 90's, suddenly dropping off in popularity. These dried fruits (because tomatoes are a fruit) don't have a detailed documented history, but Italians would dry them out on their ceramic rooves for a week or more to preserve them.

The dish itself is named after Bryan, Texas, where the Carraba family moved in the 1890's. In all honesty, I'm not particularly partial to chain restaurants. But this recipe is a delight. I should note that I used grilled chicken for this; for us, it's been easy to do meal prep and keep grilled chicken around for the week. It means I've got protein ready to go for many a dish, and made this one easy.

To make Chicken Bryan, I started by sautéing onion and garlic in a large skillet.

Once the onion had softened and the garlic was fragrant, I added the white wine and lemon juice, then heated it to a simmer. Once the sauce has reduced by about half, I lowered the heat and stirred in the butter. Lastly, I mixed in the sun dried tomatoes, basil, salt, and pepper. I used jarred sun-dried tomatoes in this version, but you can also use dried and let them soak in water or broth for 20-30 minutes prior.

I served the chicken over fresh pasta and the sauce. Goat cheese is king here, but I opted for mozzarella in this rendition.

This came out so good. The sun dried tomatoes alongside the pasta are a delight.

The sauce is light and flavorful. The sun-dried tomatoes have such a great flavor, and making them the heart of this dish is a treat. The saltiness of goat cheese pairs excellently, but the soft mozzarella in this version went well with the pasta. Overall, this is a quick and easy dish that is ideal to make a weeknight dinner feel fancy.

Chicken Bryan Recipe

Ingredients:

2 grilled chicken breasts

2 tablespoons butter

1 tablespoon minced yellow onion

1 tablespoon minced garlic

1/2 cup dry white wine

1/4 cup fresh lemon juice

2/3 cup cold butter, sliced

1 1/2 cup chopped sun-dried tomatoes

1/4 cup chopped fresh basil

1/2 teaspoon kosher salt

1/2 teaspoon white pepper

6 boneless skinless chicken breast halves

2 tablespoons fresh chopped basil

1/2 teaspoon salt

1/2 teaspoon black pepper

8 ounces goat cheese (or fresh mozzarella)

2 cups cooked pasta

Instructions:

Heat a large skillet to medium-high heat. Add butter, then sauté onion for 1-2 minutes, until slightly softened. Add garlic and continue cooking one additional minute, stirring frequently. Increase heat to medium-high. Add white wine and lemon juice, then heat to a simmer until sauce has reduced by about half. Reduce heat to medium-low, then stir in butter slices individually. Add tomatoes, basil, salt, and pepper, then stir. Remove from heat. Serve sauce over pasta and top with grilled chicken. Sprinkle with goat cheese.

recipe adapted from carrabba's chicken bryan

Strawberry Shortcake

2025-04-15T09:57:00.002-04:00

Strawberry shortcake, a summer delight. It's strawberry season in Florida, a time when strawberries are the most flavorful than ever (don't give me those ones that are totally white in the middle!) and cheap! Florida is the second largest producer of strawberries in the United States, second only to California.

Buying fruit in season is always a good idea, for many reasons. It's going to generally be fresher, more flavorful, and better for the environment (after all, something being trucked from a place where it grows to a location that's out of season burns a lot of fuel). Strawberry shortcake itself historically was a summer treat, when transporting strawberries on ice became possible and refrigeration was becoming more common.

Another dish with a rich history, strawberry shortcake has a lengthy history, with shortcake itself referring to one of two options: a light, fluffy cake like angel food or a sweet biscuit. This is all topped with whipped cream and fresh strawberries.

Shortcake itself has origins in England (a far back as the 1500's!), referring to a crumbly cake. The short part refers to using a good amount of shortening (fat), which prevent gluten strands from forming and creates a soft, crumbly texture.

Interestingly, one thing I never knew was that strawberries of today are very different than those of the first strawberry shortcake. The need to increase production to support the out of season demand has resulted in heartier strawberries that last longer and also have less flavor. We don't generally know what specific strawberry strain we are buying at the store, though there are many in existence.

I decided to hop in on the strawberry season festivities and make a strawberry shortcake. This was a super simple recipe. I melted butter in a medium bowl, then beat in sugar. I stirred in an egg, then added vanilla and almond extract (always a delight). I then added in the flour, baking powder, and salt.

I mixed the dough until everything was well combined, then added my milk and stirred until there were no lumps.

I then added the batter to the pan and popped it in the oven.

I baked the cake for about 25 minutes, until the center was cooked.

Easy enough! A crumbly cake was born, brought here to be topped with whipped cream and fresh strawberries.

Beautiful. The textures and flavors combined well together, with sweet and slightly tart and creamy, a bit of crunch, and crumbly becoming great friends.

Contrasting the two types of cake to serve with strawberry shortcake, I have to admit that picking one over the other is tough. I am a big fan of a smooth angel food cake, but I also admired the additional texture of a crumbly cake. Either way, when you look at this recipe, it's clear that strawberry shortcake is a breeze. This version is a dry cake, with the whipped cream and strawberries together adding moisture and creating a good texture.

Strawberry Shortcake Recipe

Ingredients:

1/2 cup sugar

1/4 cup melted butter

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk (I used oat milk)

1-2 pints fresh sliced strawberries

Whipped cream, as desired

Instructions:

Preheat the oven to 350 degrees F. Lightly spray a 9x9" square baking pan with baking spray. Beat sugar and melted butter together, then add egg and vanilla and stir. Add the flour, baking powder, and salt, then beat well. Add milk and mix until smooth. Pour batter into the baking pan, then bake for 20 minutes, until the a toothpick poked in the center comes out clean. After baking, let cool, then serve with fresh strawberries and whipped cream.

adapted from strawberry shortcake

Chicken Lazone

2025-03-12T13:55:00.004-04:00

This was a recommendation by Mallory when I asked her if she had any recipe suggestions ( to which, she replied, "Marry me chicken aka Chicken Lazone"). Chicken Lazone is a straightforward dish, simple to make but absolutely bursting with flavor. Mal suggested I use chicken thighs for this, and I'm glad I took her input.

I've written before about how I've moved from cooking all chicken breasts all the time to cooking more with thighs. I mean, I'd heard it all before, too. They're moister, more flavorful...but for a long time, I stuck to the leaner chicken breast. But I have to say, trying them out is so worth it.

Chicken Lazone originated at Brennan’s in New Orleans, the brainchild of Chef Lazone Rudolph. I went to Brennan's many moons ago on my own trip to New Orleans. I went there to grab a cocktail and relaxed the bar. It was my first solo vacation, something that feels worlds away now (I've got a 2 month old at home, so solo vacations were much enjoyed but currently on hold due to changing personal objectives).

I seasoned the chicken thighs with chili powder, paprika, cayenne pepper, salt, black pepper, garlic and onion powder, then allowed them to sit for about an hour. I mixed the seasoning together first, as the plan was to use half in the chicken and half in the sauce.

When it was cooking time, I heated the pan to medium-high and added some cooking oil. I tossed in the chicken and let it cook for about 5 minutes on each side. I didn't cook the chicken thighs throughout, but until they were mostly done.

After searing both sides, I removed the chicken from the heat and set it aside. It was not fully cooked, but most of the way done. Next, I added the spices to the pan and cooked for a little less than a minute. I then mixed in the lemon juice, cream, water, and salt, then heated this to a simmer, stirring frequently. I added the chicken back to the pan and lowered the heat, cooking until the chicken was done. Finally, I stirred in some butter to get the sauce thicker and creamier. And voila!

I served this over pasta because of who I am as a person. I also topped it with some parmesan, a perfect addition.

This turned out to be a really tasty dish. It was a fantastic recommendation. The spices go well together without making this a spicy dish by any means, and the chicken was tender. It's a great way to use chicken thighs. I've already made this twice in the time it took me to put this post together, so that should tell you it's a winner in my book.

Chicken Lazone Recipe

Ingredients:

2 teaspoons chili powder

2 teaspoons paprika

1/4 teaspoon cayenne pepper

1/2 teaspoon black pepper

2 teaspoons garlic powder

1 1/2 teaspoons onion powder

4 skinless, boneless chicken thighs

1 1/2 teaspoons salt

1 tablespoon vegetable oil

1/2 lemon, juiced

3/4 cup heavy cream

1/3 cup water

1/4 cup sliced green onions (optional)

1 tablespoon cold butter, cut into 1 inch pieces

Instructions:

Mix chili powder, paprika, cayenne, black pepper, garlic powder, and onion powder together in a small bowl. Sprinkled half of the seasoning over the chicken, covering both sides. Place in a covered container and refrigerate for at least an hour, or overnight. In a large non-stick (cast iron works great) skillet, heat cooking oil over medium-high. Add the chicken and cook about 4 minutes per side, until the outsides are browned but the inside is not fully cooked, then remove from heat and place on a plate. Add spices to pan and stir frequently, cooking for just under a minute. Add lemon juice, heavy cream, water, and salt. Heat to a simmer, stirring often, then lower heat to medium-low and add chicken back to pan. Cook for about 8-10 minutes, until chicken is cooked throughout. Mix in butter, stirring until well blended. Serve with side of choice.

adapted from chef john's chicken lazone recipe

Vodka Sauce

2025-01-17T17:15:00.003-05:00

I won't lie to you. I have completely underappreciated vodka sauce.

I've always liked it, but never really dug into it. At its roots, it's a mix of alfredo and marinara sauces. Interestingly, this mix has always been a delight. There used to be a place called Italio in the Orlando area. It was like Chipotle with pasta; you could get a pasta bowl with a bunch of different mix-ins (a la Macaroni Grill's Create Your Own - a chain I used to frequent when I was younger). I'd gravitate toward a half and half mixture of alfredo and marinara because that combo just paired so well.

It's not a dish that links back hundreds of years. There's many claims to ownership, but it's first menu appearance was at Fontana di Trevi in Manhattan. Some say they've made it in their families for years, and others cite Russian inspiration (which, come on, vodka). The sauce has increased in popularity in recent years, and I can see why. How have you been living under my nose for so long?

It'd be a shame if I did not mention the fact I've gravitated toward higher quality pasta recently. I've always been the $1 pasta kind of gal. I just love noodles. But I've felt the same sluggish, carb overload that many know of (this was me today after some leftover restaurant chicken parm). The reality is that slow dried pastas made with quality flours are much easier on your digestive system than the cheap stuff.

I found a great post with a deep dive from an Italian chef (since I'll never be Italian, does what I say on pasta really matter anyway?) But a few points I've picked up from more and more sources lately are to follow. You've more than likely noticed that the lower cost pastas have a yellow color, first of all. Higher quality pastas are lighter in color, which results from a slower drying process and the use of semolina flour. The cheaper pastas are heated to a higher temperature to dry in significantly less time - 3 or 4 hours total - and said heat caramelizes the sugar, darkening the color and impacting the grain used. All of this also means it is more difficult to digest.

The truth is that food is not just supposed to taste great. The real reason we eat is to feed our bodies the nutrients we need to survive and thrive. Why eat things that are harder on our digestive systems? I also saw recently that reheated pasta can be even better for you and your gut health. According to some studies, the reheating process results in pasta that digests more slowly and ultimately has less calories. Isn't that fascinating? I'm so glad I make too much pasta every time I cook it.

It's a straightforward recipe, where I boiled some pasta first, and set aside about 1/2 cup of the pasta water (hello, starch!). In a large pan, I sautéed the shallots and garlic cloves in some oil.

I added the tomato paste and cooked it with the shallots and garlic for 2-3 minutes. It started to stick to the pan a bit, and that's okay! Next it is time to deglaze.

Deglazing is simply adding liquid to a pan to get the stuck bits ("fond") off the bottom. Kind of like when you cook a meat and add liquid to include all those bits in the sauce or gravy. It's good stuff, we want to use it! In this case, the deglazing liquid of choice is vodka (shocker)! A lot of times broth is used.

After this, I added heavy cream and the reserved pasta water to the pan, stirring well.

Finally, I mixed in some parmesan cheese and the cooked pasta to complete the dish.

A little bit of extra parmesan on top and voila!

She came out awfully pretty.

I say this often, but yet again, I was blown away by the simplicity of a recipe. You see this on the menu and think, wow that must take some serious skill. You hear or read the word “deglazing” and think, I’m not a chef! Cooking can be very intimidating, and while there are some elements that are very complex and require ample skill, I can safely say that vodka sauce is not one of those dishes. 10/10, would recommend, will make again.

Vodka Sauce Recipe

Ingredients:

2 tablespoons cooking oil (I used avocado oil)

1 large shallot minced

2 garlic cloves minced

1 can tomato paste (6 ounces)

1/4 cup vodka

1/2 cup pasta water (from cooked pasta)

1 cup heavy cream

2 tablespoons butter

1/2 cup grated Parmesan

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon crushed red pepper (optional)

Instructions:

Boil pasta until al dente. Drain pasta, reserving 1/2 cup pasta water. Heat a large skillet to medium. Add cooking oil and sauté shallots and garlic for 3 to 4 minutes, until shallots soften. Add tomato paste and stir together, cooking for 2-3 minutes. Deglaze skillet by adding vodka to the pan, scraping any stuck tomato paste from the pan. Add reserved pasta water to skillet and mix together until smooth. Reduce heat to low, then stir cream into sauce. Simmer for about 5 minutes, then mix in butter and Parmesan cheese. Continue cooking for 3-4 minutes, until sauce is smooth and thick. Season with salt and pepper. Add pasta and toss to coat. Add protein, as desired.

adapted from the best vodka sauce recipe

Chicken with Jalapeño Onion Gravy

2024-12-13T16:31:00.005-05:00

This is a true oldie but a goodie. I made this recipe for the blog a long long time ago, in a galaxy very close. It was a favorite! But....I made a bunch of other stuff instead of it for a long time. And then I finally got it together.

Jalapeño peppers have a long history. Rumor has it that the name "jalapeño" comes from the Nahuatl word "xal-li" (meaning sand/gravel) and "pan" (place of) region where they were first cultivated, near Jalapa, MX. It's believed they've been used since 6000 B.C. Their popularity spread as explorers arrived in the 16th century, and it's been said that American cultivation has made them less hot over time as they were bred with bell peppers. I know I've noticed a difference - sometimes I buy peppers with flavor but no heat, other times it's like they were grown in hell.

I do my best to buy locally grown peppers and they are generally quite hot.

How about a word from our resident nutritionist, Mallory?

Nutrition time! Let’s talk about jalapeños—the fiery little green health ninjas that strut into your recipes like they own the place. Loved by daredevils, feared by the faint-hearted, and underestimated by just about everyone, these spicy gems are more than just a heat machine for your nachos. They're a nutritional powerhouse wrapped in a cloak of capsaicin-induced drama.

Did you know that a single jalapeño has just four calories? Four! That’s fewer than the energy it takes to blow on it when you're convinced it’s too hot to eat. But those four calories pack a punch of vitamin C—yes, these green flames are like citrus fruits in disguise. In fact, a single jalapeño can give you 10% of your daily vitamin C needs. Not bad for a veggie that spends most of its life terrorizing your taste buds.

But wait—there’s more! Jalapeños are surprisingly rich in vitamin K, a nutrient crucial for blood clotting and bone health. That’s right: the same pepper that makes you cry like a baby is quietly working to keep your skeleton sturdy.

They also have a modest amount of folate, which is essential for DNA repair and cell division. Pregnant? Maybe skip the raw jalapeños, but appreciate that they’re offering folate-packed support for you and your little one.

And if you’re looking for a dose of dietary fiber, jalapeños have got your back. A single pepper delivers about 2% of your daily fiber needs. While it’s not a kale salad, it’s a spicy step in the right direction for digestion.

Did you also know that jalapeños contain manganese? Bet you didn’t expect manganese to enter the chat. Jalapeños contain trace amounts of this mineral, which supports metabolism, bone health, and even brain function. So technically, eating jalapeños makes you smarter. Or at least that’s what I’m telling myself.

Jalapeños also come packed with A, B, C... and E! Jalapeños are an unexpected source of vitamin E, the skin-loving, cell-protecting antioxidant. Pair that with their vitamin C content, and they’re like a mini anti-aging regimen wrapped in a pepper.

Jalapeños might be small, but they’re packed with nutritional benefits that make them a superfood in disguise. Sure, they’re famous for their spicy kick, but beneath that fiery exterior lies a wealth of vitamins, minerals, and health-boosting compounds, giving them a deserved spot on your plate beyond just spicing things up.

Thanks, Mal!

I love the idea of eating something that not only tastes great, but feeds my metabolism! This is a pretty simple recipe, making it a great weeknight choice. I used chicken thighs for this, but breasts work great, too. I started by lightly seasoning the chicken with salt and pepper. I heated my cast iron skillet over medium-high heat, then cooked the chicken on both sides in some oil until they were lightly browned.

This can be served with rice or veggies, but my personal favorite is mashed potatoes. Gravy on mashed potatoes is an obviously delightful pair, but the flavors also just combine so well.

This all looked pretty on a plate, too.

So, we talked about the decline of spice in peppers. Is this a spicy recipe? No, not really! Cooking the peppers and onions for a while in the pan with the sugar really sweetened them. My partner is a spicy fanatic and was surprised given how many jalapeños were in this just how sweet it was.

Chicken with Jalapeño Onion Gravy Recipe

Ingredients:

1 onion
1 jalapeño

1 tablespoon cooking oil (I used avocado)
1 tablespoon butter
4-5 chicken thighs
1 teaspoon salt
1 teaspoon pepper
2 teaspoons minced garlic
1 cup chicken broth or bouillon dissolved in water
1 tablespoons brown sugar
1 teaspoon parsley
1 teaspoon basil
1 tablespoon cornstarch dissolved in 1/4 cup water

Instructions:

Slice onion and jalapeño pepper into thin strips. Add cooking oil to a heated cast iron or nonstick skillet and heat to medium. Add onion and pepper and cook over medium heat for about 5-7 minutes, stirring frequently. Season chicken with salt and pepper. Once the onions are soft, add the chicken and cook for 3-5 minutes on each side to brown lightly. To make the gravy, add chicken broth, brown sugar, bay leaves and parsley to the pan and bring the mixture to a simmer. Lower the heat to medium low and let the chicken cook in the gravy for 15 minutes. In a small bowl, mix water with cornstarch with a fork or whisk to remove any chunks. Add the mixture to the gravy and stir. After 2-3 minutes, remove pan from heat and serve.

Tomato Soup

2024-11-21T11:22:00.013-05:00

Ah, tomato soup, one of the epic comfort foods. I'll admit, it took a long time for this one to grow on me. I always associated it with the bland, salty canned soup. For years, I'd see tomato soup on a menu and thing, "yuck."

There was a little irony in this, given my love for marinara sauces with pasta. I'd not realized the error in my judgement until having an opportunity to try some at a restaurant when it came alongside a grilled cheese. It was rich in flavor, hearty, and really added something to the sandwich. Suddenly, my perception changed.

Tomato soup is basic in nature, and doesn't have a clearly defined history. It makes sense, given the simplicity, but the earliest found recipes date back to the 1800's. My mom used to always tell me how tomatoes were largely considered poisonous, until Col Robert Gibbon Johnson stood in front of a crowd around 1820 and ate one raw, proving they were safe. Whether folklore or fact, it was about this time that opinions evolved and tomatoes began to be in introduced into homes.

Grilled cheese sandwiches served with tomato soup became popular in the United States during the Great Depression, a time when processed, filling foods became meal staples. The combination allowed for a filling sandwich to be served with more nutrients, coming from the tomato soup. Canned tomatoes and tomato soup were popular items that would last a long time on a shelf.

Interestingly, despite the fact I'm not a fan of Campbell's variety altogether, this particular soup changed agriculture as a whole. In the early 1900's, in an effort to create a better, more efficiently made product, Campbell's created a tomato program to focus on growing the most flavorful, quick growing, disease resistant tomatoes to utilize. The outcome was tomatoes still grown today.

Enough about history, though. What's quality like?

And now, a word from our resident nutrition expert, Mallory!

Why Tomato Soup is Basically a Superfood (Kinda)

Let’s be honest, tomato soup has long been the unsung hero of the pantry. It’s the Robin to grilled cheese’s Batman, the dependable dish that says, “Hey, I’m here for you, even if the rest of your dinner plans fell apart.” But did you know that tomato soup is not just warm and comforting—it’s also shockingly healthy? Well, let me qualify that. It's healthy if you ignore the massive dollop of sour cream you’re about to stir in.

Here’s a deep dive into why tomato soup deserves a Nobel Prize in Nutrition. Or, at the very least, a pat on the back.

A Lycopene Goldmine

Tomato soup is packed with lycopene, the antioxidant responsible for that vibrant red hue. Lycopene is great for your heart, skin, and—allegedly—warding off evil spirits (citation needed). Some scientists claim lycopene helps prevent cancer and reduces inflammation. Others just enjoy saying the word "lycopene" at dinner parties. Either way, it’s a win.

Vitamin C: The OG Immunity Booster

With all the Vitamin C in tomato soup, you’re basically drinking orange juice in disguise. So the next time someone judges you for having soup for breakfast, remind them you're essentially fighting off scurvy in a very sophisticated way. Bonus points if you dramatically wave a soup spoon for emphasis.

Low-Calorie, High-Satisfaction

Tomato soup is the magician of meals—it fills you up without weighing you down. A standard bowl has only around 100 calories. Of course, that’s before you crumble in half a sleeve of saltine crackers. But let’s not ruin the vibe by doing math, okay?

Secretly Hydrating

You know how everyone’s always nagging you to drink more water? Well, guess what—soup counts! Tomato soup is like sneaking a glass of water into your meal while still pretending you're eating solid food. It’s hydration without commitment.

A Bowl Full of Warm Hugs

Studies (conducted by me, in my kitchen) show that a steaming bowl of tomato soup can instantly boost your mood. Feeling stressed? Tomato soup. Having a bad hair day? Tomato soup. Existential crisis? You guessed it—tomato soup. Is it scientifically proven? No. Is it comforting? Absolutely.

Final thoughts—-Tomato soup might not have the flashy reputation of kale or quinoa, but it’s the comforting, reliable friend we all need. It’s healthy enough to make you feel virtuous but forgiving enough to let you dunk an entire grilled cheese sandwich into it without judgment.

So, the next time you whip up a batch from scratch, take a moment to appreciate the humble brilliance of tomato soup. It’s not just a meal—it’s a lifestyle.

And remember: a bowl of tomato soup a day keeps...well, probably not the doctor away, but at least it keeps your soul warm. And that’s good enough for me.

Secret hydration? Give me more.

I decided to go very basic for this, given I was testing the waters making this at home. Many renditions include wine or heavy cream to add flavor or creaminess, but I wanted the least ingredients for attempt numero uno. I started out by cooking some onion and garlic. I grated the onion very finely for a few reasons; texture, for one, and making them slightly less obvious in the soup. They can be finely chopped as well, as they will soften when cooking.

I melted butter in a saucepan, then added the onion and let it cook until softened. Next, I added some garlic and cooked until it was fragrant.

Next, I stirred in some tomatoes, broth, and water, then heated it to a simmer. I lowered the heat and let it cook for about 35 minutes.

I made some grilled cheese to pair with it (love you, sourdough), and we had a dippin' feast.

My partner is equally not a fan of tomato soup, but tried this and reacted similarly to me at the restaurant: "Oh, this is good." I think I've made a new fan.

The best part is that it kept well, so this is perfect for during the week. The garlic was a good add, and I'm sure a little bit of parsley or oregano would kick it up, too. I'm definitely down to try a creamy version. I'm happy that the canned soup impacted agriculture, but glad to walk it back to canned tomatoes and make it a much more flavorful treat.

Tomato Soup Recipe

Ingredients:

4 tablespoons unsalted butter

1/2 large onion, grated finely

1 teaspoon garlic

2 cans crushed tomatoes (15 ounces each)

1 cup chicken broth

1/2 cup water

Salt to taste

Instructions:

Melt butter over medium heat in a large pot or dutch oven. Add onion and cook for about 5 minutes, until it begins to soften. Add garlic and cook an additional minute. Stir in tomatoes, chicken broth, and water, then mix well. Heat to a simmer, then reduce heat to low. Cover and cook for 30-40 minutes, stirring occasionally. Serve with grilled cheese, croutons, or top with cheese.

adapted from easy three ingredient tomato soup

Sesame Chicken

2024-10-29T16:50:00.001-04:00

Asian dishes are some of my favorite to make. There's a lot of flavor versatility, they can often be made quickly, and they're often a combo meal: protein, veggie, starch.

Sesame chicken, though not full of veggies on its own, is a simple meal. Similar to General Tso's chicken, this [American] Chinese food takeout special really hits the spot for dinner. The combination of lightly breaded chicken served in a thick, somewhat sweet sauce is a keeper.

The history of sesame chicken is a bit of a mystery. There's lots of speculation, and based on the forum reads and restaurant sites, it seems that Sesame Chicken is an American creation, or at least was created by Chinese restaurants in America.

It's not an uncommon evolution of food. Reaching a new geographic area with varying palates, chefs modify dishes to create new plates or adapt to meet local preferences. I couldn't even tell you where in the United States this dish first.

I made this similarly to Sesame Tofu, taking cubed up chicken and tossing it in cornstarch before lightly pan frying it.

I removed the chicken from the pan, added my sauce ingredients of garlic, soy sauce, honey, water, rice vinegar, and sesame oil, then cooked the sauce down until it thickened.

I poured the sauce over the chicken and sprinkled it with some sesame seeds to finish the dish. Steamed broccoli is a great pairing for this, but really, most vegetables pair well.

This dish is slightly sweet but quite savory and made a great, quick weeknight dinner. This is one of those meals that exemplifies the use of chicken thighs in cooking; they are versatile in adapting to flavors and retain moisture when cooked.

Sesame Chicken Recipe

Ingredients:

For the chicken:

1 tablespoon soy sauce or tamari

3-4 chicken thighs, cut into cubes about 1 inch square (chicken breasts can also be used)

4 tablespoons corn starch

1-2 tablespoons cooking oil (I used avocado)

For the sauce:

1 tablespoon cooking oil

5 cloves garlic

1/2 cup soy sauce

2-3 tablespoons honey or maple syrup

2 tablespoons water

1 tablespoon rice vinegar

1 teaspoon sesame oil

2 teaspoons sesame seeds

2 cups cooked rice, for serving

Instructions:

Lightly toss chicken in soy sauce, then in cornstarch. Heat a large skillet to medium high and add cooking oil. Once preheated, add chicken pieces, about 7-10 at a time, and toss to cook all sides. This should take 5-7 minutes. Remove chicken from pan and set aside, then repeat with remaining pieces, adding more oil if needed. After chicken has finished cooking, set the plate aside and add more cooking oil to the pan. Add garlic and sauté for about one minute, until fragrant. Add soy sauce, honey, water, rice vinegar, and sesame oil. Cook for 5-10 minutes, stirring frequently, until sauce thickens. Add chicken back to pan and toss to coat. Serve over cooked rice with vegetable of choice.

Rice Pudding (Rizogalo)

2024-09-10T21:36:00.001-04:00

I am a proud rice pudding person. Absolutely love it. It's so simple to make, and yet I will gladly buy it at the Greek fest. This recipe is not one of the originally Greek ones I've written about before, though; it's origins are rather spread out. More to come on that.

In considering this recipe, I scoped out a few versions, as it had been a while (I actually made Quinoa Rice Pudding many moons ago and 5/5 - would make again). A few had the notion of using cooked rice (not bad to use it up, but I'm not the biggest fan of rice over a day old for a few reasons, but when I was in Greece, I took a cooking class where they noted that it is harder to digest). That being said, I also think that letting the rice absorb the milk moisture from cooking will boost the flavor of the pudding.

Some recipes called for cooking the rice in milk, adding egg and heavy cream, or even using cornstarch. While cornstarch is a great thickener, I knew rice pudding was an ancient recipe - there had to be an original method that worked without the cut through.

On to the history, which is rather controversial. We shouldn't be surprised, though; many countries have their own version of this recipe, and rice itself has been served for thousands of years. Who's to say for sure where rice pudding (also known as a sweet rice porridge) came from? Some say China, others India. Others call the recipe their own. In India, records of rice pudding date back to 6000 B.C. in the epics of Mahabharata and Ramayana. In China, there are records dating back to around 1000 B.C., rice pudding was called "eight treasure" or "eight jeweled", which honey soaked raisins and other fruits added in. And rice pudding was used by the Romans to calm stomachs. The commonality? Rice, sugar, and milk.

And now, a word from our resident nutrition expert, Mallory!

Food is far more than just sustenance. Food plays a powerful and vital role in emotional comfort, religious practice, cultural identity, and social connection. Traditional recipes, ingredients, and cooking methods are passed down through generations, preserving history and connecting people to their roots. Rice pudding is no exception. Traditional rice pudding has roots in the histories of many cultures, and with just three ingredients, making for one heck of an inexpensive comfort food.

But, did you know that rice pudding is a versatile, easily digestible dish providing essential nutrients and energy, making it a surprisingly suitable choice for people in recovery? Let’s delve into more of that interesting tidbit below!

Rice pudding by itself can be a great option for someone in recovery, and is only enhanced when made with nutritious ingredients and tailored to a person’s specific dietary needs.

Rice pudding is soft, easy to chew, and easy to digest, which makes it ideal for people recovering from surgery, illness, or digestive issues. It can be a soothing and non-irritating food for the digestive. Rice pudding provides carbohydrates from the rice, which can give the body the energy it needs to support healing and recovery. It offers a quick energy source without being overly heavy on the stomach. The milk used in rice pudding contains protein, calcium, Vitamin D, and good ol’ potassium. Protein is essential for tissue repair and recovery, while calcium supports bone health. Potassium is an electrolyte that aids in hydration. After surgery or during certain illnesses, people may be advised to follow a low-fiber diet. Rice pudding, especially when made with white rice, is low in fiber and can be easier to tolerate compared to other foods. Rice pudding is typically calorie-dense, which is helpful for individuals who are struggling to eat larger meals during recovery or those who need to maintain or regain weight after illness. And finally, my personal favorite aspect of any food: comfort. Rice pudding is often considered a comfort food, which can help improve mood and provide a sense of well-being. This emotional comfort can be valuable for someone in recovery, helping to reduce stress and promote relaxation.

Finally, rice pudding, is easy to enhance with nutrient-dense ingredients like fruit (for vitamins), nuts (for healthy fats and additional protein), or spices like cinnamon (which has anti-inflammatory properties). For those concerned about blood sugar levels, rice pudding can be made with less sugar or healthier alternatives like honey or stevia.

The route I chose to take was qualified as a Greek recipe. For me, it's the cinnamon that makes the flavor. I added some nutmeg and cooked the rice with lemon peel to add flavor, as well.

It's pretty straightforward to make, but just takes some time. I was around the house anyway, so just bounced back in to stir and check the cooking process. I saw several different methods, from cooking the rice in milk from the get go to using leftover rice. I opted to cook the pasta partially in water, then drain and add the milk so as to remove as much of the excess starch as I could.

First, I rinsed some rice in cold water, then added it to to a medium saucepan with water. I heated this to a boil and let it cook for about 10 minutes, just enough to soften it. I then drained the water and added milk, a cinnamon stick, and the rind of a lemon. I slowly this to a simmer, then let it cook for about 30 minutes, stirring every couple of minutes to prevent anything from burning to the bottom of the pan.

Next, I stirred in sugar and continued cooking for about 10 more minutes, until it began to thicken. Finally, I removed the cinnamon stick and lemon, and mixed in powdered cinnamon, nutmeg, salt, and some vanilla extract.

I let it cool fully and popped it in the fridge to get it nice and cold.

Easy, beautiful.

This was actually a perfect recipe for me, as I have not had much of an appetite and found the rice easy on my stomach. As Mallory talked about, rice pudding is easy to digest, which made it the perfect, easy option for me. I had some things come up and couldn't finish this post right away, but after going through these photos and writing this, I'm convinced it's time for a remake already. 10/10, would recommend.

Rice Pudding Recipe

Ingredients:

1 cup short-grain rice

4 cups water

4 cups oat milk (or whole milk)

1 cup granulated sugar

1 teaspoon vanilla extract

1 cinnamon stick

1 lemon or orange rind

1 teaspoon lemon extract

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

Ground cinnamon for garnish

Instructions:

Rinse rice in cold water to remove extra starch. Add water to a medium saucepan and heat to boiling. Add rice, reduce to simmer, and cook for about 10 minutes, until rice begins to soften slightly. Drain water, then add milk, cinnamon stick, and lemon or orange rind the pan. Heat over medium heat until boiling, stirring frequently. Once it starts to boil, lower heat and cook for about 30 minutes, stirring every 5 minutes or so to prevent rice from sticking to the bottom of the pan. Mix in sugar and continue cooking another 10-15 minutes, until mixture has thickened. Remove cinnamon stick and citrus rind. Stir in vanilla extract, cinnamon, nutmeg and salt. The pudding will thicken slightly more as it cools.

adapted from greek rice pudding recipe

Cheesecake

2024-08-15T09:49:00.001-04:00

There's a lot of different ways to make cheesecake. I've made it with ricotta, cream cheese, and cottage cheese - both on their own or mixed. Each one is a little different, but all were quite good.

Interestingly, cheesecake may have Greek origins. Evidence of cheese molds have been found from 2,000 B.C., and documentation suggests that cheesecake was served at the first Olympic games in 776 B.C. (appropriate, given the Olympics are currently taking place in Paris as I write this). Flour, wheat, honey and cheese were combined and baked to form a cake, and were considered a good source of energy. Back then, the cheeses were feta and mizithra, so this was not the same cheesecake we know today. But the Romans in 1545 published a recipe with a sweet cheesecake, but it was in the 1800's that cheesecake evolved into what we generally know today.

Cream cheese was added by Americans, which came about as a farmer attempting to recreate Neufchatel made cream cheese (this also let me to look up the difference between the two, and Neufchatel has less fat and more moisture. I've found it to taste sweeter, also). It was Arnold Reuben (of Reuben sandwich glory) who created the first New York cheesecake we know today, which came about once cream cheese included stabilizers that allowed it to maintain that creamy texture we know.

Looping back to the different cheeses used today, one source indicates the following: The Greeks used feta and mizithra, Romans use ricotta, Germans use cottage cheese, and Japanese use cornstarch and egg whites. I'm happy to say I've eaten all of the above, as I sought out a Japanese cheesecake in Las Vegas (it was light, airy, and delightful). While many have a cookie crumb base, some New York style cheese cakes (a la Junior's) have a cake base, which I made some time ago.

I skipped the prep photos because this was just a matter of tossing ingredients in the blender. I made the crust by tossing speculoos cookes in my blender/food processor (I have a small Ninja that is kind of both), then pressed them into two pans with butter. I baked the cookie crust for about 10 minutes in the oven to firm it up. I rinsed the blender out, then added my cream cheese, cottage cheese, eggs, lemon juice, vanilla extract. After this was blended smooth, I poured the filling into the crusts and placed in the oven.

I baked the cheesecakes for about an hour until they were set. If you have the time, I highly recommend wrapping the bases of the pans in foil, placing in a larger pan filled with water, and baking this for an hour and 30 minutes to an hour and 45 minutes at the same temperature. I've done this recipe both ways, and the second results in a perfect creaminess throughout and no browned edges.

After that, I let it cool, then refrigerated it until serving time. Of course, a regular bake still results in an excellent cake. The combination of cream and cottage cheeses result in a wondrous flavor and a light texture. It was smooth.

Full of flavor and made without a huge amount of effort, cheesecake is an excellent choice for having guests over or your partner who thinks it is the best dessert ever's birthday celebration. I can think of many reasons to enjoy this piece of Olympic history.

Cheesecake Recipe
Note: this recipe was split between two 6 inch cake pans. It will make a tall cheesecake in a regular cake pan.

Ingredients:

1 cup finely crushed graham crackers or speculoos cookies
6 tablespoons melted butter
2 packages cream cheese (8 ounces each)
2 cups cottage cheese

3/4 cup sugar

4 eggs

1/2 teaspoon salt

2 teaspoons lemon juice
2 teaspoons vanilla extract

Instructions:
Heat oven to 325 degrees F. In a springform pan or pie dish, mix crushed up graham crackers and melted butter, then press into the dish. Place in the oven for 5-10 minutes to bake the crust. Add cream cheese, cottage cheese, and sugar to a food processor or blender and mix until smooth. Add eggs and blend again. Add in salt, lemon juice, and vanilla extract and blend to combine. Pour filling into pie dish. For best results, place pie dish into a larger pan, then fill large pan with warm water until the pie dish is 2/3 submerged (for springform pans, wrap base in foil to prevent leaks). Place in the oven for 1 and a half hours. Alternatively, bake for about 35-40 minutes, until edges pull away from pan. After baking, allow to cool for one hour, then refrigerate for at least 2 hours prior to serving.

Creamy Sun Dried Tomato and Tofu Pasta

2024-07-28T16:13:00.001-04:00

Tofu can be a pretty divisive. Vegans tend to like it, but die-hard meat fans mock it. The middle is the place to be, as with most things. I've always been pretty cool with adventure, food or otherwise. How do you know if you don't try?

Vegan food in particular has come a long way. It's grown immensely in popularity in recent years, with data estimating the global market value growing $18.1B per year from 2022-2027. I'm sure we've all witnessed this as restaurants have introduced more plant-based burgers, coffee shops have introduced more plant-based milks, and so on. I find some of the hyper-processed stuff that has come out to be counterintuitive, however I have had some amazing foods like beet and lentil sausage (no kidding, this was amazing). Tofu adds so much flexibility to dishes to make them flavorful, add texture, and keep them vegan.

I'll let Mallory dig into the health aspects momentarily. But did tofu arise in recent years in response to a need for more vegan and vegetarian options? Definitely not. Potentially the most interesting thing about tofu is it's history. To the meat fanatics: it's been around longer than the United States, and maybe longer than we've been eating chickens (which, you should definitely listen to how badly farmers in San Francisco floundered to keep chickens alive when they first decided to farm them on The Dollop).

Bean curd's first published mention (this linked article is fantastic and has a deep dive) is around 950 AD, though it's expected to have been used long before this. The word "tofu" is Japanese, and was utilized just before 1200. In East Asia, tofu is ingrained into diet and culture, like meat is in western countries. Tofu itself more than likely originated in China, replacing or supplementing meat for many.

And now, a word from Mallory!

Mmm bean curd. Doesn’t that name just make your mouth water? Well, it should! This bean curd, otherwise known as tofu, is a popular plant-based protein made from soybeans. Need I say more? You know I will!

Tofu is a versatile, nutrient-dense food that offers a range of health benefits. A 100-gram serving of firm tofu provides 35% of the Recommended Daily Allowance of calcium! That’s the same as one whole cup of plain yogurt. What a steal!

Tofu is also a good source of essential amino acids and provides some omega-3 and omega-6 fatty acids. It's low in cholesterol and contains beneficial plant compounds like isoflavones, which have been linked to various healthy benefits.

As a bonus, isoflavones are relatively stable under heat, so cooking tofu will cause minimal adverse effects to its isoflavone content. Sign me up!

I'm no stranger to firm tofu, with General Tsofu being one of my favorites. I tend to marinate it, slice it, then either cook it in the air fryer or in a skillet before adding it to a dish. But silken tofu? Way out of my wheelhouse. What do I do with it?? Turns out you can use it in a sauce, kind of like a cream. Mind blown. It's also used in smoothies, but I'm more keen to cooking with it for now.

For this sauce, I used an Instagram recipe. I'm inundated with those these days, sometimes to an overwhelming degree (so. much. cottage cheese). But I do a bit of saving and this time, making. This one is a breeze! I just tossed the tofu, veggie broth, pasta water (you can also use more pasta water instead of broth) roasted red peppers, sun dried tomatoes, garlic, tomato paste, nutritional yeast (our cheese alternative), crushed red pepper, paprika, parsley, salt, and pepper to my blender (or food processor) and mixed until smooth. Side note: it may be easier to soak the sun dried tomatoes in water for 20 minutes or so if you get them in a bag so that they are soft and easy to blend.

Once it was all smooth, it was ready to be sauce. Reminded me a bit of roasted red pepper hummus in appearance.

I cooked some pasta separately, using some of the starchy water in the sauce (we discussed this in my recent Fettucine Alfredo post). I chose to pour this sauce into a pan and heat it for 5-10 minutes over medium, but you can also just mix in the hot pasta and it will warm. I added some fresh mozzarella atop mine.

And let me tell you: I bet no one would know this was tofu.

The ingredients have so much flavor and this was a filling and healthy dinner. Even if you don't think you like the taste of tofu, I'd recommend giving this one a try because the sun dried tomatoes and roasted red peppers give it so much extra.

Creamy Roasted Red Pepper and Tofu Pasta Recipe

Ingredients:

1 package (16 ounces) silken tofu

1/2 cup vegetable broth

1/4-1/2 cup pasta water, as needed

4 garlic cloves (or 4 teaspoons minced garlic)

1 bag (3 ounces) sun dried tomatoes

6 ounces roasted red peppers (about half a jar)

1 tablespoon tomato paste

1/4 cup nutritional yeast

1/2 teaspoon crushed red pepper

3/4 teaspoon dried parsley (or 2 teaspoons fresh)

1/2 teaspoon paprika

2 cups cooked pasta (reserve 1/2-1 cup water)

Instructions:

Cook pasta and reserve some of the water (about 1 cup). Drain pasta and return to pot. In a blender or food processor, add tofu, veggie broth, pasta water (you can also use more pasta water instead of broth) roasted red peppers, sun dried tomatoes, garlic, tomato paste, nutritional yeast, crushed red pepper, paprika, parsley, salt, and pepper and blend until smooth. Mix in with pasta and heat for 3-5 minutes.

Lemon Cake

2024-07-17T06:45:00.082-04:00

Lemons! The heat of summer here. We're at the point in Florida where you bolt between shade and air conditioning from sunup to sundown. My dog gets overheated on 9 am walks (and well, so do I). During these times of heat, the best way to cope is to leap right into a pool. And that was my exact plan as I prepped for a pool party.

Citrus fruits are reminiscent of summer. A tall glass of sweet lemonade by the pool? Doesn't that make you want to sit under a big umbrella with your feet propped up?

I stumbled upon this cake thanks to the algorithms of social media, which has recently become mostly focused on anything with cottage cheese and of course, desserts. They got me with this one, and the doom scrolling paused as I gawked at the layers. Done.

I think it's important to talk about nutrition, so I asked a dietitian friend to provide some insight on blog posts. I've been drifting toward replacing ingredients for healthier ones (though not necessarily applicable in this post, in many recipes, you can easily swap things to improve the quality for your body). The truth is, we eat to feed our bodies, not just to consume, but that can be lost in the quest for sweeter, more rich foods. I've known Mallory for roughly forever (she happens to be my dearest friend), and am excited to learn from her.

Hi there! This is Mallory. I wholeheartedly agree that food is medicine and not much is needed to really benefit our bodies.

While sugar, fat, and flour typically get a bad rep (ugh), don’t shirk on this recipe. All foods have purpose. Studies have shown that mindful eating (enjoying that dang delicious slice of cake) actually stimulates digestive secretions.

And today, we are going into a deep dive of the benefits of lemons! Because, yum!

Nutritional Facts of Lemons: A Zesty Addition to Your Recipes

Lemons are a versatile fruit that not only enhance the flavor of dishes but also pack a nutritional punch. Here’s a closer look at what makes lemons a must-have in your kitchen:

Rich in Vitamin C

Lemons are famously high in vitamin C, an essential nutrient that supports the immune system, promotes healthy skin, and aids in the absorption of iron from plant-based foods. Just one medium lemon provides about 31 mg of vitamin C, which is approximately 51% of the recommended daily intake.

Low in Calories

For those watching their calorie intake, lemons are a great choice. A whole lemon contains only around 17 calories, making it a low-calorie way to add flavor to your meals without compromising on taste.

Good Source of Fiber
Lemons contain pectin, a type of soluble fiber that can help with digestion and promote a feeling of fullness. This can be particularly beneficial for those looking to manage their weight. One lemon provides about 2 grams of fiber, primarily in the peel and pulp.

Packed with Phytochemicals

Lemons are rich in plant compounds like hesperidin and diosmin, which have antioxidant and anti-inflammatory properties. These compounds can help protect your cells from damage and reduce the risk of chronic diseases.

Electrolytes

Hold my Gatorade! Lemons contain small amounts of electrolytes like potassium, which is vital for maintaining fluid balance, muscle function, and heart health.

Alkalizing Effect

Despite their acidic taste, lemons have an alkalizing effect on the body once metabolized. This can help maintain the pH balance of your body, which is crucial for overall health.

Beneficial for Skin Health
The vitamin C and antioxidants in lemons play a significant role in maintaining skin health. They can help combat the effects of aging, reduce the appearance of wrinkles, and promote a healthy, glowing complexion.

Nutritional Breakdown per 100 grams of Lemon:

Calories: 29

Carbohydrates: 9.3 grams

Protein: 1.1 grams

Fat: 0.3 grams

Fiber: 2.8 grams

Vitamin C: 53 mg (89% of the daily recommended intake)

Potassium: 138 mg (4% of the daily recommended intake)

Incorporating lemons into your recipes not only elevates the flavor but also boosts the nutritional value of your meals.

Whether you're using the juice, zest, or even the whole fruit, lemons are a zesty and healthy addition to your culinary repertoire. Enjoy the tangy goodness and reap the health benefits that come with this vibrant fruit!

And now to the recipe. It starts out with a cakey base, with your standard ingredients of butter and sugar beat together, with flour, baking powder, and salt mixed in. The only deviation from a regular cake was the addition of lemon extract and lemon juice. In my case, I opted to add lemonade (it's what I had!), but lemon zest and fresh lemon juice would work as well.

The top layer is a cream cheese topping, made simply by whipping softened cream cheese with powdered sugar and egg.

I baked it about 35 minutes (I used smaller cake pans so I could have two, and baked them about 5 minutes less than I would have in a larger pan) The cake was ready when the topping was

The cake topping was very light and added a creaminess to each bite.

And of course, the lemon flavor hit the summer nail on the head.

I'm not so sure I'd limit this to warm weather though. This little cake could save you from winter blues.

You know, the beauty of this cake having a topping is no frosting. It's an easy cake with a lot of flavor, and I'll keep this one in the rolodex.

Lemon Cake Recipe

Ingredients:

For the base layer:

1/2 cup melted butter

3/4 cup sugar

1 large egg at room temperature

1 teaspoons vanilla extract

2 teaspoons lemon extract

1/4 cup lemonade or 2 tablespoons fresh lemon juice

1 1/4 cup all purpose flour

1 teaspoons baking powder

1/4 teaspoon salt

For the top layer:

1 package cream cheese at room temperature (8 ounces)

3 cups powdered sugar

1 large egg at room temperature

2 teaspoons lemon extract

Instructions:

Preheat the oven to 350 degrees F and grease and flour a 9″ round springform pan (or two 6 inch pans). In a medium bowl, mix together the flour, baking powder, and salt. In a large mixing bowl, whisk or beat together the butter and sugar until light and fluffy. Mix in the egg, vanilla and lemon extracts, and lemon juice. Add the flour mixture and stir until smooth. Spread the batter in an even layer in the bottom of the springform pan.

In a mixing bowl using a hand or stand mixer with the whisk attachment, mix the cream cheese until smooth, then gradually add powdered sugar and lemon extract. Spread the cream on top of the lemon batter, pouring right in the middle and gently spreading until it reaches the edges. Bake for 35-40 minutes or less for smaller pans, or until the top is puffed up but a light golden brown. Allow cake to cool to room temperature, then place in the fridge for 2 hours. Keep leftovers refrigerated.

adapted from gooey lemon butter cake

Fettucine Alfredo

2024-07-09T22:15:00.000-04:00

I'm not usually one to crave fettucine alfredo. I always think about my caloric intake when I consider it, and wind up with a lighter choice. I've played with it a bit on the blog, and make it on occasion with melted butter, flour, heavy cream, and of course, parmesan cheese.

I learned recently from a cooking social media account that the fettucine alfredo I knew was all wrong. It's not about heavy cream, but the sauce should actually be pretty light, a mixture of melted butter, parmesan, and starchy water from cooking the pasta.

We usually dump this water, but it can be useful in many recipes. I turn to cornstarch, flour, or tapioca to thicken gravies and sauces sometimes, but when you make noodles, the water is left with the cooked off starch - a perfect, ready to go thickener. The less water you cook with, the more condensed the starch water.

But before we get into the recipe, we should talk about fettucine Alfredo. Attributed to a chef and restauranter named Alfredo di Lelio, the recipe was created in Rome in the early 1900s. His wife had recently given birth to their son and needed something easy on the stomach. Alfredo made some homemade pasta in a simple sauce, something she both loved and recommended it be featured in the restaurant. Popularity spread to Hollywood after celebrities tried and loved it, experiencing Alfredo's unique showmanship as he prepared the dish right at the table.

Of course, we have diluted this dish over time to the point of being a rich, heavy, cream sauce, rather than the smooth sauce of over 100 years ago. I'm happy to have learned and made this.

It starts as all pasta dishes do, with cooking the pasta. I boiled fettucine in just enough water to cover it; I have a habit of using more than I need, but as noted above, it will dilute the starch you need.

Once the pasta was cooked (al dente or to personal preference), I removed the pasta from the water, setting aside about 2 cup of the water to slightly cool. I chopped the butter into smaller pieces and tossed the pasta in it to melt it and coat the noodles. Of course, you can up or down scale this recipe with ease, using less ingredients and stirring until the texture is right.

I spooned in some of the warm starchy water, then began to slowly add in the parmesan cheese, stirring frequently. To get the finer pieces, I cut a block of parmesan into pieces and used my small food processor. This saved me some grating work and got the consistency just right for melting quickly.

As the cheese melted, I'd stir in some more, and kept my pasta water nearby if I needed to dilute a little more.

By eating time, I had a beautiful, creamy pasta sauce and let me tell you: it was fantastic!

Best Alfredo sauce I've ever had.

I had to sprinkle a little extra parm on top, just for effect.

It was, indeed, easy on the stomach, and I still can't believe how good such a simple recipe was. I've been learning more about pasta quality recently, too, and made sure to get one of the better packages available. Quality is everything.

Fettucine Alfredo Recipe

Ingredients:

8 ounces fettuccine noodles (half of a standard package)

3 ounces parmesan cheese, finely grated (about 1/2-3/4 cup)

4 tablespoons butter, cut into 1/2 to 1 inch pieces

1 cup pasta water

Pepper, as desired

Instructions:

Cook pasta in water according to package directions, using just enough liquid to submerge the pasta. In a food processor, grate parmesan until fine. Remove pasta from water and place in a large bowl. Add butter and mix until melted. Add a few spoonfuls of the reserve pasta water (let it cool slightly), then slowly stir in parmesan cheese, allowing it to melt. Add more pasta water to thin, if desired. Add pepper to taste.

Chicken Jolie

2024-07-03T08:29:00.002-04:00

There's this fantastic restaurant in Florida named Harry's which features New Orleans style food. They've got fantastic cocktails (hello, old fashioned), unique desserts (say no more, Oreo beignets!), and of course, flavorful dishes. My favorite is Chicken Jolie Blonde, a breaded chicken dish served with a grit cake. It's on the heavier side, but the combination of the basil, parmesan, and cream in the sauce are incredible.

I can't say where the history of basil cream sauce lies, as I'd never have guessed it was cajun or creole. But, given the French influence, a cream sauce does make sense.

The thing is, the restaurant isn't out sharing this one, but I did poke around. The first suggestion I found was a simple recipe using mayonnaise, and the second was a cream sauce. I opted to try a cream version first due to my own personal biases against mayonnaise.

My gut tells me, though, that mayo is likely part of this. I went to Harry's in St Augustine many years ago and there's no telling what I ordered. I can say that I got mashed potatoes, and thought they were incredible. The server at the time chatted with us for a few minutes and clued me in that there was mayonnaise in the side dish. I was conflicted at the time by this data point, as I'm sure you've sorted out is due to my previously stated aversion. I don't hate the topping per se, but I generally find the concept of it off-putting, despite the use in so many things and of course, being the main ingredient of a good aioli.

All of that being said, given the mashed potato feature, it wouldn't surprise me at all if the restaurant's version does indeed include it, but I'm completely okay with not knowing that for now. So, cream sauce it is.

Step one was breading the chicken. The recipe I eyed suggested dipping the chicken in milk as opposed to eggs, and I used heavy cream. This was a new breading style for me, and I have to say, it worked very well. To thin out the chicken breasts, I sliced them lengthwise. Pounding the chicken is also an option here.

After dredging the chicken in bread crumbs, I placed it in a hot skillet with melted butter over medium heat.

I let it cook about 5 minutes on each side, and the internal temperature wasn't quite there yet, so I put them on a pan in the oven for about 10-15 minutes to avoid burning the breading. I'd probably slice them a little thinner next time to avoid this.

I used my food processor to grind up some fresh parmesan, only snacking on a few pieces along the way.

Voila, freshly grated parm in just a minute.

After the chicken had cooked on both sides (I made four pieces from 2 chicken breasts), I added garlic to the pan and sautéed in the hot butter for about a minute. Then, I added chicken broth and heat it to a simmer. I mixed in the heavy cream and parmesan, then sprinkled in some fresh chopped basil and pepper.

A star is born!

The end result was a thick, creamy sauce, which I served atop my chicken.

I won't lie to you; I think the best accompaniment for this dish would have been mashed potatoes, but I went with a green veggie this time.

Very simple to make, and very flavorful.

How did it measure up? I really enjoyed it. I left too much of a gap in the last time I had this dish at the restaurant and making it, but do I think I copied it 100%? No, I don't. But maybe that's okay. I really enjoyed this sauce, and that's what matters. And back to the breading: it held on very well, and was very crispy. I liked the milk method. 10/10, will make again, and maybe next time I'll add some paprika and cayenne pepper? Other things that deviate from the original but I bet would next level this: a little white wine. Be still my heart.

Chicken Jolie Recipe

Ingredients:

1/2 cup milk or half and half

1/2 cup dried Italian bread crumbs

2 chicken breasts

3 tablespoons butter

1 teaspoon minced garlic (1-2 cloves)

1/2 cup chicken broth

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil

1/8 teaspoon black pepper

Instructions:

Place half and half or milk in a large, wide bowl and bread crumbs on a large plate. Using thin chicken breasts (use a tenderizer or slice lengthwise if thick), dip chicken in milk, then dredge in bread crumbs. Heat a large skillet and add butter. Cook chicken for about 5 minutes per side (depending on thickness) then flip. For thicker chicken breasts, heat oven to 350 degrees F and cook for 5-10 minutes, until internal temperature is 165 degrees F. In the same hot skillet, add garlic and sauté for 30 seconds to a minute. Add chicken broth and heat to a simmer, stirring to add any stuck breading from the pan to the sauce. Stir in cream and heat for 1-2 minutes. Lower heat, then stir in parmesan, fresh basil, and pepper and continue cooking and stirring for 3-5 minutes. Serve over chicken with side of choice.

adapted from chicken in basil cream sauce

Key Lime Pie

2024-06-22T12:26:00.001-04:00

I love key lime pie. I see it and think, "Summer!" And I'm apparently in a bit of a citrus kick, as I recently made Lemon Meringue Pie, too.

This whole citrus experience, though, started out as I decided to make some summer baked goods for a pool party. I knew key lime pie would be refreshing, so I picked up some key lime juice (it took me a little longer to find actual key limes; I feel like they used to be more readily available nearby!). But, I ran into a little problem when I started baking: the can of sweetened condensed milk I had was too old. Curses!

But I don't give up easy. I had heavy cream and the internet, so I got a googlin' and found an alternative. It was similar, but used cream instead. All seemed great until....I pulled that pie out of the oven and it just didn't look right. It was not the lovely, bright yellow I was used to, but rather a foggy look. I should note that upon later taste testing, it was not terrible - more tart than I'd known and rather unattractive, but not terrible tasting.

I had to correct this. My very kind partner ran out and overpaid for cans of sweetened condensed milk from the closest store; I'd promised key lime pie and I was going to deliver! Then, I got into action. Before we get into details, let's talk history.

Appropriately named, key lime pie has it's origins in the Florida Keys. This doesn't hurt the summer association. Key limes themselves supposedly came to South Florida by way of Christopher Columbus, who brought the fruit from Haiti and the Bahamas. Sweetened condensed milk came into play in the mid-1800s, and worked well in areas without many cows. Now, the pie recipe itself is first found published in 1949, but some speculate that the pie concept came from New York, but was made with key limes in South Florida. Of course, that's how recipes work; ideas come from other ideas, and heck, this is a whole blog where I cook things and fiddle with them (though I always provide credit).

On to the baking. Key lime pie is easy. Like, super easy. Not only is making a cookie crust easy, but stirring a few ingredients together in a bowl? Pfft. Any day.

I used vanilla wafers in this rendition (though I was using Biscoff cookies in the initial pie, I'd run out; those are next level). I added crushed cookies and melted butter into the pie dish, then formed it into a crust. Making the filling was a breeze, too. I mixed

After baking, I topped it the cooled pie off with some fresh whipped cream because whipped cream is good on just about everything and looks pretty.

It was fresh, it was cool, it was flavorful. Maybe she's born with it, maybe it's key lime pie.

I was happy and proud to serve this out in the sun, and even happier that it was not as ugly as it's friend (who I left home).

Slightly tangy but also sweet: this pie was perfect for the heat. If you were to get a premade crust, prep would take less than 5 minutes. This is a no brainer!

Key Lime Pie Recipe

Ingredients:

9” cookie pie crust (graham, vanilla wafer, or similar)

3 egg yolks (you can save the whites for your next breakfast or make meringues!)

1 can sweetened condensed milk (14 ounces)

1/2 cup key lime juice

1 teaspoon vanilla extract

2 teaspoons key lime zest (optional)

Whipped cream for topping

Instructions:

Preheat an oven to 350 degrees F. If making your own crust, pre bake for 5 minutes. In a medium bowl, combine egg yolks, condensed milk, key lime juice, vanilla, and lime zest. Mix well. Pour into crust. Bake for 10-15 minutes, until pie is set. Let cool, then refrigerate. Top with whipped cream as desired.

Creamy Mushroom Pasta

2024-06-17T22:46:00.000-04:00

Pasta with cream sauce always makes for a flavorful meal. Sometimes a cream sauce sans cheese does the trick. I even had a buffalo cream pasta recipe (which I'll remake sometime - that was an oldie) that didn't have any cheese but was delightful. Of course, that's no knock of parmesan, which this recipe includes, but just to call out that cream sauces + cheese are not married.

I tried to find something that indicated this mixture of ingredients had anything to with Tuscany, I really did. But all the Tuscan dishes I found included stuffed pasta, ground beef, or other, more complex ingredients So I started out following the Tuscany name, and if you search for "Tuscan chicken" or similar. This is more of a take on Chicken Florentine, in my opinion. But the more I learned, the less it seemed appropriate. So Creamy Mushroom Pasta took the win.

Portobello mushrooms make an excellent meat alternative, as discussed recently in my Portobello Burgers post. They add the protein, texture, and flavor to make a vegetarian dish seem meaty. They're also quick to cook and often less expensive than meat. For this recipe, I sliced two portobello caps thin and added them to a skillet with some oil. I cooked them over medium heat for 7-10 minutes, stirring often, until they were softened.

The common recipes of this variety featured sun dried tomatoes and spinach, but I decided to swap this for roasted red peppers. Same color, whole different touch. I added the onions, spinach, peppers, and garlic to the pan and continued cooking for 3-5 minutes, until the spinach was wilted and the garlic was fragrant.

It cooked down nicely and was ready for the sauce.

I stirred in the heavy cream then stirred in the grated parmesan cheese.

The end result was a creamy, beautiful, and filling dinner.

The roasted red peppers were a nice touch. They added a slight sweetness in the dish, and paired well with the mushrooms and spinach.

This worked well as a quick dinner with a lot of flavor. Who says you have to make a boring frozen skillet meal? This took about 20 minutes, it was well liked, and I go ta little meal prep, too.

Tuscan Mushroom Pasta Recipe

Ingredients:

2 tablespoons cooking oil (I used avocado)

2 portobello mushrooms, sliced thin

1 teaspoon parsley (1 tablespoon fresh)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons extra virgin olive oil

3 tablespoons mined garlic, or 3 minced cloves

1/4 cup finely chopped yellow onion

1/2 cup roasted red bell peppers

2 cups baby spinach

1 1/2 cups heavy cream

1/4 cup grated parmesan

2 cups cooked pasta

Instructions:

Heat a large skillet with oil. portobello caps thin and added them to a skillet with some oil. I cooked them over medium heat for 7-10 minutes, stirring often, until softened. Add the onions, spinach, peppers, and garlic to the pan and continue cooking for 3-5 minutes, until the spinach is wilted and the garlic is fragrant. Stir in heavy cream, then add parmesan cheese and mix well. Serve over cooked pasta.

adapted from creamy tuscan chicken

Lemon Meringue Pie

2024-05-31T08:33:00.002-04:00

Lemon meringue pie is a rather contrasting dessert. It's a baked crust, a tart lemon pudding, and a soft, meringue top. It screams, "summertime!"

If I had to make a guess on the origin of this recipe, I'd say France. They're tart masters, and always have lovely pastries. But alas, this one is actually all American, coming from Philadelphia, of all places. A baker named Elizabeth Goodfellow placed meringue atop her lemon pudding to utilize the egg whites (woohoo! no waste!). Elizabeth ran America's first cooking school, and taught many bakers their skills. In the 1860s, the pie took off and was featured in many cookbooks, becoming a popular baked good.

Traditionally, lemon meringue pie uses a butter pie crust, much like apple pie. For my recipe, I decided to go with a cracker crust style, using crushed Nilla wafers and melted butter to make a cookie crust. I went this route because (a) I was already making a key lime pie using the same style and (b) I just like a cookie crust. They're quick, easy, and add sweetness and texture. And pro tip: use the blender or food processor. I've crushed these things by hand too many times and it isn't worth it. It takes <30 seconds in my little Ninja blender.

One of the things I really like about this pie is the use of all ingredients. No waste! I don't mind cooking some egg whites separately, but prefer a cohesive recipe. I made the custard by whisking 5 egg yolks together in a medium sized bowl. In a saucepan over medium heat, I whisked together the water, sugar, cornstarch, salt, lemon juice, and zest. I let this cook for about 5 minutes, stirring often, then tempered the egg yolks. This part is important to avoid scrambled eggs in your filling. I added a few spoonfuls of the water and sugar mixture into the yolks, whisking constantly. I did this a few times until the bowl was warm, then poured the mixture into the saucepan and whisked constantly until it was fully combined. Once it was bubbly (this happened quickly), I stirred in the butter, let it fully melt and mix in, then added the hot custard to the pie crust.

I whipped the egg whites in my stand mixture for a minute, then added cream of tartar.

I continued beating the egg whites on high for 4 more minutes, then lowered the speed and slowly added the sugar, salt, and vanilla. Another 2 minutes on high, and the egg whites were fluffy and firm, able to hold their shape if scooped out.

I spread the meringue on top of the filling and added the pie to the oven for 20-25 minutes.

The pies were pretty and held up nicely when cut into slices. This is a great sign!

The sweet cookie crust, tart filling, and light topping grouped well together, giving the pie solid flavors and a good contrast of texture without being overwhelming.

I'll admit, I don't remember making this before. I was shocked! I live in a summer state; Florida is hot year round and I'm never surprised to see sandals in December. So this pie is a logical choice for us most of the time. Alas, I am glad I got my stuff together and made it, because the flavors are out of this world. Thanks, Philadelphia - you should be well known for this, and less for cheesesteaks (no offense, a grinder is top notch) and destroying a robot.

Lemon Meringue Pie Recipe

Ingredients:

For the crust: (feel free to use a standard pie crush, but pre-bake for 15 minutes prior)

2 cups Nilla wafers or graham crackers, crushed

4 tablespoons melted butter

For the custard:

5 eggs, separated

1 and 1/3 cups water

1 cup granulated sugar (I used cane sugar but this works the same)

1/3 cup cornstarch

1/4 teaspoon salt

1/2 cup lemon juice (fresh is best!)

1 teaspoon lemon zest (ideal but not required)

1 teaspoon vanilla extract

2 tablespoons softened butter

For the meringue:

5 large egg whites (from separated eggs above)

1/2 teaspoon cream of tartar

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Instructions:

Preheat oven to 350 degrees F. Make the crust by crushing up the cookies and adding to a pie dish. Pour in the butter and mix with your hands, forming into a pie crust. Add more crushed cookies if needed and blend in to cover the pie dish. Prebake the crust for 10 minutes.

To make the filling, whisk 5 egg yolks together in a medium sized bowl. In a medium saucepan, whisk together water, sugar, cornstarch, salt, lemon juice, and zest together and heat to medium. While this heats, begin beating the egg whites (see below). Stir frequently while heating for 5-6 minutes, until the mixture begins to thicken. Next, temper the egg yolks by slowly adding a few spoonfuls of the water and sugar mixture into the yolks, whisking constantly. Add more of the mixture until the bowl is warm, then pour the mixture into the saucepan and whisk constantly until fully combined. Continue heating until the mixture is bubbly, then add the butter and stir until melted and combined. Pour the mixture into the pie crust.

To make the meringue topping, add the egg whites to a large stand mixing bowl. Beat in medium speed for one minute, then add cream of tartar. Continue beating for about 4 more minutes, until soft peaks begin to form (the whites will continue to firm up with more mixing). Slowly add sugar, salt, and vanilla while speed is on low, then switch to high for about 2 more minutes, until stiff peaks form. You'll know it's ready if you take the beater off, scoop up some of the egg whites, and turn it upside down to see stiff peaks.

Spread the meringue across the top of the pie, edge to edge. Bake pie on a low oven rack for 20-25 minutes, covering if the meringue is getting too dark. Allow to fully cool, then refrigerate.

adapted from classic lemon meringue pie

Chicken Piccata

2024-05-22T22:36:00.012-04:00

Italian dishes are often full of deep, vibrant flavors. Piccata is a dish from the Lombardy area of France, in the North. It features the citrus flavor of lemon in a buttery sauce, and capers. Though there are of course many versions of it, I opted for a version with white wine, though next time, I think the Dijon version will be in order.

The term piccata means to pierce or prick, referring to the tenderizing technique. Piccata was originally made with veal, though the dish evolved to be chicken-centric. It's also common in Germany, which makes sense, this the breaded chicken is reminiscent of schnitzel. There, it is often served with spaetzle.

The dish features capers, which on their own, I'm not the biggest fan of. Like olives, they are salty. I know some people swear by both of these for snacking, but for me, they are best in a dish where they contribute to a larger flavor goal. Capers grow on capparis spinosa, a bush that is native to the Mediterranean and Asia.

To start, I fileted the chicken, cutting it in half horizontally to create thinner slices. I then tenderized it. The easiest way to do this is to lay the chicken on plastic wrap on the counter, cover with another layer of plastic wrap, and use a tenderizer to hit the chicken, thinning it out and breaking up the fibers. After this, I just lightly salted and peppered each piece and dredged the chicken in flour to create a light coating. In the mean time, I heated some oil to high in a heavy bottomed pan (in my case, a large cast iron skillet) and added the chicken.

Because of the high heat, browning both sides of the thin pieces didn't take long - about 2-3 minutes per side. The chicken turned a light golden brown and I removed it from the heat.

Next, I added chicken broth, white wine, and lemon juice to the pan and heated until it began to simmer. I stirred it occasionally and continued cooking for about 5 minutes, until it had reduced about 25%. Then, I slowly stirred in the butter, reducing the heat to low. I had no issues with this step, but I should note that the original recipe I used noted that if the sauce starts to break, add some water and whisk. The last step was to add the capers, stirring until they were warmed, and then bam! Chicken can be returned to the pan before serving time.

I have to say, though not a crazy capers fan, this dish was really good.

I absolutely loved the lemon sauce! It was perfect with the pasta.

The chicken was tender and flavorful, too.

This one is definitely a good weeknight meal; it's not extensive, not too time consuming, and has a light flavor.

Chicken Piccata Recipe

Ingredients:

3 boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

1/4 cup all-purpose flour

1/2 cup cooking oil (I used avocado)

6 tablespoons butter, cut into pieces

1/2 cup dry white wine

1/2 cup chicken broth

Juice of 1 lemon

1 (3.5-oz.) jar capers, rinsed

Cooked pasta

Instructions:

Heat a large heavy-bottomed skillet to medium-high heat and add 1/4 cup cooking oil. Filet chicken breasts, cutting parallel to the work surface to thin. Lay down a sheet of plastic wrap, add one of the pieces of chicken, then top with another piece of plastic wrap. Use a meat tenderizer to pound the chicken until about 1/4" thick. Repeat with remaining pieces, seasoning both sides with salt and pepper. Add flour to a plate, then dredge each piece of chicken in the flour. Add 2-3 pieces of chicken to the pan and cook for about 2 minutes per side, until golden brown. Set aside on a plate and repeat with remaining chicken. In the same skillet over high heat, add wine, broth, and lemon juice and heat to a boil. Continue cooking, stirring occasionally, for about 5 minutes, until reduced by about 25%. Reduce heat to low and add butter, one piece at a time, whisking between addition, until butter is fully incorporated. Return chicken to pan and add capers. Heat to a simmer, then serve with pasta.

adapted from chicken piccata