Sunday, July 14, 2013

Chicken in Basil Cream

Chicken in basil cream.
1/4 cupMilk                                                                                    
1/4 cupDry bread crumbs                                                                                    
1 poundBoneless skinless chicken breast; 4 halves
3 tablespoonButter                                                                                    
1/2 cupChicken broth                                                                                    
1 cupHeavy cream
1 can (4 oz)Pimento; sliced
1/4 cupBasil; fresh, minced
1/2 cupParmesan; grated
1/8 teaspoonPepper            
- Heat skillet over medium high heat
- Place milk and bread crumbs in separate shallow bowls
- Dip chicken in milk, and then coat with crumbs
- Add chicken to skillet with 1/2 of the butter about 5 min
- Add remaining butter flip chicken and cook another 5 min till chicken is cooked.
- Remove and keep warm
- Add broth to skillet bring to boil over medium heat to remove fond
- Stir in cream, and pimientos; boil and stir for 1 min
- Reduce heat, add parmesan cheese, basil and pepper; cook and stir until heated through.
- Serve chicken with sauce poured over.

Orzo with Parmesan and Basil


  • 3 Tablespoons Butter
  • 1 medium onion (sautéed)
  • 1-½ cup Orzo
  • 3 cups Chicken Or Vegetable Stock
  • 6 Tablespoons Fresh Chopped Basil
  • 1 cup Parmesan Cheese
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper

Preparation Instructions

Melt the butter over medium heat. Add the orzo and saute for a few minutes, until the orzo starts to get golden brown. Add the broth and cover and simmer for 20 minutes, until all the broth has been absorbed. Remove from the heat, add the basil and Parmesan and salt and pepper to taste.

Mushroom Sauce


Start by cutting up 1/2 LBS mushrooms and finely chop 1 onion and 2 garlic cloves.. Heat up a pan and saute mushrooms, onion and garlic in 2 tablespoons olive oil until the mushroom starts to golden and the onion is soft.
Add 1/2 cup chicken stock, 1 1/2 cup cream and 2 tablespoons chopped fresh dill.
Let it simmer for 5 minutes and season with salt and pepper.

Serve with Pasta or as a sauce for any meat

Oven Roasted Salmon with Parmesan-Mayo Crust

  • 16-20 ounces salmon fillet(s), skin on
  • Kosher salt/ freshly ground black pepper
  • 3 tablespoons mayonnaise
  • 2 tablespoons Parmesan cheese, freshly grated
  • additional Parmesan cheese, freshly grated
  • a few dashes of sweet paprika
Preheat oven to 425F.  Line a shallow roasting pan with foil.  Rinse the salmon with cold water and dry thoroughly with paper towels, and place in roasting pan.  Season lightly with salt and pepper.
Mix the mayonnaise and Parmesan cheese in a small bowl.  Spread completely over the salmon.  Sprinkle with additional Parmesan cheese on top, and add a few dashes of sweet paprika.
Roast for 12-14 minutes (depending on thickness of salmon).  Remove from oven; carefully slide a wide spatula between the skin and meat to separate from the skin, and serve!

Korean Beef

1 pound lean ground beef
1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced (don't skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Baked Cheese Dip with Tomato and Basil

Baked Cheese Dip with Tomato and Basil Recipe

  • 1 cup (233 grams) sour cream
  • 1/2 teaspoon mustard powder
  • 1 teaspoon dried thyme
  • 8 ounces (227 grams) shredded mozzarella cheese (about 2 cups)
  • 12 ounces (340 grams) shredded Monterey Jack cheese (about 2 cups)
  • 1 cup basil leaves, chopped
  • 1 tomato, diced
  • Extra basil leaves
  • 1 baguette, sliced

  1. Heat oven to 350 degrees F (177 degrees C).
  2. Stir sour cream, mustard powder and thyme in a large bowl then add mozzarella, Monterey Jack and the cup of chopped basil leaves. Stir then add to a small baking dish or pie dish.
  3. Bake for 10 to 15 minutes or until cheese has melted and is bubbling.
  4. While the dip is in the oven, add bread slices, in one layer, to a baking sheet. Slide into the oven and bake 6 to 8 minutes until toasted.
  5. After baking the cheese dip, turn oven to broil and broil the cheese dip 2 to 4 minutes until golden brown on top.
  6. Serve warm with tomato and extra basil leaves scattered on top and alongside toasted bread slices.

Cracker Barrel Hashbrown Casserole

Cracker Barrel Hashbrown Casserole Recipe
  • 32oz frozen shredded hash browns
  • 1/2 cup melted butter
  • 1 (10 1/4 ounce) can of cream of chicken soup
  • 1 pint of sour cream
  • 1/2 cup onion finely chopped
  • 2 cups grated colby cheese
  • 1/4 teaspoon pepper
  1. Preheat oven to 350.
  2. Mix all ingredients together.
  3. Place in a greased 9x13 casserole dish.
  4. Bake for 45 Minutes.

Fruit Dip

Fruit Dip recipe on { }


  • 1/4 cup butter
  • 1/2 cup sugar
  • 1/4 cup evaporated milk
  • 1 tsp. vanilla
  • 1/2 tsp. rum flavoring
  • 8 oz. cream cheese (1 bar) softened
  • 6 oz. marshmallow cream
  • 1/2 small cool whip tub


  1. Bring butter, sugar and evaporated milk to a boil in a medium saucepan. Once it comes to a boil, boil for 2 minutes.
  2. Stir in vanilla and rum flavoring and cool.
  3. In a separate bowl beat cream cheese until fluffy. Add milk mixture and marshmallow cream.
  4. Stir in cool whip and refrigerate for 2-3 hours before serving.
  5. Serve with fruit and ENJOY!

Original Post:

Caprese Chicken

Caprese Chicken via


4 skinless chicken breasts
kosher salt & freshly ground black pepper
2 tablespoons olive oil, divided
3 large garlic cloves, minced
2 pints cherry tomatoes, halved
10 large basil leaves, finely chopped
8 oz fresh buffalo mozzarella, sliced in 1/2 inch thick slices
balsamic vinegar, to taste


Salt and pepper both sides of the chicken breasts and set aside.
In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked throughly (or has reached an internal temp of 165°F).
While chicken is cooking, in a medium sauté pan over medium-high heat, warm remaining 1 tablespoon olive oil. Add garlic and cook for about 1 minute, or until fragrant. Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Remove from heat and stir in basil. Set aside.
Once chicken has reached desired doneness, top the tops of each chicken breast with 2 slices of mozzarella. Pour tomato mixture on top. Cover pan with lid once more and let the mozzarella melt, about 1-2 minutes.
Lastly, drizzle with a splash of balsamic vinegar and serve immediately

Original Post:

Thursday, June 14, 2012

Chicken Kiev

· 2 chicken breast

· Handful of broccoli

· 4 mini carrots

· ½ c onions

· 2-3 garlic cloves

· ½ stick butter

· Salt and pepper

· ½ c bread crumbs

· ½ c instant potato crumbs mix or panko crumbs

· 1 T parsley

· Oil for pan frying

*my husband hates cheese but you can add chedder cheese to the broccoli mix

Pre-heat oven at 350 degrees. Pound the chicken out between two pieces of wax paper until thin. Blend broccoli, carrots, onions, garlic, salt, pepper, milk and butter in blender until smooth. Try and use as little milk as possible while still making a smooth consistency. Spread broccoli mix down the middle long ways on the chicken then roll the chicken as tight as possible. On a separate plate mix bread crumbs, dried potato mix and parsley. Roll chicken roll up in the bread crumb mixture. Heat oil in frying pan and gentle place chicken in pan. Pan fry chicken until golden brown on the outside then place on cookie sheet and bake in oven for 10-15 more minutes.

Sunday, May 20, 2012

Crescent Herbs Bread

3 cans crescent rolls
1/2 stick butter
1/2 T oregano, parsley, basil each

Melt butter in microwave then pour in the bottom of a bundt pan. Add herbs to the butter. Open crescent rolls but DO NOT roll them. Place crescent rolls in the butter and squish together to make a ring around the pan not overlapping. Bake 350 for 15 minutes or until little golden brown.

Mango Guacamole

3 avocados
1 mango
juice of 3 limes
1 clove garlic
1/4 c red pepper minced
1 habanero pepper (use as much as you like spicy)
1/4 c red onion minced

Seed and cut avocados and add the lime juice quickly. Add all the rest of ingredients. Mix and mash avocados at the same time. Refrigerate before serving.

Friday, April 27, 2012

Tuna Salad Sandwich

    ¼ cup 0% fat greek plain yogurt
    1 tsp Dijon Mustard

  • 1 tbsp Old Style whole grain mustard
  • ¼ tsp black pepper
  • 1 celery rib, finely chopped
  • 1 green onion, finely chopped
  • 1 pinch cayenne pepper
  • 1 tsp lemon juice
  • 1 can chunk light tuna fish, in water
  • 2 slices whole grain bread of your choice
  • a handful of leafy greens


  1. Add all the ingredients except tuna in a small mixing bowl and mix until well blended. Stir in drained tuna and mix well.
  2. Spread mixture onto one slice of bread. Garnish with leafy greens and top with second slice of bread.
  3. Serve immediately

  • 9 tbsp unsweetened cocoa powder
  • 1 1/2 C cake flour (not self-rising)
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 C unsalted butter, room temperature
  • 1 1/2 C sugar
  • 1 C malted milk powder (plain malt flavor - not chocolate)
  • 2 large eggs
  • 1/2 C cream soda (If you do not have cream soda, you could use coffee or water.)
  • 1/2 C milk
  • 2 C crumbled chocolate malt nougat (optional)
  1. In a medium-sized bowl, mix cocoa powder, cake flour, salt, baking soda, and baking powder.
  2. In another medium-sized bowl, beat together the butter, sugar, and malt until smooth and creamy.
  3. Add the eggs to the wet mixture one at a time until fully incorporated.
  4. In a small bowl or liquid measuring cup, mix together the cream soda and milk.
  5. Stir half of the dry ingredients into the butter mixture, then add the soda and milk. Finally, stir in the other half of the dry ingredients.
  6. Fold in the nougat.
  7. Divide batter evenly between 48 mini cupcake liners (you could also use 24 regular cupcake liners).
  8. Bake at 350 F for 15 minutes (it would be about 30 minutes for full-sized cupcakes). The cupcakes should bounce back when lightly touched.
Caramel Recipe
  • 1/3 C heavy cream
  • 1/2 tsp salt
  • 1 C sugar
  • 1/2 C light corn syrup
  • 1/2 C water
  • 4 tbsp unsalted butter, room temperature, cut into 1 tbsp pieces
  1. In a small bowl, mix the heavy cream and salt.
  2. In a small heavy-bottomed sauce pan on low heat, mix the sugar, corn syrup, and water with a whisk until the sugar is completely dissolved.
  3. Raise heat to high and boil mixture up to 315 F on a candy thermometer. Do not stir during this time. 
  4. Remove from heat and swirl the pot gently. You’ll notice the mixture start to darken a bit. The residual heat will bump the temperature to 320 F, the point of caramelization for sucrose.
  5. Drop the butter pieces into the pot and whisk vigorously until the butter is incorporated. Wear an oven mitt to protect your hands and forearms during this and the next step because the butter and cream both have water so they will cause the caramel to bubble up and release very hot steam.
  6. Pour in the salted cream and again whisk until blended.
  7. The caramel will thicken as it cools, but it should remain soft and gooey at room temperature.
  8. Spread onto room temperature cupcakes.
Milk Chocolate "Recipe"

The milk chocolate on top of the caramel needs no recipe. It's not a ganache or any kind of fancy chocolate frosting. It's milk chocolate that is melted (I melt mine in the microwave) and then spread on top of the caramel. Easy peasy! Start by melting about 6 oz of milk chocolate and melt more only if you need it.

Flourless Chocolate Chip Brownies

  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 large eggs
  • 2 egg whites
  • 1/4 cup melted butter
  • 1/4 cup plus 1 tablespoon cocoa powder
  • 1 teaspoon vanilla
  • 2/3 cup sugar
  • 1/2 cup semi-sweet chocolate chips
  1. Preheat oven to 350 degrees F
  2. Grease or spray an 8-inch baking pan.
  3. Process all ingredients EXCEPT chocolate chips in a food processor until well blended.
  4. Transfer mixture to the prepared pan. Sprinkle with chocolate chips.
  5. Bake the brownies for 30 to 35 minutes, or until just set in the center.
  6. Cool before cutting into squares.

Oreo Parfaits

Chocolate Parfait

16 fl oz whipping cream, cold
2 tablespoons sugar
2 (16 ounce) tubs all natural Belgian chocolate pudding*, divided use
24 all natural chocolate-vanilla sandwich cookies*, crushed into chunky consistency
1 (1ounce) square semi-sweet chocolate, to shave for garnish

-In the bowl of a mixer (or using a hand-held), add the cold cream and begin whipping; once thickened slightly, sprinkle in the sugar and finish whipping just until stiff peaks form; set aside for a moment.
-In medium-large bowl, add 2 cups of the chocolate pudding (reserving the remaining pudding) and begin adding the whipped cream to it in several increments, gently folding in to keep a fluffy and light consistency, as this is the “chocolate mousse” part of the dessert; once all whipped cream is incorporated, set aside and prepare glasses.

To Assemble (for 6 servings in 6 ounce glasses):
-Begin by adding equal amounts of the crushed cookies to the bottom of each glass (about 3 tablespoons), next a layer of chocolate pudding (about 3 tablespoons), and next a layer of the “chocolate mousse” (about 3 tablespoons); repeat this process again for each glass, with another layering of crushed cookies, then the pudding, then the “chocolate mousse”, finally finishing with a final sprinkling of crushed cookies and a decorative dollop of “chocolate mousse”; garnish by shaving a little of the semi-sweet chocolate square with a vegetable peeler over the tops of each glass; refrigerate until ready to serve, or serve immediately.

No-bake Banana Split Bars


Yield: 12-16 servings
Prep time: 30 minutes

For crust:
2 C graham cracker crumbs
1/2 c (1 stick) unsalted butter, melted

For Cream Cheese Layer:
12 oz cream cheese, room temp
1/4 c granulated sugar
8 oz cool whip topping

Fruit Layer & Topping
2-3 bananas, sliced
1 (20oz) can crushed pineapple drained
16 oz strawberries sliced
8 oz cool whip topping
1/3 c nut topping
chocolate syrup
marashino cherries

Grease a 9x13 in baking dish set aside

In a medium bowl, combine the graham crackers crumbs and melted butter, stirring until all the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the nnext layer.

In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the cool whip. Spread the cream cheese mixture on top of the graham cracker crust.

Arrange banana slices in a single layer on top of the cream cheese filling, top with an even layer of crushed pineapple and then strawberries.

Cover with cool whip smoothing the top. Sprinkle with chopped nuts, drizzle with chocolate syrup and top with cherries. Refrigerate

Wednesday, April 25, 2012

Crescent Bundt Bread

3 cans crescent rolls
1 stick of butter
1 T oregano
1 T basil
1 t garlic powder

Melt the butter and pour in the bottom of a bundt pan. Add seasonings. Break open the crescent roll cans but DO NOT unwrap them. Place tube shaped raw dough in bottom of pan and lightly press down.
Bake 350 for 25-30 minutes. Let cool before flipping over.

Thursday, April 19, 2012

Greek Yogurt Icing

  • 1 C Greek yogurt
  •   1 teaspoon of vanilla extract
  • 1/2 C powered sugar, sifted
  1. Whisk all ingredients until they become a bit thick.
  2. Place in the fridge to thicken even more (at least 30 minutes).
  3. Spread on cupcakes.

Peanut Butter Yogurt Pie