Archive | Recipes

Parmesan Chicken with Roasted Romaine

Active time: 10 minutes
Total time: 20 minutes

The heat chars the edges of the romaine leaves and softens the inner layers.


  • 3-4 skinless, boneless chicken breasts
  • kosher salt
  • freshly ground pepper
  • 1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
  • 1/2 cup panko (Japanese breadcrumbs)
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped flat-leaf parsley
  • 2 garlic cloves, chopped, divided (2 tsp)
  • 1 large heart of romaine, halved lengthwise (or 2 small)
  • sun dried tomatoes


Preheat oven to 450°F. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 tablespoons oil, parsley, and 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts, but save some to top the romaine. Roast chicken until crumbs begin to turn golden, about 7 minutes.

Drizzle romaine with 1 tablespoon oil and sprinkle with remaining panko mixture. Season with additional salt and pepper (optional). Remove sheet from oven; place romaine right around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 8 minutes. Top lettuce with sun dried tomatoes when there is a minute left

Serve with your dressing of choice. I recommend a citrus vinaigrette. This is one we came up with:

  • ¼ cup olive oil
  • ⅓ cup fresh orange juice (2 oranges)
  • 1 tbsp honey
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon
  • ¼ tsp oregano
  • ¼ tsp ground pepper

Inspired by: this recipe


Chicken Tikka Masala


  • 3-4 chicken breasts
  • ½ cup plain yogurt (try greek next time)
  • cumin
  • ground coriander
  • salt
  • 1 cup rice
  • Frozen peas
  • 2 Tbsp butter
  • 1 cup heavy cream (up to – depends on taste)
  • 28 oz can crushed tomatoes
  • 1 large onion
  • 4 cloves garlic (or 4 tsp of pre-chopped)
  • fresh ginger (1 x 2 inch chunk), grated
  • Garam Masala mix


  1. Rice
    1. Add rice and 1.5x the water.
    2. Cook with the 2 tbsp of butter, and a pinch of salt.
    3. Add frozen peas when cooker says 1 minute left
  2. Chicken
    1. season with salt
    2. sprinkle with cumin and coriander (light coating)
    3. coat with yogurt (fairly thin coating)
    4. transfer to baking sheet and place on crumpled foil (to elevate the chicken)
    5. broil for 5-7 min then flip for another 5-7
  3. Tikka Masala sauce
    1. chop large onion and cook in pan with oil. Brown slightly on medium heat
    2. add garlic, ginger, and 1.5 tsp salt
    3. reduce heat to MED
    4. add 3 Tbsp of Garam Masala
    5. add can of tomatoes
    6. simmer on MED for a few min
    7. add the 1 cup heavy cream
    8. chop up chicken and add to sauce

Inspired by: pioneer woman


Bacon Wrapped Eggs

Do you like breakfast, bacon, eggs, and awesome ideas? Hopefully! Because here is one that blows my mind. Can’t wait to try it out:


1 package bacon
1 box of eggs
Shredded cheddar, crumbled goat cheese, or any cheese you like
Chopped herbs such as chives, dill, thyme

1. On medium heat, fry bacon on a skillet until slightly browned on each side, but still pliable – don’t let them get crispy
2. Drain on paper towels and let cool
3. Preheat oven to 400
4. Line muffin cups (or ramekins) with bacon slices, making sure to cover the bottom too (tear off chunks of bacon to fill the bottom)
5. Crack an egg into each cup
6. Add cheese on top
7. Sprinkle with herbs, salt and freshly cracked pepper
8. Bake until set, approx 15 min
9. Carefully run a knife around each to loosen from the cup and remove

via: RecipeCards


Grilled Chicken and Fettuccine Alfredo

Grilled Chicken:

Use about 4 skinless, boneless chicken breasts Marinade the chicken breasts in Weber, Grill Creations, Black Peppercorn (comes in a packet in the Gravy section of market, you will need olive oil and white vinegar to make it) for about 30 minutes, then grill.

Fettuccine Alfredo


  • 1 lb. of Fettuccine pasta
  • 1 stick of butter
  • about 1/2 cup heavy whipping cream
  • about 2-4 cups grated Parmesan cheese (the Kraft kind in the tall, green cylindrical container works just fine, but if you want to go fancy, splurge and buy fresh)
  • grated fresh nutmeg (optional)
  • fresh black pepper
  • dash of crushed red pepper flakes


  1. melt the stick of butter in a heavy, large skillet
  2. whisk in the heavy whipping cream
  3. when hot, gradually whisk in the Parmesan cheese (start with about 2 cups and add more as you see the consistency), fresh grated nutmeg, pepper and red pepper flakes; mix well
  4. toss in hot pasta and coat with sauce
  5. Cut grilled chicken breasts in long diagonal slices.  Place on top of pasta and serve.

Focaccia Pizza Bianca

Prepared without tomato sauce, this pizza bianca, or white pizza, is topped with roasted potatoes, garlic oil and fontina cheese, plus a sprinkling of fresh rosemary leaves. A mandoline makes fast work of cutting the potatoes into thin, uniform slices.


  • 3 small Yukon Gold potatoes, about 3/4 lb. total, cut into rounds 3/16 inch thick
  • 1/4 cup, plus more for drizzling (optional)
  • Salt and freshly ground pepper, to taste
  • 1 garlic head, roasted
  • Cornmeal for dusting
  • 2 cups grated fontina cheese
  • 1 Tbs. fresh rosemary leaves
  • pizza dough (make some from a recipe or buy some pre-made)


Preheat an oven to 425ºF.

In a bowl, stir together the potatoes and 1 to 2 Tbs. olive oil to coat. Season with salt and pepper. Spread the potatoes in a single layer on a baking sheet and roast until tender and golden, 18 to 22 minutes.

Squeeze the pulp from the roasted garlic cloves into a small bowl and whisk in the 1/4 cup olive oil until smooth. Season with salt.

Increase the oven temperature to 450ºF. Preheat a pizza stone in the oven according to the manufacturer’s instructions.

On a floured work surface, roll out the pizza dough into a 10-inch round. Transfer to a cornmeal-dusted pizza peel. Top the dough with the roasted garlic oil, cheese, potatoes and rosemary.

Carefully slide the pizza onto the preheated stone. Bake until the crust is browned and the cheese is melted, 15 to 20 minutes.

Using the pizza peel, transfer the pizza to a cutting board and drizzle with olive oil. Cut into slices and serve immediately. Serves 4.


Broiled Broccoli


  • broccoli
  • garlic
  • salt
  • pepper
  • red pepper flakes
  • thyme (if you have it fresh)


Cut up however much broccoli you plan to eat and put it in a large zip lock bag. Add enough olive oil to lightly coat all the broccoli. You’ll need to experiment and figure out how much you personally like. Light olive oil makes it more crispy, heavier olive oil leads to it being softer. One trick I use to make this recipe easier is to use pre-chopped garlic stored in olive oil. Or you can chop your own. Add this to the bag too, along with the salt, pepper, and red pepper flakes. Toss in a little thyme too if you can get it fresh. Close the zip lock bag and toss it all around to mix the broccoli with the spices.

Spread aluminum foil over a cookie sheet (easier cleanup) and then dump the bag out over it. Put it at the top of the oven (broil) and cook for 10-15 minutes at 425 degrees or until they are lightly browned.


Parmesan Penne


  • 1 pound of penne pasta
  • 1 cup shredded parmesan
  • 2 tbs olive oil
  • 1/4 cup chopped basil
  • salt
  • pepper
  • red pepper flakes


Cook the pasta until al-dente (either follow directions on box of pasta or taste test frequently).  While the pasta is cooking, prepare a bowl that can hold the pasta and other ingredients. Add the parmesan, olive oil, basil, salt, pepper, and red pepper flakes into the bowl. Once the pasta is ready, pour it over the other ingredients. Mix. Enjoy!


Lemon-Ricotta Pancakes

via Williams-SonomaA fresh cheese with a slightly sweet flavor, ricotta is produced from whey drained off while making other cheeses, such as mozzarella and provolone. It lends a delicate texture to these melt-in-your-mouth pancakes. Serve with raspberry sauce, if desired (see related recipe at left).


  • 1 cup ricotta cheese
  • 1 cup milk
  • 3 eggs, separated
  • 1/4 cup sugar
  • Zest and juice of 1 lemon
  • 1 1/2 cups cake flour
  • 1 Tbs. baking powder
  • 1/4 tsp. salt


In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.

In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.

Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter. Makes 12 to 14 (small) pancakes.

via: williams-sonoma


White Chili


  • 1 lb. dried Great Northern Beans (or, 3 cans cooked, ready to eat, Great Northern Beans)
  • 4 cups fat-free low sodium chicken broth
  • 2 med. yellow onions, chopped (about 4 cups)
  • 3 garlic cloves, minced
  • 1 tsp. salt
  • 1/4 cup canned, diced green chilies
  • 2 tsp. ground cumin
  • 1 1/2 tsp. dried oregano
  • 1 tsp. ground coriander
  • 1/4 tsp. ground cloves
  • 1/4 tsp. cayenne pepper
  • 8 oz. grilled chicken breasts, sliced into 1/4 inch wide strips (OR, about 2 chicken breasts, cooked in boiling water for about 15 minutes, chopped up…..OR you can use left over chicken,……OR you can buy an already roasted chicken and pull off the meat and chop it up)
  • 3/4 grated low fat Monterey Jack cheese
Cover beans with water and soak overnight.  Drain and rinse.  (or, if using canned beans, rinse beans in a colander).  In a large, heavy pot, combine beans, broth, 2 cups onions garlic and salt:  bring to a boil.  (Note:  I saute the onions and garlic for about 5 minutes in about 1 tsp. olive oil, then add the beans, broth, and salt and then bring to a boil.  Reduce heat, cover and simmer gently 1 1/2-2 hours, or until beans are very tender (if using the non-canned beans), adding more stock if needed.  Stir in remaining onions, chilies, cumin, oregano, coriander, cloves and cayenne.  Cover and cook for 30 minutes.  Just before serving, add chicken; cook until heated through.  Ladle chili into individual bowls; top each with 2 Tbs. cheese.  Serves 6

Split Pea Soup

  • 1 bag, 16oz. dried split peas
  • 8 cups hot water or 8 cups chicken broth (I use about 6 cups broth, and then after it all has cooked, I add milk or 1/2 and 1/2 for the other 2 cups and then blend with a immersion blender)
  • 1 – 2 lbs. ham, cut into cubes (you can get this from the deli counter or just buy a piece of ham
  • 1 cup each: chopped onion, chopped celery, chopped carrots
  • 1 bay leaf
  • 1 Tbs. lemon juice (optional, I do not use because I add the milk/1/2 and 1/2 and this won’t go with lemon juice)
Rinse and sort split peas.  In a large pot, saute the onion in a bit of olive oil for about 5 min.  Then, combine the peas, water/broth, and ham.  Bring to a boil. Once boiling, reduce heat to simmer and cover the pot; simmer for about 30 minutes, stirring occasionally.  Add the carrots and celery, bay leaf, and lemon juice and simmer for about 30 minutes more until tender or until desired tenderness is reached. Once everything is tender, take off the heat.  Use either an immersion blender, right into the mix in the pan, or take out 2 cups at a time and blend in a blender.  Once all is blended, add salt and pepper to taste.

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