Friday, May 31, 2013

Deep & Dark Homemade Chocolate Pudding

This recipe may initially appear to be difficult, but really isn't. Just make sure to have everything measured out and ready to go prior to beginning. If you have all of your ingredients and tools ready, it will be a snap! If you cannot find crème fraîche you can just make a regular whipped cream using this recipe for basic whipped cream (click on link). Homemade chocolate pudding is so much better than the boxed variety. It definitely takes more time, but it is so worth it!

Happy Baking,


For the pudding:

4 large egg yolks
2 cups heavy cream
3/4 cup granulated sugar
1/4 cup Dutch-process cocoa powder
3 tablespoons cornstarch
1/4 teaspoon fine salt
1 1/2 cups whole milk
8 ounces semisweet chocolate, finely chopped (about 1 1/2 cups)
1 teaspoon vanilla extract

For the whipped crème fraîche topping:
1 cup heavy cream
1/2 cup crème fraîche
1/4 cup powdered sugar
1 teaspoon vanilla extract


For the pudding:

Place a fine-mesh strainer over a large bowl; set aside.

Place the egg yolks and cream in a large bowl and whisk to combine; set aside.

Place the sugar, cocoa powder, cornstarch, and salt in a large, heavy-bottomed saucepan and whisk to combine. Slowly whisk in the milk until smooth.

Place the pan over medium heat, stirring constantly with a rubber spatula and making sure to scrape the bottom of the pan, until the mixture comes to a simmer and thickens slightly, about 6 minutes.

Remove the pan from the heat and slowly whisk the contents into the reserved egg yolk mixture. Pour the egg-cocoa mixture back into the saucepan and continue cooking over medium heat, stirring constantly and scraping the bottom of the pan, until it just begins to simmer, about 7 minutes. Reduce the heat to low and cook, stirring constantly, until thickened, about 1 minute more.

Immediately pour the mixture through the prepared strainer, scraping any extra clinging to the underside of the strainer into the bowl; discard the solids left in the strainer. Add the chocolate and vanilla to the bowl and stir until the chocolate has melted and the pudding is smooth.

Transfer the pudding to small ramekins or bowls. Immediately press sheets of plastic wrap directly onto the surface of the puddings to prevent a skin from forming. Refrigerate until very cold, at least 3 hours or overnight.

For the whipped crème fraîche topping:

When ready to serve the pudding, chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes.

Place all of the topping ingredients in the chilled bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk all of the ingredients until medium peaks form, about 5 to 6 minutes.) Serve immediately with the pudding.

Recipe shared from:

Peanut Butter & Honey Banana Bread

This recipe for Peanut Butter & Honey Banana Bread from Chow is fabulous! Really easy to make without any complicated ingredients. In under two hours from start to finish you will have a warm loaf of this amazing banana bread that everyone will love. The only change I made was that I used salted peanut butter. It needs the extra salt from the peanut butter to bring up the flavor. Enjoy!

Happy Baking,



2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt
8 tablespoons unsalted butter (1 stick), melted, plus more for coating the pan
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 cup mashed very ripe banana (from about 3 medium bananas)
2/3 cup chunky peanut butter
1/3 cup honey
1 teaspoon vanilla extract
1/3 cup whole milk, at room temperature


Heat the oven to 325°F and arrange a rack in the middle. Coat a 9-by-5-inch metal loaf pan with butter; set aside.

Place the flour, baking soda, and salt in a medium bowl and whisk to aerate and break up any lumps. Set aside.

Place the measured butter and both sugars in a large bowl and whisk to combine. Add the eggs, banana, peanut butter, honey, and vanilla and whisk until smooth.
Add half of the reserved flour mixture and stir with a rubber spatula until just combined. Add half of the milk and stir until just combined. Repeat with the remaining flour mixture and milk, stirring until just combined.

Pour the batter into the prepared pan and smooth out the top. Bake until the bread begins to pull away from the sides of the pan and a wooden skewer inserted into the center comes out clean, about 70 to 75 minutes.

Transfer the pan to a wire rack to cool slightly, about 10 minutes. Run a knife around the perimeter of the pan and turn the bread out onto the rack to finish cooling. (Or serve it warm, with honey butter if desired.) Once completely cooled, store it in an airtight container at room temperature for up to 4 days.

Honey Butter:


Honey Butter:

8 tablespoons unsalted butter (1 stick), at room temperature
5 teaspoons honey
1/8 teaspoon fine salt


Place the butter in a medium bowl and mash it with a rubber spatula until it’s very spreadable. Add the remaining ingredients and mix until thoroughly combined. Transfer to a serving bowl and serve immediately.

Alternatively, to serve this compound butter as a sliceable stick, transfer the butter mixture to a sheet of plastic wrap. Shape it into a log by rolling it up in the plastic wrap, then twist the ends to seal. Place in the refrigerator to harden, at least 30 minutes.

Recipe adapted from:

Whole-Wheat-and-Almond Blueberry Muffins with Streusel Topping


For the streusel topping:
1/3 cup slivered almonds
1/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/8 teaspoon fine salt
3 tablespoons cold unsalted butter, cut into 6 pieces

For the muffins:
1 cup all-purpose flour
3/4 cup whole-wheat flour
2 teaspoons baking powder
3/4 teaspoon fine salt
1/2 cup slivered almonds
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
8 tablespoons unsalted butter (1 stick), melted, plus more for coating the pan if needed
1/2 cup whole milk, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries (about 11 ounces; no need to thaw frozen berries)


For the streusel topping:

Place the almonds in a food processor fitted with a blade attachment and pulse until coarsely chopped, about 15 (1-second) pulses.

Whisk the flour, sugar, and salt in a medium bowl until combined. Add the butter and, using a pastry blender or your fingers, cut it into the flour mixture until it’s in pea-size pieces or smaller, about 4 minutes.

Add the chopped almonds to the butter mixture and toss with your fingers to combine. Set the food processor aside (there’s no need to clean it). Squeeze clumps of the almond-butter mixture between your fingers to form irregularly shaped pieces about the size of kidney beans. Cover and place in the refrigerator until ready to use.

For the muffins:

Heat the oven to 375°F and arrange a rack in the middle. Place cupcake liners in a 12-well muffin pan; alternatively, coat the wells with butter. Set the pan aside.
Whisk the flours, baking powder, and salt together in a large bowl to break up any lumps and aerate the mixture; set aside.

Place the almonds and sugars in the food processor and pulse until they resemble the texture of medium-ground cornmeal, about 30 (1-second) pulses. Transfer to a medium bowl. Add the melted butter, milk, eggs, and vanilla and whisk until evenly combined.
Add the butter-sugar mixture and the blueberries to the reserved flour mixture and stir until just evenly mixed, about 30 strokes. (A few lumps will remain, but don’t overmix—the batter will be thick but the ingredients should be evenly incorporated.)

Divide the batter among the muffin wells (the wells will be very full). Evenly sprinkle all of the reserved streusel topping over the muffins. Bake until a toothpick inserted in the center comes out clean and the streusel is golden brown, about 22 to 25 minutes. Let the muffins cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve warm or at room temperature.

Recipe shared from:

Wednesday, May 29, 2013

Chicken Fajita French Bread Pizza from Shugary Sweets

This recipe for Chicken Fajita French Bread Pizza from Shugary Sweets is fantastic! Really easy to make that takes approximately 35 minutes including prep time! Cook up your chicken and vegetables and then slather over French bread cover with cheese, and broil . Super simple and super delicious. Stop by Shugary Sweets to view this and their hundreds of other amazing recipes by clicking on link:

Monday, May 27, 2013

So Easy Panko Crusted Fish Sticks

Have you heard of Swai? Well, I had no idea what it was when I first saw it at an Asian grocery store last summer when I was in Minnesota. It was $2.99 a pound and so I decided to give it a try. 

Was I ever surprised by the light and flaky texture with a very mild flavor. We breaded it with Panko and it was simply amazing! You can bake it, fry it or steam it. You can add any kind of sauce and spices to it because everything pairs well with it. 

Later that same week, I was at one of the Target stores and to my surprise they had it in the freezer section. You get four large individually packed fillets (1.5 pounds) for $6.99. The price is great considering that halibut can cost up to $17 a pound. To make it even more appealing, it is very nutritious as well, with only 100 calories per 4 ounces, 2 to 3 grams of fat, and about 50 mg of cholesterol. These figures are even lower than chicken!

To make my crispy fish sticks, I dredged each piece in flour, followed by a dip in egg wash and finally rolled it in a ziplock bag of seasoned Panko bread crumbs. I cooked 4 pieces at a time in a large non stick frying pan with about 1 1/2 tablespoons of olive oil and 1/2 tablespoon butter. The olive oil definitely has a flavor of its own, so you can also use canola or whatever you have on hand. Just make sure that between batches you use a paper towel to wipe out the excess oil and overly browned bits. The bits will burn and start to smoke...not a good thing! Start with new oil - trust me, you will get a better result if you do. 

The fish sticks turned out perfectly...crispy, moist and delicious! You really need to pick up some of this tasty fish. The fillets are individually sealed, so you can keep it in your freezer for up to 6 months. I have a feeling that once this fish becomes more popular that the price will rise. That was the case with Tilapia. I remember when it was sold at the Asian grocery stores for $.99 a pound. Yes, you read that right folks. Tilapia has been around forever and it was $.99 a pound! Over the past several years it has become so popular and the demand so high that I see it at the grocery store for up to $7 per pound. 

Run, don't walk, and get yourself some of this tasty fish. It is my family's absolute favorite! We are so hooked that I do not even consider buying any other type of white fish. There is nothing that can compare to the flavor and price. 

Happy Cooking, 


4  Swai fillets (approximately 1 1/2 -2 pounds), thawed
2 eggs, beaten

1/2 cup flour
1 cup Panko

1-2 tbsp Sweet Heat Blend, optional*
olive oil
Salt and pepper to taste

*If you do not use the sweet heat blend, you can add 1/2 tsp salt and 1/2 tsp pepper to Panko and flour mixture.

Sweet Heat Blend:

1/2 tsp granulated garlic
1/2 tsp granulated onion
1/24-1/2 tsp chili powder, optional
1 tsp paprika
1/2 tsp sugar
1/2 tsp dried cilantro
1/4-1/2 tsp salt 
1/4-1/2 tsp pepper

Sweet Heat Blend:

Blend together in small airtight container, You can use this seasoning for meat and other fish. 

Panko Breaded Fish Sticks:

Combine flour and 1 tbsp Sweet Heat Blend into a gallon sized ziplock bag. This will cut down the mess! Set aside.

Using paper towels, pat your fish to remove excess liquid. The drier you can get your fish, the better that breading will stick. 

Cut each fillet into four pieces (16 total), dip in egg and then place three pieces at a time in Panko mixture bag. Seal bag shut and shake. Press the breading into the fish. Remove and place in a baking sheet lined with paper towels. Repeat with remaining fillets. 

Heat oil and butter over medium-high heat in a non-stick frying pan until bubbling and hot.

Place the breaded fish sticks into pan fry until golden brown. Do not overcrowd the pan. You may have to make two or three batches. Remove and place on paper towel-lined plate to absorb any extra oil. Sprinkle lightly with additional salt after you remove from pan (optional).

Serve with tartar sauce or sweet chili sauce depending on your preference. Enjoy!

Sunday, May 26, 2013

Lemon Drop Crumble Muffins


2 cups all-purpose flour
2 teaspoons baking powder
1 tsp baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 teaspoon finely grated lemon zest or 1 tsp lemon extract
2/3 cup granulated sugar
2 large eggs
1/2 cup milk
4 tsp lemon juice
1 package lemon flavored instant pudding mix

3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed

Glaze (optional):
1/2 cup sugar
1/3 cup lemon juice


In a large bowl, combine all of the dry ingredients. In another bowl, combine remaining ingredients. Stir the wet ingredients into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.

In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. 

Recipe adapted from:

Delicious Homemade Manicotti

All these year I thought that Manicotti was made using those dried pasta tubes they sell at the grocery store. Oh brother, was I ever wrong! After watching an episode of My Grandmother's Ravioli on the Cooking Channel was I ever schooled. This particular episode focused on 
Tom and Mary Napolitano. They are a cute little Italian couple who had been married for 60 years and shared two amazing recipes. Mary Napolitano taught the host how to make a delicious homemade Manicotti. After watching the show, I immediately ran to the kitchen to begin making this for dinner!

The crepes make the manicotti so tender....way better than the dried pasta tubes folks! Now that I have been properly educated about what "real" manicotti is and I will never go back! These manicotti are immersed in a savory sausage tomato sauce and stuffed with a cheesy ricotta filling...A-M-A-Z-I-N-G!

The recipe looks like a lot of work, but it's really not because you can make the crepes and the sauce a day ahead of time. Just make sure to seal  up the crepes in a ziplock bag in order to get all of the air out! if you make the crepes ahead of time, you will need to microwave them for approximately one minute to make them more pliable. Just be sure to open the bag a little to let the steam out. 

On a side not, I normally double the crepe recipe and to half of the recipe I add a little powdered sugar and make them for breakfast. I cook the remaining crepes for dinner that night. I hope you enjoy these as much as we do! 

Happy Cooking,

Manicotti Crepes:

1 cup all-purpose flour
1 egg
*1-1 1/2 cup skim milk
2 tablespoons olive oil
1/4 teaspoon salt

*Start with 1 cup and add up to 1/2 cup to keep batter thin


1. In a large mixing bowl, whisk together the flour and egg. Gradually add the milk and stir to combine. Add 1 tablespoon of olive oil and the salt and beat until the batter is smooth. 

2. Heat 1 tablespoon of oil in a nonstick pan over medium heat. Pour or scoop the batter into the pan, using approximately 2 to 4 tablespoons for each crepe. Tilt the pan in a circular motion so that the batter coats the bottom of the pan evenly. Cook the crepe until the bottom is a light brown, about 2 minutes. Loosen the crepe with a rubber spatula, flip it over and cook the other side. Repeat this process with the rest of the batter. Stack finished crepes on a plate and set crepes aside.


2 lb container of part skim Ricotta
2 cups Parmesan cheese, grated
1 cup fresh parsley, finely chopped
1 large egg
salt and pepper to taste


4 cloves garlic

1 large white onion, diced small
1 pound lean ground pork or turkey Italian sausage

32 ounces of San Marzano tomatoes, finely chopped
1 cup marinara sauce
3 tbsp dried parsley
4 dried bay leaves
1 1/2 tsp dried oregano
1 tsp dried basil
1 tsp dill
1 1/2 tsp kosher salt (or half as much table salt)
1 tsp black pepper
1/2 tsp crushed red pepper flakes
2 tbsp sugar
olive oil


1. Mix ricotta, 1/2 cup Parmesan, parsley, salt and pepper. Taste. Adjust seasoning according to taste and then stir in one egg. 

2. Pour 2 tablespoons of oil into a large stockpot over medium heat. Add the garlic and onions and lightly saute until the onions are translucent. Remove this mixture from the pot and set it aside. Add another 2 tablespoons of oil and the ground meat to the pot. Cook this until the meat is browned, and then add in the tomatoes and marinara sauce. Bring this to a boil and then let it simmer, allowing the sauce to reduce for 40 to 45 minutes. Lastly, add the garlic and onion mixture back to the pot and add the parsley, bay leaves, oregano, basil, dill, salt, pepper, red pepper flakes and sugar. Cook the sauce another 20 minutes. Set it aside. 

3. Spray a large baking dish with non-stick spray. Preheat oven to 350 degrees.

4. Lay crepe on flat surface. Place about 1-2 tablespoons of ricotta into the center of crepe and spread out to edges. Loosely roll (do not roll them tightly) and place in a large prepared baking dish.

5. Spread a layer of sauce onto a baking pan. Lay manicotti side by side and arrange manicotti until the pan is filled. Add another layer of sauce on top and sprinkle with remaining Parmesan cheese.

6. Bake for approximately 25-30 minutes and sauce is bubbling and cheese is melted.

Manicotti can be frozen. Arrange rolled crepes on a wax paper lined pan and freeze for about 1 hour. Take out of freezer and put the frozen manicotti in a freezer bag between layers of wax paper. Store in freezer until ready to use. Let defrost and then cover with sauce and cheese and bake when ready.

Recipe adapted from:

Saturday, May 25, 2013

Nutella Stuffed Chocolate Chocolate Chip Cookies from Cooking Classy

Just look at these amazing from Nutella Stuffed Chocolate Chocolate Chip Cookies from Cooking Classy....can you say yum??These cookies are really easy to make and even  easier to eat...chocolate & Nutella deliciousness people! Stop by Cooking Classy to view this and other tasty recipes by clicking on link:

Strawberry-Blueberry Crisp Baked in a Jar


2 cups fresh blueberries
2 cups fresh strawberries, washed, hulled, and quartered
1/4 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon vanilla extract
1/3 cup slivered almonds (about 1 1/2 ounces), finely chopped
1/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/8 teaspoon fine salt
3 tablespoons cold unsalted butter, cut into 6 pieces


Heat the oven to 375°F and arrange a rack in the middle. Line a baking sheet with parchment paper or foil; set aside.

Combine the blueberries, strawberries, granulated sugar, cornstarch, lemon zest, lemon juice, and vanilla in a large bowl and toss to coat the berries; set aside.

Whisk the almonds, flour, brown sugar, and salt in a large bowl until evenly combined. Using your hands, blend the butter pieces thoroughly into the dry ingredients until you can form the mixture into a single ball, about 2 minutes. Divide the ball into 4 equal pieces and form the pieces into patties about 2 1/2 inches wide; set aside.

Stir the berry mixture to redistribute the juices, then divide it among the jars. Place 1 almond-butter patty on top of the berries in each jar, pressing gently to compact the berries.

Evenly space the jars on the prepared baking sheet and bake until the topping is dark golden brown and crispy and the liquid is bubbling around the edges of the jar, about 30 minutes. Let cool on a rack at least 30 minutes before serving. If not serving right away, let the crisps cool to room temperature, cover, and refrigerate for up to 4 days.

Tarragon Chicken Salad Sandwiches


2 bone-in chicken breasts (about 2 pounds)
2 whole chicken legs (thigh and drumstick, about 1 1/2 pounds)
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1/4 cup small-dice red onion
2 tablespoons champagne vinegar
1 cup small-dice tart apple, such as Braeburn, Granny Smith, or Gravenstein
2/3 cup small-dice celery (from about 2 medium celery stalks)
2/3 cup mayonnaise
3 tablespoons finely chopped fresh tarragon
8 fresh croissants
butter lettuce


Heat the oven to 400°F and arrange a rack in the middle. Rub the chicken on both sides with the olive oil and season generously on both sides with salt and pepper. Place on a baking sheet and cook until an instant-read thermometer registers 160°F, about 45 to 50 minutes.

Remove the chicken from the baking sheet to a cutting board and let it rest until cool enough to handle, about 20 minutes. Meanwhile, place the onion and vinegar in a small, nonreactive bowl and set aside.

When the chicken has cooled, remove the meat from the bone, discarding the skin, cartilage, and fat. Tear the meat into bite-sized pieces and place in a large bowl (you should have about 4 cups).

Add the onion-vinegar mixture and the remaining ingredients, season with salt and pepper, and stir to evenly combine. Taste and season with additional salt and pepper as needed. Cover with plastic wrap and refrigerate until thoroughly chilled, about 1 hour. Serve over fresh croissants with butter lettuce. 

Recipe shared from:

Aida's Korean Grilled Chicken


3 pounds boneless, skinless chicken thighs
6 medium garlic cloves, smashed
3 medium scallions, ends trimmed and cut into 2-inch pieces
1 (4-inch) piece ginger, cut into 1/4-inch coins
3/4 cup soy sauce
1/4 cup light corn syrup, honey, or sugar
6 tablespoons granulated sugar
3 tablespoons toasted sesame oil
1 1/2 teaspoons freshly ground black pepper
1 tablespoon toasted sesame seeds, for garnish
Vegetable oil, for prepping the grill


Lay the chicken in a single layer on a cutting board. Cover with plastic wrap and, using a meat mallet or rolling pin, evenly pound to a 1/2-inch thickness.

Place everything except the chicken and the sesame seeds in a large, nonreactive dish or a resealable plastic bag and mix until evenly combined. Add the chicken and turn to coat evenly. Cover and place in the refrigerator to marinate for 2 hours.

Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in vegetable oil. Remove the chicken from the refrigerator and let it sit at room temperature while the grill heats up, at least 20 minutes.

Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grill and cook uncovered, turning rarely, until it’s charred and the juices are running clear, about 10 minutes total. When ready to serve, garnish with the sesame seeds.

Recipe shared from:

Oh So Good Mozzarella and Fresh Basil Grilled Pizza


14 ounces Basic Grilled Pizza Dough or store bought pizza dough
Olive oil, for brushing
Kosher salt, for sprinkling
2/3 cup Basic Pizza Sauce or premade pizza sauce
8 ounces part-skim mozzarella cheese, sliced into 1/4-inch-thick slices
8 to 10 large basil leaves, torn in half


Heat half of a gas or charcoal grill to high (about 400°F) and the other half to low (about 300°F). Divide dough in 1/2 and roll into 2 rounds about 1/4 inch thick and 10 inches in diameter. Brush the top of 1 round with olive oil and sprinkle with salt.

Lay dough oiled side down on the hotter half of the grill and brush the top with oil and sprinkle with salt. Grill dough without moving until grill marks form on the bottom, about 2 minutes.

Flip dough with a spatula or tongs to the cooler half of grill. Spread 1/2 of the sauce evenly over dough and arrange 1/2 of the mozzarella on top. Cover and grill, rotating if necessary to avoid any hot spots, until dough is lightly charred and cheese is melted, about 8 to 10 minutes.

Transfer pizza to a cutting board, top with 1/2 of the basil leaves, slice, and serve. Repeat with second round of dough and remaining toppings.

Recipe shared from:

Amazingly Delicious Chicken Parmesan


3 (11- to 12-ounce) boneless, skinless chicken breasts, cut in half horizontally
Freshly ground black pepper
3/4 cup all-purpose flour
3/4 cup whole milk
2 large eggs, beaten
1 1/2 cups panko
1/2 cup finely grated Parmesan cheese (about 1/2 ounce)
1 cup olive oil
3 cups prepared marinara or pasta sauce
1/2 cup thinly sliced fresh basil leaves (about 20 medium leaves)
8 ounces fresh mozzarella, cut into 12 thin slices


Place the chicken breasts between two sheets of plastic wrap, parchment paper, or waxed paper, or in a resealable plastic bag, and pound to an even thickness (about 1/4 inch thick) with a meat pounder, a rolling pin, or the bottom of a pan. Season well with salt and pepper.

Place the flour in a wide, shallow dish, season well with salt and pepper, and mix; set aside. Combine the milk and eggs in another shallow dish and mix until the eggs are broken up; set aside. Mix the panko and Parmesan together in a third shallow dish.

To bread the chicken, dredge a breast in the flour mixture and shake off the excess. Next, coat it in the egg mixture and let the excess drip off. Finally, press it into the panko mixture until it’s well coated. Set the breaded chicken on a large plate or baking sheet and repeat with the remaining breasts.

Line a clean baking sheet with paper towels and set aside. Heat the olive oil in a large frying pan over medium-high heat until shimmering but not smoking, or 350°F on a deep-fry thermometer. Add the chicken in batches (don’t overcrowd the pan) and fry until golden brown, about 2 minutes per side. Remove to the paper-towel-lined baking sheet and repeat with the remaining chicken.

While frying the last batch of chicken, bring the tomato sauce to a simmer in a small saucepan over medium-low heat. Once warmed through, stir in 1/4 cup of the basil and reserve the rest for garnish. 

Heat the broiler to high and arrange a rack in the top third of the oven. 

Remove the paper towels and place the chicken directly on the baking sheet. Divide the mozzarella slices evenly among the breasts and place under the broiler until the cheese is golden and bubbly. (Rotate the baking sheet as needed for even browning.)

To serve, ladle 1/2 cup of the tomato sauce onto each plate, top with chicken, and sprinkle with the remaining basil.

Recipe shared from:

Friday, May 24, 2013

Barbecue Monterey Chicken with Apple-Smoked Bacon from The Recipe Critic

The Recipe Critic has done it again and come up with an AMAZING recipe for Monterey Chicken! Just listen to this... chicken marinated in honey, soy and garlic and then baked. Then you top this savory chicken off with apple-smoked bacon, Monterey jack cheese and barbecue sauce. Place it under the broiler to melt the cheese and crisp up the bacon. Yummmm! Can you even imagine how incredible that would be on your dinner table tonight? To view this and other delicious recipe from The Recipe Critic click on link:

Chocolate Zucchini Cake with Sour Cream Frosting from Cinnamon Spice & Everything Nice

Just look at this fantastic homemade chocolate and zucchini cake from Cinnamon Spice & Everything Nice! The addition of grated zucchini makes this cake amazingly moist and delicious. I've made similar cakes before, but this recipe calls for buttermilk which adds an additional layer of dense richness. The sour cream frosting is pretty amazing as well. To view this and other tasty recipes from Cinnamon Spice & everything Nice visit their site at:

Thursday, May 23, 2013

Fantastic Cranberry Cherry Chicken Wrap from Menu Musings

This is one fabulous wrap full of tasty goodness like whole grain flat bread, a crispy mixture of lettuce, carrot and cabbage, pecans, sweet dried cherries and cranberries, Greek yogurt and tarragon vinegar and spicy Southwestern lean chicken strips. Sounds good, huh? A great healthier alternative to the ordinary sandwich, take out, or frozen microwavable lunch. To view this and other amazing recipes from Menu Musings click on link:

Homemade Twix Bars from Quick and Easy Recipes

This 8 ingredient recipe for Homemade Twix Bars from Quick and Easy Recipes is truly "easy" to make. No complicated ingredients or steps to follow. A baking sheet, a mixing bowl, a saucepan and your microwave....easy, right? Don't you just love recipes like this? I sure do! A great little dessert to serve when you are short on time and need to whip up something for a work function, luncheon, or even as a little something special for your child's lunch. To view this and other terrific recipes from Quick and Easy Recipes click on link:

Pumpkin-Oatmeal Candy Bar Cookies from Recipe Girl

Just look at these Pumpkin-Oatmeal Candy Bar Cookies from Recipe Girl! What a great idea...combining 3 great flavors and textures in one. Some of you may say that chocolate would not go well with pumpkin, but trust me-it totally works! There is even a variation to turn these little yummy cookies into s' know the kids will gobble those up instantly. To read more and view this and other delicious recipes from Recipe Girl click on link:

Easy Shrimp and Chicken Pad Thai from Food Fashion and Flow

Pad Thai is one of those dishes you always have to get when going out for Thai food. Being part Asian, noodles are one of those comfort foods you just cannot live without. This recipe from Food Fashion and Flow for Shrimp and Chicken Pad Thai is really easy to make and doesn't call for any ingredients that would be difficult to find. In the past when I've made pad thai from scratch I used ingredients like tamarind paste and palm sugar. These ingredients are not common in the ordinary grocery store. You have to make a special trip to the Asian grocery store to find these little treasure! Full of flavor and quick to prepare, I know you are just going to love it!  To view this and other fantastic recipes from Food Fashion and Flow click on link:

Wednesday, May 22, 2013

One Dough, Sooo Many Cookies

With a few quick additions to a basic dough, you can have a cookie-swap sized assortment of tasty treats in no time!

Mother Dough

This recipe makes enough for two batches of cookies, so we suggest that you always divide the dough in half and wrap each separately.

• 2 cups flour
• ½ tsp baking powder
• ¼ tsp salt
• pinch ground nutmeg
• 1 cup butter
• 1 cup packed brown sugar
• 1 egg
• 1 tsp vanilla


1. Combine first four ingredients in a bowl.
2. Cream together butter and sugar. Beat in egg and vanilla.

3. Mix in half the dry ingredients, then add what is remaining.
4. Divide dough in half and wrap with plastic wrap until ready to use.

To read more click on link to view six different cookie ideas:

Beef Enchilada Stuffed Poblanos from Happier than a Pig in Mud

Oh my goodness...when I saw this recipe for Beef Enchilada Stuffed Poblanos I was in love! In our house we love spicy food. Our motto is...the hotter-the better!  Delicious ingredients like chili powder, oregano, cumin, ground beef, onions, garlic, poblanos, jalapenos, bell peppers and of course lot of Monterey Jack cheese.  To view this and other amazing recipes from Happier than a Pig in Mud click on link:

Incredible Bacon Jalapeno Popper Quiche from Real House Moms

This Bacon Jalapeno Popper Quiche looks amazing! Just thinking about the combination of bacon, jalapenos, cream cheese, and cheddar cheese is making my mouth water. This dish would be perfect for the holidays or a brunch get together with the girls...Yummilicious! To check out this and other delicious recipes, swing by today!

Sunday, May 19, 2013

4 Ingredient Walnut & Salted Caramel Chocolate Turtles

I kid you not when I say that it took me a little less than 30 minutes to make 32 of these little goodies.  Four ingredients...that's it! I like to make these when I need to make a dessert and I am really short on time. So simple to make that you could even have your kids help you. Of course you will need to operate the oven and remove the trays from the oven for them, but other than that they can do everything else all by themselves. I always do a double batch when I make might want to double up as well. Hope you enjoy these as much as we do!

Happy Baking,


1 cup walnuts halves, toasted
16 caramel candies
16 Wilton dark chocolate melts

sea salt, to garnish each candy

Preheat the oven to 325°F.
Place a small cluster of walnut halves on parchment-lined or lightly greased baking sheet. 

Flatten each caramel cube into the size of a half dollar, and place on the pecans.

Heat in the oven for 2 to 3 minutes, until the caramel softens and begins to melt.

Remove from the oven; wait 1 minute, then top each cluster with one disk of chocolate, pressing it into the softened caramel gently.

Top each candy with a few flakes of coarse sea salt.

Allow the caramel and chocolate to cool and set before removing candies from the pan.

Recipe shared from: