Honey Yogurt Breakfast Parfait

Honey Yogurt Breakfast Parfait

I've been trying to follow a healthier diet. I've been limiting portions and most importantly, sugar. So far, I've been feeling much better overall, though with maybe slightly less energy. I expect that will correct itself as I get used to eating less and eating healthier.

One of the ways I have set out this healthier diet is to make it more routine. I eat the same thing each
day for breakfast and snacks throughout the day. For breakfast, I have been sticking to yogurt parfait made of fresh fruit, yogurt, and honey.


The Tools

• Mason Jar
• Spoon

The Ingredients

• Plain yogurt
• Honey
• Fresh Fruit

The Method

The night before, gather the fresh fruit and get it washed and cut up. At the bottom of the mason jar, add two or three large spoonfuls of yogurt. Add in about a tablespoon of honey. On top of that, add in your fruit. I have been sticking with fresh strawberries, blueberries, and raspberries. In the morning, stir everything up and enjoy.

Happy eating!

Radicchio, Pear, and Blue Cheese Salad

Radicchio, Pear, and Blue Cheese Salad

This inspiration for this recipe comes from two different places. First, when I was in college, I used to make a Radicchio and Endive salad. I can't find endive at HEB no matter how hard I look, so i don't make that one anymore. The second is from Thanksgiving when I was about 16 years old. My cousin
brought a blue cheese stuffed pear salad, and I have been obsessed with that flavor combination since. So, I put the two together.

The Recipe:

The Tools:

• Sharp knife
• Large Bowl

The Ingredients:

• 1 Head of Radicchio - Chopped
• 2 Pears - Sliced or Chopped
• Blue Cheese Crumbles
• Salt and Pepper
• Green Onions - Chopped
• Olive Oil
• White Balsamic Vinegar

The Method:

Steak with Blue Cheese Crumbles

First, chop all of the veggies. For the radicchio, I like to cut it into fourths and cut out the white center part. For the pears, I stand the pear up and cut all for sides off around the middle. This is the best way I have found to get the core out of the pear. From there, cut the fourths into slices. For the green onions, I usually cut off just a little bit of the end. Chop the green onions until you use just a little bit of the white part. 

With all of the veggies chopped, combine in a bowl and add the blue cheese. I didn't measure it, but I like blue cheese, so I used a lot. I'll let you decide how much. Season with salt and pepper and drizzle the oil and vinegar on top. 

I paired this with a perfectly grilled steak with blue cheese crumbles on top. 

Happy Eating!

Refrigerator Hash

This recipe is all about using ingredients you already have in the fridge. My wife and kids were out of town for the weekend. Typically, when I have the house to myself for the weekend, I go to the kitchen and create. This weekend was no different! It was morning and I was thinking about a diner style hash or scramble. I found what I was looking for in the fridge, and I was on my way!

The Recipe:

Refrigerator Hash

The Tools:

• Whisk
• Heavy bottom skillet
• Medium Sized Bowl

The Ingredients:

• Frozen Fries
• 4 Eggs - Scrambled
• Milk
• Shredded Cheese - Cheddar or Monterrey Jack
• Butter
• Leftover Meat
• Olive Oil

The Method:

First, some frozen fries, a handful is good, go into the hot skillet with a some olive oil. Let them cook until brown on all sides. Remove and set aside.

I had leftover over BBQ pork in the fridge. I chopped up some pork, maybe a cup, and threw it in the skillet. Remember, the pork was already cooked, so I just wanted to get it warmed up. After a few minutes, it was ready to remove and set aside. 

Now for the eggs. In a medium sized bowl, whisk the for eggs together. Add in a splash of milk and a half cup of shredded cheese. Whisk to combine. Add a few tablespoons of butter to the hot skillet. Once the butter melts, add the egg mixture. As the eggs begin to cook, add in the fries and pork, and sprinkle in some more cheese. Season with salt and pepper. When the eggs are done, you're ready to enjoy breakfast!

To mix it up a little, top everything some pico de gallo, chopped green onions, or BBQ sauce!

Happy Eating!

Pasta with Sauteed Tomatoes and Meatballs

Pasta with Sauteed Tomatoes and Meatballs

There are so many things you can do with pasta, with just a few ingredients. It's always so simple to keep a few basic ingredients in the fridge and throw something together in a pinch. That's where this Pasta with Sauteed Tomatoes and Meatballs came from!

The Recipe:

The Tools:

• Large Stock pot for boiling water
• Sharp Knife
• Large Heavy Bottom Skillet

The Ingredients:

• Pasta - I used linguine for this recipe
• 1 Package Cherry Tomatoes
• 1 Recipe Meatballs
• 4 Garlic Cloves - Minced
• 1 Cup Dry White Wine
• Olive Oil
• Salt and Pepper
• Fresh Parsley
• Grated Parmesan

The Method:

To start, boil a large pot of salted water. The salt is important. Aside from helping the water boil faster, it will impart some extra flavor to the pasta. When the water is ready, add the linguine. You'll want it to be cooked to a perfect al dente, so no more than 10 or 11 minutes in the water.

Make the meatballs and have them under the broiler while everything else is cooking. If you time it right, everything should be done around the same time. 

In a heavy bottom skillet, saute the tomatoes in olive oil with salt and pepper over medium heat. When the tomatoes start to blister, add the garlic. When the garlic begins to brown, stir in the white wine. Let the wine reduce enough to thicken to make a sauce. You don't want it to reduce by half, just enough to thicken a little. 

By now, the pasta and meatballs should be ready. Add everything to the skillet and stir to combine. 

This dish is great served family style from a large bowl. Once you get it transferred to the bowl, garnish with some fresh basil and fresh grated Parmesan.

Happy Eating!

Spinach and Chickpea Salad

Spinach Chickpea Salad

One of my problems with "healthy" food options is that they always leave me hungry. It just seems like there is no substance to them. A while back I found this recipe on active.com and it turned out to be really good and filling. It is a great source of iron and protein, making it a great salad to enjoy after a workout. I have added a few ingredients to it over the years, but it is still mostly true to the original.


The Recipe:

The Tools:

• Large Bowl
• Citrus Reamer
• Pot

The Ingredients:

• 1 Package of Spinach
• 2 Boiled Eggs - Chopped
• 1 Can of Chickpeas (Garbanzo Beans) - Rinsed
• 1 Large Lemon - Juiced
• Olive Oil 
• Salt and Pepper

The Method:

Probably one of the best things about making a salad, is the simplicity. That stays true for this one. First, boil water the eggs. This usually takes about 10 to 12 minutes. I like to put the eggs in when the water is cold. It seems to cook the eggs more evenly and faster.

Once the eggs are done, combine all of the ingredients in a large bowl. Drizzle with lemon juice and olive oil. Season with salt and pepper. Stir to combine.

Some of the ingredients I've added over the years include feta, green onions, tomatoes, olivers, capers, and feta.

Red Wine Sauteed Mushrooms

Red Wine Sauteed Mushrooms

One of my favorite meals is a perfectly grilled steak. The only thing better is a perfectly grilled steak with the perfect side. I like to make Red Wine Sauteed Mushrooms with my steaks for the perfect sides.

The Recipe:

The Tools:

• Saute Pan

The Ingredients:

• 5 Baby Portobello Mushrooms, washed and sliced
• 4 Garlic Cloves, mince
• 1 Shallot, diced
• 3 Tablespoons Butter
• 1/2 Cup Red Wine
• Salt and Pepper

The Method:

In the saute pan, melt the butter over medium high heat. Once the butter is melted, add in the garlic and shallot. Season with salt and pepper. Saute the garlic and shallot until lightly browned. Stir in the mushrooms. Continue to saute until mushrooms are lightly browned. Stir in the red wine and continue to saute until reduced. Serve alongside or over your perfectly cooked steak.

Happy eating!

Lasagna Soup

Lasagna Soup

 I came home the other night to a delicious smell coming from the kitchen! I saw a pot of tomato sauce, lasagna noodles, and some ricotta cheese! What was this delight? It was Lasagna Soup, something so delicious I had to share with you!


The Recipe:

The Tools:

• Large heavy bottom stock pot
• Large Skillet
• Emersion blender

The Ingredients:

• 1 Recipe Tomato Sauce
• 1/2 Pound of Ground Beef
• 1 Box of Lasagna Noodles
• 8 Ounce Container of Ricotta Cheese
• 2 to 4 cups of Chicken Broth
• Salt and Pepper
• Crush Red Pepper Flakes (optional)

The Method:

Follow the recipe for tomato sauce. This can be made ahead and either stored in the fridge, or frozen for later use. In the large skillet, brown the ground beef. Combine the sauce and ground beef in the stock pot. Season with salt and pepper. Bring to a simmer. Let cook about 20 minutes. 

Add in the lasagna noodles. This is where the chicken broth comes in. Depending on how soupy you want the soup to be, add as little or as much chicken broth as you want. Cook this until the noodles are al denté. The soup is not boiling, so plan on around 20 to 30 minutes, checking often to make sure the noodles don't over cook.

When the noodles are ready, stir in the ricotta and it's ready to eat! Just like my pizza and pasta, I like this soup with some crushed red pepper flakes to give it a little more kick!

Happy eating!

Weekly Favorites 02/03/19 to 02/09/19

Let's kick of this week with a new batch of weekly favorites!

I have never met a red Red Velvet Cake I didn't like. So, just in time for Valentine's Day, I came across this recipe for a beautiful Red Velvet Cake!

Red Velvet Cake With Cream Cheese!https://t.co/WD6Lw6yXvt#foodporn #foodie #dessertlover #getinmybelly #eeeeeats #yummy #dessert #delish #tasty #eatclean #recipes #Christmas #Recipe #dinner #delicious #RecipeOfTheDay #baking #foodblogger pic.twitter.com/DwWARd1gbH

— The Indian Claypot (@indianclaypot) February 6, 2019

Full disclosure, I tried to resist, but I have found myself on board with the avocado toast trend. So much so, that I have tried a few different variations. This one with burrata and Wiltshire ham, looks amazing!

Burrata on toast with avocado & Wiltshire ham 🤪#foodpics #foodblogger #foodlover #foodstagram #foodporn #yum #yummy #yummyinmytummy #breakfast #brunch #healthyfood #picoftheday #instadaily #pranzo #delish #tasty #food #foodie #foodies #foodpictures #cheflife #avocado #burrata pic.twitter.com/STMofUv4tr

— Donny Hughes (@DonnyHughes1212) February 7, 2019

This Strawberry Panna Cotta will make another great dessert just in time for your Valentine's Day celebration!

Strawberry Panna Cotta!https://t.co/OxlifD4vyw#foodporn #foodie #dessert #recipes #nomnom #yummy #delicious #healthy #weekends #dinner #food #foodblogger #getinmybelly #foodstagram #foods #instafood #recipe #ValentineDay #ValentinesWeek pic.twitter.com/IjJum2V83h

— The Indian Claypot (@indianclaypot) February 7, 2019

A few months ago at a barbecue restaurant, I had a marinated tomato salad. It was delicious! This Heirloom Tomato salad looks like a great place to start trying to recreate it!

Heirloom Tomato #salad. #foodblogger https://t.co/rZM0zcatt7 pic.twitter.com/eiQXVmJRF2

— Alexis Banks (@LexyBanx) February 8, 2019

You'd think being from Texas, I'd have a solid chili recipe. I don't. I have tried out a few. I used to make one with re-hydrated ancho chilies. It had a bit of southwestern flavor! I can't wait to try this one out!

What's for Dinner? How about homemade chili! https://t.co/KBAOritHvD #RecipeOfTheDay #ocblogger #foodblogger #Recipe pic.twitter.com/qgSBut9NYX

— Melissa Northway (@MelissaNorthway) February 8, 2019

When I came across this fried cauliflower, I mistook the picture for fried chicken! Looking at the recipe, I realized that it was cauliflower! The more I read the recipe though, the more I realized how delicious this can be!

Achari Gobhi Musallam-Whole cauliflower marinated & cooked in rich spicy gravy.
Video link> https://t.co/4rhWO0rAti
English recipe>https://t.co/aOCeIb9WEE
Subscribe to my YouTube channel.#Food #foodgasm #foodphotography #foodiesofinstagram #foodblog #foodbloggers #foodblogger pic.twitter.com/8YG48rJh4F

— saltandsugar.in (@saltandsugar_in) February 9, 2019

Weekly Favorites 01/13/19 to 01/19/19

I've been slacking a again lately and haven't been as good about delivering you fresh content! I am so

behind, that this is the Weekly Favorites from 2 weeks ago! Better late than never, let's get started!

I've always loved Greek food, I can't get enough of it! Can't wait to try out this lemon rice and lemon marinated grilled chicken!

Enjoy these succulent souvlaki chicken skewers with fragrant lemon rice for the ultimate Greek feast! This chicken is grilled to perfection with a classic lemon marinade, and it is so juicy!

RECIPE >> https://t.co/jOOcUxYfUD #RecipeOfTheDay #recipeblog #foodblogger #yummyfood pic.twitter.com/U6YJyCy42s

— Anadi Misra (@_anadizzle) January 19, 2019

I can't get away from curry! I'm still trying to find all I can about it! I haven't done a red curry yet, and this slow cooker red curry chicken looks and sounds amazing!

Right here right now, how to make a Sri Lankan red chicken curry in the slow cooker. Yum! #foodblogger #srilananfood https://t.co/vdtE9ooPDH pic.twitter.com/aXJRlwKQUL

— tootingmama (@tootingmama) January 20, 2019

I'm going to be bold and say this may be the ultimate appetizer! What better way to make something that will please everyone than to combine cheese and bread? And, you don't need any extra utensils to serve it!

Looking for an appetizer? This cheesy pull-apart bread is amazing! https://t.co/2Olekl8uf7 #recipe #RecipeOfTheDay #ocblogger #foodblogger pic.twitter.com/KRNQSMXicK

— Melissa Northway (@MelissaNorthway) January 16, 2019

Have I told you about my cheesecake obsession? I went a while there in college looking for the perfect cheesecake recipe and would get mad if it cracked in the middle. We even had cheesecake at our wedding! I've been able to come to terms with cheesecake obsession, but I still love a good one!

This week Mary Ellen deals with #cheesecake controversy, and takes a trip down memory lane. #foodblogger https://t.co/5GPbLzstov pic.twitter.com/veo5ruYOfk

— Meg S (@eggplantandpie) January 17, 2019

Normally, when I see fried rice, it's chicken, beef, maybe pork, or vegetable. If there is shrimp or seafodd fried rice, it is usually a special. So, to see someone share a recipe for prawn fried rice is a real treat. I'll have to try to sneak this in to the menu someday soon!

Prawn Fried Ricehttps://t.co/QxSyaPiBXA#foodporn #foodie #recipes #healthy #dinner #yummy #deliciousfood #eatclean #getinmybelly #nomnom #food #homemade #cooking #recipe #RecipeOfTheDay #lunch #foodblogger pic.twitter.com/M9sHgWB0E1

— The Indian Claypot (@indianclaypot) January 17, 2019

Weekly Favorites 01/05/19 to 01/12/19

The week is almost over, but I still have a batch of favorites to share with you!

Ok, full disclosure here. I have never been able to perfect the are of the omelet! But, this cheesy turkey bacon omelet is enough to make me want to give it a try again!

Want a tasty savoury breakfast for this relaxing morning? Make this cheesy bacon omelet! Lots of cheddar cheese and turkey bacon stuffed in the omelet, it's a treat to enjoy!

RECIPE >> https://t.co/EySL6ubCjk #recipeblog #RecipeOfTheDay #Cooking #homecooking #foodblogger #eggs pic.twitter.com/Jz8Hb5Q0fN

— Anadi Misra (@_anadizzle) January 11, 2019

I love pears. And chocolate. And cake. This combines all 3, and that's good enough for me!

Sunday baking. @bbcgoodfood @latimesfood @LibelleLekker #foodblogger #baking #belgianblogger https://t.co/1sJgUbvHf0 pic.twitter.com/RbuNRSX9y3

— roeckiesworld (@deroeckie) January 6, 2019

I've had chocolate banana bread before, and it's pretty amazing! I never thought to add caramel to the mix! Maybe for breakfast tomorrow?

https://t.co/pkFWBJ4Q3U
My new recipe: Chocolate Caramel Banana Bread! I think the addition of chocolate and caramel, lifts Banana Bread to the next level. And a slice counts as one of your five of day, right? #banana #baking #ukblogger #foodblogger #bakeoftheday #recipe #cake pic.twitter.com/7c3iscGIwU

— BakeablesbyLJ (@bakeablesby) January 11, 2019

I grew up in a family that ate a lot of fish. Some of the flavors that I learned to eat early on were lemon and dill. It is still one my favorite flavor combinations!

Lemon And Dill Rice Pilaf. #easyrecipes #foodblogger #eeeeeats https://t.co/Y9H0O7QbQu pic.twitter.com/OlDu9mg29c

— Deepika (@easybabymeals) January 11, 2019

I'm not usually much of a weekly meal planner, but the lentil soup and those pepperoni pizza rolls looked too good to pass up!

Dinner Divas Weekly Meal Plan: Week 91 https://t.co/sCFm68c7E4 #foodblogger pic.twitter.com/2hd8eTXc3k

— Erin (@speckledpalate) January 11, 2019

I'm sure mine aren't the only ones, but my kids can't pass by a Starbucks without asking for a cake pop. I suppose learning how to make cake balls might be the next best thing!

Cookie Dough Balls. #foodblogger #dessert https://t.co/TV7aos85Fi pic.twitter.com/6qD3JemHeF

— Mell Maffei (@MellMaffei) January 7, 2019

The Super Bowl is just around the corner! If you need any ideas to bring to your Super Bowl party, check out this 7 Layer Dip!

I recently brought this 7 Layer Taco dip to a party, and it was super tasty!

Recipe: https://t.co/WPTzU0ZK6U
.
.
.#food #foodie #foodblogger #foodphotography #tacodip #mexicanfood #7layerdip #appetizers #cheese #dips #recipes #emilybitesblog #deliciouskitchn pic.twitter.com/whi8oNZ1Zc

— Delicious Kitchen (@DeliciousKitchn) January 11, 2019

I've always been intrigued by the idea of making a souffle, but I've never been brave enough to try making one! This one egg baked seems like a simple straight forward version of a souffle!

An eggcellent start to the day comes from this healthy egg baked souffle for one! Just toss all the ingredients in a ramekin and watch it puff up to fluffiness! Very delicious and easy to prepare!

RECIPE >> https://t.co/62cew2aOuu #recipeblog #RecipeOfTheDay #foodblogger #food pic.twitter.com/nKqiKvzKJH

— Anadi Misra (@_anadizzle) January 11, 2019

I cook my rice like pasta, in a big pot of water. How do you cook your rice? Here are some tips for cooking the perfect rice!

TIPS TO COOKING THE PERFECT RICE 🍚https://t.co/df2FXaxyQf#rice #food #foodblog #foodblogger #foodie #foodlover #travel #travelblog #travelphotography #foodphotography #traveler #travelphoto #asia #southeastasia #thailand #wanderlust #recipe pic.twitter.com/7lx5al6XNF

— Grace Ng (@rollinggrace) January 7, 2019

Everyday, I take an apple and a banana to work in my lunch. I may have to change it to this Banana and Apple Loaf Cake!

RECIPE: Banana and Apple Loaf Cake - the one for your overripe bananas... https://t.co/OFjRtbhKXk #foodblogger #recipe pic.twitter.com/Ut1mXXHHuo

— Helen (@Treasure_E_M) January 12, 2019

I've always wanted to take a trip to Memphis. I may have to plan my trip around this Midtown Memphis Guide!

The no-frills guide to brunching in Midtown, Memphis! https://t.co/Sidx0Cbn0e #Travel #Memphis #FoodBlogger #Brunch pic.twitter.com/UCpHaqSsMa

— Memphis (@MemphisTravel) January 12, 2019

Butternut Squash Soup

Butternut squash is one of those great all around ingredients. It is great roasted, fried, sautéed or pureed in a soup! The other night, we made a soup with roasted butternut squash and it was fantastic! So good in fact, that I had to share the recipe!

The Recipe:

Roasting Butternut Squash

The Tools:

• Sheet Pan
• Heavy Bottom Stock Pot
• Immersion Blender

The Ingredients:

• 1 Butternut Squash, Halved and Seeds Removed
• 1 Onion, Diced
• 3 Carrots, Peeled and Diced
• 3 Celery Stalks, Diced
• 4 Garlic Cloves, Minced
• Olive Oil
• 2 Tablespoons Butter
• 2 to 4 Cups Chicken Broth
• Salt and Pepper
• Parsley
• Oregano

Butternut Squash Soup

The Method:

Cut the butternut squash in half lengthwise. To  remove the seeds, scoop out with a spoon. Set the two butternut squash halves skin side down on the sheet pan. Drizzle with olive oil and season with salt and pepper. Roast in the oven at 350 degrees for 1 hour.

Once the squash is roasted, let cool for a few minutes. Remove the skin from the butternut squash. The skin should peel right off, but may still need some assistance of a knife. Cut the butternut squash into cubes.

Once the squash is out of the oven and prepped, melt the butter in the heavy bottom stock pot over medium heat. Sauté the onions, carrots, celery, and garlic.

Add the butternut squash and chicken broth. The amount of chicken broth is going to depend how big the butternut squash is and how thick or runny you want the soup. Season with salt and pepper and parsley and oregano. Bring to a simmer and let simmer for 30 minutes. Puree with the immersion blender.

Tin Foil Dinners

Tin Foil Navigator

One of the things I like about camping is the food. It's so simple. In it's most primitive setting, it's just cutting up some vegetables, adding meat and seasoning, and wrapping in foil to place near the campfire. That translates to those nights at home, when you just don't feel look cooking and you want to let the grill do all of the work!


The Recipe

The Tools:

• Grill, Gas or Charcoal
• Tin Foil

The Ingredients

• 3 Potatoes, Chopped
• 3 Carrots, Peeled and Chopped
• 1 Onion, Diced
• 1 lb Ground Beef
• Seasoning Salt
• Pepper

The Method

This recipe will me 3 to 4 servings. Start by getting 3 to 4 large pieces of tin foil. Fill up each piece of foil evenly with the meat and veggies. Season with seasoning salt and pepper. Wrap up with the foil. I like to cook these on the top rack of the grill at around 350 to 400 degrees for 15 to 20 minutes a side. Grab some paper plates and open the foil right on the plate!

Happy eating!

Weekly Favorites 12/09/18 to 12/15/18

Time for a new batch of weekly favorites! I'm excited about this week's finds, and I've got another

new post to share with you later on in the week!

20 Black Eyed Peas Recipes for New Years - via Penney Lane

It is said to be good luck to eat black eyed peas on New Year's Day! My wife make's Hoppin' John and cornbread every year for New Year's! What traditions do you have? If you don't have any black eye pea traditions, here are 20 ideas to get you started!

Is it your tradition to eat black eyed peas for #NewYearsDay Here’s 20 creative ways to eat your peas for prosperity: #recipes #foodblogger https://t.co/Qp42qvNtfr pic.twitter.com/kpGAP3qpwz

— Kathy Penney (@KathPenney) December 15, 2018

Braised Beef Burgundy Stew - via La Vida Dulce

Braised beef always just screams my name and reminds of the OG celebrity chef, Julia Child. This Beef Burgundy looks perfect for a cold winter day!

Braised Beef Burgundy Stew anyone? https://t.co/aZznnemtdL #recipe #foodblogger pic.twitter.com/N1WFVuQHC4

— Gold Hair Dont Care (@YoSoyYayaR) December 13, 2018

What to Drink in New Orleans, LA - via Natasha Liun

If you've been following along, you may have noticed that I love coffee! It's a constant companion. Combine that with New Orleans, and you've got a good thing going!

New post on my blog. Check it out: https://t.co/VEYaOPMLRl
When in @VisitNewOrleans, you've got to try out @pjscoffee. #Foodies #foodblogger pic.twitter.com/dlPBbnhFcL

— Natasha L. (@natashaliun) December 15, 2018

Giant Chocolate Chip Sharing Cookie - via Treasure Every Moment

So, I love sweets. Maybe a little bit too much! And this giant chocolate chip cookie looks nothing short of spectacular. I know that the description says it is shareable, but let's go ahead and be honest with ourselves!

RECIPE: Giant Chocolate Chip Sharing Cookie - you'll need all your willpower to not eat it all! https://t.co/05FUcM6J6C #foodblogger #recipeoftheday pic.twitter.com/SqDnf9Iz5N

— Helen (@Treasure_E_M) December 15, 2018

Homemade Juicy Chicken Shawarma Sandwich - via Cooking with Anadi

What's not to love about these Shawarmas? First of all, they're Mediterranean, which in my experience, all but guarantees that it will be good. Then, you combine grilled chicken and veggies with a yogurt sauce

Shawarmas make for a convenient snack when you're out and about! But you can definitely make them a special sit-down dinner from home! Grilled Mediterranean chicken, veggies, and a yogurt sauce!

RECIPE >> https://t.co/FBuWvpmgQt#recipeblog #RecipeOfTheDay #Cooking #foodblogger pic.twitter.com/J6lcpUrVaX

— Anadi Misra (@_anadizzle) December 16, 2018

Oven Roasted Chicken Parmesan with Blistered Tomatoes

Oven Roasted Chicken Parmesan

Chicken Parmesan, or Chicken Parmigiana, is an Italian-American dish, derived from Eggplant Parmigiana, which is prepared mostly the same way. At every Italian restaurant I go to, I see Chicken Parmesan on the menu, but I  almost never get it. The few times that I do, I'm disappointed. It's always prepared the same. A piece of chicken, battered in breadcrumbs, fried, and topped with a slab of cheese, served next spaghetti and marinara sauce. I knew there had to be a way to improve this, so I set out to find it.

The Recipe:

The Ingredients:

• 4 Tablespoons Butter, Melted
• 4 Boneless Chicken Breasts
• 1 Cup Panko Bread Crumbs
• 1 Cup Parmesan Cheese, Grated
• Salt and Pepper
• 1 Package Cherry or Grape Tomatoes
• 4 Cloves Garlic, Minced
• 2 Tablespoons of Butter
• Olive Oil
• Red Pepper Flakes (optional)
• Pasta

The Method:

Preheat the oven to 350 degrees. Combine the Panko bread crumbs and cheese in a bowl with salt and pepper. In a separate bowl, coat the chicken breasts in the melted butter. Transfer each chicken breast to the bread crumb mixture individually to coat with bread crumbs. Lay on a greased sheet pan to go in the oven. Cook for 30 minutes.

In a large skillet, melt the 2 tablespoons of butter and add a tablespoon of olive oil over medium heat. Saute the garlic until golden. Add the tomatoes and season with salt and pepper. I like a little spice to mine, so I add some crushed red pepper flakes. It is important to make sure the heat is not too high here, because the tomatoes will burn and not blister, which is not we're looking for. Stir the tomatoes occasionally to make sure all sides are cooked. These will take about 15 to 20 minutes

Serve with pasta. I used penne, but any kind will do. If you want a little more cheese, sprinkle some additional Parmesan top.

Happy Eating!

Weekly Favorites 12/2/18 to 12/8/18

I took last week off from the blog, but I'm back with two new posts this week! First, is the Weekly Favorites!

Snowball Cookies - via Noshing with the Nolands

I love these cookies, the sweet powered sugary goodness! Whenever I am at a Christmas party and there's a cookie assortment and these are a part of it, I have to load up on them! And now, without even really looking, I've found a recipe!

Snowball Cookies are a family favorite that are melt in your mouth delicious! Make up a batch and see for yourself! #recipe #cookies #dessert #snowballcookies #snowballs #holidays #Christmas #ChristmasCookies https://t.co/sTHnTVTxwD pic.twitter.com/VyCG1vwSMZ

— Tara Noland (@TaraNoland) December 3, 2018

25 Lasagna Recipes Your Family Will Love - via The Spruce Eats

I've always loved lasagna! I've even made a version substituting the eggplant for the noodles. What caught my eye here, was substituting Italian sausage for beef. I don't know why I never thought of that!

Italian sausage can be a great substitute for beef in a lasagna #recipe. #foodie https://t.co/lZFRKYIU48 pic.twitter.com/f5iVbhJdYY

— Michelle Schroeder (@ParadiseOnWater) December 6, 2018

Summer Salad with Basil Garlic Dressing - via Living Lou

I've always enjoyed a good salad, piled high with lettuce, veggies, maybe some chicken. But what makes the salad, is the dressing. A good salad dressing can really tie it all together. I can't wait to try out this basil garlic dressing

Homemade salad dressings are easy to make and taste amazing!

This is my go-to for a simple tossed salad. It comes together w/ garlic, basil, Parmesan, olive oil + vinegar. Here you go >> https://t.co/mw69Shx1TH#salad #recipe pic.twitter.com/SQZhvhOaOK

— Louisa Clements (@Living_Lou) December 7, 2018

Salmon & Leek Parcels - via In Season Recipes

Stuffed pastry can be a thing of beauty, and these salmon & leek parcels are no exception! These would make a great finger food to pass around at parties!

Salmon & leek parcels #seasonal #recipe https://t.co/dCNg4cwJI1 pic.twitter.com/pI4SBjjX7E

— SeasonalRecipes (@InSeasonRecipes) December 8, 2018

Weekly Favorites 11/18/18 to 11/24/18

One of the things that I enjoy most about putting the Weekly Favorites together, is going beyond the
four articles I share each week. It gives me the opportunity to find new voices and new blogs to check out, and sometimes I do just that. Exploring the posts beyond what I share to see what else these fellow food bloggers and cooks have to offer!

Dinner Divas Weekly Meal Plan: Week 84 - The Speckled Palate

I don't normally look at meal plans or anything like that. At least, not in the past. Things have changed around here in the last few weeks with the arrival of a new baby! We've had some generous friends bringing us meals a few nights a week and we've managed to live off of the left overs, but I imagine before too long we'll have to start taking care of ourselves again!

NEW at The Speckled Palate: Dinner Divas Weekly Meal Plan: Week 84 https://t.co/ZOv4cbjfKE #foodblogger #recipe pic.twitter.com/F4bvJE6P2t

— Erin (@speckledpalate) November 23, 2018

Mulled Cider Recipe - via Wholesome Ireland

The sense of smell is an amazing thing. Different scents can remind you of different memories. The smell of mulled cider reminds me the holidays around the house when I was a kid. My mom would always have a pot mulling spices boiling on the stove, not necessarily for cider, but to for the aroma around the house.

Mulled Cider Recipe #IrishFoodBlogger #FoodBlogger https://t.co/VwVQEJwnHw pic.twitter.com/OZ3lzwS0u3

— Caitríona Redmond (@wholesomeIE) November 19, 2018

Gobi Aloo Fry Recipe: Potato Cauliflower Fry Recipe - via Mahas Lovely Home

I really like using cauliflower as featured ingredient in dishes. It has a great texture and flavor, and is full of nutrients. One of my favorites is to make mashed cauliflower. This Potato Cauliflowr Fry Recipe sounds likes something right up my alley!

new post on the blog
cauliflower aloo fryhttps://t.co/P8l6WuwLHM#foodblog #foodblogfeed #foodblogger #newrecipe #recipes #recipe #aloo #gobi #gobhi #potato #fry #indian #recipeontheblog #RecipeOfTheDay pic.twitter.com/r93GqzLeo0

— Mrs.UshaRani (Mahas) (@MahaGadde) November 23, 2018

10 Easy Bruschetta Recipes - via The Speckled Palate

What's better for parties than finger foods that can be carried around with or without a plate? And what's more classic party finger food than bruschetta? These 10 variations will make planning the food for your next party super easy!

10 Easy Bruschetta Recipes for a Fall Party https://t.co/mCBD49xVOt #foodblogger pic.twitter.com/huy7GJqVpU

— Erin (@speckledpalate) November 21, 2018

Sautéed Mushrooms

Sautéed Mushrooms with Steak and Loaded Mashed Potatoes

It's no secret I like to grill. Steaks, chicken, pork, seafood, vegetables, it doesn't matter. I just like the flavor. But I think that one of the things that is often overlooked, is what goes down on the plate next to what you just perfectly grilled! I like to do some simple sauté mushrooms as a side when I grill.

The Recipe

The Ingredients:

• 1 Package of Mushrooms - Washed and Quartered
• 1 Shallot - Diced
• 3 Garlic Cloves - Minced
• Salt and Pepper
• 2 Tablespoons Butter
• Red or White Wine (Optional)

The Method:

Shallots, Garlic, and Mushrooms Ready for the Pan

Remember when I said this was simple? In a large skillet, melt the butter over medium heat. Add in the mushrooms, shallot, and garlic. Season with salt and pepper. Stir the vegetables around occasionally. When the mushrooms are evenly brown, no more than 10 to 15 minutes. Remove from the heat and it's time to eat!

To add a little more flavor, add some red or white wine. The mushrooms will absorb the flavor and have a little but more pop!

Happy Eating!

Rye Bread Recipe

For as long as I can remember, I've loved rye bread. I remember my dad always having a loaf of rye bread in the pantry. So, it's probably an association thing for me. Nostalgia. It brings back memories.

Rye Bread Fresh from the Oven

Back in college, I got really in to making various types of bread. There were French breads, multi-grain breads, and then rye. My recipe is the result of a lot of internet research and base off of several recipes that I found, one from Emeril specifically. This


The Recipe

The Ingredients:

Rye Bread Dough, Waiting to Rise

• 1 Envelope Yeast
• 1 Tablespoon Sugar
• 4 Tablespoons Melted Butter
• 2 Eggs
• 1 Cup Warm Milk
• 1 and 1/2 Teaspoons Salt
• 1 Cup Rye Flour
• 2 and 1/2 Cups Bread Flour
• 1 Tablespoon Caraway Seeds
• 1 Teaspoon Olive Oil
• 1 Large Egg, Beaten

The Method:

Combine the yeast, sugar, 2 eggs, and milk with a dough hook. Add the salt, rye, flour, and caraway seeds. Beat on medium until the dough forms a ball. Using the olive oil, grease a large glass bowl. Place the dough ball in the bowl and cover. Let sit to rise for one hour

Risen Rye Dough

Knead the dough into the desired shape. I prefer something short and fat that I can slice and make sandwiches out of. Place the shaped dough in to a bread pan and let rise another hour. 

Preheat the oven to 350 degrees with a water bath. A water bath can be as simple as a pot of water on the lower rack of the oven. Wash the dough with the beaten egg and sprinkle with caraway seeds. Bake for 45 minutes. Let cool on a baking rack.

Happy eating!

Weekly Favorites 10/21/18 to 10/27/18

It's a new week, so that means it's time for a new batch of weekly favorites!

Creamy Thai Sweet Potato Curry - via Pinch of Yum

I love curry. Especially, the spicy curry. That's why I usually am drawn to Thai curry, like this one. The sweet potatoes are going to add a whole new layer of flavor I had never thought about before!

Creamy Thai Sweet Potato Curry #Recipe https://t.co/Tro4WE0cHG pic.twitter.com/WCFgdAKNCa

— Hungry? (@lovetoeatalways) October 24, 2018

How to Write and Easy to Read Recipe - via Ontario Home Economics Association

I read a lot of recipes and food articles as I search the internet. Some good, some bad. The real problem, is that some of the articles and recipes are just hard to follow, not that the food is bad. I'm guilty of it too. Sometimes ideas don't flow from the mind to the screen or paper. This guide is here to help.

How to write an easy to read #recipe https://t.co/sZJaxdo8bN pic.twitter.com/wowbpM2l7n

— OHEA (@OntarioHEA) October 27, 2018

Stuffed Peppers - via Seasonal Recipes

One of my favorite recipes is stuffed peppers. Usually, mine have beef or sausage in them, and rice. That's what caught my eye with these. They are so different from the ones that I usually make, I had to stop and check them out. They look so good!

Stuffed peppers #seasonal #recipe https://t.co/A0KoxsgR1v pic.twitter.com/Ew9MrUcdct

— SeasonalRecipes (@InSeasonRecipes) October 24, 2018

Cheddar-Crusted Bacon Broccoli Quiche - via Tasty

I've always enjoyed a good quiche, especially with bacon! This one sounds especially good!

Cheddar-Crusted Bacon Broccoli Quiche https://t.co/SPZY2QY3Tm @tasty #recipe pic.twitter.com/Csavmi4Lzk

— Annie_M27 (@anniecan27) October 25, 2018

Simple Shrimp Scampi

I love how simple this recipe is. It has just a few ingredients, but still has big flavor! The lemon, butter, and shrimp are perfect together!

The Recipe:

Simple Shrimp Scampi

• 1/2 Pound Shrimp - Peeled and Deveined
• 1/2 Cup Butter
• 1/2 Dry White Wine
• Juice of 1 Lemon
• 1 Shallot - Minced
• 3 Garlic Cloves - Minced 
• 3 Scallions - Chopped
• Crushed Red Pepper Flakes
• Salt and Pepper
• Linguini
• Fresh Parsley

In a heavy bottom skillet, melt the butter over medium-high heat. Sauté the garlic and shallots. Season with salt and pepper. Add some crushed red pepper flakes if desired. Add in the white wine and lemon juice. I prefer a dry white wine, like a sauvignon Blanc. 

Cook the shrimp until on both sides. The shrimp will cook fast, so just a few minutes per side. When the shrimp are almost done, add in the scallions and cook just long enough to heat. You don't want them to over cook.

Serve over linguine and garnish with the fresh parsley. If you're feeling up for an adventure, this is great with fresh pasta! This pairs really well with some Cheesy Garlic Bread!

Happy eating!