This is my Husband’s favorite dish, he orders it every time we go out to a nice Italian restaurant. He was craving it tonight for ‘date night’ – but since we can’t go out to eat (thanks COVID-19) I decide to give this dish a try – now I will have to disclose that I’ve never had chicken piccata before. So this is the first time making and trying this dish and I adapted it from his mom’s recipe…….And today I’d like to present to you with my latest chicken favorite; juicy chicken breasts coated in a white wine lemon butter sauce and those irresistible briny capers. The truth is that it’s not chicken that makes this amazing – it’s the combination of flavors in the sauce. Chicken Piccata – you won’t believe how easy this recipe is! Perfect with a salad, garlic bread and/or your favorite side. I opted for a lemon parmesan asparagus this time around.
1 pound boneless skinless chicken breasts
1/2 cup flour
salt and pepper
4 tablespoons butter
2 tablespoons olive oil
1/2 cup white wine
1 1/2 cups chicken broth
1 large lemon, sliced thinly (leave about 1/4 of the lemon intact for the juice)
Cut the chicken breasts in half so that you have a total of four pieces. Cover with plastic wrap and pound them to an even thickness of about 1/2 inch or less. Place the flour in a bowl with some salt and pepper. Dredge the chicken in the flour mixture and set aside.
Heat 2 tablespoons of butter and the olive oil in a electric skillet (I found it was easier to control the heat) over medium high heat. Add the chicken and fry for a few minutes, flipping once. Both sides should be golden brown. Remove chicken and set aside.
Add the wine to the skillet and let it get all sizzly so you can scrape browned bits off the bottom. Add the broth and lemon slices. Let the mixture reduce to half or less. Add the capers, butter, and any remaining juice you can get out of the lemon nubs. Arrange the chicken pieces back in the pan and sprinkle with fresh parsley. VOILA! Add with your favorite side; bread, salad, grilled veggies.
A quick and easy side dish with fresh lemon juice, and Parmesan goodness, made with just 5 min prep!
1 pound asparagus, trimmed
Handful of cherry tomatoes, halved
2 tablespoons olive oil
Salt and pepper to taste
Juice of 1 lemon
Freshly grated Parmesan to taste
Preheat oven to 400 degrees F. Cover a baking sheet with foil and coat with coating spray.
Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place tomatoes around the asparagus. Place into oven and roast for 15 minutes.
Serve immediately, tossed with lemon juice and Parmesan.
Danger is to adventure, what garlic is to spaghetti sauce. Without it, you just end up with stewed tomatoes.
So my husband is Italian, he grew up on real homemade sauce. ‘Sunday Sauce’. His freezer growing up had nothing but jars of frozen sauce. I, on the other hand; grew up on Ragu.
When we married I received their family recipe for sauce. Felt like a big deal to me! He said that store bought sauce should never be in our pantry. This was fine for me cause I know he enjoys a good sauce. He’s favorite is a vodka sauce. So I learned how to make one for him to enjoy with pasta. It’s an incredibly easy lightened up version of the classic recipe. Still creamy, nice shade of pink with olive oil, tomatoes, half and half, fresh basil and garlic of course!!
3 Tbsp. extra-virgin olive oil
1 medium sweet onion, chopped
3 garlic cloves, minced
1/4 tsp. red pepper flakes
28 oz. can whole peeled tomatoes
1/3 cup vodka
1 Tbsp. tomato paste
1 Tbsp. balsamic vinegar
1 tsp. salt
1/4 cup fresh chopped basil
1/2 – 3/4 cup half and half
2 Tbsp. grated Parmesan cheese
Fresh black pepper, to taste
In a large pot, heat olive oil over medium heat; add onions and garlic and cook until soft, about 3-4 minutes. Add red pepper flakes and cook for 1 minute.
Stir in tomatoes and vodka and continue cooking the mixture for 5-7 minutes until slightly reduced, stirring occasionally.
Then stir in the tomato paste, balsamic vinegar, salt, and black pepper to taste. Reduce heat to low and simmer partially covered for 20 minutes until reduced by half, stirring occasionally.
Transfer tomato mixture to a food processoror blender, add basil, and purée until smooth. Return sauce to the pan and stir in half and half. You want creamy and slightly sweet consistency. Start with 1/2 cup of half and half, taste, and add more if needed. Cook until warmed through, about 2-3 minutes. Stir in parmesan cheese – use right away or freeze until you want to use the sauce.
Everyone loves a nice saucy Pasta Bake recipe! This meatball casserole is made with homemade meatballs (or frozen if you’re in a rush), spaghetti and a variety of cheesy toppings all baked into a delicious casserole.
A dinner for when you don’t want to cook dinner. A sandwich for when you don’t want an actual sandwich. A salad for when you don’t want a salad but a little bit more. Comfort food when you want comfort food but still a little healthy. Start with your favorite lettuce—or, you know, whatever is in the fridge right now. Find the best bread you can, or what’s in your pantry right now. Choose your favorite cheese, anything will do!!
4 thick slices of your favorite bread
4 thick slices of your favorite cheese
4 thick slices of your favorite lunch meat (I wanted some protein, you can skip this step if you like)
2 tablespoons extra-virgin olive oil, plus more for the grilled cheese
Garnish salad with any of your favorite salad toppings
Set a nonstick skillet on the stove over medium heat. While the pan heats up, make two sandwiches with the bread and cheese. Brush the outside of the sandwiches with a small amount of olive oil, generously sprinkle all over with salt, pepper and red pepper flakes.
When the pan is hot, add the cheese sandwiches. Cover with a lid, and cook for about 3 minutes, pressing down every so often, until the bottoms are golden-brown. Flip, cover again, and cook for another 3 minutes or so, until golden-brown all over and the cheese is melty.
While the grilled cheeses are cooking, make your salad (anyway you like). Top with your favorite dressing. Divide the salad between two bowls or plates. Chop the grilled cheese into bite-sized pieces, then sprinkle these on top of the salad. Eat while ‘croutons’ are still warm.
15 Minute Lo Mein – Yes Please! Made with just soy sauce, sesame oil, a pinch of sugar, ramen noodles or spaghetti noodles, and any veggies or protein you like. SO YUMMY!
3 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
4–6 ounces, your favorite uncooked noodles
1 tablespoon sesame oil
3 green onions, chopped
2–3 cups julienne cut or chopped vegetables like carrots, red peppers, cabbage, or broccoli
1–2 tablespoons mirin
Dash of sesame seeds for garnish
Sauce: Shake all the sauce ingredients together in a jar.
Noodles: Cook the noodles according to package directions. Drain and set aside.
Lo Mein: Heat the sesame oil in a large wok or skillet. Add the green onions and vegetables to the hot pan. Stir fry until fork-tender, about 5 minutes. Add the mirin to loosen the browned bits up off the bottom of the pan. Add the cooked noodles and about half of the sauce – toss around in the hot pan to combine. Add more sauce if needed. Serve topped with remaining green onions!
Dog are not our whole life, but they make our life whole
Two of Bella’s favorite things are peanut butter and pumpkin. So I wanted to create a treat for her that was healthy and tasty for her. So this simple dog treat is made with 5 ingredients and super easy to make!
1 cup whole wheat flour
1/2 cup peanut butter
1/4 cup pumpkin
1/4 cup chicken stock
1 teaspoon cinnamon
Preheat oven to 350° F.
Combine flour, peanut butter, pumpkin and cinnamon in a large mixing bowl. Add stock and stir until well-combined. The dough will be thick. Once combined, use your hands to press the dough into a ball. Place dough ball on a flat service (with a sprinkle of flour if needed) and roll out evenly with a rolling pin. Dough should be about ¼ inch thick. Use a cookie cutter to cut the dough into desired shape and place on ungreased baking sheet.
Bake for 18+ minutes or until golden brown and hard to the touch. The baking time will vary based on the the size of the treats. Store in an airtight container.