Tag: Recipe

Baked Chicken Parmesan

Happy Carnevale! Carnevale is celebrated in Italy 40 days before Easter. It is the last hurrah before Lent begins. (It’s similar to Mardi Gras). The word “carnevale” actually means “no meat” in Latin, so the best way to celebrate this holiday is with some protein before fasting begins for Lent.

Redpack Tomatoes sent me a package of assorted canned tomatoes to get me in the spirit of Carnevale, and included some tasty recipes to go along with it. I decided to make Chicken Parmesan, one of my favorite comfort foods. I adapted the recipe from Redpack, but decided to bake the chicken rather than pan fry it, so here is my recipe for Baked Chicken Parmesan.

Redpack is also offering one reader the chance to win the same kit I was sent! It includes:

  • 1 20-oz can of Redpack crushed tomatoes
  • 1 28-oz can of Redpack whole peeled tomatoes
  • 1 28-oz can of Redpack diced tomatoes
  • 1 6-oz can of Redpack tomato paste

 

Details on how to enter after the recipe below.

 

Redpack is also hosting a Facebook promotion running until March 4 where 1,000 Redpack followers will win a Redpack branded apron each week. One grand prize winner will receive a pasta stock pot, pasta-related serveware, and a selection of Redpack products.

 

Ingredients:

  • 3/4 cup Italian breadcrumbs
  • 3/4 cup grated Parmesan cheese
  • 1 cup flour
  • 2 eggs, lightly beaten
  • 4 boneless skinless chicken breasts
  • cooking spray
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 3 shallots, peeled and chopped
  • 1 (28 oz) can Redpack Crushed Tomatoes in Thick Puree
  • 1 teaspoon fresh oregano
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup chopped fresh basil
  • 3/4 cup shredded mozzarella cheese

Continue reading Baked Chicken Parmesan

Blue Rose Cocktail

I have never been one to shy away from sharing all of the awesomeness that the Philadelphia area has to offer. I am pretty darn proud of my city, especially when it comes to our rocking food and beverage scene. So it should come as no surprise that my gin of choice is always Bluecoat Gin.

Why yes, Bluecoat IS made in Philadelphia!  What sets Bluecoat’s flavor apart from others is their use of organic juniper berries, which give off a more spicy, earthy tone versus pine-tree flavors found in regular juniper berries. Bluecoat is finished off with a premium blend of organic American citrus peels and spices which adds a nice citrusy finish to the spirit.

Bluecoat must have known my affinity for them, because I was asked to develop a Valentine’s Day themed cocktail using this yummy gin. Because Valentine’s Day is all about the love, I threw in a bunch of my favorite cocktail ingredients to make the “perfect” cocktail for me! (Here’s hoping you agree)

 

This recipe for a Blue Rose Cocktail starts with a strawberry mint simple syrup, adds in some sparking wine, and finishes off with some pomegranate juice.

My fiance (and considerably more creative half) dubbed this a “Blue Rose Cocktail” — Bluecoat Gin + rose coloring from the simple syrup and pomegranate juice.

 

Ingredients (makes 4):

  • 1/4 cup sugar
  • 1/4 cup water
  • 2 tablespoons finely chopped strawberries (~2 strawberries)
  • 1 tablespoon finely chopped mint sprigs
  • 4 oz Bluecoat Gin, divided
  • 12 oz dry sparkling wine, divided
  • 1/4 cup pomegranate juice, divided

Continue reading Blue Rose Cocktail

Slow Cooker Beef Stew

Last weekend, I made a ridiculous number of recipes.

 

On Sunday, a friend and I got together to make a bunch of recipes that freeze well to stock our freezers for busy week days.

 

On Saturday, I borrowed my mom’s slow cooker for the weekend so that we would have two on hand. But I couldn’t pass up the opportunity to make two slow cooker recipes at the same time on Saturday as well! I made this yummy Cooking Light recipe for Slow Cooker Beef Stew as well as a favorite recipe of mine — Chicken Cacciatore.

 

Ingredients:

  • 2 pounds boneless chuck roast, cubed
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 2 tablespoons olive oil, divided
  • 3 medium yellow onions, roughly  chopped
  • 6 garlic cloves, roughly chopped
  • 1 (12-ounce) nut brown ale (I used Samuel Smith’s)
  • 1 1/4 cups unsalted beef stock, divided
  • 1 1/2 pounds baby Dutch potatoes, halved
  • 1 pound carrots, peeled and cut diagonally into 2-inch pieces
  • 4 thyme sprigs
  • 2 bay leaves
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1/4 cup flat-leaf parsley leaves

Continue reading Slow Cooker Beef Stew

Steamed Mussels in Saffron Broth

I am so excited to share this dish for Steamed Mussels in Saffron Broth with you for a few reasons:

  1. I love mussels and am always looking for a new recipe to add to my rotation
  2. This recipe looks fancy pants because it has saffron in it
  3. BUT  it’s really simple to make!

 

 

This is actually yet another recipe sent my way through the Cooking Light Diet plan. (That plan is on a roll. The menus are amazing!)  They suggest serving it with an easy rice noodle mixture but if you’re feeling a little more carb-y, you could serve this with day old bread, over rice, or with pasta.

 

This sauce is amazing.  I actually packaged up the leftover broth to use to make rice the next day. Why yes, I did love it THAT much.

 

Ingredients:

  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 large garlic clove, minced
  • 1/4 teaspoon saffron threads, crushed
  • 3 tablespoons tomato paste
  • 2 tablespoons whipping cream
  • 1 (8-ounce) bottle clam juice
  • 1/4 cup chicken stock
  • 2 pounds mussels, scrubbed and debearded

Continue reading Steamed Mussels in Saffron Broth

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

This is another recipe from the Cooking Light Diet Plan. These tacos are great for a weeknight meal because it’s an under 30 minute recipe– it’s honestly mostly assembly.

As a reminder, if you’d like to try the Cooking Light Diet Plan along with me, use the code DIETSAVE20 to receive a special discount!

Ingredients:

  • 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
  • 3/4 teaspoon ancho chile powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 tablespoons olive oil, divided
  • 1/8 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice, divided
  • 1/4 cup light sour cream
  • 2 tablespoons 1% low-fat milk
  • 1/2 ripe peeled avocado, diced
  • 2 cups packaged angel hair slaw
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon salt
  • 8 (6-inch) corn tortillas

 

Continue reading Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Lemon Ricotta Blueberry Pancakes

Happy National Blueberry Pancake Day!! To celebrate, I partnered with Driscoll’s to bring you a really delicious spin on traditional blueberry pancakes: Lemon Ricotta Blueberry Pancakes.

Adding ricotta to your pancakes doesn’t make them taste like ricotta (no worries!), but it does make for a super moist, almost pudding-like center that is so decadent and delicious!

If you prefer dairy free pancakes, I have a homemade pancake mix recipe here. Add the blueberries to the batter once it has been added to the pan.

I adapted this recipe from a Bobby Flay recipe on Foodnetwork.com.

Ingredients (makes ~10 pancakes):

Pancakes:

  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 lemon, zested and juiced
  • butter (1-2 tablespoons)
  • Driscoll’s blueberries (1 pint should cover you)

Mascarpone Topping:

  • 1/4 cup mascarpone cheese
  • 2 teaspoons sugar
  • the zest of 1 lemon
  • the juice of 1/2 lemon
  • Driscoll’s blueberries

Continue reading Lemon Ricotta Blueberry Pancakes

Crab Cakes with Spicy Mustard Sauce

I have recently started using Cooking Light’s new diet plan. Subscribers receive a calorie-driven weekly meal plan for breakfast, lunch, dinner, and snacks customized for their dieting goals and food preferences curated by the editors of Cooking Light. It allows you to substitute in other options if you aren’t digging the ones selected, and even has the option to list “Dining Out” or “Leftovers” if you have a non-cooking meal.

So far, I’ve been really impressed with the selection of recipes and how tasty they are. The recipes also take into account time constraints, so they aren’t like 2 hour recipes on a week day (very much appreciated!) If you want to try the Cooking Light Diet Plan along with me, use the code DIETSAVE20 to receive a special discount!

I wanted to begin sharing some of the recipes I have been sent to give you an idea of what options are offered. This recipe for Crab Cakes with Spicy Mustard Sauce was an awesome weeknight meal. It comes together in under 30 minutes and is super satisfying. (I am a huge fan of quick weeknight dinners; in fact, I have a whole section of “weeknight meals” on my blog.)

 

Ingredients:

  • 1/3 cup chopped red bell pepper
  • 2 tablespoons canola mayonnaise
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 green onions, chopped
  • 1 large egg, lightly beaten
  • 1 large egg yolk, lightly beaten
  • 1 1/3 cups panko (Japanese breadcrumbs), divided
  • 1 pound lump crabmeat, drained and shell pieces removed
  • 2 tablespoons olive oil, divided
  • 2 tablespoons canola mayonnaise
  • 2 tablespoons reduced-fat sour cream
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons Dijon mustard (I used stone ground)
  • 1 teaspoon white wine vinegar
  • 1/8 teaspoon ground red pepper (cayenne)

 

Continue reading Crab Cakes with Spicy Mustard Sauce

Chicken Satay

I have been meaning to make this recipe forever; seriously, years. I don’t know why it took me this long because it’s a pretty easy recipe, but for some reason I kept putting it off. And boy do I regret that. It’s so tasty! Honestly, what isn’t better with some peanut butter?

 

Chicken Satay is skewered chicken marinated in a peanut sauce that is typically eaten as an appetizer or street food. By adding a side of brown rice, this turns into an easy dinner!

 

This recipe actually has you ground your own peanuts with some other ingredients to make a sauce rather than starting with peanut butter. The result is really tasty!

 

Ingredients:

  • 1/3 cup unsalted dry-roasted peanuts
  • 1 tablespoon toasted cumin seeds
  • 2 tablespoons fresh lime juice (~2 limes)
  • 1 tablespoon dark sesame oil
  • 1/2 teaspoon ground coriander
  • 2 garlic cloves
  • 1 shallot, peeled
  • 1/3 cup light coconut milk
  • 3 tablespoons brown sugar
  • 1 tablespoon grated peeled fresh ginger
  • 1/4 teaspoon ground turmeric
  • 1 serrano chile, stem removed
  • 4 skinless, boneless chicken breasts, cut into bite sized pieces
  • 1/2 teaspoon salt

 

Continue reading Chicken Satay

Charred Lemon Chicken Piccata

I love Chicken Piccata, it’s a simple recipe that really delivers on flavor. Plus, I usually have the ingredients needed on hand! Cooking Light’s latest issue has a recipe for Chicken Piccata that browns the lemons to intensify the lemon flavor while taking away some of the “bite.”

This recipe would go great with a side of green beans and/or mashed potatoes. You could also add the chicken piccata over some egg noodles or other pasta, like I have with my past recipe for Chicken Piccata with Spaghetti.

Ingredients:

  • 2 small lemons, thinly sliced
  • 1 1/2 teaspoons sugar
  • 4 garlic cloves, halved
  • 4 (6-ounce) skinless, boneless chicken breasts
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 1 teaspoon grated shallot
  • 1/2 teaspoon grated garlic
  • 1 oregano sprig
  • 1/2 cup dry white wine
  • 1 cup unsalted chicken stock
  • 1 teaspoon all-purpose flour
  • 1 tablespoon capers, rinsed and drained
  • 2 tablespoons chopped fresh flat-leaf parsley (optional)

 

 

Continue reading Charred Lemon Chicken Piccata

Halibut with Balsamic Cherry Tomatoes

I spent the last two weeks in total holiday mode. With my birthday, Christmas, and getting engaged all in the past couple of weeks, it’s been one big celebratory meal! I’ve done very little cooking and a whole lot of eating, so it’s time to get back into a normal cooking/eating schedule again.

This recipe for Halibut with Balsamic Cherry Tomatoes from Cooking Light is a really simple weeknight meal option. I served it with a simple salad; green beans or asparagus would also work great with this recipe.

I changed the recipe slightly because my supermarket was out of basil; this version uses some oregano leaves to give a pop of flavor.

 

Ingredients:

  • 1 1/2 tablespoons olive oil, divided (I used basil infused olive oil)
  • 2 (6-ounce) halibut fillets, skinned
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 12 oz cherry tomatoes
  • 3 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon fresh oregano leaves

 

Continue reading Halibut with Balsamic Cherry Tomatoes

Dark Chocolate Chip Cranberry Cookies

This is my third year participating in the Great Food Blogger Cookie Swap!

In its fourth year, the Great Food Blogger Cookie Swap helps raise money for Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.

 

In the past, I’ve made Hot Cocoa Cookies and Oatmeal, Chocolate Chip, and Pecan Cookies so I decided to do another spin on Chocolate Chip Cookies this year!

 

I adapted a recipe from Sally’s Baking Addiction. She has these fantastic Soft Baked cookies on her blog, and I used her Soft Baked White Chocolate Chip Cranberry Cookies as the inspiration for this recipe. The secret to these soft and chewy cookies is the addition of cornstarch.. who would’ve thought??

 

 

I changed Sally’s original recipe just a touch, adding dark chocolate chips instead of white, using light brown sugar instead of dark, and substituting in almond extract for the vanilla extract. If you’re looking for some baking inspiration this holiday, absolutely check out Sally’s Baking Addiction, you won’t be disappointed!

 

 

Ingredients:

  • 3/4 cup (1 ½ sticks) unsalted butter, softened to room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons almond extract
  • 2 cups all-purpose flour
  • 1 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup dark chocolate chips
  • 3/4 cup dried cranberries
adapted from sallysbakingaddiction.com

Continue reading Dark Chocolate Chip Cranberry Cookies

Baked Avocado and Feta Wontons

With the holidays fast approaching, everyone needs some new appetizer and hors d’oeuvres options for guests. Nasoya must have known I was in need of some new creative recipes, because they sent me a great holiday entertaining kit to try out their Wonton Wraps. The kit included some fun inventive recipes using wonton wraps, so I wanted to share one of them with you!

 

 

 

These Baked Avocado and Feta Wontons come together in 30 minutes and are the perfect bite-sized hors d’oeuvres for your next party. The wraps are filled with a mixture of avocados, sun-dried tomatoes, and feta cheese and are served with a lime flavored dipping sauce.

 

 

Note: I was sent a holiday entertaining kit to review Nasoya wonton wraps. My opinions are my own.

 

 

Ingredients:

  • 2 large avocados, chopped into bite sized pieces
  • 4 tablespoons chopped sun-dried tomatoes
  • 1/4 cup crumbled feta cheese
  • 1/2 tablespoon minced garlic
  • 2 tablespoons red onion, finely chopped
  • 24 Nasoya Wonton Wraps
  • 1 egg white
  • the juice of 3 limes
  • 2 tablespoons olive oil
  • salt and pepper, to taste

Continue reading Baked Avocado and Feta Wontons

Cinnamon Star Cookies (Zimtsterne)

Now that Santa has waved from his sleigh in the Macy’s Thanksgiving Day Parade, it is officially the Christmas season! (Does anyone else use this reference, or just my family?)

New York may have the “official” start of the Christmas season, but Philadelphia is filled with its own wonderful holiday traditions from the old (going to the old Wanamaker building, now Macy’s, to see the holiday light show) to the new (ice skating at the outdoor rink on the Delaware Waterfront), but one of my absolute favorites is going to Christmas Village, located in LOVE Park (15th and JFK Boulevard).

Going to the open-air German Christmas Market, open daily between Thanksgiving and Sunday, Dec 28, is a priority of mine this time of year. Sixty-five international and local merchants and artists offer high-quality gifts that are sold in decorated tents and wooden houses located throughout Center City’s famous LOVE Park. With toys, apparel, jewelry, decorations, home goods, artwork and more, there will be something for everyone on Santa’s list.

 

Daily market hours starting Black Friday through the last Sunday in December will be Friday through Saturday 11:00am to 8:00pm, and Sunday through Thursday 11:00am to 7:00pm. Christmas Eve hours are 11:00am to 5:00pm (closed on Christmas Day).

 

Follow the smell of gingerbread and waffles to a full menu of European food, sweets and drinks, including mouthwatering German bratwurst or schnitzel served on a warm roll (Brötchen). Wash it all down with a warm mug of traditional German Glühwein (spiced mulled wine) or rich hot chocolate.

On top of the great shopping and dining experiences, be sure to check out the huge Christmas Tree in LOVE Park, a Wish Wall in conjunction with the Make-a-Wish Foundation, a new kid’s zone on the weekends, theme days and weekends, tasting cheese and wine tours, live music during evenings and weekends, and other surprises to be announced.

 

So to get in the spirit, I wanted to make a traditional German Holiday Cookie to celebrate the return of Christmas Village! Cinnamon Stars (or Zimtsterne) are made with almond flour base so they are actually gluten free. And even better, they can be stored for quite a while, and taste even better as time passes, making these the perfect cookie to give as a gift!

Ingredients:

  •  2 1/4 cups confectioners’ sugar, plus more for rolling
  • 16 ounces sliced almonds, with skin (about 4 1/2 cups)
  • 1 1/4 teaspoons ground cinnamon
  • 3 large egg whites, room temperature
  • 2 teaspoons finely grated lemon zest

Continue reading Cinnamon Star Cookies (Zimtsterne)

Winter Risotto with Farro and Arborio Rice

A couple of weeks ago, I was invited on a Chevy Farm-to-Table Road Trip, which was SO much fun! Chauffeured in snazzy Chevrolets, the group first went to Terrain in Glen Mills for lunch at their cafe and then went wine tasting down the road at Chaddsford Winery. (To read more about Terrain and Chaddsford Winery, visit my guest post over on Drive the District.)

All of the food was fantastic at Terrain, but I cannot stop thinking about their fabulous Farro and Arborio Risotto with sweet potato puree and autumn vegetables. So, naturally, I decided to try to make my own version! This recipe is pretty involved but it sure is worth it!

This recipe can be easily made vegan (noted below) and is vegetarian if vegetable stock is used instead of chicken stock. This recipe, however, is not gluten free because farro does contain some gluten. 

 

Ingredients:

Veggies:

  • 2 cups peeled and cubed butternut squash
  • 1 cup halved Brussels sprouts
  • 3 Sweet potatoes, divided
  • 2 Shallots, halved
  • 2 tablespoons olive oil
  • 1/2 tsp fresh thyme leaves
  • 1/4 teaspoon fresh chopped rosemary
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter (or margarine to make vegan)

Risotto

  • 3 cups water
  • 1 cup uncooked farro
  • 6 cups chicken stock (or vegetable stock to keep vegetarian)
  • 2 tablespoons olive oil
  • 1 large shallot, minced
  • 2 garlic cloves, minced
  • 2/3 cup Arborio rice
  • ½ cup white wine
  • 2 tablespoons Parmesan cheese (omit for vegan version)
  • Salt and pepper, to taste
  • Rosemary and thyme for garnish

Continue reading Winter Risotto with Farro and Arborio Rice

Holiday Nut Crunch Bark #GoNutsForNuts

** This shop has been compensated by #CollectiveBias (Collective Bias, Inc.) and its advertiser. All opinions are mine alone. **

Is this year moving too quickly for anyone else? I cannot believe it is almost the holiday season! It’s probably a safe assumption the rest of the year is going to fly by as well, so I wanted to get a head start on the holidays now. I’ll hold off on the shopping for a few more days, but it’s never too early to try out some recipes, right? I love giving desserts as small gifts during the holiday season, and bark is a fun and simple option! This bark recipe uses one of Planter’s seasonal nut mixes, which can be found in your local Walmart. Some stores have these great Planter’s holiday displays with all of their seasonal mixes, so it’s so easy to #GoNutsForNuts!

I used Planter’s Holiday Nut Crunch for this recipe, but you could also use one of the other seasonal options, such as Planter’s Cocoa Almonds or Winter Spiced Mix. For additional inspiration, check out the Cooking Up Good website. They have recipes, sweepstakes, loyalty programs, coupons and more! What’s not to love? If you’re looking for a new dinner idea or a chance to win some awesome prizes, be sure to check it out!

Planter’s also has a Blippar app to help you find more fun recipes to try using their products. Blippar is an app that has image recognition capabilities and gives you the opportunity to interact with Planter’s brand. You can swipe through Holiday Gift Tips, take a selfie with Mr. Peanut, and browse Planter’s holiday products!

Ingredients:

  • 1 bag dark chocolate chips (~10 oz)
  • 1 bag milk chocolate chips (~11.5 oz)
  • 3/4 cups Planter’s Holiday Nut Crunch mix
  • 1/2 cup green chocolate wafers
  • 1/4 cup white chocolate wafers

Continue reading Holiday Nut Crunch Bark #GoNutsForNuts

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