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Baked Garlic Parmesan Chicken & Potatoes

Baked Garlic Parmesan Chicken & Potatoes

Posted by Anthony on October 4, 2017 in Entree


Serves: 6

Time: 45 min

Difficulty: Easy

Tonight, I decided to make this recipe that my wife shared with me for Baked Garlic Parmesan Chicken & Potatoes. The recipe is courtesy of 12 Tomatoes, and proved to be an easy, cheesy, garlicy dish that was an instant crowd pleaser. If you’re looking for a nice, new comfort food recipe for the upcoming chilly months, look no further and make this recipe. You’ll be glad you did. I promise!

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Beignets

Beignets

Posted by Anthony on August 14, 2017 in Dessert


Serves: 15-20 (2 beignets/serving)

Time: 60 min (active); 4+ hrs (inactive)

Difficulty: Medium

This past Sunday morning, I wanted to surprise my wife with one of her favorites: Beignets. We had recently attended a food truck rally, which has a beignet truck that is her absolute favorite, so this treat was definitely on our minds. I found a beignet recipe from Just a Pinch Recipes, and whipped up a half-recipe, which ended up making about 20 beignets (sized about 2″ x 3″). The recipe for the dough isn’t hard at all — it’s the frying that can get a little messy. But that aside, the end result was absolutely delectable, totally worth the frying mess, and definitely a recipe I’ll be making again. So if you’re looking for a great sweet treat, look no further and try this recipe now. You’ll be glad you did!

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Fresh Corn Cakes

Fresh Corn Cakes

Posted by Anthony on June 30, 2017 in Side


Serves: 4-6

Time: 20-30 min

Difficulty: Easy

Last night, along with the new Strawberry Lemonade Sangria that I made, my wife and I were in the mood for some BBQ Kebabs. But I also wanted to try out a new recipe for a side dish, and ultimately landed on a recipe for Fresh Corn Cakes. I ended up making them without the “summer salsa” that the original recipe called for, opting instead to top with diced tomatoes, corn, and shredded lettuce. While I think the summer salsa from the original recipe would be delicious, I don’t think I missed it too much with just the tomatoes, corn, and lettuce. If you’re in the mood for a fresh way to use some corn this summer, give this recipe a shot. You’ll be glad you did!

Ingredients

  1. 3/4 c. whole wheat flour
  2. 1/2 c. cornmeal
  3. 2 tsp. baking powder
  4. 3/4 tsp. kosher salt
  5. 1/2 tsp. fresh ground black pepper
  6. 1 c. light sour cream
  7. 2 large eggs, beaten
  8. 1 1/4 c. fresh corn kernels (about 2 ears)
  9. 2 tbsp. olive oil, divided

Directions

  1. Combine flour, cornmeal, baking powder, 1/2 tsp. salt, and 1/4 tsp. pepper in a bowl.
  2. In a separate bowl, combine sour cream, eggs, and 1 tbsp. oil, and mix until smooth.
  3. Add the sour cream mixture and corn to the dry mixture, stirring until just combined.
  4. Heat remaining oil in a large nonstick griddle over medium-high heat.
  5. Divide the corn mixture into 8-12 equal portions (depending on how large you want each one), shaping into a patty.
  6. Add patties to the griddle and cook for 4-6 minutes per side, until browned and toasted.
  7. Serve topped with summer salsa (from original recipe), diced tomatoes and lettuce, salsa, etc.

Notes

As mentioned above, I ended up making the recipe without the summer salsa specified in the original recipe source. And if you’d like, since the cakes might be a bit dry for your liking, a dollop of sour cream or cottage cheese helps to keep each bite moist and equally as flavorful. It pairs perfectly with something like BBQ Kebabs, and I imagine it serves as a suitable side for pretty much anything grilled, especially if BBQ sauce is involved. However you top it and serve it, the end result is a delicious and fresh taste of summer that’s sure to please.

Bon Appétit!

 

Strawberry Lemonade Sangria

Strawberry Lemonade Sangria

Posted by Anthony on June 30, 2017 in Drink


Serves: 6

Time: 5 min

Difficulty: Easy

Last night, I was once again in the mood for some new recipes. Since it was a nice warm summer day, I decided it was high time for a cool, refreshing drink. My wife found an article/video with 4 Frozen Sangria recipes, and we decided to try out this Strawberry Lemonade Sangria. Other than the process of freezing the wine and lemonade, this is a super quick and easy drink recipe that’s sure to cool you off on the warmest of days.

Ingredients

  1. 1 bottle white wine, half frozen into cubes
  2. 1 1/2 c. lemonade, frozen
  3. 1 1/2 c. strawberries, frozen
  4. 1/3 c. rum

Directions

  1. Place all ingredients into blender and mix until fully blended.
  2. Serve in glasses garnished with fresh fruit slice(s) of your choice (lemon, strawberry, etc).

Notes

Nothing special to note here, other than the fact that you will need to ensure you have enough time to freeze the wine and lemonade before blending and mixing. Other than that, super easy and sure to please.

Bon Appétit!

 

Creamy Tuscan Chicken

Creamy Tuscan Chicken

Posted by Anthony on June 30, 2017 in Entree


Serves: 4

Time: 30 min

Difficulty: Easy

As mentioned in the recipe for Bacon Asparagus Pastry Twists, my family and I were hosting guests a few nights ago, and I was in the mood for some new recipes. I found a Three Course Tuscan Dinner article and decided to try my hand at the appetizer and main course. The appetizer was delicious, and this Creamy Tuscan Chicken was, in my humble opinion, even better. It is creamy and very flavorful, and paired wonderfully with whole wheat spaghetti with a side salad. If you’re looking for a new chicken/pasta recipe, I highly recommend this one. You won’t be disappointed!

Ingredients

  1. 4 chicken thighs (skin on), or boneless, skinless breasts
  2. 1 tbsp. olive oil
  3. 3 cloves garlic, minced
  4. 1/2 onion, diced
  5. 1 tomato, diced
  6. 2 c. spinach
  7. 2 c. heavy cream (or half-and-half)
  8. 1/2 c. Parmesan cheese, grated
  9. 2 tbsp. parsley, chopped
  10. Salt and pepper, to taste

Directions

  1. Season chicken with salt and pepper, and cook in a sauté pan over medium-low heat with the oil. If you use chicken with the skin on, ensure you cook well enough so the skin crisps up nicely. Remove from the pan when done cooking.
  2. Add the garlic and onion, stirring and cooking for 3-5 minutes, or until onions are softened and translucent.
  3. Stir in the spinach and tomatoes, and cook until spinach is wilted.
  4. Add the cream, salt, and pepper. Bring to a boil.
  5. Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
  6. Place chicken back in the pan and spoon the mixture over the chicken.
  7. Optional: Serve with pasta of your choice.

Notes

There were two changes I made to this recipe. One was using boneless, skinless chicken breasts rather than bone-in, skin-on thighs. Also, I went a slightly healthier route and chose to use half-and-half instead of heavy cream. The sauce wasn’t quite as thick, but I don’t think anyone missed out on the flavor. And as mentioned, I served this with spaghetti (which was tossed in marinara sauce) and a side salad, which made a perfect main course. This is really a pretty straightforward recipe that’s sure to please.

Bon Appétit!