Tuesday, April 7, 2020

Chicken Piccata

Hello all, it has been a crazy while. I am here to show you a rather simple light chicken dish that is great for after work, school, or a weekend dinner. Here in Wisconsin, the weather is starting to get a little warmer and the snow is gone. So with that being said, I wanted something in between comfort food and something light and this dinner really hit the spot. A lightly fried chicken with a hint of lemon this chicken is a great dinner. 

Serving: 6

4 Boneless Skinless Chicken Breasts (Pounded thin and cut in halves)
2 Eggs
2 Tablespoons Dry White Wine or Chicken Broth
5 Tablespoons Lemon Juice 
3 Garlic Cloves, minced 
1/8 Teaspoon Siracha
1 Cup Flour
1 Cup Parmesan Cheese
1/4 Cup Parsley Flakes 
1 Teaspoon Salt
Vegetable Oil 


Preheat oven to 250*

Pound out the chicken and flatten out breasts into 1/4 inch thickness. 

In a shallow dish combine egg, wine or chicken broth, lemon juice, garlic, and siracha. In another shallow dish combine flour, cheese, parsley, and salt. Coat chicken with flour mixture, dip in egg mixture, then coat again with the flour mixture. 

In a large non-stick skillet, heat up vegetable oil and brown chicken halves for 3-5 minutes on each side or until the juices run clear. Remove from pan and place on a baking sheet with a cooling rack in the oven to keep warm. 

When all chicken is done, take out of the oven and serve with mashed potatoes, noodles, or rice. 

Recipe Adapted by: https://www.tasteofhome.com

Sunday, October 7, 2018

Apple Cider Biscotti

Welcome fall! We have hit fall weather here in WI and the colors are starting to change so why not bring out some fall flavors. I absolutely love Italian desserts and anything I can dip in my tea in the morning is even better.  

This dessert is made with an Allulose Natural Sweetener which has 90% fewer calories than regular granulated sugar! It is not too sweet and has a wonderful light apple cider taste with a delightful apple cider cinnamon frosting. Enjoy the wonderful taste of fall in this amazing treat.

1/2 Cup Butter (1 Stick, Room Temperature) 
1 Cup  Keystone Pantry Allulose 
2 Eggs
1/4 Cup Apple Cider
3 1/2 Cups Flour
2 Teaspoons Baking Soda
2 Teaspoons Cinnamon
1/2 Teaspoon Sale

Apple Cider Glaze
1 Cup Powdered Sugar
 2 1/2 Tablespoons Apple Cider
1 Teaspoon Cinnamon


Preheat oven to 350*
In a large bowl, mix together butter and sugar until creamy. Add in eggs one at a time until combined. Slowly add in apple cider until it all comes together. In a separate bowl mix together the flour, baking powder, cinnamon, and salt. Mix the dry mixture a little at a time with the wet mixture until combined. If the mixture is sticky add in a little bit of flour at a time until you are able to mold the dough.

Divide the dough in half on a floured surface or parchment paper. Shape each dough into a 12" log roll shape. Place each roll onto a pan with parchment paper at least 3 inches apart and flatten down the log until they are 1/2 inch in height.

Bake for 15-20 minute until they are golden brown. Take out of the oven and let sit until it is cool enough to handle and place onto a cutting board and cut into 1/2 inch slices. Place slices back onto pan and back in the oven for 6 minutes, turn over and bake for another 6 minutes. Take out of oven and place onto the cooling rack and then frost.

Mix together; powdered sugar, apple cider, and cinnamon. Add in a bit more apple cider if you need the glaze a bit thinner. Frost biscotti after they have cooled. 

Friday, March 16, 2018

Apple Scone

Happy St. Patrick's Day!
How about a wonderful, simple breakfast for the morning of? This recipe is so simple and quick to make for a delicious breakfast to go along with that cup of tea. The light taste of apple and a hint of cinnamon will brighten up anyone's day. So when you think of St. Patrick's Day don't just think of corned beef, beer, and potatoes, think of this amazing little breakfast to start your day off perfect.

2 3/4 Cups Flour
1 1/4 Teaspoon Baking Powder
3 Tablespoons Butter
3/4 Teaspoon Salt
2/3 Cup Milk
2 1/2 Tablespoons Sugar
1 Egg, beaten
1 Cup grated Apple

2 Teaspoon Melted Butter
Granulated Sugar

Preheat oven to 450*
Butter and flour 9x9 square baking pan
Sift flour, baking powder, and salt into a large bowl.
Blend in room temperature butter and then mix in sugar.
Beat egg into milk and add in grated apples. Mix gently into flour mixture until fully mixed. 
Spread dough onto your greased 9x9 pan and bake for 25-30 minutes. 
Place onto a cutting board and spread melted butter on top and sprinkle as much sugar as you please 
Cut into 9 sections and serve warm

Directions from irish-expressions.com

Friday, December 15, 2017

Soft Sugar Cookies with Cream Cheese Frosting

Has it really been since October since I last posted anything? I will make a post about that later but for now, I have to share with you the best soft sugar cookies you could ever make or share. If you love the Walmart soft sugar cookies that take over everyone's homes during any holiday then you will for sure love these. They are soft and the cream cheese frosting goes along perfect. 

2 1/4 Cup Flour
3/4 Cup Cornstarch
1/2 Teaspoon Salt
2 Teaspoons Baking Powder
1 Cup Butter. Room Temp
1 Cup Sugar
1 Egg
1 Teaspoon Vanilla

Cream Cheese Frosting
4 ounces cream cheese, room temp
4 Tablespoons Butter
1 Teaspoon Vanilla
2 Cups Powdered Sugar
Optional: Food Coloring and Sprinkles

Preheat oven to 350.
In bowl mix together butter and sugar until it is light and fluffy. Add the egg and vanilla and mix well. 
In a separate bowl lightly mix together flour, cornstarch, salt, and baking powder. Slowly add this mix to the sugar mixture slowly. The mixture will be crumbly. 
Knead the cookie mixture well until it all comes together. Place flour onto your countertop and roll dough up to 1/4 inch thick. Cut into round shapes, I used a 2-inch diameter. 
Place cookies 2 inches apart on sheet and bake for 8 minutes.
Transfer to cookie rack, cool and frost. 

Cream Cheese Frosting
In medium bowl mix butter, cream cheese, and vanilla until smooth. Add in powdered sugar a little at a time until well combined. Add your coloring and decorate.

Recipe adapted by

Monday, October 2, 2017

Coconut Vanilla Chia Pudding

You will forget you are eating vegan with this delicious coconut vanilla chia pudding! I have been having quite an obsession with chia seeds lately and this dessert right here is so smooth, creamy, and just sweet enough and it perfectly pairs with fresh fruit! 

1 Cup Full Fat Coconut Milk (just the cream on top)
1/4 Cup Coconut Water (fresh from coconut is best) 
3 Teaspoons Honey
1Teaspoon Vanilla
2 Tablespoons Chia seeds 

Place all ingredients into a bowl and whisk until smoothly combined. 
Place into fridge overnight or up to 6 hours (to let the chia seeds soften) 
Serve with fresh fruit and enjoy! 

Recipe Adapted by

Sunday, September 10, 2017

Vegan Eggplant Parmesan

I have been making a change in my life and that is most of my diet is vegan food which I love. I am a person that can go with out meat and do not need it as a filler. So here and there I have been making vegan dinners for my family and so far there have been complaints and everyone has been enjoying my meals especially this one! No cheese, fresh ingredients, you will forget you are eating egg plant!  

1 Medium Eggplant
1/4 C All Purpose Flour
1 Cup Panko Bread Crumbs
1 Tablespoon Nutritional Yeast
1 Teaspoon Garlic Powder
1 Teaspoon Italian Seasoning
1 Teaspoon Salt&Pepper
1/2 Almond Milk
1 Teaspoon Cornstarch 
4 Tablespoons Olive Oil
Marinara Sauce 

Slice the eggplant into round less than 1/2 inch thick, sprinkle each side with seas salt, place in a colander for 15 minutes; This will help get rid of the bitter taste the eggplant may have. 
Rise Eggplant off and absorb with kitchen towels for 10 minutes until eggplant is dry.

Preheat oven to 400 and line a baking sheet with foil and nonstick spray. Durning this time start to prepare your noodles and sauce. 

Prepare your coating station: Place milk and cornstarch in one bowl; flour, salt and pepper in another bowl; and crumbs, yeast, garlic, and Italian seasoning in the last bowl. 

When eggplant is dry start breading, place your egg plant in flour, egg, then the crumb mixture. Place crumbed eggplant on foil and place into the oven. Take out 2-3 eggplant rounds at a time and fry until golden brown on each side; place back into the oven and grab 2-3 more. Egg plants should stay into the oven for at least 15-20 minutes.

Place pasta on a plate with sauce and eggplant rounds on top.

Recipe adapted from 

Wednesday, August 16, 2017

Strawberry Cheesecake Ice Cream

Homemade Ice Cream is my all time favorite thing and even better when it is a no churn. Make it and freeze it over night and dig in for a snack the next day. This is my all time favorite ice cream to make mostly because I am one of the only ones in my house that love fruit flavored ice cream, everyone else likes chocolate so I actually make this for myself. 
This Ice Cream is creamy, full of cream cheese chunks, strawberries, and crunchy graham crackers. It tastes like eating an actually strawberry cheesecake just in ice cream form.

2 Cups Heavy Cream
1 (14 oz) Sweetened Condensed Milk
2 Teaspoons Vanilla
1 8 oz cream cheese (soft)
Strawberry Pie Mix (Can)
10 Golden Oreos (crushed) 

Mix cream cheese in small bowl until soft and fluffy and set aside. Wisk together heavy cream and milk until it is thick and with stiff peaks (like whipped cream) then stir in cream cheese (you  might have lumps and that is okay)
Fold in crushed Oreos,  strawberry pie mix, and vanilla. Place into a container and set for 6 hours or over night.