Ingredients :
4 boneless skinless chicken thighs
1/2 tablespoon butter
1 cup sliced mushrooms
12 fresh sage leaves
3 cloves garlic, diced
1/4 cup crumbled feta cheese (omit for strict paleo and AIP)
8 pieces of bacon

Instructions :
Preheat your oven to 400 degrees F.
Melt the butter in a large saucepan. When the butter is melted and hot, add the mushrooms and garlic to the pan. Sauté until the mushrooms are soft and the garlic is browning. Add the sage leaves and cook until wilted.
Meanwhile, put each chicken thigh between two layers of plastic wrap or parchment paper. With a mallet (or your fist), pound the chicken thighs until they are about half of an inch thin.
Place a chicken thigh on a cutting board, add a ribbon of sautéed mushrooms and herbs and a ribbon of feta cheese down the middle of the thigh.
Ingredients :
3 -3 ½ pound chicken drumsticks
1 Tablespoon parsley or basil herbs
1 Tablespoon salt
1 ½ tablespoon onion powder
1 ½ tablespoon garlic powder
1 1/2 tablespoon ginger powder
1-2 teaspoon smoked paprika
½- 1 teaspoon cumin spice
½ teaspoon cardamom spice
½ teaspoon chilli pepper pepper or more
1/2 cayenne pepper optional
2-3 tablespoon or more coconut oil use any cooking oil

Instructions :
Wash chicken and place them on a cookie sheet in a single layer, then let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them; let the air-dry them out. You can omit this part and proceed with the spices.
When ready to bake, preheat oven to 375°.
Place the chicken in a large bowl or bowl, rub with all the spicies, and then drizzle with coconut oil.
Line a baking pan with foil; top with a wire rack. Place chicken on the rack. While the chicken is roasting oil will slowly drip to the
Place chicken in roast pan, loosely cover and roast for about 50 minutes, then uncover and cook an additional 15 to 30 minutes. Remove and let it rest before serving.

Recipe Notes :
Though it is advisable to let the chicken dry out in the fridge you do not have too. I rarely do it.
You may place some rub under chicken. If you prefer salt chicken first and then combine all spices and use.
 Coconut oil adds another dimension to this Chicken, you may sub with any oil or butter.

Lorsque je vais dans des salons dédiés à la gastronomie, à la nourriture et aux vins, je sais que je prends des risques. Mon banquier devrait me ficher pour que je ne puisse pas y rentrer ... Vraiment, il faudrait que je bipe à l'entrée !
Et puis dans ces lieux, tu passes ton temps à goûter ... Fromages et cie. Que du bon, que du lourd. Tu sors, tu as l'impression d'avoir dîner (facile pour une fille équipée d'un bypass, vous me direz).

Sur le dernier salon où j'ai été, je suis sortie avec des épices, des trucs d'apéros à gogo et de la crème de la Gruyère. J'en voulais à tout prix (c'est le cas de le dire) mais à mon retour, éternelle question, j'en fais quoi ? Je peux vous dire que ça a été vite vu ... et vite mangé.

Il vous faut :

6 pommes de terre de taille moyenne type Charlotte
Un œuf
Baies roses
Aneth fraîche
Huile neutre
1 oignon nouveau
4 tranches de saumon fumé ou non
20 cl de crème de la Gruyère
Poivre noir


For the Bread-and-Butter Pickles:

1-1/2 cups cold water

1-1/2 tablespoons kosher salt

4 kirby cucumbers, sliced 1/8-inch thick

1 jalapeno, sliced 1/4-inch thick

1/2 cup plus 2 tablespoons apple cider vinegar

1/2 cup plus 2 tablespoons sugar

1/2 teaspoon celery seeds

1/2 teaspoon ground turmeric

1/2 teaspoon yellow mustard seeds

For the Spicy Mayo:

1 small garlic clove, crushed with press or grated on microplane

3 tablespoons olive oil mayonnaise

2 teaspoons hot sauce (I used Frank’s Red Hot)

For the Pickle Coleslaw:

3/4 small jalapeno, thinly sliced

1/4 small head green cabbage, thinly sliced

1/4 small head red cabbage, thinly sliced

1/4 small red onion, thinly sliced

1/4 cup Bread-and-Butter Pickles, plus 3 tablespoons pickle juice

For the Fried Chicken:

3/4 cup all-purpose flour

1/4 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 cup buttermilk

1 large boneless, skinless chicken breast, cut in half crosswise

Canola oil, for frying

2 hamburger buns

Nonstick cooking spray

Ingredients :
  • Chicken thighs
  • 4 chicken thighs
  • 1 tablespoon vegetable oil
  • salt and pepper
  • 1 teaspoon Italian herb seasoning (dried thyme, oregano)
  • Mushroom sauce
  • 6 oz white mushrooms
  • 5 slices bacon, cooked, chopped
  • 1 cup heavy cream
  • 1/8 teaspoon salt
  • 5 sprigs snipped fresh thyme
Instructions :
  1. Preheat oven to 350 F.
  2. Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs). Heat vegetable oil on medium-high heat in a large skillet. Add chicken thighs skin-side down. Cook for about 5 minutes, on the skin side until nicely browned.
  3. Transfer chicken thighs, skin side up, to the foil-lined baking sheet and bake at 350 F for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center.
  4. In the mean time, make the mushrooms sauce:
  5. Heat vegetable oil in a large skillet on medium heat. Add sliced mushrooms (without salting - to ensure the mushrooms get caramelized) and cook on medium heat for about 3 minutes flipping once.
  6. Add chopped cooked bacon to the skillet.
  7. Add heavy creamy, 1/8 teaspoon salt and snipped fresh thyme, bring to boil, stir, immediately reduce to simmer and simmer for about 2 minutes on very low heat for flavors to blend and sauce to reduce a bit. Taste and add more salt if needed.
  8. When chicken is done baking and chicken thighs are completely cooked through, add cooked chicken thighs to the skillet and spoon the sauce and the mushrooms on top of chicken thighs.

3/4 inch slices fresh french bread
softened butter
tomato slices
white cheddar cheese slices
cooked bacon slices
thin slices deli pepper turkey
ripe avocado, mashed

Preheat griddle to medium low heat. Butter outsides of bread pieces and stack sandwich in between bread with butter facing the outside. Be sure to have the cheese slices flanking the insides of the bread. Cook on the griddle 3-5 minutes per side or until bread has toasted and cheese has melted. Repeat on other side. Remove from heat, slice and serve.

Ingredients :
  •  2 slices sourdough bread
  •  1 heirloom tomato
  •  1 avocado
  •  4 oz gruyere cheese
  •  salt and pepper
  •  about 1.5 tbsp salted butter
Instructions :
  • Start by cutting your heirloom tomato and avocado into thin slices. Set aside.
  • Heat up a nonstick skillet over medium heat. Rub butter directly on the skillet and add both slices of bread to the pan. Toast for a couple of minutes until golden brown, then remove the bread slices. Keeping in mind that the sides we just browned go on the inside, build your sandwich by first doing the sliced gruyere cheese, then the tomato, then the avocado. Season with salt and pepper. Add another layer of cheese, and add your other slice of bread. Add more butter to your skillet and brown the sandwich on each side for about 3 minutes, until both sides are golden brown and the cheese has melted. Enjoy!

For the Oreo Crust:
1½ cups Oreo crumbs (from about 15 Oreos)
¼ cup unsalted butter-melted
For the cheesecake filling:
2 (8oz) packages cream cheese, room temperature
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon mint extract
¼ cup heavy whipping cream
5-6 drops green food colorch
For the chocolate:
½ cup chocolate chips (any desired topping)

Preheat oven to 350 F degrees.
Line a regular sized cupcake pan with 12 liners, set aside.
Stir together unsalted melted butter and Oreo crumbs.
Press 1 heaping tablespoon of mixture into the bottom of each liner.
Bake for 5 minutes.

For cheesecake:
In the large bowl mix cream cheese, powdered sugar, until become creamy.
Add heavy whipping cream and mix until becomes thick.
Add mint extract, vanilla, green food color until desired green color, mix until just combined.
Spoon the cheesecake batter onto the crusts to make the cups almost full.
Leave in the fridge for 1 hour.

For the chocolate:
Melt chocolate chips in the microwave and add on the fill.
Top with any desired garnishes and serve.
Ingredients :
Pam nonstick baking spray
1 1/4 cup chocolate graham cracker crumbs
1 tablespoons sugar
4 tablespoons butter melted
2 tablespoons heavy cream
1/2 cup bittersweet chocolate chips
12 ounces of cream cheese softened (1 1/2 boxes)
1/4 cup sugar plus 2 tablespoons
2 tablespoons unsweetened cocoa
1 egg
1 can cherry pie filling (21 ounce)

Instructions :
Preaheat oven to 325 degrees and spray mini cheesecake pan with Pam.
Combine graham crackers, sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon or clean fingers.
In microwave heat cream for 20 seconds to bring to a boil. Add 1/4 cup chocolate chips and stir until fully melted and smooth.
In a stand mixer blend cream cheese and sugar until smooth and creamy. Add the cocoa and blend well. Add the egg and mix just until incorporated on low. Stir in the melted chocolate mixture and mix just until incorporated. Spoon cream cheese mixture over the chocolate graham crackers; dividing evenly.
Bake for 25 minutes.
Remove from oven and chill for several hours or overnight before removing from pan.
Top with a spoonful of cherries. Melt 1/4 cup chocolate chips in microwave according to manufacturers instructions. Drizzle chocolate over cheesecakes.

1 tablespoon olive oil
⅓ cup almond meal
⅓ cup unsweetened coconut flakes
¼ teaspoon garlic powder
¼ teaspoon kosher salt
⅛ teaspoon fresh cracked black pepper
1 egg
2 chicken breasts, pounded to about ½" evenly flat
1 lemon cut into wedges, optional
About 1 tablespoon fresh parsley, chopped, optional

Ingredients :

Homemade Asian Sauce:
1/2 cup tamari (or low-sodium soy sauce)
5 tablespoons brown sugar
6 garlic cloves, minced
1/2 teaspoon ginger
2 teaspoons rice vinegar

10 oz snow peas
4 tablespoons olive oil
10 oz mushrooms, sliced thinly
1 pound beef, thinly sliced (sirloin steak strips, flank steak, or any other steak)
2 cups cooked rice

Instructions :
Combine all the sauce ingredients in a bowl - whisk to combine. Set aside.
Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.
Heat a large skillet until hot, add 2 tablespoons olive oil - it should sizzle. Immediately add thinly sliced mushrooms - cook them on high heat, turning occasionally, until they brown nicely. Salt them midway, a little bit (not too much salt, as you will be adding tamari sauce later). Remove mushrooms to a bowl.
To the same skillet, on high heat, add 2 tablespoons of olive oil, which will sizzle right away. Immediately add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that meat will brown on high heat. Cook meat on one side until it browns nicely. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl. Add a second batch of meat, and repeat.
Return all of the cooked meat back to the skillet. Add the snow peas and cooked mushrooms, then the sauce. On high heat - stir everything to combine, for about 1 minute. Turn off heat. Cover the skillet with a lid.
Serve over rice.

  • 24 Large Raw Shrimp, peeled
  • 16 Small Corn Tortillas
  • 4 cups shredded cabbage
  • ¼ jalapeno, finely minced (about ½ Tablespoon)
  • 1 Tablespoon Olive Oil
  • 3 Garlic cloves, pressed or finely minced
  • 1 lime, zested and juiced
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon paprika
  • ¼ teaspoon chili powder
  • kosher salt
  • 1 Avocado, diced
  • salsa for serving

  1. Combine the shrimp in a bowl with olive oil, lime zest, minced garlic, paprika, chili powder, red pepper flake and ¼ teaspoon salt. Toss to combine and set aside to marinade for 15 minutes.
  2. Toss the cabbage with jalapeno, 1 tablespoon of lime juice and a pinch of salt, set aside.
  3. Warm Tortillas in a skillet over low heat, flipping occasionally.
  4. Heat a large skillet over medium high heat. When hot, pour the shrimp in. Sear on one side for 1-2 minutes, flip and sear on the other side until pink all the way through and no longer opaque, 1-2 minutes. Remove from heat.
  5. To assemble tacos, layer two tortillas on top of each other. top with lime slaw, a few shrimp, and some avocado. Top with some salsa and a squeeze of fresh lime.

I tried this recipe for lunch the other day, and it was the perfect combination for this hot summer weather.  The lime gives it a refreshing, cool taste and the cilantro adds a ton of flavor.

For full instructions on how to prepare visit skinnytaste
1 lb jumbo cooked shrimp, peeled and deveined, chopped*
1 medium tomato, diced
1 hass avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste
Ingredients :
1 lb medium raw shrimp, shell removed
¾ lb spaghetti or angel hair pasta
1 tablespoon olive oil
6 medium tomatoes, diced
1 small onion, or ¼ cup green onion, finely chopped
¼ teaspoon hot chili flakes
½ teaspoon dried basil, or 2 Tbsp chopped fresh basil
1 garlic clove, pressed
4 tablespoons unsalted butter
1 cup dry white wine: Sweet wine won't work!!
½ cup heavy cream
salt and pepper to taste
Parmesan to serve

Instructions :
Peel shrimp and dry on paper towels. Lightly season shrimp with salt and pepper and saute in 2 tablespoons olive oil over medium/high heat, just until cooked through, about 3 minutes, flipping the shrimp halfway through cooking. Set aside.

Put the tomatoes, onion, chili flakes, basil, garlic and butter in a heavy pan, season with salt and pepper. Add the wine and cook over med/high heat until mixture is soft and most of the wine has evaporated. You will have about ¼ cup liquid remaining.

Cook pasta in salted water with 1 tablespoon olive oil, according to the package instructions until al dente (tender but firm to the bite). Rinse, Drain and set aside.

Once the sauce has mostly evaporated, stir in the cream and add the shrimp. Warm through gently for 2 minutes. Season to taste with salt and pepper.

Toss the pasta with the sauce. Sprinkle with Parmesan and serve!

2 teaspoons yeast
1 ½ cups warm water
3 1/3 cups all-purpose flour
2 teaspoons kosher salt
1 ½ tablespoons sugar
2 ½ cups favorite toppings, diced (I used pepperoni, sun-dried tomatoes, green onions, black olives, red pepper, green pepper, and roasted garlic.)
½ cup Parmesan
2 cups shredded mozzarella
1 tablespoon olive oil
1 jar of marinara sauce for dipping
4 cups vegetable broth
2 Tbsp olive oil
12 oz fettuccine
8 oz frozen chopped spinach
28 oz can diced tomatoes
1 medium onion, sliced
4 cloves garlic, sliced
1/2 Tbsp dried basil
1/2 Tbsp dried oregano
1/4 tsp red pepper flakes
freshly cracked pepper to taste
2 oz shaved Parmesan

  • Add four cups of vegetable broth to a large pot. Break the fettuccine in half and add it to the pot along with the canned tomatoes (with juices), olive oil, frozen spinach, onion, garlic, basil, oregano, red pepper, and some freshly cracked black pepper.
  • Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full boil over high heat, then remove the lid and turn the heat down to medium.
  • Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky.
  • Sprinkle with shaved Parmesan just before serving.
Chicken parmesan with a special twist! Hidden beneath the traditional mozzarella is a slathering of ricotta cheese peppered with ribbons of baby spinach.
1 + ½ pounds chicken cutlets, cut in half
coarse salt and fresh black pepper
1 + ½ cups buttermilk
1 cup seasoned Italian bread crumbs
⅓ cup grated parmesan cheese, plus more for serving
2 (24 ounce) jars of Arrabbiata sauce (like Bertolli)
1 cup ricotta cheese, preferably fresh
2 packed cups baby spinach leaves, stems removed
8 ounces mozzarella cheese, thinly sliced
12 ounces whole grain spaghetti
fresh chopped basil or parsley for serving
Ingredients :
1 tablespoon olive oil
1 lb chicken breast, boneless and skinless
salt and pepper
3 cloves garlic, minced
2/3 cups heavy cream
2/3 cups milk
1 cup shredded cheese (use Parmesan, or Mozzarella, or 4-cheese mix)
8 oz fettuccine (for gluten free version, use gluten free brown rice fettuccine)
2 cups cooked broccoli florets
7 strips cooked bacon
salt and pepper

1/2 cup mayonnaise
3 tablespoons yellow mustard
2 tablespoons honey (plus more, as desired)
1 tablespoon vinegar
1/4 teaspoon ground black pepper

  1. Add all of the ingredients to a small bowl and stir well to combine.
  2. Taste and add more honey, if you prefer a sweeter dressing.
  3. Store in the fridge in a covered container for up to 1 week.

Ingredients :
  • 4 large russet potatoes, peeled and sliced thinly
  • 1 small onion
  • 3 tbsp melted butter
  • 1 tsp dried Italian herbs
  •  salt and pepper
Instructions :
  1. Preheat the oven to 375F. Place the potatoes into a medium mixing bowl.
  2. Add the onions, butter, dried herbs, salt and pepper and mix everything very well.
  3. Place parchment paper inside of the 9" Springform Pan. Add the potato mixture on top and spread it nicely.
  4. Bake for about 50-55 minutes until potatoes look golden brown and cooked through.

Chicken Tenders:
[¼ cup flour + 1/4 cup cornstarch or potato starch + 1 large egg + 1 teaspoon salt + 1 teaspoon ground black pepper + 1 teaspoon ground red chili pepper + 4 chicken breasts, cut into strips or pieces + canola oil for frying]

In a large bowl, mix the  spices into the chicken until evenly coated. Add in the flour and cornflour and coat all pieces.

Sweet & Spicy Glaze:
[½ cup water + a 7 cm piece of fresh ginger, peeled and thinly sliced + 1 ½ tablespoon soy sauce + 1/2 cup packed brown sugar + 3 tablespoons rice vinegar + 1/4 cup light corn syrup or honey]

In a large pot or wok, bring to a boil the water, ginger, soy sauce, brown sugar, vinegar, and corn or rice syrup.

1 and 1/2 pounds skinless, boneless chicken breasts or tenders
1 cup sweetened shredded coconut1
3/4 cup Panko2
1/2 cup whole wheat flour (or all-purpose) (measured correctly)
1 teaspoon salt
1/2 teaspoon black pepper
2 large Eggland's Best eggs
1/4 cup coconut oil3
optional or garnish: chopped cilantro or parsley
Spicy Honey Orange Sauce

1/2 cup orange preserves/marmalade
1/4 cup honey
3 Tablespoons dijon mustard
1 teaspoon crushed red pepper flakes
salt, to taste

  1. If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts - they can also be purchased separately.) - cut in half lengthwise.
  2. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  3. Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. Alternatively, you can chop it up. Mix it with the Panko in a medium bowl. Set aside. In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together.
  4. Heat the coconut oil in a large skillet over medium-high heat.
  5. Coat each chicken strip in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the coconut mixture, shaking off any excess. Add more Panko to the dish if you are running low.
  6. Fry 4-6 chicken strips at a time in the coconut oil-- only about 2 minutes per side until the crust is golden brown. Once each is done, place strips onto prepared baking pan.
  7. Bake for 6-10 minutes or until chicken is completely baked through.
  8. Make the sauce: Whisk all of the sauce ingredients together except for the salt. Taste. Add salt as needed.
  9. Serve chicken warm with the dipping sauce. Add an optional garnish like a little chopped cilantro or parsley. Store any leftover chicken in the refrigerator for up to 5 days. Reheat in a 350°F (177°C) oven for 10 minutes or until warmed through.
  10. Make ahead tip: Baked coconut chicken freezes well up to 2-3 months. Bake frozen chicken in a 350°F (177°C) oven for 20 minutes or until warmed through.
  • 500 g | 1 pound dry weight pasta (elbow, macaroni, cellentani, or any other pasta)
  • 1½ tablespoons butter
  • ⅔ cup Panko breadcrumbs
  • ¼ cup butter
  • 4 cloves garlic, crushed
  • ¼ cup flour (all purpose or plain)
  • 4½ cups milk, divided (I used skim, but 2% or full fat are fine to use)
  • 1 tablespoon cornstarch (corn flour)
  • salt and pepper, to season
  • 1 tablespoon chicken bouillon powder (or a vegetable stock powder)
  • ¾ cup low fat grated cheddar cheese
  • 1 cup grated parmesan cheese, divided
  • 6 ounces low fat mozzarella cheese
  1. Boil pasta in salted water, according to packet instructions, until JUST al dente (do not over-boil)! Drain and rinse well with cold water. Set aside.
  2. Preheat oven grill or broiler to 190°C | 375°F.
  1. Melt 2 tablespoons butter in a large, oven proof pan or skillet over medium-high heat. Add in the Panko breadcrumbs; stir to coat and cook until golden browned. Transfer to a bowl; set aside.
  1. Melt the ¼ cup of butter in the same pan / skillet. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes. Reduce heat down to low; gradually whisk in 4 cups of the milk (about ¼ cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken.
  2. In a separate jug, combine the cornstarch and remaining ½ cup milk; whisk until lump free and stir through the white sauce to thicken completely. Season with salt and pepper and stir in the bouillon powder.
  3. Remove from heat and add in the cheddar, ¾ cup of parmesan cheese, and the mozzarella slices. Stir through until all of the cheese has melted. Toss the pasta through the sauce until completely coated.
  4. Top with the Panko and the remaining parmesan cheese. Broil (or grill) in oven for about 10-15 minutes, or until bubbling.
  5. Allow to cool down slightly before serving.

3/4 cup yellow cornmeal
1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
1 tablespoon baking powder
1/2 cup sugar
1 teaspoon salt
2 large eggs
2 tablespoons honey
3/4 cup milk (preferably whole but low-fat works too)
1 stick (1/2 cup) unsalted butter, melted and cooled

Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.
In a separate bowl, break up the eggs with a whisk. Whisk in the honey and then the milk. Add the milk mixture and melted butter to the dry ingredients. Stir until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup almost full. Bake for 17-20 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm.
Note: Cornbread muffins taste best when served right out of the oven. To reheat leftovers, wrap muffins in aluminum foil and place in a preheated 350-degree oven until hot. Alternatively, heat muffins in the microwave at 50 percent power for 30-45 seconds, or until just hot; do not overheat or muffins will get tough.


1 lb baby potatoes

Oil Mixture:

1/4 cup olive oil
2 tablespoons melted butter
3 cloves garlic, minced
1 tablespoon chopped Italian parsley leaves
1 tablespoon lemon juice
1 tablespoon honey
Scant 1/4 teaspoon salt
3 dashes ground black pepper


¾ cup unsalted butter, room temperature
1 cup white granulated sugar
3 eggs, room temperature
2½ cups all purpose flour
2½ tsp baking powder
½ tsp salt
2 tsp vanilla extract
¾ cup whole milk
½ cup coconut milk (can)
1 cup sweetened coconut flakes

1½ cups unsalted butter, room temperature
8 oz cream cheese, room temperature
7 oz jar marshmallow fluff
1 cup powdered sugar
4 oz baking white chocolate bar
White Chocolate Ganache:
4 oz baking white chocolate bar
¼ cup heavy whipping cream
½ cup sweetened coconut flakes for topping

  • ½ head green cabbage
  • 1 medium yellow onion 
  • 2 medium carrots
  • 1 small crown broccoli 
  • 1 inch fresh ginger
  • 1 large chicken breast 
  • 2 Tbsp vegetable oil 
  • 2 (3 oz.) packages ramen noodles
  • seasoning packets discarded 
  • 1 tsp sesame oil (optional) 
  • ¼ cup soy sauce 
  • ¼ cup worcestershire sauce
  • 2 Tbsp ketchup
  • (up to) 1 Tbsp sriracha hot sauce
  • 1 Tbsp sugar
Pizza Dough
Genoa Salami
Egg Yolk
Olive Oil


  1. Preheat the oven to 400. Flour a work surface and roll the dough out into a rectangle.
  2. Start layering the meat in the center, leaving an inch or two along the edges. Add provolone and mozzarella. I used chunks of mozzarella but grated would probably work fine too.
  3. Combine the egg yolk with a couple tablespoons of water and brush the egg wash around the edges. It’ll help the dough stick together when you roll it up.
  4. Starting along one long edge, gently roll it up.
  5. Pinch the edges together to seal it. Tuck the ends under and pinch them together.
  6. Place it on a baking sheet, seam side down. Coat the top and sides with a little olive oil. You could sprinkle it with a little granulated garlic if you like.
  7. Bake at 400 for about 20 to 25 minutes.
  8. Cut it into slices.Serve with sauce alongside.
Nonstick spray
1 tablespoon butter, melted
1 tablespoon flour
1 10-ounce can red enchilada sauce
1 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 medium onion, diced
1 4-ounce can green chiles, drained
1 1/2 cups cooked chicken, shredded and divided
1 cup sour cream
1 cup (4 ounces) Wisconsin queso fresco cheese, crumbled
8 (6-inch) corn tortillas
2 cups (8 ounces) Wisconsin Monterey jack cheese, shredded
Scallions, sliced, for garnish

Cooking Directions:
Preheat oven to 350°F. Coat 8 ½ x 11-inch rimmed baking dish with nonstick spray.

In small saucepan over medium-high heat, melt butter until it foams. Once foaming has subsided, add flour and cook 1 minute, stirring constantly.

Stir in enchiladas sauce, broth, salt and pepper. Bring to boil; reduce heat and simmer until thickened, 10 to 15 minutes. Keep warm over low heat until enchiladas are ready to assemble.

In medium saucepan or skillet, heat oil until shimmering. Add onions and green chiles. Heat until onions have softened, about 5 to 7 minutes.

Add chicken, sour cream and shredded queso fresco. Stir until creamy, about 3 minutes. Keep warm over low heat.

On microwave safe plate, wrap corn tortillas in damp paper towels. Microwave 40 seconds.

Remove enchilada sauce from heat. Spread 1/2 cup of sauce in bottom of baking dish. Working with 1 tortilla at a time, add 1/4 cup of creamy chicken filling to warmed tortilla. Roll tortilla around filling and place it seam-side down in baking dish.

Repeat with remaining tortillas.

Pour remaining enchilada sauce over rolled enchiladas and sprinkle with Monterey jack.

Bake until cheese is hot and bubbly, about 25 to 30 minutes. Remove from oven and let stand 5 minutes. Garnish with scallions and serve.

While you could eat these wedges as a meal or side dish, they are really an appetizer. You can pile them high with cheese, bacon, sour cream and green onions, yum! They are crispy, hearty and satisfying. Great man food right! If you’re hosting a party or a game day this weekend, put these delicious things on the menu!
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