I’m turning up the flavor on a classic side dish with this easy recipe! The fresh lemon zest and juice add such a nice citrus brightness to the dish, while just a pinch of red pepper flakes gives a kick to your taste buds. You can use green beans or haricot vert (French green beans) for this dish. I prefer the latter because they are more tender and have a slightly more complex flavor. Either way, this would be a great side dish to serve with roasted chicken, grilled steak or fish. You can also cut down on preparation time by getting ready-to-use packages (washed and trimmed). Enjoy! Continue reading
I have fallen in love with this recipe. If you are tired of eating dry and bland baked chicken, you will fall in love with this recipe too! You would never think that making such moist, succulent, and flavorful chicken could be this easy. Anyone who knows me will tell you I greatly dislike chicken breasts; however, with this amazing recipe, I will throw down chicken breasts in a heartbeat!
The original recipe is from one of my favorite chefs, Ina Garten. Although I loved the original recipe, I made a few tweaks to reflect my own preferences. I opted to use fresh herbs instead of dried since I have them readily available from my mini-garden. I also added red pepper flakes because Michael and I love our food on the spicy side. Most importantly, though, I used bone-in chicken breasts because the meat comes out much more moist. The bone adds so much more flavor to the chicken while roasting as well. I also used chicken drumsticks in my recipe because I personally like them. You can feel free to use more chicken breasts, or chicken thighs instead.
So the next time you’re planning on making chicken breasts again for dinner, give this recipe a try! I promise they’ll stop responding with, “chicken again?” 😉 Continue reading
I truly believe that when you love to eat and cook, you surround yourself with friends that have the same passion. Our dear friends, Ashley and Randy, sent me this recipe shortly after I started my blog. They love to experiment with new recipes in the kitchen, but know when one is a keeper. And let me tell you, THIS one is a keeper! I have to admit, I was a little hesitant about the recipe upon first glance because it seemed like a lot of work. (By a lot of work, I mean taking out the electric mixer to beat the egg whites. I know, I’m lazy!) They assured me, however, the pancakes would be well worth the work. So, I saved the recipe for an easy-going Sunday morning.
WOW. The pancakes were AMAZING. I can usually only eat two pancakes for breakfast, but I helped myself to four this morning! Michael even asked if I could make another batch. (That didn’t happen.) They were so light and fluffy from the egg whites, but had such a creamy richness from the ricotta cheese. Randy recommended serving the pancakes with lemon curd and powdered sugar. It almost tasted like we were eating lemon ricotta cheesecake! Michael was in heaven. Needless to say, I will be making these pancakes again.
If you are a pancake lover, definitely give this recipe a try. These pancakes will not disappoint! Continue reading
I absolutely LOVE tomatoes, especially when they are cooked with pasta. So when I saw this dish on the menu at Tom Colicchio’s Riverpark, I knew it was a must try. Boy, was I in for a treat! The fettuccine tasted homemade and was cooked perfectly al dente. The heirloom tomatoes were so sweet and still had a bite to them. The most interesting part, however, was the use of lemon verbena. I’ve only had lemon verbena in tea, but never in an actual dish. Just a few of these leaves added a wonderful citrusy, bright, and refreshing taste to the Pecorino’s sharpness. It was truly the perfect combination. Continue reading