Chicken Piccata


  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • ⅓ cup fresh lemon juice
  • ½ cup chicken stock
  • ¼ cup brined capers, rinsed
  • ⅓ cup fresh parsley, chopped


Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

  • Source: Giada De Laurentiis
  • Prep Time: 15min
  • Cook Time: 25min
  • Total Time: 40min
  • Recipe Yields: 4 servings

Roasted Paprika Parsley Potatoes


  • 3 pounds small red new potatoes
  • 1 tablespoon extra-virgin olive oil
  • ½ stick butter
  • 2 teaspoons sweet paprika
  • ¼ cup parsley leaves, chopped
  • Salt and pepper


Preheat oven to 450 degrees F.

Sort potatoes. Potatoes that are 2 inches or less in diameter can be left whole. Halve remaining potatoes. Coat very lightly with a drizzle of extra virgin olive oil and roast potatoes 20 to 25 minutes, until just tender. Transfer potatoes from the oven to a bowl. Sprinkle in parsley and season the potatoes with salt and pepper. Toss the potatoes with butter and paprika to coat evenly. Adjust salt and pepper, to your taste, and serve.

  • Source: Rachael Ray
  • Prep Time: 5min
  • Cook Time: 25min
  • Total Time: 30min
  • Recipe Yields: 6 servings

Parmesan Popovers

PopoversHappy Super Bowl Sunday! As you know I could care less about who wins today, but it is still considered a holiday in our house. As with any good holiday, I am stuck in the kitchen cooking right now, but I do have a new recipe for you, so get excited. Oh yes… It is another P alliteration recipe that I could not pass up for more reasons than one. They are simple, boy friendly, alliterated and apparently pretty good. All signs pointing to Yes… Make it… Eat it… However, when I made them a couple of weeks ago something was not right. For one I did not cook them long enough, but there was something more about the flavor… Maybe I added too much parsley. I always get confused when they say something like 3 tablespoons of a fresh herb. Is that 3 tablespoons before or after I am chopped it? I did 3 tablespoons post chop, but it may have been a little much. I am going to go back and watch Giada make them and see exactly what she does. I will keep you posted. Let me know if anyone has better luck than me in this department. The Hubby and I scratched them from our nightly rotation, but I could not scrap them from my entire recipe book all together. I like the idea of them, so maybe I will play with the ingredients and reinvent them for myself.


  • 3 eggs
  • ¾ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon herbs de Provence
  • 4 tablespoons chopped parsley leaves
  • 1 cups whole milk
  • ¾ cup grated Parmesan (about 5 ounces)


Preheat the oven to 400 degrees F.

In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.

Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup ¾ full. Bake until puffed and golden brown, about 20 to 25 minutes.

Remove popovers from muffin tin and cool on a wire rack.

  • Source: Giada De Laurentiis
  • Prep Time: 20min
  • Cook Time: 25min
  • Total Time: 45min
  • Recipe Yields: 6 to 8 servings

Basque Parsley Potatoes

I found this recipe completely by accident one morning when searching for some tasty taters to go along with a basic chicken dish. It was perfect, because I had some fresh parsley from dinner the night before and this recipe would help me put it to good use. Don’t you hate how a recipe will call for a fresh herb, but you always have so much left over? I feel like it always goes bad on me before i get the chance to use it again. I am going to have to start growing my own.

After I found the recipe, I started to do a little research about its creator, Denise of Chez Us. I was so excited to hear Denise and her husband are living in San Francisco cooking in a 20 sq. ft. kitchen. Wait, that doesn’t sound right… I am excited about the San Francisco part ,because I am from the Bay Area, and I am amazed by the 20 sq. ft kitchen, because well isn’t it obvious? Don’t let the square footage fool you. Denise is a self-proclaimed foodie, who may “live small, but eats big”. Be sure to check out Chez Us and definitely try this recipe. You know how my Hubby loves potatoes and these were no different. They are definitely a crowd pleaser.


  • 3 russet potatoes, peeled, washed and cut into cubes
  • 3 tablespoons olive oil
  • 1 small head of garlic (about 16 cloves), sliced paper-thin
  • 3 cups of water
  • 1 tablespoon salt (more or less to taste)
  • handful parsley, washed, dried and minced


Heat olive oil in a large dutch oven. Add half of the garlic, and stir over low-heat, cook until lightly golden. Do not let the garlic get crispy or dark brown, the taste will be bitter. Add the potatoes, the rest of the garlic and stir just enough to coat the potatoes. Add the water and salt. Bring to a boil. Lower heat to a low simmer and cook until the potatoes are soft but still a bit firm; about 20 minutes. It will depend on how large the cubes are. Turn off heat. Season a bit more, if you like a little more salt. Serve. Eat.

Notes: Denise likes to turn off the heat and let the dish sit for about 30 minutes, in the cooking pot, before actually serving. Then gently reheat. When I make these, sometimes I leave the skin on, because I am a fan and the skin has a lot of nutrients. Plus I am lazy, and it is easier that way.

Bite Size Tilapia Fish Tacos

Sorry if I offend anyone, but I could care less about this year’s Super Bowl. It seems like everyone I rooted for lost. First it was the Saints, then it was the Texans, and then my last resort Niners lost, leaving me with no one. In my opinion it is not even worth watching. However, when I saw these bite size tilapia tacos I wanted to make them ASAP. A Super Bowl party would be the perfect place to showcase these little buggers. Whether it is at my house or yours I am bringing the tacos. I originally got the recipe from the Food Network, but after doing a little research, I found an even better version by the Chef Wanabe. Anna uses the same basic premise, but added some extra things I love, like jalapenos and tomatoes. Can’t go wrong in my opinion.


Wonton cups:

  • 12 (3 ¼ by 3 ¼-inch square) wonton wrappers
  • ¼ cup canola or vegetable oil


  • 3 tablespoons olive oil, plus more for drizzling
  • 3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
  • Kosher salt and freshly ground black pepper
  • 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
  • 1 mango, peeled and flesh cut into ½-inch cubes
  • 3 green onions, finely chopped
  • 3 cups coarsely chopped baby arugula (Chef Wanabe does not use)
  • 1 tomato cut into small cubes*


  • 3 tablespoons olive oil (4 tablespoons)
  • 2 tablespoons fresh lime juice (substitute lemon juice and lemon zest)
  • Kosher salt
  • 1 tablespoon chopped parsley*
  • 1 tablespoon chopped cilantro*
  • 1 garlic clove minced*
  • 1 jalapeno pepper chopped very thinly.*

Creme Fraiche: (Chef Wanabe does not use)

  • ½ cup creme fraiche
  • 1 tablespoon wasabi powder
  • ¼ teaspoon kosher salt


Wonton Cups:

Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.


In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.


In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated.

Creme Fraiche:

In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.

For Assembly:

Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.

Notes: The wonton wrappers can burn very quickly in the oven so check them after 5 minutes. I added, subtracted and modified some ingredients (in bold) per recommendation of the Chef Wanabe. I always like a little kick and never discriminate against a tomato when it comes to any sort of taco. Also the Chef Wannabe scrapped the creme fraiche, which makes it a little easier, and just went with the filling and dressing. This version is definitely worth trying and hopefully inspires you to play with it and make your own recipe.* 

  • Source: Giada De Laurentiis
  • Prep Time: 15min
  • Inactive Time: 15min
  • Cook Time: 12min
  • Total Time: 42min
  • Recipe Yields: 4 to 6 servings

Balsamic Chicken Drumettes


  • ½ cup balsamic vinegar
  • ½ cup honey
  • ½ cup brown sugar
  • ¼ cup soy sauce
  • 5 sprigs of rosemary
  • 5 garlic cloves, halved
  • 10 to 12 chicken drumsticks
  • 2 tablespoons toasted sesame seeds
  • ¼ cup chopped fresh flat-leaf parsley


Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, resealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.

Preheat the oven to 450 degrees F.

Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.

Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.

Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

Notes: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.

  • Source: Giada De Laurentiis
  • Prep Time: 10min
  • Inactive Time: 2hr
  • Cook Time: 35min
  • Total Time: 2hr 45min
  • Recipe Yields: 4 to 6 servings

Grilled Chicken Penne Pasta

Tonight for dinner I made a delowcious meal entirely out of ingredients I already had in-house. I don’t know what was more exciting… Making a meal that tasted better than ok for once, or not having to go to the store and spend 50 bucks to make it happen? I ended up using a store-bought sauce I already had on hand, pasta that I always keep in the house, some veggies I had from meals I made earlier in the week (onion and bell pepper). I wanted to use some mushrooms, but they had gone bad on me. I had one chicken breast and some extra chicken breast tenderloins sitting in the freezer, that I seasoned with olive oil, S&P, and a Homemade Italian Seasoning I made fresh just for tonight. I also had a sandwich roll left over from Sausage, Peppers and Onions night, that I cut in half and made garlic bread out of. I was playing with all second string players and it ended up hitting a home run!


  • ½ medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 (14 ½ oz.) can tomatoes, diced
  • 1 (14 ½ oz.) can tomato sauce
  • 1 (6 oz.) can tomato juice
  • 2 tablespoons basil (chopped fresh)
  • 1 tablespoon olive oil
  • 1 tablespoon parsley, chopped fresh
  • Fresh ground black pepper, to-taste
  • 1 teaspoon salt
  • 2 chicken breasts, grilled and sliced
  • 2 cups penne pasta
  • Parmesan cheese, grated


  1. Sauté onions in olive oil until translucent.
  2. Add garlic and cook for one more minute.
  3. Add tomato, tomato sauce, tomato juice, black pepper, salt, basil, and parsley. (Or your favorite store-bought pasta sauce.)
  4. Once sauce boils reduce to simmer and add grilled chicken.
  5. Simmer until pasta is cooked.
  6. Cook penne pasta in boiling, salted water.
  7. Strain pasta and add to sauce.
  8. Serve topped with Parmesan cheese
Notes: Add red pepper flakes for arabiatta and add oregano for a spicier version.

Penne with Shrimp and Herbed Cream Sauce


  • 1 pound penne pasta
  • ¼ cup olive oil
  • 1 pound medium shrimp, peeled, and deveined
  • 4 cloves garlic, minced
  • ½ teaspoon kosher salt, plus extra for seasoning
  • ½ teaspoon freshly ground black pepper, plus extra for seasoning
  • 1 (15-ounce) can whole tomatoes, drained, roughly chopped
  • ½ cup chopped fresh basil leaves
  • ½ cup chopped fresh flat-leaf parsley
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup white wine
  • ⅓ cup clam juice
  • ¾ cup heavy whipping cream
  • ½ cup grated Parmesan


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, ½ teaspoon of salt, and ½ teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, ¼ cup basil, ¼ cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add ¼ cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

Notes: Make it a surf and turf night by serving this delowcious pasta with Sausage and Gorgonzola Stuffed Portobello Mushrooms.

  • Source: Giada De Laurentiis
  • Prep Time: 10min
  • Cook Time: 20min
  • Total Time: 30min
  • Recipe Yields: 4 to 6 servings

Chicken Sausage Rigatoni


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 pound chicken sausage, casings removed
  • ½ cup roughly chopped onion
  • 1 jalapeno, chopped
  • 3 cloves garlic, finely chopped
  • ½ cup roughly chopped green pepper
  • 1 teaspoon Hungarian hot paprika
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper
  • 1 (28-ounce) can whole tomatoes with basil
  • ⅓ cup vodka
  • 1 cup heavy cream
  • 1 pound rigatoni
  • 1 cup grated Asiago cheese
  • 3 tablespoons freshly chopped parsley leaves


Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon. Add onions, jalapenos and garlic and saute until softened, about 5 minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more.

Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes.

Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce. Mix until pasta is nicely coated. Season with salt and pepper, to taste.

  • Source: Sunny Anderson
  • Prep Time: 10min
  • Cook Time: 20min
  • Total Time: 30min
  • Recipe Yields: 4 servings

Slow-Cooked Scrambled Eggs with Green Herbs


  • 10 extra-large eggs
  • 6 tablespoons whole milk or half-and-half
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon minced fresh parsley leaves
  • 1 tablespoon minced scallions, white and green parts
  • 1 tablespoon minced fresh dill


In a large bowl, whisk together the eggs, milk, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Off the heat, add the remaining tablespoon of butter, the parsley, scallions, and dill. Stir until the butter is melted. Check for seasonings. Serve hot.

  • Source: Ina Garten
  • Prep Time: 20min
  • Cook Time: 10min
  • Total Time: 30min
  • Recipe Yields: 4 servings