Tuesday, May 8, 2018

Parmesan Crusted Cod

I have never finished a whole piece of fish before in my life, until now! The inside is flaky and moist, and the Parmesan topping has a great crunch to it! It reminds me of my husbands favorite dish from a local Italian restaurant. So good!


2 (6 oz) cod fillets
1 oz. grated Parmesan
1/4 c. panko
1 oz. butter, softened
Salt and pepper
Lemon, cut into wedges

Preheat the oven to 400 degrees. In a mixing bowl, combine the Parmesan, panko and butter together. Line a baking sheet with tinfoil and spray with non stick cooking spray. Season each side of the fish with salt and pepper. Place both fillets on the prepared sheet. Divide the breading in half and press onto the top of each piece of fish. Bake in the oven for 15-20 minutes until the top is golden brown. Serve with lemon wedges.

Wednesday, April 11, 2018

The Perfect Filet Mignon with Compound Butter

Filet Mignon is my FAVORITE cut of meat, and when cooked right, slices through like butter. This recipe shows you how I like to cook my filet so that the inside is perfectly juicy and topped with melted flavorful butter.


2 (6 oz.) Filets Mignon
3 Thyme Sprigs, leaves taken off
1 tsp. Parmesan cheese
1 oz. Butter, room temperature
1 garlic clove, minced (use roasted from a jar if you have it)
1 tsp. olive oil
Salt and Pepper

Preheat your oven to 425 degrees. Line a baking sheet with foil and spray with non stick cooking spray and set aside. Place a medium size pan on medium high heat. Season both filets with the salt and pepper. To the pan, add the olive oil and steaks. Cook each side of the steak for around 3-4 minutes per side, without disturbing, to brown each side. Transfer the filets onto the prepared baking sheet and cook in the oven for 6-10 minutes until the inside is tender and cooked to whichever state you prefer (mine are usually to medium-rare).

While the steak is cooking, combine the butter, garlic, most of the thyme and Parmesan to a small bowl. Using a fork or the back side of a spoon, mix the ingredients together. Place in the refrigerator while the steaks continue to cook. When the steaks are done, let them rest for 5 minutes. Slice against the grain and place on your plates. Top each with half of the compound butter and sprinkle with the remaining thyme.

*As shown in the picture, this is great served with roasted or boiled asparagus, and mashed cauliflower or potatoes!

Tuesday, January 30, 2018

Beet Green Pesto

In the last year or so, I fell in love with roasted beets but always felt guilty about throwing all of those leafy greens away and decided it was time to do something with them. This beet green pesto recipe uses very few ingredients making the greens shine!


4-6 c. beet greens, stems removed (loosely packed)
1/2 c. walnuts
3 Tbs. Parmesan
4 garlic cloves
1/2 tsp. sea salt
1/4 tsp. pepper
1/4 c. olive oil (or until you reach a consistency that you like)

Combine all of the above ingredients except for the olive oil inside of a food processor. When most of the larger pieces of ingredients are broken down, slowly add in your olive oil until you reach the thickness or consistency of your choosing. I like to make mine on the thicker side, because I usually end up adding it to noodles or salads to where you always end up adding more oil or vinegar to smooth it out.

Tuesday, October 31, 2017

Taco Loaded Sweet Potatoes

This is one of the best sweet potato recipes I have ever made. I am always in love with Mexican food flavors and this recipe doesn't disappoint! This is a vegetarian dish and so filling even my husband couldn't finish it. I added over-easy eggs on top but if you don't eat eggs, leaving them off won't change the awesomeness at all. The soft potato, spicy beans, crunchy fried tortilla and sour cream give this dish all of the textures and flavors that make a dish amazing. they only took about 15 minutes to make since they are cooked in the microwave and just finished in the oven, and they are the perfect comfort food for the cold rainy/snow season!


2 large sweet potatoes
2 6 inch white corn tortillas, halved and cut into thin strips
1 shallot, peeled and chopped
1 can (15.5 oz) black beans, drained and rinsed
1 Roma tomato, chopped
1/2 jalapeno pepper, seeded and fine diced
1/4 c. fresh cilantro, rough chopped
1 Tbs. Taco seasoning
1 c. shredded white cheddar
Sour cream
* Optional: 2 Fried Eggs

Pierce the sweet potatoes with a fork multiple times on the outside of the sweet potatoes. Microwave them for 10 minutes (or more) until the outside of the potato is easily pierced with a fork. While the potatoes are cooking, preheat the oven to 450 degrees.

Layer a small plate with a piece of paper towel. In a medium size frying pan, heat a pan over medium-high heat add 3 Tbs. of olive oil. When the oil is hot add in the corn tortillas and continually stir until the color turns a golden brown and they are crunchy. Scoop out of the oil and place to cool on the paper towel. Sprinkle with a small amount of salt.

In the same pan (no need to wipe down), add the shallot and jalapeno. Cook until the onions are softened, which is about 3-5 minutes. Add in the beans, half of the taco seasoning and 1/2 c. water. Cook until the water has evaporated (another 5 minutes). Remove the pan from the heat.

Cut each sweet potato in half 3/4 of the way down, and place on a baking sheet lined with tinfoil and cooking spray. Sprinkle the insides with the remaining taco seasoning and half of the white cheddar. Bake for 5 minutes until the cheese is melted.

Place each potato on your serving plates. Divide the bean mixture in half and spoon into the middle of the potatoes. Top with the fried egg (optional), cilantro, tomato, sour cream, the remaining shredded cheese and last but not least, the fried corn tortilla strips.

Spooky Cream Cheese Brownies

It is midnight and officially Halloween! I am terribly late with all, or any of my recipes this season but here is a ooey gooey brownie recipe that is sure to make your Halloween even sweeter!


1 c. sugar
1/2 c. flour
1/2 c. cocoa powder
1/2 tsp. salt
1/4 tsp. baking powder
2 eggs
1/2 c. veggie oil
1 tsp. vanilla

Cream Cheese Layer:

8 oz. whipped cream cheese
1/4 c. sugar
1 egg
1/2 tsp. vanilla
Orange food coloring

Preheat the oven to 350 degrees. Line an 8x8 baking dish with tinfoil and spray with nonstick cooking spray. In a medium size bowl, mix the sugar, flour, cocoa powder, salt and baking powder together. Add in the eggs, oil and vanilla until well combined. Reserve 1/2 c. of the brownie batter and spread the remaining batter in the pan.

In another mixing bowl, mix the cream cheese, sugar, egg and vanilla. Stir together until most of the lumps are gone. Add in the food coloring and stir until you reach the color orange that you like. Pour the cream cheese mixture on top of the brownies and spread evenly. Dollop with the remaining brownie batter and swirl with a knife.

Bake for 35-40 minutes until the cream cheese mixture is firm. Let cool fully before cutting into bars. Top with pumpkin sprinkles if you need more decoration.

Wednesday, October 18, 2017

Chicken Scaloppine


6-8 oz. Cremini mushrooms, quartered
1 shallot, minced
2 garlic cloves, minced
1 lemon, zested and halved
2 chicken breasts, boneless and skinless, 1 inch thick or pounded out that way
5 oz. angel hair pasta, cooked al dente, reserve 1/2 c. pasta water
2 oz. white cooking wine
4 oz. light cream
1 c. shaved Parmesan cheese

Place a medium size pan over medium heat and add 2 tsp. olive oil. Season both sides of the chicken with salt and pepper and place in the heated oil. Cook for 6 minutes undisturbed (do not touch them!), flip, and cook for another 5 minutes. Set the chicken aside and place the pan back on the heat. Add 2 tsp. olive oil and mushrooms, and cook for 1 minute. Stir in the shallot and garlic and cook for 1 more minute. Add in the wine, and juice from half of the lemon. Cook for 2 minutes. Add in the cream and pasta water and bring the mixture to a boil. Turn back down to medium heat and simmer for 5 minutes.

Add the cooked pasta and half of the Parmesan back into the sauce and stir together. Season the mixture again with salt and pepper to taste. Divide the pasta and sauce among two plates. Slice the chicken and place a chicken breast on top of each pasta mound. Sprinkle the top of the chicken with lemon zest and the remaining shaved Parmesan cheese.

Bloody Blondies

It's that time of year again....my favorite time of year that is. It is now officially sweatshirt, bonfire, pumpkin spice weather! Along with this season comes my favorite holiday of all time which is Halloween! I have been in the process for the last few months moving into a new house (well, a new, used house) which has taken up most of my husband and my time currently. I have over one hundred recipes to update, and over 60 restaurants to review for my other blog Small Town Girl, Foodie World and I am literally backed up since this past May. Yikes! Hopefully I will slowly be able to catch up, but for now, enjoy this spooky and easy to make treat!


1 box yellow cake mix
1/4 c. veggie oil
1 egg
1/3 c. milk
1/8 tsp. burgundy food coloring gel (or red liquid food coloring)
Spooky sprinkles! (Bloody Bones Sprinkles)

Preheat the oven to 350 degrees and spray a 13 x 9 baking pan with non stick cooking spray. In a large bowl, mix the cake mix, veggie oil, egg and milk together until it is a sticky paste-like substance. Use a butter knife to scoop out about 1/8 of a teaspoon of the burgundy food gel and scrape it into the bowl. gently mix the batter with the gel. I wanted a marbled look, but if you want it fully mixed in, that is also okay. Spread the batter out in an even layer in the pan. Top with a few scattered bloody bone sprinkles (they will melt in the cooking process to give it a shiny random surface). Bake for 25-30 minutes until the edges of the bars are golden brown. While it is still hot, sprinkle a few more bloody bones on top! Wait for the bars to cool before cutting and serving.

Friday, August 4, 2017

Creamy Taco Chicken Dip

This is a quick and easy dip recipe that takes about 5 minutes to put together and uses most ingredients that are in your kitchen already. If you don't have canned chicken but have chicken breasts, you can always boil and shred them and add them to the dip. If you don't have chives, you can use chopped green onion, and even the taco sauce can always be replaced with mild salsa. This dip is very versatile, and very, very delicious!


1 large can, canned chicken, drained and flaked
1 c. mild taco sauce
8 oz. cream cheese
3 slices Colby cheese (or 1/2 c. shredded), cut in pieces
*Chives (for garnishment, optional)

Combine the above ingredients together in a microwave safe bowl with lid (or paper towel on top). Microwave for approximately 2 minutes, stir together, and zap again for another 30-45 seconds just until the cheese is melted and the dip is hot. Sprinkle a few chives on top and you have an amazing, creamy chicken dip!

Thursday, July 27, 2017

Best Baked Mesquite BBQ Chicken

If you need a great juicy BBQ chicken recipe but don't feel like firing up the grill, then look no further!

2 boneless, skinless chicken breasts
1/2 Tbs. mesquite seasoning
3 oz. sweet baby ray's
Olive oil

Preheat the oven to 450 degrees. Line a pan with tinfoil and spray with nonstick cooking spray. Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Season chicken breasts with the mesquite seasoning on both sides. Place in the prepared pan and cook on each side for 2-3 minutes, only browning the outside.

Place the chicken on the prepared pan and bake for 8-10 minutes.

Chicken Diane


1 large potato, peeled and cut into 1" cubes
1 large bunch green beans
6 oz. cremini mushrooms, sliced
1 shallot, small diced
2 bone-in, with skin chicken breasts
4 oz. light cream
4 Tbs. sherry wine
2 tsp. chicken base (liquid)
1 Tbs. Dijon mustard
Olive oil
salt and pepper

Preheat the oven to 425 degrees and line a baking sheet with tinfoil sprayed with non stick cooking spray. Add chopped potatoes to a medium size pot and pour water until it covers the potatoes. Boil and then simmer for 15 minutes. Drain, place back in the pan and mash while adding half of the cream, salt and pepper. Cover with a lid to keep warm while the chicken is finishing.

While your potatoes are boiling still, heat 2 tsp. olive oil in a pan and heat to medium-high. Add chicken skin side down to brown, cooking for about 5-7 minutes. Flip over and place onto the prepared baking sheet, and bake for 18-20 minutes. Rest the chicken.

To the same pan the chicken browned in, add the mushrooms and cook for 2 minutes. Add the shallots and cook for another few minutes. Add the sherry, cream, chicken base and Dijon and bring to a boil. Reduce to simmer and cook for 3-4 minutes until thicker.

Boil the green beans in a pot for about 3-4 minutes until just cooked and a vibrant green. Drain and season with salt and pepper. Place the chicken on two serving plates. Divide the potatoes in half, and the green beans and place next to the chicken. Top the potatoes with chives. Pour half the sauce on each plate next to the chicken, so you don't make the crispy chicken skin soggy.