Tag Archives: food

Patriotic Shortcakes

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Filed under Sweet Tooth

So, I have been busy!  I know it has been a few weeks since I have added any recipes.  At the beginning of the month, we had a great visit with my parents.  I was able sing and dance around the kitchen for fun family meals.  Although my broadway moves are polished and poised, I did receive a few raised eyebrows from my father.  Nevertheless, I wanted to make a special treat on July 4th.  Chris loves REAL strawberry shortcake (not that spongy junk) so I decided to kick it up Uncle Sam style.  Fireworks!  Plus there were leftover shortcakes for a repeat the following evening.  It is easy to say that I believe it has become a family favorite.  Enjoy!- Amanda

Patriotic Shortcakes

1 (16-oz.) container fresh strawberries, rinsed & quartered

1 pint container fresh blueberries, rinsed

3/4 cup sugar, divided

1/4 t almond extract

1 cup whipping cream

2 T sugar

2 3/4 cups all-purpose flour

4 t baking powder

3/4 cup cold butter, cut up

2 large eggs, lightly beaten

1 (8-oz.) container sour cream

1 t vanilla extract

Combine strawberries and blueberries, 1/2 cup sugar, and almond extract. Cover berry mixture, and let stand 2 hours.   Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 T sugar, beating until soft peaks form. Cover and chill up to 2 hours.


Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender until crumbly.  Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet.  Bake at 450° for 12 to 15 minutes or until golden. 

Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded spoonful of chilled whipped cream, and cover with tops. Serve with remaining whipped cream.  Using 1/3 cupfuls you will make around 12 shortcakes

Bite-Sized Tomato & Mozzarella Salad

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Filed under On the Side, Salads

On this Meatless Monday, I wanted to share a favorite “meatless” salad. In the summer, I make this salad once a week to accompany pasta dishes, steaks, or even hamburgers. It perfect to bring as your side to the next neighborhood cookout. And with the 4th right around the corner, serve your salad in a blue bowl to capture all the red, white, and blue! Taste the summer!- Amanda

Bite-Sized Tomato & Mozzarella Salad

1 cup small cherry tomatoes, cut in half

1 cup fresh mozzarella, diced

4 fresh basil leaves, chopped into pieces

1 1/2 T olive oil

1 t soy sauce (we use low sodium)

1 t balsamic vinegar

pinch of sugar

freshly ground pepper

Mix together the tomatoes and mozzarella. In separate bowl, whisk together oil, soy sauce, balsamic vinegar, and sugar. Toss the tomatoes and mozzarella in dressing. Then add the fresh basil. Top with fresh ground pepper.

Zucchini Tots

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Filed under On the Side

As Chris prepared some mean hamburgers, I whipped up some zucchini tots.  These bite-sized tots are the perfect guilt-free alternative that complete our hamburger night.  Just a little prep work and pop those tots in the oven.  Nothing to it!- Amanda

Zucchini Tots

1 cup zucchini, grated- like a cheese grater- The whole zucchini!

1 large egg

1/4 onion, diced

1/4 cup cheddar cheese

1 T parmesan, grated

1/8 cup Italian bread crumbs

1/8 cup Panko

Salt and Pepper

Take grated zucchini and by using paper towels squeeze out the excess water.  This will make sure your tots are not soggy.  No one likes a soggy tot! In a bowl combine all ingredients: egg, onion, cheese, bread crumbs, Panko,  zucchini, salt and pepper.

Prepare mini muffin pan by spraying with non-stick spray. Using a spoon, fill the muffin cups to the top. Bake at 400 degrees for 15-18 minutes, or until the top is browned and set.  Makes about 12 tots.

Amanda Jean’s Chicken Salad

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Filed under Main Dish, Salads

Chicken Salad is another one of those items that everyone has opinion to add.  At the end of the day, you have chicken usually mayo and then all the other ingredients that you love in your chicken salad.  This is my plain “jean” chicken salad.  We have several favorites but this is an easy go to.  I’ll share our others soon.  This was a special request from Chris for Father’s Day lunch.  We love our plain “jean” chicken salad on flaky croissants.  Happy Summer!- Amanda

Amanda Jean’s Chicken Salad

1 1/2 cups chicken, cooked, finely shredded

1/2 cup celery, chopped

1/2 cup green onions, thinly sliced

1 T lemon juice, freshly squeezed

1/8 t pepper, freshly ground

1/3 cup Hellmann’s light mayo

2 T bell pepper, finely chopped

2 t prepared mustard

In a mixing bowl combine chicken, celery, green onions, lemon juice, and pepper.  Stir in mayo, bell pepper, and mustard.  Cover and chill for at least one hour.

Serve your chicken salad on crackers or our family favorite, croissants.  This makes about enough chicken salad for 4 croissant sandwiches.  Plus it makes great leftovers.

Zucchini Fries

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Filed under On the Side

It’s that time of year when the grills are heating up with yumminess.  I promised I would be sharing my favorites and some new summery side dishes.  This past week when Chris was grilling hamburgers we thought it was no better time to create a french fry substitute.  In about 25 minutes, I created zucchini fries that were devoured without any guilt.  This recipe is versatile and can compliment any meal.  It’s like a Choose Your Own Adventure in the kitchen.  You pick the veggies and seasonings.  Could it be any easier?  Eat your veggies! -Amanda

Zucchini Fries

Choose your Veggies– Zucchini, Carrots, Bell Peppers, Squash (you get the idea)
Choose your Seasonings– Always start with pepper and sea salt.  Just stick with one extra seasoning to make sure your veggies don’t come out crazy! Need some ideas: paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage.  You can also use premixed spice blends like Spike, Italian, Mexican, Old Bay.

Cut your veggies into 3-inch sticks.  Try to keep the same thickness to help even out cooking.
Now it’s time to play with your seasonings.  Start with pepper and easy on the sea salt.  Then get creative with a seasoning that excites your palate or compliments the main dish you have planned.  This time I used freshly ground pepper, sea salt and Spike (a favorite premixed spice blend).
Lightly toss your veggie with olive oil (not too much) and the herbs and spices.
Spread your seasoned veggies over a baking sheet that is lined with parchment paper and a light layer of olive oil.  Bake at 425 degrees for about 20 minutes (flipping halfway through) or until golden and slightly browned at the edges.

Basic (Greek Yogurt) Coleslaw

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Filed under On the Side, Salads

There is something about coleslaw.  It seems every family has a special way of making their slaw.  Regions have inspired types of coleslaw and generations have perfected the creation.  I am always typing new coleslaw recipes.  Everyone has their own way of doing it.  This basic coleslaw was a hit with our family.  I thought the greek yogurt changed the elements plus you didn’t have to add all that mayo.  The complimentary touch was the cider vinegar.  Serve this slaw up with your favorite barbecue.  I promise no great-great grandmother will bat an eye at you trying something new! – Amanda


Basic (Greek Yogurt) Coleslaw 

½ cabbage, sliced thin
¼ cup red onion, minced
¼ t salt
1 t cider vinegar
½ t sugar
½ t Dijon mustard
1/8 t ground black pepper
1 carrot, shredded
2 T fresh parsley leaves, minced
1 (7-ounce container) plain Greek yogurt (I used Chobani- Fat Free)
2 T mayo

In a large bowl, stir together the cabbage, onion, salt, vinegar, and sugar. Set aside. This allows time for the cabbage and onion to slightly pickle.  When ready for the meal, add the rest of the ingredients and stir to combine.  It’s ready to serve!  If you want to make ahead of time, feel free to add all ingredients at the same time.  Both ways are still delicious!

Shredded BBQ Chicken

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Filed under Main Dish

Memorial Day weekend marks the official beginning of summer!  My mind begins to think about all the yummy summer foods our family enjoys.  Throughout the coming weeks I will be sharing favorites from our table.  These recipes allow you soak up the sun and spend little time in the kitchen.  You will begin to learn that Chris has a little “Bobby Flay” attitude around the grill.  While he is the master of the grill, I play with fun side items to make our meals come alive.  There are times that we can’t make it to the grill and still want some yummy barbecue.  This Shredded BBQ Chicken will change your life.  There is no thinking involved and the outcome is delicious.  Serve as mouthwatering small sandwiches or individually with your favorite BBQ sides.  You will enjoy your leftovers the next day.  Here’s to summer!- Amanda

Shredded BBQ Chicken

3 pounds boneless, skinless chicken breasts (about 6 large)
1 T onion powder
1 T smoked paprika
1 t garlic powder
1/2 t salt
1/2 t pepper
8 oz of beer* (I used Stella Artois)
32 oz barbecue sauce (I used Mark’s “Red” Sauce- Louisville, KY local- Our new favorite)

Season chicken with onion powder, garlic powder, paprika, salt and pepper. Add to crockpot, then add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and add remaining barbecue sauce. Toss chicken to coat and let sit for 10-15 minutes before serving to absorb everything. This chicken is delicious on your favorite rolls.  We used sweet Hawaiian rolls.  I tossed up some coleslaw and dill pickle spears.  Great leftovers the next day!
*You can substitute beer with water.  I have found beer to tenderize the meat.  And we all know that alcohol cooks out, just in case you were worried.

Meatless Monday: Skillet Chard, White Beans, & Gnocchi

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Filed under Main Dish, Meatless Monday

On this Meatless Monday, we cooked up a delicious one skillet dinner.  Gnocchi is one of my favorites.  The combination of chard, tomatoes, and white beans gives this whole wheat gnocchi just the right shock. Then top it all with gooey mozzarella.  YUM!  Serve with a mixed green salad with vinaigrette. If you are worried about chard exchange it for spinach.  Enjoy Meatless Monday!- Amanda

Skillet Chard, White Beans, & Gnocchi

1 T plus 1 t extra-virgin olive oil, divided

16-ounce package whole wheat gnocchi

1 medium yellow onion, thinly sliced

4 cloves garlic, minced

1/2 cup water

6 cups chopped chard leaves, about 1 small bunch

15-ounce can diced tomatoes with Italian seasonings

15-ounce can white beans, rinsed

1/4 t freshly ground pepper

1/2 cup shredded part-skim mozzarella cheese

1/4 cup finely shredded Parmesan cheese

Heat 1 T olive oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and slightly browned, 5 to 7 minutes. Remove from heat and transfer to a bowl.

Add the remaining 1 t olive oil and onion to the pan and cook, stirring, over medium heat for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft for 4 to 6 minutes. Add chard and cook, stirring, until starting to wilt about 1 to 2 minutes. Stir in tomatoes, beans, and pepper. Bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.


Look at that Beautiful Rainbow Chard 

Buffalo Salmon

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Filed under Main Dish

Buffalo Salmon

In the attempt to eat more salmon, we discovered a twist that certainly makes this salmon irresistible.  We all know that Frank’s Redhot Sauce packs a punch to our favorite chicken wings.  Well, move over chicken, salmon gets a chance to swim in Frank’s goodness.  I served our Buffalo Salmon with salad and celery sticks.  It was a hit! Enjoy your kick!- Amanda

1 (2-lb) salmon fillet

5 T  unsalted butter

1/4 cup Frank’s Redhot Sauce

1/3 cup Panko

1 T  vegetable oil

1/2 t pepper (divided)

1/2 t salt (divided)

Lightly oil a shallow baking pan.  Melt butter with hot sauce and add 1/4 pepper and salt.  Set aside 1/4 cup sauce.  Toss Panko with oil in a bowl. Put salmon, skin side down, in baking pan and sprinkle with remaining salt and pepper, then brush with remaining sauce. Sprinkle Panko evenly over top of fish.  Bake salmon at 425 degrees.  Cook until Panko is golden and fish is just cooked through about 16 to 22 minutes. Serve reserved sauce on the side.

Angel Hair Pasta with Chicken and Grape Tomatoes

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Filed under Main Dish

We all want a quick weeknight meal.  A meal that does not need a lot of brainwork and is delicious.  This meal has all our favorites: pasta, tomatoes, and chicken.  Serve it with a salad and garlic bread.  Here’s to keeping it easy on a weeknight!- Amanda

Angel Hair Pasta with Chicken and Grape Tomatoes 

2 skinless chicken breast halves, diced in 1 inch cubes

cooking spray

1/2 t dried basil

kosher salt and fresh pepper

8 oz angel hair pasta

2 cups grape tomatoes, halved

6 cloves garlic, minced

4 T extra virgin olive oil

3 T chopped fresh basil

Heat a large skillet on high heat. When hot, coat with cooking spray and add chicken. Season chicken generously with salt, pepper, and basil. Cook about 3-4 minutes, until no longer pink. Remove chicken and set aside.

Bring a large pot of salted water to boil. Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.  While pasta cooks, add olive oil to skillet on high heat. Add garlic and sauté until golden brown. Add tomatoes, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes. Add drained pasta to garlic and tomato mixture and toss well. If pasta seems too dry, add some of the reserved pasta water.  Then add fresh basil and chicken and toss well. Serve and top with grated cheese.