Category Archives: Recipes

Local Review: PHILLYDIPPED

I recently had a work party for Halloween. Didn’t want to bring the normal chips and dip and tried to think out of the box. Came across this company based in my hometown, Phillydipped, where they make chocolate dipped creations … from  hand crafted and dipped Oreo’s to gourmet rice crispy treats! I only brought 2 dozen to work but wish I brought more! They were a huge hit by everyone! Everyone loved the crazy toppings they had from Reese’s Cups to mints and jimmies! They were fresh, unique and personalized! This company will make you love Oreo’s more, I’ve had dipped treats before but not like this. I’m always down to support a local company so I will definitely order from them again!

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For any catering, delivery or holiday gift ideas go ahead and check out their official Facebook page! They are posting pictures daily of some of their menu items!

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All photos are courtesy of Phillydipped’s official facebook page!

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RECIPE: Creamy Chicken Chilli

I am not a fan of chilli so I found a modified version using chicken and a creamy cheese sauce. Easy to make and a cheap eat! Perfect for a big family to serve along side tortilla chips! One of the best cozy comfort foods I have had on a cold fall/winter night. Slow cooker recipes truly are a lifesaver for those busy moms! I placed all the ingredients in the crock pot before I spent my day running errands and just in time for dinner the chilli was ready! The amount that the recipe calls for is a lot so be prepared for leftovers!

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What you need:

1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 can of black beans
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Directions:

1.  Place chicken breasts in the bottom of the crockpot.

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2. Pour black beans( drained) , corn ( undrained), and rotel tomatoes over top the chicken.

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3. Now add in onion powder and chili powder. Then ranch dressing packet.

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4. Lastly, put cream cheese in the crockpot- To help the melting process I cut the cream cheese down into three sections.

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5. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

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RECIPE: Easy Sweet & Sour Shrimp with Rice

Came across a wonderful article in Food Network magazine about easy ways to stir fry. You pick your protein, sauce, and any veggies you want to add in. The possibilities are endless. Talk about takeout makeover! I had some steam fresh brown rice and shrimp at home and this recipe was perfect to create the at home version for shrimp fried rice. Most of the sauces ask for specific ingredients sauce as rice wine vinegar and hosin sauce which you can get at any food store in the ethnic section.

For the sweet and sour sauce:

Mix 3/4 cup of chicken broth

2 teapsoons constarch

1/4 cup ketchup

2 tablespoon of hosin sauce- comparable to a BBQ sauce.

2 teaspoons of soy sauce ( I used low sodium)

3 tablespoon rice vinegar

1/4 cup sugar

1/2 teaspoon of salt.

TIP- For an extra sweeter taste, you use a brown sugar vs. regular sugar.

Directions:

1. Mix the above ingredients in a bowl. Set aside.

2. With olive oil, cook protein in a pan. Add vegetables and rice or noodles. Cover for about 5 minutes.

3. Pour sauce in pan. Cook for about 5 more minutes.

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RECIPE: Bacon Gravy Schnitzel

In honor of Oktoberfest and my german hertiage I cooked up the traditional German Schnitzel, a crispy breaded veal cutlet, to a new and luscious level with the addition of this Jaeger sauce. Hearty bacon, onions and mushrooms create a savory sauce that pairs perfect with mashed potatoes or noodles.

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Here is the recipe I followed in order to create this tasty, hearty traditional German meal!

What you need:

ounces sliced bacon, cut into 1/4-inch pieces

1 yellow onion, chopped into 1/4-inch pieces

1 cup of chopped mushrooms

2 cups of beef stock

1 tablespoon of flour and 1 teaspoon of flour

Four veal cutlets- pounded well

1 cup of all purpose flour

1 teaspoon of mustard- I used dijon

3 eggs

2 cups of plain breadcrumbs

1/2 cup of unsalted butter

Directions:

1. For the gravy: Cook the bacon in a large skillet over medium heat until crispy and most of the fat has been rendered. Add the onions to the pan and cook until softened, 4 to 6 minutes, and then stir in the mushrooms Stir in 1/4 cup of the beef stock to combine, and then stir in the flour to combine and cook for 2 to 3 minutes. Add the remaining stock and bring to a boil over medium-high heat and simmer.

2. For the jaeger schnitzel: Place each veal cutlet in between two pieces of plastic wrap. Pound each one using the spiky side of a meat mallet to tenderize it. Lightly season with salt and pepper.

Set up the breading station. whisk together the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl or dish, and whisk together the mustard and eggs in another shallow baking dish. Combine the breadcrumbs with 1/4 teaspoon salt and 1/4 teaspoon pepper in a third baking dish.

Dredge each veal cutlet first in the flour, then through the egg mixture, and lastly through the breadcrumbs. Transfer onto a baking sheet lined with a cooling rack and refrigerate for 15 minutes.

Then pour gravy onto the schnitzel. Enjoy this cozy meal perfect for the fall and winter.

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Fall Beer Guide

I definitely am your typical girly girl who loves wine and cheese but if a good craft beer comes along…you will definitely find me with a cold one in my hand! Fall beers are most likely my favorite beers- flavors are unique, nutty, cinnamon enriched and great to drink while sitting by a campfire. Here are some of my likes and loves this season!

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I am across this article from Today, breaking down some of the go to seasonal beers for this season! I have tried them all and are definitely  great but I provided a few that are worth trying! I agree Dogfish is hands down the best pumpkin beer you will find but it is on the pricey side (and they only make a limited supply, once sold out most beer distributors will not restock)

My favorite Oktoberfest Beers:

1. Sam Adams OctoberFest- A true american classic beer company giving you a rich amber beer that pairs awesome with a hot soft pretzel!

2. Paulaner Octoberfest – First time I ever had Paulaner Beer was at a german beer hall. Ever since then I am hooked. When I saw this in the stores I had to get it. This beer provides the perfect amount of sweetness and is higher in alcohol than a traditional lager. Lighter in taste than most seasonal beers.

My Favorite Pumpkin Beers:

1. Shocktop Pumpkin- Your typical wheat beer with a splash of pumpkin sweetness.  Definitely refreshing and not too many spices added, just the perfect amount

2.  Smuttynose Pumpkin Ale- Little bit of pumpkin, little bit of hops, little bit of spices… All around great beer.

TIP: Most pumpkin beers are rich and heavy in flavor. Don’t think you cant have food to go along with this one of a kind beer. Cheeses, duck and roasted turkey or stuffings are perfect for these beers!

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“Shake & Bake” Buffalo Chicken Tenders

Ill never forget the first time my mom brought home a box of the Shake and Bake from the grocery store. For some reason I thought it was the coolest thing ever! However I didn’t find it cool when my sister got to shake the chicken over me. Obviously I threw a temper tantrum. Anyways I wanted to recreate the same idea except less sodium, additives and fresher ingredients.

I am in LOVE with using corn flakes instead of bread crumbs for baked chicken breasts or tenders. They still provide a crunchy flavor to plain skinless chicken breasts just like bread crumbs. Its a healthier alternative to country fried chicken!

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What you need:

 Chicken breasts
1/2 c. panko bread crumbs
1/2 c. crushed corn flakes or Chex
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
2 egg whites
1/2 tsp. pepper
3 tablespoon of hot sauce
Directions:
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1. Just like when making chicken cutlets, I still used an egg mixture so the cornflakes would stick. But i added in hot sauce to the egg whites to give it a little kick! Definitely pairs well with a buttermilk ranch dressing on the side! I  soaked them in the mixture for 5 minutes before coating them.
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2. In a zip lock bag combine corn flakes, panko bread crumbs, onion powder, paprika, and salt pepper. Shake the chicken, if some chicken is not fully coated presh cornflake mixture onto chicken.
3. Cook at 400 degrees for 30 minutes or until center of chicken is no longer pink!
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RECIPE: Maple Baked Apples

I love fall. Everything about this season makes me smile – the fall foliage, the smells of pumpkin and apples, campfires, my birthday. The food during the fall season gives a cozy warm feeling. This tasty treat is perfect for the fall. Healthy, Vegetarian and only 150 calories per serving. Serve this a la mode or just with a cup of tea!

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What you need:

4 medium apples, sliced in half, and core taken out

1/4 cup of raisins and dried cranberries

1 tablespoon of maple syrup ( I used light)

1 tablespoon of unsalted butter, softened

1 teaspoon of cinnamon

Directions:

1. Preheat oven to 350F.  Cut apples in half. Scoop out any filling to create a whole for the mixture to go.

2. Combine raisins, cranberries, butter, syrup and Cinnamon in a bowl .

3. Spoon about 1 tablespoon of mixture into apples. Cover with foil and bake for 30 minutes or until apples are soft.

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RECIPES: Bow Tie Pasta Salad

This salad is refreshing, healthy, and simple to make with just four ingredients. Its wonderful to serve with grilled chicken which is what I do or just alone as a side dish if you are a vegetarian. You can serve this warm or cold, whichever you please. I find this colorful salad kid friendly too. Not a fan of feta, simply just use goat cheese or cubed cheese of your choice.

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What you need:

2 cups of bow tie pasta

4 teaspoon of olive oil

1 teaspoon of minced garlic

1 cup of tomato, chopped

salt & pepper

1 cup of feta cheese

1/2 cup chopped basil

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Directions:

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1. In a saucepan over medium heat, combine oil, garlic and tomatoes. Cook tomatoes for about 3 minutes until the juices start to be released. Season with salt and pepper. While this is cooking boil your water and cook pasta accordingly to box directions.

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2. Combine pasta and tomatoes. Mix well.

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2. Add in cheese and basil. Toss. Sprinkle on some Parmesan cheese for a little extra flavor. Serve hot or cold!

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RECIPES: Creamy Mushroom Chicken & Pasta

Here is my take (a little modified) on the recipe chicken a la gloria. Similar to a Marsala sauce but minus the marsala wine. Creamy, cheesey and hearty this dish is perfect alone with a side salad or served over pasta! This is comfort food not your typical healthy baked chicken dish! Also first time cooking with Muenster Cheese. Very tasty! I had a few nibbles after I sliced it up before I put it on the chicken. Its a very soft cheese with a mild nutty flavor, very comparable to a Gouda.

Here is the recipe I got my inspiration from…Enjoy 🙂

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Only thing is I would have probably done different is  cooked mine longer so the cheese got a little brown. Still very tasty!

What you need:

3 skinless boneless chicken breasts, trimmed and filleted in half lengthwise
1/3 cup of flour
3 tablespoons vegetable oil
2 tablespoons of butter
1 (8 oz) container of sliced fresh mushrooms
1/2 cup of sherry wine
1 small can of condenced cream of mushroom soup
1/2 cup whole milk
6 slices of Muenster cheese
3 tablespoons chopped fresh parsley for garnish
Salt and pepper to taste

Directions:

1. Preheat oven to 350°F

2. Season both sides of the chicken with salt and pepper, dredge lightly in flour to coat both sides. Shake off excess.

3. Add the butter to the frying pan and let it melt over medium high heat. Add mushrooms, season with salt and pepper and brown mushrooms until golden.  Then add the sherry wine and cook for another minute or two. Add the creamy mushroom soup and milk and mix well.

4. Pour sauce over the chicken breasts, cover with foil and bake in oven for about 30 minutes. Remove from oven and top each piece of chicken with one slice of Muenster cheese.

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RECIPES: Shrimp Tacos

Have frozen shrimp in the freezer not sure what to do with it? I saw this recipe while watching The Chew. This creamy cabbage slaw pairs so well with sauteed shrimp to make shrimp tacos. Cheap, easy to make, healthy…what more could you want!?!

Instead of using mayo to keep it a tad bit healthier, I used low fat sour cream with the greek yogurt. Still provided the same creamy flavor.

Here is the recipe for the creamy chiptole slaw .

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 For the shrimp , I just sauteed the shrimp in a pan with a dash of sugar, a dash of salt and 1/2 tablespoon on chili powder with some olive oil. Already cooked frozen shrimp cooks fast so you only need to keep it in the pan for a 2 minutes.

I layered on the slaw mix, then the shrimp , chopped tomato’s and cheese. Whats great about tacos you can personalize and put whatever you want on them!

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