Tag Archives: recipes


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!


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!


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

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Healthy Chicken Cordon Bleu

This is my version of a chicken cordon bleu except minus the breadcrumbs and the heavy cream of mushroom sauce. This was my first time ever cooking with gruyere cheese and I must say I will definitely be using it again! Gruyere cheese is a type of swiss cheese from Switzerland- has the same strong odor but not that bitter taste, its a lot more creamy and has a slight nutty flavor. It is a popular cheese used in fondues.

My substitutions were ….sauteed mushrooms in white wine with onions instead of cream of mushroom sauce, prosciutto instead of ham and flour with seasonings instead of bread crumbs

What you need:

1/2 cup all-purpose flour

1 tsp salt

1/4 tsp pepper

1 or 2 teaspoons fresh parsley

1/2 tsp dried dill

6 to 8 tablespoons butter

3 or 4 boneless chicken breasts, pounded or sliced thin

1 pound fresh mushrooms

1 onion, sliced into rings

1/2 cup dry white wine

8 ounces shredded Gruyere




1. Mix the first 5 ingredients in a pie plate or even on a dinner plate. Dredge the chicken in the flour mixture. Heat 3 or 4 tablespoons of butter in a saute pan over medium heat. Place dredged chicken into the hot buttered skillet, and fry until it’s nice and brown on both sides. Then put the chicken pieces in an oven-safe casserole or baking dish and set aside.


2.Add another 2 or 3 tablespoons of butter to the skillet, and fry the mushrooms and onion until they’re soft and starting to brown. Stir in the white wine. Lower your heat and simmer for a few minutes



3. Pour the mushroom mixture over the chicken in the dish with two slices of proscuitto. Cover and bake for  about 20 minutes in a 350-degree oven.


4. After 20 minutes, take it out and sprinkle with shredded Gruyere. Bake for another 5 or 10 minutes, until it’s nice and brown.

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Baked Onion Rings with Chiptole Ranch Dressing

Cut the calories with these non fried favorite!

Use panko crumbs instead of bread crumbs! Still the same crunchy taste just with fewer calories! My secret…mix in Parmesan cheese for cheesy taste!   Pair with the spicy ranch dip sauce for a extra kick!

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What you need:

1 1/2 cups of panko crumbs

1/2 cup olive oil



grated Parmesan cheese

1/4 cup all purpose flour

2 eggs, lightly beaten

1 sweet onion , sliced

3/4 cup buttermilk

1/3 cup light mayo

1 teaspoon chopped chiptoles in adobo sauce

2 teaspoons of finely chopped parsley


1. Heat oven to 450° F. Toss the bread crumbs with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Bake on a rimmed baking sheet, tossing once, until golden brown, 3 to 5 minutes. Transfer to a shallow bowl. Place the flour and eggs each in separate shallow bowls.

2. Rub the remaining oil on 2 rimmed baking sheets. Dip the onion rings in the flour and eggs (letting any excess drip off), then coat with the bread crumbs, pressing gently to help them adhere. Bake on the prepared baking sheets, turning once, until tender, 12 to 14 minutes.

3. Whisk together the buttermilk, mayonnaise, chipotles, parsley, and ¼ teaspoon salt in a small bowl. Serve with the onion rings for dipping.

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Pasta Fresca with Shrimp

This dish is refreshing, easy to make and low on calories! Perfect for a summer picnic!


What you need:

2 cups of frozen shrimp thawed

2 1/2 cups of pasta

cherry tomatoes



olive oil

Parmesan cheese


1. Run shrimp under warm water to thaw , set aside

2. Boil and cook pasta

3. In a seperate pan, saute cherry tomatoes, onions and spinach- add spinach last. Make sure red onions become transparent.

4. After 5 minutes, add shrimp, saute and add a tablespoon of butter. Cook only for about 2 minutes to warm shrimp and vegetable mixture.

5. After pasta is cooked, add to pan with shrimp, sprinkle Parmesan cheese and mix.

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Cheesy Chicken Pot Pie

What to do with leftover rotisserie chicken from the night before? Try this all time favorite comfort food, just updated! Still has the same hearty flavor, just now with ….yes a cheddar cheese sauce! This meal is great if you plan on having a party for brunch, and easy to freeze any left overs!


What you need:

2 teaspoon of kraft zesty Italian dressing

2 cups of shredded chicken

2 cups of frozen vegetable mix

1 can condensed cream of chicken soup

1/4 lb (4 oz) Velvetta cheese 0r can use shredded cheddar cheese

1 sheet frozen puff pastry – see directions on box about defrosting

1 egg, lightly beaten


Heat oven to 400 degrees. Heat dressing in a large skillet . Add shredded chicken, cook to coat chicken in dressing. Stir in vegetables, soup and Velvetta. Spoon into a greased 9 inch square baking dish. Unfold pastry sheet, fold under the edges of pasty, press onto top of baking dish to seal. Brush pastry with egg. cut several slits in top crust to permit steam to escape.

Place dish on baking sheet. Bake 30 min or until deep golden brown. Let stand for 5 minutes before serving. Makes about 6 servings.

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Peanut Butter Cup Oreo Cookies

Lets just say I am on a cookie kick! I try to eat “healthy” as  possible but when a recipe involving peanut butter and chocolate comes along, I just cant resist! My go to comfort food for sure! Ever since I watched the “Parent Trap”, I feel in love with the snack Lindsay Lohan was eating Peanut Butter and Oreos. Why not combine the two and make a delicious cookie.

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What you need:

1 cup (2 sticks) butter- Tip: Soften at Room Temp, do not melt in microwave.
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 1/2 cups peanut butter (creamy)
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
4 Reeces Cups broken and crushed


Mix together butter, sugar and peanut butter.  Add eggs, flour, baking soda and vanilla extract mix.  Fold in Reese’s Peanut Butter Cups. Put in fridge for about a half hour.  Roll dough into 1 inch  balls or use a ice cream scoop and place on ungreased cookie sheet.  Bake at 350°F for 8-10 minutes . Take out and add  half of a oreo on top! Put back in oven for 3 minutes. Let stand and cool for 5 minutes.

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Bacon & Garlic Cheese Chicken Roll Up’s

I made this dish for my family and my boyfriends family …needless to say…it was quite the hit! Everyone went back to seconds! Its a very unique way of stuffing chicken with cheese. I have found that the creamy spreadable cheeses are easier to work with vs. blocks of cheese. The Laughing Cow comes in many different flavors, but I felt that garlic and herb one paired best with the bacon.


What you need:

Thin chicken breast

1 onion

1/2 cup of crumbled bacon

6 cubes of the laughing cow cheese

2 tablespoon of butter

2 tablespoon of flour

1 cup of chicken broth

1/2 white wine



1. mix together bacon, cheese and chopped onions


2. spread mixture onto chicken breasts


3. Roll up chicken, secure with toothpicks or cooking string. Dip in egg wash, then roll in bread crumbs.


4. Put a little bit of oil  in a fan to cook chicken. Cook about 3 min each side. After cooking put chicken aside. To make sauce, add butter and flour to pan. Whisk, then slowly add in wine. Mix and put to a simmer. Then add chicken broth. Place chicken back in pan and cook for another 5 min on low. Spoon sauce over chicken.

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Dad’s Day Recipes

Not sure what to get dad for fathers day this weekend? Impress and spoil him with these delicious grilling recipes provided by Real Simple Magazine! Give them a try! 🙂

Fathers day menu from the grill

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Summer Spinach Salad

Did you know ….Its strawberry season!

  • Strawberries were originally called strewberries because the fruit was ‘strewn’ amongst the leaves of the plant.
  • Strawberries are low fat, low calorie; high in vitamin C, fiber, folic acid, potassium
  • In medieval times, strawberries were served at important functions to bring peace & prosperity

Its that time of the year to go strawberry picking, Not sure where to go in your state. Find out here!

Here is a simple Spinach & Strawberry Salad  that I paired with grilled chicken.


(Its my version of Panera Bread “Strawberry Poppyseed Salad”)

What you need:

2 cups of Spinach

1/2 of strawberries

1/3 cup red onion

1/3 feta cheese

3 tablespoon of honey roasted walnuts ( I purchased from Wegmans)

2 tablespoon of Brianna’s Poppy seed Salad Dressing – (Goal is to pick a light dressing not something heavy and creamy)

Want to find out other recipes you can make using strawberries for breakfast, lunch or dinner, click here!

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