Classic Chicken Piccata

Chicken Piccata:


  • 4 boneless/skinless chicken breasts
  • Salt/Pepper, to taste
  • ½ cup flour
  • ¼ cup Parmesan cheese, finely grated
  • 1 teaspoon garlic powder
  • 3 Tablespoons olive oil, separated
  • 4 Tablespoons cold butter, separated
  • 4 cloves garlic, thinly sliced
  • 2 Tablespoons Capers, drained
  • ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1 cup chicken broth
  • 3 Tablespoons  each lemon juice and heavy whipping cream
  • 2 Tablespoons fresh parsley or dill weed for garnish
  • Cooked pasta of your choice


  • TIP: Frying your chicken directly from the fridge results in uneven cooking as it immediately cools down the temperature of the oil. For best results, remove the chicken from the fridge, cut/pound it, and allow it to sit out for up to 30 minutes while you prepare the remaining ingredients.
  • Slice each chicken breast in half lengthwise to create 2 thinner pieces of equal size.
  • Place saran wrap over each slice and use a meat tenderizer to pound it until it’s about an inch thick and of equal thickness throughout.
  • Pat each side very dry. Season with salt and pepper.
  • Combine flour, Parmesan cheese, and garlic powder.
  • Lightly coat 3 slices of chicken with the flour mixture and tap off the excess.
  • Melt 1+1/2 Tablespoons of olive oil and 1 Tablespoon of butter over medium-high heat in a cast iron bottom skillet.
  • Add the floured chicken and cover the pan. Cook until golden brown, use kitchen tongs to check the bottom after 4-5 minutes. Flip and repeat. Decrease heat slightly if needed.
  • Lightly flour the remaining slices of chicken while the first batch cooks.
  • Transfer the first batch of cooked chicken to a plate.
  • Add another 1.5 Tablespoons oil and 1 Tablespoon butter to the pan, then add the chicken and repeat the cooking process. Remove and set aside once cooked.
  • Decrease heat to medium and add the garlic and capers. Cook for 1 minute.
  • Carefully pour in the white wine and deglaze the pan by running a wooden spoon on the bottom to scrape up the brown bits from the pan. This gives the sauce plenty of flavour. Allow it to gently bubble until the liquid is nearly gone.
  • Add the chicken broth, lemon juice and heavy shipping cream, stir to combine. Reduce heat to low.
  • Add chicken and their juices back to skillet and let it simmer for 5 minutes.
  • Transfer the chicken to serving plates. Remove the sauce from the heat.
  • Gradually whisk in 2 Tablespoons cold butter to the sauce until incorporated. This creates a smooth finish when added to warm sauces.
  • Remove from heat.
  • Serve over pasta of your choice arranging chicken on top and spooning the sauce over the chicken. Garnish with lemons and fresh dill weed.


Bourbon Chicken


3 chicken breasts cubed

2 Tablespoon olive oil

1/2 cup bourbon

1/3 cup soy sauce

1/2 cup chicken broth

1/3 cup brown sugar

1/2 tsp ground or fresh ginger

1/2 tsp onion powder

1/4 tsp red pepper flakes

6 garlic cloves minced

2 tbsp or more cornstarch to dust the chicken with

3 green onions chopped thinly for garnish


  • Mix the soy sauce, stock, bourbon, brown sugar and spices in a bowl then set aside.
  • Cut the chicken into half inch thick strips then cut into 1-2 inch pieces. Place in a bowl and toss with cornstarch so the pieces are coated.
  • Add oil to a large skillet over medium-high heat. When hot add the chicken in two batches. Cook on one side for about 3 minutes then flip. Do not move around, let it get nice and crispy.
  • Transfer chicken to a plate and add about two tablespoons of oil to you pan add garlic and cook while moving constantly until fragrant. less than a minute.
  • Pour in the sauce and use a wooden spoon to mix and deglaze the pan. Bring to a boil and cook for a minute then add the chicken back in and reduce to a simmer. Move the chicken to coat and cook until reduced by about half.
  • Garnish with sliced green onions and serve with rice.

Terrific Tiramisu


  • 6 large egg yolks (approx. 1/2 cup of yolks)
  • 1 cup sugar superfine or caster if possible
  • 1 ¼ cup mascarpone cheese ( room temperature
  • 1 ¾ cup heavy whipping cream
  • 30 each Italian ladyfingers about 1 ½ of the 7 ounce packages
  • 1 cup cold espresso or strong coffee
  • ½ cup coffee flavoured Liqueur
  • 1 ounce unsweetened cocoa for dusting


  • This is how you will make the Sabayon:

    When you are ready to make the sabayon place about one inch of water in a small pot and bring to a boil. Reduce the heat to simmer and place a bowl on top of the small pot so it’s sitting on the pot without touching the water.

  • Now Begin Making the Sabayon:

    Add the egg yolks and sugar to the bowl, whipping to mix the ingredients together. Place the bowl on the small pot of simmering water. Using a whisk to mix, whip the egg/sugar mixture constantly for about 10 minutes. This will cook the eggs. The mixture will increase in volume as it thickens. This is your sabayon. After you have finished whipping the sabayon, remove the bowl from the heat and continue to whip yolks to help it cool. The mixture should be thick and a lemon yellow color. Allow to cool briefly before mixing in mascarpone.

    **If the bowl starts to get too hot, lift it off the pot of water for 15 seconds or so while continuing to whip the mixture. You can do this as often as necessary.

    * *If you used regular sugar instead of superfine / castor sugar your finished sabayon may be grainy. That’s okay it will finish dissolving while your tiramisu is firming up.

  • Add room temperature Mascarpone to whipped yolks, mix until well combined. Don’t overmix this can cause curdling.

    *Mascarpone only needs to get to set out for 15-20 minutes. Don’t let it get warm.

  • In a separate bowl, using an electric mixer whip cream to stiff peaks.   (hand mixer or stand mixer is fine). This process should be slow, starting. on low increasing the speed over about ten minutes.

    **This method is how you keep the whipped cream from breaking. The cream should be ice cold and as fresh as possible. Look for heavy cream with the longest expiration date.

  • Gently fold the whipped cream in the mascarpone sabayon mixture and refrigerate until you are ready to assemble the tiramisu.
  • Mix the cold espresso (or strong coffee) with the coffee liqueur and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!

    **If you can’t use alcohol, just leave out the liqueur.

  • Arrange the ladyfingers in the bottom of a 9-inch square baking dish (or container similarly sized)
  • Spoon half the mascarpone cream filling over the ladyfingers.
  • Repeat process with another layer of ladyfingers
  • Add another layer of tiramisu cream
  • Refrigerate at least 4 hours. Overnight is best.
  • Dust with cocoa before serving

Vegan Sweet Potato Curry


  • 2 medium sweet potatoes, cubed
  • 4 cloves garlic, minced
  • 1 red bell pepper
  • 1 15 oz can chickpeas, drained
  • 2 14 oz can full fat coconut milk
  • 1 onion, chopped
  • 4 Tbs red curry paste
  • salt, pepper to taste
  • 2-3 large handful spinach, chopped


  1. Heat a bit of oil, or if you don’t use oil vegetable broth, in a casserole. Add garlic, onions, and bell pepper. Fry all for around 3 minutes then add sweet potatoes, coconut milk, red curry paste and cook for 10 minutes.
  2. After 10 minutes add chickpeas, season with salt and pepper. Cook for 6 minutes longer, then give optional spinach to the curry.
  3. Cook rice as package directions. Once cooked stir in some coconut oil to the rice and serve.
  4. Enjoy 🙂

Creamy Orzo with Crispy Prosciutto and Buratta


  • 85 grams of prosciutto, torn
  • 3 large eggs, at room temperature, beaten
  • 3/4 cup freshly grated parmesan cheese
  • 1 clove garlic, grated
  • 1/4 cup fresh basil, chopped (or 2 tablespoons dried basil)
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
  • 1 tablespoon chopped fresh chives(or 1 teaspoon onion powder)
  • 2 cups of orzo pasta (use gluten-free, if needed)
  • tablespoons salted butter, at room temperature
  • 2 cups fresh baby spinach, chopped (or 6 ounces frozen, thawed spinach)
  • kosher salt and pepper
  • 8 ounces burrata or ricotta cheese, at room temperature
  • fresh basil, for serving


  1. 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook 8-10 minutes, until the prosciutto is crisp.

    2. Meanwhile, whisk together the eggs, parmesan, garlic, basil, thyme, and chives, in a large serving bowl.

    3. Bring a large pot of salted water to a boil. Boil the orzo until al dente. Before draining, scoop out about 1 cup pasta water, then drain.

    4. Immediately add the hot orzo to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Add the butter and spinach and gently toss to combine. Season with salt and pepper.

    5. Divide the orzo among plates and top with freshly torn burrata cheese, the crispy prosciutto, and fresh basil. Drizzle a bit of olive oil over top and fresh black pepper. Enjoy!

Creamy Brie Topped With Cranberries and Pecans


  • 1 (8-ounce) wheel brie cheese, rind trimmed
  • 2 tablespoons brown sugar, packed


  • 1/4 cup brown sugar, packed
  • 2 tablespoons honey
  • 2 tablespoons real maple syrup
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon ground cinnamon
  • Pinch of nutmeg (I used fresh and grated in)
  • 1/2 cup chopped
  • 1/4 cup dried cranberries


  1. Preheat oven to 350 degrees F.
  2. Place brie on a rimmed baking sheet or a 5-inch cast iron skillet; sprinkle with brown sugar. Place into oven and bake until softened, about 12-15 minutes; let cool 5 minutes.
  3. In a small saucepan over medium heat, combine brown sugar, honey, maple syrup, butter, cinnamon, nutmeg. Bring to a boil; reduce heat and simmer, stirring occasionally, until foamy, about 1-2 minutes. Stir in pecans and cranberries.
  4. Serve brie warm topped with pecan mixture; serve with crackers or baguette.

Enjoy 🙂

Roasted Tomatoes and Chickpeas with Pesto Risotto


For the Roasted Tomatoes:

  • 3 tbsp extra virgin olive oil
  • 4 cups cherry tomatoes
  • Salt and pepper

For the Chickpeas:

  • 1 tbsp Everything Bagel Spice
  • 2 tbsp Olive oil
  • 1 can of chickpeas

For the Risotto:

  • 1 tbsp extra virgin olive oil
  • 1/2 large yellow onion, diced small
  • 3 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • 5-6cups vegetable broth
  • 1 tbsp lemon juice
  • 3 tbsp Parmesan cheese
  • 1/2 cup pesto
  • 3 cups baby spinach
  • Salt and pepper to taste


For the Roasted Tomatoes and Chickpeas:

  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  • Place the cherry tomatoes on the baking sheet, toss in olive oil, salt and pepper and spread out in a single layer. If some are much larger than others, cut the larger ones in half but leave cut side up.
  • Roast for 10 minutes while you prepare the chickpeas. Toss the chickpeas, the olive oil and Everything Spice together in a small bowl. Once the tomatoes have been in the oven 10 minutes, remove the tray from the oven. Gently toss the tomatoes and make room on one section of the pan for the chickpeas. Place the chickpeas in a single layer on the baking sheet and return it to the oven. Roast for another 15 minutes. If you like really crispy chickpeas, roast them on a separate baking sheet and increase roasting time to 20 minutes.

For the Risotto:

  • Pour soup stock into a saucepan and bring it to a gentle simmer, reduce heat to low and cover with a lid.
  • Heat olive oil over medium heat in a wide, heavy skillet or pot. Add the onion and sauté until it is soft and translucent but not brown, about 3 minutes. Add the garlic and cook 30 seconds more.
  • Stir in rice, and cook for a minute or so until it crackles and smells a bit toasty. Deglaze the pan with a ladle of soup stock. Stir until it is mostly absorbed, scraping the bottom to remove any stuck bits. Begin adding the hot soup stock, about 1/2 cup at a time. Cook, stirring often, until the stock nearly absorbed. Ladle in another 1/2 cup of the stock and continue to cook this way, adding more stock and stirring when rice is almost dry, about 15-20 minutes. The rice should be cooked al dente but not mushy. Constant stirring isn’t necessary, but stir often to prevent sticking and to monitor when to add more stock. Turn off the heat.
  • Stir in pesto, lemon juice, Parmesan cheese. Stir in the spinach allowing it to wilt a bit. Stir again, taste and season as desired, and add more stock if necessary – it should be creamy and season with salt and pepper to taste. Serve immediately in wide soup bowls or on plates, topped with the roasted cherry tomatoes and spiced chickpeas.

Enjoy 🙂

Chicken with White Wine and Mustard


  • 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1/3 cup heavy whipping cream
  • 2 tablespoons dijon mustard
  • 2 tablespoons grainy dijon mustard
  • 2 shallots chopped
  • 2 cloves garlic, minced or grated
  • kosher salt and pepper
  • 2 pounds boneless chicken breasts, skin on or off
  • 1 tablespoon olive oil
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh chopped sage
  • 2 tablespoons salted butter
  • 1/3 cup freshly grated parmesan cheese
  • 1/2 bunch kale, chopped
  • mashed potatoes or steamed rice, for serving
  1. 1. In a small bowl, combine the wine, milk/cream, both mustards, and a pinch each of salt and pepper.

    2. Rub the chicken with thyme, sage, and a pinch each of salt and pepper. Heat the olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Add the shallots and garlic, cook another 3 minutes, until fragrant.

    3. Reduce the heat to low, pour in the wine/mustard sauce. Cover and simmer for 15 minutes, or until the chicken is cooked through. Stir in the parmesan and kale, cooking another 3-5 minutes. If the sauce thickens too much, add additional wine or chicken broth if the sauce is to thick and you need to thin it out a bit.

    Enjoy 🙂


Greek Nachos


  • As many mini naan breads as you would like
  • 1 can chickpeas, drained and rinsed
  • Olive oil
  • Salt and pepper, to taste
  • 1/2 teaspoon onion powder
  • 1/2 medium cucumber, diced
  • 1/2 cup kalamata olives, pitted and chopped
  • 1/2 to 3/4 cup sun-dried tomatoes in oil, chopped
  • 1/2 to 3/4 cup pecorino peppers , chopped (omit stems and seeds)
  • 1/2 cup or more feta crumbled
  • 23 green onions, sliced for garnish
  • Store bought hummus, for serving
  • Store bought tzatziki, for serving
  • Fresh ground pepper

To make the nachos:

  1. Preheat oven to 400°F. Drizzle olive oil over mini naan bread (I just eyeball this) along with salt and pepper, and toss to coat. On another baking sheet, place chickpeas and toss with olive oil (just eyeball this again) along with salt, pepper, and onion powder. Place both sheets in the oven and bake for 10-15 minutes or until naan is golden, check and toss them around halfway through.  Feel free to cook a bit longer until desired liking and remove from oven.
  2. Meanwhile, prepare toppings and dips.
  3. When the pita chips come out of the oven, transfer to serving tray.  Top mini naan bread with all of the toppings as if you were making regular nachos. Top with with hummus and tzatziki sauce. Garnish with green onions and fresh black pepper.
  4. Dig in!!!!!

Bourbon Cherries


  • 1 pound of cherries, rinsed and pitted, stems removed (I Jaime used the frozen presidents choice cherries)
  • 2 cups of brown sugar
  • 2 cups of bourbon (I Jaime used Jim Beam)
  • 2 cinnamon sticks
  • 2 star anise


  1. In a medium saucepan, add the brown sugar, bourbon, cinnamon sticks and star anise.
  2. Bring to a bubbling simmer and let simmer over medium low heat for about 5 minutes.
  3. Pour the pitted and stemmed cherries into a large bowl,
  4. Pour the bourbon syrup over the cherries and let macerate for 5 – 10 minutes or so.
  5. Ladle into clean sterilized jars, leaving about a 1/2″ headspace, making sure the cherries are submerged in the liquid.
  6. Seal the jars. You can either put them in the refrigerator or process them in a water bath for 10 minutes or so.
  7. Enjoy!
  8. Let cool and enjoy!

Ending #ChristmasWeek With Spiced Boozy Cherries

Photo and recipe credit: Cooking in Stilettos