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Marry Me Chicken is creamy, juicy, and full of flavor! It's said that this chicken dinner is so good that if you cook it for your partner, he will propose to you! Yes, it's THAT amazing! Funny name, but probably the best chicken recipe ever! This Recipe has affiliate links which I earn a commission from at no extra cost to you. < Back Marry Me Chicken Prep Time: 10 Minutes Cook Time: 15 Minutes Serves: 6 Level: Beginner About the Recipe Marry Me Chicken is creamy, juicy, and full of flavor! It's said that this chicken dinner is so good that if you cook it for your partner, he will propose to you! Yes, it's THAT amazing! Funny name, but probably the best chicken recipe ever! This Recipe has affiliate links which I earn a commission from at no extra cost to you. Ingredients 3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets ½ teaspoon salt ¼ teaspoon ground black pepper 6 tablespoons (50 grams) all-purpose flour 2 tablespoons (30 ml) olive oil 2 tablespoons (28 grams) unsalted butter 3 cloves garlic minced 1 cup (240 ml) chicken stock 1 cup (240 ml) heavy cream (double cream in the UK) ½ cup (43 grams) parmesan cheese grated 1 teaspoon chili flakes ¼ teaspoon oregano ¼ teaspoon thyme ⅓ cup sundried tomatoes chopped 1 tablespoon fresh basil leaves Preparation Season chicken with salt and pepper, then dredge in flour and shake off any excess. In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly. Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside. Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon. Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano. Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes. Garnish with chopped fresh basil leaves and serve warm over pasta or rice. Notes: Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result. To slice chicken breasts into thin cutlets : Place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board. Typically, that is all you need to do! The cutlets should be about ¼ inch in thickness. If they are thicker than that, use a meat mallet to pound them down thinner. Boneless and skinless chicken thighs can be used in place of chicken breasts, but keep in mind that they take longer to cook. When sauteing the garlic, add a little bit of sundried tomato oil for more flavor. Do not use half and half/single cream as that won’t thicken the sauce enough. I recommend buying a block of parmesan cheese and grating it yourself. I found that store-bought parmesan cheese doesn’t have much flavor, and doesn’t melt well in sauces. Storing Tips Store the leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in the oven, you will need to add a splash of water to thin out the sauce as it thickens in the fridge. I don’t recommend freezing creamy sauces as they change textures to grainy when frozen. Previous Next

This blackberry cake is easy to make with ingredients you have on hand. Great to take to a party or picnic. Use a cake plate that is wider than the cake; the berries and juice run down the sides when it is turned upside-down. It looks gorgeous when done! < Back Blackberry Upside Down Cake Prep Time: 15 Minutes Cook Time: 45 Minutes Serves: 10 Level: Beginner Ingredients Topping: ¼ cup brown sugar 2 tablespoons butter 2 cups fresh blackberries ¾ cup white sugar Cake: 1 cup white sugar ½ cup butter, softened 2 large eggs 1 ½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ¼ cup milk 1 teaspoon vanilla extract ¼ cup brown sugar 2 tablespoons butter 2 cups fresh blackberries ¾ cup white sugar Preparation Step 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment. Step 2 Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan. Step 3 Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs. Step 4 Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter. Step 5 Pour batter over blackberry mixture in the 9-inch cake pan. Place cake on a prepared baking sheet in case of spillage as it bakes. Step 6 Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let the cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate the cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan. Previous Next

Classic and simple apple pie filling < Back Apple Pie Filling Prep Time: 20 Minutes Cook Time: 15 minutes Serves: 6 Level: Beginner Ingredients 5 ½ – 6 lbs. apples – peeled, cored and sliced thin. 4 ½ cups sugar 1 cup cornstarch OR 2 cups flour (I prefer the cornstarch) 2 teaspoons cinnamon (adjust to taste preference)4 teaspoons nutmeg (adjust to taste preference) 1 teaspoon salt 3 Tablespoons lemon juice 3 drops yellow food coloring Preparation Apple corers and slicers are faster and very helpful in making sure that the thickness of the apple is uniform. This is important when you bake your pies. In a large saucepan blend the first five ingredients. Stir in ten cups of water. Cook and stir until thickened and bubbly. Then add the apples and cook another 15 minutes. Add lemon juice and food coloring. Pack the apple mixture in the jar leaving 1-inch head space. Use a cold pack canner and process in boiling water – 15 minutes for pints and 20 minutes for quarts. This recipe makes 6 quarts. Previous Next

Black beans are my favorite! Adding them to delicious soup just makes them even better! This is a hearty meal that is full of flavor and comfort. < Back Black Bean Soup Prep Time: 15 min Cook Time: 3 hours Serves: 8 Level: Beginner About the Recipe Ingredients 2 cups black beans, canned (or soak dried beans for 4 hours and drain) ¼ cup olive oil 4 medium onions, coarsely chopped 1 tablespoon garlic, minced 2 carrots, coarsely chopped with leaves 1 tablespoon cumin 2 pieces bay leaves 2 tablespoons parsley, chopped 1 pound ham bone or smoked pork butt 1 teaspoon salt (to taste) 1 teaspoon pepper (to taste) 16 cups water (I gallon) water Sour cream (optional) Preparation Cook pork in water with bone in water. When done, remove the bone and cut up the meat. Add all ingredients back into stock and cook on low for about three hours if using dried beans, or until hot when using canned beans. Remove bay leaves before serving. Serve with a dollop of sour cream (optional) and Mom’s Cornbread. Previous Next

This waffle recipe is the only one you'll need to make homemade waffles with your waffle iron. Simple pantry ingredients mix up quickly in this easy batter that can be used right away or stored in the refrigerator for up to a week. Serve waffles hot with whipped cream and fresh fruit or with butter and maple syrup for either breakfast, brunch, or a snack. < Back Everyday Waffles Prep Time: 10 mins Cook Time: 15 mins Serves: Level: Beginner About the Recipe Ingredients 1 ¾ cups flour 3 tsp. baking powder ½ tsp. salt 2 beaten egg yolks 1 ¾ cups milk ½ cup oil 2 stiffly beaten egg whites Preparation Combine yolks, milk, and oil; stir in dry ingredients just until moist. Gently fold in medium stiff whites, leaving a few fluffs. Cook on a hot waffle iron and serve hot. Double or triple this recipe – trust me you will use it.

This dressing is delicious! Be careful because you will want to put it on everything! < Back Tomatillo Dressing (Café Rio inspired) Prep Time: 10 minutes Cook Time: Serves: 10 Level: Beginner About the Recipe Ingredients 1 pkg of Hidden Valley Buttermilk Ranch Dressing dry mix 1 cup buttermilk 1 cup mayonnaise 1-2 tomatillos, peeled and chopped ½ - 1 clove garlic, minced ½ - 1/3 bunched cilantro, chopped ½ tsp lime juice ½ - 1 small jalapeno, seeds removed Preparation 1. Blend ingredients together in a blender. 2. Add additional mayonnaise if dressing is too thin. 3. Keep refrigerated. Previous Next

These biscuits make the ultimate biscuits and gravy or better yet, they go really good with homemade Chicken Noodle Soup. Who says that eating food storage is yucky? I’m thinking that it is nothing but yummmmmy! < Back Mile High Biscuits Prep Time: 10 min Cook Time: 12- 15 min Serves: Level: Beginner About the Recipe Ingredients 3 cups sifted flour 2 Tbsp. sugar 4 ½ tsp. baking powder ¾ tsp. cream of tartar ¾ tsp. salt ¾ cup shortening 1 egg, beaten 1 cup milk Preparation Sift together flour, sugar, baking powder, cream of tartar and salt into bowl. Cut in shortening with pastry blender until mixture resembles course meal. Combine egg and milk and beat with fork. Add to flour mixture all at once, stirring just enough with fork to make a soft dough that sticks together. Turn onto a lightly floured surface and knead gently 15 times (and NOT ONE KNEAD MORE – really, it will make it tough). Roll to 1-inch thickness. Cut with floured 2-inch cutter and place about 1 inch apart on ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden brown. Makes 16.

Al pastor is typically a dish made with pork, spit-roasted over an open flame—but why should we let pork have all the fun? It's time your Thanksgiving turkey got a little pep in its step. Leftovers are excellent in your classic sandwich, birria tacos... < Back Al Pastor Turkey Prep Time: 3 hours 30 Minutes Cook Time: 2 Hours Serves: 8-10 Level: Beginner About the Recipe Al pastor is typically a dish made with pork, spit-roasted over an open flame—but why should we let pork have all the fun? It's time your Thanksgiving turkey got a little pep in its step. Leftovers are excellent in your classic sandwich, birria tacos... Ingredients 6 tablespoons crumbled achiote paste 9 garlic cloves, finely grated (2 heaping tablespoons) 6 canned chipotle chiles in adobo, finely chopped (3 tablespoons), plus 6 tablespoons adobo sauce 6 tablespoons apple cider vinegar 4 tablespoons (36 g/1.26 oz.) Diamond Crystal kosher salt 3 tablespoons agave syrup or honey 1 cup extra-virgin olive oil, divided 1 (12 to 14-lb.) whole turkey, neck and giblets removed, patted dry 1 large pineapple, peeled, cored, quartered and thinly sliced 2 large white onions, halved and thinly sliced Warm corn tortillas, cranberry salsa macha, and cilantro leaves, for serving Preparation 1. Use the tines of a fork to break up the achiote paste in a medium bowl so that no large clumps of paste remain. Add garlic, chipotle, adobo, vinegar, salt and stir, using the tines to smash garlic, chipotles and achiote together into a smooth sauce. Vigorously whisk agave and ¾ cup olive oil into achiote mixture until completely smooth. 2. Place the turkey on the center of a wire rack set inside a rimmed baking sheet. Liberally brush with achiote sauce, getting into every nook, cranny and inside the cavity of the turkey. Turkey should be completely coated and there should not be any sauce remaining. Tie legs together with kitchen twine and tuck wings underneath. Let sit at room temperature 2 hours, or set on a wire rack set inside a rimmed baking sheet and chill, uncovered, for up to 2 days. 3. If chilled, let the turkey sit at room temperature 1 hour before roasting. 4. Place a rack in the bottom third of the oven; preheat to 400°F. 5. Toss pineapple and onion with remaining ¼ cup olive oil in a medium bowl, lightly season with salt. Arrange in an even layer on the bottom of a large roasting pan. Place turkey on top of a flat or V-shaped wire rack and arrange over top of the pineapple and onions. Roast turkey, rotating once if it is browning unevenly, until skin is brick red in spots, 25 to 30 minutes. Reduce oven temperature to 350°F and continue to roast turkey, rotating pan if browning unevenly, until an instant-read thermometer inserted into the thickest part of breasts registers 150° to 155°, and thickest part of thighs registers 165° to 170°, about 1½ hours (you can tent the top with with some foil if it’s browning a bit too quickly). 6. Transfer turkey to a cutting board; let rest 30 to 60 minutes, uncovered before carving. Toss pineapple and onion in fat and accumulated juices and transfer to a serving bowl. Serve with warm tortillas, salsa macha, and cilantro leaves. Previous Next

The perfect lemon chess pie...in mini form! Perfect for a party, these are super sweet and tart all at the same time. < Back Mini Lemon Chess Pies Prep Time: 15 Minutes Cook Time: 17-20 Minutes Serves: 40-42 Pies Level: Beginner Ingredients 1 box 2 refrigerated pie crusts, I use Pillsbury 1/4 cup butter melted 1 1/2 cups granulated sugar 3 large eggs 1/4 teaspoon salt 1 tablespoon lemon zest from 1 large lemon or 2 small 1 teaspoon vanilla extract 1/4 cup lemon juice 1/4 cup nonfat or regular milk 1 tablespoon all purpose flour Powdered sugar for serving Preparation Preheat the oven to 350°F. Spray 3 mini muffin pans with cooking spray. (I like the kind with flour in it for these pies.) This makes about 40-42 pies. Unroll your pie crusts and cut 2.5” circles with a cookie cutter or jar. Press each carefully into each mini muffin cavity. Re-roll dough as needed. Chill until filling is ready. Whisk melted butter and sugar until smooth, then whisk in eggs until the mixture is a rich yellow, about 30 seconds. Whisk in the salt, lemon zest, vanilla, lemon juice, milk, and flour, one at a time, whisking until smooth. Fill each pie crust with 1 tablespoon of filling. You may have just a bit of filling left over. Bake pies for 17-20 minutes until the tops are no longer wet. The crust will just be very lightly brown. (I like to place my muffin tins on a cookie sheet before baking, for easier handling and less spilling.) Cool pies completely before removing from pans. They should pop out easily with the help of a knife. Dust with powdered sugar before serving, if desired. Previous Next

I had some freshly picked pears and graham flour to use up and I combined them into this not-too-sweet, whole grain cake. The graham flour adds really nice nutty, honeyed notes, but if you can't find it, you can use whole wheat flour. < Back Pear Upside-Down Graham Cake Prep Time: 25 Minutes Cook Time: 25 Minutes Serves: 10 Level: Beginner Ingredients Base: 3 ½ tablespoons unsalted butter, cut into pieces ¼ cup dark brown sugar 3 pears - peeled, cored, and sliced Batter: 1 ½ cups graham flour 1 cup all-purpose flour 1 ½ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon kosher salt ½ teaspoon ground cinnamon ½ cup unsalted butter, at room temperature ½ cup packed dark brown sugar ¼ cup grapeseed oil 2 tablespoons honey 3 large eggs 1 teaspoon vanilla extract 1 cup whole milk Preparation Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan with 2-inch sides and line the bottom with a round of parchment paper. Step 2 Add butter pieces to the pan. Place in the preheating oven until melted. Sprinkle brown sugar on top. Arrange sliced pears in a circular pattern over the butter and brown sugar. Set aside. Step 3 Whisk graham flour, all-purpose flour, baking powder, baking soda, ginger, salt, and cinnamon together in a medium bowl. Step 4 Combine butter, brown sugar, oil, and honey in a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes, scraping the sides of the bowl as necessary. Add eggs and vanilla extract; beat for 1 minute. Add flour mixture in 3 additions, alternating with milk; beat briefly after each addition. Step 5 Pour batter carefully over the pears. Smooth the top. Step 6 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake for 10 minutes. Invert onto a wire rack and peel off parchment paper. Allow to cool completely. Cook's Notes: Graham flour is a coarsely ground whole wheat flour. I use the Bob's Red Mill(R) brand. If you don't have a 9-inch pan with 2-inch sides, fill your pan 3/4 of the way and bake any remaining batter as muffins. Previous Next

< Back English Toffee Our families Christmas craving, trust me... they are like crack! Soooooo good!!! Previous Next

This old fashioned Million Dollar Fudge recipe has quite the reputation. You may have seen it referred to as Mamie Eisenhower's Million Dollar Fudge recipe. Since it is called Million Dollar Fudge I had to make it look like a million bucks. < Back Million Dollar Fudge Prep Time: 15 min Cook Time: 6 min Serves: Level: Beginner About the Recipe Ingredients HAVE READY IN BOWL: 1-12-oz. package chocolate chips 2- 7 oz. Hershey bars (plus 2 more oz. from smaller bars) broken up 2-cups chopped nuts 1-7 oz. bottle marshmallow crème PUT IN HEAVY PAN: 4½ cups white sugar 1 large can canned milk (evaporated) ½ lb. butter Preparation Cook pan mixture to rolling boil—stirring constantly. Turn heat down to medium & boil for 6 minutes on a low boil. Add to ingredients in bowl and stir, stir, stir. Pour in buttered pan. This makes a broiler pan (not quite as large as a cookie sheet) full; I put mine in a lasagna pan. The secret is to cook in a heavy pan. (Can also add more marshmallow crème or decrease chocolate from Hershey bars slightly...makes lighter or less dense fudge—also may be a little stickier.) 2 hours to cool How to store fudge: Keep the fudge in an air tight sealed container. Keep at room temperature after the fudge has set, but can also be kept in the fridge if desired. Will keep well for up to a week.