You would be lying if you said that chicken salad wasn’t one of the most perfect picnic foods. You can eat it on a croissant, but my favorite is with kettle-cooked potato chips, ugh it’s the perfect crunch. This recipe from PBFingers gives chicken salad the perfect twist, adding in the yogurt and cucumber. It’s incredibly refreshing and great in lettuce wraps for lunch!
3 Cups Rotisserie Chicken, chopped and chilled
2/3 Cup Greek Yogurt, I used low-fat, she recommends full-fat, do what you like
1 TBSP Dijon Mustard
1/2 Lemon, Juiced
1/3 Cup Green Onion, chopped
3/4 Cup Seedless Cucumber, finely chopped
1/2 Cup Celery, chopped
1/4 Cup Fresh Parsley, chopped
1/4 Cup Fresh Dill, chopped, she used dried dill but I think fresh provides a better flavor
1 TSP Sea Salt
LOTS OF GROUND PEPPER
Let’s Get Cooking
Remove the chicken from the bones and finely chop, place into a large bowl.
Mix all of the ingredients together well.
Easy, peasy, that’s it. Serve on bread, lettuce, or with your favorite potato chip.
May is Asian and Pacific Islander Month and what better way to celebrate a culture than through their food. I was at ALDI the other day and found these Ramen kits from IRL Food. They had spicy chicken and this miso ramen, I picked up both because they looked so good. I used Budget Bytes as a source to spice up my ramen kit and make it a proper meal. It was incredibly easy to put together and the miso broth from the kit was DELICIOUS. I can’t wait to taste the spicy chicken.
1 Garlic Clove, minced
Let’s Get Cooking
The kit starts off by bringing the broth to a low boil.
While that’s heating up, in a skillet saute garlic + zested ginger with the olive oil. Once that becomes fragrant, add in the spinach and cook until wilted.
Once the broth has come to a boil, add in the noodles. Break the noodles up with a fork. Let that boil on low for about 2 minutes.
Turn down to a low simmer and crack an egg into the broth. Let it cook enough that the white is fully cooked but the yolk is still soft.
Once done, pour into a bowl, and top with spinach + scallions + a few dashes of your favorite hot sauce!
Enjoy and be sure to give your support to local Asian-owned businesses!
We all remember when Avocado toast became all the craze a few years ago, and rightfully so. It’s the perfect breakfast, especially topped with a beautifully done egg. I found this recipe from @Kelseysfoodreviews on Tik Tok where she used a hashbrown as the toast. I saw some frozen hashbrown’s at ALDI the other day, and I had to make this. I had it for breakfast and OMG, it’s silky, it’s crispy and very satisfying.
1 Frozen Hash Brown
1/2 Avocado Mashed
Crushed Red Pepper
Salt + Pepper
Let’s Get Cooking
Cook the hashbrown per package instructions, and make sure it is extra crispy.
While the hash brown is cooking, mash the avocado in the bowl with some red pepper flakes + lime juice + salt + pepper.
In a skillet, drizzle olive oil in a pan and heat on MED.
Crack the egg in the skillet and fry until the whites are fully cooked.
Once the hashbrown is done, top with the mashed avocado and fried egg.
I haven’t done a restaurant review in a while, which makes me sad because trying out new places is one of my favorite hobbies, if you could call it that. I had seen Alexander Pierce on Yelp for quite some time, but it looked like a fancy place and I felt that I needed a special occasion to go. I decided that my birthday at the beginning of April was the perfect time to go. I made reservations weeks in advance, I would recommend this big time!
When I tell you this place is nice, whoooa it’s nice! Private lounge, live singer, you can even get a membership there. The restaurant entrance is located at the back of the building. When you pull up you don’t even realize it’s a restaurant. Then you see the big iron gate with ‘Alexander’ written on it and the beautiful entrance. We were seated quickly and the server was incredibly nice.
When you come to a restaurant like this you have to go all out and that’s what we did.
The pretzel-crusted fried pepper jack was a special at the time, but if it is on the menu when you go ORDER IT. It’s salty, it’s spicy, and it’s the ultimate savory bite. Do not get me started on this meatball. It’s stuffed with gooey cheese, served with a delicious sauce and toasted bread. It could be a meal itself. I recall saying about 10 times ‘this is the best meatball I’ve ever eaten’. And that’s not hyperbole, I truly believe that it was. Onto the main entree, the ribeye. OH MY GOD. I am a med-rare girl, but at some places you go, that means medium or well. That’s not what I want, no no. Alexander Pierce did this ribeye so right, I can’t even do it justice. I added the peppercorn demi-glace, it did not even need that. The steak was so perfectly done that its juices were the only sauce I needed, that’s how you know a steak is done right.
If you are looking for a fancy night out, friends get together, date night, or whatever it is, please check this place out. I think it should be a staple in Akron dining. You could pick this restaurant up and put it in any big city and it would stand out, but I am happy that it is standing out here in Akron, OH.
Holidays are the time that you get to show off your cooking and baking skills. At least that is how it is for me because I am usually cooking for one. I know I am a few weeks late, but I made this chocolate babka for Easter and I have to say it was an absolute hit. This recipe is from the New York Times Cookbook and makes 2 loaves. It is a long process, so I say get started three days before you want the loaf done. I made the fudge filling and chocolate streusel beforehand and it made the process go a lot smoother. As the New York Times said, read this recipe a few times before committing to making it, you’ll need it.
For the Dough:
1/2 Cup Whole Milk
1 Package Active Dry Yeast
1/3 Cup Sugar + a pinch
4 1/4 Cups All-Purpose Flour
1 1/2 TSP Fine Sea Salt
1 TSP Vanilla Extract
1 TSP Grated Lemon Zest
1/2 TSP Freshly Grated Nutmeg
4 Large Eggs, at room temp, lightly beaten
10 TBSP Unsalted Butter, softened
For the Fudge Filling:
1/2 Cup Sugar
3/4 Heavy Crem or Half and Half
6 oz Bittersweet Chocolate (66-74% cocoa), coarsely chopped
8 TSBP Unsalted Butter, diced and softened
2 TSP Vanilla Extract
For Chocolate Streusel
1/2 Cup All-Purpose Flour
3 TBSP Sugar
1 1/2 TBSP Unsweetened Cocoa Powder
1/2 TSP Salt
4 1/2 TSBP Unsalted Butter, melted
1/3 Cup Mini Semisweet Chocolate Chips
For the Syrup:
2/3 Cup Sugar
2/3 Cup Water
Let’s Get Baking
Let’s start with the dough. Warm the milk in a small saucepan on the stove until it’s lukewarm. Remove from heat, and add in the yeast + pinch of sugar and let bloom for about 5-10 minutes.
Using a mixer with the dough hook [you can also do this by hand it just takes a bit more time] combine flour + 1/3 cup sugar + salt + vanilla + lemon zest + nutmeg and mix. Slowly add the yeast mixture to the dry ingredients along with the eggs. Beat until the dough comes together, about 2 minutes.
Add in half of the butter and beat until the dough is smooth, add in the rest of the butter and wait until the dough is smooth and stretchy about 5-7 minutes. Add in 1 TBSP of flour if the dough sticks to the sides of the bowl.
Butter a large bowl and form the dough into a ball. Roll the dough around in the buttered bowl so all sides are buttered. Cover with clean dish towel and let the dough rise in a warm place for about 1-2 hours.
Press the dough down and recover, let rise in the friedge over night.
Onto the filling: Combine the sugar + cream + salt in a saucepan over medium heat, bring to a simmer and stir occasionally until sugar is dissolved. Add in the chocolate + butter + vanilla stirring until the chocolate is smooth. Remove from heat and let cool to room temperature. This can be made up to a week beforehand.
Onto the streusel: stir together flour + sugar + cocoa powder + salt in a bowl. Stir in melted butter until it is distributed and the streusel forms large crumbs. Stir in the chocolate chips. This can be made up to 3 days ahead and stored in the fridge.
To make the syrup: combine sugar & water into a small saucepan. Simmer over MED heat until the sugar dissolves. Remove from heat.
Butter 2 9-inch loaf pans and line with parchment paper
Remove the dough from the fridge and divide it in half. On a floured surface, roll one piece into a 9×17 inch rectangle. Spread with half the filling all over. Starting with the long side, roll up into a tight roll, transfer to a dish towel, and place in the freezer for 10 minutes. Do the same with the other piece of dough.
After the 10 minutes, slice the rolls length-wise in half and twist the halves together as you were braiding them. Fold the braid in half and place it in one of the prepared pans. Repeat with the other dough. Cover the dough with a kitchen towel and let rise in the fridge overnight.
When it’s finally the day to bake remove the dough from the fridge and let it come to room temp. Preheat the oven to 350F.
Using your hands, clump the streusel together and scatter along the bread. Bake the bread for 40-50 minutes, until a tester comes out clean with no dough.
As soon as the bread comes out, pierce it with a knife going all the way down to the bottom of the bread. Pour over the syrup. Transfer to a wire rack and let cool before serving.
Serve and share with family and friends. Baked with Love,
There’s nothing more magical than homemade sauce and pasta. I got a pasta maker for Christmas and I have loved using it. There’s something about knowing all the ingredients that go into your meal. The pasta recipe is from Love & Lemons the Bolognese comes from Pasta Evangelist, I tweaked it a little as I found it worked better for me personally.
1 Cup Semolina Flour
1 Cup All Purpose Flour [if no semolina just do 2 cups APF]
3 Large Eggs
1/2 TSP Sea Salt
1/2 TBSP Extra Virgin Olive Oil
2 TBSP Extra Virgin Olive Oil
1 Small Onion, diced
2 Garlic Cloves, peeled and crushed
1 Large Carrot, diced
1-2 Celery Stalks, diced
300g Ground Beef [about 1lb]
2 1/2 TBSP Red Wine
1 14oz Can Diced Tomatoes
1 Cup Tomato Sauce
1/4 Cup Pasta Water
Salt & Pepper
Let’s Get Cooking
You’re going to start by making the homemade pasta first. I made the dough in the mixer, I found that it came out a lot smoother than doing it by hand. You can still do it by hand if you prefer of course.
Combine eggs + oil + salt + flour into the mixer and mix on low until combined into a shaggy ball. Flour the counter and knead the dough for about 8-10 minutes. If it’s sticky, add flour while kneading. It should turn into a smooth ball. Wrap in plastic wrap and let rest at room temp for about 30 minutes.
Using a pasta maker, or rolling pin, roll out your pasta into thin sheets and cut based on your preferred pasta shape.
Onto the bolognese.
Heat the oil in a large skillet. Once the oil is hot, add in the onions until soft. Add in the crushed garlic and cook until fragrant, turn down the heat to MED-LOW so you do not burn the garlic. Add in celery + carrots until soft.
Add in the ground beef, making sure to break it up with a wooden spoon. Make sure there is no pink left in the meat.
Add in the red wine + diced tomatoes + tomato sauce + salt + pepper. Cover and simmer on MED-LOW for about 40 minutes.
In a separate pot, bring salted water to boil. Cook your homemade pasta for about 3-4 minutes, the noodles will begin to float up to the top. Add in the reserved pasta water to your bolognese. Drain the noodles after cooking but do not rinse. Immediately add to the bolognese sauce. Let cook together for another 5-10 minutes.
I feel that people are very split on the best part of chicken pot pie, the crust or the filling. Crust people, don’t get mad at me, but we are focusing on filling today. This soup is all about the creamy savory goodness that is the filling of a chicken pot pie. The next time you are needing a big bowl of comfort try out this recipe from Iowa Girl Eats.
4 TBSP Butter
1 Cup Carrots, sliced
4oz Mushrooms, sliced
1 large Celery Stalks, thinly sliced
1 Large Shallot, chopped
2 Cloves Garlic, smashed and minced
1 TSP Poultry Seasoning
Pinch of Thyme
Salt & Pepper
3 TBSP Flour
2 Cups Chicken Stock/Broth
1 Cup Milk
12 oz Package of Gnocci
1-1/2 Cups Shredded Chicken Breast, precooked [I used a rotisserie chicken]
1/2 Cup Frozen Peas
Let’s Get Cooking
In a large pot, melt the butter over MED-HIGH heat. Once the butter is melted add in the carrots + mushrooms + celery + shallots. Saute the vegetables for about 3-4 minutes. Add in the salt + pepper and turn down the head to MED-LOW, cook for an additional 6-7 minutes.
Add in garlic + poultry seasoning + thyme. Saute for about 1-2 minutes or until you can smell the garlic. Add in the flour and stir the vegetables to coat. Slowly add in the chicken broth, stir while pouring so there are no lumps. Slowly add in the milk as well and turn up to MED-HIGH heat. Bring to a gentle boil, add in the gnocchi, and stir. Let cook for about 5-6 minutes.
Stir in the cooked & shredded chicken + peas. Add in any additional salt & pepper to taste.
I love a charcuterie board and trying out new and interesting cheeses. Recently, I came across this Tequila Habanero Cheese from DeerCreek called The Rattlesnake. So obviously I had to try it out. It’s a delicious and creamy sharp cheddar with a kick of habanero. It’s definitely hot, but it has an amazing flavor. With a cheese this amazing I had to try and incorporate it into other dishes, so obviously I made mac & cheese. It’s spicy, it’s creamy, and it’s definitely cheesy.
1 Clove Garlic, finely diced
1 1/2 TBSP Butter
1/2 Cup Heavy Whipping Cream
3/4 Cup Milk
2 TBSP Flour
5 TBSP Cream Cheese
1 1/2 Cup Rattlesnake Cheese
1 Cup Sharp Cheddar + more for on top
8 oz Macaroni Noodles
2 32 oz Chicken Broth
Let’s Get Cooking
Bring the chicken broth to boil and cook the macaroni noodles per box instructions. Strain and put to the side.
Preheat the oven to 425 F
In a large pot, on MED HIGH melt the butter and add in the garlic. Add in the flour and stir well, making sure all the flour is coated. Turn the heat down to LOW and slowly add in the heavy cream + milk, stirring as you pour in. Add in the cream cheese + rattlesnake + cheddar [save some for on top].
Stir to make sure all the cheese melts. Once all the cheese is melted, add in the cooked and strained noodles. Stir to combine.
Pour the mac and cheese into a non stick pan and top with the extra cheddar cheese.
Bake for 20-25 minutes or until golden brown on top.
As we’ve seen from my recent postings, I’ve been wanting to put Kimchi in just about everything I can. I’m late to the party in being obsessed with it I know. But it’s packed with such good probiotics, and as a girl with gut issues, how can I not love it. I love using burgers as a medium to fuse different cuisines together, it’s the perfect mix of silky egg, and spicy kimchi.
4 Burger Buns
1 LB Ground Beef
4 Eggs, Fried
4 Slices Sharp Cheddar Cheese
1 Cup Kimchi, split amongst the 4 burgers
Salt & Pepper
Let’s Get Cooking
To make your burger, grab a slice of cheese and place it in the middle of the ground beef, form the burger around the cheese. Place on a plate once formed and season both sides with salt and pepper.
Cook your burgers to your liking, I go med-rare so about 6/7 minutes each side. While the burgers are cooking, grab a small frying pan and fry up the eggs in a small amount of oil. Once done, remove from the pan and place on a paper towel.
To build the burger start with the bottom bun, lettuce, burger, kimchi, fried egg, then top bun.
I’ve been wanting to make this recipe for a little while and I finally had all the ingredients in my pantry this week. This pasta dish is incredibly simple, focusing on the two stars of the show, cheese and pepper. I followed Bon Appetit’s recipe for this dish.
6 oz Pasta, your choice
3/4 Cup Pasta Water
3 TBSP Unsalted Butter, cubed, divided
1 TSP Fresh Cracked Pepper
3/4 Cup Grated Parmesan
1/3 Cup Grated Pecorino
Lets Get Cooking
Bring water to a boil and season with salt. Cook the pasta per package instructions, making sure it’s just to al dente. Reserve 3/4 cup pasta water.
In a large skillet melt 2 TBSP butter. Add in the pepper and lightly toast for about 1 minute.
Add 1/2 cup of the reserved pasta water to the skillet and bring to a simmer. Add in cooked pasta + remaining butter.
Reduce heat to low and add in the cheeses until they melt. Add in the extra pasta water if the sauce seems dry.