Caprese Chicken


I love Caprese Salad and I am always looking for new creative ways to make chicken dishes.

So here is a fun combo when you take the ingredients of the Caprese Salad and marry them with a seasoned grilled chicken breast. Ladies and gentlemen I now give you one very simple and delicious chicken meal that is not only very easy to make but is very pretty to look at. It all get’s finished off with the “drizzle” of a Balsamic reduction glaze.

True Beauty on a Plate.



Caprese Chicken
Prep time
Cook time
Total time
Serves: 4
  • 4 (6 ounce) skinless, boneless chicken breast halves (cut in halves)
  • 1 tablespoon Italian herb seasoning
  • 1 tablespoon Garlic herb Seasoning
  • 2 tablespoons Olive oil
  • Slices of Soft Fresh Mozzarella Cheese 4 (1/2 inch thick)
  • Mini Heirloom Tomatoes sliced in half
  • Bunch of Fresh Basil Leaves - Chopped
  • Balsamic Glaze
  • 2 cups balsamic vinegar
  • ½ cup brown sugar
  1. Preheat oven to 500 degrees
  2. Prepare the Balsamic Glaze Reduction
  3. Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.
  4. For Chicken:
  5. Pour Olive oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Place seasoned chicken breasts into hot oil, fry for 2 minutes, and flip chicken.
  6. Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and return to oven and bake until cheese has melted, 3 to 5 minutes.
  7. Transfer chicken breasts to a serving platter and top each with fresh sliced heirloom tomatoes and chopped basil leaves and drizzle with balsamic glaze reduction.







Chicken Marsala Meatballs

Chicken Marsala Meatballs

Traditional Chicken Marsala has always been in the top 10 of my favorite Italian dishes. I recently did a little research on Marsala Wine and here is what I found:



Marsala is the west section of Sicily, the island near the foot end of Italy. In 1798 the Sicilians managed to substitute their own wines in place of the standard rum in an English naval shipment. In those seafaring days, something had to be done to wine to allow it to last the long ocean journeys. Brandy was added to allow the wine to last longer and to be more resistant to temperature changes. These brandy-dosed wines were called “fortified wines”.

Marsala Region Once the British had a taste of Marsala, demand grew quickly. In the United States during Prohibition, things became even more interesting. The typical Marsala bottles made the wine look like medicine. People found that getting Marsala was less risky than other types of wine. While not as popular now for straight drinking, Marsala is still used quite frequently as a cooking wine in Italian dishes.

I am always in search of new twists on traditional dishes. I believe this recipe for Chicken Marsala Meatballs is my new discovery of a dish that I will just have to make time and time again.



Chicken Marsala Meatballs
Prep time
Cook time
Total time
Recipe type: Italian
Serves: 24 Meatballs
  • ¼ cup panko breadcrumbs
  • 2 tablespoons milk, room temperature
  • ⅓ cup plus 1 tablespoon Marsala wine
  • 1 pound ground white meat chicken
  • ¼ cup grated pecorino, plus extra for serving
  • 1 large egg, beaten
  • 2 tablespoons chopped fresh flat leaf parsley
  • 1 teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 tablespoon extra-virgin olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1 large shallot, minced
  • 1½ teaspoons flour
  • 1¼ cups low-sodium chicken broth
  1. Preheat the broiler to high.
  2. In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala. Leave to soak for 5 minutes. Add the chicken, pecorino, egg, parsley, ½ teaspoon of the salt and the pepper. With your hands, gently mix together the ingredients until just combined. Form the mixture into tablespoon-size balls and place on an oiled baking sheet. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through. Remove from the oven and set aside.
  3. In a straight-sided skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and the remaining ½ teaspoon salt and cook for another 2 minutes. Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil. Add the ⅓ cup Marsala and stir until the mixture is smooth. Whisk in the chicken broth and simmer for 5 minutes. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. Serve hot, garnished with grated pecorino








Chicken Pot Pie 101

Chicken Pot Pies 101With the arrival of “Fall” I get excited about inviting some of the world’d best comfort food back into my life. Starting with Chicken Pot Pie.

Do any of you remember those little frozen Swanson Chicken Pot Pies? I did I love them as a kid. Then in the late 80’s Marie Calendars started making their line of frozen pot pies and all kinds of folk became hooked.

Well I am glad those frozen food days are over. The only thing I like frozen these days is my ice cream. One can say that Chicken pot pie could be a little intimidating to make. I say “Be brave” go for it. For you have no idea how much a homemade pot pie could rock your world.

My favorite recipe for this is that of one of my Food Heros– Ms. Paula Deen. I first tasted this masterpiece back in 2007 on a visit to Savannah, Georgia. I stood in that long infamous line at her restaurant The Lady and Sons for well over an hour and let me tell you it was well worth it.




The following is the exact recipe they use at the restaurant. It’s not only pretty but “oh honey it’s so good it will make you want to slap yo mama”…….


Chicken Pot Pie 101
Prep time
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Total time
Serves: 2 Pies
  • 8 sheets frozen puff pastry
  • 1 egg, beaten
  • 4 chicken breast halves, or 2 cups leftover cooked chicken
  • Seasoned salt and pepper
  • 2 tablespoons cooking oil
  • ⅓ cup butter
  • ⅔ cup all-purpose flour
  • 1 quart heavy cream
  • ¼ cup chicken base
  • 1 tablespoon minced garlic
  • ½ small yellow onion, minced
  • 1 cup frozen green peas, cooked
  • 1 cup chopped cooked carrots
  • Pinch fresh grated nutmeg, optional
  • Special equipment: 2- Pie Dishes
  1. Preheat oven to 350 degrees F.
  2. Crust:Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.
  3. Filling:
  4. Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.
  5. In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 2 individual Pie Dishes with chicken mixture and then top each with a pre-cooked lattice square. Bake for 10 minutes or until bubbly. Any remaining pie filling may be frozen.









Man Pleasing Chicken


Man Pleasing Chicken

For the  last two years Ive had a small addiction to Pinterest. Much like  99.9% of America’s women. My boards get blown up with all these idea’s for the 100’s of parties I would like to throw (even though in reality I probably will only get accomplish a couple if that), There are boards filled with books I would like to read, with idea’s of organizing every last corner of my kitchen and house ,there’s a board for all the shoes and pieces of clothing I would like to wear, inspirational sayings the list can go on and on.

However I must admit that out of the thousands of “pins” I have on my board the one pin that proves to have been put to good use the most , comes in the form of the recipe:

  • Man Pleasing Chicken

This recipe is beyond simple and delicious. It could easily be called the “Man, Woman, Child and Dog Pleasing Chicken”. I have no idea who the original genius was that created this recipe. However I did hear somewhere through the grapevine that it was featured in the “Fearless Flyer” a newsletter that Trader Joe’s publishes that has yummy little recipes which feature ingredients that can be found in their grocery store. I have never made a chicken dish that is this easy to put together and in the end delivers such a huge payoff of flavor. So give it a try – the response will be amazing. Bravo to Man Pleasing Chicken!!!!!!!

Man Pleasing Chicken
Prep time
Cook time
Total time
Recipe type: Chicken
Serves: 3
  • Chicken thighs- 1 package (Boneless Skinless)
  • ½ cup- Dijon mustard
  • ¼ cup -Maple syrup-
  • 1 Tbsp -Rice/rice wine vinegar
  • ¼ Fresh rosemary (diced)
  • Salt and pepper
  1. Preheat your oven to 450ºF. Then, mix together ½ cup of dijon mustard, ¼ cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar.
  2. Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. I used boneless, skinless thighs. Six came in my package. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.
  3. Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices.
  4. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. This makes it look extra pretty and add's some extra aromatic flavors to the chicken.
  5. Enjoy the Magic!!!