Recipe Index

November 14, 2016 by Tanya Harris 19 Comments

Scalloped Potatoes with Blue Cheese

These Scalloped Potatoes with Blue Cheese are a great spin on your traditional scalloped potatoes. Impress your friends and family with this fancy side dish.

scalloped potaoes covered in blue cheese in orange baking dish

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

What happens when the Managing Director of the French Dairy Board comes to your town and discusses all kinds of cheeses from overseas? You halfway listen and stuff your mouth with all the beautiful cheese. Ok, no...don't do that, you should actually listen and focus less on stuffing your face. But yea, I stuffed my face. So yea, there was that time that the Managing Director of the French Dairy Board came to visit and I ate cheese until my heart was filled with joy. I posted this picture on my Instagram from the event.

One of the cheeses I was able to try was the Saint Agur Blue Cheese. This Blue Cheese was simply amazing! Creamy with just the right amount of strength. I despise blue cheese that is way too strong. The flavor is present but it's not too intense, which is usually the problem with most blue cheeses. Hubby always says that blue cheese taste like soap (I have no clue what he means by that) but when he tried this one, he actually liked it.

So I brought the cheese home and had fun with it. First, I drizzled some honey over it (a trick the Managing Director of the French Diary Board taught me) and had it as a snack with a glass of wine. Then I stared at it and asked "what in the world do you want me to do with you?!" And Eureka!!! Scalloped potatoes with blue cheese popped into my mind!

Scalloped potatoes with blue cheese on blue plate

The cool thing about these scalloped potatoes with blue cheeese is that they are super easy to make. In the spirit of Thanksgiving, easy and fancy recipes are a must. Who has times to slave over the side dishes when so much time will be spent on the turkey...and the pies. In less than an hour, you can have this in the oven baking up, ready for dinner. Also, everyone will think you are so fancy because blue cheese is so much fancier than cheddar.

Notes about Scalloped Potatoes with Blue Cheese

A nice and pretty casserole dish, about 1.5 to 2 quarts, works best for this type of dish. You should have about 4 layers if you use a similar sized dish.
Make sure you end with the Parmesan cheese on top when layering the ingredients. This will give that beautiful golden melted cheese crust on top of the dish.
Use a mandolin slicer on the 3.5mm setting for slicing your potatoes. I urge you to take extreme precautions when using this slicer. Please pay attention when using this. I learned my lesson the hard way. *ouch*
Any brand of blue cheese will do but the Saint Agur Blue Cheese highly recommended.

As always, Enjoy 🙂

Recipe adapted from Blue Cheese Potatoes Gratin

Scalloped potatoes with blue cheese. potatoes au gratin

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5 from 3 votes

Scalloped Potatoes with Blue Cheese

Author: Tanya Harris

Ingredients

2 lbs Russet Potatoes
1.5 cup heavy cream
½ cup crumbled blue cheese
½ cup parmesan cheese
2 cloves garlic
1 Tablespoon butter
1 Tablespoon flour
salt&pepper to taste

Instructions

Preheat oven to 375 degrees.
Thinly slice russet potatoes and set aside.
Melt butter over medium low heat in a saucepan. Mince garlic and add it to butter. Cook for about 1 minute, stirring constantly.
Add flour and stir until flour is dissolved. Add heavy cream and cook over medium low heat until mixture thickens, about 5 minutes. Season with salt and pepper to taste.
Remove from heat and add blue cheese. Stir to combine.
Spread some of the potatoes evenly on the bottom of a 2 qt casserole dish. Add enough blue cheese sauce to cover the potatoes, then add some shredded parmesan cheese on top of this layer. Continue with these layers (potatoes, blue cheese sauce, shredded parmesan cheese) until you have about 4 layers, finishing with the parmesan cheese on top.
Bake in preheated oven uncovered for 50 minutes or until potatoes are tender. Enjoy 🙂

November 10, 2016 by Tanya Harris 3 Comments

Simple Pumpkin Cake Recipe

This Simple Pumpkin Cake Recipe is the perfect sweet treat for the Fall. No mixer needed when making this delicious Southern and Simple cake.

Simple Pumpkin Recipe. No mixer needed to make this cake. Lemon frosting.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Fall is here! O.k, it's been here for a while but I think I am just starting to accept it. We have had warm weather here in Charlotte and it's just starting to really feel like Fall. Booooooo!!!! I am not a fan of cold weather and all the shivers it brings to my body. I guess all is not negative when it comes to the weather changing, especially when it comes to food. Bring on the chillis, the soups, and pumpkin flavored everything. Speaking of pumpkin, I am now officially tired of it. However, before I toss out all my canned pumpkins sitting in my cabinet, I wanted to share this Simple Pumpkin Cake Recipe.

pumpkin cake half eaten with fork on plate

This Pumpkin Cake Recipe is something I discovered in the Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations. I encourage everyone to check out this book. There truly are some gems inside.

Back in July, when the weather was lovely, I saw a co-worker of mine with the book. I asked to browse through it briefly and asked if at some point I could borrow it. Not too long after, the book ended up in my mailbox at work. There are a tons of cakes in here that I said I would try before I return it. So far, I've only tried this one. I've had it held hostage since then because I want to try more recipes. I promise I will return it soon y'all.

This cake came out with the perfect consistency between being moist and crumby. The flavor reminds me of a spice cake with a pumpkin twist. The frosting is a lemon cream cheese frosting and it is a perfect combination when it comes to flavor. Another cool thing about this cake is that I made it with no mixer. I love my red KitchenAid but sometimes a Classic Wooden Kitchen Spoon is so much better. In fact, it's what the book recommends when it comes to combining the ingredients.

I hope you continue to enjoy the Fall if cold weather is you're kind of thing. I also hope you enjoy this recipe 🙂 Let me apologize in advance of having no video of me creating this beautiful cake. Darn camera wouldn't let me be great.

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5 from 2 votes

Simple Pumpkin Cake Recipe

Author: Tanya Harris

Ingredients

2 ½ cups All purpose flour
2 ½ tsps of baking powder
1 ¼ teaspoon salt
½ teaspoon baking soda
2 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ginger
¾ cup raisins
1 cup chopped pecans
1 cup plus 2 tablespoon vegetable oil
2 cups sugar
4 eggs
2 cups canned pumpkin

For the Lemon Cream Cheese Frosting

3 cups powdered sugar
8 oz cream cheese softened
1 lemon
2 Tablespoon milk
pinch of salt

Instructions

Preheat oven to 325 degrees. Grease two 8 inch round cake pans, set aside.
Combine flour, baking powder, salt, baking soda, cinnamon, nutmeg, and ginger in a bowl. Set aside.
In another bowl, combine raisins and pecans. Add ¼ cup from the flour mixture to the raisins and nuts and stir to combine, set aside.
In another bowl, combine the sugar and 1 cup of vegetable oil. stir to combine. Add eggs one at a time and stir to combine.
Add the flour mixture to the sugar mixture and stir until all the flour disappears from the batter. Add the canned pumpkin and stir to combine. Then add the raisins and pecan mixture and stir until combined.
Place in prepared cake pans and bake in preheated oven for about 25 minutes, until the cakes are golden and a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely.

For the Lemon Cream Cheese Frosting

Zest the lemon over a bowl. Cut the lemon and squeeze out all the juice in same bowl. Add cream cheese, milk, powdered sugar, and pinch of salt. Mix until smooth.
Frost the cake with frosting. Enjoy 🙂

November 7, 2016 by Tanya Harris Leave a Comment

Breakfast Granola Recipe

This breakfast granola recipe is not only delicious, it's healthy and super easy to make. Make your own batch in less than an hour.

breakfast granola on top of yogurt in glass cup

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

It's super hard for me to get the energy to eat breakfast in the morning before work. Like seriously, I know it's extremely important to eat a healthy breakfast so your brain can function but I usually just don't have an appetite early in the morning. Am I the only one with this problem? Anyways, I strive for ways to get breakfast in my belly without too much fuss. Like seriously, not trying to cut the stove on in the AM before work. which is why make ahead breakfast recipes, like these Oatmeal Raisin Breakfast Cookies and this Strawberry Baked Oatmeal are perfect for me or anyone else who struggles with making breakfast before work. Oh le struggle!

The beautiful thing about this breakfast granola recipe is that it can be made ahead and stored. I like to make my breakfast granola on the weekend and eat it throughout the week. I store it for about a week but it usually doesn't even last that long. I eat this stuff for breakfast and snack.

It's also healthy! ok ok, yes it has white chocolate chips which may not be the healthiest thing on the planet, but with chia seeds and wheat germ added, I think it makes up for it.

I like to pile a ton of this healthy breakfast granola on yogurt or put it in milk and eat it as cereal. It can be eaten alone if that's your thing but I'm a big fan of dairy. So bring on the milk and yogurt.

Notes on Breakfast Granola Recipe

Feel free to swamp out few of the ingredients. For example, if you hate white chocolate chips, use milk chocolate chips in this breakfast granola. But seriously, who in the world would hate white chocolate chips??
Be careful not to burn the granola. If it stays in the oven too long, it will have burnt taste to it. I start to check around 20 minutes to ensure it doesn't cook for too long.
I like to store my breakfast granola in mason jars . Keeps it nice and crunchy.
This would make perfect Christmas gifts. Seriously, bake up a batch, place them in mason jars, wrap a nice ribbon around it and give it to your coworkers and friends. They will love you for it! Your wallet will love you too!

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Breakfast Granola Recipe

Author: Tanya Harris

Ingredients

2 cups rolled oats
½ cup chopped pecans
½ cup dried cranberry
¼ cup wheat germ
¼ cup chia seeds
⅓ cup honey + 2 Tbsp
¼ cup grape seed oil
¼ teaspoon salt
¾ cup white chocolate chips

Instructions

Preheat oven to 350 degrees F.
Place oats on baking sheet with parchment paper and bake for 10 minutes. Place in bowl.
Place chopped pecans on baking sheet and bake for 10 minutes. Place in same bowl.
Add dried cranberry, wheat germ, chia seeds, honey, and grape seed oil to bowl. Stir to combine.
Add white chocolate chips and stir to combine.
Place mixture on baking sheet and spread out. Bake in preheated oven for about 20-30 minutes, until fragrant and golden.
Remove from oven and allow to cool. Break into chunks. Enjoy 🙂

October 28, 2016 by Tanya Harris 15 Comments

How to Make BoJangles Biscuits

I had the opportunity to travel to the Bojangles test kitchen and learn how to make Bojangles Biscuits. Continue reading to learn all about my experience in making these perfect fluffy buttery Bojangles Biscuits.

If you've come here looking for all the secrets and the exact recipe for how to make Bojangles biscuits, well let me let you know now that I ain't got it. There is no way in the world Bojangles is going to give me or anyone else all their secret ingredients for those beautiful biscuits. I don't blame them either. However, I was able to learn a few things about the magic of how they make these biscuits. Keep reading if you want to learn more. Here's my recipe for fluffy buttermilk biscuits from scratch.

photo of rolling pins over bojangles sign

Not all biscuits are created equally. Bojangles, a fast food chain that boast about its famous chicken and biscuits, has some pretty good biscuits. So imagine how excited I was when I was invited to the test kitchen with my Charlotte Food Blogger friends to make biscuits. Seriously, imagine it...I was too excited. I think hubby and daughter kind of got tired of hearing about it.

I've only made biscuits a few times before learning how to make Bojangles biscuits. Feel free to check out my blueberry biscuit or Cinnamon Raisin Biscuits recipe.

Rumor is, there are at least 48 steps on how to make Bojangles biscuits. No, that's not a mistype...48. But I'll break it down in easier steps. As a matter of fact, I may be missing a few steps but I'll high lite the most important.

First, place your dry ingredients, including shortening, in a huge bowl. Make a well in the middle of the bowl and add your cold milk, then stir with your hands until it resembles cottage cheese. Allow it to set for a while, maybe about 5 minutes.

Next, flour your surface. We made two circles, one small one to flatten our dough on and then another huge one to roll out our dough.

Once you've done that, remove your dough from the bowl and place it on the small circle of flour. Press your dough down with your hands. You will flatten it a bit, fold it over each side into the center, and roll it from the top to make a cylinder.

author making face when touching wet dough

Once you've done that, roll the dough out with the pin. We used two pins, one to spread the dough out and one with nice metal circles on the end to ensure our dough was rolled out evenly.

author rolling out dough with rolling pin

Then we use our biscuit cutter to cut all of these biscuits. I was supposed to get 15 biscuits out of my dough and somehow I only got 14. Oooops.

author using biscuit cutter to cut put biscuits

Place biscuits on the tray, going from outside in to ensure all biscuits fit.

author finished with placing biscuits on sheet pan

Bake biscuits in a preheated oven on 400 degrees for about 9 minutes and then you have beautiful biscuits.

Now of course I could have eaten these biscuits just like they were but since I was at the test kitchen, I had to have some fun and create masterpieces with my biscuits. My sandwich was good but that dessert biscuit I made was something else. Ever had a bo berry biscuit?? It's a Bojangles biscuit with blueberries and icing. Now they are good by themselves but when you add some whip cream and sprinkles, it takes it to a whole other level.

Notes on how to make Bojangles Biscuits (or any biscuit)

Use all cold ingredients. That dough was freezing cold when I first put my hands in it but it allowed my biscuits to get nice and fluffy. The ingredients, including the dry ingredients, were all refrigerated before we started making biscuits.
Make sure that all your shortening is broken into small pieces. If any large pieces of shortening end up on the top of your biscuit, the biscuit will crack and it won't be pretty.
When rolling out dough, make sure your hands and utensils (rolling pins, counter top, etc.) are well floured so it doesn't stick. Have an extra bowl or sifter with flour handy to re flour.
Do not add flour directly to the dough. This is a no no. I honestly forget why, but hey, if the biscuit master says so, I follow instructions.
When cutting out biscuits, re-flour biscuit cuter after about 3 cuts to avoid flour stick.
Once you have cut your biscuit circles, remove outer scrap pieces first. It'll make your biscuits easier to pick up.
When placing biscuits in baking tray, go from outer in. It'll make your biscuits fit on the tray easier.
Do not grease your pan with butter....or it will burn. Griddle oil or shortening works best.
Brush the top of your biscuits with room temperature butter that is melted. Yummy Yummy in my tummy.

My experience was wonderful. I hope you learned a thing or two from my experience at the Bojangles kitchen. Also, make sure the next time you go into Bojangles and purchase a Bo berry biscuit, take it home and add whip cream to it. Best thing ever!

October 11, 2016 by Tanya Harris 4 Comments

Five Spice Chicken Thighs

This Easy Five Spice Chicken Thighs recipe is one of the easiest yet tastiest chicken recipes you will ever eat. Keep reading to find out more, recipe at the bottom. This post contains affiliate links, meaning if you click on a link and make a purchase, I get a little bit of change.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I love easy peasy recipes. It's kind of a requirement for meals that are in our weekly rotation. Especially when I have busy work weeks and this week has been busy busy busy. So here's an easy peasy 5 spice chicken thighs recipe for you busy folks like me.

I created this recipe one night when I had chicken thighs in the fridge and not a clue what I wanted to do with them. So I went searching and searching through my spice cabinet trying to figure out what the heck I was going to put on these thighs. So I am searching and come across this 5 spice powder I had in my cabinet. I have tons of random spices by the way...I'm a spice hoarder, not afraid to admit it.

So I grabbed this powder and pulled out other ingredients and went to mixing and creating like a mad scientist and came up with this marindade. And this marindade...OMG, delish!

Over time, I tweaked the recipe a little. I suggest you allow the chicken to chill in the marinade for about 4 hours so those flavors really get in the chicken. Then just preheat your oven, throw them in a dish, bake for about 40 minutes, and KAZAM...dinner with a delicious sauce is ready.

Notes About Five Spice Chicken Thighs

Five spice powder can be found at your local grocer. You can also buy spices online. Frontier Five Spice Powder, 1.92-Ounce Bottle
Typical spices in Five spice powder are cinnamon, anise, fennel, ginger, clove, and licorice root.
The green onion topping on these five spice chicken thighs are not mandatory but it makes the dish look fancy. Fancy wins...plus since I omitted the onion in the marinade I feel like it's a nice touch.
This recipe calls for baking the thighs. I would love to grill these babies and assume they would be even more delicious over a charcoal grill. I love charcoal over gas grills by the way...I just love that charcol flavor in grilled foods. Yummy. If you choose to grill, get rid of that extra marinade.
As always, make sure your chicken reaches an internal temperature of 165 degrees Fahrenheit. Always use a Instant Read MEAT Thermometer to ensure your chicken is done.

five spice chicken recipe. five spice chicken thighs

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Five Spice Chicken Thighs

Author: Tanya Harris

Ingredients

1.5 lbs boneless and skinless chicken thighs
Marinade
2 Tablespoon olive oil
1 Tablespoon soy sauce
1 Tablespoon rice wine vinegar
1 Tablespoon brown sugar
1 teaspoon minced garlic
1 teaspoon Five Spice Powder
1 teaspoon Siracha
pinch of salt
green onion chopped (for topping)

Instructions

Combine all ingredients in a large bowl. Massage marinade into chicken, ensuring you coat all pieces. Place in fridge and allow to marinate for 4 hours.
Preheat oven to 425 degrees Fahrenheit. Place in an oven safe dish and bake uncovered for about 40 minutes or until chicken has reached an internal temperature of 165 degrees F.
Remove from oven. Cover with foil paper and allow chicken to rest for 10 minutes. Sprinkle with green onion. Enjoy 🙂

September 25, 2016 by Tanya Harris 2 Comments

Parmesan Breadcrumb Chicken Recipe

This Parmesan Breadcrumb Chicken is not only a quick and easy weeknight dinner option, it's also a sure fire way to ensure you have no more dry chicken breast.

Chicken on white plate cut and piece on fork

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

As my first post after my week off, I wanted to post a quick and easy recipe that my family loves...this Parmesan Breadcrumb Chicken. In my not so professional opinion, chicken breast is one of the hardest parts of the chicken to cook perfectly. I remember back in the day, before I cared about the culinary arts, how much of a disaster it was when I tried to bake boneless chicken breast. I'd buy the chicken breast from the store, you know, those super thick pieces of boneless chicken breast. I'd preheat my oven, sprinkle a little season, mostly salt, pepper, and maybe paprika if I was feeling fancy, and stick it in the oven. I'd let it bake for a longggg time because my biggest fear is undercooked chicken. How would it turn out you may ask?? A super dry thick breast mess. May be the reason for some relationships ending in the past...

Fast forward to now. I still find chicken breast to be a bit difficult at times but not with this Parmesan Breadcrumb Chicken Recipe. Every time I make this, the chicken is moist and flavorful. My daughter and hubby love it and I never stress about dry chicken.

Here are all the ingredients you will need:

That's it...not that much. Dinner will be done quickly and your chicken breast will look like this in about 30 minutes.

Hooray for no more dry chicken, Recipe deets are below. As always, don't forget to Enjoy 🙂

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Parmesan Breadcrumb Chicken Recipe

Author: Tanya Harris

Ingredients

1.5 lbs boneless skinless chicken breast
⅓ cup mayonnaise
1 cup Italian Panko Breadcrumbs
½ cup shredded parmesan
1 Tablespoon fresh parsley finely chopped
1 Tablespoon dry basil
½ teaspoon garlic powder
Salt and pepper

Instructions

Preheat oven to 400 degrees.
Flatten chicken breast or slice in half to desired thickness.
Season chicken breast with a little salt and pepper. Rub mayonnaise all over chicken.
Add breadcrumbs, parmesan cheese, parsley, basil, and garlic powder to a dish and combine. Dip chicken breast in mixture and make sure each piece is fully coated.
Place on baking sheet and bake in preheated oven for about 30 minutes or until done, when temperature reaches 160 degrees F. Enjoy 🙂

September 11, 2016 by Tanya Harris 7 Comments

Mini Dutch Baby Pancakes Recipe

This Mini Dutch Baby Pancakes Recipe is my idea of a delicious and easy breakfast on a Saturday morning. Ready in less than 30 minutes and no more standing over the stove flipping pancakes.

mini pancakes in ramekins covered in blueberries and sugar

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

As summer comes to an end, I had to pop on the blog and post one of my all time favorite breakfast recipes, Dutch Baby Pancakes. Soon pumpkins, squash, and the color orange will take over and no one will care about anything else. Le sigh....I like fall and all but summer is my favorite season. Warm weather and fresh fruit will be missed greatly by me.

ramekins covered in powdered sugar and lemon in photo

So about these Mini Dutch Baby Pancakes...they're amazing! Whoever thought about baking a pancake is a genius and should be honored. I'd make a plaque and hold a fancy dinner because baking pancakes is such a great idea. Seriously, the steps are as simple as preparing the batter, popping it in the oven, and then "ding ding ding," breakfast is done. No longer are the days you have to watch the stove to ensure your pancake doesn't burn. No worries about flat pancakes with this dutch baby recipe. I don't know if I'll ever make pancakes any other way.

I love these babies as minis. Why you may ask? Honestly...because they are soooo freaking cute. I used to make my dutch baby in a big cast iron skillet...which is cool and all....but this is just too cute and fancy to resist. And what about these cute ramekins? Perfect display when you want a fancy breakfast layout.

In order to make these mini dutch baby pancakes, you'll need butter, eggs, milk, All Purpose flour, sugars, vanilla extract, lemon juice, and fresh fruit. I bet you you can find all these ingredients in your house without even taking a trip to the grocery store. Another thing I love about this recipe.

Oh...and a blender. You need a blender. Can you believe mine died when I was preparing this very recipe. I improvised though and used a food processor. They came out just fine. But my poor blender, I'll miss it.

Hopefully you love this recipe as much as my family and I do. My daughter has even become a pro in making these and wants to have competitions on whose taste better and who makes a better presentation. I let her think she wins.

Well I'm off to enjoy these last few days of summer...until next time, Enjoy 🙂

Looking for more Breakfast Recipes?? Try these out:

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4.75 from 4 votes

Mini Dutch Baby Pancakes Recipe

This Mini Dutch Baby Pancake Recipe is the delicious and fun. Perfect treat for making breakfast with the kids. Top with fresh fruit for a well rounded breakfast.

Prep Time10

Cook Time17

Total Time27

Course: Breakfast

Cuisine: American

Keyword: mini dutch baby pancakes

Servings: people

Calories: 235kcal

Author: Tanya Harris

Equipment

Mini Colorful Ramekins

Ingredients

4-6 Tablespoon butter*
4 eggs
1 cup milk
3 Tablespoon granulated sugar
¼ teaspoon salt
½ teaspoon vanilla extract
1 cup flour
fresh fruit preferrably strawberries and blueberries
fresh lemon juice
*Amount of butter will depend on size of ramekins. Use 6 ramekins if they are small and 4 if they are the larger kind.

Instructions

Preheat oven to 400 degrees Fahrenheit
Place 1 tablespoon butter in each ramekin. Place in oven to allow butter to melt.
Meanwhile, add eggs to a blender and blend for about 1 minute, until eggs are frothy.
Add milk, sugar, salt, vanilla extract, and flour to blender. Mix until combined.
Remove ramekins from oven and use a pastry brush to spread butter on sides of ramekins.
Add batter to each ramekin making sure an equal amount is in each.
Place ramekins back in oven and bake for 17-20 minutes, or until pancakes have risen and tops are golden brown.
Top each pancake with fresh fruit, a squeeze of lemon juice, and powdered sugar. Enjoy.

Nutrition

August 29, 2016 by Tanya Harris 8 Comments

Baked Italian Chicken with Mushrooms

italian baked chicken and mushrooms on a plate with dark background

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

This Baked Italian Chicken with Mushrooms recipe is quick, easy, and flavorful. Perfect for those days when you're in need of a quick dinner fix with very little fuss.

Alrighty, enough of my complaints...let me get to the point of this post, this Italian Chicken with Mushrooms recipe. Busy months require recipes like this...when you can come home, put the ingredients in the oven for about 35-40 minutes, and BAM, dinner is ready. No more whining from the kid and no more pouting from the hubby about when dinner will be served.

[Read more...]

August 26, 2016 by Tanya Harris 1 Comment

Cheese and Wine Tasting Experience at FlatIron

Flatiron Kitchen + Taphouse, located in Davidson, N.C., prides itself on its big city culinary experience specializing in high quality meats and sides. I had an opportunity to partake in a cheese and wine tasting experience here and I thoroughly enjoyed myself. Read about my experience below.

My first ever cheese and wine tasting experience occurred at a cute restaurant located in Davidson, NC known as Flatiron Kitchen + Taphouse . Shout out to The Charlotte Food Bloggers for organizing this event.

Davidson N.C. is a cute little town located north of Charlotte. I usually wouldn't make the 30 minute drive up I-77 but had to check out this cheese and wine event hosted by this restaurant. Hubby and I have always wanted to throw a cheese and wine party and I figured that this would be a great place to get ideas.

Let me take a moment to discuss this cheese and wine party my hubby wants us to host. He wants our guest to wear tuxedos and ballgowns and he wants a butler to carry around the cheese and wine on huge platters. He wants to call it a fancy affair and have everyone walk around with perfect posture. This may not seem odd to many people, but my hubby likes to wear overalls on a weekly basis. It just totally shocks me that he wants to have this party. I mean seriously, check out the picture of us below at his grandmother's house...wine and cheese party people or nah?

man and woman sitting in front of car eating

Alrighty...back to my cheese and wine tasting experience at Flatiron. First, we were greeted by our host, Jason, who would guide us through our wonderful cheese and wine experience. Jason was a great host and had already picked out the combination he thought we would enjoy.

Our cheese trays came with 6 kinds of cheese (Appalachian Creamery, Buttermilk Blue Cheese, Goat Cheese, Sheep Cheese, Extra Sharp Cheddar Cheese, and Double Cream Soft Cow Cheese). The tray also came with palate cleansers to help cleanse the palette after each tasting (olives, walnuts, the best fig jam ever, grapes, and dried apricots). Grilled bread also was brought to our table as a palate cleanser and it was amazing. I could have eaten that all by itself as a meal.

We tried a different wine with each kind of cheese...yes, that's 6 glasses of wine....no worries, I didn't finish all my glasses but if I were close enough to uber, I sure would have.

My favorite cheese, although pungent, salty, and soooo blue was the blue cheese. It was paired with a Riesling wine known as P.J. Vackenberg from Germany. The blue cheese taste, which was strong in this cheese, shocked me at first but having it with that Riesling really calmed down that flavor. I ate the whole piece.

My least favorite cheese was a sheep cheese known as Manchego. My first, and possibly last time trying this. This cheese is hard, chalky, and pretty much flavorless in my opinion. It was matched with a red Spanish Tempranillo wine, which I loved.

I could go on and on about each cheese and the multiple wines but I would strongly urge you to check out Flatiron if you're in the neighborhood or don't mind the drive or uber ride un I-77. Among other items, they have an Artisan Cheese and Meat Plate on the menu.

I had a blast at my first wine and cheese tasting experience at Flatiton in Davidson. I'll also note that they have a complintmentary ine tasting once a month. Information can be found here KnoWine Night .

August 10, 2016 by Tanya Harris 2 Comments

Vietnamese Chicken Salad Recipe

This light and flavorful Vietnamese Chicken Salad Recipe with Asian flavors is a must have on your lunch menu. Bring it to work or eat it at home on the weekends, you and your family will fall in love.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I tend to post on here once a week and missed last weeks posting. I seriously thought that I would be able to post while away on vacation but I seriously thought wrong. If you follow me on Instagram or Twitter, you may have noticed that I posted some gorgeous pics from Jamaica. I had so much fun visiting family, chillaxing, and eating some great food. I thought about not coming back but...I got bills. Speaking of bills, I returned to work yesterday and thankfully, it wasn't a nightmare when I returned. I guess it's a blessing when you love what you do.

I decided that my first post upon my return should be another bring your lunch to work recipe. In an attempt to save some coins so that I can continue to take amazing vacations I am trying to make more lunches that I can prep ahead of time and carry to work. This is where this Vietnamese Chicken Salad Recipe comes in handy.

This salad takes a bit of prep work when it comes to chopping, slicing, and dicing...but nothing too major. Once you've chopped your veggies, the rest of it comes together with great ease.

I generally make this salad on a Sunday (when Rotisserie chicken goes on sale at my local supermarket) and pack it away for lunch. It can serve me and hubby for about two lunch days.

Make sure you pack the salad portion (veggies and chicken) in a separate bowl from the dressing or else you will have soggy salad. Unless you're into that kind of thing...

The dressing for this salad contains fish sauce, also known as stinky sauce in my house. I've eaten this salad at work and no one has called me stinky girl but be warned fish sauce has a well...fishy smell. Since this salad is so freaking good, I think it's worth the risk of being called stinky girl.

Here are the recipe ingredients laid out on my itty bitty table. Don't forget to top your salad with crushed peanuts...if you're into that kind of thing.

ingredients for vietnamese chicken salad

I've created a recipe video for this one illustrating the creation of this wonderful Vietnamese Chicken Salad Recipe. Hope you all enjoy 🙂

Looking for my light recipes? Try these out:

Rotisserie Chicken Salad

Kale and Broccoli Salad with Sweet and Sour Dressing

Thai Chili Cucumber Salad

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Vietnamese Chicken Salad Recipe

Author: Tanya Harris

Ingredients

For the Salad:

2 cups of shredded chicken breast from a rotisserie chicken
4 cups of napa cabbage shredded
1 red bell pepper chopped
4 green onions sliced
1 cup matchstick carrots
½ cup cilantro chopped
½ cup mint leaves chopped
½ cup peanuts chopped (optional)

For the Dressing:

¼ cup fresh lime juice
1 teaspoon Sambal Oelek Also known as Vietnamese Chilli Paste
3 cloves garlic grated
2 Tablespoon sugar
3 Tablespoon fish sauce
3 Tablespoon Vegetable oil

Instructions

First, remove skin from rotisserie chicken and eat it because it is delicious! Then remove meat, preferably chicken breast and place in a bowl and set aside.
Combine cabbage, bell pepper, green onion, carrot, cilantro, and mint in a bowl and toss to combine. Set aside.
Add chicken to bowl with vegetables and toss to combine.
In a separate bowl, combine dressing ingredients and whisk.
When ready to eat, top salad with crushed peanuts and dressing. Enjoy 🙂

Recipe adapted from Once Upon a Chef.