Tag Archives: Butter

Jazzed Up Rice

Posted on by
  • Chicken broth
  • Medium onion
  • 1 tbsp. of butter
  • 1 cup of rice
Boil with chicken broth instead of water. (Add flavor where you least expect it). Slice up half of a medium onion and let that float at the top of the rice & broth mixture (chill, you can use the other half for one of the salads or eggs the next morning, we aren’t wasting food). Add one tsp. of dried parsley flakes (not fresh because that would just wilt when boiling).
Once rice is cooked, fluff with fork and stir in one 1 tbsp. of butter. (feel free to leave out if you are counting calories, but if not you should see the richness & glow it adds to the rice when serving…divine!) Also if you are like me and are forever forgetting how to actually make rice, note the ratio is 2:1 (2 parts liquid for 1 part rice) That also means that 1 cup of cooked rice should yield 2 servings.
*Editor’s note, if you don’t like onions leave them out, or sub the onions for frozen corn…get creative & leave comments on how you changed this recipe up or jazzed up rice in your own way.
Happy Eating, XO.

Fancy Pants Chicken Piccata

Posted on by

I made this recipe one night pretending I was rich, fabulous and eating in a fancy restaurant. I never actually left my kitchen but let me tell you, it tasted like I was eating in a fancy restaurant. I couldn’t believe how simple but flavorful it turned out! BONUS: wine is needed for cooking this dish so pour yourself a glass (or two) while you’re at it.

  • 2 boneless chicken breasts, halved and pounded to 1/4 inch thick
  • 1/2 cup flour
  • 1/3 cup dry white wine
  • 1/4 cup chicken broth
  • 1 tablespoon butter mixed with 1 tablespoon flour
  • 1/4 cup capers, drained
  • 1/4 cup chopped fresh parsley (If you don’t have fresh parsley, don’t stress. I only had dried parsley on hand when making this and it came out just fine.)
  • 2 tablespoons butter
  • 1 bag of salad
  • The lemon vinaigrette dressing from this post
  • Olive oil

Dip both sides of the chicken breasts in to the flour to lightly coat. Add 2-3 tablespoons of olive oil to a large skillet and set to medium heat. Cook the chicken until golden (about 3 min. each side). When done, keep in a warm dish off to the side.

Don’t worry about cleaning the pot (no one likes a million dishes to clean when you’re done. Let’s be honest.). Instead, add wine, lemon juice, and broth until it boils. Then add in the butter/flour mixture and cook until it thickens. Add in the capers, parsley, and additional butter and feel free to add in salt or pepper. If it gets too thick, you can add more wine (and don’t forget to pour some more for yourself).

Toss the dressing in with the salad, add the chicken, and pour your sauce from the pan over. I attempted to make it look fancy with a few uncooked capers and sprinkled parsley on top. Now light the candles, turn on some background music and I swear you’ll feel like your eating from a fancy restaurant.

Happy eating, XO.

Chicken Piccata

Frank’s Red Hot Wings

Posted on by

Seeing that we’re deep in to football season, what kind of blog (or fan) would we be if we didn’t make some wings?! Now, I don’t always make wings, but when I do…I use Frank’s Red Hot Sauce (and yes, I do drink Dos Equis with them). This is a quick and easy recipe to throw together during half time.

  • 1 lb of chicken wings (I use the little winglets)
  • 1/2 cup Frank’s Red Hot Sauce – Buffalo (If you want super spicy, use the Original flavor)
  • 1/3 cup butter

Cook wings at 500 degrees for 20-25 minutes. While those are cooking, nuke the sauce and butter together until the butter is melted. When the wings are done, smother them with the sauce, grab a cold one and you’re all set for the 3rd quarter. Go Steelers or [insert your teams’ name here] !

Happy eating, XO.

Franks Red Hot Wings