After hearing the latest Sriracha headlines, “Residents of Irwindale (Sounds totally like Arrendale from Frozen – although opposite problem -is the Southern California city where it is made-Go USA!!) Say The Air Is Too Spicy and Are Fighting to Close Sriracha Plant,” to “America’s Most Popular Condiment” and “Sriracha Shortage Imminent,” I was dying to buy some and try it!!
I love sweet and spicy together! The most flavorful taste combo!
So here it is, the family says the best meal I have ever made.
Honey Sriracha Grilled Chicken
3-4 boneless skinless chicken breasts 2 1/2 to 3 inches thick
1/4 cup honey
1/2 cup Sriracha sauce
Mix 1/2 of the honey and half of the Sriracha in a bowl.
Remove chicken from package and place in a container with an airtight lid.
Brush or spoon to coat raw chicken and marinate.
Refrigerate to marinate 1-9 hours ( I did mine at 8am and pulled it out at 4:30 to grill.)
Heat grill on medium high heat to 350 degrees.
Cook chicken on one side for 12-15 minutes.
Coat with another mixture of honey sriracha.
Flip and cook another 8-10 minutes.
Coat with remaining sauce.
Pineapple Quinoa Salad
1 cup quinoa uncooked
1 1/2 cup water
1 can pineapple chunks, drained
Baby greens salad
Pint of grape tomatoes
2 tbsp. red pepper flakes
Cook quinoa in a saucepan.
Add water bring to a boil.
Simmer for 20 minutes until water is absorbed.
Meanwhile, add lettuce to a serving bowl.
Layer it with tomatoes, quinoa and pineapple.
Sprinkle on red pepper flakes.
Serve together or make your own sides! I think corn on the cob was the only thing missing tonight!
We woke up in the mood for breakfast muffins! I absolutely love this recipe! It is quick and easy! 5 minutes to mix the ingredients and 20 minutes to bake! Bonus, they are gluten free!!
Makes 9 muffins!!
Bethenny Frankel’s Skinny Blueberry Muffins
(We add chocolate chips, too! And maybe a spoon of chia seeds!)
1 1/4 cups oat flour
1 tsp. baking soda
1 tsp. baking powder
3/4 cup sugar
2 tbsp. butter
1 tsp. salt
1/2 cup soy milk
3/4 tsp. vanilla
3/4 cup blueberries
(We add 1/4 cup chocolate chips and 1 tbsp. of chia seeds!)
Preheat oven to 375 degrees
Insert baking cups into muffin tin or spray with nonstick spray.
Mix dry ingredients add wet ingredients and gently stir in blueberries and chocolate chips last.
Fill half of muffin tins with batter.
Bake for 20 mins. Rotate pan half way at 10 minutes.
As we strive to learn the key ingredients in our forever young and healthy life recipe, we are experimenting with superfoods, eating more vegetables, and taking the processed “fake” ingredients out of our diets. A deli worker told my kids that cheese is white and yellow cheese is just white cheese dyed yellow. True statement, BUT they translated that into “fake” cheese. Ever since, I have been on a mission to make dishes with “fake” cheese alternatives. This led to our latest obsessions with Fontina, Manchego and my absolute favorite, Parano.
Gruyere is known to make the best potato casseroles, so I tried it for Easter!! 100% correct! Gruyere did not dissappoint! In fact, I can’t remember what cheddar scalloped potatoes even taste like anymore! Here is my recipe!
Gruyere Scalloped Potatoes
7 large potatoes scrubbed and sliced into 1/8 inch rounds
1 large onion chopped
2 cloves of garlic finely chopped
3/4 cup heavy cream
1 lb. freshly grated gruyere cheese
2 tbsp. finely chopped parsley
1/4 cup freshly grated Parmesan
Warm the cream and garlic in a scauce pot and add 2 cups of Gruyere 1/2 cup at a time continuously stirring.
Add sliced potatoes to a deep baking dish.
Pour cheese/cream mixture from the saucepan over the potatoes.
Top with the remaining Gruyere cheese, the Parmesan, parsley, salt and pepper.
Bake for 1 hour and 20 minutes at 350 degrees. It will be creamy and bubbly. Mix well and let stand 10 minutes to thicken and serve hot!
Hot right now for breakfast, lunch, dinner, and everything in between, are the quickly trending gourmet toasts! Chefs are getting extremely inventive with a new spin on what was mainly a traditional totally boring breakfast staple.
Consider it the melting pot of appetizer and small plate chic, you cannot go wrong with a meal on a piece of toast. Call it portion control! For breakfast, indulge in almond butter on top of toasted whole grain bread smothered in bananas, a drizzle of maple syrup and a sprinkle of coarse salt!
Julia Turshen, chef and coauthor of Gwyneth Paltrow’s “It’s All Good” cookbook shared her faves in People magazine’s April 28 issue!
Toast country bread
Spread blue cheese
Top with celery
Drizzle with hot sauce
Toast country bread
Rub with garlic and a halved
Add slices of Manchego cheese
Top with a slice of prosciutto
Serve toasts as an appetizer or small plates for dinner while entertaining. Have kids? There are so many endless ideas with Nutella, peanut butter, almond butter, veggies, raisins, etc. Maybe even cookie cutter the bread into cool themes or seasonal shapes!!
Yes, I am a wife, mom, nanny, cook, maid, journalist, fashionista, and old school rap sponge!!! Do you get started and just can’t stop? (I hope it is not just me! Well, I know Kevin does it, too! Ha!)
I forgot to add tomato snob to the mix. The distinction between San Marzano tomatoes versus a can of whole peeled tomatoes is one of taste. The San Marzano tomatoes are sweeter, picked only when ripe, and grown in the richest of soil in Campania, Italy. Once you start cooking with San Marzano tomatoes and taste the difference you will NEVER use plain, old, sour whole peeled tomatoes in a can ever again. Pay the extra buck! So what is DOP?
DOP is a further designation that stands for Denominazione d’Origine Protetta from the European Union for the processed product. These tomatoes are grown at the base of Mount Vesuvious in rich soil blended with volcanic ash. This soil produces DOP certified tomatoes that have few seeds and cook down perfectly! DOP is written on the label and means completely legit by the European powers that be. So now you know what DOP means on your San Marzano can AND you know what to look for next time! My faves right now are Ciao brand! You can crush them with a potato masher and use them for pizza sauce…naked!!! Just add your toppings and seasonings!
Pittsburgh’s own Prantl’s Bakery’s Burnt Almond Torte has been named “The Greatest Cake America Has Ever Made” today by Huffington Post! I spoke with co-owner Lara Bruhn at Prantl’s downtown store located in Market Square!! She was absolutely beaming amidst the super sweet news!
A Pittsburgh institution for over 40 years, Prantl’s flagship bakery in Shadyside has been a bakery for over 100 years!
A traditional German bakery, they can’t help but get excited about their new offerings like the most buttery, light and fluffy croissant you have ever put in your mouth!
Don’t live in Pittsburgh? No plans to visit? No problem!
Prantl’s will ship their famous Burnt Almond Torte!!
Auricchio Provolone has an unmatched taste and texture! Super easy to cube for my pasta salad! I find the largest selection and most cheese knowledge in town at Pennsylvania Macaroni in Pittsburgh’s Strip District.
According to Pennsylvania Macaroni’s website,
“Auricchio Provolone is an aged Italian Provolone that is particularly sharp. It is often regarded as one of the best-tasting Provolones in the world. In Italian grocery stores, this cheese is often seen dangling by rope from the rafters, which makes it a very well known cheese throughout Italy. The aging process allows for the flavor of the cheese to develop over time, which ultimately adds character to its eventual taste.”
Dear Heart will gladly give you a taste when you visit Penn Mac in the Strip! Or buy online!
Auricchio Artichoke and Tomato Pasta Salad!
Feeds a party as a side dish!
2 lb. auricchino provolone, cubed
1 15oz. jar artichoke hearts in water, chopped
5-6 Roma tomatoes chopped
4 tbsp. olive oil
1/4 cup Salad Supreme pasta salad seasoning
1 1/2 lb. cavatappi pasta cooked
Mix it all together and refrigerate!
This recipe will serve 25+ as a side dish. Feel free to half it! It is great to make ahead and chill overnight! Just add a few tsp. of lemon juice and stir!
Always top with freshly grated Parmesan!
It’s party time!
2 tbsp. olive oil
3 cloves of garlic,pressed
1 15.5 oz. can of garbanzo beans
1 35oz. can San Marzano tomatoes
1 tbsp. red pepper flakes
1 tsp. rosemary(chopped fresh or flakes)
1 tsp. thyme
1 tsp. basil
1 cup curly kale, washed and chopped off stems
1 lb. of your favorite pasta
Warm olive oil in a frying pan on low/medium heat.
Add pressed garlic. (Be careful not to burn!)
Add tomatoes, garbanzo beans, all spices and simmer.
Boil 6 quarters of water and cook pasta.
When pasta is strained, turn heat off and add kale to frying pan. It will wilt but you don’t want it to cook.
Pour over pasta serving.
Always top with freshly grated Parmesan cheese.
Healthy. Superfood! Delicious. Superfood! Bonus, Kid friendly! Superfood!
Kale chips can be a healthy snack or a side dish served with paninis for lunch! Whether dressed up or dressed down, kale chips can be accessorized with salt, garlic salt, freshly grated cheeses, hot pepper, hot sauce, taco seasoning…their styling possibilities are endless!! Experiment!
Garlic Parmesan Kale Chips
Preheat oven 350 degrees.
Separate kale leaves from thick stems.
Rinse and dry well.
Rip kale into chip size.
Place on a parchment paper lined cookie sheet.
Brush or spray with olive oil.
Shake on freshly grated Parmesan cheese and garlic salt.
Bake for 10 minutes or until chips are brown around the edges.
(There is a fine line between crispy and crumbling. You might need to experiment!
10 minutes seems to be perfect!