CRISPY CHICKEN TENDERS WITH SWEET PEPPER RELISH DIP

These chicken tenders are coated with cracker crumbs and fried until crispy. No doughy coating here, just light and crunchy goodness! The sweet pepper relish dip couldn’t easier to make. You will want to slather it on everything!

Try with Roasted Black Pepper Caesar Salad with Pancetta for a tasty lunch or dinner.

    

They say the third time is a charm, and I hope it’s true. Why? It’s because I’m publishing this post for the THIRD time! The previous update was made when I did some photo editing to improve the image quality. However, I was still have not been satisfied with the composition. This is my final tweak, then I’ll call it quits. I promise! 

GEORGIAN CHEESE BREAD (ADJARULI KHACHAPURI) WITH BROCCOLI

Adjaruli Khachapuri is a bread boat filled with hot bubbling cheese and runny egg. It is a beloved Georgian comfort dish and total food porn. My take on it also contains broccoli and red pepper flakes for heat. 

     

I’m sucker for anything with a runny egg. Khachapuri, with its runny yolk and hot oozy cheese served on top of a bed of bread, always has me swooning! This cheese bread has been called the national dish of Georgia. Heck! I think it should be the supreme dish of the world!!

First of all, if you’re not familiar with the geography of Georgia the country, it is located in the Caucasus region at the intersection Western Asia and Eastern Europe. And khachapuri (the K is silent) comes from the word khacho which means “cheese curd” and puri which means “bread”. Variations of the dish exists from one Georgian region to the next, differing in presentation and ingredients. The commonality among them are bread and cheese. Adjaruli (or Adjarian) Khachapuri comes from the Adjara seaside region on the Black Sea. The locale is the inspiration for the canoe-like shape, and the yellow egg yolk symbolizes the sun. 

CORNED BEEF PALMIERS

These corned beef palmiers are easy to make and easy to eat finger foods. Not only are they perfect for St. Patrick’s Day but they are also great as appetizers and party food anytime of the year. So good with a nice cold beer too!

     

With St. Patrick’s Day around the corner, these savory palmiers are the perfect addition to the celebration menu. They are made with flaky puff pastry, store bought corned beef, sauerkraut, and Swiss cheese. The combination of salty, briny, and sour along with the mild and nutty flavor of the cheese is fantastic! Oh yeah, it’s the kind of food that goes amazingly well with beer. I’m not a beer drinker, but when I eat this, I just want to grab a cold one to enjoy with it.

SEAFOOD LASAGNA

This decadent and delicious seafood lasagna is full of crab, shrimp, and scallop. It is a seafood lovers’ delight and perfect for a special occasion or for entertaining.

     

This post was published on April 2013. I updated the content, photos, and made minor changes to the original recipe.

My family always get excited over seafood lasagna. We all love shrimp, scallop, and crab. This dish delivers all three in one scrumptious pasta dish. The seafood is sandwiched in between layers of lasagna noodles, Parmesan cheese sauce, and shredded mozzarella cheese. 

SWIRLED CANDIED APPLES

Candied apples are delicious treats that should be enjoyed year round. These are dipped and swirled in pink and white candy melt and decorated with sugar sprinkles. Wouldn’t your Valentine be delighted to get these this year?

       

I love to create swirls with candy melt! I did it with these marshmallow pops and with these strawberries. The effect is impressive yet deceptively easy to achieve. I’m back at it again and tried it with apples. The result is beauteous, I must say.

Candied apples are so pretty, but you don’t see them much other than during the fall. I think they would make beautiful, not to mention tasty, Valentine’s Day treats. They also add little bit of nutrition to a day that is known for pure indulgence. 

ROASTED BALSAMIC ROSEMARY CHICKEN LEG QUARTERS

These chicken leg quarters are marinated in balsamic vinegar, soy sauce, rosemary, and brown sugar then oven roasted till tender. Serve with pasta, potato, or rice for a simple and  delicious meal.

       

This recipe was originally published in December 2014. The content and photos have been updated but the recipe remains the same.

For simple dinner, these chicken leg quarters are a perfect choice. They are juicy and tender and go well with all kinds of sides. For maximum flavor, marinate for at least 4 hours. They can also be prepped the night before or morning of, so when it’s time for dinner, just pat dry and bake for 40 to 50 minutes. The skin comes out looking delectable and has a rich amber color. 

MICROWAVE EVERYTHING BAGEL CHIPS

You don’t have to use the oven to make bagel chips. Microwave them! It’s a great way to make a small batch for a snack or appetizer. These Microwave Everything Bagel Chips are crispy, crunchy and delicious! As a bonus, they’re much cheaper than store bought. 

      

Making your own bagel chips is easy and saves you money. Cooking them in the microwave does not sacrifice the crispiness or crunchiness of oven baked. Nope! It doesn’t require the best bagel to make either. In fact, any inexpensive supermarket brand will do! 

Microwaving is an ideal way to quickly make a small batch of bagel chips. Did you know that it takes less time to make a single serving of bagel chips in the microwave than it takes for the oven to preheat to the proper temp? How about that?

HAM AND PEAS MACARONI ALFREDO

Large casserole macaroni with ham and peas in a cheesy Alfredo sauce makes a quick and complete weeknight dinner. This is a great way to turn unused deli ham into a meal.

      

Update: This post was updated on January 10, 2021 with new images, but the blog content remains the same. The recipe has also been updated since its original publication on October 2013.

Avery, a two-year old in my day care, is the cutest little thing I have ever seen. When her hair is in a ponytail, she looks just like “Boo”, the little girl from Monsters Inc. Up until recently, Avery had been the youngest child in the group, but she inspired all of the older children to use their manners. They applied it more frequently after seeing how she got praised for using hers. Avery often says “thank you” when I change her diaper, when I hand her an item, when I serve her food. In fact, when I fed her soup for lunch last week, she thanked me in her little squeaky voice before taking each bite…all twenty five spoonfuls! How cute is that?