Chicken Piccata and Cous Cous

Neal and I had recently purchased a massive amount of chicken (it was cheaper to buy such a large quantity). 

But of course, we were struggling on how to use it all! I came up with the idea for Chicken Piccata. It`s such a tasty dish that doesn`t take very long to cook and yet carries so much flavor! I had all the ingredients too, which is a huge plus! If you look into your fridge or pantry and see chicken, capers, onion, garlic and lemons, this is the dish for you. 


  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped

How it came together:

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, I added 1 tbsp of oil oil and cooked the onion for 1-2 minutes until clear.  Once clear, I began to melt 2 tablespoons of butter and added 2 more tablespoons olive oil. When butter and oil started to sizzle, I added the 2 chicken breasts and cooked for 2 minutes. When chicken was browned, I  flipped and cooked other side for 2 minutes. At this point I added the chicken broth, lemon juice and capers and garlic and put the burner on low so everything could simmer. Also I covered the pan to speed up the cooking process.

The chicken was melt in your mouth done in about 20 minutes.

I also made cous cous with some of the sauce that the chicken had been absorbing. It turned out great!


Homemade Granola

After a long run this morning,  I went to the grocery store and decided to make granola that I could eat throughout the week. Neal`s mom made granola when we went to the beach this past summer and it was so good; it inspired me to make my own!


  • 4 cups old-fashioned rolled oats
  • 1 cups chopped walnuts
  • 1 cups peanuts
  • 2 cups sliced almonds
  • 3/4 cup vegetable oil
  • 1/2 cup good honey
  • 1 1/2 cups small diced dried apricots
  • 1 cup small diced dried figs
  • 1 cup dried cherries
  • 1/2 cup dried bananas
  • 1 cup dried cranberries
  • 1 cup roasted, unsalted cashews
  • Cinnamon
  • Nutmeg
  • Salt


Preheat the oven to 350 degrees F.

Toss the oats, walnuts, peanuts and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.

Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs,cherries, cranberries, and cashews. Sprinkle the cinnamon, nutmeg and 1 tbsp salt and let cool.

Store the cooled granola in an airtight container.

Comfort Curry

Saturday night was a night of victory. The LSU tigers defeated the Florida gators 41-11, so we had something to celebrate. And good thing I was counting on it because I already started cooking. I’m a huge curry fan and it always satisfies me after a day of tailgating- so I decided to start cooking shrimp curry a bit before the final score.

I chopped up an onion, a gala apple and added them to some smoking hot vegetable oil. Once those started to cook down, I added the  fresh clove a garlic and then some chopped potatoes and spices. The spices included curry, ginger, cumin, coriander, salt, pepper, and curry paste. I let these ingredients simmer for a while on the stove. (Also, I realized I had some garbanzo beans in the pantry and strained and added those to the mixutre as well).

I let these ingredients cook together for about an hour and a half. Neal came downstairs wondering what I was cooking as soon as the house started smelling of curry, and I’m not going to lie to you, it smelled so delicious. Honestly, there’s nothing like the smell of curry cooking in a house. I don’t know if it’s because  I did not grow up with it, but it’s not only a potent wonderful smell, it’s also a mouth-watering one.

Shrimp & Potato Curry

Yield: 2 servings


  • 2 tsp vegetable oil
  • 1 Gala apple, cut into 1/4-inch dice
  • 1 onion, sliced
  • 2 tbsp minced fresh ginger
  • 2 garlic cloves, minced
  • 2 tbsps red curry paste
  • shrmip
  • 1/2 cup water
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 4 tsp water
  • 1/2 tsp cayenne pepper (optional)
  • 1/2 tsp kosher salt
  • 2 small red potatoes, cut into 1/2-inch dice


  1. Heat canola oil in a large saucepan set over medium heat. Add apples, onion and ginger and cook, stirring frequently, until apple begins to soften, 8 to 10 minutes.
  2. Add garlic and saute for 30 seconds.
  3. Turn heat to medium-low and add curry paste and cook, stirring frequently, about 5 minutes.
  4. Turn heat back to medium and add chicken thighs and 1/2 cup water. Cook, turning chicken frequently, for 10 minutes.
  5. In a small bowl, stir together cumin, coriander and 4 teaspoons water to make a paste. Stir into the curry. Add cayenne pepper, if desired. Season with salt.
  6. Add potatoes, cover pot with lid ajar, turn heat to low to medium-low and simmer for 1 to 2 hours, the gravy will begin to thicken. Add the shrimp about 2-3 minutes before ready to serve.
  7. Serve with rice, naan, diced cucumbers, & tomatoes.

Thursday Night Stir Fry

Last night was one of those nights where, for the life of me, I could not decide what to eat! Neal and I went to the grocery store and searched and searched until finally we came across the frozen food section and something caught my eye. Stir Fry! Oh, and by the way, I did not buy frozen stir fry, I just got the idea for it in that section of the store. I was off to the vegetable section to get some broccoli, red bell pepper and an onion. I have frozen shrimp at home and added them in later! 

Steph’s Stir Crazy Fry

  • Wok Oil
  • Soy Sauce
  • Garlic powder
  • Onion powder
  • Horseradish
  • Peanut butter (or peanuts, but I used them all to make peanut butter : )
  • Shrimp
  • Salt and Pepper to taste

I heated up our handy dandy wok that hadn’t been used in I can’t say how long and added the wok oil once it was hot. Then went the onions. I let them cook for a minute or two before I added the bell pepper and broccoli, soy sauce, peanut butter and some salt and pepper. At this point I found a lid that went over the wok perfectly and let those kind of steam in there until I was ready to put the shrimp in. To the thawed out shrimp I added the garlic powder, onion powder, horseradish and salt and pepper. Once I felt the vegetables were almost done (about 8 minutes) I put the shrimp in and let cook on each side for no longer than 2 minutes each. This last minute meal turned out to be exactly what I wanted, it was delicious!

I love charts

It’s National Taco Day

And of course we’re celebrating.

I’ve marinated a skirt steak since noon this morning with all kinds of sensory ingredients. Also put together a little guacomole appetizer after work that consisted
Plus salt and pepper to taste. That kept us full until our fajitas were ready. I took the marinated skirt steak out of the fridge to get to room temperature. of advocados, tomatoes, red onion, cilantro, lime juice and jalapenos.

Stephanie’s Skirt Steak Marinade

  • The juice of an orange
  • Chopped cilantro
  • Paprika
  • Cumin
  • Olive Oil
  • 2 cloves garlic
  • Onion powder
  • 1 shallot
  • Soy Sauce
  • Sea Salt
  • Pepper

You really don’t have to cook a thin steak like this very long, I just did it on the cast iron skillet and probably let it sear on each side for about 2 and a half

minutes each. But again, you can feel the steak to see if it’s to your liking (cooked-wise).

Ours turned out to be a perfect purple color, which is exactly what I was going for (see below).

Hope everyone else enjoyed this taco day to it’s fullest (or your fullest : )

Ideas are like pizza dough, made to be tossed around.

I’m not going to lie, we are pizza lovers…

I wish I would have taken a photo this dough rise. It was humongous! Neal made the pizza dough from scratch and let it sit while we went to get the rest of the ingredients. I saved a chicken thigh from last night and we cooked that down and incorporated it into this dish. Along with many other wonderful flavors.

Neal used whole plum tomatoes, onions, garlic, lots of spices and simmered that until the dough was ready. Then he took the sauce and put it in the food processor to make the mixture more of a sauce. I personally don’t do this with my pizza sauce, but I don’t use the plum tomatoes either. It all depends on how long you cook it for, the longer, the more the sauce has time to break down. We added the chicken, onions, mushrooms, red bell pepper, mozzarella and kalmata olives.

Those beautiful black olives really add an unforgettable flavor to the pizza, if you like them, I would encourage you to add them in for a special treat!

Oh and of course, I always like to add a little health to the situation. So I made a salad, and I’m telling you – never buy dressing again! It’s too simple to make on your own! For this dressing I added balsamic vinegar, lemon juice, garlic, salt, pepper and olive oil. And that’s it!! Whisk that all up together and you’ve got yourself a dressing.


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