Fierce Foodie
…Will Cook for Heels
“Chef Z’s” Turkey Chili
12 weeks ago
I have been promising my Chili recipe forever. The trouble with that promise was the fact that I never seemed to take the time to jot down the ingredients as I made it. I don’t think I told you guys but I was recently hired to teach a Teen Cooking Class at a local teen center. I’ve successfully completed ONE round (about 8 weeks, maybe?) and I am hooked!! 
The kids are inspiring, they hang on to my every word and they call me “Chef Z”. <–that rocks! Anyway, along with the candy apples in the previous post, they asked if we could do Chili. Well, maybe they didn’t, I don’t know…I really don’t listen to them. lol So when my family asked me to make it this week (maybe they didn’t, I don’t know), it couldn’t have come at a better time. 
It’s so funny how everyone asks for exactly what I want. Weird, right?
I have two secret ingredients – Green Mountain salsa and Muir Glen Fire Roasted Whole Tomatoes…shhhhh. Don’t tell anyone. (Notes listed below as well)
Ingredients:
1 med. white onion, chopped
1 med. green bell pepper, chopped
1 8-oz container sliced portabella mushrooms
3 cloves garlic, minced
3 lbs. ground turkey (or ground meat of choice: ground beef, sirloin etc)
1 28-oz can “Muir Glen” Whole Fire Roasted Tomatoes
2 cans tomato paste
3 16-oz cans “Bush” Chili Beans (Medium Heat)
2 16- oz can “Bush” Light Red Kidney Beans
1 jar “Green Mountain” Salsa (Medium Heat)
2 Tbsp. Crystal Hot Sauce (mainly for the vinegar, not the spice)
1 Tbsp. Smoked Paprika
1 Tbsp. Ground Cumin
2 Tbsp. Dried Oregano
1 Tbsp. Dried Basil
Salt
Pepper
Directions:
Heat a skillet on medium for about 5 minutes. Add 2 Tbsp of Olive Oil and continue to heat for another minute. Add onions, peppers and mushrooms to pan. Season veggies with salt and pepper. Sauté for 7-8 minutes, add garlic and continue to cook for another 3-4 minutes or until the veggies become tender and begin to “sweat”. Put veggies in Dutch oven.
Using the same skillet, add 2 tbsp of olive oil followed by your ground meat. Season meat with 1 ½ tsp. of salt and 1 ½ tsp. black pepper. Cook until scrambled and no longer pink. Drain in colander.
Turn pot to medium. Add the remaining ingredients stirring between additions. (Be sure to use a wooden (or even plastic) spoon and not a metal one). Once all ingredients have been incorporated, cook on medium for about 15 minutes, stirring occasionally. Reduce heat to low until ready to serve.
Serve over white rice. I like to add a dollop of sour cream and a few sprinkles of sharp cheddar. We usually use Ritz crackers as well but you can definitely use Saltines, cornbread, etc.
Let me know how this comes out! It’s sooo flavorful and there is no need to look fwd to that “next day” like we do with sauce based dishes. Although, it DOES get even better!!! Perfect for the cols nights we have coming!!!
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Cook’s Notes: The porcelain enameled Dutch oven is ideal for cooking this type of dish because the porcelain coating is non-reactive when acidic ingredients like tomatoes are used. If you do have a problem with acidity (meaning the tomatoes seem overly acidic), sprinkle a little sugar in the pot and that should counter it.
Secret Ingredients: My first secret ingredient is the addition of Fire Roasted Tomatoes. These tomatoes will add another level of taste because of their smoky flavor. The other secret ingredient is the Salsa. If you were to think about it, it makes perfect sense. It is composed of tomatoes, onions, garlic, peppers with the addition of herbs and spices. Very similar to diced tomatoes but the added veggies, seasoning and liquid content makes it a better selection to me. I use the Green Mountain because it doesn’t have any gunk in it. It’s clean, organic and made without sugar. The veggie taste isn’t hidden at all.
Chocolate Covered Caramel Apples, Yes Gawd!
03 months ago
We spent our Halloweens at the church for “Hallelujah Night” so while I don’t have much first-hand experience, candy apple say Fall and incidentally, Halloween. I’ve made caramel apples as a kid with the premade caramel discs found in the produce section. They never really worked out though. The problem was, caramel never stuck properly and it never produced the smooth polished finish it promised. After making homemade caramel for my Banana Pudding Pie with Salted Caramel, I knew I could do it! I did a little research and found out that supermarket apples have a wax coating that needed to be removed prior to dipping. To do this I dipped them in boiling water for 1 minute. You can actually see the wax that remains once you remove them from the water. Take a paper towel and wipe the rest off.
On to the recipe:
Caramel Apples:
6 small to medium, firm, blemish-free, apples*
4 Tablespoons butter (not margarine + more for parchment paper)
1/2 cup light corn syrup
1/2 can (7 oz) of Sweetened Condensed Milk
1/2 cup white sugar
1/2 cup packed dark brown sugar
1 teaspoon vanilla extract
*The favs are Granny Smith (extra tart) and Honeycrisp (sweet and tart)
Materials Needed:
6 skewers
Heavy bottomed pot
Cookie sheet
Parchment paper
Candy Thermometer
Remove stems, allow apples to dry completely and put them in the refrigerator for about 30 minutes and until you are ready to dip them. Chilled apples help the caramel set better.
First melt the butter in a saucepan until it browns. This will give you the nice dark caramel color. Stir constantly to avoid getting little brown bits of butter. Be careful because I had to throw out my first brown butter attempt. L (I hate waste)
Add all other ingredients except vanilla.
Stirring constantly over medium heat, bring to a boil and let boil until thermometer reaches soft ball stage (235°F–240°F).
After it reaches soft ball, remove from heat, add vanilla, then allow to sit for about 5 minutes.
Dip apple in caramel and swirl to cover. Twist apple to remove some of the excess but the excess is fantastic for that thick rimmed bottom that acts as a stand for the apples!
Working quickly, place onto buttered parchment paper.
You can stop here but if you want to dip them in chocolate, pop them in the refrigerator for 30 minutes to make sure the caramel is properly set. Recipe adapted from Grandma Betty’s Caramel Apples.
On to the chocolate…
10oz – 60% cacoa Ghirardelli Chocolate chips
2 Tbsp shortening (vegetable oil)
Crushed candy, sprinkles, nuts, whatever!
Lay out all of your fixings because you have a small window of time before the chocolate begins to cool and I like to use a 4 cup measuring cup when I melt chocolate because it is deep and I can fully submerge the apples with little effort. Put the chips in the glass, add the oil and heat on 40% power (depending on your microwave wattage), for about 45 seconds. Stir and keep heating in 30 second increments until melted.
You can fully dip or partially dip and immediately add your preferred toppings.
Allow to harden and enjoy!
Salted Caramel Banana Pudding Pie
03 months ago
by Zina
in Fierce Recipes
I saw this recipe about a year ago on “Desserts First” with Anne Thornton and after cleaning out my file cabinet, I decided it was time to give it a go. I am already the Banana Pudding champ round these parts so I figured the addition of a buttered crust and salted caramel could take me to superstar status with this thing…..and it did. I mention it in the recipe but please note that the caramel has to cool for 4 hours so you should either prepare it the day before you want to serve the pie or just early in the day. But by all means, don’t start on a dessert at 8:30 pm and have 6 angry faces looking at you like “what do you mean we have to wait until tomorrow to eat?”. lol
This pie has 5 (super easy, however) parts. Make the caramel sauce FIRST. Preheat the oven to 350 degrees F.
Salted Caramel Ingredients
1 1/2 cups sugar
1/3 cup water
1 1/4 cups heavy cream
1 teaspoon Fleur de sel
Directions
Over low heat, mix the water, and sugar in a medium heavy-bottomed saucepan. Cook until the sugar dissolves, about 5 to 10 minutes. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot!
Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat, and stand back to avoid splattering. Slowly add the cream. Don’t panic – the cream will bubble violently, and the caramel will solidify.
Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.
Crust Ingredients
1 box of Nila Wafers, crushed (for 9 in pan)
6 Tbsp unsalted butter, melted. (I love the European butters for crusts)
Directions
I have a 9.5” pie pan so I would recommend you crush about 45-50 Nila Wafers. You can put them in a Food Processor but since I don’t have one (*side eye*), I put them in a ziploc bag and beat them with the back of an ice-cream scoop for about 5-8 minutes. Therapeutic, as I thought on why I didn’t own a Food Processor, if I may add. Make sure they are finely crushed. Reserve 1/2 cup to top the pie.
Stir together crushed vanilla wafers and butter in a small bowl until blended. Firmly press it into the bottom, up the sides, and onto the lip of a greased 9-inch pie plate. Bake until lightly browned, about 10 to 12 minutes. Remove to a wire rack, and let cool until completely cool, about 30 minutes.
Bananas Ingredients
3 large ripe bananas, sliced
1 cup salted caramel, plus more for garnish (1 cup caramel, plus 1 teaspoon fleur de sel)
Directions
Coat the banana slices with salted caramel.
Vanilla Pudding Ingredients
3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 teaspoons vanilla extract
Directions
In a bowl whisk together the sugar and flour until all of the lumps are gone. Once it is a fine powder, whisk in the eggs, and egg yolks, and continue whisking until a smooth paste is formed. Slowly whisk in 1 cup of milk, and once this is incorporated add the remaining cup of milk. Transfer the mixture to a heavy-bottomed saucepan, and cook over medium heat whisking constantly, until it reaches the thickness of chilled pudding, about 10 to 15 minutes. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when the whisk is lifted.) Remove from the heat, and stir in vanilla.
Whipped Cream Topping Ingredients
1 cup heavy cream
2 teaspoons Imitation Rum Liquer or Almond extract
5 tablespoons confectioners’ sugar
Directions:
In a large bowl, whip the cream until stiff peaks are just about to form. Add the extract, and sugar and beat until peaks form. Make sure not to overbeat, or the cream will become lumpy, and butter-like.
ASSEMBLING THE PIE:
Note: the original recipe calls for pouring the “hot” pudding into the prepared pie dish but I didn’t read where the caramel had to cool for 4 hours prior to starting this recipe so I had to refrigerate it overnight before adding to the pan and it was fine.
Arrange prepared banana slices evenly over the bottom of the cooled crust. Spread half of the hot (or not-see above note) prepared Vanilla Pudding over the bananas, top with vanilla wafers, and more caramel-coated bananas. Spread the remaining filling over the vanilla wafers, and caramel-coated bananas. Spread the cream over the pies. At service, garnish with a caramel swirl, and the reserved vanilla wafer crumbs.
Blueberry Raspberry Pancakes with Candied Bacon
04 months ago
Heat the oven to 375 F and line a baking sheet with aluminum foil. Spray a wire cooling rack with non-stick cooking spray and place it on the prepared baking sheet. Lay the strips of bacon on the wire rack with about 1/2- inch of space between them.
In a small bowl combine the brown sugar, cinnamon, paprika, and cocoa powder until well combined. Sprinkle the mixture evenly over the bacon.
Bake for 15 to 20 minutes, or until the bacon is crisp and the topping is bubbling. Cool completely on the rack. Once cool roughly chop reserving 2 strips for topping. Set aside.
Heat a flat griddle, or other large smooth bottom skillet, to medium-low heat.
In a medium bowl cream together the cream cheese, butter, and vanilla until smooth.
Add the eggs, one at a time, and whisk until evenly incorporated. Add the buttermilk and whisk until well combined.
In a large bowl combine the flour, sugar, baking powder, and salt. Whisk to mix. Stir in the chopped bacon.
Make a well in the center and pour in the wet ingredients. Stir until just combined and no large lumps of dry flour remain.
Lightly fold in the berries, careful not to burst any or over-mix.
Spray the griddle with non-stick cooking spray and scoop the batter, by the 1/3 cup, on to the heated griddle.
Cook for 2 to 3 minutes on the first side, or until the batter begins to puff, the edges are no longer shiny, and the cooked side is golden brown.
Flip and cook for 1 to 2 minutes on the second side, or until the pancakes spring back when gently pressed in the center and are golden brown. 
(of course I decided to photograph the overcooked ones, lol…smh. Trust me, the rest turned out better) To hold pancakes while cooking store in a warm oven on a wire rack. They will hold for up to 45 minutes. Serve warm with a drizzle of the berry syrup and a sprinkle of the candied bacon.
These were so delicious I made them on Saturday AND Sunday. And then I started my diet on Monday. ENJOY!!!
Crabcakes and Remoulade Sauce
04 months ago
Please note: You should start on Remoulade first because it has to be refrigerated for 30 mins. Additionally, to help them “set” after cakes are combined and shaped, you will have to refrigerate for 30 mins. as well. If you’re looking for an even easier morning, shape and store crab cakes overnight in the fridge on baking sheets wrapped in plastic; fry just before serving.
Crab Cakes
Crab Cake Ingredients:
- unsalted butter
- olive oil
- 1 cup small-diced red onion (1 med. onion)
- 1 1/2 cups small-diced celery (4 stalks)
- 1 cup small-diced red bell pepper (1 small pepper)
- 1/3 cup small-diced yellow bell pepper (1 small pepper)
- 1/3 cup minced fresh flat-leaf parsley
- 1 tablespoon capers, drained
- 1/4 teaspoon Tabasco sauce
- 1/2 tbsp. worcestershire sauce
- 1 1/2 tbsp. Old Bay Seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- crushed red pepper flakes, to taste
- 1 lb jumbo lump crab meat (in the refrigerator bin in seafood dept.)
- 1 cup plain breadcrumbs (or panko, Japanese bread crumbs)
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 extra-large eggs, lightly beaten
- Juice of 1 lemon
Directions
Place 2 tablespoons of butter, 2 tablespoons of oil, the onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and peppers in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
Empty crab into a bowl by itself and gently check for shells. Add bread crumbs, mayonnaise, lemon juice, mustard, and beaten eggs and toss lightly.
Add the cooled cooked veggies and mix well. (Whenever you’re working with raw eggs, you want to be sure to not scramble the eggs by adding them to anything hot) Cover and chill in the refrigerator for 30 minutes. Shape into crab cakes, and try to be as uniformed in size as possible. Be sure they are not too big because you need to be able to flip them.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the crab cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree F oven and serve hot.
Makes 8 crab cakes
Note: I’ve also been able to freeze uncooked cakes separated with parchment paper and they came out fine the next weekend when I set them out for a few minutes to defrost and serve after church. It would be just as easy to sub out the crab (if you feel like being cheap or just like eating fish) with canned or smoked salmon as I did in the Ina’s Salmon Cakes post.
Remoulade
Remoulade Ingredients:
2 cups mayonnaise
1 teaspoon Dijon mustard
3 tablespoons capers, minced
1 garlic clove, minced
2 tablespoons chopped parsley leaves
Several dashes hot pepper sauce
1/4 cup Chili sauce
2 tbsp lemon juice
1 tea. Worcestershire sauce
1/2 tea. black pepper
OPT: 1 tablespoon chopped tarragon leaves (I used them because I had them but the sauce will be wonderful even without it!)
Directions:
Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.
Fierce Fails…
05 months ago
This is a kinda different post for me. I think it is important that you all know (if you didn’t already) that I am human and I do have my share of fierce fails in the kitchen. Most of the time, it’s the recipe’s fault, though. Lol But seriously, just know that not everything makes it to fiercefoodie.com. Trust me….I have my share of disasters and “meh” dishes. I’ve just never been the “average chick” so I refuse to post anything average, either. (Average, not to be confused with simple, easy or cheap – ’cause I can be all of those. Lol) BUT, you will never call me average. While these “Simple Blueberry Parfaits” are lovely to look at and were edible, they were definitely too average for me and thereby for you. It’s too bad because I was terribly excited when I found the recipe for them from the highly acclaimed cookbook Baked Explorations: New Twists on Classic Desserts and Treats. I think I may still go out and get the book but I am happy this isn’t the first recipe I tried AFTER purchasing the book or we would’ve had a real live problem. I can’t end with “enjoy” because I haven’t given a recipe so just “carry on”, I guess. lol
Spinach Ham and Gruyere Quiche
05 months ago
I wonder where the ‘real men don’t eat quiche’ nonsense comes from… I bet they won’t say it to my husband’s face. lol Now, I will admit that he pretty much KILLED the whole thing so I will say that if you plan for you and the kids to get a bite in, recognize that a “real man may be looking for some bacon on the side” lol. This was terribly simple and makes for a great brunch dish as well.
Ingredients
- 1 tablespoon butter
- 1 ½ shallots, minced
- 8 oz. deli sliced ham (kinda thick)
- 1 bag flat-leaf baby spinach, roughly chopped
- Coarse salt and ground pepper
- 4 ounces Gruyere cheese, grated (about 1 cup)
- 1 Pillsbury Refrigerated Pie Crust
- 4 large eggs
- 1 ½ cups half-and-half
- 1/8 teaspoon ground nutmeg
- red pepper flakes (optional)
Directions
- Prepare your pie crust by gently unrolling into the pie dish. Push it down into the pan making sure the dough hangover is pretty even around the pan. (If it doesn’t come out perfect don’t worry. Look at mine, lol. I think that it gives it a homemade feeling and rustic quality. Here is a link to directions on crimping your crust: http://localfoods.about.com/od/piestarts/tp/crimping.htm Totally simple!
- Preheat oven to 350 degrees, with racks set in lower third. In a large skillet, heat butter over medium. Add ham and shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt, pepper, and red pepper flakes and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes. Make sure all spinach is used.
- Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Put spinach mixture into pie crust, top with cheese. Place crust on a rimmed baking sheet.
- In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Pour egg mixture into crust.
- Arrange baking sheet on rack, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.
I would’ve doubled the recipe but I was kinda peed off that I couldn’t find my other pie dish so I lashed out by starving everyone. lol If there are more than 4 people, double up! Also, play with your favorite meats and cheeses etc. It’s impossible to mess up, really. Enjoy!
Mahi Mahi and Cooking with Wine
15 months ago
I rarely cook with wine ever since the “drunken wine rice” debacle from Rachel Ray. YUCK! I’m still not over it and like a dog that has been kicked, I have a hard time trusting her after that. If you have a good recipe that may get her back in my good graces, please send because right now, she’s skint. lol
On to the Mahi Mahi (aka Dolphinfish……my dad says they call it Mahi when they want to mark it up. And no, it isn’t dolphin but an actual fish called Dolphinfish) It was delicious! The fish was great but the stars of the recipe were the Butter Beans! WOW! They captured the bacon tomato and wine flavors and lit up! That’s why I upped the recipe to 2 cans. I only made one and was regretful.
Ingredients:
2 Tbs. olive oil
6 thick bacon slices, cut into 1-inch pieces
1 head garlic, cloves separated and peeled
4 ½lb pieces of fresh Mahi Mahi
Coarse salt and freshly ground pepper, to taste
4 tomatoes, peeled, seeded and coarsely chopped*
1 cup dry white wine
1 Tbs. chopped fresh basil
2 cans butter beans (rinsed)
* I definitely plan to use the canned tomatoes next time for this dish. It seemed a little unnecessary as far as what was needed for this dish to get the fresh ones. (Plus you can buy the seasoned kind)
Directions:
In a Dutch oven, heat the olive oil over medium-high heat. Add the bacon and garlic and sauté until the bacon is fairly crisp and the garlic is beginning to brown, about 5 minutes. Push the bacon and garlic to the side and lay the Mahi in the dish. Sear until lightly browned on both sides, using tongs to turn the fish. Season lightly with salt and pepper. Add the tomatoes and pile most of them and the bacon mixture on top of the fish. Add the beans to the pot.
Add the wine and basil and stir to scrape up any browned bits from the bottom. Reduce the heat to low, cover and cook until the fish is done, about 20 minutes. Place beans and vegetables on warmed plate and top with Mahi. Serves 4.
Adapted from Williams-Sonoma Collection Series,Fish,by Shirley King (Simon & Schuster,
This recipe can also be done with Monkfish.A Monkfish recipe is what I set out to find from the beginning but it is a little obscure in this area.
ENJOY!
Raspberry Tiramisu Bites
05 months ago
Recently, I made these delicious treats for a friend’s 40th Bday party! It was a Dessert themed event so we were in HOG heaven! They are sophisticated, EXTREMELY easy and they can be prepared (the filling) several hours before your party and ready for assembly 2 hrs prior! Win, win, win…all the way around.
(Recipe adapted from Stephanie Hawkins, South Carolina, Southern Living Magazine 2008)
Special Equipment
8 dessert dishes- shot glasses, dessert glasses, mini trifle dishes, whatever your heart’s desire. Just be sure you can fill each one with the dessert and have enough for everyone.
Ingredients
3 tablespoons seedless raspberry preserves
1 tablespoon orange liqueur (I used Grand Marnier. Purchased a mini from Publix Liquors since I didn’t need but one tablespoon)
1 (3-oz.) package cream cheese, softened
1/4 cup sugar
1/2 cup heavy cream
1 prepared lemon pound cake, cut into cubes fitting the bottom of your chosen dish*
8 fresh raspberries
fresh mint sprigs, for garnish
*Feel free to use a store bought cake or if you’re in a truly decadent mood make this Lemon Cream Cheese Pound Cake. The original recipe called for the use of Italian ladyfingers. I probably would’ve been fine using them but after checking Publix, Fresh Market and a local Italian Market and not finding the soft variety, I gave up and moved on to plan B. Which I think was better anyway.
Preparation
Microwave raspberry preserves in a small microwave-safe bowl at HIGH 20 seconds. Stir in liqueur. In a a separate bowl, beat cream cheese and sugar at medium speed with an electric mixer until creamy (about 1 minute). In another bowl, beat heavy cream with an electric mixer until soft peaks form. (I know…I use a lot of dishes. Some one-pot meals coming up, lol) Fold your heavy cream mixture into the cream cheese mixture. Spoon into a zip-top plastic bag. (Do not seal.) Snip 1 corner of bag with scissors to make a hole (about 1/2 inch in diameter).
To begin layering, press your cake cube, into the bottom of your chosen glass dishes. Make sure it covers the span of the glass for visual effects. Presentation is HUGE with Fiercefoodie! Drizzle about 1/2 tsp. raspberry mixture into each glass. Pipe a small amount of cream cheese mixture evenly into each glass. Repeat procedure with remaining cake pieces, raspberry mixture, and cream cheese mixture. Top each glass with a sprig of mint and 1 raspberry. Cover and chill 2 hours.
Variations
Add pineapples, coconut, shaved dark chocolate, almonds, use a blueberry pound cake, strawberries etc. I think the possibilities are endless if you are greedy enough. 
Anything BUT Ordinary Meatloaf
05 months ago
No one EVER asks for meatloaf. When you think back on the last great thing you’ve eaten, meatloaf never comes up…until now. Meatloaf has a reputation for being boring, dry and tasteless. Trust me when I say, no more. The three types of meat (pork, veal and beef) represent the perfect trio for a flavorful, moist and tender dish. (Try it the next time you make meatballs too!) Wrapping the loaf in bacon is an old French cooking technique that ensures the meat is able to cook thoroughly without drying out. In addition, the fat bastes the meat and imparts a smokey flavor. We all know the power of bacon! My husband eats it (and LOVES it) with the bacon in tact, for the boys though, I take it off. They confuse easily, lol.
NOTE: This recipe will make 2 loaves which I needed for 8 people and hopes of not cooking the following day. Feel free to half the recipe for 4-8 people.
INGREDIENTS:
2 Tbs. vegetable or olive oil; more for the baking sheet
1 medium onion, chopped
1 medium yellow pepper, chopped
1 medium red pepper, chopped
3 garlic cloves, minced
1 lb. ground beef, 85-percent lean
1 lb. ground veal
1 lb. ground pork
1 pack center-cut bacon
3/4 cup Parmigiano Reggiano (or other good quality Parmesan)*
1/2 cup tomato ketchup
1 Tbs. Dijon-style mustard
1-1/2 tsp. Worcestershire sauce
3/4 cup fresh plain breadcrumbs
1 egg
2 tsp. kosher salt
1-2 tsp. freshly ground black pepper
1/4 cup flat-leaf parsley, chopped**
1/4 cup basil, chopped**
My meats and flavors ready to be GENTLY combined
(PLEASE SEE COOK’S NOTES BELOW!)
* I already had a block of this cheese in my fridge so I used it. Again, you can use regular parmesan. By parmesan I DO NOT MEAN the powdered stuff on the sauce aisle!! The deli section is equipped with block imported cheeses in the cooler. If you don’t want to grate it yourself, there is a brand that offers the parmesan in little shards/grated.
** I used a quarter cup of the tube parsley herb blend and a quarter cup of the tube basil found in the produce section. They are super convenient because who doesn’t HATE discarding wilted herbs you were unable to use fast enough.
INSTRUCTIONS:
Heat the oven to 350°F. In a large skillet, heat the oil; add the onions and peppers and cook over medium heat until soft, about 4-6 mins. Add the salt and pepper followed by the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.
In a large mixing bowl, combine all the remaining ingredients except the bacon. Add the cooled veggie mixture. Mix with a rubber spatula or your hands just until the ingredients are combined. PLEASE BE GENTLE! HANDLE YOUR MEAT GENTLY!!! Pounding your meat, compacting it, smashing it (like I see some of y’all doing with hamburgers) will toughen your meat! So please don’t overwork the meat. (The goal is a tender, juicy loaf, remember?)
Oil a rimmed baking sheet, turn the meat mixture out onto the pan, and shape it into 2 large loaves. (I was thinking that the next time I make this I will divide the meat into 8 mini loaves so everyone can have their own. I’m considerate like that. The only other adjustment needed would be to cut the bacon in half as well. Wrap strips of bacon around the shaped loaf, tucking the ends under the loaves.)
Bake the meatloaves until an instant-read thermometer registers 160°F, 45 to 55 minutes. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. To serve, slice and spoon some of the pan juices over the slices, if you like.
I like to serve this with mashed potatoes and corn or sweet peas.
PLEASE PLEASE PLEASE TRY THIS RECIPE! YOUR MAN, YOUR GUESTS AND YOUR TASTEBUDS WILL LOVE IT!!!!!
Strawberry Buttermilk Pancakes
06 months ago
This post will be short and sweet because we’ve already done this buttermilk pancake recipe in the Red Velvet Pancake post. The only change I made was bumping up the vanilla to 2 teaspoons. On that note, I use a high quality PURE vanilla extract. I got a very large bottle from TJMaxx for about $13. I’ve had it forever so it is worth the investment. For this recipe I also used this opportunity to try out my Egg and Pancake cooker (a circular metal cookie cutter looking thing). It’s definitely not needed but for the sake of my marriage I need to start using some of the crap I bring into this house. 
- Mine were like this but circular
Don’t worry about this recipe being too sweet. It isn’t. Here we go…
- Ingredients
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
2 tea. PURE vanilla extract
1/3 cup butter, melted
2- 2 1/2 cups sliced strawberries
oil or butter for pan
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
2 tea. PURE vanilla extract
1/3 cup butter, melted
2- 2 1/2 cups sliced strawberries
oil or butter for pan
- Directions
In a large bowl, whisk the dry ingredients (flour, sugar, baking powder, baking soda and salt). In a separate bowl, beat together the wet ingredients (buttermilk, milk, eggs, vanilla extract and melted butter). Keep the two mixtures separate until you are ready to cook. Heat a griddle or frying pan over medium high heat. The pan is ready when you can flick water across the surface and it instantly beads up and sizzles. Lightly grease it.
Once that is hot, pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Don’t over stir it. (A little lumpy is ok.) Fold in the strawberries.
Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Wait for the pancakes to bubble (2 – 3 minutes) before flipping and continue to cook for a minute or two. (If using a pancake shaper, lightly spray the insides with a cooking spray to ensure an easy release). Garnish with fresh strawberry slices, pour a little melted butter and syrup over the top and Voila!
Macaroni with 4 Cheeses
06 months ago
So as you all know, I am a fan of Macaroni and Cheese and Mac n Cheese recipes. While there is such a thing as a bad dish of it, there are soooo many combinations and opportunities for fabulous ones! Before they flip the switch on the chair, there are two things I am requesting. First, this Macaroni and Cheese (on the finest of China, of course!) and a slice of the Kicking Key Lime Pie! Okay, okay…the whole pie. HEY! I’m dying I should get as much as I want! *side eye* After those two, I will repent and go in peace.
Anyway, this recipe calls for making a béchamel sauce. Basically, you’ll be making a roux (some type of fat i.e. butter, shortening, oil + flour) and then combining that with milk and cheese. Piece of cake!
- Ingredients
Macaroni & Cheese:
4 oz grated white Cheddar cheese
4 oz finely cubed Fontina cheese*
4 oz grated Gruyere cheese*
8 oz grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 c)
1 lb penne pasta (or your preference such as elbow)
1 tea minced garlic
7 T butter
4 T flour
2 c half and half
3/4 tea salt
1/4 tea ground white pepper
Topping:
1/2 c bread crumbs (fresh if possible)
1/2 oz grated Parmigiano-Reggiano, or other good-quality parmesan cheese
2 tea dried parsley
1/4 tea of white pepper
*Note: I get my cheeses from Publix’s deli and I rarely find the Fontina and Gruyere hard enough to get a good grate out of them. They are much softer than the cheddar and parmesan. When you ask for them at the counter, ask for a large brick of each instead of sliced cheese.
- Directions
In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. With whisk in hand, add the flour and combine. Cook, stirring constantly, for 3 minutes. It will look like corn meal and will be wet but thick.
Increase the heat to medium and whisk in the half and half little by little. (Big splash, whisk, big splash, whisk…) It should take you about 5 minutes to whisk it all in. There should never be a point when the liquid isn’t instantly absorbed into the flour/butter mixture. Take your time. As you’re adding it, it will start looking like the paste we used for the paper Mache projects from elementary school. Unlike in school, please try to resist the urge to eat it we need it for the dish. O_o Lol Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with salt, pepper and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
Preheat the oven to 350 degrees F.
Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). DO NOT OVERCOOK! The macaroni will continue to cook in the oven. (IMO, one of the worst things you can do to a mac n cheese is to overcook the noodles; that and leave out the cheese. lol) Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the béchamel sauce and stir until well combined. Set aside.
Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.
In a large bowl combine 4 ounces of each, the parmesan, cheddar, fontina and gruyere cheese. Toss to combine.
In another small bowl, combine the topping ingredients and set aside.
Depending on the size/deepness of your dish, you may be able to do three layers which I think works better. However, my casserole dish (pictured) is very shallow and wide so I only have 2 layers. You’ll be able to tell once you spread a third of the noodles in the dish and seeing if it completely covers the bottom or not. If not, switch to two layers….still amazing don’t worry. So after you have your first layer (completely covering the bottom) add a 1/3 (or 1/2 if doing 2 layers) of the mixed cheeses. Go on to your next layer of noodles, followed by the next layer of cheeses…..etc. Once all of your macaroni is in the dish, cover with the topping mixture.
Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow it to rest for 5 minutes before serving.
Voila! That is it! I defy you to find one that is better….but please do because I want it!!!
No for real, my bad. ;)
16 months ago
In case you missed the backstory to this recipe, and the reason for the title of this post, here it is. I “accidentally, on purpose” forgot it earlier.
TC’s Lemon Cream Cheese Pound Cake
Cake Ingredients
3 cups swans down cake flour
3 sticks of salted butter
1 8oz package of cream cheese
3 cups sugar
5 large eggs
1 tablespoon of vanilla extract
1 – 2 tablespoons of lemon extract
Zest of 1 lemon
Icing Ingredients
2 teaspoon vanilla extract
1 cup 10x confections sugar
4oz of cream cheese
Juice of half of a lemon
Directions
In a mixing bowl, add 3 sticks of room temperature butter and room temperature cream cheese. Mix well. Add the 3 cups of sugar. Mix well. Add large eggs one at the time, blending between each egg. After the last egg has been incorporated, add 1 cup of flour at the time and mix well before adding the next cup. The batter will be thick but it’s ok. Add the extracts and zest and mix well. It should smell (and taste if you’re daring) like vanilla ice cream. Butter and flour your bundt pan (or spray with Bakers Joy baking spray which has flour and butter already added) so that the cake slips right out when done. Pour cake batter into pan. Bake cake in a preheated, 320 degree oven for 1hr and 15 minutes or until tooth pick comes out clean. Remember all ovens are different so make sure you watch the cake. If it looks like its browning too fast, turn the oven down to 310 degrees. Leave cake in the pan for 10 minutes and invert into your cake dish.
(NOTE: For my oven, after 50 minutes, turn heat to 310 degrees and keep checking thereafter)
Icing directions
Place room temp cream cheese in a bowl, add powdered sugar and vanilla flavor and juice of half a lemon and mix well. Place in microwave for 15 seconds and using a Wisk or fork, swirl over cake. Make sure to make it pretty lol!!!!
“Thebomb.com” Lemon Cream Cheese Pound Cake
16 months ago
My work email needs to be cleaned out periodically but not because of all the personal stuff in there. While deleting, I noticed a message from one of my coworkers following an office party with “Did you make that pound cake?” in the subject line. In the body of the message it said “because it was THE BOMB!” I resisted the urge to reply with a snide remark about her joining us in the 21st Century and updating her compliment to “THEBOMB.COM“. (Does anyone else miss Tamar and the rest of the Braxton crew? I can’t wait for the new season, lol)
Anyway, I just accepted the compliment and thought that it was time to share this recipe with you guys! Let me tell you……it is pretty-freaking-awesome! I have had the recipe in my possession for a hot minute now but somehow it ended up on the bottom of the “recipes to try” stack. Everyone knows I go on Facebook to look at my own pics and laugh at my own jokes but on this rare occasion, I actually checked the newsfeed and saw several comments from people begging one of my FB friends to SELL them pound cakes. When I realized this was the same friend who gave me the recipe, I just HAD to bake it. (A lot of people send me things but with my budget, I need some reviews to see if it is even worth me trying to tweak it at all, lol). This cake takes the cake, literally. It was perfectly sweet, had a crispy and buttery crust and a tender middle. It smelled like heaven and tasted like it too. The lemon-cream cheese icing was the perfect finish of sweet and tangy. The only negative with this cake is that the bottom crust (with its delicious butter cookie flavor and texture) tends to separate from the cake a little yielding a less than perfect look. (If you know how to correct this, please let me know!) However, if you don’t it’s perfectly ok. No one notices at all and if they did, they forget after tasting it!
At first, I wasn’t going to share this because being the only one with it would make me an instant fave at all the family gatherings but I kinda already am…. soooo…. ummmm……. yeah. LOL! After all, I HAD to. Who can get missing for a month and NOT come back with something phenomenal?! So, here is my gift to you, hoping it will prompt you to let me back in the house. lol And trust me, I did not leave you for just any reason, Fiercefoodie is working on some BIG things and she can’t wait to take you with her!
(Note: the original recipe was awesome but it did not include any flavoring but I added lemon to take it into superstar status )
Thanks TC for sharing your cake with us! Your grandmother seemed like an awesome woman and baker. MUAH!
TC’s Lemon Cream Cheese Pound Cake
Cake Ingredients
3 cups swans down cake flour
3 sticks of salted butter
1 8oz package of cream cheese
3 cups sugar
5 large eggs
1 tablespoon of vanilla extract
1 – 2 tablespoons of lemon extract
Zest of 1 lemon
Icing Ingredients
2 teaspoon vanilla extract
1 cup 10x confections sugar
4oz of cream cheese
Juice of half of a lemon
Directions
In a mixing bowl, add 3 sticks of room temperature butter and room temperature cream cheese. Mix well. Add the 3 cups of sugar. Mix well. Add large eggs one at the time, blending between each egg. After the last egg has been incorporated, add 1 cup of flour at the time and mix well before adding the next cup. The batter will be thick but it’s ok. Add the extracts and zest and mix well. It should smell (and taste if you’re daring) like vanilla ice cream. Butter and flour your bundt pan (or spray with Bakers Joy baking spray which has flour and butter already added) so that the cake slips right out when done. Pour cake batter into pan. Bake cake in a preheated, 320 degree oven for 1hr and 15 minutes or until tooth pick comes out clean. Remember all ovens are different so make sure you watch the cake. If it looks like its browning too fast, turn the oven down to 310 degrees. Leave cake in the pan for 10 minutes and invert into your cake dish.
(NOTE: For my oven, after 50 minutes, turn heat to 310 degrees and keep checking thereafter)
Icing directions
Place room temp cream cheese in a bowl, add powdered sugar and vanilla flavor and juice of half a lemon and mix well. Place in microwave for 15 seconds and using a Wisk or fork, swirl over cake. Make sure to make it pretty lol!!!!
I love you, dad.
07 months ago
We all put a lot more money, time and effort into catering to mom on her big day than we do for dad. Admittance is the first step. Fathers seem to get the more sentimental gifts- monogrammed cigar boxes, golf club cozies, pics of the grand babies, t-shirts etc. and they seem to be fine with it. But let me try my mom with a shirt? Yeah right! Outdo yourself this year with a special breakfast that says it all. Well, you had better put some meat with it if you know what’s good for you. They don’t ask for much but I’m sure meat is on the list.
Using a cookie cutter or a knife, cut out a small heart shape from the center of a thick slice of bread. Spread each side of bread with herb butter (recipe below).
Heat skillet over medium heat. Saute bread until golden, 2 to 3 minutes. Lower heat, and gently flip toast.
Break an egg into heart-shaped hole. Using a spoon, gently hold yolk in center (for symmetry) until it sets. Cover, and cook until egg white turns opaque, about 5 minutes or so, depending on how soft you like your yolks. Transfer to a plate along with the heart-shaped piece of cutout bread, perfect for dipping into yolk. Don’t forget the meat! I served it with turkey sausage links to my Greggy.
Herb Butter
1 cup loosely packed fresh herbs, such as parsley, oregano, thyme, or marjoram, finely chopped
1 cup (2 sticks) unsalted butter, room temperature
Directions
The ideal setup would be to throw your herbs in a food processor with he butter for a few pulses. By all means do it if you have one but i don’t so i just chopped and chopped as finely as I could and added the herbs to the softened butter, stirring until combined. Store in an airtight container, refrigerated, for up to 2 weeks.
*This butter would be FABULOUS over your favorite pasta dish as well!
Red Velvet Pancakes
08 months ago
I was recently in Miami and the prize for going to early morning service (on top of being closer to God o_O ) was a trip to the Grand Luxe Cafe. lol I have to say that instead of making my little joke about being rewarded by man or my pancakes in heaven (IDK…I hadn’t worked it out completely which way I wanted to go with it lol) I decided NOT to piss my mom off and be happy that I finally had the opportunity to try their famed Red Velvet pancakes. (Meanwhile, my mom is on the cell phone inviting all of my sisters and cousins who DID NOT attend church with us but not without a small scolding about eternal damnation. (Trust me, you rather just get up and go with her than hear it, lol)
Of course the non-churchgoers beat us there but we didn’t hold them up because I’d heard too much about the pancakes and was sticking to it. Once they were served, I noticed they had actual chocolate chips in them and while that wasn’t my idea of a “traditional” red velvet cake, they were goooood. They serve them with fried chicken but I did it with bacon. Maybe later.
I took a basic buttermilk pancake recipe and made it velvety. That simple!
Buttermilk Pancakes
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk* (If you don’t have buttermilk, recipe below to make your own)
1/2 cup milk
3 eggs
1/3 cup butter, melted
oil or butter for pan
*Buttermilk Recipe:
Milk (just under one cup)
1 Tablespoon white vinegar or lemon juice
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.
Buttermilk Red Velvet Pancakes
Buttermilk Pancake recipe (above)
2 tablespoons unsweetened cocoa powder
Bag of Ghiradelli Bittersweet Chocolate chips 70% cocao (10-12 per pancakes)
2-3 tablespoon red food coloring (see if that is enough to get the color you want, if not red enough, continue to add)
1 ½ teaspoon vanilla extract
Cream Cheese Frosting
8 oz softened cream cheese (1 package)
2 oz softened butter (1/2 stick)
1/2 teaspoon vanilla extract + more to taste
1 1/3 cups of powdered sugar + more to taste
With a mixer on medium speed, mix cream cheese and butter together. Add vanilla. Mix in sugar gradually.
Directions
In a large bowl, whisk the dry ingredients (flour, sugar, baking powder, baking soda, cocoa powder and salt).
In a separate bowl, beat together the wet ingredients (buttermilk, milk, eggs, red coloring, vanilla extract and melted butter).
Keep the two mixtures separate until you are ready to cook.
Heat a griddle or frying pan over medium high heat. The pan is ready when you can flick water across the surface and it instantly beads up and sizzles. Lightly grease it.
Once that is hot, pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Don’t over stir it. (A little lumpy is ok.)
Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Immediately add 10-12 chocolate chips. Wait for the pancakes to bubble (2 – 3 minutes) before flipping and continue to cook for a minute or two. Serve hot with a dollop of cream cheese frosting (recipe follows).
Options:
Top with toasted walnuts or pecans
Top with chocolate chips
Make your own buttermilk (recipe above)
Top with maple syrup
Before you go ordering Bellinis…
08 months ago
This weekend I went to see the highly anticipated film, “Jumping the Broom” (at least to me, lol), starring some pretty big names as well as some new faces to the silver screen. Greg and I caught the very first Saturday morning showing because we really don’t like giving AMC our children’s tuition for a 2-hour flick. No need for a “spoiler alert” but the film takes place in Martha’s Vineyard and is centered around wedding (duh) activities. It is a bit of a classic tale- boy meets girl, boy wants to marry girl, boy AND girl’s families are absolutely crazy. When the white-gloved handpassed service offers Bellinis to the “downtown” folks, I noticed the look of unfamiliarity in their eyes as they accepted. But the greater response was from the audience itself, as the joke fell on deaf ears because they too, were unfamiliar with the libation. I heard whispers and “I don’t know“‘s. I literally wanted to stand and explain it to my fellow moviegoers so they could release the question from their mind and continue to enjoy the film. I explained it to Greg and the lady next to me asked me to repeat it. (I started not to since she had been a complete AZZ about the armrest the first 20 minutes of the film) but I did anyway.
I can just see you now, ordering a bellini all loud and wrong and looking crazy when it comes to your table and sending drinks back left and right. lol So to help you (moreso discourage that behavior), a Bellini is an Italian drink made from Sparkling Wine ( traditionally, Prosecco) and peach puree. That’s it! It’s that simple. For some reason, you don’t quite feel like a complete lush for drinking at 10 am so it’s traditionally a shower and/or brunch drink. Don’t go ordering it at the club, ladies and gents. (The same can be said for its cousin, the Mimosa which is the same but with OJ).
BTW- I LOVED THE FILM! Go check it out!
Coconut Shrimp
09 months ago
We are serious shrimp people. Actually, we are serious seafood people. We LOOOOOOOVE being in the water. I won’t point her out but one of my sisters even has webbed toes. Lol j/k. Last night I made the infamous Linguine with Shrimp Scampi that is a fav to a few people around here. However, I stored a few for the people who have been asking me for the recipe for the coconut shrimp I posted pics of on Facebook a couple months ago. (See, I try to look out )
Well, I won’t keep you. (That’s what my aunt says AFTER keeping you on the phone for about 2 hours o_O) This is super easy, super quick and super tasty! Get to it!
Recipe slightly adapted from Simply Recipes
Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon chili-garlic hot sauce (optional)
- 1 pound tail-on shrimp, shelled but leave tail on*
- 1/2 cup all purpose flour
- 1 egg
- 2 tablespoons coconut milk (or regular milk)
- Salt and pepper
- 1/2 cup Japanese panko bread crumbs
- 1/2 cup sweetened coconut flakes
- Oil, for frying (I used vegetable)
* I prefer at least the U15, flash frozen wild Jumbo shrimp (pictured). “U15” means that there are less than 15 shrimp in a pound. The larger the number the more shrimp you get in a single pound. (Popcorn shrimp would be about 41 to 50 per pound).
Directions
1 In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce (optional). Set aside.
2 With a paring knife, slice down deep at the middle of the back of the shrimp, but do not cut all the way through. Discard the black vein/tract.
3 Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg and coconut milk in the second; and combine the panko and coconut flakes in the third. 
4 Lightly season shrimp with salt and pepper.
5 Heat 2 inches of oil in a sauté pan over moderate heat until thermometer registers 350°F.
6 As the oil is heating, bread the shrimp by dipping the shrimp on both sides in the flour and shaking excess off. Next dip in the egg/coconut milk mixture and then in the panko/coconut flakes, patting to ensure the coating sticks well.
7 Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping.
Serves 4.
Grilled Marinated Fish with Tropical Salsa & Coconut Rice
09 months ago
You all have my dear friend, Reson to thank for this healthy and absolutely delicious post! (THANKS, RESON! :)) I am a little scattered-brained and I almost forgot that I’d prepared this meal and neglected to put it on the site after I posted the pics on facebook. In addition to that, I wasn’t too pleased with the pics. I haven’t quite mastered the settings on my camera and of all places, I can’t figure out outdoor lighting. I’m working on it though. Aside from the pics, you’re going to love it! It is the perfect break from the usual hamburgers, hot dogs and chicken this summer.
Serves: 4
Ingredients
- 1/2 cup sliced yellow onions
- 1/4 cup olive oil
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro
- 5 cloves garlic, smashed
- 1 teaspoon salt
- 1 teaspoon cumin
- Pinch cayenne
- 4 (6 to 8-ounce) troll-caught mahi mahi fillets, skin on
- Coconut Rice, recipe follows
- Tropical Salsa, recipe follows
- Toasted coconut flakes, garnish
- Chopped cilantro, garnish
Directions
In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.
Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.
Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.
Coconut Rice:
- 1 cup coconut milk
- 1 1/2 cups water
- 1 teaspoon salt
- 3/4 teaspoon sugar
- 1 cup long grain white rice
- 3 tablespoons chopped fresh cilantro
In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.
Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.
Yield: 4 servings
Tropical Salsa :
- 1 ripe mango, peeled, seeded, and diced
- 1 ripe avocado, peeled, seeded, and diced
- 1/2 cup diced fresh pineapple
- 1/4 cup minced red onions
- 1/4 cup minced red bell peppers
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 2 teaspoons minced jalapeno
- 1 teaspoon minced garlic
- Pinch salt
Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.
Chocolate Cupcakes with Ganache Filling
09 months ago
Chocolate Cupcakes with Ganache Filling
You all know I am a HUGE, HUGE, HUGE fan of America’s Test Kitchen/Cook’s Magazine so it should come as no surprise to you that when I found this “free” posting of their recipe for “Ultimate Chocolate Cupcakes with Ganache Filling” I HAD to try it. Like the original poster said, they are recipe hoarders and while I do subscribe to one or two publications I am always looking for more.
The cupcakes themselves were the best I’d ever had. They were moist, soft, rich and velvety. The depth of chocolate flavor really exceeded my expectations. A grown up cupcake, if you will. I profess to be a chocolate gurl. But the icing they provided coupled with the cupcake was a little toooooo chocolaty, even for me. I couldn’t handle it. It scared me. lol. (The kids seemed to not care but they aren’t known round these parts for their discriminating palates….except when it comes to veggies. o_O)
So, I sought out for something else to partner with the scrumptious cake and found this much lighter (and much less involved) frosting. (It’s FROSTING for heaven’s sake. It shouldn’t take longer than the cupcakes to prepare if you ask me… but who am I? #shrug) It has a taste similar to a cool whip but you can tell it is more substantial and more akin to icing.
This recipe makes 12 cupcakes and for 12 very happy people.
Ingredients
Ganache Filling:
- 2 ounces bittersweet chocolate, chopped fine (I used the Ghiradeli chocolate brick. It’s 60% cacao and premeasured into 1/2 oz. pieces. each square represents a 1oz portion so measuring shouldn’t be a problem…for my slow friends, that is 4 pieces.)
- ¼ cup heavy cream
- 1 tablespoon confectioners’ sugar
Chocolate Cupcakes:
- 3 ounces bittersweet chocolate (6 pieces of the Ghiradeli block ), chopped fine
- 1/3 cup (1 ounce) Dutch-processed cocoa
- ¾ cup hot coffee
- ¾ cup (4 1/8 ounces) bread flour (While I usually use cake flour for baking, if they say use “bread flour” I am using it. I trust them.)
- ¾ cup (5¼ ounces) granulated sugar (regular table sugar)
- ½ teaspoon table salt
- ½ teaspoon baking soda
- 6 tablespoons vegetable oil
- 2 large eggs (room temperature)
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
Frosting:
- 5 Tablespoons Flour
- 1 cup Milk
- 1 teaspoon Vanilla
- 1 cup Butter
- 1 cup Granulated Sugar (not Powdered Sugar!)
Preparation
Ganache Filling:
Place-chocolate, cream, and confectioners’ sugar in medium -microwave-safe bowl. Heat
in microwave on high power until mixture is warm to touch, 20 to 30 seconds.
Whisk until smooth; transfer bowl to refrigerator and let stand until just
chilled, no longer than 30 minutes.
Chocolate Cupcakes:
Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-sized muffin pan(cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.
Frosting:
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It should look like a thick, wet paste of sorts. Remove from heat and let it cool to room temperature. (You can also place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Once it is completely cooled, stir in the vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and whip it on medium high for about 4 to 5 minutes. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
To frost, mound 2 to 3 tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.
Now eat! Told you they were good!!!!
Herb-crusted Beef Tenderloin
09 months ago
I believe this was my first time preparing an Easter dinner on my own. I made this tenderloin for Christmas and boy was it a hit! I’m known for being a little crazy so experimenting with the palates of 25 to 30 people on Christmas day is to be expected versus waiting until it was an intimate dinner for 5 like on yesterday. Yeah, makes a lot of sense. Lol
Look, this aint for er’body. Only the special folks get this right here. The cut of meat is a bit pricey so I was sure to make them wait for a special occasion before I decided to make it again. Cook’s Illustrated refers to this recipe as show-stopping and believe me, it was. Just my style!
The best part is that it is incredibly simple and makes for a beautiful presentation. The meat is moist (in part from the salt-rub in the prep) and tender. Can’t be beat. I paired it with my favorite Macaroni and Cheese (which can be assembled early and baked when you’re ready) and string beans for a memorable, easy and impressive meal. I hope you all had a Happy Easter.
Ingredients
1 beef tenderloin, tied with twine (about 3 1/2 pounds)
Kosher salt and black pepper
1 teaspoon sugar
1 slice of white sandwich bread, torn into pieces* (or you can do as I did and use prepared bread crumbs)
1/4 cup minced fresh parsley
1 teaspoon plus 1 tablespoon minced fresh thyme
1/2 cup grated Parmesan cheese (not the powdered stuff but either a block from the deli cooler or the jarred parmesan on the pasta aisle)
3 -4 tablespoons olive oil
2 medium garlic cloves, minced
Ready to roast
Directions
In a small bowl, combine 1/2 tablespoon salt, 1/2 tablespoon pepper, and sugar. Rub mixture all over tenderloin. Place tenderloin on a wire rack set inside a sheet pan. Let stand at room temperature for 2 hours. Place crumbs in medium bowl and add 1 tablespoon parsley, 1 teaspoon thyme, 1/4 cup Parmesan, and 1 tablespoon olive oil. Mix well.
Feel free to use a food processor for this but since I had to pick between the stand mixer and the processor, I don’t have one. I just went on ahead and minced the remaining 3 tablespoons parsley and 1 tablespoon thyme diligently on my cutting board. Place the herbs in a bowl, add 1/4 cup Parmesan, 2 tablespoons olive oil, and garlic until smooth paste forms. If needed, add more oil.
Preheat oven to 400 degrees. Roast tenderloin for 20 minutes, then remove from oven and cut and discard twine. Using a rubber spatula, spread the herb paste over top and sides of tenderloin. Press the bread-crumb topping over the herb paste. Cook for 35 to 45 minutes or until instant read meat thermometer reaches 165 degrees. If you like it rarer, 35 minutes should be enough. My topping was a little crispy in some spots so be watchful. The meat should be cooked to medium rare and the topping will be golden brown.
Remove roast from oven, and let rest for 30 minutes.
Transfer meat to cutting board, and cut into 1/2-inch-thick slices.
Gucci-inspired Hash Browns
09 months ago
Apparently, Gucci Mane and the rest of America have different takes on the meanings of the terms scattered, smothered, covered, and all the way. The paroled rapper was arrested for an outstanding warrant when he reported to his probation officer in Atlanta last Friday. Allegedly, Gucci invited a woman he met in the parking lot of the S. Dekalb Mall to breakfast. After noticing that the Hummer passed the Waffle House, (where the REST of us go for scattered, smothered, covered and all the way hash browns) the woman questioned where they were going. Gucci reportedly told her he was taking her to a hotel and went on to say that he had $150. O_o When she refused and asked to be taken back to the mall, she says he then began trying to push her from the vehicle.
I know MY readers are waaaaay too smart to take rides from strangers (especially crusty, ugly ones…that’s just a joke DO NOT RIDE WITH STRANGERS, even the fine ones. lol) but we alllll have that friend, cousin or associate who is undoubtedly capable of doing so. (Don’t lie, you know you do!) Help that sister out and pass on this delicious “groupie proof” way for her to make own damn hash browns. Gucci!
Gucci- inspired Hash Browns
2 Russet Potatoes (shredded)
2 Tbsp. minced onions
2 Tbsp. minced green bell pepper
3/4 c. shredded cheddar
Extra virgin olive oil
1/2 Tbsp. sea salt
Coarse black pepper
Line a clean kitchen towel with 2 paper towels. Place shredded potatoes on the paper towels, cover with 2 additional paper towels and roll them up as tightly as possible to remove as much moisture as possible from them. Tighter!!!! Squeeze!!! You can do it! In a frying pan, heat 4 Tbsp of olive oil on medium low. Once heated, add the onions and peppers. Saute for about 4 minutes before adding the potatoes. Spread the potatoes in a thin layer and with the back of the spatula press them down flat. We all hate mushy hash browns so PLEASE do not be tempted to peek at the bottom and incidentally hinder the crispness we’re going for. Continue to cook the potatoes on medium low for 12-13 mins. Invert the potato cake onto a plate so that you can flip it wihout breaking it. Once back in the pan, continue to cook for 7 mins, top with cheeese and allow to continue cooking for an additonal 5 minutes. Serve as you wish. I chose to use a slice them into little handy triangles for the boys to enjoy as a snack.
NOTE: I shredded the peeled potatoes on a cheese grater but I’m sure the frozen would be fine as well. Work quickly, since you don’t want them turning brown on you. Gucci!!
Let’s Have a Toast!
01 year ago
Today marks the one-year anniversary of Fierce Foodie!! A year ago today, it was decided the world needed more of me. (don’t get mad at me, you weren’t present when we voted, lol) As I look back over my posts, admittedly, I am proud. I worked very hard to represent what I would look for in a reference, an escape from the day and even a springboard for my own ideas and creativity. Yay me! Lol
Going into this next chapter, I would like to be more inclusive and break out of my own little blog world. I have a lot of ideas to open up to the foodie world and I’m taking you all with me. Thank you for your support and love. Thank you for trusting me and trying the recipes. Thank you for your suggestions and questions. But most of all, thank you for being Fierce! Bottoms up!
Fierce Foodie
Hey, gotta get it in…
01 year ago
by Zina
in Fierce Recipes
This weekend was FAMU’s Homecoming! I had the bright idea to get dropped off and picked up. But, that meant walking to the outskirts of the campus to be accessible for pick-up. o_O
Turned out, that walk turned into a free marketing opportunity for FierceFoodie.
Next time you’re in the ALL SAINT’S CAFE go in the women’s bathroom and check your girl out. lol
Cuisine at Home’s Sausage-Bacon Bites with Brown Sugar Glaze
01 year ago
Listen…if you want to transform your ordinary breakfast into something amazing…..YOU HAVE TO MAKE THESE!!!! The combination of both bacon AND sausage is an unexpected treat and the glaze is something that has to be used over and over on any meat you can think of. I’m telling you, at the breakfast table there was a list going of the meats they wanted me to put it on. o_O lol
For the glaze, combine:
1 1/2 cup packed brown sugar
3 Tbsp coarse-ground mustard (I use Grey Poupon)
3 Tbsp vinegar
1 Tbsp black pepper (I also like coarse blk pepper, it’s visually appealing)
For the sausage-bacon bites, slice:
1 lb Kielbasa sausage
12 strips bacon, halved
Preheat oven to 375 degrees. Line a baking sheet with foil and top with a cooling rack with nonstick spray.
For the glaze, combine brown sugar, mustard, vinegar and pepper in a small saucepan over medium heat until the sugar dissolves; keep warm.
For the sausage-bacon bites, slice kielbasa lengthwise. Cut each half into twelve 1 1/2-inch-thick pieces. Wrap bacon around each piece and secure with a toothpick. Brush each bite with sauce, then transfer to prepared baking sheet. Roast bites, basting with the glaze every 15 minutes, until bacon is cooked through, 35-40 minutes. Remove from oven and serve immediately.
Baked Blueberry French Toast
01 year ago
Please don’t ask me why it’s leaning….lol
After depriving my family of my adventures in fat and indulgence for a month, I decided to treat them to a really “good” sunday brunch. Well actually, I’m lying. I need to do a run through for hosting my VERY FIRST CHRISTMAS for the family!! YAY!!! Anyway, I’ve been watching yall watch my figure as I’ve trimmed down just a tad….yeah, I see you looking! lol So I lifted the ban and got in the kitchen…
As usual, I did not do a good job reading the directions and I grossly underestimated the amount of time the recipe called for to prepare this ironically extremely simple meal. The good news for you is that through my ”error” you can rest assured that they grossly overestimated it. I had a hungry crowd coming in from the early service at church that would have killed me if I had to allow the egg mixute to soak into the bread for even an hour let alone 8 hours OVERNIGHT! (How could you MISS that, Zina?! lol) Good thing, it wasn’t necessary. o_O This dish was DIVINE! Cuisine at Home got this one right! It will be a smash hit Christmas morning!
Don’t let the semmingly long list of directions trip you up, it is soooo simple. They’re just long-winded and as you can see, I’m not known for my succinctness. (<–but I am known for making up words, lol) Oh, and you MUST serve it with the Sausage-Bacon Bites with Brown Sugar Glaze. (I know, I know, Recipe coming…) Both dishes can be prepared the night before to make it super easy on Christmas morning.
For the French Toast, Process:
1 pkg. cream cheese, softened (8 oz)
1/4 cup packed brown sugar
1 tsp. minched orange zest
10 slices thin-sliced, Pepperidge Farm cinnamon swirl bread
WHISK:
3 eggs
1/2 cup whole milk
1 tsp vanilla extract
1 tsp pure almond extract (I didnt have it so I used 2 tsp of vanilla *shrug*)
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
FOR THE TOPPING, SPRINKLE:
1 cup frsh or frozen blueberries
1/4 cup slivered almonds
MELT:
4 Tbsp. unsalted butter
1/4 cup packed brown sugar
FOR THE SYRUP, COMBINE:
1 cup fresh or frozen blueberries
1/2 cup pure maple syrup (I like Grade B)
2 Tbsp. fresh orange juice
DIRECTIONS
Coat a 9X9 3-inch deep baking dish with nonstick spray.
For the french toast, process cream cheese, 1/4 c. brown sugar, and zest in a food processor until smooth. (I myself, do not own a food processor so I went to my blender. It was resistant but I stopped it and stirred and stopped it and stirred until it realized I wasn’t going anywhere, gave in and processed my mixture.)
Line the bottom of baking dish with bread slices, cutting pieces to fit. Spreah half the cream cheese mixture over bread. Continue layering bread and cream cheese, ending with bread. (It came out to 2 layers for me with 3 slices on top and I went in and used all of my spread on top of that too).
Whisk together eggs, milk, extracts, cinnamon and nutmeg; pour over top of bread. (HERE IS WHERE YOU COULD COVER IT AND REFRIGERATE OVERNIGHT or 8 HRS. FOR AN EASIER MORNING)
Preheat oven to 375 degrees.
For the topping, sprinkle 1 cup blueberries and almonds over top of French toast.
Melt together butter and and 1/4 cup brown sugar; drizzle over French toast and then bake until bubbly and set, about 45 minutes. Remove from oven and let rest for 15 minutes.
For the syrup, combine 1 cup blueberries, maple syrup, and OJ in a small saucepan. Simmer until heated through, about 10 minutes, then serve over French toast. 
I.O.U.
01 year ago
You’re probably saying to yourself, “What?! An IOU from Fiercefoodie?! But she’s given us so much already!!!” But yeah, I Owe YOU. Lol. I let my vanity and selfishness keep you from experiencing a possible great treat for today’s post. My co-worker Michelle whipped up a batch of Chocolate Peanut Butter cupcakes in preparation for the job’s Bake-Off later this month. (“Coincidentally”, they scheduled me to be out of town. Ummm hmmm *eye roll*) But anyhow, I was very close to indulging until one of the ladies passed me and said “Wow, you’re looking skinny today!”. DAMMIT! She WOULD say it as we’re walking to the party area for cupcakes! So you understand my dilema, right? I mean, what was I to do? Be like “Thank ya gurl” and then inhale a freaking cupcake!? I think NOT! There is skinny girl etiquette to be observed and I was in the club for about 15 minutes. Lol
So I keep up my skinny girl act during the gathering and when asked why I was not munching on the goodies, I promptly and proudly responded “Julie said I am looking skinny today….where is Julie by the way?”. One of the (skinny) heifers here could not wait to blurt “She’s at the eye doctor”. AND SHE REALLY WAS!!!! HA!!!! I can’t stand my friends at work….smh.
Anyway, I promise full retribution for the missed opportunity to give you a great (FIERCE FOODIE VERIFIED) cupcake recipe. I gotta get a little finer before my bday. (Thinking of taking some boudoir pics…..shhhhhh!) But once the scale concedes and shows me the number I want (or a spitting distance to it), I promise to bake you the most decadent, rich, velvety, chocolate overdose cupcakes you’ve ever tasted! I’m talking about getting chocolate wasted! Of course, I would be doing this solely for yall. So scratch that IOU, we’re back to you owing me.
Murdering Mac and Cheese
01 year ago
On most days of the week, I send my sister off with food to help her (and a few of her fellow RN buddies) get through the long night shifts. She doesn’t know it, but I leave my phone on just so I can get the call from her telling me how awesome the food was. Last night, I sent her with a new Mac n Cheese recipe I tinkered around with. She saw me as I was packing the food and I could tell that she was a little skeptical about it. It was understandable. After all, it was a white sauce recipe, involved rigatoni pasta (extremely large, ridged, tubular noodles) and panko bread crumbs. A far cry from the bright orange and yellow dish with macaroni noodles to which she’s accustomed. To add insult to injury, when she questioned the “green stuff” I’d mixed in, I told her that I thought a few scraps of the uncooked collard greens from my mom’s dish would be a “good touch”. You should’ve seen her face!! lol. I could not bring myself to tell her that it was actually parsley. In spite of my laughter, I took her scrunched up nose as a challenge.
I got my phone call around 1:42 a.m., pretended that I hadn’t been sleep since 10 and listened. A smile crept across my sleep-deprived face as she recounted how she began apologizing to her friends for my experimentation on them; promising that there was a bottle of hot sauce on hand to mask my mistakes if needed. She said that she was cursing me for the embarrassment she was sure to suffer even up until she placed it in the microwave. She watched its rotations with indifference (more…)
Kicking Key Lime Pie
01 year ago
You can NOT be from Miami and NOT like Key Lime Pie. Sorry, it just aint happening. There is something about Key Lime that screams South Florida, The Keys (of course) and lazy summer days on one of the many beautiful beaches down there. I recall making Key lime pies in the kitchen with my mom and 4 sisters. We were sloppy and that “meringue” topping always looked like it had bubbled up from some active underwater volcano. However, we continued to take our pies to funeral wakes and various showers and feed whomever was moved enough (either with crippling grief or elation) to look beneath (literally) the presentation and taste our creations. They were always a hit. I believe we even tried our hand at peddling a few come to think of it.
I cannot understand for the life of me why my mother would have all of us “assisting”. We made such a mess, we fought over the strainers, dropped egg shells in the batter and were responsible for the many we had to “scratch” and re-make. But babaaaaaay, after squeezing 27 of those quarter-sized key limes allllll by my lonesome, I NOW KNOW WHY! That was a lot. But, I will say that I did not have the proper tools. I used a traditional reamer and that made it a little messy and tedious. Plus I’m sure I left a significant amount of juice behind because I just couldn’t get in there good enough. Here is an image of the latest in juicing…GOTTA GET ONE ASAP!
Ingredients
- 2 (14-ounce) cans condensed milk
- 1 cup key lime or regular lime juice (27 key limes- by one bag and grab 2 or 3 regular limes to carry you over if needed)
- 2 whole eggs
- zest of 3 persian limes or 6-8 key limes (be sure to zest BEFORE juicing)
- 12 Keebler prepared graham cracker pie crust tart shells
- 1 cup Heavy cream
- 2 tbsp sugar
- 2 tea vanilla extract
*Re Substitutions: Do NOT use store bought key lime juice, that’s just offensive. However, the common green limes (persian) will serve as good proxies if needed in this case. I was definitely surprised to see we even had key limes at our grocery store. They come in 1lb bags (about 20 per bag) for less than $3.00.
Directions
Heat the oven to 325 degrees F.
In a bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended. Place your prepared pie shells on a cookie sheet with sides (or risk dropping half of them like I did). Spoon filling evenly into them. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
Once chilled, make your whipped topping by combining cream, sugar and vanilla in a mixing bowl and whisk until soft peaks form. Place dollops of cream in the center of each or pipe it onto the pies. garnish with lime zest (or the zest of a few lemons for contrast like I did) and serve chilled. Amazingly simple with the perfect balance of sweet and tart. We got a winner right here, trust!
FIVE STAR CHICKEN PARM
01 year ago
Definitely try my homemade Marinara sauce in the previous post but if you just feel like being lazy and really don’t care about giving your guests the absolute BEST, you can use your favorite jar sauce. (Please note the sarcasm, lol)
2 jars of your favorite tomato sauce
12 boneless, skinless, chicken breasts (hey, I have a large family and we like to take leftovers the next day)
6 eggs
3 cups parmesan, grated (got it from the refrigerated section across from the deli…not that powdered stuff!)
3 cups bread crumbs (I used the Italian seasoned one’s from Publix)
3/4 cup olive oil (1/4 c per round of cooking….I made 4 breasts at a time)
Salt
Pepper
6 Tbsp fresh basil leaves, coarsely sliced
12 slices fresh mozzarella cheese from the deli (have them slice it kinda thick)
Preheat oven to 400 degrees.
Prepare chicken by laying it between two layers of parchment paper (or saran wrap). Using a meat mallet, wine bottle or rolling pin (my fav), pound out the chicken pieces until they are 1/4 and 1/2″ thick pieces. Don’t underestimate the necessity of pounding them out, this will ensure tenderness.(Some of them may be tooooo thick and you might have to go after it with a knife) Make sure all pieces are even. Nothing worse than some being overcooked and some being undercooked. Season chicken with salt and pepper.
Using a bowl large enough to comfortably dredge a piece of the chicken, mix the bread crumbs and 1/2 the parmesan cheese. In a separate bowl, whisk the eggs.
Heat 1/4 olive oil in a frying pan. Once hot, quickly dredge the chicken breasts in the eggs, coat with the breadcrumb mixture and then add to the pan. (If you believe you will not move quickly enough to prepare the four pieces evenly, by all means, dredge them first, lay them aside and then fry them all at once.)
Once all 4 are in the pan, in their own little space, cook them until golden brown, approximately 3-4 minutes per side. Remove from pan. Add more oil if needed and continue preparing your (uncrowded) batches of chicken breasts. DO NOT OVER COOK!!! They will continue in oven but the biggest complaint is that the chicken becomes rubbery or hard. My way is delicate and soft, I promise!
In a 9×13 casserole dish, spread some sauce down before placing your breasts. (You will need 2 dishes if you do 12 breasts, fyi) Place sauce over the breasts as well.
Top with basil and then mozzarella. Before placing in the preheated oven, add the remaining parmesan cheese.
Bake for 10-12 minutes or until mozzarella begins to brown. Serve with noodle of choice (I used spaghetti) and the remaining sauce. FIVE STAR!!!!! (Sorry I couldn’t get a pic of it with after it finished baking but they wouldn’t wait)