Stephanie's Slice Of Life

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    • Italian Wedding Soup

      Posted at 8:28 am by StephMo
      Feb 1st

      We have had quite the cold spell recently, and what better to make on a freezing cold day than soup. It is such a comforting food that warms the soul. The other day as I was hunkered down in my house I made a batch of this delicious hearty soup. It is very easy to make and the only time consuming aspect is making the meatballs. I use ground turkey for my meatballs but you can substitute ground beef if you prefer.

      I made a batch of my childhood favorite, Popovers for Piglet, to go along with the soup and I had a very happy family at dinner. Have you tried Piglet’s Popovers yet? Here is the link to the recipe if you haven’t:

      https://stephaniessliceoflife.com/category/recipes/breads/popovers-for-piglet/

      Now on to make this wonderful soup!

      Ingredients for meatballs:

      1/2 lb. ground turkey or beef

      1 egg, slightly beaten

      1/4 cup Italian breadcrumbs

      Salt and pepper

      1/4 tsp. garlic powder

      1 tbsp. grated parmesan cheese

      Additional ingredients:

      6 cups chicken broth

      6 oz. fresh spinach, roughly chopped

      1 cup uncooked orzo or other small pasta

      Grated parmesan cheese

      These are the same meatballs I make anytime I make meatballs. When I make them to cook in red sauce I use a full pound of turkey and double the other ingredients. For this soup we only need half a pound of turkey to make plenty of meatballs.

      Meatballs are one of those recipes I have been making for so long without measurements that it is difficult for me to say exactly how much salt, pepper, and garlic powder I use as I just sprinkle it in. The same goes with bread crumbs, but for this recipe I used about 1/4 cup, maybe a little more.

      For the meatballs combine all of the meatball ingredients well in a mixing bowl.

      Heat 1 tbsp. olive oil in a frying pan. Shape the meat mixture into small bite size meatballs and add to the pan and brown on all sides.

      You aren’t trying to completely cook the meatballs, just giving them a nice browning on the outside. Once browned put them on a plate lined with paper towels to remove the excess grease.

      Remove the stems from the spinach and roughly give it a chopping.

      When you are ready to make the soup bring the chicken broth to a boil. Season the broth with some pepper to taste. Chicken broth already has quite a bit of sodium so I prefer not to add salt to the broth. There is so much flavor in the meatballs that the soup doesn’t need anything other than the pepper.

      Add the meatballs, chopped spinach, and uncooked orzo to the broth and continue boiling for 10 minutes.

      That’s it! Your delicious soup is ready to eat.

      Once you ladle the soup into bowls top with a little grated parmesan cheese. Yum!

      Italian Wedding Soup

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      Ingredients
        

      • 1 tbsp. olive oil
      • 1/2 lb. ground turkey or beef
      • 1 egg, beaten
      • 1/4 cup Italian breadcrumbs
      • 1 tbsp. grated parmesan cheese
      • 1/4 tsp. garlic powder
      • salt and pepper
      • 6 oz. fresh spinach, chopped
      • 1 cup orzo, uncooked
      • 6 cups chicken broth

      Instructions
       

      • Combine turkey, egg, breadcrumbs, grated cheese, garlic powder, salt, and pepper well in a mixing bowl.
      • Heat 1 tbsp. olive oil in a frying pan. Shape the meat mixture into small bite size meatballs and add to the pan and brown on all sides. Once browned put them on a plate lined with paper towels to remove the excess grease.
      • Remove the stems from the spinach and roughly give it a chopping.
      • Bring the chicken broth to a boil in a large saucepan. Season broth with pepper to taste.
      • Add the meatballs, chopped spinach, and uncooked orzo to the broth and continue boiling for 10 minutes.
      • Serve topped with parmesan cheese.

      Posted in Italian Wedding Soup, Recipes, Soup | Tagged food blog, food blogger, italian wedding soup, soup, soup recipe, stephanie's slice of life, turkey meatballs, wedding soup recipe
    • Buffalo Chicken Pot Pie

      Posted at 1:59 pm by StephMo
      Jan 31st

      My family is a huge fan of buffalo chicken everything, so I decided to give my Chicken Pot Pie recipe a buffalo sauce spin. I had to make a few adjustments to the recipe to get it the way I wanted as the added buffalo sauce made the “gravy” too loose. A little added flour and less chicken broth did the trick and my second try was perfect and absolutely delicious! I did not use homemade crust for this recipe as you can probably tell, but if you are looking for a pie crust recipe here is the link to the crust I use:

      https://stephaniessliceoflife.com/category/recipes/pies/vodka-pie-crust/

      I am a little bit of a wimp when it comes to spicy food and my family always laughs at me while I struggle through foods that they don’t even find remotely spicy. With that said if you like your food more on the spicy side you may want to use the higher end of the buffalo sauce measurement in the ingredients.

      Ingredients:

      Pie crust

      2 tbsp. butter

      1 1/2 cups frozen peas and carrots

      1 large stalk of celery, chopped

      2 cups cooked and shredded chicken

      1/2 cup flour

      1 1/2 cups chicken broth

      1/4 cup half and half

      Salt and pepper

      Onion powder

      1/4 – 1/3 cups buffalo wing sauce

      2 tbsp. (or more) crumbled blue cheese

      1 egg

      In a large saucepan melt the butter over medium heat. Add the peas, carrots, and celery and cook for 3-4 minutes stirring frequently.

      Add the chicken and cook for another minute.

      Add the flour and stir until it is absorbed into the chicken and vegetables. Cook for another minute then add the chicken broth and stir well.

      Bring to a boil and cook until it starts to thicken, about 3 minutes or so.

      Add the half and half and cook for another few minutes until it starts to thicken. Add the salt, pepper, and onion powder to taste and stir well.

      Stir in the buffalo sauce and remove from the heat.

      Of course if we are adding buffalo sauce we need to add blue cheese right? You can use as much or as little as you like.

      Scoop half of the chicken mixture into a pie plate, top with half of the crumbled cheese. Add the second half of the mixture and the rest of the cheese.

      Top with the pie crust and brush on an egg wash. To make the egg wash beat one egg and combine with 1 tbsp. of water.

      Bake at 375 degrees until bubbly and crust has browned, approximately 30-35 minutes. I put the pie plate on a baking sheet lined with aluminum foil in case there is any spilling.

      Let cool for a few minutes before serving.

      Yum, yum! Enjoy!

      Buffalo Chicken Pot Pie

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      Ingredients
        

      • 1 1/2 cups frozen peas and carrots
      • 1 large stalk of celery, chopped
      • 2 tbsp. butter
      • 2 cups cooked chicken, shredded
      • 1/2 cup flour
      • 1 1/2 cups chicken broth
      • salt and pepper
      • onion powder
      • 1/4 cup half and half
      • 1/4 – 1/3 cup buffalo wing sauce
      • 2 tbsp. blue cheese, crumbled
      • 1 pie crust
      • 1 egg, beaten

      Instructions
       

      • Preheat oven to 375 degrees.
      • In a large saucepan melt butter over medium heat. Add peas, carrots, and celery and cook for 3-4 minutes while stirring frequently. Add chicken and cook for an additional minute.
      • Add flour and stir until absorbed into vegetables and chicken. Cook for 1 minute. Stir in chicken broth and bring to a boil and cook until it begins to thicken, approx. 3-4 minutes.
      • Season to taste with salt, pepper, and onion powder.
      • Add half and half and boil until it begins to thicken, approx. 3-4 minutes. Stir in buffalo sauce and remove from heat.
      • Scoop half of the chicken mixture into a pie plate and top with half of the blue cheese. Repeat with remaining chicken mixture and cheese. Top with pie crust.
      • Make an egg wash by combining 1 tbsp. water with the beaten egg. Brush over crust. Bake until bubbly and crust has browned, approx. 30-35 minutes. Let cool slightly before serving.
      Posted in Buffalo Chicken Pot Pie, Dinners, Recipes | Tagged buffalo chicken pot pie, buffalo chicken recipes, chicken pot pie, food blog, food blogger, pot pie recipes, stephanie's slice of life
    • Candied Fruit (Tanghulu)

      Posted at 4:05 pm by StephMo
      Jan 28th

      When you candy fruit with this method you are creating a hard crunchy candy shell on the outside of the fruit. You can do this with many different types of fruit, but I chose to candy strawberries. This kind of candied fruit is typically served on wooden skewers, but I wanted to jazz up my cheesecake a little and thought they would be a fun change. The candying really does make the fruit look beautiful and shiny, while adding a sweet crunch!

      One thing to keep in mind is the fruit will not stay crunchy for long so these should be made right before you are planning on serving them.

      To candy fruit you will need:

      2 cups sugar

      1 cup water

      Strawberries or other fruit

      Ice water

      Clean and fully dry the fruit. If using strawberries you can keep the stems on if you choose, but I sliced off the tops of the strawberries as I was using them on a dessert as I mentioned earlier.

      Combine the sugar and water in a saucepan and bring to a boil. The mixture needs to be at 300 degrees which takes about 5-10 minutes. Once it hits this temperature you can test to see if it is ready by dipping a spoon into the sugar and then immediately into a glass of ice water. It should form a hard candy crust on the spoon.

      One thing I learned the hard way is not to allow the sugar to go above 300 degrees because it will start to burn. It got very dark brown and tasted horrible and then became what I believe might be molasses. It was quite a mess lol.

      When your sugar is ready dip the fruit into the hot sugar with a wooden skewer and coat evenly, then dip into the ice water immediately and the fruit should have a hard coating. Place them on parchment paper until you are ready to serve them.

      These do not stay crunchy very long so do not make these ahead of time as they are best served right away.

      Don’t they look pretty?

      Posted in Candied Fruit (Tanghulu), Recipes | Tagged candied fruit, candied strawberries, dessert fruit, dessert fruit ideas, dessert fruit recipe, food blog, food blogger, stephanie's slice of life, tanghulu
    • Ricotta Cheesecake

      Posted at 5:08 pm by StephMo
      Jan 25th

      Whenever my daughter and I would get coffee at a local coffee shop she would always get a slice of their ricotta cheesecake. There was no crust, just the cheesecake and it was delicious. Of course this became something on our list of items to bake, which we did and it was also delicious. This cheesecake is not your typical cheesecake like the recipe I have shared before which you can find by clicking this link:

      https://stephaniessliceoflife.com/category/recipes/cake/chocolate-chip-cheesecake/

      The ricotta and lemon juice give it a distinct flavor difference as well as the fact that there isn’t a graham cracker crust.

      As you can see my cheesecake unfortunately cracked despite taking all the right steps to prevent cracking. To prevent the cheesecake from cracking you can either wrap the bottom of the springform pan with aluminum foil and place in another pan with about an inch of water in it, or place two 9″ pans of water on the rack below the cheesecake. I chose to do the two pans of water beneath the cheesecake, and I think next time I will try the other method. You also should not open the oven while it is cooking or while it is resting in the oven after it is turned off.

      Ingredients:

      2 8oz. blocks of cream cheese, softened

      16 oz. ricotta cheese

      1 1/2 cups sugar

      4 eggs

      1 tbsp. lemon juice

      1 tsp. vanilla

      3 tbsp. corn starch

      3 tbsp. flour

      1/2 cup butter, melted and cooled

      16 oz. sour cream

      Preheat oven to 350 degrees, and grease a springform pan.

      In a large mixing bowl combine the softened cream cheese and the ricotta cheese. Make sure the cream cheese is very soft so that there won’t be lumps. Mine was a little lumpy because my daughter didn’t realize this and the cream cheese was just not quite soft enough.

      Add the sugar, eggs, lemon juice, vanilla, corn starch, flour, and butter and mix well.

      Stir in the sour cream until just combined, and pour into the springform pan.

      Right as you are about to place the cheesecake in the oven reduce the heat to 325 degrees. Place in the oven along with pans of water, or inside a pan of water as mentioned earlier.

      Bake for 1 1/2 hours without opening the oven. Shut off the oven but do not remove the cheesecake, keep it in the oven for an additional 2 hours also without opening the oven.

      Cool on the counter for another 1-2 hours before refrigerating. Refrigerate overnight before eating.

      The next day remove the springform part of the pan and it is ready to eat! You can eat it plain or with your choice of topping.

      I was going to mix some sugar with sliced strawberries to make a topping but we decided to play around with the strawberries a little and make Tanghulu strawberries, which are candied strawberries. You can see that the strawberries look glossier than normal. I also decided to shave some chocolate on top to somewhat hide the large crack.

      So yummy! Enjoy!

      Ricotta Cheesecake

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      Ingredients
        

      • 16 oz. cream Cheese, softened
      • 16 oz. ricotta cheese
      • 1 1/2 cups sugar
      • 4 eggs
      • 1 tbsp. lemon juice
      • 1 tsp. vanilla
      • 3 tbsp. corn starch
      • 3 tbsp. flour
      • 1/2 cup butter, melted and cooled
      • 16 oz. sour cream

      Instructions
       

      • Preheat oven to 350 degrees. Grease a springform pan.
      • Combine the softened cream cheese and ricotta cheese in a large mixing bowl.
      • Add sugar, eggs, lemon juice, vanilla, corn starch, flour, and butter and mix well. Add sour cream until just mixed, do not over mix.
      • Pour into the springform pan. Reduce heat to 325 degrees when putting in the oven and bake for 1 1/2 hours. Do not open oven. Shut off the oven but keep inside for an additional 2 hours, also without opening the oven.
      • Cool on the counter for 1-2 hours, then refrigerate overnight before eating.

      Posted in Cakes, Recipes, Ricotta Cheesecake | Tagged cheesecake, cheesecake recipe, dessert recipes, food blog, food blogger, ricotta cheesecake, ricotta cheesecake recipe, stephanie's slice of life
    • Prosciutto Lamb Burgers

      Posted at 11:29 am by StephMo
      Jan 20th

      Often when I am taking pictures for my Blog I am actually cooking dinner for my family. When these burgers were done my family was sitting patiently at the table waiting for them to be served. I quickly snapped a few pictures of the burger before handing them off and not realizing how strange the colors look on the blue plate. Ugh. By the time I realized it the burgers were long gone, so I apologize if they look a little off. I am not a chef with a commercial kitchen and a camera crew, I am just a woman with an iPhone sharing my favorite recipes.

      Now let’s talk about this burger. It is so good! The prosciutto gets a wonderful crisp texture and the flavors are fantastic together. I used to use balsamic vinegar, but I have become a huge fan of balsamic glaze. If you have never tried it, I highly recommend getting some the next time you are at the grocery store. These burgers are very easy to make, and look and taste impressive.

      Ingredients:

      1 lb. ground lamb

      1/2 cup plain breadcrumbs

      1 tbsp. parsley

      1 egg, beaten

      2 tbsp. milk

      1/2 cup grated parmesan cheese

      1/2 tsp. salt

      1/2 tsp. pepper

      1/4 lb. sliced prosciutto

      1-2 tomatoes, sliced

      Basil

      Olive oil

      Balsamic vinegar or glaze

      Mix together the breadcrumbs, parsley, egg, milk, parmesan, salt and pepper in a large mixing bowl.

      Add the ground lamb and mix well.

      Shape into four burgers and wrap each with prosciutto.

      Heat about 1 tbsp. of olive oil in a large frying pan. Add the burgers and cook for approx. 6-8 minutes on each side until cooked through.

      Look how good that prosciutto looks!

      Serve topped with slices of tomatoes and fresh basil. Drizzle with olive oil and either balsamic vinegar or balsamic glaze.


      Delicious!

      Prosciutto Lamb Burgers

      Print Recipe Pin Recipe
      Servings 4

      Ingredients
        

      • 1 lb. ground lamb
      • 1/4 lb. sliced prosciutto
      • 1/2 cup plain breadcrumbs
      • 1 tbsp. parsley
      • 1 egg, beaten
      • 2 tbsp. milk
      • 1/2 cup grated parmesan cheese
      • 1/2 tsp. salt
      • 1/2 tsp. pepper
      • olive oil
      • balsamic vinegar or glaze
      • 1-2 tomatoes
      • basil

      Instructions
       

      • Heat 1 tbsp. olive oil in a large frying pan over medium heat.
      • Combine breadcrumbs, parsley, egg, milk, parmesan, salt and pepper in a large mixing bowl. Add lamb and mix well.
      • Shape into four burgers and wrap each with prosciutto.
      • Cook in pan for approx. 6-8 per side until meat is cooked through.
      • Serve topped with tomato slices and basil. Drizzle with olive oil and balsamic vinegar or glaze.

      Posted in Dinners, Prosciutto Lamb Burgers, Recipes | Tagged food blog, food blogger, lamb burgers, lamb recipes, prosciutto lamb burger recipe, prosciutto lamb burgers, stephanie's slice of life
    • Zucchini Bread

      Posted at 1:46 pm by StephMo
      Jan 19th

      This recipe makes such a moist delicious spice bread perfect with an afternoon tea or coffee. The bread forms its own little crust of sorts which adds to its wonderful flavor. This is one of those foods I tell myself is technically healthy because it contains a vegetable. Or a fruit actually? I am not really sure where zucchini falls to be honest but it my world I consider this health food lol.

      An added bonus to this delicious recipe is that it makes 2 loaves. I just love when a recipe makes two loaves, it is so great to have the extra loaf without the extra work isn’t it?

      Ingredients:

      3 cups flour

      1 tsp. baking powder

      1 tsp. baking soda

      1 tsp. salt

      3 tsp. cinnamon

      3 eggs

      1 cup vegetable oil

      2 1/4 cups sugar

      3 tsp. vanilla

      2 cups grated zucchini

      Preheat oven to 325 degrees. Grease and flour two loaf pans.

      Grate the zucchini with the skin on and set aside. I didn’t measure but you want about 2 cups. Do not drain the zucchini as the moisture is needed for the bread.

      Sift together all of the dry ingredients in a small mixing bowl, set aside.

      Beat together the eggs, oil, sugar, and vanilla in a large mixing bowl.

      Mix in the dry ingredients.

      You will get quite the arm workout mixing these ingredients together before adding the zucchini.

      Add the zucchini and mix well. Divide the mixture evenly between the two pans and bake for 40-60 minutes or until toothpick comes out clean.

      Cool in the pans for 20 minutes before transferring to wire racks.

      Enjoy!

      Zucchini Bread

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      Ingredients
        

      • 3 cups flour
      • 1 tsp. baking powder
      • 1 tsp. baking soda
      • 1 tsp. salt
      • 3 tsp. cinnamon
      • 3 eggs
      • 1 cup vegetable oil
      • 2 1/4 cups sugar
      • 3 tsp. vanilla extract
      • 2 cups grated zucchini

      Instructions
       

      • Preheat oven to 325 degrees.
      • Grease and flour two loaf pans.
      • Sift together the flour, baking powder, baking soda, salt, and cinnamon in a mixing bowl and set aside.
      • Beat together the eggs, oil, sugar, and vanilla in a large mixing bowl.
      • Add the wet ingredients to the dry ingredients and mix well.
      • Add the grated zucchini and mix well.
      • Divide evenly between the two loaf pans and bake for 40-60 minutes or until inserted toothpick comes out clean.
      • Cool for 20 minutes in the pans before transferring to a wire rack.

      Posted in Breads, Recipes, Zucchini Bread | Tagged food blog, food blogger, stephanie's slice of life, zucchini bread, zucchini bread recipe, zucchini loaf bread
    • Baked Pork and Apples

      Posted at 9:34 am by StephMo
      Jan 18th

      Pork and apples are two flavors that go hand in hand. Growing up my mother would always serve pork chops with applesauce, wasn’t there even a Brady Bunch episode about that? I think I’m dating myself. Anyway, if pork with applesauce goes together then why not pork with apple slices. I personally like having a nice chunk of cinnamon sugar apple along with my bite of pork.

      I typically use boneless pork chops, but today I had a pork tenderloin in the house and decided to use that cut into slices. You can also use bone-in pork chops if you prefer as well. The preparation is the same but the cooking time will vary.

      Ingredients:

      Pork tenderloin or chops

      1 tbsp. butter

      3-4 apples, peeled and sliced

      Brown sugar

      Cinnamon

      Salt and pepper

      Melt the butter in a large skillet over medium heat. Season both sides of the pork with salt and pepper and place in the pan. After one side has browned flip and brown the other side, it only takes a few minutes. You aren’t trying to cook the pork through, just to give it a quick browning before baking.

      While the pork is cooking peel and slice the apples and place in a greased baking dish.

      Mix together the brown sugar and cinnamon. I didn’t have that many apples so I think I may have used about 2 tbsp. of sugar, maybe a little more, and 1/2 tsp. cinnamon. I purchased four apples for this meal but apparently never informed my family the apples were for me. At least they are eating fruit lol.

      Sprinkle evenly over the apples.

      Top with the browned pork and cover with aluminum foil.

      Bake at 350 degrees until pork is done, which is when the meat is at 145-150 degrees. These thin slices of tenderloin took about a half hour, but when I have used boneless pork chops it has taken a little longer. I don’t cook bone in pork but I believe that may be even longer.

      Sometimes I serve with mashed potatoes or mashed cauliflower, or brussels sprouts. You can serve with whatever you wish! Enjoy!

      Baked Pork and Apples

      Print Recipe Pin Recipe

      Ingredients
        

      • Pork tenderloin or chops
      • 1 tbsp Butter
      • Salt and Pepper
      • 4 Apples
      • Brown Sugar
      • Cinnamon

      Instructions
       

      • Preheat oven to 350 degrees.
        Melt the butter in a large skillet over medium heat. Season both sides of the pork with salt and pepper and place in the pan. Brown each side.
      • Peel and slice the apples and place in a greased baking dish. Sprinkle with brown sugar/cinnamon mixture. For four apples use approx. 1/4 cup brown sugar mixed with 1 tsp. cinnamon.
      • Top apples with browned pork and cover with aluminum foil.
      • Bake until meat temperature reaches 145-150 degrees. Tenderloin slices take approx. 30 minutes while other cuts of pork may take longer.

      Posted in Baked Pork and Apples, Dinners, Recipes | Tagged baked pork chops, baked pork chops and apples, dinner recipes, food blog, food blogger, pork chop recipe, pork chops, pork chops and apples, stephanie's slice of life
    • Brioche Bread Pudding

      Posted at 6:20 pm by StephMo
      Jan 14th

      I absolutely love bread pudding. If you have never had bread pudding, it reminds me of a thick sweet French toast in a way. Since my daughter and I are the only ones in my family that do like it, it is not something I make very often. I got the idea to use Brioche bread after having it at a local restaurant. The restaurant also served it with a bourbon sauce which I had intended to make, but it is so good as is that I never bothered.

      This recipe does not have to include raisins if you are not fond of them. However, if you do like raisins you may want to add more than I have. As I have mentioned in previous blogs, my daughter does not like raisins and I was only able to add a few under great protest.

      Ingredients:

      14 oz. loaf of Brioche bread

      2 1/2 cups of milk

      1 cup half and half

      3 eggs, beaten

      1 3/4 cups sugar

      1/4 cup raisins

      3 tbsp. butter, melted

      1 3/4 tbsp. vanilla

      Cut the bread into cubes and combine in a large mixing bowl with the milk and half and half.

      This is a very soft bread and the mixture starts to get soggy and lose shape very quickly so don’t let it sit too long.

      Fold in the eggs, butter, vanilla, sugar, and raisins and combine well while trying to keep the bread intact.

      Scoop the mixture into a greased 3 quart casserole dish and bake for about an hour or until set at 325 degrees. I recommend using a rectangular casserole dish if you have one because mine took forever to cook in the square casserole. I am going to add that to my list of things I need to buy.

      Once it is out of the oven let it sit for at least 30 minutes before cutting.

      Serve plain or with a little vanilla ice cream on top. Delicious!

      Posted in Breads, Brioche Bread Pudding, Recipes | Tagged bread pudding, bread pudding recipe, brioche bread pudding, brioche bread recipe, brioche breading pudding recipe, dessert recipes, food blog, food blogger, stephanie's slice of life
    • Cheesy Garlic Bread

      Posted at 10:25 am by StephMo
      Jan 14th

      Garlic bread is not something I make often because let’s be honest, it probably isn’t the best thing to be eating all that often. So when I do make garlic bread I kick it up a notch and make Cheesy Garlic Bread! Go big or go home! Garlic bread without the cheese is absolutely delicious, but once you add the cheese you really bring it to a whole new level.

      If you have ever purchased the garlic bread from a grocery store you have probably noticed they put about six pounds of butter on the loaf. For me personally I think it’s just too much butter, but if you like a lot of butter on your garlic bread then just put more than I have suggested in the recipe. That goes for the cheese as well, I haven’t put any measurements because it is all about personal preference.

      Ingredients:

      Loaf of Italian bread

      4 -5 tbsp. butter, softened

      1 tbsp. (or more) minced garlic

      1 tbsp. olive oil

      Pepper to taste

      Mozzarella cheese, shredded

      Parmesan cheese, shredded

      Parsley

      Combine the softened butter, olive oil, garlic, and pepper in a small bowl. After slicing the loaf of Italian bread in half the long way, spread the butter mixture over both sides of the bread.

      Put the two sides back together and wrap in aluminum foil. Cook for about 10-12 minutes at 400 degrees until the butter is melted.

      Remove the bread from the oven and top with the cheeses, use as much as you want. I like the majority of the cheese to be mozzarella and just a little parmesan. Sprinkle with parsley.

      Keep the bread open this time when returning to the oven. You can either just put them on the aluminum foil or on a baking sheet.

      Bake until the cheese is melted, about 10 minutes.

      Enjoy! Nom nom nom.

      Posted in Breads, Cheesy Garlic Bread, Recipes | Tagged cheesy garlic bread, cheesy garlic bread recipe, food blog, food blogger, garlic bread, garlic bread recipe, stephanie's slice of life
    • Mustard Chicken Salad

      Posted at 9:07 am by StephMo
      Jan 12th

      As I have said before in some of my Blogs, I am a huge fan of make ahead meals. Not only because there are days where I just don’t have the time to prepare a meal, but sometimes I’m just kind of tired around dinnertime and prefer to just sit and eat. So if you are like me and have more energy early in the day or also just prefer to sit and eat, you too will love this meal.

      This was a frequent “go to” dinner when my children had late day activities or games. I would prepare it when they were in school and it was not only ready for us right when we got home, but it is healthy and they loved it. It’s a win win! It also goes really well with a nice loaf of bread.

      I have been making this recipe for many years and I believe it is originally one of Ina Garten’s recipes so you know it is going to be fantastic. You can leave out the wine if you prefer or don’t have any in the house, but it does add a nice flavor.

      Ingredients:

      4 – 6 bone in chicken breasts

      Olive oil

      Salt and Pepper

      2 cups broccoli florets

      1 1/2 cups mayonaise

      2 tbsp. white wine

      1/4 cup dijon mustard

      3 tbsp. stone ground mustard

      1 cup grape tomatoes

      Prepare the chicken by placing it on a large cookie sheet and rubbing each breast with a little olive oil. Sprinkle salt and pepper over the chicken to taste.

      Cook at 375 degrees for about an hour or until the chicken is cooked. Let cool.

      Once cool remove the skin and cut the chicken into bite size chunks.

      Blanch the broccoli for 3-4 minutes in boiling water, then remove from the pot and transfer to a bowl of ice water, this will stop the broccoli from cooking. Drain and set aside. I squeeze the broccoli because it really does hold the water.

      Cut the tomatoes and half and also set aside.

      Whisk together the mayonaise, mustards, and wine in a large mixing bowl.

      Add the broccoli, tomatoes, and chicken to the mixture and combine well.

      Look at the beautiful color of the broccoli from blanching!

      Refrigerate for at least an hour before serving.

      And that’s it! So delicious and easy!

      Posted in Dinners, Mustard Chicken Salad, Recipes | Tagged chicken salad, chicken salad recipe, food blog, food blogger, healthy meals, make ahead dinners, make ahead meals, mom life, mustard chicken, mustard chicken salad, mustard chicken salad recipe, stephanie's slice of life
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        • S'Mores Martini
        • Taste of Summer
      • Poems
      • Recipes
        • Appetizers
          • Bacon Wrapped Scallops
          • Broccoli Christmas Tree
          • Chinese Stuffed Buns
          • Easy Nachos
          • Guacamole
          • Potato Chips
          • Sausage Wontons
          • Spinach and Cheese Arancini
          • Truffle Parmesan Popcorn
        • Breads
          • Apple Bread
          • Brioche Bread Pudding
          • Cheesy Garlic Bread
          • Chocolate Chip Banana Bread
          • Chocolate Chip Pumpkin Bread
          • Cinnamon Rolls
          • Coffee Cake
          • French Bread
          • Irish Soda Bread
          • Italian Cold Cut Calzone
          • Popovers for Piglet
          • Scones
          • Tortillas
          • Zucchini Bread
        • Brunch
          • Baked French Toast
          • Biscuits and Sausage Gravy
          • Cheesy Grits
          • Chocolate Waffles
          • Oatmeal Bowls
          • Pumpkin Pancakes
          • Waffles
        • Cakes
          • Carrot Cake with Cream Cheese Frosting
          • Chocolate Cake
          • Chocolate Chip Cake
          • Chocolate Chip Cheesecake
          • Coconut Raspberry Layer Cake
          • Pumpkin Roll
          • Pumpkin Whoopie Pies
          • Ricotta Cheesecake
          • Robin's Nest Cake
        • Comfort Food
        • Cookies
          • Amazing Brownies
          • Candy Cane Cookies
          • Chocolate Chip Cookies
          • Chocolate Dipped Peppermint Shortbread Cookies
          • Coconut Macaroons
          • Italian Seed Cookies
          • Koulourakia
          • Lemon Anginetti Cookies
          • M&M cookies
          • Melted Snowmen Cookies
          • Pizzelles
          • Shortbread Jam Sandwich Cookie
          • Sugar Cookies
        • Dessert
          • Baked Rice Pudding
          • Candied Fruit (Tanghulu)
        • Dinners
          • Baked Pork and Apples
          • Bolognese
          • Buffalo Chicken Mac and Cheese
          • Buffalo Chicken Pot Pie
          • Chicken Croquettes
          • Chicken Cutlet Parmesan
          • Chicken Fried Rice
          • Chicken Parmesan
          • Chicken Pot Pie
          • Chili and Cornbread
          • Dijon Baked Halibut
          • Fish Cakes
          • Fish Tacos
          • Homemade Pasta
          • Homemade Pizza
          • Lasagna
          • Lemon Arugula Pasta
          • Macaroni and Cheese
          • Meatballs
          • Meatloaf
          • Mexican Taco Pasta
          • Mustard Chicken Salad
          • Oven Fried Chicken and Waffles
          • Prosciutto Lamb Burgers
          • Pulled Pork
          • Spinach Sausage Strata
          • Turkey Pork Meatloaf
          • Turkey Zucchini Rice
        • Dips
          • Hummus
        • Holiday Treats
          • Brownie Trees
          • Chocolate Dipped Pretzels
          • Easter Bird's Nest Cupcakes
          • Halloween Treats
          • Matzah Toffee Crack
          • Peppermint Marble Bark
        • Jams
          • Strawberry Jam
        • Muffins
          • Blueberry Muffins
          • Chocolate Chip Muffins
          • Coffee Cake Muffins
        • Pies
          • Apple Crisp
          • Blueberry Pie
          • Chocolate Chip Pie
          • Key Lime Pie
          • Pumpkin Pie
          • S'Mores Pie
          • Vodka Pie Crust
        • Salads
          • Cauliflower Salad
          • Chicken Salad
        • Sauces
          • Italian Red Sauce
          • Pesto
          • Pesto Cream Sauce
        • Side Dishes
          • Mexican Street Corn
          • Potato Latkes
        • Soup
          • Avgolemono (Greek Lemon Soup)
          • Buffalo Chicken Soup
          • Creamy Chicken Noodle Soup
          • Italian Wedding Soup
          • Lamb Bourguignon
          • New England Fish and Corn Chowder
        • Sweet Treats
      • Uncategorized

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