Wednesday, July 27, 2016

Chicken and Waffles with a Basil Infused Cantaloupe Syrup

Chicken and Waffles with Basil Infused Cantaloupe Syrup
     I have made a chicken and waffle recipe before, However this time I wanted something a bit different; something that could be refreshing and more summertime worthy utilizing some fresh produce. I decided to come up with this delicious crisp syrup that would be cooling and add that little something to the fried chicken and hearty waffles. So here goes; Chicken and Waffles with a Basil Infused Cantaloupe Syrup.


  • 6 chicken breast strips
  • Waffle mix
  • 5 slices of bacon
  • 1 cup chopped cantaloupe
  • 5 basil leaves
  • 1 shot of limoncello
  • 1/2 cup maple syrup
  • Cornflake crumbs
  • 1 egg
  • Flour
  • Vegetable oil
  • Salt/Pepper

1. I set up a 3 plate station for the chicken breading. One for egg, one for flour, and another for cornflake crumbs.

2. Dredge chicken in flour, followed by dipping in egg, then dredging in cornflake crumbs.

3. Fry chicken in a large skillet with enough vegetable oil till golden brown on both sides.

4. Remove chicken and place on baking sheet and bake in 350 degree oven for 15 minutes or until

5. Meanwhile fry the bacon in a skillet until crisp. Chop up and combine in with waffle mix. (I just used store bought just add water mixture).

6. Make waffles using a simple waffle iron.

7. Now in a saute pot, pour in the limoncello. Over medium high heat bring limoncello to a boil. Toss in chopped basil and let the leaves infuse into the liquid.

8. Pour in the syrup and whisk to combine.

9. Take cantaloupe and puree in a food processor. Pour into pot and combine.

10. Now for the fun part. Place waffle on plate. Top with fried chicken, and then drizzle some of the cantaloupe syrup over the chicken. Add some fresh cantaloupe pieces and viola!

Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 4

Wednesday, July 13, 2016

Lemon Herb Ricotta Bruschetta with Salted Tomatoes

Lemon Herb Ricotta Bruschetta

      Who isn't a fan of a great bruschetta? I mean what couldn't you like about it. Grilled bread topped with fresh ingredients, the perfect bite size appetizer to any meal.  This one is a winner in my book. I made it for our family reunion and within minutes the platter was empty. Light, refreshing, and a little on the healthy side, perfect for a summertime cookout. Lemon Herb Ricotta Bruschetta with Salted Tomatoes.


  • French loaf
  • Cherry tomatoes
  • Ricotta
  • 1 lemon
  • Small handful of fresh oregano
  • Black pepper
  • Sea salt
  • Balsamic vinegar
  • Olive oil

1. Slice the French loaf into little crostini size bites. Arrange on a baking sheet and drizzle with some olive oil. Bake in 350 oven till brown and crisp for about 15 minutes.

2. Meanwhile take a small handful of oregano and chop up. Zest 1 lemon and combine with the oregano. Mix into a bowl of the ricotta.

3. Juice the lemon into the ricotta mixture. Add salt and pepper to taste.

4. Slice the little cherry tomatoes and toss with some fresh sea salt.

5. Remove bread from oven and spread an even mixture of the ricotta on each one.

6. Top with sliced tomatoes. Place back in oven for about 5 minutes just until cheese starts to warm.

7. Drizzle with some balsamic vinegar and serve.

Prep Time: 10 minutes
Cook Time 15 minutes
Serves: 10+

      Just another great bruschetta recipe that everyone will love.

Wednesday, July 6, 2016

Blackened Salmon With a Cucumber Dill Cream

Blackened Salmon Cucumber Dill Cream

      This was one of those perfect dinner meals that anyone can make. Perfect for the bachelor, perfect for that romantic dinner for two, or perfect for anyone wanting a healthy and delicious meal. I chose to use a simple store bought blackening seasoning, however you can make a quick one yourself by combining the typical ingredients that are usually in a blackening seasoning. I have found a really good one at my local store that I love to use. Combine with the cooling of the cucumber dill cream sauce and you have the perfect balance of hot and cold in this dish. Blackened Salmon with Cucumber Dill Cream.


  • 2 salmon fillets
  • Blackening Seasoning
  • 1/2 cucumber
  • 2/3 cup cream
  • 1 tbs dill
  • 1 tbs lemon juice

1. Generously rub the blackening seasoning on both sides of the salmon fillets.

2. Grill skin side down first over a hot grill for about 3 minutes until the marks are present and the salmon gently lifts off the grill. Flip and grill other side.

3. Place salmon in oven safe dish and bake for roughly 5-10 minutes at 350 degree or just until medium or to your preference.

4. Meanwhile slice up cucumber into small chunks. Cook in a saute pan with dill, cream and lemon juice just until tender. Serve over cooked salmon.

This salmon dish is truly one of my best inventions I have had. Give it a try.

Prep Time: 5 minutes
Cook Time: 10-15
Serves: 2