Italian Parsley

Zucchini Bruschetta

My favorite thing about life is probably food. Definitely food. Especially fancy food. Even more, I love when you can make fancy food yourself. And if we’re going to go even further, I REALLY love when said "fancy food” is super easy to make and takes about .5 seconds.

Zucchini Bruschetta
Zucchini Bruschetta

Bruschetta is just so delicious and whenever you make this for your friends, everyone will see how un-basic you are. Because of your refined tastes and skillful culinary talents.

Zucchini Bruschetta

6-8 Campari Tomatoes

1 Zucchini, diced

¼ Cup Purple Onion, finely diced

½ Tablespoon Fresh Basil, minced

½ Tablespoon Fresh Italian Parsley, chopped

2 Tablespoons Extra-Virgin Olive Oil

Salt & Pepper, to taste

Rinse and roughly chop the tomatoes into bite-size pieces. If you cannot find Campari Tomatoes at your local grocery store, Roma Tomatoes will do just fine. Personally, I have recently discovered the magical taste of Campari's and I just want everyone to know.

Combine the rest of the ingredients with the tomatoes. If you do not have access to fresh herbs, about 1 Teaspoon of Italian Seasoning will get you by.

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Give your Bruschetta a quick taste test and add more EVOO, Salt & Pepper, if needed.

Chill in the fridge for about an hour and serve with crostini or toast.

However, be sure and grab a bite ASAP because it probably won’t last long. And if you're thinking, "I can probably just get one back of crostini toast because that will be enough." Go ahead and slap yourself for being stupid.

You’re welcome!

Chicken & Dumplings Florentine

Remember how I hate Chicken and Dumplings? Well, I do. I do not remember ever liking them. It’s a real thing. However, I really love me. So, when someone asks me to make Chicken and Dumplings, I am going to make it in a way that I know I will like.

It’s just more convenient that way. Everyone ends up happy. I know what people need.

And seriously, it’s the polar vortex. Or, snowpocalypse, if you prefer. And I do.

And, whenever it is the snowpocalypse, you just need soup. So, don’t object. Try this recipe and warm your soul.

Chicken and Dumplings Florentine

2 Chicken Breasts

Salt & Pepper

Extra Virgin Olive Oil

1 Bay Leaf

Oregano

Garlic Powder

2 Carrots, diced

2 Celery Stalks, diced

½ White or Yellow Onion, diced

2 Garlic Cloves, minced

¼ Cup Flour

Chicken Broth

Italian Parsley

Fresh Spinach

Start by boiling the chicken along with the bay leaf, salt, pepper, garlic and oregano. This gives it a tremendous flavor. Especially when boiling chicken without bones, this makes for a really good broth. When the chicken is cooked through, chop it into bite-sized pieces and set aside.

Sauté the vegetables with the minced garlic and about 2 tablespoons Olive Oil until tender and translucent. Stir in the flour and allow it to thoroughly cook out. If not, your soup will be chalky and gross and you will be a failure. No one wants that.

After the flour is mixed in and cooked, gradually stir in the chicken broth. I personally like to gather as much of the left over seasoning on the side of the pot as possible but remove the bay leaf. Because, obviously. Stir well until you have your desired consistency. If you like it to be a little less thick, you can add a little water as well. Add the chicken and bring to a boil. Allow the soup to boil lightly for about 5-10 minutes while stirring every once in a while. If you like the dumplings cooked into the soup, use this recipe and add them in uncooked dollops at this point. If not, bake them in the oven like I did and pour your soup over them when you're ready to eat. It’s basically perfection.

Once the soup has been boiling for a bit, turn down to a simmer.

About 5 minutes before you are ready to eat, stir in a handful of fresh spinach and a bit of chopped Italian parsley. I like both a lot, so...you do you.

This recipe is delicious and I hope you like it!

Parsley Cheddar Biscuits

Let me tell you a little secret. Why? Because that’s what I do. Tell secrets. But only the good ones. Like, if you have a really dumb secret that you don’t really mind if people know, feel free to tell me about it. But if you have a really good and juicy secret….you should definitely tell me about it.

Unless it is about Scandal. Because I am currently just a smidge behind and I don’t have time for some rat-nosed little peasant child ruining my life by telling me what happens.

But you’re not rat-nosed. And if you are, we love you for your shining personality and that’s just going to have to be enough. <3

I adapted this recipe from Martha Stewart. Because, I received a request for Chicken and Dumplings. And let me just tell you, I hate Chicken and Dumplings. Yes, I am communist.

Kidding.

My sister used to beg for Chicken and Dumplings all the tiiiiiiime as a child. And what did I have to do? Eat that crap. Not. A. Fan.

Okay, we probably didn’t eat it ALL the time but when you really don’t love something, it feels like all the time. Can I get a “What, what!” ladies?!

Anyways, this is the first part of my recipe for Chicken and Dumplings. Why? Because if I’m going to make something that I historically do not have a lot of love for, I’m going to make it in a fantastically delicious and selfish way.

Parsley Cheddar Biscuits

Parsley Cheddar Biscuits

1 Cup White Flour

1 ½ Teaspoons Baking Powder

Salt, to taste

Handful of Fresh Italian Parsley, chopped

2 Tablespoons Butter

½ Cup Milk, approximately

½ Cup Shredded Sharp Cheddar Cheese

In a mixing bowl, whisk together the dry ingredients along with the parsley. I didn’t really measure my parsley so use your precious little eyeballs and taste buds.

If you have a stand mixer, use the paddle attachment and flake in the butter so it mixes into the batter well. Add the cheese and milk. I have found that when basically doing anything with cheese, it is best to shred it yourself. The pre-shredded is really easy but it tends to be really dry and does not cook well. #ProTip

Once the batter is mixed well and you’ve reached your desired consistency, transfer the batter in small dollops onto a cookie sheet or pizza stone with a spoon.

Bake at 375 until the tops are so golden and pretty that they can only be related to the majesty of Brad Pitt’s hair. Circa, all the time. Of course.