Tag Archives: recipes

Eggs Benedict – Caprese Style

Dinner Ideas October 12, 2026 Leave a comment
Two servings of eggs Benedict with tomatoes, basil, orange juice, and coffee
Eggs Benedict with fresh tomatoes and basil

Ingredients

  • 1 tablespoon of white vinegar
  • 1 ounce of mozzarella cheese, sliced into 4 pieces
  • 2 English muffins, split
  • 4 large eggs
  • 4 teaspoons of pesto
  • Salt to taste

Process

  1. Fill a large saucepan with 3 inches of water. Bring it to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar, and maintain a gentle simmer.
  2. Preheat oven to 350°F.
  3. Split each English muffin horizontally using a fork to preserve the nooks and crannies.
  4. Spread a thin layer of butter over each English muffin half. Add one slice of mozzarella and one slice of tomato to each half.
  5. Bake in a preheated oven until the cheese softens and the English muffin has toasted.
  6. Crack an egg into a small bowl. Holding the bowl just above the simmering water’s surface, gently slip the egg into the water. Repeat with the remaining eggs.
  7. Simmer the eggs for about 3½ minutes, until the whites are firm and the yolks are thickened but still soft.
  8. Use a slotted spoon to remove the eggs from the water, place the spoon holding the egg on a paper towel to drain.
  9. Place the poached egg on top of each English muffin. Spoon 1 teaspoon of pesto sauce onto each and sprinkle with salt.

Crab Sauce

Dinner Ideas October 8, 2026 Leave a comment
A bowl of pasta topped with tomato and seafood sauce next to a salad with cucumber and cherry tomatoes and a plate of sliced bread
A hearty plate of pasta with crab gravy

Summer memories simmer to life in this luscious crab sauce tossed with pasta. My mom nestled tender, sweet crab legs into the rich tomato gravy, letting them infuse every spoonful with briny flavor as an irresistible aroma filled the house. With crab season here in Virginia and crab legs in abundance, there’s no better time to share this cozy, crave-worthy family recipe. Twirl up a forkful, crack into the juicy crab, and enjoy!

Ingredients

  • ¼ cup olive oil
  • 1 cup of yellow onion, finely chopped
  • 2 ounces anchovies, + their oil
  • 6 garlic cloves, thinly sliced
  • ¼ teaspoon red pepper flakes
  • 2 cans of whole peeled tomatoes (two 28-ounce cans)
  • 1 6-ounce can of tomato paste
  • Salt and black pepper to taste
  • 1 small bunch fresh basil, roll leaves together and slice into ribbons
  • One pound of spaghetti or linguine.
  • 3 pounds Dungeness crab clusters or king crab legs, clean under cold running water
  • Extra basil and olive oil for serving (optional)

Process

  1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
  2. In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium-low heat. Add the onions, garlic, anchovies, and crushed red pepper. Cook the mixture until the onions and garlic become soft and begin to brown. At this stage, the anchovies should have completely dissolved into the oil.
  3. Add the tomatoes and crush them by hand as you place them in the pot. Alternatively, break them apart with a wooden spoon. Add a generous pinch of salt, then bring the mixture to a simmer.
  4. Nestle the crab legs into the gravy. Cover the pot and reduce the heat to low.
  5. Simmer for 1½ to 2 hours, stirring occasionally. Keep the crabs covered by the gravy during cooking; the gravy will develop a richer flavor and a pleasant, briny sweetness.
  6. During the final 10 minutes, add the basil leaves. Taste the gravy and adjust the salt if necessary. For a thicker gravy, stir in tomato paste until it dissolves completely.
  7. Meanwhile, boil the pasta in salted water according to package directions. Drain and set aside. Do NOT rinse.
  8. Serve the pasta with crab gravy, arranging the crabs on a platter beside it or on top. Drizzle with a little extra olive oil. Add a few more basil leaves, if desired, before serving.

10/2026

Garlic Chicken

Chicken, Dinner Ideas September 27, 2026 Leave a comment
Plate of garlic herb roasted chicken
Golden garlic roasted chicken

Get ready to WOW your guests with a zesty chicken recipe that’s perfect for parties or cozy dinners. Swap in legs or drumsticks if you like—either way, expect bold, garlicky goodness. Only invite fellow garlic lovers; this dish celebrates that irresistible allium. For best results, prepare the marinade a day ahead. The longer the chicken soaks, the more flavor you’ll get—aim for at least six hours and up to twenty-four for maximum deliciousness. Use fresh herbs and freshly peeled garlic; packaged substitutes lack the bright aroma and rich flavor of fresh ingredients, which make this dish more enjoyable for everyone.

Ingredients

  • 3 – 4 pounds of skin-on and bone-in chicken thighs
  • 1 cup of olive oil
  • 16 fresh garlic cloves
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1/2 cup (or more) fresh parsley, minced

Marinade

  1. Trim away any excess fat or skin from the chicken
  2. Place the chicken flat in a baking dish so they fit without overlapping.
  3. Crush 8 garlic cloves with the flat side of a knife. This makes it easier to peel. Crushing garlic gives it more surface area, so it adds more flavor to oils, sauces, and dishes.
  4. Add one cup of olive oil, chopped parsley, and crushed garlic. Stir well.
  5. Pour the marinade over the chicken thighs. Cover the dish and refrigerate for 6–24 hours, turning the chicken once during this period.

Process

  1. Preheat oven to 400°F.
  2. Remove the marinated chicken from the refrigerator. Line a flat baking sheet with raised edges with aluminum foil. Be sure the pan is large enough to accommodate the chicken pieces without crowding. This will cause the chicken to steam and not crust.
  3. Scrape off excess oil from each chicken piece and place on the baking sheet, skin side up.
  4. Use a slotted spoon to remove the garlic and parsley from the marinade, and spread the mixture on the chicken on the baking sheet.
  5. Remove 1/3 cup of the marinade oil and discard the remaining oil.
  6. In a separate bowl, add the remaining 8 cloves of minced or pressed garlic, 1/3 cup of the marinade oil, chopped fresh rosemary, and fresh thyme.
  7. Pour this mixture over the chicken in the pan.
  8. Roast for 45 minutes – do not turn the chicken during roasting, allowing the skin to crisp up and the garlic to caramelize.

09/23/2026

Crab Clusters

Dinner Ideas September 23, 2026 Leave a comment
Remove whole crab, show only crab clusters
Dungeness crab clusters with a garlic butter sauce

Turn Dungeness or Snow crab clusters into a special seafood meal with very little work. A gentle oven bake keeps the meat tender, juicy, and naturally sweet. Melted butter, lemon, garlic, and fresh herbs add bright flavor. This easy dish feels special enough for holidays but also works well on a weeknight. Serve it with crab crackers. Let everyone dip the crab, share the meal, and enjoy a tasty feast. All recipes can be found at www.kitchenmoxy.com

Ingredients

  • 3 pounds of Crab Clusters
  • 1 stick of Butter
  • ¼ cup olive oil
  • ¼ cup Fresh Parsley, chopped fine
  • Fresh Thyme, chopped fine
  • 4 cloves of garlic, pressed
  • 1 teaspoon of Old Bay Seasoning
  • 1 Lemon, juiced
  • ¼ teaspoon of salt
  • Dash of black pepper

Process

  • Preheat oven to 400°F.
  • Run the crab legs under cold water to thaw and scrub the shells clean. Dry them and place them into a 9 x 13” baking dish.
  • Using a sharp knife, carefully pierce each crab leg several times. This helps the melted butter and seasonings flow directly into the crab meat.
  • Melt the butter and olive oil in a microwave-safe bowl.
  • Add the chopped parsley, thyme, garlic, Old Bay seasoning, lemon juice, salt & pepper. Mix well.
  • Pour the butter mixture over the crab legs.
  • Cover the baking dish with aluminum foil. Bake it in the preheated oven for 20 minutes.
  • Let the crabs cool slightly, carefully open the shells to remove the meat, and use the remaining seasoned butter in the pan for dunking.

09/21/2026

Chicken Roulade

Chicken, Dinner Ideas, Side September 20, 2026 Leave a comment
Baked chicken breasts stuffed with spinach and cheese topped with melted cheese and tomato sauce in a casserole dish
Delicious baked chicken roulades

Chicken roulade brings together succulent, tender chicken, velvety ricotta, vibrant spinach, and a bright, savory tomato sauce. Each elegant slice reveals a creamy, herbaceous center, while the rich cheese and juicy chicken are lifted by the sauce’s lively acidity. Beautifully balanced and deeply satisfying, it pairs wonderfully with silky pasta or creamy polenta. Recipe found at www.kitchenmoxy.com

Ingredients:

  • 1 can of Italian plum tomatoes, drain the sauce into a cup, and chop the tomatoes
  • 1 small can of tomato sauce
  • 2 garlic cloves, grated or pressed
  • 1 green bell pepper, finely chopped
  • 1 medium onion, finely chopped
  • ¼ teaspoon dried oregano
  • ¼ teaspoon freshly ground pepper
  • 4 skinless, large boneless chicken breasts
  • 2 cups of fresh spinach leaves
  • 1 egg, beaten
  • ½ cup ricotta cheese
  • 1 cup grated mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Process

  1. Preheat oven to 350° F.
  1. Combine the tomato sauce and the liquid from the canned tomatoes until you have ½ cup.
  2. In a medium saucepan, combine tomatoes, tomato sauce, garlic, bell pepper, onion, oregano, and pepper. Bring to a boil, reduce the heat, and simmer for 15 minutes – stirring occasionally.
  3. Butterfly each chicken breast and pound between two pieces of wax paper to ¼ inch thickness (see Note)
  4. In a small bowl, beat the egg, then blend in Ricotta, Parmesan cheese, ½ cup of mozzarella cheese, and parsley.
  5. Place fresh spinach leaves onto each flattened chicken breast. Spread 2 tablespoons of the filling over each piece, roll the chicken tightly, and secure with a toothpick or kitchen twine.
  6. Sear each chicken breast in 1 tablespoon of olive oil over medium-high heat until browned on both sides.
  7. Spoon half the tomato sauce into an 8-inch square baking dish. Arrange chicken rolls in the baking dish. Pour remaining sauce over chicken. Sprinkle the remaining mozzarella cheese on top. Bake for 40 minutes or until an instant-read thermometer reads 165°F.

Notes:

The culinary term “to butterfly” means splitting a food, almost—but not completely—through. It’s a technique used for everything from shrimp to turkey breast. The two halves are then opened so they resemble a butterfly. With a chicken breast, it’s more like cutting the chicken breast horizontally so it opens up like a book.

How to Butterfly a Chicken Breast:

  1. If the chicken breast has skin attached, loosen it with your fingers and remove.
  2. Place the chicken breast on the cutting board. Place one hand on the chicken breast, curving your fingers up slightly for safety. Insert the knife into the middle of the thickest part and cut horizontally; cut almost to the other side. Open it like a book.
Hands cutting raw chicken breast fillets on wooden cutting board with knife
Butterflying raw chicken breast

09/20/2026

Herb-Crusted Chicken Breast

Chicken, dinner, Dinner Ideas September 13, 2026 Leave a comment
Golden herb-crusted chicken breast cooking in a cast-iron skillet
Herb-crusted chicken breast

A carefully balanced herb coating adds fragrance and a delicate savory texture without overpowering the chicken’s natural flavor. Gentle sautéing preserves its moisture from the crisp exterior to the center. Its fresh, aromatic profile pairs naturally with roasted vegetables or a simple salad, keeping the carefully seasoned chicken as the centerpiece of the plate.

Makes a single serving.

Ingredients

  • 7 oz boneless, skinless chicken breast
  • ¼ cup fresh herbs, finely chopped (I used a combination of parsley, sage, oregano, rosemary)
  • 1/2 tsp kosher salt
  • 2 tsp olive oil or coconut oil
  • 1 tsp butter

Directions

  1. Place chicken breast inside a plastic quart bag or between two pieces of plastic wrap, and using a meat mallet, begin to gently pound the chicken on both sides until the same width
  2. Reserve half of the chopped herbs. Arrange them evenly over one side of the chicken breast, season with 1/4 teaspoon salt, and gently pound the herbs and salt into the meat.
  3. Turn the chicken over, spread the remaining herbs and salt across the breast, then gently pound them into the meat.
  4. Melt the oil and butter in a heavy or non-stick pan over medium heat. When the oil is hot, add the chicken. Cook it uncovered for 4 minutes.
  5. After 4 minutes, flip the chicken. Cook for 3-4 minutes more, until it reaches 165°F or is thoroughly opaque when sliced.

09/13/2026

Roasted Bok Choy

Dinner Ideas, Lite and Weight Watcher Recipes, Salads, Side, Vegetables September 8, 2026 Leave a comment
Seared bok choy topped with sesame seeds, herbs, and scallions
Golden seared bok choy

Turn humble bok choy into a crave-worthy side dish with a quick trip to the oven! Roasting creates delightfully crisp, caramelized edges while keeping the leaves tender. Garlic, sesame oil, and a sprinkle of seasoning add a savory flavor boost. Serve it alongside rice, noodles, grilled meats, tofu, or seafood for an effortless, colorful upgrade to almost any meal.

Ingredients

  • 1 1/2 pounds of baby bok choy, washed
  • 2 cloves garlic, pressed or grated
  • 2 tablespoons sesame oil
  • 1 tablespoon seasoned rice vinegar
  • 3 tablespoons soy sauce 
  • 1/2 teaspoon salt 
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon Korean Red Pepper Powder (or red pepper flakes)
  • ¼ teaspoon black pepper
  • 1/2 teaspoon sesame seeds or scallions for garnish

Process

  1. Preheat oven to 400°F.
  2. Position the oven rack in the middle of the oven. Line a baking sheet with aluminum foil or parchment paper; set aside.
  3. Trim about 1/2 inch from the bottom of each baby bok choy. Wash and dry the bok choy. Cut each one lengthwise into four pieces, leaving the stem intact so the pieces stay together.
  4. In a small bowl, whisk together minced garlic, ginger, sesame oil, soy sauce, rice vinegar, salt, pepper, and red pepper flakes,
  5. Arrange the bok choy evenly on the baking sheet. Brush the sauce over the bok choy, covering every nook and cranny. Sprinkle with salt and black pepper to taste.
  6. Roast for 10 minutes. Turn the bok choy over and roast for another 6–8 minutes, until the leaves are crisp and lightly browned.
  7. Do not overcook the bok choy. It should remain crisp-tender. Cut it into pieces and serve, or drizzle it with high-quality balsamic vinegar before serving.
  8. Sprinkle with sesame seeds and/or sliced scallions. Serve immediately.

09/08/2026

Whoopie for Dutch Country Chocolate Cream Pies

Dessert September 4, 2026 Leave a comment
Stack of chocolate whoopie pies with cream filling beside coffee
Old Fashioned chocolate whoopie pies

A soft cocoa sandwich cookie with sweet farmhouse charm and a cloud of creamy filling. Meet the Pennsylvania Dutch Whoopie Pie: part cookie, part cake, and an all-out happy little sandwich of chocolatey goodness. Born from the practical magic of Amish and Pennsylvania German kitchens, these soft cocoa rounds hug a cloud of sweet, creamy filling that feels like a farmhouse celebration in every bite. Tuck one into a lunch pail, pass a plate at the picnic table, or enjoy it with a cold glass of milk—and don’t be surprised if the first taste makes you want to shout, “Whoopie!”

Ingredients

  • 1 cup sugar
  • ½ cup shortening
  • 1 egg
  • 1 egg yolk
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup hot water
  • 2/3 cup buttermilk

Process

  1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
  2. Beat together sugar and ½ cup shortening at high speed with a stand mixer until fluffy.
  3. Add the egg and egg yolk and beat until incorporated.
  4. In a separate bowl, stir together the flour, cocoa powder, and salt; set aside.
  5. Dissolve baking soda in the ½ cup of hot water; cool slightly.
  6. Add the flour mixture, baking soda mixture, and 2/3 cup buttermilk alternately to the sugar-shortening mixture.
  7. Beat at a medium speed until well mixed.
  8. Drop batter by rounded tablespoonfuls 2 inches apart onto a parchment paper-lined cookie sheet. Bake for 8 – 10 minutes.
  9. Cool cookies on a cookie rack. Yields 48 cookies.

Filling Ingredients

  • 2 cups sifted powdered sugar
  • ½ teaspoon of meringue powder
  • 1 teaspoon vanilla
  • ½ cup shortening (such as white Crisco)
  • ¼ cup butter

Process

  1. In a stand mixer, combine the shortening, butter, vanilla, and 1 teaspoon water; beat on high speed until light and fluffy.
  2. Turn mixer to low and gradually add powdered sugar and meringue powder.
  3. Beat on high until mixture is light and fluffy. If the mixture is too thick to spread, add 1 teaspoon of water at a time until it is spreading consistency.
  4. Spread some filling on the flat side of half the cookies; top with the remaining cookies, flat side down.
  5. Store in the refrigerator.

09/04/2026

Spaghetti Squash

Dinner Ideas, Lite and Weight Watcher Recipes, Vegetables, Weight Watcher Friendly August 23, 2026 Leave a comment
Spaghetti squash topped with tomato sauce, herbs, and grated Parmesan
Spaghetti squash strands topped with hearty tomato sauce, herbs, and Parmesan create a comforting homemade meal.

Spaghetti squash is the vegetable that shows up to dinner wearing golden strands and a surprisingly pasta-like personality. Once cooked, its tender flesh pulls apart into delicate ribbons, creating a lighter alternative to traditional noodles. The flavor is mild and gently sweet, so it happily teams up with roasted garlic, olive oil, tomato sauce, fresh herbs, sautéed vegetables, or a generous sprinkle of cheese.

Ingredients

  • 1 large spaghetti squash
  • 2 tablespoons of olive oil
  • 1 large Roma tomato, finely chopped
  • 2 tablespoons of fresh basil
  • ¼ cup shredded mozzarella or parmesan cheese
  • 1 teaspoon each coarse salt and pepper
  • 1 teaspoon garlic powder

Process

  1. Preheat oven to 400°F.
  2.  Wash the squash thoroughly under running water to remove dirt. Pat it dry.
  3. Pierce the squash with a knife or fork. Microwave it on high for 4 minutes. Let it rest for 2 minutes.
  4. Place the squash on a towel to keep it steady. If cutting it lengthwise, cut off the stem end first. Then use a very sharp knife to cut the squash in half lengthwise.
  5. Use a fork to remove the seeds and center strings.
  6. Drizzle the inside of the two halves with olive oil, using your hands or a brush to ensure all surfaces are coated.
  7. Sprinkle the coarse salt, pepper, and garlic powder all over the inside surface of the squash.
  8. Place the squash cut-side down in an oven-safe dish or pan.
  9. Bake in a preheated oven for 40 – 50 minutes or until the squash is soft and the strands pull up easily with a fork.
  10. Remove from the oven and fluff the squash with a fork, pulling the strands away from the sides – leave squash in shell.
  11. Turn oven onto broil
  12. Add the tomatoes and fresh basil to the fluffed squash and sprinkle each half with the cheese.
  13. Place under broiler for 3 to 4 minutes or until the cheese is melted and lightly browned.

Caprese Salad

Salads, Side August 18, 2026 Leave a comment
Cut basil leaves into thin ribbons

Caprese salad celebrates simplicity with ingredients at their peak. Arrange juicy tomatoes and fresh mozzarella on a platter, then scatter fragrant fresh basil ribbons across the top. Finish with a drizzle of extra-virgin olive oil, aged balsamic, flaky sea salt, and freshly cracked pepper. For a gourmet touch, add toasted pine nuts or a delicate basil oil. Serve immediately with crusty artisan bread, allowing the creamy cheese, sweet tomatoes, and aromatic basil to shine in every elegant bite.

Ingredients

  • Fresh spinach or arugula
  • 4 medium-sized juicy, ripe tomatoes, sliced in ¼ inch slices
  • 6 ounces of fresh mozzarella cheese, sliced
  • 1 bunch of fresh basil, rinsed and pulled apart into individual leaves

Process

Remove the basil leaves from the stems. To slice basil into thin ribbons, a technique known as chiffonade, begin by selecting fresh, clean basil leaves.

  • Stack several basil leaves on top of one another, placing the largest leaf on the bottom.
  • Roll the stack tightly from one side to the other, forming a small cylinder.
  • Hold the roll firmly with one hand, keeping your fingers curled safely away from the knife.
  • Using a sharp chef’s knife, make thin, even slices across the rolled basil. Aim for ribbons approximately 2 to 3 millimeters wide.
  • Separate the slices gently with your fingers and scatter the basil ribbons over the finished dish.
  1. Line a plate or platter with washed spinach leaves, stems removed.
  2. Arrange the tomato slices on top of the spinach.
  3. Sprinkle with ½ teaspoon of kosher or sea salt.
  4. Layer half of the basil ribbons on top of the tomatoes.
  5. Layer the mozzarella cheese on top of the basil.
  6. Garnish with remaining basil ribbons.
  7. Drizzle balsamic vinaigrette evenly over the layered ingredients for clearer, more consistent coverage.
  8. Serve at room temperature.

Balsamic Vinegarette

  • 2 tablespoons of olive oil.
  • 2 Tablespoons of good balsamic vinegar
  • 2 cloves of garlic, sliced into slivers or grated
  • ½ teaspoon of cracked pepper
  • 1 teaspoon Kosher or Sea salt, divided

In a small bowl with a lid, mix the olive oil, balsamic vinegar, ½ teaspoon cracked pepper, ½ teaspoon salt, and garlic. Let the mixture sit for at least 15 minutes to blend the flavors.