Side Dishes

Aug. 22, 2022

White Wine Sauce

2 large chicken breasts cut in half lengthwise

  • Salt & pepper to taste
  • 1/4 teaspoon garlic powder
  • Flour for dredging
  • 1 tablespoon olive oil
  • 3 tablespoons butter divided
  • 1/2 cup dry white wine
  • 1/3 cup chicken broth
  • 1 pinch Herbs de Provence (or Italian seasoning)
  • 1/2 cup heavy/whipping cream

Cut your chicken breasts in half lengthwise to make 4 thinner cutlets. Sprinkle them with salt and pepper and garlic powder, then dredge them in flour so they're nicely coated.

  • Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side until golden. Take the chicken out of the pan and set aside (chicken shouldn't be fully cooked yet).

  • Add the wine and chicken broth to the pan and let it bubble for about a minute. Stir to scrape up any bits from the bottom of the pan.

  • Add the remaining butter and the Herbs de Provence to the pan, and continue simmering for another 2 minutes.

  • Add the cream and chicken back into the pan. Reduce the heat to medium and cook for another 5 minutes or until the chicken is cooked through and the sauce has thickened up a bit. Season with extra salt & pepper if needed.

Nov. 29, 2019

Preheat Oven to 350
Spray 11x14 in Baking dish with cooking spray
Mix the above ingredients together
Bake for 45 minutes or until top is brown

Jan. 13, 2018
  • 2 cups of cooked and shredded chicken

  • 1 cup of Buffalo sauce

  • 2 1/2 cups of pepper jack cheese, shredded, divided

  • 1/4 cup of chopped scallions

  • 2 packages of pizza dough

  • 1/2 cup of melted unsalted butter

  • Ranch dressing for dipping (optional)

  • Green onions for garnish (optional)


  1. Preheat oven to 350 degrees F.

  2. Roll out dough and cut into 3x3-inch squares. You should have 15 total squares; arrange in 3 rows of 5.

  3. In a bowl, toss together shredded chicken, Buffalo sauce, scallions, and half the cheese (1 1/4 cups).

  4. Brush butter on a dough square and begin to layer ingredients on top. Begin with Buffalo chicken mixture, followed by a sprinkling of cheese. Repeat with remaining squares, stacking one on top of the other, chicken side up.

  5. Brush the inside of a loaf pan with melted butter. Load stacked bread squares into loaf pan, and brush with remaining butter. Bake for 40 to 50 minutes until desired browning is achieved.

  6. Garnish with green onions and allow to cool. Serve from baking dish or other serving platter if desired.

  7. Ranch dressing for dipping
Nov. 16, 2017


  • 1 head of cauliflower
  • 2-3 cloves of garlic, peeled and coarsely minced
  • 1 Tbsp lemon juice (or about half a lemon)
  • Olive oil
  • Coarse salt and freshly ground black pepper
  • Freshly grated Parmesan cheese
  • Paprika (optional-but does give the flavor an added kick)


1. Preheat oven to 400

2. Open the head of cauliflower and cut out the heart

3. Toss the florets in lemon juice, minced garlic, and olive oil 

4. Sprinkle the pieces evenly in an oven-safe baking dish/pan

5. Sprinkle the Parmesan cheese and Paprika over the top of the florets

6. Bake uncovered 25-30 minutes or until lightly browned