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Chicken Piccata | lookingjoligood.blog Chicken Piccata
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Chicken Piccata

LauraJoli LookingJoliGoodLeave a comment

I’m a creature of habit. Whenever we dine out at a fancy restaurant, I always find myself drawn to one of three dishes: a hearty braised beef, a delicate salmon, or a classic Chicken Piccata. While these restaurants certainly know how to elevate these dishes, I’ve learned that I don’t need a Michelin-star chef to enjoy a delicious plate of Chicken Piccata. In fact, this elegant dish is surprisingly simple to make at home.

Ingredients:

Chicken Piccata | lookingjoligood.blog
  • 4 boneless, skinless chicken breasts, pounded thin
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • 1/2 cup breadcrumbs
  • 2 tablespoons olive oil
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 1/4 cup chopped fresh parsley
  • Prepared pasta or rice

Instructions:

  1. Prepare the chicken: Pounding the chicken thin is a very important step in making this chicken dish taste delightful.
  2. Dredge each chicken breast in flour seasoned with salt and pepper. Dip in beaten eggs, then coat with breadcrumbs.
  3. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts until golden brown on both sides. Remove from the pan and set aside.
  4. Make the sauce: In the same skillet, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth, white wine, and lemon juice. Bring to a boil, then reduce heat and simmer until thickened.
  5. Combine and serve: Stir in capers and parsley. Return the chicken to the sauce and cook for a few more minutes until heated through. Serve immediately with pasta or rice.

I love this lemony, caper-topped, and just buttery enough chicken dish! Enjoy your homemade Chicken Piccata!

Laura lookingjoligood.wordpress.com
Mini Cheesecakes with Homemade Graham Cracker Crust Recipe | lookingjoligood.blog Mini Cheesecakes with Homemade Graham Cracker Crust Recipe
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Mini Cheesecakes with Homemade Graham Cracker Crust Recipe

LauraJoli LookingJoliGoodLeave a comment

These Mini Cheesecakes feature a delicious homemade graham cracker crust and a smooth, creamy cheesecake filling. They are perfect for parties or as a delicious treat!

Mini Cheesecakes with Homemade Graham Cracker Crust Recipe | lookingjoligood.blog

Ingredients

For the Graham Cracker Crust:

  • 1 cup (120 grams) graham cracker crumbs (about 8 full sheets)
  • 3 tablespoons (40 grams) granulated sugar
  • 3 ½ tablespoons (50 grams) unsalted butter, melted

For the Cheesecake Filling:

  • 16 ounces (452 grams) cream cheese, softened to room temperature
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • ⅓ cup (80 grams) sour cream, at room temperature

Instructions

Mini Cheesecakes with Homemade Graham Cracker Crust Recipe | lookingjoligood.blog
  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Make the Graham Cracker Crust:
  • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened and resemble wet sand.
  • Evenly distribute the crust mixture into the lined muffin cups, pressing it down firmly to form an even layer.
  • Bake the crusts for about 5 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
  1. Prepare the Cheesecake Filling:
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  • Add the granulated sugar and mix until well combined.
  • Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and sour cream until smooth.
  1. Assemble and Bake:
  • Spoon the cheesecake filling over the cooled crusts in each muffin cup, filling them about ¾ full.
  • Bake for 18-20 minutes or until the centers are set but still slightly jiggly.
  1. Cool and Serve:
  • Allow the mini cheesecakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
  • Refrigerate for at least 2 hours before serving. Optionally, top with fresh fruit, whipped cream, or chocolate sauce before serving. (personally I plan to top mine with Bonne Maman Lemon Curd and Bonne Maman Wild Blueberry Preserves, so delicious!)
Mini Cheesecakes with Homemade Graham Cracker Crust Recipe | lookingjoligood.blog

These mini cheesecakes are not only easy to make but also versatile in terms of toppings! Enjoy your delicious homemade treats!

Here is an affiliate link for Bonne Maman Wild Blueberry Preserves https://go.magik.ly/ml/28blj/

I have made these before using a similar recipe by the website Live Well Bake Often: https://www.livewellbakeoften.com/mini-cheesecakes/

Laura lookingjoligood.wordpress.com

**An affiliate link is a unique URL provided by an affiliate program or network to their partners, such as bloggers or website owners. When someone clicks on an affiliate link and makes a purchase or completes a desired action, the affiliate partner earns a commission or other form of compensation. These links are specifically tracked to attribute sales or conversions generated through the partner’s promotional efforts. In summary, an affiliate link is a specialized link that allows partners to earn commissions by driving traffic and sales to a particular product or service.**

Pineapple Cherry Dump Cake Recipe | lookingjoligood.blog Pineapple Cherry Dump Cake Recipe
Delicious Recipes

Pineapple Cherry Dump Cake Recipe

LauraJoli LookingJoliGoodLeave a comment

The other day I shared the recipe for Ooey Gooey Cookies that I had for the first time when my sister in law’s mother was visiting. During that same visit I experienced “dump cake” for the first time. I was an instant fan! This Pineapple Cherry Dump Cake is a simple and delicious dessert that combines the sweetness of pineapple and cherries with a buttery cake topping. It’s easy to make and perfect for gatherings!

Pineapple Cherry Dump Cake Recipe | lookingjoligood.blog
this picture is from the Food Network website

Ingredients

  • 1 (20 oz) can crushed pineapple (undrained)
  • 1 (21 oz) can cherry pie filling
  • 1 box (18.25 oz) yellow cake mix
  • 12 tablespoons unsalted butter (1 ½ sticks), cut into thin slices

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
  2. Layer the Fruit: Pour the crushed pineapple (with juice) into the bottom of the prepared baking dish. Spread the cherry pie filling evenly over the pineapple.
  3. Add Cake Mix: Evenly sprinkle the dry yellow cake mix over the fruit layers. Do not stir; just spread it out evenly.
  4. Top with Butter: Distribute the sliced butter evenly over the top of the cake mix.
  5. Bake: Place the dish in the oven and bake for 55-60 minutes, or until the top is golden brown and bubbly.
  6. Cool and Serve: Allow to cool for about 15 minutes before serving warm. This dump cake is delicious on its own or served with whipped cream or vanilla ice cream.

Dump cakes are incredibly versatile and can be made using a variety of ingredients. Here are some popular dump cake variations you can try:

  1. Peach Dump Cake: Use canned peaches and a yellow cake mix for a simple, fruity dessert. (this is one of my favorites!)
  2. Blueberry Dump Cake: Mix blueberry pie filling with a lemon cake mix for a refreshing twist.
  3. Apple Dump Cake: Combine apple pie filling with a spice cake mix for a warm, comforting dessert.
  4. Chocolate Cherry Dump Cake: Use cherry pie filling topped with chocolate cake mix for a rich, indulgent treat.
  5. Strawberry Shortcake Dump Cake: Layer strawberry pie filling with an angel food cake mix for a light, fruity dessert.
  6. Lemon Dump Cake: Combine lemon pie filling with yellow cake mix for a bright, citrusy flavor.
  7. Caramel Apple Dump Cake: Mix apple pie filling with caramel sauce and top with a yellow cake mix for a decadent dessert.
  8. Funfetti Dump Cake: Use funfetti cake mix with any fruit filling for a festive twist suitable for birthdays or celebrations.
  9. Sweet Potato Dump Cake: Incorporate sweet potato puree and spices with a yellow or spice cake mix for a fall-inspired dessert (I’m planning on making this one for Christmas this year).

These variations allow you to customize your dump cake based on seasonal fruits or your personal preferences, making it easy to create something new and delicious every time!

Laura lookingjoligood.wordpress.com
Hearty Ham and Potato Soup
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Hearty Ham and Potato Soup

LauraJoli LookingJoliGoodLeave a comment

Another great way to use leftover holiday ham is to make soup with it. Ham and potato soup is a classic comfort food that’s perfect for a chilly day. Adding vegetables like carrots, celery, and peas will make it even more hearty and nutritious.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 6 cups vegetable broth
  • 4 cups water
  • 2 cups diced potatoes
  • 2 cups chopped cooked ham
  • 1/2 cup frozen peas
  • 1/2 cup heavy cream (optional)

Instructions:

  1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
  2. Add broth and water: Stir in vegetable broth, water, thyme, and black pepper. Bring to a boil, then reduce heat and simmer.
  3. Add potatoes and ham: Add diced potatoes and chopped ham to the pot. Simmer for 20-25 minutes, or until potatoes are tender.
  4. Add peas and cream: Stir in frozen peas and heavy cream (if using). Simmer for 5 more minutes.
  5. Serve: Serve hot with a sprinkle of fresh parsley.

You can add heavy cream to the Ham and Potato Soup for a richer and creamier flavor. Simply stir in 1/2 cup of heavy cream to the pot after the potatoes and ham have cooked. Let it simmer for a few more minutes until the soup is heated through.

Enjoy this comforting and satisfying soup with some crackers or a crusty loaf of French bread!

Laura lookingjoligood.wordpress.com
Sweet potato casserole | lookingjoligood.blog Thanksgiving Sweet Potato Casserole
Delicious Recipes

Thanksgiving Sweet Potato Casserole

LauraJoli LookingJoliGood3 Comments

Every year, I look forward to Thanksgiving dinner, and it’s not just about the turkey or mashed potatoes. Even though the pies and desserts are a treat, what I eagerly look forward to eating the most is this amazing Sweet Potato Casserole! Its irresistible flavor makes Thanksgiving truly memorable. I’ve mentioned this before, but as it continues to be my top pick, I can’t resist sharing this recipe once again today. I’ll be daydreaming about this delightful dish all night!

Ingredients

Sweet potato casserole | lookingjoligood.blog
  • 4 cups sweet potato, cubed
  • 1/2 cup white sugar
  • 2 eggs, beaten
  • 1/2 tsp cinnamon
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter, softened
  • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium-high heat until tender; drain and mash. (or use canned yams and skip this step altogether.)
  2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, cinnamon, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
  3. In a medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

If you try it, please let me know!  I have a feeling that you will love it too!

Laura lookingjoligood.wordpress.com

I would love for you to follow me on Twitter, Instagram,  Pinterest, and Facebook. You can find me as Looking Joli Good on all four.

Cinnamon Topped Brown Sugar Muffins | lookingjoligood.blog Cinnamon Topped Brown Sugar Muffins Recipe
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Cinnamon Topped Brown Sugar Muffins Recipe

LauraJoli LookingJoliGood3 Comments

I’ll take any excuse I can get as a reason to bake! Today’s confection is brought to you by wanting to use these super cute Boston Terrier baking cups sent to me by my fellow Boston Terrier lover Angie! She is the sweetest, I appreciate her sending me gifts!

️These Cinnamon Topped Brown Sugar Muffins are delicious, super quick, and simple to make, I just have to share! 🧁🥰 Click download to print a copy of the recipe for yourself.🥰🧁

cinnamon-topped-brown-sugar-muffins-recipeDownload
Cinnamon Topped Brown Sugar Muffins | lookingjoligood.blog
Cinnamon Topped Brown Sugar Muffins

Cinnamon Topped Brown Sugar Muffins Recipe

Ingredients

1 cup light brown sugar
1/2 cup butter, melted
1 cup milk
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1tsp cinnamon
2tbs white sugar

Directions

Preheat the oven to 375ºF. Grease or line 20 muffin cups with paper liners.
Combine cinnamon and white sugar, set aside.
In a large bowl, stir together the brown sugar and butter Add milk, egg and vanilla stir to combine. Add the flour, baking soda and salt and mix just until incorporated.
Divide the mixture between the prepared muffin cups, about 2/3 full each.
Bake in your preheated oven for 15 minutes or until golden brown and the tops springs back when lightly pressed on with your finger.

  • Cinnamon Topped Brown Sugar Muffins | lookingjoligood.blog
    Cinnamon Topped Brown Sugar Muffins
  • super cute Boston Terrier baking cups | lookingjoligood.blog
    Super cute Boston Terrier baking cups
  • Cinnamon Topped Brown Sugar Muffins | lookingjoligood.blog
    Cinnamon Topped Brown Sugar Muffins

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Cinnamon Topped Brown Sugar Muffins | lookingjoligood.blog
Cinnamon Topped Brown Sugar Muffins
pumpkin bread | lookingjoligood.blog NEW ENGLAND PUMPKIN-WALNUT BREAD RECIPE
Delicious Recipes

NEW ENGLAND PUMPKIN-WALNUT BREAD RECIPE

LauraJoli LookingJoliGoodLeave a comment

Just because you are eating healthy doesn’t mean that you have to miss out on all the enjoyable seasonal goodies. You just have to be careful with portion control. One slice of this pumpkin bread is 220 cal.

pumpkin bread | lookingjoligood.blog

INGREDIENTS

1/2 cup old-fashioned oats
1/4 teaspoon sugar
1/8 teaspoon ground cinnamon
BREAD:
1 can (15 ounces) solid-pack pumpkin
4 large eggs
3/4 cup canola oil
2/3 cup water
2 cups sugar
1 cup honey
1-1/2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup coarsely chopped walnuts, toasted


DIRECTIONS

Preheat oven to 350°. In a small skillet, combine oats, sugar and cinnamon; cook and stir over medium heat 4-6 minutes or until oats are toasted. Remove from heat.
For bread, in a large bowl, beat pumpkin, eggs, oil, water, sugar, honey and vanilla until well blended. In another bowl, whisk flour, baking soda, salt and spices; gradually beat into pumpkin mixture. Fold in walnuts.
Transfer to two greased 9×5-in. loaf pans. Sprinkle tops with oat mixture.
Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Yield: 2 loaves (16 slices each).
Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

NUTRITIONAL FACTS
1 slice: 220 calories, 9g fat (1g saturated fat), 23mg cholesterol, 200mg sodium, 34g carbohydrate (22g sugars, 1g fiber), 3g protein.

Originally published as New England Pumpkin Walnut Bread in Taste of Home September/October 2015, p81

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Shrimp Lettuce Wraps with Peanut Dipping Sauce
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Shrimp Lettuce Wraps with Peanut Dipping Sauce

LauraJoli LookingJoliGoodLeave a comment

I haven’t posted a recipe in a long time!  Here is a tasty one from Natashaskitchen.com for Shrimp Lettuce Wraps with Peanut Dipping Sauce

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
These shrimp lettuce wraps make for one fantastic, delicious and super impressive (Gluten free – mind you) meal. We love the cup-like shape and dark leaves of the Boston, bib, or butter lettuce but regular lettuce works too 🙂
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost To Make: $14-$17
Serving: 4

Ingredients

For the Lettuce Wraps:

  • 1 head of Lettuce.
  • 1 lb large Shrimp, peeled and deveined
  • Salt and Pepper
  • 1 Tbsp olive oil
  • 1 Avocado, sliced into strips
  • ½ Cucumber, sliced into strips
  • ½ bunch Cilantro
  • 1 medium Carrot, cut into matchsticks

Peanut Dipping Sauce:

  • ¾ cup Newman’s Own lowfat sesame ginger dressing (P.S. this dressing contains wheat so if you’re gluten free, try: Braggs ginger sesame)
  • 2 Tbsp creamy peanut butter (microwave 30 sec if peanut butter refrigerated)

Instructions

  1. Rinse and pat dry your shrimp. Sprinkle shrimp with salt and pepper. Add 1 Tbsp olive oil to a large hot non-stick skillet. Once oil is hot, add shrimp and saute on med/high heat 2 min per side or until cooked through. Don’t overcook them or they will turn rubbery.
  2. Cut your cucumber and carrot into thin matchsticks. Slice your avocado into strips. You should find a prettier avocado though; one that doesn’t look as sickly as mine.
  3. Make your dressing by whisking together the ¾ cup sesame ginger dressing with the 2 Tbsp peanut butter. If you have a tightly sealed tupperware, you can put it int there and shake ‘er up until it’s nice and smooth. This sauce is so so tasty and way too easy!
  4. Assemble your lettuce wraps with a lettuce leaf, several strips of carrot and cucumber, a decent slice of avocado, 2 shrimps and a couple good sized sprigs of cilantro. Don’t skip on the cilantro. At least give it a whirl. It totally reminds me of spring rolls and makes the entire spring roll dangerously enticing. Then drizzle the top with the peanut dipping sauce.

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how to make fiddleheads | lookingjoligood.blog Delicious Fiddleheads
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Delicious Fiddleheads

LauraJoli LookingJoliGoodLeave a comment

Does anyone else know what these tasty little veggies are?

FiddleHeads | lookingjoligood.blog

Fiddleheads or Fiddlehead greens are the furled fronds of a young fern, harvested for use as a vegetable. If unpicked, each fiddlehead would unroll into a new frond.

They are only in season for such a small amount of time, but if you see fiddleheads at the grocery store you’ve got to try them!

I’ve seen them in the woods all around our house, but I’m always afraid to pick them just in case I accidentally pick the wrong thing and poison myself. Lol!

If I were to describe them, I would say that they taste like if asparagus, baby spinach, and green beans had a baby, with a bit of nuttiness. How’s that for a description, haha.

how to make fiddleheads | lookingjoligood.blog

Wash them really well, blanch for two minutes then cook them on the stovetop with a bit of butter or olive oil for 3-5 minutes.

Trust me, you’re gonna L❤️ve them!

lookingjoligood.wordpress.com

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Easy Crock Pot Potato Soup | lookingjoligood.wordpress.com Easy Crock Pot Potato Soup
Delicious Recipes

Easy Crock Pot Potato Soup

LauraJoli LookingJoliGood7 Comments

Way back when Pinterest was brand new and there weren’t too many people that used it yet, I pinned this easy crockpot potato soup from Pearls Handcuffs and Happy Hour.  As we all know, Pinterest has really taken off and it has been a huge blessing to bloggers of all kinds.

I have made this soup so many times, and ever time I make it I love it just as much!  Very simple, very delicious.  Perfect for dinner on cold winter days!

 

Easy Crock Pot Potato Soup | lookingjoligood.wordpress.com
Photo credit goes to Pearls Handcuffs and Happy Hour

Ingredients:

1 30oz. bag of frozen, shredded hash browns

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese (Fat free cream cheese won’t melt)

Directions:

In a crockpot, combine everything EXCEPT for the cream cheese.
Cook for 6-8 hours on low heat.
About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.
Serve with cheese, sour cream, bacon bits, green onions (Sometimes if I have leftover ham I will cut it up and add it into the soup, ham is my favorite!)

If you would like to read the original posted recipe on Pearls-Handcuffs-Happyhour click HERE

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