Skip to main content


Showing posts from March, 2019

Chicken Piccata

Quick meals don’t get any tastier than Chicken Piccata.  The bright flavor of the buttery lemon-white wine sauce tastes like something you can only enjoy when dining out. In fact, for years chicken piccata was one of my favorite dishes to order when we ate at our favorite local Italian eatery

Ingredients 4 6 oz chicken breasts garlic salt and black pepper 1/2 cup all-purpose flour plus 2 Tbsp divided 1/4 cup Panko breadcrumbs 4 Tbsp butter divided olive oil 3/4 cup chicken broth plus additional as needed 1/3 cup white wine [see Cook's note] 1 medium lemon juice and zest 2 Tbsp capers drained 2 Tbsp chopped Italian parsley
Instructions Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness. Season the chicken on both sides with garlic salt and freshly ground black pepper. Mix together 1/2 cup all-purpose flour and 1/4 cup panko bread crumbs. Dredge the chicken lightly on all sides. Full instructions recipe visit: www.melissassouthernstylekitchen.…

Grape Salad

Grape salad is a quick and versatile side dish or dessert that the adults love as much as the kids. It’s sweet, refreshing, and irresistible! A simple combination of juicy grapes, whipped topping and crushed pecans makes the most delicious addition to any potluck meal.

Ingredients 4 cups seedless grapes halved 1 tablespoon brown sugar 2 oz cream cheese softened 1/2 teaspoon maple extract or vanilla extract 1 cup whipped topping such as cool whip 1 cup pecans chopped
Instructions Combine cream cheese, brown sugar and extract until smooth and creamy. Fold in whipped topping.  Full instructions recipe visit:

Bacon and Brussel Sprout Salad Recipe

This bacon and brussel sprout salad is so good! Thinly sliced brussel sprouts, crumbled bacon, Parmesan, almonds, and shallot citrus dressing.

INGREDIENTS 1 lemon 1 orαnge 1 lαrge shαllot, minced 1/2 cup olive oil sαlt αnd pepper 6 slices cooked bαcon, crumbled or chopped 4 dozen brussel sprouts 1 cup αlmonds 1 cup grαted Pecorino-Romαno cheese
INSTRUCTIONS Cook αnd crumble the bαcon. Squeeze the juice of the lemon αnd orαnge into α lαrge bowl with the shαllots. Pour the oil into the bowl in α steαdy streαm, whisking to form αn emulsion (it should αppeαr more creαmy αnd less trαnspαrent). Seαson generously with sαlt αnd pepper. Refrigerαte until reαdy to use. Full instructions recipe:


Brown Sugar Cookies made with dark brown sugar and butter are sweet, soft, chewy, and the PERFECT spin on the traditional cookie ready in under 30 minutes!

INGREDIENTS 14 tablespoons unsalted butter 1 3/4 sticks 1/4 cup sugar 2 cups packed dark brown sugar 2 cups flour plus 2 tablespoons 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1 large egg 1 large egg yolk 1 tablespoon vanilla extract
INSTRUCTIONS Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a skillet melt 10 tablespoons butter over medium-high heat. Whisk constantly until butter starts to brown, about 3-4 minutes. Pour into bowl, add remaining butter to same bowl and set aside. Full instructions recipe visit:

Instant Pot Chicken Pad Thai

This Instant Pot Chicken Pad Thai is a super quick and easy one pot pad thai recipe that is perfect for your weekly meal prep – the noodles cook in the pot along with the other ingredients for minimal clean up too!

INGREDIENTS 2 tbsp olive oil 2 chicken breasts, diced 4 cloves garlic minced 3 tbsp low-sodium soy sauce or tamari 1/2 cup jarred pad thai sauce (I like Thai Kitchen brand) 1 1/2 cups water 7 oz rice noodles 1 cup Carrot matchsticks 1/2 each red and yellow pepper, sliced 4 green onions, sliced 1/3 cup chopped peanuts 1/3 cup fresh chopped cilantro Get Ingredients Powered by Chicory Instant Pot Chicken Pad Thai
INSTRUCTIONS Add olive oil, chicken, garlic, soy sauce, pad thai sauce, water and rice noodles to Instant Pot in that order, leaving noodles floating slightly above other ingredients. Set to manual and pressure cook on high for 2 minutes. Instant Pot will take about 10 minutes to pre-heat and then 2 minutes to cook. When complete, press cancel and do a quick release of…


Breakfast is my most loved dinner, however we scarcely have it for breakfast because of time restrictions. Indeed, we are generally the oats and col…

3 tbsp butter
1 1/2 lb red potatoes chopped
1/4 cup minced parsley fresh
2 tsp minced garlic
1 - 1 1/2 tsp garlic salt
1/8 tsp pepper
8 large eggs
3/4 cup shredded extra-sharp cheddar cheese

Preheat oven to 400.
In a 10-in. ovenproof skillet, heat butter over medium heat. Add potatoes and cook until tender.
full instructions recipe visit:


This simple keto low carb cheeseburger pie recipe has been made gluten free and THM friendly by using a coconut flour mixture instead of...

Ingredients 1 lb ground beef or venison burger 1 cup onion chopped 1/2 teaspoon salt 1/3 cup coconut flour 3 Tablespoons almond flour 1 teaspoon baking powder 1 cup unsweetened almond milk 4 large eggs 1½ cups cheese shredded 1 tomato optional
Instructions Cook beef and onion in skillet until meat is brown, about 8-10 minutes. Spread beef mix into pie plate and sprinkle in salt. Mix together coconut flour, almond flour, baking powder, almond milk and eggs. Full instructions recipe visit:

Tuna Salad Recipe

SO GOOD! This Tuna Salad is easy and healthy. The surprising secret ingredient in this tuna salad makes it so addictive. A fresh and feel-good tuna salad recipe!

Ingredients 20 oz tuna in water (four, 5-oz cans), well drained. 1 medium onion 1 1/3 cup finely diced 1 medium granny smith apple seeded and diced 1 avocado diced (removing the skin and seed is implied) 1 cup real mayo or to taste 1/2 tsp fresh lemon juice or to taste 1/2 cup sliced almonds or chopped walnuts toasted 1/8 tsp black pepper or to taste
Instructions Toast nuts on a dry skillet until golden. Remove from heat and cool slightly. To drain tuna, I open the lid then press it down firmly over the tuna to drain off as much water as I can squeeze out. If your tuna is too wet, your salad will be wet. Full instructions recipe visit:

Bakery-Style Chocolate Chip Muffins

hocolate chip muffin recipe has remained a reader favorite. These bakery-style chocolate chip muffins are BIG in size, flavor, and texture. They’re deliciously soft and moist with a crackly muffin top. Cinnamon spiced and loaded with chocolate chips, you’ll never turn to another muffin recipe again.

Ingredients 3 cups (375g) all-purpose flour (spoon & leveled) 4 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 large eggs, at room temperature 1 cup (200g) granulated sugar 1 cup (240ml) milk*  1/3 cup (80ml) vegetable oil 1/4 cup (60g) unsalted butter, melted and slightly cooled* 1 teaspoon pure vanilla extract 1 and 1/2 cups (270g) semi-sweet chocolate chips coarse sugar for sprinkling
Instructions Preheat oven to 425°F (218°C). Generously grease a muffin pan with butter or nonstick spray or line with muffin liners. Set aside. Whisk the flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Set aside. Full instruct…

Easy Apple Fritters

Recipe how to make Easy Apple Fritters. These delicious bits go quick! They are best nice and warm. Reminds you of days gone by.

INGREDIENTS 2-3 peeled apples (1½ cups when diced) 1 cup flour ¼ cup sugar ¼ tsp salt 1½ tsp baking powder ⅓ cup milk 1 egg 2 TBS cinnamon sugar mixture (2 TBS sugar and 1 tsp cinnamon) Oil for frying the fritters
INSTRUCTIONS Combine the flour, sugar, salt and baking powder, and whisk until combined. In a small bowl whisk the milk and egg until combined, add into dry ingredients and mix until just incorporated. Toss the apple chunks with the cinnamon & sugar and dump the mixture into the batter, stir just a bit to move apples around. Full instructions recipe visit:

Instant Pot Loaded Baked Potato Soup

Everything you love about baked potatoes in soup form...cheese, bacon, sour cream, green onions and potatoes. Basically a cheesy potato soup recipe that you can make in your electric pressure cooker.

INGREDIENTS 1 1/2 pounds potatoes, red, yellow or Russets (see picture below for what that looked like in the bottom of my IP) 1/4 cup butter 1/4 cup flour 3/4 tsp salt 1/2 tsp pepper 4 cups milk (I used 1% milk) 1 tsp Better than Bouillon chicken base 1/2 cup sour cream 1/2 cup grated medium or sharp cheddar 3 green onions, diced 1 (3 oz) package real bacon bits
INSTRUCTIONS If using red or yellow potatoes, scrub them clean. If using Russet potatoes, peel them. Pour 1 cup of water in the bottom of your Instant Pot and then place trivet in the bottom. Place potatoes on top of the trivet. Full instructions recipe visit:

Baked Beet Chips

Seasoned with a bit of rosemary and salt, these Baked Beet Chips make for a fun and healthy snack!

6-8 large beets can use various colors and varieties
3 Tbsp olive oil
½ Tbsp dried rosemary
½ Tbsp kosher salt

Preheat oven to 400°F.
Line 2 standard baking sheets with parchment paper; set pans aside.
Clean and scrub beets. Using a mandolin, slice beets very thin (~1/16”).
Full instructions recipe visit:

Dill Pickle Chicken Salad Sandwiches

Dill Pickle Chicken Salad Sandwiches | Chicken Salad Recipe | Dill pickle chicken salad is a fun twist to original chicken salad. Chunks of chicken, dill pickles, and green onions get smothered in an ultra creamy sauce that has dill pickle juice in it! Serve on rolls, croissants, or inside lettuce for a low carb option. Chicken salad sandwiches are great for picnics, parties, potlucks, or even lunch and dinner.

Ingredients chicken salad 1 Rotisserie Chicken (or about 4 cups shredded or diced chicken) 1 cup diced dill pickles 1/3 cup sliced green onions creamy dressing 1 bar (8 oz) cream cheese, softened 1/2 cup mayonnaise 1 tablespoon dill pickle juice (from the pickle jar) 3/4 teaspoon dried dill 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper
Instructions Add the chunked chicken, diced dill pickles, and green onion to a mixing bowl. In a separate bowl, combine all the creamy dressing ingredients and stir together until smooth and combined. Pour over the chicken…

Low Carb Ground Beef Casserole

This is probably one of my favorite casserole dishes that we make. Not only is it packed full of cheesy goodness, but it’s loaded with veggies as well. I’m a huge fan of adding in nutrients and healthy options whenever I can! Plus, with all the other flavors added in, it’s a super simple way to get your little ones (or stubborn adults!) to eat their vegetables as well.

1 pound ground beef 3 ounces cream cheese 1/2 cup beef broth 1/2 cup heavy whipping cream 1/2 teaspoon garlic powder 2 cans green beans, drained 3/4 cup cheddar cheese 3/4 cup mozzarella cheese 1/2 teaspoon salt 1/2 teaspoon pepper
Instructions Preheat oven to 350 degrees. Brown ground beef in a cast iron skillet then drain the excess grease. Add cream cheese and stir until melted then add beef broth, heavy whipping cream, garlic powder, and salt/pepper.  Fullinstructions recipe visit:

Italian Lemon Almond Flour Cake (Torta Caprese Bianca - grain-free, gluten-free)

This grain-free and gluten-free Italian lemon cake (also known as torta caprese bianca) is made with almond flour and is full of lemon flavor!

320 grams (this is about 3 cups + 3 tablespoons) almond flour (not almond meal) or blanched almonds, ground into almond flour
200 grams (1 cup + 3 tablespoons) white chocolate, chopped
2 tablespoons whipping cream or milk (I used 1.5% milk)
180 grams (3/4 cup + 1 tablespoon) unsalted butter, softened
130 grams (about 2/3 cup) granulated sugar or coconut sugar1
zest of 4 lemons, about 2 tablespoons
4 large eggs, separated
1 teaspoon lemon extract
40 grams (about 2 tablespoons) of limoncello or lemon juice
berries and powdered sugar as garnish, optional

Preheat your oven to 350°F / 176°C and grease a 10" / 26cm pan or line it with parchment paper. If using blanched almonds instead of almond flour, process them in the food processor until they're pretty finely ground. If you grind them too much, they'll release oi…

Keto-friendly Pepperoni Pizza Cheese Crisps

Forget delivery or takeout . . and all of the carbs, you can make my keto-friendly, crunchy cheese snack in less than 10 minutes.

1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
12 approx 1-3/4" diam. pepperoni
1 1/2 teaspoon dry Italian seasoning

Pre heat oven to 400 F degrees.
Add mozzarella and Parmesan cheeses to bowl.
Use kitchen shears to snip pepperonis into small bits (or dice with knife). Place in bowl.
Full detaile recipe visit:

Vegan Mushroom Spinach Pie

An easy to make vegan pie that has a saucy mushroom and spinach filling. Makes the perfect comforting meal!

1 tsp extra virgin olive oil
1 onion, diced (roughly 3/4 cup)
4 garlic cloves, minced (1 heaped tbsp)
1 tbsp chopped fresh sage leaves, roughly 8 sage leaves
1 tsp chopped fresh rosemary leaves, roughly 2 sprigs
600g mushrooms, sliced (I used a mix of button and brown)
2 tbsp cornflour* + 2 tbsp water
1/3 cup vegan beef stock (I used water and stock powder)
1 tbsp balsamic vinegar
1 tbsp soy sauce
1/4 tsp salt + 1/4 tsp pepper, or both to taste
100g baby spinach
2 sheets of vegan puff pastry
1/2 tsp unrefined coconut oil, melted and at room temperature

Add the olive oil to a large saucepan on medium to high heat. Add onions and cook until soft, about 4 minutes. Add garlic, sage and rosemary and cook for a further 2 minutes. Add mushrooms and cook for 5 minutes until soft.
full instructions recipe visit:

Instant Pot Mongolian Beef

Yummly In just ten short minutes you can create this Instant Pot Mongolian Beef recipe that will blow your mind.

Ingredients 1.5 pounds flank steak 3/4 cup brown sugar 3/4 cup soy sauce 2 cloves garlic 3/4 cup beef broth 2 tbs corn starch 2 tbs sesame oil 1 cup shredded Carrots
Instructions Placepot saute. Add oil, steak, and garlic. Pour in carrots, soy sauce, brown sugar, and water.  Manual High pressure 10 minutes Quick Release. Place Pot back on saute bring to a boil Whisk in cornstarch.  Continue on saute for about 2-3 minutes until sauce thickens Full detaile recipe visit:

Crispy Sheet Pan Lemon Chickpea Fritters

Crispy Baked Lemon Chickpea Cakes are a spring take on a falafel. They're full of lemon zest, lemon juice, dijon mustard and sweet leeks.

INGREDIENTS 1 tablespoon + 1 teaspoon olive oil 1 leek, sliced (about 2 cups) ½ teaspoon salt, divided 2 garlic cloves, minced ¼ cup pine nuts 1 (15 oz) can chickpeas, rinsed and drained 1 egg, lightly whisked 1 ½ teaspoons lemon zest 3 teaspoons lemon juice 2 teaspoons Dijon mustard ¼ cup plain breadcrumbs Yogurt Sauce ½ cup plain Greek yogurt 1 garlic clove, minced ⅛ tsp. salt 1 tsp. lemon juice
INSTRUCTIONS Preheat the oven to 400 degrees. Place a small baking sheet in the oven. Heat a small non-stick skillet to a medium heat. Add 1 teaspoon oil. Add leeks, ¼ teaspoon salt and garlic. Saute until leek have softened, about 3-4 minutes. Transfer to a bowl and cool. Wipe pan clean and toast pine nuts over a medium-low flame. They are done when they smell nutty, be careful to not burn. Full detaile recipe visit:

Baked Apple Fritters Gluten Free

Baked Apple Fritters Gluten Free | This Recipe uses Gluten Free Tea Biscuit Dough and Canned Apple Pie Filling | Throw it Together in Half an Hour

Ingredients 1½ Cups Rice Flour ½ Cup Corn Starch (or Potato or Tapioca) 2 Tbsp White Sugar 2 Tsp Cinnamon 3 Tsp Baking Powder 6 Tbsp Butter ¾ Cup Buttermilk or ¾ Cup Milk +1 Tbsp Lemon Juice 1 Cup Apple Pie Filling For the Glaze: 1 Cup Powdered Sugar ½ Tsp Vanilla 2 Tbsp Milk
Instructions Pre heat oven to 450 F. In a large bowl, cut butter into the flour, starch, sugar, baking powder and cinnamon. Mix until well combined. Add the buttermilk and mix only until a dough forms. Full instructions recipe visit:

Savory Whole30 Butternut Chicken Breakfast Bowl

This savory whole30 breakfast bowl is made with butternut squash, chicken sausage, and sage cream sauce. Dairy free and paleo breakfast idea for busy families and individuals who are looking for a healthy breakfast packed with protein, nutrients, and flavor!

INGREDIENTS Base 1 large butternut squash cooked (see notes on how to make) 4 chicken sausage I used Aidells chicken sausage Sauce 1/2 yellow onion minced 1 tablespoon olive oil for sautéing 1 can full fat canned coconut milk chokah brand 1 tablespoon sage fresh, minced 1 tablespoon rosemary fresh, minced salt and pepper to taste red pepper flakes to taste
INSTRUCTIONS Prepare squash (see notes on how to make). Scrape the meat from the skin of the squash and set in a bowl. Slice chicken sausages into bite size rounds. In a fry pan cook sausage pieces in a drizzle of olive oil over medium heat until golden and crispy on the edges. Full instructions recipe visit:

Chocolate Covered Strawberry Brownie Trifle Delight

Assemble this fun and luscious trifle for celebrations, parties and holidays. You can't go wrong with chocolate covered strawberries, brownies and whipped cream! It's divine!

Ingredients 1 9 x13 pan of Fudgy Brownies baked and cut into 1 inch squares 3 8 oz . tubs of Cool Whip or 3 cups of whipping cream whipped into soft peaks 1 7.25 oz bottle Smucker's Magic Shell Ice Cream Topping Chocolate Flavor 4 cups strawberries sliced
Instructions In a trifle bowl, layer 1/2 of brownies, 1/3 of strawberries, 1/3 of Magic Shell drizzles (shake well 20 seconds) and then 1/2 of whipped topping. Layer other 1/2 of brownies, 1/3 of strawberries, 1/3 of Magic Shell drizzles and then remainder of whipped cream. Full instructions recipe visit:

Pecan Pie Brownies

These Pecan Pie Brownies are a chocolaty twist on the traditional pecan pie! They make a great Thanksgiving dessert but I like making them all year long!

Ingredients 40 ounce Family-Size Brownie Mix or 2 regular size brownie mixes 13x9 pan + ingredients listed on the package 1 c Sugar 1 1/2 c Corn syrup 4 Eggs 1/4 c unsalted butter melted 1 1/2 tsp Vanilla extract 2 c pecans chopped
Instructions Preheat oven to 350 degrees F. Mix brownies according to package instructions. Pour brownie batter into a greased 13x9 inch pan and place in oven to bake for 25-30 minutes. Full Instructions recipes visit:

Dill Pickle Rollups {Make Ahead Appertizer}

Dill Pickle Rollups are the party food all pickle lovers are going to absolutely go crazy over! Dill pickles are all the rage right now and these will make you see why! They are make ahead too which makes them super easy!

Ingredients 6 Flour Tortillas (I used the 8 inch tortillas. Bigger or smaller tortillas can be used resulting in more or less rollups.) 1 8 oz. package cream cheese, room temperature 1 c. dill pickle relish ½ tsp garlic paste, or finely minced garlic 1 ½ c. grated cheese (cheddar or pepper jack) Dried Dill Weed for garnish, optional
Instructions Add cream cheese, pickle relish, garlic, and cheese to a mixing bowl. Mix together until combined. MIcrowave tortillas for a few seconds. It softens them and makes them a little more pliable and easier to work with. Full instructions recipes:

Double Dark Chocolate Zucchini Loaf (vegan, dairy-free, gluten-free)

Chocolate-y, personal, healthy, fun, that describes this chocolate zucchini loaf perfectly! This loaf is unbelievably moist and rich with chocolatey goodness in every bite, vegetables included, and vegan! No eggs, no dairy, and gluten-free if you use the flour we recommend.

INGREDIENTS In Medium Bowl 1 flax egg 1 tbsp flax seed + 3 tbsp water) 1 cup zucchini, washed and pureed roughly (Please buy organic zucchini only; it is on the "dirty" list with the EWG 1/2 cup maple syrup 1/3 cup nut butter (I used almond butter) 1 tbsp canola oil ½ cup plant milk (I used almond milk) 1 tsp lemon juice 1 tsp vanilla In Large Bowl 1 cup gluten-free all-purpose flour 1/2 cup cacao powder 2 tbsp black cocoa (optional, for dark dramatic color) 1 tsp baking soda pinch of salt Useful Equipment 1 can organic canola spray (I use this brand)
INSTRUCTIONS Prep Make flax egg and set aside for 5 minutes. Preheat oven to 350 F. Spray an 8-inch by 4-inch loaf pan with organic canola spray, and dust wi…