Here’s how you can prepare a delicious Chicken Parmesan dinner in 15-20 minutes.

INGREDIENTS

• Chicken breasts
• 1/2 tsp Garlic powder
• 1 tsp Oregano, dried
• 2 TBsp Parsley
• 1 Egg
• 1 cup Marinara sauce
• 1/2 tsp Black pepper
• 1 tsp salt
• 1 cup breadcrumbs (I make my own – put two slices in the toaster and then put them in the blender, add ½ teaspoon of Italian Seasoning until they are blended into breadcrumbs)
• 1 tsp Onion Powder
• 1 1/2 cups Mozzarella
• 1/2 cup Parmesan cheese, grated fresh

DIRECTIONS

Disclaimer! When I say “clean,” I don’t mean to put it in soapy water as my best friend did in college. I mean for you to cut off the fatty whitish-looking pieces from the chicken.

1. Line a baking sheet with parchment paper, brush with olive oil.  Adjust oven rack so that is in the second from the top space. Preheat the oven to 400 degrees F.
2. Clean and cut the chicken breasts in half and pound to even thickness. Pounding it is the reason it will take less time to bake, so this is very important.
3. Pat the chicken breasts dry with a paper towel, then season with salt and pepper.
4. In one shallow dish, mix together breadcrumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
5. In another shallow dish, whisk one egg.
6. Dip one chicken breast into the egg, then into the bread crumb mixture.  Ensure chicken breast is fully coated in the crumb mixture, and gently press with your hand do help the crumbs stick to the chicken.  Place chicken breast on prepared baking sheet, repeat with remaining pieces of chicken.
7. Place baking sheet in oven on the second from the top rack.  Bake for 15 minutes, or until cooked through.  Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese.  Place back in the oven.  Turn on the broiler.  Broil for 2-4 minutes, until cheese is melted, and bubbly and edges of chicken are browning.

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In January of 2021, Syracuse dropped the mic when it introduced the Salt City Market, a new public market/food hall concept that beautifully blends culinary cultures, cakes, cocktails and communal space. Syracuse is a diverse, artsy, funky, Foodie city, and this public market/food hall successfully captures the Do Your Thing vibe of the town.

I had heard about the plans for this venture years before it hit the streets, and now that it was finally open, I was eager to try it out. My first time venturing into the market, was solo, on a cold winter day, on my lunch break. Upon entering, I was greeted by a sign that invited you to “grab a drink” from the Salt City Bar and “browse the market or enjoy your food at the bar.” If I didn’t have to go back to work, I would have enjoyed taking in the scenery over a cocktail, but that was for another time.

What I immediately noticed was the open, modern, lofty and sleek layout, as well as the worldly selection of food: Middle Eastern, Jamaican, Thai, Burmese, Vietnamese, Soul Food, Southern, and more! “Regional and international cuisine from entrepreneurs” in the neighborhood is part of the market’s theme. I wanted it all but had to quickly browse the menus and let my stomach select, so I could get back to work. It chose Miss Prissy’s Pink Plate (oxtails and white rice) and Erma’s Island’s Beef Patties. I was craving Ahki & Saltfish but was told it would be coming soon (I’ll be waiting).

Back to my office I rushed, with my new bags of gold. When I finally sat down to eat, it was a “close my eyes and moan” type of experience. The oxtails were falling off the bone and the patties were seasoned just right!

My next venture to the Salt City Market was when my best friend, Brooke, came to visit. I hadn’t seen her since last year, due to the pandemic, and knew she would enjoy checking out the market. This visit was an experience! We walked in to hear music that we like to vibe to… and even better, it was coming from a live DJ! Who I later found out was there to promote his new business, Imprinting at The Life, that was having it’s Grand Opening in the market that very day!

We also noticed how there were accommodations for kids – high chairs and even small tables and chairs. Brilliant!

We browsed around for a while because there were too many mouth-watering choices, but we finally settled on Mamma Hai’s Báhn Mì (also known as Báhn Bao or Bao), which offers a choice of homemade steamed chicken sausage, char siu pork, or sliced pepperoni, served inside their signature pâté. Brooke was familiar with the dish, so I followed her lead, especially after I asked the clerk for silverware and they both replied in unison that I was supposed to eat it with my hands. I was horrified at the thought in this new pandemic world and made a trip to the ladies room to scrub my hands. After the first bite, I didn’t give a $%@# about the hands. My Bao had one of the most glorious flavors, mixed with the pork I chose, and I immediately wanted more!!!

Halfway through our Bao, we decided to grab some cocktails – Brooke ordered a Mule. I went back to my roots and savored the Old Fashioned.

Then we had to try the Baghdad Restaurant’s Hummus and Shawarma (beef) Salad. I have to say, no lie, it was one of the best salads I’ve ever had (I still dream about it.)  the There was so much synergy in the market – from the food, to the aesthetics, the music, the people – everything about it just felt so chill and inviting.

Four hours later, we had moved to some tiered seating near the DJ to enjoy the 90’s R&B music, before finishing our drinks at the bar. Four hours. I guess time does fly when you are having fun.

As we were heading out, I bought cupcakes for my twins from the Cake Bar, which had such lovely looking pastries, it was hard to choose.

When we got back to my house, my husband asked, “Where are my Jamaican Beef Patties?”

Didn’t have to twist our arms. Within minutes, we were back in the car, for another adventure at the Salt City Market, to pick up Erik’s food. It was the least we could do since he had sponsored our girl’s day out.

To get the inside scoop on the Market and to learn about kid-friendly features, check out this cool video interview with Market Manager Adam Sudmann below:

The post Salt City Market: Soul of the City first appeared on Xochoble.

As a child, popsicles were a special treat on a hot summer day. They were usually store bought (stored in the freezer) or delivered to our neighborhood via the beloved Ice Cream Truck. If I was in Alabama for the summer, visiting my grandparents on the Gulf Coast, it was FROZEN CUPS (frozen Kool-Aid) sold for $0.25 by the Freeze Cup Lady (my grandparents had two such ladies on their street). Some of ya’ll know ‘bout the Freeze Cup Lady.

As a mom, I aim to give my children the same joy with frozen treats. My neighborhood, as nice as it is, doesn’t have an ice cream truck or a Freeze Cup Lady (sigh), and I try to stay away from processed treats, artificial flavors and food coloring. Although there are companies that make natural popsicles, it’s really quite simple to make your own. So, I’ve created a new tradition with my family by making popsicles out of fruit.

Why Watermelon?

Watermelon was the first one I ever attempted to make when my twins were a year old, and they loved them and still do. I chose watermelon because it is mostly made up of water, doesn’t consist of as much sugar as other fruits, and has a long list of health benefits, including being good for your heart, aids in digestion, contains antioxidants, prevents heat exhaustion/heat stroke, and more! Also, did you know that watermelon was one of several foods that were transported from Africa, along with slaves, to the Americas?

These popsicles are so easy and good for you, I wonder why we hadn’t done it sooner – pre-kids.

Watermelon Popsicle Recipe (makes at 4-6)

Ingredients

• ½ Watermelon (medium size)

Tools

• Blender
• Popsicle Containers (or substitute with ice trays)

Directions

1. Cut watermelon into smaller chunks that can fit into blending unit. Take out seeds if you like. I actually gave up. My seeds weren’t that big and blended right in.
2. Pour liquidized watermelon into one of the popsicle containers. I use either the Frozip plastic baggies or the Ice Pop Molds.
3. Place in freezer for at least four hours or until frozen.
4. Serve and enjoy!

I have also experimented with various other fruit to create tasty hybrid fruit popsicles. Check back for other frozen treat ideas. If you’ve tried them, or have a good tip, Ieave a message in the comments below. I’d love to hear from you!

The post DIY Watermelon Popsicles first appeared on Xochoble.

If you are from the south or learned to cook by someone from the south, you’ll know that we don’t always measure ingredients. It’s always “a little of this” or “pinch of that” or just a “feeling” of when to stop pouring for the right amount. I learned by watching my mother and grandmother (who learned from her mother and so on) and inherited their non-measuring method. So, as I write down some of these recipes, I sometimes have to back track, and remake the dish, while “guesstimating” to the correct measurements of the ingredients.  

That’s why during the holidays last year, I decided to record my mother as she made her delicious, southern-style gravy – a recipe that has been passed down orally, like a family folktale.

Based on the interview I did with my mother, while making her gravy, I was able to document a more accurate measurement of the ingredients. My mother is probably reading now and will likely dispute the measurements I have below, so I challenge her, and you, to watch the video and tell me if I got it right. Watch how my momma makes her southern-style gravy.

Homemade Southern Style Gravy Recipe

Ingredients

• ½ Onion
• 3 TBSP Flour
• 3 TBSP Olive Oil
• 1 cup Water

Directions

• Finely dice onion into smaller pieces.
• Add 2 TBSP of olive to a saucepan on medium heat.
• Add in onions and cook for 2 minutes, stirring continuously, until they start to slightly turn golden.
• Add in flour and continue to stir and let it brown (not burn) for another 5 minutes (keep stirring).
• Add in 1 cup of water and stir until evenly blended.
• Cover and simmer for 10-15 minutes, occasionally stirring, until thick.

If you’d like to add a protein, Mom suggests to fry chicken or pork chops and then add into it into the gravy, and let simmer for about 10 minutes on the low setting.

The post It’s all Gravy Baby! first appeared on Xochoble.

“My kids like my meatloaf just fine,” I huffed into the phone.

“I’m telling you. Try mine. They will love it! I’ll send you the recipe,” my replied excitedly.

I rolled my eyes because (1) she couldn’t see me. And (2) because although she’s a good cook, she hates to cook. So since when did she become Bettyf&#%ing Crocker?

“Okay.”

She emailed the recipe but I didn’t make it for another two weeks and I have to admit… she was right! It was amazing! The twins devoured it and my husband (who prefers my cooking over his favorite restaurants) told me that he wanted my mother’s meatloaf from now on. So I dedicate this recipe page to the woman who gave me the recipe to make her meatloaf for the grandchildren that call her Mimi.

Ingredients

• 2 lbs lean ground beef 
• 1 med onion (chopped fine)
• 2 large eggs
• 3 cloves of garlic (minced)
• 3 Tbsp ketchup
• 3 Tbsp fresh parsley finely chopped
• 3/4 cup breadcrumbs
• 1/3 cup milk
• 1 tsp salt 
• 1 ½ tsp Italian seasoning
• ¼ tsp ground black pepper
• ½ tsp ground paprika

Meatloaf Sauce Ingredients: 

• 3/4 cup ketchup
• 1 ½ tsp white vinegar
• 2 ½ Tbsp brown sugar
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp ground black pepper
• ¼ tsp salt

Instructions

1. Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.
2. In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
3. Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
4. In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.  

If you have made Mimi’s Meatloaf, have advice, or want to share tips on how you make your meatloaf, please comment below. I’d love to hear from you!

The post Mimi’s Meatloaf first appeared on Xochoble.

It was Father’s Day weekend, and the grocery store was out of his favorite dessert that I was going to surprise him with after dinner. Since I couldn’t buy it, I decided to make one for him.

It actually turned out better than the store-bought version and required NO BAKING and NO EGG! Because of those reasons, I summoned the help of our two-year old twins. So, it was made from scratch and with a lot of love.

At the end of the day, Erik’s warning made our day! He stated that now that he had tried the homemade version, he never wanted a store-bought pie again. I have to agree.

Pie Ingredients:

• 27 OREO cookies
• 1 cup creamy peanut butter
• 1/2 cup hot chocolate fudge topping
• 4 Tablespoons butter (melted)
• 8 ounce cream cheese block, (room temperature)
• 1 1/4 cup confectioner sugar
• 24 ounces whipped topping (defrosted)

Garnish:

• OREO cookies (crushed)
• creamy peanut butter
• chocolate fudge
• whipped topping

Directions:

1. Use a blender or food processer to crush 27 entire OREOs. Pour in the melted butter until fully blended.
2. Put mixture into a 9-inch pie dish and spread out, then flatten with the bottom of a measuring cup to create the crust.
3. Move crust to the refrigerator for 10 minutes.
4. In a mixing bowl, add confections sugar, cream cheese, and 1 cup peanut butter. Mix the ingredients until creamy, then mix in 16 ounces of whipped topping to create the pie filling.
5. Remove crust from refrigerator, add the pie filling and spread evenly using a spatula.
6. Heat up 1/2 cup of hot fudge in a separate container in the microwave for 1 minute. Stir well. Pour the fudge over pie filling and use the back of a spoon to spread out evenly over top.
7. Place the pie in refrigerator for another 10 minutes.
8. Remove pie from fridge, add the rest of the whipped topping and spread it over top of the chocolate fudge.
9. Add the garnish of your dreams. I crushed up the OREOs and sprinkled on top and attempted to drizzle chocolate fudge as a finish.
10. Chill in the refrigerator until ready to serve. The twins and I made it Father’s Day morning and served it with dinner that evening.

The post Chocolate Peanut Butter Pie first appeared on Xochoble.

Ingredients

• 1 Bunch Kale
• Garlic Powder
• ½ teaspoon Sea Salt (or substitute with 1 Tablespoon yeast flakes)
• 3 Tablespoons Olive Oil

Directions

1. Pre-heat oven to 370
2. Wash kale
3. Put wet kale into salad spinner, use paper towel to dry excess water off (wet kale can turn out soggy)
4. Cut/break kale from the stem, into 1-2 inches
5. Place kale pieces on baking sheet and spread olive oil over them, sprinkle salt (yeast) and garlic powder over them
6. Turn kale pieces over and repeat
7. Bake for 7-10 minutes on each side. This depends on how your oven heats up. Mine is usually 8-9 minutes per side, so you’ll have to watch and make sure the leaves aren’t browning. After a few tries, I learned that just because the leaves are green, doesn’t mean that they are crispy. I started taking the pan out to touch or pushing the leaves with a fork to see if they were stiff.
8. Once crisp, take out of the oven and serve!

The post Crispy Kale Chips first appeared on Xochoble.