Do You Wanna See Some Food Blogs?: NaBloPoMo


Have you ever invented your own recipe? Tell us about it (or your favourite one).

I have not invented my own recipe. There is one entree, chicken piccata, that I make that people seem to like. I found a similar recipe for chicken piccata on pinterest. It is really easy to make. The boyfriend said it was good the two times that I made it about five years ago. I know, I know. I need to get myself back in the kitchen.
When my oldest daughter was about six, she did a homework assignment about how awesome her mother was. I believed it, until I read the part that said I make the best cookies. I thought maybe she was talking about someone else. Bless her for saying so anyway. 🙂

Here is the recipe from A Family Feast. They have a lovely website with recipes and menu ideas. I’m not a food blogger but I appreciate good food and also good food bloggers. If it wasn’t for them, I wouldn’t be inspired to go into the kitchen at all. Oh, food bloggers, you give me hope. I have found some wonderful food blogs for everyone to visit. Thank you to the bloggers from The Blogging Collective for sharing their links with me. Most of the blogs can be followed on Pinterest, Google +, Facebook and Twitter.
Thank you food bloggers! You are appreciated by those of us that aren’t so adept at anything in the kitchen.

Links to food blogs:
A Savory Feast:
Home in High Heels:
Buns in My Oven:
Carissa Shaw:
The Foodie Patootie:
Meet Me in the Kitchen:
The Chef Next Door:
Natural and Free: – This blog has recipes for those of us with food allergies.
Joyful Abode: – This blog has a grain-free recipe section.
The Paleo Gyspy:
Cooking with Luca:
My Newlywed Cooking Adventures:
Jo, My Gosh!:
Mom Favorites:

Link to the Blogging Collective on Facebook:

Recipe from A Savory Feast:
Chicken Piccata
Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings


2 large boneless chicken breasts, about 1 pound
½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon butter
2 cloves chopped garlic
Juice from 1 lemon plus another 1/2 lemon sliced thin
1/3 cup dry vermouth (or dry white wine)
½ cup chicken stock
¼ cup capers, drained
2 tablespoons butter
2 tablespoons chopped fresh flat leaf parsley

Pound out the chicken breasts to about ¼ inch thick and cut each breast half in half again so you end up with four servings. Place flour, salt and pepper in a flat dish or plate and dredge the chicken breasts until coated on both sides.
Over medium high heat in a large skillet, heat the olive oil and one tablespoon of butter until slightly brown and frothy. Place the chicken in the pan and cook about 2 minutes on each side, until golden. Then remove the chicken and set aside on a plate.
Reduce the heat under the skillet to medium. Add the garlic and sauté for another minute. Add the lemon juice to the pan to deglaze and scrape up any brown bits. Add the lemon slices, vermouth, chicken stock and capers. Cook for 3-4 minutes until the liquid is reduced by half.
Stir in the two tablespoons of butter and chopped parsley and check for taste. Add salt and pepper if needed.
Add the chicken back into the sauce and cook just until the chicken is back up to temperature and cooked through.
Serve immediately over your favorite pasta.

“Just a small town girl – living in a lonely world.” Concert tickets are practically essential. Musicals are the key to life. I like movies, music,books, and corny jokes.


  1. I’ve never created a recipe but I have some that my family has passed down that I’ve shared on my blog – it’s so fun being able to share recipes that I have never seen online before!

    1. Thanks for visiting! 🙂 I do make a pretty good smoothie. I like being able to save the recipes online, instead of having a pile to put in a recipe book.

  2. Well, I can’t share any awesomeness from my particular kitchen because I’m not particularly interested in cooking. I love food, but I just don’t love to make it. However, I can make a mean Shepherd’s Pie~ Thanks a lot for sharing !!

  3. Thank you for the recipes ,her one for you: 🙂
    Sweet Millet Casserole
    750 ml almond milk
    500 g of fresh seasonal fruit
    200 g of millet
    50 g chopped almonds or hazelnuts
    3 tablespoons cinnamon
    3 tbsp coconut oil
    2 tablespoons almond flour
    1/2 teaspoon sea salt
    Whole wheat breadcrumbs
    Sunflower seeds

    Preparation Sweet Millet Casserole
    Under hot running water rinse the millet in a fine sieve.

    Soak 30 minutes with sea salt in the hot almond milk .

    Mix coconut oil, the cinnamon and nuts and lift the almond flour under the cooled porridge.

    Grease a baking dish and fill in layers of the millet and fruit. Complete with millet and sprinkle with whole wheat bread crumbs and sunflower seeds.

    Bake in the oven for about 30 minutes at 360 F(180 C ) and serve with vanilla sauce.

  4. Very entertaining site! I like your stories, photos and the useful information – I’m always looking for good recipes…will be visiting again soon.

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