Cooking Dish By Dish

Cooking Dish By Dish Welcome to my kitchen lab - where curiosity meets cuisine. I’m here to test, tweak, and taste my way through recipes, both old and new. Join me on my journey.

Chicken FranceseServes: 42 l Lemons2 Boneless, Skinless Chicken Breasts1/4 c All-Purpose Flour1/4 c Canola Oil3 tbs Butt...
08/06/2026

Chicken Francese

Serves: 4

2 l Lemons
2 Boneless, Skinless Chicken Breasts
1/4 c All-Purpose Flour
1/4 c Canola Oil
3 tbs Butter
1 med Shallot, small dice
1/2 c Dry White Wine
1-1/2 c Chicken/Bone Broth
2 tbs Italian Flat Leaf Parsley, chopped
Salt and Pepper

Slice 1 lemon into thin (⅛-inch) rounds.

Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place each cutlet in a gallon plastic bag and pound it until flat and even. Remove from the bag, season one side of the cutlets with salt and pepper, then spray with cooking oil. Repeat on the other side.
Place the flour in a shallow dish.

In a large skillet, heat the oil over medium heat. Working in batches, dredge the chicken in the flour, shaking off the excess, then add it to the skillet. Cook the chicken until golden brown, about 3-4 minutes per side; remove and put on a plate.
Remove the oil and wipe out the skillet.

In the same skillet, cook the lemon slices over medium heat until fragrant and lightly golden, about 30 seconds per side. Transfer to a plate.

In the skillet the 2 tablespoons of butter and the shallot and saute, stirring frequently, until the shallot is lightly golden, 1-2 minutes. Whisk in the 2 tablespoons flour from the plate and cook, whisking frequently, until the flour turns lightly golden, 2-3 minutes. Stir in the wine and broth. Bring to a simmer. Stirring frequently, until the sauce is thickened and coats the back of a spoon, about 4-6 minutes. Squeeze in the juice from half of a lemon and stir in the remaining tablespoon of butter and a pinch or two of salt and pepper.

Add the chicken back to the skillet. Spoon the sauce over the chicken and continue cooking until the chicken is heated through.

Garnish with the lemon slices and parsley.



Creamy Roasted Red Pepper PastaServings: 4Prep Time: 10 minutesCook Time: 40 minutesIngredients:3 lg Red Bell Peppers16 ...
07/14/2026

Creamy Roasted Red Pepper Pasta

Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients:

3 lg Red Bell Peppers
16 oz Pasta (your favorite)
3 Cloves Garlic
1/2 c Grated Parmesan Cheese
3/4 c Heavy Cream
2 tbsp Olive Oil
Salt and Pepper, to taste
1/4 tsp Red Pepper Flakes
1/2 c Reserved Pasta Water (as needed)

For topping:
Extra Parmesan Cheese, grated
Fresh Basil, chopped

Instructions:

Preheat oven to 450°F.
Slice red bell peppers in quarters and remove the seeds. Place them on a baking sheet and drizzle with olive oil.
Roast for 20–25 minutes until slightly charred and softened.
Let the peppers cool slightly, then add to a blender with the rest of the ingredients, except the pasta.
Cook pasta in salted boiling water until al dente. Reserve some pasta water before draining.
Blend until the sauce is smooth and creamy.
Pour the roasted red pepper sauce over the hot pasta and toss until well coated. Add pasta water if needed for a silkier sauce.
Top with parmesan cheese and fresh basil.



Mint JulepThe official drink of the Kentucky Derby.2 tbsp Simple Syrup (recipe below)6-8 Mint Leaves1/4 c bourbonCrushed...
05/03/2026

Mint Julep

The official drink of the Kentucky Derby.

2 tbsp Simple Syrup (recipe below)
6-8 Mint Leaves
1/4 c bourbon
Crushed Ice

Add 1/4 cup of water to a glass measuring cup. Add 1/4 cup of white granulated sugar to the measuring cup. Mix with a fork. Put in the microwave on high for one minute. Stir again. Put back in the microwave on high for one minute. Stir again. If the sugar is not dissolved, repeat the last two steps until it is. Then set this aside to cool down.

Put mint leaves in a derby glass or a small 8 ounce glass. Add a tablespoon of simple syrup. Muddle. I used the back of a wooden spoon. Just tap on the mint and syrup for about 30 seconds or so.

Then fill the glass with crushed ice. I didn’t have any, so I put my ice cubes in a sealable plastic bag, covered with a pot holder, then smashed with a meat tenderizer.

Add the bourbon and stir.

Add a bit more ice to have a little mound. Garnish with mint leaves.




Lemon Ricotta Spaghetti with Baby SpinachServes: 4Total Time: 25 minutes1 lb Spaghetti15 oz Whole Milk Ricotta Cheese3/4...
05/01/2026

Lemon Ricotta Spaghetti with Baby Spinach

Serves: 4
Total Time: 25 minutes

1 lb Spaghetti
15 oz Whole Milk Ricotta Cheese
3/4 c Grated Parmesan Cheese
1/4 c Olive Oil
2 cloves Garlic, Halved
1 Lemon, Zest and Juice
1/2 tsp Salt
1/2 tsp Ground Black Pepper
Pinch or two Crushed Red Pepper
5.5 oz Fresh Baby Spinach

Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package directions.

In a blender, combine the ricotta, Parmesan, olive oil, garlic, lemon zest and juice, salt, pepper and red pepper flakes. Process for 1 to 2 minutes, or until smooth.

Reserve 1-2 cups of pasta water, drain and return the pasta to the pot.

Add 1/2 cup of pasta water to the ricotta mixture, and mix into the pasta. Add spinach and mix together. Set on low heat and cook until the spinach has wilted, about 2 minutes. Add more pasta water as needed until you reach your desired consistency.




Caprese Tomato BoatsEasy Prep, no cookingRoma TomatoesMozzarella Cheese, Thin SlicedFresh BasilBalsamic Vinegar SaltNo e...
04/14/2026

Caprese Tomato Boats

Easy Prep, no cooking

Roma Tomatoes
Mozzarella Cheese, Thin Sliced
Fresh Basil
Balsamic Vinegar
Salt

No exact quantities for this one, because you can make as little or almost as much as you want.

Cut the tomatoes in half lengthwise and using a melon baller or a pairing knife and spoon, remove the seeds.

Arrange on a plate drizzle about 4 drops of balsamic and a small pinch of salt.

Cut each cheese slice into 9 equal-ish pieces. Put 4 pieces into each tomato.

Take just the leaves of fresh basil, about 4 to a pile. Roll lengthwise and cut into thin strips (chiffenade). Sprinkle some on each tomato.




Homemade Cheese - Mock MozzarellaPrep Time: 5 minutesCook Time: 45 minutes1/2 gallon Whole Milk1/2 cup Vinegar1/2 tbsp S...
04/12/2026

Homemade Cheese - Mock Mozzarella

Prep Time: 5 minutes
Cook Time: 45 minutes

1/2 gallon Whole Milk
1/2 cup Vinegar
1/2 tbsp Salt

Add milk to medium sized pot on medium heat.
Stirring frequently. Heat milk to 120*F.
Remove from heat. Add vinegar and stir for at least 30 seconds. You should see the curdling almost immediately.
Put the lid on and let it sit for about 15 minutes.
Using a spoon, transfer the curd to a bowl.
Using cheesecloth, or a clean dish towel, add the curd and squeeze the whey out.
Then put in the microwave for about 30 seconds until it’s warm.
Then pull the sides out and fills into the center, like closing a book.
Turn a quarter of a way and repeat the pulling and folding.
Add the salt.
Repeat the turning, pulling, and folding until it’s nice and smooth.
If needed, put it in the microwave for about 30 seconds during this pulling process.
Once it’s smooth, form it into a ball, or a log shape and put it in ice water for 15 minutes.



Caprese RisottoServings: 8Prep Time: 10 minutesCook Time: 40 minutes7 c Vegetable Stock2 tbsp Olive Oil1/2 c Onion, Minc...
04/10/2026

Caprese Risotto

Servings: 8
Prep Time: 10 minutes
Cook Time: 40 minutes

7 c Vegetable Stock
2 tbsp Olive Oil
1/2 c Onion, Minced
4 cloves Garlic, Minced
15 oz can Diced Tomatoes, Undrained
Pinch Sugar
1-1/2 c Arborio Rice
3/4 c Dry White Wine
1 c Cherry Tomatoes, Halved
1/3 c Fresh Basil, Chiffonade
8 oz Mozzarella Pearls
1/2 c Freshly Grated Parmesan Cheese
Salt and Pepper To Taste
Balsamic Glaze For Drizzling (Optional)

Bring broth to a simmer over low heat.
Heat olive oil in a large skillet over medium-high heat.
Add onion and a large pinch of salt. Saute until softened, about 6 minutes.
Add rice and garlic and cook 5 minutes. Stir in sugar and canned tomatoes.�Add the wine and stir until it evaporates. Add the stock, one ladle at a time.
Cook, stirring often, until the stock is absorbed. Add another ladle of stock and repeat this process until all of the stock has been added and absorbed, about 20-25 minutes.�Remove from heat and stir in the tomatoes, basil, mozzarella, and parmesan.
Season with salt and pepper, to taste.
Drizzle with balsamic glaze, if desired.




Cranberry Whipped Potatoes Servings: 82 lbs Russet Potatoes, Peeled & Chopped3 tbsp Butter, Softened 1/3 c Milk14 oz can...
04/07/2026

Cranberry Whipped Potatoes

Servings: 8

2 lbs Russet Potatoes, Peeled & Chopped
3 tbsp Butter, Softened
1/3 c Milk
14 oz can Cranberry Sauce
Salt to Taste

Put potatoes in a pot with enough water to cover them with an inch. Bring to boil.
When fork tender, about 10 minutes, drain water.
Add butter, milk, cranberry sauce, and a pinch or two of salt.
Using a hand mixer, mix until well blended. Taste and add salt if necessary.



Carrot Cake CocktailServes: 22 oz Vanilla Vodka 3 oz Cream3 oz Carrot Juice1/4 tsp Cinnamon 1/8 tsp NutmegGarnish1 tbsp ...
04/04/2026

Carrot Cake Cocktail

Serves: 2

2 oz Vanilla Vodka
3 oz Cream
3 oz Carrot Juice
1/4 tsp Cinnamon
1/8 tsp Nutmeg

Garnish
1 tbsp Cream Cheese Frosting
1 tbsp crushed Walnut
Carrot Slices

Add some ice and all ingredients to a cocktail shaker, or 16 ounce cup.
Shake/mix well.
Smear 1/3 of the outside edge of each martini glass with frosting.
Roll frosting glass in walnuts.
Strain cocktail evenly into each glass.
Sprinkle nutmeg on top.
Add carrot slices, optional.




Easy Sausage GravyYields: 8 biscuits worth1 lb Seasoned/Mild Ground Pork (aka Jimmy Dean or Bob Evans)1/3 c All Purpose ...
04/04/2026

Easy Sausage Gravy

Yields: 8 biscuits worth

1 lb Seasoned/Mild Ground Pork (aka Jimmy Dean or Bob Evans)
1/3 c All Purpose Flour
2-1/2 c Milk
1/2 tbsp Thyme
Salt and Pepper to Taste

In a large skillet on medium-high heat, add pork. Break up into small pieces using spatula.
When cooked through, about 5-7 minutes, lower heat to medium and stir in flour.
Once the pork is coated with the flour, add the thyme. Add 1/2 cup of milk. Stir until thickened. Continues adding milk 1/2 cup at a time.
Season with salt and pepper.

I usually serve with store bought biscuits.




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