Thank you!

Just wanted to send a shout out to those of you who read my blog! It really means the world to me! I love hearing:

Oh hey I tried this recipe, or hey I am making this recipe tonight! I always love feedback and to know what you thought of a recipe you made of mine! 

A facebook friend Kelli tried Penne with pancetta and mushrooms recipe tonight she told me her daughter Brynn loved it! Also found out on Facebook that a friend of Kelli’s, Adrienne makes my chicken tortilla soup Recipe all the time, she said it was “on the menu this week, try it if you get a chance, souper (ha get it) good and pretty easy”

My Mother in law made my marinated, grilled salmon recipe tonight and texted me a little bit ago to tell me that “We loved our Salmon!! Yumm” Then she asked me to email her the recipe because she told the gals at work she was marinating salmon and they wanted the recipe!

I also have Lori on here always leaving me comments that she tried this recipe and she wants to make this recipe and that recipe, she also gives me feedback and recommends recipes for me to make, which I love!

It’s great to have fans! Nice to know people are out there enjoying my blog as much as I love posting the recipes! So thank you to you all who have read and tried my recipes! Means the world to me!

I love food, recipes and taking pictures (Think you already got that because I say it in every post).

So thank you to you all, if you are reading this post right now, THANK YOU!


I very much appreciate it!


Normy’s Parmesan Chicken

6 Chicken Breasts

1 15 oz container of Italian Breadcrumbs

Lots of Parmesan & Romano cheese (Maybe a cup of each)

Salt and pepper to taste

3 large eggs

Olive oil

1 stick of butter, cut into pieces

Start by cleaning the fat off chicken breasts and wash, and dab dry with paper towel, set aside

Mix bread crumbs, cheeses and salt and pepper in a big bowl and mix together

Take three eggs and mix very well together

Dredge chicken breasts into eggs, coat chicken and let dip off
then dip chicken into the bread crumbs and then set on a platter so you can bread all the chicken breast.
While breading the chicken breasts preheat a cast iron skillet to med heat
Add enough olive oil to coat the bottom of the pan, and then add 4 tablespoons (1/2 a stick) of butter cut into 4 pieces

Once butter is melted and pan is smoking add chicken to pan.

Cook each breast 10-15 each side (browned) (depending on thickness and size of breasts)

You won’t be able to fit all breasts in the pan at the same time; you will have to do them in batches. (Don’t over crowd the pan)

When doing 2nd batch don’t forget to add more olive oil and other 1/2 stick of butter, cut into pieces.
Serve with your favorite marinara sauce
and noodles and top with lots of parmesan cheese and have a glass of wine to help wash it down.

ENJOY every bite!

The Bread

This recipe calls for two sticks of butter! So you KNOW its bad for you, BUT tastes SO good! Got the idea to make this recipe from Lori (My #1 blog fan). I am always open to suggestions from fans. (I left my bread under the boiler a little too long and it got a little more burnt than what I hoped for, but it was still good)


1 loaf French Bread, Split Lengthwise

2 sticks Regular (salted) Butter, Softened

Preheat oven to 350 degrees.

Spread one stick of softened butter on each half of the loaf.
Place on a cookie sheet and bake for 10 minutes, or until butter is melted and starting to soak into the bread.

Crank on broiler and broil bread for 3 to 5 minutes, watching the whole time. Remove when butter has started to brown and blacken. Don’t under-broil it! The flavor really kicks in when the butter’s color changes.

Slice into strips and serve immediately


Olive Garden Salad and Dressing

WARNING – This Post contains lots of BUTTER!

I had been looking forward to Friday this past week, all week as we had plans to have some friends over for dinner. First time having them over. Anyone who knows me, knows I LOVE to have people over for dinner. I plan for a week! I clean the whole apt, and I mean clean, clean. I have O.C.D. and well the thought of anyone thinking I am messy or my house isn’t clean would be the worst thing to me. I am the cleanest, neatest person I know. I mean, I dust baseboard, window ceils, I have dusted light bulbs and cleaned my entire shower with a tooth-brush. There are NEVER dishes in my sink and if there is I freak out. Can’t stand when there are spots on my carpet, hate dust. Can’t STAND finger prints. I will vacuum the whole apt if I find one piece of link on the carpet. (I think I have mentioned in previous posts how clean and O.C.D I am). I’d rather be overly clean than messy or dirty!  Paper towels are my best friend! I have issues with using a sponge to wipe counter tops. I have tons of picture frames and I wipe each one down with paper towels and windex. Yes I know I have issues! But I think there could be worse things than being clean!

So we had Dan and Kelli over for dinner tonight! Normy plays WOW -World of Warcraft with Dan and I know Kelli well through Normy. Normy Met Dan through his sis cause they went to high school together. Kelli also LOVES my food pictures and she is my best cupcake customer! She was also the one who gave me the idea to be a personal chef. She had me make her Anniversary dinner! Kelli also knits! She made me a couple scarfs and socks! I will trade her food and cupcakes for scarfs and socks!

On the Menu:

Chicken Parmesan – Normy makes the chicken and it is so moist and juicy and so flavorful. He actually does the chicken better than I do! Probably because he’s had LOTS of practice! Chicken Parmesan is what Normy has made for his mom for Mother’s day for the past 5-6 years (maybe longer) So he’s gotten quite good at making it!

Olive Garden Salad with Dressing – I found this recipe online and I recall Kelli saying something about liking Olive Garden so I thought this salad would be PERFECT! (Recipe below)

The Bread – By The Pioneer Woman. I got the tip from Lori (My #1 food blog fan) to make this bread and she introduced Holy cow dip to Normy and I!

finally Nutella Wontons – Kelli Loves Nutella so I ALWAYS like to make something that someone really likes. I always make mental notes of things they like so that when I have them over for dinner I make something extra special just for them! Who doesn’t like to feel special!? I know I do!

When having a dinner party (these are rules by Jamie):

#1 you MUST have wine!  Like in the song by Billy Joel – Scenes From An Italian Restaurant:

A bottle of white, a bottle of red…

#2 usually I like to cook the meal by myself. But I think its great to have help, especially from a Puerto Rican hubby, who knows how to cook a mean chicken breast! I guess when you add cheese, butter, and bread crumbs, you CAN’T GO WRONG:

#3 You gotta use butter! (I am all for working out and being in shape and looking good and eating good) Sometimes you just need to take a day off from being good and add some butter! I told Kelli that it was Friday and Calories don’t count on Fridays! So bring on the BUTTER!


#4 You have to be willing to dive in and get your hands a little dirty, this is cooking! A chef’s best tools are their hands, (clean hands) so dive in and get those hands messy and dirty:

and last, you need some good peeps to cook for! Peeps who LOVE food and aren’t afraid to eat and drink! Peeps who aren’t all worried about what’s in their food. Peeps who say damn that looks good and dive in and eat!



1/2 cup Mayonnaise
1/3 cup White vinegar
1 teaspoon Vegetable oil
2 tablespoons Corn syrup
2 tablespoons Parmesan cheese
2 tablespoons Romano cheese
1 clove Garlic
1/2 teaspoon Italian seasoning
1/2 teaspoon Parsley flakes
1 tablespoon Lemon juice
1 tablespoon Sugar
1 bag American blend Dole salad
4 sliced rings Purple onion
8 jumbo Black olives
6 Banana peppers
1/2 cup Croutons
2 Roma tomatoes
Parmesan cheese

For the dressing:

Mix the first eleven ingredients in a blender until well mixed. If this is a little to tart for your own personal taste, add 1 Tablespoon of sugar.

For the salad:

Pour 1/2 package of the salad blend into a large salad bowl. Top with 1/2 of the onion, olives, banana peppers, croutons and tomatoes. Add dressing to taste and toss well. Add the other 1/2 bag of salad and more dressing to taste. Toss well. Top the salad with the remaining onion, olives, banana peppers, croutons and tomatoes.

Pass the grated parmesan cheese and black pepper mill at the table

Marinated Mushrooms

Hey did you know…

I think I mentioned that a few (100) times before! But incase you forgot!

If you ever go to Whole Foods they have an olive and mushroom bar with marinated olives and mushrooms and I LOVE the mushrooms! Best marinated mushrooms ever!  I always want to buy them, but they are a little pricy, so I decided to make them myself.


1 pound fresh cremini mushrooms (I used 1 pound of cremini mushrooms and 1 pound of white button mushrooms)
2 tablespoons extra virgin olive oil
2 to 4 tablespoons white wine vinegar, or to taste (I didn’t have white wine vinegar, so I used red wine vinegar)
1 to 2 cloves minced garlic (optional)
1/4 cup minced red onion
2 teaspoons fresh minced oregano
2 tablespoons fresh minced Italian parsley
Sea salt, to taste
1/2 teaspoon each black peppercorns and coriander seeds

(I also added a small jar of roasted red bell peppers to this, thought it would add a little extra, and it did)

Clean mushrooms and remove stems. Simmer mushroom caps in salted water for 5 minutes or until mushrooms are tender. Drain and transfer to a bowl. Add olive oil, vinegar, garlic, red onion, oregano, parsley, salt, peppercorns and coriander. Stir to combine. Taste and adjust seasoning. Marinate in the refrigerator for several hours or overnight. Bring to room temperature before serving.




Marinated, Grilled Salmon

So when I made this salmon I had to make it and prep it during the day because I had made plans for the evening. My friend Robert got me in touch with Project Angel heart and I had my orientation tonight.

(The volunteer)
The volunteer
So I didn’t want my Norman to go without dinner. He’s a grown man, yes I know. But if it were up to him, he wouldn’t have eaten anything or would have had Ramen Noodles and well that just doesn’t work for me. So I had to make sure he had some yummy Jamie food!


1/2 cup vegetable oil (can use Canola oil or peanut oil)
1 teaspoon sesame oil
3 tablespoons lemon juice or 3 tablespoons lime juice
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 1/2 tablespoons brown sugar
1 1/2 teaspoons ground ginger
3/4 teaspoon paprika
1/2-1 teaspoon fresh ground black pepper (or to taste)
1 pinch cayenne pepper (or use crushed red chili flakes)
6 garlic cloves, minced (or use 1 to 1-1/2 teaspoons garlic powder)
4 green onions, chopped
salt (optional and to taste)

1 In a large bowl whisk the first 10 ingredients until well blended starting with 1/2 teaspoon black pepper.
2 Season with salt if desired.
3 Mix in the minced garlic and green onions.
4 Pour over salmon.
5 Cover and refrigerate for 8-24 hours, turning the salmon over a few time during chilling.

Did it this side 4 hours then flipped it over…
6 Discard the marinade and grill salmon over medium-high heat (about 4 minutes per side)

Warm Asian Potato Salad

I LOVE potatoes!

I think I start a lot of posts with what I love, and it seems that I LOVE everything when it comes to food! My favorite carb, starch would have to be potatoes! MMMMMM Normy likes rice, I like potatoes. So many different things you can do with them. You can add bacon to them too. Can’t add bacon to rice. I mean you could, but don’t think those two go together, not as good as potatoes. And come on, you can’t get much better than garlic, mashed potatoes. MMMMMMM

1/2 lbs fingerling potatoes
1 1/4 teaspoons salt
2 tablespoons seasoned rice vinegar
2 tablespoons olive oil
1 teaspoon sesame oil
1 small red bell pepper, thinly sliced
2 green onions, thinly sliced
1/2 jalapeno pepper, seeded and minced
1/2 cup cilantro leaf, loosed packed and coarsely chopped

1 Bring potatoes to a boil over high heat with 1 tsp salt added to water.
2 Reduce heat to low; cover and simmer 10 to 12 minutes, or until potatoes are fork-tender. Drain.
3 In a serving bowl, whisk vinegar, olive oil, sesame oil and remaining ¼ teaspoons salt.
4 Stir in red pepper, green onion, jalapeño, and cilantro.
5 When potatoes are cool enough to handle, cut each lengthwise in half.
6 Add potatoes to bowl with dressing and toss to coat.
7 Serve warm or at room temperature.

Chicken Drumsticks with Asian Barbecue Sauce

Have I ever mentioned how much I LOVE to cook? Well I do! I think I have a teeny, tiny obsession! Ah who am I kidding, I am obsessed! My most favorite person to cook for is my Normy:Normy and his coffee I made for his Special day

2nd favorite person to cook for is James:
James brought us home canned Tomatoes!

3rd would have to be my mother and father in law (they eat everything on their plates).
Evelyn and Jim

(I really like sharing pictures of people I love, can you tell?)
Every week I look for recipes to make for the next week. The only thing I hate about food is going to the grocery store. I can NOT stand it! People get in my way, and they are slow. I have my list, my pen (to mark stuff off), and I go in, grab my cart and off I go. So get out of my way! I always avoid the snack/candy isle, and always avoid the soda isle. A little story about me that some people don’t know, when I was a youngin I used to drink 5-6 sodas/pop a day…and I would drink one before I would go to bed, heck there would be one on my nightstand instead of water. Incase I got thirsty in the middle of the night. I’m a mouth breather too. So drinking soda, sleeping, mouth breather leads to 6 crowns later on in life, in my 20’s. So about $4000 later I learned my lesson and now I am afraid to drink soda. We don’t buy it. When we do, I end up drinking it all. A VERY bad habit I picked up when I was younger. I am a soda-holic…So I try to avoid it as much as I can…

So back to slow people in the store getting in my way. Can’t stand it! Me and slow, don’t go…So lately I have been getting up early to get to the store right when they open, to avoid slowness. For me that takes a LOT as I am NOT a morning person (at all). Poor Normy says I wake violently. He has learned when waking me early to ONLY, ever say three words, Coffee is ready! I take my coffee one way and that is the Normy way. Have you ever had Normy coffee? Well let me tell you, it’s better than Starbucks! (Ugh so over Starbucks), or any other coffee! I used to not like coffee, until I met Normy. He uses a french press and sometimes he adds cloves and cinnamon…mmmmmmm. Of course I LOVE cream in my coffee. HAS to be Hazelnut, if not then french Vanilla…But its a cup of heaven, the way he makes it. Turns my frown upside down! As soon as I take that first sip the world stops and I am one happy Jamie…

I made this recipe and Normy REALLY liked it (Don’t tell him, I told you) he ate 4 of these drumsticks and all he kept saying to me was OMG these are so good!

2 tablespoons vegetable oil
1 teaspoon Chinese five-spice powder
16 chicken drumsticks (3 pounds)
Salt and freshly ground pepper
3/4 cup hoisin sauce
1/4 cup sweet Asian chile sauce or hot pepper jelly (I used Sriracha)
1/4 cup unseasoned rice vinegar
1/4 cup chicken stock or broth
2 tablespoons minced fresh ginger
2 large garlic cloves
1 teaspoon toasted sesame oil
1 cup toasted sesame seeds

1.Preheat the oven to 425°. In a large bowl, mix the vegetable oil with the five-spice powder. Add the chicken, season with salt and pepper and toss. Arrange the chicken on a foil-lined baking sheet.
Roast for about 35 minutes, turning twice, until cooked.
2.Meanwhile, in a blender, combine the hoisin sauce, chile sauce, rice vinegar, stock, ginger, garlic and sesame oil and puree until very smooth. Transfer to a saucepan and simmer until slightly thickened, 5 minutes.
3.Transfer the chicken to a bowl and toss with the sauce, until completely coated.
Chicken Drumsticks with Asian Barbecue Sauce
Chicken Drumsticks with Asian Barbecue Sauce
4.Preheat the broiler and position a rack 8 inches from the heat. Return the chicken to the baking sheet and broil for about 10 minutes, brushing with the sauce and turning occasionally, until glazed and sticky.
5.Add the sesame seeds to a bowl. Dip the chicken in the seeds to coat; serve.

Chicken Drumsticks with Asian Barbecue Sauce
Chicken Drumsticks with Asian Barbecue Sauce

Dinner is served:

Teri’s Ramen Noodle Coleslaw Salad

So this weekend I worked on a special cake for my niece Bronwyn. My sister-in-law Tara is my best customer as she has me makes cupcakes and cakes for her friends and my niece and nephew. I made my nephew Hayden’s 1st smash cake for his 1st birthday. This weekend I made Bronwyn’s Birthday cake and cupcakes to celebrate her turning four. I am always honored I am asked. As I think my cakes and cupcakes are good, (I mean they aren’t as good as I’ve seen) But they are pretty darn good. I’ve had people tell me they taste great too. Some people don’t even like cake, or cupcakes and they tell me they love my cakes (Always feels so good to hear) so I wanted to share with you the cake I did. Best one yet (I think):
Made cupcakes too!
Here is the Birthday Girl Bronwyn
what the inside of the cake looked like:
Aunt Jamie and Bronwyn

So now that I am done bragging about my baking skills and my niece. I shall now get to the recipe I made. This salad you would think is not good because of what goes into it…You think Ramen Noodles and cabbage Ewwwww. But Oh my gosh, so good! My old job this lady I worked with Teri made it and me and my other co-worker Nicole were fighting over who was going to get the last of the salad. Then I made it for Normy and he was like what is that? Then he tried it and he’s like wow this is really good. I usually stay away from Ramen Noodles as they are so bad for you. But they just really add a little something extra to this salad…

1 head cabbage or 1 pkg pre-mixed coleslaw (I used cabbage)
1/2 cup sliced almonds (I used slivered)
1/2 cup or more of sunflower seeds – shelled – (rinsed if wanted)
1 bunch of green onions – Sliced
2 pkg Ramen Noodles – (Oriental or chicken – I used chicken) – cooked-drained-cooled (Break noodles into 4th/s before cooking)

1/2 cup oil (I just used olive oil)
4 tablespoons white vinegar
1 Tablespoon Balsamic Vinegar
3-4 Tablespoons sugar
1/4 teaspoon pepper
2 seasoning packets (included with noodles)
(Make 1 day ahead)
(this is all her recipe has on it. So what I did was got two bowls and mixed the salad stuff in one bowl and then made the dressing in another bowl, then mixed the dressing all together and poured it onto the salad and mixed everything together well. Says to make one day ahead, as it sits longer it tastes better, however I made it the same day we ate it. make it and let it sit for about 4 hours and (to be honest) I thought it tasted the same as it did the next day, after it sat overnight)