Simple + Easy Rosemary Lemon Chicken Marinade

April 16, 2021


You guys! It is almost grill season. Or maybe it already is where you are but even if it is still snowing like it is here in New Hampshire today, those sunny days and bbqs are coming. And when they do you will love, love having this easy and quick Rosemary Lemon Chicken Marinade on hand.

Quick backstory (by the way nothing makes me laugh harder than people making fun of food bloggers for really long backstories about food. But this one is really is quick): When we drive home from Boston, especially when we are tired after flying or going to a baseball game or a museum  (pre-Covid of course), we always try to stop at this restaurant called Angela’s on Rte. 1 heading north. We love it because they have a coal fired stove, and they specialize in wings and pizza. Our favorite thing to order is their rosemary lemon wings, which come out super fast and piping hot because they marinade them and flash them over the coals right when you order.

I asked them how they made them and they said it was their grandmother’s super secret marinade recipe, but I went with what I could clearly taste: lemon, rosemary and garlic. I have been dreaming of duplicate them at home. And according to my husband, this tastes just like their wings.  So maybe grandmother’s secret recipe is not so secret.

The best part? It is the easiest ratio ever.Just remember:

3 lemons, 3 Tablespoons of rosemary, and 3 garlic cloves

Chop the rosemary and garlic finely, and juice the lemons. Mix them together and then add 1/4 cup of olive oil, 2 teaspoons salt and a few twists of freshly ground black pepper.

Pour over chicken and marinade for at least a half hour, but no more than two hours. I marinaded it for two hours and the lemon was just starting to ‘cook’ the chicken a little, which can eventually make the chicken a little tough. Two hours was perfect because it was so so flavorful. But a half hour should still be enough time to let them soak in all those flavors.

I grilled them inside because of rain, and then made sure to leave them in a 450 degree oven for 10 min. so they were cooked through, but outside you will likely know how to make sure they are cooked through on the grill.

The thing is, you could marinade anything in this stuff and it would be delicious. Pork, chicken wings, zucchini, potatoes, peppers, onions, kebabs, fish, ANYTHING, and it have these simple clean flavors that sing together.

You could cube the meat and stir it into pasta, pizzas, soup, salads. You could even take this ratio – 1 lemon, 1 Tbsp. Rosemary, 1 minced garlic clove – and stir it into feta to make whipped feta, or humus, or sour cream to make a dip for chips. Or you can mix it with a little olive oil + Dijion mustard and have a wonderful salad dressing.

I feel ready to feed an army this summer – bring on the birthday parties and holidays – because I know this recipe will be simple, delicious and easy every time. Even my kids who don’t love chicken were like mom, this is delicious.

Which at the end of the day is the best critic there is.

I hope you get to cook outside with your people soon, and you try this! It is definitely one I feel like I have to share with the world so I’ll probably be talking about it a lot this summer.

Happy Eating! xoxo Katie


Rosemary Lemon Chicken Marinade

(This works for 2-3 lbs of chicken)

3 Tablespoons minced Rosemary

3 lemons, juiced

3 garlic cloves, minced

1/4 cup olive oil

2 tsp. salt

1/2 tsp. pepper


Mix all ingredients together and pour over 2-3 pounds of chicken.  Make sure they are evenly distributed and then put in fridge for 1/2-2 hours. Grill over medium high heat for 5-6 minutes per side.

Wild Mushroom Bucatini

April 9, 2021


Hi friends! I have been in the throws of finishing my new novel and I have been spending every spare second going through this edit. It has meant that I don’t have as much time to develop recipes, but don’t worry! As soon as  I send it out to a few trusted readers and wait for their comments I’ll channel my nerves into cooking new dishes here.

I just re-made this amazing recipe for Wild Mushroom Bucatini and was reminded again that sometimes a few good, simple ingredients yields the most delicious results. (Por ejemplo: I just made risotto with 6 ingredients and when I took a bite, I was like what a little wine and parmesan can do to rice!)

If you are lucky enough to forage for your own mushrooms this spring, this is such a great way to use them. But it is still delicious with store-bought mushrooms. The wine and the garlic and the cream come together to create the perfect creamy pasta dish.

I based this recipe off of one I had on a girls weekend before the pandemic began. I remade it this week, and remembered why it is so good.


And I love bucatini – it is such a great chewy pasta shape – I’m dreaming of five more ways to use it now.

I hope you get to try this for your mushroom lovers soon!

Happy Spring! xoxo Katie


Wild Mushroom Bucatini

1 pound bucatini pasta, cooked according to package

4 Tablespoons of butter (1/2 stick)

½ cup of shallots, diced

2 garlic cloves, diced

1-1.5 pounds of sliced mushrooms, such as porchini, baby bellas, or any foraged variety

½ tsp. salt, ¼ tsp. pepper

1 cup white wine

2 cups chicken broth

½ cup cream

1/2 cup parmesan, grated preferably into course bits with a blender or food processor for texture, plus more for serving

¼ cup finely chopped parsley (optional)




In a large pot, boil water for pasta, then cook according to package directions. Take care to salt the water and drizzle a bit of oil in it.


Melt butter in large pan over medium heat. Add shallots, stirring frequently while they sautee for 2-3 minutes. Add garlic and cook for 1 minute more. Add mushrooms and cook for 10 minutes, until they’ve released their water and browned a bit. When they are cooked, scrape into a bowl. Add the wine to the pan and let it reduce about 10 minutes over med-low heat. Then add the chicken broth and let it reduce for 10-15 minutes, then add cream and stir. Add mushrooms back to the pan and reheat. Remove from heat and stir in parmesan and parsley if desired. Toss with cooked pasta and serve immediately, with more pepper or parmesan if desired.

Spinach Noodle Ring

March 29, 2021

This recipe for Spinach Noodle Ring is a much beloved family recipe, my mom made it every year for Easter growing up! I usually make it now, in the busy few days of the Triduumm leading up to Easter, so I didn’t break out my big girl camera, but I really want this recipe on the blog for posterity’s sake (and so I can google it instead of search through my recipe box). So despite my bad pictures from my iPhone, I am so happy to share this here on the blog.

This dish is such a wonderful addition to an Easter Dinner menu. It is great for carb lovers & vegetarians, but the herbs that go into it go so well with ham or savory meat. The secret ingredient is a lot of poultry seasoning, with its blend of thyme, sage, rosemary and nutmeg. And of course, a lot of butter.

There is also a lot of sour cream, which keeps the whole dish so moist and creamy. The eggs help bind the whole thing so that each slice is a salty, herby creamed-spinach-meets-pasta extravaganza.

We have always cooked this in a bundt cake type ring pan but I have also made it in an angel food cake pan, as well as a 9×11 glass lasagna pan. It’s versitle but slicing it like a cake does feel festive I have to say. 

You can also fill the middle with sautéed mushrooms (see recipe) for some more savoriness, though I didn’t do it for these pictures. A bunch of parsley or watercress could also go in there. Or use your imagination…Easter grass? Colored Eggs? Or just leave it simple like I did. (You can tell we have had a lot of variations over the years.)  

I hope you are getting to celebrate with family, and that you have a most Happy + Blessed Easter!

Happy Eating, xoxo Katie

Spinach Noodle Ring

Note: This amount fills a bundt pan or angel food cake pan to the top. You can cut it in half for a smaller crowd and cook it in a 8×10 pan or smaller cake pan.

2 packages Wide Egg Noodles

4 10 oz packages of frozen chopped spinach, thawed and drained

8 Tbsp. (1 stick of butter) divided

2 cups chopped onions

6 eggs, slightly beaten

2 cups sour cream (1 regular sized container)

2 Tbsp. poultry seasoning

1 tsp. salt

1/2 tsp. pepper



Preheat oven to 350.

Cook egg noodles according to package directions.

Melt 3 Tablespoons butter in a large pan. Add onions and sautée until soft, about 5-7 min.

Melt remaining 5 Tablespoons of butter. Add to egg mixture and combine well. Then add sour cream, poultry seasoning salt, pepper, and spinach and stir to combine well.

Add noodles to spinach mixture and stir to combine. Pour into a ring mold or glass 9 x 11 pan.

Bake at 350 for 40 minutes for a ring mold, 30 min. for a 9 x 11 pan or until it starts to brown.


For the Sauteed Mushrooms for the Middle (Optional)

2 Tbsp. butter, melted

1 16 oz. package of sliced mushrooms, sautéed in butter for 10 min until brown

1 tsp salt + 1/4 tsp. pepper, mixed into sautéed mushrooms, served in the middle of cooked noodle ring.

My Mom’s Irish Soda Bread

March 16, 2021


I am re-sharing my mom’s recipe for Irish Soda Bread in time for St. Paddy’s Day! I have been on the blog making her Corned Beef and Cabbage recipe for my slow cookers (I always make 2!) this week also.

This sweet goodness starts showing up a few weeks before St. Paddy’s Day around her house. If you have been around this blog long enough, you know I grew up in a family of ten with a mom who was a great cook. As soon as I was married, those food memories followed me and through lots of phone calls and dog-earred recipe cards, I managed to get copies of many of our families favorite recipes.  This one has been at the top of my list these last few years, and now it’s here.

When I was in college I went abroad to London. I bought Irish Soda Bread at the grocery store and it tasted like sawdust. I had no idea it could be a whole wheat loaf, so coarse and dry, since my thoughts of soda bread are light, fluffy, moist and sweet with bits of dried fruit and a sweet glaze on top. Because that’s the soda bread my mom made growing up.

I love the combination of the caraway seeds with the little bits of apricot and golden raisins she usually uses. And the buttermilk makes it taste so tender. It is wonderful toasted with a little butter for breakfast. It’s such a wonderful food memory for me now, and such a distinctive combination of flavors. (It’s hard to go wrong with flour and butter and sugar right?). I’m so glad I am going to always have it here on the blog (one of my favorite parts of food blogging – my favorite recipes are so easy to find!).

I love that this serves as such a nice gift for others too, and you can buy little paper or wooden bread pans for easy distribution.

I like to use the mini loaf sizes too, and you can usually cut the cooking time in half for the smaller loaves, just keep watching it until the edges are brown. I hope you try this, and it becomes one of your family traditions too.

Happy Eating, xoxo Katie

Mom’s Irish Soda Bread

4 cups flour

1 cup sugar

1 tsp. baking soda

1 tsp. baking powder

2 ½ teaspoons salt

1 stick of butter (room temperature)

2 eggs

2 cups buttermilk, divided

1 Tablespoon caraway seeds

1 cup raisins, golden raisins or other dried fruit like cranberries or apricots, diced if large


For glaze:

1 cup confectioners sugar

1 tsp. vanilla




Preheat oven to 350 degrees.

Mix dry ingredients and butter together so it’s like a pie crust. Add raisins or dried fruit. Add caraway seeds and mix. Add eggs and 1 cup of the buttermilk and mix well. Add remaining cup of buttermilk and mix well.

Bake in 2 greased loaf pans for 50-60 minutes, until edges look browned.

While the bread bakes, mix together confectioners’ sugar, vanilla and enough water to form a glaze.

Remove from oven and then take out of bread pans. Drizzle with glaze while bread is warm.




March 12, 2021

It seems like there are two speeds when I am searching for a new family dinners: can’t find anything we haven’t tried or I find ALL THE DISHES.

We are currently enjoying a walk down the latter situation, and this dish was a recent gem of a find – Picadillo. The first time I heard of it was recently, when my neighbor had stopped by and after chatting a bit said, “well, I need to head home and make piccadillo for dinner.” Pretty much everyone knows I’m going to ask about a dinner I haven’t heard of, so she gave me the whole history of it: it is a Spanish/Latin American dish that is like a hash (it comes from the word picar which means ‘to mince’). There are endless variations, but the presence of ground beef, potatoes, and chopped vegetables along with an interesting mixture of warm spices like cinnamon, chili powder, and cumin make every bite super flavorful. Cinnamon in a savory dish was so interesting.

My seven year old gave it a 10/10 after previously looking at it and saying he didn’t think he would like it. So if you are in the habit of taking grade schoolers as your food critic, there’s that.

I think kids really love any meal that is meat and potatoes, and we all agreed that this dinner was great comfort food. You can get very inventive with the toppings you use too – cilantro, green olives, sliced jalapeños, tabasco or sriracha for a kick, or even raisins are all some of the spice/sweet/savory combos you can use. It is also really easy to make.

These beauties all cook together until it looks like this:

Then you add the spices, tomato paste and stir for a minute. Then you add the broth and potatoes, bring to a boil, and let simmer for 20 min while you cook some rice in the rice cooker. We loved serving it with rice and also loved having Naan bread or flat bread to soak up the juices because who doesn’t need three carbs at dinner?

This recipe will definitely be on repeat at our house, it is a new favorite! I hope you can make it your new favorite too.

Happy Eating! xoxo Katie

Picadillo (I doubled this recipe to feed our crowd)



1 tbspExtra virgin olive oil

1 lb Ground beef, 80/20

1 Small yellow onion, diced

4 Garlic cloves, roughly chopped

1 Green bell pepper, cored and finely chopped

1 Large carrot, grated

1 tsp Sea salt

2 tsp Chili powder

1 tsp Dried oregano

2 tsp Cumin

1/2 tsp Cinnamon

2 tbsp Tomato paste

2 cups Chicken stock

1 Large russet potato, peeled and 1/2 inch diced

Cooked rice for serving

Warm tortillas for serving

Fresh cilantro for serving

Jalapeño peppers slices, green olives and sriracha or tabasco for serving


  1. Heat olive oil In a large skillet set over medium high heat, cook the beef with the onions, garlic, bell pepper and carrots until meat is browned, about 8 minutes.
  2. Add in the salt, chili powder, oregano, cumin, cinnamon and tomato paste mix for 30 seconds until incorporated.
  3. Add in the chicken stock and potatoes, mix to combine. Turn the heat up to high and bring to a simmer. Reduce the heat to medium-low and cook until potatoes are tender and the mixture has completely thickened, about 20 minutes.
  4. Serve with cooked rice or warmed tortillas, fresh cilantro and peppers if you want extra heat.

This recipe originally appeared on The Modern Proper.


Creamy Lemon Cod Piccata

March 4, 2021


I could not be more excited to share this recipe with you all. I can’t believe it took me so long to discover how easy it is to make Piccata (in 15 minutes!) but now that I know I will be making this as often as my cravings hit.  And I know they will, because one of our favorite restaurants in the area has halibut piccata on their menu and I have been craving it ever since I tried it on Valentine’s Day. Crispy, buttery fish and lemony sauce with salty capers is such a perfect combination.

As you probably know, Piccata is a sauce that is always a combination of lemon juice and capers, but can be made clear or creamy, and it can be with different proteins. Chicken Piccata is very easy to make, especially if you use thin chicken cutlets which cook quickly. I was craving fish though, and when I saw that my local fish counter carried wild caught cod at half the price of halibut, I decided to make it with cod and it was so good. But any meaty white fish will do.

I wrote this recipe to serve 6 so feel free to scale it back if you are not cooking for an army like I am. But two pounds of cod was the perfect amount to get 6 pieces.

I was seriously so amazed that such a light dredge of flour gave each piece such a perfect golden crust. And even more amazed that once the fish was cooked, the sauce came together so fast. And trust me, you will want to drink this sauce. I made it with white wine too, and the combo of lemon and wine reminded me of one of my favorite recipes on this blog, Chicken Fricassee.

Once the fish are cooked, you just set them aside, and in the pan you add butter and garlic, then the wine, then the chicken broth and cream and capers. To help thicken the sauce, you reserve a little of the broth and whisk in corn starch.

If you are trying to eat less meat for Lent, this dinner is perfect, except for the fact that it is anything but sacrificing to eat this. It tastes like you are at your favorite restaurant (especially when you serve it with perfectly cooked asparagus and mashed potatoes made with a potato ricer for the first time like I did!).

I hope you get to try this dish soon, it is such a classic for a reason. Happy Eating! xoxo Katie

Creamy Lemon Cod Piccata

Serves 6



2 lb Cod Fillets cut into 6 pieces

Salt and Pepper, seasoning

1/2 cup Flour of choice

5 tablespoons Butter

2 tablespoon Olive Oil

6 Garlic Cloves, minced

2/3 cup Dry White Wine, optional

2 cup Chicken Broth

4 teaspoons Cornstarch

1/3 cup Lemon Juice

6-8 tablespoons Capers, rinsed and drained

1 cup Heavy Cream


  1. Season both sides of the Cod Fillets with salt and pepper. Put flour on a plate and dredge each fillet into the flour, covering both sides.
  2. In a large skillet melt 2 tablespoons of the Butter andthe Olive Oil over medium-high heat. Add the cod fillets and sauté for 4 minutes on each side; transfer to a plate and set aside.
  3. Add the remaining 2 tablespoons of Butterto the skillet and scrape down the sides. Place the Garlic into the skillet and cook until fragrant, about 1 minute and then pour in the White Wine. Cook until the liquid is almost evaporated, about 3 to 5 more minutes. Pour 1 1/2 cups of the Chicken Broth, all of the Lemon Juice, and Heavy Cream into the skillet, bring to a boil.
  4. Add the Cornstarchto the remaining Chicken Broth and whisk to mix evenly. Pour into the skillet and stir to combine. Once sauce thickens, about 1 more minute of cooking, place the fillets back into the skillet and top with Capers. Garnish with fresh lemon slices.

Recipe adapted from the wonderful one by Aimee Mars