Turkey Pitas

I made these for lunch this week. And even though I ate it every day, the next day I was still excited about it being my lunch. They are kind of a knock off of Panera Bread's Turkey Artichoke Panini.

Turkey Pitas

This recipe is for an individual pita, so just multiply the ingredient amount for how many you’ll be making.

(print recipe)

Ingredients:

- Pita pocket

-  roasted turkey, sliced

- 2 tablespoons of Spin-Art Spread

- red onion, sliced thin

- bean sprouts

Method:

1. Slice pita in half and stuff two or three slices of turkey in each half.

2. Spread one tablespoon (or more if you like) into each half.

3. Add several red onion slices and top with a small handful of sprouts.

Thoughts: These were yummy and very portable for lunch. The sprouts added a nice, fresh crisp to the sandwich. I’m a huge fan of sprouts but you could substitute mixed greens if you like.

Spin-Art Spread

This is very close to Spinach Artichoke Dip, but is instead a spread for sandwiches, paninis, burgers, etc. And its probably a little healthier for you.

Spin-Art Spread

(print the recipe)

Ingredients:

- ½ cup chopped artichoke hearts

- ½ cup chopped frozen spinach

- 1 4.4 ounce tub of Boursin Light

- S&P

Procedure:

1. Squeeze any excess water from the thawed frozen spinach. Roughly chop spinach and artichoke.

2. In a small bowl add spinach, artichoke, and entire tub of Boursin Light. Mix well.

3. Add salt to taste and a good amount of freshly ground black pepper. Mix again.

Makes approximately one cup. Can be stored in the fridge in a sealed container for several days.

Thoughts: Boursin's garlic and herbs add a lot of flavor to this spread. And in my opinion, spinach and artichokes are always a winning combination. This is would be really great as a burger topping one night.

Easy Cheesy Biscuits!

These are so so SO yummy. They are suspiciously close to the Cheddar Bay Biscuits you can get at Red Lobster. I came across this recipe years ago in a Taste of Home magazine that my great aunt had. I’ve been making them ever since and they always go fast. And you really can’t find an easier biscuit recipe. The original recipe can be found here at Taste of Home’s website. I’ve added a few variations so mine is below.

Cheesy Garlic Biscuits

(print the recipe)

• This recipe yields two dozen but can easily cut in half.

Ingredients:

- 5 cups of Bisquick

- 1 14.5oz can of roasted garlic chicken broth

- 1 cup shredded cheddar cheese

- 2 tablespoons parsley flakes

- ½ cup melted butter

Procedure:

1- Preheat your oven to 375. Mix Bisquick, broth, cheese, and parsley in a large bowl until dough forms.

2- Drop large tablespoons of dough onto a baking sheet. Bake for 10 minutes or until toothpick comes out clean.

3- While biscuits are baking, melt your butter. Brush butter over biscuits when they are done and still hot.

Its.That.Easy. If I had one of those Staple’s “That was Easy” buttons, I would have just pushed it.

Thoughts: The two additions I added (parsley and butter) were really just to enhance the biscuits a tad more. I liked how the parsley adds a little fleck of color, and the melted butter gives them a more golden color and adds a bit more of a richer flavor. They go great with any dinner and especially great with chili. A bit of a warning though: Don’t be tempted to add more cheese. I tried that once and it didn’t work out well. Save them in an airtight container and they will keep for a couple of days.

Kitten ^..^

Dijon Chicken Breasts

Thinking back as I type this blog, I think I can remember the first time I ever tried this recipe. I was probably 11 or 12 and it was the first time I made something my mother never had.

Dijon chicken breast nowadays doesn’t seem too edgy, but back then I thought it was genius. The original recipe is from a little cookbook I was given by my paternal grandmother. It was a little collection of recipes from other members of her tour group. Its perfect for the night you come home and have chicken in the fridge, but no idea what to do with it. I’ve made a few adjustments to the recipe, and below is my own version of the original.

Dijon Chicken Breasts

(print the recipe)

Ingredients:

- 4 chicken breasts, pounded to ½ inch thick

- ½ cup Dijon mustard

- approx. 1 cup bread crumbs

- EVOO, 2 or 3 tablespoons worth for pan searing

- Flour

- S&P

Procedure:

1. After you’ve pounded the chicken, season with S&P and dredge in flour.

2. Spread 1 tablespoon of Dijon on one side of the breast, then coat with bread crumbs. Repeat this process on the other side and the remainder of the chicken.

3. Lightly coat the bottom of a large frying pan with EVOO. Allow pan to come to medium high heat.

4. Pan fry each side of breast till golden brown. About 1-2 minutes per side.

5. Finish chicken in a 400 degree oven for about 10-12 minutes or until cooked through.

(The picture doesn't do the flavor justice)

Thoughts: I love how the bread crumbs and Dijon mustard create a tangy little crust on the chicken. The chicken was cooked perfectly and came out nice and juicy.

Because I’m sure you are dying to know…

About me:

I’m a cook - a home grown cook- not a professional chef. I’m entering into my late 20’s (sigh), I live in the Tampa Bay area, and I’m originally from New England. I have an over-time job, a full-time boyfriend, and I take classes part-time towards my 2nd degree. I started cooking/baking when I was about 8 or 9 and I haven’t stopped since. I have an unrelenting love and passion for all things food. I love to cook, eat, and explore food (and drink!) of all kinds. I probably think about food as much as a teenage boy thinks about sex.

About the blog:

When I started this blog (May 2009) it was because I needed a hobby, and I thought it will be a good excuse to finally write down/keep track of the hundreds of recipes in my head. This has proven to be quite a challenge and no easy task! I was always a pinch or this or a handful of that kinda girl. Even though this blog will be mostly recipes, there will still be a hodgepodge of various things related to food that interest me in some way.

About the food:

I’ve been told I’m all about the comfort food, which I think is ok. Whether I’m making a salad or macaroni and cheese, I want my food to not only stifle my hungry belly, but to feed my soul as well. To me, that is comfort food… and was a totally corny thing to say. Here you will find food that I cook in my home at any given time. This will not be the place to find ribs with a jagermeister and dandelion infusion. While I’m sure there will be some more trendy, complex, or contemporary dishes every once in a while, my food is mostly simple and easy to prepare. Nonetheless it will certainly taste amazing, or at least I will think so.

About the recipes:

Unless I’m baking, I hardly ever follow a recipe exactly. I think they are great for learning how to cook something completely new, or for some inspiration, but in the end I always end up putting my own spin on it. When I am making something that I plan on posting, I will be writing the recipes as I go. I’ll try and get them as exact as possible, but feel free to adapt them to your own tastes as needed. Also, if I used a recipe from somewhere I will try to reference it the best I can.

About the name:

I’ve been ask how I came up with the name a lot. “Kitten with a Whisk” is a play on words from “Kitten with a Whip”, which was book and then movie in the 1960’s. ‘Kitten’ is also a throwback term form the 50’s for a young female, and is a term of endearment within my circle of friends. I’ve always liked the phrase “Kitten with a Whip”, so swapped whisk and whip. I tend to be sassy and feisty so it seemed to fit.

A personal note:

Thank you so much for coming to my little site! I hope you find some things here that interest you, learn something new, or find a great recipe. If you ever have any comments, questions, or constructive criticism please feel free to email me at kittenwhisk @ yahoo {dot} com.

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