parmesan crusted chicken breasts, goat cheese crumbles, lemon-basil sauce, button mushrooms, roasted tomatoes, linguini

Lemon Basil Chicken Over Linguini

Homemade Carrot Layer Cake

RedWhiteBrew

Shirt

Choice of vanilla or chocolate chip cookie dough

Ice Cream

Decadent flourless cake with strawberry sauce and whipped cream.

Flourless Chocolate Cake (Gluten Free)

Homemade caramel flavored crème brulee topped with a warm and crunchy layer of caramelized sugar.

Caramel Crème Brulee

Carrot Layer Cake

Penne noodles with choice of sauce. Choice of side.

Kids Pasta

Pizza slice with choice of 1 topping. Choice of side.

Kids Pizza

Hamburger with lettuce, tomato and pickle. Choice of side.

Kids Burger

3 chicken tenders served with ranch. Choice of side.

Kids Chicken Tenders

Classic grilled cheese with American cheese. Choice of side.

Kids Grilled Cheese

Large flour tortilla filled with chicken, mozzarella and a 3 cheese blend. Choice of side.

Kids Quesadilla

Dressing 16oz

Large Side Dressing

Small Side Dressing

Marsala Sauce 4oz

Marinara 16oz

Marinara 8oz

Side Marinara

Alfredo Sauce 16oz

Alfredo Sauce 8oz

If chicken breasts are thick, butterfly them or pound to an even 1/2-inch thickness. Pat dry with paper towels; season both sides with 1/2 tsp salt and 1/2 tsp black pepper.

Prep chicken

Place flour in a shallow bowl. Whisk the egg in a second shallow bowl. In a third bowl, combine panko breadcrumbs, 3 tbs grated Parmesan, garlic powder and remaining 1/2 tsp salt.

Set up breading station

Dredge each breast first in flour (tapping off excess), then in the beaten egg, then press into the panko-Parmesan mixture until evenly coated. Set aside on a plate.

Bread the chicken

Heat 3 tbs olive oil and 1 tbs butter in a large skillet over medium heat until shimmering. Add the crusted breasts and cook 4-5 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil to keep warm. Reserve skillet with any browned bits for the sauce.

Pan-fry

Bring a large pot of salted water to a boil. Cook 8 oz linguini according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain linguini and return to the pot.

Cook linguini

While pasta cooks, heat 1 tbs olive oil and 2 tbs unsalted butter in the skillet used for chicken over medium heat. Add minced shallot and cook 1-2 minutes until softened. Add sliced mushrooms and cook 4-5 minutes until browned. Add halved cherry tomatoes and cook 2 minutes until they begin to blister.

Sauté vegetables

Pour in 1 tbs white wine or chicken broth and scrape up any browned bits from the pan. Allow the liquid to reduce by half, about 1-2 minutes.

Deglaze

Reduce heat to low and stir in 1 cup heavy cream, 1 tbs grated Parmesan, fresh lemon juice, and lemon zest. Simmer gently for 2-3 minutes until slightly thickened. Season with 1 tsp salt and 1/2 tsp black pepper. If sauce is too thick, loosen with 2-4 tbs reserved pasta water.

Make sauce

Stir in chiffonade of fresh basil (about 1 cup) and then add drained linguini to the skillet (or pour sauce over pasta in pot). Toss to coat, adding up to 1/2 cup reserved pasta water to achieve a silky consistency. Taste and adjust seasoning with salt, pepper, or lemon juice as needed.

Finish sauce with basil and pasta

Slice each Parmesan-crusted chicken breast into 1/2-inch thick slices on a cutting board.

Slice chicken

Divide the linguini with lemon-basil sauce between two plates or shallow bowls. Arrange sliced chicken breasts on top of the pasta.

Plate

Scatter roasted/ blistered cherry tomatoes and sautéed mushrooms over the dish. Crumble 2 tbs goat cheese over each plate (or evenly among servings) and sprinkle extra 2 tbs grated Parmesan. Tear remaining fresh basil leaves and scatter as garnish. Serve with lemon wedges on the side.

Add toppings

Serve immediately while hot so the crisp chicken contrasts with the creamy lemon-basil linguini.

Serve

boneless skinless chicken breasts

grated Parmesan cheese

panko breadcrumbs

all-purpose flour

large egg

garlic powder

salt

black pepper

olive oil (for frying)

butter

linguini

unsalted butter

olive oil

shallot, minced

garlic, minced

button mushrooms, sliced

cherry tomatoes, halved

dry white wine or low-sodium chicken broth

fresh lemon juice

lemon zest

heavy cream

grated Parmesan cheese (sauce)

fresh basil leaves, chiffonade

crumbled goat cheese

extra grated Parmesan

fresh basil leaves

lemon wedges

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Preheat the Oven

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.

Mix Dry Ingredients

In another bowl, mix the vegetable oil, eggs, and vanilla extract. Beat well until combined.

Mix Wet Ingredients

Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

Combine Mixtures

Fold in the grated carrots, crushed pineapple, and chopped walnuts (if using) until evenly distributed.

Add Carrots and Pineapple

Divide the batter evenly among the prepared cake pans.

Pour into Pans

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer to wire racks to cool completely.

Cool the Cakes

In a mixing bowl, beat together the softened cream cheese and softened butter until smooth and creamy.

Prepare the Icing

Gradually add the powdered sugar, mixing well after each addition. Finally, mix in the vanilla extract until combined.

Add Sugar and Vanilla

Once the cakes are completely cool, place one layer on a serving plate and spread a layer of cream cheese icing on top. Repeat with the second layer, then place the third layer on top and frost the entire cake with the remaining icing.

Frost the Cake

You can decorate the top of the cake with additional chopped walnuts or grated carrots if desired.

Decorate (optional)

All-purpose flour

Granulated sugar

Baking powder

Baking soda

Ground cinnamon

Salt

Vegetable oil

Large eggs

Vanilla extract

Grated carrots

Crushed pineapple (drained)

Chopped walnuts (optional)

Cream cheese (softened)

Unsalted butter (softened)

Powdered sugar

Wash and slice the strawberries and lemon. Make sure to remove the tops of the strawberries before slicing them.

Prepare the Fruits

In a large pitcher, combine the red wine, white wine, and sparkling water. Stir gently to mix.

Mix the Base Ingredients

Add the sliced strawberries, lemon slices, and mint leaves to the pitcher. If desired, add honey for sweetness and stir gently to combine.

Add the Fruits and Flavorings

Refrigerate the mixture for at least 30 minutes to allow the flavors to meld. Serve over ice in wine glasses or cups, garnished with additional mint leaves if desired.

Chill and Serve

Red wine

White wine

Sparkling water

Strawberries, sliced

Lemon, sliced

Mint leaves

Honey (optional)

Pre-wash and iron the cotton fabric to remove any wrinkles and shrinkage.

Prepare Fabric

Using the measuring tape, cut the fabric into the required shirt pattern pieces, including the body, sleeves, and collar.

Cut Fabric Pieces

Cut the interfacing according to the collar and button placket dimensions.

Cut Interfacing

Pin the front and back body pieces together with right sides facing. Sew along the sides and shoulders using the sewing machine, then attach the sleeves.

Sew Body and Sleeves

Pin the interfacing to the collar pieces, then sew the collar to the neckline of the shirt.

Attach Collar

Fold and sew the button placket on the front of the shirt, ensuring to create buttonholes where indicated.

Sew Button Placket

Sew buttons onto the shirt where the buttonholes are located.

Attach Buttons

Fold and sew the bottom hem of the shirt and the sleeves for a clean finish.

Hem Edges

Iron the shirt to remove any creases and ensure the seams are flat.

Final Press

Cotton Fabric

Interfacing

Buttons

Thread

Needle

Sewing Machine

Scissors

Measuring Tape

Iron

Ensure you have all the required ingredients ready. You will need the wool yarn, circular knitting needles, stitch markers, and a tapestry needle. If you are adding a pom-pom, gather that as well.

Gather Your Materials

Using the circular knitting needles, cast on 80 stitches of wool yarn. Adjust the number of stitches based on the size of the hat you are making.

Cast On

Make sure the stitches are not twisted. Join in the round by knitting the first stitch together with the last stitch. Place a stitch marker to indicate the beginning of the round.

Join in the Round

Knit in a 1x1 rib pattern (knit 1, purl 1) for the first 2 inches (5 cm). This will form the brim of the hat.

Knit the Body

After the brim, switch to knitting in stockinette stitch (knit every round) until the hat measures about 8 inches (20 cm) from the cast-on edge.

Knit the Main Section

To shape the top of the hat, begin decreasing. Knit 8 stitches, then knit 2 together. Repeat this around the hat until you have a total of 10 stitches left.

Shape the Top

Thread the tapestry needle with the remaining yarn and pull through the remaining stitches to close the top of the hat securely. Weave in any loose ends.

Finish the Hat

If you have a pom-pom maker, follow the instructions to create a pom-pom with the yarn. Attach it securely to the top of your finished hat.

Add a Pom-Pom (Optional)

If using a faux fur pom-pom, simply sew it onto the top of the hat using the tapestry needle. Ensure it is firmly attached.

Attach Faux Fur Pompom (Optional)

Wool Yarn

Circular Knitting Needles

Stitch Markers

Tapestry Needle

Pom-pom Maker

Faux Fur Pompom

In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is fully dissolved.

Prepare the Ice Cream Base

Cover the bowl with plastic wrap or a lid and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.

Chill the Mixture

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes until it reaches a soft-serve consistency.

Churn the Ice Cream

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.

Freeze the Ice Cream

In a separate bowl, cream together the unsalted butter and brown sugar until light and fluffy. Add the vanilla extract and mix well.