This recipe comes from Jamie Oliver straight to you. We wanted to recreate a delicious salad that we love, but we weren’t sure how to do it right. One thing we wanted to replicate was the amazingly moist and delicious chicken – so we thought roasting a chicken would be the right way to go. Luckily, our good friend (an amazing author) Katie (hi, Kate!) had just posted about this recipe from one of our fave chefs, and off we went on a culinary adventure.

This was definitely the right recipe for the job. We’ll save the amazing salad recipe for a day VERY soon, but for now, go run out and make yourself this Chicken in Milk. Terrible name, delicious recipe. Basically you fry your chicken in butter (so I mean, you absolutely cannot go wrong) and then you mix with garlic, milk, lemon, sage, and cinnamon.

The butter frying gives it an amazingly crispy skin, and the lemony milk makes a sauce that’s to die for. You don’t have to pay much attention while it’s cooking, and you’re left with an impressive dish that’ll last a few days for meals. Make it this weekend and then next week I’ll show you what to do with the amazing breasts.

When you’re done, use the leftover bones to make broth. Then, you can make yourself a delicious soup. Talk about a two for one deal – the recipe that keeps on giving. What is your fave roast chicken recipe? Have you used Jamie’s recipes before?

These bars are game changers. We were looking for snacks that were simple, that were delicious, and that were easy. We love a granola bar, but they’re usually full of crazy lists of ingredients that we cannot pronounce, and they always have tons of salt and tons of preservatives. These, on the other hand, are quick, easy, and have just three ingredients!

We first saw them over on the Kitchn (they just have the best ideas!) and we adapted them for what we like. We love a cashew so much, and we usually have them on hand, so it makes these even easier! A quick five minutes with a food processor and an overnight chill and you have snacks for the week.

The dates is what keeps these together, an although we used already chopped dates we recommend using whole dates roughly chopped – they’re wetter and they’ll keep your bars together better. You can use whatever nuts and fruit you want – which is really the best part. Raisins and almonds. Cherries and peanuts. Apricots and hazelnuts. Go crazy.

Ingredients:
1 cup cashews
1 cup dried apples
1 cup (12-15 whole) pitted dried dates

Directions:

1. Slightly chop the cashews, dates, and apples.
2. Food process all ingredients until a ball forms, about 2 minutes.
3. Remove and form into a square, then wrap in parchment paper and refrigerate for an hour at least.
4. After your refrigerate, divide into squares and have as a snack whenever you get hungry (or snacky.)

You didn’t think we’d leave you hanging with no more delicious breakfast recipes to look forward to, did you? Good. We have a couple more we’ve been salivating over from around the Internet that just look phenom.

First up, another pancake recipe, because DUH. Look how amazing Karly makes these look. I love raisins and I simply cannot wait to try these…

Secondly, check out this Breakfast Soup from Big Girls Small Kitchen. You guys, I’ve been obsessed with soup for a month (or two) and Corelyn has been patient with me, but this might push her over the edge…but IT IS SOUP FOR BREAKFAST WHY DIDN’T I THINK OF THAT?!

Photo from Chef Savvy

Looking for something really special, get on this Sour Cream Coffee Cake Streusel Muffins which I might need someone to make for my birthday breakfast because really, coffee cake is decadent and delicious and magical somehow. (Just me?)

Now, if you’re more of a granola person, as some of us are, check out this amazing Rose Petal Granola with Pecan and Cacao Nibs – this could quickly become something we make on the regular. We love Butter and Brichoe – Thalia makes everything look so damn beautiful.

And, if you’re more into eggs, go back and visit our fave frittata – you can put just about anything in it, but here’s what we like.

Need more? Check out our Breakfast Pinterest board with a million breakfast ideas, and check these out, too:

* Gingerbread Waffles from Smitten Kitchen
* Omelet Muffins that look easy and amazing
* These Kale Breakfast Bowls that start your vegetables in early
* Overnight Porridge that makes me want to savor ever morning

Happy Friday, lovelies – have an amazing weekend!

Breakfast week continues and we have another delicious recipe for you to try out. We love savory breakfasts, but sometimes you just need a sweet treat in the morning to reward yourself or cheer yourself up – or just because!

This is the recipe that we used from the Kitchn and it was great. Here’s what I will say about this: it calls for egg whites, and we didn’t realize that until we started, and then we didn’t want to whip out the mixer, and we don’t have a copper bowl, so we added some cream of tartar to get it together. Which was fine, but just remember: always read the whole recipe. Bonus: these are GREAT toasted the next day with some buttah, you guys. GREAT.

Ingredients:
Slightly adapted from the Kitchn

1 cup ricotta cheese
1 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
1/8 teaspoon salt
3/4 cup milk
1 lemon, zested and juiced
2 eggs, separated into yolks and whites
1/2 teaspoon vanilla
Butter, for the pan

Directions:

1. Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla, a tablespoon lemon juice, and lemon zest in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

2. Beat the egg whites with a handheld electric mixer until stiff. If you need a little cream of tartar to do this, go for it.

3. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.

4. Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3-cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes.

5. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.

Serve with some butter, powdered sugar, and a healthy (ha!) serving of maple syrup for ultimate weekend breakfast. These are creamy, fluffy, and delicious – the ricotta is a definite and the lemon adds a zesty flavor you cannot beat.

You guys know that we like eating healthy, right? We really, really love kale and smoothies and all the fruit and huge salads and nuts and seeds. But we also really, really love bacon. And melted cheese. And you guys, if you don’t know me personally you might not know that I love, love, LOVE a toasted hard roll.

I’ve been talking about how much I love toasted hard rolls for a while to Corelyn who really just didn’t understand. What is a hard roll (it’s an actually quite soft Kaiser roll) and what makes it special? I am here to teach you how to make the perfect toasted hard roll and how to fill that toasted hard roll with the perfect fillings to make the most perfect breakfast sandwich.

Start with the rolls: you need something akin to a Kaiser roll. Soft in the middle, hard on the outside. No ciabatta or just regular bread here – go for gold. Then you’re going to heat a skillet to medium hot heat, and butter your pan.

Now here’s the trick, you guys. After you butter the pan, you need to butter the bread with that mostly melty butter, too. This works well with one of those weird pieces of butter you have lying around on the door of your fridge from when you needed most of a stick for cookies or something (c’mon, you have a couple of those, yeah?)

So butter your pan, butter your bread, making sure to get every crevice. Then place your hard roll in the hot and buttery pan and press slightly – I even used our bacon press for even pressure on the roll. The result will be an evenly toasted inside to your delicious bun, butter and amazing. I used to just eat these alone as a kid, and I still to this day will always take a toasted hard roll sans inside – give it to me.

But, we’re going to step it up now. Because Saturdays deserve a delish and impressive breakfast sandwich. So start with the bacon – here’s what I learned lately about bacon: low and slow. Maybe medium and slow. But not hot and fast – you’ll end up with bacon splattering you and burning a finger, and your bacon will be crispy and yet chewy at the same time, and slightly burnt. Instead, do it low and slow and your bacon will almost caramelize – bingo.

Make yourself a couple of over-easy or over-hard (or somewhere inbetween, as seen here) fried eggs, and then top that with a slice of cheddar cheese. Let it melt for a minute or two, and now you’re going to put the whole thing together – your toasted hard roll topped with bacon, egg, and cheese. Homemade, delicious, and special. Healthy? No way. Add a side of fruit or a handful of spinach, and go walk around your neighborhood, but it’s worth it you guys.

Up tomorrow: another breakfast that’s going to make you walk around the block to fill good. But also worth it. Weekend breakfasts, here we go.