Chicken Scarpariello – an underrated crowd favorite!

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Ingredients

Directions

  1. In small batches, add chicken along with seasoned flour in a medium sized mixing bowl. Mix until combined. 
  2. Over medium heat, place a large, high-walled skillet. Once hot, lightly drizzle with olive oil then add in the sausage. Cook until browned on all sides. Once browned, remove from the pan and set aside. The sausage does not need to be fully cooked.
  3. Drizzle the pan with a little more olive oil and add the lightly floured chicken. Work in batches, repeating step 1 with unfloured chicken. Brown chicken on all sides. Once browned, remove and set aside, again not to worry if chicken isn’t fulled cooked. While the chicken is browning, slice on a the sausage on a diagonal angle.
  4. Add a little more olive oil to a pan as needed, along with the smashed garlic. Lightly season with salt, and cook until fragrant. Add in herbs, then peppers. Then add in equal amounts of flour & butter. Allow the flour to cook, and thicken with butter / pan drippings. Deglaze the pan with white wine. Allow alcohol took cook off. Liquid with thicken, and reduce to about half. Gently scrap the bottom of the pan to release all the fond, as needed.
  5. Once the wine has reduced, add the sausage and chicken back to the pot. Then pour in the broth. 
  6. Let the Scarp simmer until the sauce thickens and the chicken is tender, stirring occasionally. This process can take 10-20 minutes. Give that sauce a taste, and adjust seasoning along the way.
  7. Once thicken, remove the Scarp from the heat and enjoy.

Plating

Scarp serves very well over pasta. While Penne is one of my favs, Farfalle is a great option, too. Just be sure to not overcook. The pasta should be served al dente. If you go this route, under cook the pasta by a few minutes. After drained, over heat, toss in with some sauce, and butter. Place the pasta in a bowl, and top with the Scarp. Pasta can help cut some of the heat, see below for more modifications in that regard.

Modifications

Chicken Scarp is traditionally made to have some heat to it. You can certainly sub the hot cherry peppers with sweet, and go with a mild sausage. I’ve made batched with only 1 cup of hot cherry peppers vs the 2. I’ve also made 1/2 mild, and 1/2 sweet Italian sausage. This will layer the flavors, while providing some heat, but not overwhelm the masses. Fennel sausage is key. With that said, I would not sub with a non Italian sausage.

Clean & Yummy Protein Tortillas

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Ingredients

Directions

  • In a large mixing bowl, combine flour, baking powder, and salt.
  • Add in the yogurt, stirring together utilizing a spoon. Once combined, form in to one large ball.
  • Transfer dough onto clean, dry, floured surface. Knead dough with hands for 2-3 minutes, until smooth. If the dough is too sticky, sprinkle in a bit more flour. Allow dough to rest for about 10 minutes.
  • Divide into 8 equal servings. Making each a ball.
  • Roll out with a rolling pin, or utilize a tortilla press.
  • In a medium sized saute pan, heat a bit of the olive oil. Toss in one former dough ball at a time. Allow to brown, flipping after you see some bubbles appearing. Once flipped once, and the brown side puffs up they are about done.
  • Cook off the remaining dough. Place cooked tortillas on a plate, covering with kitchen towel.

I prefer to used non bleached, organic flour as well as organic cold pressed olive oil. The links above are of “cleaner” ingredients.

Easy Sesame Seed Cookies Recipe

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Ingredients

Cream butter and sugar, then add eggs one at a time. Then add vanilla, flour and baking powder. Flour hands and roll dough into little balls. Dip into sesame seeds and roll into sausage shape. Bake at 375 degrees 15-20 minutes.

The one click link to ingredient can be accessed here: https://amzn.to/4iMrtlE

How to Make Hazelnut Biscotti at Home

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Yields 4 dozen cookies

Ingredients:

1. Preheat oven to 350° Spread hazelnuts on a baking sheet and toast in oven 10 minutes. While still warm, rub them together in a dishtowel to remove as much of the brown skin as possible. Divide the nuts in half, and grate half in a rotary grater leaving the rest whole.

2. Cream butter and sugar. Beat in eggs and vanilla. Mix together flour, baking powder, salt, and grated nuts; add these gradually to the egg mixture, beating well. Then mix in whole nuts.

3. Form dough into two rolls, each about 16 inches long. Place on buttered baking sheet, and bake at 350° for 30 minutes until lightly golden. Remove from oven and slice the rolls on the diagonal. Each roll should make 24 ½ inch thick. Spread the pieces on a rack over the baking sheet and return to oven. Bake for 15 min-or until firm and a little more golden.

4. Cool. These keep well in a tightly covered container.

The easy grocery list can be accessed here: https://amzn.to/4rIi0jB

Easy Homemade Bread: Step-by-Step Guide

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Ingredients

Instructions

  • Preparing the dough: In a large mixing bowl, add the yeast, water and a drop of honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This method is referred to as “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no longer good, and you need to start over with fresh yeast).
  • Add remaining honey, salt, oil, and 3 cups of the flour. Mix to combine.
  • Add another cup of flour and mix to combine. With the mixer running, add more flour. Do this ½ cup at a time. Continue until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.
  • Knead the dough: Mix the dough for 4-5 minutes on medium speed. Alternatively, knead with your hands on a lightly floured surface for 5-8 minutes.
  • First Rise: Grease a large bowl with coconut oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap. Allow it to rise in a warm place* until doubled in size. This should take about 1 1/2 hours.
  • Spray two 9×5” bread pans (or cast iron pans) generously with cooking spray on all sides. You can also line the bottom of the pans with a small piece of parchment paper, but this is optional.
  • Punch the dough down well to remove all air bubbles. Divide into two equal portions. Shape each ball into long logs, or circles, depending on the shape of your pans. Then place into greased pans.
  • Second rise: Cover pans with a lightweight, dry dish towel. Alternatively they can be covered with plastic wrap, as long as they generously covered with cooking spray. Allow dough to rise again for 45 minutes to one hour. The dough should rise about 1 inch above the loaf pans. Gently removing covering.
  • Bake: Preheat oven to 350 F. Bake bread for about 30 – 33 minutes, or until golden brown on top. I noticed it took a bit longer in the cast iron pans, vs bread pans. Give the top of a loaf a gentle tap; it should sound hollow.
  • Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
  • Once cool, store in an airtight container or bag for 2-3 days (at room temperature). Bread should stay up to 5 days in the refrigerator.

The easy shopping list can be accessed here: https://amzn.to/4pomslT

Fluffy Pumpkin Pancakes with Oat Milk

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In a large mixing bowl, sift flour, protein powder, baking powder, salt, and sugar. Then slowly add in the wet ingredients. Mix until you have a smooth constancy.

Heat up pan, or griddle to medium/medium high. Lightly oil, or spray with your favorite nonstick spray. Pour batter, in small batches onto hot surface. Flip once bubbles appear. Brown on both sides, serve hot with maple syrup, honey, or agave.

8 servings

Delicious Strawberry Espresso Smoothie Recipe

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Ingredients

Directions

Combining ingredients in a blender. Purée, then enjoy.

Need a single shopping list? Not a problem. All of the ingredients can be easily purchased here: https://amzn.to/3AUEsA2

Yummy Recipe for Chocolate Blueberry Protein-Packed Bread

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Ingredients:

Optional Drizzle

Directions:

Preheat oven to 325°F.

Combine dry ingredients. Add in wet ingredients. Stir well. Spray bread pay with non stick spray. Pour batter into bread pan. Then bake at 325°F for 60-65 mins

Drizzle melted peanut butter over the top once cooled. Slice, and enjoy.

You can easily order all the ingredients; here.

Easy Recipe for Strawberry Cheesecake Flavored Protein-Packed Bread

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Ingredients:

Optional Drizzle

Directions:

Preheat oven to 325°F.

Combine dry ingredients. Add in wet ingredients. Stir well. Spray bread pay with non stick spray. Pour batter into bread pan. Then bake at 325°F for 60-65 mins

Drizzle melted peanut butter over the top once cooled. Slice, and enjoy.

You easily order all the ingredients; here.

🍫 Maple Cottage Cheese Muffins – Moist, Naturally Sweet, and Totally Crave-Worthy! 🍁🧁

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If you’re looking for a healthier muffin recipe that’s still soft, sweet, and loaded with chocolatey goodness… this is it.These Maple Cottage Cheese Muffins are the perfect blend of rich flavor and wholesome ingredients—great for breakfast, snacks, or even dessert.

The secret? Cottage cheese adds protein + moisture without the heaviness. Paired with pure maple syrup, vanilla, and a hint of coconut oil, these muffins are naturally sweet and perfectly fluffy.

📝 Ingredients You’ll Need:

🍽️ Directions:

  1. Preheat your oven to 350°F and line a muffin tin with paper liners or spray with non-stick spray.
  2. In a blender, combine cottage cheese, maple syrup, vanilla, applesauce, coconut oil, and eggs. Blend until smooth.
  3. In a large bowl, mix together the flour, baking powder, and salt.
  4. Pour the blended mixture into the dry ingredients and stir until just combined.
  5. Fold in the chocolate chips.
  6. Divide batter evenly into muffin cups and bake for 25–30 minutes, until golden and a toothpick comes out clean.
  7. Let cool for a few minutes… then devour warm or store for a perfect grab-and-go snack!

💡 Tips & Variations:

  • Want a richer flavor? Add a dash of cinnamon or nutmeg.
  • Make them dairy-free with plant-based cottage cheese and chocolate chips.
  • Store in an airtight container for up to 4 days or freeze for later!

❤️ Why We Love These Muffins:

✔️ Naturally sweetened with maple syrup

✔️ Protein-packed thanks to cottage cheese

✔️ Kid-approved + freezer-friendly

✔️ Fluffy, moist, and full of chocolatey goodness!

📸 Tried them? Tag us!

We LOVE seeing your kitchen wins! Tag @NonnasDelights when you bake a batch—we might just feature your post!

📌 Pin it. Bake it. Share it.

This recipe proves that better-for-you baking can still taste like a treat. 🧁✨

An easy access grocery list can be accessed: here!