It creates beautiful platters for entertaining, which looks impressive but really is a cinch to make! The chicken can marinade during the day. Then all you have to do is grill the chicken and make the simple toppings!

This dinner pairs really well with roasted potatoes and grilled asparagus, see the video and “Game Plan Notes” below to see how to time it all out! (Seriously, 95% of entertaining is the organization!)

GET RECIPE HERE

• If I’m serving 6 or more guests, I like to make both toppings. Because there’s always someone who doesn’t care for mushrooms!

• It’s also nice to mix up the flavors, and because these toppings are vegetable based, and hearty, it’s like adding a couple more side dishes too.

• This meal times out really well with the asparagus and potatoes with most of it prepped in advance.

• You can also make the dessert (my scrumptious Strawberry Rhubarb Crisp from last week) ahead of time, and pop in the oven once you sit down to dinner.

Watch The Video Demo

(also helpful for seeing all the timing!)

My Easy Grilled Chicken Marinade

• The Dijon mustard and Herbs de Provence give the chicken wonderful flavor without being too overpowering.

• I also really love using white wine in chicken marinades because the wine tenderizes the chicken in such a lovely way!

• I like to use chicken cutlets, pounded thinly, because they cook quicker on a grill pan and don’t dry out as easily as the full breasts do. Since it takes more time for them to cook inside which can dry out the exterior.

Topping#1: The Sautéed Mushrooms

• The sautéed mushrooms are a delicious, hearty topping with the grilled chicken. Flavored with garlic, Worcestershire sauce, butter and parsley, they are the perfect complement to the chicken.

• The best way to clean the mushrooms is with a dry paper towel. Not by rinsing them.

• Mushrooms are like little sponges and if you rinse them, they will absorb that water and become mushy. The water also prevents them from getting nicely browned too.

• These mushrooms are also great on top of grilled steak or as a complement to my Roasted Rosemary Beef Tenderloin recipe.

Topping#2: Cherry Tomato Option

• The cherry tomato topping is made with sweet cherry tomatoes, shallots or garlic, fresh basil, olive oil and a splash or two of balsamic vinegar.

• This is a great topping to make now as cherry tomatoes are coming into season, because the tomatoes are so refreshing, and when combined with the fresh basil is gives us all a a taste of what’s to come…summer!

• You can make the topping ahead of time just before grilling the chicken, take them out to the grill, and then spoon them on top of the warm chicken.

• I love to make the potatoes in my Air Fryer because it’s easy and they come out so nice and crispy!

• But if you don’t have an air fryer, you can make my Foolproof Roasted Potatoes recipe, and in the recipe card are instructions for how to make them along with the asparagus so that everything is done at the same time.

• For dessert, the light flavors of this meal would pair beautifully with my Strawberry Rhubarb Crisp recipe or my Panna Cotta with Fruits Rouges.

• The Day Before or Morning of: Marinate the Chicken.

• 1 Hour Before Guests Arrive: Prep the tomato topping, leaving out the basil, and set aside at room temperature.

• Once guests are settled with their drinks and snacks:

• Prep the asparagus, place them on a sheet pan. Set this aside.

• Prep the potatoes and pop them in the air fryer for 20 minutes (or oven for 45 minutes, following my recipe for Foolproof Roasted Potatoes)

• Saute the mushrooms let them rest in the pan on your cooktop with the flame off.

• Pop the asparagus in the oven.

• Meanwhile, grill the chicken.

• As soon as the chicken is almost done, turn on the cooktop to reheat the mushrooms in the pan to warm through, and then add the parsley.

• You’re Done! Now for plating!

• Place the chicken across two platters, spoon each topping on top. Add the basil to the tomato topping (julienne it so it looks ribbony and pretty!)

• Serve with the potatoes and asparagus.

• Right before you sit down to dinner, reduce the oven to 375F (190C) pop the Strawberry Rhubarb Crisp in the already hot oven. It will be ready in 30 minutes, if dinner is still going, reduce the heat to 100F to keep warm.

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I love to bake it in a bundt pan because the pan does all the decorating for you. but for pound cakes baked in a loaf pan, try my Lemon Poppyseed Pound Cake, Coconut Pound Cake, or Blood Orange Pound Cake.

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This cake recipe has a bit of family lore attached to it! My grandfather sold restaurant equipment in the Tri-State area to local restaurants.

And the story goes, when he was trying to “close the sale” on a Hobart mixer, he’d demonstrate how great this mixer was by making my grandmothers Pound Cake recipe in it. Well, the cake was so good, it closed the sale immediately! (Personally, I think it was my grandmother’s recipe!) but you could see how my grandfather leveraged it to increase his sales! A born salesman.

The recipe is so good, that I’ve barely changed the original, I just reduced the sugar a bit and added a little lemon zest, and glaze but you could also leave it out if you wanted to be a purist :)

• Personally, I have found the best way to increase the lemon flavor in pound cake is with the lemon zest.

• The oils in the zest impart the best flavor without altering the cake’s texture.

• This recipe uses the lemon zest in the cake batter and the juice in the lemon glaze on top.

• I then add even more lemon zest on top of the cake once it’s glazed for a finishing touch. And the combination of all these elements creates a wonderful, natural lemon flavor.

• But for an even more pronounced lemon flavor, you could also add 1 teaspoon of lemon extract to the cake batter. Just be sure to use pure lemon extract to avoid an artificial, chemically tasting lemon flavor.

• For more lemon desserts try my Lemon Curd Tart Recipe or my Lemon Ricotta Cake.

• This cake can be made ahead of time. But if adding the glaze ahead of time, it should be refrigerated due to the heavy cream. Then remove the cake from the refrigerator 30 minutes before serving to come up to room temperature. The texture will be better.

• Alternatively, you can make the cake, and allow it to cool. Keep it in the bundt pan, covered loosely with a sheet of foil. Then turn it out onto a cake stand and glaze it just before serving.

• This cake also freezes beautifully! Freeze it without the glaze, wrapped in wax paper and then foil, and freeze as a whole cake, or as individual slices.

• Allow the cake to thaw in the refrigerator overnight. Or reheat individual slices, wrapped in a paper towel, in the microwave at 30-second intervals.

In case you missed it…

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All my recipes in one place. Still can’t find what you are looking for? Head over to my blog www.entertainingwithbeth.com.

• Soups

• Main Courses

• Side Dishes

• Desserts

• Brunch

• French Recipes

• Seasonal Party Menus (Coming soon!)

Between the shifts in the Algorithm, influx of short form content, saturation of food content, A.I., and a host of other reasons, it’s been harder and harder to gain traction on YouTube, and as a result make a living from it.

This is usually why online content creators end up burning the candle at both ends, posting on YouTube and a Blog, doing Brand Content, Writing Books and everything in between to cobble together an income to be able to continue doing what we love. And sometimes doing so many things at the same time, means feeling like you’re not doing any of them very successfully.

To get an idea of what goes in to creating my content each week, you can watch this video.

For this reason, I’ve made the hard decision to step away from YouTube (the video above explains further) and to put all my focus here on Substack.

What Will This Look Like?

If You’re a Free Subscriber:

• You will continue to get my free Newsletters.

• Serving up recipes and videos from my recipe archive (there are over 400 recipes and videos!) so plenty to keep you well fed.

• The recipes will link to my videos on YouTube and the recipes on my blog.

For Paid Subscribers:

• You will get all my new videos (exclusive to Substack)

• Vlogs from France, Travel Videos etc

• An Ad-Free environment in one place! The video will be embedded into the email, in the Substack player (like above)

• You will also get the recipe card embedded in the email (no bouncing off my blog)

• As well as a downloadable PDF of the recipe in case you want to print it out.

• The other thing I’m hoping (with enough paid subscribers) is to be able to bring back the Menu Videos!

• Substack makes it easy to also include all the recipes, game plan, shopping lists and more in a downloadable format which I would love to include as a companion to the video.

I understand that paid subscriptions are not for everyone, and if you remain a free subscriber you will not hurt my feelings :) It seems like there are so many paid subscriptions these days, we can’t join them all.

A BIG heartfelt thanks to everyone for all the support and words of encouragement over all these many years as my “Creator Journey” has taken many twists and turns in the road.

But as I’ve always believed “If trailblazing was easy, the road would be paved.”

Onward and upward!

xx Beth

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• You’ll love the tart, silky rhubarb mixed with sweet strawberries, rich vanilla ice cream that melts into the crisp, creating a delicious, creamy sauce, and, of course, that crunchy crisp topping.

• Even though strawberries are not quite at their peak, baking them into a crisp is a great way to sweeten them up! This works as well with my Strawberry Cobbler recipe too!

• You can assemble the whole the a day ahead, cover and refrigerate then bake right when you sit down to dinner! It will be ready once dinner is over.

For more crispy, crumb desserts, try my Plum Crumble, Blackberry Crumble, Fig Cake with Crumb Topping, or my Classic Crumb Cake.

• Completely assemble the casserole the day before, don’t bake it. Cover and refrigerate.

• Then all you have to do is pop it in the oven and bake, when you sit down to dinner. It takes 30 minutes so if dinner goes longer than that, reduce the heat to 100F (50C) to keep it warm.

• If your guests go in for seconds of your dinner, then cover the crisp with foil to avoid the topping from browning too much.

• Bring it to the table and serve scoops in shallow bowls with a scoop of quality vanilla ice cream. (Yes, this would be the time to spring for the good stuff!)

  

To round out the flavors of the dessert, here’s a yummy menu!

• For startes try my green goddess dip with spring veggies.

• For a main dish try my Grilled Chicken Brochettes with Charred Lemons and Grilled Zucchini Salad.

• For another side dish you could add either my Classic Potato Salad or my No-Mayo Potato Salad.

More Spring Recipes Found in My Cookbook!

Two of my favorites from my cookbook include; include my Key Lime Pie and my Grilled Flank Steak with Chimichurri Sauce. Both so easy and good!

Buy Book Here!

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Their caramelized exterior provides a delicious sugary crunch against their soft, custardy interior. These two textures, combined with their vanilla and rum flavors, make for a taste sensation worth achieving!

For another wonderful French dessert that goes perfectly with coffee, try my Financier Recipe or my Foolproof Madeleines.

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There are lots of choices for canelé molds out there, and everyone has their favorites. But for this recipe, I found there was a clear winner!

Let’s Review the options:

Copper: The Traditional Mold

• They are perfectly lovely, but I found they were too inconsistent!

• They didn’t always create that beautiful crusty exterior so closely associated with a traditional canelé.

• They are also expensive! My copper molds were $50 for a set of four. This was the cheapest I could find! Some were as much as $60 a piece?!

• I also found they were really hard to clean! So, NEXT…!

Silicon Molds: The Promise of Easy Release Has Its Price

• While this looks like a great idea in theory, in reality, it was a no-go for me.

• I found they never created a crusty exterior.

• They were all squishy to the touch

• They didn’t achieve the caramelized, crunchy exterior.

• They even bent when I tried to slice them open….NEXT!

The Carbon Steel Pan: The Clear Winner!

• This was the one pan that created that glorious, crusty exterior, which was a non-stick, carbon steel pan

• It also created nicely shaped canelés that were beautifully caramelized on the outside but delicately custardy on the inside

• It also releases easily. It was like magic!

• It creates a wonderful hard shell that is beautiful and shiny, just like the traditional caneles you see in the windows of Bordeaux bakeries.

This is the pan that I use that works the best! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)

And you can make a batch of 12 easily! It’s the quantity that this recipe makes.

What Happens If You Don’t Rest the Batter?

• Well, then you’ll have more of a “popover” effect.

• The batter is not dense enough at this stage to form a proper canelé since the gluten in the flour hasn’t had a chance to develop.

• The result will be really weird, misshapen Canelés that look like this. Tasty, but strange!

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These flaky Lemon Blueberry Scones are the perfect treat for a Sunday brunch and a great way to use up all of those extra summer berries! They are light, flaky, and extra moist!

For more tasty blueberries for brunch, try my Blueberry Almond Cake, Classic Blueberry Muffins, Blueberry Lemon Bundt Cake, Crispy Blueberry Waffles, or my Blueberry Crumb Cake

GET RECIPE HERE

The Danish Dough Whisk:

A fabulous little invention, that may look like an antique farm implement, but truly works wonders! You’ll wonder how you ever mixed up any dough without one?! This is my favorite one. (This link goes to Amazon where I am compensated on products sold at no additional cost to the consumer)

• These scones are buttery and flakey and just melt-in-your-mouth delicious!

• The blueberries burst with flavor and create a jammy, gooey consistency.

• Serve as a starter when welcoming guests, with coffee and juice. It keeps everyone busy and highly distracted gobbling up this delicious things, allowing you time to slip off into the kitchen and get the main course ready (see my suggestions below).

• Once you get the technique down you’ll be a scone-making-machine whipping this up for anyone who asks then move on to try my Lemon Poppy Seed Scones or in the fall, try my Pumpkin Scone Recipe with Chai Glaze.

• The great thing about this recipe is that you can prep the scones the day before.

• Just mix the dough, cut the scones, and place them on a baking tray. Cover loosely with foil.

• Then keep them in the fridge until you are ready to serve, pop them in the oven, and bake!

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• Main Course: Try my easy make-ahead Puffy Egg Bake

• Side Dish: Foolproof Roasted Potatoes

• Side Dish: Maple Glazed Sausage

• Side Dish: Tossed berries with fresh mint. So easy, so good!

  

This is the biggest Rooster I have ever seen.

His name is Louis-Philippe. I kid you not.

He’s a “resident” at my local garden store. (I kinda love that you can buy live poultry at the garden store here in France!?)

It’s the most perfect name for this glorious creature. I just about died laughing when the man at the store told me his name matter-of-factly with a straight face. As if naming a rooster a hyphenated name from the 18th century was the most logical thing in the world.

France never disappoints.

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Below is my video recap of our adventure. I hope you enjoy!

Do You Know About Get Your Guide?

Many of you have heard me go-on about the Get Your Guide App. I just love it! So easy to book tours all over the world and find unique experiences for my family and I when we travel.

I’m now an affiliate partner, which means if you want to book any of these tours I’ve taken, you can click the links below and I’ll receive a small commission (without any additional cost to the consumer)

Here are some of my favorite tours I’ve taken via this app. Feel free to email me back with any questions and I can tell you more about them! Highly recommend all of these.

SPAIN:
Seville: Food Tour with 10 Tastings of Tapas, Ham, Churros (Featured in this video)
https://gyg.me/ajEoX4r4

Seville: VIP Exclusive Early Access Tour of The Alcazar (Featured in this video)
https://gyg.me/WKyNQIzZ

GREECE
Paros Antiparos: Full-Day Boat Tour with Lunch & Drinks
https://gyg.me/kjvuZy2B

ITALY
Florence’s Ultimate Food Tour: Full Tuscan Meal with a Local (Featured in this video)
https://gyg.me/2A7vFTN9

Florence: Uffizi Gallery Small-Group Guided Tour with Ticket
https://gyg.me/zeSNTUbJ

Florence: Perfume Masterclass and Sensory Experience (Featured in this video)
https://gyg.me/Rck7HFP9

Outside Florence: Pick Vegetables at the farm & Cook pasta (Featured in this video)
https://gyg.me/KtxfqS2f

Venice: St Mark's Basilica, Doge Palace, & Bell Tower Option
https://gyg.me/O6nOhwSs

FRANCE
Paris: Versailles Palace Guided Tour & Gardens Access (Featured in this video)
https://gyg.me/JbXwuUiB

Strasbourg: Christmas market tour and culinary city tour with tastings
https://gyg.me/DC1i3e6b

More Vlogs on Their Way!

I’m in the process of trying to create a new “Potager” here in France (A.K.A a vegetable garden).

I’ll be honest I’ve spent that last 2 years mourning the one we left back in L.A. Seriously, it was harder to that that garden than sell the house! Can you tell I’m an earth sign?

Sort of like when a pet dies, you just don’t feel ready to dive back in, knowing it won’t be the same.

You can get caught up with our L.A. garden story story below!

But this spring I’m ready to dive back in the water! I don’t have as much space, and had a few mishaps, but now I have a plan! I’m shooting the whole process so soon you’ll be able to see what I’ve created. Stay tuned!

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It’s the perfect recipe for spring entertaining because it’s so simple to put together, but creates such a WOW factor! It would be great to serve at any springtime occasion, such Mother’s Day.

For more cake recipes, try my Lemon Ricotta Cake, Cinnamon Apple Cake, or my Crumb Cake Recipe.

GET RECIPE HERE

The Benefits of Canned Pineapple

• Not only will the canned rings give you uniform sizes, but the texture is softer, making it easy to eat once baked into the cake.

• Arrange pineapple slices in a single layer in the pan.

• This is also why I like canned pineapple: it helps line up the pieces and ensures they are evenly distributed.

How Long Should You Wait Before Flipping The Cake?

• If you are serving this cake right away, wait at least 15 minutes before trying to flip the cake.

• It needs some time to set, in order to stick the pineapples to the cake; otherwise, the hot pineapples will slide off your cake! Not a good look.

• Once cooled, use a knife to gently loosen the cake around the edges.

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The texture is creamier, the flavor is so much better, and when paired with some warm, freshly grilled pita bread, it will disappear in minutes! For a wonderful springtime twist on this recipe try my Beet Hummus and Veggie Platter Recipe.

It’s a make ahead appetizer idea that just needs to be served as soon as guests arrive! For more make-ahead appetizer ideas, try my Honey Roasted Cashews or Green Goddess Dip.

GET RECIPE HERE

What Does Baking Soda do to Chickpeas When Making Hummus

• For the creamiest hummus texture I now add 1/2 teaspoon to every can of chickpeas I use when making hummus.

• It really does make all the difference! Apparently, it raises the pH in the water which breaks down the chickpeas and makes them nice and tender.

• It also helps softens the garbanzo bean skins which can be a bit coarse, and lead to chunkier hummus if you skip the baking soda step.

• But if you really don’t have time for the simmering and baking soda trick, watch my video demo below in the recipe card, to see how you can make homemade hummus without it.

Serving Tips:

• You can serve some grilled flatbreads with your hummus, brushed with olive oil, and sprinkled with sea salt, which is my favorite way to enjoy this recipe!

• It’s completely worth the extra effort to grill the pita first.

• The pita ends up warm and chewy, with crispy edges and the extra kick of the sea salt is so good!

• It’s also great as a side dish to my Grilled Chicken Recipe or my Lemony Chicken Brochette Recipe.

What Type of Pita Works Best?

• Buy the more “artisan” pita typically sold in the store’s bakery section (as opposed to the bread aisle) it’s softer and a bit puffier.

• It grills up so well! Then slice it into quarters and sprinkle it with sea salt. Or you could also serve it with some raw vegetables as well.

• It also can be made hours ahead of time, making it ideal for entertaining. Enjoy!

Coming up…Next Weekend!

More travel vlogs! Join me next week for a little 3 day trip to Sevilla, Spain! I’ll show you where we stayed, what we ate, saw and did along the way! Stay tuned!

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• The creamy ricotta cheese filling in the spinach ricotta ravioli pairs perfectly with a lighter sauce that keeps everything fresh and balanced.

• Instead of anything heavy like a rich butter sauce or thick tomato sauce, this version brings together sweet caramelized red onions, juicy sautéed cherry tomatoes, wilted baby spinach, and bright lemon zest and juice. A perfect flavor combination for spring!

Which Ravioli Should You Buy?

• Go for good-quality store-bought spinach ricotta ravioli with creamy ricotta filling. They’re plump and tender, and they hold up perfectly when boiled.

• Skip the really cheap frozen ones if you can; they’re thinner and more prone to bursting open.

• Refrigerated fresh ones from the pasta section usually give the best bite with almost no effort.

Can I use frozen ravioli?

Yes, frozen spinach ricotta ravioli works really well in this recipe. Just cook them straight from frozen but watch them closely so they don’t overcook.

Can I add garlic?

You absolutely can! Sauté one or two minced garlic cloves along with the red onions at the beginning for a little more savory depth. It pairs beautifully with the lemon and spinach.

How do I store leftovers?

Store any leftover ravioli and sauce separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water or olive oil to loosen the sauce. (Microwaving can make the ravioli a bit rubbery.)

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And this Banana Cake Recipe with Cream Cheese Frosting is the jewel in the snack-cake-crown. It’s the perfect “weekend baking” project when you just want to whip up something up with pantry staples that’s cozy and good and doesn’t take a lot of effort (or skill!).

You don’t even need ripe banana! I’ll show you how you can do the “ripening” in the oven!

GET RECIPE HERE

How-To Ripen Bananas in the Oven

• One of the challenges of making banana bread or cakes is having ripe bananas when you want to make them. But with this method, you can whip up this fantastic banana cake or my Ultimate Banana Bread recipe anytime you crave it!

• Pre-heat the oven to 300F (150 °C)

• Line a baking sheet with foil

• Place your unripe bananas on the tray and bake for 10 minutes. They will start to turn black.

• Flip the bananas and bake them for another 10 minutes

• Allow them to cool, then remove the peels.

• Transfer to a bowl and mash. And presto! Sticky-sweet “ripe bananas.”

Using a Removable Bottom Pan

• To get an easy release of this cake and preserve its square shape.

• I like to use a removable bottom pan.

• This is a fantastic pan to have in your baking arsenal because it’s so versatile!

• I also use it for my Blueberry Crumb Cake, Butterscotch Blondie, Pecan Bars, and Focaccia Recipes.

• A removable bottom pan allows for easy slicing since you can quickly cut your dessert into 9 squares and serve.

• There’s no wrestling it out of the pan and hoping you don’t damage the corners.

• The pan is also 3″ high, which allows for a generous slice of cake.

Dreaming of Paris? Or Planning Your Next Trip?

I get a lot of DMs always asking for my favorite places to visit in Paris. But not the touristy spots, but the charming bistros, great boutique hotels, or the best place for a croissant or pain au chocolat. And here my friends is your Go-To Guide! Because for years Rebecca has been MY go-to guide!

If you don’t know Rebecca you are in for a treat! I have been following her Substack and Blog Everyday Parisian for awhile now and I’m always so blown away by the quality of both and the depth of amazing content about Paris. From her beautiful Print Shop, where her photos are for sale, to her Travel Itineraries, Packing Lists, and Links She Loves, Rebecca always keeps me in the know! With such a fun French flair!

Because you see, Rebecca is a woman of great taste, so I always know anything she loves I’m going to love too! Her ShopMy page is dangerous! So many great things!

I was so excited to learn that she was collecting all her fabulous photographs and Paris recommendations in a hard bound book!

So if you’ve been dreaming about planning a trip to Paris, or just want to incorporate more “French Flair” into your daily life, this book is for you! I think you will find yourself lost in a Parisian dreamscape which in itself is a trip for the senses. Enjoy! xxoo

BUY BOOK HERE

You’ll love the velvety-smooth sauce with sautéed mushrooms, artichoke hearts, and wilted spinach, and, of course, the melted, gooey mozzarella cheese on top is the best part! Serve with my smashed potatoes or foolproof roasted potatoes for a scrumptious side dish.

For more delicious affordable main course ideas try my Chicken Piccata, Chicken Florentine or 15-Minute Chicken Dijon recipes.

GET RECIPE HERE

How To Get a Tender, Juicy Chicken Breast!

• There are 3 tricks to achieving a moist and tender chicken cutlet. Especially, since they are thinner, they can dry out quickly, but not with these tips!

• Preseason the Chicken. Season the cutlets with salt and pepper at least 30 minutes before starting the recipe. The salt will tenderize the chicken and retain moisture.

• Dredge the Chicken in Flour. The flour will coat the chicken and protect the meat from scorching while it sears in the pan

• Sauté with Butter and Oil. The combination of butter and oil provides flavor and a higher smoke point than just butter alone. This way, the butter won’t burn thanks to the oil, and the chicken will cook more gently, browning the outside but keeping it moist and tender on the inside.

• Finish in the Oven. The oven heat is also more gentle than searing the chicken in a pan until cooked through. The searing will lock in the flavor, but the gentle heat of the oven will cook the chicken all the way through.

Browning the Mushrooms

• To get the best flavor from the mushrooms, brown them in the pan without stirring.

• They are best left alone to cook for a bit so they can become golden brown.

• This will give them great color and deepen their flavor.

• You can also substitute the mushrooms for leeks. (Since I know there are mushroom haters out there!)

• Slice the leeks into 1/2-inch rings or 2-inch matchsticks (white parts only) and sauté them the same way you would the mushrooms.

• Allow them to cook and get browned in the pan. The leeks would also be a delicious complement to the artichokes, spinach, and cheese.

Creating the Sauce

• The sauce is one of the best parts of this recipe, but it needs to be thickened properly. It’s thickened by making a slurry: equal parts cornstarch and cold water.

• But the trick to getting a slurry to activate is to make sure the chicken broth is boiling before you add it, and ensure your water is very cold.

• If either one of these two things is off, it’s no deal! Your sauce will not thicken. But not to worry, you can do it again, ensuring a boiling broth and cold water, and you’ll be good to go.

Assemble and Bake!

• Place the chicken in a baking dish and pour the sauce and vegetables on top.

• Sprinkle the cheese on top and bake. Once melted and golden brown, garnish with freshly chopped parsley and serve.

• When serving the chicken, make sure everyone gets enough cheese and vegetables, and then spoon the delicious sauce over the top!

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For more lemon dessert ideas, try my Lemon Curd Tart, Lemon Blueberry Bundt Cake, Lemon Pound Cake, or Lemon Poppyseed Cake recipes.

GET RECIPE HERE

Watch the Video Demo Below

• This cake whips up in two bowls and is easily mixed together in under 30 minutes.

• It’s light and fluffy and SO moist! It makes for a wonderful dessert for Easter, Mother’s Day, Baby Showers, or Bridal Showers.

• You can serve it with my homemade whipped cream, vanilla ice cream, or strawberry ice cream.

Have Extra Ricotta Cheese?

This cake recipe only needs 3/4 cup of ricotta so if you find yourself with leftovers try my Lemon Ricotta Pancakes with Raspberry sauce! A great one for Easter morning. Hope you enjoy!

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I dreamed up this caramel pudding recipe after a summer trip to Southwestern France, where the salt marshes of Île de Ré produce the most incredible fleur de sel.

Back home, I combined my go-to homemade salted caramel with a simple vanilla custard base – it’s become one of our favorite indulgent treats that’s easy to do with basic ingredients, but at the same time feels extra special!

For more caramel-inspired desserts, try my Salted Caramel Ice Cream, Apple Cinnamon Crepes with Salted Caramel Sauce, or my Salted Chocolate Caramel Tart.

GET RECIPE HERE

• This salted caramel pudding is highly customizable: adjust the salt for a bolder flavor, use vanilla extract instead of a bean, or add a splash of bourbon to the whipped cream for a festive twist.

• It relies on simple, everyday ingredients like sugar, heavy cream, egg yolks, milk, and butter – no specialty items required.

• The recipe is quick and easy: make the caramel in minutes, whisk up the pudding base over medium heat, then chill hands-off for a luxurious dessert with minimal effort.

Why does my caramel crystallize when making salted caramel pudding?

It usually happens if you stir instead of swirling. Keep the pot moving over medium-high heat and stay close by. A heavy-bottomed pan helps too for even melting.

Pudding Thickens Off the Heat

Remove the pudding from the heat the moment it reaches a light, pourable consistency. It will continue to thicken beautifully as it cools and chills, giving you that perfect silky, creamy texture without any risk of overcooking or turning grainy.

How do I keep the pudding base from scrambling the eggs?

Go slow with tempering: whisk in a tiny splash of hot cream first, then gradually add the rest while whisking. It keeps everything smooth and lump-free every time!

Can I make the pudding ahead of time?

Absolutely! It’s one of my favorite things about this recipe! Make it up to 1 day ahead for the best texture, then just dollop on the whipped cream and serve.

How do I store leftover pudding?

• Pop the ramekins in the fridge covered with plastic wrap, and they’ll stay creamy and delicious for up to 3 days (though 1-2 days is best).

• I’d skip freezing. The custard can get a bit grainy or separate when it thaws, so the fridge is best for that silky texture we love.

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This Lemon Curd Tart is a fantastic dessert recipe for Easter because it’s as delicious as it is beautiful. You’ll love the flaky pastry crust, the custardy tart curd, and of course that lightly sweetened whipped cream on top.

For more festive lemon desserts, try my Lemon Pound Cake, my Lemon Poppy Seed Cake, or my Lemon Blueberry Bundt Cake recipes.

GET RECIPE HERE

• You can make the tart dough up to 3 days before.

• You can make and assemble the tart 1 day before, and then all you have to do is serve it.

• You can decorate it with fresh citrus blossoms if you have them in your yard, or fresh mint, or edible pansies, making it a very pretty tart idea for Mother’s Day.

• It’s a beautifully festive dessert that celebrates spring!

Tips for Creating the Pastry Dough

• Use very cold butter. The dough will be less sticky this way.

• Use a food processor if you have one. It will combine the flour and butter a lot better.

• Be sure to mix the egg yolk with very cold water or ice water; it will help the dough ball form better.

• Continue pulsing until a dough ball forms in the bowl of the processor. Taking it out sooner will result in a crumbly dough that will be hard to roll out.

Tips for Fitting the Dough into The Tin

• Use a 9″ removable Bottom tart pan. It will be easier to remove your tart once baked and place it on a cake stand.

• Be sure to refrigerate the dough for at least 1-hour before fitting it into the tin. This will prevent shrinking and will also make it easier to roll out.

• Once fitted into the tin, pop the tin into the freezer for 10 minutes. The dough should be very cold before it hits the hot oven; the butter will melt too quickly, and the dough will melt into the tin before it has a chance to set.

• Pierce the bottom of the tin with a fork to avoid buckling in the oven.

• Bake the tart tin on a baking sheet to make it easier to remove from the oven with an oven mitt without damaging the crust.

Decorating Your Lemon Tart

If you live in a citrus-growing climate and have room for a small tree (we had Dwarf varieties that we keep in planters), not only will you enjoy the lemons, but the citrus blossoms will also make great cake garnishes! They also release the most incredible fragrance at night.Storing and Serving

• Place the decorated tart, citrus blossoms, and all! (Or fresh mint or edible pansies if you are using those instead) in the refrigerator until ready to serve.

• Leave the tart uncovered to avoid condensation buildup.

• Refrigerating the tart will stabilize the whipped cream dollops and make it easier to cut clean slices without ruining the whipped cream design.

Storing and Serving

• Place the decorated tart, citrus blossoms, and all! (Or fresh mint or edible pansies if you are using those instead) in the refrigerator until ready to serve.

• Leave the tart uncovered to avoid condensation buildup.

• Refrigerating the tart will stabilize the whipped cream dollops and make it easier to cut clean slices without ruining the whipped cream design.

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I love chicken piccata because the quick pan sauce delivers restaurant-quality flavor with minimal effort. It’s lighter than Chicken Francese since there’s no egg dip, and those capers are the real star of the show for that addictive pop!

For more delicious and easy-to-make chicken recipes, check out my Cashew Chicken Recipe, 15-Minute Chicken Dijon Recipe, Orange Chicken, Feed Me Fast Chicken, or my Creamy Chicken Florentine!

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• It comes together in 30 minutes or less, and you probably have most of the ingredients already on-hand – it really is minimal effort for maximum impact!

• The flour dredge keeps the chicken moist, tender, and juicy!

• This dish is easy to prepare on a weeknight, but also fancy enough for a dinner party.

• Serve it with either my Smashed Potatoes or Sour Cream Mashed Potato recipe, or on top of tossed angel hair pasta.

How Do I Store and Reheat Leftovers?

• Store leftovers in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month. Defrost overnight in the refrigerator before reheating.

• I like to add an extra 3/4 cup of chicken broth before refrigerating, to keep the cutlets moist and loosen the sauce when it reheats.

• Reheat in a covered baking dish at 350°F for about 15 minutes, or until warmed through.

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Sure, the Spinach Onion quiche is a standby, and ever since I was introduced to the Air Fryer, the Air Fryer quiche has been a fabulous, quick, and easy lunch idea at our house!

But nothing is more classic than the Grand Dame, Quiche Lorraine.

And if you follow all my tips, you don’t need to blind bake the crust either!

Quiche Lorraine

Watch My Video Demo!

• There’s no need to blind bake if you follow my tips!

• You can make all the components beforehand (crust, cooked bacon, and filling), then assemble and bake the day you plan to serve it.

• Or you can bake it a day before, refrigerate it, then reheat it in a 350°F oven until warmed through.

• It’s a delicious lunch or brunch item, and pairs beautifully with fresh fruit or a tossed green salad with my classic French Vinaigrette recipe.

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Come along as I visit Le Grand Duc, a local Brewery in the French countryside of Vendée!

To Learn More About Le Grand Duc:

Follow Them on Facebook

Follow them on Instagram

Order their Make-at-Home Beer Kit

French Comfort Food Dinners

Coq au Vin Blanc

This Coq au Vin Blanc recipe is a lighter take on the classic French dish, Coq au Vin, which is traditionally made with red wine.

This version is made with white wine, spring vegetables, and fresh parsley. It’s perfect for easy entertaining or a cozy weeknight meal.

Hachis Parmentier

Hachis Parmentier, pronounced A-she Par-mon-tee-eh, is a classic French recipe that is pure cold-weather comfort food. It’s perhaps best described as the French version of Shepherd’s Pie. It’s essentially a ground beef and potato casserole that combines seasoned ground beef with a layer of silky-smooth potato puree, topped with gooey Gruyère cheese.

Beef Bourguignon

This beef bourguignon recipe is a classic French dish worthy of mastering! You’ll love the tender beef and vegetables, stewed for two hours in the oven to create a rich, savory sauce. It’s the perfect dish for holiday entertaining because the whole thing can be made up to two days ahead—in fact, it’s even better when made ahead! This gives the flavors a chance to marry, and the reheating makes the beef even more tender and delicious.

Endive Bechamel (really Belgian, but it’s served a lot here in France too!)

Endive Bechamel, also called Endives au Jambon, is a classic French recipe that combines tender endive, simmered in a silky bechamel sauce, wrapped in crispy ham, and topped with bubbling Gruyère cheese. It is the ultimate French comfort food, and it’s also so simple to make!

It’s the kind of dish you won’t find in bistros or cafes, but rather in your grandmother’s kitchen. It’s home cooking at its best, and one of my French husband’s favorite meals from his childhood,

Hunter’s Chicken

Hunter’s Chicken, also known in France as Poulet Chasseur, is a delicious Sunday night dinner idea. It combines tender, juicy chicken in a velvety sauce, flavorful mushrooms, caramelized shallots, and fresh herbs.

Poulet Chasseur gets its name from the hunters or Les Chasseurs who, returning from the hunt, would collect wild mushrooms and herbs to put in their stew with whatever they had hunted that day. Today, we typically don’t see wild game used in this recipe, but it’s been replaced with the more accessible chicken.

Any of these main courses pairs beautifully with a tossed salad with a classic French Vinaigrette.

And for “extra credit,” you could also whip up your own baguette! It’s easier to make than you may think!

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Once back in France, I’ve been tinkering with how to make my own (since in our small French town we only have one sushi restaurant and a Thai Fusion restaurant that, for some reason, doesn’t offer curries?!)

This recipe for Thai Red Curry with Chicken can be made on a busy weeknight in 30 minutes, and if I can find all the ingredients here in France at my local grocery store (that only offers one brand of Tortillas), I’m sure you can too!

GET RECIPE HERE

Watch Video Demo Below!

Bring Back the French Vlogs!

So many of you have been asking about when I’ll be sharing more of our life in France and if I’ll be bringing back the French Vlogs? Yes!

Just last night, I shot a fun one at a local brewery that used to be an old farm. They make their own beer (which was fantastic, BTW), and all the Apero Planches they offer come from local, artisanal ingredients! It was such a fun place to visit, and I’ll be posting that one next weekend.

In the meantime, I have some more ideas for fun field trips we can take this summer, but let me know in the comments if there’s something specific you’d like to see, and I’ll get it on the list! :) xx Beth

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