Sweet and Spicy Glazed Button Bones

These Sweet and Spicy Glazed Button Bones are an easy appetizer and are unbelievably good. Go grab some napkins and get ready for some finger-lickin’ good, melt-in-your-mouth, sweet and spicy button bones. Continue reading

Lemon- Glazed Blueberry Muffins

Bakery-worthy muffins made from scratch with real, wholesome ingredients.   Lemon- Glazed Blueberry Muffins




I mean, how good do these look? These blueberry muffins are light, tender, not too sweet and loaded with blueberries. Best of all, they are drizzled with a tart but sweet lemon glaze. Blueberries and lemon go together beautifully. They are a match made in heaven.

Homemade muffins are super easy to make. I would almost say that they are foolproof ( did I just call you a fool?) Continue reading

Italian Sausage Meatball Minestrone Soup

There is nothing more comforting to me on a cold day than a delicious bowl of homemade soup.  In the winter, I probably make a pot of homemade soup at least several times a week. I just love it!  It truly is the ultimate comfort food.


I think the best thing about making soup, is how easy it is to customize to your own preference. If you have veggies in your fridge that need to be used up, go ahead and throw them in. The more the merrier. This is more about the method than following the recipe exactly.


  • For a vegetarian version:  omit the meatballs and chicken stock. Add a can of rinsed and drained beans,( chickpeas, kidney beans, cannellini beans etc.) Replace chicken stock with vegetable stock and use vegetarian Worcestershire.
  • For a gluten-free version: Make meatballs with GF Italian sausage and crushed rice crackers, GF chicken stock, Worcestershire, and pasta.

Tip: If you have leftover parmesan rinds, they add a great flavor to the soup. Just add and simmer with the rest of the ingredients. Remove before serving.


Italian Sausage Meatball Minestrone Soup

Recipe Source: A Vintage Kitchen

  • 3/4 lb. hot Italian sausage meat
  • 1/3 cup finely ground cracker crumbs


Preheat oven to 375 F. Mix together sausage and cracker crumbs. Roll into small meatballs. Bake on a lightly greased pan until cooked through. Set aside.

  • 1 Tablespoon olive oil
  • one medium onion, diced
  • 2 stalks celery, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp. chili flakes, or to taste
  • 1 large roasted red pepper, finely chopped
  • 6 cups chicken stock
  • 1 teaspoon Worcestershire
  • 1 teaspoon dried Italian seasoning
  • 1 28 oz. can diced tomatoes
  • leftover Parmesan rinds, optional
  • 1/2 cup uncooked, small pasta shells
  • 1 small bunch kale, stems removed and chopped
  • freshly grated Parmesan
  • salt and pepper, to taste
  • chopped fresh basil


  1. In a large pot heat olive oil over medium heat. Cook onion and celery until softened. Add the garlic and chili flakes and cook one minute longer. Add roasted pepper, stock, Worcestershire, and tomatoes and Parmesan rinds. Bring to a boil. Cover and reduce heat to low and simmer for about an hour.
  2. Add pasta and kale and simmer until pasta is cooked. Add fresh basil, cooked meatballs and salt, and pepper to taste. Serve with freshly grated Parmesan. Yields: 6 to 8 servings.








Healthier 20-Minute Honey Garlic Chicken

An easy and delicious dish that tastes just like your favorite Chinese take-out, but even better. Tender chunks of chicken bathed in a sticky, sweet, garlicky sauce. Best of all, it comes together in less than 20 minutes. Perfect for a busy weeknight.



There is no denying that Chinese take-out is delicious, but it is often loaded with sodium, fat, and sweetened with high-fructose corn syrup. The chicken is usually coated in a heavy batter and then deep- fried and tossed with a thick sauce. To make this a little healthier I just lightly dusted the chicken pieces with cornstarch and then I sauteed them in a small amount of oil before adding my prepared sauce. To make this even faster, you can make the sauce the day before and just heat up with the cooked chicken.

Optional* Once the chicken is cooked, remove from pan and add thinly sliced vegetables to pan and cook until tender crisp. Onions, bell peppers, zucchini, snow peas are all good choices. To finish; add the chicken back to the pan along with the sauce and heat until the sauce is hot.

Honey Garlic Sauce

  • one cup chicken stock ( low sodium)
  • 3 Tablespoons Honey
  • 2 Tablespoons soy sauce (low sodium)
  • 4 large cloves garlic, finely minced
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon Sriracha, or more to taste
  • 1 teaspoon sesame oil


  1. 1 heaping Tablespoon cornstarch mixed with 2 Tablespoons cold water.
  2. In a saucepan add all sauce ingredients, except for the cornstarch slurry. Bring to a boil. Whisk in cornstarch mixture, and cook until the sauce is thickened 2 to 3 minutes. Let cool. Store in a tightly covered jar in the fridge. The sauce will keep for up to 5 days.

Honey Garlic Chicken

Recipe Source: A Vintage Kitchen

  • one pound chicken breasts or thighs, cut into 1″ thick pieces
  • one cup of cornstarch or flour
  • oil for cooking
  • stir-fry vegetables, if using
  • sliced green onions and toasted sesame seeds, for garnish
  • cooked rice or noodles and steamed vegetables


  1. Place one cup of cornstarch or flour in a shallow bowl. Toss chicken pieces with the cornstarch, tapping off excess cornstarch.
  2. In a large skillet over medium-high heat, heat two tablespoons of vegetable oil. Saute pieces of chicken until golden brown and cooked through, about 5 minutes. If you are adding vegetables, remove chicken from pan and wipe out the skillet Add a tablespoon of oil to the skillet. Add vegetables and saute over medium-high heat until tender-crisp.
  3. Add chicken back to the skillet. Add prepared honey garlic sauce. Heat and serve over rice or noodles. Garnish with green onion and toasted sesame seeds.

Light Fettuccine Alfredo with Shrimp, Sun-Dried Tomatoes and Roasted Garlic



Traditionally, Fettuccine Alfredo is a simple dish made with heavy cream, lots of butter, loads of Parmesan Cheese and pasta.  To make this a little healthier  I replaced the heavy cream with light cream cheese melted in chicken stock and wine. The roasted garlic and sun dried tomatoes add a lot of flavor without adding a lot of calories. I used fettuccine noodles for this dish but feel free to switch it up with brown rice noodles if you are gluten-free or even spiralized veggie noodles to make it even lighter.


Light Fettuccine Alfredo with Shrimp, Sun-Dried Tomatoes and Roasted Garlic
Recipe Source: A Vintage Kitchen

serves  4

  • 1 tsp. olive oil
  • 2 whole heads of garlic, roasted and peeled
  • 4 oz. light cream cheese, cut into cubes ( let the cream cheese come to room temp.)
  • 1 cup dry white wine
  • 1/2 cup low-sodium chicken stock
  • 1/2 cup grated Parmesan plus extra for garnishing
  • 1/4 cup. oil-packed sun-dried tomatoes drained and patted dry with a paper towel
  • 1 lb. med. raw shrimp, peeled and deveined
  • 12 oz. uncooked fettuccine noodles
  • salt and fresh cracked black pepper
  • Chopped fresh parsley and freshly grated cheese for finishing




  1.  Cook fettuccine according to package directions, drain and keep warm. Heat olive oil in a large skillet over medium heat. Pat shrimp dry with paper towel and season lightly with salt and pepper. Add shrimp to pan and saute until they are just cooked all the way through, about 3 minutes. Remove shrimp from pan and set aside.
  2. Add wine, chicken stock, roasted garlic cloves, and sun-dried tomatoes to pan. Bring to a boil and boil for one minute. Whisk in cream cheese. The sauce will look really lumpy at first but will get smooth as the cream cheese melts. Reduce heat and let cook until cream cheese has melted into the sauce and the sauce is thickened. Stir in Parmesan cheese. Add shrimp to the sauce, heat until shrimp are hot. Season to taste.
  3. Toss pasta with the sauce and garnish each portion with parsley and cheese.


* Note: To roast garlic: Cut the top 1/4 off a whole head of garlic, to expose the cloves. Place on a piece of aluminum foil, season lightly with salt and pepper, drizzle with a little olive oil. Wrap in foil, and bake in a preheated 350-degree oven until soft and caramelized – 45 minutes to 1 hour.

Tags: Shrimp, Seafood, Pasta, Dinner, Alfredo, Light recipes