Cassie DeNisco

My Easy Chicken Cutlet Recipe!

February 12, 2024

One thing about me is I love an easy chicken cutlet recipe! I feel like I really have perfected mine and I’m so excite to share it with you! I feel like making cutlets can seems so daunting but once you get the hang of it, you really will never look back!

To make these cutlets, I like to use my electric fryer. I feel like it helps to make the process faster as you can fit more in it than just a pan on the stove. You can shop the exact electric fryer I have here! (this is an affiliate link so I make a small commission if you choose to purchase)

Ingredients

2-3 boneless skinless chicken breast
at least 4 cups italian bread crumbs
5 eggs cracked and scrambled
vegetable oil (enough to coat the bottom of you pan)

Directions

Start by thinly slicing your chicken breast. I’ve found holding the chicken with one hand on top and using the knife sideways makes it easy and provides the thinest cutlets! Keep doing this until all your chicken breast are cut.
Put your bread crumbs on either plate with sides or a low bowl then scramble the eggs and place them in another bowl with a little warm water.
Warm you pan or electric fryer with enough oil to coat the bottom of it!
Place your thinly sliced chicken in the egg and flip it over then place it in the bread crumbs and flip it over. Once that process is done you are ready to fry!
Place breaded chicken in pan and let it sit until one side is golden brown then flip. Repeat the process until you have finished all the chicken!
Let cooked cutlets sit on a paper towel lined plate to rest and enjoy!

I hope you enjoyed this yummy chicken cutlet recipe! I love to pair mine with couscous and green beans for an easy week night meal or make them with mozzarella and tomato sauce for chicken parm! You can also make them and freeze them so you have them on hand at all times!

If you loved this recipe, you can read more on the blog here!

Easy Breakfast Muffin Recipe!

January 22, 2024

I love this recipe because it truly is so easy to make! This delicious breakfast muffin recipe as sausage, egg & cheese in it to make the perfect filling, on the go meal! These were a go to for me as a kid and now that I’ve rediscovered them, I am obsessed!

These muffins are only 5 ingredients and can be made in advanced and stored in the fridge or freezer! You only need a muffin pan and you are all set!

Ingredients:

2 Cup Bisquick

1 cup vegan cheese

1 box Brown and serve sausage

2/3 cup vegan milk

2 eggs

Recipe:

Preheat oven to 350
Add bisquick to a bowl then mix in your vegan milk, eggs, and cheese.
Microwave brown and serve just enough so you can chop it into small pieces.
Fold sausage into the bisquick mix.
Grease a muffin pan and then fill each section with about 1/4 cup of the bisquick mix.
Cook muffins for about 15-20 minutes or until golden brown.

You can shop my favorite muffin tins here! (affiliate link, I make a small commission if you purchase)

I hope you enjoyed this easy breakfast muffin recipe! This was one of my favorites as a kid before school and it’s easily become a go to now for a snack or breakfast. You can really customize these to your flavor preferences too!

Be sure to check out more breakfast recipes like this one here!

Vegan Chickpea Orzo Soup

January 2, 2024

I have a delicious recipe for you today that I know you’re going to love! My vegan chickpea orzo soup is so easy to make and perfectly cozy for these colder winter months. I also love that this is a vegan recipe because I love incorporating meatless meals into my rotation! This is perfect for your new year resolution to be a little healthier!

This is definitely one of my easier recipes and really doesn’t need too much! I feel like many of us have these ingredients on hand already, so it might just be the orzo you have to actually get! I hope you love this as much as I do!!

Ingredients:

8 cups veggie broth

1 bag orzo

can carrots

1 can chickpeas

1 tbsp flour

medium onion diced

2-3 celery stalks diced

1 tbsp garlic

italian seasoning

1-2 tbsp vegan heavy cream or milk

salt + pepper to taste

Directions:

To a large pot, sauté diced celery and onions in buter, then add garlic and cook until fragrant.
Add in 2 tbsp of flour and stir until thick.
Add in veggie broth, orzo, chick peas, and carrots.
Bring to a boil then cook until orzo is al dente. Make sure you stir often!
Remove from heat and stir in seasonings and heavy cream.
Serve with biscuits or bread and enjoy!!

As you can see this is literally the easiest soup recipe! I love this vegan chickpea orzo soup because it’s packed with veggies! If you loved this recipe, you can follow me on pinterest or click here for more recipes!

Cheesy Jalapeno Bread Recipe

December 26, 2023

I am sharing the perfect cheesy jalapeno bread recipe for your holiday parties!! This is like the easiest bread recipe but comes out tasting SO delicious. I even made mine with vegan cheese and it came out great!

The main star of this show is your Dutch Oven pot. I have a 7.5 quart and it seriously makes my life so easy! You can shop for a dutch oven here! (affiliate link)

Cheesy Jalapeno Bread Recipe

Ingredients:

3 1/2 cups bread flour

1 packet active yeast

2 cups warm water

1 tbsp salt

4 cups shredded cheddar cheese

2 large jalapeños diced

1 large jalapeno sliced

Directions:

Start by added your yeast to a bowl an pouring in 2 cups of warm water. Let sit for a few minutes until yeast starts to bubble.
In another bowl, add flour and salt, mix then make a little well in the middle and pour in the yeast/water mixture, diced jalapeno and 2 cups shredded cheddar cheese.
I always start by folding everything over with my spatula and then when it gets too tough I knead very gently with my hands!
Cover with a kitchen towel and let sit for at least 2 hours. I usually let it sit for most of the day.
Take dough out and knead it a few more times then in a clean bowl add oil and a sprinkle of flour. Set the dough back in the bowl and let sit for 1 more hour.
Once you’re ready to bake, put your dutch oven in oven and let it preheat at 450 for 30 minutes.
Take your bread out of it’s bowl, lightly knead it, score it then add more shredded cheese and sliced jalepeno on top to decorate.
Carefully put the bread in the very hot dutch oven and cook covered for 30 minutes. When the timer goes off, cook for 15 more minutes. Sometimes I want the cheese crispier so you can leave it in for an extra 10 minutes if needed.
Enjoy!

I hope you loved this easy bread recipe! It’s become a true hit with my family and I seriously love it! You can just make a regular loaf by omitting the jalpeno and cheese from it! If you liked this cheesy jalapeno bread recipe, check out more recipes here!

Summer Day in My Life!!

August 21, 2023

I am obsessed with reading and watching day in the life content so I decided that I would share my own! My day varies a little here and there but for the most part it’s the same routine!

7:00am Wakeup & Walk

My favorite way to start my day is on a walk with Sky! Since she’s a Frenchie, she can’t really walk during the heat of the day so she and I get our steps in first thing. It’s also just a great way for us to start off the day with some movement!

7:30-8am Breakfast & Matcha

As soon as we’re back from our walk, I feed Sky because she’s always a hungry puppy! I make myself a matcha because I’ve found it makes me feel the best. The caffeine is there but it doesn’t leave me anxious and jittery like coffee or chai does!

8am-11:30am Work

This varies for me day to day depending on if I’m doing blog content like today or working for one of my Social media clients. This time blog is when I try to get a bunch of content created, uploaded and scheduled for whoever I’m working with!

11:30am-12pm Workout

I love me a good Melissa Wood Health pilates series and this is probably my favorite time of day! You can read more about the MWH method here! I like to try to do at least 15-20 minutes of movement everyday because some movement is better than none.

12pm Lunch

I am someone who always is starving by 12pm so I’ll make myself lunch asap! In the summer I love one of my toast recipes, like this pesto toast one! Something light and refreshing is always the best for me!

12:30-2:30pm Sun or Downtime

I leave this time up in the air in the summer. I love to lay out and read in the sun over the summer. It makes me feel so good so I love that I’m able to schedule time in. Sometimes I will just read inside or finish up work before I switch to studio mode!

2:30-7:00pm Dance Time!

I am in studio 3 days a week and Saturday Mornings even in the summer so I usually spend my late afternoons/evenings there!

7:00pm Dinner & wind Down

After I get home I’ll have dinner and probably watch an episode of Love Island! I’m obsessed with the show and it’s like a reward each night in the summer!!

I hope you liked this summer day in the life post! I love this kind of content so I hope you do too! You can follow me on pinterest to see what I’m up to in real time! And don’t forget I post new blog posts every Monday at 9:00am!!

My Zucchini Pasta Recipe!

August 7, 2023

I stumbled upon this recipe when I unused Zucchini in my fridge. I was craving pasta and ended up with this delicious summer zucchini pasta recipe.

This pasta is so light and tastes so fresh because you’re really using in season veggies. You can also swap out the protein to your liking but I found the sausage just really makes this great!

Ingredients

1 pound rigatoni pasta

2-3 small zucchini diced

1 cup grape tomatoes diced

4 Italian sausages (I slice them open and discard the casing)

olive oil

1 tbsp garlic

red pepper flakes

salt/pepper

parmesan cheese (I used vegan)

Directions

Fill a large pot of with water and boil it to cook your pasta. Follow the directions on the pasta box to cook.
In a sauté pan, add a little olive oil then the ground sausage. Cook until lightly browned (no pink).
Add in minced garlic, diced zucchini and diced tomatoes. Cook until zucchini is soft and tomatoes start to burst open. Sometimes I put the lid on my pan to help steam everything quicker.
Once the veggies are soft, drain your pasta but save 1 cup of the water. Add pasta and pasta water to the veggie pot.
Mix well and add salt and pepper to taste.
Plate pasta and top with cheese and red pepper flakes.

I hope you’ll give this zucchini pasta recipe a try! I absolutely love making this once a week with the in season veggies. It’s literally so delicious and has become a staple in my house. You can even make it without the sausage and it’ll be just as good!

Be sure to check out my other recipes here! And check out my pinterest here for more content!

My Go To WeekNight Dinner!

July 31, 2023

There’s nothing I love more than an easy dinner! This recipe is sure to become a staple in your house because of how easy it is! I love the flavor combo and honestly stumbled upon it after trying to just use what I had! This has seriously become my go to weeknight dinner

A major theme in my recipes these days is using what I have on hand. I’ve found that I really feel better when I eat at home so I’ve been raiding my fridge and pantry each week to make sure I’m using what I have!

Ingredients- feeds 4

16 oz package of Brussel Sprouts

16oz package of Ground Turkey

2 1/3 Cups cooked white rice (I use a rice cooker but make it however you like)

1 tbsp Soy Sauce

2 tsp sriracha

garlic powder

onion powder

paprika

salt & pepper

olive oil

sesame seeds to garnish

Directions

Start by preheating your oven to 425 for the brussel sprouts. Quarter then by slicing them down the middle and then down each middle again.
Add them to a parchment lined baking sheet and drizzle with olive oil & salt/pepper to your liking. Bake for 12-15 minutes or until crisp and brown.
Cook your ground turkey in a sauté pan over medium heat and add in soy sauce, sriracha, garlic powder, onion powder, and paprika. Cook until browned!
Once everything is finished cooking assemble your plate by putting the cooked white rice, ground turkey, and then Brussel sprouts. Sprinkle with sesame seeds and enjoy!

My other recipe this month also had Brussel sprouts in it so as you can see that what I have as a leftover. It saves you money using what you have but it’s also much healthier than ordering out!

This recipe literally takes like 20 minutes tops and is a really good weeknight meal. You can make it even healthier by doing brown rice or a grain but I just prefer white rice! If you liked this go to weeknight dinner, you can read more here! You can also follow me on pinterest where I get all my recipe inspo!

Brussel Sprout Pasta Salad Recipe!

July 17, 2023

Summer for me is all about a good pasta salad. I live for it at BBQs and just weeknight dinners in general. Lately I’ve been trying to really use up all the produce in my fridge and I found myself making this Brussel Sprout Pasta Salad!

This combines some of my favorite summer flavors and does well on its own or as a side! You’ll be obsessed with the flavor combo once you give it a try!

Ingredients

1 can chickpeas rinsed and drained

7-8 Brussel sprouts thinly chopped

1 package cooked orzo

1 tsp oregano

diced walnuts

feta or parmesan cheese (I used vegan)

1 tsp parsley

1 tbsp lemon juice

salt & pepper

1/2 cup olive oil

Directions

Sauté your Brussel sprouts in a pan with a drop of olive oil. You just want them to be soft and not too crispy!
Assemble the dressing by combining olive oil, lemon juice, oregano, parsley, and salt & pepper. Mix well and set aside.
Mix together the cooked orzo, Brussel sprouts, and chickpeas then add in the dressing and mix well.
Garnish with diced walnuts and cheese!

This is the most delicious pasta salad. It gives you a little more than a normal one would with the protein from the chickpeas and nuts and then the greens from the Brussel sprouts.

I also love the light dressing. Sometimes people get a little too crazy with the flavors and I’ve found this really compliments these well! If you loved this recipe, you can check out my others here! You can also follow me on pinterest @cassiedenisco for more recipes!!

My Go To Greek Salad Bowl

May 3, 2023

As the weather gets warmer, I become more obsessed with salads and bowls. I’ve been making this Greek salad bowl on repeat and I just had to share it with you. The flavors are so fresh and I feel like everyone has these ingredients on hand in the warmer months!

Often salads can be so daunting because they’re just not filling but I make sure to hit all my bases with a salad that is well balanced. From protein to fiber and carbs, this salad will have you wanting it for dinner all week long!

Ingredients:

pickled red onions

canned chickpeas drained & rinsed

diced cucumber

diced tomatoes

dill

lemon

tzaziki

pita

cooked farro or couscous

greens of choice (I like a 50/50 blend)

Directions:

Add diced cucumbers, tomatoes, chopped dill, and the juice of half a lemon to a bowl and let set for about 30 minutes.
Warm your pita by preheating oven to 350 and baking until brown on each side but not too crisp.
Assemble your salad with greens, cooked couscous, tzatziki for the dressing, cucumber tomato mix, chick peas, and picked red onions!
Enjoy!

Salads like this really keep you full because they have the greens but they have the the grains that do the heavy lifting. I used to avoid salads because I knew I’d be so hungry after eating one but looking at one like this has changed the game for me.

This greek salad bowl is honestly my new obsession! I have a few other salad recipes here on the blog or you can check our my pinterest for even more recipes!

Homemade Crunch Wrap Recipe

April 3, 2023

Looking to spice up your taco night? I have you covered with this homemade crunch wrap recipe. I seriously love this recipe when you’re not in the mood for just a regular taco night.

This is essentially a taco bell copycat recipe and it was an instant hit for dinner here. Obsessed with how easy this recipe was and how seriously yummy it is too!

Ingredients:

1 pound ground turkey or beef

2 tbsp taco seasoning

soft tortillas in wrap size

crunchy circular tortillas

diced yellow onion

1 diced tomato

chopped romaine lettuce

jalepeño

hot sauce

Directions:

Cook your meat and add taco seasoning.
Microwave your soft tortilla for 10 seconds so you can easily mold it.
Assemble your crunch wrap with your favorite filling with the soft tortilla down first. I love ground turkey, tomatoes, lettuce, vegan cheese, jalepeños, onions, and some hot sauce.
Warm a frying pan with a little bit of butter.
Place the crunchy circular tortilla on top then fold your soft tortilla over. This is the hardest part because it’s so tricky. As soon as it’s all assembled place it seam side down in the pan. This will seal it so it doesn’t explode.
Flip after about 2-3 minutes to crisp the other side and then enjoy!!

I cannot tell you how badly I want to remake this as I’m writing this. It just elevates your taco night and creates something so filling and yummy. I am huge on making sure your dinner hits all the points to fill you up and this combo definitely does!

If you loved this homemade crunch wrap recipe be sure to check out some of my other recipes here! You can also check out my pinterest as I am super active on it here!