Kitchen Serendipity » Food for the Eyes and Soul | Food Blog

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creamy mushroom fettuccine with boursin cheese


If you love mushrooms – this is an easy weeknight recipe that will curb your cravings for a creamy mushroom dish.  I love using crème fraîche in pasta dishes to add body and that wonderful creamy element and in this case I combined it with a shallot and chive flavored Boursin cheese that can be found in your local supermarket’s cheese section.  Definitely a winning combination that was further enhanced by the addition of fresh shallots and chives.

The pasta water from cooking your pasta can be a new best friend in the kitchen – scoop up some of the water in a glass measuring cup or coffee cup before you drain the pasta.  Then add as needed into your pasta sauce to help the ingredients come together while you are combining and stirring.

On a final note?  Slam dunk, easy yum.  Enjoy!




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eggnog smoothie


If you’ve seen any of my past smoothie posts, you probably know that I like to create them with fun-flavored ice creams and frozen yogurts such as my Strawberry Shortcake Smoothie (made with Ben & Jerry’s Strawberry Shortcake Greek frozen yogurt), Blueberry Vanilla Graham Smoothie (Ben & Jerry’s Blueberry Vanilla Graham frozen yogurt), Winter Peach and Banana Smoothie (frozen vanilla yogurt and a peaches ‘n cream flavored milk from Promised Land Dairy), and my Blood Orange Smoothie (vanilla frozen yogurt as well as a blood orange sorbet from Ciao Bella.

The holiday season has a tendency to involve eggnog consumption, so I thought it would be fun to come up with a simple recipe using eggnog flavored ice cream which can usually be found this time of the year in the major supermarkets – mine is a Publix brand.  This smoothie is great on its own without alcohol for a festive morning beverage – but oh my yes please add the rum if you want  to make the morning even more festive or use as a holiday beverage at your next get-together (I used Captain Morgan).  I served the glasses styled for my blog with these cute spoons that I had been searching for and finally stumbled upon in Jo-Ellen’s Designs – a beautiful shop way up in Camden, ME – which are handy for scooping up the whipped topping.

Enjoy (in moderation of course)!!






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skillet chicken caprese


Skillet Chicken Caprese has without a doubt become one of our favorite easy weeknight dishes – yet it’s also very worthy of weekend appearances and great for casual entertaining.  The great thing about this dish is that it goes from stovetop to oven in one skillet which makes cleanup a breeze.  Just make sure that your skillet is overproof (many are up to 450°F) and always grab that potholder before removing the skillet from the oven.  I photographed this recipe with the chicken in the skillet, hot from the oven, to convey the feeling of  serving in a family-style way and oh wow had to remind myself NOT to touch the skillet handle as I styled the shot.

Are you dining à deux?  Go ahead and cook two chicken breasts but there’s no need to change anything else in the recipe except that you’ll use less mozzarella cheese.  You’ll just end up with a saucier dish and that’s never a bad thing in our house.  And speaking of cheese, I use the bocconcini size fresh mozzarella from Bel Gioioso – it works and melts wonderfully.  And another addition if you’re cooking two chicken breasts – add some sliced sweet onion when you add the wine.  Yum




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garlicky meyer lemon and honey chicken drumettes


Football season is in full swing and nothing says tailgating better then a delicious pile of chicken wings!  I used chicken drumettes here but you may use good ‘ole chicken wings as well.  Better yet – double the recipe and make two yummy batches!  These are a little spicy, a little sticky, and big on flavor.  If you can’t find Meyer lemons (our The Fresh Market carries them and I’ve seen them at a local Publix as well) feel free to substitute the juice of regular lemons.  Meyer lemons are more of a cross between an orange and a lemon and are sweeter.

If you have any specialty extra-virgin oils on hand – give the drumettes a drizzle when they’re done!  I used a blood orange Riesling infused oil from the Oil & Vinegar store and to add another citrus note to the final dish.




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Kami - I can’t wait to make this! Also, I can’t stop my mouth from watering after looking at your gorgeous photos! I would be honored if you checked out our conference and affiliate program. We need incredible bloggers like you!

rosemary-tarragon pork chops | dining a deux


Hi there!  Every family size is different and in the last two years it really just been my son and I at the dinner table so I’ve become pretty accustomed to scaling back on meal size with the exception of creating recipes for this blog.  In another two years he will be off to college….leaving me to dine alone or with a partner as I transition to becoming an empty-nester (gulp).  Dining à deux can be sophisticated – or relatively simple – it just sets a different tone than putting together a standard family dinner.  It’s adult in nature; it conjures up two people enjoying themselves with a lovely meal and perhaps a bottle of wine in a relaxed setting.  I certainly admire all of the bloggers out there that have found successful ways to get a good meal on the table every night for their families but I’m just not in that place anymore as many others are no longer as well.  So I thought I would start a Dining à Deux feature with recipes designed for two to make dinner just a bit more special, a little more intimate, and wonderfully appreciated.  I hope you enjoy it!!  And most recipes can easily be doubled to serve a family of four……..

Today’s recipe is Rosemary-Tarragon Pork Chops.  Yum.  A little more sophisticated than a family meal with the stronger-flavored herbs and the wine sauce – but it doesn’t have to be.  My son – who is in the Dominican Republic this week with his Spanish classmates and faculty – doesn’t like rosemary so I made my third test recipe today while he is away lol.  I am so proud of him – they are working with children there.  My mommy heart almost burst when I saw this picture posted yesterday via the Outreach360 organization……especially love how the little boy who is diligently working is resting his hand on my son’s arm almost as though in comfort and appreciation.


Preparations are underway for the pork chops…..each pork chop is first seared in a hot skillet and then transferred to a baking/roasting dish where each sits upon a nice thick slice of sweet onion which become soft and even sweeter.  Did I already mention yum?




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Jersey Girl Cooks - Love how the chops rest on the onion slices. Your food always looks so beautiful!