Saturday, February 27, 2021
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Chicken Caprese Sandwich

When I think of summer, I immediately think of caprese salad. Grilled chicken sandwich on a pretzel roll is a fun take on the classic summer salad, with chicken marinated in balsamic vinegar and italian dressing, vine-ripened tomatoes, basil and pesto, and a slice of fresh mozzarella cheese. It is even better with a drizzle of nice aged balsamic vinegar glaze!

This recipe contains such simple ingredients but when put together create an explosion of light summery flavors perfect for an alfresco dinner party or a simple summer supper.

Start off by preparing your chicken. I bought thin sliced chicken breast so it would fit nicely onto the pretzel rolls. If you can’t find it you can slice and pound your chicken into thin pieces. You can also use any cut of chicken you like! I think that chicken tenders, or boneless skinless chicken thighs would work well in this chicken caprese sandwich recipe. To grill the chicken I just marinated my chicken with a combo of Italian dressing and a bottle of balsamic vinaigrette for about 30 minutes. Then I used an indoor grill pan to get those sear marks.

Next prepare your toppings. A traditional caprese consists of fresh tomato, sliced mozzarella, basil and a balsamic glaze. To make the sandwich I added pesto spread thinly onto the buns and a topping of arugula for more crunch.



  • 4 thin sliced grilled chicken cutlets
  • 4 Pretzel Rolls
  • 1-2 tablespoons pesto
  • 4 slices fresh mozzarella cheese
  • 1-2 vine ripened tomatoes sliced
  • Fresh basil
  • 1/4 cup argula
  • 1-2 tablespoons aged balsamic vinegar gaze


  1. Slice the pretzel buns and toast until lightly golden brown
  2. Prepare your chicken as desired
  3. After the chicken is done, spread a thin layer of pesto on the bottom bun next add a piece of grilled chicken
  4. Top the chicken with the mozzarella, tomato, fresh basil and arugula
  5. Add a drizzle of balsamic vinegar glaze, and add the top roll
  6. Serve while still warm.

I hope you get a chance to make and enjoy this recipe!  If you do, I would love to hear about it in the comments. Nothing makes my heart swell like hearing that others enjoyed my recipe as much as we did!  Happy eating!

Check out some cool posts here (Urban Splatter)

Aperol Spritz With a Twist

Summertime is about soaking up the sunshine, spending time with family and friends, and creating lasting memories. Whether it’s a great meal, poolside or a night out, most great stories start with a drink or two and evolve into something great.

Aperol Spritz have quickly become my go to drink ever since I visited Europe with my sister last summer. It’s bitter yet so refreshing on a hot summer day, especially enjoyed along the coast of Italy. I create this at home version with my current favorite drink a Mexican sparkling water, “Topo-Chico” instead of the usual club soda to create more of a bubbly and fizzy drink. It’s a great drink to bring back such great travelling memories.


  • 2 ounces Aperol
  • 3 ounces chilled Prosecco (brut or extra-dry)
  • ice
  • 1 splash sparkling water, I used Tope-Chico
  • 1 medium orange sliced for garnish


This drink is more of a process feel free to eyeball and measure and add amounts to your liking. Add 3 ounces (I like to do a shot) of Aperol to a wine glass filled with ice. Next, add 3 ounces of Prosecco again this is a pretty forgiving recipe you can add any type of sparkling wine or champagne, I typically go for something that is brut or dry. Then, you top your drink with a splash of Tope-Chico. To garnish the drink add a slice of orange. Enjoy!

Give the ol’ Aperol Spritz a try…. and please share how you make this basic recipe even better! I love how creative you are!

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DIY KFC Mashed Potato Bowls

A homemade version of Kentucky Fried Chicken’s Famous Bowls, these copycat KFC Famous Bowls are a winner. Crispy chicken and sweet corn sits on top of creamy mashed potatoes. Finished off with a hearty drizzle of rich brown gravy, and shredded cheeses- it’s a hearty bowl full of comfort food with that classic KFC taste without ever having to leave your house.

Why I love this recipe:

  • 5 ingredients it all it takes!
  • Whips up in under 20 minutes.
  • You can make as much or as little as you’d like, it is so versatile.


6 servings mashed potatoes

1 24 oz package popcorn chicken cooked

1 15 oz can corn drained and heated

1 pkg beef gravy cooked

2 cups shredded cheddar cheese


  1. Make 6 servings of instant mashed potatoes (or make your own homemade).
  2. Cook popcorn chicken according to package.
  3. Heat up your corn in the microwave or on stovetop, your preference.
  4. Make your gravy, I used a jar of roasted chicken gravy.
  5. Assemble bowls by layering potatoes, corn, chicken, gravy and then top with shredded cheddar cheese.

July 4th Fireball Infused Cherry Drops

So every year my family and I head up to the Northwoods of Wisconsin for The Fourth of July. The first year my now sister-in-law joined us she made us these boozy cherries. And since then they have become a tradition.

So the first thing you want to do is soak the maraschino cherries. We typically do fireball but any liqueur would be delicious I feel like a flavored Vodka would be good to try (vanilla, whipped cream, or cake would be amazing).

So you just pour out the cherry juice in the jar and then pour the alcohol of choice in. Chill them for at least 24 hours (the longer you chill, the more flavor they absorb).

After soaking your cherries it’s time to dip! I recommend using almond bark or Candiquik instead of white chocolate chips. They are made for dipping and can withstand liquid better. I also worked in batches (2 ounces of candy at a time) for melting and dipping in case my chocolate seized in between. I like melting candy in disposable Dixie bowls; they’re microwave safe and you throw them away after – easy cleanup!

Once they’re done soaking, drain them (again, reserve the liquid for cocktails) and then pat them very dry. This is a key to getting the chocolate to work out – drain them well and then pat them down gently with paper towels. Any liquid can seize your chocolate so be sure to do this step. Once dipped you can quickly add any colored sprinkles you want.

Then, once you’ve dried them, you dip them into white chocolate and add sprinkles…and then you have drunken cherries!

For the presentation I just rolled some blueberries in some leftover chocolate and plated the fruit into an American flag pattern. I hope you enjoy!


  • 10 ounce jar maraschino cherries 24 cherries
  • 5 ounces alcohol of choice: Fireball or Vodka (any flavor; vanilla or cake would be amazing), whiskey, etc.
  • 5 ounces white chocolate I recommend using almond bark or Candiquik
  • 2 Tablespoons sprinkles


  • Drain liquid from the jar of cherries.
  • Pour alcohol in the jar to fill. Replace cap and soak for at least 24 hours. The longer they soak, the stronger they’ll be.
  • Drain the alcohol from the jar. (Tip: reserve it for cocktails!) Strain the cherries, then place them on layers of paper towels and pat dry. You want them as dry as possible before dipping to avoid ruining the chocolate. (Water and chocolate don’t mix.)
  • Work in batches: melt 2 ounces of chocolate in a small bowl. (I like using paper bowls for easy cleanup.) Melt according to package directions. Dip each cherry in the white chocolate, then dip in sprinkles and place on a wax paper lined cookie sheet. Chill to set. Working in batches of chocolate allows you not to waste any, plus allows for the chocolate to seize from the liquid without ruining the whole batch. Use a new bowl for each batch of chocolate you melt.
  • Store in the refrigerator for up to 2 days.

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Famous Double Tree Hotel Cookies Recipe

For the First Time, DoubleTree by Hilton Reveals Official Chocolate Chip Cookie Recipe so Bakers Can Create the Warm, Welcoming Treat at Home

The warm chocolate chip cookie welcome is synonymous with DoubleTree hotels worldwide, and travelers look forward to receiving one, fresh from the oven, upon their arrival. 


  • 1/2 cup rolled oats
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup light brown sugar, packed
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons lemon juice
  • 2 large eggs
  • 3 cups semi-sweet chocolate chips
  • 1 1/2 cups chopped walnuts

Not into walnuts? Skip that ingredient and add two tablespoons of flour instead (to keep the dough from getting too runny). You’ll love this recipe just as much.

When you check in at one of more than 250 hotels run by this U.S. chain, you are handed a bag from a warming oven that contains two soft and delicious chocolate chip cookies. This is a tradition that began in the early 80s using a recipe from a small bakery in Atlanta. All of the cookies are baked fresh every day on the hotel premises. The chain claims to give out about 29,000 cookies every day. Raves for the cookies from customers convinced the hotel chain to start selling tins of the cookies online. But if you’ve got an insatiable chocolate chip cookie urge that can’t wait for a package to be delivered, you’ll want to try this cloned version. Just be sure to get the cookies out of the oven when they are barely turning brown so that they are soft and chewy in the middle when cool.

DoubleTree cookies have a passionate fan following and a long history. More than 30 million are consumed every year, and the DoubleTree chocolate chip cookie even became the first food to be baked in orbit during experiments aboard the International Space Station. 


  1. Preheat oven to 350 degrees F.
  2. Grind the oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt, and
    cinnamon in a medium bowl.
  3. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs
    and mix until smooth.
  4. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand
    until the ingredients are well incorporated.
  5. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don’t need
    to press the dough flat. Bake for 16 to 18 minutes or until the cookies are light brown and soft in the middle. Store in a sealed
    container when cool to keep the cookies soft.
    Makes 20 cookies.

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