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For the win today against Tennessee!  Go Gators!



Chicken Saltimbocca with a Sage Cream Sauce

Chicken Saltimbocca with a Sage Cream Sauce

One of my favorite recipes when I am have a few hours on my hands and the need for something rich and very tasty I turn to this recipe.  I learned this method from when I worked at Stonewood Grill in highschool.  The chefs there had a great recipe for veal saltimbocca.  Although I did try the veal and it was pretty good, ( you have to try everything once ) I couldn’t get used to the idea of eating it with a regularity so I modified  the recipe to use chicken instead. I found I enjoyed the chicken even more than the veal and without the guilt of eating a baby calf.

The word saltimbocca  translates in Italian to jumps in the mouth and that is exactly what it does.  This rich dish is sure to be a crowd pleaser.  Traditionally the meat and sage are wrapped around each other but I like to add the sauce to bring the meat and rice together.

Here is what you need for a meal for four.

2 chicken breasts

6-8 slices of prosciutto

1/2 cup of fresh sage (chiffonade)

1 1/2 cups of all-purpose flour

Pinch of Salt

Pinch of Pepper

 Oil for frying  ( I used olive oil but you can use vegetable or grape seed oil )


Rice Pilaf

Pint of Heavy Cream


Now that you have everything together,  I always find in the best to make this one in stages.  The first few times I made it I wanted to save time and get it ready as fast as possible but I found that if I was frying the chicken, making the rice and thickening the cream at the same time, the total result suffered.  Usually the sauce burned or clumped. So I found it better just to take my time and keep the sauce for last.

Phase one:  Chicken and Prosciutto

Take the chicken breast and after giving them a rinse and a pat down with a paper towel so that they are dry. (more about this later)  Cut them with an inch thickness  horizontally across the breast.  You should be able to get 4 or 5 cut out of each breast.



Now it is time to pound out the chicken so it is nice and thin.  This part is great for anyone with a temper because it takes a few minutes of heavy pounding to get all of the cuts to approximately 1/4 inch in height.  Try to get each slice as even across the piece as possible.  If they are uneven, there will be spots where it didn’t cook enough or spots that get too crispy.

Make sure to use Saran wrap when you are tenderizing the chicken. It is not exactly necessary, but it keeps any bacteria from being spread around the kitchen when you are hitting it.

Mix the flour with salt and pepper. Take the chicken and dredge it through the mixture. I found that when the chicken is drier the flour sticks to the chicken better overall.

Fry the chicken for 3-5 minutes on each side or until it is a light golden brown.  Put finished tenders on a baking sheet and into the oven at 100 degrees F. This will keep the chicken warm while you are finishing the rest. (See below.)

Start the rice pilaf so that it finish about the same time as the sauce.

Drain the leftover oil out of the skillet and quickly lay the slices of prosciutto on the warm pan until they are lightly cooked.   With the heat on low each slice should only take about 20-30 seconds to brown.  Put the prosciutto in the oven with the chicken.

Phase Two: Sage Cream Sauce

The sage cream sauce is really the cherry on the top and brings all the ingredients  together. Set the heavy cream in a medium saucepan  on medium-low and whisk very frequently for about 15-20 minutes  until the sauce has reduced to about half the volume.  It is ESSENTIAL that you do not leave the cream alone for very long so that a film doesn’t cover the top of the sauce and it doesn’t boil.  The sauce should stay just below simmering.

When the sauce is almost done, add the chiffonaded sage to the cream and let it  simmer for about five more minutes.   Turn of the heat and let the sauce thicken for a few minutes. To chiffonade the sage cut the leaf vertically in small strips.  (See below.)

When the cream is thick enough that it sticks to the spoon it is ready.    Layer the pilaf  chicken, prosciutto and cheese and pour the sauce over everything. I use fresh mozzarella, but you can just as easily use pre-shredded cheese.

Now you have a great dinner that will impress your friends and bring you back for seconds.

I hope you enjoy!  I would love to see pictures when you make it for yourself. 


Recent Photos

This slide show contains just a few moments from the past nine months.  Most of the pictures are from either Gainesville, Fla or from Northern California and they were captured with either my iPhone 4s or my Cannon D3000. Hope you enjoy.  ❤

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I’m back! (Recap of the last 9 months.)

Hello everyone!  I just wanted to start off this post an apology that it has been so long since I have posted and of course a little bit about that I have been doing these last nine or so months instead of writing here.

To  start it all off,  I graduated from the University of Florida  in May with a B.S. in Public Relations!  It was overwhelming to finish my last semester of school, finish work on Alpha PRoductions and  finish that chapter of my life.  It was very bittersweet to conclude my time at UF by saying goodbye to all of the great friends that I had made throughout my time here and to watch everyone move away and start their new lives and careers.


 Above is one of the many graduation photos that our little group took.                           (From Left to Right)  Kassie (Me) , Liberty, Elise Amanda, Sarah and Haley.

Now that I have graduated from college it is time for me to join the real world (sigh).  So Jon and I have moved to Tampa and are both looking forward to a new chapter.  Jon has just enrolled in culinary school at the Tampa Arts Institute and I am looking for a job in the area.    I am hopeful that I will find something soon. We have a great little apartment here close to the water that has been keeping us busy and I now live closer to some of my family, so it is good to spend time with them.

In between graduating from college and moving to Tampa,  I worked at Chili’s for a while and went on vacation with my family to  California.  I  had a great time in the San Francisco and Monterey Peninsula  area.  It was great to see a landscape and way of living that is so much different from living in Florida.

So that pretty much catches you up on the last nine months of my life.  To follow will be a  short slide show of photos highlighting some of the times and I will be back very soon with a recipe. I’m thinking either chicken saltimbocca  or how to roast a whole chicken. Only time will tell.  😉


Happy Holidays!


When I was in Italy, photography was one of the great classes that I got to take. This time last year, I was working on my  final photography assignment. I chose Christmas for the theme of my project. I thought I would share a few of my favorite ones with you. Most of these photos are in Florence and a few are in Venice.

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I hope you enjoy them.

All photos are property of Katherine Shearouse. Please ask permission before using.

Candy Cane Candles

Candy Cane Candles

It is that wonderful time of year again! It is getting colder, we have off from school and of course Christmas!

One of the problems that I find every year at this time is that I want to decorate my apartment to the fullest with lights, wreaths and scented candles to make it some kind of winter wonderland, but like most college kids, I go home for Christmas. I would not get to fully appreciate all of the decorations that I put up and they are expensive! Also logistically, I have nowhere extra to store decorations in my small apartment.  So, each year I try to make something small, cheap and Christmas-y that I can put around the apartment to help boost the cheer and make it feel like the holidays until I get to my parent’s house.
This year it is candy cane candles. Relatively inexpensive at only $8 for all of the supplies for four of them and super cute when they are finished.

All you need is:

Four red taper candles. ( I bought them mine at Publix.)

Two packages of candy canes. ( 24 in each package.)

Red ribbon.

A glue gun.

Christmas Music!

And that’s it.  Not much to it really. Sorry I did not take any photos of the process. I didn’t think about it until after they were already done.

Turn on the glue gun to give it time to get really hot.  I found that it the candy would not stick to the candle when the glue gun was only hot enough to squeeze glue out.  If you wait till the glue is hot enough to melt the candle wax, it makes the process go a little faster. Make a ring around the candle about a third of the way up the candle. You can use a paper clip or a piece of plastic, but I just used my nail. This leaves about two-thirds of the candle for you to burn and also so that the candle is not sitting on the table.  Use the ring  as a guide of where you are going to line up the end of the candy cane.   I left the wrappers on the candy. You can take them off if you want, but it  would leave marks on my wood table, so I decided against it.  When you are gluing the canes around the ring, pay attention to keeping all of them at the same level.  I am not going to lie, my first candle is really crooked!

It should take about 10 canes for each candle.  If the last one doesn’t fit all the way into the space, I just tried to stuff it in as much as possible so that there was no empty spaces on the candle.

Once you have glued all the of the canes around the candle glue a ribbon around all of the canes. I added a bow to give it a little extra and Voila!   You have yourself some decorations that you made yourself. And a good bonus, as Jon keeps on asking for,  when you are done with the candles for the season, you can take them apart and eat the canes.

Also, If you do not celebrate Christmas but still want to make say Chanukah candles, they have blue and white candy canes! Be creative and have fun with it!

I hope that you enjoy making your candles!

What else do you do to make  your house festive for cheap?

Happy Holidays!