November Newsletter 2022 – Biazzo

November Newsletter 2022 – Biazzo

Over the years, I have featured just a few local restaurants, but I am so excited to introduce you to Biazzo! Owner Brian Frascino from New York has opened an Authentic Gourmet Italian Sandwich Shop and Deli in Landrum. All the Subs are served on Artisan Rolls and the quality of the ingredients, especially the Italian meats are the real deal. The flavor combinations for the Panini’s are so creative and delicious. Sides are made fresh daily and really compliment the subs. Italian Pastries, Cookies and Cakes flown in from Little Italy New York are available Thursday – Saturday.

The Shop has a deli case so that you can buy the high quality imported and domestic specialty meats featured in the subs. With the holidays coming Biazzo can create gorgeous Antipasto Platters along  with all the great sides.

Fresh grab and go and frozen take and bake products available including homemade Marinara, Lasagna and Meatballs in Marinara.

But I must say the icing on the cake for us is Friday night Pizza! Having lived in Chicago and New York, we are Pizza snobs. I can’t say enough about how amazing the Pizza is! No surprise since Brian owned a Pizza truck for 8 years in Greenville. Get there early… first come first serve.

Tips for Cooking Chicken Breasts Perfectly and Chicken Parmesan Recipe

Tips for Cooking Chicken Breasts Perfectly and Chicken Parmesan Recipe

November Newsletter

I know Turkey is top of mind this month but Chicken is the number one protein for American Meat Eaters! Not only is it a healthier choice than Beef but check out so many other reasons to reduce your Beef intake

The issue with Chicken is cooking it properly! It is either to dry, has no taste or worst case scenario if handled incorrectly can make you sick! Between working in commercial kitchens and cooking as a Personal Chef I have developed some tricks over the years to ensure flavorful and moist Chicken Breasts.

1. Carryover cooking is a huge issue with Chicken Breasts! Safe internal temperature for Chicken Breasts is 165°. Two key issues here, so many home cooks don’t use a thermometer, it’s a must and pull the Chicken at 160° as it will continue to cook.

2. Dry Brine it is worth the time. Remove Chicken from package one day prior to cooking. Pat it dry and place on foiled lined baking sheet then sprinkle both sides generously with kosher salt. Place in lowest shelf in refrigerator overnight. This method relaxes the fibers and lets the meat absorb their natural juices making it juicy and tender. This method works best if seasoning with just olive oil or butter and dry spices for grilling, frying or baking.

3. Marinating is a huge win with Chicken Breast. A marinades primary purpose is to add flavor, but also helps the meat to remain moist after it’s cooked. It can be made with oils, herbs, spices, juices and more.

4. Baking tip: A higher Temperature 450ºF and shorter cooking time will help to seal in moisture.

5. Pounding or butterflying is another secret to succulent chicken, creating an even surface will ensure even cooking.

6. Breading, the standard breading practice is Flour, Egg, Breadcrumbs. Cook’s Tip, season the flour with salt and pepper and don’t forget to add your favorite flavors to the breadcrumbs like dried herbs and your favorite cheese.

7. Baking versus Frying I like the below recipe!

Perfect Baked Chicken Parmesan


  • 4 chicken breasts, about 8 oz each, sliced in half lengthwise to make 8
  • 3/4 cup seasoned breadcrumbs, I use a combination of Italian Breadcrumbs and Panko
  • 1/4 cup grated Parmesan or Pecorino Romano cheese
  • 2 tbsp butter, melted (or olive oil)
  • 3/4 cup mozzarella cheese
  • 1 cup marinara
  • olive oil spray


  1. Preheat oven to 450°F. Spray a large baking sheet lightly with spray.
  2. Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
  3. Lightly spray a little more oil on top and bake in the oven 20-25 minutes or until internal temperature reads 160°.
  4. Remove from oven, spoon 1 tbsp marinara over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.
  5. Bake 5 more minutes or until cheese is melted.
Fall in the Air Makes You Think About Soups!

Fall in the Air Makes You Think About Soups!

Having worked in several commercial kitchens, it always surprised me that most Chefs hate to make soup so they always dumped that responsibility onto me! Not only did I hone my knife skills, but my love for creating soups blossomed into over 40 recipes and continues to grow. Just the smell of a soup simmering on the stove brings comfort and for me soups are the perfect meal. Many of my soups were crafted from a favorite comfort food and several have an international theme!

Remember the key to a great soup is the stock. If you don’t know the difference between stock and broth check out this link explaining the difference.


Chicken Cacciatore
Chicken A La King
Classic Chicken Noodle
Creamy Chicken and Mushroom
Chicken Tortilla
Chicken and Dumplings
Chicken Pot Pie
Chicken and Sausage Jambalaya
Chicken Florentine
Lemony Greek Chicken and Artichoke
Italian Wedding and Lemony Kale
Thai Chicken and Rice
Tuscan White Bean and Chicken Sausage

Brazilian Shrimp Stew
New England
Manhattan Chowder
Shrimp and Corn Chowder
Shrimp Scampi
Thai Red Curry Shrimp

Black Bean
Broccoli Cheddar
Cream of Mushroom
Italian Lentil
Moroccan Chick Pea
Tomato Basil
Tuscan Vegetable
Velvet Potato
Velvet Cauliflower

Beef Stroganoff
Beef Goulash
Rosemary Crusted Ham Split Pea
Vegetarian 5 Bean Chili
Loaded Beef Barley
Pepper Steak
Shepherd’s Pie
Texas Chili
Stuffed Sausage and Peppers
Stuffed Cabbage
Whole 30 Hamburger

Velvet Cauliflower Soup

Velvet Cauliflower Soup


  • 1-2 heads cauliflower depending on the size leaves trimmed
  • 8 tablespoons butter, cut into 8 pieces maybe more
  • 3-4 potatoes peeled and quartered, I like Yukon gold
  • 2-3 shallots, roughly chopped *can use 1 medium onion or 1 leek sliced and rinsed
  • ½ cup white wine *optional
  • Coarse kosher salt (more than you think)
  • Lemon infused olive oil *Cooks note: I use this to roast my florets you can use extra virgin olive oil
  • 4 1/2–5 cups water more or less depending on size of cauliflower and potatoes
  • Garnish Options: fresh parsley, thyme, basil, green onion, white and light green parts, chives, Frank’s Red Hot


  1. Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove and cut up into large florets. Cut heaping 1 cup of 1/2-inch florets from head of cauliflower, set aside. Quarter potatoes make sure potatoes are a little smaller they take longer than the cauliflower.
  2. Melt 3 tablespoons butter in large saucepan over medium-low heat. Add the shallot and salt. If using wine, cover shallots and let simmer (you can use water). Cook until softened but not browned, about 7 minutes.
  3. Add chunks of potato and water to the saucepan with shallots. Increase heat to medium-high and bring to low boil. Reduce heat to medium-low and simmer for 10 minutes until potatoes are almost tender. Add cauliflower and possibly more water and salt, simmer until tender about 10-15 minutes. *Cooks Tip taste the water, here is where you can start to achieve the flavor you want.
  4. Meanwhile, line a small baking sheet with foil and add the reserved florets tossed in lemon olive oil and salt, roast florets on bottom shelf in a 400 oven for 15 -20 minutes until golden brown. You will need to flip and watch them carefully.
  5. Process cauliflower and potatoes in batches in blender using some of the cooking water until smooth and desired thickness. Be careful not to use too much water, it’s easier to thin out than to thicken. Returning pureed soup to pot, bring to brief simmer over medium heat, and adjust consistency with remaining water as needed (soup should have thick, velvety texture). Season with salt to taste and maybe more butter. Serve, garnishing individual bowls with roasted florets, fresh herbs. *This soup is delicious cold it tastes just like Vichyssoise……
How to Cook Spaghetti Squash

How to Cook Spaghetti Squash

Spaghetti Squash is an integral part of several of my menus and I have been asked repeatedly what’s the best way to cook it. Truthfully, it’s taken me some time to master the process as I used to cook the squash way to long and it became watery and mushy. Once you’ve mastered this roasting method you’ll be able to use this underrated vegetable as a main dish or a simple side dish! Don’t have a recipe in mind check out these spaghetti squash recipes.

Roasted Spaghetti Squash

  • Pre-heat oven 400 degrees.
  • Line a baking sheet with parchment paper.
  • Cut the squash in half length wise. Then scoop out the seeds.
  • Drizzle the insides lightly with olive oil and sprinkle with a little salt.
  • Place squash cut side down and poke a few holes in the skin.
  • Place in oven for 30-40 minutes for more al dente strands. Timing will also depend on the size of the squash and the heat of your particular oven.
  • To check the doneness, you are looking for remove at 40 minutes and flip the squash over being careful not to burn yourself and run a fork from the outside in to make strands. If it is not tender enough place back in the oven being careful not to overcook.
  • Remove from oven, once cool enough to handle, use a fork to scrape squash into a bowl. This is where you can customize the flavors you like. *My go to is toss with a little more olive oil, Pecorino Romano, fresh basil and salt to taste. I serve it over Arugula tossed with lemon juice, olive oil and a pinch of salt. Yum……
Start the New Year Off with Yoga

Start the New Year Off with Yoga

My blogs are always centered around food but there is a definite connection to wellness when you combine the right diet with the right exercise! That word exercise means different things to different people but Yoga is one of the most universal ways to stay in shape both physically and spiritually. 

So, my go to Yoga Instructor is Beverly Moore. With over 20 years of teaching experience, Beverly can design the perfect practice just for you! Whether it’s classic Yoga flow, deep meditation, stretching or Yoga Nidra, nurture your mind, body and spirit with her sessions.

I recommend getting started with either a few private sessions in her studio or in-home sessions. Beverly is offering a discounted hourly rate of $50 for my clients. Semi-private options also available. Already know the benefits of Yoga check in with her to get the weekly class schedule.

Beverly can be contacted at 828-817-1064.