# cook with me # Daily Connoisseur Recipes

Classic Homemaking | Cook with Me


I'm sharing 3 classic recipes in today's homemaking video. 


These recipes are delicious and so easy to make. I hope you enjoy them and make them a part of your regular rotation. 

Chicken Piccata
Classic Chicken Piccata

Classic Chicken Piccata

Yield: 4


  • 4 - 6 chicken breasts in the thin cut
  • 1/4 cup flour
  • 1 Tbs garlic and herb seasoning (salt-free)
  • 1/2 tsp salt and dash of pepper
  • 2 Tbs olive oil
  • 1 cup chicken broth
  • 1/2 cup pimiento-stuffed green olives, sliced
  • 1 lemon, juiced
  • Zest of one lemon
  • 1 Tbs honey


  1. Place the thin-cut chicken breasts, flour, garlic and herb seasoning, salt and pepper in a zip up bag. Seal the bag and shake until the chicken is coated evenly. If you do not have the thin-cut chicken breast, pound the meat with a meat mallet until it is around 1/2 inch thick before adding flour and seasonings.
  2. Heat the oil in a pan over medium hot heat. Add the coated chicken breast and cook until brown on each side, which will be around 3 minutes per side. Then add the chicken broth, olives, lemon juice, lemon zest, and honey. Simmer for another 5 minutes or until the chicken is fully cooked through and the sauce has thickened. Serve with your desired side dishes. This pairs nicely with mashed potatoes and asparagus.
Creamy Rice Pudding
Creamy Rice Pudding

Creamy Rice Pudding

Yield: 4
Use leftover rice for this delicious dessert. It whips up quickly!


  • 2/3 cup whole milk
  • 4 oz cream cheese
  • 2 cups of cooked rice
  • 1/4 cup sugar
  • 1/2 cup raisins
  • 1 tsp cinnamon
  • 2 tsp vanilla extract


  1. Stir the milk and cream cheese in a pan on the stove over medium heat until the cheese is fully melted. (Do not allow the milk to scorch.) Add the rice, sugar, raisins, cinnamon, and vanilla. Mix to combine. Cook until the rice is thoroughly heated and the mixture thickens, around 5 minutes. Serve warm or cold. This is a great dessert to make ahead of time and keep in the refrigerator. Top with strawberries and heavy cream, if desired.
Fancy Ham and Cheese Pastry Pockets
Fancy Ham and Cheese Pastry Pockets

Fancy Ham and Cheese Pastry Pockets

Yield: 8


  • 1 package frozen puff pastry, thawed
  • 1/8 cup dijon mustard
  • 1/8 cup honey
  • 1 egg, beaten
  • 8 deli slices of smoked ham
  • 4 slices of Muenster or Swiss cheese, sliced diagonally
  • 1 pear, thinly sliced
  • 1/2 red onion, thinly sliced


  1. Preheat oven to 400°F. Unfold each sheet of puff pastry and cut them into 4 squares. Mix the dijon mustard and honey together in a small bowl to create a honey mustard. Spread 1-1/2 teaspoons mustard over each square to within 1/2 inch of the edges. Brush egg over edges of pastry. On one corner half of each square, layer ham, cheese, pear, and onion. Fold opposite corner over filling, forming a triangle and press the edges with a fork to seal. Transfer to baking sheets. Brush tops with remaining egg so they will be golden brown when finished. Bake 12-14 minutes. These are perfect for picnics!

I'm relaxing at the end of a long day of cooking with my Warmies heated neck wrap (I love this and it would make a great Mother's Day present), a good book, and a cup of tea. 

This video is sponsored by Misen  and their wonderful non-stick pan. Code JENNIFER gives 20% off plus free shipping on orders over $75. 

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Comment of the Week

Susie writes, "Yes, testing things before serving them is key!! A few weeks ago I had the new pastor’s wife and her kids over for a play date and coffee. I accidentally made her a latte using slightly soured milk!! And here I was feeling a bit miffed that she didn’t finish the whole cup 😂…. I learned at my next coffee break why that was."

Hi Susie, this has happened to me before and I was mortified! So important to test the milk. Oh well! 

Thank you for joining us for today's video. I hope it gives you inspiration to make some classic dishes and relax in style. 

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Wendy C. said...

I just wanted to say that your hair looks lovely parted on the side - so soft and feminine!

Jackie B. said...

Jennifer, I made all three of these recipes and we loved them; of course, they looked classy, too! Particularly, the chicken dinner--it was as good as any we would have had out in a nice restaurant; delicious with the mashed potatoes. THANK YOU for your work. It motivates me to do more. 🍃

The Daily Connoisseur said...

Wendy, thank you so much!

Jackie, I'm so glad the dishes were a success! Thank you for letting me know!

~ Jennifer xx

Katie P. said...

Hi Jennifer, I am so glad I found your blog and videos! You have really inspired some fabulous changes in my life - thank you!

Question: Have you ever had to deal with picky eating in your home? Your meals look deliciious and my goal is to meal plan and cook better for my family. But I'm struggling with being trapped into cooking separate meals altogether for my 5 year old son while my husband and I eat the healthy meal I cooked. (We also have a baby who is only on purees.) Further, I homeschool, so this goes for all 3 meals plus the constant battle against snacking. My son's food likes have gone from 100 to 10 over the last year and I have no idea why! Any tips on handling picky eating while trying to meal prep efficiently? I exhaust myself coming up with "creative" ways for him to eat better and it consumes so much of my day!

The Daily Connoisseur said...

Hi Katie, you are not alone! I know many parents who struggle with this problem. I always offer my children exactly what we adults are having. In addition to the meal offered, I also give them a few extra sides like mandarin oranges, toast with butter, sliced apple, cheese, or cucumber with salt. If they are unsure about the meal, they will always try a few bites at least and then eat some of the sides and feel full. Of course, I can't give nutrition advice, but that is how we have handled this issue when it comes up in the past. But I find that by persisting and offering the "adult meal" they become accustomed to that kind of food. I hope that helps!