Chicken Parmesan

chicken parmesan
My favorite meal to order at Italian restaurants is eggplant parmesan- I can’t seem to get enough of it! I could probably eat the whole meal at Olive Garden even- I don’t dare look up how many calories that is because that would just ruin it! I know that I can’t ever get away with fixing eggplant at our house, but chicken is another story. I was surprised with how easy this meal was! It didn’t take long at all and the cooking time gave me time to prep other parts of the meal. Score!

chicken parmesan-2chicken parmesan-3chicken parmesan-4chicken parmesan-6chicken parmesan-5A traditional chicken parm would be topped with mozzarella, but we didn’t have any so I just used extra parmesan. I based my recipe off of an AllRecipe.com recipe with some adjustments.

Chicken Parmesan
serves 4-5
3 large chicken breasts, cut in half (lengthwise)
salt and pepper to taste
2 eggs
4 c Italian breadcrumbs
1 c grated Parmesan cheese
1 c flour
2 T olive oil for frying
1/2 c marinara sauce

1. Preheat oven to 450 degrees F.
2. Season halved chicken breasts with salt and pepper on both sides
3. Beat eggs in a shallow bowl and set aside.
4. Mix breadcrumbs with 1/2 c Parmesan in another bowl and set aside.
5. Place 1 c flour in a bowl and set aside.
6. Place chicken into flour bowl and coat both sides, then dip into beaten eggs. Transfer to breadcrumb mixture, pressing into both sides. Repeat for all chicken breasts.
7. Heat 2 T olive oil in a large skillet on medium-high heat until it simmers. Cook chicken until golden which is about 2 minutes each side.
8. Place chicken in a baking dish and top each breast with a spoonful of marinara sauce. Sprinkle parmesan on each breast.
9. Bake in oven until chicken breasts are no longer pink in the center, 15-20 minutes.
10. Serve over spaghetti and marinara.

Enjoy!

XO,
L

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Memorial Day Ribs

Happy Memorial Day!  The saying that keeps coming to mind today is “all gave some, some gave all.”  We are so very fortunate for the sacrifice of others so we can know freedom in this great country!

bbq ribs

Today, Chase has manned the smoker.  He said it was un-American to not grill on Memorial Day (and I agree), so that we did!  And let me tell ya, the man can grill!  We tried a recipe out of the Traeger’s Everyday Cookbook and were very pleased.  We made a few changes, but here is our take on it!

Smoked Ribs
Inspired by 3-2-1 Baby Back Ribs from the Traeger’s Everyday Cookbook

1 rack baby back ribs
1/6 c. yellow mustard
1/4 c. amber ale
1/2 T. Worcestershire sauce
Traeger Sweet Rub
Traeger Poultry Rub
1/4 c. dark brown sugar
1/6 c. honey, warmed
Stubbs Sticky Sweet BBQ Sauce

1. Remove the thin membrane from the bone-side of the ribs by using a butter knife.  Use paper towels to get a grip and then tear.

2. Mix together mustard, 1/2 of the beer, and the Worcestershire sauce in a bowl.  Spread on both sides of the ribs and season with Sweet Rub and Poultry Rub.

3.  Set the smoker grill on Smoke with lid open until fire is established (5 minutes).  Smoke the ribs meat side up for 3 hours.  Transfer to a rimmed baking sheet and set temp to 225 degrees F.

4. Tear two long sheets of heavy duty aluminum foil.  Top with a rack of ribs and pull up the sides to keep liquid in.  Sprinkle the brown sugar, honey, and the remaining amber ale.  Lay another piece of foil on top and crimp edges together.

5. Return the ribs to the grill and cook for 2 more hours.  Remove ribs and brush both sides of the ribs with the BBQ sauce.  Put the ribs directly on grill grate and cook for 30 minutes to 1 hour (until sauce tightens).  Let ribs rest before serving.

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I hope everyone had a great Holiday!

XO,

L

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Oatmeal and Flax Seed Waffles

oatmeal-and-flax-seed-waffles

Happy Monday!  I hope the last few days were relaxing for you all.  I have to admit, I am missing weekend brunch’s already.  Saturday, we slept in and had a huge brunch of eggs, waffles, sausage and bacon (yep, we couldn’t decide between just bacon or sausage so Chase made ’em both.)  The two of us are huge waffle fans- I made them at least once a week for probably two months straight a while ago (partly because we love to eat them but also because they are fun to make- we love our Breville waffle maker- check it out in the shop) and then I realized my clothes were fitting a little tighter.  Ugh.  So we stopped making those yummy lil’ guys.  But then, I came across a recipe in my waffles cookbook for Oatmeal Waffles with Brown Sugar and Bananas- it sounded pretty healthy, so I had to try it!  The recipe called for whole wheat flour, which I didn’t have so I substituted ground flax seed and wheat germ.  We also didn’t have bananas so those were left out.  These waffles are husband tested (and approved), even after he found out there was flax seed and wheat germ in them!  Score.

Oatmeal Waffles with Ground Flax Seed

inspired by Oatmeal Waffles with Brown Sugar and Bananas in Waffles: Sweet & Savory Recipes for Every Meal by Tara Duggan

makes 6 waffles

2 large eggs

1 c. 2% milk

1/2 c. half & half

1/2 c. butter, melted

1 t. pure vanilla extract

1 c. all purpose flour

1/4 c. ground flax seed (I put the whole seeds into the blender and ground them using the ice crusher setting until all seeds were broken and the consistency was that of a powder)

1/4 c. wheat germ

3/4 c. rolled oats

3 T. packed brown sugar

1 T. baking powder

1/2 t. cinnamon

1/4 t. salt

Maple syrup and butter for serving

1. Preheat waffle maker

2. In a medium bowl, whisk together eggs, milk, half and half, butter, and vanilla.

3. In a large bowl, mix together flour, ground flax seed, wheat germ, oats, brown sugar, baking powder, cinnamon and salt.  Make a well in the center of the dry ingredients and pour in the egg mixture.  Whisk until mostly smooth with just a few lumps.

4. Ladle the batter into the waffle making and cook for 3-4 minutes, or until crispy and brown.

5.  Serve waffles right away with butter and syrup.

 

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Do you have any healthy breakfast recipes?
XO,
L

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