Chicken Parmesan

A Suburban Epicurean Original

Cooks Note: I made this at the request of my son who names this as one of his Top 10 Dinners Mom makes. I guess I should be thankful there are 10 that he actually likes! This is a classic, and easy enough to make on a weeknight. Enjoy!

Ingredients:

4-5 Large Chicken Breasts

1 1/2 Cups of flour

1T Garlic Powder

1 t Basil

1T Dried Parsley Flakes

1t Salt

1t Pepper

1 egg

1/4 Cup Olive Oil

2 T Butter

1lb spaghetti noodles

1jar of pasta sauce (fresh or homemade)

2 Cups Mozzarella cheese

Parmesan Cheese to taste

Instructions:

1. Mix flour and spices in a shallow bowl, set aside

2. Place egg in another bowl and beat with a fork till broken up

3. Place olive oil and butter in a frying pan, heat to a sizzle

4. Dredge each chicken breast in egg then in flour mix, coating thoroughly, place in pan.

5. Cook till golden on each side

6. Transfer chicken to a greased 13x9 in baking dish.

7. Top each breast with 1-2 T of pasta sauce (your preference) and a generous sprinkling of mozzarella cheese.

8. Place in oven at 350 degrees for 25-30 min or until browned and bubbly.

9. Cook pasta according to package directions, mix with remaining pasta sauce and serve under chicken. Sprinkle with Parmesan Cheese.

Pinspiration found on Suburban Epicurean





Nutella Crescent Rolls

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Cooks Note: Well, this will be quick. These rock, don't change a thing. Eat warm and enjoy!

Ingredients

• 1 8ct. pkg of Crescent Rolls
• Nutella, Lots
• ¼ c. Powdered Sugar

Instructions:

Preheat the oven to 375 degrees. Open the crescent rolls, separate and roll them out on a flat surface. Spread them generously with Nutella.

Roll the crescent per the package directions – starting at the wide area and ending at the point.

Place them on a lightly greased baking sheet.

Bake at 375 degrees for between 10-12 minutes, checking frequently once you get to that 10 minute mark.

Remove them from the oven and sift powdered sugar across the top. Eat them warm.

Original Pinspiration from The Daily Dish



Rosemary and Strawberry Scones

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Cook's Note: I made these about 3 years ago after seeing an episode of Giada at Home on the Food Network (she inspires me truly!) and I loved these scones so very much that I have dreamed of these scones ever since! Don't ask me why it took me 3 more years to make them again. I got a whim to make these last night after everyone had gone to bed and again, I am in LOVE with these scones. This is PERFECT for Valentines Day or any day really. If you are a rosemary fanatic like I am, you will love these scones. I always change SOMETHING about a recipe, but this recipe is perfect (just like Giada!), so you don't need to change anything really.

This is a perfect flavor combination with the rosemary and strawberry and if you have this with a nice cup of tea - you will be in scone heaven. ENJOY! 

What You Will Need:

2 cups all-purpose flour, plus more for dusting

1/2 cup sugar

2 teaspoons baking powder

1 tablespoon finely chopped fresh rosemary leaves

1/4 teaspoon fine sea salt

6 tablespoons unsalted butter, cut into 1/2-inch pieces

1 cup heavy cream

1/3 cup strawberry jam

Directions:

Preheat the oven to 375 degrees

Line a baking sheet with a silpat or parchment paper (or Pam for Baking!)  Set aside.

In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal.

Transfer the mixture to a medium bowl.

Gradually stir in the cream until the mixture forms a dough.

On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle.

Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet.

Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick.

Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation.

Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.

Again, this recipe is from Food Network ~ Giada De Laurentis, I take absolutely no credit, other than to share with you!

** You see my picture above and here they are on a platter:

Pesto Ranch Crock Pot Chicken

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Cooks Note: This is the first one the crowd was not raving about. And not because it wasn't good, but because it was too salty. I think the whole packet of Ranch and the whole 6 oz. jar of Pesto was just a little too much. I have gotten a little ahead of myself, I did do a couple of things different than the original recipe called for, I used chicken breasts instead of thighs to make it a little healthier and I used 1 cup of chicken broth instead of 1/2 because the 1/2 just didn't seem like it would produce enough sauce. I am glad I went with more broth, because that was good, but next time I would suggest using 1/2 the packet of ranch and maybe 1/2 of the pesto. So, while tasty, I would change it up a little more next time. Let me know if you have any additional suggestions. 

Ingredients

• 8 boneless skinless chicken thighs
• 6 ounce jar of pesto
• 1 package Ranch Dressing Seasoning Mix
• 1/2 cup chicken broth

Directions

1. Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.
2. Serve with a side of mashed potatoes and a simple salad.

Makes 8 servings

Find the original "Pinspiration" from Picky Palate

Easy Crock Pot Chicken Lasagna

                                                                       

                                                                 Find it on Pinterest

 

Cook's Note: I saw this recipe on Pinterest and thought it looked intereting because I really didn't think you could make Lasagna in the Crock Pot - totally expecting this to not turn out very hot....

 

WOW! Was I wrong? This was one of the best Lasagna's that I have ever made and can I just say... EASY!!??? It took about 5 minutes to throw together and I will make this again and again! I have modified the below recipe (as I always do), you be the judge!

 

What You Will Need:

1 lb. ground chicken breast

2 24 oz cans of tomato sauce

8 oz pkg. lasagna noodles, uncooked

2 cups shredded mozzarella cheese

 

2 cups shredded italian blend cheese

1 1/2 cups cottage cheese

 

Salt and Pepper to taste

Directions

Spray the inside of the crock-pot with cooking spray. Brown the ground chicken breast in a skillet. (I threw in a little Cavendar's Greek Seasoning to taste)

In a seperate bowl, stir the tomato sauce in with the ground chicken.

Spread 1/2 of the meat sauce on the bottom of the crock-pot

Arrange 1/2 of the uncooked noodles over the sauce (and be sure to break them up if you need to!)

Combine the shredded cheeses and cottage cheese in a bowl. Spoon 1/2 of the cheeses over the noodles.

Repeat these layers and top with remaining sauce

Cover and cook on low for 4hrs (Iusually put it on HIGH for the first hour, then turn it down to LOW).

Find the original "Pinspiration" from Creating Through Life

Holy Moly Italian Chicken in the Crock Pot!

                                                                                          Find it on Pinterest

Cook's Note: I modified this recipe from the Pinterest version (as usual), only because I didn't have Cream of Chicken soup on hand. The link to this recipe on Pinterest was a completely different recipe than what was written underneath the actual pin. The one on the link seemed WAY more complicated, so I went with the simple direction, changing it to suit my needs of course! 
This dish was SUPER SIMPLE and really delicious. My entire family enjoyed it and I will add this one to list of "keepers" ! 

What You Need: 

3-4 chicken breasts (I Like to use Frozen)
1 packet Zesty Italian dressing seasoning
1  8 oz. package neufchatel  cream cheese (softened), 
2 cans cream of celery soup; 
1/3 cup milk

Directions: 

Place chicken in bottom of crock pot, in a seperate bowl mix softened cream cheese, Italian seasoning, cream of celery soup and milk in a bowl - then pour over top of the chicken. Now, put your lid on the crock pot.... 

If using frozen chicken breasts, cook on high for 3-4 hours, then on low for 1 additional hour. If using fresh chicken breasts cook for 4 hours on low.

 ** Serve this chicken and the sauce over pasta. I used Rotini Garden Delight Pasta - because it's healthy and has an extra serving of vegetables that we all need, plus it's pretty! 


Original Recipe "Pinspiration" can be found at Homemade by Holman 

Raspberry Oatmeal Cookie Bars

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Cooks Note: I feel like eventually I am going to have to post about something I didn't like, but this would not be that time. These were really good. I followed the recipe almost to a T, but I used seeded raspberry jam instead of seedless and I used a cup instead of 3/4 of a cup because it just didn't look like enough raspberry, and let's face it, that is the best part. I recommend this one for the whole family, just be ready to vacuum up your floors if the kids eat em' cause they are very crumbly. Enjoy! 

 

Original recipe makes 1 8x8-inch pan                  

Makes servings USMetricAdjust Recipe (Help)

What You Will Need:

                       

1/2 cup packed light brown sugar                                                    

1 cup all-purpose flour                                                    

1/4 teaspoon baking soda                                                    
1/8 teaspoon salt                                                    

1 cup rolled oats                                                    

1/2 cup butter, softened                                                    

3/4 cup seedless raspberry jam

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Original "Pinspiration" from Allrecipes

Herb Crusted Chicken with Parmesan Cream Sauce

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Cooks Note: This was really, really good. It really did taste like it came straight out of a restaurant kitchen. It was not hard to make, but it did require several dishes and cooking utensils, so my kitchen was sort of a mess, but well worth it. I did do a few things different, but I can't imagine it coming out any tastier than it did. 

Instead of the Roasted Garlic and Bell Pepper seasoning, I used Garlic Powder and a little bit of Crushed Red Pepper flakes. Also, I omitted the chives.  Everything else I followed the recipe, and it was pretty simple.  I served this with cheddar mashed potatoes and broccoli, but it would work with a pasta too. In fact, with the left over sauce (forgot to say I doubled the recipe for my family of 4) I think it would be excellent on some pasta too. Let me know if you like it. Enjoy!

Serves: 2

Prep Time: 15 mins

Cook Time: 15mins

496/cal per serving

What you Will Need:

• 2 Boneless Skinless Chicken Breasts, pounded thin
• 1/4 cup milk
• 1/2 cup Progresso Garlic & Herb Bread Crumbs
• 2 teaspoons 'Perfect Pinch' Roasted Garlic and Bell Pepper Seasoning
• 1 teaspoon freeze dried chives
• 3 Tablespoons butter
• 3 cloves of garlic, minced
• 1/2 cup Chicken Broth
• 1/4 can of Italian diced tomatoes, drained and finely chopped
• 1 cup heavy whipping cream
• 1/2 cup grated Parmesan cheese blend
• 2 Tablespoons freeze dried (or fresh) basil
• dash of fresh ground black pepper

Directions:

• Place bread crumbs, Roasted Garlic and Bell Pepper Seasoning and freeze dried chives in a shallow bowl; mix thoroughly.
• Place milk in a separate shallow bowl.
• In a skillet, heat butter on medium heat. Meanwhile, pound chicken flat and thin for even cooking (if you haven't done so already).
• Dip the chicken in the milk, then coat with crumb mixture.
• Cook chicken in butter until browned and cooked through (about ten minutes). Remove and keep warm
• In the same skillet, add garlic and saute for approximately 1 minute. 
• Add chicken broth and bring to a boil over medium heat. Stir occasionally to loosen browned parts from the pan.
• Stir in cream and tomatoes; bring to a boil and stir for one minute.
• Reduce heat to low; add Parmesan cheese, basil and a dash of pepper, stir sauce and cook until heated through and thickened. (about 5 minutes)
• Serve by pouring the sauce over the chicken. For added flair, serve the chicken and sauce over cooked pasta. 

Original Recipe Pin can be found on Our Kind of Love