Recent Posts

Springtime Chicken and Artichoke Salad
May 14, 2024

Springtime Chicken and Artichoke Salad

Springtime Chicken and Artichoke Salad is one of our favorite main dish dinner salads. I start this spring salad by roasting chicken breasts and frozen artichoke hearts. Then, I toss the artichokes and chicken with mozzarella, prosciutto, cucumbers, onions, and tomatoes. Finally, I add baby …

chicken
-
by Sharon
Banana Mochi Bubble Waffles
May 12, 2024

Banana Mochi Bubble Waffles

Banana Mochi Bubble Waffles are one of our favorite breakfasts. I start these waffles by making an easy banana rice flour waffle batter. Then, I top the waffles with ice cream, blackberries, and strawberries. We like these bubble waffles for several reasons. First of all, I like that these waffles can feed a small crowd. …

breakfast
-
by Sharon
Chicken Parmesan with Brown Butter
May 10, 2024

Chicken Parmesan with Brown Butter

Chicken Parmesan with Brown Butter Tomato Sauce is one of our favorite chicken dinners. I start this chicken dinner by making a buttery marinara sauce, flavored with onion, garlic, and herbs. Then, I bread and fry boneless chicken breasts until they’re golden brown and crispy. Next, I top each crispy cutlet with the sauce and parmesan, and mozzarella cheese. Finally, I bake the chicken just until the cheese melts. We like this chicken dish for several reasons. First of all, I like that I can make this dish in less than one hour. Secondly, I like that parts of this dish can be made ahead of time. I often make the sauce and fry the chicken early in the day. Then, I top the chicken with the sauce and cheese and bake it right before serving it. And, finally, we all love the crispy chicken, the zesty sauce, and the melted cheese topping.

THE EQUIPMENT I USED

  • A Cast Iron Skillet- I like to fry my chicken cutlets in a cast iron skillet. But you can use any frying pan.

THE INGREDIENTS NEEDED FOR CHICKEN PARMESAN

  • Chicken- I always use Bell and Evans chicken because I feel that it is the most tender. Use boneless skinless chicken breasts.
  • Tomatoes- I like to use Pomi strained tomatoes that come in a box, because they are not acidic. But you can also use canned plum tomatoes.
  • Chicken Stock- I like to use my homemade chicken stock. The recipe is attached below.

HOW I MADE MY CHICKEN PARMESAN WITH BROWN BUTTER

  • First, I made the sauce.
  • Next, I fried the chicken. It’s important to not burn the chicken. Watch the pan constantly, because the chicken will cook quickly.
  • Finally, I topped each chicken cutlet with the sauce and all the cheeses. I baked it until the cheese was all melted.

If you like crispy chicken and melty cheese, you need to try this amazing Chicken Parmesan with Brown Butter Tomato Sauce.

Chicken Parmesan with Brown Butter Sauce
chicken parmesan with brown butter tomato sauce

Chicken Parmesan with Brown Butter Tomato Sauce

Extra cheesy chicken parm topped with fresh mozzarella, and a brown butter tomato sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 tbsp. unsalted butter
  • ½ cup minced onions
  • 2 tbsp minced garlic
  • 1 box 28 oz. plum tomatoes, pureed
  • ¼ tsp. kosher salt
  • ½ tsp. crushed red pepper flakes
  • 1 tsp. sugar
  • 1 tbsp. fresh oregano
  • ½ cup chicken stock
  • 2 boneless skinless chicken breasts
  • ⅔ cup all purpose flour
  • ¼ tsp. black pepper
  • 2 beaten eggs
  • 2 cups plain dried breadcrumbs
  • 2 tbsp. each minced fresh rosemary, thyme, and oregano
  • 1½ cup grated Parmesan cheese
  • 1 cup vegetable oil
  • 1 cup shredded fresh mozzarella cheese

Instructions
 

  • Preheat the oven to 350 degrees.
  • Begin by making the Brown Butter Tomato Sauce: in a Dutch oven heat the butter on low heat and cook until the butter turns light brown. Add the onions and one tablespoon of the garlic and cook until they're soft. Add the tomatoes, sugar, a tablespoon of the oregano, chicken stock, a half teaspoon of the kosher salt, and a quarter teaspoon of red pepper flakes. Simmer uncovered while you fry the chicken.
  • Split each breast in half, so that you have 4 thin cutlets. Using a meat pounder, pound them even thinner. Prepare a dredging station with three bowls: fill the first bowl with the flour and a quarter teaspoon each of salt and pepper. Fill the second bowl with the eggs. Fill the third bowl with the breadcrumbs, a quarter teaspoon each of the kosher salt and red pepper flakes, a tablespoon of the minced garlic, the herbs, and one cup of the Parmesan.
  • Heat a cast iron skillet with a quarter inch of the vegetable oil on medium high heat. The oil is ready when a small piece of chicken sizzles immediately. Dip each piece of chicken in each of the three bowls- first flour, then eggs, and finally breadcrumbs. Fry two cutlets at a time until they're golden brown on each side and cooked through. Drain the chicken on a wire rack over a baking dish.
  • When all the chicken is cooked. Top them with a spoonful of sauce (you can freeze the rest of the sauce). Then sprinkle on mozzarella, and a half cup of the parmesan cheese. Bake until the cheese is melted, about 5 minutes.

Nutrition

Calories: 350kcal
Keyword Chicken
Tried this recipe?Let us know how it was!
chicken
-
by Sharon
Baked Cheesy Bean Taquitos
May 7, 2024

Baked Cheesy Bean Taquitos

Baked Cheesy Bean Taquitos are one of our favorite Tex-Mex dinners. I start this dish by stirring together pinto beans, onions, garlic, cumin, chili powder, chipotle peppers, and chicken stock. Then, I mix it with cream cheese and cheddar cheese. Next, I roll up this mixture in tortillas and bake …

meatless, meatless dinners
-
by Sharon
Springtime Strawberry and Chicken Salad
May 4, 2024

Springtime Strawberry and Chicken Salad

Springtime Strawberry and Chicken Salad is one of our favorite chicken dinner salads. I start this salad by roasting tender chicken breasts, covered in zesty spices. Then, I make a sweet Blueberry Vinaigrette. Finally, I toss them all together with fresh strawberries, steamed asparagus, avocado, and feta cheese. …

chicken
-
by Sharon
Basil Butter Filet Mignon
May 2, 2024

Basil Butter Filet Mignon

Basil Butter Filet Mignon is one of our favorite steak dinners. I start this easy and healthy steak dinner by cooking some tender and delicious filet mignon. Then, I make a buttery Garlic Rice Pilaf. Finally, I top the rice with the sliced steak and the rich and garlicky Basil Butter. We like this meal for several reasons. First of all, I like that I can make this entire steak supper in just thirty minutes. Secondly, I like that this dinner is easy enough to make on a busy weeknight, but fancy enough to serve to guests. Thirdly, I like that this meal uses fresh basil and lemons. It’s like springtime on a plate. And, lastly, we all love the tender steak and buttery rice.

THE EQUIPMENT I USED

  • A Cast Iron Skillet- I like to cook my steaks in a cast iron skillet. But, you can use any skillet.
  • An Instant Read Meat Thermometer- I highly recommend using this to check the temperature of your meat. I used the excellent ThermoMaven meat thermometer.

THE INGREDIENTS NEEDED FOR BASIL BUTTER FILET MIGNON

  • Filet Mignon- I used filet mignon, but you can use any steak that you like. Filet mignon happened to be on sale at my market. Otherwise, I might have used a different steak.
  • Lemons- Be sure to use fresh lemon juice for this recipe.
  • Basil- Wash your basil well as it can often be sandy.
  • Butter- Use cold butter to stir into the sauce. Make sure it is unsalted butter.

HOW I MADE MY BASIL BUTTER FILET MIGNON

  • First, I cooked my steak. Use the thermometer to test for doneness.
  • Then, while the steak cooked, I made the rice and basil butter.
  • Finally, I topped the rice with the sliced steak and the basil butter.

If you like steak, you need to try this tender and tasty Basil Butter Filet Mignon.

Basil Butter Filet Mignon
Basil Butter Filet Mignon

Basil Butter Filet Mignon

Tender filet mignon steaks topped with homemade garlic basil butter and garlic rice pilaf.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 560 kcal

Equipment

  • cast iron skillet

Ingredients
  

  • 4 filet Mignon steaks
  • 1 tbsp. vegetable oil
  • ¼ tsp. seasoned salt
  • 4 tbsp. unsalted butter, softened
  • 2 tbsp. chopped basil
  • 1 tbsp. each minced garlic, lemon juice, and lemon zest
  • ¼ tsp. each red pepper flakes and flaky sea salt

For the Garlic Rice Pilaf:

  • 2 tbsp. unsalted butter
  • 1 tbsp. minced garlic
  • 1 cup long grain white rice
  • ½ tsp. kosher salt
  • 2 cups chicken stock

Instructions
 

  • Begin by making the Garlic Rice Pilaf: In a 3-quart saucepan, melt the butter on medium heat. Add the garlic and cook for one minute. Add the rice and cook and stir for one minute. Add the chicken stock and bring it to a simmer. Cover the pot and cook on low for 20 minutes.
  • While the rice cooks, make the Basil Butter: In a small bowl, mix together all the ingredients. Place the mixture on a sheet of plastic wrap and roll the butter into a little log. Chill in the refrigerator.
  • Next, make the steaks. Dry the steaks well. Heat two cast iron pans on high heat. Season the steaks on both sides with the seasoned salt. Brush them on both sides with vegetable oil. Cook the steaks, two per skillet, on both sides, for about four minutes per side. For medium rare steak, cook until the steaks are 145 degrees in the middle.

Nutrition

Calories: 560kcal
Keyword beef
Tried this recipe?Let us know how it was!
beef
-
by Sharon
Chicken Gyros with Artichoke Spread
April 28, 2024

Chicken Gyros with Artichoke Spread

Chicken Gyros with Artichoke Spread is one of our favorite springtime suppers. I start these gyros by covering chicken breasts in a lemon and spice marinade, and then grilling them. Then, I slice radishes, cucumbers, onions, and tomatoes. Finally, I stuff everything in fluffy pita breads along …

chicken
-
by Sharon
Cookie Butter French Toast
April 21, 2024

Cookie Butter French Toast

Cookie Butter French Toast is one of our favorite breakfasts. I begin this recipe by baking a challah. But, feel free to use a store-bought challah, a brioche, or just regular white bread. While my personal French toast preference is a challah, I think almost …

breakfast
-
by Sharon
Chipotle Ground Chicken Tacos
April 19, 2024

Chipotle Ground Chicken Tacos

Chipotle Ground Chicken Tacos are one of our favorite chicken dinners. I start these tacos by cooking the ground chicken with chipotle chili seasoning and frying it with onions and green chiles. Then, I add the spicy ground chicken mixture to flour tortillas along with a tomato and onion salsa and a cilantro crema sauce. We like these chicken tacos for several reasons. First of all, I like that I can make this entire dish in just about forty minutes. Secondly, I like that some components of this dish can be made ahead of time. I often like to make the tomato salsa and cilantro crema sauce ahead of time. They actually improve in flavor as they sit. And, lastly, we all love the spicy ground chicken mixture, the creamy cilantro crema sauce, and the fresh tomato salsa.

THE EQUIPMENT I USED

  • A large Skillet- Use this to cook the ground chicken mixture.

THE INGREDIENTS NEEDED FOR SPICY GROUND CHICKEN TACOS

  • Ground Chicken- I used the Bell and Evans air chilled leg meat ground chicken.
  • Mayonnaise- You’ll need this for the cilantro crema sauce. I always use Hellmann’s mayonnaise. Be sure to use full fat mayonnaise.
  • Tortillas- I used flour tortillas, but you could also use corn tortillas.
  • Chipotle Chili Seasoning- This adds a great spicy flavor to the ground chicken meat.
  • Lime Juice- Be sure to use freshly squeezed lime juice for the cilantro crema.
  • Green Chiles- You can find these in a can in the Hispanic section of your market. I couldn’t find the brand I liked so I used roasted poblano peppers.

HOW I MADE MY TACOS

  • First, I coated the cooked the ground chicken, along with the onions, peppers, and spices.
  • While the cod cooked, I made the fresh tomato salsa.
  • Then, I made the cilantro crema sauce.
  • Finally, I put everything into the toasted tortillas.

If you like spicy chicken, you need to try these delicious Chipotle Ground Chicken Tacos.

chipotle ground chicken tacos
Chipotle Ground chicken Tacos

Chipotle Ground Chicken Tacos

Tender ground chicken cooked with chipotle chili powder, ground cumin, and green chiles in a flour tortilla, all topped with a Tomato Salsa and Cilantro Crema.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4
Calories 420 kcal

Ingredients
  

For the Chipotle Ground Chicken Tacos:

  • 2 tbsp. olive oil
  • 1 cup minced onions
  • ¼ cup tomato sauce
  • 1 tbsp. chipotle chili powder
  • 1 tbsp. minced garlic
  • ½ tsp. kosher salt
  • ½ tsp. ground cumin
  • 1 pound Bell and Evans Air Chilled Ground Chicken
  • ½ tsp. kosher salt
  • 7 ounces drained chopped canned green chilies
  • 8 small flour tortillas
  • 1 avocado, sliced

For the Tomato Salsa:

  • ¼ cup fresh cilantro, chopped
  • 1 cup diced plum tomatoes
  • 1 minced jalapeno
  • ¼ cup red onion, diced
  • 2 tbsp. lime juice
  • 1 clove garlic, minced
  • ¼ tsp. kosher salt
  • ¼ tsp. black pepper
  • 2 tbsp. olive oil

For the Cilantro Crema:

  • ¼ cup cilantro
  • ½ cup each mayonnaise and sour cream
  • ½ tsp. chili powder
  • 2 tbsp. each lime juice and lime zest
  • 1 sliced scallion
  • 2 cloves minced garlic

Instructions
 

For the Tacos:

  • Begin by cooking the chicken: In a large skillet, heat the oil on low heat. Cook the onion until it is soft, about ten minutes. Stir in the tomato sauce, chili powder, garlic and cumin and cook one minute. Add the ground chicken and salt. Break up the chicken and cook for about ten minutes or until the meat is no longer pink and cooked through. Stir in the green chiles and cover to keep warm.
  • While the chicken simmers make the salsa and the crema. In a skillet, on medium heat, toast each tortilla on both sides. Fill each tortilla with the chicken, some salsa, the crema, and the avocado.

For the Tomato Salsa:

  • Simply mix together all the ingredients.

For Cilantro Crema:

  • Place all the ingredients in a bowl and stir together.

Nutrition

Calories: 420kcal
Keyword Chicken
Tried this recipe?Let us know how it was!
chicken
-
by Sharon
Shrimp Salad with Remoulade Dressing
April 17, 2024

Shrimp Salad with Remoulade Dressing

Shrimp Salad with Remoulade Dressing is one of our favorite quick and easy seafood dinner salads. I start this salad by boiling some shrimp. Then, I toss the shrimp with a creamy and spicy remoulade dressing, spring greens, grape tomatoes, avocado, cucumber ribbons, and radishes. We like …

seafood
-
by Sharon