Chicken Parmesan

I love chicken parm, but for some reason I don't really make it that often. I rarely fry anything, so I had been using a recipe that I found on the back of a Ragu jar.


However, thanks to Annie, I think I can put the Ragu jar back on the shelf. Her recipe for Chicken Parmesan (which she adapted from Brown-Eyed Baker) was so delicious! I have recently started using Panko instead of breadcrumbs, but have never toasted it prior to coating. It really makes such a difference!


This went over very well in our house. In fact, I purposely split one breast with Ryan for dinner so that I would have another to take for lunch the next day.


Ingredients

• 1 1/2 cups panko breadcrumbs
• 1 tbsp. olive oil
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 cup all-purpose flour
• 1 1/2 tsp. garlic powder
• salt and pepper
• 3 large egg whites
• 1 tbsp. water
• vegetable cooking spray
• 2 large boneless, skinless chicken breasts, butterflied and cut into halves (4 pieces total)
• 2 cups marinara sauce, warmed
• about 1/2 cup shredded mozzarella cheese
• 1 tbsp. minced fresh basil

Adjust an oven rack to the middle position. Preheat the oven to 475 degrees F. Combine the breadcrumbs and oil in a 12-inch skillet and toast over medium heat until golden, stirring often, about 10 minutes. Spread the breadcrumbs in a shallow dish and allow to cool slightly; when cool, stir in the Parmesan.

In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, 1/2 teaspoon pepper together. In a third shallow dish whisk together the egg whites and water.

Line a rimmed baking sheet with foil and spray the foil with vegetable oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge each chicken piece in the flour to coat completely, shaking off the excess. Then dip into the egg whites and finally coat with the breadcrumb mixture. Press on the breadcrumbs to make sure they adhere. Place the chicken pieces on the prepared baking sheet.

Bake until the chicken is no longer pink and feels firm when pressed with a finger, about 15 minutes. Remove the chicken from the oven. Spoon 2 tablespoons of marinara sauce over the top of each piece of chicken and top with 2 tablespoons of the shredded mozzarella. Return the chicken to the oven and continue to bake until the cheese is melted, about 5 minutes. Sprinkle with the fresh basil and serve as desired, with extra Parmesan and marinara sauce.

Chicken and Vegetable Pot Pie

I love one-dish meals. It's nice to not really have to worry about a side or anything like that; everything's together and your dinner is finished the second you pull it out of the oven.


I really like chicken pot pie, but it is typically referred to as a comfort food - read: unhealthy. So when this recipe popped up in my inbox from Real Simple, I was excited to try it out; it really didn't seem like it would be all that bad.


I didn't have nearly enough carrots, so I also threw in some celery. Unfortunately, I didn't saute them long enough so they were a bit crunchier than I'd like, especially the carrots. But ultimately, this dinner was awesome!

My crust crumbled when I unrolled it, though... what did I do wrong? It was refrigerated, not frozen... should I have let it sit out a bit before trying to cover it up?


Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 onions, chopped
• 4 carrots, diced
• 3 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 2 cups 1 percent milk
• 1 10-ounce package frozen peas
• 1 tablespoon fresh thyme
• Kosher salt and black pepper
• 1 9-inch store-bought piecrust, thawed if frozen

Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.

Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stir-ring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.

Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a shallow 1 1/2- to 2-quart baking dish.

Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

Ben and Jerry's Heath Bar Crunch Ice Cream

I was always a fan of Ben and Jerry's ice cream, but never really ate it much because of its price. However, when I was pregnant with Ryan, I was going through pints of B&J's like they were going out of style.


So is it really shocking that I searched the internet for some B&J's recipes that I could create at home? Google led me to Joyce's Fine Cooking which has some AWESOME ice cream from B&J, most from their book (which I've given as gifts twice, and really need to get for myself!).

I decided on Heath Bar Crunch, although I'm not really sure... it just jumped out at me. I also think it would be really cool to try with various candy bars!


Ingredients

• 4 original (1 1/8oz) Heath Bars

• 2 large eggs

• 3/4 cup sugar

• 2 cup heavy or whipping cream

• 1 cup milk

• 2 teaspoon vanilla extract

Using a sharp knife, cut the candy bars into 1/2- to 1-inch chunks. You should have about 1 cup. Put in bowl, cover & freeze.

Whisk eggs in mixing bowl until light & fluffy (1-2 minutes). Whisk in sugar a little at a time, then continue until well blended (about 1 more minute). Add cream, milk, and vanilla, and whisk to blend.

Put in ice cream maker and freeze (according to maker's directions).

After ice cream stiffens (about 2 minutes before it is done), add the candy, then continue freezing until ready. Makes about 1 quart.

Chocolate Chip Muffins

I think I hate Annie of Annie's Eats.

First of all, she's freaken gorgeous. And she was totally skinny like 5 minutes after giving birth to her equally gorgeous little boy. And she's a doctor. And she makes all of these AMAZING dishes. And she's probably the sweetest person I "know" on the cooking message board we frequent.

Okay, I don't hate her. I think she's awesome, actually. I'm just jealous. ;)


She just posted these awesome muffins a few days ago (which she adapted from Williams-Sonoma), and I couldn't wait to make them myself. They were fast and easy... and came out perfect, even though I kind of sort of forgot to set the timer and didn't realize it until I peeked at the stove to find out how much time was left and saw... the actual time. Whoops.

I changed a couple of things, though - I used half-whole-wheat flour and half AP. I also added some cinnamon to the flour mixture (maybe a teaspoon?) and sprinkled the tops with cinnamon sugar.


I also specifically overfilled the muffin liners - I love me some fluffy, oversized muffins! (Note to self - buy mega-muffin tin.)


Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/4 cups whole wheat flour
  
• 3 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp cinnamon
• 12 tbsp. unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs
• 1 1/2 tsp. vanilla extract
• 3/4 cup milk
• 1 cup semisweet chocolate chips
• cinnamon-sugar, for sprinkling
  

Preheat the oven to 350 degrees F. Line 13-14 muffin wells with paper liners.

In a medium bowl, combine the flours, baking powder, salt, and cinnamon. Stir together with a fork. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, 2-3 minutes. Beat in the eggs one at a time, scraping down the bowl between additions. Mix in the vanilla until well blended. Add half of the flour mixture to the bowl and mix on low speed just until incorporated. Add the milk and mix until combined. Mix in the rest of the flour mixture, beating just until incorporated. Fold in the chocolate chips using a rubber spatula.

Divide the batter evenly between the prepared muffin liners. Sprinkle with the cinnamon sugar to taste. Bake for 21-23 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer the muffins to a wire rack and allow to cool completely.

Happy Blog-iversary!!

I cannot believe that it's been a year since I started this little thing. I really half expected it to be a blog that I posted in for about a month and would then let fall to the wayside.

But I am not only proud of my dedication, but very proud of how far I've come, both in the kitchen and behind the camera. I am by no means relatively skilled in either area, but I think I've made some progress!

To date, 464 people subscribe to this blog through Google Reader! That is beyond baffling to me, especially when there are so many blogs that are waaaaay better.

This little project of mine has grown into more than just a hobby; it's like another child. I have fallen in love with selecting creations to post and then wrangling with them to get cool pictures.

Happy Birthday, little blog - and many more!

PS - Not only is today the first birthday of my blog, but it is also the 10th anniversary of my first date with my husband. WOW!!

FiberOne Bars

My breakfasts during the week are typically eaten in the car or at my desk while grading papers, so I always need something portable, not too messy, and of course, delicious. For that reason, one of my favorite things to eat are Fiber One bars; in fact, I usually keep a whole box in my desk drawer.

A few months ago, Brooke posted a DIY recipe for these little bars, and I quickly made them. However, I experienced the same dilemma she did - crumbly, trail-mix type very-non-bars. In fact, I don't even think I blogged about them.


So I was very excited when she posted a revision. Her post, which originates over at Must Love Chutney, promises to yield bars that much better hold their shape - and they sure do! They don't taste quite as good as the original, but they are really good.

Warning: Be prepared to smack your husband's hands away multiple times as he tries to pick the chocolate off of the top, resulting in some chocolate-bald spots!

Now... can anyone help me do a fake-out version of the Mocha Chocolate bar...?


Ingredients

• 2 1/2 cups Fiber One cereal
• 2 cups quick-cooking oats
• 1/4 cup chopped almonds or peanuts
• 2/3 cup packed brown sugar
• 2/3 cup honey
• 2/3 cup peanut butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/3 cup chocolate chips (optional)
• I also added about a teaspoon or two of cocoa powder
  

In a large bowl, stir together the cereal, oats and nuts. Set aside. Grease a 9x13 inch baking dish with cooking spray. Combine the brown sugar and honey in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter, salt, vanilla and cinnamon until smooth. Pour over the cereal and oat mixture, stirring quickly (as sugar mixture cools it hardens quickly). Immediately press mixture into the prepared pan using the back of a large spatula. Lightly press chocolate chips into top of bars (if using). Allow to cool slightly, then cut into squares. Store in an airtight container.

Makes 18 bars.

Texas Chicken Quesadillas

I have a confession.

When Jenn first said that she was making these quesadillas for our most recent lunch, I was skeptical and kind of didn't think I'd like them. I'm not really a BBQ kind of girl, so when we got to her house, I dutifully took one to be polite.

Wowzers. I don't know if it was the carmelized onions, or the honey-BBQ combo, or WHAT, but these babies were GOOD. The five of us totally chowed down, and I have to admit that I definitely ate my fair share. They are delicious!

Oh, and I've totally added a "quesadilla maker" to my growing list of little appliances that I want... (waffle maker, panini press... the list goes on!)

Funnily enough, when I made them, Ryan wouldn't really eat them. In fact, he kept pulling out the onions and throwing them on the floor! Then the next day, I gave them to him for lunch, and again, he wouldn't eat them. So I made him something else, but he rejected it and devoured the quesadillas. What a nut.


Ingredients

• 2 TBSP of oil
• 1-1/2 onions (vidalia is preferred) sliced into rings
• 1 TBSP honey
• 2 chicken breasts, diced
• 1/2 cup BBQ sauce
• 1 Cup shredded mexican cheese
• 8 ten inch flour tortillas

Heat one tablespoon of the oil in a pan over medium high heat. Add the onions and cook until they begin to carmelize. Mix in the honey and stir until it is golden brown. Remove and set aside.
Place the remaining oil in the pan and add the chicken. Cook through over a medium high heat. Stir in the BBQ sauce to evenly coat the chicken.

Place the chicken, onions and cheese onto a tortilla, top with the other tortilla and cook in your quesadilla maker about 5 minutes. Alternatively, you can cook them in the oven at 350 degrees for 20 minutes.

Mocha Ice Cream

I wanted to make a fun ice cream flavor for when my parents and brothers came over for dinner. My two favorite things in the world (besides Ryan, of course) are chocolate and coffee, so I set off on a search to find an ice cream recipe that would satisfy both.

This Mocha Ice Cream from myrecipes.com was perfect! It might be actually a TOUCH too rich, but that's really okay - that just means that I have a little less, and a) the ice cream lasts longer, and b) I don't get as fat. ;)


The only suggestion I have is to let the mixture sit in the fridge for much longer. After 2 hours, mine was not cold enough, and it didn't mix in the machine; I had to put the machine, with the mixture inside, in the freezer for another 45 minutes before it fluffed up.


Ingredients

• 1 (8-ounce) package semisweet chocolate squares, coarsely chopped
• 1/4 cup strong brewed coffee
• 2 cups whipping cream
• 1 cup half-and-half
• 3/4 cup sugar, divided
• 3 tablespoons instant coffee granules
• 4 egg yolks

Microwave chocolate in a 1-quart microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring twice; stir in brewed coffee. Set chocolate mixture aside.

Bring whipping cream, half-and-half, 1/2 cup sugar, and coffee granules to a boil in a heavy saucepan over medium-high heat, stirring until sugar and coffee dissolve.

Beat yolks and remaining 1/4 cup sugar at high speed with an electric mixer until thick and pale. With mixer at low speed, gradually pour hot cream mixture into yolk mixture; return to saucepan.

Cook over medium heat, stirring constantly, 6 to 8 minutes or until mixture thickens and coats a spoon. Remove from heat; stir in chocolate mixture. Cover and chill 2 hours.

Pour chilled mixture into freezer container of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions.

Pack freezer with additional ice and rock salt, and let stand 1 hour. Serve ice cream with cookies, if desired.

Three Cheese Penne and Chicken Florentine

Brooke posted this Three Cheese Penne and Chicken Florentine dinner awhile ago, and I starred it right away. I, too, get "Dinner Tonight" from myrecipes.com, but I don't know how this one escaped being saved by me!


I followed many of Brooke's adaptations and made some of my own. This is perhaps one of my favorite things about cooking; you make minor changes, and then someone else makes minor changes, and then someone else... and you have all of these cool variations on the same dish. I really enjoy making a dish "mine"!

Anyway, this dinner was so amazingly delicious. It was very comfort-food-ish, but I didn't feel super guilty about it. I will absolutely be making this again.


Ingredients

• Cooking spray
• 3 cups thinly sliced mushrooms - omitted only because I forgot to buy them
  
• 1 cup chopped onion
• 2 tsp minced garlic
  
• 3 cups chopped fresh spinach
• 1 tablespoon chopped fresh basil
• 1/4 teaspoon freshly ground black pepper
• 1 (15-ounce) carton skim ricotta
• 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
• 2 cups shredded roasted skinless, boneless chicken breast
• 1 cup (4 ounces) shredded reduced-fat sharp mozzarella cheese, divided
• 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
• 1/4 cup skim milk
• 1/4 cup fat free half and half
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted

Preheat oven to 425°.

In a large nonstick skillet coated with cooking spray over medium-high heat, add mushrooms, garlic, and onion; sauté 4 minutes or until tender. Add spinach, basil, and black pepper; sauté 3 minutes or just until spinach wilts.

Combine spinach mixture, ricotta cheese, pasta, chicken, 3/4 cup mozzarella cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

Very Berry Muffins

I had such a blast baking cookies and Rice Krispies treats with Ryan, and he really seems to enjoy helping me in the kitchen.


I was in the mood to bake today, and thought muffins would be a good culinary activity. Plus, Ryan could have them for breakfast this week - he loves eating things he helped create!


I went digging through my Reader to find something that was reasonably healthy and didn't require a trip to the store. I guess I shouldn't have been surprised when I found the perfect muffin on my friend Brooke's blog (I believe Brooke found them here).

I stuck with her adaptations, and the only thing I changed was doing half whole-wheat for the flour.


And the verdict? Awesome. Ryan inhaled his, and my husband ate three of them at once!

Ingredients

• 4 tbsp butter (melted and cooled)
• 1 cup flour
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar(plus additional for sprinkling)
• 1 egg
• 1/4 cup milk
• 1 1/2 cup frozen mixed berries (thawed and divided)

Preheat oven to 375 degrees and spray muffin tin with cooking spray.

Combine flour, cinnamon, baking powder and salt; set aside. In a small bowl combine 1/2 cup berries and milk and mash well. In a medium bowl, cream butter and sugar; add egg and beat well. Gradually mix in dry ingredients by hand. Mix in berry/milk mixture, followed by remaining berries and mix until just combined.

Using two spoons pour batter into prepared muffin tin, filling each chamber 3/4 full. Sprinkle top of muffins with sugar. Bake for 22-28 minutes or until a toothpick inserted in center comes out clean.