Recipes
Herbed Chicken Parmesan (Picky Eater Style)
I consider myself pretty lucky.
I have children who aren’t that picky when it comes to food.
Well, 2 of my 3 children aren’t that picky.
My four year old is actually in the “picky” faze right now and I’m counting the days until it passes.
While I hold my breath for that,
I decided to try a version of Chicken Parmesan that he and the girls might like.
I call it Herbed Chicken Parmesan…… Picky Eater Style!
I figured anything over Colorful Bowtie Pasta for my little ones is a Homerun any night.
Usually, I will have a little bit of left overs when it comes to most meals.
This, however, had nothing!
Not a crumb!
Not even an itty bitty bowtie.
When my 4 year old cleaned his plate, I knew I had a winner!
So, if you have picky eaters, try this recipe.
Even if you don’t, you’ll love it!
AND! It’s done with Chicken tenders, so Portion control is easy!
Recipe: Herbed Chicken Parmesan (Picky Eater Style)
Ingredients:
1/4 Cup Dry Breadcrumbs
1 Tablespoon Chopped Fresh Parsley
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt, Divided
1/3 Cup Grated Fresh Parmesan Cheese, Divided
1 Large Egg White, Lightly Beaten (I use Egg Beaters)
1 lb. Chicken Breast Tenders
1 Tablespoon Butter
1 (14.5 oz) Can Tomato Sauce
2 Teaspoons Balsamic Vinegar
1/4 Teaspoon Black Pepper
1/3 Cup Shredded Provolone Cheese (I folded 4 slices in half twice, then sliced very thin)
Directions:
– Preheat broiler.
– Combine 2 Tablespoons Parmesan Cheese, Breadcrumbs, Parsley, Basil, and 1/8 Teaspoon Salt in a shallow dish.
– Place Egg White (Or Egg Beaters) in another shallow dish.
– Dip each chicken tender in Egg White, and then dredge in Breadcrumb mixture.
– Melt butter in a large Nonstick Skillet over medium high heat. Add chicken, making sure not to over crowd the pan. Cook 3 minutes on each side or until done. Chicken should be golden brown.
– Transfer Chicken to a broiler pan or oven safe dish large enough to hold all of Chicken Tenders. Set aside.
– Combine 1/8 Teaspoon Salt, Tomato Sauce, Vinegar, and Pepper in a microwave-safe bowl.
– Cover with plastic wrap, and vent on one side.
– Microwave on high for 2 minutes or until thoroughly heated. Spoon over Chicken. Do not discard extra sauce.
– Sprinkle evenly with remaining Parmesan Cheese and Provolone Cheese.
– Broil 2 minutes or until cheeses melt.
– Serve over Tri Colored Bowtie Pasta, drizzled with Olive Oil, Salt and Pepper.
*I say do not discard the sauce because everyone wanted extra to go over their chicken. 🙂
Side Dish Idea: Roasted Herbed Zucchini w/ Parmesan
– 3 Zucchini
– Extra Virgin Olive Oil
– Dried Italian Seasoning
– Grated Parmesan Cheese
Directions:
– Preheat oven to 375 degrees.
– Cut off ends of zucchini.
– Cut zuchinni in half length wise.
– Drizzle a little olive oil over zucchini halves.
– Sprinkle each half with dried Italian Seasoning.
– Roast for 20 minutes.
– Sprinkle Parmesan Cheese on top of zucchini.
– Turn oven to broil.
– Allow to broil until cheese is melted and golden brown.
Enjoy!
~Esther~
Shrimp and Grits Casserole
So lately I’ve been trying to get back into my “I have to put a bathing suit back on in a few months” kind of mindset.
I mean, let’s face it.
I live at the beach, and since that isn’t going to change anytime soon,
and my family lives at the pool and beach during the warmer months, I figure I better start…..
~LIKE YESTERDAY~!!!!
Here is an alternative recipe to my other Shrimp and Grits.
This will allow you to not kill yourself the next day at the gym because you have “eaters remorse”
from your meal the night before.
I guess you could say, “It’s easy on the hips!”
Plus, it feels lighter too!
Recipe: Shrimp and Grits Casserole
– 2 Cups Reduced Fat Milk ( I use Skim)
– 3/4 cup Fat Free, Less Sodium Chicken Broth
– 1 Cup Uncooked Quick-Cooking Grits
– 1/4 Teaspoon Salt
– 2 Tablespoons Unsalted Butter
– 1/2 (2 oz.) Cup Shredded Parmesan Cheese
– 1 (3 ounce) package 1/3 less fat Cream Cheese
– 3 Tablespoons Chopped Fresh Flat Leaf Parsley
– 1 Tablespoon Chopped Fresh Chives
– 1 Tablespoon Fresh Lemon Juice
– 2 Large Egg Whites ( I use Egg Beaters)
– 1 Pound Peeled and Deveined Medium Shrimp, Coarsley Chopped
– Cooking Spray
– Hot Pepper Sauce (Optional)
Directions:
– Preheat oven to 375 degrees.
– Combine milk and broth in a medium saucepan and bring to a boil.
– Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until grits are thick, stirring constantly. Remove pan from heat.
– Add Parmesan cheese, Butter, and Cream Cheese to pan and stir until smooth.
– Add Parsley and next 4 ingredients to pan.
– Stir just until blended throughout.
– Spoon grits mixture into an 8×11 inch baking dish coated with cooking spray.
– Bake at 375 degrees for 25 minutes or until set.
– Serve with hot pepper sauce, if desired.
Side Dish Idea:
Roasted Broccoli – Spread 2 cups Fresh Broccoli Florets onto a cookie sheet sprayed with Cooking Spray. Roast at 375 degrees for 20 minutes until slightly crisp and brown, tossing once during cooking. Sprinkle with 2 Tablespoons Grated Parmesan Cheese and allow to cook for 2 to 3 minutes longer.
Gingersnap Ice Cream Sandwiches
I’m Back!
Did you miss me???
………………………………………………………………………….
………………………………………………………………………….
(Insert: Cricket Chirping Sound)
Ok, not everybody at once!
Well, in case you haven’t noticed, I have been a little M.I.A.
This can be due to a combination of things. For one, I got sick… Boo!
Wait a minute, I already used that excuse. Ok, hold on… let me think.
Ok, I got it! I also lost my BLOGGING MOJO!
Not to worry! I found it again. It was hiding under a pile of dirty clothes in the corner of my closet.
SO! Without further adieu,
Who wants to take a look at a Yummy dessert?
That’s right y’all! Say it with me!
ICE.CREAM.SANDWICHES. !!!
I basically combined two of my most favorite things in the world.
Gingersnaps AND Ice Cream!
I used this brand of Gingersnaps because they seem to have a slight softness to them that most Gingersnaps don’t have.
This way, there is no Teeth Chipping and Dental bills being sent to me.
Also, make sure to let your Ice Cream sit out about 10 minutes to soften up before topping cookies.
Just lay them bottom side up.
Take a metal scoop (if I had to guess, I would say mine measures out around a teaspoon or so) and top one side with a scoop of the Ice Cream.
(You didn’t think I was going to stop there, did you?)
Now top the other cookies with the same thing! 🙂
Awe! Aren’t they so cute?
Carefully take one side and top it with another. Then carefully press together.
(The ice cream will be soft, so you should have no problem doing this)
Perfect little dessert…..
Or is it?
AGAIN…You didn’t honestly think I was going to stop there either, did you?
Grab some pretty sprinkles….
Let your sandwich go for a roll.
And Voila!
Make sure you put in the freezer for just a little bit to set up. You can tell some of them started to melt a little, but that will be ok after they hang out in the freezer.
In about 20 to 30 minutes, you will have happy tummies !!!
The combinations for this are endless! If you aren’t the biggest fan of Gingersnaps and if Vanilla is too boring for you,
try your favorite flat cookie paired with your favorite ice cream flavor.
GO CRAZY!
But, if you do…..
leave me a comment and tell me what you did so I can try the same thing!
Enjoy!
~ Esther ~
Roast Chicken with Root Vegetables and Gravy
I haven’t found many people out there who don’t love a good Roast Chicken.
I have tried it myself by cooking the whole thing (Thanksgiving Style), just sitting in the pan. Maybe doctured up with some butter and salt and pepper.
Nothing too great. I may have even tried to add some type of citrus to it a time or too, but still nothing that great.
My chicken always had some spot in it that might still look a little pink or God forbid, bloody (GASP!), and my kids would get totally grossed out!!!
So, you can probably guess where the rest of that story goes….
I decided to make it a different way about a week ago and I have to say that I will probably never make Roast Chicken another way again.
This is by far, the easiest way I have EVER cooked Roast Chicken.
First, I took some Carrots, Onions, and some Sweet Potatoes.
I roughly cut them into about 1 to 2 inch pieces. You don’t have to be precise, as they will cook down. In fact, the more UNprecise you are, the better. It gives it a “rustic” look.
Then I drizzled some Extra Virgin Olive Oil over them, tossed, and added a little salt and pepper. Then tossed again.
Then I tossed them aside. Well, not really. More like slid them.
Now, back to the chicken!
I cut the backbone out, and pressing down, skin side down, pressed until I heard a pop. This “butterflies” your chicken.
Before you say, “Oh, I can’t do that”…… Let me just tell you, YES YOU CAN!
I used to always buy my chicken already cut up from the store, which by the way cost more than a whole chicken you can cut up yourself.
My mom tried to show me how to cut one up myself, but I was never interested.
(F.Y.I.: I plan on doing a tutorial later on how to cut a whole chicken up.)
Back to topic: IT IS SOOOOO EASY TO CUT THE BACKBONE OUT OF A CHICKEN.
Just turn it over, find the area that looks literally like a backbone (I do not mean to insult your intelligence).
Start at the top, and going down both sides of it, cut.
This can be done with a knife, but I found it easier to do with kitchen shears.
If I’m not grossing you out yet, read on. : )
I salt and peppered the chicken and then I used my “Herbs de Provence” Pampered Chef seasoning mix and sprinkled it on it.
This is it below. You can also pick this up at your local Grocery Store in other brands. I just happened to have that one on hand.
By the way, this is a great mix to use on Chicken, Pork, Vegetables (you name it!).
Then I coated my Cast Iron Skillet with a couple of tablespoons of Extra Virgin Olive Oil.
Put the whole Butterflied Chicken in skin side down and seared it on medium-high heat for 5 to 6 minutes, until it was golden brown.
Flipped it over………
And added all the vegetables to the pan. It may look like the pan is too crowded, but it isn’t. These will cook down and the chicken will cook just fine as well.
I sprinkled the vegetables with a little more Herbes de Provence.
I popped it in the oven for about an 1 hour and 15 minutes and this is what it looked like when finished.
It will literally fall off the bone!
But WAIT!
There’s MORE!
I removed the chicken and the vegetables to a platter and covered with aluminum foil to keep warm.
I couldn’t just let all these juices from the meat and vegetables go to waste!
Couldn’t let the little bit of wine that was left in this bottle go to waste either. (“Waste not, Want Not!) Right?
There was about a cup left in the bottle and it all went into the pan.
I let it simmer for about 8 or 9 minutes until it had reduced by half. Then I added a tablespoon of butter.
Stirred in until butter had melted and Voila!
Yummy gravy! In fact, it was so good, I caught Z drinking the rest of it after we were cleaning up the table. YES! I said DRINKING IT!
Oops! Maybe I shouldn’t have told you that.
Well, he won’t know if we don’t tell him.
If you try this recipe, please let me know what you think.
This is a definite “KID APPROVED” meal.
The sweetness from the onions, carrots, and sweet potatoes cook into the chicken and make it soooo good!
By the way, this is a great easy meal to entertain with or if you just want to share with your family.
ENJOY!
-Esther
RECIPE: Roast Chicken w/ Root Vegetables and Gravy
Ingredients:
– 1 Whole Chicken ( 3 to 4 lbs.)
– 2 tablespoons Herbs de Provence, divided
– Salt and Pepper
– 4 tablespoons Olive Oil
– 4 Carrots
– 4 Sweet Potatoes
– 2 Sweet Onions
– 1 cup White Wine, I used Chardonnay OR if you prefer, you can use Chicken Stock
– 1 tablespoon Butter
Directions:
– Preheat oven to 350 degrees F.
– Cut Onions, Carrots, and Sweet Potatoes roughly into 1 to 2 inch cubes.
– Combine vegetables and drizzle with 2 tablespoons olive oil. Sprinkle with Salt and Pepper. Toss to coat and set aside.
– Use kitchen shears to cut out the backbone of the chicken.
– Lay chicken open, skin side up, like a book. Flatten the chicken with your hands, pressing down until you hear a pop or crack noise.
– Sprinkle chicken with Herbs de Provence, salt and pepper.
– Heat a 12 inch or larger size cast iron skillet on medium-high heat. Once hot, add 2 tablespoons olive oil to skillet. Add chicken, skin side down, and sear 5 to 6 minutes, or until golden brown.
– Flip the chicken over and add vegetables to open areas around chicken. It’s ok if it seems overcrowded.
– Roast chicken 1 hour and 15 minutes or until an instant- read thermometer inserted into the thickest part of the thigh reads 165 degrees F.
– Remove chicken and vegetables to a platter, cover with aluminum foil, and keep warm.
– Add the wine to the pan and stir with a wooden spoon loosening any brown bits in bottom of pan.
– Allow to simmer for 8 to 9 minutes or until liquid has reduced by half. Stir often.
– Add tablespoon butter and stir until melted. Season with salt and pepper to taste. You won’t need much, if any.
– Carve chicken, set on platter with vegetables and serve with gravy.
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