Chicken Parmesan

We’ve been having such beautiful weather here the last few weeks! It’s been crazy warm and sunny! I LOVE IT! It’s going to be a great summer!

We’ve been grilling a ton lately too and I have a bunch of grill recipes coming soon. But I thought I would get one last hearty meal in before we spend the rest of the summer keeping the stove off and the grill on! Which you know is partly because that means the Hubster cooks at least part of dinner! But shh don’t tell him that’s why I like to have him grill so much!

This is a great recipe for Chicken Parmesan, it’s a little different than some recipes since I don’t bread or fry the Chicken. I think it tastes even better this way!

Ingredients:

4 Chicken Breast, boneless, skinless

Italian Seasoning

Garlic Powder

Onion Powder

Salt and Pepper

1 jar Spaghetti Sauce

2 cups Mozzarella Cheese, shredded

½ cup Parmesan Cheese

1 pkg Spaghetti, cooked

Directions:

Heat the oven to 350 degrees. Coat a skillet with cooking spray, and heat over medium heat. Season each Chicken Breast with Italian Seasoning, Garlic, Onion, Salt and Pepper. Place in skillet and cook until each side is browned. Meanwhile in a 13x9 baking dish, spread a bit of the Spaghetti Sauce in the bottom of the pan. Place the Chicken on top. Then cover with the rest of the sauce. Sprinkle both cheeses over the top.  Cover with Foil and Bake for 30 min. Remove Foil and Bake for another 15 minutes. Serve over cooked Spaghetti.

Enjoy

Filipino Chicken

I haven’t felt like cooking at all lately. I’m not sure why? I mean I LOVE to cook and I love trying out new recipes. Hello that’s why I started blogging, so I would have a place to record everything I was trying. Thank you Pinterest! But lately I just haven’t been feeling it?! So I’ve either been doing super simple recipes or sandwiches. I know so not being a stellar Mom these last few weeks. But I may be redeeming myself with this recipe. It’s actually an old favorite, that my Sister first made for us a long time ago and I make it fairly often now. She usually uses Chicken Thighs but I like Chicken Breasts better, so that’s what I use. I also double or sometimes triple the vinegar and soy sauce so that I have more sauce left when it's all made.

Here’s what you’ll need:

4 Boneless Skinless Chicken Breasts or 8 Chicken Thighs

1 TBSP Olive Oil

1/3 cup Water

¼ cup White Vinegar

¼ cup Soy Sauce

2 Bay Leaves

1 tsp minced Garlic

¼ tsp Black Pepper

2 TBSP Red Chili Pepper or ¼ cup Toasted Coconut (both are optional)

Here’s how you make it:

In a large skillet brown the Chicken on both sides in the Olive Oil. Drain off the extra oil. Add Water, Vinegar, Soy Sauce, Bay Leaves, Garlic and Pepper to the skillet. Bring to a boil and reduce heat. Cover and let simmer for 30-35 minutes or until Chicken is tender and no longer pink. Remove Chicken and place onto a platter, keep warm. Bring the remaining liquid in the pan to a boil for 3 to 5 minutes or until reduced to about ½ cup. Remove and discard Bay Leaves. Drizzle sauce over Chicken. Sprinkle with Chili Peppers or Coconut if using.

ENJOY!

Chicken Bacon Ranch Bake

I saw this great Pin for these Cheesy Bacon Oven Chips on Pinterest. You can find the recipe for them at vittlesandbits. And I wanted to make them sooo baaaad. BUT I needed dinner and not just an appetizer. So I thought how can I make this more meal like? Oh and did I mention that I’m almost out of cheese? HOW CAN THIS BE? Oh and I have no desire to go anywhere near a grocery store because it’s rainy and icky outside and I really just wanna sit on my couch looking at more yummy recipes and awesome crafts on Pinterest. So I decided if I add a little chicken and make more of a béchamel sauce this would work for me as a meal. I’m thinking a salad will have to go with it because well I don’t even want to think about the amount of calories in this.

Here’s what you’ll need to make it:

2-3 Chicken Breasts cooked and cut up into bite size pieces

3-4 medium potatoes

2TBSP Butter

2 TBSP flour

1 cup Milk

Shredded Cheese (now I only had a little Mozzarella on hand and would normally use something like Cheddar or a Colby Jack)

Salt & Pepper to taste

6 slices of Bacon cooked and crumbled

Ranch Dressing

Here’s how you make it:

 

Pre Heat oven to 375. Slice Potatoes into 1/8 in slices or as close as you can get. Place them into a pot and fill with cold water add some salt. Place on a burner and bring to a boil for 5 minutes. Drain and lay on a paper towel, pat dry.

 Grease a baking sheet and lay potatoes and chicken on the baking sheet spray the top with more cooking spray. Bake for 12-14 minutes until everything starts to brown.

Meanwhile in a pan melt the butter on medium heat, add in the flour and stir it in, let cook for a minute then slowly pour in the milk. Stirring continuously until the sauce thickens. As the sauce gets thicker add in the shredded Cheese. Turn heat off and let sit until the potatoes and chicken are done.

When everything is done spoon the Cheese sauce over the Potatoes and Chicken. Then drizzle on some of the Ranch Dressing and serve!

ENJOY!