Oven Roasted Chicken Parmesan with Blistered Tomatoes

Oven Roasted Chicken Parmesan

Chicken Parmesan, or Chicken Parmigiana, is an Italian-American dish, derived from Eggplant Parmigiana, which is prepared mostly the same way. At every Italian restaurant I go to, I see Chicken Parmesan on the menu, but I  almost never get it. The few times that I do, I'm disappointed. It's always prepared the same. A piece of chicken, battered in breadcrumbs, fried, and topped with a slab of cheese, served next spaghetti and marinara sauce. I knew there had to be a way to improve this, so I set out to find it.

The Recipe:

The Ingredients:

• 4 Tablespoons Butter, Melted
• 4 Boneless Chicken Breasts
• 1 Cup Panko Bread Crumbs
• 1 Cup Parmesan Cheese, Grated
• Salt and Pepper
• 1 Package Cherry or Grape Tomatoes
• 4 Cloves Garlic, Minced
• 2 Tablespoons of Butter
• Olive Oil
• Red Pepper Flakes (optional)
• Pasta

The Method:

Preheat the oven to 350 degrees. Combine the Panko bread crumbs and cheese in a bowl with salt and pepper. In a separate bowl, coat the chicken breasts in the melted butter. Transfer each chicken breast to the bread crumb mixture individually to coat with bread crumbs. Lay on a greased sheet pan to go in the oven. Cook for 30 minutes.

In a large skillet, melt the 2 tablespoons of butter and add a tablespoon of olive oil over medium heat. Saute the garlic until golden. Add the tomatoes and season with salt and pepper. I like a little spice to mine, so I add some crushed red pepper flakes. It is important to make sure the heat is not too high here, because the tomatoes will burn and not blister, which is not we're looking for. Stir the tomatoes occasionally to make sure all sides are cooked. These will take about 15 to 20 minutes

Serve with pasta. I used penne, but any kind will do. If you want a little more cheese, sprinkle some additional Parmesan top.

Happy Eating!

Weekly Favorites 07/01/18 to 07/07/18

Time for a new batch of weekly favorites! I've found some more articles that I'm really excited to share!


Epic Bacon Burger - via Carly Bloggs

I think that at this point, you may have realized that I never met a burger that I sent away without eating it! Throw bacon into the mix and there's no way I'm saying no. Normally, I'm all about the grill. But for those of you who don't have a grill, this recipe demonstrates how to cook a burger stove top, which I find to be a suitable second option. There are of course some nights I am too lazy to go outside and fire the grill up.

You can't beat a homemade burger and I'm still thinking about my one from dinner tonight..... Just look at it 🤤
Here's one of my first ever recipes (which needs and update 🙈) and still the same way I make my burgers.#ukbloggers #foodbloggerhttps://t.co/SjV0mM0rgU pic.twitter.com/1jyQpQsfw3

— Carly (@carlybloggs) July 5, 2018

Summer Tagliolini Pasta Recipe with Marinated Vegetables - via The Pasta Project

When I'm not chowing down on a burger, I turn to my Italian roots for food inspiration. I love a really simple pasta dish, where just a few ingredients can come together to make a dish full of flavor. This Summer Tagliolini recipe just that. The ingredients list is mostly vegetables, with a few others to enhance the flavors. This sounds amazing and should go perfect on a hot Houston, TX summer day!

This healthy, fresh and tasty summer tagliolini recipe is perfect for when you don't feel like cooking much. You only need to cook the pasta and marinate the veg. https://t.co/UuTh04i2h4 #lovepasta #pastarecipe #tagliolini #foodblogger #pastasalad #italianfood #summerfood pic.twitter.com/E2pxlBrER0

— Jacqui DeBono (@jacquidebono) July 2, 2018

Breakfast Casserole with Hash Browns, Sausage, and Eggs - via Mr. B Cooks

Without even looking at the article, the title of this post reminded me of the sausage and egg casserole my mom cooked every Christmas morning and still cooks every Christmas to this day. Diving in to it, the preparation is very similar. The key difference is the addition of the hash browns and the absence of bread cubes. The nostalgia alone, we enough to draw me in to this one!

I'm taking one of my favorite #camping #recipes and making it at home. Check out this #breakfast casserole with hash browns, #eggs and sausage! Full #recipe on the blog: https://t.co/z6ayfVO3TB#breakfastrecipe #food #cooking #foodblog #breakfastcasserole #foodblogger pic.twitter.com/BbTCZe8zEs

— Mr. B Cooks (@MrB_Cooks) July 6, 2018

Passion Fruit Eclairs with Italian Meringue - via Lil' Cookie

What drew me in to this one was the departure from what I think of as a traditional eclair. You know what I mean. I have never had an eclair that wasn't a pastry filled with either cream or custard, topped with chocolate. Not that I am complaining. Here, Lil' Cookie takes us away from that traditional eclair with the addition of fruit and a light meringue, perfect for summer!

Passion Fruit Eclairs with Italian Meringue. RECIPE: https://t.co/0qjT3sB8ea
Pin for later: https://t.co/x7NHrEQJrc#RecipeOfTheDay #foodblogger #passionfruit #baking #dessert pic.twitter.com/4ddBMBjvYZ

— Natalie Levin Sapir (@lilcookieblog) July 6, 2018

Lamb Ragu

This dish is an Italian classic that I've had the idea to make for quite some time. I've been putting it off because it honestly sounded more difficult than it was. In the end, it was so worth it. The lamb and tomatoes go together so well, with the added crunch from the celery and carrots. The Romano cheese tops it off the sauce to add a creamy flavor.


The Recipe:

Lamb Ragu

• 1/2 Pound Ground Lamb
• 1 Small Onion - Diced
• 3 Garlic Cloves - Minced
• 1 Stalk of Celery - Diced
• 2 Carrots - Peeled and Diced
• 15 oz Can Crushed Tomatoes
• 1/2 Cup Dry White Wine
• 2 Tablespoons Olive Oil
• Fresh Parsley - Chopped
• Crushed Red Pepper Flakes
• Salt and Pepper
• Romano Cheese
• Rigatoni

To start, brown the lamb over medium heat. Remove the lamb from the pan when it just medium rare, leaving behind as much of the juices as you can. Add the olive oil to the pan and raise the heat to medium-high. Add in the crushed red pepper flakes, onion, garlic, celery, and carrots. Saute until the vegetables are wilted and add in the crushed tomatoes, white wine, ground lamb. I like to swirl the wine around in the tomato can to make sure I get all of the tomato juice out of the can. Reduce the heat to a simmer and let the sauce reduce. Just before the pasta is done, add a few ladles of the pasta water to the sauce and let it reduce some more. Add in the parsley and let it reduce with the sauce. 

I mixed the pasta together with the sauce and then stirred in the Romano cheese. Pair the pasta with some garlic bread. 

For a few variations, sub the lamb with ground beef or pork. I'd like to try this again with some fresh pasta as well, maybe some pappardelle. 

Spaghetti Mangiafuco

The other day we realized we'd had our fill of the variety of kid shows that seem to loop around our house. Desperate, we went looking for a "mommy, daddy show," that might satisfy everyone involved. We came across an all things Italian episode of Dinners, Drive-Ins, and Dives. This could be interesting.

Guy stopped by a small family run restaurant in Collodi, Italy, where they made a dish called Spaghetti Mangiafuco. Of course, I had to set out to recreate this dish, and maybe even put my own spin on it!

The Recipe:

• 1 Package of Cherry Tomatoes - Halved 
• 5 Cloves Garlic - Minced 
• 2 Tbsp Olive Oil 
• 1 Tbsp Butter 
• Oregano 
• Parsley 
• Salt and Pepper 
• 1 Bushel Spinach - Rough Chopped 
• Crushed Red Pepper Flakes 
• Pasta

Start off by getting all of the ingredients prepped while the water boils. This is all going to happen fast, so wait until the pasta hits the water before putting anything in your pan. Fresh pasta would go really well here.

Spaghetti Mangiafucco

In a large frying pan, heat the olive oil over medium-high heat. Toss in the garlic and crushed red pepper flakes. Season with salt and pepper. When the garlic turns golden, reduce the heat and add the

butter. Now, bring in the tomatoes, oregano, and parsley. The tomatoes are going to reduce a little and make thin tomato sauce. Just before the pasta comes out of the water, add a few spoonfuls of the pasta water to the sauce.

Now for the spinach. The spinach is going to cook really quick and reduce down. I added the spinach and stirred it in just long enough to change color. The spinach will finish cooking when the sauce and pasta are tossed together. Serve alongside garlic bread and garnish with fresh Parmesan cheese.

As a variation, add some tomato puree to give the sauce a little more body.

Happy Eating!

Weekly Favorites 03/11/18 to 03/17/18

Another week gone by, and another list of my favorite food and restaurant articles!

Performance Plate - via Outside Magazine

Energy Bars - Photo Credit Six Studio Stocksy

I don't get out as much as I used to, but I still consider myself a pretty active, outdoorsy guy. If you're like me, a good snack bar or granola bar goes a long way when hunger strikes. Here, Outside Magazine's editors bring you the top list of snack bars! 

Shrimp and Carolina Gold Rice "Grits" - via Garden & Gun

Shrimp and Carolina Gold Grits
Photo Credit Johnny Autry/Garden & Gun

We don't make shrimp and grits often, but when we do, watch out, there's a shrimp or grit that stands a chance! So when I saw this Chinese influence shrimp and rice dish, I had to click on it! And you better believe I'll be making this sometime soon!

Southern Soul's Brunswick Stew Recipe - via Garden & Gun

Southern Soul's Brunswick Stew Recipe
Photo Credit Garden & Gun

I don't know exactly what it was that drew me in to this recipe, maybe it was the smoked meat, or the spice, or the  fact that serves 15 to 18 people, but I do know, that I am going to have to try it! 

11 Truly Old-School Red Sauce Italian Joints in NYC - via Eater.com

Baked Ravioli at Frost
Photo Credit Robert Sietsema/Eater.com

When I think of New York City, I always think of classic Italian restaurants either in Little Italy or The Bronx or Brooklyn. Here, eater.com lays out 11 of the best old-school Italian joints to check out next time you find yourself there!

Homemade Pasta

Fresh Pasta

For some reason, I always talk myself out of making fresh pasta. It seems like so much extra work! But in the end, it is worth it. The pasta is so much better than the store bought version.



The Recipe:

• 1/2 Cup Flour
• 1 Egg

Makes 1 Serving.

Make a crater in the mound of flour in a bowl. Add the egg in to the middle of the flour. With a fork, slowly beat the egg inside of the crater. Slowly incorporate the flour in to the egg. Continue stirring until all of the flour is mixed with the egg. You may have to use your hands to get all of the flour mixed in. You want the dough to be a little sticky. It should not have the same consistency of pastry dough.

Making Fresh Pasta

Run the pasta through a pasta roller, starting with the widest setting. The first few times through the roller, it will seem the dough is crumbling. Once the dough runs through the roller, fold it back in half and run it through again. Continue this process until the dough comes back together. Set the roller to the next smallest setting. Run through each setting at least twice until the desired thickness is reached. 

After the pasta goes through the roller, it is time to cut the sheets in to smaller strips. Lay the sheets on a floured surface. Fold the sheets over lengthwise, in thirds. I like to cut through the pasta with a sharp knife. I don't look for a uniform size. 

Once the pasta is cut to size, it is ready to cook. Add the pasta to boiling water. It will cook much faster that dried pasta. It will be al dente in 3 to 5 minutes. 

Happy Eating!

Sausage and Peppers with Pasta

Sausage and Peppers with Pasta

There's nothing I love better than a classic Italian recipe. So when I first came across this idea, I had to work on my own version!

The Recipe:

• 3 - 5 Links Sweet Italian Sausage - Sliced
• 1 Onion - Diced
• 3 Garlic Cloves - Minced 
• 1 Red Bell Pepper - Rough Chopped 
• 1 Yellow Bell Pepper - Rough Chopped 
• 1 Package Cherry Tomatoes 
• Pasta - Linguine, Pappardelle, and Fettuccine work well
• Fresh Parsley
• Grated Parmesan 
• Salt and Pepper

Brown the sausage in a skillet. 

Brown the sausage in a heavy bottom skillet. Remove sausage to bowl to add later. Saute the onion and garlic in the sausage grease. Add a little olive oil if necessary. Season with salt and pepper. Add the bell peppers. Saute until the peppers are wilted. Add the sausage back in. Add the tomatoes. Stir occasionally until the tomatoes begin to open. Toss the sausage and peppers with the pasta in a large bowl. Serve with chopped fresh parsley and grated Parmesan.

Optionally, I like to add some crushed red pepper flakes with the the onions to give a little extra spice.

I like to make this with some rustic, rough cut fresh pasta. Dried pasta works well here too.

Happy eating.

Italian Sausage Zucchini Soup, Slow Cooker Style

Some nights, you need something that is easy to make. The crock pot comes in to play here. A lot of times we will try to rework a recipe we already have for the crock pot, so we can focus on other things. Last weekend we did that with Italian Sausage Zucchini Soup. Check out the original recipe here.

Italian Sausage Zucchini Soup, Slow Cooker Style

The Recipe

• 1 Package Italian Sausage - Sliced
• 2 Onions - Diced
• 2 Zucchini - Sliced
• 1/2 to 1 1/2 Cups Merlot
• 2 15 oz Cans Whole Tomatoes
• 2 Boxes Beef Broth
• 1 Teaspoon Basil
• 2 Garlic Cloves - Diced
• Salt and Pepper
• Chopped Parsley
• Pasta - Penne, Farfalle, and Rigatoni work really well

Brown the sausage in a pan. Sauté the onion and garlic in the juices left from the sausage. Combine all the ingredients in a crock pot. Cook on low for 3 to 4 hours. If time permits, add the pasta about 30 minutes in. This will help keep the pasta from over cooking. 


Happy eating.

Italian Sausage Zucchini Soup

I'm feeling a little nostalgic lately, so I decided to share a recipe we always made growing up. This soup recipe was past down from my aunt.

The Recipe:

Italian Sausage Zucchini Soup

• 1 Package Italian Sausage - Sliced
• 2 Onions - Diced
• 2 Zucchini - Sliced
• 1/2 to 1 1/2 Cups Merlot
• 2 15 oz Cans Whole Tomatoes
• 2 Boxes Beef Broth
• 1 Teaspoon Basil
• 2 Garlic Cloves - Diced
• Salt and Pepper
• Chopped Parsley
• Noodles 

Brown the Italian Sausage in a large heavy bottom stock pot. I prefer to use either sweet Italian sausage or spicy Italian sausage. The mild sausage doesn't quite fill out the flavor profile of the soup. 

Remove the browned Italian sausage from the pot. There should be about a tablespoon of grease left behind from the sausage. If not, add a little bit of olive oil. 

Sauté the onions and garlic. Add the Italian sausage back in to the pot. Add the remaining ingredients bring to a boil. Let simmer for about 25-30 minutes. Add the noodles, zucchini, and parsley and simmer another 10-15 minutes. Penne or Rigatoni pasta work the best, but I usually use whatever is lying around the pantry.

Sometimes I'll add a can of Great Northern White beans as a substitute for the noodles. Other times, I'll use both the beans and noodles to make the soup a little bit more hearty. Sometimes I'll stir in a little spinach at the end too.

Happy Eating!

7 Filling Italian Recipes That Won’t Put a Dent in Your Diet

I've got some Italian ancestry, so it only makes sense that I am drawn to Italian foods. But let's be honest, some of the old Italian recipes are loaded with extras that we don't need in our diets. I've made oven fried chicken before and it turns out great, so I'm going to have to try out the Baked Chicken Parmesan. The Skinny Shrimp Scampi caught my attention too. My version has always had some extra butter, possibly some cream, and definitely some cheese added in. I'll have to try out this healthier option.



7 Filling Italian Recipes That Won’t Put a Dent in Your Diet:



'via Blog this'

Italian Bread Dipping Oil

A Mason Jar is great for storing extra
Italian Bread Dipping Oil Spice Blend!

Growing up, one of my favorite parts about going to eat at an Italian restaurant was the oil for dipping the bread in. Sure other restaurants had bread and butter, but there was something about the olive oil with herbs and spices that made those Italian places something to look forward too! As I got older, I decided to try my hand at making my own spice mix to add to the olive oil. Sometimes I'll make a big batch and store it in a jar to add olive oil to later. I don't add salt to mine. I have found that the olive oil does not need any salt added. It can be added as an option.

The Recipe:

• 1 Teaspoon Pepper
• 1 Teaspoon Onion Powder
• 1 Teaspoon Dried Minced Garlic
• 1 Teaspoon Basil
• 1 Teaspoon Oregano
• 1 Teaspoon Parsley
• 1 Teaspoon Crushed Red Pepper
• 1 Teaspoon Salt (optional)

Italian Bread with Italian Bread
Dipping Oil Spice Blend

Combine all ingredients in a bowl. Add a spoonful to a small plate and drizzle enough olive oil to cover. Sometimes I'll add some fresh grated Parmesan to the mix. I found that the best way to make it is to have equal parts of each ingredient. The bread is meant to the be the star and shouldn't be overpowered by the spices.

Chicken Florentine

Last night I made one of my favorite recipes. It started out as a recipe my dad gave a few years back, that was actually meant to be a recipe for roasted pork. I played around with it a little bit and eventually I was able to turn it in to Chicken Florentine

The Ingredients:

• 4 Chicken Thighs
• 3 Tbsp Butter
• 3 Stalks of Rosemary - Minced
• 6 Roma Tomatoes - Chopped
• 2 Cloves Garlic - Chopped
• 2 Tbsp White Wine
• Salt
• Pepper
• Crushed Red Pepper
• Capellini Pasta
• 1 Bushel Spinach

Melt butter in a heavy bottom pot or dutch oven (I prefer a porcelain enameled cast iron dutch oven), over medium high heat. Rinse the chicken thighs and dry. Season generously with salt, pepper, and rosemary. Brown chicken in the butter for 5 to 10 minutes per side.

Remove and set aside, leaving behind the butter and chicken juices. 

Add the white wine to the pot to deglaze. Add tomatoes and saute until soft. Add the garlic to tomatoes. Add salt, pepper, and crushed red pepper to the mix. Saute for a few minutes, stirringly occasionally, until the tomatoes begin to loosen up. Place the chicken back in to the pot and cover. Reduce the heat and simmer for 20 minutes. Remove the lid and simmer for another 20 minutes. 

Rinse the spinach and saute and olive oil with salt until the spinach is wilted. Remove from heat.

To serve, place cooked capellini on a plate. Place spinach on top of the pasta. Add a chicken thigh on top of the spinach, and top off with a few spoonfuls of the sauce.