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Monthly Archives: April 2011

Chicken Parmesan

This dish is based on a few recipes I’ve seen, and couldn’t be easier.

Skinless Chicken Breast (1 per person)

About 3/4 cup flour



2 eggs

1/2 TBS minced garlic

3/4 cup breadcrumbs (I use Italian seasoned)

1/2 TBS Italian Seasoning

About 1 cup tomato sauce

Mozzarella (sliced or shredded)

Set up 3 bowls.  In one bowl combine the flour, salt and pepper.  In the second bowl lightly scramble the egg and mix with the minced garlic.  In the third bowl combine the bread crumbs with the Italian seasoning.

Heat extra virgin olive oil in a large skillet to about medium to medium high heat.

Dredge each piece of chicken in the flour, then dip in the egg and then in the bread crumbs.  Be sure to get an even coating of each step on the chicken.  For a nice thick breading, re dip in egg and re coat in bread crumbs.

Place each piece of chicken in the skillet and cook until browned, about 4-5 minutes.  Turn and cook for about the same time on the other side.  Once both sides have a nice brown, place the cheese on each piece and cover with tomato sauce.

Cover the pan and turn the heat down.  Let the chicken simmer for about 5-7 minutes.  This will allow the chicken to cook the whole way through and let the cheese melt.

Serve with pasta and a salad and enjoy!!

Brown Rice with Lime and Cilantro

Cook brown rice according to the box (which I did not do this time, I opted to cover the rice and leave the burner on medium instead of lowering it to a simmer, whoops!).  Once it’s cooked, squeeze lime juice over the rice and stir in fresh cilantro.


Baked Honey-Lime Chicken

This recipe is from Good Housekeeping’s “Best Chicken Recipes” cook book.  The recipe says to use drum sticks, but I adjusted in and used chicken tenders.  The glaze got very dark and crunchy on the pan, but the chicken did glaze nicely and stayed moist.  Sadly, I was out of aluminum foil so my pan was a mess.  If you are making this with chicken tenders, I would maybe suggest cooking it at a slightly lower temp than it calls for.  It may also work a little better if you do actually use the drum sticks.

3 limes, plus wedges for garnish

1/4 cup honey

3 small garlic cloves, minced or crushed

1 tsp gound coriander

1 tsp salt

1/2 tsp coarsely ground black pepper

24 medium chicken drumsticks, skin removed or I used about 1 1/2 chicken tenders

1/2 cup loosely packed cilantro, chopped

Prepare over to 450.  From limes grate 2 tsp peel and squeeze 1/4 cup juice.

In small bowl, with fork mix honey, garlic, coriander, salt, pepper, lime juice and 1 tsp lime peel.

Arrange chicken on jelly roll pan.  Drizzle lime mixture over chicken, toss to coat evenly.  Bake for 30-35 minutes (I did about 15-20 minutes with the tenders), turning and brushing with glaze occasionally.

Transfer chicken to serving dish.  Drizzle with pan juices.  Sprinkler with cilantro and remaining lime peel.

Off my Game Dinner

I am very behind on my blogging, so I will be playing catch up in the next few days.  The next couple of posts are from a dinner a few weeks ago that ended up ok, but was nearly a disaster!  The menu was honey lime glazed chicken, lime cilantro rice and a tomato and avocado salad.  Dessert was pound cake with strawberries and blueberries  with fresh whipped cream.

Herbed Turkey Bagel Sandwich

This sandwich is based off of a delicious sandwich I had recently at Bruegger’s.  It was super easy to put together, and you could easily put these together for a crowd for brunch or lunch.

Wheat bagel thins (1 per person)

Garden veggie cream cheese (about 1/2 -1 TBS)

Sun dried tomatoes (about 1/2 TBS)

2 slices turkey breast (I used Trader Joe’s herbed turkey)

1 slice smoked gouda

Arugula (a small handful)

Smear the bottom half of each bagel thin with the garden veggie cream cheese.  Top with turkey, cheese, and arugula.  Spread the sun dried tomatoes on the top of the bun or place on the arugula.  Viola!  You have a delicious gourmet looking and tasting sandwich!

Broccoli Cheddar Soup

I adapted a recipe a little from one I found on and it turned out to be very yummy!

1/2 cup butter

1 small or 1/2 large onion, chopped

about 1 pound fresh broccoli florets, chopped

1 1/2 big containers of chicken broth

1 pound cheese (I used1/2 mild Wisconsin cheddar and 1/2 sharp Wisconsin cheddar)

1 cup 2% milk

1 cup whole milk

Garlic Powder to taste

2/3 cup corn starch

1 cup water

  1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, about 20  minutes. (You could use frozen broccoli, if you do that, it won’t need to cook for quite as long)
  2. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
  3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Let’s Do Lunch

The air is still hanging on to a chill here in Pittsburgh, which made yesterday a perfect afternoon for soup making.  A couple of friends came over for lunch yesterday and I made broccoli cheddar soup, sandwiches and yogurt parfaits.  I intended it to be a fairly “light” lunch, but we all ended up being pretty stuffed!


All 3 of the following recipes could easily be made for a larger group for a brunch of lunch.  If you are making the granola parfaits for a crowd, you could use either the plastic champagne flutes or wine glasses or even the short plastic cocktail cups and still have a nice effect.