Saturday, April 11, 2015

Skillet Chicken Parmesan

I got this recipe from, I love love love her website. I love trying the recipes she posts. Some of them take a little more work then others, but over all they are all pretty easy. This one turned out so so so good. We have made it a few times now. And the leftovers the next day are almost better then the original ha ha.
Skillet Chicken Parmesan
Yield: Serves 6
Note: I use really thick boneless, skinless chicken breasts to make thinner cutlets (by cutting in half lengthwise) but if you don’t have or can’t find thick chicken breasts, use thinner chicken breasts, keeping on eye on cooking time to make sure they cook all the way through.
  • 2 cloves garlic, finely minced
  • 28-ounce can crushed tomatoes
  • 14.5-ounce can diced tomatoes, drained
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup freshly grated Parmesan cheese, divided
  • 3 boneless, skinless chicken breasts, cut in half lengthwise to make 6 thinner chicken cutlets
  • Salt and pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons canola oil
  • 3/4 cup shredded mozzarella cheese
  • 3/4 cup shredded provolone or sharp provolone cheese
  • Hot spaghetti noodles for serving
  1. In a medium bowl, combine the garlic, crushed tomatoes, diced tomatoes, oregano, basil, sugar, salt, pepper and 1/4 cup Parmesan cheese. Set aside.
  2. In a large 12-inch skillet, heat the canola oil over medium heat until rippling and hot. Thoroughly dry the chicken pieces and season with salt and pepper on both sides. Place the flour in a shallow dish and dredge the seasoned chicken pieces in the flour, coating both sides. Gently place 3-4 of the chicken pieces in the hot oil and cook for 3 minutes and then flip and cook 3 minutes longer until a nice golden crust has formed on the chicken (they’ll continue to cook in a later step). Remove the chicken to a plate and continue with the remaining pieces, removing them to the plate when they have been browned.
  3. Wipe the skillet of excess oil and pour the sauce contents in the bowl into the skillet, taking care of splatters if the skillet is still piping hot. Turn the heat to medium and gently nestle the pieces of browned chicken into the sauce, making room for all six chicken breast cutlets. The chicken should be mostly covered with the sauce. Cover the skillet and simmer the sauce and chicken on medium or medium low for 15 minutes, checking every few minutes to make sure the chicken isn’t sticking to the bottom of the skillet. If so, turn the heat down a bit.
  4. Uncover the skillet, sprinkle the mozzarella, provolone and remaining Parmesan cheese over the chicken and sauce. Cover and cook for five more minutes, or until cheese is nicely melted.
  5. Serve over hot spaghetti noodles, if desired.

Tuesday, May 13, 2014

Easy Stroganoff

This one comes from Mel's Kitchen Cafe, which is pretty much a hit everytime and one of my go to recipe blogs :)

Delicious Ground Beef {or Turkey} Stroganoff


1 1/2 pounds lean ground beef or turkey
1 small onion, chopped (about 1/2 cup)
1 clove garlic, finely minced
1 teaspoon salt
1/2 teaspoon pepper
8 ounces sliced white button mushrooms
4 ounces light cream cheese, cubed
2 cups low-sodium beef broth
1/2 cup lowfat milk
3 tablespoons flour
1/2 cup light sour cream
Salt and pepper to taste
Cooked egg noodles or rice for serving

In a large nonstick skillet, cook the meat, onion, garlic, salt and pepper, on medium-high heat, stirring occasionally to break up the meat into small pieces, until the meat is almost cooked through but still slightly pink, about 5 minutes. Drain excess grease. Add sliced mushrooms and cook until the mushrooms are soft and browned and the meat is cooked through, another 5 minutes or so.
Add the cubed cream cheese and let the cream cheese melt over medium heat, about 2-3 minutes, before stirring in. Mix gently until the cream cheese is incorporated throughout the meat mixture. In a large liquid measuring cup, combine the beef broth and milk. Whisk in the flour until the mixture is smooth and there are no lumps of flour remaining.
Stir the beef broth/milk mixture into the meat and cook over medium or medium-high heat, stirring occasionally. Let the mixture bubble and simmer until slightly thickened, 3-4 minutes. Stir in the sour cream and add additional salt and pepper to taste. Serve over cooked egg noodles or hot, cooked rice. Sprinkle each serving with fresh parsley, if desired.

Saturday, February 8, 2014

Mexican Chicken Corn Chowder

 This soup is a favorite at our house :)
Super Yummy!

1 C onions
1 clove garlic
3 T butter
2 Chicken Bullion cubes
1 C hot water
1/2-1 t cumin
2 C half and half
2 C Monterey Jack Cheese
1 (16oz) can corn
1 (4oz) can chopped green chilies undrained
1/2-1t hot pepper sauce
1 medium tomato chopped

Cut chicken and brown in skillet with onion and garlic in butter.  Dissolve butter in hot water in a large pot.  Add chicken and cumin.  Bring to boil.  Reduce heat, cover and simmer for 5 minutes.  Add half and half, cheese, corn, chilies and hot pepper sauce.  Cook and stir over low heat until cheese is melted.  Serve immediately.  Top with diced tomoto.  

Thursday, February 6, 2014

Leftover Hambone Soup

photo credit 

I made this last night, it was really good and even better the next day.  All of my kids ate it as well.  I added a little bit of oregano and basil as well :)

Recipe found here

Leftover Hambone Soup


1 leftover ham bone
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
1 russet potato, peeled and diced
1 cup canned white kidney beans, drained and rinsed
3/4 cup frozen corn kernels
3/4 teaspoon thyme
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups leftover diced ham

Place leftover ham bone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; remove and discard ham bone.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes. Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes.
Serve immediately.

Monday, December 16, 2013

Sweet Ham Sliders

I got this recipe from a neighbor, and I know they got it off Pintrest but I'm not sure which site. 

Sweet Ham Sliders

1 package Hawaiian Sweet Rolls
Thin Sliced Black Forest Ham
Swiss Cheese
1 stick butter
2 tsp Worchestershire sauce
1 tsp garlic powder
1tsp onion powder
1 tsp poppy seeds

Melt butter and mix in worcherstershire sauce, garlic powder, onion powder, and poppy seeds.
Cut rolls in half and place the bottom half of roll in the bottom on an 8x8 baking dish.  Brush a small amount of mixture on.  Place a slice of ham and swiss cheese on top.  Put the tops of the rolls on and brush the remaining mixture on top.  Bake at 375 degrees for 15 mins.

These were quick and yummy!

Friday, November 29, 2013

Pesto Chicken Pillows

Pesto Chicken Pillows

I found this on It was super easy to make, and my kids really liked it.

Yield: 8 pillows
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup basil pesto
  • 2 tablespoons sliced green onions
  • 2 cups cooked chicken, shredded
  • 2 (8 ounce) packages Pillsbury® Crescent Rolls
  • ¼ cup melted butter
  • 2 cups seasoned Panko crumbs
  1. Preheat oven to 350 degrees F and line a baking sheet with foil. Spray the foil lightly with cooking spray.
  2. In a medium bowl add the cream cheese, pesto, green onions, and chicken. Stir until combined. Salt and pepper to taste.
  3. Unroll the crescent dough. Take two triangles and press them together to form a rectangle.
  4. Spoon about ½ cup of the chicken mixture in the center of the rectangle and bring the corners of the crescent dough together, pinching to seal.
  5. Place the Panko crumbs on a plate. Dip each chicken pillow in the melted butter (or brush it on using a pastry brush) and roll it in the Panko crumbs.
  6. Place the chicken pillows seam side down on the prepared baking sheet.
  7. Bake for 20-25 minutes or until chicken pillows have turned golden brown.
Source: The Girl Who Ate Everything


Chicken Gyros

I found this on We tried this the other day it was pretty good. The Tzatziki Sauce really does need to be made in advance. It tastes much better after it's had some time for the flavor to blend together.

Chicken Gyros

For the Tzatziki Sauce:
1 cup plain Greek yogurt
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts
To assemble:
Pita bread
romaine or spinach leaves
Fresh tomatoes, seeded and diced
Red onion, sliced thin
feta cheese crumbles
  1. For the the tzatziki sauce, shred the cucumber or you could chop in a food processor. Be sure to wrap the shredded cucumber in a towel and squeeze to remove as much water as possible. This is VERY important!! Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.
  2. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  3. Now for the chicken: combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until well combined. Add sliced (or cubed) chicken pieces to the bowl and mix well to coat. Cover and refrigerate for at least an hour but overnight is even better!
  4. Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, spinach or romaine, diced tomatoes, feta crumbles and sliced onions. Serve immediately.