I thought I would share something besides pool pictures for a change. In keeping with one of my other loves (that being food of all kinds!) I am planning to start sharing a recipe or something food-related each Friday. Or at least most Fridays!
I recently received one of those recipe exchange emails where you are supposed to send a "quick and easy" recipe to the person at the top of the list, like a chain letter. The idea is that they will get several recipes and your name moves up on the list. Well (probably because a lot of people are like me and break the chain), it never seems to work for me. But I liked the idea of the recipe request - an easy, well-loved recipe with only a few ingredients, and one that is a family favorite. Preferably one you know by heart and can type out right then and there. That last part struck me as important. The best recipes are the ones we know by heart and which are our "go-to" meals when time is short and tummies are growling. Those tend to be the best recipes I make, and I realized that I do have several I can share. One of our favorites has fewer than five ingredients (in the main dish) and I will post the link below. I'm not sure if I can post the actual recipe (I know, I KNOW...it's the lawyer in me) but you should be able to follow the link. Let me know if not.
This is a favorite Rachael Ray recipe. Some people hate the woman, and others like me love her and wish we had even half her creativity in the kitchen. She just makes yummy food (prepared from fresh ingredients, no less) seem so darned accessible. So the link is for Parmesan Crusted Chicken and I promise you, it's one of the easiest and tastiest recipes I have ever made. Hubby gives it two thumbs up and cleans his plate every time. SO yummy. I also usually make the roasted potato side dish she recommends in the recipe, but you could make anything you want. And I keep Giada de Laurentiis's marinara sauce in my freezer ALWAYS. It's perfect with the chicken (or anything else you can think of to eat with red sauce). That saves me making the sauce that Rachel recommends.
As far as recipe notes for cooking, there aren't a lot of inherent pitfalls in this recipe. The only thing to watch (besides being sure to use shredded, not grated cheese) is that the pan needs to be hot enough - but not so hot that it burns the cheese - (about medium-high) and once the chicken is in there, don't move it around for at least several minutes. I'm not kidding. Don't touch it, don't shake the pan, just leave it!! I use a silicone spatula to gently lift a corner and check on the cheese, but that is it. When it's time to flip them they'll release pretty easily (may need that spatula) and you'll have a beautiful (and exquisitely yummy) cheesy brown crust on your chicken. And - bonus feature - it keeps the chicken very moist. I like to add fresh basil over the top as it's a nice complement to the tomato sauce.
Now That’s Love by Ree - I shared this on Instagram the other day but wanted to be sure to share it here too. Marlboro Man and I have been on a trip this week, and as we were drivi...
1 day ago