Friday, April 29, 2016

One Pan Lemon Parmesan Chicken and Asparagus

This dish was super yummy, we ALL loved it.  It was also really simple to throw together except for the fact that I forgot to make the sauce at the end.  About half way through I realized that it was missing something...  oops!!!

1 and 1/2 pounds boneless skinless chicken breasts or tenders
1/3 cup flour
1 cup panko*
1 cup parmesan cheese, separated
1 teaspoon dried parsley
1/2 teaspoon garlic powder
3-4 lemons
1 tablespoon minced garlic
1 stick (1/2 cup) melted butter, separated
1 tablespoon lemon pepper seasoning
1 pound asparagus
3 tablespoons olive oil
3 tablespoons honey
Optional: fresh parsley, 1 lemon for topping
Preheat the oven to 400 degrees F.
Line a large sheet pan with parchment paper and set aside.
Grab three bowls.
Add the flour to one bowl.
Combine panko, 1/2 cup freshly grated parmesan cheese, dried parsley, garlic powder, about 1/2 teaspoon each of salt (I use seasoned salt) and pepper.
In the final bowl, add 1-2 teaspoons lemon zest, 4-5 tablespoons lemon juice (depending on lemon flavor intensity desired), minced garlic, and 5 tablespoons melted butter.
Remove 4 tablespoons of this mixture and set aside.
Slice chicken breasts to the size of tenders (about 1 and 1/4th inch strips) or use chicken tenders.
Coat in flour, heavily dredge in garlic lemon mixture, and then coat in the Parmesan panko mixture.
Place on prepared sheet pan.
Use any remaining Parmesan panko mixture and sprinkle over tenders.
Sprinkle lemon pepper seasoning over the tenders (I use Mrs. Dash lemon pepper)
Bake in preheated oven for 10-15 minutes and remove.
Flip the tenders to the other side.
Place the asparagus next to the tenders and drizzle the reserved lemon butter sauce.
Sprinkle remaining 1/2 cup Parmesan cheese over the asparagus and toss with tongs.
If desired place lemon slices over the chicken (optional)
Return to the oven and bake for another 10-12 minutes or until the internal temperature of the chicken has reached 165 degrees F.
Meanwhile, whisk remaining 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey in a small bowl.
Add some pepper and parsley if desired.
Remove from the oven and top with the honey lemon mixture and fresh parsley if desired and enjoy immediately.
Do not top chicken breasts with the honey lemon mixture unless eating immediately and aren't planning on having leftovers since it will make it soggy.


Wednesday, April 27, 2016

Chicken, Potoato, and Cheddar Quiche

This was pretty good and really easy.  All the kiddos loved it, I think next time I will season it a little more heavily. 

9-inch pie crust
1 cup potato (boiled and diced)
1 cup cooked chicken (diced)
2 teaspoons oil
4 large eggs (beaten)
½ cup whipping cream
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
1¼ cups shredded Cheddar cheese
Preheat oven to 400 degrees.
Pierce the sides AND bottom of pie crust with a fork.
Pre bake crust for 5 minutes.
Remove from oven and set aside.
Add cooked potatoes and chicken to the pie crust. 
In a bowl, whisk together eggs, milk and seasonings.
Pour egg mixture over potato mixture in crust.
Sprinkle generously with cheese.
Bake, uncovered, at 350 degrees for 45-50 minutes.
If edges of crust brown too quickly, cover with strips of aluminum foil.
Cut into wedges and serve warm.


Monday, April 25, 2016

Menu for 4-25 to 5-1

Just keep swimming, just keep swimming... I feel like this is the story of my life right now everything is soooooo busy!  I promise though that I will have a new recipe up on the blog by Wednesday, I feel like such a slacker.  My goal it to have two new recipes out for you this week and I really hope that I can make it happen.

B- Chocolate Chip Pancakes
L- Leftovers
D- Burgers, Baked Potato and Corn on the Cob

B- Cereal
L- Sandwich
D- Quiche and Salad

B- Doughnuts
L- Egg Salad
D- Ritz Chicken Casserole, Florets with Cheese Sauce, ?

B- Muffins
L- Cheese and Crackers
D- ?

B- Yogurt and Fruit
L- Sandwich
D- ?

B- Muffins
L- ?
D- Slow Cooker French Dip Sandwiches (NR) and Salad

B- Cinnamon Bread
L- Out
D- Leftovers

Wednesday, April 20, 2016

Menu for 4-18 to 4-24

I started a new job this week.  For the first time in about seven years I am working outside of the home.  The best part is that I didn't just start any job I started working at my kiddos school.  Honestly I wasn't looking for a job this just sort of fell in my lap and since I was at the school so much, volunteering, I figured I might as well be paid to be there. :-) 

There are so many bonuses to working at my kids school.  I love that I am on the same schedule as them and that they won't be in daycare after school.  The other people in the office are wonderful and are very easy to work with.  Another great bonus is that I get to have lunch with these really cute kids I know every now and then.

I am still working on my menu for this week.  We are having to learn a new rhythm and with hubby working nearly 80 hours a week it hasn't been easy.  There is your quick update on our life, I hope things are going well for all of you.

B- Doughnuts
L- Chicken Bites
D- Chili

B- Cereal Bars
L- Protein Pack
D- Chicken Express

B- Yogurt and Fruit
L- Leftover Chili
D- Parmesan Chicken, Mozzarella Pasta Salad, Potatoes, and French Bread

B- Pancakes and Bacon
L- Sandwich
D- ?

B- Muffins
L- Cheese and Crackers
D- ?

B- Cinnamon Bread
L- ?
D- ?

B- Cinnamon Rolls
L- Out
D- Leftovers

Monday, April 18, 2016

Lemon Layer Cake

Do NOT make this cake.  It is beyond dry and you can not taste the lemon flavor at all!

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
1-1/2 cups self-rising flour
1-1/4 cups unbleached all-purpose flour
3/4 cup whole milk
1/4 cup freshly squeezed lemon juice
2 tsp grated lemon zest
Lemon Buttercream Icing
1 cup (2 sticks) unsalted butter, very soft
8 cups confectioner’s sugar
1/2 cup freshly squeezed lemon juice
1 tsp grated lemon zest

To Make the Cake:
Preheat oven to 350°F.
Grease and lightly flour 3 (9x2-inch) round cake pans, then line the bottoms with waxed paper or parchment circles.
In a large bowl, combine the flours; set aside.
In a large measuring cup, combine the milk, lemon juice and zest, whisking until smooth.
Set aside.
In a large bowl, on medium speed, beat the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs, one at a time, waiting until each one is completely incorporated before adding the next one.
Add the flour blend in 4 parts, alternating with the milk mixture, beating well after each addition before adding the next.
Scrape the bowl and beaters, making sure there are no unincorporated ingredients in the bottom of the bowl.
Divide the batter equally between the prepared cake pans, smoothing the tops.
Bake for 20 to 25 minutes, spinning and reversing pans halfway through, or until a cake tester inserted into the center of cake comes out clean.
Let cakes cool in pans for 10 minutes.
Remove from pans and cool completely on a wire rack.
When the cake has thoroughly cooled, spread the icing or curd evenly between layers and over top of cake using an off-set spatula.
To Make the Lemon Buttercream Frosting:
Place the butter in a large mixing bowl.
Add 4 cups of the sugar, the juice, and the zest.
Beat until smooth and creamy.
Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency.
If desired, add a few drops of yellow food coloring and mix thoroughly.
Use and store at room temperature.

Tuesday, April 12, 2016

Menu for 4-11 to 4-17

B- Cereal
L- Leftovers
D- Out

B- Doughnuts
L- Sandwich
D- Tomato Basil Soup and French Bread

B- Breakfast Casserole
L- Protein Pack
D- Chicken Casserole, Broccoli and Rice, Bread, and ?

B- Cinnamon Bread
L- Cheese and Crackers
D- ?

B- Muffins
L- Taco Bites
D- ?

B- Granola Bar
L- Market
D- Disney On Ice

B- Cinnamon Rolls
L- Leftovers
D- Birthday dinner for my brother

Monday, April 11, 2016

Lemon Curd

I was less than impressed with this... I made it to go in the middle of a birthday cake I was making for my grandmother and ended up adding about 1/4 cup of cornstarch.  It is still wasn't anywhere near firm enough for what I needed.  Even though I put an icing border around the area where the curd was going it still seeped out and made an awful mess.  Needless to say I would NOT make this recipe again.

1+ tablespoons lemon zest, optional*
3/4 cup fresh lemon juice (3-4 large lemons)
3/4 cup sugar
1/4 teaspoon salt
3 large eggs + 4 large egg yolks
4 tablespoons butter (1/2 stick), chopped**
In a small saucepan, stir together lemon zest, lemon juice, sugar, and salt.
Set over medium heat and cook for about 5 minutes, or until the sugar and salt have dissolved.
Meanwhile, in a medium bowl beat together 3 eggs and 4 egg yolks.
Whisk it very well.
When the liquid on the stove is ready, slowly pour some of it into the bowl with the eggs, whisking constantly. (I usually pour in about half, but you can do more or less.)
Return the pot to the stove and add the rest of the eggs while stirring. 
Continue to whisk pretty constantly over medium heat for about 5 minutes, or until the mixture has thickened.
When you drag your whisk over the top of the mixture, it should leave marks.
Pour the curd through a mesh strainer into a new bowl (or the same one, washed). 
Stir the chopped butter into the lemon curd until it's completely melted.
Press a square of plastic wrap directly on top of the lemon curd. (If you just cover the bowl, you will get a film on your curd.)
Refrigerate until cold, about 2-4 hours. (It will thicken up some as it cools.)
Transfer to a tupperware.
Keeps for 1-2 weeks.
*The lemon zest adds great flavor and will make it more tangy. If texture is more important to you than flavor and you are looking for a super creamy lemon curd, then leave it out.

Tuesday, April 5, 2016

Cheesy BBQ Ranch Chicken Dip

I made this a couple of weeks ago for a game night hubby was hosting at our house.  All of the men loved it but there was one guy in particular who ate about half the dip by himself!  I don't eat cream cheese or sour cream so I didn't give this a try but the guys all gave it two thumbs way up.

2 (8 ounce packages) Philadelphia Cream Cheese, softened
8 ounces sour cream
3 tablespoons dry ranch dressing mix
24 ounces shredded chicken
1 (18 ounce) bottle hickory brown sugar barbecue sauce
8 ounces Colby jack cheese, shredded

Preheat oven to 350°F.
In a 2 quart baking dish (8x8x2 works perfectly) combine cream cheese, sour cream and dressing mix.
Use a spoon to mix well.
Then spread evenly along the bottom of the pan.
In a medium bowl combine shredded chicken and barbecue sauce.
Stir until well mixed.
Pour on top of ranch mixture.
Use spoon to spread into one even layer.
Sprinkle with cheese.
Bake for 20-25 minutes, until the top is golden brown and the casserole is warmed through.
Serve and enjoy!

COOK'S NOTES: This dip works perfectly with left over shredded chicken, rotisserie chicken or even canned shredded chicken.


Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

Sunday, April 3, 2016

Menu for April 4th - April 10th

B- Chocolate Chip Muffins
L- Sandwich
D- Chicken Pot Pie

B- Cereal
L- Cheese and Crackers
D- Crescent Wrapped Chicken Parmesan (NR) and Salad

B- Pancakes and Bacon
L- Egg Salad
D- Italian Roast, Cornbread, Macaroni and Cheese, Broccoli Salad

B- Yogurt and Fruit
L- Grilled Chicken
D- ?

B- Scrambled Egg Popovers (NR)
L- Caprese Calzones (NR)
D- Raspberry Chicken (NR), Crispy Potato Roast (NR), and Broccoli

B- One Eyed Sailor
L- Taco Pizza Rolls (NR)
D- ?

B- Breakfast Casserole
L- Out
D- Leftovers