Baked Chicken Parmesan with Homemade Marinara

Holy Mother of goodness ya'll, this recipe is the absolute tastiest that I've made in quite a while. Having said that, I just had a flashback to my most recent dinner recipes, and this may or may not be the only (newish anyway) recipe that I've made lately...I've been so busy and I already feel as if I wear a lot of hats, but being the awesome multi-hat wearer that I am...at the end of the day "cooker" is just not the hat I choose to don..You feel me?  So, anywho...thank goodness for Pinterest, right!?  If only I had a personal chef...

Alright, sooo. This is easy. And fabulous.  And you may even want to lick your plate clean once you've devoured it.  

That wouldn't be very ladylike, but the thought did cross my mind.. :-)

Let's begin with the homemade marinara sauce...It's marinara-licious!  I mean you could use marinara in a jar, but come on..you might as well give it a try.  Trust me...it's totally worth it!

Ingredients

1 tablespoon olive oil

8ish garlic cloves, pressed or thinly sliced

(I say 8ish cloves because I personally used a whole bulb..I have major garlic probs)

1/4 (ish aka or more) cup fresh basil

2 -28 oz cans crushed tomatoes

1 teaspoon salt

pinch of sugar

2 teaspoons balsamic vinegar

Heat olive oil in a large pan over low heat.  

Add the garlic and cook for 2-3 minutes, or until they are golden.

The sight of garlic makes my mouth water.  

Have I ever mentioned that I have major garlic probs?

Hello, my name is Carrie and I'm a garlicolic.

I totally just made that up, but it sounds legit, right?

Tear your basil into pieces or strips and toss around with the garlic and olive oil..

I'm staring at this picture and I'm droolin'!

Stir in both cans of crushed tomatoes..Bring to a boil, then add the salt; reduce heat to low and simmer, stirring occasionally for about 40-45 minutes, then stir in the balsamic vinegar and the pinch of sugar.   Cover and leave the sauce on low until ready to serve.

While the sauce is a brewin' you can get started on other part of the recipe..

Ingredients

2 boneless, skinless chicken breasts, cut crosswise in half..or use 4 cutlets, which is what I did.

3/4 cup Italian style breadcrumbs

1/4 cup grated Parmesan

2 tablespoons unsalted butter, melted

spaghetti (measure how ever much you think you will need)

fresh mozzarella, sliced, or you can use 3/4 shredded mozz

I use Bel Gioioso fresh mozz and let me tell you, it's a game changer!!

Preheat oven to 450.  Line your baking sheet or dish with foil, parchment, or a sil mat if you have one.  I used foil and lightly spritzed it with olive oil.

In a large pot of boiling water cook your noodles according to the package instructions.  I typically use thin spaghetti and I boil the noodles for 8 minutes. Once the noodles are complete, drain well.

In a small bowl combine breadcrumbs and Parmesan.  

One at a time brush the butter on both sides of each chicken breast.  I seriously contemplated not using butter.  I thought about using olive oil, or even just plain ol' water, but I still ended up using the melted butter.  Make it your own, if you so choose...you could even use an egg.  

One at a time dredge the chicken breast in the breadcrumb mixture, pressing the crumbs to the chicken to coat.  Place onto prepared baking sheet and bake for 20 minutes.  Flip and bake about 5 more minutes, or until the crust is a golden color and the chicken is cooked through.  Then remove from the oven.  

Not done just yet!

Spoon a tablespoon (ish) of marinara on each chicken breast, then place one slice of the mozz cheese on top.  Place back into the oven and bake for an additional 5 minutes, or until the cheese has melted on top.

Grab a plate and top your spaghetti with your homemade marinara-licious sauce, then add one of those amazing looking chicken breasts and top with any left over basil you may have.

You guys...it's so good!!  Like I want some right now!!

Definitely a keeper in my cookbook, especially the marinara-licious sauce!!

Let me know how it turns out for you...

Enjoy,

Carrie

Cheesy Hash Brown Casserole - A Crock Pot Recipe

My very first blog post was a double recipe post that included a recipe for hash brown casserole.  It has been a while since I made that recipe..well, to be exact it was December 24, 2012.  I remember the date because it was an awful day in my life to be a casserole.  

The three of us went to the Kennedy's for Christmas Eve dinner.  Kyle's Aunt told me to make any side I wanted, so I asked him what he would like me to make, and I rolled with it.  It just so happened that his cousin's wife, Na'Kita, also made hash brown casserole.  Don't you hate it when that happens?  Apparently, communication is not my strongest suit because this happens with my family all the time. At dinner I got a spoonful of Na'Kita's casserole as well as mine.  Hers was sooo good..like dee-licious, and mine was terrible.  I'm talking..nothing good about it.  It sucked.  I rarely, if ever, make food that sucks, so I worried about this for weeks...months even..ok, obviously years, since I'm talking about it now, and I confess that sometimes it crosses my mind when I lay in bed at night. The struggle is real, people.  It was so embarrassing..I mean, I wasn't necessarily embarrassed that I goofed on the recipe, just mostly that his family must think that I'm the worst cook ever, especially since this is something I'm actually good at, and I failed.  For the longest time I couldn't figure out what in world went wrong..Then one day it hit me that I had forgotten to add the cheese.  Like the main ingredient..of all things..the glue that holds it all together..and I forgot it.

I banned that mean ol' hash brown recipe from my book. Clearly, it was the casseroles fault, so I had to find a new one.  My Mother and Lynn both make this recipe often, and there are never any leftovers. The recipe is originally from Six Sisters Stuff, with minimal modifications, and if you follow them then you know they only share the goodness.

Crock Pot Cheesy Hash Brown Casserole

Ingredients

 1 32 oz package frozen hash browns

2 cups shredded cheddar

16 oz sour cream

1 10.75oz can cream of chicken soup

1 small onion, chopped

1/2 t salt

1/2 t pepper

Yields 8-10 servings

Directions

Spray crock pot with nonstick spray.  In a large bowl combine all ingredients until evenly coated.  Pour the mixture into your crock pot and cook on low for 5-6 hours, or until the onions are soft.

The end...

Easy cheesy, right!?

This is seriously so creamy and delicious!  It's perfect for Thanksgiving, a holiday brunch, or just to warm your soul with some southern comfort food on these cold nights!

Just don't forget the cheese!!

Enjoy,

Carrie

Baked Tacos

Early this morning as I was staring blankly into my freezer with one eye open, I suddenly remembered..that it's Tuesday..easiest menu day of the week...it's taco Tuesday in the hiz-ouse!!  What a glorious day it is when Mom has declared that tacos shall be served!  We love us some tacos.  If I ask Trey what he wants for dinner, his answer is almost always "something meaty and cheesy." so tacos are always a no-brainer.  It must be a boy thing.

Recipe found on Pinterest from Mommy I'm Hungry food blog

Ingredients

2 lbs ground turkey

1 small onion diced

1 small can diced green chilies

1-2 packages of taco seasoning (I use 1.5 for 2 lbs of meat)

1 8 oz can tomato sauce

1 16 oz can fat free refried beans

2 cups shredded colby-jack cheese

Hard taco shells

Pre-heat oven to 400

In a large skillet cook onions over medium-high heat, until soft

Add ground turkey, or whatever meat you decide to use, and cook through.

Drain/rinse any excess liquid

Add green chilies, refried beans, tomato sauce and taco seasoning.  

Mixing well, bring to a boil, then cover and simmer for 10-15 minutes. 

Spoon the taco mixture into the shells, then place in a 9 x 13 baking dish.  

Stacking each shell against one another to help support it upright. 

Sprinkle cheese over the top

(Writing this post is making me sooo hungry!)

Bake in the oven for 10-12 minutes, or until the cheese is melted.

The shells will be soft on the bottom...I use a spatula to pick each one up, so the shell will not tear.

Well, that was torture..I can't wait for dinner!
These tacos are the jam, trust me!!

Enjoy,

Carrie

Pigs in a Blanket - with a Twist

The other day I was listening to a daytime talk show while sitting at my computer working.  On the show they were sharing recipes for some Super Bowl Sunday goodies and this one caught my attention.

It seemed simple enough with just a handful of ingredients, so I decided I would give it a try.

Ingredients

fillo dough

kielbasa

spicy brown mustard

sauerkraut

olive oil
poppy seeds

preheat oven to 375

First I have to tell you that I ended up making this three times last night..I have never used fillo dough before, so I really didn't know what I was doing..At all. I could tell right away that me and fillo definitely were not going to be insta-friends..I ended up with a huge mess, and may or may not have thrown a ball of dough at my kitchen counter as hard as I could at least once..

But I didn't give up..

After only using one sheet of dough I came out with a ridiculously sticky mess that went straight into the trash...so then I tried 2 sheets..that was a little better. Then I read the directions on the fillo box (duh) and it recommended 4 sheets at a time.  It's never a bad idea to read the directions first..

At least use two..it wouldn't hurt to see how three or four turn out for you..

Cut your sheets into 3 x 3 squares

I used my pizza cutter

With a brush, swipe a layer of spicy brown mustard down the center.

I almost want to say this would be awesome-sauce if you substituted the mustard for some kind of horseradish sauce..if that's your sort of thing..I think it would give it just the right kick..

I will def try it next time.

Cut the Kielbasa and put in the middle of your square on top of the mustard.

Put about a teaspoon of sauerkraut on top of the sausage..

I will admit I am not a fan of sauerkraut...Perhaps I can blame my Mother for this for trying to force her Northern traditions on me since birth..When she makes it I turn up my nose at it..I just don't like it, so I was surprised that I wanted to give this a try..and I'm glad I did.  If you are also not a fan, don't let it discourage you.  The taste is very subtle in this recipe (which is why I think horseradish would be perfect). If someone else made these, I really don't think I would guess right away that it had sauerkraut in it.  

You should try new things!

This was the tricky part for me, but if you are experienced with fillo, then it should be a breeze for you.  To make it easier dab some water on each corner, which will help it stick together when the corners meet. 

Bring the corners together at the center to form a dumpling like bundle and pinch the edges to seal.

Spritz with olive oil and sprinkle with poppy seeds

Bake in the oven for 15-18 minutes, or until golden brown.

You can use spicy brown mustard, or whatever sauce you decided to use on the inside, as a dipping sauce

These are pretty great and once you get past the fillo fiasco they don't take long at all.  You can easily make a big batch for your Super Bowl party and your people will love them!

Enjoy,

Carrie

French Onion Soup - Crock Pot Recipe

Ahhh, yes..if I have a love for any soup it is most def French Onion Soup.  I found this recipe from how sweet it is blog and made very few changes.  It was near perfect already! 

I love it so much that I feel like behaving like a child and blowing bubbles on the rim of the bowl..You know, like you did when you were a toddler ..to your milk, and your Mom fussed at you?  I will blow bubbles in a hot steamy bowl of FO soup any day of the week.  Not really, I do have manners, I promise..but now you understand my ridiculous level of fondness for this soup and my absurd urge to motorboat it. 

But, in all seriousness..something covered with a slice of bread, smothered with ooey gooey, melted/crispy on the edges, cheese...is nothing short of amazing.

*bonus, bonus* ...beer is also involved.

You know that country song..

God is great, beer is good, bread is better??

Oh, wait..I guess that's not exactly how it goes..

Ingredients

4 medium sweet onions - thinly sliced

3 garlic cloves - minced (I used 6)

4 tablespoons butter

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

3 tablespoons flour

8 ounces beer (I used Newcastle brown ale - see picture above)

64 oz beef stock

2 tablespoons fresh thyme (I used more)

1/2 teaspoon black pepper

1/2 teaspoon salt

french bread

Gruyere cheese - sliced

Serves 8-10

Turn your crock pot on high while you slice your onions.  

Bless your heart..it's ok to cry.  It happens. Nothing but a thing.

Add onions, garlic, brown sugar, butter, salt and balsamic vinegar to the pot.

Stir together until well combined.

Cover and let cook for 60 minutes.

Stir occasionally, until onions are slightly caramelized and a little brown on the edges.  

Now add in flour, stir and let sit for 5 minutes.  

Add beer, beef stock, thyme and pepper.  

Turn the heat to low and cook for 6-8 hours.

Before serving, slice bread.  

Fill soup bowl to the top, cover with the bread and a slice of cheese.

Set under the broiler for a few minutes, or until the cheese is golden brown and bubbling.

Please be careful because it will be extremely hot!!

Love at first bite

Enjoy,

Carrie

H54F ..Plus My Favorite Dog Treat Recipe

Hey ya'll..  Hard to believe Christmas is next week, huh?!  Didn't we just have Christmas?  Feels like it.  Every where you go people make conversation by asking "are you ready for Christmas?"  Umm, no.  I'm not..and all the people that say they are..are just over achievers..Show-offs!

I'm sorta mellow this season...mellow is my way of making myself feel better about being completely lazy when it comes to anything Christmas related..  I'm not in a huge rush to wrap any presents.  Sitting here looking at my tree I have seven gifts - six of which I have wrapped myself.  I have a ton locked up in my spare bedroom...I'll get to em eventually aka tomorrow..Not feeling so merry and bright...But tis the season..I will put on my Santa shirt, a smile, and I will make it a memorable Christmas for Trey.  

Trey and I have baked a few batches of cookies here and there that we have already given away, and I've made 5 batches of candy - which is amazing by the way.  My house is decorated - I hung the last of my Christmas decor last night, my elf is on vacation, my to-do list is getting longer, my radio has been playing Christmas music since November..Christmas is coming..ready or not. Fa la la la la la...

I made my first ever batch of candy this week..I have never used a thermometer while baking, so I was a little overwhelmed and freaking out.  I made Kyle help me in case I needed a few extra hands.  It turned out to be so good...like so seriously good that I had trouble sleeping that night because I was trying to come up with a name for my new candy shop.  I'm not making this stuff up, and yes...admittedly, I have issues.

Parker Peppermint thought it would be a good idea to take Brodie for a ride...Next thing I knew he was saddled up and on the ride of his life while they were rockin' around the Christmas tree.

Before Parker went on vacation he tp'd the tree...wise of him to disappear..

  

I took this picture on one of my runs last week..

I love running while the sun is setting..

Sonnie and I experimented with the leftover greenery from my wreaths, and came up with this for my mailbox.  Turned out pretty great!

My skin has been so extremely, painfully dry...mostly on my face and lips.  I am really picky about what I put on my face, but I was desperate and dug through my box of samples looking for a new type of moisturizer, since mine obviously was not working.  I found this sample of Carmex healing cream and within twelve hours I had relief and my dry skin was gone. 

Every Christmas I make my dogs special treats for their stocking..They have (what I consider) healthy ingredients for dogs, and they absolutely love them..

Peanut Butter and Pumpkin Treats

Ingredients

2 1/2 cups whole wheat flour

2 eggs

1/2 cup canned pumpkin

2 tablespoons peanut butter

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

Preheat oven to 350

Whisk together all ingredients in a bowl.  Add water as needed.  I add a tablespoon of water at a time until I get the desired consistency...

Remove the dough from the bowl and using your hands roll into a ball.

I pull a handful at a time from the ball and roll it out.  You can roll the entire ball, but I find it easier to do a little at a time.

Using cookie cutters, of your choice, cut your treats and lay them on a cookie sheet.  

I bake them on my round stone.

Bake in preheated oven for about 40 minutes.

Let them cool and then get ready for the poor pitiful begging to begin...

Your dogs, or your dog friends will love them!!

xo,

Carrie

Double, Double, Toil and Trouble - guest post by Nicole

I was so excited when Carrie asked me to do a guest post and share this delicious little recipe that has become one of my new favorite things to make this Halloween season.  I love this stuff so much that I just made my 3rd batch.  It seriously takes all of 10 minutes to make!!!

Halloween Snack Mix

Ingredients

Corn Chex

Pretzel sticks

White popcorn

12 oz bag of white chocolate chips

Halloween sprinkles

Candy of your choice

I went with Reese Pieces, but I also love candy corn M&M's, which are white chocolate M&M's and they are ahhhh-mazing!  Oreo pieces, candy corn, peanut butter M&M's and, honestly, just about any other kind of candy would be great.

Directions

- Line a cookie sheet with aluminium foil for easy clean up.

- Pop your popcorn then cover the cookie sheet with a thin layer of pretzel sticks, Chex and popcorn.

- Put your white chocolate chips in a microwave safe bowl, set a couple to the side and place the bowl in the microwave for a minute.  After one minute, stir chips.  I would then cook them in 30 second intervals until they are nice and melted.

While you are waiting for them to melt, treat yourself to those chips you set aside and maybe even a few pieces of candy.  I had this super cute little guy helping me, so I thought he deserved a treat too...a few Chex.

- Drizzle about 3/4 of the white chocolate over the popcorn, Chex and pretzels.

- While the chocolate is still hot sprinkle 1/2 to 3/4 of your candy on top and as many sprinkles as you'd like.

- Start filling in any holes with more Chex, pretzels and popcorn.  Drizzle the rest of your white chocolate on top, then the rest of your candy and more sprinkles.

- Set aside so the chocolate can harden...then dig in!!

See, wasn't that easy!?!  One of the super cool things about this snack mix is that you can change it up and make it your own version for every holiday..i.e. melt peppermint flavored candy chips or bark and sprinkle your choice of candy with Christmas sprinkles on top, or make it into Bunny food for Easter.  I like to keep it handy for a snack here and there (I'm actually eating some now!!) so I have had a jar of it on my kitchen counter pretty much all month...plus it looks pretty and festive.

I hope you enjoy this super easy, and not to mention, addicting and delicious treat!

Happy Halloween,

Nicole