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Easy Chicken Parmesan Recipe is a perfect weeknight dinner

Chicken Parmesan is a family favorite. It’s a classic dish that takes pan fried chicken breasts then tops them with tomato sauce and smothers them in cheese before baking. What comes out is deliciously golden brown and bubbly — what’s not to love? This chicken parmesan recipe — with its fresh mozzarella and homemade tomato sauce — will make you look like you spent hours in the kitchen, when really, you’ll have the prep work done in about 15 minutes. Serve chicken parm with fettuccini or other pasta or even rice or mashed potatoes for an easy weeknight dinner. If you’re whipping this up in the summer, don’t miss the opportunity to sprinkle on some delicious fresh basil. Easy chicken parmesan recipe Makes 6 servings Ingredients For the chicken: 1 1/2 cups panko bread crumbs 1/2 tsp garlic powder 1/4 cups freshly grated Parmesan (plus more for garnish) 2-3 large…

12 tips for makings the best pesto

Pesto is a simple and delicious summer staple. Without it, think of all the basil that would go to waste! But the trouble with this sauce it doesn’t always go so well. Here are 12 tips for how you can make your most perfect pesto. 1. Clean your greens Always, always, always be sure your basil is washed really well before you begin. You don’t want any gritty dirt in your pesto. Wash your basil using cold water — never warm. Warm water wilts greens. Use a salad spinner to get your leaves really dry or gently pat them between layers of kitchen towels to remove all of the moisture. 2. Make it a mix Don’t think you have to stick to just basil. You can add other leafy greens to give your basil a distinct flavor. Replace some of your basil with parsley instead for a lighter flavor, or try arugula…

Classic 3 cheese lasagna with meat sauce recipe

Lasagna from scratch is a meal to behold, but if you’re like most people, simmering sauce and making individual strips of pasta aren’t on your nightly schedule. Boxed pastas and store-bought marinaras save a ton of time without sacrificing any flavor. Some Sunday when you have a whole day to kill, build it from the ground up, but on a busy day — in a busy life — have no shame in shortcuts. National Lasagna Day is right around the corner (July 29). You might be headed to your favorite Italian restaurant for a great big piece, but why not do as the Italians do, and make this delicious dish at home! Here are a few tips for baking your best lasagne ever: 1. Careful with your noodles. Building a good lasagna requires a bit of architecture. Lasagna needs a good structure, and the noodles give it all it needs —…

Lasagna or lasagne: Which is correct?

Lasagne or lasagna? It’s everyone’s favorite cheesy Italian casserole. Layers of al dente noodles create a deliciously starchy structure on which we pile creamy ricotta, tomato-y meat sauce, and melty mozzarella. It’s a comfort food like no other. But what’s with the spelling? Have you noticed sometimes lasagna ends in an ‘e’ rather than an ‘a’? While it might seem like they are interchangeable (and they basically are in the U.S.), there is actually a method to this pasta madness. In Italian, ‘lasagne’ is the plural name given to flat, rectangular pieces of pasta. Whereas ‘lasagna’ is actually the singular form of ‘lasagne.’ ‘Lasagna’ is also the American English spelling of the word, with ‘lasagnas’ being the American plural. English speakers outside of North America usually use ‘lasagne.’ Whether you spell it with an A or an E, the pronunciation is the same. The last syllable sounds like “ya” —…

10 mistakes you’re probably making when cooking pasta

Pasta is so simple, even a broke college kid can make it, right? Well, yes, if simply scarfing down calories is your goal. It doesn’t take much know-how to boil water, open a jar of sauce, and hope for the best. But if you want a delicious, authentic Italian-American plate of al dente pasta, there are many nuances to master. From leaving the noodles in the colander to not salting the water, here are 8 common mistakes we’ve all made when cooking pasta. Also see, Avocado whole wheat pasta salad. 1. Your pot is too small Size does matter. Pasta should be swimming because it will soak up water and expand. Once it expands, if there isn’t enough water left, it will get mushy and sticky. For 1 pound of pasta, fill a 4 or 5 quart pot about 3/4 of the way with water and boil. For 2 pounds of…

Easy Tomato Basil and Gnocchi soup

Need to thaw out from the winter weather? This recipe combines two of the most delicious cold weather comfort foods on the planet — pasta and soup. A big bowl of this filling soup and you’ll be toasty for hours. What’s even better? It’s ready in less than a half hour. Seriously. A food this delicious that’s also ready in about 25 minutes — you’re going to fall in love with this recipe. If you’re not familiar with gnocchi, you can usually find them in the pasta section at any well-stocked grocery store. They’re often vacuumed-packaged and sold next to the boxed pastas. They might also be in the frozen foods aisle near the ravioli and stuffed shells. So what are they? Confession, this description might be a bit biased because I LOVE gnocchi. They’re these pillowy puffs of pasta with a slightly chewy texture, never tough, always just the…

Crispy Cheese Tortellini Appetizer with a kick

If I had to think of the one* recipe that I’ve been making my entire life, it would probably be these parmesan crusted tortellini bites. I’ve been making these since before I knew anything about food, and definitely before I cared even the slightest bit about cooking. So let me share this most delicious of all appetizers. These cheese tortellini are breaded and fried to crispy, golden perfection. Sprinkle them with some freshly grated Parmesan cheese and dip them in warm marinara sauce. I call it an appetizer, but really, I never want to eat anything else when these are around. You can use a deep fryer, but I just stick with a deep pot. It can be a little tedious moving the little tortellini through all of the steps of breading and frying, but it’s worth it. I typically just settle in for the long haul, pop on some…

Easy Chicken Enchiladas are ready to party

You’ll look forward to making this easy enchilada recipe almost as much as you’ll look forward to eating it. It’s so simple yet full of that delicious Mexican flavor you crave. And you don’t have to go to a restaurant for Cinco de Mayo. Whip these up for authentic flavor on May 5 or any night of the year. Easy Chicken Enchiladas Ingredients 3-4 cups cooked chicken, shredded (I use cooked rotisserie chicken as a time saver) 1 medium onion, chopped 2 teaspoons olive oil 3/4 – 1 cup sour cream 1/2 cup parsley, chopped 1 large can enchilada sauce (Dos Amantes has great flavor) 3 cups shredded cheese (Mexican blend preferred) 8-12 flour tortillas Directions Preheat oven to 350ºF. In a large pan over medium heat, heat 2 tsps of olive oil. Simmer the onions and cook until soft. Stir often. Combine the chicken and the onions in the pan. Stir until combined. Pour about 1/2 cup of enchilada sauce…

Copycat Bonefish Grill bang bang shrimp sandwich

I was only introduced to Bonefish Grill Bang Bang shrimp last summer in South Carolina. Sure, the casual restaurant chain can be found at locations all over the country, but there was something about the crispy, fried shrimp and the creamy, spicy sauce that felt perfectly suited for the Deep South. During the winters, I definitely long for the flavors associated with summer, so as the snow continues to fall in the Northeast, my craving for this crunchy shrimp snack popped up, and I had to have it. With no location nearby, I went to work recreating this favorite Bonefish dish. But no matter where or when you eat it, Bang Bang Shrimp is an incredible treat. Serve it as a movie snack, as an appetizer, or all by itself. I threw mine on a delicious, fresh sandwich roll with crispy lettuce and carrot sticks. If you’re wondering how it compares — this Bang Bang…

Creamy avocado pesto sauce with veggie noodles

Pasta never gets old. Just change the sauce and the veggies and you have an entirely different meal. This pasta and sauce combo puts a California twist on an old favorite — pesto. Avocado is so versatile. If you’ve only been using it as a breakfast food or burrito topping, you’ve been missing out. Its unbelievably creamy texture adds tons of flavor and it coats almost any type of noodle really well — Angel hair, farfalle, whole wheat rigatoni. Add in a few handfuls of basil and some nuts for texture, and you’ll have a seriously satisfying sauce and spread. I chose veggie noodles (sometimes called zoodles because of the zucchini) as my base to give this dish a truly West Coast kind of feel. You can make them with lots of different vegetables by using a spiralizer or by carefully and thinly slicing each vegetable with a knife. As a time saver, or if…