Lightened Up Healthier Chicken Parmesan Recipe

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Lightened Up Healthier Chicken Parmesan Recipe

Chicken parmesan is always a crowd favorite, but sometimes I want a dinner that’s a little lighter. This lightened up healthier chicken parm recipe is so simple and the flavor is delicious.

In fact, I’ll go so far as to say that you won’t even miss the mounds of mozzarella, piles of pasta or the sauce. Even though we have a traditional chicken parmesan recipe that is fantastic, I think we prefer this healthier version. I love how light and fresh it tastes and the chicken is crazy moist. It’s nice to have a meal where you can still eat great tasting food without feeling weighed down and completely stuffed afterwards. I think everyone should make this parmesan chicken!

a photo of a golden breaded chicken breast sitting on a white dinner plate topped with salad greens and a lemon vinaigrette and shaved parmesan.

 

What is Parmesan Chicken?

Parmesan chicken (or chicken Parmesan or chicken Parmigiana) is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese. Parmesan chicken originated in Italy. We are sort of breaking all the rules with this lightened up version except for the breaded chicken part, but it’s so dang good!

a photo of a thin breaded chicken breast that has been sliced into with a bite being removed with a fork. the chicken has salad greens and shaved parmesan on top.Read more

Creamy Artichoke Dip [+ Video]

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Creamy Artichoke Dip [+ Video]

This is the best creamy artichoke dip we’ve ever had, at home or in a restaurant. Plus, it’s super easy and can be made in the oven or slow cooker.

a photo of a hand dipping a crostini in a large dish filled with creamy artichoke dip.

 

This creamy artichoke dip comes from my Mom’s best friend. This is definitely one of the most meaningful recipes we have, which is why my mom will be guest posting further down.

I remember everyone raving about it at every gathering we went to growing up. I have never once brought this dip to a party or gathering without someone requesting the recipe. In fact, many times I have quite a few people requesting the recipe. It’s just that good. In fact, out of all the dips I have ever had, including restaurant versions, this one remains my favorite. Is it healthy? Heavens no, but you’ll be quite happy with how delicious it is and let’s be honest, a little applause from your thighs as you walk couldn’t be all that bad, right?

I love how a good recipe can immediately flood you with memories of a person, loved one or event. I sincerely believe that recipes should be shared and passed on between family and friends. They are just as important as stories in our family history.

a photo of a circular white ceramic baking dish full of golden creamy artichoke dip with three slices of baguette stuck in the dip along the side of the pan.Read more

Classic Margherita Pizza Recipe

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Classic Margherita Pizza Recipe

My go-to pizza at all pizza restaurants is a margherita. It’s my favorite…hands down. Logically I had to create my own classic margherita pizza recipe that rivals the pies I had in Italy.

I honestly feel like you can judge how legit a pizza place is on how good their margherita is. If they can’t make a good marg…pizza in it’s most simple, pure form…then I have little hope for any of their other ‘zas. Might be harsh, but it has worked for me so far!

The crust in this recipe is a Neopolitan crust which means that it is thin. We love it thin and chewy. This pizza crust recipe is flawless and the perfect compliment to the simple and delicate but bold flavor of a margherita pizza.

homemade margherita pizza with fresh basil leaves

Ingredients for a Margherita Pizza Recipe

Recipes that are amazing have to be complicated and have a grocery list a mile long, right? Wrong! The crust has just 5 ingredients, the sauce has 2, and for the toppings, there are 3. It really couldn’t be more simple! Here is what you will need:

Dough:

  • Baker’s flour (or 00 flour): essential to getting that chewy crust you want in a pizza, see section below for more details
  • Water: it needs to be warm (105-115 degrees F) to activate the yeast properly
  • Sea Salt: go for fine grain, adds flavor to the crust
  • Sugar: feeds the yeast
  • Instant Yeast: don’t use active dry yeast

Sauce:

  • San Marzano Tomatoes: you can use crushed, whole, diced…whatever you can find…it all ends up in the blender
  • Sea Salt: adds flavor to the sauce

Toppings:

  • Fresh Mozzarella: you can use as much or as little of the cheese as you want
  • Fresh Basil: I like to leave the leaves whole and scatter them over th

Pao De Queijo Brazilian Cheese Bread

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Pao De Queijo Brazilian Cheese Bread

Pao De Queijo Brazilian Cheese Bread is a simple and cheesy gluten free bread from Brazil. It’s made with tapioca flour and a mix of Parmesan and Mozzarella cheeses.

One of my favorite things about this recipe is that you make, bake, and then eat them. No yeast. No rising, and no waiting. They also freeze super well to eat on a different day.

They are slightly crispy on the outside and soft, chewy and cheesy on the inside. Pretty much cheesy bread perfection!

a photo of several small round cheese breads sitting on a dark wooden table.

Have you ever been to Tucanos? It’s this fantastic Brazilian restaurant that serves Churrasco style. The meat comes around on skewers and you turn your little wooden thingy to green for start the food and red to stop. It. Is. Awesome. Forrizle. Every single year we celebrate Cade’s birthday at Tucanos. It’s tradition.

Anyway, we love taking the kids and letting them experience this Brazilian restaurant. Ok, it’s not the real deal like they have in Brazil, but it’s as good as we are going to get around here. The kids love when the drums come out and everyone sings to Cade. Don’t you just love a good tradition?

They have this bread called Pao de Queijo in Brazil and so, of course, it’s served at Tucanos. I have been tweaking and testing this recipe for years and this is finally IT! I can’t stop popping these little bundles of joy into my mouth!

a photo of a piece of pao de queijo that has been torn in half so you can see the cheesy middle sitting on top of a pile of more golden cheese rolls.Read more

Four Cheese Margherita Pizza

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Four Cheese Margherita Pizza

This Four Cheese Margherita Pizza recipe is so easy and so delicious! Actually, this is our favorite. We pretty much only eat margherita lately and while we love a classic margherita, this one is packed with so much flavor it’s hard to not make it.

There’s something especially wonderful about how the cheeses work together. The first time we made the pizza and I threw that feta on top I thought, this could be pushing it, that may be too much cheese.

But is there ever too much cheese?

Or bread?

Or pizza? I mean, come on.

a photo of a four cheese margherita pizza that has been sliced with two of slices pulled out from the rest of the pizza a little bit.

The dough is a Neopolitan crust which means super thin. We prefer thin, crispy and chewy crust. And we loooove the marinated tomatoes. It makes the pizza even more awesome! They only take a quick soak, and if you leave them too long they will start to break down too much, but trust me, they are totally awesome.

In the end it’s a dang good four cheese margherita pizza so what more can I say other than, just trust me on this one and make it for your family asap!

a photo of a whole four cheese margherita pizza with slices of tomato on top, melted golden cheese, chopped basil and chunks of feta cheese.Read more

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