OVEN BAKED CHICKEN PARMESAN

This delicious Oven Baked Chicken Parmesan recipe is straightforward and doesn't require any frying. Because this chicken Parmesan is baked, it's healthy, quick and easy! Make this crispy baked Parmesan crusted chicken for dinner tonight in about thirty minutes!

I always consider Chicken Parmesan as being a sophisticated and labor intensive recipe – but I recently discovered that Oven Baked Chicken Parmesan isn't only easy, but quick enough for a weeknight dinner!

OVEN BAKED CHICKEN PARMESAN

This is an excellent pigeon breast recipe – cutting the chicken breasts in half lengthwise then pounding them slightly to form them even thickness will help them cook quickly and really helps you achieve more of a restaurant quality taste.

Baked Chicken Parmesan is healthy because it's baked and not fried, which suggests it uses less oil. Using chicken breasts means it's many protein but less fat. 

INGREDIENTS :

• 2 tablespoons olive oil
• 1 egg
• 1 teaspoon dried oregano
• 1 cup panko bread crumbs
• 1/2 cup parmesan cheese fresh grated
• 2 chicken breasts About 1 pound of chicken total
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup marinara sauce
• 1 ½ cups shredded mozzarella
• 2 tablespoon minced parsley optional, for garnish

INSTRUCTIONS :

1. Line a baking sheet with foil, brush foil with olive oil.  Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.
2. Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces.
3. After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a  meat pounder or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.
4. Pat the chicken breasts dry with a paper towel, then season with salt and pepper.
5. In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
6. In another shallow dish, whisk one egg.
7. Dip one chicken breast into the egg, then into the bread crumb mixture.  Ensure chicken breast is fully coated in the crumb mixture, and gently press with your hand do help the crumbs stick to the chicken.  Place chicken breast on prepared baking sheet, repeat with remaining pieces of chicken.
8. Place baking sheet in oven on the second from the top rack.  Bake for 15 minutes, or until cooked through.  
9. Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese. Place back in the oven. Turn on the broiler. Broil for 2-4 minutes, until cheese is melted and bubbly and edges of chicken are browning.

LEMON PASTA SAUCE RECIPE

This Lemon spaghetti sauce is super easy to form for all of your food cravings and a tremendous find to easy recipes when in need for more pasta sauces. Nobody would ever guess it's entirely vegan, naturally gluten free and made for straightforward meals in under 10 minutes. 

With this new recipe you get numerous options. All are delicious easy family dinner ideas that even picky kids will love.

LEMON PASTA SAUCE RECIPE

Trust me nobody would ever think it's vegan pasta. So everyone will come on board with these, kids friendly, both are ready in 5 minutes on the table.

If you’re trying to find more sauce recipes look no further and use the search bar to urge more ides and inspirations.

This lemon spaghetti sauce is not any exception. It's creamy, satisfying, light, lemony, garlicky, comforting, super easy, versatile, full of bold flavors. It makes seriously the simplest pasta in no time and is actually a requirement bring all easy pasta recipes.

INGREDIENTS :

• 6 cloves garlic, minced
• 1 cup cashew milk
• 3 Tbs vegan butter
• 1/4 cup olive oil
• juice of one lemon
• Vegan Parmesan Cheese (3 ingredients, 1 min), prepared
• salt, pepper to taste

INSTRUCTIONS :

1. Heat a pan or pot with the vegan butter and olive oil. Add minced garlic and fry for around 2 minutes.
2. Now mix in as much as you like of the prepared vegan Parmesan cheese. This will depend on your preferences – you can use all or use half of it.  In that case reserve the other half for pasta toppings.
3. Finally add the cashew milk and lemon juice. Season with salt and pepper, cook for 5 minutes more. Serve over pasta and enjoy.

RUSTIC ITALIAN VEGETABLE BAKE

Cuddle up with an enormous bowl of this tasty Rustic Italian Vegetable Bake that's brimming with feel good ingredients, especially once you got to hit the push button before, after, and even during the vacations . 

This soul-warming deliciousness is straightforward to form , hearty, and ultra-satisfying. Perfectly seasoned and bakes to a T , it gives your body those soul-warming flavors that you simply are craving.

RUSTIC ITALIAN VEGETABLE BAKE

Whole Food Plant Based, vegan, plant based, oil free, sugar free, gluten free, and no highly processed ingredients.

This dish is all that and more with wonderfully flavored potatoes, onions, bell peppers, zucchini, tomatoes, and cannellini beans.

INGREDIENTS :

Bake Ingredients:

• 1 red bell pepper, diced
• 2 lbs. Russet potatoes, unpeeled, sliced in wedges 
• 2 Tablespoons minced garlic
• 1 – [ 14.5 oz. can ] petite diced tomatoes
• 2 to 4 Tablespoons vegetable broth 
• 1 medium yellow onion, sliced in wedges
• 1 medium zucchini, cut into thick rounds 
• ¼ teaspoon baking soda 

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 ½ teaspoons dried oregano
• 1 teaspoon dried basil
• 2 Tablespoon dried minced onions
• ¼ teaspoon dried ground rosemary
• 1 teaspoon dried crushed thyme leaves 
• 2 bay leaves
• 1 teaspoon sea salt (+/-) 
• ¼ teaspoon black pepper (+/-)

Other Ingredients:

• 1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed

Optional Toppings:

• Nutritional yeast (or Vegan Parmesan Cheese)
• Freshly chopped parsley
• Dried red pepper flakes

INSTRUCTIONS :

1. Preheat the oven to 400 F.
2. Place the Spice/Herb Ingredients into a small bowl, mix to combine, set aside.
3. Place all the Bake Ingredients and Spice/Herb mix into a deep ceramic/enamel lined Dutch oven or similar roasting pan. Mix well everything to ensure all the ingredients are evenly coated.  Sprinkle the top lightly with some additional sea salt and black pepper.  Cover with a tight-fitting lid, then place in a preheated 400 F oven and roast for 40 minutes.
4. After 40 minutes, remove from the oven and gently mix in the cannellini beans, cover and return to the oven for another 5 to 20 minutes or until the potatoes are perfectly tender. The 2nd baking time is largely dependent upon the size of the potatoes.
5. After 5 minutes (or 20 minutes), remove from the oven, remove the lid and allow the heat to escape for approx. 10 minutes. Discard the bay leaves.
6. Sprinkle individual portions with nutritional yeast (or Vegan Parmesan Cheese) and serve with some freshly chopped parsley.

CHOCOLATE MINI CHEESECAKE WITH OREO CRUST

All of the awesome flavors you're keen on from the normal Boston Cream Pie are became a cookie cup. They're quick to form , starting with a ready-mix and taste delicious. Everyone will go crazy for these little cuties.

Traditionally it boasts a yellow or cake with custard filling and chocolate ganache {or icing} is poured over the highest. But it's often because the Boston Cream Pie wont to be baked in pie tins. Within the youth of baking, that's all that they had to use. 

CHOCOLATE MINI CHEESECAKE WITH OREO CRUST

The cookie base is ready-mix , a stick of softened butter and two eggs. Employing a hand mixer to mix the ingredients makes it quick but you'll mix them together by hand.

The cookie bites will got to be refrigerated. Once crammed with the vanilla cream, it's necessary. If you're serving them at a celebration , they will sit out at temperature , just make certain to not leave them out for quite a few of hours. 

INGREDIENTS :

CRUST:

• 12 Oreo Cookies
• 2 tablespoon Unsalted Butter, melted

CHEESECAKE:

• 3/4 cup Semisweet Chocolate Chips
• 18 oz Cream Cheese, softened
• 2/3 cup Granulated Sugar
• 2 Eggs
• 2 teaspoon Vanilla Extract

GANACHE:

• 1/3 cup Heavy Whipping Cream
• 1/2 teaspoon Oil
• 1/2 cup Semi Sweet Chocolate Chips
• 1 tablespoon Chocolate Syrup
• Chocolate Swirls optional

INSTRUCTIONS :

TO MAKE CRUST:

1. Line a muffin pan with 16 foil cupcake liners. Set aside.
2. Preheat the oven to 300 F. Put Oreo cookies in a food processor and pulse until fine crumbs are made.
3. Combine Oreo crumbs with melted butter. Divide the mixture between the cupcake liners and press. Set aside.

TO MAKE CHEESECAKE:

1. Melt chocolate chips, following the instructions on the package and leave to cool. In a large dish, beat cream cheese, sugar and vanilla, at low speed, until creamy. Add eggs and beat until creamy.
2. Finally, fold in melted chocolate and beat until combined. Spread over the Oreo layer and bake for 20-25 min.
3. Take out of the oven and leave in the muffin pan to cool completely, and then transfer to the fridge for at least 2 hours, until chilled. Remove foil cupcake liners.

TO MAKE CHOCOLATE GANACHE:

1. Put heavy whipping cream in the pan, on medium heat, and then remove from heat, before it comes to boil. Add chocolate chips, oil and chocolate syrup, then stir until smooth.
2. Spoon ganache on top of each cheesecake. Decorate with chocolate swirls.
3. Serve cold.

BOSTON CREAM PIE COOKIES BITES

All of the awesome flavors you're keen on from the normal Boston Cream Pie are became a cookie cup. they're quick to form , starting with a ready-mix and taste delicious. Everyone will go crazy for these little cuties.

Traditionally it boasts a yellow or cake with custard filling and chocolate ganache {or icing} is poured over the highest. But it's often because the Boston Cream Pie wont to be baked in pie tins. within the youth of baking, that's all that they had to use.

BOSTON CREAM PIE COOKIES BITES

The cookie base is ready-mix , a stick of softened butter and two eggs. employing a hand mixer to mix the ingredients makes it quick but you'll mix them together by hand.

The cookie bites will got to be refrigerated. Once crammed with the vanilla cream, it's necessary. If you're serving them at a celebration , they will sit out at temperature , just make certain to not leave them out for quite a few of hours.

INGREDIENTS :

Cookie Cup:

• 2 eggs
• 1/3 cup butter {softened}
• 1 box yellow cake mix

Homemade Whipped Cream:

• 1 3.25 oz. pkg. instant vanilla pudding
• 1 cup heavy whipping cream
• 1/2 cup milk

Chocolate Ganache:

• 2 tbsp semi-sweet baking chips
• 2 tbsp heavy whipping cream

INSTRUCTIONS :

Cookie Cups:

1. Preheat oven to 350 degrees.  Prepare mini muffin pan by spraying each cup with non-stick cooking spray.  Pour yellow cake mix into a medium bowl and whisk {or sift} to remove any lumps.  Add softened butter and eggs to the cake mix and combine with a hand held mixer {or by hand} until dough is thick and sticky.  Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup.  Using your fingers, go back and press the mound of dough down to create a level cookie.  Bake for 9-11 minutes. Remove from oven and immediately take a off set spatula or knife and run it around the edge of each cookie to release it from the pan.  Once cooled, go back and use a tart shaper {or end of a wooden spoon} to press middle of cookie down and create a indentation.  Move cookies to cooling rack and let them cool completely.

Vanilla Cream:

1. In a medium bowl combine instant vanilla pudding mix, heavy cream and milk. Using a mixer {or whisk}, incorporate ingredients until the mixture is thick and has stiff peaks. Move vanilla cream to a pastry bag {or Ziploc bag} and pipe a generous amount of cream into each cookie indention.

Chocolate Ganache:

1. In a microwave safe bowl combine heavy cream and semi-sweet chocolate chips. Microwave for 20 seconds and whisk. If you get silky and smooth consistency then you are finished. If not, you need to add 10 second increments until you do. Spoon a 1/4-1/2 teaspoon of ganache onto the top of each cookie cup. Refrigerate until the ganache is set and serve.

EASY BUTTERMILK WAFFLES

Trial and error has finally lead me here, to the simplest buttermilk waffle recipe— golden brown and crispy on the surface , but soft and cakey on the within , all because of a secret ingredient you have already got in your pantry.

Are you on team waffle or team pancake? I even have real trouble picking sides, but if I absolutely had to, I’d probably pick waffles. Sure, they’re a touch more work but I feel it’s worthwhile. They’re just more special! And when they’re done right, with crispy edges and soft centers, there’s just nothing better on a lazy morning.

These waffles really are the best! And thave such incredible flavor all on their own because of the vanilla and buttermilk within the batter, but I still recommend piling them high with aaalll the toppings. 

Heidi of Foodiecrush first clued me in and that I owe her such a lot due to it. The cornstarch helps combat the matter of an excessive amount of moisture, which prevents the waffles from crisping up. But a touch cornstarch within the batter and boom! Super crispy waffles with soft moist centers.

INGREDIENTS :

• 1/4 cup cornstarch (28 grams)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cup all-purpose flour (180 grams)
• 1/4 cup granulated sugar (50 grams)
• 1 1/4 cup buttermilk (295 ml)
• 2 large eggs
• 1/2 cup unsalted butter (113 grams), melted and cooled
• 1 teaspoon vanilla extract

INSTRUCTIONS :

1. In a large bowl, combine the flour, sugar, cornstarch, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, melted butter and vanilla. Add the buttermilk mixture to the dry ingredients and stir until just combined.
2. Preheat a waffle maker according to manufacturer's instructions. Grease with non-stick spray if necessary. Pour scant 1 cup batter into the hot waffle maker (1/2 cup for smaller waffle irons). Cook until golden brown (this was about 5-6 minutes in my waffle iron.)
3. Serve immediately, or keep warm in a 200 degree F oven in a single-layer.

CINNAMON ROLL SUGAR COOKIES

This recipe for cinnamon bun sugar cookies is straightforward to form and can have you ever looking sort of a total baking rocker. You won’t believe how delicious these cookies are!

This dessert combines two of my favorite sweet treats — cinnamon rolls and sugar cookies. I mean, does it get any better than that? I feel not!

Sometimes taking two goodies and mixing them into one doesn’t quite compute. during this case, I’m happy to report that combining the flavour of cinnamon rolls and cookies clothed better than expected! These cinnamon and sugar cookies are so good!

The texture is nearly cake-like and is super soft and delicious. Then it’s topped with a luscious cheese frosting and a touch sprinkle of cinnamon. Pure heaven!

INGREDIENTS :

FOR THE COOKIES:

• 1 cup butter , softened
• 1 cup sugar
• 2 eggs
• 3 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 Tablespoon vanilla
• 3 cups flour
• 1/2 teaspoon salt

FOR THE FROSTING:

• 8 Tablespoons butter , softened
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 4 ounces cream cheese , softened
• 1-2 teaspoons milk or cream , as needed
• additional cinnamon , for sprinkling

INSTRUCTIONS  :

1. In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla, and mix well. Add the flour, baking powder, cinnamon and salt and mix until a firm dough forms. Chill for 30 minutes.
2. Preheat the oven to 375ºF. Roll the dough into one inch balls and place on baking sheets lined with parchment. Flatten each ball slightly with your hand or with a drinking glass to be about 1/3-1/2 inch thick. Bake 7-9 minutes or until the bottom edges are just slightly golden brown. Remove to a cooling rack and let cool before frosting.
3. To make the frosting, beat together the cream cheese and butter until light and fluffy. Add the powdered sugar and beat until smooth. Add the vanilla and milk as needed to reach desired consistency. Beat until light and fluffy. Pipe onto cooled cookies in a spiral shape and sprinkle with cinnamon.

FILET MIGNON WITH GARLIC HERB BUTTER

This fillet with Garlic Herb Butter is straightforward and taste absolutely phenomenal!

This fillet with Garlic Herb Butter absolutely melts in your mouth. CookiMng it during a hot pan and finishing it within the oven will offer you the simplest filet you ever had. Very easy to try to to , super tender, flavorful and delicious!

FILET MIGNON WITH GARLIC HERB BUTTER

Cast iron skillets are the simplest for this steak, because it get so hot and provides them such an excellent sear. They're fairly cheap and can last forever this is often the one I even have . The garlic herb butter is such an ideal combo to top this filet off with.

This Garlic Herb Butter is astounding on anything really, just keep it in your fridge and provides it a try beef, chicken or veggies.

INGREDIENTS :

• 2 tablespoons olive oil
• fresh chopped parsley
• 3 tablespoon butter
• 2 teaspoons kosher salt
• fresh ground pepper
• 2-4 8- ounce Filet Mignon steaks, about 1 1/2 inch thick

FOR THE GARLIC HERB BUTTER:

• 1 stick butter softened
• 1 tablespoon rosemary
• 1 tablespoon fresh thyme
• 2 garlic cloves minced

INSTRUCTIONS :

1. Remove steaks from refrigerator and let come to room temperature for about 30 minutes. Season both sides with salt and pepper.
2. Preheat oven to 400 degrees
3. Heat a cast iron or oven safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks. Cook for 2 minutes them flip and cook another 2 minutes, this gives the Filets a nice brown sear. Place pan in oven and cook 7-8 minutes or until desired doneness. Rare - 120-125F, medium rare - 130-135F, medium - 140-145F, medium well - 150-155F and well done - 160-165F.
4. Remove the skillet add the garlic herb butter and let rest 3 minutes. Serve garnish with fresh parsley and pan juices
5. For the butter
6. In a small bowl add butter, herbs and garlic and mix until combined. Place mixed butter on a piece of plastic wrap roll and twist the ends. Store in refrigerator until ready to use.

CRISPY BAKED SHRIMP SCAMPI RECIPE

This Crispy Baked Shrimp Scampi Recipe is a simple seafood dinner to form at home! Butter, garlic and a crispy topping make this shrimp recipe a favorite!

The nice thing about this shrimp scampi is that it’s rich and garlicky, so even two pounds of shrimp goes to serve a crowd. Just add a crisp salad and a rice dish on the side and dinner is served.

CRISPY BAKED SHRIMP SCAMPI RECIPE

You can also make this shrimp recipe before time, which may be a bonus for entertaining or simply family dinners. All you would like to try to to right before dinner is pop this shrimp within the oven for about 12-15 minutes. I prefer turning the broiler on, too for just a moment or two to urge the breadcrumb topping really crispy, but that’s totally optional!

Crispy Baked Shrimp Scampi goes to be an enormous hit for dinner on any night and it’s also a powerful dinner recipe to serve to guests! 

INGREDIENTS :

• 2 pounds medium shrimp, peeled and deveined

For The Marinade:

• 1 tablespoon chopped garlic
• Fresh black pepper
• 2 tablespoons chopped parsley
• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
• 2 tablespoons lemon juice

For The Breadcrumb Topping:

• 1 cup panko bread crumbs
• 1/4 teaspoon crushed red pepper
• 2 tablespoons garlic
• 1 stick butter melted
• 1 teaspoon salt
• 2 tablespoons chopped parsley
• 2 tablespoons parmesan cheese

INSTRUCTIONS :

1. Add the shrimp, garlic, olive oil, salt, pepper, parsley and lemon juice to a bowl. Mix together and let the shrimp marinate for 30 minutes.
2. While the shrimp is marinating, make the breadcrumb topping by mixing together the breadcrumbs, melted butter, salt, red pepper, garlic, parsley and parmesan cheese.
3. Preheat the oven to 400 degrees. Pour the shrimp and the marinade into a 9″ x 13″ baking dish and then cover with the breadcrumb topping.
4. Bake for 12 minutes until the shrimp are pink then place under the broiler for 2 minutes.
5. Garnish with more chopped parsley and crushed red pepper if desired and serve
6. broil 2-3 minutes