Baked Chicken Parmesan

Baked Chicken Parmesan (serves 4-6)

4-6 thin cut chicken breasts
1 cup Italian seasoned breadcrumbs
1/2 cup whole wheat panic breadcrumbs
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
3 large egg whites
8 oz fresh mozzarella, sliced
1-2 cups jarred marinara sauce
fresh basil, thinly sliced

 Preheat oven to 400 degrees.  Line a baking sheet with foil and spray with olive oil or cooking spray. In a wide shallow bowl like a pie pan, combine both kinds of breadcrumbs. parmesan cheese, garlic powder, and black pepper.  In a separate bowl, whisk together the egg whites until foamy.   

Dip each piece of chicken in the egg whites, gently shake off any excess, and then coat with the breadcrumbs making sure it sticks to all sides.  Place on prepared baking sheet.  Lightly spray the top of the chicken with olive oil or cooking spray.  Bake until internal temperature reaches around 165.  The baking time will depend on the thickness of your chicken but mine took about 12-15 minutes.

Remove from oven and top with a few spoonfuls of the marinara sauce and a slice or two of the mozzarella cheese.  Return to the oven and bake until the cheese is melted - about 3-5 more minutes.

Sprinkle each slice with basil and serve with extra parmesan cheese and sauce.

https://www.wellplated.com/baked-chicken-parmesan/

Chicken Ginger Udon

Another birthday in our family - this beautiful girl turned 14 recently.  While Little is always down to try new food, I would probably classify Middle as the biggest foodie in our family.  She doesn't love big social gatherings with people she doesn't know, so sometimes she gives herself pep talk about the good food that will be there.  She usually has a running list of new foods to try or new restaurants to go to.  Recently, it's every kind of Asian / Asian fusion food and Hawaii is a great place for that.  There are all kinds of prepackaged ramens in the grocery store, many of which we don't even see in CA.  

She and Little ate a lot of spam musubi and sushi this summer and one night when the adults were going out to dinner, I offered to pick up a pizza for them.  She said "nah" and made the dinner above - teriyaki tofu, steamed bok chow and fancy drinks (Poppi soda in martini glasses).

When it was time to pick a birthday dinner, she wanted "some kind of soup - maybe soba - that's not fishy."  I read a few recipes online and ended up making this Chicken Udon.  It's light & healthy but tastes like comfort food.  We ate the whole pot and would have had seconds if there had been more.  I liked the pickled ginger on a soup so don't skip that part!  The cabbage seemed like a lot at first but honestly, I'd add more next time - it cooks down to almost nothing.  Also, taste your broth and make adjustments - it's hard to fix if you've made it too salty but I ended up adding  more soy & a little teriyaki right at the end.

Chicken Udon with Pickled Ginger (serves 4)

Canola oil
Sesame oil
1/2 head of Chinese cabbage (Napa cabbage)
2 red thai chiles, thinly sliced (more for serving)
2 T ginger, peeled and diced
2 tsp minced garlic
1/2 cup green onions, thinly sliced (more for serving)
2 cups bean sprouts
2 cans chicken broth
3 T rice wine vinegar
3 T soy sauce 
2 packages of refrigerated Udon noodles (7oz each)
1/2 package firm tofu, cut into small cubes
1 1/2 cup roasted chicken diced
pickled ginger
chopped cilantro
Sriracha

In a large pot, heat a thin layer of canola oil.  Add the shredded cabbage and saute for 4-5 minutes.  Add a drizzle of sesame oil and the ginger, garlic, and chiles.  Saute until fragrant 1-2 minutes.  Add the green onions, bean sprouts, chicken broth, rice wine vinegar, soy sauce and udon noodles.  Bring to a boil and reduce the heat to a simmer.  Add the tofu and chicken and stir until it's all combined and the protein is warmed through.  Taste the broth and season with more soy sauce or rice wine vinegar if desired.

Serve in bowls with pickled ginger, cilantro, and toasted sesame seeds on top.  I also like to serve with extra green onions, red chiles, hoisin and Sriracha for people to add at the table (last photo above).

Crunchwrap Supreme

Friends often tease me about my love of Taco Bell . . . we didn't eat a lot of fast food when I was growing up but when we did, it was often Taco Bell (like on the way to the beach).  I have passed on my love of Taco Bell to my kids and there are two main things they like:  Doritos Locos Tacos & Crunchwrap supremes.  When there is food in my Instagram feed, it's usually weird & crazy things like this giant Crunchwrap dupe.  One night it was just the girls and I at home for dinner and we decided to give it a try.  Let's just say it did not disappoint . . . delicious!  I haven't made it a second time, and it definitely goes in the "Instagram made me try it" category but just for fun, here are the photos and a loose recipe.

Giant Crunchwrap Supreme

Taco seasoned ground beef (browned)

Nacho cheese (yes, the gross stuff in a can)

shredded lettuce

chopped tomatoes

sour cream

shredded cheese

Large flour tortillas (like the extra large burrito size)

Corn tostadas (like a big round tortilla chip)

Hot sauce or salsa for serving

Spread several large flour tortillas (the burrito size) overlapping on a sheet pan that has been sprayed with cooking spray.  In the middle, put a layer of ground beef.  Then, spread some nacho cheese over that.  Then, on top of that, lay your corn tostadas.

Spread the corn tostadas with sour cream, then sprinkle with lettuce and tomatoes, and then sprinkle some shredded cheese.

Fold the flour tortillas over the top of it all and spray with some cooking spray or olive oil.  Put it in a 375 degree oven for 15 minutes or so.  VERY CAREFULLY flip it and cook for 5-10 minutes more.  You can turn the broiler on if the outside isn't brown and crispy.  Cut into wedges and serve.  Careful - the filling will be hot.
 

Spring Break Recap

Spring break started with a wonderful Resurrection Sunday with family and the next day, Jenna left for a mission trip to Mexico with her school.  The rest of us had planned a fun trip to Sonoma with family but Little got sick and our plans fell through.  It felt a little Covid reminiscent to have plans cancelled and be stuck at home without much going on but we tried to make the best of it.

While our house was cleaned, I took my sick baby & her sister to the park to read for some vitamin D.

Middle's spring break wish was to go to Hot Pot and we tried Shabuya which did not disappoint!

We made a Easter themed "dessert board" one night . . . I don't think you need a recipe but feel free to use this as inspiration for making a fun seasonal board.

Once Little was feeling better, she wanted to bake.  We busted out her mini cupcake maker and tried a new recipe.  You can still see in this photo that she wasn't quite herself :(   I picked these recipes because they were simple enough for her to make herself and all the ingredients were things we had on hand.  The end result was really good so I wanted to include the recipes here on the blog.

Vanilla Cupcakes with Lemon Buttercream Frosting
(makes 1 dozen)

For the cupcakes:

2 large eggs (room temperature)
1 cup granulated sugar
1/2 cup butter, room temperature
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
pinch of salt
1/2 cup milk

Line a muffin pan with cupcake liners and preheat oven to 350 degrees.  For best results with paper liners, double them up.

Using an electric mixer (we used a stand mixer), mix together the butter and sugar until creamy.  Add the eggs one at a time and then the vanilla.  Sprinkle in the baking powder and salt and stir.  Alternate adding the flour and milk and mix until combined - don't overman.

Divide the batter evenly in the cupcake liners and bake 17-20 minutes or until a toothpick in the center comes out clean.  Cool completely on a wire rack.

For the frosting:

1 cup unsalted butter, room temperature
4 cups powdered sugar
1/2 tsp. vanilla extract
4-5 T lemon juice
1 tsp lemon zest

Add the butter to a large mixer bowl and beat until smooth.  Add about half the powdered sugar and mix until smooth and well-combined.  Add the vanilla extract and 3-4 T of the lemon juice and the lemon zest and mix until combined.  Add the remaining powdered sugar and mix until well combined and smooth.  Add additional lemon juice as needed until it seems like the right consistency & flavor.  Frost the cupcakes once they have cooled completely.

Salmon & Orzo

 

I've been into one pan / one pot meals lately and this is one that everyone really enjoys.  The last time I made it, the girls were looking for more and I should have added an extra salmon filet.

The key here is to make sure that you season the orzo part well so that it's not bland.

Also, keep an eye on it as it cooks . . . once, the orzo cooked really fast and once it cooked really slowly - I think it depends on the brand of orzo you're using.

Salmon & Orzo

(serves 4-6)

4 salmon filets, skin removed

3 T chopped fresh parsley

3 T melted butter

3 T olive oil

3/4 tsp salt

1/4 tsp freshly ground pepper

1/4 tsp red pepper flakes

2 tsp minced garlic

1 lemon, juiced

1 bundle asparagus, chopped

1 cup peas

1 lb orzo, uncooked

3.5 cups vegetable or chicken broth

1/2 cup grated Parmesan cheese

2 cups fresh spinach, chopped

1 lemon, sliced thin

Preheat oven to 400 degrees.  In a 9x13 baking pan, add the oil, melted butter, lemon juice, parsley, salt, pepper, red pepper, garlic and lemon juice.  Use a fork to mix it all together.

Dip salmon filets in marinade, coat, and set aside.

To the same pan, add asparagus, orzo, and broth.  Cover with foil and cook in oven for 20 minutes.  At this point, the broth should be absorbed and the orzo should be al dente.  If there is a lot of liquid, cook it longer.

Remove from oven, add grated parmesan cheese, peas, and spinach and mix together until spinach wilts.  Place the salmon filets into the baking dish nestled in the orzo.  Top with lemon slices and cook uncovered for 15-20 minutes depending on how done you like your salmon.

Back to the Crockpot

We have had a busy start to our spring with some new activities - Little got moved up to competition team in gymnastics and we watched her compete in Ontario & San Diego.

Middle played softball for the first time and while she may not continue, it was a good learning and good team experience.  I love that my kids go to a school where they can try new team sports even at 13 years old.

Big continues to sing - she's in the spring musical and an audition choir that meets at 7:15 every morning.  If you know much about her, you know this means she really loves to sing to sacrifice all that sleep.  Two of her school's choirs sang in Palo Alto at a choir festival and she sang with both groups.  They won first place!  I got to travel up there, visit my sister, and hear Big perform which was a lot of fun.

I have also had a long term substitute job for about 6 weeks so our afternoons & evenings are busy.  I was looking for something that I could put in the crockpot right when I get back from work at 3 and put on the table quickly after a softball game or musical rehearsal.  Everyone loved this - it has been a good answer to the "what's for dinner?" question.

Some recipe notes:  I usually boil the pasta noodles al dente around the time I start the crock pot and leave them in the refrigerator (or colander) until later.  You could boil them right before serving but my issue is having time at the end of the evening.  I made it once and didn't really season the chicken / sauce part in the crockpot and it was a little bland.  Don't skip that unless your sauces are super flavorful.  You can also top the whole thing with shredded mozzarella and let it melt before serving but our family has some dairy issues so I usually don't.

Crockpot Creamy Chicken Pasta (serves 4ish)

1 jar Alfredo sauce

1 jar marinara sauce

2 chicken breasts

1 pound pasta noodles (cooked)

shredded mozzarella (optional)

Seasoning suggestions: salt, pepper, garlic powder, onion powder, Italian seasoning, red pepper flakes

Parmesan cheese (to serve)
 

Dump the two jars of sauce into the crockpot, stir, and add the chicken breasts.  Season with the suggested seasonings.

Slow cook on high for 3 hours.  Take two forks and shred the chicken in the pot.  Add the cooked pasta noodles.  I usually start with about 3/4 pound and see how it looks - my kids like it more saucy.

You could top it with the shredded mozzarella and let it melt but I usually skip that part.

Serve with parmesan cheese & red pepper flakes.

Pavlova

This week, our basketball season comes to an end - I love watching my girls play and in this house, we root for #25!  

Like I've said in previous posts, Middle's curiosity about new recipes has led us to some new favorites.  Both of my younger daughters really like the show "Bluey" (Disney+) and I find the family & sibling dynamics very relatable - definitely written by a parent.  In one episode, the sisters want to eat a pavlova so we talked about what a pavlova is and found a recipe to try.  

A pavlova is (from the bottom up), a layer of meringue, whipped cream, fruit, and sauce.  The first time through, there was a bit of a learning curve.  Middle learned why you use three bowls to separate egg whites, what "firm peaks" look like in a meringue, how to fold other things into your meringue, and how she prefers to have the meringues shaped.  The second time through, she did it 100% on her own with awesome results.  We just separated eggs for our third time making this recipe.  

It's delicious . . . we all loved it and it's actually a really simple concept with ordinary ingredients.  The contrast of textures is particularly enjoyable, in my opinion.

Recipe notes:  This whole process takes awhile - I didn't initially comprehend the part where it just sits in your warm oven for a long time.  Our first time, the meringue was still a little gooey in the center so depending on your oven, you may want to increase the temperature to 200 degrees.  The sauce yields quite a bit so you will have leftovers.  You can add sugar to sweeten your whipped cream, but we liked it with just some vanilla as a contrast to the sweet meringue and sweet sauce.  Any kind of berries will work on top - use what you like!

Pavlova (serves 4)

adapted from Ina Garten

First, make the sauce:

1 half pint fresh raspberries

1/2 cup seedless raspberry jam

1/4 cup sugar

1 T cointreau or framboise (optional)

Place the raspberries, sugar, and 1/4 cup water in a small saucepan.  Bring to a boil.  Lower the heat and simmer for 4 minutes.  Add the liquer if using and stir for about 1 minute more.  Pour this mixture into a food processor or blender and add the jam.  Process until smooth and then chill in the refrigerator until you're ready to assemble the pavlova.

Then, make the meringue:

4 extra large egg whites, room temperature

pinch kosher salt

1 cup white sugar

2 tsp. cornstarch

1 tsp. white wine vinegar

1/2 tsp. vanilla extract

Preheat oven to 180 degrees.  Place a piece of parchment paper on a sheet pan.

Place your egg whites and salt in the bowl of an electric mixer and using the whisk attachment, beat on high speed until firm, about 1 minute.  With the mixer on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2-3 more minutes.

Remove the bowl from the mixer and sift the cornstarch over the beaten egg whites.  Then, add the vinegar and vanilla and fold lightly with a spatula.

Pile the meringue in the middle of the parchment paper and smooth it into a disk, approximately 9 inches. We also sometimes make 5 or 6 small discs for individual meringues.  You want the top to be somewhat smooth and flat.

Bake for 1.5 hours.  Turn off the oven, keeping the oven door closed, and allow it to cool completely in the oven, about 1-1.5 hours.  It should be crisp on the outside and soft on the inside.

When you're ready to eat, make the whipped cream & assemble:

Whip 1 cup of cold heavy whipping cream in the bowl of a mixer with the whisk attachment or with a hand mixer.  When it starts to thicken, add 1 teaspoon of vanilla and beat until firm.

Spread the whipped cream on the meringue, top with berries and drizzle with the raspberry sauce.
 

Chicken Tikka Masala

Curry is something my whole family agrees on and enjoys.  I really like the yellow curry simmer sauce in a bottle from Trader Joe's for an easy weeknight dinner (I add cooked chicken & a can of chickpeas and serve it over rice with some cilantro on top) but I wanted to make a tikka masala as something a little different.  I'm glad I tried this recipe -  it was a hit.  

I haven't made my own curry paste before and I liked the flavor of this one a lot - it was super easy and I made a couple of recipes with it (used it in a Thai soup as well).  You can make that ahead of time and then add it to the marinade & curry sauce in this recipe and it will last for awhile in the refrigerator.

Chicken Tikka Masala (serves 4-6)

recipe from Half-baked Harvest

Chicken

2 pounds boneless skinless chicken breast, cut into chunks 

½ cup plain Greek yogurt (whole milk) full-fat plain Greek yogurt

1 can (14 ounce) unsweetened coconut milk (not "lite")

6 oz tomato paste

¼ cup chopped cilantro

Cooked rice (for serving)

Curry paste (recipe below or you can use store-bought yellow curry)

In a gallon-size zip-top bag, combine 2 tablespoons of the curry paste, the chicken, and the yogurt. Seal the bag and massage the mixture into the chicken to cover completely. Marinate at room temperature for 30 minutes or refrigerate up to overnight.

Heat a large, high-sided skillet over medium heat. Add ¼ cup to 1/2 cup (your preference) of the curry paste and cook until fragrant, about 1 minute. Stir in the chicken, coconut milk, and tomato paste. Cover and cook until the chicken is cooked through, 15 to 20 minutes. Remove the lid and simmer until the sauce thickens slightly, about 5 minutes more.

Stir in the cilantro and serve the chicken over rice.

To make your own curry paste:
1 medium yellow onion, quartered

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1 shallot, halved

6 cloves garlic

2 (1-inch) pieces fresh ginger, peeled

3 tablespoons garam masala 

2 teaspoons ground turmeric 

2 teaspoons salt

1 teaspoon crushed red pepper flakes

Zest of 1 lemon

To make the curry paste. In a blender or food processor, combine the onion, shallot, garlic, ginger, garam masala, turmeric, salt, red pepper flakes, and lemon zest. Pulse until a smooth paste forms, about 1 minute.  You can store this in the refrigerator for about a month.