Mmmmmm… who doesn’t like a home-cooked classlic like chicken parm?! I can tell you that it is one of my favorite dishes.
Chicken Parm has been around since 20th century Italy. Its popularity grew in the States and, surprisingly, Australia, and is now a staple at many italian restaurants and in many peoples’ homes today.
Consisting of only 4 true ingredients- chicken, pasta, sauce, and parmesean cheese- chicken parm is one of the easiest dishes to make at home- even if you are a cooking novice! While most chicken breast is served breaded and fried in oil, I chose to make mine unbreaded, cooked in oil and then baked to allow fresh mozzarella to melt onto the chicken. Check out the ingredient list and cooking directions below for flawless, unbreaded chicken parm!
We are giving this rendition of chicken parm 4 stars! We would have given it 5, except for the fact that, as always, I overocoked the chicken by a mear 30 seconds. It came out of the oven just a tad too dry, but still tasted delicious!
There is nothing better than throwing a bunch of ingredients into a crockpot in the A.M. and letting it simmer away while you complete the other 5,000 errands you have to do that day.
Slow-cookers, or Crock-Pots, became a staple of American households during the 1970’s, as women began working outside of the home more and more. These allowed women to start their dinners in the morning before they left for work, and come home to a fully cooked meal at the end of the day. It also allowed for little cleanup, using one vessel to create the meal instead of various pots and pans. While these machines are commonly known as Crock-Pots, that name was patented in 1971 by Robert Glen Martin and The Rival Company. Sunbeam Products bought the Crock-Pot out, and there are a variety of companies that offer similar products (Cuisinart, KitchenAid, and Magic Chef to name a few).
I love my Crock-Pot. I have a few favorites to make in it- Mac and Cheese, Buffalo Chicken Dip, and of course Pot Roast! Pot Roast is probably one of the easiest meals to make in the Crock-Pot, as it only requires a small handful of ingredients. Potatoes, onion, carrots, and beef. What else could go wrong?
Taste and Reviews
Ummm amazing! Obviously! We served the pot roast over a bowl of egg noodles and added some more salt and pepper for taste. Because of the fat content of chuck roast, the meal is very flavorful. I advise if you are making it to do a smaller portion, or make it when you are having others over for dinner. While the meal reheats well, the fat coagulates on the top of the dish and could seem a bit unappetizing. Overall, we certainly will make this dish again!
We are FINALLY getting good at making chicken, no thanks to the wonderful recipes we receive every week. The first few recipes we got I followed to a T. This time I have myself a little liberty with measuring the olive oil and salt and pepper; I think it turned out delicious!
While every recipe isn’t going to taste as good or be as easy as this one was, it’s fun to create new meals every week and add them to our repertoire of yummy dishes.
This is our third time making a dish with broccoli, and to be honest, it was probably the best! It was maybe 3 minutes away from being perfectly charred on top, which is how I like broccoli, but with the lemon zest adding flavor, it was super delicious and a perfect pairing with the chicken and couscous. I’ve never had couscous before, and neither has Connor, but we both loved this dish! It was so easy to make and just tasted like buttery lemon rice. 10/10 will make with every chicken dish forever.
The chicken… come on! It was delicious! Connor was worried that the sour cream would give the chicken a funky flavor, but it blended so well with the mild seasoning and the mozzarella crust that you could hardly taste it. It added the perfect amount of moisture and I truly think helped make the chicken juicy and flavorful. It is by far our best chicken dish yet!
We are giving this dish 5 STARS! Easy, breezy, beautiful, chicken.
Rating: 5 out of 5.
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The recent quarantine, lack of work, and pregnancy have allowed me to explore the many different creative sides of me. One of those sides is one I’ve always wanted to perfect- cooking!
I am not the best cook and never have been, but expanding both my taste pallet and my cooking repetoire has become very important as I prepare to bring a child into this world. I vowed to myself that she would not end up as picky as I was as a child.
Now, I have made the broccoli and the potatoes before, so they were no trouble at all. The broccoli could have roasted for another 5 minutes, but that is because my preference is to have the broccoli burnt to a crisp. I will eat vegetables, but only if they are charred… and don’t taste like vegetables. As long as I eat them at all, Miss Emily will come out liking fruits and veggies!
The cubed steak was a very interesting cut of beef to make. It was textured almost like ground beef, and even came out tasting like an unseasoned hamburger rather than a steak. While the butter and garlic sauce heightened the flavor and made it eatable, it was certainly not our favorite cut of beef. The next time we try this dish, we will make it with a filet or a sirloin.
All in all, we are giving it 3.5 stars. You can’t mess up broccoli or potatoes, and the sauce was delicious!
In order to save time and money, we recently began receiving meal kits from HelloFresh! We recently made their Griddled Onion Cheeseburgers, complete with a special sauce and crispy potato wedges. It has to be one of the BEST meals we have ever made, and everything we needed came right to our door!
On tonight’s menu is Balsamic Fig Chicken. Now, we have not yet mastered the art of cooking chicken. It’s just really hard! Receiving meal kits from HelloFresh allows us to expand our knowledge of cooking while being able to be creative with the meals given. We’re excited to share this recipe with you, as well as our thoughts on the dish: taste, cooking difficulty, and more!
Wow! Now as you’ve read above, chicken is NOT our strong suit when it comes to cooking. Between me and my fiancé, we have made good chicken MAYBE 4 times total. Well, we can add a tally to that list! This Balsamic Fig Chicken recipe was one of the easiest recipes I have ever used, and it created one of the most delicious dinner’s I have ever had. The chicken was tender and juicy, the broccoli was burnt to a crisp (just how I like it), and the potatoes were crispy yet tender.
Now, this did not come without a lot of learning. The two chicken breast I had were very thick, and I did not pound them or roll them out prior to cooking, which led to them needing to cook a bit longer than the original instructions state. I cooked them in a large pan for about 6 minutes on each side, cut them in half, and put them back in the pan for a minute to ensure that the inside was cooked through. I was worried that this would in turn make the chicken very tough, but they needed just that little bit of time to get just right!
The broccoli and potatoes I left in the oven for about 3 minutes longer than previously stated in the instructions, but that is because we love burnt and crispy veggies. It just makes them taste so much better! I am NOT a veggie person in the first place, and this was my first time in 25 years eating broccoli and actually enjoying it. I topped mine with a sprinkle of lemon zest for an extra kick, and it added a great flavor to the chicken and potatoes as well.
We opted to not add in the rosemary to the sauce at all, mostly because I cannot stand the taste of rosemary! I don’t think the absence of rosemary took away from the dish in any way- it was full of flavor. Now, while cooking the sauce, I noticed that it was too watery, even after the leaving it in the pan for the appropriate amount of time. I took a teaspoon and added a sprinkle of flour to the pan to create a fake roux, and it thickened up right away. The sauce, although filled with shallots and vinegar, was very sweet and complimented the rest of the dish extremely well.
All in all, this is definitely a dish we will be making again. I give it a 7/10 for cooking ease and an 8/10 for overall taste. Check out the final picture below to see how it turned out, and keep in mind that I am not a professional chef OR photographer!