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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