Garlic-Parmesan Asparagus

Garlic-Parmesan Asparagus

We are BIG fans of Asparagus, so I am always trying new ways to prepare this wonderful vegetable! This recipe is SO quick, easy and delicious that you will be wishing you had made more 😉 Enjoy!

  • 1 Bunch Asparagus (If you love Asparagus as much as we do, you may want to make 2 bunches)
  • 1-2 Tbsp Olive Oil
  • Kosher Salt (as much or as little as you desire)
  • Ground Pepper (as much or as little as you desire)
  • 2 tsp Garlic, chopped (I use the already prepared chopped Garlic in the jar)
  • 2-4 Tbsp Grated or shredded Parmesan (I use both – Grated for mixing with the Garlic and Shredded for topping before serving)
  1. Preheat oven to 400 degrees.
  2. Gather the ingredients.
  3. Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
  4. Rinse Asparagus in cold water and pat dry with paper towels.
  5. Spread the Asparagus onto the prepared baking sheet in a single layer. Drizzle or brush (I brush to coat more evenly) the Olive Oil over the Asparagus. Sprinkle with Kosher Salt and Pepper, coating evenly.
  6. Bake the Asparagus for about 8-10 minutes on the middle rack.
  7. While the Asparagus is baking, mix the Garlic and Grated Parmesan together in a small bowl.
  8. Sprinkle the Garlic-Parmesan mixture evenly over the Asparagus. Bake for another 5-7 minutes, or until Parmesan Cheese is melted.
  9. Sprinkle more Shredded or Grated Parmesan over the Asparagus and serve with your favorite dish! Yummy 🙂
Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish, Side Dish



Spicy Roasted Cauliflower (Gluten Free)

Spicy Roasted Cauliflower (Gluten Free)

I’m not a big fan of cauliflower, not because it tastes bad, but because it really doesn’t have much flavor at all. But, THIS recipe sold me on eating more cauliflower…it’s SO Spicy, Flavorful and Easy to make that I just can’t get enough!!! It’s even great cold the next day! Bon appetit! 🙂

  • 1 Head Cauliflower
  • 3/4 Cup Gluten Free All-Purpose Flour, sifted (I prefer King Arthur brand)
  • 1 tsp Paprika
  • 2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/4 tsp Ground Pepper
  • 3/4 Cup Skim Milk (You can substitute with Rice Milk, Oat Milk, Coconut Milk or Soy Milk)

Spicy Sauce:

  • 1/4 Cup Hot Sauce or Buffalo Sauce (For a less-spicy version, use a mild Buffalo Sauce)
  • 2 Tbsps Canola Oil (You can substitute with Olive Oil, Coconut Oil, etc.)
  • 1 Tbsp Honey
  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with parchment paper (or foil sprayed with non-stick cooking spray) and set aside.
  3. Cut up the Cauliflower into bite-size pieces and set aside.
  4. In a large bowl, whisk the GF Flour, Spices and Milk together until thoroughly blended. Add the Cauliflower pieces and stir to completely coat.
  5. Dump the coated Cauliflower pieces onto the prepared baking sheet and spread them out into a single layer.
  6. Bake for 20 minutes, stirring the pieces at the halfway point.
  7. While the Cauliflower is baking, thoroughly combine the Hot Sauce, Oil and Honey.
  8. After the first 20 minutes, brush or spoon the Hot Sauce mixture evenly over the Cauliflower pieces. Continue baking for another 20 minutes.
  9. Serve while hot or warm. The Sauce mixture becomes like a crusty cheese coating…it is SO yummy!

Thank you to Pierce Abernathy @ Tasty for sharing the original recipe…I just made a few minor changes to make it GF, lower in sodium and fat 😉

Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish, Side Dish, Snacks



Baked Herb-Mayonnaise Chicken

Baked Herb-Mayonnaise Chicken

This recipe is SO quick and easy to make and I bet most of you already have these ingredients in your kitchen! Plus, you can easily swap the herbs with ones that you have on hand, as well as the mayo…you can use regular mayo, lite mayo or substitute sour cream for the mayo (I recently made it with half mayo and half sour cream, because we were running low on mayonnaise, and it was delicious!) The chicken comes out very moist and tender every time 🙂
A BIG “Thank You” to allrecipes for sharing the original recipe for Mayo Chicken…it is divine!!! 🙂

  • 4-6 Boneless, Skinless Chicken Breasts
  • 1 Cup Mayonnaise (I used Hellmann’s Regular Mayonnaise, but you can use Lite or substitute with Sour Cream*)
  • 1 tsp Crushed Garlic
  • 1/2 heaping tsp Dried Basil (or whatever you have on hand)
  • 1/2 heaping tsp Dried Oregano (or whatever you have on hand)
  • 3/4 tsp Salt
  • pinch Pepper
  • 1/2 – 3/4 Cup Parmesan Cheese (grated or shredded)
  1. Preheat oven to 350 degrees.
  2. Spray a 9″ x 13″ baking dish with non-stick cooking spray. Set aside.
  3. In a medium bowl, mix together the Mayonnaise (or Sour Cream), Garlic, Herbs, Salt & Pepper until well-blended.
  4. Place Chicken Breasts in the baking dish, leaving a little space between each breast.
  5. Using a pastry brush or back-side of spoon, spread the Mayonnaise mixture onto both sides of the Chicken Breasts, coating evenly.
  6. Sprinkle desired amount of Parmesan Cheese onto the top of each Chicken Breast.
  7. Bake uncovered for 30-45 minutes, or until inside temperature of chicken registers 160 degrees.
  8. Serve with your favorite side. Enjoy!

*The original recipe called for 1 Cup regular mayonnaise and 1 Tbsp of fresh Rosemary. However, as I noted in the Ingredients section, you can use regular or lite mayonnaise or 1/2 mayo + 1/2 Sour Cream or all sour cream. As far as the herbs are concerned, have fun and try different herbs (dried and/or fresh)…the sky is the limits 😉

Dinner, Main Dish
American



Creamy Garlic Chicken with Spinach & Bacon

Creamy Garlic Chicken with Spinach & Bacon

If you’re searching for a tasty Chicken dish for these cold Winter nights that will satisfy just about any palate, look no further! This creamy recipe is not only savory and rich, but hearty and filling! And, if you’re not in the mood for Bacon (who in the world would NOT be?!), just substitute Sundried Tomatoes. This dish is quick and easy to make 🙂
Many thanks to eatwell101 for sharing this delicious recipe!!!

  • 6 Boneless, Skinless Chicken Breasts (Rinsed and patted dry with paper towels)
  • 2 tsp Olive Oil
  • 2 Tbsp Butter (salted or unsalted)
  • 3 tsp Garlic (chopped (I use the already chopped garlic in a jar from the produce section))
  • 1/3 Cup Chicken Broth
  • 5-6 Crispy Bacon Strips (If you’re substituting Sundried Tomatoes, use as much or as little as you want (I usually add about 5 Tablespoons))
  • 1 3/4 Cup Half & Half (You may also use Heavy Cream or Skim Milk)
  • 3 Cups Spinach Leaves (Fresh)
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • Salt & Pepper (to taste)
  • 1/2 Cup Parmesan Cheese (Shredded)
  • Crushed Chili Pepper Flakes (Optional)
  • 1 tsp Cornstarch (mixed with 1 Tablespoon water if you need/want a thicker sauce)
  1. Gather your ingredients.
  2. In a large skillet, heat the Olive Oil over low to medium heat (our cooktop runs quite hot, so I cook this between Low and Medium heat).
  3. Sprinkle both sides of the chicken breasts with salt and pepper and add to the skillet, adjusting the temperature to brown both sides. Cook about 6-8 minutes per side, depending on the thickness of the breasts. Remove the chicken breasts from the skillet, once they’re cooked and set aside (you may place them in a warm oven).
  4. Next, add the butter to the skillet, mixing with the leftover chicken juices. Once melted, add the garlic and cook for approximately 1 minute.
  5. Add the Chicken Broth to the butter and garlic mixture in the skillet. Cook for 2 minutes to reduce down slightly. Add the Bacon (or the Sundried Tomatoes) and cook for another 1-2 minutes.
  6. Add the Half & Half (or Heavy Cream or Skim Milk) to the skillet and continue cooking over Low Heat until mixture starts to bubble, stirring frequently. Add the Basil and Oregano (and salt & pepper to taste, optional).
  7. Add the Spinach and Parmesan Cheese and simmer until Spinach has wilted and cheese has melted. At this stage, if you want a thicker sauce, add the Cornstarch & Water mixture, mixing well. Continue simmering and stirring often.
  8. Once the sauce has reached the desired consistency, add the chicken breasts back into the skillet, coating well with the sauce. Add the chili pepper flakes, if using.
  9. Heat for a few minutes to warm the chicken. Top each breast with the savory garlic sauce and extra Bacon, if desired. Serve over steamed rice and your favorite veggie. Enjoy!
Main Dish



One Dish Brown Sugar Garlic Chicken & Potatoes

One Dish Brown Sugar Chicken & Potatoes

This sweet and savory recipe is perfect for those nights when you’re in a rush and need a quick and easy-to-prepare dinner with few ingredients! I also use this same recipe for Pork Chops that I found @ dinnerthendessert.com…one of my favorite food websites! 🙂

  • 3-4 Large Boneless, Skinless Chicken Breasts (Rinsed and trimmed)
  • 1/2 Cup Light Brown Sugar (Firmly packed; increase to 3/4 Cup if you prefer sweeter taste)
  • 2 Tablespoons minced garlic (Fresh or in the jar)
  • 1/2 + 1/4 teaspoon Salt (1/2 tsp for the potatoes and 1/4 tsp for the chicken)
  • 1/4 + 1/4 teaspoon Freshly Ground Pepper (1/4 tsp for potatoes & 1/4 tsp for chicken)
  • 8-10 Medium Yukon Potatoes (Cut into bite-size pieces)
  • 2 + 1 Tablespoons Canola Oil (2 T for potatoes & 1 T for chicken)
  1. Preheat oven to 400 degrees.
  2. Gather the ingredients.
  3. In a large bowl, combine the Potatoes, 1/2 teaspoon Salt, 1/4 teaspoon Pepper and 2 Tablespoons Oil. Toss to coat well. Spread into a 9″ x 13″ deep baking dish.
  4. Using the same large bowl, combine the Brown Sugar, Garlic, 1/4 teaspoon Salt, 1/4 teaspoon Pepper and 1 Tablespoon Oil. Mix well.
  5. Add the Chicken to the Brown Sugar mix, turning to coat well (I kind of mush the chicken around a little). Place Chicken on top of the potatoes in pan. If you have any leftover Brown Sugar mix, spread it amongst the chicken breasts in the pan.
  6. Bake for 30-35 minutes, turning Chicken over halfway through.
  7. Be sure to drizzle some of the savory juices over the Chicken and Potatoes before serving. Serve with your favorite veggie and enjoy! 🙂
Main Dish, Side Dish
American



Lemony-Garlic Chicken Parmesan & Mushrooms (Gluten Free)

Lemony-Garlic Chicken Parmesan & Mushrooms (Gluten Free)

Lemony, Garlic Parmesan Chicken Breasts sit atop buttery and tender Mushrooms in this delicious and easy-to-prepare dish that tastes like you’ve been in the kitchen all day! This makes a perfect meal for those busy weeknights…just serve with a fresh salad or steamed veggie and you’re good-to-go 🙂

  • 4 Boneless, Skinless Chicken Breasts (Rinsed and patted dry)
  • 1 Large Egg
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 teaspoons Garlic Powder (Divided)
  • 1 Cup Gluten Free Bread Crumbs (I use the Italian-flavored kind)
  • 2 teaspoons Parsley, chopped (Divided)
  • 1/2 Cup Parmesan Cheese, Grated
  • 1/2-1 lb. Fresh Mushrooms (I used 1/2 lb. in this recipe, but the more the merrier!)
  • 4 Tablespoons Butter, melted (1/2 stick)
  • 1 Tablespoon Lemon Juice (Fresh or bottled)
  1. Preheat oven to 375 degrees and gather the ingredients.
  2. In a wide, shallow bowl whisk the Egg, Salt, Pepper, and 1 teaspoon Garlic Powder. Mix well and set aside.
  3. In another wide, shallow bowl combine the bread crumbs, Parmesan Cheese, 1 teaspoon Garlic Powder and 1 teaspoon Parsley. Mix well and set aside.
  4. In a small bowl, mix the lemon juice and melted butter. Pour about 2/3 of this into a 9″ x 13″ baking dish and tilt dish to spread the melted butter evenly. Layer enough fresh mushrooms on top of the butter to fill the bottom of the baking dish (you can do a single layer of mushrooms or double layer, if desired).
  5. Set up a “work station” that has everything you need close together for breading the chicken (See photo)
  6. First, dip each Chicken Breast into the Egg mixture, turning to coat well.
  7. Next, roll each Chicken Breast in the Bread crumb mixture, coating well. Then place on top of the Mushrooms in the baking dish. Drizzle remaining Butter and 1 teaspoon Parsley over the top of each Chicken Breast.
  8. Bake, uncovered for 40-45 minutes.
  9. Enjoy with a fresh salad or favorite steamed veggie!
Main Dish