Perfect Chicken Parmesan

Chicken Parmesan is one of my favorite meals and this is one of the best recipes I have ever tried. I hope you like it as much as I did!

8 large chicken breasts
1/2 cup melted butter (8 TBS)
2 cloves cloves garlic
1 egg

2 cups Italian bread crumbs
1 cup parmesan cheese
1/4 tsp onion powder
1/8 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper

Your favorite pasta sauce
1/2 cup grated mozzarella cheese

Preheat your oven to 350. Trim all fat from chicken breasts. In a small bowl combine melted butter, garlic, and egg. Set aside.

In a medium bowl combine bread crumbs, parmesan cheese, onion powder, salt, pepper, and cayenne pepper until mixed thoroughly.

Dip your chicken breast first in your butter mixture, then in the bread crumb mixture. Make sure you coat both sides evenly. Place in a non-greased 9x13 pan. Repeat until all chicken is coated.

Bake uncovered for 45 minutes. Then top each breast with a little pasta sauce and some mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted. Serve over your favorite pasta. Goes along beautifully with THIS homemade roll recipe. Enjoy!

Honey Glazed Pull-Apart Rolls

This is a very universal bread recipe. Its a great base for orange rolls, cinnamon rolls and homemade crescent rolls. Would be great thrown all together in a loaf pan for homemade white bread. The possibilities are endless.

I am a big huge bread fan. I would live off it if I could. Sometimes I do. The texture of these rolls is amazing! 

Recipe:

Mix together in a large bowl:

1 cup warm water*

1/3 cup white sugar

1 tsp salt

Sprinkle 1 TBS dry yeast over water mixture and wisk with a fork until combined. Let sit until it gets bubbly.

Then stir in:

2 cups bread flour (if you dont have bread flour, all purpose will work)

1/3 cup melted butter

1 beaten egg

Stir until a smooth batter is formed and continue to add flour to form a soft dough - about 1-2 cups. Let dough rise until double in size. Once doubled, turn out onto a crisco'd countertop to avoid sticking. Use a small amount of Crisco on your hands and Roll into 2" balls and place 3x6 in a greased (I like to use Crisco) 9x13 baking pan. This recipe makes 18 rolls and they should all fit in this pan. Cover pan tightly with plastic wrap and let rise until double in size. If you use my Quick-rise method (See HERE for bread tips!) do NOT use the plastic wrap!

Once your rolls are doubled in size, bake in a 350 degree oven for 15 minutes or until golden brown.

Mix 2 TBS melted butter and 2 TBS honey until combined. Brush over hot rolls. Let them cool for 10 minutes before handling. Enjoy!

Homemade Chicken Noodle Soup with Dumplings

This is one of my favorite meals ever!! Its a family recipe and I decided its time to share this amazing meal with others!! :) About half of my family love the dumplings (me included) and the other half aren't fans of them so making the dumplings are entirely optional.

Soup:
2 Chicken Breasts, sliced into bite size pieces
3 Large cans Chicken Broth OR 10 cups Water and 10 tsp Chicken Bouillon
1 Sweet Onion, chopped
6 Stalks Celery, chopped
6 Carrots, chopped

Put all ingredients into pot, cook until Chicken is done. I cook it for about 2 hours on med-low heat.

Noodles:
3 Eggs ( I use 4 eggs because we like more noodles)
1 tsp Salt
2-2 1/2 Cups flour (2 1/2-3 cups if you used 4 eggs)

Mix together and roll out until dough is about 1/8" thick. Use pizza cutter and cut dough into noodles. Add to Chicken Soup. Cook for at least 45 minutes. Covered. (I like thicker noodles so i cut mine a little thicker. You can cut them as thin/thick as you like.)

Dumplings: (optional)

1 cup Milk

13 Tablespoons Butter (2/3 Cup)

1 cup Flour

3 Eggs

1 Tablespoon Salt

1/2 Bunch FRESH Parsley

Bring milk to boil. Add butter and salt, stirring constantly. When melted turn down heat to LOW add flour and mix immediately. When stiff add one egg at a time and mix well between eggs. Add Parsley. Mix well for a few minutes. Remove from heat. NEXT: Remove the noodles and most of the chicken and veggies so there is mainly broth in the pot. (the dumplings are very sensitive and i have found they cook better when just in broth) Bring Broth to BOIL and place dumplings in by the spoonful, one by one. COVER (VERY important... DO NOT lift the lid) and turn heat down to med-low and cook for 25 minutes. When done remove them from the broth and set aside in separate bowl. Add noodles, chicken and veggies back to pot. Serve soup and top with dumplings, if desired. Serve with Salad and Enjoy!

Hearty Italian Soup

This is a super yummy soup perfect for those cold fall/winter days and nights!

Ingredients

• 1 pkg Sausage
• 1 medium Sweet Onion
• 2 Cloves Garlic, minced
• 1 tsp Oil
• 10 cups Water
• 10 tsp Chicken Bouillon
• 1/2 tsp Italian Seasoning
• 1 can Connellini Beans, rinsed
• 2 cans Stewed Tomatoes, undrained
• 2 1/2 cups Tortellini
• 2 cups baby Spinach leaves
• Mozzarella Cheese, To Taste

Directions

• In Large pot bring to boil water, boullion and Italian Seasoning.
• Cook Sausage, Onion and Garlic in Oil in a large saucepan for about 10 minutes, stirring frequently
• Add cooked Sausage mixture to soup. 
• Next add Beans, Tomatoes and Tortellini, cook for 8 minutes or until pasta is tender.
• Remove from heat. Stir in Spinach; Cover. Let stand 5 minutes
• Top with Mozzarella Cheese and Serve with French Bread!
• ENJOY!! :)