Chicken Parmesan

Prep Time: 35 minutes | Cook Time: 25 – 35 minutes | Total Time: 1 hour, 10 minutes | Serves: 4 – 8

Recipe and photos updated 5.18.26

I have truly fallen in love with Chicken Parmesan. The first time I had ever heard of Chicken Parmesan was when my husband and I were dating as seniors in high school (30 years ago!). His mom made this wonderfully delicious meal of crispy breaded chicken covered in tomato sauce with melted cheese over spaghetti noodles. It was divine. She can be given full credit for opening me up to quite a few different foods!

Having Chicken Parmesan in restaurants, I had to try my hand at it and give it a little flair. I think this recipe is quite amazing, but that makes me biased, right? I added some not-so-traditional spices to the breading mix and made my own marinara, which I think puts this recipe above the rest. Again, biased, right?

Some people add oil to boiling water for pasta, or toss their cooked pasta in some oil to simply keep the pasta from sticking together. I rarely do that because I think the oil keeps the pasta from absorbing the wonderful sauce. Instead, stir the pasta often to keep it from sticking together.

The cheese! Slices of fresh mozzarella are also delicious on Chicken Parmesan, as well as provolone. Or use the common low-moisture mozzarella cheese. Just be sure to shred from a block. Pre-shredded cheese is not good. Period.

I learned about the dry-wet-dry method from Giada de Laurentii’s show back in the early 2000’s on Food TV (now called Food Network). It’s truly worth the few extra steps and dirty bowls to wash later, just to enjoy the crispy, flavorful breading on the chicken. Pie plates/pans work great for the dry-wet-dry method. If you ever buy premade graham cracker crusts, keep the aluminum pie plate for uses like this! Or use your glass pie plates; they work great, too.

The instructions below state to finish cooking the chicken in the oven. However, you can cook the chicken completely on the stovetop (a digital probe thermometer reading 165 degrees F.) Top with the marinara and cheese, then place the chicken on top of the warm, cooked pasta and serve.

In order to cook your chicken evenly, without overcooking, either slice thick chicken breasts into halves longways or pound with the flat side of a meat tenderizer. If you’re going to slice the chicken breasts, account for the number of pieces you end up with (2 chicken breasts could be 4 cutlets/servings, etc.).

If you have individual oven-safe bowls/plates, you may cook individual servings instead of placing all the chicken pieces together in a baking dish.

Enjoy!

“Mad Mojo” Cuban Chicken

Prep Time: 20 minutes | Marinade Time: 2 – 4 hours | Cook Time: 6 – 8 minutes | Total Time: 2 hours, 30 minutes | Serves: 4

It’s pretty rare I use a prepared marinade, but this one has impressed me so much. The Spice and Tea Exchange, located in Blowing Rock, NC, carries a blend of spices called “Bad Mojo” Spice Blend, filled with cumin, shallot, oregano, and the list goes on and on. Add the citrus juices, orange juice and lime, and some oil, give the chicken (or other meats) some hibernation time in the refrigerator, and dinner will be delicious! I can’t wait to try this on pork!

Marinating in an acid allows the chicken to be juicy and super-flavorful. I serve this chicken over simple white rice. Try my Sazón Black Beans as a side dish to this chicken dish. The beans are also made with The Spice and Tea Exchange spices.

A good 2 hours of marinating will give this chicken some great flavor. Go up to 4 hours if you can, but a mere 30 minutes will be better than no time. The marinade comes together with simple measuring and whisking. Easy-peasy.

Feel free to coat the chicken in panko (or regular bread crumbs) for a crispy crust, or sear the chicken in some oil and butter and serve!

Chicken thighs are more flavorful, I believe, and less likely to be dry. Chicken breasts can be halved longways and pounded thin and marinated as well. But, chicken is not the only meat that can be flavored with this spice blend. Of course, create the appropriate amount of marinade to the size of meat you are marinating. Flip the pieces as they are in their refrigerator, so that all sides get a good covering of marinade.

Enjoy!

Ultimate Roasted Chicken Quarters

Prep Time: 20 – 24 hours | Cook Time: 45 minutes to 1 hour | Rest Time: 15 minutes |Total Time: about 24 hours | Serves: 4

The best chicken thighs?? Yes! Is it a lot of work? Yes! If you’re not willing to go the extra mile for the most flavorful and tender chicken, you might-as-well find another recipe. This recipe will take about 24 hours to accomplish. But, there is little hands-on work. Brining + marinating = hours, but not anything too difficult. It just takes planning on your part. Are you up to it?

I see you accepted the challenge since you’re in the second paragraph. I’d like to say there’s no turning back, but that would not be truthful. Of course, you can wimp out. Now have I guilt-tripped you into the recipe?

On the serious side, though, I cannot say enough about you being well-rewarded for your time, patience, and intentionality of following a recipe.

Brining adds moisture and flavor, and marinating contributes tons of flavor, too. To get the best of both worlds, it takes both methods. I brine often, and it certainly makes an impact on the food’s juiciness. But pairing with a delicious marinade (which it must be or what’s the point), it is heavenly.

I have roasted the chicken with some veggies to make a complete meal, but you can go through the brining and marinating process and grill your chicken quarters. They will still be very delicious.

Chicken quarters are the thighs and drumstick, two dark meat/super-juicy, parts of the chicken still attached. They make a dinner portion, can be cooked longer than the typical 165 degrees F. and give a crispy skin that is just enjoyable. Quarters do not get enough of the dinner spotlight.

Carrots and potatoes, if cut the right size, will finish cooking at the same time as the chicken. I would cut the potatoes around 1 ½” thickness, and your carrots no more than ¾” in their thickest end. If you go for larger chunks, you may remove the chicken and finish cooking the veggies while the chicken rests.

You are welcome to use your favorite all-purpose seasoning for the vegetables and chicken before they go into the oven. I have several faves myself that I will use for this recipe.

Obviously, read through the recipe’s instructions to be sure you have a good idea of the process before actually beginning.

And as always, cooking with chicken requires good kitchen hygiene – frequent hand-washing and keeping the cutting boards and counters clean. You don’t want to mess around when it comes to raw chicken. Good practices are always in order.

Enjoy!

Ethiopian Berbere Chicken and Rice

I know everyone wants to make a dish their own, which I am totally for, but I’d still like to respect the culture and ingredients. That’s part of who I am as a recipe creator and foodie.

Ethiopian cuisine does not use a wide variety of vegetables (and other ingredients), but they hit home runs in the flavor department. Spices and herbs cause chicken, lamb, and goat to boom with flavor in your mouth.

Cutlery by Inox Artisans.

I cannot even begin to tell you about the varied flavors and methods, etc. of Ethiopian cooking. If you can visit an authentic Ethiopian restaurant, I highly suggest you do. Watch out for the coffee; the restaurant may give you an experience you won’t forget. We had no idea this particular place used incense and our order basically smoked up the whole room. Thankfully, no other customers were offended, but what an experience!

A very popular Ethiopian spice blend is Berbere. I have made this spice homemade by ordering the (very) unAmerican spices off Amazon, etc. It was an incredible experience to taste such a freshly-ground blend, but it was expensive; I won’t lie. Then, the short shelf life didn’t help.

However, The Spice and Tea Exchange in Blowing Rock, NC came to my rescue! I believe my jaw dropped when I spotted the Berbere Spice Blend on the shelf! I was thrilled! They also carry Baharat, Tandoori spice blends, other culturally unique spices that are not easy to find, nor as fresh as I knew I was getting at S&T Exch. The store also carries single spice items such as Habanero, Chipotle, etc. Such a great store, hands-down!

I have added smoked paprika and ground white pepper, both from The Spice and Tea Exchange in Blowing Rock, North Carolina to give some added smokiness to the chicken. Yumm!

So, here is a little fleck of Ethiopian flavors on my tiny spot in the World Wide Web, created for you to experience in your kitchen. Also, check out my Lentils with Ethiopian Berbere Spice.

Enjoy!

Chicken and Mushroom Casserole (Weight Watchers-Friendly)

A nonstick skillet is best for this recipe. It allows you to use a lower amount of oil and butter.

If you don’t like mushrooms, it’s okay, keep googling for other WW-friendly recipes. This recipe was written with the spotlight on the fungus among us.

Enjoy!

Chicken Taco Meatballs and Black Beans

Being on WW myself (at the moment), I’m always looking into those “low point” foods that are going to help me reach my goal weight.

You are welcome to change up your protein, but if you are looking into WW recipes, keep in mind that subbing ground pork or a high-fat ground beef will up your points quickly.

The meatballs are oven-baked, and that allows you to make the black beans in the meantime. Multitasking helps get dinner on the table quicker. Baking the meatballs instead of sauteing in oil, allows your fat content to be lower, and that makes it a win-win!

If you cook chicken often, you know a digital probe thermometer is an essential gadget in the kitchen. Chicken must be cooked to 165 degrees F for safe consumption. A thermometer will keep you from invading (cutting into) all the chicken meatballs to check for doneness.

I learned a trick from watching Giada de Laurentis decades ago on Food TV. Before shaping and baking all your meatballs, make a “trial” patty with about a tablespoon of the meatball mixture. Cook it thoroughly on the stovetop, taste and adjust any seasoning. Good idea, isn’t it? When I make this recipe exactly as it is, I use 2 teaspoons of kosher salt and 1 ½ tablespoons of the taco seasoning.

The Black Beans recipe is adapted from Goya’s Classic Black Beans and Rice.

Now, we’re all curious about the points, right? The Chicken Meatballs are 0 points. That’s right, you read it correctly! I choose zero point ingredients to keep them at zero. I have 2 meatballs as a serving size. The Black Beans are 1 point per ¾ cup serving. Since the points are SUPER low, if you wanted, you could add ½ cup of white rice (3 points) and a handful of tortilla chips (maybe as low as 4 points depending on your brand). WOW. I’ll say that again.. WOW! A super-low point dinner that makes you feel like you ate something substantial. I know, I’ve been there. Good luck with your weight loss journey!

Enjoy!

Chicken-Stuffed Zucchini Boats 

“Specialty products” are not mass produced and pumped into every grocery store. They are the hidden treasures that you seek after or happen to stumble upon. Maybe a friend gifts you with a sauce or jam that steals your heart away. There is something special about the quality and care put into small business products. They possess the ingenuity that big name brands just don’t have or lost along the way.

When we lived in Cookeville, TN, I discovered Harmacy Hot Sauce at a local fair. We love supporting local businesses, and who doesn’t love big flavor? It was a win-win!

Harmacy Hot Sauce offers a variety of sauces, and these are not your typical, bottled-type of hot sauce that you shake over your eggs in the morning. They are hearty sauces, flecked with peppers and spices, and enticing aromas that make you swoon.

Was that a bit much? I do not exaggerate. They really are excellent. Check out their website, Harmacy Hot Sauce, to peruse and purchase. They have recipes online, too, to check out!

I have used “Brimstone Rimjob” in this recipe, but honestly, I believe any one will work. Each sauce brings a different flavor profile, so be sure to read the ingredients to see what you’re adding to the mixture. “Totec’s Tears” is probably my favorite over all, of the ones I have tasted. I use it for my Shrimp and Grits recipe exclusively due to the smokiness that accentuates the dish.

Broil the thighs on the top rack, and the zucchini on the bottom rack at the same time. This will allow the zucchini to partially bake, keeping the chicken from overcooking when it is baked in the zucchini.

Adding the onions to the thighs at the beginning will cause the onions to char too much. Adding them halfway through the cooking process will keep them from burning. However, my husband told me, “Burnt is good,” but not the crispy-burnt here.

Enjoy!

Green Chicken Chili

I seriously would not substitute or omit anything listed here. All these flavors work together to result in the best bowl of Green Chicken Chili. You can omit the jalapenos/serranos if you don’t want any heat, but that’s about it.

The prep work is pretty extensive because you’re washing all veggies and seeding and chopping, plus trimming the fat from the chicken thighs. But, the freshness this chili brings is worth it!

A few notes on the ingredients here… If you’ve never cooked with fresh tomatillos, remove all the outer husks. Some husks may be stuck to the tomatillos, and you have to scrub them off. They are sticky! I use soap and water to wash each one by hand to get that stickiness removed. It is time consuming, but necessary when using fresh tomatillos. Don’t use the canned ones here. They do not taste the same as fresh; they are generally pickled.

Cannellini beans are white kidney beans. Use dried and cook them for this recipe if you would like. The canned version works very well here. Just be sure to drain and rinse them. The recipe calls for 1 15-ounce can, but if you love beans, use 2 cans.

You could use chicken breasts, but the thighs are more flavorful and tender. It takes the worry out of the possibility that the chicken breasts could turn out tough.

A variety of toppings for your chili, if you prefer, is listed below in the “recipe card.” Feel free to use anything else you would personally love atop Green Chicken Chili. This makes 8 generous portions, which means leftovers for my family. We love that!

Enjoy!

Chicken Shawarma

Shawarma is a super-flavorful chicken dish that is traditionally stacked onto a spit similar to gyro meat, and shaved off as it is served. My kitchen is not equipped with a sweltering, spiraling spit, so I’m improvising. The flavors are the bomb here, so skimping on the spit is okay with me.

Researching the authentic shawarma flavors was a must, so in my pursuit I discovered a quite entertaining and informative video on YouTube by The Golden Balance, a group of young men who apparently love food and want to share their knowledge with other foodies. In their list of ingredients, they use tomato paste along with the dry spices in their marinade. I love that! I have added that to my marinade list and it is yumm!

Just a note on the list of spices below… Every spice in this recipe is there intentionally. I’m not trying to clean out my spice pantry. If you don’t use them all, this Chicken Shawarma will not taste the same. Even if you purchase a “Shawarma spice blend,” it may not be as good as it could be.

Don’t let the length of time (due to marinating) deter you from trying this Greek dish. Even though it takes time to trim the chicken thighs and marinate, this recipe is simple, nothing complicated. Just invest your time and your taste buds will thank you.

Check out my Greek Rice, Greek Lentils, Hummus, and Tahini Sauce for a full Greek meal.

Enjoy!

Hoisin Chicken

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Serves: 6

Oh, my word. Ever moved? The boxes are piled. You ask yourself, “Where are my pots and pans?” for a week and half. You’re still going to church in the same few outfits because your bins of clothes are under everything in the furthest corner of your garage. Can anyone relate?

I, fortunately, still had some pantry items unloaded in our new home and my one pan from the three-week limbo at the Airbnb, so I wasn’t completely unequipped, except the lid did get packed away. (Even now, I’m pushing the package of keto buns away from my computer mouse so I can get this typed up in some peace, since I have no official place for them right now.)

We had eaten out so much since we’ve moved, and I was starting to itch to put my cooking skills back to work in my new kitchen, so I began looking for a semi-easy recipe that I thought would please my husband and myself. I wanted some inspiration rather than sit and dream up something from nothing, so this recipe was adapted from cookincanuck.com. I wanted a slow cooker recipe, but I ended up making it on the stovetop with a “few” tweaks here and there. I have listed some optional ingredients for crunch, if you like that texture with Asian dishes. I sure do!

I first made this recipe with only the sauce, chicken, and water chestnuts. It was very beige. I’ve added carrots to the recipe to add some color and nutrition.

Speaking of color and nutrition… see that gorgeous slaw on the side? It is my Crunchy, Cold Asian Slaw. Check out the recipe! It is so good on its own, too, as a star dish. Mmmmm.

Enjoy!