Tonight’s supper was quite awesome! I was in a cooking mood so decided to try some crispy baked chicken, homemade copy-cat Olive Garden alfredo sauce over some fettuccine noodles. Served with a side of homemade garlic toast.
Breaded Crispy Chicken Alfredo
Crispy Baked Chicken Breasts
- 4 Chicken Breasts
- 3 Eggs, Beaten
- 1 1/2 Cups Flour
- 3 Cups Panko Bread Crumbs
- 1/2 Cup Parmesan Cheese
- 2 Tablespoons Parsley Flakes
- Salt & Pepper to Taste
- Preheat oven to 375 degrees.
- Beat egg and set aside. In seperate dish, combine flour, salt and pepper.
- In another dish combine bread crumbs, parmesan and parsley.
- Dip chicken in flour first and then egg and finally in breadcrumbs.
- Place in pan sprayed with cooking spray.
- Bake at 375 for 40 minutes (depending on thickness of chicken) or until done.
Olive Garden Copy-Cat Alfredo Sauce
- 1/2 Cup Butter
- 1 Tablespoon Garlic (I use a little more than this as I LOVE garlic!)
- 2 Tablespoons Flour
- 1 1/2 Cup Milk
- 1 1/2 Cup Heavy Cream
- 3/4 Cup Parmesan Cheese
- 1/2 Cup Mozzarella Cheese
- Salt & Pepper to Taste
- Melt butter over medium heat, add garlic and saute for 1 minute.
- Add flour, milk, heavy cream and cheeses, stir together and heat until simmering and cheese is well combined. (Add salt and pepper to taste)
I highly recommend trying this one! 🙂
If you know me (Bobby) at all you will know I’ve never really ate vegetables other than the basic corn. Well hello recipe! Today I tried making this baked cauliflower with a honey garlic sauce on it. Super yummy! Check out the recipe below. I added in some homemade baked french fries for a side (didn’t help the healthy factor I know!)
Honey Garlic Baked Cauliflower
- 1 small head of cauliflower, cut into bite sized florets
- 2 cups panko bread crumbs
- 2 large eggs, whisked
FOR THE SAUCE:
- 6 tbsp honey
- 4 garlic cloves, minced
- 1 tsp onion powder
- 6 tbsp water + 2 tsp cornstarch
- 1 1/2 tbsp low sodium soy sauce
- 1/2 tbsp sriracha sauce
- Preheat oven to 400F. Set whisked eggs aside in a small bowl. Set panko crumbs aside in a separate bowl. Line a large baking sheet with some foil.
- Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don’t want to dampen your breadcrumbs with excess egg because then they won’t stick to the cauliflower. (I messed up and got impatient with this step, be patient and take the time to do one-by-one and don’t get too much egg mixture into the bread crumbs. Then roll in panko a few times until fully coated and place on baking sheet. Repeat until all cauliflower is coated. About halfway through, your breadcrumbs may start to clump together from the egg coating touching it, making it harder to stick to the cauliflower. To help get these clumps to stay on the cauliflower, gently press them with on when coating the cauliflower.
- Bake for about 20-25 minutes or until coating is a dark golden brown and crunchy.
- While the cauliflower is cooking, make sauce on the stove. In a small bowl, completely dissolve cornstarch in water and set aside. Add all sauce ingredients except the cornstarch + water to a small pot or saucepan. Bring to a gentle simmer and stir a few times until ingredients are mixed. This should only take a few seconds. Then add cornstarch water to the sauce. Stir until sauce reaches a simmer again (make sure to stir otherwise the cornstarch will clump up) and cook until sauce thickens (about 2 minutes). Allow sauce to cool a few minutes and thicken even more. Drizzle over cauliflower or toss cauliflower in sauce. Garnish with fresh chopped scallions if desired.
Original recipe from: https://kirbiecravings.com
Derek had the day off earlier this week and I came home to quite the treat! These cookies were absolutely incredible! So much so they all very quickly disappeared! Definitely on my list to have him bake me again VERY soon!
Here’s a quick pic of all the ingredients prepared to start making them.
Caramel Stuffed Cookies
- 3/4 c. apple cider
- 1 1/2 c. flour
- 1/2 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- Pinch salt
- 1/2 c. butter, softened
- 2/3 c. packed brown sugar
- 1 egg
- 1 tsp. vanilla
- Cinnamon sugar, for rolling
- 1 bag caramel candies, unwrapped
- Preheat oven to 350° and line two baking sheets with parchment paper.
- In a small saucepan over medium-high heat, bring the apple cider to a simmer. Cook until reduced to about 2 tablespoons. Let cool.
- In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder and salt. In a large bowl using a hand mixer, beat together butter and brown sugar. Add egg and vanilla and beat until combined. Add flour and mix until just combined.
- Scoop about 2 tablespoons of cookie dough into a ball then flatten it slightly with your hand. Press the unwrapped caramel into the center of the dough, covering and sealing the caramel entirely with dough. Reshape it into a ball and roll in cinnamon-sugar. Place on cookie sheet and repeat with remaining dough and caramels. Freeze for 20 minutes.
- Bake until the cookies are golden around the edges and set in the middle, 10-14 minutes. Let cool for on pan for 5 to 10 minutes before transferring to a wire rack to cool completely.