Easy Parmensan Chicken

This recipe is new to us. I made it last night just to mix things up a bit - and b/c I had everything I needed to make this dish on hand.

My husband said "I've eaten Parmesan Chicken in restaurants several times - and this one is the best I've ever had"

Parmesan Chicken
4 boneless skinless chicken breasts
1 c. panko or bread crumbs
1 t. garlic powder
1 t. seasoning salt
1/2 t. parsley
1 1/2-2 c. parmesan cheese, grated
2 c. sour cream
3/4 c. milk
1 cube butter
Spaghetti noodles
Spaghetti sauce
Mozzarella cheese, shredded (garnish)

Mix panco, garlic powder, seasoning salt, parsley and parmesan cheese together in a shallow dish. Mix sour cream and milk together and put in another shallow dish. Dip the chicken breasts into the sour cream and milk mixture and then into the cracker mixture (put a generous amount of the cracker mixture on the chicken). Place chicken in a 9x13 pan with a 1/4 cube melted butter on the bottom of the pan. Once chicken is placed on the bottom of the pan, drizzle the remaining melted butter over the chicken. Bake uncovered at 350 for 40 min. Cook and drain noodles. Warm sauce. Take the chicken out, smother with sauce and top with cheese, put back in the oven for an additional 5 - 10 minutes until the cheese is all melty and you just can't help yourself! Serve on top of pasta.

Homemade Ice Cream Sandwiches

Today, we have a guest foodie!! My own 7 year old daughter, Maisie. She really is such a good little helper in the kitchen. She is an adventurous eater and we love trying new things together. A few months ago, she got a new cookbook called "the kid's cookbook" by Williams-Sonoma. She made these Ice Cream Sandwiches all by herself - and was so proud. She even came up with the idea of adding sprinkles to the outside of the sammie.

Here she goes: These are good and messy too! I used mint chocolate chip ice cream for the filling - one of my favorites. Give these a try - your kids will love them.

Homemade Ice Cream Sandwiches
1 t butter
3/4 c butter
3/4 c unsweetened cocoa powder
1 1/2 c sugar
3 eggs
2 t vanilla extract
1 1/2 c flour
pinch of salt
1 qt ice cream - your choice

Preheat the oven to 350 degrees. Line the bottom and sides of a 9 x 13" pan with aluminum foil. Lightly grease with butter.

Put the 3/4 butter into a large saucepan and set it over medium heat. Stir with a whisk just until the butter is melted. Remove the saucepan from the heat and add cocoa powder. Whisk until the mixture is smooth and no lumps remain. Add the sugar and continue whisking until well blended. Let the mixture cool for about 2 minutes.

Add the eggs and vanilla and whisk until well blended. Add the flour and salt. Using a rubber spatula, stir until the batter is blended. Scrape down the sides of the saucepan as needed.

Scrape the batter into the prepared baking pan and spread evenly. Bake until a toothpick comes out clean, about 20 minutes.

*Using the ends of the foil, lift the brownie from the pan and set it on the cutting board. Cut the brownie in half lengthwise. Carefully loosen both halves from the foil. Using the spatula, spread the softened ice cream evenly over one half of the brownie into a layer about 1 inch thick. Top with the other half of the brownie and press down gently. Wrap in the foil. Freeze until hard, about 6 hours.

Peel away the foil and cut into 8 - 10 sandwiches. Serve immediately. You can also wrap the sandwiches in plastic wrap and store them in the freezer for up to 2 weeks.

*Instead of doing it that way, my Mom cut the brownie in half lengthwise for me. Then we used cookie cutters to give our brownies fun shapes (the one pictured is a circle). Then scooped ice cream on one side and topped with the other side. Then we added sprinkles around the side:)

Spinach Parmesan Pasta

I saw this on Pinterest and I was immediately sucked in. Next time I make it,

I'll add a lttle more kick to it. I think with all the cream cheese, sour cream and milk - there needs to be a bit more balance. I'm thinkin' onion powder, garlic powder, white pepper, green chilis and diced jalapenos... this dish was inspired by Spinach Artichoke Dip after all...

Spinach Parmesan Pasta

12 oz pasta
1 t butter
2 cloves garlic, minced
8 oz cream cheese
1/2 c milk
1/2 c sour cream
1/2 lemon, juiced
1/2 t salt
1/4 t red pepper flakes
14 oz can artichoke hearts (packed in water), drained and chopped
10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
1/2 c parmesan cheese, shredded

Cook pasta according to directions.

In a medium saucepan over medium heat, melt butter and add garlic. Then quickly add cream cheese and stir until melted. Slowly stir in milk, sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, and parmesan cheese.

Drain pasta. Toss pasta and sauce together – season to taste. Serve with additional shredded Parmesan.

*Adapted from A Life of Flavor