Category: RECIPE REVIEWS

COOKING THURSDAY ~ MONTE CRISTO ROLLS ~ BLOG 365.155A

One of my VERY favorite sandwiches of all time is a Monte Cristo. But they are a lot of work to make for a crowd. So, I was delighted when I ran across a recipe for making the same sandwich into a handheld roll! Instead of all the individual layers and deep frying the sandwich they are rolled tightly like a cinnamon roll and baked. You can make your own dough or short cut it with Pillsbury pizza dough.

These two layers of dough result in large, flaky buns that have the most delectable pocket of sweet and meaty cheese inside. Sprinkling these with a little powdered sugar as well as dipping them into a bit more raspberry jam and maybe a bit of PURE maple syrup make them absolutely delectable.


MONTE CRISTO ROLLS adapted from DELISH
2 cans Pillsbury pizza dough divided
1/4 cup Dijon mustard OR mayonnaise
8 ounces thinly sliced deli-style tavern ham
6 tablespoons raspberry jam
8 ounces Gruyere or baby Swiss cheese, thinly sliced
8 ounces thinly sliced deli-style turkey
1 LARGE egg 
2 tablespoons heavy cream
Powdered sugar, for serving
PURE maple syrup, for serving

  • Preheat to 350°.
  • Grease a 13×9 inch baking dish with butter.
  • Spread 1 can of dough on a lightly floured surface until evenly rolled into a fairly thin rectangle shape.
  • Spread a thin layer of mustard over top, leaving a 1/4″ border on all sides.
  • Layer ham over the mustard.
  • Unroll the second can of dough and lay flat on top of ham, rolling out lightly also.
  • Spread raspberry jam on top of dough, also leaving a 1/4″ border.
  • Layer cheese over jam, covering entire surface.
  • Layer turkey over cheese.
  • Starting from the short side, tightly roll up dough, making sure to tuck in edges as you go.
  • Slice roll into 6 pieces.
  • Arrange loosely in prepared dish like you would a cinnamon bun. 
  • Use toothpicks if necessary.
  • In a small bowl, beat egg and cream until blended.
  • Brush tops and sides of rolls with egg mixture.
  • Bake rolls 40-45 minutes until puffy and golden brown on the outside, 40 to 45 minutes.
  • Let cool slightly.
  • Transfer rolls to a platter.
  • Serve warm.
  • Dust with confectioners’ sugar.
  • Serve with more raspberry jam for dipping.

NOTES: These can pre-made ahead of time and stored in the freezer or overnight in the refrigerator.

COOKING THURSDAY ~ DISNEY DAY ~ BLOG 365.113B

DISNEY PIMIENTO CHEESE

2 cups shredded extra-sharp Cheddar cheese
8 ounces cream cheese, softened
½ cup Duke’s mayonnaise
1 (4 ounce) jar diced pimento, drained
1 jalapeño pepper, seeded and minced, Optional
¼ teaspoon garlic powder
¼ teaspoon ground cayenne pepper, Optional
¼ teaspoon onion powder
FRESH ground salt and black pepper to taste

  • Place Cheddar cheese, cream cheese, mayonnaise, pimento, minced jalapeño, garlic powder, cayenne pepper, and onion powder in a large bowl, mixiing until thoroughly combined.
  • Season to taste with salt and black pepper.

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Some sites have said the best way to make these sandwiches is with their pimiento cheese. You decide and judge for yourself.

COPY CAT DISNEY GRILLED CHEESE (WOODY’S LUNCH BOX DISNEY’S HOLLYWOOD STUDIOS) 
CREAM CHEESE SPREAD
1/2 cup cream cheese
1/2 cup shredded Double Gloucester or cheddar 
2 tablespoons heavy cream
1/4 teaspoon coarse salt

  • Combine cream cheese, cheddar, heavy cream, and salt in food processor, blending until smooth.
  • Set aside.

GARLIC SPREAD
1/2 cup mayonnaise
3/4 teaspoons minced garlic
1/4 teaspoon coarse salt

  • Combine mayonnaise, garlic, and salt in small bowl and stir until blended.
  • Set aside.

SANDWICH
8 slices of artisan bread
8 cheddar cheese slices
8 provolone slices

  • Lay out artisan bread slices on parchment paper or large cutting board.
  • Place 2 slices of cheddar on 4 of the bread slices.
  • Place 2 slices of provolone on remaining bread slices. 
  • Equally spoon cream cheese spread on slices with provolone.
  • Gently smooth cream cheese spread over each slice.
  • Press cheddar side and provolone side together.
  • Heat a large skillet over medium heat for 5 minutes, until hot. 
  • Brush both sides of the sandwiches with garlic spread. 
  • Grill sandwiches for 2 minutes on each side, until cheese is melted and bread is golden brown. 

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TONGA TOAST aka THE MAGIC KINGDOM @ HOME

Looking to start your day magically? Try this crave worthy copy cat Disney recipe of Tonga Toast, a fruit stuffed French toast that satisfies ANY & EVERY sweet tooth.

There’s a reason why it’s a fan favorite – and a taste of Disney that everyone talks about. Sweet treats like this are crave-worthy! For the full recipe, see the printable recipe card below! 

Tonga Toast is a must-have Disney breakfast, but it also makes a wonderful dessert for whoever the craving hits for sweet AND fruity!! This fruity stuffed French toast is soft, sweet, and absolutely scrumptious!  

TONGA TOAST aka THE MAGIC KINGDOM @ HOME

CINNAMON SUGAR
3/4 cup sugar
2 teaspoons QUALITY ground cinnamon

  • In a large shallow bowl, whisk together the ¾ cup granulated sugar and 2 teaspoons of cinnamon to make the cinnamon-sugar. Set aside.

TOAST
4 LARGE eggs
1 1/2 cups WHOLE milk
1/4 teaspoon QUALITY ground cinnamon
1 tablespoon sugar
1 loaf sourdough bread, whole
2 LARGE bananas, peeled and sliced in half lengthwise and then in half to get 4 pieces from each banana
4 cups oil or shortening for frying

  • In a deep bowl, whisk together the eggs, milk, cinnamon and sugar until well combined. Set aside.
  • Slice the two ends off the loaf of bread.
  • Slice the loaf into four equal pieces.
  • In the top of each slice, use a knife to make a slit 3” long across the top and deep enough to reach the bottom crust of the bread without slicing through it.
  • Stuff two of the banana slices side by side vertically into each of the four prepared bread slices.
  • Fill a heavy stockpot or Dutch oven with at least 4 inches of oil. Heat the oil to 375°. Use a candy thermometer to continually monitor the temperature.
  • Submerge each of the prepared bread slices into the egg/milk mixture. Soak for 1-2 minutes, then turn and soak it another 1-2 minutes on the other side to permeate the bread. The thickness of the slice and structure of the sourdough should hold up to soaking for quite some time.
  • When the oil is hot enough, use a pair of tongs to lift the bread from the batter, allowing the excess batter to drip off, and then carefully transfer the bread into the hot oil.
  • Fry 1-2 minutes on each side, flipping the slice when it is golden brown.
  • When the toast is golden brown all over, lift it from the hot oil and blot it on paper towels to remove excess oil so toast doesn’t get soggy from extra moisture.
  • While the toast is still warm, set it in the bowl of cinnamon sugar and toss to coat it. Spoon sugar over top as necessary.
  • Repeat process with remaining toasts.
  • Serve warm with maple syrup, a QUALITY honey or your favorite flavor compote or jam.

NOTES:

  • You can use any artisan bread of choice, but I recommend sourdough because it’s sturdy and doesn’t get overly soggy when dipped in batter. It also does a great job holding the bananas. I recommend starting with a whole sourdough loaf instead of pre-sliced sourdough. Most pre-sliced sourdough is cut TOO thin.
  • Use large bananas that are ripe, BUT NOT TOO RIPE — they should be fully yellow with some scattered brown spots. Once they’re overripe, they will be too mushy to use.
  • The cinnamon sugar coated toast is tasty on its own, but you can enjoy it with a variety of different toppings, such as maple syrup or your favorite flavored jam. And if you like peanut butter and bananas try drizzling a little bit of peanut butter over top! 
  • Make sure your oil is at least 4 inches deep and HOT. The sourdough slices are thick and will float to the top as they cook, so a deep pot of oil will keep half of the slice submerged at all times. Just flip to cook the other half! Using a candy thermometer ensures your oil is a constant 375°. 

Be sure and watch the temperature between batches. If it dips, be sure to bring it back up before adding another slice.

COOKING THURSDAY ~ GARLIC BUTTER BANG BANG STEAK BITES ~ BLOG 365.106D

Hubby absolutely LOVES the steak bites at 2 of our favorite restaurants. With the cost of eating out I decided to create them at home. This recipe is modified from Half Baked Harvest They are REALLY tasty and quick to make, not to mention absolutely delicious. YES, it bears repeating – they are that good! 🙂

One of the keys to the success of this recipe is using a REALLY hot skillet to get your best sear on the steak pieces. Now add the garlicky butter sauce to reach PURE perfection. And if that isn’t enough top it with the BANG BANG sauce to reach Nirvana.

GARLIC BUTTER BANG BANG STEAK BITES • Serves: 6
Prep time: 15 minutes • Cook time: 15 minutes • Total time: 30 minutes

BITES
1 tablespoon avocado oil
2 pounds beef tenderloin or rib-eye steak, cut into cubes
Freshly ground black pepper
6 tablespoons cold salted butter, cubed
1⁄4 cup Bragg’s liquid aminos
3-4 garlic cloves, FINELY chopped
1 teaspoon Garden Gourmet ginger paste
Chopped Thai basil, for serving

  • Place a large skillet over high heat and add the avocado oil.
  • Pat the steak dry and season all over with pepper.
  • Add the steak to the pan and cook 3-5 minutes, undisturbed, until it is well-browned on the bottom.
  • Stir and cook 3-5 minutes more, until the steak is browned on all sides.
  • Add the butter, liquid aminos, garlic, and ginger, tossing to coat and cooking 2-3 minutes until the garlic is fragrant.

SAUCE
½ cup Duke’s mayonnaise
⅓ cup sweet Thai chili sauce
2 tablespoons Bragg’s liquid aminos
1-2 garlic cloves, FINELY chopped or grated
2 teaspoons lime zest
1 tablespoon FRESH lime juice
1 tablespoon chopped pickled sushi ginger

  • In a medium bowl whisk together the mayo, chili sauce, liquid aminos, garlic, lime zest, lime juice, and ginger paste until well blended.
  • Sprinkle the Thai basil over the beef.
  • Spoon the garlic butter over the top.
  • Serve with the bang bang sauce alongside for dipping.

NOTES:
We often toss the bites with the BANG BANG sauce if it’s just the 2 of us AS WELL AS serve them with dipping sauce on the side.

COOKING THURSDAY ~ CHICKEN CARBONARA & PEAS ~ BLOG 365.78C

If you’re like me, pasta dishes are ALWAYS on the menu plan. I absolutely LOVE pasta of ALL shapes and sizes. Add rotisserie chicken, crispy bacon and a creamy sauce and I’m in heaven. It’s a simple comfort food, but also a crowd pleaser for a week night meal or company alike.

CHICKEN CARBONARA

3 LARGE eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup heavy cream
+/- 1 teaspoon FRESH ground black pepper, to taste
4 slices thick-cut bacon, diced
1 pound skinless, boneless chicken breasts, sliced crosswise into ½-inch-thick strips OR 2 cups torn rotisserie chicken pieces
1 teaspoon sea salt
3 green onions, sliced thin
2-3 garlic cloves, FINELY minced
8-12 ounces extra wide fettuccine noodles
1/2 cup frozen peas
Chopped fresh parsley, for garnish

  • Whisk together the eggs, Parmesan, heavy cream and ½ teaspoon pepper in a medium bowl. Set aside.
  • Cook the bacon in a large skillet over medium heat 5-7 minutes, stirring frequently, until crispy and the fat has completely rendered.
  • Use a slotted spoon to transfer the bacon to a paper towels to drain.
  • Increase the heat to medium-high.
  • Add chicken to the drippings in the skillet, seasoning with FRESH ground sea salt and black pepper to taste, stirring occasionally 6-8 minutes, until browned and cooked through. Omit this step if using rotisserie chicken.
  • Transfer the chicken to a plate. DO NOT wipe out the skillet.
  • Add the green onions and garlic, cooking a minute more.

 

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook according to the package directions. Reserve 1 cup cooking water, then drain.
  • Immediately add the hot pasta and peas to the skillet off the heat.
  • Pour in the egg mixture and quickly toss with, adding 2 to 3 tablespoons of the reserved cooking water, until the sauce is your desired level of creaminess. If the sauce is too thick, add more of the reserved cooking water. If it’s too thin, cook over low heat until thickened.
  • Stir in the bacon and chicken pieces.
  • Garnish with parsley, pepper and Parmesan cheese.

COOKING THURSDAY ~ ASIAN CHICKEN POT PIE with SCALLION PANCAKE CRUST ~ 2026 BLOG 365.36B

Molly’s Asian inspired version of Chicken Pot Pie, of in my opinion is the best comfort food of the season. The short cut scallion pancake made with puff pastry dough infuses flaky layers of buttery Asian goodness with the addition of sesame oil, sesame seeds and scallions.

ASIAN CHICKEN POT PIE with SCALLION PANCAKE CRUST serves 4-6 Adapted from MOLLY YEH 

FILLING

2 tablespoons avocado oil
1 Vidalia onion, finely chopped
2 stalks celery, finely chopped
1 bunch scallions, thinly sliced, white and green parts separated
FRESH ground sea salt and black pepper
1 tablespoon grated fresh ginger
2 cloves garlic, FINELY chopped
+/- 1/4 teaspoon crushed red pepper flakes, to taste
6 tablespoons Wondra flour
2 1/2 cups homemade chicken stock
3/4 cup peas, fresh or frozen
4 cups chopped rotisserie chicken
1/2 cup heavy cream
1 tablespoon rice vinegar
2 teaspoons Bragg’s Liquid Aminos

  • Preheat the oven to 425°.
  • Heat the oil in an oven-safe 12 inch braiser over medium heat.
  • Add the onion, celery, white parts of the scallions, and a pinch of salt, cooking and stirring occasionally 7-10 minutes, until softened.
  • Add the ginger, garlic, and crushed red pepper, cooking for another minute, until fragrant.
  • Whisk in the flour and cook, whisking, for 2 more minutes.
  • Add the chicken stock VERY gradually (3 or 4 additions) whisking continuously and allowing the mixture to thicken before each new addition.
  • Stir in a handful of the scallion greens (reserving some for the topping) and the peas.
  • Reduce the heat to low.
  • Add chicken to the braiser.
  • Stir in the heavy cream, freshly ground black pepper, vinegar and liquid aminos.
  • Taste and adjust the seasoning as desired.

TOPPING
2 sheets puff pastry, thawed overnight in the refrigerator or for about 45 minutes at room temperature
2 tablespoons toasted sesame oil
FRESH ground sea salt and black pepper, to taste
1 egg, beaten with a splash of water for egg wash
Sesame seeds
Flaky salt
Chinese hot mustard, for serving, optional

  • Roll out two sheets of puff pastry and press together at the seams to make one long puff pastry 18 inches long X 12 inches wide.
  • Brush the surface with sesame oil.
  • Sprinkle with the green onion tops and a pinch of salt.
  • Roll up like a snake, then spiral like a snail shell.
  • Roll to 14 inches (2 inches larger than your braiser) in diameter using a rolling pin to flatten and roll out.
  • Slice 4 steam vents.
  • Egg wash the edges of the braiser.
  • Place the pancake on top of the braiser.
  • Brush pancake with egg wash and sprinkle with sesame seeds and flaky salt.
  • Place braiser on baking sheet to catch any drips.
  • Bake for 30 minutes, tenting with foil the last 10 minutes.
  • Serve with Chinese hot mustard, if desired.

COOKING THURSDAY ~ COPYCAT APPLEBEE’S ORIENTAL CHICKEN SALAD DRESSING ~ 2026 BLOG 365.15A

The best part of APPLEBEE”S oriental chicken salad is dressing! The salad components can be changed up to anyone’s liking, but are second to the tasty dressing. This is my version of their tasty dressing. I reserev the right to keep tweaking it to perfection 🙂

COPYCAT APPLEBEE’S ORIENTAL CHICKEN SALAD DRESSING ~ serves 4 ~ adapted from Sweet Basil 

CHICKEN
4 Frozen Chicken Strips, baked **

  • Cook the chicken according to taste.
4 Frozen Chicken Strips
  • Set aside.

DRESSING
1/4 cup Duke’s mayonnaise
2 tablespoons QUALITY apple cider vinegar
2 tablespoons QUALITY honey
1-2 tablespoon sugar
1 teaspoon Dijon mustard
scant 1/8 teaspoon sesame oil
Pinch ground ginger
FRESH ground sea salt and black pepper

  • In a blender, add all ingredients and blending until smooth.
  • Store in a mason jar Store in the refrigerator until serving.

SALAD
2 cups rotisserie chicken pieces or fried chicken pieces
2 cups chopped romaine lettuce
1 cup chopped iceburg lettuce
1/2 cup matchstick carrots
1 cup chopped Napa cabbage
1 cup chopped red cabbage
1 small bunch green onion, thinly sliced
2 tablespoons Sliced Almonds
1/4 cup Chow Mein Noodles, optional

ASSEMBLY

  • In a large bowl, toss the lettuces, cabbages, onions and carrots.

  • Slice chicken into thin strips.
  • Top with almonds and chow mein noodles, then the chicken pieces.
  • Drizzle with dressing.
  • Serve immediately.

NOTES: **OR scratch made fried chicken strips or grilled chicken strips

CHICKEN LEMONAISE ~ BLOG 365.350

CHICKEN LEMONAISE

1 pound boneless, skinless chicken breasts or tenders
3/4 cup mayonnaise
1/2 cup FINE bread crumbs
FRESH ground sea salt and black pepper
3+2 tablespoons butter
1/2 cup chopped onion
3 tablespoons WONDRA flour
1 cup hot water
1/2 cup homemade chicken stock
3 teaspoons better than bouillon paste
1/4 cup chopped parsley
Juice of 1 LARGE lemon (3 tablespoons)

  • Generously season chicken pieces with FRESH ground sea salt and black pepper.
  • Rub chicken with 1/4 cup mayonnaise and dredge in bread crumbs.
  • Heat 3 tablespoons butter in skillet over medium heat.
  • Saute’ chicken pieces 2-3 minutes on each side until cooked through. Keep warm.
  • Add remaining butter to skillet.
  • Add onion and sauté until tender.
  • Sprinkle with flour, stirring until blended.
  • Gradually stir in water until smooth.
  • Add remaining ingredients, cooking and stirring to a SLOW boil.
  • Stir in remaining mayonnaise and stir until smooth.
  • Serve chicken over mashed potatoes.
  • Ladle gravy over chicken.

NOTE:

  • Original recipe called for margarine, but I don’t use it – so your choice.
  • I also use WONDRA exclusively for sauces and gravies, but the original recipe called for plain AP flour.
  • Recipe also called for 3 chicken bouillon cubes and I substituted to my preferred ingredient of better than bouillon paste.

COOKING THURSDAY ~ POOR MAN’S BEEF WELLINGTON aka MEATLOAF WELLINGTON ~ BLOG 365.345B

POOR MAN’S BEEF WELLINGTON aka MEATLOAF WELLINGTON (1973) serves 4-6

10 1/2 ounce jar or can of beef gravy
1 1/2 pounds ground beef
1 cup FINE bread crumbs
1 LARGE egg, slightly beaten
1/4 cup minced onion
FRESH ground sea salt and black pepper, to taste
1 sheet puff pastry
8 ounces sliced mushrooms, optional
2 tablespoons butter

  • Preheat oven 375°.
  • Combine 1/4 cup gravy with ground beef, bread crumbs, egg, onion, salt and pepper, mixing thoroughly.
  • Shape into 3×7 inch loaf.
  • Place in shallow baking pan.
  • Bake 45 minutes.
  • Increase heat to 400°.
  • Melt butter in a large skillet.
  • Add mushrooms to skillet and sauté to caramelize well.
  • Drain off grease from mushrooms as well as the meatloaf.
  • Roll out puff pastry.
  • Lay mushrooms out along a long edge.
  • Place loaf over mushrooms if using and roll to cover. Fold in edges to seal.
  • Bake 15 minutes more.
  • While the Wellington is baking the last time, heat the remaining gravy to serve with it and mashed potatoes.

NOTE:

  • The original recipe had you draping 5 crescent rolls over the baked loaf. I adapted it to be more like a true Wellington.
  • I also added the mushrooms to be more Wellington like.
  • If I’m serving this to company, I make my Browned Potato Loaf to make it more elegant.

REUBEN BRAID ~ BLOG 365.336

This is a fun twist on the classic Pampered Chef braid—a square corned beef braid! A preheated stone makes a perfectly crispy crust. I skip the deli slice corned beef though and use my SLOW COOKER corned beef leftovers that were frozen with the sauerkraut. We also like to skip the Everything bagel seasoning – it just isn’t necessary.

REUBEN BRAID serves 4

8 ounce package crescent rolls
½ pound crockpot reuben leftovers, squeezed dry
1/3 cup WELL drained sauerkraut
4 slices Mozzarella or Provolone cheese
1 egg, beaten
 Homemade Thousand island dressing for dipping

  • Preheat oven to 375°.
  • Preheat your baking pan or stone for a crispier crust.
  • Unroll the crescent rolls on a cutting board and press to seal the perforations. Roll the dough out into a 9″ x 13″ rectangle.
  • Place the corned beef mixture in a square in the center, leaving ½” from the long sides of the dough and 3″ from the short sides.
  • Top with the extra sauerkraut, if using and the cheese.
  • Cut 8 strips in the dough on each of the short sides about 1” apart.
  • To braid, lift the two opposite strips of dough up, twist, and pinch. Tuck the ends up to seal the braid.
  • Transfer completed braid to baking pan or stone using a pizza peel or extra large spatula.
  • Brush the egg over the dough.
  • Sprinkle with the seasoning, if using.
  • Bake 20-25 minutes or until golden brown and cooked through.
  • Remove the stone from the oven and cool for 5 minutes.
  • Serve with the dressing.

BLOODY MARY PICKLES ~ BLOG 365.315

I found this recipe on FaceBook. Now I am allergic to mustard so I avoid pickles completely because of the pickling brine, but hubby LOVES pickles, mustard and Bloody Marys so this was right up his alley. So, I bought the pickles, the bloody Mary mix and special spice, the rest is history!

BLOODY MARY PICKLES
1 jar dill pickle slices
Zing Zang Bloody Mary mix
DAN’Os OUTLAW Cajun Bloody Mary seasoning

  • Pour out about half of the pickle juice.
  • Pour in enough Zing Zang Bloody Mary mix to replace pickle juice.
  • Add 2 tablespoons of seasoning.
  • Replace lid and shake to mix.
  • Allow to sit 24 hours before eating.

OLIVE GARDEN COPY CAT CHICKEN ALFREDO Ala SLOW COOKER ~ BLOG 365.308

Super easy, but extra flavorful copy cat Olive Garden Chicken Alfredo.

OLIVE GARDEN COPY CAT CHICKEN ALFREDO Ala SLOW COOKER adapted from The Magical Slow Cooker
1 1/2 pounds boneless, skinless chicken breast
16 ounce bottle Olive Garden Italian dressing
1/4 cup FRESH grated parmesan cheese
FRESH ground black pepper, to taste
8 ounces cream cheese, cubed and at room temperature
16 ounces penne pasta, prepared per package directions just as slow cooking time is done
8 ounces Le Seur peas, drained
1/4 cup Parmesan cheese

  • Add the chicken breasts to the slow cooker in a single layer.
Pour over the Italian dressing over the chicken.
  • Sprinkle over the parmesan cheese and pepper.
Place the cream cheese cubes on top.
Cover and cook on LOW for 5-6 hours.
  • Gently and slightly shred the chicken into the dressing and cheese sauce.
  • Fold in peas and cook 5 more minutes.
  • Drain pasta well and fold into chicken mixture. 
  • Sprinkle with Parmesan cheese.
  • Serve and enjoy!


NOTE: Olive garden dressing is high in sodium and can be a bit salty. If you prefer, choose a lower sodium dressing.

COPYCAT LONGHORN STEAKHOUSE PARMESAN CRUSTED CHICKEN with HOMEMADE MARINARA over PASTA ~ BLOG 365.301

COPYCAT LONGHORN STEAKHOUSE PARMESAN CRUSTED CHICKEN with HOMEMADE MARINARA over MASHED POTATOES

Take this juicy marinaded Parmesan crusted chicken, add some homemade marinara and serve it over mashed potatoes or pasta for the PERFECT mouth watering meal.

4 skinless, boneless chicken breasts
FRESH ground sea salt and black pepper, to taste
3 tablespoons avocado oil
2 cups Marinara sauce OR Sunday Gravy
1/3 cup FINELY grated Parmesan cheese

MARINADE (see note)
1/3 cup avocado oil
1/3 cup QUALITY ranch dressing
2 tablespoons Worcestershire sauce
1 teaspoon white vinegar
1 teaspoon lemon juice
1 clove garlic, minced
FRESH ground sea salt and black pepper, to taste

  • Whisk all marinade ingredients together until well-combined and uniform in consistency.
  • Use a meat tenderizer to pound chicken to about 1/2 inch thick. Note: It will plump up more when cooked.
  • Sprinkle each side of the chicken lightly with salt and pepper if desired.
  • Add the chicken to a large freezer bag and add the marinade. Seal out the air and refrigerate for a minimum of 30 minutes, or overnight.
  • Heat 2-3 tablespoons of the avocado oil in a cast iron skillet over medium-high heat.
  • Sear the chicken on each side for 4-5 minutes. Don’t move the chicken around much as it sizzles so it will  get a nice golden color.
  • Transfer the chicken to a plate and tent with foil to keep it warm.

PARMESAN CRUST
1/2 cup coarse grated Parmesan cheese
1/2 cup coarse grated Provolone cheese
6 tablespoons QUALITY Buttermilk Ranch dressing
4 tablespoons melted butter
3/4 cup Panko breadcrumbs
2 tablespoons powdered Parmesan cheese
2 teaspoons garlic powder

  • Preheat the oven to a low broil – 450°
  • Combine Parmesan, Provolone, and ranch dressing, stirring to combine.
  • Microwave in 15 seconds increments, stirring in between, until melted.
  • Spread it over the top of the chicken.
  • 
Combine the melted butter, garlic powder, powdered Parmesan and panko breadcrumbs and spoon it on top of the cheese.
  • 
Broil for 3-4 minutes until the top begins to brown slightly. WATCH CLOSELY TO PREVENT BURNING!
  • Serve over mashed potatoes or pasta.
  • Spoon warm marinara over top.
  • Garnish with Parmesan cheese.


NOTE: You can shortcut the marinade by using Italian Salad Dressing.

PAPRIKA CORN
3 tablespoons butter
1 LARGE bag frozen corn, thawed and drained
FRESH ground sea salt and black pepper
1-2 tablespoons QUALITY smoked paprika

  • Melt butter in large skillet over medium high heat.
  • Add corn and season with FRESH ground sea salt and black pepper.
  • Sprinkle with Paprika to taste.
  • Cook 5-10 minutes, stirring regularly until heated through.