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.

HAPPY HOMEMAKER MONDAY week 43 of 2025 with RECIPE LINKS & MENUS ~ BLOG 365.300

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

IT’S MONDAY!!! 

GOOD MORNING sweet friends. I’m sitting here savoring my coffee and the quiet house while I make my list(s) for the week and before I have to get ready to brave the brisk morning breeze for some early morning appointments.

Can you believe we’re in the last week of October already? I find it utterly mind boggling. Thanksgiving is only a month away and Christmas is only 60 days away!!

We’re going to a friend’s house for Thanksgiving this year and I’m taking the dressing and dessert. So I don’t have the stress of too much food preparation, decorating or even clean up so that’s a bit of a relief. I actually wrapped 3 Christmas presents this past weekend and am contemplating where to put the tree this year.

I’ve been slacking a bit on BLOGTOBER, but did get a couple posts in last week for my favorite fall clothing and a public service announcement about Christmas. Honestly, my heart and mind have already moved on to BLOGMAS.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

It has been quite cool and wet this past weekend and we even had a small thunderstorm, but we’re supposed to dry out a bit this week (at least until Saturday when the rain is due to begin again) and be clearer. That will make it a bit cooler though and I’m ready! Daytime highs will be in the mid 50’s and nighttime lows in the mid 30’s.

THIS WEEK’S TO DO LIST, THINGS THAT MAKE ME HAPPY, WHAT’S ON MY MIND, PROJECTS, APPOINTMENTS & DVR/TV
  • TO DO: LAUNDRY & CLEANING With the rainy weekend I was able to get the laundry and cleaning completely up to date. I’m also going through the closet and all my drawers sorting out things for this early winter and donating what I can. The local trash company is going on an odd schedule for the next 3 weeks so hubby and I have been trying to chop down, cut small and make all the outside detritus fit into the odd scheduled days for pick up where and when we can if it’s not too rainy.
  • TO DO: GROCERIES & ERRANDS I’ll be in town today and will get just a few oddball things like laundry soap and shoelaces to finish up the week.
  • PROJECTS & TRAVELS On hold yet again 🙁
  • RECIPE RESEARCH & MENU PLANNING I’m definitely looking for some hearty slow cooker recipes for this next month.
  • DVR/TV I know the new season is barely started, but I’m already behind!!!!
  • ON MY MIND I’ve been thinking about the fastly approaching holidays – Thanksgiving in a month and Christmas in two months and how to navigate those this year. My mom’s upcoming knee replacement surgery, navigating family relations that are out of whack and life changes in general.
  • THINGS THAT MAKE ME HAPPY I know I’m weird, but I LOVE all this rain and cold we’re getting early this year. With the time change coming next weekend it seems to be discombobulating me a bit this year!

READING TIME

I’m starting a new book tonight, A FLICKER IN THE DARK by STACY WILLINGHAM. I’m trying to get caught up on book club.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
10/27 MONDAY
10/28 TUESDAY
10/29 WEDNESDAY
10/30 THURSDAY
10/31 FRIDAY
11/1 SATURDAY
11/2 SUNDAY
DINNER
CORN/YOYO clean out refrigerator night or you’re on your own 
SLOW COOKER PEPPER STEAK 
 CHILI CON CARNE QUESO CUPS & SALAD
 MANDARIN CHICKEN & RICE
CORN/YOYO clean out refrigerator night or you’re on your own 
 PASTA ala PASSION an OLD RECIPE BOX CHOICE
 HONEY JALAPENO SOY CHICKEN
DESSERT
 
 AUTUMN SNICKERDOODLES
 

FAVORITE PHOTOS FROM THE CAMERA

I wasn’t in a great location for the photos, but the rainbows were amazing this week when they happened.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • COPY CAT LONGHORN STEAKHOUSE PARMESAN CRUSTED CHICKEN with HOMEMADE MARINARA
  • BAKED FETTUCCINE ALFREDO and WARM TOMATO BROCCOLI SALAD

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

BRAISED WHITE BEAN & SAUSAGE ONE POT MEAL ~ BLOG 365.296

BRAISED WHITE BEANS & SAUSAGE ONE POT MEAL

1 tablespoon avocado oil
1 pound smoked Andouille sausage, LARGE diced
1/12 cups diced onion
1 tablespoon whole-grain mustard
2 teaspoons + 1 teaspoon FRESH chopped rosemary
2 cans Cannellini beans, rinsed and drained well
1 1/2 cups homemade chicken broth
FRESH ground black pepper, to taste
3 cups trimmed baby spinach
1/4 cup + 2 tablespoons FRESH grated Parmesan cheese

  • Heat oil in large skillet over medium high heat.
  • Add sausage, stirring and cooking until browned.
  • Remove sausage to drain on paper toweling. Keep warm.
  • Add onions to skillet, stirring and cooking 3 minutes until softened.
  • Stir in mustard and 2 teaspoons chopped rosemary, cooking minute until fragrant.
  • Stir in beans, tomatoes if using and chicken broth.
  • Bring to a SLOW but steady simmer over medium high heat.
  • Lightly mash about half the beans. These will help thicken the mixture.
  • Fold in the spinach, cooking a minute or two until wilted.
  • Stir in sausage and 1/4 cup cheese, stirring until cheese is melted.
  • Garnish with remaining cheese and rosemary.

OPTIONAL:

  • Add one can well drained fire roasted tomatoes for a bit more kick!
  • For even more kick I use Better than Bouillon Chili Base to make my broth with.

updated CHICKEN PARMIGIANO ~ BLOG 365.294B

This Chicken Parmesan is a family favorite! Tender pan fried chicken breasts topped with marinara sauce and cheese that is baked until golden and bubbly. It’ll look like you spent hours in the kitchen but this Parmesan chicken recipe comes together easily with ingredients you probably already have in the pantry!

Serve over spaghetti, egg noodles or even mashed potatoes for the perfect weeknight dinner. Chicken Parmesan is thought to be a variation of Eggplant Parmesan, a super traditional Italian recipe!

Traditionally, chicken Parmesan is a fried breaded chicken breast topped with marinara sauce and melted cheese making for a deliciously filling dinner that is ready in under 30 minutes! Chicken Parmesan is often deep fried, but this version is breaded and pan fried and then topped with marinara and cheese.

CHICKEN PARMIGIANO

MARINADE
1/3 cup avocado oil
3 tablespoons balsamic vinegar
2 cloves garlic
1 tablespoon basil
FRESH ground sea salt & black pepper
4 boneless, skinless chicken breasts or 8 tenders, pounded thin

  • Whisk all together and pour into a large ziplock bag.
  • Add chicken pieces.
  • Marinade for 30 minutes minimum.
  • Bring to room temperature 30 minutes before cooking.

2 tablespoons butter
1 tablespoon avocado oil
2 LARGE eggs, beaten
1/3 cup Wondra flour
1 teaspoon Italian seasoning
1/4 cup powdered Parmesan cheese
4 slices Mozzarella cheese
1/3 cup shredded Parmesan cheese
1 batch Sunday gravy

  • Drain marinade from chicken and discard.
  • Pat chicken pieces dry.
  • Set up dredging station with beaten eggs in one bowl, Wondra flour with Italian seasoning in another and bread crumbs and Parmesan mixture in the 3rd bowl.
  • Dip again into egg mixture and then the Parmesan mixture.
  • Press the breading onto the chicken to help it adhere.
  • Heat butter and oil in cast iron skillet until melted.
  • Brown the chicken breasts 2-3 minutes on each side.
  • Place chicken breasts in a casserole dish and top with marinara sauce, Mozzarella and Parmesan cheese. DO NOT SKIMP ON THE CHEESE! The gooey cheese is part of what really makes the best chicken Parmigiano!

Original posting March 12, 2020

AUTUMNAL SALAD ~ BLOG 365.294

AUTUMNAL SALAD

DRESSING
1 cup apple cider
1/2 cup apple cider vinegar
2 tablespoons QUALITY honey
1/4 cup avocado oil
FRESH ground sea salt and black pepper, to taste
1 clove garlic, FINELY minced
1 tablespoon FRESH chopped rosemary

  • Add all ingredients to food processor.
  • Pulse 2-3 minutes.
  • Set aside.

SALAD
1 cup chopped butternut squash
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon garlic powder
1 1/2 teaspoons FRESH chopped rosemary
4 cups chopped romaine lettuce
2 cups baby spinach, trimmed
1/2 cup Broccolini pieces
1/2 cup chopped red pepper
1/2 cup craisins
1/2 cup chopped candied walnuts
3/4 cup chopped heirloom tomatoes
1/4-1/2 cup chopped radishes
1/4 cup chopped red onion
2 LARGE green onions, sliced
1 cup chopped rotisserie chicken pieces
1/2-3/4 cup smashed croutons

  • Heat oil in large skillet over medium high heat.
  • Add squash.
  • Season with FRESH ground sea salt and black pepper.
  • Sprinkle with garlic powder and rosemary.
  • Cook 5-7 minutes until squash is tender.
  • Remove from heat and cool completely.

 

  • Add the remaining ingredients, except croutons, to a large salad bowl.
  • Add cooled squash and croutons, tossing well, but gently.
  • Serve and Enjoy!