Main Dish Recipes

Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes | Servings: 5 Portions

Cooking Biryani for some is a bit intimidating that is why I have broken the steps down. Enjoy the process of making the best Chicken Biryani at home that your whole family will enjoy – juicy chicken pieces cooked in yoghurt marinade and layered with crispy onions, coriander, mint, and basmati rice.

Ingredients

Brown Onions:

2 Onions Large

1/2 cup Vegetable Oil

Chicken Marinade:

700 grams Chicken Thighs and Drumsticks bone-in and skinless

3/4 cup Yogurt or hung curd

1/4 cup Tomato Puree

1/4 cup Vegetable Oil

1 tablespoon Ginger Garlic Paste minced ginger and garlic

1 tablespoon Red Chilli Powder sub with 1 teaspoon Paprika + 1 teaspoon Cayenne

1 teaspoon Turmeric Powder

1 teaspoon Garam Masala Powder

2 tablespoon Brown Onions

1 1/4 teaspoon salt

Saffron:

2 tablespoon Hot Milk

10-15 Saffron strands

Parboiled Rice (70% cooked):

2 cups Basmati Rice

6 cups Water

2 tablespoon salt

1 Bayleaf

5-6 Cloves

2-3 Cardamom Pods

Other Biryani:

1 cup Mint Leaves fresh

1 cup Coriander Leaves Cilantro

1 1/2 tablespoons Ghee or Butter

To Serve:

Crispy Brown Onions

Onion Raita

How to make The Best Chicken Biryani

Step 1: Start by patting the onions dry. I would suggest leaving them out for 15 to 20 minutes on a kitchen towel to dry.

Step 2: Add the onions in heated oil. Slightly fry on medium heat for about 15 minutes until golden brown. You can even make the onions ahead and just store them in an airtight container overnight or use store-bought fried onions or shallots.

Step 3: Combine the chicken marinade ingredients and marinate the chicken thighs and drumsticks for at least 2 hours or preferably overnight.

Step 4: In hot milk, soak the saffron strands. Do this when it’s time to make the biryani. And use the back of the spoon to slightly rub them. Set aside.

Step 5: Boil water and when it comes to a roaring boil add in the salt, whole spices, and basmati rice. Cook for precisely 5 minutes. Completely drain but leave the whole spices in the rice. At this point, the rice is about 70% cooked and still raw in the middle. Test this by pressing a grain of rice between two fingers.

To layer and cook the Chicken Biryani:

Step 6: Add the chicken into a heated heavy-bottomed pot (dutch oven) and cook for about 4 minutes, turning the pieces of chicken once. Cook for 3 minutes more, covered. Shut the heat off before spreading half of the onions all over the chicken, followed by coriander, and mint leaves.

Step 7: Then, add the rice over the mint and coriander and drizzle with saffron milk and ghee.

Step 8: Cook for about 20 minutes on low heat, covered to steam the rice, and cook everything until done.

Step 9: When cooked, allow the biryani to set for at least 5 minutes. And before serving, scatter the rest of the onions on top.

Notes:

For homemade biryani, I highly recommend using only chicken thighs and drumsticks. This will help cut the cost if using a whole chicken and cut the cutting time if using chicken breasts. Leave the bone in as it holds the chicken juicy.

Although I prefer to prepare brown onions myself, I know it can be time-consuming. So it’s perfectly okay to use store-bought. Just make sure that it’s not batter fried.

Buy only basmati rice and not just any long-grain rice as it gives the biryani that distinct flavour and taste. Basmati rice is fragrant and has somewhat thinner grains.

The ingredients in the last step of layering and cooking are all par-cooked. We cook the biryani on low heat for about 20 minutes and the steams make sure that everything is perfect. When a heavy-bottomed pot is not available, use a regular pot and just place it on a Tava or a flat griddle before putting on the stove on medium heat. This will ensure that the chicken will not burn as the Tava separates the flame and the pot and it creates the perfect heat source.

Nutrition Facts:

Calories: 866kcal | Carbohydrates: 70g | Protein: 26g | Fat: 54g | Saturated Fat: 35g | Cholesterol: 88mg | Sodium: 3514mg | Potassium: 570mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1309IU | Vitamin C: 11mg | Calcium: 140mg | Iron: 3mg

The Best Chicken Biryani

Rebecca Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes | Servings: 5 Portions Cooking Biryani for some is a bit intimidating that is… Main Dish Recipes The Best Chicken Biryani European Print This

Serves: 5 Prep Time: 20 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 866 calories 54 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Brown Onions:
• 2 Onions Large
• 1/2 cup Vegetable Oil
• Chicken Marinade:
• 700 grams Chicken Thighs and Drumsticks bone-in and skinless
• 3/4 cup Yogurt or hung curd
• 1/4 cup Tomato Puree
• 1/4 cup Vegetable Oil
• 1 tablespoon Ginger Garlic Paste minced ginger and garlic
• 1 tablespoon Red Chilli Powder sub with 1 teaspoon Paprika + 1 teaspoon Cayenne
• 1 teaspoon Turmeric Powder
• 1 teaspoon Garam Masala Powder
• 2 tablespoon Brown Onions
• 1 1/4 teaspoon salt
• Saffron:
• 2 tablespoon Hot Milk
• 10-15 Saffron strands
• Parboiled Rice (70% cooked):
• 2 cups Basmati Rice
• 6 cups Water
• 2 tablespoon salt
• 1 Bayleaf
• 5-6 Cloves
• 2-3 Cardamom Pods
• Other Biryani:
• 1 cup Mint Leaves fresh
• 1 cup Coriander Leaves Cilantro
• 1 1/2 tablespoons Ghee or Butter
• To Serve:
• Crispy Brown Onions
• Onion Raita

Instructions

Step 1: Start by patting the onions dry. I would suggest leaving them out for 15 to 20 minutes on a kitchen towel to dry.

Step 2: Add the onions in heated oil. Slightly fry on medium heat for about 15 minutes until golden brown. You can even make the onions ahead and just store them in an airtight container overnight or use store-bought fried onions or shallots.

Step 3: Combine the chicken marinade ingredients and marinate the chicken thighs and drumsticks for at least 2 hours or preferably overnight.

Step 4: In hot milk, soak the saffron strands. Do this when it's time to make the biryani. And use the back of the spoon to slightly rub them. Set aside.

Step 5: Boil water and when it comes to a roaring boil add in the salt, whole spices, and basmati rice. Cook for precisely 5 minutes. Completely drain but leave the whole spices in the rice. At this point, the rice is about 70% cooked and still raw in the middle. Test this by pressing a grain of rice between two fingers.

To layer and cook the Chicken Biryani:

Step 6: Add the chicken into a heated heavy-bottomed pot (dutch oven) and cook for about 4 minutes, turning the pieces of chicken once. Cook for 3 minutes more, covered. Shut the heat off before spreading half of the onions all over the chicken, followed by coriander, and mint leaves.

Step 7: Then, add the rice over the mint and coriander and drizzle with saffron milk and ghee.

Step 8: Cook for about 20 minutes on low heat, covered to steam the rice, and cook everything until done.

Step 9: When cooked, allow the biryani to set for at least 5 minutes. And before serving, scatter the rest of the onions on top.

Notes:

For homemade biryani, I highly recommend using only chicken thighs and drumsticks. This will help cut the cost if using a whole chicken and cut the cutting time if using chicken breasts. Leave the bone in as it holds the chicken juicy.

Although I prefer to prepare brown onions myself, I know it can be time-consuming. So it's perfectly okay to use store-bought. Just make sure that it's not batter fried.

Buy only basmati rice and not just any long-grain rice as it gives the biryani that distinct flavour and taste. Basmati rice is fragrant and has somewhat thinner grains.

The ingredients in the last step of layering and cooking are all par-cooked. We cook the biryani on low heat for about 20 minutes and the steams make sure that everything is perfect. When a heavy-bottomed pot is not available, use a regular pot and just place it on a Tava or a flat griddle before putting on the stove on medium heat. This will ensure that the chicken will not burn as the Tava separates the flame and the pot and it creates the perfect heat source.

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4 servings

Creamy and delicious chicken breasts with easy and quick marsala mushroom sauce. A mouthwatering dish that no one can say no to – super good you’ll never turn your back until it’s all gone! Perfect for the whole family and polished to serve during date nights.

Ingredients

Chicken:

2 Chicken Breasts2 Chicken Breasts

¼ cup All-purpose Flour¼ cup All-purpose Flour

½ Teaspoon Salt½ Teaspoon Salt

½ Teaspoon Black Pepper½ Teaspoon Black Pepper

1 Tablespoon Italian Seasoning or Oregano1 Tablespoon Italian Seasoning or Oregano

1 Tablespoon Olive Oil1 Tablespoon Olive Oil

1 Tablespoon Butter1 Tablespoon Butter

Sauce:

1 Tablespoon Butter1 Tablespoon Butter

2 cloves Garlic chopped2 cloves Garlic chopped

11.3 ounces Mushrooms fresh, sliced11.3 ounces Mushrooms fresh, sliced

1 cup Marsala Wine1 cup Marsala Wine

Salt pinch salt pinch

½ cup Chicken Stock or Broth½ cup Chicken Stock or Broth

⅓ cup Liquid Cream⅓ cup Liquid Cream

Garnish:

Parsley fresh, chopped parsley fresh, chopped

How to make Chicken Marsala with Mushrooms

To make the Chicken:

Step 1: Cut the chicken breasts into two lengthwise.

Step 2: Add the all-purpose flour, salt, black pepper, and Italian seasoning or oregano in a shallow bowl. Mix well.

Step 3: Place the slices of chicken in the seasoning and coat on each side. Set aside.

Step 4: Heat a pan with olive oil and butter.

Step 5: Once hot, cook the chicken on both sides until golden.

To make the Sauce:

Step 6: Decrease the heat and add butter into the pan to make the sauce.

Step 7: Saute chopped fresh garlic for a minute over medium heat.

Step 8: Then, add in the sliced mushrooms and quickly mix. Cook until the liquid is reduced.

Step 9: Pour in the marsala to deglaze the pan, keeping an even heat.

Step 10: Add a dash of salt. Mix and continue to cook for another minute or two.

Step 11: Pour in the pan the chicken stock and liquid cream. Mix well. Cook over medium heat, reducing the sauce until it has thickened.

Step 12: Turn the heat off. Add the cooked chicken back in the pan and spoon over the sauce and mushrooms.

Step 13: Serve hot, garnished with fresh chopped parsley alongside any desired side. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 398Calories | Fat 16g25% | Saturated Fat 7g35% | Cholesterol 99mg33% | Sodium 528mg22% | Potassium 785mg22% | Carbohydrates 20g7% | Fiber 2g8% | Sugar 7g8% | Protein 29g58% | Vitamin A 331IU7% | Vitamin C 4mg5% | Calcium 40mg4% | Iron 2mg11%

Chicken Marsala with Mushrooms Recipe

Rebecca Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4 servings Creamy and delicious chicken breasts with easy and quick marsala mushroom sauce.… Main Dish Recipes Chicken Marsala with Mushrooms Recipe European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 398 calories 16 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chicken:
• 2 Chicken Breasts2 Chicken Breasts
• ¼ cup All-purpose Flour¼ cup All-purpose Flour
• ½ Teaspoon Salt½ Teaspoon Salt
• ½ Teaspoon Black Pepper½ Teaspoon Black Pepper
• 1 Tablespoon Italian Seasoning or Oregano1 Tablespoon Italian Seasoning or Oregano
• 1 Tablespoon Olive Oil1 Tablespoon Olive Oil
• 1 Tablespoon Butter1 Tablespoon Butter
• Sauce:
• 1 Tablespoon Butter1 Tablespoon Butter
• 2 cloves Garlic chopped2 cloves Garlic chopped
• 11.3 ounces Mushrooms fresh, sliced11.3 ounces Mushrooms fresh, sliced
• 1 cup Marsala Wine1 cup Marsala Wine
• Salt pinch salt pinch
• ½ cup Chicken Stock or Broth½ cup Chicken Stock or Broth
• ⅓ cup Liquid Cream⅓ cup Liquid Cream
• Garnish:
• Parsley fresh, chopped parsley fresh, chopped

Instructions

To make the Chicken:

Step 1: Cut the chicken breasts into two lengthwise.

Step 2: Add the all-purpose flour, salt, black pepper, and Italian seasoning or oregano in a shallow bowl. Mix well.

Step 3: Place the slices of chicken in the seasoning and coat on each side. Set aside.

Step 4: Heat a pan with olive oil and butter.

Step 5: Once hot, cook the chicken on both sides until golden.

To make the Sauce:

Step 6: Decrease the heat and add butter into the pan to make the sauce.

Step 7: Saute chopped fresh garlic for a minute over medium heat.

Step 8: Then, add in the sliced mushrooms and quickly mix. Cook until the liquid is reduced.

Step 9: Pour in the marsala to deglaze the pan, keeping an even heat.

Step 10: Add a dash of salt. Mix and continue to cook for another minute or two.

Step 11: Pour in the pan the chicken stock and liquid cream. Mix well. Cook over medium heat, reducing the sauce until it has thickened.

Step 12: Turn the heat off. Add the cooked chicken back in the pan and spoon over the sauce and mushrooms.

Step 13: Serve hot, garnished with fresh chopped parsley alongside any desired side. Enjoy!

 

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4 people

A scrumptious low-carb meal packed with flavours and texture. Your family’s next favourite – chicken breasts loaded with broccoli, parmesan, cheddar, and cream cheese. A must-try and a must-have!

Ingredients

Chicken:

4 chicken breasts

1 teaspoon Italian seasoning optional

1 teaspoon paprika optional

1/2 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

Filling:

2 cups broccoli florets

1/4 cup bell pepper minced

1/2 cup cheddar cheese or melting cheese of choice

4 ounces cream cheese softened

¼ cup grated Parmesan

2 cloves garlic minced

salt and pepper

How to make Cheesy Broccoli Stuffed Chicken Breasts

Step 1: Chop into little pieces the broccoli florets. Transfer into a microwave-safe bowl and add 2 tbsp water. With a plastic wrap, cover, and microwave for about 2 to 3 minutes on high. Steam or blanch in boiling water on stove-top alternately for a minute.

Step 2: Slice horizontally the chicken breasts with a sharp knife to make a pocket. Don’t stop cutting for about half an inch from the ends and sides.

Step 3: Season the breasts with a bountiful amount of Italian seasoning, garlic powder, paprika, salt, and pepper.

Step 4: Place the steamed broccoli, bell pepper, garlic, cheese, salt, and pepper in a large bowl. Mix well and set aside.

Step 5: Evenly add the mixture into each chicken breast pocket. Use toothpicks to secure the mixture inside the pockets if needed.

Step 6: Prepare the oven. Preheat it to 400 degrees F.

Step 7: In a large cast-iron or oven-safe pan, heat a tbsp oil over medium-high heat. Once hot, cook the chicken breasts for about 2 to 3 minutes on each side or until golden.

Step 8: Using an aluminium foil, cover the pan and place inside the preheated oven and bake for about 15 to 20 minutes or until thoroughly cooked.

Nutrition facts:

Serving: 1chicken breast | Calories: 493kcal | Carbohydrates: 6g | Protein: 57g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 196mg | Sodium: 1133mg | Potassium: 1052mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1220IU | Vitamin C: 55.7mg | Calcium: 242mg | Iron: 1.6mg

Cheesy Broccoli Stuffed Chicken Breasts

Rebecca Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4 people A scrumptious low-carb meal packed with flavours and texture. Your family’s next… Main Dish Recipes Cheesy Broccoli Stuffed Chicken Breasts European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 493 calories 25 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chicken:
• 4 chicken breasts
• 1 teaspoon Italian seasoning optional
• 1 teaspoon paprika optional
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• Filling:
• 2 cups broccoli florets
• 1/4 cup bell pepper minced
• 1/2 cup cheddar cheese or melting cheese of choice
• 4 ounces cream cheese softened
• ¼ cup grated Parmesan
• 2 cloves garlic minced
• salt and pepper

Instructions

Step 1: Chop into little pieces the broccoli florets. Transfer into a microwave-safe bowl and add 2 tbsp water. With a plastic wrap, cover, and microwave for about 2 to 3 minutes on high. Steam or blanch in boiling water on stove-top alternately for a minute.

Step 2: Slice horizontally the chicken breasts with a sharp knife to make a pocket. Don't stop cutting for about half an inch from the ends and sides.

Step 3: Season the breasts with a bountiful amount of Italian seasoning, garlic powder, paprika, salt, and pepper.

Step 4: Place the steamed broccoli, bell pepper, garlic, cheese, salt, and pepper in a large bowl. Mix well and set aside.

Step 5: Evenly add the mixture into each chicken breast pocket. Use toothpicks to secure the mixture inside the pockets if needed.

Step 6: Prepare the oven. Preheat it to 400 degrees F.

Step 7: In a large cast-iron or oven-safe pan, heat a tbsp oil over medium-high heat. Once hot, cook the chicken breasts for about 2 to 3 minutes on each side or until golden.

Step 8: Using an aluminium foil, cover the pan and place inside the preheated oven and bake for about 15 to 20 minutes or until thoroughly cooked.

Servings: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

This is going to be a great addition to your weeknight meal – easily come together and taste amazing! Lemon Butter Chicken is excellent to serve any time, any day. Pretty sure everyone will surely enjoy this mouthwatering dish!

Ingredients

4 (5 oz) chicken breasts, pounded to an even 1/3-inch thickness

Salt and freshly ground black pepper

1/3 cup all-purpose flour

1 tbsp olive oil

4 tbsp unsalted butter, sliced into 1 Tbsp pieces, divided

1 1/2 tsp minced garlic

1/2 cup low-sodium chicken broth

3 tbsp fresh lemon juice

1/2 tsp fresh lemon zest

1 1/2 tbsp minced fresh parsley (optional)

How to make Lemon Butter Chicken

Step 1: Season with salt and pepper each side of the chicken.

Step 2: In a shallow dish, add the flour. Then, coat the chicken breasts on both sides.

Step 3: Add olive oil and a tbsp butter on a heated 12-inch skillet over medium-high heat.

Step 4: Allow the butter to melt before adding in a single layer the chicken breasts.

Step 5: Sear for about 4 to 5 minutes or until the bottom is golden brown. Turn and cook for 4 to 5 minutes more or until the chicken reaches 165 degrees in the middle.

Step 6: Place the cooked chicken on a plate and leave a little amount of oil in the pan.

Step 7: Adjust the heat to medium heat. And saute the garlic for about 20 seconds or until about golden brown. Pour in the chicken broth and scrape the brown bits from the sides and bottom of the pan.

Step 8: Add in the lemon juice and bring to a simmer. Decrease the heat a bit and simmer for about 2 minutes or until the liquid has lessened by half.

Step 9: Then, stir in the rest of the 3 tbsp butter and lemon zest until the butter has melted.

Step 10: Place the chicken back in the skillet. Spoon the sauce over the chicken.

Step 11: Garnish with parsley before serving.

Notes:

You can use two 10-ounces chicken breasts in place of the 5-ounces breasts. All you have to do is a butterfly and cut them in half to make 4 pieces.

Nutrition Facts:

Amount Per Serving: Calories 341Calories | Fat 19g29% | Saturated Fat 8g50% | Cholesterol 121mg40% | Sodium 176mg8% | Potassium 572mg16% | Carbohydrates 9g3% | Protein 32g64% | Vitamin A 515IU10% | Vitamin C 8.3mg10% | Calcium 10mg1% | Iron 1.2mg7%

Lemon Butter Chicken

Rebecca Servings: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes This is going to be a great addition to your weeknight meal –… Main Dish Recipes Lemon Butter Chicken European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 341 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 (5 oz) chicken breasts, pounded to an even 1/3-inch thickness
• Salt and freshly ground black pepper
• 1/3 cup all-purpose flour
• 1 tbsp olive oil
• 4 tbsp unsalted butter, sliced into 1 Tbsp pieces, divided
• 1 1/2 tsp minced garlic
• 1/2 cup low-sodium chicken broth
• 3 tbsp fresh lemon juice
• 1/2 tsp fresh lemon zest
• 1 1/2 tbsp minced fresh parsley (optional)

Instructions

Step 1: Season with salt and pepper each side of the chicken.

Step 2: In a shallow dish, add the flour. Then, coat the chicken breasts on both sides.

Step 3: Add olive oil and a tbsp butter on a heated 12-inch skillet over medium-high heat.

Step 4: Allow the butter to melt before adding in a single layer the chicken breasts.

Step 5: Sear for about 4 to 5 minutes or until the bottom is golden brown. Turn and cook for 4 to 5 minutes more or until the chicken reaches 165 degrees in the middle.

Step 6: Place the cooked chicken on a plate and leave a little amount of oil in the pan.

Step 7: Adjust the heat to medium heat. And saute the garlic for about 20 seconds or until about golden brown. Pour in the chicken broth and scrape the brown bits from the sides and bottom of the pan.

Step 8: Add in the lemon juice and bring to a simmer. Decrease the heat a bit and simmer for about 2 minutes or until the liquid has lessened by half.

Step 9: Then, stir in the rest of the 3 tbsp butter and lemon zest until the butter has melted.

Step 10: Place the chicken back in the skillet. Spoon the sauce over the chicken.

Step 11: Garnish with parsley before serving.

Notes:

You can use two 10-ounces chicken breasts in place of the 5-ounces breasts. All you have to do is a butterfly and cut them in half to make 4 pieces.

Nutrition Facts:

Servings: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Crispy golden brown cutlets topped with homemade sauce and more cheese – easily spotted delicious and the best Chicken Parmesan. My forever obsession. I just love the tender crusted chicken, gooey melted cheese, and the fresh marinara and basil. All the amazing flavours in a mouthful!

Ingredients

Marinara Sauce:

1 tbsp olive oil

1/4 cup finely chopped yellow onion

2 garlic cloves, minced (2 tsp)

1 (28 oz) can crush Roma tomatoes

1/4 tsp dried oregano

2 fresh basil sprigs*

salt and freshly ground black pepper

Chicken:

2 (8 oz) boneless, skinless chicken breasts, butterflied and separated, and pounded to 1/2-inch thickness

2 oz whole-milk mozzarella cheese, shredded (1/2 cup)

2 oz provolone cheese, shredded (1/2 cup)

1 large egg

1 tbsp all-purpose flour

1 1/2 oz Parmesan cheese, finely shredded (1/2 cup)

1/2 cup Panko bread crumbs

1/2 tsp garlic powder

1/4 tsp dried oregano

1/3 cup olive oil

1/4 cup torn fresh basil

How to make The Best Chicken Parmesan

To make the Sauce:

Step 1: In a medium saucepan, add a tbsp olive oil. Heat over medium-high heat.

Step 2: Saute the onions for about 2 minutes before adding in the garlic. Cook for 30 seconds more.

Step 3: Pour in the crushed tomatoes, add in 1/4 tsp salt, oregano, and 2 pieces fresh sprigs. Stir well and season with salt and pepper.

Step 4: Allow the mixture to simmer, then, adjust the heat to low and continue to simmer for 20 minutes more while occasionally stirring until the mixture thickened. Take the basil out and remove the pan from the heat and cover the saucepan.

To prepare the chicken:

Step 5: Sprinkle the chicken cutlet with salt on both sides. Set aside at room temperature for at least 10 minutes.

Step 6: Prepare the oven. Set first the oven rack 4-inches from the broiler before preheating.

Step 7: Add the flour and egg in a shallow dish. Whisk until smooth.

Step 8: Toss the Parmesan, Panko bread crumbs, garlic powder, oregano, and 1/4 tsp pepper in a shallow dish.

Step 9: With paper towels, pat the chicken dry. Get a piece of chicken cutlet and dredge in the egg mixture. Coat both sides and let the excess runoff. Then, coat each side in parmesan mixture and press in crumbs.

Step 10: Place the chicken on a plate and do the same for the rest.

Step 11: Dizzle olive oil in a 10-inch non-stick skillet. Heat the oil over medium-high heat.

Step 12: When the oil is hot, add 2 pieces of coated chicken cutlets. Fry them for about 2 to 3 minutes without moving until the bottom is crispy and golden brown. With tongs, flip the chicken and cook the other side for another 2 to 3 minutes until golden brown. Or cook briefly in the oven at 155 degrees F.

Step 13: Once cooked, transfer the chicken into a baking sheet. Do the same steps with the rest of the chicken.

Step 14: Combine the mozzarella and provolone until mixed. And sprinkle over the cutlets.

Step 15: Place in the oven and broil for about a minute or two or until the cheese has melted.

Step 16: Take the chicken parmesan out of the oven and clothe each cutlet with 2 tbsp marinara sauce. And sprinkle with the rest of the basil.

Step 17: Serve immediately with additional sauce and pasta alongside.

Nutrition Facts:

Amount Per Serving: Calories 577Calories | Fat 36g55% | Saturated Fat 10g63% | Cholesterol 141mg47% | Sodium 848mg37% | Potassium 1085mg31% | Carbohydrates 24g8% | Fiber 4g17% | Sugar 10g11% | Protein 30g60% | Vitamin A 1060IU21% | Vitamin C 21.6mg26% | Calcium 408mg41% | Iron 4.1mg23%

The Best Chicken Parmesan

Rebecca Servings: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes Crispy golden brown cutlets topped with homemade sauce and more cheese – easily… Main Dish Recipes The Best Chicken Parmesan European Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 577 calories 36 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Marinara Sauce:
• 1 tbsp olive oil
• 1/4 cup finely chopped yellow onion
• 2 garlic cloves, minced (2 tsp)
• 1 (28 oz) can crush Roma tomatoes
• 1/4 tsp dried oregano
• 2 fresh basil sprigs*
• salt and freshly ground black pepper
• Chicken:
• 2 (8 oz) boneless, skinless chicken breasts, butterflied and separated, and pounded to 1/2-inch thickness
• 2 oz whole-milk mozzarella cheese, shredded (1/2 cup)
• 2 oz provolone cheese, shredded (1/2 cup)
• 1 large egg
• 1 tbsp all-purpose flour
• 1 1/2 oz Parmesan cheese, finely shredded (1/2 cup)
• 1/2 cup Panko bread crumbs
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/3 cup olive oil
• 1/4 cup torn fresh basil

Instructions

To make the Sauce:

Step 1: In a medium saucepan, add a tbsp olive oil. Heat over medium-high heat.

Step 2: Saute the onions for about 2 minutes before adding in the garlic. Cook for 30 seconds more.

Step 3: Pour in the crushed tomatoes, add in 1/4 tsp salt, oregano, and 2 pieces fresh sprigs. Stir well and season with salt and pepper.

Step 4: Allow the mixture to simmer, then, adjust the heat to low and continue to simmer for 20 minutes more while occasionally stirring until the mixture thickened. Take the basil out and remove the pan from the heat and cover the saucepan.

To prepare the chicken:

Step 5: Sprinkle the chicken cutlet with salt on both sides. Set aside at room temperature for at least 10 minutes.

Step 6: Prepare the oven. Set first the oven rack 4-inches from the broiler before preheating.

Step 7: Add the flour and egg in a shallow dish. Whisk until smooth.

Step 8: Toss the Parmesan, Panko bread crumbs, garlic powder, oregano, and 1/4 tsp pepper in a shallow dish.

Step 9: With paper towels, pat the chicken dry. Get a piece of chicken cutlet and dredge in the egg mixture. Coat both sides and let the excess runoff. Then, coat each side in parmesan mixture and press in crumbs.

Step 10: Place the chicken on a plate and do the same for the rest.

Step 11: Dizzle olive oil in a 10-inch non-stick skillet. Heat the oil over medium-high heat.

Step 12: When the oil is hot, add 2 pieces of coated chicken cutlets. Fry them for about 2 to 3 minutes without moving until the bottom is crispy and golden brown. With tongs, flip the chicken and cook the other side for another 2 to 3 minutes until golden brown. Or cook briefly in the oven at 155 degrees F.

Step 13: Once cooked, transfer the chicken into a baking sheet. Do the same steps with the rest of the chicken.

Step 14: Combine the mozzarella and provolone until mixed. And sprinkle over the cutlets.

Step 15: Place in the oven and broil for about a minute or two or until the cheese has melted.

Step 16: Take the chicken parmesan out of the oven and clothe each cutlet with 2 tbsp marinara sauce. And sprinkle with the rest of the basil.

Step 17: Serve immediately with additional sauce and pasta alongside.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4

Creamy, cheesy, and mouthful Penne Alfredo with Bacon and Sun-Dried Tomato – a great variety to your usual classic alfredo but are equally good if not better. This glorious dish will turn your go-to weeknight dinner 360 degrees!

Ingredient

10.5oz / 300g Penne Pasta

1 1/4 cups / 300ml Heavy/Double Cream, at room temp

2 tbsp Unsalted Butter

5oz / 150g Streaky Bacon, chopped

1/2 cup / 40g freshly grated Parmesan (plus extra to serve)

3/4 cup / 75g Sun-Dried Tomatoes, sliced

1 tsp Garlic, minced

1 handful of Fresh Basil, chopped (save some to sprinkle on top)

Salt & Black Pepper, to taste

How to make Penne Alfredo with Bacon and Sun-Dried Tomato

Step 1: Over medium heat, fry the bacon until it starts to crisp. Drain excess grease, leaving enough in the pan. Saute the garlic and sun-dried tomatoes for about a minute or so before adding in the butter. Stir until the butter has melted.

Step 2: Cook the pasta in a pot of salted boiling water until al dente. Set aside a cup of pasta water and drain the rest.

Step 3: Add the cream in the pan with bacon and simmer on low or medium heat. Once the sauce begins to thicken, add the parmesan, basil, and seasoning.

Step 4: Add the cooked pasta once the sauce is completely thickened. Toss to coat. Allow simmering for several minutes so the pasta soaks up the sauce. Stirring constantly.

Step 5: If the sauce becomes too thick and gloopy, use the reserved pasts water to thin it out. Or continue to simmer if the sauce is too thin.

Step 6: Remove from the heat and sprinkle more parmesan and basil before serving.

Notes:

Be careful with the salt seasoning as the bacon, sun-dried tomato, and Parmesan are all somewhat salty. Taste to make sure that the sauce does not end up too salty. And for cooking the pasta, you still have to season it with salt.

Although this is entirely optional I recommend to scoop out a cup of well-seasoned pasta water before draining. This helps to thin out the sauce as this dish thickens very quickly and can become gloopy in a short span.

For leftovers, I will leave that to your judgment. However, a lot said that they tried reheating and this dish remains great.

Nutrition Facts:

Amount Per Serving: Calories 615Calories | Fat 49.35g76% | Saturated Fat 21.441g107% | Trans Fat 0.233g | Polyunsaturated Fat 1.786g | Monounsaturated Fat 10.021g | Cholesterol 150mg50% | Sodium 398mg17% | Potassium 680mg19% | Carbohydrates 30.09g10% | Fiber 3g12% | Sugar 6.35g7% | Protein 15.66g31% | Vitamin A 3700IU74% | Vitamin C 6.6mg8% | Calcium 160mg16% | Iron 2.7mg15%

Penne Alfredo with Bacon and Sun Dried Tomato

Rebecca Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4 Creamy, cheesy, and mouthful Penne Alfredo with Bacon and Sun-Dried Tomato – a… Main Dish Recipes Penne Alfredo with Bacon and Sun Dried Tomato European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 615 calories 49.35 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 10.5oz / 300g Penne Pasta
• 1 1/4 cups / 300ml Heavy/Double Cream, at room temp
• 2 tbsp Unsalted Butter
• 5oz / 150g Streaky Bacon, chopped
• 1/2 cup / 40g freshly grated Parmesan (plus extra to serve)
• 3/4 cup / 75g Sun-Dried Tomatoes, sliced
• 1 tsp Garlic, minced
• 1 handful of Fresh Basil, chopped (save some to sprinkle on top)
• Salt & Black Pepper, to taste

Instructions

Step 1: Over medium heat, fry the bacon until it starts to crisp. Drain excess grease, leaving enough in the pan. Saute the garlic and sun-dried tomatoes for about a minute or so before adding in the butter. Stir until the butter has melted.

Step 2: Cook the pasta in a pot of salted boiling water until al dente. Set aside a cup of pasta water and drain the rest.

Step 3: Add the cream in the pan with bacon and simmer on low or medium heat. Once the sauce begins to thicken, add the parmesan, basil, and seasoning.

Step 4: Add the cooked pasta once the sauce is completely thickened. Toss to coat. Allow simmering for several minutes so the pasta soaks up the sauce. Stirring constantly.

Step 5: If the sauce becomes too thick and gloopy, use the reserved pasts water to thin it out. Or continue to simmer if the sauce is too thin.

Step 6: Remove from the heat and sprinkle more parmesan and basil before serving.

Notes:

Be careful with the salt seasoning as the bacon, sun-dried tomato, and Parmesan are all somewhat salty. Taste to make sure that the sauce does not end up too salty. And for cooking the pasta, you still have to season it with salt.

Although this is entirely optional I recommend to scoop out a cup of well-seasoned pasta water before draining. This helps to thin out the sauce as this dish thickens very quickly and can become gloopy in a short span.

For leftovers, I will leave that to your judgment. However, a lot said that they tried reheating and this dish remains great.

PREP: 15 minutes | COOK: 50 minutes | COOLING TIME: 10 minutes | TOTAL: 1 hour 5 minutes | SERVES: 9

Everyone will love this easy baked lasagna made with frozen cheese ravioli. Not your usual lasagna with traditional lasagna noodles but better!

INGREDIENTS

1 pound ground beef

1 small onion diced

24 ounces marinara

3 cloves garlic minced

2 cups ricotta cheese

1 large egg

¼ cup parmesan cheese

¼ cup chopped parsley

1 teaspoon garlic powder

½ teaspoon onion powder

25 ounces frozen cheese ravioli

2 cups shredded mozzarella

minced parsley for garnish

How to make Ravioli Lasagna

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Using a non-stick spray, grease a 13 x 9-inch baking dish.

Step 3: Add the ground beef and onion in a large skillet. Cook over medium heat, crumbling the beef as you cook. Drain excess grease.

Step 4: Pour in the marinara sauce and add in the garlic. Simmer for about 5 minutes over low heat while often stirring.

Step 5: Meanwhile, in a small bowl, add the ricotta, egg, Parmesan, parsley, garlic powder, and onion powder. Mix well.

Step 6: In the prepared baking dish, spoon 1/3 of the meat mixture. Spreading across the bottom of the pan.

Step 7: Top the meat mixture with a single layer of ravioli, followed by half of the ricotta mixture, and 1/3 of the sauce. Do the same for the remaining ingredients but end with marinara sauce.

Step 8: Then, sprinkle over the shredded mozzarella.

Step 9: Using a foil, cover the pan tightly. Place inside the preheated oven and bake for about 40 minutes.

Step 10: Lift the cover and bake for another 10 minutes.

Step 11: Once done, remove from the oven and sprinkle over the minced parsley.

Step 12: Allow the lasagna to set for about 10 minutes.

Step 13: Slice and serve. Enjoy!

NOTES:

In place of cottage cheese, you can use ricotta if desired.

You can use any kind of frozen ravioli for this recipe.

Nutrition Facts:

Serving: 1slice| Calories: 604kcal (30%)| Carbohydrates: 40g (13%)| Protein: 34g (68%)| Fat: 33g (51%)| Saturated Fat: 15g (94%)| Cholesterol: 151mg (50%)| Sodium: 1172mg (51%)| Potassium: 499mg (14%)| Fiber: 3g (13%)| Sugar: 5g (6%)| Vitamin A: 935IU (19%)| Vitamin C: 8.4mg (10%)| Calcium: 316mg (32%)| Iron: 10.5mg (58%)

Ravioli Lasagna

Rebecca PREP: 15 minutes | COOK: 50 minutes | COOLING TIME: 10 minutes | TOTAL: 1 hour 5 minutes | SERVES: 9 Everyone will love this easy baked lasagna made with… Main Dish Recipes Ravioli Lasagna European Print This

Serves: 9 Prep Time: 15 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 604 calories 33 fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 1 pound ground beef
• 1 small onion diced
• 24 ounces marinara
• 3 cloves garlic minced
• 2 cups ricotta cheese
• 1 large egg
• ¼ cup parmesan cheese
• ¼ cup chopped parsley
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 25 ounces frozen cheese ravioli
• 2 cups shredded mozzarella
• minced parsley for garnish

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Using a non-stick spray, grease a 13 x 9-inch baking dish.

Step 3: Add the ground beef and onion in a large skillet. Cook over medium heat, crumbling the beef as you cook. Drain excess grease.

Step 4: Pour in the marinara sauce and add in the garlic. Simmer for about 5 minutes over low heat while often stirring.

Step 5: Meanwhile, in a small bowl, add the ricotta, egg, Parmesan, parsley, garlic powder, and onion powder. Mix well.

Step 6: In the prepared baking dish, spoon 1/3 of the meat mixture. Spreading across the bottom of the pan.

Step 7: Top the meat mixture with a single layer of ravioli, followed by half of the ricotta mixture, and 1/3 of the sauce. Do the same for the remaining ingredients but end with marinara sauce.

Step 8: Then, sprinkle over the shredded mozzarella.

Step 9: Using a foil, cover the pan tightly. Place inside the preheated oven and bake for about 40 minutes.

Step 10: Lift the cover and bake for another 10 minutes.

Step 11: Once done, remove from the oven and sprinkle over the minced parsley.

Step 12: Allow the lasagna to set for about 10 minutes.

Step 13: Slice and serve. Enjoy!

NOTES:

In place of cottage cheese, you can use ricotta if desired.

You can use any kind of frozen ravioli for this recipe.

Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour | Servings: 12

The best homemade Baked Mac and Cheese are born! Crazily cheesy, super creamy, topped with crunchy Panko-Parmesan topping – this one is to die for!

Ingredients

16 oz elbow macaroni, cooked (or other tubular pasta)

1 tbsp extra virgin olive oil

6 tbsp unsalted butter

1/3 cup all-purpose flour

3 cups whole milk

1 cup heavy whipping cream

4 cups sharp cheddar cheese shredded

2 cups Gruyere cheese shredded

salt and pepper to taste

1 1/2 cups panko crumbs

4 tbsp butter melted

1/2 cup Parmesan cheese shredded

1/4 tsp smoked paprika (or regular paprika)

How to make The BEST Homemade Baked Mac and Cheese

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Grease a large 3-quart or 4-quart baking dish lightly. Set aside.

Step 3: In a large bowl, mix the shredded cheddar cheese, Gruyere, and parmesan. Set aside.

Step 4: Cook the pasta following the package direction but a minute shy (al dente). Drain and transfer into a large bowl.

Step 5: With olive oil, drizzle the pasta. Toss to coat and set aside to cool.

Step 6: Meanwhile, prepare the cheese sauce. In a deep saucepan, dutch oven, or stockpot, melt the butter. Once melted, add in the flour and whisk for about a minute over medium heat or until bubbly and golden. Then, slowly mix in the milk and heavy cream until smooth. Go on whisking for about 2 minutes or until you see bubbles on the surface. Sprinkle with salt and pepper and whisk to combine.

Step 7: In the sauce, whisk in 2 cups shredded cheese until smooth. Add another 2 cups, whisking continuously until creamy and smooth. The sauce at this point should be nice and thick.

Step 8: Pour the cheese sauce over the cooled pasta and combine until the pasta is completely coated.

Step 9: In the prepare baking dish, pour half of the mac and cheese. Evenly sprinkle over 2 cups of shredded cheese and top it up with the other half of the mac and cheese.

Step 10: Combine the panko crumbs, Parmesan cheese, melted butter, and paprika in a small bowl. Sprinkle this on top of the mac and cheese.

Step 11: Place inside the preheated oven and bake for about 30 minutes or until bubbly and golden brown.

Step 12: Remove from the oven and serve immediately. Enjoy!

Nutrition Facts:

Calories: 642kcal | Carbohydrates: 40g | Protein: 26g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 125mg | Sodium: 550mg | Potassium: 256mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1325IU | Vitamin C: 0.1mg | Calcium: 650mg | Iron: 1.4mg

THE BEST HOMEMADE BAKED MAC AND CHEESE

Rebecca Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour | Servings: 12 The best homemade Baked Mac and Cheese are born! Crazily cheesy, super creamy,… Main Dish Recipes THE BEST HOMEMADE BAKED MAC AND CHEESE European Print This

Serves: 12 Prep Time: 30 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 642 calories 41 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 16 oz elbow macaroni, cooked (or other tubular pasta)
• 1 tbsp extra virgin olive oil
• 6 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy whipping cream
• 4 cups sharp cheddar cheese shredded
• 2 cups Gruyere cheese shredded
• salt and pepper to taste
• 1 1/2 cups panko crumbs
• 4 tbsp butter melted
• 1/2 cup Parmesan cheese shredded
• 1/4 tsp smoked paprika (or regular paprika)

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Grease a large 3-quart or 4-quart baking dish lightly. Set aside.

Step 3: In a large bowl, mix the shredded cheddar cheese, Gruyere, and parmesan. Set aside.

Step 4: Cook the pasta following the package direction but a minute shy (al dente). Drain and transfer into a large bowl.

Step 5: With olive oil, drizzle the pasta. Toss to coat and set aside to cool.

Step 6: Meanwhile, prepare the cheese sauce. In a deep saucepan, dutch oven, or stockpot, melt the butter. Once melted, add in the flour and whisk for about a minute over medium heat or until bubbly and golden. Then, slowly mix in the milk and heavy cream until smooth. Go on whisking for about 2 minutes or until you see bubbles on the surface. Sprinkle with salt and pepper and whisk to combine.

Step 7: In the sauce, whisk in 2 cups shredded cheese until smooth. Add another 2 cups, whisking continuously until creamy and smooth. The sauce at this point should be nice and thick.

Step 8: Pour the cheese sauce over the cooled pasta and combine until the pasta is completely coated.

Step 9: In the prepare baking dish, pour half of the mac and cheese. Evenly sprinkle over 2 cups of shredded cheese and top it up with the other half of the mac and cheese.

Step 10: Combine the panko crumbs, Parmesan cheese, melted butter, and paprika in a small bowl. Sprinkle this on top of the mac and cheese.

Step 11: Place inside the preheated oven and bake for about 30 minutes or until bubbly and golden brown.

Step 12: Remove from the oven and serve immediately. Enjoy!

Surprise everyone with this Spaghetti Layer Cake and witness the look on everyone’s faces when they see spaghetti in cake form! Not only that it is fun to make but it’s scrumptious! With layers of pasta, bolognese, mozzarella, ricotta, and more – this surely is the next big star! A supreme version of the spaghetti pie, now born the Spaghetti Layer Cake that will wow the whole town! Enjoy all the flavours of your favourite in a mouthful!

Ingredients

1 pound spaghetti noodles, cooked al dente

3 eggs, beaten

2 cups whole milk ricotta

1 (8-ounce) package mozzarella slices

2 cups bolognese sauce, cold

1/2 cup shredded mozzarella

1/4 cup Parmesan, grated

Salt and pepper, to taste

Parsley, for garnish

How to make Spaghetti Layer Cake

Step 1: Prepare the oven. Preheat it to 375 degrees.

Step 2: Grab a springform cake pan and grease lightly. Set aside.

Step 3: Combine the cooked and a bit cooled spaghetti with beaten eggs in a large bowl.

Step 4: At the bottom of the prepared pan, add one-third of the spaghetti mixture.

Step 5: Put slices of mozzarella cheese over the spaghetti mixture, then, sprinkle with a cup of ricotta cheese and a dash of salt and pepper.

Step 6: Evenly spread the ricotta with an offset spatula.

Step 7: On top, add a cup of bolognese sauce.

Step 8: Do the same layer one more time and ends with spaghetti mixture.

Step 9: Lastly, sprinkle over the shredded mozzarella and Parmesan.

Step 10: Place inside the preheated oven and bake for about 35 to 45 minutes.

Step 11: Once done, remove from the oven and let the cake cool for at least 20 to 30 minutes before serving to make sure that the layers stay in place.

Step 12: Slice like a cake. Serve and enjoy!

Spaghetti Layer Cake

Rebecca Surprise everyone with this Spaghetti Layer Cake and witness the look on everyone’s faces when they see spaghetti in cake form! Not only that it is fun to make but… Main Dish Recipes Spaghetti Layer Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound spaghetti noodles, cooked al dente
• 3 eggs, beaten
• 2 cups whole milk ricotta
• 1 (8-ounce) package mozzarella slices
• 2 cups bolognese sauce, cold
• 1/2 cup shredded mozzarella
• 1/4 cup Parmesan, grated
• Salt and pepper, to taste
• Parsley, for garnish

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees.

Step 2: Grab a springform cake pan and grease lightly. Set aside.

Step 3: Combine the cooked and a bit cooled spaghetti with beaten eggs in a large bowl.

Step 4: At the bottom of the prepared pan, add one-third of the spaghetti mixture.

Step 5: Put slices of mozzarella cheese over the spaghetti mixture, then, sprinkle with a cup of ricotta cheese and a dash of salt and pepper.

Step 6: Evenly spread the ricotta with an offset spatula.

Step 7: On top, add a cup of bolognese sauce.

Step 8: Do the same layer one more time and ends with spaghetti mixture.

Step 9: Lastly, sprinkle over the shredded mozzarella and Parmesan.

Step 10: Place inside the preheated oven and bake for about 35 to 45 minutes.

Step 11: Once done, remove from the oven and let the cake cool for at least 20 to 30 minutes before serving to make sure that the layers stay in place.

Step 12: Slice like a cake. Serve and enjoy!

YIELDS: 8 | PREP TIME: 30 MINS | TOTAL TIME: 30 MINS

These golden mozzarella stick waffles are irresistibly good! Super simple, not fussy but tastes heavenly! Waffles are great but mozzarella stick with a crispy waffle niche is a million times better! Kids and adults approved, fun to make, and super cool! My kids are crazy over these, and these have been their most requested. Good thing because these mozzarella stick waffles are a breeze to make. Nothing fancy, just straightforward awesome! Don’t forget to garnish with parmesan and parsley and serve with a marinara sauce for dipping for that extra boost. And this recipe calls for mostly pantry ingredients and is ready in less than 30 minutes.

INGREDIENTS

1 c. all-purpose flour

2 large eggs, lightly beaten

2 tbsp. milk (or water)

1 c. Italian bread crumbs

Kosher salt

16 mozzarella sticks (preferably low-moisture)

Grated Parmesan, for garnish

Chopped fresh parsley, for garnish

Marinara, warmed, for serving

How to make Mozzarella Stick Waffles

Step 1: Prepare the waffle maker. Preheat to medium heat.

Step 2: In a shallow bowl, add the flour.

Step 3: On another bowl, the eggs and milk. Whisk to combine.

Step 4: Then, the season bread crumbs with salt in a third bowl.

Step 5: Dip the mozzarella sticks in flour, coat in egg mixture, and bread crumbs.

Step 6: Using a nonstick cooking spray, grease the waffle iron.

Step 7: Place side by side the coated mozzarella sticks into the hot waffle iron.

Step 8: Cook for approximately 4 minutes, covered, until golden brown.

Step 9: When done, use tongs or fork to carefully remove the waffles from the waffle iron. Cut them into strips and garnish with parmesan and parsley.

Step 10: For dipping, serve the mozzarella sticks waffle with marinara sauce. Enjoy!

Mozzarella Stick Waffles

Rebecca YIELDS: 8 | PREP TIME: 30 MINS | TOTAL TIME: 30 MINS These golden mozzarella stick waffles are irresistibly good! Super simple, not fussy but tastes heavenly! Waffles are great but… Main Dish Recipes Mozzarella Stick Waffles European Print This

Serves: 8 Prep Time: 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. all-purpose flour
• 2 large eggs, lightly beaten
• 2 tbsp. milk (or water)
• 1 c. Italian bread crumbs
• Kosher salt
• 16 mozzarella sticks (preferably low-moisture)
• Grated Parmesan, for garnish
• Chopped fresh parsley, for garnish
• Marinara, warmed, for serving

Instructions

Step 1: Prepare the waffle maker. Preheat to medium heat.

Step 2: In a shallow bowl, add the flour.

Step 3: On another bowl, the eggs and milk. Whisk to combine.

Step 4: Then, the season bread crumbs with salt in a third bowl.

Step 5: Dip the mozzarella sticks in flour, coat in egg mixture, and bread crumbs.

Step 6: Using a nonstick cooking spray, grease the waffle iron.

Step 7: Place side by side the coated mozzarella sticks into the hot waffle iron.

Step 8: Cook for approximately 4 minutes, covered, until golden brown.

Step 9: When done, use tongs or fork to carefully remove the waffles from the waffle iron. Cut them into strips and garnish with parmesan and parsley.

Step 10: For dipping, serve the mozzarella sticks waffle with marinara sauce. Enjoy!