Crusted Lemon Parmesan Chicken with Creamy Lemon Parmesan pastaย 

Okay… I cannot get enough of this chicken and sometimes you just need a creamy pasta bowl in your life. School and work have been keeping me super busy, so I’m down for a quick week night meal. I’m a foodie at heart and I literally am always thinking about my next meal as is if I never get fed?? I was day dreaming about this pasta today.. If you haven’t seen the original  post of Crusted lemon chicken Parmesan with Asparagus <— here it is!!!!  I used the same recipe for the chicken and added in a fabulous pasta recipe! This is the definition of summer southern comfort food (is that a thing?!) I cannot wait to make this again. The chicken is so versatile you could serve it with roasted veggies, rice, pasta and so much more. 

Ingredients for the chicken: 

  • 1.5 lbs Boneless skinless chicken tenders 
  • 1/3 cup whole wheat or regular flour
  • 1/2 cup Panko bread crumbs or regular bread crumbs 
  • 3/4 cup Parmesan cheese
  • 1 tbs Dried parsley
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tbs Minced garlic
  • 3 tbs Honey
  • 1/4 cup of olive oil 
  • 1 Lemon
  • 1/2 tsp Garlic powder

Ingredients for the pasta: 

  • 3/4 box of pasta of choice, I used fettuccini 
  •  1 cup heavy whipping cream
  • 1 cup grated parmesan cheese
  • Juice of two lemons
  • 2 teaspoons of  garlic powder
  • 1 teaspoon salt
  •  1/2 teaspoon pepper

Directions for the chicken:

  • Preheat the oven to 400 degrees. Line a large sheet pan with parchment paper or foil, and spray with cooking spray. Set aside.
  • Set out three shallow bowls. In one bowl, add flour. To the second bowl, combine bread crumbs, 3/4 cup grated parmesan cheese, dried parsley, salt and pepper and stir to combine. In the third bowl, add minced garlic, honey 2 teaspoons lemon zest, and the juice from the 2 lemons, olive oil and stir to combine.
  • Coat in chicken tenders in flour, heavily dredge in garlic lemon mixture, and then coat in the Parmesan panko mixture. Place on prepared sheet pan sprinkle a few dashes of onion powder on the chicken. 

Bake in preheated oven for 10 minutes and remove pan. Flip the tenders to the other side for 10 min until chicken is Cooked through.

Directions for pasta:

  • Cook the pasta according to package directions and drain. 
  • In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. 
  • Whisk together and cook over medium high heat until it starts to thicken. 
  • Remove from heat and add the pasta to coat in the sauce.

Top pasta with the chicken tenders on each plate ๐Ÿ™‚ 

ENJOY 

XO- AA 

Vegan Chipotle Tacosย 

Well… my first experience with a meatless dinner was a success! How strange is it that so much of our cultures food revolves around meat and dairy?! After watching an incredible documentary on Netflix called “What the Health” you could say I was inspired to branch out and try some vegan/vegetarian recipes. Choosing a plant based lifestyle has SO many benefits and is definitelty something I will be incorporating into my daily living as much as possible. Am I going to give up my steak and cheese??? No. I will however be practical and eat according to my cravings. Today I share with you an AMAZING taco recipe that is sure to be a crowd fave! 

Ingredients:

Tacos 

  • Light life meatless Mexican crumbles (I got them at natural grocers but Walmart has the original crumbles you could season yourself with a taco packet of seasoning) 
  • 1-2 cups Quinoa or brown rice 
  • Shredded lettuce 
  • Diced tomato 
  • Sliced avacado 
  • 1/2 can of black beans 
  • 1/2 can of corn 
  • 1/2 cup tomato sauce 

    Chipolte Sauce 

    • 1/2 cup of coconut yogurt plain and unsweetened or plain Greek yogurt 
    • 1 chipolte in adobo sauce deseeded 
    • 1 Tsp of adobo sauce 
    • 1 TBS lime juice 
    • 1 tsp of minced garlic powder 
    • 1/8 tsp of cumin 

      Directions:

      • Make quinoa or brown rice (I use boil in bag) in the mean time prep everything else. 
      • Heat crumbles over low/medium heat until crumbled. Drain and rinse the black beans then add them to crumbles along with drained corn and 1/2 cup of tomato sauce and mix well. 
      • Chop lettuce, avacado and tomoato if you want one 

      Sauce 

      • De-seed the chipolte pepper (just scrape the seeds out on a cutting board) then place in blender or food processor. 
      • Add in yogurt and garlic, cumin and lime juice and adobo sauce. 
      • Blend until smooth. 

      Assemble the tacos in a corn or flour tortilla however you like your tacos and enjoy ๐Ÿ™‚ 

      I’ll take a little spinach with this dip

      Screen Shot 2017-07-13 at 5.53.54 PM

      Holy cow…. ย I am absolutely obsessed with this hot spinach dip. This past weekend I helped throw one of our closest friends a baby shower. Hold up….. it feels like yesterday we were still in high school cheering on our wildcats every Friday night. Where did the time go?? I am so thankful I still have all of my besties from high school. We have stuck together through thick and think and I couldn’t be more thankful for each one of them. Anyone who has read posts on this blog knows PARTYYYYY FOOD is my favorite. Well my friend, this spinach dip is moving its way to one of my TOP PICKS FOR A PARTY DIP. I cannot wait to share this recipe with you. ย I am all about an EASY and FAB recipe. This seriously took 5 minutes to throw together and only 30 minutes to bake. I made it the night before and baked it right before the baby shower started. Make this please….. you will LOVE IT! IT IS SO GOOOOOOOOOD.

      Ingredients

      Directions:

      1. Preheat oven to 400 degrees F (200 degrees C).
      2. In a medium baking dish, mix together rotel, chopped spinach, fiesta blend cheese, cream cheese, evaporated milk, red wine vinegar and salt and pepper.
      3. Bake mixture in the preheated oven 20 minutes, or until bubbly.

       

       

      Lemon Parmesan Chicken with Asparagus (one pan)

      When life gives you lemons make lemon Parmesan chicken! This recipe has got to be in my top 3. I cannot even describe the flavor.. it’s pure perfection. Not only is this recipe so easy, it’s insanely delicious. I have never made a lemon dish before and was a little skeptical because I don’t like lemon pepper chicken. This tastes nothing like that. It’s sweet, tangy, crunchy and cheesy.  If you’re looking for an easy week night meal that makes great leftovers, then this dish is for you.  If you’re having guests over for dinner,  you will WOW them with this presentation and the flavor. The best part.. it’s a piece of cake. I made this recipe for Brent and I the other night and he absolutely loved it. He said it was one of the best things I’ve ever made. Seriously… go to the store right now and make this for dinner and let me know how much you love it. 


      Ingredients 

      • 1.5 lbs Boneless skinless chicken tenders 
      • 1/3 cup whole wheat or regular flour
      • 1/2 cup Panko bread crumbs or regular bread crumbs 
      • 1 cup Parmesan cheese, divided
      • 1 tbs Dried parsley
      • 1/2 tsp Salt
      • 1/2 tsp Pepper
      • 1 tbs Minced garlic
      • 3 tbs Honey
      • 1/4 cup of olive oil 
      • 3 Lemons
      • 1/2 tsp Garlic powder
      • 1/2 tsp onion powder 
      • 1 lb Asparagus

      Directions 

      • Preheat the oven to 400 degrees. Line a large sheet pan with parchment paper or foil, and spray with cooking spray. Set aside.
      • Set out three shallow bowls. In one bowl, add flour. To the second bowl, combine bread crumbs, 3/4 cup grated parmesan cheese, dried parsley, salt and pepper and stir to combine. In the third bowl, add minced garlic, honey 2 teaspoons lemon zest, and the juice from the 2 lemons, olive oil and stir to combine. Remove 4 tablespoons of this mixture and set aside.
      • Coat in chicken tenders in flour, heavily dredge in garlic lemon mixture, and then coat in the Parmesan panko mixture. Place on prepared sheet pan sprinkle a few dashes of onion powder on the chicken. 
      • Bake in preheated oven for 10 minutes and remove pan. Flip the tenders to the other side.
      • Wash and trim ends off asparagus, and place the asparagus next to the tenders. Drizzle the reserved lemon sauce over the asparagus. Sprinkle remaining 1/4 cup Parmesan cheese and 1/2 tsp garlic powder and 1/2 tsp onion powder over the asparagus.

      Enjoy ๐Ÿ™‚

      Recipe adapted from dashing dish 

      Sopapilla Cheesecakeย 

      Desserts… where do I even begin!? I am a firm believer that a meal isn’t a meal without something sweet at the end of it. When the waiter asks “Did you save room for dessert?”…you best believe my answer is always a firm YES. This actually is a problem because 1. It’s swimsuit season and 2. I know it’s unhealthy but I can’t stop… and I won’t stop…. (you can’t say I can’t stop with Miley’s jam popping up into your head.. am I right?) 

      Sopapilla cheesecake…. one of the best desserts EVER. People will seriously think you slaved for hours over this bad boy. It’s a hit… crowd favorite.. kid approved.. picky eater turned lover of sopapilla cheesecake kind of recipe.  

      I LOVE IT… especially when it’s warm. People like to chill it and serve it cold but I like it heated and so do my peeps. Either way it rocks ๐Ÿ™‚ 

      Ingredients 

      • 2 (8 ounce) packages cream cheese, softened
      • 1 cup white sugar
      • 1 teaspoon Mexican vanilla extract
      • 2 (8 ounce) cans refrigerated crescent rolls
      • 3/4 cup white sugar
      • 1 teaspoon ground cinnamon
      • 1/2 cup butter, room temperature
      • 1/4 cup honey

      Directions 

      Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray (I use great value butter spray) 

      Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.


      Unroll the cans of crescent roll dough, and press the seams together if already semi cut into triangles. Press one piece into the bottom of a 9×13 inch baking dish. 


      Evenly spread the cream cheese mixture into the baking dish.

      โ€‹โ€‹

      Then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake and spread evenly. 


      Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

      Snack Crack

      The best no bake snack mix in the ENTIRE world. Stop what you’re doing and make this….my fish food recipe has been my all time favorite until now. My only issue with fish food is the baking.. I hate having to bake it. I know that sounds lazy but some times I just want to make a snack and that be that. The fact I can whip this up and set it on my counter… winner. I love taking snacks on trips and I’m headed to Vegas tomorrow with my family and my boyfriend so I’ve made this for our trip ๐Ÿ™‚ โค๏ธ 


      * 1 bag of cheddar goldfish 
      * 1 box of mini saltines or four cheese or white cheddar cheeze-Its (up to you) 
      * 1 bag of oyster crackers 
      * 1 package of ranch dressing mix 
      * 1 cup of canola oil 
      * 1 TBS of red pepper flakes 
      * 1 TSP of worechesire 
      * 1/2 TSP lawrys seasoned salt (if you like it sallllttyyy)   
      Directions 
      – Place half of each type of cracker in two gallon ziplock bags (I do this to mix evenly and throughly) 


      – Mix in a small container that has a lid (for shake shake shaking) the magic sauce! (Ranch packet, lawrys, oil, red pepper flakes, Worcestershire) 


      – Shake the container to mix everything… like really really shake because the pepper likes to settle at the bottom 
      – Stir really fast to get everything off the bottom and dump half of the mixture 1/2 cup into one zip lock bag and the other 1/2 cup into the other zip lock bag. 
      – Zip the bags and toss the mixture with the crackers until everything is evenly coated. 
      – Add the crackers from one bag into the Other bag making one GIANT gallon ziplock of the most delectable cracker snack ever. 


      – Randomly flip the bag over the next few hours or not it really doesn’t matter but I like to do that! 
      – After 7-8 hours it’s ready to serve (this gives the crackers enough time to absorb the oil and flavor) 
      – Make the day ahead!!! 

      THE BEST Chewy Chocolate Chip Cookies

      I have always been a chocolate chip cookie kind of girl. Give me a cold glass of milk and a warm plate of cookies and you’ve won my heart! To be honest I’ve never found a chocolate chip cookie recipe that I love more than the pre-made cookies from the store. All recipes is my go to for finding new ways to make classic recipes. I also enjoy reading the reviews that people write. This recipe is from All Recipes but I made a few changes after reading the reviews.  Brent’s birthday was this week and of course aside from making a cake we had to have some cookies!! These chocolate chip cookies are brent approved so that means they are a winner! They stay soft even two days after which you can’t beat! Don’t be thrown off by the vanilla pudding mix. It keeps the cookies moiste and helps with flavoring. Get ready to devour 15 cookies in one setting. I may or may not of had some for breakfast! 

      This recipe makes about 36 cookies ๐Ÿ™‚ 

      • 2-1/4 cups all-purpose flour  
      • 1 teaspoon baking soda 
      • 1 cup butter, softened 
      • 1 cup packed brown sugar
      •  1/4 cup white sugar
      •  1 (3.4 ounce) package instant vanilla pudding mix (DRY- do not make pudding)
      • 2 eggs- room temp 
      • 1.5 TBS vanilla extract
      •  2 cups semisweet chocolate chips or half chocolate chip half peanut butter 

      Directions 

      Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

      โ€‹โ€‹
      In a large bowl, cream together the butter, brown sugar, and white sugar.

      โ€‹โ€‹

       Beat in the instant pudding mix until blended. 

      โ€‹โ€‹
      Stir in the eggs and vanilla. 

      Blend in the flour mixture.

      โ€‹โ€‹
       Finally, stir in the chocolate chips


      Drop cookies by rounded spoonfuls onto ungreased cookie sheets.


      Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. 

      Final picture of cooked cookies at the top!