Parmesan Knots

These are cute little Italian biscuits!  They are so easy to make and taste wonderful!

1/2 cup vegetable oil
1/4 cup grated Parmesan cheese
1 tsp dried parsley flakes
1/2 tsp dried oregano
1 tsp garlic salt
3 cans (12 ounce) buttermilk biscuits

In a small bowl combine oil, cheese, parsley, oregano and garlic salt.  Set aside.

Cut each biscuit in half.  Roll each portion into a 6-inch rope and tie in a loose knot.  Place on greased baking sheets. 

Bake at 450 for 6-8 minutes or until golden brown.  Immediately brush with oil mixture. Then brush all knots a second time.  Serve warm.  Can freeze for 2 months. 

Makes 5 dozen. 

Chicken Parmesan

This recipe is perfect and not too heavy!  You can actually taste all of the ingredients, very fresh!  We all loved it!! Bailey loved helping too... She pounded the chicken and loved dredging it with flour.  It is a new favorite for sure.  I will throw out all of my other chicken parm recipes!

**Can be dairy free, just omit cheese

1/2 cup all-purpose flour

Kosher Salt and freshly ground black pepper

6 boneless, skinless chicken breasts, trimmed and pounded flat

1 pound wheat angel hair pasta

1/2 cup olive oil

4 cloves garlic, use microplane over pan

1 whole medium onion, chopped

3/4 cups chicken stock or white wine (I usually do wine)

24 ounces organic can crushed tomatoes

1 tablespoon sugar

1/4 cup chopped fresh parsley

1/2 cup mozzarella cheese (optional)

1/2 cup grated Parmesan cheese (optional)

Basil chiffonade, for serving

 

 

Mix the flour and salt together on a large plate. Dredge the flattened chicken breasts in the flour mixture. Set aside.

Heat the olive oil in a large skillet over medium heat. When the oil is hot, fry the chicken breasts until nice and golden brown on each side, 2 to 3 minutes per side. Remove the chicken breasts from the skillet and set aside.

Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes. Pour in the stock and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the stock to cook down until reduced by half, about 2 minutes.

Pour in the crushed tomatoes and stir to combine. Add the sugar and more salt and pepper to taste. Allow to cook for 30 minutes.

Toward the end of the cooking time, add the chopped parsley and give the sauce a final stir.

Carefully lay the chicken breasts on top of the sauce and completely cover them in the cheeses. Place the lid on the skillet and reduce the heat to low. Allow to simmer until the cheese is melted and the chicken is thoroughly heated. Add more cheese to taste.

While cheese is melted and chicken is finishing cooking.  Boil angel hair until al dente.

Place the cooked noodles on a plate and cover with the sauce. Place the chicken breasts on top and sprinkle with more parsley and the basil chiffonade. Serve immediately.

Dairy-Free Banana Bread

We made this bread especially for Charlie!  He loved it. However, right after he ate it his skin became very red and splotchy... Now we are wondering if he has an egg allergy as well.  Anyways, this bread is great..  So great that Bailey thinks she is eating cake!

3 ripe bananas
1 cup sugar
1/2 cup applesauce or cinnamon applesauce
2 eggs
1 tsp baking soda
1 TBSP baking powder
1 tsp salt
1 tsp vanilla extract
2 cups flour or whole wheat flour

Preheat oven to 350.

Place Bananas in a large bowl and mash with an electric mixer.  Stir in the sugar and let stand 15 minutes.  Add the applesauce and eggs and beat well. Beat in the baking soda, baking powder, salt and vanilla, then gradually beat in the flour, mixing thoroughly.

Pour into a 9x5inch loaf pan that has been coated with nonstick spray.

Bake for 45 minutes or until a toothpick inserted comes out clean.  Remove from oven and let stand on a wire rack 10 minutes before removing from the pan.  ( I usually put a plate on top of the bread while it is still in the pan and flip it over. It comes out perfect every time).