April 19, 2013

'Lay on the Charm' Cheesy Chicken Parm

Who doesn't love Chicken Parmesan~ the ultimate comforting dish of breaded chicken, tomato sauce and cheese. I've added one more tasty ingredient: Italian Cheese and Herb Cooking Creme! This is the dish to make when you need to lay on some charm and impress your dinner guests!


(makes 4-6 servings)
  • 5 ounces Philadelphia Italian Cheese and Herb Cooking Creme
  • 1 pound boneless, skinless chicken tenders (about 8-10)
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 cup seasoned panko bread crumbs
  • 2 tablespoons olive oil
  • 24 ounces jar of tomato pasta sauce
  • 12 ounces spaghetti pasta
  • 1 cup shredded Italian cheese (I like 6 cheese Italian)
  • 1 tablespoon chopped parsley


  1. Bring a medium pot of salted water to a boil.
  2. Add spaghetti and cook according to package, about 10-12 minutes.
  3. Drain pasta.
  4. Preheat oven to 400 degrees.
  5. While pasta cooks, place beaten eggs in a bowl, flour in a bowl, and panko bread crumbs in a bowl.
  6. Heat a large skillet over medium with 1 tbsp olive oil.
  7. Dip chicken in egg mix, then flour, then egg again, and then panko. Repeat with all chicken.
  8. Lay chicken in the hot skillet, working in batches of 4-5 at a times.
  9. Brown both sides of chicken then remove to a plate. You do not need to cook through.
  10. Add remaining 1 tbsp olive oil to skillet when cooking the second batch of chicken.
  11. Pour tomato sauce in a 9 X 13 baking dish and spread so it covers the bottom.
  12. Mix in cooking creme until smooth.
  13. Add pasta and spread so it covers the pan.
  14. Add chicken tenders on top of pasta.
  15. Top with shredded cheese all over chicken.
  16. Bake in oven for 20 minutes or until chicken is no longer pink inside and cheese is melted.
  17. Sprinkle with parsley before serving.
Cook the pasta in boiling salted water for 10 minutes then drain in a colander.
(Even better if you have a sweet husband like me to help you cook!)
My baby girl Ava sat in her highchair 
(and chewed on her tag blanket!) like a big girl while we cooked.
Set up a breading station for the chicken: beaten eggs, seasoned panko breadcrumbs, and flour.
First dip the chicken in the egg. Then lightly in the flour and sake off excess. Then back into egg.
Let egg mix drip off some so it's not heavy then finally roll in panko and place on a plate. 
Now your chicken is ready to cook!
Don't be afraid to get your hands dirty! Breading chicken isn't as intimidating as it may look. But here's a tip: Use one hand as your "wet" hand to dip the chicken in your egg and flour mix then your other hand as the "dry" hand to dip in the panko. This way you won't have one hand that is messy and crusted with everything!
Brown the breaded chicken on both sides (but don't cook through) 
then move to a paper towel lined plate to drain.
Pour a jar of tomato pasta sauce (any flavor) in the bottom of a 9X13 baking dish.
Then mix in half a container of Philadelphia Cooking Creme in Italian Herb flavor.
Here's my secret ingredient: Philadelphia Cooking Creme! Find it in the cream cheese section. 
If you can't find it us a cream cheese spread and mix with Italian seasoning and/or fresh herbs
Doesn't this look delicious already?! Creamy, cheesy pasta goodness!
Now lay the breaded chicken strips in two rows on top of the pasta 
in the baking dish.
Sprinkle with shredded Italian mix cheese and bake for 20 minutes for until chicken is cooked through and cheese is melted.

Here it is, all bubbly and gooey: Lay on the Charm Chicken Parm! Serve this at your next dinner party and you'll impress even your toughest critics!
Check out my Chicken Parm cooking video below:

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April 8, 2013

Warm Red Potato Salad with Bacon and Blue Cheese

I've been making this recipe for years and it's always a hit. My husband loves potato salad- seriously he would choose it as his last meal- and this is a dish he requests often. The potatoes make it hearty, the blue cheese gives it tang, you get a nice sweetness from the Vidalia onion, and of course, the crunchy, savory bacon adds another layer of flavor! How can you go wrong that?!


Makes 8-10 servings
  • 3 lb bag of red potatoes
  • 1/2 a package of bacon (approx 6-8 slices of bacon)
  • 1 Vidalia onion, diced
  • 4 oz crumbled blue cheese
  • 1/2 cup green onions, chopped
  • olive oil, to taste (approx 1-3 tbsp)
  • salt and cracked black pepper, to taste


  1. Cut potatoes into 4th or 8ths depending on their size. You want them to be bite size. 
  2. Place potatoes in a large pot filled with salted cold water and bring to a boil over med high heat.
  3. Boil until a fork can pierce the potatoes easily, about 10-15 minutes. 
  4. Drain the potatoes and add to a large bowl.
  5. While the potatoes cook, cook bacon until crisp. Reserve 1 tbsp on bacon fat in pan.
  6. Drain and chop bacon.
  7. Add diced onion to the warm bacon fat in the pan (I like to use a cast iron) and cook over medium until softened.
  8. Add bacon and cooked onions to the potatoes in the bowl and toss.
  9. Finally sprinkle with green onions, blue cheese, salt and pepper, and olive oil (start with one tablespoon and add more if needed) and gently mix.
  10. Delicious served warm or room temp. Perfect for picnics, parties, and potlucks!
Quarter small red potatoes then place in a pot filled with salted water.
Bring to a boil and cook until done. A good way to check doneness? Pierce with a fork. 
If the fork goes in easily, they are done!
A cast iron skillet is our preferred choice for searing and cooking items until crisp such as bacon, onions, and potatoes! Once you are done cooking the bacon keep about 1 tbsp bacon fat in the skillet to cook the onions in. This gives them delicious flavor and softens them without making them too greasy. 

Dice a sweet Vidalia onion and cook until softened with some reserved bacon grease.
Toss the warm quartered potatoes with the sauteed onions and green onions.

Then add the crispy bacon and blue cheese.
Finally add olive oil to taste. I start with 1 tbsp and mix then add more if needed. 
Season to taste with sea salt and fresh cracked black pepper.
Mix together and serve warm or at room temp.
Warm Potato Onion Salad with Bacon and Blue Cheese will soon be your favorite side dish too!
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April 2, 2013

Recipe Ideas for your Leftover Hard Boiled Easter Eggs

*Updated April 2017
 I love eggs and use them in many of my dishes, from quiches and casseroles to cookies and cakes. On Easter I, like many of you, have many extra had boiled eggs left over from decorating and Easter Bunny egg hunts. Below are a few of my previously posted recipes using hard boiled eggs.
I hope you enjoy these recipes. 
Happy Easter and Happy Spring!

Game Day Southern Deviled Eggs

 Pretty Pink Pickled Eggs

Copeland's of New Orleans Chop Salad

 Lemony Lobster Deviled Eggs

Game Day Fried Deviled Eggs with Chow Chow Relish

 Yogurt Egg Salad

Summertime Pea Salad

Southern 7 Layer Salad in a Mason Jar

Deviled Egg Macaroni Pasta Salad

Grinched Eggs 

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