Chicken Parmesan – Quick and Easy – 30 Minutes

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Chicken Parmesan…..

………is a traditional Italian recipe that uses just a few ingredients. It’s a great way to quickly and easily come up with a restaurant quality meal on a busy weeknight. 

We really like it and often serve it up for guests and it always goes over great.

I found these pre trimmed and portion size breasts that eliminate the trimming and hammering process. You just thaw them in the microwave and you are ready to go.

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Just go with tenders if that’s all that you have on hand. It will still turn out great.

If you don’t make your own marinara sauce – Poppop’s==> recipe – just get some off the shelf at your grocery store. I recommend Biutoni.

Here is a 3 ingredient 30 minute recipe for marinara sauce from a really good book of simple traditional Italian recipes called Essentials of Classic Italian Cooking. I have it in my iPad and often refer to it .

Set your oven at 350°F/177°C. Put a skillet on at medium high and swirl just enough olive oil to coat the bottom.

If your chicken is frozen thaw it out in the microwave oven. While it’s thawing slice up or grate the mozzarella or use some of the pre shredded stuff.

Salt and pepper both sides of the chicken and….

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…….fry in the skillet just enough to sear the outside. They are going to cook some more in the oven.

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In a shallow bowl or baking sheet spread a little of the marinara sauce. Then……

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……… lay the chicken out in the bowl – or pan – and top it with marinara sauce. A thicker layer than you have on the bottom.

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Put on a layer of the mozzarella and just barely get it coated with a tiny bit of marinara just to keep it from getting any burnt crusty patches.

Then a generous layer of grated parmesan cheese, Sprinkle the dried basil, and lightly drizzle with some good extra virgin olive oil.

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Then, into the oven it goes until the liquid on the bottom of the dish is bubbling and the cheese has melted. About 8 – 10 minutes. Then serve up and enjoy your Chicken Parmesan!

Buon Appetito!

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Chianti fo course!  And, some of Poppop”s homemade bread for dipping.

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Boneless chicken fillets pan fried and topped with marinara sauce and mozzarella cheese then finished in the oven.
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Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
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Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
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Instructions
  1. If your chicken is frozen thaw it out in the microwave oven. While it's thawing slice up or grate the mozzarella or use some of the pre shredded stuff. Salt and pepper both sides of the chicken and fry in the skillet just enough to sear the outside. They are going to cook some more in the oven.
  2. In a shallow bowl or baking sheet spread a little of the marinara sauce. Then lay the chicken out in the bowl - or pan - and top it with marinara sauce. A thicker layer than you have on the bottom. Chicken Parmesan-4-poppopcooks.com-chicken parmesan recipe-easy chicken parmesan-easy chicken parmesan recipe chicken recipes-quick and easy recipes-parmesan-chicken Put on a layer of the mozzarellaI and just barely get it coated with a tiny bit of marinara just to keep it from getting any burnt crusty patches. Then a generous layer of grated parmesan cheese, Sprinkle the dried basil, and lightly drizzle with some good extra virgin olive oil. Chicken Parmesan-5-poppopcooks.com-chicken parmesan recipe-easy chicken parmesan-easy chicken parmesan recipe chicken recipes-quick and easy recipes-parmesan-chicken Then, into the oven it goes until the liquid on the bottom of the dish is bubbling and the cheese has melted. About 8 - 10 minutes. Then serve up and enjoy your Chicken Parmesan! Buon Appetito!
  3. Put on a layer of the mozzarella and just barely get it coated with a tiny bit of marinara just to keep it from getting any burnt crusty patches. Then a generous layer of grated parmesan cheese, Sprinkle the dried basil, and lightly drizzle with some good extra virgin olive oil. Then, into the oven it goes until the liquid on the bottom of the dish is bubbling and the cheese has melted. About 8 - 10 minutes. Then serve up and enjoy your Chicken Parmesan! Buon Appetito!
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Baked Cod One Pan Dinner – Quick and Easy – 25 Minutes

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Your Baked Cod One Pan Dinner is…

……easy and delicious. And,,,it’s all going to be ready to serve in 25 minutes or less. 

We’ve gotten to where we do the whole meal in one pan in the oven or one pot on the stove a couple of nights a week. As long as it still turns out real good it works for us and for a lot of my readers.

When you do it in the oven you should aim at using ingredients that all take as close as possible to the same time to cook. That doesn’t mean that you couldn’t add ingredients after the first ingredients have cooked some. But, doing that in the oven is a little more involved than on the stovetop.

This baked cod one pan dinner is 10 minutes doing the easy preparation and 15 minutes in the oven.

Set the oven at 450°F/232°C. Put the butter in a bowl in the microwave and melt it.

Line a cookie sheet with aluminum foil or use a nonstick cookie sheet. Peel the potatoes and carrots then cut them into french fry shapes.

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Put the carrots and potatoes in the cookie sheet and drizzle them with some olive oil. Sprinkle the salt, pepper and 1/2 of the rest of the spices on the pile and toss everything together with your hands or a flipper kind of utensil.

Spread them out towards the sides of the cookie sheet leaving room in the middle for the cod fillets.

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Add the lemon juice, and the rest of the dry ingredients except the salt to the melted butter. The cod fillets have enough of their own salt.

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Lay the cod fillets on the empty spot in the cookie sheet.

Brush half of the melted butter mixture onto the cod fillets.

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Put it in the oven on a middle shelf and bake it for 15 minutes. If you want it to be a little crisp on the top surfaces switch the oven to broiler and move it to the top shelf for the last couple of minutes.

Top off the cod fillets with the rest of the butter mixture and serve up your Baked Cod One Pan Dinner.

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Gammy opted for some Chardonnay tonight so, yup, that’s what we had and it made real nice combo with our Baked Cod.

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Cod filets baked with the potatoes and carrots all in one cookie sheet.
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Rating: 5
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Instructions
  1. Set the oven at 450°F/232°C. Put the butter in bowl in the microwave and melt it. Line a cookie sheet with aluminum foil or use a nonstick cookie sheet. Peel the potatoes and carrots then cut them into french fry shapes.
  2. Put the carrots and potatoes in the cookie sheet and drizzle them with some olive oil. Sprinkle the salt, pepper and 1/2 of the rest of the spices on the pile and toss everything together with your hands or a flipper kind of utensil. Spread them out towards the sides of the cookie sheet leaving room in the middle for the cod fillets.
  3. Add the lemon juice, garlic powder, black pepper, dried basil and dried rosemary to the melted butter. Notice no salt. The cod fillets have enough of their own salt. Place the cod fillets on their spot in the cookie sheet. Brush half of the melted butter mixture on the cod fillets. Put it in the oven on a middle shelf and bake it for 15 minutes. If you want it to be a little crunchy on the top surfaces switch the oven to broiler and move it to the top shelf for the last couple of minutes.
  4. Top off the cod fillets with the rest of the butter mixture and serve up your Baked Cod One Pan Dinner.
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Oven Baked Pork Tenderloin and Italian Vegetables

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Oven Baked Pork Tenderloin and Italian Vegetables..

…..will be ready in less than 30 minutes and it’s good and it’s easy and almost no mess to clean up and gluten free and paleo.

I usually like to do the Italian vegetables in a large skillet. Tossing them with the olive oil as they cook. But things were a little busy today so I did the veggies and the pork tenderloin all in the oven.

The basic IIalian veggies are peppers and onions but from there you could go on to include almost anything that you want. Tonite we had some eggplant and often we include asparagus. And lots’ a times have potatoes cooking on the pan with the rest of the veggies.

The things that cook real fast like peas or spinach would work but you just have to remember to add them when the other veggies are just about a minute away from being done.

This turned out real good and I was free to do some other stuff as the meal was tending to itself.

You might want to  get these vacuum packed pre-flavored pork tenderloins. We like them and they are a lot easier to prep.

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Set the oven at 450°/222°C

With a sharp knife trim off the excess fat and the silver skin. Line a baking tray with aluminum foil and spray or wipe it with olive oil.

Put the pork tenderloin in the pan and put it in the oven. It’s going to take 15-20 minutes depending on the size of the tenderloin.

 For the veggies line a cookie sheet with aluminum foil and spray or wipe it with olive oil.

I’ve started using this nonstick kind of baking sheet and it’s been working real well. Clean up is just spray it with water in the sink and wipe it dry.

Clean and trim the veggies and cut them into fairly large pieces then put them on the baking sheet.

Drizzle them with olive oil. Sprinkle with salt, pepper, garlic powder and dried basil. And any other spices and herbs that YOU want to add. Toss them with your hands or a pancake turner to get everything coated with the good stuff and spread them out on the baking pan. Then…

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…put it in the oven. They are going to take about 10 minutes and should be done when the pork tenderloin reaches 145-150° on an instant read meat thermometer.

Ok,,the pork tenderloin is done. Take it out first and let it sit while you take out the veggies.

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Slice up the pork and drizzle a little of that juice left in the bottom of the pan on the slices. Spread the vegetables out next to the meat. That extra item that you see on the plate is a spaghetti squash fritter and the recipe for that is coming up soon. You could add potato pieces in with the vegetables to forego the fritter.

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Top everything with some grated parmesan cheese and enjoy your Oven Baked Pork Tenderloin and Italian vegetables!

We had a real good Malbec with ours.

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Pork Tenderloin and veggies cooked in the oven to make a weeknight supper a little easier.
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Course Main course
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main course
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Set the oven at 450°/222°C With a sharp knife trim off the excess fat and the silver skin. Line a baking tray with aluminum foil and spray or wipe to with olive oil. Put the pork tenderloin in the pan and put it in the oven. It's going to take 15-20 minutes depending on the size of the tenderloin.
  2. For the veggies line a cookie sheet with aluminum foil and spray or wipe it with olive oil. Clean and trim the veggies and cut them into fairly large pieces then put them on the baking sheet. Drizzle them with olive oil. Sprinkle with salt, pepper, garlic powder and dried basil. And any other spices and herbs that YOU want to add. Toss them with your hands or a pancake turner to get everything coated with the good stuff and spread them out on the baking pan. Then put it in the oven. They are going to take about 10 minutes and should be done when the pork tenderloin reaches 145-150° on an instant read meat thermometer.
  3. Take it out first and let it sit while you take out the veggies. Slice up the pork and drizzle a little of that juice left in the bottom of the pan on the slices. Spread the vegetables out next to the meat.
  4. Top everything with some grated parmesan cheese and enjoy your Oven Baked Pork Tenderloin and Italian vegetables!
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Paleo Flatbread Recipe – Quick and Easy – Gluten Free

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Paleo Flatbread is…

….easy to make. You could make a fresh one every night while putting together your quick and easy weeknight dinners.

My wife – aka – Judy – aka -Gammy – has to be on the Paleo Diet for a while so I make her dinner Paleo style and mine, well, any damn way that I want, as long as it’s quick and easy.

I’ve been working hard at getting this Paleo Flatbread Recipe to where it pleases my honey. So here goes.

I just make one a day for Gammy while the rest of the meal is coming together. You could make bigger batches and keep them in the fridge – or freezer – with paper towels in between them and microwave them when needed.

First whisk together all the ingredients except the olive oil and let it sit for about 8-10 minutes for the almond flour to absorb the water. You could use coconut flour instead of almond flour if you prefer. Basically it’s just the Paleo friendly flour of your choice and a small pinch of salt mixed with water to make the batter.

From that point you can add a bunch of options like a pinch of baking powder to get it a little lighter and all kinds of different flavors that might work for you. Gammy likes this garlic powder, dried basil and grated parmesan cheese combo.

Ya know, I have tasted a little bit of it on occasion and it’s pretty good. BUT, I’m not abandoning Poppop’s homemade bread, ever.

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Next put an 8″ – or larger – skillet on at medium and add just enough olive oil to barely coat the bottom. When the oil has heated up pour in the batter. Get the batter to spread out by tapping the center of the pile with the whisk and/or tilting the skillet to get the batter to spread out.

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When the bread has cooked and firmed up enough so you can carefully insert a wide burger flipper or pancake flipper gently under the bread to separate it from the pan and gently flip it over.

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Cook until it is firm almost to the point of being crispy. Remove the bread to a paper towel lined plate.

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It goes over best if served while still warm. Let me know how yours turned out and any suggestions would be greatly appreciated.

 

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Paleo diet friendly flatbread done on the stovetop in a skillet
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Course bread
Cuisine American, Paleo, Special
Prep Time 10 minutes
Cook Time 8 minutes
Servings
Ingredients
Course bread
Cuisine American, Paleo, Special
Prep Time 10 minutes
Cook Time 8 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. First whisk together all the ingredients except the olive oil and let it sit for about 8-10 minutes for the almond flour to absorb the water.
  2. Next put an 8" - or larger - skillet on at medium and add just enough olive oil to barely coat the bottom. When the oil has heated up pour in the batter. Get the batter to spread out by tapping the center of the pile of batter with the whisk and/or tilting the skillet to get the batter to spread out.
  3. When the bread has cooked and firmed up enough so you can carefully insert a wide burger flipper or pancake flipper gently under the bread to separate it from the pan and gently flip it over.
  4. Cook until it is firm almost to the point of being crispy. Remove the bread to a paper towel lined plate. It goes over best if served while still warm.
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