chicken parmesan sliders

What are your plans for the big game later today? Being from New England and a Patriots fan my whole life I could be bitter that Tom Brady left us or I can be on board with rooting for him since he is without a doubt one of the best quarterbacks of all time. Though I recall seeing a young Mahomes play a couple of years ago and be quite impressed. So much so I have it in writing that he is someone to watch. Now look they are playing each other in the super bowl I personally won’t be too disappointed in whoever wins. IMG_5432

The kids and I were sitting around yesterday morning and discussed what we would wanted for game day. We came up with way too many ideas for just a few of us. It will be hard to eliminate any of them but it’s way too much food.

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Do you make a ton of snacks or something more substantial? I generally do a little of both. My husband is all about the wings. I am more of a dip kind of gal. My son wanted us to make pretzels; which we have never done but it made the list anyway. I usually make a soup/stew or chili of some sort but we decided not this time around. I mentioned meatball grinders and ended at fried chicken sandwich which is what I am making.

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Chicken Parmesan Sliders

Course Appetizer
Prep Time 18 minutes
Cook Time 12 minutes
Servings 4 people
Calories 204kcal
Author dclarkabal

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 cup diced onions
  • 1 1/2 tablespoon fresh parsley
  • 3 cloves garlic minced
  • 1 pound ground chicken breast
  • 1/4 cup Parmigiano-Reggiano cheese grated
  • 1 cup marinara sauce
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • a few sprinkles crushed red pepper flakes
  • 8 slices mozzarella cheese
  • fresh basil leaves
  • 8 small slider buns or whatever you have on hand

Instructions

  • Heat a medium skillet over medium high heat. Add oil swirling to coat add the chopped onions, oregano, and garlic; saute 3-4 minutes until softened. Place onion mixture in a large bowl; let it cool slightly. Add the ground chicken, parmesan, ½ cup marinara, salt and peppers to the onion mixture. Mix well with a wooden spoon or your hands and shape into 8 ½ inch thick patties.  Refrigerate for 10 minutes.
  • Pre-heat your broiler along with a grill pan on medium-high heat.
  • Coat pan with some cooking spray. Add the patties and cook about 10 minutes or until done, turning once
  • Toast your buns if you wish; arrange bottom halves of the buns on a baking sheet. Place 1 patty on each roll. Top with 1 tablespoon marinara and a slice of mozzarella cheese. Broil until the cheese melts. Top with basil and the top halve of the buns.


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Originally posted at Cooking at Clark Towers

Homemade Pizza Dough

Homemade Pizza Dough - So much easier to make than you think, and it's such a game-changer! Perfect for pizza night and it's freezer-friendly!

So much easier to make than you think, and it’s such a game-changer! Perfect for pizza night and it’s freezer-friendly!

Homemade Pizza Dough - So much easier to make than you think, and it's such a game-changer! Perfect for pizza night and it's freezer-friendly!

If you have not tried homemade pizza dough yet, this is it for you guys.

It’s quick, it’s easy, and it’s foolproof. And it makes two pizza balls so you can make both for pizza night, make one and save the other, or freeze both as needed. IT IS ALL GOOD.

Top with all your desired toppings. I like to keep mine classic with fresh mozzarella, parmigiano-reggiano, and basil but honestly, anything goes!

Homemade Pizza Dough - So much easier to make than you think, and it's such a game-changer! Perfect for pizza night and it's freezer-friendly!

Types of flour:

  • I personally prefer using a combination of white whole wheat flour + all-purpose flour.
  • You can absolutely use all all-purpose flour if you prefer, or if that is all you have on hand. This will yield a chewier crust.
  • 00 flour (found online and specialty Italian grocery stores) can also be used for a noticeably silkier texture.
  • Bread flour can be substituted for a crispier crust but may require additional water. Add 1 tablespoon at a time until the dough comes together.

Homemade Pizza Dough - So much easier to make than you think, and it's such a game-changer! Perfect for pizza night and it's freezer-friendly!

When ready to use, this is my all-time favorite homemade pizza. This is a close second.

Homemade Pizza Dough

So much easier to make than you think, and it’s such a game-changer! Perfect for pizza night and it’s freezer-friendly!

entree
Homemade Pizza Dough

1 hour

Chungah Rhee

Ingredients:

  • 1 1/2 cups warm water (105-110 degrees F)
  • 1 envelope rapid rise yeast
  • 1 tablespoon honey
  • 1 1/2 teaspoons kosher salt
  • 1 1/4 cups white whole wheat flour
  • 2 tablespoons olive oil
  • 2 1/2 cups all-purpose flour, plus more, as needed

Directions:

  1. Combine water, yeast, honey and salt in a small bowl; let stand until foamy, about 3-5 minutes.
  2. In the bowl of an electric mixer fitted with dough attachment, beat white whole wheat flour, olive oil and water mixture at medium speed until well combined.
  3. Gradually add all-purpose flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 5 minutes.
  4. Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size, 30-45 minutes.
  5. Working on a lightly floured surface, divide into 2 equal pieces*; gently knead before using.

Notes:

*TO FREEZE: Roll into a ball and place dough into separate Ziploc bags. Place in the freezer for up to 2 months. Let dough stand at room temperature until thawed, about 4-6 hours.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Homemade Pizza Dough appeared first on Damn Delicious.

Originally posted at Damn Delicious

Brown Butter Scallops

Brown Butter Scallops - Cook the most perfect scallops every. single. time. So fast and easy to make (just 5 ingredients) yet so so fancy!

Cook the most perfect scallops every. single. time. So fast and easy to make (just 5 ingredients) yet so so fancy!

Brown Butter Scallops - Cook the most perfect scallops every. single. time. So fast and easy to make (just 5 ingredients) yet so so fancy!

A fancy night in. NYE. Monday night. Thursday lunch. COVID-date-night…

Yes, THIS is exactly what you need. Perfectly seared scallops with all the foamy butter, garlic and fresh thyme.

It is divine. It is quick. And it is easy. It takes 5 ingredients and just 30 minutes of your time from start to finish.

Serve with this IP mushroom risotto for a complete meal with all the crusty bread. And wine, of course.

Brown Butter Scallops - Cook the most perfect scallops every. single. time. So fast and easy to make (just 5 ingredients) yet so so fancy!

Brown Butter Scallops

Cook the most perfect scallops every. single. time. So fast and easy to make (just 5 ingredients) yet so so fancy!

entree
Brown Butter Scallops

15 minutes15 minutes

Chungah Rhee

Ingredients:

  • 1 1/4 pounds scallops, about 24
  • Kosher salt and freshly ground black pepper, to taste
  • 6 tablespoons unsalted butter, divided
  • 1 clove garlic, minced
  • 4 sprigs fresh thyme
  • 1 lemon, cut into wedges

Directions:

  1. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  2. Season scallops with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  3. Melt 1 tablespoon butter in a large skillet over medium high heat. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
  4. Reduce heat to medium low; melt remaining 5 tablespoons butter, 1 tablespoon at a time, until the butter starts to foam. Add garlic and thyme to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
  5. Return scallops to the skillet; spoon butter over scallops for 1 minute.
  6. Serve immediately with lemon wedges.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Brown Butter Scallops appeared first on Damn Delicious.

Originally posted at Damn Delicious

Meatball Baked Ziti

Meatball Baked Ziti - Cheesy baked ziti with the easiest homemade meatballs. Quick to prepare and so so good. Comfort food at its best here!

Cheesy baked ziti with the easiest homemade meatballs. Quick to prepare and so so good. Comfort food at its best here!

Meatball Baked Ziti - Cheesy baked ziti with the easiest homemade meatballs. Quick to prepare and so so good. Comfort food at its best here!

Baked ziti. My all-time favorite kind of comfort food.

Except, I couldn’t just leave it like that. No, I couldn’t. I threw in some homemade meatballs and topped this entire bad boy with burrata cheese before baking it to absolute cheesy, melted perfection.

I personally prefer burrata here but if it’s not your jam, mozzarella would be a great substitute. And if you are short on time, you can absolutely substitute store-bought meatballs. (Side note: I highly recommend Trader Joe’s party size mini meatballs – they are so so good and a guilty pleasure of mine).

Serve with the remaining red wine, crusty bread, and a binge-worthy Netflix show. I recently finished Virgin River in 1.5 days and cannot wait for the second season!

Meatball Baked Ziti - Cheesy baked ziti with the easiest homemade meatballs. Quick to prepare and so so good. Comfort food at its best here!

Meatball Baked Ziti

Cheesy baked ziti with the easiest homemade meatballs. Quick to prepare and so so good. Comfort food at its best here!

entree
Meatball Baked Ziti

30 minutes50 minutes

Chungah Rhee

Ingredients:

  • 1 pound ziti pasta
  • 3/4 pound ground beef
  • 3/4 pound ground pork
  • 1/3 cup Panko
  • 2 large egg yolks
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1/3 cup dry red wine
  • 1 (32-ounce) jar marinara sauce
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh parsley leaves
  • 8 ounces burrata cheese, torn into large pieces

Directions:

  1. Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook pasta according to package instructions for al dente; drain well.
  3. In a large bowl, combine ground beef, ground pork, Panko, egg yolks, garlic, basil and oregano; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/4-inch meatballs, forming about 24 meatballs.
  4. Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Return meatballs to the skillet.
  5. Stir in wine, scraping any browned bits from the bottom of the skillet.
  6. Stir in marinara sauce. Bring to a boil; reduce heat and simmer until flavors have blended, about 5 minutes. Remove from heat; stir in pasta, basil and parsley.
  7. Spread pasta mixture into the prepared baking dish; top with burrata.
  8. Place into oven and bake until bubbly, about 25-30 minutes. Let stand 10 minutes.
  9. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Meatball Baked Ziti appeared first on Damn Delicious.

Originally posted at Damn Delicious

Slow Cooker Olive Garden Pasta e Fagioli

Slow Cooker Olive Garden Pasta e Fagioli - Everyone's FAVORITE Olive Garden soup made so easily in the crockpot! Just set it and forget it!

Everyone’s FAVORITE Olive Garden soup made so easily in the crockpot! Just set it and forget it!

Slow Cooker Olive Garden Pasta e Fagioli - Everyone's FAVORITE Olive Garden soup made so easily in the crockpot! Just set it and forget it!

Guys, it’s snowing. No joke. It has been snowing two days straight in the midwest. And yes, Cartman has his winter beanie ready to go.

That being said, you can find me by the fireplace, chunky sweaters and all, with this Olive Garden favorite.

Slow Cooker Olive Garden Pasta e Fagioli - Everyone's FAVORITE Olive Garden soup made so easily in the crockpot! Just set it and forget it!

A quick and easy copycat recipe, you can throw this all in the crockpot. Extra bonus points if you have one of those saute features in your slow cooker, making this a one pot meal from start to finish.

Serve with the crustiest bread and extra shaved Parmesan on top that melts right into the warm, cozy goodness.

Slow Cooker Olive Garden Pasta e Fagioli - Everyone's FAVORITE Olive Garden soup made so easily in the crockpot! Just set it and forget it!

Slow Cooker Olive Garden Pasta e Fagioli

Everyone’s FAVORITE Olive Garden soup made so easily in the crockpot! Just set it and forget it!

entree
Slow Cooker Olive Garden Pasta e Fagioli

20 minutes8 hours 40 minutes

Chungah Rhee

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casing removed
  • 1 medium sweet onion, diced
  • 4 cups chicken stock
  • 1 (16-ounce) can tomato sauce
  • 1 (15-ounce) can diced tomatoes
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup ditalini pasta
  • 1/2 cup shaved Parmesan
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Heat olive oil in a large skillet over medium high heat. Add sausage and onion, and cook, stirring frequently, until sausage is browned, about 5-7 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  2. Place sausage mixture into a 6-qt slow cooker. Stir in chicken stock, tomato sauce, diced tomatoes, beans, carrots, celery, garlic, basil, oregano and thyme; season with salt and pepper, to taste.
  3. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours. Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender.
  4. Serve immediately with Parmesan, garnished with parsley, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Slow Cooker Olive Garden Pasta e Fagioli appeared first on Damn Delicious.

Originally posted at Damn Delicious