A skinny skillet baked chicken parmesan? Yes!

Alright. So when chicken parmesan not incredible, right?

Tender chicken breast pounded thin, a tasty tomato sauce, light breading and with a giant slice of mozzarella and some parmesan cheese.

My remake is of a skillet baked chicken parmesan from Skinny Taste . Thanks to the Skinny Taste blog I found their awesome version. This version of a chicken parmesan is made also with all fresh ingredients and baked instead of fried so it is a great healthy and low-calorie dish with lots of flavor.

Baking the chicken instead of frying it in lots of oil and save on fat and calories without losing any flavor. My key ingredient was to use a homemade rich tomato sauce and good quality mozzarella cheese.

Below is a link to the recipe I followed below.

Link to Recipie

Wrapping melon with Prosciutto

Prosciutto wrapped melon is always a great quick appetizer. I use cantaloupe or honeydew melon and a good quality Italian prosciutto. All you need to do is slice the cantaloupe in thick slices and wrap it with the prosciutto. that’s it! I love the sweet/salty juiciness of the dish.

I cut my prosciutto into strips (lengthwise) use one strip per melon slice. This is like a fancy appetizer that isn’t actually fancy at all. This can hopefully impress your guests or family members without you having to work very hard. Win.

The saltiness of the prosciutto and the sweetness of the melon go well with each other. This Italian specialty is delicious with pretty much anything.

Roasting those Radishes!

Chances are you’ve seen a radish on a restaurant plate and wondered what the heck it was. I saw a recipe for these baked radishes in a magazine  and the thought so intrigued me I just had to give it a try for a special dinner party I was hosting. Fount out these radishes are also call “Watermelon” or sometimes “Easter Egg” Radishes:  Roasting brings out the sweetness that’s otherwise masked by the peppery kick that they’re known for. This is a must try recipe!

How to make them:

Preheat oven to 425 degrees F (230 degrees C).

Line a baking sheet with aluminum foil. Slice them in half, toss in melted ghee or butter and any dry herbs you like with salt and pepper.

Bake for 20-25 minutes, tossing every 10 or so minutes. . 

Leftover Chicken Stuffed Peppers

Winner-winner chicken dinner as they say . I turned leftover grilled chicken into light and meaty stuffed peppers. My twist to make it more healthy is that I left out the tomato sauce and used very little cheese and rice.

How to make it

Heat the oven to 350 F (180 C/

Cut the tops off peppers and carefully scrape out the seeds.

To make sure the peppers full cooked through you have to simmer them in water for about 8 to 10 minutes, or until the peppers are just tender. Drain well. This makes a big difference.

Meanwhile on the stove top cook together a finely chopped onion, cooked long-grain white rice, sweet bell peppers and the diced chicken breast.

Stuff the peppers and bake an add a sprinkle of grated cheese on top.

Bake in the preheated oven for 30 minutes, or until the peppers are tender and filling is hot.

The Art of the Fried Egg

Nothing beats for breakfast a perfectly cooked farm fresh fried egg. I love the yolky, glossy cheeriness of a sunny-side-up fried egg but how do you make it at home right? Here is how I learned to finally do it right because runny eggs are pure love when done right.

Steps :

Place the frying pan over a medium-high heat and add 1 tablespoon of butter. Let it heat for about 1 minutes. When that butter is melted give it a good swirl around and don’t let it burn.

Professional chef tip! Don’t crack the egg on the side of the skillet. That can cause egg to run down the side and also you chance getting some shell in there.

Crack the egg on a flat surface like the counter and add to the skillet. Or add it gently in a bowel and then slide it into the pan carefully. Pour the water around the outside edge of the egg. Turn the heat to low and place the lid on.

Cooking times: Sunny side up – Cook 1 ½ minutes. Over Easy – Cook 2 ½ minutes Medium – Cook 2 ½ minutes

Remove the lid, flip the egg over and cook an additional 30 seconds, uncovered.

A great invention indeed. Coffee Ice Cubes!

On a hot summer day, nothing is better than waking up to some chilled iced coffee with milk over ice coffee cubes. Yes, coffee cubes cubes!

If you haven’t heard about them yet, I am willing to bet that now now you’re saying, “How come I never thought of that!” It seems perfect, right? Now you can enjoy your iced coffee longer on a hot summer’s day. When the heat starts to melt the ice it doesn’t water down your coffee, because it is coffee

All you have to do is pour cold brew into an ice cube tray and freeze it and then enjoy with your favorite milk or sweetener and with or without additional coffee. It’s that simple .. So try it, sip and enjoy your cold coffee even longer now and thank whoever originally had this idea later.