New Lighter Chicken Parmesan

September 20, 2016September 20, 2016 / Jodi / 30 Comments

Our little garden is just bursting with tomatoes this time of year, and the little cherry tomatoes are so juicy and sweet and delicious and plentiful that I wanted to use them creatively in a recipe instead of the usual simple throwing of them into our dinner salad.

I also have a really healthy crop of fresh basil.

Anyone that’s been around thecreativelifeinbetween.com for more than a minute likely knows I LOVE chicken for dinner and am always looking for new, creative ways to prepare it.

So last night, I decided to try a newer, lightened-up version of the classic chicken parmesan recipe that is typically dipped in milk and egg wash, rolled in bread crumbs and fried in oil before topping it with cheese and baking it.

For this recipe, I marinaded the chicken in buttermilk – a great tip for making baked (or fried) chicken moist and tender – and then simply topped it with freshly grated Parmigiano-Reggiano instead of rolling it in bread crumbs.

I’ve said it before, and many of you know this well, but there really is no substitute for the real Parmigiano-Reggiano cheese. Powdered cheese in a green plastic container will not do. Other cheeses called “Parmesan” will not do. The real deal – Parmigiano-Reggiano is worth the spend (even if you have to skimp somewhere else – like that Starbucks latte or the pricey bottle of red wine). Nothing can compare to the sharp, complex, fruity/nutty, strong savory flavor and slightly gritty texture of Parmigiano-Reggiano. Inferior versions can impart a bitter taste, so if you think you do not like “Parmesan” cheese, because you ate the powdered stuff from the green plastic container as a kid, please give the real “parmesan” a try! You won’t regret it.

I then roasted it along with lots of sweet, juicy marinated tomatoes with tons of fresh garlic and basil and healthy extra virgin olive oil.

We ate ours over whole grain thin spaghetti and a tossed fresh green salad. It was divine!

Don’t expect it to taste like the familiar fried version soaked in sauce (which is quite yummy in moderation!), but allow yourself to enjoy the fresh, lighter flavors of this wonderful winner, winner of a chicken dinner! (You knew I had to say it – right?!)

Here is my recipe, which is adapted from one I found on Epicurious. Hope you’ll give it a try and let me know how you like it.

New Lighter Chicken Parmesan

Servings: 6-8
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Ingredients:

3 lbs boneless chicken breasts and thighs
1 cup buttermilk (you can easily make by adding 1 Tbsp vinegar to 1 cup milk)
3 cups cherry tomatoes
1/3 cup olive oil
1/4 cup finely minced fresh garlic
1/4 cup finely minced fresh basil
1 tsp dried oregano
1 tsp salt
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
8 oz. fresh Mozzarella cheese, sliced

Directions:

Wash and prepare chicken. If chicken breasts are thick, cut them in half horizontally so they will cook faster and more evenly. Marinade chicken in buttermilk for a minimum of 2 hours or up to overnight in an airtight container or large Ziploc bag.

Whisk together olive oil, garlic, basil, oregano, and salt. Pour over tomatoes and stir. Let marinade a couple hours if time allows.

Preheat oven to 450 degrees F. Remove chicken from buttermilk marinade and place on a baking stone or dish with sides that will fit all pieces evenly without overlapping. Top with grated Parmigiano-Reggiano cheese and pat to press into chicken. Spoon marinated tomatoes in between chicken pieces pouring remaining oil marinade over top.

Bake for approximately 15 minutes until chicken is cooked, cheese begins to brown, and tomatoes begin to bubble and brown. Add a slice of Mozzarella cheese on top of each piece of chicken, and return to oven for approximately 5 minutes until the Mozzarella is browned and bubbly.

Serve over whole wheat or regular pasta or by itself with a fresh green salad.

Enjoy!

Cheers & Hugs,
Jodi

Best Ever Meatballs

June 24, 2016June 23, 2016 / Jodi / 35 Comments

Who doesn’t love a great meatball?! Perfect little rounded balls of meat and cheese and bread and seasonings can be simmered in a rich tomato or marinara sauce served over a heaping plate of pasta.

They can be served on a soft Italian roll smothered in melted mozzarella or provolone cheese.

They can be made into great party appetizers when simmered in a sauce of grape jelly or cranberries and chili sauce and eaten from tasseled toothpicks.

They can even be simmered in a cream and beef Swedish Meatball broth served over buttery egg noodles or eaten just as is from a fork for a tiny delectable delight.

Sometimes I just crave a nice plateful of spaghetti and meatballs. When I do, this is my go-to best-ever perfect meatball recipe. I’ve been known to substitute veal for the turkey or simply divide the recipe’s meats half and half with beef and pork. It just depends on what I have on hand.

This week’s had turkey, beef, and sausage simmered in a spicy Puttanesca Sauce filled with chunky tomatoes, black and kalamata olives, capers, onions and garlic. (Trader Joes’s makes a great base sauce that I “doctor up.”) I served it atop whole wheat thin spaghetti, and we sprinkled with fresh, salty shaved Parmesan cheese.

If you are looking for the best-ever, perfect meatball recipe (that is baked, not fried) – look no further. Here it is!

Mangia! Mangia!

Best Ever Meatballs

Servings: approximately 4 dozen
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Ingredients:

1 lb ground turkey
1 lb lean ground beef
1 lb ground Italian pork sausage
3 cloves garlic, minced
2 large eggs
1 tsp salt
1/2 tsp black pepper
1 cup freshly grated Parmesan cheese
2 Tbsp dried parsley
2 cups Italian seasoned bread crumbs
1 1/2 cups tap water

Directions:

Preheat oven to 425 degrees F.

Combine ground turkey, ground beef and sausage in a large bowl. Add minced garlic, eggs, salt, pepper, cheese, and parsley. Combine thoroughly. Add bread crumbs and water, and combine well using your hands.

Shape into meatballs. You can make whatever size you like, but I make mine about 1 inch in diameter.

Line meatballs in a single layer on a baking stone (I love to use my Pampered Chef Stoneware Bar Pan) or any other shallow baking pan with sides.

Bake for approximately 20 minutes until browned and cooked through.

If you are making with sauce for spaghetti and meatballs, add fully cooked meatballs to sauce and simmer for several hours.

Leftovers make great meatball hoagies when served on fresh Italian rolls and topped with mozzarella or provolone cheese.

You can also use as cocktail meatballs by simmering in a sauce made from 1 32-oz jar of grape jelly or 2 cans of Jellied Cranberry Sauce and 2 12-oz jars of Chili Sauce.

No matter what sauce you like (or don’t) with your meatballs, this recipe will provide you with the best-ever perfect meatball.

Cheers & Hugs,
Jodi

Jodi’s Mediterranean Crockpot Chicken

March 24, 2016March 23, 2016 / Jodi / 45 Comments

I love chicken, and I love easy crockpot recipes – especially for days you know you are going to be busy, but want a nice, healthy meal at the end of the day.

Crockpot recipes are often thought more about in the winter and often with heavier, creamier sauces, but I love how light and healthy this recipe turned out that was born out of simply searching the pantry one morning last week for what to throw together.

I daresay this is good enough for company, yet simple enough for any ole’ weeknight dinner.

Best of all, you can throw it together in about 10 minutes in the morning and forget about it until dinnertime.

Hope you give it a try and enjoy!

Jodi's Mediterranean Crockpot Chicken

Servings: 6
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Ingredients:

6 frozen chicken breasts (or your favorite cuts – thighs, legs, whole cut up parts)
1 12 oz. jar Marinated & Quartered Artichoke Hearts ( I used DeLallo)
1 12 oz. jar Sweet Roasted Red Peppers (I used Mancini)
3 oz. (1/4 cup) Capers (I used Roland Capers in Sherry Vinegar)
4 cloves garlic, minced
1 Tbsp Italian Seasoning (oregano, basil, parsley, thyme blend)
1/2 cup white wine (I used a bottle of Sauvignon Blanc that was open, but any kind would do, or you could substitute chicken broth)

Directions:

Layer all ingredients in crockpot in order listed above. Cook on low for 6-8 hours. Serve alone or over pasta, rice or with a side of new boiled potatoes. Garnish with some fresh basil leaves minced and freshly grated Parmesan cheese.

Easy – Right?!

Delicious? You’re going to love it!

Cheers & Hugs,
Jodi

Foodie Dice – Shrimp Asparagus Pasta

May 14, 2015May 14, 2015 / Jodi / 35 Comments

Have you seen them yet??

Foodie Dice! A fun way to make cooking an adventure instead of a chore. Roll the dice, using the appropriate seasonal veggie die (there are four – Spring, Summer, Winter, and Fall) along with the other five to create an exciting new combination for dinner.

How fun is that?!

I originally discovered Foodie Dice through Instagram when THEY started following ME! (How about that?!) I checked out their website, and was completely smitten!

I mean… why didn’t I think of this???!!! A creative way to inspire new combinations for dinner.

And what a great, fun gift for the foodies on your gift list?!

So I wrote to the Foodie Dice people and told them what a great idea I thought they had and how fun I felt their product was. I told them about my blog and asked if they would send me some Foodie Dice to feature here. They were kind enough to oblige.

So I am THRILLED to share my first roll of the Foodie Dice and the dinner I created.

And guess what? It’s just for fun and inspiration, so if you roll something that you don’t have or don’t like, just roll again! It’s all about inspiration and creativity and fun!

So when I rolled quinoa, I knew I was going to have to roll that die again…

Not because I don’t love quinoa, but my guys are not fans…

No problem.

Rolled it again, and hit the jackpot with pasta.

So here is what I created Wednesday for dinner. It was DELISH!

Shrimp & Asparagus Pasta with Dill & Lemon

Servings: 4-6
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Ingredients:

1 lb. thin spaghetti
1 lb. large shrimp
12-14 asparagus spears
2 Tbsp butter
4 Tbsp olive oil
3 garlic cloves, minced
6-8 green onions, sliced
1 red pepper, sliced
1 lemon, zested and juiced
2 tsp chopped dill
salt and pepper to taste
1/2 tsp red pepper flakes, optional

Preheat oven to 425 degrees F. Lightly coat asparagus with 1 Tbsp olive oil and season with salt and pepper. Roast asparagus for 8-9 minutes. Cut into 1 inch pieces and set aside.

Do same with red pepper strips and green onions.

In a large skillet, saute garlic and red pepper flakes in olive oil and butter just until translucent. Add shrimp and cook until just done. Sprinkle with lemon juice, lemon zest and dill. Stir in roasted veggies.

Meanwhile, prepare pasta according to package directions.

When pasta is al dente, toss with veggies and shrimp, and serve immediately

Be sure to check out Foodie Dice for the foodies and the non-foodies in your life. It is sure to provide great fun!

Cheers & Hugs,

Jodi

We Will be Known Forever by the Tracks we Leave – Couples Camp Weekend Shenanigans

October 27, 2014October 27, 2014 / Jodi / 14 Comments

What would life be like without great friends? I sure don’t want to know, and am so fortunate to have some of the best of the best. This weekend, Marty and I went away with some of our dearest – to our 1st Annual Couples Camp Weekend Retreat.

Hopefully the first of many. No matter where we roam…

I went away for the weekend without my computer – but not without my camera! 🙂

I hope you will enjoy my little tribute to our wonderful weekend.

My BFF, Jill, was the head organizer of our shenanigans, and in her words: “Todd, a member of the Chopped Chaps (and a.k.a.Rocco Scarfazzi) and I, a member of the Chopped Chicks (and a.k.a. Mama Rosa) highly recommend that all of our friends coordinate a Couple’s Camp weekend. Great fun. Lots of laughter. Many life stories shared. And the realization that life long friends and connections are priceless! So go make some memories!”

Here was our agenda (as prepared by Jill):

After a relaxing Friday evening, drinks and snacks and belly laughs until our cheeks hurt, we all trickled into the kitchen Saturday morning, fueled up with some coffee, and prepared to compete in a battle of “CHOPPED!”

I made aprons for the “Chopped Chaps”

and the “Chopped Chicks”

and prepared three basket rounds of competitive food fun.

Basket #1 was Breakfast Fare and the Chaps and Chicks were challenged to create a breakfast dish using the following basket ingredients:

Basket Round 1: Breakfast Fare

Eggs
Link Sausage
Green Onions
Sharp Cheddar Cheese
Bacon Cheddar Potato Chips

Though the guys were “poo-pooing” us in the beginning, they rose to the challenge, and even admitted to having fun!

The chicks were quite that strategists and competitors.

They created a beautiful and delicious frittata for Round 1.

While the men created a scrumptious scramble.

that even contained the words “Hideaway” written in cheddar cheese….

in honor of the name of the resort we stayed at…

a beautiful vacation home tucked in the wooded hills (I didn’t know there were such hills in Ohio!) near Columbus, Ohio compliments of Jill’s dear (and who we fondly refer to as a bit “crazy”) Aunt Alice and Uncle Eric, and cousins Maggie and Tom. THANK YOU so much!

The chicks won Round 1 with their fabulous fritatta!

On to Round 2 for Brunch Fare:

Basket Round 2: Brunch Fare

Polenta
Pasta Sauce
Peppercorn Bacon
Capers
Cheese and Garlic Croutons

Mary thought a little red wine might “enhance” the sauce.

but alas the Chaps won Round 2. (Per Judge Marty keep in mind!)

Round 3 brought on the Dessert Challenge:

Basket Round 3: Dessert

Whole Wheat Pop Cakes
Biscoff Spread
Vanilla Yogurt
Vanilla Cream Soda
Sour Patch Peaches

With one win for each side, the competition was getting fierce!

And both teams pulled out all the guns! The chicks made these amazing parfaits.

The chaps created these masterpieces.

And the Chaps took the Gold!

Judge Marty could not resist eating the entire dessert, which was enhanced ever so “slightly” with Amaretto…

Even Jim impressed himself with the dessert the Chaps came through with!

The Chicks were so close behind. We all enjoyed every morsel of every one of our three meals (all before noon!)

Then it was time to burn off some of those calories and get out in the beautiful Fall sunshine. The guys decided to go for some quad/mule rides.

And us Chicks took a walk.

After a few hours of sunshine and fresh air, we decided to do a “good deed” in honor of National “Make a Difference Day” by preparing some Thanksgiving holiday craft kits for the daycare students of SHIM (South Hills Interfaith Ministry), Aunt Alice’s favorite charity.

A little Wine and Cheese Party seemed most appropriate to cap off a great afternoon.

Then it was time for dinner time shenanigans: A Murder Mystery Dinner Party hosted by Mama Rosa (Jill), who fed us Italian zuppa and some chicken and traditional lasagna. We were instructed to arrive as our pre-assigned characters to dinner for an evening of Pasta, Passion and Pistols…

You can see below from left to right: The French guy, Bo Jalais (Glenn) who wanted to takeover the family winery; the tough young sister, Angel Roni (yours truly) who was caught up in the mob; the maid turned pregnant girlfriend (Mary), the twin brother (Todd) who came to America to touch base with his family, Father Al Fredo (Jim) who listened to everyone‘s confessions, Mama Rosa (Jill) the family Matriarch, Claire Voyant (Pam), the family’s psychic counsel; and Marco Roni (Marty), the soccer loving, knife wielding baby of the family.

Yep – we ate some more, drank some more, laughed A LOT more, and solved the mystery. It was great fun.

Thank you so much Aunt Alice, Eric, Maggie and Tom for allowing us to crash your little paradise in the woods for the weekend.

As the living room mantle so aptly puts it: “We will be known forever by the tracks we leave…”

We hope we left some good ones.

Cheers & Hugs,

Jodi

Penne with Butternut Squash & Goat Cheese

October 16, 2014October 15, 2014 / Jodi / 6 Comments

Ohhh was this D E L I C I O U S !

My sweet friend, Janet, brought us over some butternut squash from her garden the other day.

I was excited to try something new with it, and found this amazing recipe from Giada at the Food Network.

I just happened to have all the ingredients on hand, so Score! A simple (and no meat) dinner last night. I added a big, green tossed salad, and we were set.

(My guys do prefer to have “meat,” but I’ll keep trying with baby steps to slip in alternatives occasionally.)

So seriously – how can you go wrong with…

Penne pasta,

Creamy goat cheese,

Sweet onions and butternut squash roasted to perfection with a little olive oil, salt, and pepper,

Crunchy toasted walnuts,

Fresh, fragrant basil,

and salty grated Parmegiano Reggiano cheese

(well – – – Marty says omit the walnuts and add chicken – – – spoil sport! Might work – but I LOVED it this way!!)

Penne with Butternut Squash Roasted Walnuts

I just love roasting vegetables. The way this process caramelizes and brings out the sugars and flavors of vegetables is so amazing!

So – here is the recipe Giada shares from The Food Network that I tweaked up just a bit.

Penne with Butternut Squash & Goat Cheese

1 butternut squash, peeled, seeded and cut into 3/4-inch cubes
1 sweet onion, diced into 1/2-inch pieces
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound penne pasta (or whatever shape you like)
1 1/2 cups goat cheese, crumbled – or how much ever you like
1 cup coarsely chopped walnuts, toasted
1 cup chopped fresh basil leaves
1/2 cup coarsely grated Parmigiano Reggiano cheese

Preheat the oven to 425 degrees F.

Arrange the squash and onion together in a single layer on a baking sheet (I always use baking stones). Drizzle with olive oil and season with salt and pepper to taste. Bake for 30-40 minutes stirring occasionally making sure to not overbake – or squash will become “mushy” when mixed in with pasta.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente – about 8 minutes. Drain and reserve about 2 cups of the pasta water. Mix the pasta, goat cheese and pasta water together and stir until the cheese melts into a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.

I hope you enjoy it as much as I did!

Cheers & Hugs,

Jodi

Lemon Chicken Parmesan

August 5, 2014August 3, 2014 / Jodi / 2 Comments

I love chicken.

It is so versatile, and I am always looking for different ways to create chicken dinners.

Especially for a hot summer day, I loved this LEMON version of Chicken Parmesan. It is a lighter version of the typical red-sauce chicken parmesan.

I found the recipe from The Recipe Girl’s Blog, and we enjoyed it Sunday evening for dinner.

Delish with angel hair pasta, fresh lemon juice and zest, fresh basil, freshly grated Parmigiano Reggiano cheese, and some bubbly fresh mozzarella on top.

Here is the recipe as I slightly adapted from The Recipe Girl:

Ingredients:

PASTA:
1 box angel hair pasta, cooked and drained
1 tablespoon butter
1 tablespoon freshly grated lemon zest
1/4 cup grated Parmigiano Reggiano cheese (or your favorite Parmesan)

CHICKEN:
4 chicken breasts – pounded to tenderize and make thinner for more even cooking
2 eggs, beaten
1 cup panko bread crumbs
1/4 cup grated Parmigiano Reggiano cheese (or your favorite Parmesan)
1 tablespoon fresh basil (or as much as you like)
1 teaspoon freshly grated lemon zest
salt and pepper to taste
2 Tablespoons butter
1/4 cup freshly squeezed lemon juice
1 teaspoon minced garlic

TOP:
1 small ball fresh mozzarella cheese, sliced
salt and coarsely ground pepper

Directions:

1. Preheat oven to 375 degrees F.

2. Mix the cooked pasta with the butter and lemon zest. As soon as the butter is melted and mixed in, stir in the Parmesan and salt and pepper to taste.

3. Blend the Panko, Parmesan, Basil, Lemon Zest, Salt and Pepper in a medium bowl.

4. Heat the butter, lemon juice and garlic in a large, oven-safe skillet.

5. Dip the chicken in beaten egg, then Panko cheese mixture, and place in the pan. Cook on both sides until golden brown, about 3 to 4 minutes per side (depending on thickness of chicken). Remove the chicken to a plate.

6. Spoon the mixed pasta into the skillet. Place the cooked chicken breasts on top followed by the sliced mozzarella cheese. Sprinkle top with salt and pepper.

7. Bake 15 minutes (or until the chicken is cooked through) covered.

8. Uncover and bake an additional 5 minutes until the mozzarella is bubbly and brown.

Serve and ENJOY!

We sure did.

Cheers & Hugs,

Jodi

Zippy Pepperoni Chicken

June 5, 2014June 5, 2014 / Jodi / 1 Comment

I could make chicken for dinner every night.

Marty, on the other hand, is like – “Where’s the Beef!”

But he puts up with it – at least twice a week for dinner.

Oh – there must be ten thousand gajillion ways to make chicken, and this is one of my FAVORITES! Zippy Pepperoni Chicken!

And what makes it even better is it’s a crockpot recipe.

So throw it together in the morning, go to work, and come home to this deliciousness.

Start by throwing a 3 lb bag of frozen chicken breasts or tenderloins in the crock pot (no need to thaw) and sprinkle with a little salt and lots of coarsely ground pepper.

Then sauté some garlic in olive oil for about 2 minutes.

While that is infusing, chop up a handful of pepperoni (no measurement needed – just add as much as you like) – I probably used about 3/4 of a cup chopped.

and stir that into the garlic and olive oil to sauté for about another 2 minutes.

Add a jar of your favorite Marinara Sauce (I used Bertolli) – or you could certainly make fresh if you are so inclined, have time – or are a better cook than me!

and some dried and/or fresh herbs to your liking. I used dried oregano and fresh basil (one of my faves!)

Then just pour all this yumminess over the chicken in the crockpot, set to low, go to work – or shop – or play – or whatever you do all day…..

and about 15 minutes before you are ready to eat – at least 6 hours or so later – lay some plump slices of fresh mozzarella on top and a smathering of freshly grated Parmigiano Reggiano cheese (ooooohhh la la!)

And oh wait until you taste and smell this! Party in your mouth!

Add some pasta if you like (I used Dreamfields Angel Hair – an itsy bit healthier with some extra grams of fiber – since this recipe is so – well (ahem) healthy…. (ok Yummy!)

Pretty dang delish!

Best enjoyed with some red wine and a great friend! (Loved sharing it with you Jan!)

Until we cook again…

Cheers and Hugs,

Jodi

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the creative life in between

cherishing the moments and exploring my passion for creativity… through art, photography, food, and writing

pasta

New Lighter Chicken Parmesan

New Lighter Chicken Parmesan

Best Ever Meatballs

Best Ever Meatballs

Jodi’s Mediterranean Crockpot Chicken

Jodi's Mediterranean Crockpot Chicken

Foodie Dice – Shrimp Asparagus Pasta

Shrimp & Asparagus Pasta with Dill & Lemon

We Will be Known Forever by the Tracks we Leave – Couples Camp Weekend Shenanigans

Penne with Butternut Squash & Goat Cheese

Lemon Chicken Parmesan

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Directions:

Zippy Pepperoni Chicken

New Lighter Chicken Parmesan

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Best Ever Meatballs

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Jodi's Mediterranean Crockpot Chicken

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Shrimp & Asparagus Pasta with Dill & Lemon

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