If you're feeling like you just can't fully tackle the kitchen today...

and maybe you're in need of a hug....

I have found the recipe for you...because that's exactly what this dish feels like- a warm hug. Today I am reviewing Easy Lo Mein by damndelicious. I was curious about whether or not the dish could actually be made in 15 minutes. It turns out that it can. It's comforting, quick and easy. I added shrimp to it, and substituted the lo mein for pad thai noodles, but really, you could add or substitute a lot of ingredients with this recipe. Add this one to your weeknight rotation. 

I felt great after eating Easy Lo Mein because it's full of veggies, including snow peas, which I found out are actually quite beneficial! Read about them here. 

I gathered together one bag (8 oz.) of paid thai noodles (or use lo mein, whatever you can find), 1 Tbs. of olive oil, 2 cloves of garlic, minced, 2 cups cremini mushrooms, minced, 1 red bell pepper and 1 peeled carrot- both julienned, 1/2 cup snow peas, and 3 cups of baby spinach, and 1 bag deveined, peeled shrimp. For the sauce: 2 Tbs. reduced sodium soy sauce, or more if needed, 2 tsp. sugar, 1 tsp. sesame oil, 1/2 tsp. ground ginger, 1/2 tsp. Sriracha 

I started the water for the noodles first. I guess I should have wiped the stove after making Skillet Chicken Parmesan. They say the sign of a good cook is a messy stove. I don't know if that's an actual quote or not, I just made it up to make myself feel better about my messy stove.

If you're going to add shrimp to this like I did, now is the time to thaw it if needed (take it out of the bag, put it in a strainer and run cold water over it for approximately 10 minutes.) The shrimp I used was already peeled and deveined. 

It's time to dance! Today's challenge: See if you can do the twist while you make the sauce in a small bowl. 

Veggie prep: I julienned the bell pepper. I simply chopped the carrot. (Don't forget to wash and peel it first). If you're feeling ambitious, Martha is here to show you how to properly julienne your carrot. I would show you myself if I knew how. I buy my mushrooms pre-sliced but use what you have. 

I cooked up the pasta and drained it while thinking "Deep Thoughts" like Jack Handey. Do you remember those old Saturday Night Live clips? 

I heated up the oil in a large pan over medium heat and threw in the garlic and veggies, cooking them for 3-4 minutes while stirring. I then added the shrimp and let them cook with the veggies for 3-5 minutes (or until done). This is another opportunity to dance while you stir and sip on your favorite beverage. Check out this white sangria recipe. You can use whatever fruit you have on hand for it. Perfect for summer. 

I then added the snow peas and spinach and stirred for about 2-3 minutes while I waited for the spinach to wilt. Look at the colors in this dish. They make my soul sing. 

I threw in the noodles and poured the sauce from the bowl on top, stirring. It was then ready to serve. 

I can't tell you how much I enjoyed this dish. And I love that just about anything you have in your fridge can be added to it. 

Please visit damndelicious for a recipe card. Check out the site if you haven't before- the food photos are just beautiful.  

In the comments, tell me how you're doing. I'd love to hear from you! What do you think could be added to this dish? Happy Cooking! 

Today, I am taking you on a tour of Italy with today's dish. Pack your bags. 

Get excited... 

Wait a minute...I just looked up the history of chicken parmesan and as it turns out....chicken parm is NOT an Italian dish! Imagine my shock...

Chicken parmesan is an American dish possibly inspired by the Italian eggplant parmesan. In which case, we won't be going to Italy today. Unpack your bags. We're going to...my American kitchen. Don't worry, it's just as exciting. 

I chose to try this chicken parm recipe from Food because of its high reviews. It was really good- not overly rich. I could really taste the parmesan in the crispy crust. I am filing this recipe under Sunday dinners, however, because it seems a bit too time-consuming for a weeknight dinner. The popular chicken parm recipe by Melissa Clark, featured in NYT Cooking, is also a winner and definitely worth mentioning, but also requires time. I am currently on the hunt for easy, quick parm recipes that could work for weeknights. 

Ok, back to the chicken parm recipe by Food...

I gathered together: 4 boneless, skinless chicken breasts, salt & pepper, 1/2 c. flour, 1/2 c. Italian bread crumbs, 1/4 c. parmesan cheese, 1 egg, 1/2 c. milk, 1 Tbs. butter, 2 Tbs. olive oil, extra parmesan cheese for sprinkling on top, 4 oz. fresh mozzarella cheese, and a large jar of marinara sauce. Pick up some pasta to go with it. 

If you don't prepare everything in advance, cooking this dish will feel like you're doing battle with your kitchen...and losing. I'm trying to help you avoid being Jack vs. the Appliances when making this recipe. (Do you remember this scene from the 1983 movie, "Mr. Mom?") Set everything out, and do as much prep as possible before starting to cook. 

Two tools that came in handy were the meat thermometer and an oil splatter screen. As you're cooking the chicken, insert the thermometer into it to make sure the internal temperature of the chicken reaches 165 degrees for safe eating. ​

It's time for today's song! I need music to get me through the dredging process. 

I put the chicken between two pieces of saran wrap and pounded it out to 1/4-inch thickness. The key here is to really thin out the chicken. Two of the pieces were thicker than the others and they didn't taste as good as the thinner pieces after cooking. Also, with the thicker pieces, it's harder to cook the chicken through without burning the crust.

​The pieces will be large after you pound them out. You could technically use just two chicken breasts and cut them each in half after you flatten them to make 4 pieces. 

Is there a support group for people who don't know exactly when to start boiling the water for the pasta? Because I could be the president of that club. I went ahead and put the water on before I filled the dredging pans. 

For the pans- pan 1: flour, pan 2: egg & milk mixture, pan 3: breadcrumb & parmesan mixture. 

I coated the chicken with the contents of each pan, starting with the flour.  

I heated up the oil and butter over medium heat, in a large saucepan. Use the largest saucepan you own so you can fit as many pieces in as possible. Cook each side 2-3 minutes. Now is the time to grab that meat thermometer and oil splatter guard. 

Once the chicken was thoroughly cooked, I put the large jar of marinara sauce on top, heated it to a boil and let it simmer for 10 minutes. I then added the chicken, sprinkled it with parmesan and put the mozzarella slices on top. I covered it and let it simmer for about 8-10 minutes. Around this time is when I started screaming for help with the pasta, garlic bread and salad. 

For a recipe card, please visit Food...they have a nice summer grilling section that you should check out also. 

In the comments, tell me how you are doing! Do you have a favorite chicken parm recipe or cooking tip? Today's finds....*

It's now May 19th-- day #5,037 of isolation. I may or may not have had one too many scalloped potatoes during the quarantine. I might have snacked on one too many triple layer cookie bars. I just know that my sweatpants are feeling...a little snug. I never weigh myself, I just go by how my pants feel and what my pants are telling me is....it's time for some home workouts and veggie-packed dinners. 

What we hope our home workouts will look like:
 

What our home workouts actually look like: 

I don't know about you, but I do enjoy eating healthy- it definitely makes me feel better, but it still needs to taste amazing for me to want to eat it. That's why I chose to try this highly-rated garlic shrimp & veggies recipe from delish. ​It was really good and I wasn't hungry an hour after eating it. 

The other thing that I absolutely love about this recipe is that it's roasted on a sheet pan. It's just so easy and it doesn't require a lot of thought. 

Gather together: 1/4 c. extra virgin olive oil (plus more for drizzling), 3 cloves of garlic (grated)- I haven't been able to find a head of garlic, so jarred garlic it is, 1 tsp. red pepper flakes, 1/4 c. fresh parsley, salt and pepper, 1 lb. shrimp- peeled and deveined, 2 onions, peeled and cut into wedges, 1 head of broccoli, cut into florets. 

I put this recipe over rice and it was just perfect. So, get your rice going first. If you are out of rice, I think it would also taste great over pasta or with a side of garlic bread. I'm already starting to add calories to this dish, have you noticed? 

Next, ask someone you know to rinse, peel and devein the shrimp while you relax. Or...you could use this time to chop the broccoli- (does anyone remember this Saturday Night Live skit?) Don't forget to chop the parsley, too. Be sure to sing as you chop. 

Chop the onion in half and slice the halves into wedges. How many calories have we burned by chopping? I think I need a water break...need to sit down. 

You haven't been chopping for days, it only feels like it. Now the fun begins. Preheat the oven to 400 degrees. Add the oil, garlic, red pepper flakes, parsley and salt & pepper in a medium bowl and mix it. I don't like my food too spicy, so I didn't add that much red pepper- you may want to omit it altogether if you have a low spice tolerance. I'm not a huge parsley fan either, so I reduced that also. I like the color that it adds to the dish, so I didn't want to completely leave it out. 

Pour the shrimp into the bowl. Toss it and let it marinate in the oil mixture. 

Lay out your veggies onto the pan and drizzle with oil. Season with salt and pepper (gotta love recipes that ask you to use salt and pepper twice). Toss it around with a fork, but make sure it's spread evenly in a nice single layer. Roast it for 20 min. Now you have time to laugh at this quarantine workout by Laura Clery. 

I want to point out how good the veggies smelled while they were roasting. I love cozy cooking smells and you get that with this recipe.  

Pour the marinated shrimp over the veggies and continue to roast for 5-6 minutes. 

When the shrimp is a nice pink color, you know it's finished. Put a scoop or two on top of your bowl of rice. Try it with a little chili sauce. 

Alright all you "cool cats and kittens," good luck with your workouts and your cooking. Don't work too hard-we're all just doing our best now, after all. 

For a recipe card, please visit delish- one of our favorite sources for great-tasting recipes. 

In the comments, tell me how you're doing! What did you like about this recipe? Do you like sheet pan recipes? 

​Today's fun finds....*

Many of us have been at home for months now, and we've mastered the art of multitasking- homeschooling, housework, searching for paper products, cooking and attending endless Zoom meetings.....

Zoom meetings where we've had to endure quarantine hair and ALL of the endless Zoom backgrounds...

Let's celebrate all of our hard work and patience with delicious food. This grilled chicken marinade recipe from Modernhoney has got us covered. It's called, "The Best Chicken Marinade" which made me want to review it. Is it the best? Yes. And I wouldn't say that lightly. I did add a little twist to it, which I will tell you about in a moment. 

For the marinade you will need: 2 lbs. chicken breast tenders or thighs, 1/3 - 1/2 cup extra virgin olive oil, 3 Tbs. lemon juice, 3 Tbs. soy sauce, 2 Tbs. balsamic vinegar, 1/4 cup brown sugar, 1 Tbs. worcestershire sauce, 3 garlic cloves (minced) or 1/2 teaspoon garlic powder, 1 1/2 tsp. salt, 1 tsp. pepper, a few dashes of Johnny's seasoning salt, bbq sauce (for basting on the grill) & fresh parsley for garnish. 

If you're extra talented, you could try putting the marinade together during your Zoom meeting. No one will notice. Mix the ingredients in a bowl. Pierce the chicken all over with a fork. (I used about 4 thighs and 6 drumsticks). Pour the marinade over the chicken in a large Ziploc bag. It's supposed to marinate for at least 30 min. in the fridge, however, I let mine soak for a full 5 hours. 

Get your grill ready- preheat it to medium heat. You can brush some oil on the grill to prevent the chicken from sticking. Throw your chicken on the grill, and cook it for 5-6 minutes on each side. Time for a little dance- turn off Zoom first! 

Ok, here comes my secret ingredient which takes this recipe to the next level. During the last 2 minutes of cooking, baste the chicken with Sweet Baby Ray's Barbecue Sauce on both sides. When you remove the chicken from the grill, let it rest for 5 minutes. 

For a recipe card, please visit modernhoney- a great source for recipe ideas.  

Try this grilled chicken recipe with Scalloped Potatoes. 

Happy Grilling!  

​Do you have a favorite chicken marinade recipe that you would like to share in the comments? 

​Today's fun products...*

Spring is here! It's time to enjoy warmer weather....

alone in the hills...

the smell of the flowers....

cute Spring outfits...

....and Spring recipes! 

Before we start, we need to talk about that mountain of dirty dishes you have going. You know the one. This is your dirty dish intervention. No, it's not art. It's kitchen sink Jenga, and you are exactly two more dishes away from a total collapse. This is why you should make Spring Parmesan Pasta. It's cooked in one pan. The pasta doesn't have to be precooked. 

​The added veggies and lemon make this recipe from goodcook a nice Springtime dish, even though it does have some rich ingredients that could easily be substituted or left out to make it healthier. It wouldn't take away from the fresh taste and flavors of the dish. 

You will need 1Tbsp oil, 1 1/2 c. diced ham, 1 Tbs. minced garlic, 8 oz pasta (any kind you can find at this point), 1 c. shredded parmesan cheese, 1 c. milk or half & half, 1/2 c. butter, juice and zest of 1 lemon, 2 1/2 c. chicken broth, 1 c. peas, 1 c. asparagus, 2 Tbs. chopped parsley, and salt & pepper to taste. 

First, chop your asparagus into 1-inch pieces. I'm a big fan of asking other people do it. Use this time to dice your ham, also. You can use leftover ham, or just buy it pre-diced. 

In a large pan, heat the oil on medium-high heat. Add the ham and garlic and cook for 2-3 min. ​

(Once the ham and garlic is lightly brown, you're going to add the pasta, parmesan, milk, butter, juice and zest of lemon, and chicken broth. Don't be shy with the lemon- it doesn't overpower the dish. Let it cook for about 12 minutes over medium heat. Stir occasionally while you take a listen to today's song. If you are still singing it a week from now, it's not my fault. 

As much as I love the taste of entire sticks of butter in my food, I find it to be unnecessarily rich. I did use the 1/2 c. of butter this time, but next time, I will reduce it. I think you can start with 1/4 c. of butter and add more as needed. 

Next, add the peas and asparagus and cook for another 3-5 minutes. Add salt & pepper and parsley for garnish. 

Since we are on a Julie Andrews kick today, check out her new storytelling podcast for children. 

For a Spring Parmesan Pasta recipe card, please click here. 

Some Spring items that make us happy.... *

If you are someone who is trying to juggle zoom meetings, housework and online classroom assignments that routinely remind you that you are not smarter than a fifth grader, this is the recipe for you. Grandpa Swede's tacos will be a welcome relief at the end of the day. They're quick and easy and taste great. It's true that food truck tacos are the best tacos on earth, however, these are a close second. 

Gather together an onion, 1 lb. of ground beef, a can of mild green chiles, a small jar of pimientos, minced garlic-"LOTS," 1 Tb. ground cumin (not listed) and salt & pepper. Celery is optional. Why does every recipe call for optional celery?? And who is opting for it?? 

Chop your onion and put it into a large pan. Brown the ground beef with the onion on medium heat.  Add the spices (cumin, Johnny's Seasoning Salt or regular salt & pepper). You don't have to measure them, just sprinkle enough to cover the meat. Sing this song while you shake your spices. 

Once your spices are in, you can add the rest of the ingredients (green chiles, pimientos, garlic) one by one and stir. Let cook for 10 minutes uncovered on medium heat. Drain the meat. Then cover and finish cooking on low heat for about 10 more minutes. Drain it again. 

Now you're ready to plate your taco meat! This recipe serves 4-6 people. I usually make rice and beans to go with it. 

Links to the veggie chopper and some fun taco holders * 

In the comments, tell me about what your grandparents like to make! What is their specialty? Happy Cooking! 

Grandpa Swede's Taco Meat 

I recently compiled a list of quarantine essentials...

1. Private beach 

2. Justin Timberlake 

3. Toilet paper 

Since I can't have any of these at the moment, I will have to settle for the one thing I can have- scalloped potatoes- the ultimate comfort side dish. This recipe originates from Janebp. 

When I first stumbled on this recipe, I was a bit skeptical to be honest. The reason is- it doesn't call for cheese and I am a HUGE fan of cheese. I feel like a dish is just incomplete without that highly caloric wedge of goodness we all know and love bubbling over the edges. However, because this is a highly rated recipe (4.5 stars) and because this quarantine has me feeling some kind of crazy, I decided to go for it and make it anyway. I'm so glad I did. If you are someone who feels that no cheese is a dealbreaker, you can always add it, but I really didn't miss it.  

For this recipe, you're going to need 3 lbs. of red potatoes. If you can make a happy face out of them, then you know you have enough. The yummy cocktail I was drinking played no part in my decision to create this potato art. At all. 

In addition to the thinly sliced potatoes, you will need 1/2 onion (thinly sliced), 9 Tbs. of flour (divided), 6 Tbs. butter (sliced & divided), 3 c. whole milk and salt & pepper to taste. Preheat the oven to 375 degrees. Easy enough. 

Once you slice the potatoes and the onion, the hard part is over. Then it's just a matter of layering the ingredients in the dish. 

The layering can be fun, but don't be like me and forget a step and start yelling out to the heavens when you realize what you did. The pattern is- potatoes, onions, 3 Tbs. flour, 2 Tbs. butter and salt & pepper. Repeat two more times for a total of 3 layers. As my Irish grandmother would say- make sure you use ALL of the potatoes. 

I did substitute the salt for a cherished family secret ingredient. I probably shouldn't tell you, but as long as you promise not to tell them that I told you....Johnny's Seasoning Salt. It's life-changing. 

(After you do the layering, don't forget to add the milk, a bit at a time. I poured a little too fast and disaster struck. The recipe says to warm the milk, but I never have and it still comes out great. Bake it for an hour. This gives you plenty of time to do a little dance with Justin Timberlake. Classic. 

For the recipe card, please click here.  It also goes great with Mom's Apple Meatloaf. Happy cooking!

You may not be looking at this meatloaf pic thinking, "What a beautiful meatloaf! I can't wait to make that!" but hear me out. It's so good. It's literally the king of all meatloaves. If you have ever dreamed of making the perfect meatloaf, this is your recipe. It's going to win you a blue ribbon at your next meatloaf competition. 

My mom and I have been making and serving this (with copious amounts of gravy) for years. Legend has it that the recipe "came from one of the neighbor moms back East in the 70s." Ahhh, the 70s- the culinary decade when jello salads were cool and our moms traded handwritten recipe cards at Tupperware parties. (Am I the only one who wishes we still traded recipe cards- the ones with the perfect cursive handwriting and gravy stains?) 

I can just imagine my mom, little Mary-Margaret, standing in her vintage olive green kitchen, complete with yellow appliances, turning up the Crystal Gayle on the radio, drinking a Tab, lighting up a cigarette while at the same time mixing together this next-level loaf of meat. I have no memories of actually watching my mom make this because I am sure I was running around the neighborhood at the time, completely unsupervised, probably drinking from the hose or something dangerous like that. 

If you're currently wondering if you have what it takes to make such a perfect loaf, you do. Find your biggest pair of Jackie O. glasses, put your hair in a scarf, get yourself some ground beef, crank the Hall and Oates, grab a lucky whisk, and get to work...

What makes this meatloaf fun and exciting is that it doesn't use ketchup or tomatoes of any kind. For the Apple Meatloaf, you will use mustard and applesauce instead. I like to use Dijon mustard when I make my loaf. If you want to add a little kick to it, go wild and spike it with the "Dijon with Chardonnay" mustard.  

Put on your roller derby skates, pull up your socks, and crank the oven to 350 degrees. In a large bowl, mix the bread crumbs, apple sauce, ground beef, slightly beaten egg, onion, dijon mustard, and salt & pepper. The recipe says that you can add celery, but I never have and I don't think you should either, unless you're someone who really "digs" celery and wants to add it. 

Don't be shy when mixing this loaf of wonder. This is no time for spoons. Really get your hands in there. Be one with the loaf. 

Shape your loaf in any nonstick bread pan (a 9x5x2.5 in. pan will work fine). Use your fingers to create a "crater-like depression" on top. Mix together 1/2 c. applesauce, 1 Tbs. brown sugar, 1 1/2 Tbs. vinegar and 1/2 tsp. of mustard in a small bowl. Pour the mixture into the depression. 

Bake at 350 degrees for one hour. This gives you plenty of time to do the hustle! ​

Don't (and I mean don't!) forget to grab a lucky whisk and make obnoxious amounts of your favorite brown gravy to drizzle (or pour waterfall style) onto your baked loaf. Mmmm..... 

Feeling like I need olive green everything now... *

In the comments, tell me something good! (Remember that song?!) 

Mom's Apple Meatloaf