Easy Chicken Parmesan with Gluten Free Option!

Shooting this post was excruciating. Only because I wanted to eat this Easy Chicken Parmesan so badly, but had to wait until the pictures were done. Food blogger problems… 
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Easy Chicken Parmesan with Gluten Free Option!

Don’t Go Out For Italian!

Ok that might have sounded a little bossy. If you want to go out, please do. But why would you want to when you can make this meal in 40 minutes start to finish and not have to wear a bra…I mean shoes? Look at that crispy panko crusted chicken smothered in cheese! And if you need a green side dish, pair with my Traditional Caesar Salad.

Easy Chicken Parmesan with a Gluten Free Option!

The Cutlets:

The key to making Chicken Parmesan is the ‘cutlet’. Most stores carry cutlets these days, but just in case yours doesn’t or you just prefer to make your own, here is how you do it: cut the breast in half so it is half as thick as it used to be, place between parchment (I don’t use plastic anymore) and pound with a rolling pin until the chicken is about 1/2″ thick. 

Easy Chicken Parmesan with Gluten Free Option!

The Sauce:

I could teach you to make your own sauce, but this is ‘Easy” Chicken Parmesan and that wouldn’t be easy. To keep this recipe simple I use a store bought sauce. You can use your favorite brand and flavor. I bought the 365 Brand Tomato Basil Pasta Sauce from Whole Foods Market. It tastes great and is kind of chunky, which I like.

Easy Chicken Parmesan with Gluten Free Option!

The Recipe: Easy Chicken Parmesan with Gluten Free Option!

Tips and what you will need: I like cooking this recipe in a cast iron pan for the crispiest chicken. To make this recipe gluten free, use GF flour, GF Panko Crumbs and GF pasta. You will need a large baking dish and a microplane for grating fresh cheese. Pair with my Traditional Caesar Salad.

5.0 from 11 reviews
Easy Chicken Parmesan with Gluten Free Option!
 
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A delicious and fairly easy complete meal!
Author:
Recipe type: Main Course
Cuisine: Italian
Serves: 6
Ingredients
  • 6 chicken cutlets (or 3 breasts made into cutlets)
  • sea salt
  • freshly ground pepper
  • ½ cup flour (Gluten Free friends use GF flour)
  • 3 eggs
  • 1 cup Panko bread crumbs (Gluten Free friends use GF crumbs)
  • olive oil
  • 25oz jar pasta sauce
  • ½ cup grated mozzarella
  • ½ cup grated provolone
  • 1 cup grated Parmesan
  • 16 oz spaghetti or linguini, cooked to package instructions
  • 10 basil leaves chopped
Instructions
  1. Place a large pot of salted water on cooktop to heat. Preheat oven to 400 degrees. Place oven rack in center position
  2. While waiting for water to boil, prepare chicken breasts (if needed), grate cheeses and toss them together
  3. Place flour in shallow bowl
  4. Place eggs in shallow bowl and whisk
  5. Place bread crumbs in shallow bowl
  6. Season both sides of cutlets with salt and pepper.
  7. Dredge chicken lightly in flour then dip in eggs allowing excess to drip off, and finally coat both sides in bread crumbs. Rinse hands between each dip otherwise things get clumpy!
  8. Heat a large skillet on medium/high heat. Add enough olive oil to coat the bottom of pan.
  9. When oil is hot, add breasts to pan. You may have to cook in batches adding olive oil as you go.
  10. Cook 3-4 minutes per side or until golden brown and crispy. Turn off heat
  11. Place 2 cups pasta sauce into baking dish and spread evenly, save the remaining sauce for later
  12. Add breasts to dish, top each cutlet with a mixture of the cheeses
  13. Place baking dish in oven for 10 minutes
  14. While chicken cooks, cook pasta according to package directions and chop basil
  15. Strain pasta in colander, plate and top with chicken and sauce, garnish with basil
  16. If you like more sauce, heat what is left in the jar and use that too! Enjoy!

 

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Traditional Caesar Salad with a Gluten Free Option

Sometimes I am in the mood for a Traditional Caesar Salad. It’s always a nice option to have on the table. Of course it’s perfect as a side for any Italian main course, but you could also toss in some rotisserie chicken and make it a complete meal. Very versatile!
(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

Traditional Caesar Salad with a Gluten Free Option

The Ingredients:

This salad is so simple: Chopped romaine, croutons and some grated parmesan…that’s it! If you live gluten free, use GF croutons, there are so many good choices these days!

Traditional Caesar Salad with a Gluten Free Option

The Caesar Dressing: Whisked Together in Minutes!

Caesar dressing is super easy to make: just whisk together mayo, olive oil, lemon juice, a little dijon mustard, parmesan and Worcestershire sauce (anchovy paste is optional) and toss with the greens. I am going to recommend you make you own mayo for this recipe. There is nothing like homemade and it tastes less mayonnaise-y than even the best store bought mayo. But if you just aren’t up to it, I get it…there are only so many minutes in a day!

Traditional Caesar Salad with a Gluten Free Option

Serving Suggestion:

Caesar is a great side salad for any main course. But I have a delicious suggestion: serve alongside my Easy Chicken Parmesan!

Traditional Caesar Salad with a Gluten Free Option

 

The Recipe: Traditional Caesar Salad with a Gluten Free Option

Tips and what you will need: (affiliate links)  I recommend making your own mayo for the dressing. I swear it’s easy and takes only a minute and you can use the leftovers on sandwiches or this chicken salad. You will need a microplane to grate Parmesan, and a good sea salt. Click for gluten free croutons and anchovy paste (optional). 

4.6 from 11 reviews
Traditional Caesar Salad with a Gluten Free Option
 
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A quick and easy salad to serve alongside any Italian main course or toss with rotisserie chicken for a complete meal. To make the dressing taste it's best make your own mayo! I provided a link in the blog post.
Author:
Recipe type: Salad
Cuisine: Italian
Serves: 4
Ingredients
  • For Dressing:
  • 2 cloves garlic, peeled and minced or grated on microplane
  • ⅔ cup mayo (preferably homemade, recipe linked above)
  • ¼ cup olive oil
  • ¼ cup freshly grated parmesan, plus more to grate on top of salad
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dijon mustard
  • 1 teaspoon anchovy paste (optional)
  • juice of half a lemon
  • 1 generous pinch sea salt, a few turns of freshly ground black pepper
  • The Salad:
  • 1 head romaine lettuce, washed, dried and chopped
  • 1 cup croutons (link to GF options above)
  • ½ cup freshly grated Parmesan cheese
Instructions
  1. The Dressing:
  2. Whisk together all ingredients and set aside
  3. Toss desired amount of dressing with prepared romaine, add croutons and top with freshly grated parmesan. Serve!

 

More Recipes:

Enjoy my friends and if you would like to try a non traditional Caesar salad, try my Caesar Salad with Prosciutto and Perfectly Poached Egg! ~ Linda Spiker

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Strawberry Smoothie Bowls with Chia

Smoothie Bowls are such a great option for breakfast. Just pop all the ingredients in a blender, give them a spin, pour into a bowl, top with whatever you have on hand and voila! A healthy, delicious breakfast. This is The Organic Kitchen Strawberry Smoothie Bowl with Chia. Pretty, isn’t it?
 (This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

Strawberry Smoothie Bowls with Chia

You Know It’s All About That Base…

The base of this smoothie bowl is your favorite milk and frozen strawberries. You can use whole cow’s milk or almond milk. If you want to use almond milk I highly recommend making your own. Honestly it’s so easy and even the best store bought almond milk isn’t half as good as homemade. But I also know people are short on time and if it just isn’t going to happen then use the best tasting store bought you can find.

Strawberry Smoothie Bowls with Chia

The Rest…

Place your choice of milk into a blender with frozen strawberries, fresh blueberries, pitted dates and process until smooth. Dates are my favorite way to sweeten smoothies. And they add fiber! Top with fruit, granola, and chia seeds and you have a beautiful smoothie bowl.

Strawberry Smoothie Bowls with Chia

The Recipe: Strawberry Smoothie Bowls with Chia

Tips and what you will need: using frozen fruit will make your smoothie thicker and creamier. A good blender is a must, I use Blendtec Find my homemade almond milk here or if cashews are more your bag, click!

5.0 from 7 reviews
Strawberry Smoothie Bowls with Chia
 
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An easy breakfast made in the blender. Keep in mind you can top with whatever fruits, nuts, seeds, granola etc you have on hand.
Author:
Recipe type: Breakfast Smoothie Bowl
Serves: 1
Ingredients
  • 1 cup whole milk (or vanilla almond milk, or vanilla cashew milk, links posted above)
  • 1 rounded cup frozen strawberries
  • ½ cup fresh blueberries
  • 3 pitted dates
  • If using whole milk add ½ teaspoon vanilla paste or extract
  • Toppings:
  • ½ a kiwi sliced
  • 2 Tablespoons granola (your favorite)
  • 2-3 fresh strawberries
  • 1 tablespoon chia seeds
Instructions
  1. Place milk or almond milk into blender, add frozen strawberries, blueberries, pitted dates, and vanilla (if using)
  2. Blend until smooth. Smoothies are one of those 'see how it goes' recipes, so if needed add a little more liquid to thin out...
  3. Pour into bowl, top with fruits, granola, chia seeds

 

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Chocolate Chip Bread Pudding with Vanilla Cream Sauce

Bread pudding isn’t a common dessert here in the states, but it’s becoming more so, popping up on farm to table restaurant menus across the country. Truly heavenly, it’s no wonder it’s making a comeback. In the past I have shared recipes for Blueberry Bread Pudding and an Orange Cranberry Croissant Bread Pudding, now I think it’s time to add this Chocolate Chip Bread Pudding with Vanilla Cream Sauce to the repertoire!
 (This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

Chocolate Chip Bread Pudding with Vanilla Cream Sauce

How To make Bread Pudding:

Bread pudding is very simple to make. If you can whisk together cream, eggs, sugar and vanilla paste, pour over bread cubes and bake, then you can make bread pudding. For this recipe I use buttery croissants and add bittersweet chocolate chips.

Chocolate Chip Bread Pudding with Vanilla Cream Sauce

The Cream Sauce:

After baking, I pour a warm vanilla cream sauce over the puddings and serve. So much warm, gooey chocolate/vanilla goodness should be shared, so I bake them in 12 ounce ramekins for two. This dessert is so rich and creamy I doubt you could finish one off yourself anyway. If you don’t have (or want to buy) ramekins you can bake this dessert in a 7x11x2 baking dish as well.

Chocolate Chip Bread Pudding with Vanilla Cream Sauce

The Vanilla:

I am a huge fan of vanilla paste and use Nielsen Massey Paste in all my baking. Click to find four oz vanilla paste  or, buy the quart to save money!

 

The Recipe: Chocolate Chip Bread Pudding with Vanilla Cream Sauce

Tips and what you will need: you can bake this is a 7x11x2 baking dish or four 12 ounce ramekins. I always prefer vanilla paste instead of extract, buy the quart to save money!

5.0 from 7 reviews
Chocolate Chip Bread Pudding with Vanilla Cream Sauce
 
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A creamy, gooey, decadent dessert! NOTE: If you are using a baking dish instead of ramekins see notes below on adjusting baking time.
Author:
Serves: 4-8
Ingredients
  • Bread Pudding:
  • 5 cups buttery croissants, cut into 1" cubes
  • 1¾ cups heavy whipping cream
  • 4 eggs
  • 1¼ cups organic granulated sugar
  • 1½ teaspoons vanilla paste or extract
  • 1 Cup Semi Sweet Chocolate Chips
  • Vanilla Cream Sauce:
  • 1 cup heavy whipping cream
  • 1½ Tablespoons sugar
  • 1 tsp vanilla paste (or extract)
Instructions
  1. Preheat oven to 350. Butter bottom and sides of four 12 to 14 oz ramekins or one 11x7x2 glass baking dish. Place rack in center of oven.
  2. Bread Pudding:
  3. In a large bowl whisk cream, eggs, sugar, and vanilla paste until well combined.
  4. Add croissants, mix well.
  5. Gently fold in chocolate chips.
  6. Let sit for 10-15 minutes so bread absorbs liquid.
  7. Separate evenly into ramekins or pour all into single baking baking dish.
  8. Bake for 25-30 minutes or until set. (If using a single baking dish instead of ramekins it may take more like 30-35 minutes)
  9. Remove from oven and allow to rest for five minutes.
  10. Drizzle with cream sauce and serve.
  11. While bread pudding bakes, make the cream sauce.
  12. Cream Sauce:
  13. Place all ingredients into small sauce pan. Heat on low until simmering. Take off heat. Pour over bread pudding and serve.
  14. Serves 4-8 (depending on if you share)

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.

Sweet Potato and Black Bean Chili!

February has arrived which means only six weeks left until spring. I say make the most of winter before it’s gone! Grab a cozy blanket and a bowl of this Sweet Potato and Black Bean Chili, turn on a good movie and chill. 
(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

Sweet Potato and Black Bean Chili!

 

Another Fantastic Recipe from Sun Basket!

By now you all know I am an ambassador for and a big fan of Sun Basket meal delivery. The Sun Basket chef designs the most amazing meals and the ingredients are shipped to your door weekly. All farm fresh, organic, non-GMO, sustainably sourced and delicious! Paleo, vegetarian and gluten free options are available.

Sweet Potato and Black Bean Chili!

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    4. Sun Basket broadens your food horizons~ We all get stuck in a food rut using the same recipes, ingredients, herbs and spices over and over. Sun Basket meals are designed by a talented chef and they offer a different menu every week. No more food boredom! But if you love a meal you can always make it again because you have the recipe card.
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Sweet Potato and Black Bean Chili!

About This Chili: A Perfect Bowl to Warm Up Your Winter

Sweet potatoes, tomatoes, black beans, onions, garlic, herbs and spices combine to make a comforting bowl of nutrient dense chili. Topped with avocado this chili really hits the spot. And it’s gorgeous. I always appreciate the beauty of real, healthy food!

Sweet Potato and Black Bean Chili!

Get 3 Meals Free from Sun Basket! Fresh organic ingredients and easy recipes delivered, with Paleo, Gluten-free and Vegetarian options. 

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If You Are Feeding a Crowd:

The recipe below is for two. But if you are feeding a crowd, this recipe is easily adaptable to serve more and you can keep it warm in a crock pot for people to come back for seconds…or thirds. Trust me, they are going to want seconds and thirds.

Sweet Potato and Black Bean Chili!

The Recipe: Sweet Potato and Black Bean Chili!

This recipe is dairy free, gluten free and vegetarian.

5.0 from 2 reviews
Sweet Potato and Black Bean Chili!
 
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Did you know? Not all herb stems are created equal. When we cook with fresh parsley, thyme, or rosemary, we start by stripping the leaves from the stems. But cilantro stems are as delicious as the leaves, so we chop the stems and leaves together for this delicious, hearty, vegetarian soup.
Author:
Serves: 2
Ingredients
  • 1 white onion
  • 2 Tablespoons olive oil
  • ¾ pound peeled sweet potatoes, diced
  • 1 tsp, peeled fresh garlic, minced or grated
  • 1½ cups cooked black beans
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ⅛ teaspoon cayenne pepper (optional)
  • 1 cup diced tomatoes
  • 1 cup vegetable stock
  • 1 avocado
  • 2 sprigs fresh cilantro
Instructions
  1. Start the chili:
  2. Peel and coarsely chop the white onion, peel and dice sweet potatoes (about ½")
  3. In a large sauce pot over medium heat, warm 2 tablespoons olive oil until hot but not smoking. Add the onion and sweet potatoes, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent and the potatoes are just tender, 5 to 7 minutes.
  4. While the onion and potatoes cook, prep the garlic and black beans:
  5. Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  6. In a fine-mesh strainer, rinse the black beans.
  7. To the pot with the onion, add the garlic, chili powder, cumin, and as much cayenne pepper as you like and cook, stirring occasionally, until fragrant, about 1 minute. Add the black beans, diced tomatoes, vegetable stock, and ½ cup water, and season with salt and pepper. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, for 10 to 12 minutes.
  8. Prep the garnishes:
  9. Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  10. Coarsely chop the cilantro.
  11. Serve:
  12. Ladle the chili into individual bowls. Garnish with the avocado and cilantro and serve.

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.