If you have a smoker, you need to try this smoked macaroni and cheese. It only takes an hour to get that smokey flavor into your favorite side dish.

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Not to be confused with my smoked cheddar macaroni and cheese, todays recipe is macaroni and cheese made in a smoker! Similar recipes but instead of using smoked cheddar cheese and baking in the oven, the entire pan of macaroni and cheese is smoked.

While yes this recipe takes longer to cook that its predecessor, the benefit is that it frees up oven space during a time of year that oven space often comes at a premium. Yes I am talking about Thanksgiving. No I am not trying to discount Halloween like Target when it hasn’t even happened yet (please, it’s my favorite holiday), but I am joining blogger friends participating in Holiday Side Dish Week.

Also, yes I am aware that many people would not think that this smoked macaroni and cheese belongs on the Thanksgiving dinner table. But I prefer joy so it stays. Besides, it fits in so well with the other recipes I am highlighting this week including harvest succotash and chipotle cornbread muffins. Maybe I’ll have space in the smoked to make a smoked pumpkin pie for dessert, too.

• No Yeast Dinner Rolls by Hezzi-D’s Books and Cooks
• Pumpkin Miso Risotto by A Kitchen Hoor’s Adventures
• Easy Popovers by Jolene’s Recipe Journal
• Brussels Sprout Salad with Maple Dressing by Blogghetti
• Butternut Squash Methi Falafel by Magical Ingredients
• Sweet and Savory Thanksgiving Green Beans by Shockingly Delicious
• Stuffing Muffins by Karen’s Kitchen Stories
• Quick and Easy Charred String Beans by A Day in the Life on the Farm
• No Knead Focaccia by Sneha’s Recipe

SMOKED MACARONI AND CHEESE

Print

Yield: Serves 6 as side or 4 as entree Prep Time: 20 Minutes Cooking Time: 1 Hour 20 Minutes 1 Hour 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MACARONI AND CHEESE

• 8 oz. favorite pasta shape
• 2-1/2 cups whole milk, warmed
• 5 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/4 tsp ground mustard
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• 6 oz. cheddar cheese, grated
• 2 oz. sharp white cheddar cheese, grated
• 2 oz. Parmesan cheese, grated
• 2 oz. cream cheese, cubed

TOPPING

• 1/2 cup Panko bread crumbs
• 2 Tbsp unsalted butter, melted
• 1 Tbsp dry BBQ rub

Directions

1. Preheat smoked to 225 degrees F.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
3. Meanwhile, in a large saute pan over medium heat add butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
4. Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk in mustard, paprika, and salt and pepper. Slowly add cheeses, a handful at a time, whisking until melted before adding more. Stir in pasta until evenly coated.
5. Pour into a 10-inch cast iron skillet*. In a small bowl, mix together the topping and sprinkle over top. Smoke for 1 hour and serve immediately.

Notes

*Alternatively, use a classic foil pan.

Source: Adapted from my Smoked Cheddar Macaroni & Cheese and Hey Grill Hey.

Thanksgiving usually comes with a turkey, but what do you pair with it on the side? I suggest you this smoked cheddar mac and cheese to your menu!

I know we haven’t celebrated Halloween yet but I’ve already started sharing Thanksgiving recipes so may as well keep the ball rolling. This week I’ve teamed up with some other bloggers to share holiday side dishes. Those that I am sharing also pair with a smoked turkey, poblano bacon gravy, and cranberry sweet tea sangria that I have posted thus far. How do you feel about a smoked cheddar macaroni and cheese?

I use the base for this macaroni recipe for nearly all the mac and cheese recipes on this blog, because it’s creamy, flavorful and crusty on top. This time I added smoked cheddar cheese, white cheddar cheese, a little Parmesan, and cream cheese (the reason it;s so damn creamy). Do you have a favorite Thanksgiving side dish?

Check out all the fabulous holiday side dishes:

• Apple Butter from Simply Inspired Meals
• Creamed Spinach from Palatable Pastime
• Honey-Whiskey Glazed Sweet Potatoes from Kate’s Recipe Box
• Mac and Cheese Muffins from A Day in the Life on the Farm
• Pumpkin Biscuits from Our Good Life
• Roasted Butternut Squash and Apples from Sweet Beginnings
• Slow Cooker Cheesy Green Bean Casserole from Blogghetti
• Smoked Cheddar Macaroni and Cheese from The Spiffy Cookie
• Sweet and Spicy Maple Roasted Brussels Sprouts and Butternut Squash from Hezzi-D’s Books and Cooks
• Sweet Potato Souffle from Renee’s Kitchen Adventures
• Yellow Squash and Zucchini Casserole from Cheese Curd in Paradise

One year ago: Honeymoon in New Orleans

Two years ago: Peanut Butter Chocolate Chip Cookie Dough Buckeyes

Four years ago: Harvest Cobb Salad

Five years ago: Pumpkin Spice Greek Yogurt Mousse

Six years ago: Chocolate Pumpkin Pancakes

Seven years ago: Halloween Brownie Roll Out Cookie Sandwiches

SMOKED CHEDDAR MACARONI & CHEESE

Serves 6 as side or 4 as entree

Ingredients:

8 oz. favorite pasta shape

2-1/2 cups whole milk, warmed

5 Tbsp unsalted butter

1/4 cup all-purpose flour

1/4 tsp ground mustard

1/4 tsp smoked paprika

Salt and pepper, to taste

6 oz. smoked cheddar cheese, grated

2 oz. sharp white cheddar cheese, grated

2 oz. Parmesan cheese, grated

2 oz. cream cheese, cubed

2 Tbsp Panko bread crumbs

Directions:

1. Preheat oven to 375 degrees. Grease an 11×7-inch (about 2 quarts) casserole dish and set aside.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
3. Meanwhile, in a large saute pan over medium heat add butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
4. Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk in mustard, paprika, and salt and pepper. Slowly add cheeses (except a 1/2 cup mixture), a handful at a time, whisking until melted before adding more. Stir in pasta until evenly coated.
5. Pour into the prepared dish. Sprinkle with reserved cheese and breadcrumbs over top. Bake for 15-20 minutes or until filling is bubbling, then broil for 1-2 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.

Source: Adapted from my Rosemary Mac & Cheese.

Classic eggs benedict is great and all, but have you tried it with fried green tomato, served on Texas toast, and topped with cheddar hollandaise?

Eggs Benedict is the first thing that comes to mind when I hear the word “brunch”. It’s a dish I probably only make in my house once or twice a year and therefore I love ordering it when I go out to brunch. While it’s not overly difficult to make, it requires a bit more mindfulness than just frying up some eggs, bacon, and toast. As someone who needs to eat within 30 minutes of waking up my breakfasts tend to be more on the simpler side, even on the weekends. But every now and I then I will make something special for breakfast (with a bowl of fruit to snack on while I prepare it to ward off the hanger).

My favorite thing about eggs benedict is how versatile it is. The first time I ever had a non-traditional benedict was almost a decade ago and I still never tire of the different types I see in restaurants or those that I come up with on my own. Since I’ve been feeling my Texas-born roots lately (even if I only lived there a few short years early in life), I decided to add some of that flair to a benedict with Texas toast instead of an English muffin, thick-cut bacon instead of Canadian bacon, and a cheddar hollandaise. But wait there’s more! I also added an oven-fried green tomato and microgreens before topping it with a poached egg. So it’s a little BLT and a little Texas eggs benedict. Maybe add some cheesy grits souffle on the side.

For the assist in the slam dunk of this recipe was the use of Cabot Greek yogurt to create my easy hollandaise sauce, with a sprinkle of their bacon cheddar to make it cheesy! I also used a small amounts of Dixie Crystals  sugar. Want to win some prizes from our sponsors? After the recipe you will find a Rafflecopter widget to enter! More info about the prizes and sponsors can be found HERE.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blueberry Lemonade from Family Around The Table
Easy Smoothie Shooters from The Nifty Foodie
Fresh Squeeze Blackberry Lemonade from Cooking With Carlee
Guava Mimosas from Seduction in the Kitchen
Guava Moscow Mule from Love and Confections
Lightening Lavender Margarita from A Kitchen Hoor’s Adventures
Mango Mimosa from April Golightly
Rum Punch for Brunch! from Hardly A Goddess
Sparkling Lavender Lemonade from Snacks and Sips
Strawberry Lavender Smoothie from Eat Move Make

BrunchWeek Appetizers and Salads:
Keto Chicken Salad from Platter Talk
Pecan Grape Salad from For the Love of Food

BrunchWeek Egg Dishes:
Baked Eggs with Mushroom and Asparagus from Caroline’s Cooking
Baked Hash Brown Egg Cups from Creative Southern Home
Breakfast Pizza from Kate’s Recipe Box
Cheesy Scrambled Egg Stuffed Popovers from Jolene’s Recipe Journal
Fried Green Tomato BLT Benedicts from The Spiffy Cookie
Ham, Egg, & Spinach Breakfast Bites from Sweet Beginnings
Roasted Carrot and Beet Frittatas from Culinary Adventures with Camilla
Sausage, Egg, and Cheese Breakfast Bake from Hezzi-D’s Books and Cooks
Sheet Pan Mexican Frittata from Strawberry Blondie Kitchen
Soy-Brined Hard-Boiled Eggs from Shockingly Delicious
The Best Avocado Toast from Simply Healthyish Recipes

BrunchWeek Breads, Grains, and Pastries:
Chocolate Chip Cream Cheese Stuffed Muffins from Big Bear’s Wife
Funfetti Cinnamon Rolls from Cookaholic Wife
How to Build A Crepe Bar from The Crumby Kitchen
Salted Caramel Peach Sweet Rolls from The Redhead Baker

BrunchWeek Main Dishes:
Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen

BrunchWeek Fruits, Vegetables and Sides:
Mashed Potato, Cheddar & Bacon Waffles from Tip Garden
Zucchini Cheese Pancakes from Karen’s Kitchen Stories

BrunchWeek Desserts:
Chocolate Banana Cookies with Sprinkles from Who Needs A Cape?
Cinnamon Roll Cake from Books n’ Cooks
Espresso Banana Bread from PasstheSushi
Spring Blooms Cake from The Mandatory Mooch
Vegan Coffee Cinnamon Rolls from The Baking Fairy

Three years ago: Chicken Parmesan Salad

Four years ago: Italian Wedding Soup with Veggie Balls

Five years ago: Grilled Chicken Gyro Salad with Pita Croutons

Six years ago: Funfetti Macarons

Eight years ago: Mexican Mac and Cheese

FRIED GREEN TOMATO BLT BENEDICTS

Serves 8

Ingredients:

TOMATOES

1 cup all-purpose flour

2 tsp salt, divided

2 tsp Cajun or Creole seasoning

2 cups panko breadcrumbs

1 cup buttermilk

3 large firm green tomatoes, sliced into 1/4-inch slices

Nonstick cooking spray, for the tomatoes

CHEDDAR HOLLANDAISE

1/2 cup Cabot plain Greek yogurt

2 tsp fresh lemon juice

2 egg yolks

1/2 tsp Dijon mustard

1/4 tsp salt

1/4 tsp Dixie Crystals pure cane sugar

Pinch pepper

Dash hot Tabasco sauce

2 Tbsp shredded Cabot bacon cheddar (or regular cheddar)

EGGS & ASSEMBLY

8 eggs, cracked and placed in individual ramekins

2 oz. microgreens

8 slices of bacon, cooked and cut in half

8 slices of Texas toast, toasted until golden

Directions:

1. Preheat the oven to 375 degrees F. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Set aside.
2. In a large flat bowl or pie plate, whisk together the flour, 1/2 teaspoon of the salt and 1/2 teaspoon of the Cajun seasoning. Put the breadcrumbs into a second pie plate and season with the remaining 1 teaspoon salt and 1 teaspoon Cajun seasoning. Pour the buttermilk into a third pie plate. Pat the tomato slices dry with a paper towel. Dredge them first in the flour mixture, shaking off any excess, then in the buttermilk, and then finally in the panko, patting to coat completely. Place onto the lined sheet pans, spaced about 1 inch apart. Spray the tops lightly with nonstick spray.
3. Bake for about 15 minutes, then flip the tomatoes, spray the tops lightly with nonstick spray, rotate the pans and bake until golden brown, an additional 15 minutes.
4. Meanwhile prepare the hollandaise. In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together the hollandaise ingredients (except the cheddar). Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. In last minute, whisk in the cheddar cheese and whisk until melted through. Set aside.
5. Fill a wide sauce or saute pan with two inches of water. Bring to a gentle simmer and add vinegar. Gently pour eggs into the pan. Cook 3 minutes, then remove carefully with a slotted spoon and let drain.
6. To assemble, divide microgreens, bacon and tomatoes evenly between the 8 slices of toast. Top with one poached egg and drizzle with hollandaise. Serve immediately.

Source: Adapted from my Eggs Benedict Breakfast Tacos and Food Network.

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Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

This post is sponsored by the Ohio Pork Council. All opinions are my own.

Warning: You may never want chicken parmesan ever again after you try this version made with boneless pork chops!

One of my favorite ways to prepare chicken is oven-frying, a method where you bread the chicken and cook on a wire rack to promote all over crispiness. And then it occurred to me, why not try it with pork? So I started with the classic chicken parmesan and just substituted the chicken for pork.

Pound the boneless pork chops to 1/4-inch, dip in flour, egg, breadcrumbs, place on a greased wire rack placed over a foil lines baking sheet (cause no one wants to clean up that mess), and spray the tops with a little more cooking spray. And while the pork cooks you can prepare some pasta and veggies to go with it.

We actually liked this better than traditional chicken parmesan because the pork had more flavor and will now be our go-to for when we would normally be craving chicken parmesan. Funny how one thing can change a recipe! Have you ever substituted chicken for pork in a favorite recipe?

In other news, my mom comes into town this weekend and we are going shopping for her Mother of the Bride dress! It’s actually going to be a bit of a whirlwind as she and my step father doesn’t arrive until late tonight, we will shop Saturday, and then they leave Sunday morning. Seems like too short a visit for a 10 hour one-way drive but we will make the most of it. Heck maybe I’ll cook this for dinner ;-).

One year ago: Oreo Cheesecake Fruit Dip

Two years ago: Lemon Coconut Cake with Blueberry Frosting

Three years ago: Sourdough Blueberry Muffins

Four years ago: Whole Wheat Scone for One

Six years ago: Banana Bread French Toast

Seven years ago: Sweet Potato Fries

PORK CHOP PARMESAN

Serves 6

Ingredients:

6 boneless pork chops

1-1/2 cups Panko breadcrumbs

1 Tbsp olive oil

1/2 cup grated Parmesan cheese

1/2 cup all-purpose flour

1-1/2 tsp garlic powder

2 large egg whites

1 Tbsp water

2 cups tomato sauce, warmed

8 oz. fresh mozzarella, cut into 6 slices

1 Tbsp chopped fresh parsley

Directions:

1. Place each pork chop between two sheets of plastic wrap and use a meat mallet or skillet to pound to 1/4-inch thickness.
2. Preheat oven to 475 degrees. Place a wire rack inside a rimmed baking sheet and spray the rack with cooking spray. Set aside.
3. Add the Panko and oil to a 12-inch skillet, stir frequently and toast the breadcrumbs until they are golden brown, about 10 minutes. Transfer the breadcrumbs to a wide, shallow dish and allow to cool briefly, then add the Parmesan and stir. In a second shallow dish, mix the flour and garlic powder. Finally, add the egg whites and water to a third dish, and beat with a fork until frothy.
4. Pat the pork dry then season both sides with salt and pepper. Dip the pork in the flour, then the egg whites and the Panko mixture. Press the Panko onto the pork to completely coat. Transfer to the prepared wire rack.
5. Spray the tops of the pork with cooking spray bake for about 10 minutes. Remove from the oven, and top each with 2 tablespoons each of sauce and mozzarella. Return to the oven and bake until the cheese has melted and the pork is cooked through, about 3-4 minutes. Sprinkle with the basil before serving with pasta and veggies.

Source: Adapted from my Lighter Chicken Parmesan.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RediscoverLaMorena #VivaLaMorena #CollectiveBias

Rediscover the flavors you love from a jalapeno popper in the form of a crowd pleasing cheese ball.

I haven’t always loved jalapenos. As usual for many kids, I wasn’t into spicy things growing up and jalapenos were definitely on that list. I went years without trying them again even into adulthood when I started to appreciate a little heat. About a decade ago I was finally presented with an occasion at which to try them in the form of bacon-wrapped jalapeno poppers at a football watching party and was immediately sold. I mean, they’re not even that spicy when you remove the seeds, stuff them with cheese, and wrap them in bacon.

Since then I always associate jalapeno poppers with football season. Yes I realize it’s July and I just dropped the F word but I’m talking about jalapeno poppers and as I said that’s where my mind goes. And in true blogger form I’ve decided to run with that train of thought to rediscover the flavors in something new with the help of LA MORENA®. Because you can enjoy this recipe all summer long and then before you know it, it’ll be game day.

Win exciting prizes that will help you discover new places using the widget below!

#VivaLaMorenaSweepstakes(7/19 to 8/23)

I have to admit, before buying the ingredients for this recipe at Giant Eagle I had never tried any LA MORENA® products. Evidently they have been around for years providing great flavor and quality that I’ve clearly been missing out on. For example, I bought the sliced pickled jalapenos and at first was surprised to see sliced carrots on top when I cracked open the can. However, my pickle-loving boyfriend informed me that this is a classic trait of authentic pickled jalapenos. Learned something new!

While a cheese ball may not be something new (heck I just posted another cheese ball recipe last week), it certainly is a new way to present jalapeno poppers to a crowd and sharing new recipes with friends and family is definitely one of my favorite things to do. So whether you are gearing up for tailgating season or just having some friends over for a game night, this cheese ball rendition of jalapeno poppers is a must. It’s covered in bacon for crying out loud!

As an added bonus, other than cooking the bacon and toasting the bread crumbs this is a no-cook recipe! With the summer heat that’s super helpful. What type of recipes do you enjoy cooking during the summer? What would you use LA MORENA® on? Check out more flavors and recipes HERE.

Stay tuned! Keep your eye on Instagram to see where LA MORENA® is taking me this summer!

Four years ago: Mini Cherry-Lime Greek Yogurt Cheesecakes

Five years ago: Nutella Swirled Banana Bread Snack Cake

Six years ago: Pepperoni Pizza Deviled Eggs

JALAPENO POPPER CHEESE BALL

Makes 1 cheese ball

Ingredients:

CHEESE BALL

1 stick (1/2 cup) unsalted butter, room temperature

8 oz. cream cheese, room temperature

4 oz. sharp cheddar cheese, shredded

1/4 tsp garlic powder

Salt and pepper, to taste

1/2 cup LA MORENA® Sliced Jalapeños (from a 28oz. can), chopped

COATING

4 slices bacon, cooked and crumbled

1/4 cup toasted Panko bread crumbs

Directions:

1. Stir together butter, cheeses, and seasonings until well blended. Fold in the jalapeno. Press into a 2-cup mold or bowl lined with plastic wrap (I used a cereal bowl).  Chill at least 8 hours or overnight (you must do this or it will have no flavor).
2. When ready yo serve, in a medium bowl combine the crumbled bacon and bread crumbs. Invert cheese into the bowl and press mixture onto the top and sides of the cheese ball.  Serve with crackers or pretzels.

Source: Adapted from my Blue Cheese Ball.

Nut-crusted chicken is one of my favorite ways to prepare chicken. This obsession started when I first made this recipe with my friend Brandi years ago, pre-blogging years. While unpacking, sifting through a pile of recipes long forgotten, I rediscovered this guy and it quickly was thrown onto the menu. This time I combined it with another one of my favorite chicken-cooking techniques: oven-frying. The result? Crispy, citrusy, spicy. Serve along with a spinach salad and it’s healthy dinner time!

P.S. The Weber root beer gets special mention for being one of the best root beers I have had from my Seattle root beer shopping spree. I still need to unpack all my bottles to fill in more of my root beer collection list.

One year ago: Cream Cheese and Bell Pepper Stuffed Chicken

Three years ago: Buttermilk Pecan Waffles

Four years ago: Spaghetti with Feta and Sun-Dried Tomatoes

ORANGE PECAN-CRUSTED CHICKEN

Serves 4

Ingredients:

1 to 1-1/4 lb. boneless, skinless chicken breasts, pounded 1/4-inch thin

1/2 cup pecan halves

1/4 cup plain Panko bread crumbs

1-1/2 tsp freshly grated orange zest (I used a mandarin orange)

1/2 tsp salt

1/4 tsp ground chipotle pepper

1 egg white

1 tsp water

Cooking spray

Directions:

1. Preheat oven to 450 degrees. Arrange a wire rack on a large baking sheet and coat rack with cooking spray. Set aside.
2. Place pecans, bread crumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish.
3. Place the egg white and water in a second shallow bowl and lightly beat. Dip the chicken into the egg then coat with the bread crumbs. Arrange on prepared rack and spray tops with cooking spray. Bake for 12-15 minutes or until golden and cooked through.
4. Serve immediately with spinach side salad.

Source: Adapted from Eating Well. Cooking method from my Oven-Fried Chicken & Biscuit Waffles.

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This oven-fried chicken with prosciutto, arugula and pesto-asiago cream sauce is a lighter version of the popular dish “Chicken Bellagio”.

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Yesterday’s interview for an adjunct teaching position went very well. In fact they were quite impressed with me! The down-side is that they may only have one class for me to teach in the upcoming term (which translates to a small paycheck). But they might have more next term which starts in December, so getting my foot in the door now could pay off.

I have lots to think about and if you know me at all you are aware of my very pensive mind. Which is a nice way of saying I overthink things, especially when it involved life decisions.

In an effort to not over-think things let’s soothe the mind, body, and soul with some comfort food that’s been lightened up. I first had Chicken Bellagio at an Italian restaurant in Rochester, NY called Bazil but apparently it is also a very popular dish at the Cheesecake Factory.

Either way, after experiencing it I decided I needed to make a homemade version that is slightly healthier. The chicken is oven-fried and served over whole wheat pasta tossed in a light pesto-asiago cream sauce with prosciutto. Top it off with some fresh arugula and it’s a sight for sore eyes! (And reminds me a lot of my avocado alfredo.) A side of Roasted Asparagus and Broccoli Salad would pair very well with this dish, too!

Copycat Recipes

• Cheesecake Factory Sweet Corn Tamale Cakes from Jen Around the World
• Copycat Crumble Sugar Cookie Recipe from Kathryn’s Kitchen Blog
• Copycat Panda Express Chow Mein from Palatable Pastime
• Copycat Wingers Sticky Chicken Fingers from Hezzi-D’s Books and Cooks
• Homemade Blizzards from Art of Natural Living
• Lighter Chicken Bellagio (The Cheesecake Factory Copycat) from The Spiffy Cookie
• Longhorn Parmesan Crusted Chicken from Cheese Curd In Paradise
• Olive Garden Salad Dressing from Family Around the Table
• Passion Tea Lemonade from That Recipe
• Strawberry Poppyseed Salad from Magical Ingredients
• Truffle Smashburger from A Kitchen Hoor’s Adventures

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

One year ago: Jalapeno Cheddar Chicken Burgers with Guacamole

Three years ago: Goat Cheese Cheesecake with Basil Roasted Peaches

LIGHTER CHICKEN BELLAGIO

Print

Yield: 4 servings Prep Time: 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PESTO CREAM SAUCE

• 1 cup 2% milk
• 2 oz. reduced fat cream cheese
• 1 Tbsp flour
• 1/2 tsp salt
• 1 Tbsp light butter
• 2 garlic cloves, minced
• 1/2 cup shredded Asiago, plus more for garnish
• 1/4 cup basil pesto

CHICKEN

• 4 thin chicken breasts
• 1 egg white
• 1 cup Panko bread crumbs
• 1 Tbsp Italian seasoning

SERVING

• 7 oz. (1/2 box) whole grain spaghetti, cooked
• 2 oz. (4 slices) prosciutto, cut into thin strips
• 2 oz. (2 cups lightly packed) fresh arugula

Directions

1. Preheat oven to 425 degrees. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Set aside.
2. In a food processor or blender, combine milk, cream cheese, flour, and salt. Process until smooth and set aside.
3. In a medium skillet, melt butter over medium-high heat. Add garlic and saute for about 30 seconds.
4. Add the milk mixture to the pan. Stir constantly for about 3-4 minutes until the sauce begins to simmer. Remove from heat, stir in Asiago cheese until melted and cover the pan immediately. Let stand for at least 10 minutes prior to using. It will continue to thicken to desired consistency.
5. While the sauce sets, prepare the chicken. Place the egg white in a shallow bowl and lightly beat. Combine Panko and Italian seasoning in a second shallow bowl. Dip the chicken into the egg then coat with the bread crumbs. Arrange on prepared rack and spray tops with cooking spray. Bake for 12-15 minutes or until golden and cooked through.
6. Toss cooked spaghetti and prosciutto in the pesto cream sauce. Serve topped with chicken, arugula and shredded Asiago cheese.

Source: Chicken adapted slightly from my Oven-Fried Chicken & Biscuit Waffles. Sauce adapted from my Lighter Fettucine Alfredo. Inspired by a dish at Bazil in Rochester, NY (similar dish at The Cheesecake Factory).

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I have been slacking on my Single Serving Sunday posts the past few weeks. Since I have been staying with my parents while job hunting, the need for single serving recipes has decreased and somehow I feel like I have less time to cook lately than I did in grad school. Not sure how that works but I guess it means I am keeping busy!

The last time I posted homemade onion rings was in 2010, when I had just started my blog, and decided it was time for a revisit. This single serving recipe is adapted from that first recipe using Panko instead of smashed potato chips and saltines. Slightly better for you and just as crunchy. I also employed the oven-frying method which I prefer and use for all of my oven-fried recipes now.

Two years ago: Orzo with Parmesan and Basil

Three years ago: Italian Herb & Cheese Fettucine

ONION RINGS

Serves 1

Ingredients:

1/4 cup flour

1/2 egg, room temperature

1/4 cup buttermilk, room temperature

1 cup Panko bread crumbs

1/4 tsp salt

1/8 tsp ground black pepper

Pinch of cayenne

1/2 large yellow onion, cut into rings (1/2 inch thick)

Cooking spray

Directions:

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line a baking sheet with foil, place a cooling rack on top and liberally coat with cooking spray. Set aside.
2. Place flour in shallow bowl. Beat egg and buttermilk together in another bowl. Mix Panko, salt, pepper, and cayenne in a third bowl.
3. Working one at a time, dredge each onion ring in flour, shaking off excess. Dip rings in buttermilk mixture, allowing excess to drip back into bowl, then drop into Panko coating, turning rings to coat evenly. Transfer coated rings to prepared cooking sheet.
4. Lightly coat the onion rings with cooking spray. Bake for 15-20 minutes or until golden brown, flipping halfway through and coating the other side with cooking spray. Serve immediately.

Source: Adapted from Oven-Fried Onion Rings.

Oven-fried eggplant parmesan stays extra crunchy when topped with cheese and marinara only just before serving. Served alongside orzo seasoned with parsley.

Jump to recipe

For how much I enjoy eggplant there seems to be a shortage of eggplant recipes only my blog, only five to date and now the sixth today. Most of the recipes are pretty creative though with things such as eggplant veggie burgers, eggplant stuffed shells, and also eggplant manicotti. I do also already have a recipe for the classic baked eggplant parmesan but the oven-fried eggplant parmesan I am sharing today is a little different.

The classic version was layered in a casserole after the eggplant was breaded and oven-fried. This oven-fried eggplant parmesan is served separately in order to preserve the crunchiness of the breading. Slices of fresh mozzarella cheese are thrown on at the end and placed under the broiler just long enough to get all gooey. Served with warm marinara and orzo seasoned with parsley.

One year ago: Dark Chocolate Cherry Almond Granola Bars

OVEN-FRIED EGGPLANT PARMESAN WITH PARSLEY ORZO

Print

Yield: 4 servings Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup uncooked orzo pasta
• 1/4 cup chopped fresh flat-leaf parsley
• 1 Tbsp extra-virgin olive oil
• 1/2 tsp salt, divided
• 1 medium eggplant
• 3 Tbsp all-purpose flour
• 1 tsp water
• 1 egg
• 3/4 cup Panko breadcrumbs
• 1/2 tsp dried oregano
• 1 oz. Parmigiano-Reggiano cheese, grated (about 1/4 cup)
• 4 oz. fresh mozzarella cheese, thinly sliced
• 1-1/3 cups marinara sauce, warmed
• 1/2 tsp black pepper

Directions

1. Arrange oven rack 10 inches below broiler element. Preheat broiler to high.
2. Line a cooking sheet with aluminum foil, place a cooling rack on top and coat with cooking spray. Set aside.
3. Cook orzo according to package directions, omitting salt and fat. Drain and return to pan. Add parsley, oil, and 1/4 teaspoon salt; toss.
4. While orzo cooks, cut top and bottom off eggplant. Partially peel eggplant lengthwise with a vegetable peeler, leaving long purple stripes. Cut eggplant crosswise into 8 (1/2-inch-thick) slices; sprinkle with remaining 1/4 teaspoon salt.
5. Place flour in a shallow bowl. In another shallow bowl whisk together 1 teaspoon water and egg. Combine panko, oregano, and Parmigiano-Reggiano in a third shallow bowl.
6. Dredge eggplant in flour, dip in egg mixture, and then panko mixture, gently pressing mixture to adhere. Arrange on prepared baking sheet. Lightly coat tops of eggplant slices with cooking spray. Broil 3 minutes on each side or until browned and tender but firm. Top evenly with mozzarella; broil 1 minute or until cheese melts.
7. Arrange 1/2 cup orzo mixture on each of 4 plates, top each serving with 2 eggplant slices and 1/3 cup marinara. Sprinkle evenly with pepper.

Source: Adapted slightly from Cooking Light, May 2014.

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Post updated 11/16/2023, photo above is the original.

Check out all the amazing recipes today:

Brunch Beverages:

• Rhubarb-Fennel Pollen Fizz from Culinary Adventures with Camilla
• Bloody Mary with Everything Bagel Rim from Foxes Love Lemons
• White Wine Peach Cocktail with Honey Fig Syrup from Food Faith Fitness

Brunch Eggs:

• Polenta Cake Eggs Benedict from The Girl In The Little Red Kitchen
• Skillet Frittata from Quarter Life (Crisis) Cuisine

Brunch Mains:

• Oven-Fried Chicken and Biscuit Waffles from The Spiffy Cookie
• Quinoa Stuffed Peppers from Real Housemoms

Brunch Sides:

• Cheese Fondue Two Ways from Take A Bite Out of Boca
• Glazed Carrots with Rosemary from {i love} my disorganized life
• Chantilly Strawberry Roses from The Vintage Cook

Brunch Breads and Desserts:

• Carrot Cake Baked Oatmeal from Love and Confections
• Carrot Cake Baked Doughnuts from Chocolate Moosey
• Gluten Free Chocolate Hazelnut Crumb Cake from Cupcakes & Kale Chips
• Brunch Bread Pudding from Jane’s Adventures in Dinner
• Strawberry Skillet Sweet Rolls from Chelsea’s Messy Apron

After getting you liquored up yesterday with my Raspberry Tequila Sunrise, how about something savory? For brunch today I am serving up a combination of chicken & biscuits and chicken & waffles using my favorite technique for oven-fried chicken. But this time the Panko breading was seasoned with Cajun seasoning. Then I made waffles out of biscuit batter and topped it all off with a dollop of homemade basil pesto. For a sweeter option, this would also be great topped with some Bonne-Maman fruit preserves.

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One year ago: Spicy Edamame Burgers

OVEN-FRIED CHICKEN & BISCUIT WAFFLES

Serves 4

CHICKEN

2 chicken breasts, butterflied

1 egg white

1/2 cup Panko bread crumbs

1/2 Tbsp Cajun seasoning

WAFFLES

1-1/2 cups Bob’s Red Mill whole wheat pastry flour

2-1/4 tsp baking powder

1 tsp salt

1/2 tsp black pepper

1/4 cup (1/2 stick) cold unsalted butter, cut into pieces

1 cup buttermilk

Basil pesto, for topping

Directions:

1. Preheat oven to 425 degrees. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Set aside.
2. Place the egg white in a shallow bowl and lightly beat. Combine Panko and Cajun seasoning in a second shallow bowl. Dip the chicken into the egg then coat with the bread crumbs. Arrange on prepared rack and spray tops with cooking spray. Bake for 12-15 minutes or until golden and cooked through.

3. While the chicken cooks, prepare the waffles. Preheat a Belgian waffle iron per manufacturer’s instructions.

4. In a large bowl whisk together flour, baking powder, salt, and pepper. Cut in butter until mixture resembles coarse crumbs. Add buttermilk and stir with a fork until just combined.
5. Scoop batter into preheated waffle iron and cook until outside is golden brown and toasted. Repeat with remaining batter. Serve topped with a piece of chicken and a dollop of pesto.

Source: Chicken adapted from The New Way to Cook Light. Waffles adapted slightly from Breakfast for Dinner.

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Disclosure: California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge.  I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.