Food photography

Internet Chicken Parm

~ MaryG ~ 6 Comments

I wanted to make things easy on myself yesterday as I am doing all the cooking, while my husband recovers from total knee replacement surgery. (His leg still aches too much to eat out in a restaurant.) I had the idea of making chicken parmigiana with store-cooked chicken cutlets, but the price for TWO of them was $16.99, so I decided to make them myself.

Believe it or not, it was my first time making chicken parm. I looked at NYT Cooking’s version of the recipe, but then decided to go with something simpler that Google turned up:

The Best Chicken Parmesan (Parmigiana) – A Simple Palate.pdfDownload

I like how there’s a baked version of the recipe (if you don’t want to fry the cutlets in oil first), but for my first time making it, I decided to fry the cutlets.

I didn’t have sliced mozzarella, so I used about 8 ounces of grated mozzarella and it was yummy. I also didn’t have basil, so I topped with a bit of fresh parsley leftover from my Slow Cooker Garlic Butter Chicken.

My husband was very appreciative (as always) of my efforts and I liked it too. I used store bought marinara sauce (Rao’s), so it was really pretty easy.

I recommend buying high-quality organic chicken breasts (like Bell & Evans) and slicing them into cutlets yourself before pounding.

Buy the good chicken breasts for best results
Served on leftover pasta with a salad

Healing stew (hopefully)

~ MaryG ~ 5 Comments

The healing process for my husband’s knee replacement is ongoing. Sadly, we had to cancel dinner with our son for his 25th birthday tonight, because my husband just isn’t ready for restaurants yet. There’s still a ton of pain, swelling, and stiffness, which apparently is normal at this stage (3 weeks post-op), but he’s never dealt with anything like this, so it’s pretty hard.

I decided to try a recipe I saw on NYT Cooking “most popular recipes of 2025” list—Slow Cooker Garlic Butter Chicken. It looked easy and it was. My husband loved it. He said the flavor was great and it really was. I even made my own croutons, which soaked up the delicious sauce perfectly.

New England is experiencing real “depths of winter” cold right now. (It’s giving late January vibes.) Given the very cold weather and the knee, I think this was a success. And so easy.

Next time I’ll put the croutons in the dish first to absorb as much sauce as possible 😋

Here’s the recipe:

Slow Cooker Garlic Butter Chicken .pdfDownload

Slow cookers (aka crockpots) are the best, right?

Candy cookies

~ MaryG ~ 12 Comments

I’m not sure when cookies with pieces of candy in them were invented, but I feel like they got very popular when I was a kid in the 70s. In fact, I’m just going to go ahead and claim them for GenX. We may not have invented candy cookies, but we sure made them very popular.

I fondly remember my first “hidden treasure” cookie—a powdered sugar-covered cookie ball with a Hershey’s Kiss in the center. My mom made those every Christmas. And remember those first M&M cookies? Those were my second favorite type of Mrs. Fields cookies to get warm at the mall.

As every American who has ever trick-or-treated knows, Reese’s Peanut Butter Cups are the best mass-produced candy in the US, which of course leads to numerous recipes which incorporate them.

These Reese’s Peanut Butter Cup Cookies (recipe from Sally’sBakingAddiction.com) are perfect because you sink the candies into the hot cookies and then put them in the freezer for about 10 minutes to prevent too much of the chocolate melting. This results in the perfect integration of candy and cookie. The cookie dough itself has peanut butter in it and is rolled in granulated sugar before baking. It elevates the already perfect peanut butter cup to a whole new level.

As my son says, these are FIRE.

This batch of cookies officially concludes my 2024 Christmas Baking Extravaganza, which may or may not have been partially motivated by election-related escapism. I hope you’ve enjoyed it!

Fortunately, my son has been home to help eat all these cookies.

Related posts:

White Chocolate Cranberry Cookies

More White Chocolate

The Holiday Spritz

More white chocolate

~ MaryG ~ 9 Comments

I know that nobody really cares about my baking besides me. But hey… it’s my blog and I like to have a record of stuff I’ve made, with a link to the recipe and photos.

In case you’ve been lying awake at night wondering what I did with the rest of those white chocolate chips after I made Sally’s White Chocolate Cranberry Cookies, rest assured. I used them up in yet another holiday cookie recipe from Sally: Snickerdoodle Blondies.

Studded with white chocolate chips and ribboned with sweet cinnamon-sugar, they’re a bit like thick and chewy cinnamon-vanilla brownies. No dough chilling or individual cookie making required.

Recipe

I didn’t have a 9×9 pan, so I used an 8×8 pan and baked them at a lower temperature (325 degrees) for about 6 minutes longer than the recipe said – about 41 minutes.

Here’s how they looked before I cut them.
I got 16 square bars from my 8×8 pan.

Yum. Especially good with a glass of milk. I’m going to bed now and I’ve only had one. My self-control is off the charts tonight…but I’m pretty sure they’re going to make a delicious breakfast cookie.

Revisiting Daily Prompts

~ MaryG ~ 10 Comments

For a couple of weeks now, I’ve been seeing “Answered” under the Daily Prompt. In other words, WordPress asked the exact same question a year ago and I responded. Believe it or not, I just now figured out how to find my original response to the prompt and “reblog” it (OK Boomer!)

I’m re-posting my original answer, mainly so that I can attach the recipes I mentioned. (The Silver Palate’s Chicken Marbella came out much better the second time.)

Chicken Marbella

Attached:

NYT Skillet Meatballs With Peaches, Basil and Lime RecipeDownload
The Silver Palate’s Chicken Marbella RecipeDownload

I don’t enjoy cooking much, or even really eating. I’m not a big foodie. I didn’t cook at all until I became a mother, and then it suddenly felt like…

Sweet tooth

Thankful Thursday (sorry, vegans)

~ MaryG ~ 7 Comments

I’m thankful that I got to have lobster (“lob-stah” – if you’re from around here) last night. I typically have one lobster dinner per summer, so I’m glad I got this one in before Labor Day—the unofficial end of summer.

Growing up in New England, I’ve eaten many, many lobsters. And yes, as a kid, I was extremely concerned about the seemingly cruel manner of death – by boiling. But once I had that delicious claw meat dipped in hot, melted butter, I got over it.

For those who have never had a lobster, the best ones are from the cold New England waters, especially Maine. (I made the mistake of ordering a lobster in Hawaii once. It was a totally different experience.) In my opinion, boiled lobster is best accompanied by a baked potato and either fresh corn or good coleslaw.

And if you’re a GenXer like me, you must recall a certain song, whenever lobster is served. (You know the one.)

Five more days of summer!