One-Pan Garlic Parmesan Chicken and Veggies

On New Year’s Day, Pinterest’s “Today’s Pick” included a set of Tasty videos from Buzzfeed.  I was home alone and bored and saved probably far more these than was necessary.  The original recipe (along with a video) can be found here.


2 chicken breasts

2 small broccoli crowns

4 medium red potatoes

1/4 cup olive oil

2 teaspoons sea or kosher salt

2 teaspoons black pepper

2 teaspoons onion powder

1 teaspoon paprika

2 cloves garlic, minced

1/3 cup Parmesan cheese



Preheat oven to 400*F

Cut broccoli and potatoes into small pieces and place on either side of a sheet tray.  Place chicken in middle of the tray.  Drizzle veggies and chicken with olive oil.

In a small bowl, mix the spices and sprinkle over veggies and both sides of chicken.  Mix veggies to evenly coat.

Top chicken with crushed garlic and top both veggies and chicken with parm cheese.

Bake for 20-25 minutes or until chicken is done.



I couldn’t fit all of the broccoli and potatoes on the tray with chicken.  Maybe next time I’ll use two trays instead of one.

Definitely makes more spices than you need.

Baking took more like 25 minute out of the range.

They said this made 2 servings but did make enough for dinner for 2 and lunch leftovers for both of us.

Overall worth making again.



Crab Macaroni and Cheese

New recipe! Original can be found at this site.

 Crab Macaroni and Cheese


1 1/2 cups macaroni

6 oz claw crab meat (I used 1 8 oz package of imitation crab meat)

3 tablespoons butter

2 tablespoons flour

1 1/2 cup milk

3 oz fresh Parmesan cheese

8 oz sharp white cheddar cheese (The original post suggests using a block cheese because it melts better but says to grate it and see the notes section below for my cheese issues)

1/4 cup bread crumbs (What the post suggested, I used more like a 1/2 cup because 1/4 didn’t cover well enough)

1 large shallot chopped finely (I didn’t use)


Preheat oven to 350.

Cook macaroni according to directions. Drain. Add crab and set aside.

In a sauce pot, melt butter on medium heat.  Add shallot if applicable and saute until fragrant.

Sprinkle with flour and mix well. Slowly pour milk into pot while stirring.

Grate white cheddar into the milk mixture. Add salt and pepper while stirring slowly until the cheese is melted.

Pour cheese mixture in with mac and crab.  Add half the parm cheese and stir well.

Transfer to lightly greased baking dish. Sprinkle with the bread crumbs and remaining Parmesan cheese.

Bake for 25-30 minutes.


I wanted to make this meal because Fiance’s band played at a bar that I know from previous experience has amazing crab mac & cheese. I decided not to spend the money for it out and wanted to make it instead.  I should have just bought it out.

I had some cheese issues. I don’t know if it’s the brand I chose or the fact that I cut the cheese rather than grated (I don’t have a cheese grater and didn’t see that while the recipe called for a block of cheese, it needed it grated anyway) but my cheddar just did not cooperate.  It essentially melted but then solidified.  So I had this gooey blob of cheese that just didn’t give the right consistency.  Even after melting with the pasta for a half hour, there were still pieces of macaroni that didn’t have any cheese on it – just the milk and butter than spread around.

I in general just always have mac and cheese issues.  I can’t eat store bought boxed mac and cheese anymore without feeling sick – I pretty much lived on it when a previous job cut my hours and I was too depressed and broke to really do much else.  Previous attempts to make mac and cheese usually don’t end up going my way.

Made about 6 servings by the way.

Extra Crispy Oven Baked French Fries

Link to original recipe is over here. I just made the fries, didn’t use the seasoning mix.


3 medium Russet potatoes

1-2 tablespoons of olive oil

2 tablespoons of grated cheese


Wash and peel the potatoes. Cut off the ends and cut the potatoes into thin slices about 1/4″ wide.

Add the fries to a large bowl, cover with cold water, and soak for at least 30 minutes but they can soak for as long as overnight (put in fridge if for more than an hour).

After the fries have soaked, drain, rinse, and lay the fries on a paper towel lined cooling rack to dry while you preheat the oven to 400 degrees. Blot the tops with additional paper towels to absorb any excess moisture.

Line a baking pan with parchment paper or foil and spray with non-stick spray. Make sure the previously used bowl is dry and add the potatoes to it, add 1-2 tablespoons of oil and 1/2 – 1 Tablespoon of the seasoning mixture (if you end up making the one in the link or another seasoning.  I just used plain salt).  Toss to mix.

Evenly line the baking pan with the fries in a single layer. Don’t overlap or they fries won’t cook properly. Bake for about 30 minutes, flipping with a spatula once or twice after 15 minutes of cooking. Remove fries from the oven and turn the oven up to 425 degrees. Return the fries to the oven until they are golden brown and the ends look a little burnt.

Sprinkle the fries with the other half of the seasoning mix and Parmesan cheese (optional). Serve immediately.


A good chunk of the fries ended up burnt despite checking on them regularly.  The ones that weren’t burnt were pretty tasty but also probably not worth the effort.  I was all for a little more effort if it was a more healthy  option but this was probably just more time consuming than the results were worht.

Tortellini Skillet Lasagna

Original posting can be found right here.



1 lb turkey Italian sausage (I actually used regular)

24-oz jar of Marinara

19-oz bag of frozen cheese tortellini

1 egg

15-oz  ricotta cheese

1/4 cup Parmesan cheese

1 cup mozzarella

1 teaspoon basil

1 teaspoon oregano

1/4 teaspoon salt

1/4 teaspoon pepper



Heat a skillet over medium heat.

Cook sausage until browned and cooked through.

Add sauce and reduce heat.

Add tortellini and cook 5 minutes.

In a small bowl, combine egg, ricotta, mozzarella, Parmesan, basil, oregano, salt, and pepper.

Drop cheese mixture into sauce, cover, and cook an additional 3-5 minutes or until slightly melted.




Either there is a direction point missing to boil the tortellini before putting in skillet or using dry tortellini made all the difference.  After a solid 45 minutes to an hour, the sauce was burnt and the tortellini was hard.  Completely inedible.  Next time – either boiling raw tortellini or using frozen as directed.  I’d like to give it another try at some point though.