- 12 dinner rolls or Hawaiian sweet rolls (we used Pepperidge Farm Golden Potato Slider Buns)
- 3 cups shredded rotisserie chicken (we used breast meat)
- ½ cup marinara sauce (we used Newman’s Own marinara)
- 8 ounces fresh mozzarella cheese, sliced (we used Kraft Slim Cut Mozzarella)
- ¼ cup fresh basil, chopped (we used freeze-dried chopped basil)
- ½ cup butter, melted (we used unsalted butter)
- 2 tablespoons fresh parsley, finely chopped (we used Italian parsley)
- 2 tablespoons grated Parmesan cheese
- Preheat the oven to 350 degrees.
- Cut the rolls in half lengthwise (so you have a top half and a bottom half). Put the bottom half on a 9 x 13-inch* rimmed baking sheet (we lined our baking sheet with aluminum foil before placing the bottom half of the rolls on it). Take the chicken and spread it out evenly over the bottom half, topping the chicken with marinara , mozzarella, and basil afterwards. Put the remaining half of the buns on top.
- Add to a small bowl the butter, garlic, parsley and Parmesan, stirring to combine. Brush the butter mixture over the top rolls, sticking the baking sheet in the oven for 20 minutes or until the bread looks golden brown. Slice into individual sliders and eat right away.
*Our buns were pre-sliced so we didn’t have to cut them in step 2.
**It’s not going to affect the dish if you use a baking sheet that’s bigger than 9 x 13-in.
This was such a nice portable way to enjoy chicken parm. The dish does need some salt to really bring out the flavors but once you’ve added that salt, you’ll realize why we thought this was tasty enough to post. We also loved the ooey gooey melted cheese and the light crispy crunch that the bread had. To us, we think that this is a great party/game day food !
This recipe came from Tasty.
We weren’t paid in any form to mention Pepperidge, Newman’s, Kraft, or Tasty.
Take care everybody !
- ¼ cup plus 2 tablespoons extra-virgin olive oil
- 8 ounces cremini mushrooms, sliced
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 loaf soft French or Italian bread, halved lengthwise
- ¾ cup part-skim ricotta cheese
- 1 cup shredded low-moisture mozzarella cheese
- ¼ cup roughly chopped fresh parsley
- 2 tablespoons shredded parmesan cheese
- Red pepper flakes, to taste
- 3 vine-ripened tomatoes, sliced
- 2 tablespoons balsamic vinegar
- Preheat the broiler (we had the oven rack on the middle shelf). Take a large skillet and pour one tablespoon of the olive oil in, setting the heat to medium-high. Once the oil’s hot, add in the mushrooms, seasoning them with salt and pepper afterwards. Stir the mushrooms around now and then for 5 minutes or until they’re lightly browned (we cooked them for 5 minutes). Take the skillet off the heat and leave it off to the side for now.
- Take a small bowl out and mix the ¼ cup oil and garlic together in it. Take a baking sheet out (we lined ours with aluminum foil) and place the bread on it cut-side up. Drizzle the garlic oil over both halves, sprinkling o salt to taste. Broil the bread for 2 to 3 minutes or until it’s lightly toasted (2 minutes did the job for us). Spoon the ricotta onto the bread, spreading it out evenly, topping it with the mushrooms and mozzarella afterwards (might not matter but between the two, we put the mushrooms on first). Stick the bread back in to broil for another 2 to 5 minutes or until the pizza is browned and bubbly (we went with 3 minutes*). Take the bread off the baking sheet and transfer it to a cutting board.
- Slice the bread into pieces, topping with the parsley, parmesan, and however much red pepper flakes you desire. Take the tomato slices and drizzle them with the vinegar and the remaining tablespoon of olive oil, seasoning them to taste with salt and pepper. Serve the tomato slices with the pizza and enjoy !
Serves 4 (or two really hungry people).
*At 3 minutes the cheese was nicely browned and bubbly but the ends and the edges of the bread were browned a little more than we would’ve liked so next time we’ll try just going for 2 ½ minutes.
When you cook a pizza using a pre-made pizza crust, the crust can be limp or make you think “so this is what cardboard tastes like”, you won’t have to worry about that with this french bread pizza ! The outside of the bread had a nice crispy crunch to it and the cheese became ooey gooey. We love eating mushrooms so we’ll be at least doubling the amount of mushrooms next time. We couldn’t really taste the parsley but it did add a nice pop of color ! We added enough pepper flakes to make the pizza spicy which is a nice counterbalance to the salty (in a good way), cheesy awesomeness of this pizza !
We got this recipe from Food Network.
We weren’t paid in any form to promote Food Network.
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- 1 cup peeled, cubed white potato (about 1 small potato) (we used russet potato)
- ½ cup peeled, diced carrot (about 1 carrot)
- ¼ cup vegetable oil
- ¼ cup nondairy milk or water (we used plain soy milk)
- 1 tablespoon nutritional yeast
- 1 ½ teaspoons arrowroot flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- 2 teaspoons freshly squeezed lemon juice
- 6 pickled jalapeño slices or to taste (we used 6 pickled jalapeño slices), plus 3 tablespoons brine
- 1 tablespoon tomato paste
- Take a pot (we used a large saucepan) of water and bring it to a boil. Add the potato and carrot to the water, letting it cook for 6 to 8 minutes or until the potatoes are just fork-tender*. Drain the carrots and potatoes and add them to a high-powered blender right afterwards.
- Add all of the other ingredients to the blender and put the lid on afterwards, mixing on high speed just until smooth. If the cheese has cooled down too much, you can reheat this in a saucepan for a few minutes over low heat until it’s bubbling or just microwave the cheese (we chose to reheat this in a saucepan). If you think the cheese has lost its smooth consistency during reheating, try adding in a small amount of water or nondairy milk.
*You don’t want to cook the potatoes too long or else they can get starchy and therefore prevent you from getting a nice smooth cheese.
Yields around 1 ½ cups.
This recipe really makes you feel like you’re eating actual nacho cheese ! Having it on chips with extra pickled jalapeño slices took us right back to times spent going out to see a movie and munching on some nachos ! The cheese does have a bit of tanginess to it (thanks to the brine and lemon juice) but it doesn’t overwhelm the cheesy flavor. Between it’s creaminess and flavor, we’d love to try making a macaroni and cheese using this nacho cheese !
This recipe came from “Vegan Comfort Classics” by Lauren Toyota.
We weren’t paid in any form to promote the cookbook or Lauren Toyota.
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- Kosher salt
- 2 ½ to 3 Tbsp. extra-virgin olive oil; more as needed (we used Colavita’s extra-virgin olive oil)
- 12 oz. cremini mushrooms, sliced about ¼-inch thick
- Freshly ground black pepper
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 ½ tsp. tomato paste
- 1 ½ tsp. all-purpose flour
- 1 ½ tsp. chopped fresh thyme leaves
- Pinch crushed red pepper flakes (we actually used 2 pinches)
- ¼ cup dry red wine (we used Cabernet Sauvignon)
- ¼ cup lower-salt vegetable broth (we used Swanson’s organic vegetable broth)
- 10 oz. fresh or frozen cheese ravioli or other cheese-stuffed pasta (we used fresh cheese ravioli)
- 1 Tbsp. chopped fresh flat-leaf (Italian) parsley
- Grated Parmigiano-Reggiano or Grana Padano (we used Parmigiano-Reggiano)
- Fill a large pot with water, salt well (we used table salt). Bring water to a boil.
- Pour 1 ½ tablespoons (we used 2 tablespoons) of the oil into a large skillet, setting the heat to medium-high. Once the oil’s hot, add in the mushrooms, ¼ teaspoon salt and a few grinds of black pepper, stirring just to combine. Spread the mushrooms out as evenly as you can and let them cook (without stirring them) for 3 minutes or until they look well browned on one side. Stir continuously for another 3 minutes or until browned all over and any liquid has evaporated (if the mushrooms look dry and the skillet begins to scorch, drizzle a little bit of oil into the skillet). Take the mushrooms out of the skillet and place them on a plate for the time being.
- Pour another tablespoon of oil into the skillet, setting the heat to medium. Toss the onion in and stir constantly for two minutes or until the onion looks translucent. Throw the garlic in and continue stirring for 30 seconds or until you can smell the garlic. Add in the tomato paste, stirring it around for a minute. Add the mushrooms and any accumulated juice back into the skillet. Now add in the flour, thyme and pepper flakes, stirring frequently for 1 to 2 minutes. Pour the wine in and stir until it looks like it’s thickened, pouring the broth in afterwards and letting the mixture simmer until it’s reduced into a light sauce. Season with salt and pepper to taste.
- While the sauce is simmering, cook the pasta in that boiling water according to the directions on the package that they came in until they have an al dente texture. Drain and transfer the pasta into the skillet with the mushroom sauce, stirring to coat over low heat (we turned the heat off, knowing we’d have residual heat left). Serve individual portions, topping with cheese and parsley afterwards.
Serves 3 to 4 (maybe it’s because we had to use a 9 oz. pkg. that only had 10 ravioli but this only made 2 portions for us).
As soon as we took our first bite of this, we knew there wasn’t going to be any leftovers ! The heat was nice at first but near the end it did start to be the predominate flavor so we’ll try a single pinch of pepper flakes next time. The sauce was delicious but felt a little sparse after tossing the ravioli in it so next time we make this (and there will definitely be a next time), we’re going to double the sauce. The sauce and ravioli taste great together but adding that Parmigiano-Reggiano took it to the next level of yumminess !
Recipe source unknown.
We weren’t paid in any form to promote Colavita or Swanson.
Take care everybody !