Chicken and Eggplant Parmesan Crispy Chicken and Roasted Eggplant Parmesan Bake Ingredients: 2 boneless, skinless chicken breasts, pounded thin 1 medium eggplant, sliced into 1/4-inch rounds 1 cup all-purpose flour 2 eggs, beaten 1 1/2 cups Italian-style breadcrumbs 1/2 cup grated Parmesan cheese 1 1/2 cups marinara sauce 1 1/2 cups shredded mozzarella cheese 1/4 cup fresh basil leaves, chopped Salt and black pepper to taste Olive oil, for frying and roasting Optional: red pepper flakes, for a spicy kick Directions: Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet, brush both sides lightly with olive oil, and season with salt and pepper. Roast for 20 minutes, flipping halfway, until golden and tender. Season chicken breasts with salt and pepper. Dredge each piece in flour, dip in beaten eggs, then coat in breadcrumbs mixed with half the grated Parmesan. In a skillet over medium heat, heat olive oil and fry chicken until golden and crisp on both sides (about 4 minutes per side). Drain on paper towels. In a large baking dish, spread a thin layer of marinara sauce. Layer roasted eggplant slices, then chicken. Top with more marinara, mozzarella, and the remaining Parmesan. Bake at 375°F (190°C) for 20 minutes, or until cheese is melted and bubbly. Garnish with chopped basil and a sprinkle of red pepper flakes, if desired. Serve hot. Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 60 minutes Kcal: 610 kcal | Servings: 4 servings #chickenparm #eggplantrecipes #comfortfood #italianclassics #parmesandinner #crispychicken #homemadeitalian #cheesylayers #familyfavorites #bakedgoodness #weeknightdinner #sauceandcheese #italianbake #heartymeals #eggplantdishes #ovenbake #easyitalianfood #chickenandeggplant #onepanmeals #classiccomfortfood Craving something comforting and cheesy? Try this Chicken and Eggplant Parmesan – crispy, melty, and packed with Italian flavor!

Grilled Chicken and Quinoa Stuffed Peppers Fire-Grilled Chicken and Herbed Quinoa in Roasted Pepper Cups Ingredients: 4 large bell peppers (any color) 1 cup quinoa, rinsed 2 cups water or low-sodium chicken broth 2 grilled chicken breasts, diced 1 tablespoon olive oil 1 small red onion, finely chopped 2 garlic cloves, minced 1 cup cherry tomatoes, halved 1 cup baby spinach, chopped ½ teaspoon dried oregano ½ teaspoon paprika Salt and pepper to taste ¼ cup crumbled feta cheese (optional) 2 tablespoons fresh parsley, chopped Lemon wedges, for serving Directions: Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Lightly brush the insides with olive oil and set aside. In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, and simmer for 15–20 minutes until liquid is absorbed. Fluff with a fork. In a skillet, heat olive oil and sauté red onion for 2–3 minutes. Add garlic, spinach, cherry tomatoes, oregano, paprika, salt, and pepper. Cook for another 2 minutes. Stir in cooked quinoa and diced grilled chicken. Remove from heat and mix in parsley and feta (if using). Fill bell peppers with the quinoa-chicken mixture and place them upright in a baking dish. Cover with foil and bake for 25 minutes. Uncover and bake another 5–10 minutes until slightly golden. Serve warm with lemon wedges on the side. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Kcal: 410 kcal | Servings: 4 servings #stuffedpeppers #grilledchickenrecipes #quinoastuffedpeppers #healthymeals #chickenquinoabake #highproteinmeal #glutenfreeoptions #bakedpeppers #mealprepideas #bellpepperrecipes #mediterraneandiet #easyfamilymeals #quinoarecipes #ovenbakedgoodness #cleaneatingrecipes #lowcarbdinner #spinachandchicken #fetaandquinoa #chickendinnerinspo #comfortandhealth Colorful, filling, and full of flavor These Grilled Chicken & Quinoa Stuffed Peppers make healthy eating feel indulgent. Your new weeknight hero!

Mardi Gras King Cake Festive New Orleans-Style King Cake with Cinnamon Swirl and Colorful Icing Ingredients: For the Dough: 1/2 cup warm water (110°F) 2 teaspoons active dry yeast 1/2 cup granulated sugar 4–5 cups all-purpose flour 1/2 cup warm milk 1/2 cup unsalted butter, melted 5 egg yolks 1 teaspoon vanilla extract 1 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon For the Filling: 1/2 cup brown sugar 1 tablespoon cinnamon 1/2 cup chopped pecans (optional) 1/4 cup melted butter For the Icing & Decoration: 1 cup powdered sugar 2–3 tablespoons milk 1/2 teaspoon vanilla extract Purple, green, and gold sanding sugar Directions: In a small bowl, dissolve yeast in warm water with a teaspoon of sugar. Let sit for 10 minutes until frothy. In a large mixing bowl, combine the yeast mixture, milk, melted butter, remaining sugar, egg yolks, vanilla, salt, nutmeg, and cinnamon. Gradually mix in flour until a soft dough forms. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1–2 hours or until doubled. Roll out the dough into a large rectangle (about 10x16 inches). Mix the filling ingredients, then spread evenly over the dough. Roll the dough up jelly-roll style and form it into a ring on a parchment-lined baking sheet. Pinch the ends together to seal. Cover the ring loosely with plastic wrap and let rise again for 45 minutes. Preheat oven to 350°F (175°C). Bake for 25–30 minutes, until golden brown. Let cool completely. Whisk together powdered sugar, milk, and vanilla to form a glaze. Drizzle over cooled cake, then sprinkle immediately with colored sugars in alternating bands of purple, green, and gold. Optional: Hide a plastic baby or dried bean inside after baking for tradition! Prep Time: 2 hours | Cooking Time: 30 minutes | Total Time: 2 hours 30 minutes Kcal: 325 kcal | Servings: 12 servings #kingcake #mardigrasdessert #neworleansrecipes #bakingtraditions #holidaybaking #southernbakes #cinnamoncake #mardigrascelebration #kingcakerecipe #homebakedgoodness #colorfuldesserts #neworleansfood #bakingjoy #cakewithmeaning #mardigrasfood #festivecake #holidaytradition #yeastcake #southernsweets #celebrationdesserts Let the good times roll! Nothing says Mardi Gras like a homemade King Cake with bright icing and a sweet cinnamon swirl inside.

Korean BBQ Chicken Wings Sticky Korean BBQ Wings with Sesame and Scallions Ingredients: 2 lbs chicken wings, split and tips removed 1/2 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon cornstarch 1 tablespoon vegetable oil For the Korean BBQ Sauce: 1/2 cup soy sauce 1/4 cup brown sugar 2 tablespoons rice vinegar 1 tablespoon sesame oil 1 tablespoon gochujang (Korean chili paste) 2 cloves garlic, minced 1 teaspoon grated ginger 1 tablespoon honey 1 tablespoon water Garnish: 1 tablespoon toasted sesame seeds 2 green onions, thinly sliced Directions: Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil and place a wire rack on top. Pat chicken wings dry with paper towels. Toss with salt, pepper, cornstarch, and vegetable oil until evenly coated. Arrange wings on the rack in a single layer and bake for 40–45 minutes, flipping halfway, until crispy and golden brown. Meanwhile, in a saucepan over medium heat, combine soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, garlic, ginger, honey, and water. Bring to a gentle boil, then reduce heat and simmer for 5–7 minutes until thickened slightly. Remove wings from oven and toss in the warm Korean BBQ sauce until well coated. Return wings to the oven for 5 minutes to caramelize. Garnish with sesame seeds and green onions. Serve hot. Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour Kcal: 420 kcal | Servings: 4 servings #koreanbbqwings #stickywings #gochujanglove #chickenwingrecipes #asiandinnerideas #bakedchickenwings #koreanfusionfood #easyappetizers #gamefood #partywings #sweetandspicychicken #wingsfordays #sesamechicken #boldflavor #ovenbakedgoodness #chickendishes #wingnight #asianflavors #crispyandsaucy #umamibomb Sticky, spicy, and bursting with flavor – these Korean BBQ Chicken Wings are oven-baked to crispy perfection and coated in a luscious gochujang glaze!

Mamaw's Chicken and Rice Casserole Old-Fashioned Creamy Chicken and Rice Bake Just Like Mamaw Made Ingredients: 3 boneless, skinless chicken breasts 1 cup long-grain white rice, uncooked 1 (10.5 oz) can cream of chicken soup 1 (10.5 oz) can cream of mushroom soup 1 1/2 cups chicken broth 1/2 cup milk 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon black pepper 1/4 teaspoon paprika 1/2 cup shredded cheddar cheese (optional, for topping) Chopped fresh parsley (optional, for garnish) Directions: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish. In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, black pepper, and paprika. Stir in the uncooked rice until evenly combined. Pour the rice mixture into the prepared baking dish. Nestle the raw chicken breasts into the mixture, spacing evenly. Cover tightly with aluminum foil and bake for 1 hour. Remove foil and check rice for doneness. If needed, add a splash more broth and bake uncovered for another 10–15 minutes until rice is tender and chicken is cooked through. (Optional) Sprinkle cheddar cheese over the top and return to oven for 5 minutes until melted. Garnish with chopped parsley before serving. Prep Time: 10 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 20 minutes Kcal: 480 kcal | Servings: 6 servings #chickencasserole #mamawrecipes #oldfashionedcooking #southerncomfortfood #easyfamilydinners #ricebake #chickenandrice #homestylemeals #cozycasserole #ovenbakedgoodness #creamycomfortfood #nostalgicrecipes #southernkitchen #cheesyoption #onepanmeal #heartybakes #classicfamilymeals #chickendinnerideas #easycomfortdishes #wholesomeandwarm This creamy, comforting Chicken and Rice Casserole will take you straight back to Mamaw’s kitchen! So easy and nostalgic — just like she used to make.