Craving crispy, juicy chicken without the dreaded dryness? Oven-baked, breaded chicken breast is your delicious answer! Cook chicken breast gently in a 325°F oven until it reaches an internal temperature of 165°F—usually 20–30 minutes, depending on thickness. The crunchy coating locks in moisture, creating a succulent entrée with a gorgeous golden crust and plenty of savory flavor. Get ready for dinner everyone will happily devour!
Ingredients
1/4 cup of Parmesan cheese, grated
1 cup of Panko breadcrumbs
¼ cup of butter, room temperature
1/8 teaspoon paprika
1 teaspoon dried parsley (optional)
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
1/2 teaspoon salt
4 boneless skinless chicken breasts
Process
Preheat oven to 325 °F. degrees.
Mix the breadcrumbs and soft butter in a bowl. Mix well with a fork.
Sir-in paprika, dried parsley, garlic powder, salt and pepper.
Pat chicken breasts dry with a paper towel. Moisture on the chicken surface can prevent the coating from crisping.
Coat a baking sheet with nonstick spray, then arrange the chicken breasts on it.
Pat breadcrumb mixture on each chicken breast.
Chill the coated chicken: Put it in the fridge for 30 minutes before baking. This helps the coating set and keeps it from falling off.
Bake until an instant-read thermometer registers an internal temperature of 165°F. About 20 – 25 minutes.
Spaghetti squash strands topped with hearty tomato sauce, herbs, and Parmesan create a comforting homemade meal.
Spaghetti squash is the vegetable that shows up to dinner wearing golden strands and a surprisingly pasta-like personality. Once cooked, its tender flesh pulls apart into delicate ribbons, creating a lighter alternative to traditional noodles. The flavor is mild and gently sweet, so it happily teams up with roasted garlic, olive oil, tomato sauce, fresh herbs, sautéed vegetables, or a generous sprinkle of cheese.
Ingredients
1 large spaghetti squash
2 tablespoons of olive oil
1 large Roma tomato, finely chopped
2 tablespoons of fresh basil
¼ cup shredded mozzarella or parmesan cheese
1 teaspoon each coarse salt and pepper
1 teaspoon garlic powder
Process
Preheat oven to 400°F.
Wash the squash thoroughly under running water to remove dirt. Pat it dry.
Pierce the squash with a knife or fork. Microwave it on high for 4 minutes. Let it rest for 2 minutes.
Place the squash on a towel to keep it steady. If cutting it lengthwise, cut off the stem end first. Then use a very sharp knife to cut the squash in half lengthwise.
Use a fork to remove the seeds and center strings.
Drizzle the inside of the two halves with olive oil, using your hands or a brush to ensure all surfaces are coated.
Sprinkle the coarse salt, pepper, and garlic powder all over the inside surface of the squash.
Place the squash cut-side down in an oven-safe dish or pan.
Bake in a preheated oven for 40 – 50 minutes or until the squash is soft and the strands pull up easily with a fork.
Remove from the oven and fluff the squash with a fork, pulling the strands away from the sides – leave squash in shell.
Turn oven onto broil
Add the tomatoes and fresh basil to the fluffed squash and sprinkle each half with the cheese.
Place under broiler for 3 to 4 minutes or until the cheese is melted and lightly browned.
Caprese salad celebrates simplicity with ingredients at their peak. Arrange juicy tomatoes and fresh mozzarella on a platter, then scatter fragrant fresh basil ribbons across the top. Finish with a drizzle of extra-virgin olive oil, aged balsamic, flaky sea salt, and freshly cracked pepper. For a gourmet touch, add toasted pine nuts or a delicate basil oil. Serve immediately with crusty artisan bread, allowing the creamy cheese, sweet tomatoes, and aromatic basil to shine in every elegant bite.
Ingredients
Fresh spinach or arugula
4 medium-sized juicy, ripe tomatoes, sliced in ¼ inch slices
6 ounces of fresh mozzarella cheese, sliced
1 bunch of fresh basil, rinsed and pulled apart into individual leaves
Process
Remove the basil leaves from the stems. To slice basil into thin ribbons, a technique known as chiffonade, begin by selecting fresh, clean basil leaves.
Stack several basil leaves on top of one another, placing the largest leaf on the bottom.
Roll the stack tightly from one side to the other, forming a small cylinder.
Hold the roll firmly with one hand, keeping your fingers curled safely away from the knife.
Using a sharp chef’s knife, make thin, even slices across the rolled basil. Aim for ribbons approximately 2 to 3 millimeters wide.
Separate the slices gently with your fingers and scatter the basil ribbons over the finished dish.
Line a plate or platter with washed spinach leaves, stems removed.
Arrange the tomato slices on top of the spinach.
Sprinkle with ½ teaspoon of kosher or sea salt.
Layer half of the basil ribbons on top of the tomatoes.
Layer the mozzarella cheese on top of the basil.
Garnish with remaining basil ribbons.
Drizzle balsamic vinaigrette evenly over the layered ingredients for clearer, more consistent coverage.
Serve at room temperature.
Balsamic Vinegarette
2 tablespoons of olive oil.
2 Tablespoons of good balsamic vinegar
2 cloves of garlic, sliced into slivers or grated
½ teaspoon of cracked pepper
1 teaspoon Kosher or Sea salt, divided
In a small bowl with a lid, mix the olive oil, balsamic vinegar, ½ teaspoon cracked pepper, ½ teaspoon salt, and garlic. Let the mixture sit for at least 15 minutes to blend the flavors.
Sautéed Brussels sprouts, crispy bacon, and onions.
Brussels sprouts may resemble tiny cabbages, but they can be delicious little flavor bombs! Roast or sauté them with crispy bacon, garlic, and sweet onion for a savory side dish that complements beef, pork, or nearly any favorite meal. Try roasting them until lightly crisp, tossing them with bold seasonings, or adding them to a colorful dinner bowl. With a dash of creativity, these nutritious vegetables can steal the spotlight. For a festive Thanksgiving, Christmas, or holiday dinner, stir in jewel-like pomegranate seeds for a bright, cheerful finish.
Ingredients
6 slices bacon
½ cup sweet onion, diced
1/2 pound Brussels sprouts, trimmed and halved
4 garlic cloves, grated
1/2 cup fat-free chicken broth
1/8 teaspoon salt
1/8 teaspoon red pepper flakes, or Korean pepper powder
1 tablespoon red currant jelly
Directions
Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until it begins to brown. Remove the skillet from the heat. Transfer the bacon to a plate, reserving 1 tablespoon of drippings in the skillet; discard the rest.
Chop bacon into small pieces
Return the pan to medium-high heat. Add the bacon, onion, and Brussels sprouts, and cook for 4 minutes, stirring often.
Lower the heat. Add garlic and sauté for 4 minutes, stirring often, until it begins to brown.
Add the chicken broth and bring it to a boil. Cook for 2 minutes, stirring occasionally, until the liquid has nearly evaporated and the sprouts are crisp-tender.
Remove from heat; stir in salt and red pepper flakes, and toss with a tablespoon of currant jelly.
Call them old-fashioned if you like, but stuffed cabbage rolls are comfort food with a playful twist. Once you master the roll, the kitchen becomes your playground: swap beef for turkey, trade rice for barley, or tuck in a surprising filling. The cabbage leaf is your edible envelope, ready for delicious secrets. Polish Golabki, like the ones my mom made, combine seasoned ground beef and pork with rice, then bake in a savory tomato sauce until tender and fragrant. Some versions add barley, a spoonful of sour cream, or extra herbs. Every roll feels like a warm hug from another culture—simple, cozy, and wonderfully adaptable.
Ingredients
1 medium head cabbage (3 pounds)
1/2-pound uncooked ground beef
1/2-pound uncooked ground pork
1 egg, beaten
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup cooked long grain rice (See Note)
3 tablespoons fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon of dill weed (or marjoram)
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained or your favorite marinara sauce
Process
Preheat oven to 350°F.
Boil a whole head of cabbage until the outer leaves loosen and can be easily removed from the core.
Set aside 12 large leaves for rolls. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut.
In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, egg, onion, rice, parsley, salt, dill, and cayenne; mix well.
Place about 1/4 cup of the meat mixture on a cabbage leaf. Fold the leaf sides over the filling, then roll from the cut end until sealed. Repeat with remaining leaves and filling.
Slice the remaining cabbage; place in a Dutch oven. Place the cabbage rolls seam-side down on the sliced cabbage.
Combine the canned tomatoes and remaining tomato sauce; pour over the rolls. Cover and bake until cabbage rolls are tender, about 1-1/2 hours.
Note: Use precooked rice or another cooked grain (for example, barley, farro, or lentils).
Think salads must always be leafy? Think again! Retro marshmallow salads bring a playful twist, swapping greens for pudding mix and fluffy marshmallows. Picture a pistachio salad bursting with pineapple chunks, crunchy pistachios, and cuddly mini marshmallows! Perfect as a quirky side or a cheeky dessert, depending on your table. These delightful fluff salads and other vintage potluck gems are staples in the South and Midwest, but they’re fun anywhere, anytime. The idea of a sweet, creamy salad might raise an eyebrow, but one spoonful turns skeptics into fans. It’s a rare chance to enjoy marshmallows before the final course, so why not indulge? Serve it chilled, grab a fork, and join the retro revival—this luscious, nostalgic treat is here to brighten your next gathering.
Bring sunshine to the table with a playful, crowd-pleasing dish that’s perfect for summer get-togethers: crab stuffed flounder. Imagine delicate flounder fillets gently wrapped around a savory, herbed crab filling that’s bright with lemon, kissed by garlic, and uplifted with fresh herbs. Each bite offers tender, flaky fish paired with sweet lump crab—light enough for warm evenings, yet hearty enough to satisfy a hungry crowd. Whether you’re feeding a small group or a boisterous crowd, crab-stuffed flounder brings coastal charm, bright flavors, and a touch of summer whimsy to every gathering.
Stuffing Options
Pocket method: Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam, down the middle of the fish, to create pockets. Lay the cut sides back.
Roll method: Place stuffing into a strip of fillet, roll it up, and secure with toothpicks or skewers.
Layer method: Place stuffing into a cavity or between two fillets, then cook.
Ingredients
2 green onions, thinly sliced (about 1/4 cup)
1 clove garlic, minced
1 red pepper, minced
2 tablespoons fresh parsley, chopped fine
1 egg
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
3 tablespoons heavy cream
1 1/2 tablespoons Dijon mustard
1/2 lemon, juiced
2 tablespoons plain Greek yogurt, or sour cream
10 saltine crackers, crumbled medium to fine
1 pound lump crabmeat, picked clean of shells
Salt and freshly ground black pepper
5 large flounder fillets
Process:
Preheat the oven to 350°F.
In a medium skillet, melt the butter and sauté the onions, garlic, parsley, and peppers until soft; set aside to cool.
In a mixing bowl, combine the egg, cayenne pepper, garlic powder, heavy cream, mustard, lemon juice, and Greek yogurt. Add the cooled onions, garlic, peppers, and parsley; gently mix in the Saltine crackers and crabmeat. Add salt and pepper to taste.
Choose a stuffing method. Fill the flounder with the Crab Mix, then press the sides together to cover the filling. Sprinkle with paprika.
Coat a glass baking dish with cooking spray. Place the fish in the dish and bake for 20 minutes or until internal temperature reaches 145°F.
Without removing the dish from the oven, turn the oven to broil and broil for 5 additional minutes.
*Optional: Melt ½ cup of butter and drizzle over fillets when finished baking.
A plate of juicy Italian meatballs topped with marinara sauce, parmesan, and fresh basil.
Italian meatballs are a cozy kitchen favorite, packed with tender texture, savory flavor, and the irresistible aroma of herbs and spices. Their straightforward recipe means every ingredient gets a chance to shine. Freshly ground meat creates a juicier, richer bite, while garlic, parsley, and basil bring a lively burst of flavor that dried or packaged versions often miss. Breadcrumbs keep the center light and delicate, and freshly grated Parmigiano-Reggiano adds savory depth with a gentle nutty note. Add a bright sauce of ripe tomatoes, onions, and olive oil, and the ingredients come together like a delicious little orchestra. The result is a meatball that is balanced, flavorful, and unmistakably homemade. Fresh ingredients do more than look appealing: they boost the aroma, improve the texture, and make every bite more satisfying. It is comfort food with personality—and definitely worth getting saucy over!
½ pound of ground pork
½ pound of veal (see Note below regarding meat)
½ pound of ground beef chuck (85% lean)
½ cup of grated Parmesan cheese
¼ cup flat-leaf Italian parsley, finely minced
2 teaspoons of kosher or sea salt
½ cup of grated onion (food processor works great)
3 cloves of garlic, pressed or minced
1 large egg, beaten
1 cup of dried breadcrumbs
1/3 cup of milk
¼ teaspoon black pepper
1/3 cup olive oil for frying. See methods of cooking below
Process
In a large bowl, combine breadcrumbs and milk to rehydrate. Set aside for 5 minutes.
Mix in the meat, egg, Parmesan, parsley, salt, onion, garlic, and mix until well combined.
Shape the meat mixture into golf ball-sized balls. Handle them gently and avoid packing the balls too tightly, as this can make them tough. Arrange the meatballs on a baking tray, then refrigerate them for 1 hour before cooking.
Cooking Methods:
Method #1: Bake raw meatballs at 350°F for 15 minutes. They are ready when the center is no longer pink, and the internal temperature reaches 160°F.
If the meatballs have not reached 160°F, finish cooking them in marinara sauce. This ensures they are fully cooked while adding flavor to both the meatballs and the sauce.
Method #2: Fry the meatballs in olive oil, following the traditional method. Heat two tablespoons of olive oil in a non-stick skillet over medium-high heat. Add half the meatballs and cook for about 6 minutes, turning occasionally, until browned on all sides. Transfer them to a plate. Drain the oil, wipe the skillet clean, and return it to the heat. Add the remaining oil and meatballs. Cook until all the meatballs are evenly browned.
Method #3: Cooking raw meatballs in marinara sauce.
This method is safe if you keep the food gently simmering, check its internal temperature, and cook the meat completely. This method is popular because it is flavorful and convenient.
Simmer the marinara gently so it cooks evenly without making the meat tough.
Use evenly sized meatballs (about 1.5 inches) for consistent cooking.
Avoid undercooking: In sauce, heat transfer is slower than in dry‑heat methods, so cooking times are longer — often 20–30 minutes for even cooking. Ground beef, pork, or veal meatballs must reach 160°F (71°C)
Note: Meat: I find that using 85% lean ground beef is the perfect amount of fat. If you do not eat beef, you can substitute ground turkey, ground chicken, venison, or veal. You can also add Italian sausage to the mix for a different flavor note.
A bowl of creamy spaghetti topped with crab meatballs
Ingredients
1 pound lump crab meat, drained and carefully checked for shell pieces
1 cup of Panko breadcrumbs
½ cup mayonnaise (see Note below for substitutions)
1 large egg, lightly beaten
1 tablespoon olive oil
3 tablespoons of onion, grated
1 clove of garlic, pressed
1 tablespoon of Dijon mustard
1 tablespoon parsley, finely chopped
1 teaspoon of Old Bay seasoning
½ teaspoon of salt
½ teaspoon of Worcestershire sauce
¼ teaspoon of hot sauce
Process
Preheat oven to 400°F.
Line a baking sheet with aluminum foil and spray with cooking spray.
In a large bowl, mix the beaten egg and the panko breadcrumbs. Set aside for 5 minutes until the breadcrumbs have softened.
Mix in the mayonnaise, olive oil, grated onion, garlic, Dijon mustard, parsley, Old Bay seasoning, salt, Worcestershire sauce, and hot sauce into the breadcrumb mixture.
Add the crab meat and gently mix it in.
Using a large cookie scoop, scoop up the mixture into balls and press lightly until they hold together. Place on prepared baking sheet.
Bake in a preheated oven for 15 minutes. Then place the crab balls in simmering sauce or gravy and cook for an additional 10 minutes.
If not adding to pasta sauce or gravy, bake for 20 minutes in a preheated oven, until the internal temperature reaches 165°F, using an instant-read thermometer.
Note: Mayonnaise replacements:
Cashew cream is available at grocery stores, or you can make it by mixing cashews and water. It has a rich, creamy flavor and tastes like mayonnaise.
Plain, full-fat Greek yogurt canreduce calories while keeping dishes creamy. It works well in most recipes that call for mayonnaise, including crab cakes.
Aioli sauce is another fine replacement for mayonnaise. It is readily available in grocery stores.
Mashed avocados have a creamy texture, which makes them a perfect replacement.
Hummus is different from mayonnaise, but you can use it instead of mayonnaise in crab cakes. It is creamy and flavorful.
Low-fat cottage cheese is an acceptable light, creamy, and salty replacement.
Summer memories come alive with this delicious crab gravy and pasta! Instead of live crabs, my mom simmered tender crab legs right in the gravy, filling the house with an irresistible aroma. Now that summer has arrived and crab legs are plentiful, it’s the perfect time to share this comforting family recipe. Dig in and enjoy!
Ingredients
¼ cup olive oil
1 cup of yellow onion, finely chopped
2 ounces anchovies, + their oil
6 garlic cloves, thinly sliced
¼ teaspoon red pepper flakes
2 cans of whole peeled tomatoes (two 28-ounce cans)
1 6-ounce can of tomato paste
Salt and black pepper to taste
1 small bunch fresh basil, roll leaves together and slice into ribbons
1 pound of spaghetti or linguine
3 pounds Dungeness crab or king crab legs, scrub clean under cold running water
Extra basil and olive oil for serving (optional)
Process
Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil, onions, garlic, anchovies, and crushed red pepper together over medium-low heat and cook until the onions and garlic are soft and starting to brown. At this point, the anchovies will have fully dissolved into the oil.
Add the tomatoes and crush them by hand as you place them in the pot. Alternatively, break them apart with a wooden spoon. Add a generous pinch of salt, then bring the mixture to a simmer.
Nestle the crab legs into the gravy. Cover the pot and reduce the heat to low.
Simmer for 1½ to 2 hours, stirring occasionally. Keep the crabs covered by the gravy during cooking; the gravy will develop a richer flavor and a pleasant, briny sweetness.
During the final 10 minutes, add the basil leaves. Taste the gravy and adjust the salt if necessary. For a thicker gravy, stir in tomato paste until it dissolves completely.
Meanwhile, boil the pasta in salted water according to package directions. Drain and set aside. Do NOT rinse.
Serve the pasta with crab gravy, arranging the crabs on a platter beside it or on top. Drizzle with a little extra olive oil. Add a few more basil leaves, if desired, before serving.
Kitchen Moxy 