I have made this bread twice now, and it has come out great both times. I used pizza seasoning (same difference as Italian seasoning) and fresh rosemary. This time, I also sprinkled sea salt on the bread right before it started baking - delicious!
I doubled this recipe and had enough "liquid" mixture for 3 deep dish pie crusts. I, like others, put the chocolate chips and pecans right in the crusts, then pour the liquid over the top - this ensures nuts and chocolate in every piece. I got lazy this time and left the pecan halves whole; the pie was prettier, but a little harder to cut. This pie has come to be known in our family as "crack pie," because it is so good you crave it, and I wouldn't dare have a family holiday without it or my in-laws would chase me with pitchforks.
I made this tonight, using bone-in skin-on chicken breasts. Since the meat still had the fat from the skin and bone, I omitted the butter and just smushed the chicken into the cheese mixture. I had a wedge of Romano - no Parmesan - so I used that instead. Actually, I used half Romano and half Panko breadcrumbs. Also used dried parsley instead of fresh. I baked mine at 375' for 40 minutes, which was perfect. Despite all of my substitutions, it was still delicious, and the coating was nice and crispy!
We hosted a Memorial Day weekend kick-off party on Friday, where I made up a bunch of chicken thighs and drumsticks, and we had leftovers. When we were headed to a party that Sunday, I figured I'd throw something together at the last minute, and this was it. Only substitutions were shredded Italian six-cheese blend for the cheese and 1 lb. of shredded chicken I roasted myself. I also pulsed in the food processor for a smoother consistency and cooked five minutes in the microwave once I got there. All I took home was Rave reviews and an empty casserole. =)
Never would've thought I would rate and save a cole slaw recipe, but this quick and easy dressing made the best coleslaw I've ever had. I used apple cider vinegar and a little more than half a bag of pre-shredded cabbage mix - perfection!
Excellent “meat”ball. We have been trying to follow the Mediterranean Diet, and my whole family enjoyed these plant-based meatballs - including our young teens. We served them over roasted spaghetti squash with Rao’s Marinara, and everyone cleared their plates.
