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The Crunchy, 924 Garrett Street, Atlanta, GA (2025)

02/04/2025

Crispy Chicken with Creamy Pasta 🍗🍝

This Crispy Chicken with Creamy Pasta is a match made in heaven! Juicy, crispy chicken paired with a rich, creamy pasta sauce is the ultimate comfort food. It’s perfect for a family dinner or when you’re craving something indulgent and satisfying.

Ingredients:
For the Crispy Chicken:

4 boneless, skinless chicken breasts
1 cup breadcrumbs
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp paprika
2 eggs (beaten)
Salt and pepper to taste
Olive oil for frying
For the Creamy Pasta:

8 oz pasta (penne or fettuccine work great)
1 cup heavy cream
½ cup grated Parmesan cheese
3 cloves garlic, minced
2 tbsp butter
Salt and pepper to taste
Fresh parsley for garnish
Directions:
1️⃣ Prep the Chicken: Season the chicken breasts with salt and pepper. In one bowl, beat the eggs. In another bowl, mix breadcrumbs, Parmesan cheese, garlic powder, and paprika. Dip each chicken breast into the egg mixture, then coat with the breadcrumb mixture.
2️⃣ Cook the Chicken: Heat olive oil in a large skillet over medium heat. Fry the chicken breasts for 5-6 minutes per side, or until golden and cooked through. Set aside and keep warm.
3️⃣ Cook the Pasta: Cook the pasta according to the package instructions. Drain and set aside.
4️⃣ Make the Creamy Sauce: In the same skillet, melt butter and sauté garlic for 1-2 minutes. Pour in heavy cream and simmer for 2-3 minutes. Stir in Parmesan cheese and season with salt and pepper. Let it cook until the sauce thickens.
5️⃣ Combine: Add the cooked pasta to the creamy sauce and toss to coat evenly.
6️⃣ Serve: Plate the creamy pasta and top with crispy chicken. Garnish with fresh parsley and extra Parmesan if desired.

Summary:
This Crispy Chicken with Creamy Pasta is a dreamy combo of flavors and textures! The crispy, golden chicken pairs perfectly with the rich, garlicky pasta sauce, making it a dish you'll want to make again and again.

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 4

11/15/2024

Chicken with Garlic Mushroom Sauce

Ingredients:

For the Chicken:
1/2 cup of all-purpose flour
1 teaspoon of garlic powder
Salt and freshly ground black pepper adjusted to taste
2 medium chicken breasts boneless and skinless
1 tablespoon of unsalted butter
1 tablespoon of olive oil
For the Mushroom Sauce:
1 tablespoon of olive oil
1 tablespoon of unsalted butter
8 ounces of cremini mushrooms
Salt and freshly ground black pepper
3 cloves of garlic
1/2 cup of chicken broth
1 cup of heavy cream
1 cup of freshly grated Parmesan cheese
1 tablespoon of fresh parsley
Instructions:

Preparation of Chicken: In a shallow dish, combine the flour, garlic powder, salt, and pepper. Coat each chicken breast evenly with the flour mixture, ensuring complete coverage on all sides.
Cooking the Chicken: In a large skillet, heat the olive oil and butter over medium heat until hot but not smoking. Place the chicken in the skillet and cook for approximately 2 minutes on each side, or until the chicken is golden and slightly crisp. Once cooked, remove the chicken from the skillet and set aside on a plate.
Sauce Preparation: Utilize the same skillet; add an additional tablespoon each of olive oil and butter. Introduce the sliced mushrooms and season with salt and pepper. Sauté for 3 to 5 minutes until the mushrooms are golden brown and have released their moisture.
Developing the Sauce: Add the minced garlic to the mushrooms, cooking briefly for about 30 seconds until fragrant. Deglaze the skillet with chicken broth, scraping up any browned bits from the bottom. Pour in the heavy cream and bring to a gentle simmer, allowing the sauce to reduce slightly before incorporating the grated Parmesan cheese. Adjust seasoning as necessary.
Final Assembly: Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the top of the chicken to ensure it is well coated. Continue to cook on low heat for a few minutes to allow the chicken to absorb the flavors of the sauce.
Presentation: Serve the chicken immediately, garnished with chopped parsley. This dish pairs well with mashed potatoes, steamed vegetables, or over a bed of pasta to complement the creamy sauce.

11/15/2024

Instant Pot Detox Fat Flush Soup

Ingredients:

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 zucchini, chopped
1 cup green beans, chopped
1/2 head cabbage, chopped
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 tablespoon apple cider vinegar
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt and pepper to taste
2 cups fresh spinach
1 lemon, juiced
Fresh parsley for garnish
Directions:

Set the Instant Pot to the sauté mode and add the olive oil. Once hot, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent.
Add the carrots, celery, zucchini, green beans, and cabbage. Stir to combine and cook for another 2-3 minutes.
Add the diced tomatoes, vegetable broth, apple cider vinegar, turmeric, cumin, cayenne pepper, salt, and pepper. Stir well.
Place the lid on the Instant Pot and set to "Soup" mode for 10 minutes.
Once cooking is complete, release the pressure naturally for 5 minutes, then quick release the remaining pressure.
Stir in the spinach and lemon juice, letting the spinach wilt for 2-3 minutes.
Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 10 minutes (plus pressure build-up and release time) | Total Time: 35 minutes
Kcal: 120 kcal | Servings: 6 servings

11/15/2024

Creamy Garlic Chicken

Ingredients:

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
6 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:

Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Let the sauce simmer for 3-4 minutes until it thickens slightly.
Return the chicken breasts to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes, allowing the chicken to soak up the flavors of the sauce.
Garnish with freshly chopped parsley and serve hot.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 460 kcal | Servings: 4 servings

11/15/2024

Quick and Easy Mozzarella Chicken

Ingredients:

4 boneless, skinless chicken breasts
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Salt and pepper to taste
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/4 cup fresh basil, chopped (for garnish)
1 tablespoon olive oil
Directions:

Preheat your oven to 375°F (190°C).
Season the chicken breasts with Italian seasoning, garlic powder, salt, and pepper on both sides.
In a large oven-safe skillet, heat olive oil over medium-high heat. Add the seasoned chicken and sear for 3-4 minutes on each side until golden brown.
Pour the marinara sauce over the chicken, then sprinkle the shredded mozzarella cheese on top.
Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and the cheese is bubbly and golden.
Remove from the oven, garnish with fresh basil, and serve hot.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 350 kcal | Servings: 4 servings

11/15/2024

Egg Fried Rice

Ingredients:

2 cups cooked rice (preferably day-old)
2 tablespoons vegetable oil
2 eggs, lightly beaten
1 cup mixed vegetables (carrots, peas, and corn)
3 green onions, chopped
2 tablespoons soy sauce
1 teaspoon sesame oil
Salt and pepper to taste
Directions:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the beaten eggs and scramble until fully cooked. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the mixed vegetables and sauté for about 3-4 minutes, or until they are tender.
Add the cooked rice to the skillet and stir-fry for another 3-4 minutes, breaking up any clumps.
Stir in the scrambled eggs, soy sauce, sesame oil, green onions, salt, and pepper. Mix well and cook for an additional 2 minutes.
Serve hot and enjoy!
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 280 kcal | Servings: 4 servings

11/15/2024

Smothered Chicken with Creamed Spinach, and Mushrooms

Ingredients:

4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1 cup mushrooms, sliced
4 slices bacon, chopped
3 cups fresh spinach
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Fresh parsley, for garnish
Directions:

Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped bacon and cook until crispy. Remove the bacon and set aside, leaving the drippings in the skillet.
Add the sliced mushrooms to the skillet and sauté until softened, about 3-4 minutes.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Pour in the heavy cream and add the garlic powder, onion powder, and smoked paprika. Stir to combine and let the sauce simmer for 3-4 minutes until thickened.
Return the chicken and bacon to the skillet, spooning the creamed spinach mixture over the top. Cook for an additional 2-3 minutes to heat through.
Serve hot, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 420 kcal | Servings: 4 servings

11/15/2024

Classic Miso Soup

Ingredients:

4 cups dashi (Japanese soup stock)
3 tablespoons miso paste (white or red)
1/2 block tofu, cut into small cubes
1/4 cup wakame seaweed (rehydrated if dried)
2 green onions, thinly sliced
1/2 teaspoon soy sauce (optional)
1/2 cup shiitake mushrooms, sliced (optional)
Directions:

Heat the dashi in a medium pot over medium heat, bringing it to a gentle simmer.
In a small bowl, dissolve the miso paste in a few tablespoons of the hot dashi by stirring until smooth.
Gradually stir the dissolved miso into the pot of dashi.
Add tofu cubes and wakame seaweed to the soup. Simmer for 2-3 minutes to heat through.
If desired, add shiitake mushrooms and soy sauce for extra flavor. Simmer for another 2 minutes.
Remove from heat and sprinkle green onions over the top just before serving.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes

11/15/2024

Sweet and Savory Cranberry-Glazed Chicken

Ingredients:

4 boneless, skinless chicken breasts
1 cup cranberry sauce (homemade or canned)
2 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 tablespoon olive oil
Fresh rosemary for garnish (optional)
Directions:

Preheat the oven to 375°F (190°C).
In a small bowl, whisk together the cranberry sauce, balsamic vinegar, honey, Dijon mustard, garlic powder, and onion powder until smooth.
Season the chicken breasts with salt and pepper on both sides.
Heat olive oil in an oven-safe skillet over medium heat. Sear the chicken for 2-3 minutes on each side until golden brown.
Pour the cranberry glaze over the chicken in the skillet, coating each piece.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Garnish with fresh rosemary if desired, and serve with your favorite side dish.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

11/14/2024

Olive Garden Zuppa Toscana Soup

Ingredients:

1 lb Italian sausage
1 tablespoon olive oil
1 onion, diced
4 garlic cloves, minced
4 cups chicken broth
4 medium russet potatoes, diced
2 cups kale, chopped
1 cup heavy cream
Salt and pepper, to taste
Crushed red pepper flakes, optional for garnish
Directions:

Heat olive oil in a large pot over medium heat. Add Italian sausage and cook until browned, breaking it into small pieces as it cooks. Remove sausage and set aside.
In the same pot, sauté onion and garlic until soft and fragrant, about 3-4 minutes.
Add chicken broth and diced potatoes. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until potatoes are tender.
Stir in chopped kale and cooked sausage. Simmer for another 5 minutes.
Add heavy cream, stirring until the soup is creamy and well combined. Season with salt, pepper, and crushed red pepper flakes if desired.
Serve hot with a garnish of red pepper flakes or additional kale.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 6 servings

11/14/2024

Cajun Corn on the Cob

Ingredients:

4 ears of corn, husked
2 tablespoons butter, melted
1 tablespoon Cajun seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional for extra spice)
Salt and pepper, to taste
Fresh parsley, chopped for garnish (optional)
Lemon wedges for serving
Directions:

Preheat your grill to medium heat or heat a grill pan on the stove.
In a small bowl, mix melted butter, Cajun seasoning, garlic powder, paprika, cayenne pepper, salt, and pepper.
Brush the ears of corn with the seasoned butter mixture, ensuring they are evenly coated.
Place the corn on the grill and cook for 10-12 minutes, turning occasionally until slightly charred and tender.
Remove from the grill and sprinkle with chopped parsley for garnish, if desired.
Serve hot with lemon wedges on the side for a zesty kick.
Prep Time: 5 minutes | Cooking Time: 12 minutes | Total Time: 17 minutes
Kcal: 150 kcal | Servings: 4 servings

The Crunchy

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