Most of you have probably gathered that we like to cook and bake. I honestly could be quite content baking all day long if calories were meaningless and I had both a nanny and a housekeeper. (As well as a big fat bank account to pay said nanny and housekeeper.) But since I live in a world where cookies don’t count as dinner and long days in the kitchen leave me with a counter (not a sink, but a counter) overflowing with dishes, I try to find a little more balance in my life. Just like most of you, I’m always on the hunt for “quick dinners.” Dinners that can be whipped up fast after long days of work, therapy, playing at the park, doing yard work, or sorting laundry. The difficult part is that we’re picky and prefer these quick dinners be both delicious and mostly from scratch. In an effort to curb the last minute eating out (I have no answer for the hypocrisy of eating out getting a green light while we snub our noses at packaged food) or the 7:30 dinners (that’s bedtime, a very sacred time around these parts), we turned to How to Cook Everything Fast: A Better Way to Cook Great Food by Mark Bittman. We’ve now renewed the book three times at the library and are thinking it might need to become a permanent part of our collection (not the library’s copy specifically). One of our favorite recipes has been this Fastest Chicken Parm. It’s flavorful and can make any regular weeknight feel just a tad bit more special.
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