These Fall-Inspired Chicken Parmesan Dishes More Than Hit the Spot

Forget that whole, “can’t teach an old dog new tricks,” “so last season” thing. Chicken parm ain’t having it.

The Italian-American classic, which features breaded chicken cutlets smothered in marinara sauce, mozzarella, and Parmesan, shows it can hang with the current mood by finding all kinds of clever ways to team up with fall’s favorite ingredients. Spaghetti squash and sweet potatoes prove to be a top-notch pasta doppelgängers, while pumpkin and kale fill in the gaps as sauce substitutes and sandwich toppers.

Chicken Parmesan Spaghetti Squash

Layers of Happiness

Chicken parm’s faithful sidekick, buttery spaghetti, is replaced here with its veggie doppelgänger: spaghetti squash. In this more health-conscious spin on the Italian-American classic (don’t worry, the chicken’s still fried), the squash is halved and used as the boat upon which all that crispy-saucy-gooey-cheesy goodness is served. Get the recipe.

Spaghetti Squash Chicken Parmesan Casserole

Damn Delicious

Alternatively, the clever, pasta-substituting concept also works as a casserole: Line the bottom of the dish with a nest of spaghetti squash and top with chunks of juicy fried chicken, marinara, and oozy mozzarella. Get the recipe.

Chicken Meatball Parmigiana and Sweet Potato Noodle Bake

Inspiralized

Chicken parm gets the (faux) spaghetti and meatballs treatment here with the seasonal favorite—sweet potatoes—stepping in for the noodles. There’s no breading or frying here, so you can enjoy this comfort dish double-whammy without worry. Get the recipe.

Baked Pumpkin Chicken Parmesan

Recipe Girl

Traditional tomato sauce gets the bench in favor of cheese-laced pumpkin purée in this seasonally-inspired take on chicken parm. Get the recipe.

Chicken Parm Sandwich and Kale Caesar Salad Sandwich

Sarcastic Cooking

Its ubiquity in supermarkets today can make it easy to forget that kale is actually at its peak of seasonality in the fall. So why not take this as an opportunity to up your chicken parm sandwich game by adding a Caesar-dressed kale salad garnish to the mix. It could even work with other favorite fall greens like swiss chard and collards. (Or if you just want to skip the whole bread/sandwich thing, that works too). Get the recipe.

Chicken Parmesan-Stuffed Portobello Mushrooms

Rachel Cooks

Use this as inspiration for whatever delectable, wide-topped wild shrooms you come across at the market this fall. Get the recipe.

And in case you want to ditch the chicken and go full fall veggie on your parm, here are some ideas for butternut squash, cauliflower , and fennel.

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How to Make Classic Tiramisu

I’ve always thought of tiramisu as a “restaurant dessert.” You know – one of those fancy desserts that you would never think to make at home.

This is mostly because tiramisu is one of two desserts that my mom always orders at restaurants (the other being crème brulee; she likes a classic). I’d honestly never encountered tiramisu outside of a restaurant setting!

But a few years ago this changed when we hosted our first Christmas dinner and my mom requested tiramisu for dessert. I was definitely a little fearful, but went into “what’s the worst that could happen?” mode.

It turns out that making a good tiramisu at home isn’t really all that difficult. It really just requires a little patience, some solid whisking, and a few tips to help you along!

Continue reading "How to Make Classic Tiramisu" »

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Meal Plan for November Week 3

My family’s favorite holiday is fast approaching! We’re a bunch of foodies and Thanksgiving is considered a high-holiday around here.

It’s easy to get off track with homemade meals given all the excitement in the air, but I won’t be thwarted! I rely on my menu plans more than ever in the latter part of the year.

This week, I’m all about menus whose ingredients can serve double-duty in next week’s holiday meal as well – like chopped onions and even mashed potatoes. They can be prepped for this week, but also used in recipes for Turkey Day.

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How to Make Fall-Themed Empanadas

Samosas. Calzones. Bao buns. Hot Pockets. Across the globe, we all seem to agree that encasing food in bread is a capital idea. In Spain and Latin America, this dish is of course known by the name “empanada.” The word “empanada” comes from the Spanish verb “empanar,” meaning quite literally “to wrap in bread.” As crisp autumn breezes have us wrapping ourselves up in warm layers, what better time of year to make some of these steamy bread-wrapped treats?

Personal touches and embellishments aside, all empanada recipes consist of five basic steps:

1. Prepare your dough. It’s quick and easy to whip up a simple flour-based dough from scratch. Alternatively, you can purchase a pre-made pie crust or a package of pastry dough designed for turnover-style treats. Whichever route you take, you’ll eventually need to end up with small circles of flattened dough, about 4-6 inches in diameter.

2. Prepare your filling. We’ll come back to this!

3. Spoon the filling onto the circles. Right in the middle should do it! Take care not to add so much filling that you’ll have trouble when you attempt to…

4. Fold the dough in half to create a pocket around the filling. Pro tip: Moisten the edges of your dough discs with water or egg whites to help them seal shut. If you’re game for some practice, you can learn a fancy braiding technique to connect the two sides. Alternatively, use a fork to crimp the edges and lock all the tasty goodness inside. If you’re not ready to eat your creations just yet, you can actually store unbaked empanadas in your freezer for up to three months. But even if you’re planning to chow down on your empanadas the very same day, you may want to let them chill in the fridge for at least 20 minutes to settle into their shapes before you…

5. Bake or fry. Then enjoy at home or on-the-go, thanks to their handy portable shape!

Let’s revisit step 2. Depending on the filling, empanadas can be served at any time of day, from breakfast to dinner and even dessert. Fillings may include meats, veggies, fruits—there’s no wrong answer. Here are a few ideas to capture the flavors of fall inside your next batch of empanadas!

Fig and Cheese Empanadas

May I Have That Recipe

This recipe combines two dozen fresh figs with an orange ginger cheese to create a sweet and savory appetizer. Get the recipe.

Pumpkin Empanadas

Curious Cuisiniere

Did you know that the pumpkin plant originated in Mexico? This seasonal squash will feel right at home inside a Latin American treat. Get the recipe.

Sweet Potato Empanadas

Melissa Guerra

Sweet potatoes and cinnamon sticks—what could be more autumnal? Get the recipe.

Cranberry Apple Empanadas

OMG Chocolate Desserts

The vibrant red hue of the filling signals bold flavors of tart sweetness ahead! Get the recipe.

Caramel Apple Empanadas

Cooking with Carlee

Who needs a caramel apple on a stick? This recipe delivers the same classic flavor combo in a format that’s actually easy to eat gracefully. Get the recipe.

Thanksgiving Leftover Empanadas

Delicious Table

Eating leftovers can be a chore. But wrap them in bread and it’s like giving yourself an early holiday gift to unwrap! Get the recipe.

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