Citrus Cole Slaw

I used to hate cole slaw when I was younger. But it's one of those things I've grown to love....if it's done right. I will not eat the store bought stuff. But when it's from a good restaurant or even better home made, I'm all in. The funny thing is that it's made with store bought dressing. But it just tastes fresher. Yum.

I love the added lime zest & juice. It's a slaw with lime...I almost named it "slime," but decided that doesn't sound so appetizing. Here's looking to BBQ season! Enjoy.

{CITRUS COLE SLAW}

1 (16 oz) pkg pre-shredded cole slaw mix

1 lime

1/2 c. prepared cole slaw dressing (found by the salad dressings)

Mix cole slaw mix, lime zest, lime juice and cole slaw dressing and allow to sit for 5-10 minutes before serving. 

Chicken Parmesan

This is another one for the hubster. He's been working so hard lately and the best way I can think to help him is to fatten him up (not that he could ever be fat!). But I've been trying to be a good little wife and greet him with his favorites. Well, this is his FAVORITE.

Enjoy!

{CHICKEN PARMESAN}

1 jar spaghetti sauce (make it easy on yourself, unless you're an over-acheiver)

6-8 chicken cutlets (the small ones, peeps)

Salt

1/2 c. mozzarella cheese, shredded

4 slices provolone cheese

1 egg

1 T. flour

1/2 c. parmesan cheese, grated

1/2 c. panko bread crumbs

1/2 tsp. garlic powder

1/4 tsp. dried oregano

1/4 tsp. black pepper

Olive Oil

Lightly salt each side of chicken. In a shallow dish, whisk flour and egg until smooth. In a separate shallow dish, toss parmesan cheese and panko bread crumbs, garlic powder, oregano, and pepper together. 

Dip one piece of chicken at a time into egg mixture. Allow excess to drip off and then dip into bread crumb mixture, pressing gently to coat. Transfer to a plate and repeat with each piece of chicken. 

Preheat oven to 375 degrees. Pour olive oil into skillet and heat to medium-high heat. Once pan is ready, add chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes. Then flip and cook other side for about 2 more minutes. Transfer to 9x13 pan. Top each each with 1/2 slice of provolone cheese. Pour spaghetti sauce over all and then sprinkle with additional parmesan cheese. Place in 375 degree oven until 165 degrees, internally. Broil for 2 minutes until nice and golden. Serve over pasta.

Source: Cooking Classy

Layered Eclair Cake

I do not like eclairs. But I DO like my husband. So I made this for him. And guess what, I LOVED it! I'm not a fan of the pastry part of the eclair. And I discovered its because I've never had FRESH eclairs.  This was really yummy and just what we needed to celebrate my husband. Love him.

{LAYERED ECLAIR CAKE}

Crust:
1 c. water
1/2 c. butter
1 c. flour
4 eggs

Filling:
1 (8 oz.) pkg cream cheese, softened
1 (5.1 oz.) pkg vanilla instant pudding
3 c. cold milk

Topping:
Homemade whipped cream (about 2 cups whipped)
chocolate syrup (like an ice cream topping)

Preheat oven to 400 degrees. Grease 9x13 pan.

In a medium pan, melt butter in water and bring to boil. Remove from heat and stir in flour. Mix one egg in at a time, mixing completely before adding another. {this is where I got worried, but I just kept mixing and it turned out...no scrambled eggs} Spread mixture evenly into 9x13 pan. Bake for 30-40 minutes or until golden brown. Remove from oven and allow to cool completely.

While the crust cools, make vanilla pudding according to package directions and allow to set up in the fridge. In a separate bowl, whip cream cheese. Slowly add pudding to cream cheese and mix until there are no lumps {this will take a few minutes, don't give up}

When the crust is completely cool, pour the filling in. Top with whipped cream and drizzle with chocolate sauce.

Enjoy!

Source: The Girl Who Ate Everything