Parmesan Crusted Chicken – Olive Garden Copycat

This Copycat Olive Garden Parmesan Crusted Chicken is one recipe that every one of the family enjoyed and that doesn’t happen very often.

 

Fantastic dish and it tastes very close to Olive Gardens Recipe.

This dish was on the Olive Garden menu periodically from 1999-2004. I have a friend that was working there when it made an appearance on the menu and she says it was one of her favorite recipes.

This is a recipe that I will definitely make many times.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Parmesan Crusted Chicken
Print
Copycat Olive Garden Parmesan Crusted Chicken
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 

This dish was on the Olive Garden menu periodically from 1999-2004.

Course: Main Course
Cuisine: Italian
Keyword: Olive Garden Parmesan Crusted Chicken
Servings: 2
Calories: 365 kcal
Ingredients
  • Ingredients
  • 1 cup plain breadcrumbs
  • 2 tablespoons flour
  • 1/4 cup Parmesan cheese
  • 1 cup milk
  • 6 slices chicken breasts 1/2 inch thick (chicken tenders)
  • vegetable oil frying
  • 2 cups dry bow tie pasta
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 2 teaspoons crushed garlic
  • 1/2 cup white wine Chablis
  • 1/4 cup water
  • 2 tablespoons flour
  • 3/4 cup half-and-half
  • 1/4 cup sour cream
  • 1/2 teaspoon salt
  • 1/8 teapoon basil leaves
  • 3/4 cup Asiago cheese finely grated
  • Garnish
  • 4 broccoli florets lightly steamed
  • 2 white mushrooms quartered lightly steamed
  • 1/4 teaspoon crushed red pepper flakes
Instructions
  1. Directions

  2. Prepare pasta according to package directions.

  3. Wash and drain chicken strips.

  4. Mix breadcrumbs, flour, and Parmesan cheese together.

  5. Place milk in a dish for dipping.

  6. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.

  7. Place in a frying pan in which oil has been heated and fry at medium to medium-low temperature until golden. Remove and drain chicken.

  8. In a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until the mixture is blended.

  9. Quickly add garlic, water, and 1/2 teaspoon of salt stir well. Add wine and blend. Immediately add half and half and sour cream stir.

  10. When the mixture is smooth add grated cheese stir until melted.

  11. Finally, sprinkle fresh basil in the sauce and stir lightly and remove from heat.

  12. Garnish: Place 2 cups pasta in an individual a pasta dish. Spoon about 1/2- 3/4 cup sauce over pasta, add broccoli and mushrooms.

  13. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.

 

Enjoy this Parmesan Crusted Chicken!

Up Next: 

Easy Baked BBQ Chicken

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by JustaQT
Photo by Swirling F.

Follow me

Slow Cooker Meatball Subs

These Slow Cooker Meatball Subs are the most wonderful meatballs and so easy to do. The idea behind this is just super… The flavors really blend!

 

The idea behind this is just super–I had never thought to put it all together in the crockpot and let the flavors blend.

One of my kids’ favorite meals and meatball subs are now on our monthly rotation.

You can use ground turkey if you like and the meatballs can be prepared ahead of time and frozen.

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Slow Cooker Meatball Subs
Print
Slow Cooker Meatball Subs
Prep Time
25 mins
Cook Time
2 hrs 25 mins
Total Time
2 hrs 50 mins
 

Slow Cooker Meatballs Subs are enjoyed by everyone. Great weeknight dinner!

Course: Main Course
Cuisine: Italian
Keyword: Slow Cooker Meatball Subs
Servings: 6
Calories: 365 kcal
Ingredients
  • Ingredients
  • 1 lb lean ground beef
  • 1/2 cup dry breadcrumbs
  • 2 tablespoons finely chopped onions or 1⁄4-1⁄2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1 egg
  • 1 tablespoon Parmesan cheese grated
  • 1 32 ounce jar spaghetti sauce
  • 6 -8 sub rolls (hoagie rollor 6 -8 hot dog buns
  • mozzarella cheese sliced or shredded
Instructions
  1. Directions
  2. Place first seven ingredients in large bowl. Mix thoroughly with your hands just until combined. (I wear food prep gloves.) Shape into approximately 30 1-inch balls.
  3. Bake in an ungreased oblong pan (13x9x2) in a 400°F oven until light brown, 20-25 minutes. OR: microwave meatballs in an ungreased baking dish, 6 minutes on High, turning once. OR: cook over medium heat in frying pan, turning occasionally, until brown, about 20 minutes.
  4. Combine the cooked meatballs and spaghetti sauce in crock pot. Cook on low for about 2 hours. If you cook longer, stir every hour or so.
  5. Place meatballs and sauce in buns/rolls and top with mozzarella cheese. Bake in the oven for about 6 minutes to get toasty
  6. (A friend places the raw meatballs & sauce in the crock-pot and cooks them for 8+ hours on low, but I have never tried this.).

 

Enjoy!

Up Next:

Cherry Tomato & Corn Salad

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Recipe based on one by Marg CaymanDesigns
Photo by anniesnomsblog

Follow me

Slow Cooker Pina Colada Bread Pudding

This Slow Cooker Pina Colada Bread Pudding recipe is sure to get your taste buds hula dancing! Ingredients like cinnamon and crushed pineapple make this tropical bread pudding a delicious treat the whole family will love.

Plus it has been tweaked so it’s made easily in a slow cooker!

Try serving it with pineapple ice cream.

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Slow Cooker Pina Colada Bread Pudding
Print
Slow-Cooker Pina Colada Bread Pudding
Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
 
Serves 8 - 10
Course: Dessert
Cuisine: American
Keyword: Slow Cooker Pina Colada Bread Pudding
Servings: 2
Calories: 395 kcal
Ingredients
  • Ingredients
  • 12 ounces pineapple juice
  • 12 ounces evaporated milk
  • 1 teaspoon lime zest or 1 teaspoon lemon zest
  • 1 cup cream of coconut
  • 6 eggs
  • 1 ⁄3 cup sugar
  • 1 ⁄4 cup light rum or pineapple flavored works good in this
  • 1 cup raisins or dried fruit of choice like dried cherries apricots, blueberries
  • 8 ounces crushed pineapple in juice
  • 1 lb bread 1 inch cubes
  • 1 tablespoon butter softened
  • cinnamon
  • 1 ⁄4 cup coconut can be mixed into the custard mixtur(optional
Instructions
  1. Directions
  2. In blender or food processor, fitted with a metal blade, combine all the custard ingredients. Set aside.
  3. Combine raisins and crushed pineapple (and the juice); set aside.
  4. Place about 1/3 of bread cubes in slow cooker, place 1/3 of raisin/pineapple mixtures. Repeat 2 more times. Then pour the custard mixture over all. pressing so all the bread soaks in the custard mixture.
  5. top with butter, cinnamon.
  6. Cover and cook on LOW 6 hours.
  7. Or.
  8. Place it in a well buttered 9 by 13 casserole.
  9. Bake at 350 for 1 hour.

Enjoy Slow Cooker Pina Colada Bread Pudding!

Up Next:

Crock Pot Triple Chocolate Surprise

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Recipe based on one by Rita1652
Photo by Izy Hossack

Follow me

Summer Broccoli Salad – Not Just For Summer!

I love this Summer Broccoli Salad. Great salad. I have been searching for the perfect summer recipe, and this is it, folks.

 

It can be made the day before and chilled – which is very helpful.

It uses a full pound of bacon. The cook time is actually “chill time” in the refrigerator.

Even folks who don’t like broccoli like this recipe.

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Summer Broccoli Salad
Print
Summer Broccoli Salad
Prep Time
15 mins
Total Time
1 hr 15 mins
 

Even broccoli haters will love this Summer Broccoli Salad. So easy to make and tastes great!

Course: Salad
Cuisine: American
Keyword: Summer Broccoli Salad
Servings: 8
Ingredients
  • Ingredients
  • 1 bunch broccoli tops only, broken into small pieces
  • 1 ⁄2 cup raisins
  • 1 cup sunflower seeds
  • 1 small onion chopped (or less)
  • 1 lb bacon fried crisp and crumbled
  • Dressing
  • 1 cup mayonnaise
  • 1 ⁄2 cup sugar
  • 2 tablespoons apple cider vinegar
Instructions
  1. Directions
  2. Combine all the salad ingredients, tossing well to mix.
  3. Mix the dressing ingredients together then toss with the salad mix.
  4. Let stand at least 1 hour in the refrigerator (can be made the day before).

Enjoy This Summer Broccoli Salad!

Up Next: 

Cherry Tomato & Corn Salad

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Recipe based on one by Trisha W
Photo by Dine Dish

Follow me

Classic Tuna Salad Restaurant Style

This Classic Tuna Salad is the best tuna salad ever! I didn’t want anything exotic, just restaurant-style tuna salad. This one has depth and is well-rounded.

 

The texture is perfect and not watery, which is one of the things I’ve always hated about some tuna salad recipes. This is great if you’re looking for the perfect recipe for traditional tuna salad.

I got it from one of my favorite Cook’s Illustrated cookbooks.

The lemon juice also gives it a nice fresh flavor.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Classic Tuna Salad
Print
Classic Tuna Salad
Prep Time
30 mins
Total Time
30 mins
 

This is a great Classic Tuna Salad Recipe that your whole family will enjoy! Make it today.

Course: Sandwiches
Cuisine: American
Keyword: Classic Tuna Salad
Servings: 4
Calories: 295 kcal
Ingredients
  • Ingredients
  • 2 6 ounce cans solid white tuna packed in water
  • 2 tablespoons fresh lemon juice
  • 1 stalk celery minced (about 1/4 cup)
  • 2 tablespoons red onions minced
  • 2 tablespoons dill pickles or 2 tablespoons sweet gherkins minced
  • 1/2 clove garlic minced or pressed through a garlic press (about 1/8 tsp.)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons fresh parsley leaves minced
  • 1/2 cup mayonnaise
  • 1/4 teaspoon Dijon mustard
Instructions
  1. Directions

  2. Place the tuna in a colander and drain well. Shred the tuna with your fingers, breaking up any clumps until it has a fine and even texture.

  3. Put the tuna in a medium bowl and mix in the lemon juice, celery, onion, pickles, garlic, salt, pepper, and parsley until well blended.

  4. Fold in the mayonnaise and Dijon until the mixture is evenly moistened.

  5. Salad can be kept covered in the refrigerator for up to 3 days.

Enjoy This Classic Tuna Salad!

Up Next:

Macaroni Salad – Super Easy and Delicious

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by Velouria
Photo by DeliciousAsItLooks

Follow me

Nan’s Classic Mustard Potato Salad

I’m always asked to share my aunt Nan’s Classic Mustard Potato Salad, and people are often surprised to see how similar the ingredients are to their own recipe.

While the ingredients may be similar to other posted recipes, the technique is the key to this outstanding potato salad.

How To Make Classic Mustard Potato Salad

The specific ingredients are important, too. Russets absorb the flavors best, but don’t hold their shape well. Dicing them after they are cold, and folding the other ingredients in gently, takes care of that problem.

Don’t skimp on the mayo and other dressing ingredients. The potatoes will absorb a lot of moisture, and you want a creamy salad.

Another key to flavor and texture is the very fine chopping of the onion, celery and pickle. You want the flavors to disperse throughout the whole dish, but when you take a bite, you want to bite into potato, not an onion chunk.

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Classic Mustard Potato Salad
Print
Nan's Classic Mustard Potato Salad
Prep Time
40 mins
Cook Time
30 mins
Total Time
9 hrs 10 mins
 

This is my aunt Nan's Classic Mustard Potato Salad. It's here version of my Grandmothers recipe and it's absolutely delicious!

Course: Salad
Cuisine: American
Keyword: Classic Mustard Potato Salad
Servings: 16
Ingredients
Ingredients
  • 8 cups russet potatoes cooked, peeled, then diced (about 10 -12 medium potatoes)
  • 6 eggs hard boiled and finely crumbled
  • 2 cups sweet onions very finely diced
  • 1 cup celery peeled and very finely diced
  • 3 ⁄4 cup dill pickle very finely diced
  • 1 1 ⁄2 cups mayonnaise I prefer Miracle Whip, but mayo works well, too
  • 2 tablespoons mustard the regular yellow type
  • 1 ⁄4 cup pickle juice
  • 1 ⁄4 cup cream I use half and half
  • 1 1 ⁄2 teaspoons kosher salt
  • 1 ⁄2 teaspoon white pepper
  • 2 tablespoons sugar
Instructions
Directions
  1. Boil potatoes in the peel with the whole eggs.
  2. Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
  3. Let eggs and potatoes cool to room temperature. Peel all and refrigerate whole potatoes and eggs until cold. The potatoes will dice and hold up better when cold.
  4. Dice the potatoes into 1/4- 3/8" dice. Place into a very large container with a lid. (I have a 4 1/2 qrt glass bowl-shaped casserole with lid that's perfect.) Crumble the eggs (I do this by squishing them in my hanand add to the container with the diced potatoes.
  5. Very finely (like the size of dill relish piecechop the onion, celery and pickles. Add to the potatoes and eggs. Gently stir to mix the ingredients evenly.
  6. In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar. Whisk until creamy. Pour over potato mixture. Gently stir until the dry particles are coated with the creamy mixture.
  7. Cover and refrigerate at least 4 hours. 6- 8 hours is even better.
  8. If you like color you can sprinkle some sweet paprika over the top.

Enjoy my Aunt Nan’s Classic Mustard Potato Salad!

Up Next:

The Original Hellmans Potato Salad

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Recipe based on one by PanNan
Photo by anniesnomsblog

Follow me

Marinated Tomato and Cucumber Salad

This Marinated Tomato and Cucumber Salad is a very refreshing & pretty summer salad! Super easy to make and tastes great! Fabulous salad recipe!

Great served as a side dish with lunch.

An excellent finishing touch I use that I found in a similar recipe. Sprinkle on some feta cheese just before eating.

Oh, you’re gonna like this!

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Marinated Tomato and Cucumber Salad
Print
Marinated Tomato and Cucumber Salad
Prep Time
15 mins
Cook Time
0 mins
 

Easy to make and delicious. This salad is great!

Course: Salad
Cuisine: American
Keyword: Marinated Tomato and Cucumber Salad
Servings: 4
Calories: 125 kcal
Ingredients
  • Ingredients
  • 4 ripe tomatoes
  • 2 large cucumbers
  • olive oil
  • oregano
  • vinegar
  • salt
Instructions
  1. Directions
  2. Clean the tomatoes and cut them in wedges. Place in bowl.
  3. Peel cucumbers and cut them in thin slices. Add to bowl.
  4. Add olive oil, oregano and salt (all to taste). Sprinkle vinegar over the salad, taste and add more vinegar if needed. Serve.

Enjoy This Marinated Tomato and Cucumber Salad!

Up Next:

Pepperoni Pasta Salad

 

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Recipe based on one by MeliBug
Photo by anniesnomsblog

Follow me

The World’s Best Taco Salad

This is The World’s Best Taco Salad and it’s the taco salad that my mom made for me as a kid. Right on down to the Kraft Catalina Dressing.

 

It remains a family favorite, especially on hot summer days.

I cook the beef early in the morning. Sometimes even chop all of the ingredients then too. So all I have to do is throw everything together when it is time for dinner.

Teenagers especially love this. That’s a bonus! I have yet to find anyone who doesn’t love this super easy salad for dinner.

Your guests will be pleased.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

World's Best Taco Salad
Print
The World's Best Taco Salad!
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

This is like the taco salad my Mom made for me as a kid and as far as I'm concerned it really is The World's Best Taco Salad!

Course: Main Course
Cuisine: Mexican
Keyword: Worlds Best Taco Salad
Servings: 8
Calories: 295 kcal
Ingredients
  • Ingredients
  • 1 lb ground beef
  • 1 1 1/4 ounce envelope taco seasoning (I use Taco Seasoning Mix
  • 1 head iceberg lettuce chopped
  • 2 -3 roma tomatoes diced
  • 6 green onions chopped (I like more)
  • 1 15 ounce can red kidney beans drained
  • 1 15 ounce can large black olives sliced
  • 1 cup cheddar cheese shredded
  • 1 16 ounce bottle Catalina dressing (I use Kraft
  • 1 14 1/2 ounce bag plain Doritos crumbled into big chunks
Instructions
  1. Brown ground beef, drain grease, adding taco seasoning following directions on package. Chill.
  2. When ground beef is cold, place in a large bowl and add all remaining ingredients.
  3. Mix well and serve.

Enjoy The World’s Best Taco Salad!

Up Next:

Easy Mexican Pork Pozole Recipe

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by Terriyaki 2
Photo by Dine Dish

Follow me

Best Grilled Pork Chops I’ve Ever Had

These are the Best Grilled Pork Chops I’ve ever tasted in my life! They are tender and full of flavor. Everyone loves them.

They thought it was cool not to need ketchup…

It’s simple to throw together the marinade in the morning before going off to work and coming home to an easy dinner to prepare at night.

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Best Grilled Pork Chops
Print
Best Grilled Pork Chops
Prep Time
15 mins
Cook Time
15 mins
Marinating Time
2 hrs
Total Time
2 hrs 30 mins
 

These are the absolute best grilled pork chops I've ever stuck a fork in!!!

Course: Main Course
Cuisine: American
Keyword: Best Grilled Pork Chops
Calories: 345 kcal
Ingredients
Ingredients
  • 1 ⁄2 cup water
  • 1 ⁄3 cup light soy sauce
  • 1 ⁄4 cup vegetable oil
  • 3 tablespoons lemon pepper seasoning
  • 2 garlic cloves minced
  • 6 pork loin chops fat removed
Instructions
Directions
  1. In deep bowl mix all marinade ingredients. Marinate the chops for at least 2 hours.
  2. Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done.
  3. Cooking time for second side is shorter by 1-2 minutes. 3/4" or thinner, 5-6 minutes maximum per side, thicker than 3/4" 6-7 minutes maximum per side.
  4. DO NOT OVER GRILL, chops will become tough.

Absolutely the best grilled pork chops ever!

Enjoy!

Up Next:

Chicken Roll Ups

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Recipe based on one by Kate in Ontario
Photo by Ashley Cuoco

Follow me

Grilled Salmon – Works With Fresh or Frozen

Grilled Salmon is best with fresh Salmon… but hey it’s great for frozen store bought Salmon as well. I fixed this for the weekend and we all loved it. Very simple and very delicious.

The salmon comes out tender, moist (not soggy) and tasty.

I have never enjoyed salmon, probably because a lot of restaurants use a sweet glaze. But oh my!!! This is amazing!!

I will definitely make this again soon.

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Grilled Salmon
Print
Grilled Salmon
Prep Time
10 mins
Cook Time
15 mins
 

This easy grilled salmon is absolutely delicious.

Course: Main Course
Cuisine: American
Keyword: Grilled Salmon
Servings: 2
Calories: 225 kcal
Ingredients
Ingredients
  • 1 lb fresh salmon
  • 2 tablespoons butter
  • garlic to taste
  • salt to taste
  • onion to taste
Instructions
Directions
  1. Fire up your grill.
  2. Lay salmon on tin foil (enough foil to completely wrap filleMelt butter and pour it all over the salmon (alternatively, you can just cut it up but melting it will help it saturate the fisApply salt, garlic and onion to taste.
  3. Seal the salmon in the foil.
  4. Grill for about 15 minutes (depending on how hot your grill is), rotating after about 7 minutes.
  5. Enjoy!
  6. Serve with salad, bread, wine, beer, good music, whatever.

Enjoy This Grilled Salmon Recipe!

Up Next:

Parmesan Crusted Tilapia

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Recipe based on one by Moishe Lettvin 1
Photo by May I Have That Rec

Follow me