Tender chewy blondies are studded with adorable conversation heart candy and topped with cherry cream cheese frosting. Simple to make and oh so cute, these blondies are a wonderful dessert for Valentine's Day! Jump to Recipe Valentine's Day has never really been an exciting holiday for me. Growing up, I was labelled a nerd, so it wasn't until my later years, that I actually had someone to celebrate it with. Even now, it still feels like a regular day to me, because I make it a point to show my SO and the kids that I love them every single day; not just one special day a year. Sure I might get flowers, or chocolates, but that doesn't mean as much as getting them on a random day throughout the year. Even if we aren't gung ho about the holiday, it doesn't stop me for getting excited when I see all the Valentine's candies. Which was the case, this past weekend. I stopped by our local bulk store, to get a few baking supplies and couldn't help myself from wal
Tender grilled chicken cutlets are topped with marinara sauce and Parmesan, then served on a bun.
It's the most wonderful time, of the year! I sing that song at least 3 time a year. On the first day of school, during Christmas and on the last day of school, LOL. Today is our last day of school and I could not be happier.
We've been grilling a lot since the beginning of June. It's a little hard to keep things fresh, especially with my daughter around, but I've been thinking of new recipes to make this summer. This idea for chicken parm sandwiches came about one night, as I prepared some chicken cutlets for the grill. My original plan was to simply grill up the chicken and serve it on a bun with desired toppings. Then I saw some leftover marinara sauce in the fridge and I decided to top our grilled chicken with it, and some parm. I just hoped the kiddos would like it.
I found out a few years ago, that the trick to juicy boneless chicken on the grill, is to cook it over indirect heat. I heat up the grill until is screaming hot, to get a good sear on the chicken, then turn off half the burners and cook the chicken on the grates that are not in direct heat. The chicken doesn't dry out, as it cooks to the proper internal temperature.
Grilled Chicken Parm Sandwiches
6 chicken cutlets
6 Tbs garlic and herb seasoning (I used Pampered Chef)
1/2 C marinara sauce
1/3 C parmesan cheese
6 slices mozzarella cheese (I used some from the deli)
sliced tomatoes
green leaf lettuce
hamburger buns
mayonnaise
Preheat your grill until screaming hot.
Season chicken with garlic and herb seasoning, and place on hot grill. Cook until chicken releases easily from grates; about 5 minutes. Flip chicken and place on one half of the grill. Turn burners beneath the chicken off, leaving remaining burners on medium high. Cook, with the lid closed, until chicken reaches an internal temperature of 162 degrees F.
Once chicken reaches desired temperature, top each cutlet evenly with marinara sauce and sprinkle with parmesan cheese. Close lid and cook for another 3-5 minutes; until internal temperature reaches 165 degrees F.
Serve chicken on buns, with mayonnaise, mozzarella, lettuce and tomato.
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