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Who doesn’t love Chicken Parmesan? Well, besides vegetarians, whom we can only pity. Chicken Parmesan is one of the most popular Italian cuisine inspired dishes in the world. It is so easy to make and so popular, it is pretty much a guaranteed hit no matter the occasion. It is a nice and easy meal to prepare just for yourself or immediate family, and is a quick, easy and beautiful dish appropriate for even the fanciest dinner parties.

This recipe is designed for two large chicken breast. If you are using smaller breasts, or more or less, you can easily adjust the recipe accordingly.

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Here is a really simple recipe for one of my favourite kinds of salad dressing. A rich, creamy, sweet, and tangy honey mustard, which is amazing on vegetables and as a dip for chicken tenders takes minutes, or maybe even just seconds to make.

This recipe will yield about one cup of honey mustard dressing. It will last approximately three weeks in the refrigerator and is easily scalable, so you can make as much or as little as you need!

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Sure, you can buy your mayonnaise in a big jar, but homemade mayo is a real treat. It’s so fresh and, while mayonnaise is mostly oil, it can be considered slightly healthier when made fresh, due to the fact that you get to use fresh ingredients. It will not contain preservatives which is always nice, though that means you will have to use it up in a few days. You can also choose your oil, which may seem like a small thing, but different oils have different properties and some people prefer certain oils. The taste of this mayonnaise is surprisingly close to that of major brands. If you didn’t know it was a batch of homemade mayo, and you tasted it, you would probably think that it is just Hellmann’s or Kraft. Still, I don’t know if it is just psychological but it seems to me to have just an extra little… something. It may just be because I make it myself and I know it is fresh, or maybe it is that little bit of love that all homemade foods possess. Whatever it is, I love to make it because when i do, I enjoy it more.

Making mayonnaise is extremely similar to making hollandaise sauce. Both sauces have a bad reputation of being difficult to make, and/or scary to make at home from scratch. I think that both sauces are incredibly easy to make and most of the fear, besides fear of difficulty, is that most people think that you have to use raw egg yolk. Raw egg yolks can be use to make either sauce, but in both cases, I cook the egg yolks. Therefor, have no fear, this recipe is safe and easy!

The recipe will yield about a cup and a half of mayonnaise, and it will last about a week in the refrigerator. So make this full batch if you intend on making a recipe, such as egg or potato salad in the next couple of days. Make half a batch if all you want is a little mayo to spread on sandwiches.