Ingredients

• .5 - 1 Bag of Carrots
• 1 Tbsp EVOO
• Salt and Pepper

For the Glaze

• 2-3 Tbsp Honey
  • depends on desired sweetness - I tend to use just 2
• 3 Tbsp Tamari/Dark soy sauce
• 1.5 Tbsp of good quality Balsamic Vinegar
  • if you have cheap stuff I may add just a touch more
• .5-1 Tbsp citrus juice (Ive used lime, lemon and orange to good effect)

Steps

Cooking the carrots

1. Preheat oven to 425
2. Peel carrots and cut into ~3-35. inch logs of fairly similar diameter
3. Toss carrots in EVOO, salt and pepper to taste
4. Spread evenly on a non-crowded tray
5. Into oven for 30 minutes
   1. Filp carrots after ~20-25 minutes. This should mean that the carrots have an uneven cook but it builds up a layer of caremlization on the bottom which does great with our flavours here.
   2. Keep an eye on them starting at 20 and flip when the bottoms look a medium-dark brown
6. Take out of the oven when done and place in a bowl awaiting the glaze

Glaze

1. Add honey, tamari, balsamic vinegar to a small sauce pot - ~6 inches
2. Once carrots are flipped add pot to medium heat
3. Stir occasionally until the glaze begins to bubble
4. Once bubbling add citrus juice and continue to cook until bubbles begin to intensify
5. Cook for ~ 5 minutes once bubbles intensify on this heat level.
   1. Bubbling continue to get more intense during this process, growing taller and larger bubbles
   2. If bubbles grow higher than say 1.5-2 inches while stirring remove from heat, continue stirring till they go down, and reapply heat
6. To judge done-ness, remove from heat, let bubbles settle while stirring and glaze should be about as thick as a processed maple syrup while warm.
   1. If the sauce is too thick, add water and return to low-medium heat
   2. if too thin return to medium heat and continue to stirr for another minute. repeat process as needed.
   3. There is no hardening agent so the glaze will ramain sticky but also is reversable like this. Use less heat after the initial cooking if needed to avoid fucking with the caramelization on our honey
7. Pour over carrots while hot
8. Flip carrots while the sauce cools, glaze should build up on the carrots and look uneven while still clinging well to the carrots

Ingredients

Sauce

• 16 ounces of Marinara as a base
• 1 tablespoon Balsamic vinegar
• 1-2 teaspoons garlic powder or roughly that amount of roasted minced garlic
• 1 teaspoon Italian seasoning, parsley, basil, oregano
• 1/2 - 1 teaspoon red pepper flakes depending on spice level

Chicken

• 2 chicken breasts halved horizontally
• 2 large eggs
• 1 cup flour
• 1 tablespoon garlic powder
• 1/2 cup each of grated parmesan, normal/Italian breadcrumbs, and panko breadcrumbs
• 1/2 cup olive oil
• Mozzarella sliced or shredded
• Shredded parmesan

Notes

Balsamic vinegar is one of the key ingredients of Chicken Parm that is not included in marinara add this regardless. Everything else is dependent on what marinara you use, but generally you want a more flavorful sauce and to use slightly less of the sauce for this dish.

For these measurements I used this as a base - https://cookieandkate.com/simple-marinara-sauce-recipe/, but have also used a couple canned marinaras with not many if any changes.

For the sauce add it all together, bring to a low boil, and let it sit for like 15- 20 minutes reducing into a slightly thicker sauce than normal. If you made your own marinara here it may be a bit watery depending on the tomatoes used so you can add some tomato paste if it hasn’t thickened enough here but that’s a small detail.

Steps

Prep

1. Mix breadcrumbs, grated parmesan, and garlic powder together and put on a plate
2. Toss the flour into a separate bowl or plate
3. Crack eggs into another separate bowl and beat em
4. Get your cast Iron out at medium-high heat - add and bring the olive oil to temperature (350-400 degrees)
5. Set Oven to broil

Once sauce is made

1. Halve chicken breasts horizontally so that you get 4 filets with each being roughly the same size
2. For each filet
   1. Turn filet around in the flour to coat each side
   2. Fully submerge filet in the egg solution so that there is no dry flour remaining on the outside
   3. Take filet and press into the bread crumbs, coating each side
   4. Set aside and repeat with other filets
3. Once finished you can cover and refrigerate them for a half hour+ to get the breading to stick better. The grated parm in the crust here tends to help it stick well enough though so I don’t bother.
4. Toss the breaded filets into the cast iron pan with the oil for roughly 3-4 minutes a side or “until golden brown”TM. Before you flip the first time, sprinkle as much fresh parmesan on top as you like - the cast Iron + oil will turn it into a crispy wonderful crust
5. Once fried, put chicken aside on some paper towels and pour the oil out of the cast Iron, wipe it with a towel so its cleaned off, and then return it to low heat
6. Place chicken back in the pan, quickly ladle as much sauce as you want on each piece, cover each piece in the mozzarella, followed by parmesan and then throw the cast iron in your oven to broil about 3-4 minutes or until the cheese crispy
7. Wait to cool and then serve

Ingredients

• 1 yellow onion diced
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• 3 tablespoon curry powder
• 1.5 cup ketchup
• 2 teaspoon Worcestershire sauce
• 2 teaspoon paprika
• 3 tablespoon light brown sugar
• 1 teaspoon yellow mustard
• Pinch of cayenne
• curry powder for sprinkling

Steps

1. Pan on medium heat
2. Fry onions in the oil until translucent
3. Once translucent add garlic for 3 minutes until strongly fragrant
   • Try not to brown the onion but swapping the second the onion begins to brown is ideal
4. Add in curry powder and stir for 30 seconds
5. Add in the ketchup and all other ingredients
6. Blend

Ingredients

• 5-6 Yukon gold potatoes
• 2 Spanish Onions
• 4 Tbsp butter
• 2 Bay Leaves
• 1-2 cups Chicken Stock (approximately)
• Thyme - Dried, or fresh sprigs
• Salt
• Pepper

Steps

1. Create Onions Lyonnaise
   • Slice onions Lyonnaise style
   • 2 Tbsp Butter into a pan on medium high heat
   • Add your onions once the butter is foamy and stir frequently for 4-5 minutes
   • Turn the heat down to medium and continue to cook for about 25 more minutes
     • Onions should be sweet and cooked down significantly, but have not yet lost all of their integrity and begun to change color and caramelize
2. Add onions to the bottom of a 8 inch oven safe pan (cast iron works great here)
3. Preheat your oven to 350
4. Trim off the head and tali of your potatoes and slice each potato into 1/8th of an inch slices.
   • Mandolin very helpful here but not necessary if you have enough time
5. Was cut potatoes in cold water quickly to remove some but not all of the starch on them
6. Layer your potato slices in a circle around the outside of the pan on top of the onions
7. Season the potatoes “beautifully” with salt and pepper and then pour in chicken stock until it is halfway up the side of the potatoes.
8. Cut the remaining butter into small slices, and place on top of the potatoes around the pan. If you want additional add as much as your conscience allows.
9. Add a bay leaf or two between the two rings of potatoes
10. Place in an oven at 350 for 1 hour 30 minutes
11. If using a couple fresh sprigs of thyme, add them with 15 minutes left between the two rings of potatoes
12. If using dried or chopped, sprinkle them on top of the potatoes with 5 minutes left in the oven
13. Take out and enjoy! Potatoes should be fork tender and browned on top