The Small Town Chef

Parmesan-Crusted Chicken: When Necessity Breeds Delicious Creativity You know those cold days when the idea of stepping outside feels like a punishment? That was me last week. Normally, I’d reach for buttermilk to marinate my chicken because it’s a fail-safe way to keep it tender and juicy. But with temperatures dipping into the "absolutely not" zone, there was no way I was leaving my cozy kitchen to grab some. So, I took a look around the fridge. What did I have? Greek yogurt, whole milk, fresh lemons—enough to make something work. I figured, why not improvise? Greek yogurt is tangy and creamy, a perfect base to tenderize chicken. Add a little milk to thin it out, some lemon zest, garlic, and herbs, and boom! A marinade was born. I wanted something comforting but with a little flair, so I decided to go full-on crispy and cheesy with a Parmesan crust. The result? Tender, juicy chicken with a golden crust so good you’ll want to eat it straight out of the pan. Let me walk you t...

Cheesy, Saucy, and Game-Day Ready – The Ultimate Meatball Sub Experience! Football play-offs have finally arrived and there’s something about a good meatball sub that makes it a GameDay favorite. Maybe it’s the saucy, cheesy, hearty goodness of tender meatballs smothered in rich tomato sauce, tucked into a perfectly toasted bun. Or maybe it's the fact that you can easily serve a crowd with minimal effort. Either way, this recipe has got you covered whether you want to make your meatballs from scratch (with a secret ricotta addition) or use pre-made Italian meatballs and let the slow cooker do most of the work. Let’s dive into the recipe for these GameDay Meatball Subs, and trust me, the sauce alone is going to make your house smell like an Italian dream! Recipe: GameDay Meatball Subs Ingredients - For the Sauce: 2 cans (28 oz each) San Marzano tomatoes, crushed 1 small can (6 oz) tomato paste 1 large sweet onion, finely diced 1 large carrot, finely diced 5-6 cloves garlic, grated 1...