Okay, I promised when I kicked off this spiffy new blog design that we were going to do some celebrating, and here it comes! The best way I know to celebrate some blog newness is by giving away some cookbooks…and so I’m going to give away some cookbooks! And I’m going to start off by giving away the newest one from Ree Drummond, the wonderful writer, photographer and fabulous cook who has inspired so many of us to try this whole blog thing. And while I’m giving away her book, I’m also going to share my take on her fabulous, fabulous chicken parmigiana.
First her new book. After having made pretty much everything from her first cookbook, THE PIONEER WOMAN COOKS, and having those things come out perfectly (how many cookbooks can you say that about?) I was counting the days until I got my mitts on her new one, FOOD FROM MY FRONTIER.
And after a quick trip through this book, I can already see that I am in for more deliciousness. Whiskey Mustard meatballs. Malted Milk Chocolate Chip Cookies. Spicy Dr. Pepper Pulled Pork. Is your heart beating faster?? Mine is!! So, here’s how it works. Go on over to the Framed Cooks Facebook page (click here) and Like it, and then come on back to the blog and leave me a comment telling me you liked it. (And if you’ve already liked it, bless your heart and leave me a comment telling me that too. And if Facebook just isn’t your thing that’s okay – tell me if you have pinned, or tweeted, or emailed one of my posts, and you’re entered!) Then next Sunday I’ll randomly pick two winners and send them not only this fabulous cookbook, but I’ll also send a copy of Ree’s adorable children’s book, CHARLIE THE RANCH DOG.
Oh, the adoreableness!! And on NEXT Sunday’s post I’ll announce the winners and announce the next cookbook giveaway. I’m gonna keep this going until I think the blog newness has been good and celebrated. So there.
Meanwhile, back at the recipe…here’s the reason I adore this one so much: it’s chicken parm that is actually made with actual parmigiana cheese. Usually you find this dish made with pounds and pounds of mozzarella cheese, and don’t get me wrong…I love and adore mozzarella. But deep in my heart I think chicken parmigiana should be made with, well, parmigiana cheese. Call me crazy. And that’s what this one does. Because of that, the cheese topping doesn’t overwhelm the chicken and the sauce, it just gives it the perfect amount of cheesy wonderfulness. And that in itself is worth a celebration!
So like my page, leave me a comment and in the meantime if you make this chicken parm, you’ll already be a winner! Whoo-hoo!
*Contest is now finished, but you can still enjoy the chicken parmigiana!*