Parmesan Herb Potatoes

I love potatoes. Seriously. Give me anything paired with potatoes and I’m a happy girl. So for dinner the other night, I decided to experiment a little bit and this is what we ended up with.


  • Red potatoes
  • Olive oil
  • Thyme
  • Basil
  • Oregano
  • Herbes de Provence
  • Parmesan cheese


For this yummy side dish, you need a baking sheet covered in tin foil. Cut the potatoes up as thick or thin as you like. The thinner they are, the softer they will be when they’re cooked all the way.


Drizzle the entire pan in olive oil. Make sure you get it on each potato chunk. {This not only get between the potatoes and the tin foil so they don’t stick together, but it also helps season the spuds and helps them soften as they bake.}


Sprinkle the herbs over the potatoes and cover them as much as you please.


Cheese! Sprinkle the parmesan all over!


Have the oven heated to 400ºF…..


….and bake for 30 minutes.


The finished product! {You can even make them as an appetizer and dip them in ranch dressing!}



Veggie Chicken Skillet

Greetings to all! I hope y’all had a fantastic Memorial Day and enjoyed the long weekend. I’m a little behind on my posting, but this recipe should make up for it. It’s super easy to put together! I would suggest making sure you have all of your chopping done before you start cooking. Once you get going, this recipe moves pretty fast so you need to make sure all of your prep work is finished.


  • Olive oil
  • 2 chicken breasts
  • Lemon juice
  • White wine
  • 8 oz chicken broth
  • Celery, sliced
  • Cherry tomatoes, cut in half
  • Mushrooms, sliced
  • 3-4 cloves of garlic, finely chopped
  • 1/3 cup flour {This recipe can be gluten free! Just use GF flour!}
  • Salt
  • Pepper
  • Oregano
  • Baby spinach {optional}
  • Pasta of choice


Here I have the flour on a paper plate. It has some salt, pepper and oregano sprinkled on top of it for the chicken, but keep those spices handy for later!


Trim any fat off of the chicken. Then, as weird as it sounds, take a paper towel and pat both sides of the chicken dry.


Now take the dried chicken and place it in the flour. It’s still going to be just juicy enough to get the flour to stick to it. Cover both sides well.


Heat up a skillet {the original recipe said to use cast iron, but I just used a regular skillet} with olive oil and when the oil is disappearing a bit, add the chicken to the skillet. Let it sit for 1-2 minutes before flipping it over. This process is called searing and all you’re doing is cooking the outside of the meat.


Mushrooms can be as thick or as thin as you like. I buy whole mushrooms and slice them myself because the pre-sliced ones are more expensive. I had about two handfuls of mushrooms.


Celery will actually cook up less crunchy if you slice it thinner. I was in a hurry so mine are pretty thick.


Halved tomatoes and chopped garlic. {There’s no onion in this recipe, but you could add it if you wanted to. I don’t think it needs it simply because the flavor comes from all the other ingredients.}


Once you are done searing the chicken, remove the chicken from the skillet and place it on a plate. Add a little more oil if necessary and throw in all the veggies with some salt, pepper and oregano. {At this point, I would suggest setting water to boil for the pasta.}


Let those saute for a minute or two and then toss a small handful of flour on top. This will help to thicken the sauce.


See the difference? Now, we add our liquids. I have a tendency to eyeball things, so I added my wine and my lemon juice that way. {The original called for 1/2 cup white wine and 1 Tbsp lemon juice.} Work the veggies around in the liquid and then let that sit for a few minutes to burn out the alcohol content.


Once you feel it’s safe to consume, add your chicken broth. {Pasta water should be ready by now, so add the pasta!}


After a minute or two, add the chicken back in. Now, I let mine sit for about 5-7 minutes with a lid on in the veggie sauce {flipping the chicken halfway through}. That way, I made sure the chicken was cooked all the way and it picks up the flavors of the sauce.


Right before my pasta finished, I added a handful of baby spinach. It cooks down easily and adds yet another veggie to the dish!


The finished product! Doesn’t it look delicious? {It smelled amazing!}


Plate your drained pasta and then you can add your chicken and veggies! I did one plate with the chicken and veggies on top……


…..and one with the chicken off to the side and the veggie sauce on the pasta. Doesn’t matter how you plate it, it looks wonderful! Grab some silverware and enjoy! {This recipe only took me about half an hour to make once my prep work was done. Fast and easy!}


Bruschetta Deviled Eggs

Looking for a showstopping appetizer for your next get-together? Make these! Quick and easy, they look amazing and you can even make them ahead of time if you need to. So, let’s jump right in!


  • 6 eggs
  • 1/4 cup mayonnaise
  • Salt
  • Pepper
  • Paprika
  • Dried basil
  • Tomato bruschetta


Hard boil your eggs for 12-13 minutes. Make sure you add some salt and about 1/2 Tbsp of lemon juice to the water. It helps loosen the egg shells so they come off easier. Once they’re done cooking, drain off the hot water in the pan. Set the pan in the sink and add two parts cold water and one part ice. Let that sit for about 10 minutes and then you should be able to peel them and have beautifully peeled eggs.


Slice the eggs in half lengthwise and carefully remove the yolks. Set your egg halves aside and then it’s time to mix up our yolk mixture.


Take a fork and mash the egg yolks in a bowl. Add the mayonnaise, salt, pepper, and paprika. Mix until well blended. {Feel free to add a little more mayo if it seems too dry.}


Now comes the fun part! I used a dry bruschetta mix and followed the instructions to mix it up. You could use one out of a jar if that’s what you can find. Making your own is also a great idea and not complicated. I added about 2 Tbsp to my yolk mixture.


Once that’s mixed, TASTE IT! If you feel it’s missing something, play around!


When it tastes amazing, spoon it into your egg halves. Garnish with dried basil and you have a delicious appetizer! Buon appetit!


Crunchy Grilled Four Cheese Sandwich

Happy Tuesday, food people! Since it’s been a little rainy in my area, I decided to make a twist on a classic comfort food: grilled cheese. My husband and I watched the movie “Chef” yesterday and I was really impressed with the way that the main character makes a grilled cheese sandwich for his son. So I decided to try duplicating it as best I could.


  • Bread {I made my own French bread from scratch. It gave the sandwiches a nice crunch when cooked up.}
  • Butter you can spread {And keep it close by because we use it more than once!}
  • Cheese, 4 kinds {I used cheddar, swiss, provolone, and mozzarella}

So, I’m sad to say that I didn’t get a photo of every step like I’ve been doing, but I figure most people know how to make a grilled cheese sandwich. I used my biggest frying pan {12 inch I think?} and I set it on medium heat to get hot.

Butter both of your bread slices on the outside. Lay the bread butter side down on a clean cutting board or plate and layer your cheese as evenly as possible on both slices of bread. Now, instead of  placing one half on top of the other, lay both halves in the frying pan cheese up. After a minute or two to allow the bread to brown, flip one half and lay it on top of the other. Now we have a sandwich with all the cheese in the center. Because we have so much cheese, laying it in the pan that way also allows the cheese to melt a bit before we put the halves together.

Remember the butter still hanging out on the counter with you? We’re going to very carefully butter the bread that’s facing up. Flip the sandwich and butter the other side. After a minute or two, flip the sandwich again, pressing down gently with your spatula. This makes the bread extra crispy and gives it a crunch.

That’s it! Just as easy and inexpensive as a normal grilled cheese, but so yummy!


Monte Cristo….Not just a place in a book

Thank you, thank you so much for those of you who are following these posts and liking/sharing them! It’s a huge encouragement to me and it motivates me to keep making more food and posting what I do!

Today’s feature: Monte Cristo sandwiches. They are so yummy and are not a new thing. People have been making this spin-off of a French sandwich since the 1930’s! Since we have hipsters now, things of the past are making a comeback. Not everything should come back, but this definitely should and is coming back! So, let’s list out our ingredients and I’ll show you how I made mine.


  • Bread, thicker slices do best
  • Deli ham
  • Deli turkey
  • At least two different kinds of cheese
  • Mayonnaise
  • Mustard
  • Butter
  • 1 egg
  • 1/2 cup milk
  • Paprika
  • Salt
  • Pepper


So here you can see that I have a round bread that I’ve sliced up. Regular bread is just fine. I was in the mood to make my own bread and used my bread machine to make some.


Spread a thin layer of mayonnaise and mustard on the inside of your bread slices. {Most Monte Cristo recipes call for a more grainy mustard. Because I’m trying to stay within my means, I use just normal yellow mustard.}


Now we get to layer meats and cheeses.


I put provolone on top of the mayo and Swiss on top of the mustard.


I laid my ham and turkey on top of the cheeses.


I sprinkled mozzarella cheese on one side and then the sandwich can be closed.


Butter a skillet well. Make sure you have extra butter handy because you will have to butter the pan between sandwiches.


Now you need an egg and milk bath for the sandwich. Beat your egg, mix in the milk, add paprika and salt/pepper until it looks good to you. {I used the leftover egg/milk mixture from my Easy Cheesy Chicken Parm!}


Make sure you get both sides coated in the mixture. And don’t let it sit for too long or your bread will be too soggy to do anything with!


Toss the sandwich in the frying pan. Let it sit for 3-4 minutes before carefully flipping it over.


Look how gorgeously brown that is! Leave it on the heat as long as you like, flipping frequently, until the cheese is melted.


Plate it and enjoy!


{My bread was way too coated in the egg mixture so it browned quickly from the center out. I had to remove the edges because they were too soggy. Because of all that, my middle cheese didn’t melt all the way. Cooking is a practiced skill! Don’t be upset if your sandwiches don’t turn out the first time. Keep practicing! It’ll improve every time you make it!}

Easy Cheesy Chicken Parm

My hubby loves pasta and anything that has to do with it. I can make just about anything with pasta and the man cleans his plate faster than I could ever eat. So I decided to try a recipe for chicken parmesan that I’d found on the interwebs. It was a huge hit!


  • 2-3 chicken breasts
  • 1-2 cups bread crumbs
  • 1 cup parmesan cheese (fresh or out of a jar)
  • 1 egg
  • 1/4 cup milk
  • 1 jar pasta sauce (or about 4-5 cups homemade)
  • 3-4 cloves garlic
  • 2-3 Tbsp butter
  • Salt
  • Pepper
  • Paprika
  • Italian seasoning
  • Sliced provolone cheese
  • Shredded mozzarella cheese
  • 1 lb pasta of choice


Looks like a lot of work that’ll take forever to make, right? Wrong, my friends! The whole process took me about 40 minutes to do. If you’re cooking for more than just two, it will take more time because you want to make sure the chicken is cooked all the way through. So, let’s start with our egg wash. Beat your egg in a container large enough to hold your chicken pieces. Add in the milk, some salt, pepper and paprika. {Side note: I know that I have a full cup of milk in my measuring cup. The original recipe called for it, but I had tons of egg wash left over after just two chicken breasts! I also threw some parsley flakes in my egg wash, however that’s just me.}


Now set that aside for a moment, and grab a cutting board! Peel and smash your garlic before chopping it as finely as you can. The garlic is for the pasta later on and it’s just helpful to have the garlic all ready to go.


Back to the chicken! I mixed 1/2 cup of Italian style breadcrumbs with 1/2 cup of Italian herb crouton crumbs. {I ran a package of croutons through my food processor until it became crumbs. Great way to make bread crumbs easily when you can’t find them in the store!} Then add 1/2 cup parmesan cheese and mix. {I had lots of extra of this mixture as well. It’s now sitting in a Ziploc bag in my fridge!}


Before we start coating our chicken, we need a skillet with some olive oil on the stove. Heat it up while you’re dredging the chicken so it’s all set for the next step!


As always, trim the fat off the chicken as needed. Then make sure all your pieces are within arm’s reach of you and the skillet we have heating up!


Drown the chicken. I’m not kidding. As ridiculous as it sounds, this bird has to be completely coated as well as can be so the crumb/cheese mixture will adhere to it. Roll it around and make sure it’s good and covered.


Set your drowned chicken in the crumb/cheese mixture. Roll it around and flip it over and make sure all sides are coated well.


Now place the chicken in the skillet and let it sit for a minute of two. This stage of the recipe basically cooks the chicken halfway and makes sure that the outside coating is nice and golden brown. Flip the chicken and let it sit for another minute or two. If you’re working with really fat chicken pieces, use some tongs and make sure you get around the edges too.


While that sits, you have enough time to prep your baking dish. I sprayed it down with olive oil so the cheese wouldn’t stick to the pan.


Pour a thin layer of sauce in the bottom of the baking dish and then move your chicken from the frying pan to sit on top of the sauce.


Pour the rest of the sauce on top of your chicken. Just don’t forget where it is because now it’s cheese time!


Start with the provolone slices. Since I had one piece of chicken that was larger than the other, I put two slices on the larger one.


Top that with the shredded mozzarella cheese. Use as much or as little as you like. As for me and my hubby, we love cheese so I added a lot.


Now sprinkle that other 1/2 cup or so of parmesan cheese on top.


Now add your Italian seasoning. {I added basil, oregano, thyme, and parsley flakes as well.}


Make sure your oven is heated to 375ºF.


Put your cheesy chicken in the oven for 20 minutes.


While that’s baking, we can make our pasta!



Once the pasta is cooked and drained, put it back in the pot on low/medium heat. Throw in 2-3 Tbsp of butter and that garlic you chopped earlier.


Toss it all together until the butter is melted and the garlic is fragrant.


By the time the pasta is ready, the chicken should be done baking!


Serve it up and enjoy!


One thing I will say about this recipe, it’s probably the easiest chicken parm recipe I’ve ever seen. It’s not overly complicated and doesn’t have unnecessary instructions. Have fun enjoying this recipe!

Ranch Chicken and Potatoes

This is such an easy recipe! My husband and I just love it and you can change it up and do it a couple of different ways, so it doesn’t have to be the same all the time!


  • One egg
  • 1/4 cup French fried onions (optional)
  • 1-2 cups bread crumbs
  • 1 package dry ranch mix
  • 2-3 chicken breasts
  • 5-6 red potatoes
  • Olive oil


I start with the easy part: crack the egg into a container that’s big enough to hold your chicken breasts one at a time. Then, beat it with a fork for dredging. {I have also tried this with melted butter, but it doesn’t stick the crumbs to the meat as well.}


Now I put my 1/4 cup French fried onions in a little bag and smash them so they can be added to the bread crumbs without too many big pieces.


Paper plates are awesome! Throw your breadcrumbs and onion pieces on there!


Next, add about half of your dry ranch mix. Don’t worry about there being extra- we’re going to use the whole thing!


Chicken can be a bit fatty depending on where you get it. I get mine at Aldi and it works great- not too much fat usually. So trim what fat there is off your meat. {Side note: I try to set my chicken out the day before so it’s not frozen when I go to dredge it.}


Dredging time! Roll that meat around in the egg until covered on all sides before tossing it in the breadcrumb mixture.


The crumbs don’t always adhere themselves, so make the meat as crumb-coated as you like! {I always sprinkle some extra crumbs on the top of my chicken for additional crunchiness.}


Cover a baking sheet with tin foil and lay your chicken on it. Make sure your pan is large enough to hold both the chicken and the potatoes- easy clean up later!


Cut up your potatoes into chunks before adding them to the baking sheet. {I do bite-size.} Drizzle with olive oil. How much is up to you. I’ve found that a little more than you think you need is good because the potatoes soak it up and are usually softer when cooked.


Remember that dry ranch you have left over? Throw it on your potatoes and I sprinkle it on the chicken too for added ranch flavor.


Have your oven ready to go at 350ºF and bake for 30 minutes.


Finished product! Looks good, right? The whole process usually takes about 15-20 minutes prep time and then a half hour to bake.


Now that you’ve seen how to do it, let me share with you ways I’ve mixed it up so it’s not the same if you decide to make it more than once in a week. {Guilty!} Sometimes I use pork chops instead of chicken. Same process, different meat. If we’re running short on potatoes, I chop up fresh broccoli florets and throw those on there. Mushrooms would be yummy that way too. And if dry ranch is getting old, try dry Italian dressing with Italian bread crumbs!

Hope y’all enjoy this recipe as much my hubby and I do!

Hello there!

Hi! My name is Ginny Stewart and I’ve decided to start a food/cooking blog! I love being able to make yummy things and then share them with family and friends. So, allow me to start this blog by sharing with you the background behind the name “Wise Woman’s Kitchen”. The woman in Proverbs 31 has many positive attributes that make her as wonderful as she is, but there’s so much that she does to provide for her family and she works hard to make sure they have all they need. While naming this site, I wanted the name to reflect one of the big ways a wife and mom can be just like the Proverbs 31 woman: feeding the family yummy and healthy food and sticking to the budget in the process. So I hope someone will find what I’ve done helpful and maybe even try some of the recipes!