This past Thursday I got together with a few friends for the first Dinners With Dan Dinner Party. It was an absolute blast! I will post about all of the dishes in a little bit, but I wanted to at least share with you the dish I made for the evening, and that I think turned out extraordinarily well: an all-vegetable lasagna. I had never made the recipe before, and I’ve adjusted it below to how I made it, but I definitely recommend this!
The initial recipe I made and shared for Dinners With Dan was a chicken dish close to my heart as it was the first recipe I made when I had a kitchen of my own, and it was a recipe I got from my late Aunt. The recipe was also a nice, easy, and simple dish which was perfect to start with on this blog. Tonight I’m going to expand on the foundation I laid in that recipe by adding an additional step to the process, and hopefully take you to the next level of baking chicken with my Mushroom and Parmesan Chicken.
A few months ago, when I began seriously considering starting Dinners with Dan, I talked with many friends and asked what kind of content they would most want to see in a food blog. I’ve already begun to incorporate many of these suggestions, and I will continue to integrate more as time goes on, but the most common response I received was quite simple: Easy, quick, and delicious meals that anyone can make regardless of culinary skill.
So, with that in mind, I thought I would start Dinners with Dan with the very first dish I made from a recipe when I moved into an apartment with a kitchen for the first time. I got this recipe from my late Aunt and it quickly became a go-to. There is nothing fancy about this, and there are many many ways you can make this recipe more decadent (and I’ve noted just a couple things I’ve done in the past below), but for tonight, for my first time sharing with you, I made it just like I did when I first made it over 6 years ago. I hope you enjoy it as much as I do.