Puerto Rican Tostones (Fried Plantains) Recipe. One Dish Chicken & Rice Bake. Beef Taco Skillet. My Fridge Food - Recipes you already have in your Fridge. Food Nutrition Comparisons. Oven-Baked Veggie Chips. 100 Calorie Snacks - KitchenDaily. Grilled Vegetable Lasagna. Another Thing to Make with All That Zucchini. Making lasagna in the bowels of the summer is probably a mild form of S&M.
But there is no better time to make a pan of vegetable lasagna. Sun-ripened vegetables are abundant. Usually at reasonable, if not dirt-cheap, prices. And everyone needs a break from grilled meat, potato salad and slaw every now and again. Although this lasagna is bechamel- and meat-free, there’s nothing boring about it. It’s a meatless dish, but it doesn’t taste like anything is missing. The individual components can be time-consuming, but there are plenty of opportunities to cut corners without losing the integrity of the dish. But, since there are serious size discrepancies within the vegetable community, don’t be surprised if you have more grilled vegetables than your lasagna pan will hold. So, here’s to getting the most out of the season with more meatless meals and vegetable plates. Rainbow Cake in a Jar. I’ve always had a penchant for sunshine in a jar.
Doesn’t the very phrase itself, “sunshine in a jar,” roll off your tongue and fill your mouth with magic? While I’ve never yet found myself a sunshine in a jar, I think we may have just concocted it in our kitchen tonight. In this simple recipe, a basic white cake is turned into a slew of bright colors, baked to perfection, then topped with a creamy white frosting. Cakes baked in jars can be topped with traditional metal canning lids and stored in the fridge for up to five days.
They make a great treat to ship to someone, so long as you can ensure delivery to it’s final destination within 3 days. Rainbow Cake in Jar 1 box white cake mix made according to package instructionsNeon food coloring in pink, yellow, green, turquoise, and purple3 one-pint canning jars1 can vanilla frostingRainbow sprinkles Preheat oven to 350 degrees. Scoop about 1/2 cups of cake batter into five small bowls.
Chicken Pot Pie with Cornbread Crust. Sometimes I wonder if Whole Foods wouldn’t be kinder to shoppers if they erected an electric fence of sorts around some areas of the store.
Not a high intensity zap, but just a little bzzz to keep me away from, say, the wall of energy bars, the fine quality chocolate, and the greek yogurt. Actually, what might work even better would be a timer. One of those little sand filled hourglasses from Pictionary. Something to limit the minutes, ahem hours, I can spend gazing at artisanal cheeses that cost upwards of $10 a pound. I have a sneaking suspicion that I’d adapt to that sort of speed shopping, though. Parmigiano Panko Herb Encrusted Chicken Breasts. This is my version of Italian Fried Chicken.
Well I am a Southern girl after all & do love fried chicken so I thought this would be a good marriage of the two! I’ve been crazy for Panko lately & just love the texture & crunch that it gives, all the while being light & airy! Crazy I know, but true. These cook oh so quickly too because of the thinness of the chicken, so keep an eye on them. I think there is something truly therapeutic about pounding things with a mallet & do it every time I can.
Use your judgment with the amount of cheese and panko you’d like to add. I prepared these with Peperonata the other evening and just loved the flavors together! Want another great way to make this? Try making Parmigiano Panko Chicken and Honey Biscuits! Baci! Chicken with 40 Cloves of Garlic. We all have favorite food smells that trigger memories.
Some are good, some are bad... and some are just ones we've grown accustomed to as the norm. One of my favorite smells in the whole world is of onions and garlic sauteing in oil. This is how my mom started about 95% of the savory ethnic dishes she made. I knew the minute I heard the sizzle of the wok when the onions and garlic hit the oil, it was only a matter of time before we would be sitting down around the table to eat. As I got older, I had the task of preparing the onions and garlic for the day's meals. This recipe is a Ina Garten favorite of many readers and I've seen this dish floating around among food blogs I follow. When preparing this recipe, I used chicken quarters and chopped them into legs/thighs instead of the original whole chickens called for in Ina's recipe.