Classic Chicken Parmigiana I love pasta. And noodles. And sauces. I love this classic meal. This recipe looks like it’s got a lot of ingredients, but most of it is stuff you’ve probably got in your pantry already. Here’s what you’ll need for the breading. Whisk all ingredients together in a medium sized bowl. Now get your chicken… BTW, have you seen this chicken?? The best part is that they’re already pounded all nice, flat, and even. Coat both sides of the chicken with the breading. And then set it aside for a sec while we make… The Marinara Sauce! Begin melting 2 tbsp of butter in a medium sized sauce pan over medium to medium low heat. My garlic was on steroids tonight. When the garlic is golden and soft, pour in the tomatoes and add in the sugar. While your sauce is simmering, let’s go ahead and start the noodles. Our sauce is simmering, our noodles are boiling, what are we missing?? Begin heating 2 tbsp of butter and 2 tbsp of olive oil in a large skillet over medium heat until it is nice, hot, melted and brown.
Crockpot BBQ Beer Chicken What is up with beer and me lately? I can’t get enough of the stuff. If I’m telling the truth, I really enjoy cooking with beer much more than I like drinking it. Best flavor ever. Basically, I love replacing water with alcohol. And now… a peek into what a mess my kitchen appliances really are. You don’t even want to see my stand mixer. Look at that bun. I don’t think it’s a stretch to say that this is the best chicken I have ever made in the crockpot. People… I live with a man who seriously eats chicken at least five days a week for lunch and dinner. So, I’m convinced it’s a combination of the perfect marriage between beer, spices (I freakishly love onion powder and smoked paprika together… give it a whirl) and sauce (Bone Suckin‘ is the best) that makes this so amazing. Or is that just me? Crockpot BBQ Beer Chicken serves about 8-10 3 pounds boneless, skinless chicken breasts (about 6 large) 1 tablespoon onion powder 1 tablespoon smoked paprika 1 teaspoon garlic powder 1/2 teaspoon salt Notes: 1.
Kung Pao Chicken Recipe Here’s the recipe you all might have been waiting for – the legendary Kung Pao Chicken! I have wanted to make this for the longest time but have just finally got around to doing so now. Kung Pao chicken first originated in central-western China and has become very popular in the United States. This is the westernized version of kung pao chicken consisting of wok fried chicken pieces, roasted peanuts, scallions and a spicy sauce. Ingredients:1lb boneless-skinless chicken breasts (cut into 1” pieces) 1 tablespoon cornstarch 2 teaspoons sesame oil 3 tablespoons green onions (chopped) 3 garlic cloves (minced) ½ teaspoon crushed red pepper flakes ½ teaspoon powdered ginger 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons sugar 1/3 cup dry roasted peanuts Cooking Instructions: Step 1: combine chicken and cornstarch in a small bowl and toss to coat. Step 4: Return chicken to the wok and coat with sauce.
Linguine with Garlicky Bread Crumbs With My Husband away on a business trip for a few days this week, I kept the cooking simple. Often letting the boys choose their dinner, thankfully, a vegetable was always chosen as part of the meal since they both have been learning about eating healthy foods. I don't always indulge my little men, but with Daddy away I thought I'd be extra nice to them - and, it doesn't hurt that their desires are simpler than what I normally make. I must admit that I am a pasta lover. I have managed to acquire a taste for whole wheat pastas, even though my family has not fully taken to them. So, what did I make you might be asking? My Oldest didn't care for it, but the garlic flavor was perhaps a bit much for his taste. Now, if you are in the mood for some pasta creations, you may want to check out these ideas: Good Things Catered made a Spicy Garlic Herbed Pasta that is a simple side dish for any night of the week.
Recettes turques de doner kebab maison: Faciles à cuisiner un sandwich wrap à la viande et aux légumes Vous mangez souvent à l’extérieur un doner kebab ? Faites le vous-même à la maison, vous serez sûr(e) de la fraîcheur de vos ingrédients et vous vous régalerez! Nous vous convions dans un tour du monde des recettes de doner kebab; vous allez découvrir d'autres sauces et pains pour accompagner votre sandwich favori. Recette du doner kebab : sandwich-wrap chaud, à la viande et aux épices Dans cette recette d’origine canadienne, nous fabriquons un pain de viande, qui sera découpé en fines tranches. Ingrédients (pour 6 personnes) : 900 g de bœuf haché bio (ou poulet, veau, agneau)30 g de fine chapelureMarinade du doner kebab :5 cuillères à café de jus d’oignons (ou secs, réduits en poudre)2 cuillères à café d’ail en poudre1 cuillère à café de sel2 cuillères à café de poivre4 cuillères à soupe de piment (chili)3 cuillères à soupe de cumin1 cuillère à café de thym en poudreCoriandre fraîche hachéeNote : on trouve dorénavant des mélanges d’épices "kebab". Mettez au réfrigérateur toute une nuit.
Loaded Baked Potato Soup | bitchin' camero It’s officially Sports Food season. Baseball playoffs are coming soon (go Red Sox!), college football is in full swing (go Eagles!) and the NFL is taking over Sundays and Mondays (go…uh…). This means lots of nachos, 7-layer dip, pizza, buffalo wings, blue cheese and other assorted Sporty Foods. I happen to love Sporty foods. You can set your soup station up like you would a taco or baked potato station: a big pot of soup, bowls and toppings. Loaded Baked Potato Soup 1.5 tbsp. olive oil 1 small yellow onion, finely chopped 2 cloves garlic, minced 3 medium-sized Idaho (or creamer) potatoes (roughly 2.5 lbs.), diced 3 cups chicken stock 1/2 cup plain yogurt (Greek-style Yogurt is perfect here) Toppings: 1 cup chopped spinach 6 slices bacon, cooked til crisp 6 oz. shredded cheddar cheese 1 – 2 jalapeno or serrano peppers, thinly sliced 1/2 cup sour cream or plain yogurt Set a large, heavy-bottomed pot over medium heat. Serve immediately and top with your favorite toppings. Makes 6 servings.
Better Than Takeout Orange Chicken Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius. I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges, and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken, and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home. The sauce is sweet, tangy, there is no lack in orange flavor, and the red pepper flakes give it just a touch of heat. Combine corn starch, salt, and pepper. As you finish each batch, drain cooked chicken in a paper towel lined plate. In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Ingredients Chicken
Roasted Garlic Pizza I had originally un-published this post as part of the purge but after repeated emails asking where the post went, I decided to re publish. Ever since I tried kickpleat's pizza dough recipe, we've had different pizzas probably once a week. Our favorite, however, is the roasted garlic. It's incredibly simple, very tasty, and deliciously inexpensive. You probably have all of the ingredients in your kitchen right now. Try it - and please, let me know what you think!! The Easiest Pizza Dough In The Worldeverybody loves sandwiches 1 packet yeast (2 1/4 teaspoons)1 cup warm water2 1/2 cups flour1 teaspoon honey1 teaspoon salt2 tablespoons olive oilcornmeal Preheat oven to 400F. Sprinkle baking sheet with cornmeal and press dough into it to your desired thickness. Roasted Garlic Pizza 1 recipe Easiest Pizza Dough In The World1 head garlicolive oilsalt & peppershredded mozzarella cheeseoregano Preheat oven to 400F. Keeping head of garlic whole, peel away loose papery exterior.
Ricetta Scaloppine al limone Difficoltà: bassa Preparazione: 10 min Cottura: 10 min Dosi per: 4 persone Costo: basso Presentazione Per fortuna che esistono le scaloppine! Delicatissime fettine di vitello che rendono speciali le cene, anche le più veloci o frugali, purché ogni volta si scelga il condimento adatto che possa stuzzicare il palato. Stavolta ci rivolgiamo a chi adora l’essenza fresca e acre del limone, che addensandosi diventerà una salsa prelibatissima! Le scaloppine al limone, con il loro sapore delicato e profumato vi conquisteranno subito. Preparazione Per preparare le scaloppine al limone cominciate spremendo quest’ultimo per ricavarne il succo (1). Infarinate le fettine di vitello (4) ed eliminate la farina in eccesso; in una padella ampia fate fondere il burro a fiamma bassa, quindi aggiungete le fettine, alzate la fiamma e rosolatele per un paio di minuti prima da un lato (5) e poi dall’altro (6). Conservazione Si consiglia di consumare subito le scaloppine al limone. Consiglio
Cheesy Garlic Potatoes The weather has been beautiful for the past two days here in New York! We went to the park yesterday and did some shopping, and all I had to wear was a sweater. Who would have thought? Not that I’m quite ready for it to get really warm yet, but I’ll stick with the high 50s for now. This is a recipe that I tweaked a bit from Gourmet magazine. Your ingredients. Boil your potatoes until tender, about 15 minutes. Place the garlic in a small pot and add the olive oil. Remove the garlic from the oil and mash with a fork until as smooth as possible. Grate your cheese in a medium bowl. Combine the cheese with the garlic, mayonnaise, and basil. Hollow out the potato with a teaspoon, just enough to fill with the cheese mixture. Fill the potatoes with 2-3 teaspoons of the filling and sprinkle with paprika. Cheesy Garlic Potatoes Cook time: Total time: Place the potatoes in a large pot and cover them with water.