facebook twitter Pinterest instagram
  • Home
  • MAIN DISH
  • Quick and Easy
  • FISH & SEA FOOD
  • FINGER FOOD
  • CATEGORIES
    • BREAKFAST
    • LUNCH
    • DINNER
    • PARTY FOOD
    • GLUTEN FREE
    • VEGAN
    • DESSERT
    • BEVERAGES&COCKTAILS

Cooks Network


Baked Mozzarella Chicken Rolls: easy, delicious, and beautiful with fresh basil and a delicious tomato sauce. This meal has summer dinner written all over it. So, my sister. Remember her? Think scones and fruit pizza.




She gets all the credit for this recipe. Well, no. The lovely Gina from Skinny Taste gets first and foremost credit, with honorable mention going to Pinterest for putting the recipe in front of my sister’s friend’s mom’s face who then printed it and gave it to my sister.

But my sister gets secondary credit because she’s the one who introduced me to this incredibly easy, healthy, and completely gorgeous recipe idea. And ultimately I guess I will take the credit for eating seven of the chicken rolls.




Kristin (ma sista) made this while we were up at the cabin a few weeks ago and it was a hit before it even made its way to our plates. She came rounding the corner holding a jumbo pan of baked goodness and just one look at all that chicken, cheese, sauce, and fresh basil was enough to make us all fall in love/grab at the chicken with our hands while still in the pan/fight for the cheesy strings on top. Ahem.

Bjork especially loved this down-home baked chicken dinner. So much so that I had a sudden shameful sometimes-vegetarian wife moment where I realized that his typical dinner fare as of late consists of lentil burgers and squash curry and the occasional bowl of cereal. I said to myself: Lindsay, you need to feed this man crispy, cheese-soaked saucy chicken. Like, yesterday.




But fear not, veg lovers! Even though this is baked chicken paradise, each chicken piece is actually stuffed with my very own favorite power veggie: spinach. Very delicate baby spinach, chopped and just very lightly wilted with some garlic and olive oil, just to make ya feel green and happy on the inside. And if you must, a little cheese and bread crumbs and sauce and more melted cheese along with that will be accepted.

My mom would call this recipe “putzy” and it is, in fact, putzy. You have give each piece of chicken some special TLC and your hands will be a complete ugly raw-chicken disaster by the time it’s all said and done. But the payoff = your dinner, which is a beauty queen featuring incredible textures and summer’s very best colors. And your family will think you are some kind of culinary genius, because, in reality, you are.




So here’s how things happen. You first roll that spinach with a little ricotta and Parmesan cheese inside a piece of chicken. Hold on to it cause it might try to slip away from ya or the spinach might come sneaking out the edges. Come on, now. Commit to not losing any of that yummy, creamy filling. Roll the whole thing in egg whites and seasoned whole wheat bread crumbs. I will not send the food police if you use white bread crumbs, but forget health benefits – the whole wheat crumbs have a rich brown color that makes the whole thing pop. Worth it.

At this point you’re going to ask: am I doing this right? If you’re making a total mess, then yes. Arrange all 8 of the chicken pieces in a normal sized pan. If I was making this for a real family, I’d have put the other three in the sides of this little pan. But I was cooking for a food blog and got all weird about turning a few pieces sideways. Hey! They’re cute! And you’re a mess. Go wash your hands.




While the chicken bakes, cut a few slices of fresh Mozzarella. Fresh, peeps. I mean the stuff that’s pure white, sold in big hunks, completely mild and delicious, and melts like a dream.

If you don’t eat a few extra pieces of cheese during this step you are a not human.




Ding! Chicken’s done. Top it with sauce and cheese and melt it to give it the final crown of Mozzarella glory.

Final step: fresh basil.

Layer the leaves, roll them up into a tight bundle, and cut thin slices at a vertical slant to make “ribbons.” Sprinkle the ribbons over the whole pan of melty, cheesy, baked Mozzarella chicken rolls and watch the color party happen right in front of your eyes.




The fresh basil, the tomato sauce, the creamy spinach bursting out of the seams, the Italian herb smells that will waft out of your open windows and make your neighbors wonder if they can come for dinner, AND the happy nutrition stats? It’s all there.

Would someone please outdo me with some kind of homegrown tomatoes made into homegrown sauce, because how amazing would that be?
I think I want a garden.


INSTRUCTIONS


Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.

Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.

Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.

Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

NOTES

Don’t try to cram all the pieces too close together because if the sides are touching each other, they won’t get crispy. Leaving a little space between each piece allows the breadcrumbs to bake, brown, and crispify perfectly




INGREDIENTS


2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
1 cup whole wheat Italian style bread crumbs
6 tablespoons grated Parmesan cheese, divided
5 ounces fresh baby spinach
1 clove minced garlic and olive oil for sauteeing
1/2 cup part-skim ricotta cheese
1/3 cup beaten egg whites (I used something similar to Egg Beaters)
3 ounces fresh mozzarella cheese, thinly sliced
1 cup marinara sauce
fresh basil for topping



NUTRITION INFORMATION

Serving Size: 1 (148 g)     Servings Per Recipe: 8

Calories 203.5     Calories from Fat 43 21%    Total Fat 4.8 g 7%    Saturated Fat 1.5 g 7%    Cholesterol 75.9 mg 25%    Sodium 301.9 mg 12%    Total Carbohydrate 10.6 g 3%     Dietary Fiber 1 g 4%    Sugars 0.9 g 3%    Protein 27.9 g 55%



LIKE US ON FACEBOOK
08:24 No comments



Are you ready for this? I’m taking the classic enchilada and giving it a healthy-ish makeover by swapping out the tortilla and carbs for sheets of zucchini made with the KitchenAid® Artisan® Stand Mixer and Vegetable Sheet Cutter attachment.

This is my new favorite kitchen accessory for my beloved KitchenAid® mixer. The ease in which it works definitely earns it a top shelf space in my kitchen. There are no special tricks to using it—just clamp it down and hit the switch. Don’t worry if your first few sheets aren’t perfect, give yourself a break. In fact, quick tip on this recipe, pick up zucchinis that are a bit thicker. It’ll make it easier to get more uniform sheet as you become familiar with the sheet peeler. But, should you get some broken sheets just overlap the the pieces by an inch. The zucchini sheets will be pliable enough to roll and no one will be the wiser.




In fact, my boys prefer this version to the traditional corn or flour rolled enchiladas. It’s a win for all of us because I think rolling these zucchini sheets is so much easier. For the filling, I kept it traditional, but if you have a specialized or killer recipe do the rest of us a favor and share it in the comments section. I’d love to know what spices you use for your sauce. Do you roast your peppers, toast your own spices? I want to know!

Now that you are in the know about the Vegetable Sheet Cutter attachment, can we talk about the possibilities? I have no less than a dozen-plus recipes I want to try. But next up is a butternut lasagna. I can’t wait to share this one, so stay tuned because it’s going to be epic!

PREPARATION



Using the thin blade on the Vegetable Sheet Cutter attachment process the zucchini, saving the cores for the filling of the enchiladas. Take the vegetable sheets and lay them between paper towels to help take car of any extra moisture.

Preheat your oven to 350ºF

Chop up the zucchini cores along with the onion, heat up the olive oil in a skillet over medium heat then add the chopped zucchini core and onion with a pinch of salt and sauté until the vegetables are soft and somewhat translucent, 5-6 minutes. Add the coriander and cumin and cook for a minute more to help bloom the spices then stir in the chicken and 1 cup of the enchilada sauce.

Set the filling aside and pour 1/4 cup into the bottom of a 2 qt baking dish.

Cut the zucchini sheets into 8” lengths, add 1/4 cup of filling to one end and roll it up. and place seam side down in the pan. Continue until you’ve used up all the filling then pour the rest of the enchilada sauce over the top, sprinkle with the cheese and bake for 20-30 minutes, until the cheese is melted and the sauce is bubbly.

Top with scallions and cilantro and serve with sour cream.




INGREDIENTS


3 large or 4 smaller zucchinis
1 tablespoon olive oil
1/2 large yellow onion
kosher salt to taste
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
3 cups shredded chicken
1 1/2 cups enchilada sauce
2/3 cup shredded colby jack cheese

To serve


green onions
cilantro
sour cream



NUTRITION INFORMATION

Serving Size: 1 (319 g)     Servings Per Recipe: 4

Calories 359.8    Calories from Fat 80 20%    Total Fat 9.2 g 27%    Saturated Fat 2.1 g 15%    Cholesterol 74.7 mg 24%     Sodium 587.5 mg 27%    Total Carbohydrate 27.6 g 15%     Dietary Fiber 4.5 g 18%    Sugars 5 g 20%     Protein 14 g 35%



LIKE US ON FACEBOOK
02:57 No comments

This quick and easy pita bread pizza collection is perfect for busy evenings and is great for meal prep! Three different pita bread pizza recipes, including two vegetarian options. A great addition to your meal planning rotation!




You make my heart so warm and fuzzy. I am so blown away by the responses I received after Tuesday’s post. You’ve reaffirmed what deep down, I already knew: That this is a community of amazing people who care deeply, love fiercely, and will stand for no BS.

I am so freaking proud of you and the work you’re already doing to make the world a little bit better. Thank you to the moon and back for sharing your stories with me over the past few days. I love you – madly and truly – and I am so hashtag blessed to know you, whether we’re standing together at a protest or simultaneously drooling over pizza from opposite sides of the country.





Now, is this “real” pizza? Probably not. (Please don’t disown me, friends who actually know anything about Italian food!)
  1. But this IS pizza-LIKE. So I think it counts.
  2. Also, it involves whole wheat pita bread.
  3. And ALL OF THE TOPPINGS.

And is ready in less than 20 minutes so you can get back to calling your senators and doing your taxes and then getting a little wine drunk while you watch the new Beauty and the Beast trailer 1095019858 times because you’re sick of acting like a grownup.

…Not that I do that.




I’m putting three whole recipes in this post, which sounds a lot more impressive than it is because really, this is not a very recipe-y recipe.

Basically, the instructions are this: Put some stuff on a pita pocket. Cover it with cheese. Bake until cheese melts. Do a happy dance. The end.

BUT BUT BUT: The combinations of these particular quick and easy pita bread pizzas are pretty much wonderful.

There’s a quick margarita pizza (because cheese + basil + tomatoes = everything), a pesto + chicken + parmesan number (yay) and a Greek-inspired pizza that I totally and 100% ripped off from my friend Elizabeth, after she made us something similar a few months ago.

This is the perfect “we-have-nothing-for-dinner” dinner, and it’s easy to make a few different varieties so that everyone gets a couple of unique slices.

…or, y’know, so that you have five different mini pizzas all to yourself. You do you.


PREPARATION


Heat the oven to 375 degrees F.
Lay pita bread rounds in a single layer on a large baking sheet. They won’t rise or expand, so you can place them quite close together on the baking sheet if you need to.

Choose your pizza! You can make all three of the combinations above, or just choose one or two, or add your own favorite pizza toppings! This is kind of a no-recipe recipe, so there aren’t too many instructions.

Top each pita bread round with your desired toppings. If you’re making the margarita pita bread pizza, leave the basil leaves off until AFTER the pizza is baked, and then add them at the last minute so they don’t wilt!

Bake pita bread pizzas at 375 degrees F for 10-15 minutes until pita bread has lightly crisped, toppings are heated through, and cheese has just melted.
Slice pitas into quarters and serve immediately.




INGREDIENTS


FOR THE MARGARITA PIZZA


2 whole wheat pita bread rounds
2 tsp. olive oil
3 oz. fresh mozzarella cheese
10 cherry tomatoes, halved
fresh ground black pepper, to taste
6 fresh basil leaves, for garnish


NUTRITION INFORMATION

Serving Size: 1 (93 g)    
Servings Per Recipe: 4

Calories 140.4    
Calories from Fat 104 
75%    
Total Fat 11.7 g 
17%    
Saturated Fat 4 g 
20%    
Cholesterol 18.8 mg 
6%     
Sodium 34.9 mg 
1%    
Total Carbohydrate 4.7 g 
1%    
Dietary Fiber 0.8 g 
3%    
Sugars 1.4 g 
5%    
Protein 5 g 
10%



FOR THE GREEK PIZZA


2 whole wheat pita bread rounds
1/3 cup plain hummus
1/2 cup fresh spinach, roughly chopped
2 Tbsp. sliced black olives
1/3 cup crumbled feta cheese


NUTRITION INFORMATION

Serving Size: 1 (118 g)     
Servings Per Recipe: 6

Calories 176.8    
Calories from Fat 121 
68%    
Total Fat 13.4 g 
20%    
Saturated Fat 6.5 g 
32%    
Cholesterol 35.8 mg 
11%    
Sodium 1025 mg 
42%    
Total Carbohydrate 5.6 g 
1%    
Dietary Fiber 1.1 g 
4%    
Sugars 3.1 g 
12%    
Protein 9.2 g 
18%



FOR THE PESTO CHICKEN PIZZA

2 whole wheat pita bread rounds
1/3 cup basil pesto
2/3 cup cooked shredded chicken
1/2 cup shredded parmesan cheese
fresh ground pepper, to taste


NUTRITION INFORMATION

Serving Size: 1 (65 g)    
Servings Per Recipe: 6

Calories 156.3    
Calories from Fat 87 
56%    
Total Fat 9.7 g 
14%    
Saturated Fat 4.7 g 
23%    
Cholesterol 45.3 mg 
15%    
Sodium 200.4 mg 
8%    
Total Carbohydrate 2.8 g 
0%    
Dietary Fiber 0.4 g 
1%    
Sugars 1.1 g 
4%    
Protein 14.2 g 
28%



LIKE US ON FACEBOOK
04:39 No comments

Quick and Easy Stromboli gets loaded with italian salami, pepperoni, pizza sauce and cheese!  This is so quick, easy and delicious you will want to make it again and again!!




Do you ever make something and wonder why you haven’t made it before?  This my friends is “that recipe”.  Holy cow.  We have been missing out!!

This recipe couldn’t be easier to make.  It comes together in about 10 minutes and only takes 15 minutes to bake!  You can always customize the ingredients to your families tastes.  But the italian salami, pepperoni and cheese combo was delicious!




I seriously can’t even believe that I haven’t made this until now!  To save on time you use a refrigerated pizza crust and it comes together in less than 10 minutes.

Since things have been so busy around here lately you better believe that this recipe will be happening on a weekly basis!  You guys are going to love it too!  You won’t be able to get enough of it!


PREPARATION


Preheat oven to 400 degrees. Roll the dough out and stretch it out on a piece of parchment paper. Spread the pizza sauce leaving about 2 inches from the edge. Top with italian salami, pepperoni, and 1 cup cheese.
Roll up the dough up like a cinnamon roll and pinch the edges to seal and fold where the seam is. Lay the stromboli seam side down. Brush with the egg and cut small slats in the top. Top with ¼ cup cheese and sprinkle with fresh parsley.

Bake for 15-20 minutes or until golden brown on top. Serve with warm pizza sauce.

NOTES

You can always customize the ingredients to your families taste! 





INGREDIENTS

1 tube Pillsbury thin crust refrigerated pizza dough
½ cup pizza sauce
12 slices italian salami
16 slices pepperoni
1¼ cup mozzarella cheese (divided)
1 egg, beaten
2 Tablespoons fresh chopped parsley (optional)



NUTRITION INFORMATION

Serving Size: 3 (169 g)     Servings Per Recipe: 5

Calories 147.9    Calories from Fat 76 52%    Total Fat 8.5 g 13%    Saturated Fat 4.6 g 23%     Cholesterol 50.4 mg 16%    Sodium 629.6 mg 26%    Total Carbohydrate 1.9 g 0%    Dietary Fiber 0 g 0%    Sugars 0.4 g 1%    Protein 15.8 g 31%



LIKE US ON FACEBOOK                                                  Recipe Inspired By Cooking Panda
02:08 1 comments

Let’s just go ahead and call this what it is, ok? Hibiscus week.

Seriously, though, I didn’t realize a pound of dried hibiscus would be so much. And as a result of my overzealous purchase, these fragrant flowers are finding their way into some unusual places. Savory things and sweet things, drinkable concoctions and edible delicacies. Taylor’s even using some in his next batch of beer. Don’t blame me, blame this recipe.

Because I haven’t been able to get these enchiladas out of my head since I first saw the recipe nearly 2 years ago.




At the time, I had seen some dried hibiscus flowers at Trader Joe’s. Or, at least I thought I had. Constantly haunted by visions of hibiscus enchiladas, I swear I scanned the dried fruit section at TJ’s every time we went. Weekly. For the last year and half.

Nothing.

Well, plenty of raisins and dried figs and freeze-dried blueberries, but not a trace of hibiscus. They must have been discontinued (like many of the best products at Trader Joe’s). That, or I was delusional and never saw them to begin with.

I was still unable to shake the thought of these unusual enchiladas (that would make a good band name, don’t you think? The Unusual Enchiladas. I like it.) Anyway, I finally broke down and ordered some dried hibiscus flowers online.




The hibiscus flowers are rehydrated and used inside the enchiladas in place of meat, their chewy texture perfectly suited and equally satisfying along with some shredded carrot and jicama (a Mexican root with a texture like a radish and a sweet, starchy flavor somewhere between a potato and a watermelon). They are topped with a simple chipotle tomato sauce, shredded purple cabbage, sour cream and crumbled cotija or feta cheese.

The verdict? Totally worth obsessing over.





PREPARATION


For filling, bring hibiscus flowers and 2 cups water to a simmer in a small saucepan. Remove from heat; let steep until flowers are just tender, 5–8 minutes. Strain, reserving flowers (the liquid can be saved for another use).


Heat olive oil in a large heavy pot over medium heat; add onion and sauté until softened, 3 to 5 minutes. Add softened hibiscus flowers, carrots, jicama, sugar, oregano, and thyme and cook, stirring occasionally, until carrots are tender and liquid is mostly evaporated, about 15 minutes. Season with salt and pepper. Keep warm.


Meanwhile, combine tomatoes, onion, garlic, and chipotle chilies along with 2 cups of water in a large saucepan over medium heat. Cook, stirring occasionally, until tomatoes begin to break down, about 20 minutes. Remove from heat and transfer mixture to a blender, in batches if necessary (be cautious blending hot liquids). Purée until smooth.


Carefully wipe out saucepan; add oil and return to medium-high heat. When oil begins to shimmer, carefully add tomato mixture and bay leaves. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened, about 10 minutes. Season to taste with salt.


Pour vegetable oil into a large skillet to a depth of 1/4-inch; heat over medium-high heat until shimmering. Working in batches, submerge tortillas and fry, turning once, until just softened, about 30 to 45 seconds (no longer, you do not want them crispy). Transfer to a paper-towel-lined plate to drain. Spoon 1/4 cup of filling down the center of each tortilla and roll to enclose. Spoon chipotle sauce over top and garnish with sour cream, cabbage, and cheese.




INGREDIENTS


For Filling:

1 cup dried hibiscus flowers*
1/4 cup olive oil
1 large onion, thinly sliced
2 large carrots, grated
1/2 cup grated jicama
1/4 cup sugar
1/2 teaspoon ground dried oregano
1/4 teaspoon dried thyme leaves
Kosher salt and freshly ground black pepper


For Sauce:

2 pounds ripe plum tomatoes, cored, halved (or substitute 1 28-ounce can of whole plum tomatoes, drained and halved)
1/2 white onion, chopped
3 garlic cloves, thinly sliced
2 canned chipotle chiles in adobo
2 tablespoons vegetable oil
3 large dried bay leaves
Kosher salt


For Assembly:

Vegetable oil, for frying
12 6-inch corn tortillas
1 cup sour cream
1 cup thinly sliced purple cabbage (from about 1/2 a small cabbage)
1/2 cup Cotija or feta cheese, crumbled




NUTRITION INFORMATION

Serving Size: 1 (385 g)     Servings Per Recipe: 6

Calories 314.3     Calories from Fat 137 44%    Total Fat 15.3 g 23%    Saturated Fat 2.1 g 10%    Cholesterol 0 mg 0%    Sodium 50.5 mg 2%    Total Carbohydrate 42.8 g 14%    Dietary Fiber 6.8 g 27%    Sugars 15.5 g 62%    Protein 4.9 g 9%


HEALTH BENEFITS


Anti-cancer Properties


Hibiscus spice or tea contains hibiscus protocatechuic acid which has anti-tumor and antioxidant properties. A study conducted by the Department and Institute of Biochemistry at the Chung Shan Medical and Dental College, in Taichung, Taiwan suggests that hibiscus slows down the growth of cancerous cells by inducing apoptosis, commonly known as programmed cell death.


Relieves Menstrual Pain

The health benefits of hibiscus spice or tea include relief from cramps and menstrual pain. It helps in restoring hormonal balance as well, which can reduce the symptoms of menstruation like mood swings, depression, and overeating.

Acts as Antidepressant Agent

Hibiscus spice or tea contains vitamins and minerals like flavonoids which have antidepressant properties. Consumption of hibiscus tea can help calm down the nervous system, and it may reduce anxiety and depression by creating a relaxed sensation in the mind and body.

Improves Digestion


Many people drink hibiscus tea to improve digestion as it regularizes both urination and bowel movements. Since it has diuretic properties, it is also used to treat constipation, which helps you lose weight, improve the health of your gastrointestinal system, and avoid colorectal cancer.




LIKE US ON FACEBOOK LINK
06:57 No comments


Crispy Baked Parmesan Chicken Wings – These chicken wings are baked crisp to a golden perfection, then smothered in a Parmesan cheese, parsley and chili flakes mixture. It’s finger licking good!






So you like wings, don’t you? Do you like them fried? You probably do. But wings don’t need to be fried. I NEVER fry chicken wings, unless I’m making this buttermilk fried chicken. Why would you want to fry wings? Wings excel in the oven, my friends. They’re the perfect little pieces of meat surrounded by a nice layer of fat that when baked in the oven, the fat slowly melts away causing the wings to perfectly crisp up to a golden perfection. Baked chicken wings are perfection, most of the time I just like them with salt and pepper but then sometimes I like them saucy and sticky and other times I prefer them smothered in Parmesan cheese.







Parmesan cheese with loads of parsley, salt and pepper, some garlic powder and lots of red pepper chili flakes. Oh yeah, you want those chili flakes because that’s how you kick it up a notch and go from ordinary but still good crispy baked wings to extraordinary crispy baked wings with a kick! And I loaded these babies with Parmesan cheese because I’m nuts about it. I think it’s funny that some peeps don’t like Parm cheese because they think it smells like dirty feed, but you need the good stuff, and grate it yourself. The good stuff is really good, still smelly but in a good way. I eat Parmesan cheese on its own, that’s how much I love it, and yeah I do put it on everything!

But baked wings are to be appreciated. All you need is to have faith that they will come out nice and crispy and perfection. Then just load them up with your faves, in this case this Parmesan mixture, and life is all good again.


PREPARATION

Preheat oven to 425 F degrees. Line a baking sheet with parchment paper, this will save you from scrubbing the baking pan until tomorrow.

Season the wings generously with salt, pepper and the 1/2 tsp of garlic powder. Arrange the wings in a single layer on the prepared baking pan. Bake for about 40 to 45 minutes or until they're golden crisp.

While wings are baking, mix all the Parmesan mixture ingredients together in a small bowl.

When the wings are done baking, transfer them to a bowl right away. Dump the Parmesan mixture over the wings and toss well, making sure each wing is fully covered with the Parmesan mixture. Serve right away.

Recipe Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used







INGREDIENTS


2 lbs chicken wings
salt and pepper to taste
1/2 tsp garlic powder

Parmesan mixture

1/4 cup Parmesan cheese grated
1/4 cup chopped parsley
1 tsp red pepper chili flakes
1/2 tsp garlic powder
salt and pepper to taste



NUTRITION INFORMATION

Amount Per Serving (249 g)

Calories 301    Calories from Fat 189    Total Fat 21g 32%    Saturated Fat 6g 30%    Cholesterol 98mg 33%    Sodium 200mg 8%    Potassium 221mg 6%    Total Carbohydrates 1g 0%    Dietary Fiber 0g 0%    Sugars 0g    Protein 24g 48%    Vitamin A 13.9%    Vitamin C 7.1%    Calcium 9.4%    Iron 8.5%



LIKE US ON FACEBOOK LINK
03:00 No comments


As I write this post I can’t take the smile off of my face.  I am literally giddy with pride. I think I have just discovered the secret to life-long happiness.  And it involves two of my favorite things.

Beets and basil are great friends.  It just took me a while to realize it.  Better late than never!







PREPARATION



Blend everything together in a food processor. Taste test and adjust seasonings. 
Slice up a baguette of bread. Spread pesto followed by goat cheese. Place in the broiler for 1-2 minutes. Serve with a basil leaf on top of each slice of bread.
Enjoy!
Notes

Use this recipe as a guide and taste test as you go.




INGREDIENTS 


PREP TIME: 5 MINS    COOK TIME: 15 MIN    SERVES: 4-6

3 beets, cooked
2 cloves of garlic, minced
handful of fresh basil leaves
handful of fresh parmesan cheese
handful of toasted walnuts
about 1/4-1/3 cup olive oil
salt and peppeper to taste
Crusty bread
Goat cheese



NUTRITION INFORMATION

Serving Size: 1 (14 g)     Servings Per Recipe: 4


Calories 77.4    Calories from Fat 57 74%    Total Fat 6.3 g 9%    Saturated Fat 4.4 g 21%    Cholesterol 16.8 mg 5%    Sodium 109.5 mg 4%    Total Carbohydrate 0.5 g 0%    Dietary Fiber 0 g 0%     Sugars 0.5 g 2%    Protein 4.6 g 9%





LIKE US ON FACEBOOK LINK
05:58 No comments


Mac and Cheese gets even better with a crunchy, spicy topping.

Flamin Cheetos Mac and Cheese has a crunchy topping of crushed Flamin Hot Cheetos. The mac and cheese itself is creamy, cheesy, and spicy. This is definitely a mac and cheese for people who like their food spicy!







As far as spicy snacks go, I don’t think it gets any better than Flamin Hot Cheetos. With this Flamin Cheeto Mac and Cheese, you get the flavor and heat of Flamin Hot Cheetos without turning your fingers red.

The contrast in textures in this mac and cheese- soft noodles, creamy cheese filling, and crunchy cheeto topping- is the best!







Now, I said that this mac and cheese is for spice lovers and not only does the mac and cheese get spice from the cheetos, but I’ve used Pepper Jack cheese (along with cheddar) and added some cayenne pepper to amp up the spice some.

This is not a mac and cheese for the faint of heart!




INSTRUCTIONS


Preheat oven to 350 degrees and lightly grease a 7X11-inch baking dish.

Melt butter in a large saucepan over medium heat.

Sprinkle in flour and whisk in, cooking for 1 minute.

Gradually whisk in milk and half-and-half. Keep whisking until it comes to a simmer and simmer for about 2 minutes.

Add cayenne pepper, salt and black pepper.

Turn heat to low. Add cheese a handful at a time, whisking until melted.

Add cooked pasta to prepared pan. Pour cheese sauce on top, stirring to mix the cheese sauce in.

Combine crushed cheetos and melted butter and scatter evenly on top.

Bake for 15 to 20 minutes






INGREDIENTS


8 ounces elbow or corkscrew pasta, cooked to al dente
4 tablespoons butter
1/4 cup flour
1 1/4 cups milk
1 cup half-and-half
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) block sharp cheddar cheese, shredded
1/2 an (8-ounce) block pepper jack cheese, shredded
1 cup coarsely crushed Flamin Cheetos
1 tablespoon butter, melted




NUTRITIONAL INFORMATION

Serving Size 1 Cup 250g


Calories 6473kcal    Calories from fat 3851    Total Fat 428g     Saturated Fat 236g    Cholesterol 1247mg    Sodium 5161mg    Carbohydrate 401g    Dietary Fiber 16g    Sugars 48g     Protein 251g




LIKE US ON FACEBOOK
04:37 No comments
Older Posts

Istaknuti post

Scotcheroos

Sticky-sweet, lightly crispy peanut butter rice krispie mixture topped with a thick layer of melted chocolate and sprinkled with magical fl...

Facebook

Popular Posts

  • Lobster Tails Recipe with Garlic Lemon Butter
  • WORLD’S BEST STEAK MARINADE
  • MONGOLIAN BBQ BEEF SKEWERS & VEGGIE BOWLS
  • MELT-IN-YOUR-MOUTH CHICKEN BREASTS
  • Cook's Network 21 Quick and Easy Chicken Dinners
  • THAI CHICKEN FRIED RICE WITH BASIL
  • Strawberry Basil Napoleons

Pages

  • HOW TO EAT GLUTEN FREE
  • HERB & SPICE
  • KITCHEN HACKS
  • SITEMAP
  • ABOUT US
  • PRIVACY POLICY
  • CONTACT US

About me


...Cooks Network offers you the most innovative recipes and dishes from around the world. We bring only the best, and most beautiful dishes, we share you get inspired

Recent post

Follow Us

LABELS

APPETIZERS BACON BEEF BEVERAGES&COCKTAILS BREAKFAST CAKE CHEESE CHILI CHOCOLATE CHRISTMAS CINNAMON ROLLS COBBLER COOKIES CRAB CUPCAKES CURRY Chicken DESSERT DINNER ENCHILADA FINGER FOOD FISH & SEA FOOD FRUIT GLUTEN FREE HONEY ICE CREAM LAMB LASAGNA LOBSTER LUNCH MAIN DISH PARTY FOOD PASTA PIE PIZZA PORK PUDDING QUESADILLAS QUICHE QUICK&EASY SALAD SALAMI SANDWICH SAUSAGE SOUP SPINACH STEAK TACOS TORTILLAS TURKEY VALENTINE'S DAY VEGAN VEGETABLES VIDEO WALNUTS

Cooks | Cooks Network MyViuw