This rendition of a classic dish of shrimp baked in butter, garlic, lemon juice and parsley, is even better with the help of Dijon-style mustard.
Help, Dijon Styl Mustard, Garlic, Shrimp Baking, Butter, Better, Classic Dishes, Dijonstyl Mustard, Lemon Juice
Mac 'n Cheese Appetizer
Cheese Pies, Mac Cheese, Chee Cups, Macaroni And Cheese, Chee Pies, Mac N Cheese, Cheese Bites, Ritz Crackers, Minis Mac
Mac n Chee cups
Mini Mac 'n' Cheese Pies - A bite-sized portion of creamy macaroni and cheese plus a buttery-flavored Ritz crust. -tkz
Mini Mac and Chees Pies
Mini Mac Cheese Pies (1of2)– Dean Bros- 1½ c. Ritz crackers, crushed; 2 c. white cheddar cheese, grated+divided; 4 tbsp. butter, melted; 4½ c. cooked elbow macaroni (8 oz. uncooked); One 5.2-oz. container Boursin Garlic+Herb cheese; 2 tbsp. unsalted butter, cold; 2 large eggs; ½ c. milk; ¼ c. sour cream; ¼ tsp. salt; pinch red pepper flakes; Parsley, for garnish, opt Spray pan with cooking spray. Mix crackers, 1 c. cheddar cheese,+butter, mixing well til mix holds + resembles coarse sand.
Mini Mac and Cheese Bites with Ritz Cracker Crust - Finely a recipe for mac n cheese that's a finger food. Perfect for the kids!!!
Easy Sausage Breakfast Pie
Impossible Easy, Breakfast Casseroles, Breakfast Pies, Easy Sausages, Pies Recipes, Pie Recipes, Sausage Breakfast, Breakfast Recipes, Sausages Breakfast
Impossibly Easy Sausage Breakfast Pie #breakfast #recipes #easyrecipes
Impossibly Easy Sausage Breakfast Pie recipe and reviews - Delicious sausage-and-eggs breakfast is impossibly easy when it's baked all in one pan.
Balsamic Mustard Chicken
Chicken Dinners, Fun Recipes, Chicken Recipes, Balsamic Vinaigrette, Mustard Chicken, Roasted Chicken, Balsamic Chicken, Balsamic Mustard, Chicken Breast
Balsamic Mustard Chicken- Marinade 1 chicken breast in 3Tbsp. balsamic vinegar, 2Tbsp. dijon mustard and 1/2tsp. minced garlic. Adjust to how much chicken you’re cooking. Place chicken in skillet and pour marinade over it. Cook on medium on each side about 5 min. While the chicken is cooking add mushrooms and 1/2 tsp. thyme. If there’s not enough liquid add a little more balsamic and let the mushrooms cook down. Add a little fat free, low sodium chicken broth to deglaze the pan
Roasted Chicken with Balsamic Vinaigrette from FoodNetwork.com...one of my favorite chicken recipes
Balsamic Chicken from Giada De Laurentiis-Food Network. I make with chicken breasts, broil and serve over salad.
Always looking for more chicken dinner ideas... Balsamic Mustard Chicken
Yum!! I turned this into dinner for one by just using one chicken breast and cutting down all the ingredients. I marinated mine for 2 hours in a loaf pan and cooked for 45 minutes as directed. It was so good as is that I skipped the whole reduction step and didn't even add parsley or lemon zest. This one is definitely a keeper :) Roasted Chicken with Balsamic Vinaigrette from FoodNetwork.com
Garlic Parm Crusted Chicken
Longhorns Steakhouse, Chicken Recipes, Plain Chicken, Parmesan Crusts, Garlic Parmesan, Crusts Chicken, Chicken Breast, Crusted Chicken, Parmesan Crusted
Garlic Parmesan Crusted Chicken | Plain Chicken's Recipe from Longhorn Steakhouse
Garlic Parmesan Crusted Chicken from Longhorn Steakhouse - 4 boneless, skinless chicken breasts, pounded to 3/4 inch thickness Marinade: 1/2 cup olive oil 1/2 cup ranch dressing 3 Tbsp Worcestershire sauce 1 tsp vinegar 1 tsp lemon juice 1 Tbsp minced garlic 1/2 tsp pepper Ranch Spread 1/4 cup grated Parmesan 1/4 cup ranch dressing Parmesan Crumb Topping 1/2 cup panko bread crumbs 1 teaspoons garlic salt, 1/3 cup shredded Parmesan 2 tablesp...
prosciutto and fontina chicken w/ lemon mushroom sauce
Lemon Sauces, W Lemon Mushrooms, Chicken Mushrooms, Fontina Cheese Recipes, Rosa Maria, Recipes With Mushrooms, Chicken W Lemon, Fontina Chicken, Mushrooms Sauces
Prosciutto & Fontina Chicken w/ Lemon Mushroom Sauce, look so delicious!
prosciutoo fontina chicken w/ lemon sauce foodie
America Test Kitchens, Fun Recipes, Sour Cream, Red, Sauces, Dinners, Restaurant, Chicken Enchiladas Recipes, Mexicans Recipes
Chicken enchilada recipe with red sauce
Chicken Enchiladas with Red Chile Sauce adapted from Tide and Thyme, orginally from America's Test Kitchen 1 medium onion, chopped fine 2 jalapenos, seeded and chopped fine 1 teaspoon canola oil 3 medim cloves garlic, minced 3 Tablespoons chili powder 2 teaspoons ground cumin 3 teaspoons sugar 1 15-oz can tomato sauce 1 cup water 1 large beefsteak tomato, seeded and chopped 1 pound boneless, skinless chicken breasts (2 large breasts) 1 cup extra sharp white cheddar, shredded 1 cup monterey jack cheese, shredded 1/2 cup minced fresh cilantro 12 (6-inch) soft corn tortillas cooking spray salt and ground black pepper Preheat oven to 425. Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes. Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste. Shred the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish. Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch). Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through. Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving. Serve with sour cream, guacamole, salsa, additional cilantro, etc.
Fun Recipes To Try ;)
Made these for dinner tonight for Peter's birthday - SO good! Chicken Enchiladas with Red Chile Sauce
Mexican Recipes - Chicken Enchiladas With Red Chile Sauce
Chicken Enchiladas so good you'll never order them at a restaurant again! This is a red sauce vs green or sour cream sauce. Hint: Make sure to have the vent on high, and be careful not to stand directly over pan while cooking the jalapenos!
Pizza muffins -- sounds yummy!
Pizza Muffins, Recipe, Fingers Food, Minis Muffins, Pepperoni Pizza Puffs, Pizzamuffin, Muffins Tins, Minis Pizza, Pizza Bites
Pizza muffins - appetizers #pizzamuffins
Finger food pizza muffins!!! 3/4 cup flour 3/4 teaspoon baking powder 1 tablespoon Italian seasoning pinch of salt (my addition, optional) pinch of red pepper flakes (my addition, optional) 3/4 cup whole milk 1 egg, lightly beaten 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1 cup cubed pepperoni 1/2 cup store-bought pizza sauce. Mix everything together, let stand 10 mins. Drop into mini muffin tins (,24) and bake 375 for 20- 25 mins.
Mini Pizza Muffins - these look good and easy - just need to get me a mini muffin tin ;o)
Pepperoni Pizza Puffs - So easy to make, mix everything and bake it in a mini muffin tin. Easy peasy and ooh so yummy!!
Pizza Bites ~ The recipe doesn't make as much as it claims (unless these are REALLY mini muffins!) but they're very tasty. I'm taking these to a church meal as they're perfect finger food. For a vegetarian variation I used chopped chives, sun-dried tomatoes and olives instead of pepperoni.
Three Cheese Pasta Bake
Sour Cream, Alfredo Sauces, Bake, Three Cheese Pasta, Fettuccine Alfredo, Comforter Food, Mac Chee, Pasta Baking Recipes, Parmesan Bring
Three Cheese Pasta Bake ♪ It's like fettuccine alfredo, mac & cheese and lasagna wrapped into one amazing & EASY dish! ♫ 16-oz package ziti, 2 (10-oz) jars refrigerated Alfredo sauce, 8-oz sour cream, 15-oz ricotta cheese, 2 large eggs, ¼c grated Parmesan cheese, ¼c chopped fresh parsley, 1½c mozzarella cheese
Three-Cheese Pasta Bake Recipe from Southern Living. Includes bottled Alfredo sauce (I used 2 jars of Newman's Own brand), sour cream, ricotta, parmesan, and mozarella).Does need salt and fresh ground black pepper. I used corkscrew pasta. YUM, a true comfort food and actually quite easy!
Three cheese Pasta Bake - Using a combination of ricotta, sour cream and Parmesan brings great flavor to this penne dish.
Mexicans Lasagna, Recipe, Pasta Yum, Maine Dishes, Mexicans Lasagne, Mexican Lasagne, Corn Tortillas, Mexican Lasagna, Ground Turkey
Mexican Lasagne #recipe #mexican #lasagna
Mexican lasagna with tortillas, no pasta. Yum!
Main Dish: Mexican lasagne.
Mexican Lasagne Source: Nigella Kitchen by Nigella Lawson Ingredients: Sauce: 1 tablespoon garlic flavoured oil 1 onion, peeled and chopped 1 red bell pepper, seeded and chopped 2 green chiles, chopped, with seeds 1 teaspoon kosher salt or 1/2 teaspoon table salt 2 tablespoons finely chopped cilantro stalks 2 (14-ounce) cans diced tomatoes, plus 1 2/3 cups water to rinse out empty cans 1 tablespoon ketchup I added 1 lb. of cooked, ground turkey Filling: 2 (15-ounce) cans black beans, drained and rinsed 3 1/4 cups drained canned corn, from about 1 1/2 (15-ounce cans) 2 1/2 cups grated mature goats Cheddar, or cheese of your choice 8 soft flour tortillas (approximately 10-inch diameter) 1 round ovenproof dish, approximately 10 inches diameter and 2 1/4 inches deep Avocado Salsa, for serving, recipe follows Directions: Preheat the oven to 400 degrees F, slipping in a cookie sheet at the same time. For the sauce: Heat the oil in a saucepan on the stove and fry the onion, bell pepper and chiles (along with ground beef or turkey like I did...until meat is cooked through). Add the salt and cook gently for 15 minutes, and once soft, add the chopped cilantro stalks. Add the canned tomatoes then rinse the cans out with water and add this too. Spoon in the ketchup and let things come to a simmer, leaving the sauce (or salsa in keeping with the Mexican mojo) to cook while you get on with preparing the filling- about 10 minutes. For the filling: Mix the drained beans and canned corn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top at the end, and mix together. Start to assemble the lasagne by spooning about a third of the salsa into the bottom of your ovenproof dish and smear it about, then layer on 2 tortillas so that they cover the sauce overlapping slightly, like a Venn diagram. Add a third of the beans and cheese mixture covering the tortillas, and then about a quarter of the remaining salsa and another 2 tortillas. Repeat with another third of beans and cheese, and more salsa before layering on another 2 tortillas. Finally, add the last layer of beans and cheese, nearly all of the remaining salsa and cover with the last 2 tortillas. Spread the very last bit of salsa over the tortillas and sprinkle with the remaining cheese. Bake for 30 minutes, and let it rest for a good 10 to 15 minutes before slicing like a pizza, and eat with the avocado salsa. Make Ahead Note: The lasagne can be assembled 1 day ahead. Cool the tomato salsa before assembling. Cover dish tightly with plastic and refrigerate until needed. Bake as directed in recipe, allowing an extra 5 to 10 minutes baking time and checking the lasagne is piping hot in centre before removing from oven. Freeze Note: The assembled but uncooked lasagne can be frozen for up to 3 months. Wrap dish tightly in double layer of plastic and a layer of aluminium foil. Thaw overnight in fridge and cook as above. Further Note: Leftovers should be covered and refrigerated as soon as possible. To reheat, put individual slices in ovenproof dish, cover with foil and reheat in oven preheated to 350 degrees F for 15 to 20 minutes. Check the lasagne is piping hot before serving. Wedges of leftover lasagne can be frozen for up to 2 months, tightly wrapped in plastic wrap and then either in foil or in resealable bag. Thaw overnight in refrigerator and reheat as above. Avocado Salsa 2 avocados 1 scallion, thinly sliced 3 tablespoons chopped green jalepenos from a jar or can Salt 1 tablespoon lime juice 1/4 cup roughly chopped fresh cilantro Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each half, about a 1/4-inch apart and then the same across. Turn the avocado halves inside out, or otherwise release the pale green cubes into a bowl, then tumble in the scallion, chopped jalepenos, salt to taste, lime juice and most of the cilantro and toss gently to mix. Taste to see if any more salt is needed before scattering with the remaining cilantro and taking to the table.
Mexican Lasagna with tortillas instead of pasta...OM! So delicious!!!! I used corn tortillas to keep it gluten free. The entire family devoured it! And best part was I had enough of everything to make two full casseroles! This is definitely making it to my recipe box!
America Test Kitchens, Fun Recipes, Chicken Piccata, Cooking Illustrations, Chicken Dishes, Chicken Picatta, Lemon Chicken, Chickenpiccata, Chicken Breast
Lemon Chicken Piccata. Ingredients: •2 large lemons •4 chicken breasts (about 1 1/2 pounds), rinsed, dried thoroughly, trimmed of excess fat • Salt and ground black pepper •1/2 cup unbleached all-purpose flour •4 tbsp vegetable oil •1 small garlic clove, minced (about 1 tsp) •1 cup chicken stock •2 tbsp small capers, drained •3 tbsp unsalted butter, softened
#Chicken #chickenpiccata #CooksIllustrated | Ali says: Tried it on it's own and was impressed. I used frozen chicken breast and the chicken was SOOOO tender! I didn't even use real lemons, just lemon juice. I can't wait to try this again with real lemons! I would pair with a pasta and some zucchini squash.
Lemon Chicken Piccata in COZI....look for original recipe in Americas Test Kitchen
Lemon Chicken Picatta 3 Large Boneless Chicken Breast Halves, cut into medallions salt and pepper to taste 1/2 C. flour 2 T. vegetable oil, (more as needed) 1 clove garlic, minced 1 C. Chicken Broth 1/2 lemon, thinly sliced 1/3 C. freshly squeezed lemon juice 2 T. capers, drained 3 T. butter 2 T. minced italian flat-leaf parsley Preheat oven to 200 degrees, and place a serving platter inside to keep warm. Season the chicken pieces with salt and pepper, then dredge in flour....
Lemon Chicken Piccata- tried this and loved it one of my fav chicken dishes
Hmmmm. chicken piccata. the easiest and most delicious chicken you will ever put in your mouth. -- Chicken Piccata (and Grated Zucchini Saute) adapted from Cook's Illustrated serves 4 2 to 3 large lemons, cut one lemon into thin slices and keep the other for juicing (you'll need 1/4 cup juice) 4 boneless, skinless chicken breasts, rinsed, thoroughly dried, and sliced horizontally to make two cutlets from each breast (approximately 1/2 inch or less in thickness) 1/2 cup unbleached, all-purpose flour 4 tablespoons olive oil, divided 1 medium clove garlic, minced 1 cup low-sodium chicken broth 1/4 cup dry white wine (optional) 2 tablespoons drained small capers 3 tablespoons unsalted butter, softened (room temp is fine) 2 tablespoons fresh italian parsley, minced (I forgot this and it was still great) 1. Preheat oven to 200 degrees. 2. Prep your cutlets by generously seasoning them on both sides with salt and pepper. Place your flour in a shallow dish and your seasoned cutlets on top of flour. Set aside. 3. Heat 2 tablespoons olive oil in a skillet over medium high heat. Using tongs, lightly dredge your cutlets with flour on both sides, one by one, and place them in the skillet. Saute the cutlets, without moving them, for approximately 2 to 3 minutes. At about 2 minutes check to see if the first side is nicely browned. If so, turn them over and brown the other sides. Again...for another 2 to 3 minutes. Remove pan from heat and place cutlets on an oven-safe dish. Put cutlets in oven to keep warm while you cook up additional batches or start your sauce. 4. Add remaining 2 tablespoons olive oil to same skillet (DO NOT wash it out) and return it to the stove over medium heat. Add garlic and saute until fragrant (about 30 seconds)...being careful not to burn it. Add broth, wine (optional) and lemon slices. Increase heat to high and scrape skillet with a wooden spoon to loosen browned bits from cutlets. Simmer until liquid is reduced to about 1/3 cup. Add lemon juice and capers and simmer until the sauce reduces again to about 1/3 cup. Remove pan from heat. Add butter and mix in until melted. Add parsley (if desired). Spoon sauce over chicken and serve immediately. If you are serving your chicken over the Grated Zucchini Saute (see above copy for preparation), then simply spoon a bed of zucchini in the center of your plate and top with chicken piccata and then sauce.
Photos, Deepfri, Filipino Dishes, Recipes, Posts
Lechon kawali aka Deep-fried Filipino pork belly ... Here are just 12 tasty Filipino dishes (with links to recipes) that are guaranteed to blow your tastebuds away | READ MORE http://www.driftersblog.com/the-blog/12-filipino-dishes-asian-soul-food
Philippines Dishes, Philippines Tokwa T, Dishes Punctuation, Philippines Cuisine, Tokwat Baboy, Philippines Beancurd, Beancurd Dishes, Pork Philippines, Philippines Tokwat
Tokwa’t Baboy, Philippine Beancurd and Pork Dish
Philippine Tokwat Baboy - Tofu and Beancurd Dish
Ohhla~la! say hello to Chalories!
Asian Food, Maine Dishes, Filapino Food, Filipino Dishes, Pinoy Food, Healthy Recipes, Filipino Food, Crispy Pata, Filipino Recipes
Crispy Pata is yet another traditional Filipino Dish made from fried pork legs.Crispy Pata originates from Spain but has been adopted all around the Philippines
Filipino Main Dishes | Filipino Dishes, Filipino Recipes and Filipino Foods
My Favorite Light Food.