Baked parmesan chicken

Ingredients

2 tablespoons olive oil 2 cloves garlic, crushed and finely chopped 1/4 teaspoon crushed red pepper flakes, or to taste 6 skinless, boneless chicken breast halves
2 cups prepared marinara sauce 1/4 cup chopped fresh basil 1 (8 ounce) package shredded mozzarella cheese, divided 1/2 cup grated Parmesan cheese, divided 1 (5 ounce) package garlic croutons Add all ingredients to list

Directions

Prep
15 m
Cook
35 m
Ready In
50 m
Preheat oven to 350 degrees F (175 degrees C).
Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

Easy baked mushroom and chicken

TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:4 servings

Ingredients

4 boneless skinless chicken breast halves (1 pound)
1/4 cup all-purpose flour
3 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded Galbani® Part Skim Mozzarella Cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

Directions

Flatten each chicken breast half to 1/4-in. thickness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11-in. x 7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken.
Bake, uncovered, at 375° for 15 minutes or until chicken is no longer pink. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.

SIMPLE BUTTER NOODLES

Easy Buttered Noodles Recipe
Prep time: 10 minutesCook time: 8 minutesYield: Serves 4

Ingredients
1/2 pound egg noodles
2 Tbsp butter
2 Tbsp grated Parmesan cheese
1 Tbsp chopped fresh parsley
Salt and pepper to taste

Method
1 Heat 2 quarts of water with 1 Tbsp kosher salt in a large pot on high heat until boiling. Add the egg noodles. Cook for 5 minutes. Reserve 1/4 cup of the pasta cooking liquid and drain the noodles.
2 Place the drained hot noodles in a large bowl. Add the butter and Parmesan and stir until the butter has melted. Stir in a tablespoon or two of the pasta cooking water. Stir in the chopped parsley. Add salt and freshly ground black pepper to taste.

pizza pasta skillet casserole

Serves: 8

1 yellow onion, diced
1 28-ounce can whole peeled tomatoes
1 teaspoon dried Italian seasoning
1 teaspoon honey
3 tablespoons tomato paste
12 ounces gluten-free penne
1 3 1/2-ounce package thinly-sliced pepperoni
1 pound ground beef
8 ounces white mushrooms, sliced
5 ounces fresh baby spinach
1 cup loosely packed fresh basil leaves, chopped
2 cups shredded mozzarella cheese
Olive oil
Salt

DIRECTIONS

Coat the bottom of a large, oven-safe skillet over medium heat with olive oil. Once the oil is hot, add half the onion and a pinch of salt and saute until translucent. Crush the tomatoes between your fingers and add them to the onions, along with the Italian seasoning and honey. Simmer until reduced by a third, 10-15 minutes. Pour the sauce into a bowl and rinse the skillet.
Cook pasta according to the package directions, except omit the salt; drain. Return drained pasta to pot. Meanwhile, cut 3/4 of the pepperoni slices in quarters; set aside.
Add a splash of olive oil to the skillet and cook ground beef, remaining onion, and mushrooms until meat is brown and onion is tender; drain off fat. Stir in the spinach and cook just until wilted.
Stir in the reserved quartered pepperoni slices and tomato sauce. Add beef mixture to the cooked, drained pasta in the pot. (Do not rinse skillet.) Stir to combine.
Return half of the pasta and beef mixture to the skillet. Sprinkle with half of the mozzarella cheese. Repeat layers. Top with the reserved whole pepperoni slices.
Bake in a 350° F oven about 35 minutes or until casserole is heated through and cheese and pepperoni are lightly browned.

Cheddar-Garlic Oven Fried Chicken Breast

INGREDIENTS

SERVINGS 4

1⁄3 cup butter, melted
2 tablespoons minced garlic (can use more or less)
2 teaspoons garlic powder, divided (garlic lovers can use more)
1⁄2 teaspoon seasoning salt (or can use white salt)
3⁄4 cup seasoned dry bread crumb (seasoned or plain)
1⁄2 cup finely grated cheddar cheese
1⁄4 cup freshly grated parmesan cheese
1⁄2 teaspoon ground black pepper (or to taste)
4 boneless skinless chicken breasts
shredded cheddar cheese (optional and use any amount desired, or can use shredded mozzarella cheese)
DIRECTIONS

Preheat oven to 350°F.
Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
Dip chicken in butter mixture; then in crumb mixture.
Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.

Twice Baked Potato Casserole With Bacon

Home   Recipes   Side Dish   Potatoes
Twice Baked Potato Casserole With Bacon 8
Twice Baked Potato Casserole With Bacon

46
Tay 7
Recipe by: Tay

"A slight twist to an old favorite, this cheesy recipe will surely set their mouths to watering. For a creamier casserole, use a potato masher and mash potatoes thoroughly."
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Ingredients

2 large baking potatoes 1/2 pound lean bacon 3/4 cup shredded mild Cheddar cheese 1/2 cup sour cream
Kroger Sour Cream Regular
2 For $4.00 - Expires in 3 days
1/4 cup milk 2 tablespoons unsalted butter, melted 1 teaspoon dried chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 3/4 cup shredded mild Cheddar cheese Add all ingredients to list
Directions
Prep
15 m
Cook
1 h 10 m
Ready In
1 h 30 m
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
Poke a few holes into each potato using a toothpick.
Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

BACON MAC AND CHEESE

Yummy! This homemade bacon mac and cheese is one of my favorite dinners! It is seriously full of flavor and quite easy to make considering it’s completely homemade. This is also really good to take to potluck and will surely impress your guests and kiddos. Enjoy….

Bacon Mac and Cheese

Ingredients:

• 4 cups dry pasta
• 4 strips bacon
• 1 cup diced onion
• 2 gloves garlic, minced
• 4 tablespoons butter
• ¼ cup flour
• 2 cups milk
• ½ cup heavy cream
• 2 teaspoons ground mustard
• 8oz cheddar cheese, grated
• 8oz gruyere cheese, grated
• Salt and Pepper to taste 

Topping:

• 1 cup cracker crumbs
• ½ cup cheddar cheese, grated
• 1 tablespoon butter, melted
• Reserved bacon pieces

Directions:

Bring a pot of water to a boil and salt generously.  Prepare the pasta according to the directions on the package.

In a large skillet, fry the bacon until crisp. Remove to a plate lined with a paper towel and set aside.  Reserve 2 tablespoons of the bacon grease and cook the onions on low until translucent.  Add the garlic and cook for 1 more minute.

In a large saucepan, melt the butter and whisk in the flour over medium heat.  Cook for a couple of minutes, stirring constantly.  Add in the milk and cream and ground mustard and stir until the mixture is very thick.  Reduce the heat to low and season with salt and pepper to taste.

Fold in the pasta until it is all covered with the cheese sauce.

Butter a large baking dish and pour the pasta into the dish.  Sprinkle the remaining ½ cup of cheese over the pasta. Top with the cracker crumbs, then drizzle with the melted butter.  Bake for 20-25 minutes until golden and bubbly.  Chop the reserved bacon and sprinkle over the top before serving.

Gordon Ramsay’s Herb Crusted Rack of Lamb

Gordon Ramsay’s Herb Crusted Rack of Lamb 

Gordon Ramsay made this tasty looking rack of lamb on the first episode of the first season of The F Word. Like many of Gordon’s recipes, the primary herb ingredients are rosemary, thyme and garlic. This is sure to be a scrumptious meal for fans of Chef Ramsay’s cooking.

Ingredients for the Lamb:

• 2 large racks of Lamb cut in half with 3 bones per serving
• Salt
• Pepper
• Olive Oil

Ingredients for the Crust:

• 4 slices of stale bread made into crumbs.
• 7 Tbs. grated parmesan (roughly 1/2 a cup)
• Sprig parsley
• Sprig thyme
• Sprig coriander
• Sprig rosemary
• 2 tablespoons English mustard (or sub with dijon)
• splash of olive oil

Preparing the Lamb:

Pre-heat the oven to 400 degrees Fahrenheit. It should actually be 392 degrees, but don’t worry about getting that technical unless you have a digital oven.

Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.

Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color (careful not to burn your hands). Gordon Ramsay says, “it’s simple mathematics, no color, equals no taste”. Quite simple indeed! Make sure you brown that lamb.

Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking.

Preparing the Crust:

Place  all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash.

Pour the mixture into a deep dish (bowl or plate) and set aside.

Putting it All Together:

Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit.

Place it back into the oven for 3-4 minutes when you’re ready to serve.

Gordon serves the lamb with potatoes boulangère and courgettes provençal, but you can serve with anything you find fitting. I’ll gladly post the recipe for the side dishes if someone wants it. Just ask for it in a comment.

Let me know how this recipe turns out for you.

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2 Ingredient Strawberry Fudge

2 Ingredient Strawberry Fudge

Rating: 5

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Ingredients

• 1 16oz Strawberry Frosting
• 1 12 oz bag White Chocolate
• Heart shape decorations if you want to make fancy (optional)

Instructions

1. Line 9x9 pan with parchment paper
2. In a small bowl, microwave candy melts on medium at 30 second intervals. Stir and repeat until smooth! Add in frosting and stir until combined.
3. Pour mixture into prepared pan and spread smooth (you can add sprinkles on top if desired). Refrigerate until completely set. In this size pan, the fudge pieces are about 5/8" thick. If you want thicker, make a double batch.
4. Store in the fridge up to 10 days.

CAULIFLOWER MAC AND CHEESE

Who can ever get enough Macaroni & Cheese? This is the quintessential family-friendly meal. Our lives are busy now and it's sometimes difficult to have a quick meal or snack that satisfies and keeps you going! Instead of macaroni alone, add lots of cauliflower that is loaded with lots of vitamins and minerals. 

  

Indgrediants

 1 head cauliflower, trimmed and broken to bite-sized florets

1-1/4 cups elbow macaroni

Canola oil in a pump sprayer

2 cups low-fat (1%) milk

1 Tbsp. cornstarch

1 tsp. dry mustard powder

1 cup shredded mild Cheddar cheese

1 cup Alpine Lace® Deli Swiss Cheese cut into cubes

1/4 tsp. freshly ground black pepper

1/4 cup panko bread crumbs

Paprika for garnish

Bring a large pot of water to a boil over high heat. Add the cauliflower and cook just until crisp-tender, about 5 minutes. Using a skimmer, transfer the cauliflower to a colander; leave water boiling. Drain well.  

Add the macaroni to the boiling water and cook according to the package directions until it is almost tender, about 7 minutes. Drain well.

Preheat oven to 350 degrees F. Spray individual ramekins or a 9 x 13 baking dish with oil.

Pour the milk into a medium saucepan. Sprinkle in the cornstarch and mustard and whisk to dissolve the cornstarch. Bring to a boil over medium heat, whisking often to avoid scorching; the sauce will thicken when it comes to a boil. Remove from heat, add the cheeses and pepper, and whisk until smooth.

Add the cauliflower and macaroni and mix well. Spread in the baking dish or divide evenly into ramekins. Sprinkle with panko and paprika.

Bake until the sauce is bubbling, about 20 minutes. Serve hot.

ENJOY

TATOR TOT CASSEROLE

This yummy Tater Tot Casserole is one of our favorite freezer meals because it is so easy to mix up a double or triple batch of the meat mixture and layer with tater tots in disposable aluminum pans for freezing and simple reheating. If you freeze this meal for future use, make sure to label appropriately. If stored in an aluminum pan cover with plastic wrap and aluminum foil to seal properly and label well. This meal lasts for up to 4 months in the freezer. To heat, simply remove plastic wrap/foil/lid and place in oven at 350 degrees for 45 minutes to 1 hour.

Tater Tot Casserole

Ingredients:

1 Large Bag Tater Tots

1 Pound Ground Meat (we use turkey but you can use beef if you prefer)

2 Cups Shredded Cheddar

1 Can Cream of Mushroom Soup

1 Onion Chopped

1 Bell Pepper Chopped

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

1 Teasppon Paprika

1 Teaspoon Black Pepper

1 Teaspoon Salt (divided)

1 Tablespoon Olive Oil

Directions:

Pre-heat oven to 350 degrees

In a large skillet, heat olive oil and cook onion and bell pepper for 5-6 minutes or until tender.

Add ground meat and cook until browned and no longer pink.

Mix in cream soup, garlic powder, onion powder, paprika, black pepper and half of salt cooking for an additional 2-3 minutes.

Remove from heat.

Pour meat mixture into bottom of 9×13 casserole dish. 237.jpg37 Tater Tot Casserole (Freezer Cooking Meal)

Sprinkle half of cheese on top of meat mixture.

Place tater tots in even layer over meat mixture. (Great for kids to help with)

Sprinkle the top with remaining salt and cover with remaining shredded cheese. 336.jpg36 Tater Tot Casserole (Freezer Cooking Meal)

Bake at 350 degrees for 35 minutes or until bubbling and cheese is melted.

BROCCOLI CHEESE AND RICE CASAROLE

Broccoli rice casseroles are one of those standard kid-friendly broccoli recipes. My version of the broccoli rice casserole is kicked up a notch, because it uses jarred salsa con queso sauce for a slightly spicy twist on the traditional broccoli cheese rice casserole.

Ingredients:

2 cups water

1 cup medium-grain rice

2 cups broccoli florets

1 cup salsa con queso (such as Eat Smart)

Preparation:

Bring water to boil in a medium saucepan.

Add rice. Turn heat down to medium low and let simmer until nearly all the water is absorbed, 12-15 minutes.

Meanwhile, place broccoli florets in a micro-cooker (compare prices) or a microwave-safe bowl with a microwave-safe cover. Heat the broccoli in the microwave for 1-2 minutes until tender, but not totally soft.

Remove broccoli from microwave. When the rice is almost done, pour the broccoli into the pot over the rice. Immediately put the lid back on, and let the broccoli continue cooking with the rice, 2-3 minutes.

Turn off heat. Pour the cheese sauce over broccoli and rice. Cover the broccoli rice casserole immediately.

Let the heat from the broccoli and rice warm the cheese sauce, about 3 minutes. Serve broccoli rice casserole 

SWEET AND SOUR CHICKEN TAKE-OUT STYLE

4 boneless, skinless chicken breasts

Salt and pepper to taste

1 1/2 cups cornstarch

3 eggs, beaten

3 tablespoon canola oil

Sauce:

3/4 cup granulated sugar

4 tablespoons ketchup

1/4 cup white vinegar

1/4 cup apple cider vinegar

1 tablespoon low sodium soy sauce

1 clove garlic, minced

1 teaspoon fresh minced ginger

Instructions:

Preheat oven to 325 degrees.

Combine cornstarch, salt and pepper in a Ziploc bag. Cut chicken into small cubes and toss with cornstarch.

Beat eggs in a small bowl and dip each piece of chicken in the egg. Preheat oil over medium heat in a skillet and brown the chicken.

Combine all sauce ingredients. Place chicken in a 9x13 pan, pour sauce over top and bake uncovered for 45-50 minutes. Stir every 15 minutes.

BACON WRAPPED TURKEY

Nothing's better than bacon, except when it's Thanksgiving day and your turkey is wrapped in some. This recipe uses a seasoning and olive oil paste for under the turkey's skin to add a subtle hint of flavor that pairs perfectly with the bacon. 

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AVERAGE

3.28906

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INGREDIENTS

One 10-pound turkey 1 cup poultry seasonings 10 cloves garlic, minced 1 1/2 cups olive oil 1 pound bacon, sliced into thin strips

DIRECTIONS

Preheat the oven to 500 degrees. 

Wash the turkey inside and out and pat dry. Mix together the seasonings, minced garlic, and olive oil to make a paste. Rub the paste underneath the skin of the breasts of the turkey, carefully so you do not tear the skin (you may not have to use all of the paste). Add 1-2 cups of water in the roasting pan, then roast the turkey in the oven for 30 minutes. Remove from the oven and turn the heat to 350 degrees. Cover the turkey in the bacon slices, in cross-hatch form or just by overlapping the slices in strips. Put back in the oven and continute to cook for about 2 more hours or until an internal thermometer temperature reaches 160 degrees. 

dont forget a side of stuffing, enjoy

BUFFALO STYLE CHICKEN WRAP

Ingredients:

1 package egg roll wrappers (about 12-15 you'll need)

2 cups cooked, shredded chicken

2/3 cup Buffalo sauce (or until chicken is coated as desired)

1 cup crumbled Blue cheese (less if you are not a true fan)

1 cup cole slaw mix, dry

Non-stick cooking spray

Directions:

Preheat oven to 400. In a small bowl, mix chicken and buffalo sauce together. Add more or less until coated to desired taste. Separate egg roll "shells". Place about 1 tbsp cole slaw inside egg roll shell. Add 2-3 tbsp chicken mixture on top followed by 1 tbsp blue cheese crumbles (less if desired). Gently roll egg roll until closed. Place on sprayed cookie sheet. Once egg rolls are filled, spray evenly with cooking spray. Bake in oven for about 12-15 minutes, or until golden brown. You can serve with blue cheese dressing or ranch.

*Tip for rolling egg rolls, roll it closed as you would an envelope. Moving the bottom right corner to the middle, followed by the lower left corner to middle. Roll and close in sides. When done, all sides should be sealed in wrapper.

Enjoy

Bacon wrapped grilled corn

Ingredients

Corn on the cob

2 slices of bacon per ear of corn

Tin foil

Pepper

Instructions

Husk each ear of corn.(if you need to) Wrap the bacon around each corn ensuring it overlaps. You will need two slices per ear of corn because the bacon shrinks. Sprinkle with pepper.

Place each bacon wrapped corn on a piece of tinfoil and twist the ends.

Grill on medium-high for about 20 minutes turning every 5 minutes. Remove from grill and open each package. The bacon will now be secured to the corn.

Place bacon wrapped corn directly on the grill for a couple of minutes to crisp the bacon watching carefully so it doesn't burn. Serve hot.

TACO BELL QUESADILLAS

INGREDIENts,

1/4 cup mayo

2 teTaspoons sliced jalapeno

3\4 teaspoons sugar

1/2 teaspoons UN cummin

1/2 teaspoon paprika

1/8 teaspoon cayenne pif you ppper

1\8 teaspoon garlin c powder

salt (to taste)

QUESADILLAS,

4 tortillas

4 chicken tenderlions (or steak you prefer)

1 cup shredded chedder cheese

1 cup monterey jack cheese

2 slices american cheese

DIRECTIONS,

1. COMBINE all sauce Ingredients and stir together

2. Cut your chicken or steak into thin slices and grill.

3. Preheat a skillet over medium heat.

4. One at a time, lay a tortilla In the skillet and sprinkle 1\4 cup of each shredded cheese and 1\2 cheese slice on one side of the tortilla

5. Put about 1\4 cup of chicken or steak on the same side as the sliced cheese.

6. On the empty side , put about 1 tablespoon of your mixed sauce.

7. Fold your tortilla in half and press with a spactaler,

8. Continue cooking until cheese is melted and cut into 4 slices.

ENJOY AND TELL US WHAT YOU

Think.