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Parmesan Baked Chicken

This really shouldn't be called a recipe--it's too easy! Very tasty, and leftovers make a great chicken salad. Ingredients: 1/2 cup freshly grated Parmesan cheese 1 cup plain Greek yogurt 1 tsp garlic powder 1 tsp seasoned salt 1/2 tsp ground black pepper 4 boneless skinless chicken breasts Directions: Mix ingredients together. Spread over chicken. Bake in 375 degrees for 435-40 minutes.
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Vietnamese Bread — Have you tried it or not?
When it comes to Vietnamese cuisine, few dishes are as iconic as the famous Banh Mi. It is the quintessential Vietnamese sandwich and a snack you just can’t miss if you’re heading to the country. Whilst it is easy to get lost in the flavours of this delicious baguette, Banh Mi also has a fascinating history, which has cemented its importance in Vietnam’s evolving food scene. In this post, i tell you all about my love affair with Banh Mi and why it has earned the title, ‘King of Sandwiches’! Last year, I met a bunch of Aussies in Prague, and we bonded well. They were big foodies. I remember discussing different cuisines with them, and a big part of our conversation revolved around a mutual love for Vietnamese street food, and in particular for Banh Mi (Bánh Mì in Vietnamese). Vietnamese street food is some of the best in the world! Photo credit: Miroslaw Podyma This got me thinking about how much I enjoyed chowing down on a tasty Banh Mi during my time in Vietnam. Whether it was in northern Hanoi or southern Saigon (also known as Ho Chi Minh City); I remember eating Banh Mi every single day and loving it! In my opinion, Banh Mi is right up there with Pho as an essential Vietnamese food and you’d be crazy to miss it on your trip! What is Banh Mi? Banh Mi literally translates to bread, meaning a baked food containing wheat. However, this term has also become the go-to name for the famous Vietnamese sandwich, served in a French baguette with a mix of meats and vegetables. Bánh Mì Ingredients Ống ruột gà lõi thép bọc Inox Banh Mi can be prepared in a number of ways. My favourite variation is known as ‘ga nuong xa’, which is a fusion of grilled chicken, chilli and lemongrass. The crispy bread and crunchy vegetables blend so well with the meat — yum yum!Despite the number of variations, most Banh Mi stalls make the Vietnamese sandwich with the same core ingredients: Crusty French baguette The bread itself is made of wheat flour, but it can also contain rice flour. You usually have the option of getting your Banh Mi toasted. In my opinion, the Banh Mi must be toasted to acquire the best taste! Pâté A popular condiment in French cuisine, pâté is sometimes added to the Banh Mi, along with mayonnaise and chilli. Cuts of meat Most stalls sell Banh Mi with varying meat options including pork, beef or chicken. It is also possible to buy vegetarian Banh Mi too! Pickled carrots White radishes are often pickled with the carrots in a shredded form. This mix is called đồ chua in Vietnamese. Coriander Also sometimes referred to as cilantro, coriander is a herb that many love to hate. For most, the herb will have a tart citrusy taste but there is a small minority that taste dish soap when they eat it. If this is you, remember to ask for your Banh Mi without cilantro. They often pack Banh Mi full of coriander. Photo credit: David Kiwi Cucumber Fresh cucumber slices are often included in Banh Mi sandwiches. Maggi Seasoning Sauce Some places use Maggi seasoning sauce to help flavour the Banh Mi. Those from India are usually familiar with this sauce, however, Maggi is easy to buy in mainstream supermarkets across the world. Seasonal vegetables The reason these sandwiches stand out is because of the use of seasonal local ingredients. The stall owners shop twice a day and put fresh vegetables and herbs inside the dense baguettes. The freshness is real, unlike the food in some of the famous fast-food restaurants! How to Make Bánh Mì Making Banh Mi is probably simpler than you think. The key is finding high-quality ingredients and bread with the perfect soft interior and crunchy exterior. Check out the video below for a crash course in how to make Banh Mi with grilled pork! Banh Mi Goes Global Through speaking to my new-found Aussie friends, I learnt that many Vietnamese immigrants who moved to Australia popularised the sandwich through Asian bakeries across the states of New South Wales and Victoria.Vietnamese cuisine has also grown in popularity across North America and Europe. Whether it comes in the form of a trendy food truck at a music festival or in a high-end shopping mall, you’re sure never to be too far from Banh Mi! Banh Mi has become one of Vietnam’s most popular street foods! Photo credit: Lizzie Duffell *(taken at Banh Mi Queen in Hoi An). Cost of Bánh Mì in Vietnam Most stalls selling Banh Mi on the streets of Vietnam charge under one dollar for a sandwich. I don’t know any other food that gives you such high quality for that price! These are particularly great if you have overspent and are looking for cheap but filling food to conserve your travel budget!
Chicken Alfredo Baked Ziti
Delicious chicken and ziti tossed with a lighter alfredo sauce and baked up to cheesy perfection. INGREDIENTS: CHICKEN BAKED ZITI INGREDIENTS: 12 ounces ziti (or any pasta shape) 2 cups shredded, cooked chicken (about 2 small chicken breasts) 1 batch alfredo sauce (see below) 1 1/2 cups shredded mozzarella cheese (I used 2% low fat) (optional toppings: additional shredded Parmesan cheese, chopped fresh parsley) ALFREDO SAUCE INGREDIENTS: 1 Tbsp. olive oil 4 cloves garlic, minced 3 Tbsp. flour 1 cup chicken broth 1 cup low-fat milk (I used 1%) 3/4 cup freshly-grated Parmesan cheese 1/2 tsp. salt 1/4 tsp. black pepper DIRECTIONS: TO MAKE THE CHICKEN BAKED ZITI: Preheat oven to 375 degrees F.Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated. Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired. TO MAKE THE ALFREDO SAUCE: Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.
Lemon Garlic Chicken
INGREDIENTS: 4 chicken thighs, bone-in, with skin 2 tbsp olive oil 2 lemons 1 cup chicken broth 4 cloves of garlic, minced 4 sprigs of rosemary (optional; plus additional for garnish) 1 tsp garlic & herb seasoning salt and pepper to taste 5 young, thin multicolored carrots (optional; can be found at the farmer's market) handful of broccolini (optional; you can replace with other vegetables) DIRECTIONS: 1. Add olive oil to pan and turn stove to medium high. When oil becomes hot, add in chicken, searing both sides until they are brown and the skin is crispy. Turn off stove. Preheat oven to 425F. 2. Squeeze juice from one lemon. In a small bowl, combine lemon juice and 1/2 tsp garlic and herb seasoning. Brush chicken skins and top of chicken thighs generously with lemon juice mixture. In a separate bowl, add leftover lemon juice mixture, chicken broth, garlic, remaining garlic and herb seasoning. Taste to see if you want to add salt and pepper. If so, add at this point. Pour mixture into the pan. It should only cover the bottom of the chicken, leaving the skin exposed so it can remain crispy. 3. Thinly slice your second lemon. Place lemons into your pot, submerging them into the broth. Add rosemary to the broth if using. 4. Transfer pot from stove to oven. Let chicken bake for about 20-25 minutes until done. About 10 minutes before chicken is ready, Add carrots, placing them underneath the chickens. About 5 minutes before chicken is done, add broccolini, placing them near the carrots. 5. Garnish with more lemon slices and rosemary sprigs if desired. Serve while warm.
16 Shocking Moringa Oleifera benefits, dosage & side effects
Want to lose weight quickly and easily? Looking for treatments for cholesterol, blood pressure, or diabetes? Want to become immune in the world of Corona? Want your skin to glow? Should improve Erectile dysfunction in men? Read more about the miracles in green Antioxidant Powerhouse The leaves, trunk, gum, roots, flowers, and seeds of this tree contain extraordinary magical power. Furthermore. It has lot of vitamins and antioxidants. It is also known as a survival food because it has a lot of nutritious ingredients. If we take moringa regularly, we would not require a walking staff as we become older. Therefore, millions of people consume it in the form of tea, pills, oil, or as powder to reap its advantages. The leaves have anti-inflammatory properties. Vitamin C range is higher than oranges. Vitamin A is more than carrots. Rich in iron, even more than spinach. Calcium amount is more than milk. Potassium content is higher than in bananas. 1. Boosts Immunity Because of the health risk posed by COVID-19, many people are attempting to strengthen their immunity. The immune system helps to protect our bodies against infections and disorders. Moringa contains vitamin C, which helps to prevent viral and bacterial infections. It possesses anti-inflammatory and anti-histamine effects. Moreover, it has vitamin A that battles against diseases, particularly respiratory disorders. 2. Promotes Weight Loss Obesity has made it difficult for many people to carry out their regular tasks. Even children and teenagers are having a tough time in losing weight. Isothiocyanates are a chemical category that helps in weight management. Moreover, moringa is high in fiber, which keeps us fuller for longer and helps us avoid overeating. It contains tryptophan, an essential amino acid that promotes restful sleep and weight loss. 3. Treats Diabetes Diabetes is the most frequent health problem that many individuals face nowadays. Specifically moringa is a natural technique to lower blood sugar levels without having any side effects. In the same way, anything taken in excess will have the opposite effect. All you need is one teaspoon of powder or a bunch of leaves to get amazing results. Vitamin B12 It has vitamin B12, used to treat diabetic neuropathy. It has chlorogenic acid, which helps to control blood sugar levels. In other words, it has several beneficial impacts in treating and preventing type 2 diabetes. It increases the insulin production in our bodies. 4. Improves the Eye Vision It contains vitamin A, which acts as antioxidant beta-carotene and lowers the risk of blindness. Also, it is used to treat glaucoma in its early stages. It relieves eye strain and pain. It has vitamins that aid with vision clarity.  More importantly, Carotenoids aid in the prevention of oxidative stress. 5. Reducing High blood pressure The tree powder contains thiocarbamates that control blood pressure. Similarly, potassium and Quercetin help in the reduction of blood pressure. Taking more salt will suit up sodium levels, due to which blood pressure will be high. Potassium-rich moringa reduces the effects of sodium and regulates blood pressure. In addition, calcium and magnesium control the blood pressure. 6. Lowers cholesterol Levels Cholesterol is a lipid produced naturally by the liver. There are two types of it namely, High-density Lipoprotein (HDL) and Low-density Lipoprotein (LDL). When LDL levels rise, it will affect the heart and brain. Moringa leaves contain beta-sitosterol, a substance that prevents the accumulation of bad cholesterol. 7. Skin and Hair Protection Moringa seed oil nourishes and protects our hair from free radicals. Moreover, moringa leaves include Vitamin A, C, and lot of proteins. It protect our skin cells from injury. In addition, moringa oil and leaf powder have Anti-Aging properties used to reduce wrinkles and skin damage caused by free radicals. Besides, it helps to remove imperfections from your skin, making you appear younger. Read More
다낭 씨푸드, 씨푸드 레스토랑 - BIEN RANG
Bien Rang 해산물 레스토랑은 다낭의 해산물 레스토랑으로 맛있고 값싼 해산물 시장이며, 고객들이 해산물 호숫가에서 신선한 해산물을 선정하고 고객별로 맛을 위해 요리해 달라고 하는 겁니다. Bien Ran 해산물 레스토랑은 신선하고 맛있고 식품 안전을 보장한 해산물 음식을 제공 할 것입니다. 재료: 신선하고 싱싱한 해산물; 유명 브랜드의 양념; 야채는 안전한 채소 지역에서 수입됩니다. 재료가 직접적인 신선하게 요리되고 양념, 방부제 및 식품 색상을 오용하지 않습니다. 주방은 친척을 위해 요리하는 것처럼 항상 고객님의 건강과 안전에 대해 관심합니다: 음식이 맛있고, 깨끗하고 건강에 좋게 요리되어야 합니다 . 직원들이 고객님을 위해 을 활발하고, 친철하고 전력을 다합니다 Bien Rang 해산물 레스토랑은 넓은 공간을 갖추고 있어 다낭의 특산 해산물 음식을 즐기실 수 있는 곳입니다. 레스토랑은 회의 및 파티를위한 넓은 공간을 제공합니다. Bien Rang 해산물 레스토랑은 관광객들이 Da Nang을 방문하여 친구를 만나거나 손님을 접대하면서 적당한 가격으로 베트남 해의 신선하고 맛있는 해산물을 즐기기에 이상적인 장소입니다. 또한 레스토랑은 다낭 (Da Nang)으로 여행 할 때 다낭 (Da Nang) 사람들의 진실성, 순진한 성격, 열정 및 환대를 전달하기에 기여하여 다낭 (Da Nang)이 깨끗하고 아름답고 친환경하고 살기 좋은 도시이란 것을 긍장하는 것에 기여합니다. https://haisandanangvn.com/
Baked Chicken Parmesan Meatballs in Tomato Cream Sauce
Meatballs in tomato sauce are the best comfort when you're fighting an unrelenting cold. This can be eaten alone with bread or they would be great over pasta, quinoa, on a sandwich or maybe even cut up and added to a pizza. Enjoy! Yield: 6-8 servings For the sauce: 1 (28 oz.) can whole tomatoes, liquid reserved 1 tbsp. butter ¼ cup finely chopped onion 1½ tbsp. tomato paste 2 cloves garlic, minced ½ tsp. red pepper flakes Salt and pepper, to taste 1/3 cup heavy cream or half-and-half For the meatballs: ½ cup dried panko 1/3 cup grated onion 1 tsp. dried parsley 1 tsp. dried basil ½ cup freshly grated Parmesan cheese 3/4 tsp. kosher salt ¼ tsp. ground black pepper 3 cloves garlic, minced 1 large egg, lightly beaten 1½ lbs. ground chicken 2 tbsp. olive oil To finish: 4 oz. shredded mozzarella 2 tbsp. freshly grated Parmesan 2-3 tbsp. minced fresh basil (optional) INSTRUCTIONS: To make the sauce, add the tomatoes to a blender or food processor. Puree until smooth, adding a bit of the reserved liquid if necessary to smooth the mixture out. Melt the butter in a large, deep skillet or sauté pan over medium-high heat. Add the onion and cook about 1 minute, until it begins to soften. Stir in the tomato paste, garlic and red pepper flakes and mix just until fragrant, about 30 seconds. Stir in the tomato mixture, lower the heat to a simmer, and cook about 5-8 minutes, until the sauce is slightly thickened. Season to taste with salt and pepper. Remove the pan from the heat and stir in the cream. Set aside. To make the meatballs, combine the panko, grated onion, parsley, basil, Parmesan, salt, pepper, garlic and egg. Stir together with a fork just until blended. Mix in the ground chicken and knead together gently until evenly combined. Form the mixture into meatballs about 1½-inch in diameter. Preheat the oven to 400˚ F. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs to the pan in a single layer. Let cook, turning occasionally, until all sides are browned. Once all of the meatballs are browned, place them in the pan with the tomato sauce. Sprinkle the mozzarella and additional Parmesan over the top. Bake until the cheese is fully melted and bubbling and the meatballs are cooked through, about 15 minutes. Remove from the oven and garnish with the fresh basil. Serve warm.
Baked Chicken Nuggets Stuffed with Mozzarella
Ingredients For the chicken nuggets: 1 lb boneless, skinless chicken breasts, cut into 2-inch pieces ½ teaspoon salt ⅛ teaspoon black pepper 1.5 oz. mozzarella cheese, cut into strips (about 1.5" x ⅓" x ⅓") 1 cup Panko bread crumbs ⅓ cup finely grated Parmesan cheese ½ teaspoon garlic powder ¼ teaspoon Italian seasoning 1 tablespoon olive oil ⅓ cup all-purpose flour 2 large eggs, lightly beaten For the honey mustard yogurt dip: ⅓ cup Greek yogurt 2 tablespoons honey 1 tablespoon Dijon mustard 2 teaspoons freshly squeezed lemon juice pinch of salt and pepper, to taste Instructions Preheat oven to 400 F degrees. Spread Panko bread crumbs in a thin layer on rimmed baking sheet and bake for 3-4 minutes, until lightly toasted. Once mostly cooled, transfer breadcrumbs to a shallow dish. Stir in Parmesan, garlic powder, Italian seasoning and olive oil. Mix well. Set aside. Set a wire rack on the baking sheet; lightly coat rack with cooking spray. Season chicken with salt and pepper. Use a sharp knife to cut a pocket into each piece of chicken lengthwise, and make the pocket as big as possible without cutting through the backside. Stuff the mozzarella into the pockets. Make sure the strips go all the way into the chicken but doesn't come out the other side. Place flour and eggs in separate shallow dishes. Working in batches, dredge chicken in flour (shaking off excess), dip into eggs, then dredge in Panko mixture, pressing to coat. Transfer to the rack. Bake until the chicken is cooked through, 10 to 12 minutes. Meanwhile, in a small bowl, combine the yogurt, honey, Dijon mustard and lemon juice. Season with salt and pepper to taste. Serve the chicken with the honey mustard yogurt dip.