Skinless, boneless chicken breast halves
|4 (6 ounce)|
Italian salad dressing
Italian herb seasoning
Chicken seasoning (such as Grill Mates® Montreal Chicken Seasoning)
Fresh mozzarella cheese
|4 (1/2 inch thick) slices|
|4 (1/2 inch thick) slices|
Fresh basil leaves
|9.||Balsamic Vinegar||1 tablespoon|
1 . Stage
Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
2 . Stage
Preheat oven to 500 degrees F (260 degrees C).
3 . Stage
Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.
4 . Stage
Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.
5 . Stage
Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar. ReneePaj
1 . Bring a large pot of lightly salted water to a boil. Meanwhile prepare the remaining ingredients.
2 . In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly.
3 . Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well.
1 . Make the coleslaw: Mix cabbage, oil, vinegar, sugar, adobo seasoning, and pepper together in a bowl until thoroughly combined. Cover and refrigerate until needed.
2 . Make the fries: Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Peel potatoes and cut into 1/4-inch-thick fries.
3 . Fry potatoes in the preheated oil until golden brown and they float to the surface, 4 to 5 minutes. Drain on a paper towel-lined plate.
4 . Make the sandwiches: Preheat the oven to 225 degrees F (110 degrees C). Place bread slices on a baking sheet.
5 . Toast bread in the preheated oven until light brown, 3 to 5 minutes.
6 . Transfer four slices bread to a plate. Cover remaining four slices on the baking sheet with pastrami and provolone cheese. Return to the oven and cook until pastrami is hot and cheese is melted, about 5 minutes.
7 . Transfer sandwiches to individual plates. Top each one with French fries, coleslaw, two tomato slices, and remaining bread slices.
1 . Heat bacon in a large Dutch oven over medium heat. Cook, flipping occasionally until browned and crisp, about 10 minutes. Drain on paper towels.
2 . Sprinkle chicken evenly with salt and pepper; cook in hot bacon drippings over medium-high heat, stirring often, until chicken is golden brown on all sides, about 4 minutes. Transfer chicken to a plate and set aside. Chicken will not be fully cooked at this point.
3 . Add shallot and garlic to drippings and cook, stirring often, until fragrant, 2 minutes. Stir in water and milk; use a wooden spoon to scrape any browned bits from bottom of the Dutch oven. Stir in pasta and ranch dressing mix. Bring to a boil and simmer for 6 minutes.
4 . Return chicken to the Dutch oven and add broccoli. Cook until pasta is tender and chicken is cooked through, 3 to 4 minutes. Stir in Cheddar cheese and sour cream to combine. Crumble cooked bacon over the top and serve hot. Allrecipes
1 . Heat a large skillet over medium heat. Break ground beef into small pieces and add to the skillet. Season beef with garlic powder, ground cinnamon, and allspice; cook and stir until beef is completely browned and crumbly, about 10 minutes.
2 . Stir water, rice, and beef bouillon with the beef; bring to a simmer and cook until the rice is soft and fluffy, about 20 minutes.
3 . Heat a small skillet over high heat; toast pine nuts in the skillet, swirling to keep pine nuts moving, until browned, 2 to 4 minutes. Sprinkle toasted pine nuts and lemon juice over the beef and rice mixture.
1 . Place the elderberries in a pot with 2 cups water, and bring to a boil. Reduce heat to low, and simmer 10 minutes. Remove from heat, puree in a blender until smooth, and return to the pot. In a small bowl, mix the cornstarch with 1 tablespoon of the puree, and stir into the pot to thicken.
2 . In a separate pot, bring the apples and remaining water to a boil. Place the lemon peel in the pot. Reduce heat to low, and simmer 10 minutes. Remove peel. Mix the elderberry puree into the apple mixture, and sweeten to taste with sugar.
1 . In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla.
2 . Allow to cool for 15 minutes before spreading on cake.
1 . In a mixing bowl, whisk together the bottled dressing, garlic, basil, oregano and sugar. Refrigerate at least 24 hours before serving.
1 . Heat 1 tablespoon oil in a wok or deep frying pan over medium heat. Add onion and saute until soft, 3 to 5 minutes, depending on how soft you like it. Add mushrooms and saute for 4 to 5 minutes. Add garlic and saute for 1 more minute. Add tomato and cook for 1 to 2 minutes. Remove mixture to a dish and keep warm.
2 . Add remaining 1 tablespoon oil to the same pan over medium-high heat. Add spinach, salt, and pepper. Cook, tossing continually, until spinach begins to wilt, 1 to 2 minutes. Add onion mixture and mix until thoroughly incorporated. Continue to toss and stir until spinach is cooked to your desired doneness.
3 . Sprinkle with Parmesan cheese to serve.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2 . Arrange phyllo cups on the prepared baking sheet. Place 1 piece Brie cheese into each phyllo cup. Top each Brie piece with about 1/2 teaspoon raspberry preserves.
3 . Bake in the preheated oven until Brie is melted, about 7 minutes.
1 . Mix brown sugar, mustard, and soy sauce together in a bowl. Transfer 1/4 cup to a small bowl for basting; cover and refrigerate until needed.
2 . Pour remaining marinade into a resealable bag. Add wings, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours, or overnight.
3 . When ready to cook, preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
4 . Remove wings from the marinade, shake off any excess, and transfer them to the prepared baking sheet. Discard the remaining marinade.
5 . Bake in the preheated oven for 30 minutes. Baste wings with reserved marinade, then continue to cook, basting every 10 minutes, until chicken is no longer pink at the bone and the juices run clear, about 30 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).