Cucumber, Onion, and Tomato Salad (from Ina Garten)

 3 Tomatoes

3 Cucumbers

1 Onion

1/2 c. vinegar

1 t. cracked pepper

2 T. sugar

2 t. salt

1 c. water

1/4 olive oil  mix well.... Let chill for 1-2 hours Or make it a day ahead, and it will take on even more flavor.   

Hummus

 

Ingredients

• 1 can (15 oz) of chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• Salt, to taste
• 2 tablespoons water (adjust as needed for consistency)
• 1 tablespoon smoked paprika
• Extra olive oil, for drizzling
• Fresh parsley, chopped (for garnish)
• Warm pita bread, for serving

Directions

1. In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, minced garlic, ground cumin, and salt.
2. Blend until smooth, adding water gradually to achieve the desired consistency.
3. Taste and adjust seasoning, adding more salt or lemon juice if necessary.
4. Transfer the hummus to a serving bowl and create a shallow well in the center.
5. Carefully sprinkle the smoked paprika into the well, creating a colorful layer.
6. Drizzle extra olive oil over the top and garnish with chopped parsley.
7. Serve immediately with warm pita bread, or refrigerate for an hour to let the flavors meld.

compliments of Iron Chef   Thank you

Potatoes roasted

 

• 2 pounds medium potatoes (skin on)
• Salt
• 2 tablespoon butter, duck fat, or another solid fat
• 1 tablespoon minced fresh rosemary or thyme
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• 1 tablespoon canola oil or avocado oil
• A few garlic cloves, cut into slivers
• Chopped fresh parsley or other herbs (optional)

Preheat the oven to 400°F. Quarter the potatoes. (Any smaller, and by the time you develop a nice crust, the center will start to dry out. Two to three bites is perfect.)

Place the potatoes in a pot and add cool water to cover. Bring the water to a boil and then lower the heat so the water bubbles gently. Salt the water generously, and set a timer for 15 minutes. Then drain the potatoes and let them steam for five minutes. In the colander or the pot, shake the potatoes around to rough up their cut surfaces.

Melt two tablespoons of butter, duck fat, or another solid fat with the minced rosemary. Pour the fat over the potatoes and add 1/2 teaspoon salt and the black pepper. Gently toss to coat the potatoes.

Preheat a large baking sheet in the oven for five minutes, then put the remaining tablespoon of butter and the canola oil on the pan. Return the pan to the oven to heat for two more minutes.

Use a metal spatula to spread the melted fat on the pan, then place the potatoes on it. Use the spatula to turn them so their cut sides are facing down. Roast the potatoes for 20 minutes.

Turn the potatoes so another cut side is facing down and use your spatula to flatten the potatoes slightly. Add the garlic and toss it with a little oil on the baking sheet.

Return the potatoes to the oven for 25 minutes more. Check the bottoms for browning. If they aren’t dark enough, roast for 10 minutes longer.

If you want to add parsley or other fresh, delicate herbs, do it right before serving. Serve the potatoes piping hot!

Chickpea salad (Mediterranean Diet)

 

Ingredients

• 1 cup couscous
• 1 ½ cups vegetable broth
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 small red onion, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Zest and juice of 1 lemon
• Fresh parsley, chopped for garnish

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, pepper, smoked paprika, and dried oregano. Spread the vegetables on a baking sheet and roast for 20-25 minutes, until they are tender and lightly caramelized.
3. While the vegetables are roasting, prepare the couscous. In a saucepan, bring vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
4. In a large bowl, combine the roasted vegetables, chickpeas, and fluffy couscous.
5. In a small bowl, whisk together the lemon zest, lemon juice, salt, and pepper. Drizzle this dressing over the salad and toss until everything is well combined.
6. Garnish with fresh parsley and serve warm or at room temperature.

Brocolli (pan fried)

https://print.grow.me/aHR0cHM6Ly93d3cuYWNvdXBsZWNvb2tzLmNvbS9icm9jY29saS1yZWNpcGVzL3ByaW50LzQ5ODY3Lw== 

Yummy broccoli recipe on stove top with parmesan cheese

Zucchini and Yellow Squash Parmesan Rounds

 2 squash (18 to 20 inches long)
1 T. olive oil
1/2 t. salt (coarse is better)
1/4 c. Panko bread crumbs
1/4 c. finely shredded Parmesan or refrigerator boxed

Preheat oven 420 and line cookie sheet with parchment paper

Trim ends off zucchini.  Thinly slice each zucchini into 1/8 to 14 inch rounds 

Scatter zucchini rounds evenly over half sheet pan.  They can overlap slightly.  Drizzle the zucchini with olive oil and sprinkle with salt

Sprinkle the panco bread crumbs and parmesan cheese evenly over the squash.

Bake for 15 minutes until the zucchini rounds are tender and the topping is golden.  If you want a browner top, broil for just a jiffy.  Serve immediately,

Oven Potatoes with Veges (Good for Breakfast)

 5 lbs. potatoes
4 minced garlic cloves
1 onion, grated or chopped
3 bell peppers (chopped)
1/2 c. oil
1 t. seasoned salt
shake of pepper
salt to taste

Preheat oven to 425

Toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, oil, salt, pepper, and salt.  Pour potatoes onto two rimmed baking sheets and bake for 25 minut3es shaking twice.  Raise temp to 500 degrees and bake until crispy.  Watch carefully.  Toss once or twice.  Sprinkle with a little more salt and pepper and serve.

Very Good Chicken Parmesan

Delicious Chicken Parmesan

• 4 skinless, boneless chicken breast halves

• salt and freshly ground black pepper to taste

• 2 large eggs 

• 1 cup panko bread crumbs, or more as needed

• ¾ cup grated Parmesan cheese, divided

• 2 tablespoons all-purpose flour, or more if needed

• ½ cup olive oil for frying, or as needed

• ½ cup prepared tomato sauce

• ¼ cup fresh mozzarella, cut into small cubes

• ¼ cup chopped fresh basil

• ½ cup grated provolone cheese

• 2 teaspoons olive oil

Directions

1. Gather the ingredients. Preheat an oven to 450 degrees F (230 degrees C).

   Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.Season chicken thoroughly with salt and pepper. Using a sifter or strainer; sprinkle flour over chicken breasts, evenly coating both sides.  Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside. Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.
   
   Heat 1/2 inch olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven.
   
   Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.

3. Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Chef's Notes

Use high-quality prepared tomato sauce for a better result. You may substitute pesto or dried Italian herbs of your choice for basil or omit entirely.

Casar Salad

 Caesar Salad

Quesadillas

 2 1/2 c. shredded cooked chicken
2/3 c. salsa
1/3 c. sliced green or other onions
3/4 t. or little less ground cumin
1/2 t. salt
1/4-1/2 t. dried oregano
6 flour tortillas
1/4 cup butter, melted or oil
2 cups shredded cheese
sour cream and guacamole

In a large skillet combine the first 6 ingredients.  Cook, uncovered, over medium heat until heated through, about 10 minutes.

2.  Brush l side of tortilla with butter or oil; place buttered or oiled side down on a baking sheet.  Spoon about 1/3 c. chicken mixture over half of each tortilla and sprinkle with abt 1/3 c. cheese.

3.  Fold plain side over and bake at 375 degrees until tortillas are crisp and golden brown, 9-11 minutes.  Cut into wedges; serve with sour cream and guacamole.     (created by Linda Wetzel, Woodland Park, Colo)

zucchini and Potato Muffins

Crispy Parmesan Zucchini Potato Muffins

Ingredients

* 2 medium zucchinis, grated

* 2 large eggs

* 1/4 cup milk

* 1 teaspoon garlic powder

* 1 teaspoon onion powder

* 1/2 teaspoon dried oregano

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 1/2 cup grated Parmesan cheese

* 1 cup shredded potato (about 1 medium potato)

* 1/2 cup all-purpose flour

* 1/4 cup bread crumbs

Instructions:

1. Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.

2. In a large bowl, combine the grated zucchini, eggs, milk, garlic powder, onion powder, oregano, salt, and pepper.

3. Stir in the Parmesan cheese and shredded potato.

4. In a separate bowl, whisk together the flour and bread crumbs. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

5. Divide the batter evenly among the prepared muffin cups.

6. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

7. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Enjoy!

 

Tian

 

Kneaders A copy Cat Recipe for French Toast

 Ingredients:

1 loaf Kneaders Chunky Cinnamon bread, loaf ends removed
8 large eggs
3 cups milk
1 Tbsp. brown sugar
3/4 tsp. salt
1 Tbsp. vanilla
2 Tbsp. butter, divided

Directions:

Generously butter a 9×13″ baking dish with 1 Tbsp. of butter. Slice bread into 8 pieces.

Lay 6 slices of bread in baking dish. Cut remaining two slices into smaller pieces to fill gaps.

Whisk eggs, milk, brown sugar, salt, and vanilla in a mixing bowl. Pour mixture over bread.

Cover and refrigerate overnight or for at least 4 hours.

Just before baking, cut remaining 1 Tbsp. of butter into small pieces. Dot bread with butter.

Bake uncovered for 45-50 minutes at 350˚ F.

Enjoy warm with sliced strawberries and whipped cream. Drizzle with Kneaders Famous Caramel Syrup, now available for purchase at every Kneaders location!

Kneaders Famous French Toast

 Ingredients:

1 loaf Kneaders Chunky Cinnamon bread, loaf ends removed
8 large eggs
3 cups milk
1 Tbsp. brown sugar
3/4 tsp. salt
1 Tbsp. vanilla
2 Tbsp. butter, divided

Directions:

Generously butter a 9×13″ baking dish with 1 Tbsp. of butter. Slice bread into 8 pieces.

Lay 6 slices of bread in baking dish. Cut remaining two slices into smaller pieces to fill gaps.

Whisk eggs, milk, brown sugar, salt, and vanilla in a mixing bowl. Pour mixture over bread.

Cover and refrigerate overnight or for at least 4 hours.

Just before baking, cut remaining 1 Tbsp. of butter into small pieces. Dot bread with butter.

Bake uncovered for 45-50 minutes at 350˚ F.

Enjoy warm with sliced strawberries and whipped cream. Drizzle with Kneaders Famous Caramel Syrup, now available for purchase at every Kneaders location!

Baked Cheesy Eggs

 

Ingredients 

 

• ▢1 teaspoon salted butter -room temperature
• ▢2 large eggs
• ▢2 tablespoons heavy cream (or use whole milk or half and half)
• ▢2 tablespoons shredded Cheddar cheese
• ▢1 tablespoon grated Parmesan cheese
• ▢⅛ teaspoon kosher salt
• ▢⅛ teaspoon freshly ground black pepper

• Heat the oven to 400 degrees F (200 degrees C).
• Coat the inside of an 10-ounce oven safe ramekin with the butter or spray.
• Whisk together the eggs and cream in a small bowl. 
• Stir in the cheeses, salt, and pepper.
• Pour into the ramekin and bake for 15-18 minutes or until eggs are set.
• Let cool 5 minutes and enjoy.

Notes

• Preheat the Oven: Set your oven to 400°F before you begin. This ensures the eggs cook evenly.
• Choose the Right Ramekin: A 10-ounce ramekin works perfectly for this recipe, giving the eggs and cheese just enough room without spilling over.
• Baking Tips: To keep your eggs from overcooking, start checking them a few minutes before the recommended time. They’re ready when the center is set and no longer jiggles. Keep in mind, they’ll continue to firm up for a minute or two after you take them out due to the residual heat.

Cauliflower yummy

 Latest smart Recipes

  · 

Crispy Baked Cauliflower Bites

Yields: 4-6 servings

Prep time: 20 minutes

Cook time: 25-30 minutes

Ingredients:

* 1 large head of cauliflower, cut into florets

* 1/4 cup olive oil (or avocado oil)

* 1/2 cup all-purpose flour (or gluten-free flour blend)

* 1/2 cup breadcrumbs (panko breadcrumbs work great for extra crispiness)

* 1 teaspoon garlic powder

* 1 teaspoon onion powder

* 1 teaspoon paprika

* 1/2 teaspoon salt (or to taste)

* 1/4 teaspoon black pepper

* Optional: 1/4 teaspoon cayenne pepper (for a little heat)

* Optional: Fresh parsley or chives, chopped (for garnish)

* Optional: Dipping sauce of your choice (ranch, aioli, marinara, etc.)

Instructions:

Preheat Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

Prepare Cauliflower: Wash the cauliflower and cut it into bite-sized florets. Make sure they are relatively uniform in size for even cooking.

First Coating: In a large bowl, toss the cauliflower florets with the olive oil, ensuring each floret is well coated.

Dry Ingredients: In a separate bowl, combine the flour, breadcrumbs, garlic powder, onion powder, paprika, salt, pepper, and cayenne pepper (if using). Mix well.

Coat the Cauliflower: Take each oiled cauliflower floret and dredge it in the dry mixture, making sure it is fully coated on all sides. You can do this by adding the florets to the bowl with the dry ingredients and tossing them, or by dipping each floret individually.

Arrange on Baking Sheet: Place the coated cauliflower florets on the prepared baking sheet in a single layer, ensuring they are not overcrowded. This will allow them to crisp up nicely.

Bake: Bake for 25-30 minutes, or until the cauliflower is tender and golden brown. Flip the florets halfway through the cooking time to ensure even browning.

Garnish and Serve: Once baked, remove the cauliflower from the oven and let it cool slightly. Garnish with fresh parsley or chives, if desired. Serve immediately with your favorite dipping sauce.

Tips and Variations:

* Extra Crispy: For extra crispy cauliflower, you can broil it for the last 1-2 minutes of cooking. Keep a close eye on it to prevent burning.

* Air Fryer: You can also cook these in an air fryer at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through.

* Cheese: Sprinkle some grated Parmesan cheese over the cauliflower during the last 5 minutes of baking for a cheesy twist.

* Spice it up: Add a pinch of red pepper flakes to the dry mixture for extra heat.

* Lemon Zest: Add lemon zest to the dry ingredients for a bright, citrusy flavor.

* Dipping Sauces: Experiment with different dipping sauces like buffalo sauce, honey mustard, or a yogurt-based dip.

Med Recipe

 

Mediterranean Diet Easy Recipes  · 

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Michael Lawson  · June 21 at 11:42 AM  · 

Creamy Mushroom and Asparagus Chicken Penne

Ingredients:

2 boneless, skinless chicken breasts, sliced

8 oz penne pasta

Must express something to keep getting my recipes.. Thank you.

Recipe

Full recipe in the first comment

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Mediterranean Diet Recipe  · 

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 FULL RECIPE 

Creamy Mushroom and Asparagus Chicken Penne

This delicious pasta dish features tender chicken, earthy mushrooms, crisp-tender asparagus, all tossed in a rich, creamy sauce.

Yields: 4 servings

Prep time: 15 minutes

Cook time: 25-30 minutes

Ingredients:

2 boneless, skinless chicken breasts, sliced into 1/2-inch thick strips or bite-sized pieces

8 oz penne pasta

1 tablespoon olive oil

2 tablespoons butter

8 ounces cremini or button mushrooms, sliced

1 bunch asparagus (about 1 lb), woody ends trimmed, cut into 1-inch pieces

2 cloves garlic, minced

1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc) OR chicken broth

1 1/2 cups heavy cream (or half-and-half for a lighter sauce)

1/2 cup grated Parmesan cheese, plus more for serving

1/4 cup chopped fresh parsley or chives, for garnish

Salt and freshly ground black pepper to taste

Red pepper flakes (optional, for a touch of heat)

Instructions:

Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta.

Cook Chicken: While the pasta cooks, pat the chicken pieces dry with paper towels. Season with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5-7 minutes, flipping occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Sauté Mushrooms and Asparagus: Add the butter to the same skillet. Once melted, add the sliced mushrooms. Cook for 5-7 minutes until they are softened and have released their liquid. Add the asparagus pieces and cook for another 3-5 minutes, until tender-crisp.

Add Garlic and Deglaze: Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan, letting the liquid simmer for 1-2 minutes to reduce slightly.

Make the Cream Sauce: Reduce the heat to medium-low. Stir in the heavy cream (or half-and-half) and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.

Combine and Finish: Return the cooked chicken to the skillet with the sauce and vegetables. Add the cooked and drained penne pasta. Stir in the Parmesan cheese. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.

Season: Taste and season generously with salt, freshly ground black pepper, and red pepper flakes (if using).

Serve: Divide the pasta among serving bowls. Garnish with fresh chopped parsley or chives and extra grated Parmesan cheese. Serve immediately.