Casual Chefs(TM)
Do you think you can cook?
i added some large spinach leafs to each one! 4-6 large …
i added some large spinach leafs to each one! 4-6 large boneless/skinless chicken breasts 1 package of taco seasoning 1 package (a roll) of Ritz crackers, crushed 1/2 package of cooked bacon (or any meat desired) 4-6 slices of white cheese (Pepper jack, Jack, Swiss, etc) 1 egg oil or olive oil spray to grease muffin tins 1/2 cup of milk Spray a muffin tin with olive oil spray. Beat the egg well with milk. In a bowl, mix taco seasoning with the crushed Ritz crackers. Pound chicken breasts flat. In the middle of each breast, place bacon and a slice of cheese. Fold in the outside ends of breast toward the middle, forming a ball. Dip the breast in the egg wash, then roll in the cracker crumbs. Place formed breast open side down into muffin tin. Sprinkle each with a spoon of remaining crumb mixture and spray with olive oil. Bake at 375 for 40 minutes. During last 10 minutes of cooking time, spray again with olive oil. Chicken pops right out, into a nice round stuffed chicken breast.
So last night I made a delicious soup: 1.) Started with evoo, …
So last night I made a delicious soup: 1.) Started with evoo, onions, garlic and reduced to near liquid 2.) Once nearly liquefied but NOT caramelized, added finely chopped carrots, celery, zucchini (in the order that they would cook to al dente) 3.) Added soaked (or canned beans) with water, bring to boil and let simmer 4.) Add tomato paste, bring to boil and simmer 5.) Add feta cheese for creaminess and salt, boil and then simmer 6.) Add Chicken apple sausage, boil then simmer 7.) Add bag of baby spinach and simmer 8.) Serve and enjoy creamy, sweet, salty savoriness
Something I just made for dinner. Chicken with Curried Mango …
Something I just made for dinner. Chicken with Curried Mango Sauce Serves: 4 Degree of Difficulty: Easy Ingredients (4-ounce) skinned, boned chicken breast halves 1/2 teaspoon salt 1 tablespoon vegetable oil 1 cup chopped onion 1/2 cup chopped red bell pepper 2 teaspoons grated peeled fresh ginger 1 teaspoon curry powder 1/2 teaspoon ground coriander 2 garlic cloves, crushed 1 1/4 cups fat-free, less-sodium chicken broth 1 1/2 teaspoons cornstarch 1 1/3 cups cubed peeled mango (about 1 large) 2 cups hot cooked basmati rice 1/4 cup thinly sliced green onions Sprinkle chicken with 1/4 teaspoon salt. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the chicken; cook 3 minutes on each side or until done. Remove from pan; keep warm. Heat 2 teaspoons oil in pan over medium-high heat. Add chopped onion and bell pepper; sauté 5 minutes, stirring occasionally. Add 1/4 teaspoon salt, ginger, curry, coriander, and garlic, and sauté 30 seconds. Combine broth and cornstarch, and add to pan. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat. Stir in mango. Spoon rice onto each of 4 plates; top with chicken. Spoon sauce over chicken; sprinkle with green onions. Yield: 4 servings (serving size: 1 chicken breast half, 3/4 cup mango sauce, and 1/2 cup rice)
About
Prove it! Share your Culinary creations here or get an idea for your next meal.
Moderated by Ramsey
Rules
- All group members can invite.
- Moderators and Members can share photos, videos and discussions.
Advertisement
1 comment
Ramsey recently commented →