Posts Tagged ‘dinner recipe’

Tasteful Tuesday: Baked Parmesan Chicken

Tuesday, January 8th, 2019

We’re kicking a year of recipes off with instructions for baked chicken featuring Parmesan cheese. The two “secrets” that set this cheesy baked chicken apart from others are paprika and red pepper.

Metal Recipe Card HolderWhat You’ll Need:

  • 1 egg, beaten
  • 2 tablespoons milk
  • 1/4 cup all-purpose flour
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 chicken breasts;
    skinless, boneless, halved
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon crushed red pepper

Directions:

  1. Preheat oven to 350° F. Coat a shallow baking dish with nonstick cooking spray.
  2. In a medium bowl, whisk together the egg and milk. Set to the side. In a shallow bowl, combine flour, Parmesan, all paprika, salt, and pepper.
  3. One at a time, dip the halved chicken breasts in the egg mixture, then dredge in the flour mixture. Place in the baking dish and pour the melted butter evenly over the chicken. Sprinkle the crushed red pepper over the top.
  4. Bake for about 45 minutes in the preheated oven, until the cheese has browned and the chicken has cooked. Serve with rice, pasta or your favorite vegetables.

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Tasteful Tuesday: Potato, Zucchini and Pepper Bake

Tuesday, April 24th, 2018

This versatile recipe will get dinner on the table in no time. Serve with your favorite meat or poultry, add cheese, or simply eat this vegetable dish on its own.

What you’ll need:

  • 2 medium zucchini
  • 4 large potatoes, peeled
  • 1 medium red bell pepper
  • 2 cloves garlic
  • 1/2 cup dry bread crumbs
  • 1/2 cup olive oil
  • 1 tablespoon paprika
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 400°F. Quarter and cut up the zucchini, cut the potatoes into large chunks, seed and chop the pepper and slice up the garlic cloves.
  2. In a large baking pan, toss the zucchini, potatoes, pepper, garlic and bread crumbs with the olive oil. Season with paprika, and add salt and pepper if desired.
  3. Bake for at least one hour in the preheated oven. Stir about every 15 minutes to ensure even baking. Potatoes should be tender and lightly brown before removing from oven. Serve hot.

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Tasteful Tuesday: Spinach and Sausage Tortellini

Tuesday, February 27th, 2018

A hearty tortellini recipe to throw together any day of the week.

What you’ll need:

  • 16 ounces tortellini
  • 14 1/2 ounces diced tomatoes
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon minced garlic
  • salt and pepper to taste
  • 3 tablespoons all-purpose flour
  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 cups Italian sausage, cooked
  • 1 cup fresh spinach

Directions:

  1. Bring a large pot of water to a boil. Add tortellini and cook until tender (about 10 minutes). Drain.
  2. While the water is boiling and while the tortellini is cooking, combine tomatoes, basil, garlic, salt and pepper in a large saucepan over medium heat. Cook and stir until the sauce begins to bubble.
  3. In a medium bowl, whisk together the flour, milk and heavy cream. Add to saucepan and stir. Sprinkle in Parmesan cheese and cooked sausage and reduce heat to low. Simmer for about 2 minutes, or until the sauce thickens.
  4. Add tortellini and spinach to the sauce; stir to coat. Serve and enjoy!

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