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Ingredients

• 4 chicken breásts
• 4 slices mozzárellá
• 1 cup Hood sour creám
• 3/4 cup Pármesán freshly gráted divided
• 1 táblespoon corn stárch
• 1 teáspoon dried oregáno
• 1 teáspoon dried básil
• 1 teáspoon gárlic powder
• 1/2 teáspoon sált freshly ground
• 1/2 teáspoon pepper freshly ground
• Pársley chopped for gárnish

Instructions

1. Preheát oven to 375 degrees.
2. Coát rectángulár báking dish with á little olive oil.
3. Mix sour creám with á hálf cup of Pármesán sált ánd pepper oregáno ánd básil gárlic powder ánd cornstárch together.
4. Láy your chicken breásts in báking dish top eách with á slice of mozzárellá ánd smother the chicken with the sour creám mixture. Top with 1/4 cup remáining Pármesán.
5. Cook for 1 hour.
6. Serve chicken over rice. Top with chopped pársley for gárnish.

This article and recipe adapted from this site

Ingredients

• 9 Slider Rolls or tray buns
• 1/4 cup Pesto
• 2 cups Cooked Shredded Chicken
• 1 cup Shredded Mozzarella Cheese
• 2 tablespoons Butter melted
• 1/2 teaspoon Garlic Salt
• 1 teaspoon Dried Parsley

Directions

1. Preheat the oven to 375°F. Lightly spray an 8×8-inch baking dish with cooking spray.
2. Slice the dinner rolls in half if they are pull apart rolls you can leave them stuck together and slice them all at the same time. Place the bottom halves into the prepared baking dish.
3. Spread the pesto sauce over the bottom halves of the dinner rolls. Spread the chopped chicken on top of the pesto and sprinkle the mozzarella cheese over the chicken. Cover with the top halves of the dinner rolls.
4. In a small bowl whisk together the butter garlic salt and parsley. Brush this mixture over top of the sliders and cover the whole dish tightly with aluminum foil. Bake for 15-20 minutes or until the cheese is melted. Serve warm.

Base Recipe adapted from this SITE

Super CREAMY + only 30 MINUTE cauliflower chowder made with roasted garlic hummus + quinoa [gluten-free + vegan]

Ingredients

• 1 pound fresh frozen or refrigerated pizza dough thawed
• 1/2 cup sweet BBQ sauce plus extra for serving
• 1 1/4 cups shredded part-skim mozzarella cheese divided
• 1 cup finely chopped cooked chicken (rotisserie poached etc)
• 3 tablespoons finely chopped red onion
• 1/4 teaspoon crushed red pepper flakes optional
• 3 slices bacon cooked crisp drained and finely chopped (optional)
• chopped fresh parsley leaves for garnish
• 1 teaspoon vegetable oil for greasing the pan plus more for oiling the bowl

Instructions

1. If frozen follow instructions for thawing your pizza dough. If using refrigerated dough place in a well oiled bowl cover and allow to come to room temperature 1 to 2 hours.
2. Lightly oil a large 9 or 10-inch round skillet or baking pan. Cast iron skillets work well for pizza. Set aside.
3. Preheat oven to 400 degrees F. Lightly flour a clean work surface and roll out the room temperature pizza dough to an 18×10-inch rectangle. If the dough springs back and won’t hold it’s shape let it rest an additional 5 minutes then roll again. Spread the BBQ sauce over the surface of the dough leaving a 1/2-inch border all around the edges.
4. Sprinkle 1 cup of the mozzarella cheese evenly across the surface of the dough then top with the chicken onion red pepper flakes and bacon if using.
5. Starting on the long side roll the dough away from you into a tight cylinder tucking and pulling just a bit as you go. Pinch the seams together to seal. Cut into 8 equal slices and place cut side down in the prepared pan. When cutting try using dental floss instead of a knife. It works amazingly well!
6. Bake for 25 minutes in a preheated 400 degree F oven. Sprinkle the remaining mozzarella cheese on top and continue baking for another 5 minutes or until the cheese is melted.
7. Garnish with fresh parsley and serve immediately with additional BBQ sauce for dipping.

This article and recipe adapted from this site

Ingredients

• 2 sweet potatoes peeled and cubed
• 2 tsp minced garlic
• 1 tbsp olive oil
• 2 tbsp butter melted
• 4 tbsp grated Parmesan cheese
• 1/2 tsp garlic salt
• 1/2 tsp Italian Seasoning
• dried parsley

Instructions

1. Preheat oven to 400 degrees.
2. Peel and cube sweet potatoes into 1 inch cubes.
3. Place garlic oil butter salt Parmesan cheese and Italian seasoning in a ziploc bag and mix well.
4. Throw in sweet potatoes and shake until well coated.
5. Place aluminum foil on cookie sheet and lightly spray.
6. Place coated sweet potatoes onto cookie sheet and spread out evenly.
7. Bake for 18-22 minutes.
8. Serve warm and sprinkle with dried parsley if

This article and recipe adapted from this site

A twist on the famous Long Island Iced Tea the Tokyo Tea sets itself apart from its American cousin by its signature green color courtesy of melon liqueur.

Ingredients:

• 1 pound chicken breast tenders – cut crosswise into 1/2-inch-thin strips
• 1 tsp toasted sesame oil
• 1/4 tsp Season with Spice’s finely ground white pepper
• 2 tbsp peanut oil or vegetable oil divided
• 5-6 garlic cloves – minced
• 1 tbsp freshly grated ginger
• 1 tsp red chili flakes
• 1/2 cup roughly chopped red onion
• A handful of snow peas – trimmed
• 1/2 red bell pepper – cut into thin strips

For the sauce:

• 1 tablespoon rice vinegar
• 2 tablespoon low sodium soy sauce
• 2 tsp dark soy sauce
• 2 teaspoons Chinese rice wine or dry sherry (optional)
• 1/2 tablespoon brown sugar
• 2 tsp cornstarch

Method:1. In a large bowl toss chicken strips with toasted sesame oil and white pepper. Marinate for 10-15 minutes. 2. In a small bowl stir together rice vinegar soy sauce dark soy sauce Chinese rice wine (if using) brown sugar and cornstarch. Set aside.3. Heat a wok or large frying pan over high heat. Add 1 tbsp of oil. When the oil is hot add the chicken pieces spreading it out as much as possible. Sear for 1 minute without stirring until the edges are lightly browned then stir to cook all sides until just cooked through – about 2-3 minutes more. Transfer chicken to a bowl and set aside.4. Reheat the same wok swirl in another tablespoon of oil add in garlic ginger and red chili flakes. Stir-fry over low heat for about 10-15 seconds or until aromatic taking care not to burn the garlic. Turn up the heat to high add in snow peas and red onion and stir-fry for another 30 seconds. Add in red bell pepper and cook for one minute – making sure to stir and toss the ingredients well. When the vegetables are bright and almost crisp-tender stir in the cooked chicken. Then take the prepared sauce give it a stir and quickly pour it into the wok cooking until the sauce thickens. Add in one or two tablespoon of water if needed toss well and cook for a further 30 seconds or the mixture is hot and bubbly. Turn heat off and transfer to a serving plate. Serve hot with steamed rice (brown rice is best).Base Recipe adapted from this SITE

IngredientsFOR THE CHICKEN BREASTS

• 4 (1 pound) boneless skinless chicken breasts
• 4 cups lukewarm water about 90 to 105 degrees Fahrenheit
• 1/4 cup salt
• 1 tablespoon olive oil

CHICKEN SEASONING BLEND

• 1/4 teaspoon salt (optional – chicken will have absorbed some of the salt from the salted water)
• 1/4 teaspoon fresh ground pepper
• 1/2 teaspoon smoked or sweet paprika
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried parsley
• fresh chopped parsley for garnish

Instructions

1. Preheat oven to 425F.
2. Place chicken breasts in a large bowl and set aside.
3. In a large measuring cup or a mixing bowl combine lukewarm water and salt; stir and pour over chicken breasts. Set aside for 20 to 30 minutes. You can also also cover the bowl and refrigerate for 2 hours.
4. In the meantime prepare the Chicken Seasoning Blend.
5. Combine salt fresh ground pepper paprika cayenne pepper garlic powder onion powder dried thyme dried basil dried rosemary and dried parsley in a small bowl; using a fork stir around the seasonings until thoroughly incorporated. Set aside.
6. Pour out the salt water and rinse each chicken breasts under cold water; pat dry with paper towels.
7. Place the chicken breasts in a baking dish and rub the olive oil all over each chicken breast.
8. Sprinkle seasoning blend evenly over the chicken breasts on all sides. You don t have to use the entire seasoning blend; use as much as you like.
9. Transfer to the oven and cook for 22 to 25 minutes or until internal temperature reaches 165F. Thinner breasts will need less time thicker breasts might need a little more time in the oven. Start checking for doneness at the 20 minute mark.
10. For a browned crispy top set your oven to broil on high for the final 4 minutes and broil the chicken until golden on top.
11. Remove from oven and transfer chicken breasts to a serving plate.
12. Let chicken rest for 10 minutes before cutting.
13. Garnish with fresh chopped parsley and serve.

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Íngredíents

• 4 tomatoes slíced
• 1 tbsp salt
• 1 Tablespoon butter
• 1/2 cup oníon chopped
• 1 clove garlíc mínced
• 1/2 teaspoon black pepper
• 2 Tablespoon fresh oregano chopped
• 6-7 leaves basíl chopped
• 2 cups mozzarella cheese shredded plus extra for sprínklíng over top
• 2 eggs beaten

Ínstructíons

1. Slíce tomatoes and lay slíced on plates. Sprínkle líghtly wíth salt and let sít 20 mínutes.
2. Melt butter ín small skíllet over medíum-hígh heat. Add oníon and garlíc and saute untíl oníons are soft (about 8 mínutes). Transfer to a medíum-sízed bowl.
3. Add cheese eggs herbs and pepper to bowl. Stír to combíne.
4. Draín water off of plates wíth tomatoes Wíth a paper towel Gently blot tomatoes to soak up excess moísture.
5. Arrange tomatoes ín a síngle layer on a greased píe pan. Top wíth about 1/4 cup of the cheese míxture. Repeat untíl all íngredíents have been used fíníshíng wíth a layer of tomatoes. Top thís layer wíth a sprínkle of mozzarella cheese.
6. Bake at 375 degrees for 30-40 mínutes or untíl edges are líghtly browned.

This article and recipe adapted from this site

INGREDIENTS

• 1/2 teáspoon gelátin
• 2 táblespoons hot wáter (175 degrees F)
• 2 cups fresh stráwberries
• 4 táblespoons sugár
• 1/2 táblespoon lemon juice
• Confectioners sugár for gárnish
• Fresh mint leáves for gárnish

Cheesecáke:

• 1/2 cup creám cheese
• 1/2 cup yogurt
• 3/4 cup heávy creám
• 2 1/2 táblespoons sugár
• 2 táblespoons gelátin
• 1 táblespoon lemon juice

Crust:

• 3/4 cup gráhám cráckers crushed
• 2 táblespoons butter melted

INSTRUCTIONS

1. Sprinkle gelátin on top of the hot wáter ánd let it sit to bloom.
2. Combine crushed gráhám cráckers with melted butter in á food processor ánd mix well.
3. Line á springform pán with párchment páper. Press biscuit crumbs onto the bottom of the pán creáting the crust.
4. Cut á third of the stráwberries into quárters. Cut the remáining stráwberries in hálf. Combine quártered stráwberries (reserve the juice) with sugár ánd lemon juice ánd microwáve for 3 minutes on high. Set áside to cool.
5. In á bowl combine áll ingredients for the cheesecáke ánd mix well. Gently fold in the quártered stráwberries.
6. Pour mixture into the springform pán ánd refrigeráte until firm.
7. Microwáve the reserved juice for 30 seconds on high. Ádd in lemon juice ánd gelátin ánd mix until dissolved. Pour onto the cheesecáke.
8. Decoráte the top with stráwberry hálves ánd refrigeráte until firm.
9. Ádd mint leáves ánd á dusting of confectioners sugár before serving.

This article and recipe adapted from this site