July 12th, 2019 11:07:00 am
Chicken Parmesan Bake is so simple, yet so delicious. I highly recommend fresh parmesan and fresh herbs which really put this into the YUM category. I have fresh oregano and fresh marjoram in my garden, as well as basil. This is also delicious with big leaf italian parsley added. Gather your ingredients, layer into your pan, toss it into the oven... dinner is served in 1 hour. The meat will be juicy and tender and all of the ingredients will meld into a melt-in-your-mouth treat.
I split this recipe in half since there are only 2 of us... I am using the Titanium Sauce Pan in the 24cm/9" size which is perfect. I will just layer everything into this pan, and put it into the preheated oven. One pot meal guys!!! Start by preheating the oven to 375 degrees. Put a layer of Marinara into the bottom of the pan. (Put the rest of the marinara into a small sauce pan and heat it). Next layer the mozzarella cheese and the chopped basil on top of the marinara.
Season both sides of your butterflied chicken breasts with salt and pepper, and place them evenly on top of the basil and cheese. Grate your cheese. Chop fresh herbs if you have them. I put a layer of fresh herbs on top of the chicken. Then, in a bowl, mix the panko and parmesan, parsley and dried oregano. Sprinkle that mixture over the top of the chicken.
Put the pan into the oven (at 375 degrees) and bake for about 1 hour. I like to pour the extra marinara, warmed, over the top as well when I serve it. Chicken Parmesan Bake is what's for dinner tonight!
June 12th, 2019 03:01:00 pm
This is a super easy "assemble and enjoy" meal. I always make sure to have a supply of our favorite Lotus Foods' noodles on hand for Pad Thai night... So, let's start this recipe off my making sure to point out that you can make this your own. I know, I always say that... because it's true. We like spicy hot food. If you don't, then don't add the jalepeno, and so on... It still comes together just great, even though you may make modifications along the way.... maybe you don't have any shrimp on hand... I didn't on this occasion. So make it without the shrimp, still delicious....
FOR THE SAUCE:
In this photo the sauce is assembled and set aside. The sauce is really what makes this recipe work. You need it not only for the outrageous flavor, but also to loosen the stickiness of the noodles. I use it abundantly in the preparation because I do not like "sticky" food. If you prefer your pad thai more sticky... use less but make sure to get enough in there to flavor it up! Set it aside for now. Let's work on the chicken. Put it into a bowl and toss it with the soy/aminos and set it aside as well. Put a pot of water on and get it heated to a boil. Now pre-heat a Titanium Frying Pan, or Titanium Sauce Pan (see it here), or even the Titanium Wok.
Add the oil, the garlic, chilis, and ginger and stir fry 1 minute. Next I added in some green onion, red onion, just went a little crazy...
Meanwhile, boil the water and cook the noodles (about 6 minutes). Rinse them in cold water and set them aside.
Now add the chicken to the pan and stir fry for 2 minutes. Now add the shrimp, cointinuing to stir-fry until they turn pink and the chicken is opaque (2-3 mintues).
When the pan becomes dry, add 1 to 2 tablespoons of the Pad Thai sauce... to keep everything "frying" nicely. Push the indredients to the side of the pan leaving an opening for the egg. Crack the egg into the pan and do a quick scramble... moving it into the other ingredients as it cooks. Now add the noodles, plus 3 to 4 tablespoons of the Pad Thai sauce. Using two utensils, lift and turn the noodles with the other ingredients. Continue doing this, adding more sauce every minute or two, until all has been added and noodles are chewy and little bit sticky. 8 to 10 minutes... Fold in the bean sprouts and green onion. Remove from heat and taste-test, adding more fish sauce until the desired taste is achieved. Serve with a wedge of lime and a scoop of peanuts on top -- and if you're like us, a bottle of chili oil to give it some extra kick!!
April 23rd, 2019 09:23:00 am
I threw these together while on vacation as a quick and flavorful dinner. The simple list of ingredients are probably on hand and you only need one pan to complete this. I have used the sauce or casserole pan here, which is 3 inches deep and of course goes from stovetop to oven for the final baking. See the casserole selections here. This recipe is super simple and uses pretty clean ingredients so you get the feel of mexican food but you keep it very low carb since I've omitted rice.
Cook the ground meat, garlic and onion. Strain off the fat and add the Taco Seasonings. Prepare your Peppers slicing longwise and cleaning out the seeds.
Push the cooked meat mixture to the side and start stuffing each pepper with your mixture and setting them into the pan alongside. Top each with cilantro, fresh or canned tomatoes, and cheese of your choice. Put the entire thing into the oven (preheated to 350) and bake until the peppers are tender and have absorbed the delicious seasonings from the mixture they are stuffed with.
Serve with a dollop of sour cream and/or a spoonful of salsa or pico de gallo.
Mexican Stuffed Peppers make a very pleasing and quick dinner made all in one skillet for quick and easy clean up! I ate these for breakfast the next day and they were delicious re-heated.
April 4th, 2019 01:00:00 pm
I pre-ordered Dr. Mercola’s Keto Fast book. I don’t diet as a rule, but thought it would be interesting to do a Keto Fast to give my body some solid healing time. Did you know you expell 85% of your energy digesting food? Anyway, to get in the spirit of things while I wait for the book- hence motivation, I decided to make some Keto Breakfast Cakes today. I had an abundance of eggs on hand because the girls (our chickens) although ancient in chicken years, felt the onset of Spring and decided to start laying like crazy. With all of these eggs on hand, what better project than some Keto cakes essentially made from eggs and pumpkin? I can’t say the photos are super exciting, but the highlight is this amazing grill pan or pancake sheet. It is so functional for so many of my evening meal preparations, but is highlighted here as an excellent Keto Cake cooker, and you don’t need to oil it. These cakes are super thin (the batter is super thin) so I would imagine on another cooking surface it would be a challenge to keep them from sticking. Not so with the Titanium Grill Pan. Pour it straight onto the hot surface, brown evenly, flip and you’re done. This sheet pan is one of my favorites in my Titanium Cookware Collection.
So let’s dig into this fun recipe… note that the pumpkin puree replaces the grain flour. So they do taste pumpkin-ish. But we like pumpkin so that’s not a bad thing. Some of these spices have been sitting dormant since the Fall – Thanksgiving cooking fest, so it was fun to bring them out and make the house smell like the holidays a bit.
Whisk the eggs in a large mixing bowl. Blend in the pumpkin, vanilla and lucuma powder. Add the spices and the melted butter. Stir in the chopped pecans. Blend thoroughly.
The batter will be a bit runny so you will need a ladle. Pre-heat your Titanium Baking Sheet across two burners... getting in really hot. See the Baking Sheet here. Now ladle 3-4 inch diameter pancakes onto the hot grill, no oil needed. You will see them begin to bubble. Flip and carry on!
Enjoy these plain or with more butter. Or, add some whipped coconut cream for additional sweetness, without the carbs.
My husband liked them enough to want to pack three of them in his lunch for an afternoon snack. He is always willing to try the new and unusual, and these Keto Cakes got his mark of approval. He made sure to point out that he didn’t like them BETTER THAN my traditional pancakes, but that he did like them and would like to have them again. So that is encouraging.
We hope you enjoy the Keto Breakfast Cake. It's unique for sure, but we really enjoy it as a change of pace.
March 14th, 2019 05:14:00 pm
The Chicken Mushroom Skillet is another simple, easy to throw together dinner that you can prepare all in one pan and pop into the oven to finish.
Start by gathering these ingredients... and as always, add or subtract what you like. If Jalapenos are too spicy, use sliced scallions. If mozarella is too bland, use smoky Gouda.
Preheat the oven to 350 degrees.
I am using the 13" rondeau , but really any of the frying pans, sauce pans or rondeaus in our line will work perfectly. Here is the rondeau link.
Dip the chicken breasts into the beaten eggs and then roll them in the bread crumbs or panko. Mine are lightly breaded because I used course panko but you can coat them more if you choose. Melt some butter in the rondeau and preheat it well. Now fry the chicken in the butter, stovetop until nicely browned on both sides. You don't need to cook it through, just brown it on both sides.
Now move it to the sides of the pan and put half of the sliced mushrooms down on the pan surface. Place the chicken on top of the mushrooms. Add more mushrooms on top of that and around the edges. I also added sliced, fresh jalapenos for some kick!
Now add the broth or broth and wine... and top with your choice of sliced cheese. Pop the entire thing into your preheated oven and bake for 30 to 35 minutes until chicken is no longer pink and juices run clear. Yes... your titanium cookware pans have lids and handles that are oven-safe, so they move nicely from the stovetop to the oven!
Believe me... this is not a boring night eating chicken. This is so savory and tender. Put some of the broth over the top.
Enjoy the Chicken Mushroom Skillet wih a side of risotto or asparagus or both!
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