Avocado Chicken Parmigiana

Courtesy of "Angies Recipes"

Something other than spreads & dips.  This is an incredible recipe and presentation by Angie's Recipe, I recommend that you visit her Foodie Blog at "Angies Recipes" and experience this Chef's unique way of adding a delicious twist to old recipes and experience her other "Taste of Home" recipes.

This is one variation of Southern Italian dish "Parmigiana", which is made with shallow-fried eggplants slices topped with tomato sauce and cheese. It is then baked until the cheese is melted and bubbly.

Some recipes use hard grated cheeses such as Parmesan or Pecorino Romano, while others use softer melting cheeses like Mozzarella, or a combination of these. I just used Parmesan (that's all I had when I made this dish) will definitely use the combination next time.
Ingredients
•220 g Chicken breast fillet, halved lengthways
•30 g All-purpose flour
•1 Egg, lightly beaten
•100 g Dried breadcrumbs
•Olive oil

•4 tbsp Tomato pasta sauce

•1/2 Avocado, sliced

•2 tbsp Parmesan cheese
•Salad leaves, to serve

Directons

 

1.Preheat oven to 200C/400F fan-forced. Place chicken between 2 sheets plastic film and pound to 1/4-inch thick with a rolling pin.

2.Coat the chicken first in flour, shaking off excess, then dip in the beaten egg and finally coat well with breadcrumbs. Place on a baking tray. Repeat with remaining chicken, flour, egg mixture and breadcrumbs.

3.Spray chicken with olive oil. Bake for 5 minutes. Remove from the oven and top each with two tablespoon pasta sauce. Arrange avocado over sauce and sprinkle with cheese. Return to oven. Bake for 5 to 7 minutes or until golden and chicken is cooked through.

Fried Onion Rings with Chili Sauce

Recipe courtesy Paula Deen

 

Ingredients

Chili Sauce:

1 cup mayonnaise

3 tablespoons chili sauce

1 teaspoon chili powder

1/8 teaspoon cayenne pepper

 

Onion Rings:

2 medium white or yellow onions

1 teaspoon seasoned salt

2 cups all-purpose flour

Vegetable oil, for deep frying

Salt

Directions

Preheat oil to 360 degrees F.  To make the chili sauce, combine the mayonnaise, chili sauce, chili powder, and cayenne in a small bowl and stir well. Cover and chill until serving time.

For the onion rings:

Slice the onions into very thin rings and separate the rings. Spread them out and sprinkle with seasoned salt. Place the flour in a re-sealable plastic bag. Put the onion rings, in batches, in the bag, close tightly, and shake until the onion rings are coated.

Pour the oil into a Dutch oven. Fry the onion rings in batches for 3 to 4 minutes, until they are brown and crispy. Remove with tongs and drain on paper towels.

Taste and season with salt, if necessary. Serve with chili sauce Tempered Glass Cantina Chili Peppers Cutting Board

See Similar Recipe "Fried Onion Strips"

Fiery Summer Bruschetta with Zesty Olive Spread and Spicy Candied Bacon

Recipe courtesy Julie Merriman

Ingredients

Spicy Candied Bacon:

8 slices thick cut bacon, halved

1/4 cup good quality maple syrup

1 tablespoon cayenne pepper, or to taste

Summer Salad:

4 tablespoons red wine vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

1 lime, zested and juiced

1/4 cup olive oil

1 pint heirloom cherry tomatoes, halved
1 fresh sweet white corn on cob, kernels removed and reserved

1 mango, peeled, flesh removed and diced

1/4 cup bocconcini, torn into pieces

1/2 red onion, finely diced
4 tablespoons chiffonade fresh basil leaves
Salt and freshly ground black pepper

Bruschetta:

1/2 cup olive oil, plus more as needed

1 tablespoon cayenne pepper, or to taste

1 loaf sourdough bread, cut into 8 slices (not precut bread)

Zesty Olive Spread:

1 red bell pepper, coarsely chopped

1 red jalapeno, seeded and coarsely chopped
1/2 cup pitted black cerignola olives (can substitute black olives)
1/2 cup manzanella olives
2 tablespoons capers

1 shallot, coarsely chopped

2 cloves garlic
2 tablespoons lemon juice

1 tablespoon red pepper flakes, or to taste

3 tablespoons chopped fresh basil leaves

Directions

For the bacon:

Preheat the oven to 425 degrees F.  Put a baking rack over a parchment paper lined tray and arrange the bacon slices across the rack - do not overlap. In small bowl combine the syrup and cayenne and brush the bacon generously with the mixture. Put in the oven and bake until cooked through, about 15 to 20 minutes. Set aside until ready to use.

For the Summer Salad:

In a large bowl, add the vinegar, honey, Dijon and lime zest and juice and whisk to combine. While whisking, slowly drizzle in the olive oil to make a dressing. Add the remaining ingredients and stir to combine. Season with salt and pepper, to taste. Set aside until ready to use.

For the bruschetta:

In large saute pan, add the olive oil, cayenne and garlic. When the garlic has browned, remove it and discard. Add the bread slices, in batches if necessary, and cook until browned on both sides. You may need to add more olive oil to the pan if the bread soaks up too much. Remove to sheet tray and set aside until ready to plate the dish.  Bruschetta: Crostini and Other Italian Snacks

For the Zesty Olive Spread:

Add all the ingredients to a food processor and pulse until pureed and smooth. Check for seasoning and set aside until ready to use.

Assembly:

Put 2 pieces of bread on each plate. Spread the zesty olive spread on top of the bread. Lay 1 piece of bacon on each bread slice and top with the summer salad. Repeat with remaining bread and toppings.

Cook's Note: Inspired by the movie Julie and Julia - if you have seen it, you will know what scene I am talking about!!!!! This is meant as a light summer dinner! Knife and fork required!

Homemade Bagel Chips with Creamy Garlic & Vegetable Spread

Recipe courtesy Emeril Lagasse

Ingredients

4 plain bagels

1/4 cup olive oil

2 cloves garlic, peeled and smashed

1/2 teaspoon Essence, recipe follows

Creamy Garlic and Vegetable Spread, recipe follows

Directions

Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper. With a sharp knife, very carefully slice the bagels one at a time as thinly as possible, for 8 to 10 thin slices per bagel. Spread in 1 layer on the prepared sheets.

Heat the oil in a small saucepan over medium heat. When oil starts to get warm, about 1 minute, remove from the heat and add the garlic and Essence. Let sit until the garlic perfumes the oil, about 10 minutes. Remove the garlic from the oil.

With a pastry brush, lightly brush the oil on the bagel chips. Bake until golden brown. Turn and bake on the second side until just crisp, about 5 minutes. Remove from the oven and cool on wire racks.

To serve, arrange the bagel chips on a platter with the creamy garlic and vegetable spread.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika
2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Creamy Garlic and Vegetable Spread:

1 (8-ounce) package cream cheese, softened

1/4 cup sour cream
1 1/2 teaspoons minced garlic
2 ounces sun-dried tomatoes, softened in hot water, drained and chopped
3 tablespoons chopped black olives
2 tablespoons chopped chives
1/2 teaspoon fresh lemon juice
Salt, to taste

In a bowl, cream together the cream cheese and sour cream. Add the remaining ingredients and mix well. Adjust the seasoning, to taste. Serve immediately, or cover and refrigerate until ready to serve. Bring to room temperature before serving. (The spread will keep for 3 days refrigerated.)
Yield: about 1 1/4 cups

Tuscan White Bean Spread

Recipe courtesy Sandra Lee

Ingredients

1 (15-ounce) can no salt added organic navy beans

1/3 cup nonfat plain yogurt

1 teaspoon Italian seasoning

3 whole roasted garlic cloves, finely chopped

2 tablespoons oil packed sun-dried tomatoes, drained and finely chopped

1/4 cup finely chopped fresh basil leaves

Salt and pepper

Directions

Combine beans, yogurt, Italian seasoning, and garlic in a blender and puree until smooth.  Add remaining ingredients and pulse until combined. Adjust seasoning with salt and pepper. Refrigerate 1 to 2 hours to allow flavors to meld.  Remove from refrigerator 30 minutes before serving. Serve at room temperature with toasted baguette or water crackers.

Olive and Garlic Soft Cheese Spread with Whole-Grain Baguette

Recipe courtesy Rachael Ray

Ingredients

1 cup large olives with pimiento

1 clove garlic

1 (8-ounce) package cream cheese, softened

1 cup ricotta cheese

1/2 cup chopped hazelnuts, toasted

1 sliced whole-grain baguette

Parmesan pita crisps, store-bought

1 celery heart, cut into sticks

Directions

Preheat oven 425 degrees F. Place olives in food processor and grate in garlic, add cream cheese and ricotta cheese. Pulse the cheese and olives into a fairly smooth spread. Transfer to a serving bowl and top with hazelnuts. Toast the bread on a baking sheet 5 to 10 minutes to lightly crisp. Surround the spread with bread, pita crisps and celery.

Spinach and Artichoke Dip

Recipe courtesy Emeril Lagasse

Ingredients

2 (10-ounce) packages fresh spinach, well rinsed and stems trimmed

4 tablespoons unsalted butter

1 cup chopped yellow onions

1 tablespoon minced garlic

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne

1/4 cup all-purpose flour

1 cup milk

1 cup heavy cream

2 teaspoons fresh lemon juice

1 cup 1/2-inch cubes rindless Brie

1 cup grated Monterey Jack

1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped

4 strips bacon, fried crisp, drained and chopped

1/4 cup grated Parmesan
Assorted chips for dipping (pita chips, tortilla chips, bagel chips)

Directions

Preheat the oven to 350 degrees F. Lightly grease a 9-inch round chafing dish and set aside.
Bring a medium pot of water to a boil. A

dd the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop. Set aside. In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate. Add the cubed and grated cheeses, artichoke hearts, and bacon, and stir well. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips.

Marinated Goat Cheese Spread / Dip

By Katzen

A great spread that wins raves at potlucks and dinner parties. Rich and flavourful, it's perfect served with toasted pita chips, whole grain crackers or grilled bread. Thanks to my co-worker Melanie for the AWESOME recipe! Note that 1/2 cup of pesto can be substituted for the fresh herbs - it saves time and waste if you don't have a use for the rest of the herbs!  Pastica has made this recipe numerous times and it is always a crowd pleaser.

Ingredients:

8    ounces soft fresh goat cheese, sliced
1/2 cup kalamata olive, sliced
2    tablespoons sun-dried tomatoes packed in oil, sliced
1/4 cup fresh basil, chopped
3    tablespoons balsamic vinegar
2    garlic cloves, minced
1    tablespoon fresh rosemary, chopped
1    tablespoon fresh thyme, chopped
1    teaspoon fresh coarse ground black pepper
3    tablespoons extra virgin olive oil, more to taste
 
Directions:
 
Prep Time: 15 mins

Total Time: 3 1/4 hrs

1.  Arrange cheese in a shallow dish in a single layer. Scatter olives, sundried tomatoes and basil over and around it.
2.  In a small bowl, combine vinegar, oil, garlic, rosemary, thyme, and pepper. Pour over cheese.
3.  Marinate a few hours in the fridge or overnight. Serve at room temperature with grilled or fresh bread.

What is Ratatouille? An "Arsenio Hall Moment"

I guess it happens to all of us from time to time.  This is unrelated to spreads or dips, but for those who remember I had an Aresnio Hall moment....things that make you go hmmm..."

As I was surfing the web I bump into a beautiful picture of a recipe called "Ratatouoille" (here's the link: http://www.flickr.com/photos/fido/2852030416/in/photostream/) see the pic, it is amazing what some of these chefs do with food; and I said where did this word originate from so there I went to wikipedia.  Thought I share it below:

Ratatouille (pronounced /ˌrætəˈtuːiː, ˌrætəˈtwiː/ (rat-ə-TOO-ee); French: [ʁatatuj]) is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.[1]

Origin

The word ratatouille comes from Occitan ratatolha and the recipe comes from Occitan cuisine. The French touiller means to toss food. Ratatouille originated in the area around present day Occitan Provença (French: Provence) and Niça (French: Nice, Occitan: Niça); the Catalan "xamfaina" and the Majorcan "tombet" are versions of the same dish.[2]

Present use

Ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by pasta, rice or bread). Tomatoes are a key ingredient, with garlic, onions, courgettes (zucchini), aubergine (eggplant), bell peppers (poivron), carrot, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence. There is much debate on how to make a traditional ratatouille. One method is to simply sauté all of the vegetables together. Some cooks, including Julia Child, insist on a layering approach, where the aubergine and the courgettes are sautéed separately, while the tomatoes, onion, garlic and bell peppers are made into a sauce. The ratatouille is then layered in a casserole – aubergine, courgettes, tomato/pepper mixture – then baked in an oven.[3][4]

When ratatouille is used as a filling for savory crepes or to fill an omelette, the pieces are sometimes cut smaller than in the illustration. Also, unnecessary moisture is reduced by straining the liquid with a colander into a bowl, reducing it in a hot pan, then adding one or two tablespoons of reduced liquid back into the vegetables.

Filled aubergine dishes exist in Ligurian (Rattatuia), Bulgarian, Dalmatian/Croatian, Greek, Maltese, Sicilian, Turkish and Venetian cuisine, but may include salted sardines or anchovies.[5][6] There is a similar Spanish dish, pisto manchego.

American chef Thomas Keller popularized a contemporary variation, confit byaldi, for the 2007 animated film Ratatouille.

Crunchy Vegetable Dip

By: Dottie Miller
"I love to try new recipes, and this one was a big hit with my family. It's great as an appetizer or for a light lunch."

Ingredients

1 (8 ounce) package cream cheese, softened
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup grated carrots
1/2 cup diced celery
1/2 cup diced green pepper
1/3 cup diced green onions
Crackers or bread

Directions

1.In a mixing bowl, beat cream cheese, mayonnaise, lemon juice, salt and pepper until smooth. Stir in vegetables. Cover and refrigerate for 2-3 hours. Serve with crackers or use as a sandwich spread.

Pastica joins "Ellen DeGeneres Show" Online

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Caramelized Onion and Balsamic Brie Spread

Photo & Recipe by: bashful8788

Caramelized onions are combined with the soft inner portion of brie cheese and balsamic vinegar to make this spread for crackers or toast.

Ingredients
•2 tbsp butter
•1/2 of a white onion
•1 tbsp balsamic vinegar
•1/2 lb. of brie cheese
•1/2 tsp salt, or to taste
•1/2 tsp pepper, or to taste
•Toasted bread or crackers

Preparation
1. Thinly slice onion. Then heat a pan on medium-high heat. When the pan is hot, add butter and allow to brown, approximately 2-3 minutes. Do not let it burn. Once butter is browned, add onion and saute on medium heat until caramelized and brown, approximately 15-20 minutes. When onions are caramelized, add balsamic vinegar to the onions and saute for 1 minute. Turn off heat
2. Remove the outer rind of the brie. You will be left with the soft center. Mix balsamic-onion mixture into the soft brie, then add salt and pepper. The heat of the onion will slightly melt the brie. Serve immediately with toasted bread or crackers.

Classic Hummus and Chips Recipe

http://www.spreadableideas.blogspot.com/

Disappearing Fruit Dip

By: Camille Langford

"'This tangy dip never lasts long at our house,' says Camille Langford of Branson, Missouri. 'For variety, try substituting orange juice and orange peel.'"

Ingredients

1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme

1 tablespoon lime juice

1 teaspoon grated lime peel

dash ground ginger

Assorted fresh fruit

Directions

1.In a mixing bowl, beat the cream cheese, marshmallow creme, lime juice, lime peel and ginger until smooth. Serve with fruit. Refrigerate leftovers.

Pastica "Spreadable Ideas": Cheesy Green Onion Bagel Dip

Pastica "Spreadable Ideas": Cheesy Green Onion Bagel Dip: "By: KANDERSON510 'This is a creamy blend of cheeses with green onions mixed in. Always a crowd pleaser wherever I go and always the first ..."

Cheesy Green Onion Bagel Dip

By: KANDERSON510

"This is a creamy blend of cheeses with green onions mixed in. Always a crowd pleaser wherever I go and always the first to go! Adjust the amount of green onions to your taste. Serve with sliced bagels, or bagel chips."

Ingredients

2 (8 ounce) packages cream cheese, softened
2 (5 ounce) containers sharp processed cheese spread
1 bunch green onions, chopped

Directions

1.In a medium bowl, stir together the cream cheese, cheese spread and green onions. Refrigerate overnight before serving.

Footnotes

Tip Cream cheese and cheese spread may be softened in the microwave for easier mixing. Nutritional Information

Amount Per Serving Calories: 76
Total Fat: 6.8g
Cholesterol: 20mg

Chilis, So American, So Everywhere

By Erin Hollingsworth

It wasn’t that long ago that chilis were something foreign, something exotic, something other. But it feels long ago because so much has changed in such a relatively short period of time. Now chilis are no more exotic than, oh, I don’t know, burritos, chili or salsa–in other words, things that contain chilis.

What’s really happened, I think, is Americans in general have become more involved in their food: how they get it, what’s in it and, yes, cooking on their own with ingredients maybe they were eating in restaurants but weren’t buying from the grocery store. Now people don’t just make chili with chili powder; they actually make their own chili powders (so you’re putting the chili back into chili). Now people don’t just buy the cheapest, most familiar-looking salsas; they seek out ones with habaneros and peaches, or they make their own (with chilis). Now people don’t accidentally mispronounce Chipotle (the pepper and restaurant); they mispronounce it on purpose, for ironic value–of course I know how to say it, but it’s funnier when I say “chip-ott-ul.” (No, it’s not, by the way).

Many people even know what chipotles are now: smoked jalapenos in adobo sauce. It’s a different world. It’s a post-foodie revolution world and chili awareness has both been part of that revolution and a reaction to it. The wonderful breadth of flavor and spice chilis add to an infinite list of existing and yet-to-be discovered dishes is unrivaled by anything and it is one of the great results of the American food awareness zeitgeist (that’s right, zeitgeist) that chilis are more available, more understood and more common.

(photo credit: kapkap)

Creamy Chavrie Goat Cheese Polenta

Creamy Goat Cheese Polenta
by corrinnej

Ingredients

2 c water
2 c milk
1 cup medium polenta
1 Tbsp. lemon zest
1 tsp. Kosher salt
1 pkg. Chavrie fresh goat cheese

Preparation

In medium pot with high sides combine the water, milk and bring to a boil over high heat
Reduce the heat to low and slowly pour in the polenta while whisking constantly
Cook the mixture for at least 5 minutes, stirring with a wooden spoon until thickened and cooked
Stir in the Chavrie®, lemon zest and kosher salt.

Baba Ganoush

Baba Ganoush
by sgrishka

photo by sgrishka

Baba Ganoush is a classic Middle Eastern dish that is both healthy and versatile. It makes for a tasty appetizer served with crackers, sliced baguette, toasted pita chips or raw veggies. You can use it as a spread on pita or sandwiches, add it to other dishes, or just eat if off the spoon!

 
Ingredients

1 1/2 lb Eggplant
3 tb Lemon juice
1 ts Salt
2 ts Minced fresh garlic
3 tb Sesame tahini
1/4 c Chopped parsley
1/2 c Toasted pine nuts
2 tb Olive oil

Preparation

Preheat oven to 400 degrees F. Prick eggplant all over with a fork. Bake whole until tender (about 30 minutes). Remove from oven, halve and scoop out the flesh. Blend in a food processor with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cool and stir in the parsley and pine nuts. Before serving, drizzle with the olive oil. Serve as a dip with tortilla chips or triangles of flat (pita) bread. (Adapted from The Victory Garden Cookbook) From: The Cooks Garden catalog, Spring/Summer 1993 (page 20) Posted to MM-Recipes Digest V3 #305 Date: Wed, 6 Nov 1996 23:46:18 -0500 From: BobbieB1@aol.com

Roasted Garlic Bread Spread

Roasted Garlic Bread Spread
by CCheryl

Ingredients

1 Whole bulb roasted garlic

2 lg Cloves of raw garlic
4 tb Virgin olive oil
2 tb Butter
1/2 ts Salt
1 ts Paprika
1/2 ts White pepper
1 ts Dried thyme (optional)
4 tb Locatelli Romano, grated

Preparation

Remove the roasted cloves of garlic and place in a blender with the remaining ingredients. Make sure the everything is at room temperature. Process until smooth and creamy. Spread on Italian or French bread. Top with grated cheese and broil until golden brown.

Spinach Dip Inside a Cob Loaf

Spinach Dip Inside a Cob Loaf

by: keepsmilyn

Ingredients:

1 cup Sour cream

1 cup Mayonnaise (egg mayonnaise works well)

1 packet Frozen spinach (use once fully defrosted)

1 packet Spring Vegetable Soup Mix (30g)

1 large Onion

1 large Cob bread loaf

Preparation:

1. Hollow out the cob loaf and cut bread into 3cm squares.

2. Bake hollow cob and bread squares in your oven for about 10-15 or until slightly crispy. Appoximately 120 °C.

3. Mix all other ingredients together in a mixing bowl (if possible do the day before).

4. Place the mixture into the hollow cob loaf and serve with bread squares.

You may also consider cutting up extra bread to serve with this because the squares seem to dissappear quite quickly. Once all the bread is gone start breaking off parts from the 'bread bowl'.