+ If you wish, you can buy a spaghetti sauce that includes vodka – some brands that you can find include Classico, Tonnelli, Rao’s, and Little Italy among others.
* Most “Olive Feta Salad Dressings” found at local markets are a Mediterranean style dressing that is creamy, savory and flavorful. Made with kalamata olives, tangy feta cheese, balsamic and briny capers.
Preheat oven to 350°. In a shallow bowl, combine the first 4 ingredients. Dip chicken in salad dressing, then coat with crumb mixture. Place in a greased 13×9-in. baking dish.
Bake, uncovered, until chicken juices run clear, 40-45 minutes. Drizzle with spaghetti sauces and sprinkle with mozzarella cheese. Bake until cheese is melted, 5-7 minutes.
Plate and serve with your favorite side dish or may we suggest:
When you make toasted cheese bread, the cheese you use matters. Why?
When you melt cheese, the heat is kneading and stretching what is called protein casein bonds (number-one building block in cheese) rather than breaking them down to a liquid form.
The kneading and stretching of cheese when placed in heat, allows for moisture and fat to escape the casein.
After cheese has been added to heat, the end results is the feeling of gooeyness as you bit into that cheese topped hamburger or those tacos, grilled cheese sandwich, pasta, Mac and cheese and that slice of pizza.
You can have that same gooey feeling when bitting into a slice of Toasted Sourdough Garlic Cheese Bread.
The right cheese to use is a younger cheese, or less aged, as it well melt easier under heat.
The older the cheese or aged for a long period of time, the clumpier and harder to break down.
Choose a cheese that will melt into gooey goodness.
Here is a list of cheese choices for toasted cheese bread that will melt easily.
Parmesan – grated
Poor melting cheeses include: mozzarella, feta, and provolone. Though you could use these, but they should be paired with a cheese that melts easily.
How Cheese Is Made
Cheese is made from the milk of cows, sheep, goats, and buffalo.
Good bacteria is used in the fermentation process to break down the fats and proteins into a larger molecules.
The flavor and texture of the cheese depends on the bacteria used.
Toasted Sourdough Garlic Cheese Bread
Here is what you will need and what to do for a Toasted Sourdough Garlic Cheese Bread oven toasted cheese bread.
• Butter or olive oil
• Good melting cheese
• garlic cloves, minced
• After Toasting Toppings: parsley, cilantro, Basil, or chives
Try sourdough for a tangy flavor, or an airy bread like ciabatta if you like the cheese oozing through the holes.
Mince 2 gloves of garlic and place in small bowl with 2-3 tablespoons of olive oil. Mash garlic with a fork. Next, add a few shakes of Harissa seasoning and mix in.
Spread garlic-oil mixture over bread. Next add slices or grated cheese you have chosen to use.
Place bread onto a cast iron skillet and put pan under preheated broiler. Wait until cheese melts and is bubbling.
Use caution, watch bread as it is toasted. Toasting of bread and melting of cheese under broiler can happen fast. You don’t want a piece of burnt bread and cheese.
Once cheese has melted, remove from oven and sprinkle cheese toast with either chopped cilantro, diced chives, torn basil leaves, or chopped parsley.
You love the gooey delicious flavor of melted cheese? Then you’ll like these recipes as well.
Monterey Jack is a semi-hard, cheese make from cow’s milk. It has a mild flavor and is gooey-when-melted.
It is an excellent match for a deli or meat sandwich, grilled cheese sandwich, melted over casseroles and chili, and any Latin American dish that calls for cheese, like quesadillas, tacos, and enchiladas.
Peppers are even added during the fermentation process with the end results being a Monterey Pepper Jack Cheese.
There is even a Colby Jack Cheese. A mix of orange cheddar and Monterey Jake Cheese.
Swiss cheese originated in Switzerland and cow’s milk is used just about 99% of the time.
There are 450 different kinds of Swiss cheeses, and are put into five categories, which are extra-hard, hard, semi-hard, semi-soft and soft.
The Swiss cheese you may be familiar with has holes, known as eyes. But not all Swiss cheese contains holes.
According to The Nibble, three types of bacteria are used in producing the types of Swiss that contain holes. The bacteria includes, Streptococcus thermophilis, Lactobacillus, and Propionibacter shermani.
In the later stages of cheese production, the bacteria will excrete the lactic acid called P. shermaniconsumes, which releases the gas, known as carbon dioxide, and in turn forms the bubbles that make the “holes” or “eyes.”
The cheese industry refers to Swiss cheese without holes or eyes as “blind.”
February first (1st) is Supper bowl day, and according to a poll we found on line from 2010, 7 in 10 American adults, about 68 percent, watch the Super Bowl. Others polls state that most men watch the Supper Bowl for the commercials, which are later talked about on the social net-works they subscribe too.
Most men also love their cheese as well. Why look at all of the food items containing cheese that they sink their taste buds into: Chili and Cheese, Ham and Grilled Cheese Sandwich, Philly Cheese Sandwich, Pizza with Extra Cheese, Chili Fries with Cheese, and the list goes on.
Because the Supper Bowl always is played on a Sunday, most homes will have a brunch prepared. Here at Splendid Recipes and More we have an item to add to the brunch list, and it contains cheese and a man’s favorite beverage, will most men, BEER!! Yes – Beer Cheese Soup.
Melt butter in a Dutch oven over medium heat. Add flour and whisk constantly for 4 – 5 minutes to create a light roux, about the color of a dull penny. Next, add carrots, onion, and celery; sauté until tender, about 7 – 9 minutes. Add garlic, a few dashes of Tabasco, and season with kosher salt and fresh cracked pepper. Slowly add the beer and chicken broth, stir and bring mixture to a slow boil. Add milk, and return to a slow simmer, stirring often. Reduce heat to low; fold in the cheese, mustard, and Worcestershire. Stir until all of the cheese is completely melted – soup should be rich and creamy. Ladle into a bowl and serve.
With all the latest information we have on the nutritional value of different fruits and vegetables, salads have become more than just a dinner salad. With the introduction of vegetables that include leafy greens and root vegetables, like black radishes, endive, kale, arugula, purple, white, and yellow carrots, just to name a few, and with an array of different fruits as well, like figs and pomegranates. They have always existed, but not common to the produce section, as in recent years.
If anyone can remember, kale always adorned a salad buffet bar, but was never part of the salad you would put on your plate.
As we mentioned at the on set of the article, salads have become more than just a dinner salad, they have now become a Main Dish Salad. Sure there has always been a Caesar Salad, and if you asked, they added chicken. But now there are a lot more dressed up salads, than just a Caesar Salad.
Because of all the new options available to us, salads have become front and center as meals of their own. Main Dish Salads can prepare in 40 minutes or less. By the way, the term salad is even changing, the in thing is”leafy greens.”
To make Main Dish Salads, does require planning ahead to make sure you have all of the nutritious ingredients. This means working out a meal plan for the week, prepping, shopping, stocking your pantry, and cooking. It isn’t as hard as it sounds.
Sunday morning with your coffee, tea, or juice in hand, think what you and your family want for dinner the coming week. Once you have thought it out, make a list of the leafy greens, fruits and vegetables you will need, as well as the meat you want to top or mix into the Main Dish Salad.
Chicken Avocado and Watercress Salad – Click to Get Recipe
Having a main dish salad is both healthy and time saving as they are prepared with vegetables and require little cooking and prep time. A main dish salad can be prepared to reflect the season (though with world trade, most produce is available year round).
Such as preparing main dish salads with produce that is naturally harvested in Spring (like beets, fava, leeks, herbs, peas etc.), Summer (like bell peppers, berries, corn, eggplant, peaches, zucchini and other summer squash etc.), Autumn (like cabbage, apples, figs, pears, broccoli, sweet potatoes etc.), and Winter (like endive, watercress, celery root, fennel, citrus, winter squash etc.).
Spanish Chicken Salad – Click to Get Recipe
As for the meat, use shredded rotisserie chicken, cooked chicken breast, breaded chicken, tuna, cooked beef, turkey, turkey ham, and pork ham. Include some cheese like goat, feta, Romano etc., and croutons if you wish.
Once you find the salad recipes you like, you can use the ingredients to create your own combinations of a Main Dish Salad.
Fermented foods have a rich history of tradition and methods of fermentation have been passed down through generations. It’s safe to say that fermentation may have saved the human race during times of drastic climatic changes such as droughts and floods.
Every culture has its own history of fermentation and within these various cultures, traditional tastes and methods began to emerge, so we have the Greeks who perfected the fermentation of yogurt and different breads made with cultures such as sourdough.
We know that Egyptians produced sourdough cultures for making bread as early as 4000 B.C.E. and also fermented wine and cheeses. It may have been completely by accident that some fermentation methods were discovered, but these methods have certainly made an impact on the history of food preservation.
As early as 2,000 years ago, the Chinese were building the Great Wall of China and began to ferment cabbage as a way to feed the workers. During an invasion of Genghis Khan in Eastern Europe, he introduced the cabbage and it became a staple among peasants and sailors who took huge kegs on long voyages for its abundance of Vitamin C.
Eventually, the fermented cabbage came to the Americas, where it was known as ‘sauerkraut’ from the German words, sauer (sour) and kraut (vegetable). Although sauerkraut wasn’t originated by the Germans, it is now considered a German dish.
Dairy is an example of a successful attempt to preserve milk. In the early days, wandering nomads carried milk in special animal stomach canteens. Since animal stomachs have the enzyme, rennin, which coagulates (curdles) milk, the nomad would have curdled milk or cheese to eat.
History tells us that Sumarians and Egyptians had cheese as early as 4,000 B.C. and the bible mentions that David, future king of Israel, ate cheese and presented it as a gift to the army of Israel.
Salt began to be used for preserving meats in the form of sausages and later, microorganisms helped to ferment meat and preserve them for later use. Fermenting meats was very important before freezing and refrigeration brought a way to keep meats without the fermenting process.
The history of fermentation the world over is an interesting journey. Every culture has its own fabulous recipes and methods for creating amazing dishes. Explore some of the recipes from around the world and see how fermentation has progressed to the present day.
Slice the baguette into ¼-inch slices and arrange on a baking sheet. Brush each slice with olive oil and toast in the preheated oven until golden brown. You may need to turn the baking sheet or flip the slices to get uniform results.
Remove from oven and top with chunks of blue cheese, apricot jam, grape slices and chopped parsley.
3 tablespoons really good extra virgin olive oil, plus additional for drizzling
Salt and pepper, to taste
¼ cup fresh sage, washed and finely chopped
Add garlic, cannellini beans, lemon juice and olive oil to food processor and pulse until mixture is coarsely combined. If necessary, add more olive oil to achieve the desired consistency. Season with salt and pepper, to taste.
Stir in chopped sage until evenly distributed throughout mixture. Spoon on top of toasted bread slices and drizzle with olive oil.