A quick and easy-baked chicken parmesan recipe made with only 6 ingredients.
The dish consists of breaded chicken breast covered in marinara sauce and mozzarella, parmesan, or provolone cheese. A quantity of ham or bacon is sometimes added.
This recipe though adds vodka to the recipe, the 6th ingredient.
A juicy, saucy, cheesy, undeniably deliciously yummy Italian dish we have all come to love.
+ 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:
A great addition to any soup you eat this Fall or Winter Season.
Cheese is one of the most enjoyed foods around the world and there are surely many types of it. And just as many ways to use cheese in your cooking and food preparations.
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.
Cheddar
Red Leicester
Gruyere
Parmesan – grated
Fontina
Emmental
Muenster
Gouda
Asiago
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.
• 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.
Mozzarella is a southern Italian cheese, and is traditionally made with milk from the from Italian water buffalo.
There are two basic ways to make mozzarella, there is the direct acidification of the milk to form the curds or the culture, also known as rennet method.
In both methods, raw milk is pasteurized and then coagulated to form curds.
This is most commonly used in Italian dishes, mozzarella being the number one go-to cheese for pizza.
You can also eat it sprinkled with olive oil or have it with tomatoes and basil.
This soft cheese has a mild, yet creamy taste with a great texture.
We tried our hand at making homemade Mozzarella (crumble style) with organic pasteurized non-homogenized milk and fresh lemon juice.
All you do is bring 2 to 3 cups of organic pasteurized milk to a soft boil, then add the juice of half a lemon. Stir and wait for the curds.
Once the process has stopped making curds, using a slotted spoon, remove the curds to cheese cloth placed over a bowl, so the whey can drain off.
We added lemon-garlic seasoning and Himalayan salt for flavor.
Store cheese in a glass topped with a tight lid. Cheese is crumbly and can be used to top your favorite salads.
Listen to a NPR 2014 interview with Claudia Lucero, the author of, “One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer–Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less!”
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.”
This cheese is hard and off-white in its natural color, and can be acidic-tasting.
The orange cheddar that most of us are accustom too, is such because a spice called annatto is added.
Cheddar Cheese originated in the British village of Cheddar in Somerset, though this cheese is produced beyond this region today in several countries around the world.
Cheddar is great mixed in salads and eaten with crackers.
It melts well and is often used in Mexican dishes like tacos and fajitas.
It can be added to casseroles as well.
The sharper the cheese the better the taste for your macaroni and cheese.
Blue cheese is a general made of cow’s milk, though goat’s milk can also be used.
It is called Blue cheese as it has blue or blue-green mold throughout.
The blue mold in these cheeses is due to mold spores from Penicillium.
Most blue cheeses produced today are either injected with the mold or the mold is mixed right in with the curds to insure even distribution of the mold.
Early blue cheese makers used bread to start the mold process and waited for the mold to spread naturally to the cheese curds (Food Reference).
This cheese has a strong effect. There’s a reason why spicy hot wings are served with blue cheese dressing.
It cuts the heat well when eaten with spicy things. You can also crumble it on top of salad.
It’s best used closest to its use by date because then it will be at its peak of flavor.
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.
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.
Divide Gorgonzola and chopped walnuts among toasted bread slices. Put back in the oven at 350˚ until the cheese melts, approximately 1 – 2 minutes. Drizzle each crostini with a small amount of honey.
You could substitute nuts for pecans and gorgonzola for goat cheese.
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.
Mozzarella is a southern Italian cheese, and is traditionally made with milk from the from Italian water buffalo.
This cheese is a hard, granular cheese. In Italian the word “Grana” means “granular” and refers to a texture well-suited for grating.
Swiss cheese originated in Switzerland and cow’s milk is used just about 99% of the time. 
This cheese is hard and off-white in its natural color, and can be acidic-tasting.
Blue cheese is a general made of cow’s milk, though goat’s milk can also be used.
Remove from oven and top with chunks of blue cheese, apricot jam, grape slices and chopped parsley.
