The post Garlic Knot Chicken Parmesan Sandwiches appeared first on Florida Girl Cooks.
]]>If I didn’t have you at “garlic knots” on one of my previous posts then I am sure to get you at garlic knot chicken parmesan sandwiches. Brace yourself on one of the easiest and delicious recipes I have made to date. It is both approved by the adults in the house as well as the children. Make extras because everyone will be begging you for more and for leftovers for lunch.
Garlic Knot Chicken Parmesan Sandwiches
Ingredients
1 pound refrigerated pizza dough, sat at room temperature for 30 minutes
1/2 cup olive oil, divided
2 large boneless skinless chicken breasts, cut in half crosswise to create a total of 4 thin chicken slices
Kosher salt and black pepper
2 eggs
2 tablespoons milk
1/2 cup flour
3 cups seasoned Italian breadcrumbs
1 cup vegetable oil
1/2 cup marinara sauce, plus more to serve
6 slices mozzarella cheese
1/2 cup grated parmesan cheese, divided
8 cloves of garlic, minced
3 tablespoons butter
2 tablespoons chopped fresh parsley
Prepare
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
2. On a smooth surface, cut the pizza dough into 3 equal-sized pieces. If your dough is sticking too much to the rolling surface, very lightly sprinkle the surface with flour. Roll the dough into long, even ropes, about 1.5 to 2 feet long. Tie each rope in a figure-8 knot and transfer to the prepared baking sheet, gently pulling at the ends to create a longer, thinner knot. Brush with olive oil and cover with plastic wrap for 20 minutes.
3. Bake until cooked through and just beginning to turn golden on top, about 22-25 minutes. Set aside to cool.
4. Meanwhile, prepare the chicken. Season the chicken slices with salt and pepper. In a small bowl, whisk together the eggs and milk. Pour the flour and breadcrumbs into two additional, separate bowls. Dip the chicken pieces, one at a time, into the flour, then the eggs, then the breadcrumbs, patting and turning to adhere. Then, set the chicken aside on a large plate. Continue until all of the chicken has been breaded.
5. Heat the vegetable oil in a skillet over medium-high heat. Once hot, add the chicken in batches and cook until the chicken is browned and cooked through, about 3-4 minutes per side. Transfer the chicken to a paper towel lined plate to absorb excess oil.
6. Carefully slice the baked bread knots in half, crosswise. Working spoon marinara sauce on the bottom of each bread knot half. Then, place a chicken cutlet on top. You will have one extra chicken cutlet, which you can use to double-up a sandwich or you can save for leftovers. Top the chicken cutlets with additional marinara. Place two slices of mozzarella cheese on each sandwich, and then sprinkle with parmesan cheese. Cover with the top bread knot halves and transfer back to the oven until warmed through and the cheese has melted, about 5 minutes.
7. While the sandwiches bake, make the garlic oil. In a small, microwave safe bowl, combine the garlic, remaining olive oil, and butter. Cover loosely and microwave for 30 seconds. Stir, cover, and microwave again for 15 seconds, or until melted. Mix in the chopped parsley.
8. Brush the sandwiches generously with the garlic oil mixture, making sure to scoop the garlic pieces with the pastry brush and dab them on the knots. Serve warm with additional marinara.
- 1 pound refrigerated pizza dough, sat at room temperature for 30 minutes
- 1/2 cup olive oil, divided
- 2 large boneless skinless chicken breasts, cut in half crosswise to create a total of 4 thin chicken slices
- Kosher salt and black pepper
- 2 eggs
- 2 tablespoons milk
- 1/2 cup flour
- 3 cups seasoned Italian breadcrumbs
- 1 cup vegetable oil
- 1/2 cup marinara sauce, plus more to serve
- 6 slices mozzarella cheese
- 1/2 cup grated parmesan cheese, divided
- 8 cloves of garlic, minced
- 3 tablespoons butter
- 2 tablespoons chopped fresh parsley
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- On a smooth surface, cut the pizza dough into 3 equal-sized pieces. If your dough is sticking too much to the rolling surface, very lightly sprinkle the surface with flour. Roll the dough into long, even ropes, about 1.5 to 2 feet long. Tie each rope in a figure-8 knot and transfer to the prepared baking sheet, gently pulling at the ends to create a longer, thinner knot. Brush with olive oil and cover with plastic wrap for 20 minutes.
- Bake until cooked through and just beginning to turn golden on top, about 22-25 minutes. Set aside to cool.
- Meanwhile, prepare the chicken. Season the chicken slices with salt and pepper. In a small bowl, whisk together the eggs and milk. Pour the flour and breadcrumbs into two additional, separate bowls. Dip the chicken pieces, one at a time, into the flour, then the eggs, then the breadcrumbs, patting and turning to adhere. Then, set the chicken aside on a large plate. Continue until all of the chicken has been breaded.
- Heat the vegetable oil in a skillet over medium-high heat. Once hot, add the chicken in batches and cook until the chicken is browned and cooked through, about 3-4 minutes per side. Transfer the chicken to a paper towel lined plate to absorb excess oil.
- Carefully slice the baked bread knots in half, crosswise. Working spoon marinara sauce on the bottom of each bread knot half. Then, place a chicken cutlet on top. You will have one extra chicken cutlet, which you can use to double-up a sandwich or you can save for leftovers. Top the chicken cutlets with additional marinara. Place two slices of mozzarella cheese on each sandwich, and then sprinkle with parmesan cheese. Cover with the top bread knot halves and transfer back to the oven until warmed through and the cheese has melted, about 5 minutes.
- While the sandwiches bake, make the garlic oil. In a small, microwave safe bowl, combine the garlic, remaining olive oil, and butter. Cover loosely and microwave for 30 seconds. Stir, cover, and microwave again for 15 seconds, or until melted. Mix in the chopped parsley.
- Brush the sandwiches generously with the garlic oil mixture, making sure to scoop the garlic pieces with the pastry brush and dab them on the knots. Serve warm with additional marinara.
The post Garlic Knot Chicken Parmesan Sandwiches appeared first on Florida Girl Cooks.
]]>The post Superman Ice Cream appeared first on Florida Girl Cooks.
]]>I can still remember it, my first trip to Sarasota at the age of 14 and my first time to Kilwin’s and ordering a Superman Ice Cream. My parents let me go on a family trip with my friend Vanessa to the required Cuban summer trip to Sarasota to bunk up at either Island House or Casa Blanca next door. You kicked back, relaxed in the pool, or played pool after connecting with all of your friends from West Palm Beach. It was essentially a West Palm Beach, Cuban-Reuben reunion but on the powdery Florida gulf coast sand. Vanessa’s parents took us to Kilwin’s, which was my first time visiting there as well. With so many delicious homemade ice creams to choose from it was hard but I eventually narrowed it down to the Superman Ice Cream because it’s colors alone made it intriguing and Superman is super cool, of course.
Superman Ice Cream
Ingredients
14 oz sweetened condensed milk
3 egg yolks
2 cup heavy cream
2 teaspoon strawberry banana jello
1 teaspoon lemon pudding
1/4 teaspoon almond extract
Red, yellow, and blue food coloring
Prepare
1. Mix together the sweetened condensed milk and egg yolks.
2. Cook on medium heat for about 10 minutes, or until hot.
3. Chill the mix for 1 hour.
4. Whip the heavy cream to stiff peaks.
5. Fold in the chilled sweetened condensed milk mixture.
6. In another bowl, dissolve the jello and pudding with boiling water. Microwave in 20 second intervals if the powders don’t dissolve all the way. Let cool.
7. Fold a third of the ice cream base into the jello mix. Color it blue to make Blue Moon ice cream.
8. In a separate bowl, fold another third with almond extract and red food coloring for the cherry flavor.
9. Fold yellow into the last third and leave it plain.
10. Alternately blop each color ice cream into a 9×5 loaf pan.
11. Freeze for 8 hours. Scoop and enjoy, but leave out the kryptonite sprinkles. Haha!
- 14 oz sweetened condensed milk
- 3 egg yolks
- 2 cup heavy cream
- 2 teaspoon strawberry banana jello
- 1 teaspoon lemon pudding
- 1/4 teaspoon almond extract
- Red, yellow, and blue food coloring
- Mix together the sweetened condensed milk and egg yolks.
- Cook on medium heat for about 10 minutes, or until hot.
- Chill the mix for 1 hour.
- Whip the heavy cream to stiff peaks.
- Fold in the chilled sweetened condensed milk mixture.
- In another bowl, dissolve the jello and pudding with boiling water. Microwave in 20 second intervals if the powders don’t dissolve all the way. Let cool.
- Fold a third of the ice cream base into the jello mix. Color it blue to make Blue Moon ice cream.
- In a separate bowl, fold another third with almond extract and red food coloring for the cherry flavor.
- Fold yellow into the last third and leave it plain.
- Alternately blop each color ice cream into a 9×5 loaf pan.
- Freeze for 8 hours. Scoop and enjoy, but leave out the kryptonite sprinkles. Haha!
The post Superman Ice Cream appeared first on Florida Girl Cooks.
]]>The post No-Bake Protein Energy Balls appeared first on Florida Girl Cooks.
]]>If you know me well then you likely know that my husband and I bought a Peloton bike for each other for Christmas. It has been the most amazing way to get a cardio workout in that is fun and right in the comfort of our own home. With full-time jobs, a photography business, and three sons setting time aside to travel to and from a gym is not an option. With our Peloton and full set of weights and other equipment we make it happen here at home. One of the instructors, Emma Lovewell, has her own blog where she features some most delicious and healthy recipes. These No-Bake Protein Energy Balls are a hit for breakfast bites with some hard boiled eggs or for a snack in between meals. They’re pretty filling and super healthy! If you’ve been needing to add some extra fiber into your diet, then these are sure to do it.
No-Bake Protein Energy Balls
Ingredients
1 1/2 cups rolled oats
1/2 cup vanilla whey protein powder (or Vegan protein)
1/2 tsp cinnamon
1 tbsp chia seeds
1 tbsp flax seeds
1/2 cup smooth natural almond butter (or any nut butter)*
1 tbsp raw honey
1 tsp vanilla extract
1/3 cup chocolate chips, raisins or preferred add-in
2-4 T liquid (unsweetened almond milk, coconut, soy, etc.)
1 cup of shredded unsweetened coconut
Prepare
1. Add oats, protein powder, cinnamon, chia and flax seeds to a large bowl.
2. Add in almond butter, honey and vanilla extract. Stir to combine.
3. Add in chocolate chips (or preferred add-in). Mixture should be slightly sticky but still crumbly.
4. Slowly add in milk, using hands (get dirty!) combine until it comes together in a sticky ball that holds together. If mixture feels too dry, add in more liquid but not so much that it won’t hold shape.
5. Roll into balls using hands.
6. Roll balls into coconut flakes to coat.
7. Place on parchment paper in a container to set in the fridge for at least 30 minutes.
8. Store in fridge until ready to eat.
- 1 1/2 cups rolled oats
- 1/2 cup vanilla whey protein powder (or Vegan protein)
- 1/2 tsp cinnamon
- 1 tbsp chia seeds
- 1 tbsp flax seeds
- 1/2 cup smooth natural almond butter (or any nut butter)*
- 1 tbsp raw honey
- 1 tsp vanilla extract
- 1/3 cup chocolate chips, raisins or preferred add-in
- 2-4 T liquid (unsweetened almond milk, coconut, soy, etc.)
- 1 cup of shredded unsweetened coconut
- Add oats, protein powder, cinnamon, chia and flax seeds to a large bowl.
- Add in almond butter, honey and vanilla extract. Stir to combine.
- Add in chocolate chips (or preferred add-in). Mixture should be slightly sticky but still crumbly.
- Slowly add in milk, using hands (get dirty!) combine until it comes together in a sticky ball that holds together. If mixture feels too dry, add in more liquid but not so much that it won't hold shape.
- Roll into balls using hands.
- Roll balls into coconut flakes to coat.
- Place on parchment paper in a container to set in the fridge for at least 30 minutes.
- Store in fridge until ready to eat.
The post No-Bake Protein Energy Balls appeared first on Florida Girl Cooks.
]]>The post Creamy Mac and Cheese appeared first on Florida Girl Cooks.
]]>Creamy Mac and Cheese
Ingredients
2 tablespoons butter
1/2 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 cup sauvignon blanc
1 cup chicken broth
3 cups heavy cream
3 sage leaves, thinly sliced
1 teaspoon thyme leaves, finely chopped
1 8 ounce package cheddar cheese spread, such as Alouette
1 8 ounce package cream cheese
1 1/2 cups shredded sharp yellow cheddar
1 pound chiocciole pasta (large shells) or elbow macaroni
1 cup panko
1 tablespoon chopped parsley
Directions
1. In a medium saucepan, melt 1 tbsp. butter over medium-high heat. Add the onion and garlic; cook, stirring, 2 minutes. Add the wine; cook until most of the liquid evaporates, about 5 minutes. Add the broth; cook until reduced by half, 2 minutes. Add the cream, lower the heat to medium and cook, stirring, until reduced by half, 8 minutes. Add the sage, thyme, cheese spread, cream cheese and cheddar; whisk until smooth.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain. While the pasta is cooking, melt the remaining 1 tbsp. butter in a skillet over medium heat. Add the panko and cook, tossing, until browned, 3 minutes. Off heat, stir in the parsley.
3. Return the pasta to the pot, add the cheese sauce and stir over low heat until heated through. Transfer to a bowl; sprinkle with the panko mixture.
- Ingredients
- 2 tablespoons butter
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup sauvignon blanc
- 1 cup chicken broth
- 3 cups heavy cream
- 3 sage leaves, thinly sliced
- 1 teaspoon thyme leaves, finely chopped
- 1 8 ounce package cheddar cheese spread, such as Alouette
- 1 8 ounce package cream cheese
- 1 1/2 cups shredded sharp yellow cheddar
- 1 pound chiocciole pasta (large shells) or elbow macaroni
- 1 cup panko
- 1 tablespoon chopped parsley
- In a medium saucepan, melt 1 tbsp. butter over medium-high heat. Add the onion and garlic; cook, stirring, 2 minutes. Add the wine; cook until most of the liquid evaporates, about 5 minutes. Add the broth; cook until reduced by half, 2 minutes. Add the cream, lower the heat to medium and cook, stirring, until reduced by half, 8 minutes. Add the sage, thyme, cheese spread, cream cheese and cheddar; whisk until smooth.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain. While the pasta is cooking, melt the remaining 1 tbsp. butter in a skillet over medium heat. Add the panko and cook, tossing, until browned, 3 minutes. Off heat, stir in the parsley.
- Return the pasta to the pot, add the cheese sauce and stir over low heat until heated through. Transfer to a bowl; sprinkle with the panko mixture.
The post Creamy Mac and Cheese appeared first on Florida Girl Cooks.
]]>The post TROFIE PASTA WITH TOMATO SAUCE appeared first on Florida Girl Cooks.
]]>Trofie Pasta with Tomato Sauce
Ingredients
1 – 16 oz. bag of Trofie pasta
1 – 24 oz. bottle of traditional Prego tomato sauce
1/2 large white onion, diced
6 cloves of garlic, minced
1 tbsp. extra virgin olive oil
4 tbsp. fresh parsley, coarsely chopped
1/2 tsp. sea salt, plus more for sprinkling
Prepare
1. Chop the produce items , set the parsley aside.
2. In a large pot, heat salted water until boiling.
3. Warm olive oil over medium-high heat in a small sauté pan and add onions and sauté for 3 minutes.
4. Add garlic and cook until fragrant, 1 minute.
5. Add tomato sauce, stir thoroughly, and bring heat down to simmer and allow to simmer for 6 minutes.
6. By this time the pasta water should be boiling, stir in trofie pasta and continue to stir to avoid having the pasta stick to the bottom of the pot.
7. Strain pasta after 11 minutes.
8. Place pasta back into large pot and add tomato sauce.
9. Garnish with parsley and sea salt and stir until well incorporated. Enjoy!
- 1 - 16 oz. bag of Trofie pasta
- 1 - 24 oz. bottle of traditional Prego tomato sauce
- 1/2 large white onion, diced
- 6 cloves of garlic, minced
- 1 tbsp. extra virgin olive oil
- 4 tbsp. fresh parsley, coarsely chopped
- 1/2 tsp. sea salt, plus more for sprinkling
- Chop the produce items , set the parsley aside.
- In a large pot, heat salted water until boiling.
- Warm olive oil over medium-high heat in a small sauté pan and add onions and sauté for 3 minutes.
- Add garlic and cook until fragrant, 1 minute.
- Add tomato sauce, stir thoroughly, and bring heat down to simmer and allow to simmer for 6 minutes.
- By this time the pasta water should be boiling, stir in trofie pasta and continue to stir to avoid having the pasta stick to the bottom of the pot.
- Strain pasta after 11 minutes.
- Place pasta back into large pot and add tomato sauce.
- Garnish with parsley and sea salt and stir until well incorporated. Enjoy!
The post TROFIE PASTA WITH TOMATO SAUCE appeared first on Florida Girl Cooks.
]]>The post SMASHED POTATOES appeared first on Florida Girl Cooks.
]]>Smashed Potatoes
Ingredients
Baby Golden Potatoes (about 20)
1/2 cup extra-virgin olive oil
1/2 tsp. sage
1/2 cup kosher salt
freshly ground black pepper
Prepare
Using a wide dutch oven or deep skillet, place potatoes in pan in one layer. Add enough water to cover by an inch along with the 1/2 cup of salt. Bring to a boil, then simmer until potatoes are cooked through and can be pierced easily with a fork.
Preheat oven to 450F.
Drain potatoes well and pat dry if necessary. Place on baking sheet and gently press each on with a potato masher. If any break just push them back together. Drizzle with olive oil and sprinkle generously with sage and freshly cracked pepper.
Roast potatoes for 20 minutes. Remove from oven, flip each potato over, drizzling with more olive oil if any look dry and seasoning with more salt, if necessary. Roast for another 20 minutes or until potatoes are sizzling and crispy.
Serve immediately.
- Baby golden potatoes (about 20)
- 1/2 cup extra-virgin olive oil
- 1/2 tsp. sage
- 1/2 cup kosher salt
- freshly ground black pepper
- Using a wide dutch oven or deep skillet, place potatoes in pan in one layer. Add enough water to cover by an inch along with the 1/2 cup of salt. Bring to a boil, then simmer until potatoes are cooked through and can be pierced easily with a fork.
- Preheat oven to 450F.
- Drain potatoes well and pat dry if necessary. Place on baking sheet and gently press each on with a potato masher. If any break just push them back together. Drizzle with olive oil and sprinkle generously with sage and freshly cracked pepper.
- Roast potatoes for 20 minutes. Remove from oven, flip each potato over, drizzling with more olive oil if any look dry and seasoning with more salt, if necessary. Roast for another 20 minutes or until potatoes are sizzling and crispy.
- Serve immediately.
The post SMASHED POTATOES appeared first on Florida Girl Cooks.
]]>The post SPINACH-CHEESE PINWHEELS appeared first on Florida Girl Cooks.
]]>
Spinach-Cheese Pinwheels
Ingredients
1 egg
1 tbsp. water
1/2 cup grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
1 green onion, chopped (about 2 tablespoons)
1/8 tsp. garlic powder
2 tbsp. all-purpose flour
1/2 pkg. of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained
Prepare
1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
2. Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a separate medium bowl.
3. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture.
4. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it’s too wet, it may make the pastry soggy.
- 1 egg
- 1 tbsp. water
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 green onion, chopped (about 2 tablespoons)
- 1/8 tsp. garlic powder
- 2 tbsp. all-purpose flour
- 1/2 pkg. of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained
- Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
- Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a separate medium bowl.
- Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
- For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy.
The post SPINACH-CHEESE PINWHEELS appeared first on Florida Girl Cooks.
]]>The post GLUTEN FREE VENETIAN STYLE ARUGULA PIZZA appeared first on Florida Girl Cooks.
]]>In that daily madness I try to plan a weekly menu that includes meals that are healthy, and that I definitely want to try/eat, kid approved, and no I haven’t forgotten…husband approved too…which is really next to near impossible to disappoint my husband when it comes to my cooking. I recently purchased the Daniel Plan cookbook (not to be confused with the Daniel Fast…they’re two totally different plans), which if you haven’t picked yours up yet then get crackin’. Currently, mine looks like it is being held hostage by a sticky-note army as I have tabbed most every single recipe in the cookbook. So I tab this one in particular, that took priority over all recipes in my never ending and always growing queque of recipes to make, and this gluten free venetian style arugula pizza is that recipe. It had my mouth watering with it’s photo. The original recipe calls for honey wheat pizza crust. Now, I am not a gluten-free strict cook but I do like to leave out the gluten on occasion so I substituted gluten free pizza crust mix from Bob’s Mill. If you’re local to wherever shopping is a pleasure…A.K.A. Publix, just know that most of them carry this mix now too. I further adapted the recipe to use Asiago cheese instead of mozzarella…just for variety sake since I’ve made and had Margherita pizza way too many times.
Also, a highly recommend baking this, and any pizza for that matter, on this pizza stone from Pampered Chef. My mother-in-law is always getting me super snazzy kitchen gadgets and this is one of the those that I use the most.
Gluten Free Venetian Style Pizza
Ingredients
1 16 oz. package of Bob’s Red Mill Gluten Free Pizza Crust Whole Grain Mix
1 1/2 cups warm water
Yeast packet (enclosed in pizza crust packet)
2 eggs
2 tbsp olive oil
3/4 cup organic pizza sauce (I used Mia’s Kitchen Organic Tomato and Basil Pasta Sauce)
1 vine tomato, thinly sliced (I used a mandoline)
1/4 cup sliced black olives (6 oz.)
12 fresh basil leaves
1/2 cup shaved asiago cheese (plus additional for serving)
1 cup arugula
1/4 cup shaved parmesan
Mama Francesca’s Basil & Oregano Basil for Serving
Prepare
1. Preheat oven to 425 degrees Fahrenheit.
2. In a large bowl combine water and yeast and let stand for about five minutes.
3. Add oil and eggs to mixture and blend briefly, add whole bag of GF pizza crust mix and blend on medium speed, until well combined.
4. Leave dough in bowl, split in half and covered with plastic and allow to rise for 20 minutes.
5. Place dough on pizza stone.
6. Using wet hands, spread out dough to cover the full pizza stone.
7. Bake dough for 9 minutes without toppings.
8. Remove from oven, cover with sauce and toppings and bake for 15-18 minutes.
9. Spread pizza sauce over crust. Lay tomato slices on top, followed by black olives, basil leaves, and cheeses.
10. Bake on pizza stone for 10-12 minutes. Remove from the oven, and spread arugula over the hot pizza. Sprinkle with additional Asiago cheese and grated parmesan cheese to taste.
- 1 16 oz. package of Bob's Red Mill Gluten Free Pizza Crust Whole Grain Mix
- 1 1/2 cups warm water
- Yeast packet (enclosed in pizza crust packet)
- 2 eggs
- 2 tbsp olive oil
- 3/4 cup organic pizza sauce (I used Mia's)
- 1 vine tomato, thinly sliced (I used a mandoline)
- 1/4 cup sliced black olives (6 oz.)
- 12 fresh basil leaves
- 1/2 cup shaved asiago cheese (plus additional for serving)
- 1 cup arugula
- 1/4 cup shaved parmesan
- Preheat oven to 425 degrees Fahrenheit.
- In a large bowl combine water and yeast and let stand for about five minutes.
- Add oil and eggs to mixture and blend briefly, add whole bag of GF pizza crust mix and blend on medium speed, until well combined.
- Leave dough in bowl, split in half and covered with plastic and allow to rise for 20 minutes.
- Place dough on pizza stone.
- Using wet hands, spread out dough to cover the full pizza stone.
- Bake dough for 9 minutes without toppings.
- Remove from oven, cover with sauce and toppings and bake for 15-18 minutes.
- Spread pizza sauce over crust. Lay tomato slices on top, followed by black olives, basil leaves, and cheeses.
- Bake on pizza stone for 10-12 minutes. Remove from the oven, and spread arugula over the hot pizza. Sprinkle with additional Asiago cheese to taste.
The post GLUTEN FREE VENETIAN STYLE ARUGULA PIZZA appeared first on Florida Girl Cooks.
]]>The post PARMESAN CRUSTED CHICKEN appeared first on Florida Girl Cooks.
]]>Parmesan Crusted Chicken
Ingredients
1/2 cup Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (cutlets
1/3 cup. panko bread crumbs
2 tsp. freshly ground Italian seasoning
Prepare
1. Preheat oven to 425°.
2. Cut chicken breasts evenly in half, yielding four chicken cutlets.
3. Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet.
4. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs.
5. Bake until chicken is thoroughly cooked, about 20 minutes. Serve and enjoy!
- 1/2 cup Mayonnaise
- 1/4 cup grated Parmesan cheese
- 4 boneless, skinless chicken breast halves (makes 8 cutlets)
- 1/3 cup. panko bread crumbs
- 2 tsp. freshly ground Italian seasoning
- Preheat oven to 425°.
- Cut chicken breasts evenly in half, yielding four chicken cutlets.
- Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet.
- Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs.
- Bake until chicken is thoroughly cooked, about 25 minutes. Serve and enjoy!
The post PARMESAN CRUSTED CHICKEN appeared first on Florida Girl Cooks.
]]>The post MEXICAN FLAG PALETAS appeared first on Florida Girl Cooks.
]]>
Mexican Flag Paletas
Ingredients
GREEN LAYER
juice of 8 limes
4 tsp sugar, to taste
three drops of green food coloring
WHITE LAYER
1 cup coconut milk
2 tsp sugar to taste
RED LAYER
4 tsp sugar
about 10 large strawberries
Prepare
1. To make the green layer, place the lime juice in a glass measuring cup. Place 1 cup of water and 4 tsp sugar in a small saucepan and heat until water is warm and sugar has dissolved. This make a simple syrup base. Place food coloring in and stir until even in color.
2. Pour the lime juice about 1/3 of the way up into each of 10 popsicle molds. Freeze the molds until the layer is almost frozen solid.
3. Mix the coconut milk and sugar and pour in another 1/3 of the way into each popsicle mold, while inserting the popsicles sticks and securing with the lid/popsicle stick holder. Allow to freeze for up to 6 hours.
4. Make a simple syrup again with 1 cup of water and 4 tbsp. sugar in the saucepan and pour into a blender or food processor. Remove stems from strawberries, place in blender/processor, and blend until smooth.
5. Fill the remaining spaces of the popsicle molds with the strawberry mix and allow to freeze for about 6 more hours.
6. When ready to eat, unmold the pops by filling your sink with hot tap water and immersing the mold up to, but not over, the top lip for about 15 seconds. Remove the popsicles and eat immediately, or wrap in waxed paper and place in freezer baggies to store for later.
- GREEN LAYER
- juice of 8 limes
- 4 tsp sugar, to taste
- three drops of green food coloring
- WHITE LAYER
- 1 cup coconut milk
- 2 tsp sugar to taste
- RED LAYER
- 4 tsp sugar
- about 10 large strawberries
- To make the green layer, place the lime juice in a glass measuring cup. Place 1 cup of water and 4 tsp sugar in a small saucepan and heat until water is warm and sugar has dissolved. This make a simple syrup base. Place food coloring in and stir until even in color.
- Pour the lime juice about 1/3 of the way up into each of 10 popsicle molds. Freeze the molds until the layer is almost frozen solid.
- Mix the coconut milk and sugar and pour in another 1/3 of the way into each popsicle mold, while inserting the popsicles sticks and securing with the lid/popsicle stick holder. Allow to freeze for up to 6 hours.
- Make a simple syrup again with 1 cup of water and 4 tbsp. sugar in the saucepan and pour into a blender or food processor. Remove stems from strawberries, place in blender/processor, and blend until smooth.
- Fill the remaining spaces of the popsicle molds with the strawberry mix and allow to freeze for about 6 more hours.
- When ready to eat, unmold the pops by filling your sink with hot tap water and immersing the mold up to, but not over, the top lip for about 15 seconds. Remove the popsicles and eat immediately, or wrap in waxed paper and place in freezer baggies to store for later.
The post MEXICAN FLAG PALETAS appeared first on Florida Girl Cooks.
]]>