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.