Tag Archives: Basil

Chicken Mozzarella Rolls

During the week, we’re all in a hurry,  at home we prefer to eat healthier no fuss meals like a chicken salad.  But sometimes, you just need a little comfort, which usually means you want to eat something filling, cheesy and delicious.  This recipe for chicken mozzarella rolls is great tasting, easy to do, and you don’t sacrifice the healthy aspect all that much.  It’s all baked, no fried stuff.

The combination of bread crumbs, cheese, and tomato sauce will surely satisfy your taste buds!  I recommend you pair this with mashed potatoes and a side of green vegetables. You can use Italian style tomato sauce, or whip up your own chunky tomato sauce by simply dicing and sauteing tomatoes, garlic,  onions, and basil  (seasoned with salt and pepper).

Chicken Mozzarella Rolls

Chicken Mozzarella Rolls

 Ingredients:
Serves 4
Adapted from www.recipe.com Chicken Kiev

2 tablespoon chopped green onion
1 tablespoon dried basil
1 clove garlic, minced
1/2 lb mozzarella cheese (sliced, or shredded about 1 cup)
1 egg, beaten
1 tablespoon water
1/4 cup all-purpose flour
1/2 cup fine dry bread crumbs ( I used herbed bread crumbs)
4 skinless, boneless chicken breast halves
Salt and black pepper

Italian style tomato sauce, for serving.

Procedure:

1. In a small bowl combine green onion, basil, and garlic; set aside. Cut cheese  into sticks (if using shredded cheese, just set aside). In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside.

2. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with one-fourth of the green onion mixture. Place cheese in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken.
3. Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the butter.) Place coated chicken in 2-quart rectangular baking dish. Cover and chill for 1 to 24 hours.
4. Place rolls in a 2-quart rectangular baking dish. Bake, uncovered, in a 400 degree F oven for 18  to 22 minutes or until chicken is no longer pink (170 degrees F). Spoon any drippings over rolls. Serve with italian style tomato sauce

Chicken Mozzarella Rolls

Chicken Mozzarella Rolls

Chicken Mozzarella Rolls

Chicken Mozzarella Rolls

Capellini with Cherry Tomatoes, Basil & Goat Cheese

This pasta dish has few ingredients, and it is not smothered in thick tomato sauce or any cream based sauce.  This is a light pasta with sauteed cherry tomatoes, fresh basil a few spices and a lot of flavor.  I recommend you have this with toasted baguette slices and a nice glass of wine. It’s a perfect meal to treat yourself with at the end of the day.

I used capellini, but you can substitute for regular spaghetti or any other pasta you prefer. I happen to love goat cheese, and its creamy texture in this pasta blends perfectly with the tartness of the cherry tomatoes and the kick of the pepper flakes, but you can substitute for Parmesan cheese, if you don’t like goat cheese.

If you do use capellini, be careful to follow the package’s instructions. It should take no more than 3 minutes.  I didn’t like the brand of capellini I used for my recipe, I cooked it for exactly 3 minutes and it turned out mushy.  But I have made this recipe before using another brand and it works out perfectly.

And one last thing, we’re spreading the word about The Foodies’ Kitchen and making it easy for you, our readers to subscribe to its contents. Because of that, we’re adding our blog to Bloglovin, so feel free to add us if you’re there!

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Capellini with Cherry Tomatoes, Basil & Goat Cheese

 Recipe adapted from BBC Food
Serves 6

Ingredients

1 package dried capellini (1 lb)
salt and freshly ground black pepper
olive oil, for frying
1 onion, finely chopped
1 teaspoon red pepper flakes (or less! depending on your preference. They are hot!)
1  pint cherry or grape tomatoes
1 large clove garlic, crushed
handful basil leaves, torn
goat cheese, crumbled.

Variation: Add 1/2 cup of chopped sun dried tomatoes as well.

Preparation:

  1. Boil capellini in salted water until al dente. Follow your package’s instructions for cooking time. It should take 3 min
  2. Meanwhile, heat the olive oil in a frying pan and sauté the onion until soft. Add the chilli, salt and freshly ground black pepper, turn the heat up and stir. Add the tomatoes and garlic and cook for a further three minutes.
  3. Add the spaghetti to the sauce and add the torn basil leaves. Toss until the pasta is coated in the sauce. If necessary add a little more olive oil to keep the pasta from sticking.
  4. Serve garnished with goat cheese.

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Italian Seasoned Salt

Seasoned salts are this year’s Foodies’ suggestion as a present, and we start the recipe series off with this Italian Seasoned Salt. This is a very versatile salt: you can use it to season chicken, fish or vegetables in a salad. My favorite: Use it to season a quick creamy sauce to make a quick no-thought pasta for a busy weekday dinner.

Italian Seasoned Salt

Italian Seasoned Salt

Recipe adapted from Eat at Home
Makes 2 jars, ½ pint each

Ingredients:
½ cup Kosher salt
4 Tablespoons of dried oregano leaves
4 Tablespoons of dried basil leaves
4  Tablespoons of dried thyme leaves
1 Tablespoon crushed red pepper flakes
1 Tablespoon fresh ground black pepper

Instructions:

  1. Preheat oven at 200ºF and line cookie baking sheets with parchment paper.
  2. Stir all ingredients together and spread across a parchment lined baking sheet.
  3. Bake for about 30 minutes or until it’s completely dried out.
  4. Take out of the oven and allow for the salt to cool a bit.
  5. If needed, you can pulse the salt a few times in a food processor.
Notes:
  • Salts keep in an air-tight jar for months!

Italian Seasoned Salt

Italian Seasoned Salt

Italian Seasoned Salt

Vegetable Basil & Zucchini Thin Crust Pizza

One late Saturday morning, we were wondering what to make for lunch. We wanted something that wouldn’t take many ingredients (we needed to go grocery shopping) and use the some veggies we had left from a salad the day before. And I remembered that somewhere I read a Pizza Crust recipe that didn’t have any yeast in it. Again, we didn’t have many ingredients around! So Pizza it was! I started looking for the recipe…and then found this one! It didn’t have any baking powder in it either. I know what you’re thinking… It is strange! But so much worth it. This has to be one of the best Thin Crust pizza recipes I’ve tested and it’s also extremely easy to do.

One thing I have to be very bold about is Step#6: the tapping. I didn’t do that and got huge bubbles on my crust. Since I was baking two crusts, halfway through the baking, I pinched the bubbles and rotated their positions in the oven. You’ll see that this batter also is… very liquid. Don’t be scared! That’s how it’s supposed to be. Just make sure that it covers the pizza pan like a normal crust would. For the tomato sauce, we used some left over from our Basic Tomato Sauce, adding a tablespoon of Tomato Paste to thicken it up a bit.

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Thin Crust Pizza
Thin Crust Recipe from AllRecipes.com
Serving Size: 8

Thin Crust Ingredients:
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried oregano
1/8 teaspoon black pepper
2 eggs, lightly beaten
2/3 cup milk
1 cup of Tomato Sauce
1 tablespoon of tomato paste
1 lb. shredded Mozarella Cheese
1 cup of chopped Zucchini and Tomatos
2 tablespoons of black olives, cut into small pieces
Salt and Pepper to taste

Directions:

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Grease a rimmed pizza pan or baking sheet.
  3. In a large bowl, stir together flour, salt, oregano and black pepper.
  4. Mix in eggs and milk; stir well. The batter will look like the one for pancakes or waffles – it’s ok. Don’t panic as I did.
  5. Pour batter into prepared pan and tilt (or spread) until evenly coated. Tap the pan a few times on the counter, so the bubbles rise and you get rid of them.
  6. Bake in preheated oven for 15 minutes, then take the pizza out and pinch any bumps that might have come up – I still had a few.
  7. If you’re baking two pizzas at once, rotate their position inside the oven. Bake for remaining 10-12 minutes until set.
  8. While the crust bakes, mix the tomato sauce and tomato paste in a sauce pan, and just warm it up a bit.
  9. Remove crust from oven.
  10. Drizzle on pizza sauce and sprinkle on vegetables (Zucchini, Tomato and olives), ending with the cheese.
  11. Top with salt, pepper and basil.
  12. Bake until cheese is melted, about 15 minutes. Let it sit for about 5 minutes before slicing.

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza