Summer Dinner: Garlic and Cheddar Cheese Chicken

Image Via: Hidden Valley

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Total time: Preparation 15 minutes + cooking 40 minutes

Yields: 8 servings

Ingredients  

½ cup butter (for a healthier alternative use olive oil)

4 garlic cloves, minced

¾ cup dry bread crumbs

½ cup freshly grated Parmesan cheese

1 and half cups shredded Cheddar cheese

¼ teaspoon dried parsley

¼ teaspoon dried oregano

¼ teaspoon ground black pepper

Pinch of salt

8 skinless, boneless chicken breast halves, pounded thin

Procedure

Image via: Dinner At The Zoo

1. Preheat oven to 175 degrees Celsius (350 degrees F)
2. In a saucepan over low heat, melt the butter, and cook the garlic until tender, for about 5 minutes
3. In a shallow bowl, mix the bread crumbs, Cheddar cheese, Parmesan cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic mixture to coat, and then press into the bread crumb mixture. In a 9*13 inch baking dish, arrange the coated chicken breasts. Drizzle any remaining butter and top it up with any remaining bread crumb mixture.
5. In a pre-heated over bake for 30 minutes or until chicken is no longer pink in color and the juices run clear.

If you are looking for an easy summer dinner, this Garlic and Cheddar Chicken is for you. The chicken does not dry out and is full of flavor. We hope you like the recipe as much as we do.

Summer Breakfast: Bacon and Cheddar Quiche

Image via: Kraft Canada

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Yields: 4 servings

Total time: 10 minutes preparation + 1 hour cooking

Ingredients

2 teaspoons olive oil

150g bacon rashers, trimmed and chopped

1 finely chopped, small onion

2 sheets puff pastry, frozen and thawed

5 eggs

300ml thickened cream

½ cup grated cheddar cheese

Procedure

Image via: Taste

1. Preheat oven to 200 degree Celsius.
2. In a large frypan, heat the oil. Add bacon and onion and cook over medium heat for 4-5 minutes or until bacon is crispy. Put aside to cool.
3. Line the sides and base of a 9 inch round, loose bottomed tart pan with puff pastry, overlapping it wherever needed. Press gently to form a good seal and ensure that the pastry goes to the edge of the pan. Remove the excess from the edges. Prick the base all over using a fork.
4. Line the pastry with baking paper and fill it with uncooked rice or pastry weights. Place the tart pan on a baking tray and the blind cake in the oven for 15-20 minutes. Remove from the oven and all it to stand for few minutes. Reduce the temperature to 180 degree Celsius.
5. Meanwhile, in a large bowl, place the eggs and cream. Whisk together until well blended. Season to taste.
6. Remove weights and paper from pastry and bake it for another 8-10 minutes or until the base is golden. Sprinkle the bacon mixture over pastry bases, followed by the cheddar cheese. Now pour the egg mixture over the bacon. Return the quiches to the oven for 25-30 minutes or until golden and set.

Try this quiche recipe for an irresistible way to treat friends and family to a leisurely summer breakfast. Add seasonal veggies for a healthy twist if desired.

Summer Favorite: Savory Breakfast Sliders

Image via:  Darin Dines

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Ingredients

1. 1 canister of pull apart biscuits (In refrigerated aisle) Mini Biscuits
2. 5-6 Strips of Turkey Bacon/Sausage/ or meat of your choice
3. 2 Eggs
4. 1 package of Shredded Cheese
5. ½ Stick of Butter
6. Salt (To Taste)
7. Pepper (To Taste)

Direction

*Basically we are going to take the idea of a breakfast sandwich but miniaturize it.

1. First, preheat your oven to 350 degrees F. Then take out the Pillsbury Mini Biscuit package and follow the directions on the package for baking them.
2. Once you have placed the mini biscuits in the oven, begin cooking the turkey bacon.
3. Once the turkey bacon have finished cooking, set them aside on a plate.
4. Now time for the eggs, take the eggs and beat them in a bowl add in salt and pepper to taste.
5. Then pour beaten eggs  into a frying pan.
6. You can either scramble the mixture and make scramble eggs to place within the sliders, this would take a bit more effort or you can pour the entire mixture into the pan and let one side heat and become firm then flip it to the other side and let that side firm, then cut and fold the egg sheet into smaller sheets for the sliders.  (Don’t forget about the biscuits)
7. Once the biscuits are finished baking take them out of the oven and turn the oven off.

Image via:  Pinterest- Pinned by:  Robert Reyes

For the Assemble of the Breakfast Recipe:

1. Take one of the biscuits and slice them in half. Take the top halve and set it on the other side of the plate and use the bottom half as the base for the slider, then place a turkey patty on the top of the bottom halve biscuit.
2. Add a finger full of the shredded cheese onto the top of the turkey sausage then add the egg mixture from earlier to the cheese to help hold it all together, then place the top half of the biscuit on the eggs and voila you now have your breakfast slider.
3. Repeat the process for all of your sliders and watch and see how your family will enjoy them.

Sliders have always been a great treat for parties and quick snacks. So why not have the same appeal with your breakfast? You don’t have to go with the traditional sausage, egg and cheese but you can also choose perhaps a fruit slider; where you could use crepes or croissants instead of biscuits or even add green and red peppers to the eggs. The choice is yours, so go on and follow the recipe above and see how it works out for you.

Also Stagetecture readers, do you have any other ideas for this breakfast recipe that you would like to share because we would love to hear them?

For more breakfast recipes on Stagetecture, click here.

Happy Sunday Brunch Day! Is it time to eat yet? If you are like me it doesn’t matter what time of day it is – breakfast and lunch combined into Brunch is always perfect! Today Betty Crocker has a delicious take on bread pudding, but for brunch. Try this Bacon, Cheddar and Apple Bread Pudding recipe and tell me you couldn’t eat this for at least 2 weeks straight!  Let me know how you like it. For more brunch recipes – try these.

Bacon Cheddar & Apple Bread Pudding 

Image via: Heather & Light

Ingredients

3 tablespoons butter or margarine
3 medium Granny Smith apples, peeled and coarsely chopped (3 cups)
3 tablespoons packed brown sugar
4 cups cubed firm bread
1 pound bacon, cooked and chopped
2 cups shredded sharp Cheddar cheese (8 ounces)
2 1/2 cups milk
1 teaspoon ground mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
5 eggs

Image via: Betty Crocker

Directions

1. Grease 2-quart casserole. In 10-inch skillet, melt butter over medium heat. Cook apples in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in brown sugar; reduce heat to low. Cook 5 to 6 minutes, stirring occasionally, until apples are tender.

2. Layer half each of the bread, bacon, apples and cheese in casserole. Repeat with remaining bread, bacon, apples and cheese.

3. Mix all remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.

4. Heat oven to 350ºF. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Want more brunch ideas on Stagetecture? Click here.

Are you in a rush for a unique sandwich recipe or just want a twist on a childhood favorite sandwich? Whether it’s for a breakfast or snack, the all-time favorite sandwich should satisfy your appetite. A tasty sandwich comes in handy and easy to consume. The fillings of the sandwich can be done in so many ways. You can always have it done according to your preference.

If you’re in a rush but don’t want to compromise the taste, try making a gourmet grilled cheese and apple sandwiches. It’s so easy to prepare and quick to make. The blend of grilled cheese and apple makes it so rich in flavors and sweet aroma. This is a perfect mixture for a sandwich filling that you surely want to eat.

Gourmet Grilled Cheese & Apples Sandwich

Image via: The Endless Meal

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Ingredients

• 8 teaspoons honey mustard
• 8 hearty whole grain bread slices
• 8 sharp Cheddar cheese slices
• 1 large Granny Smith apple, thinly sliced
• Vegetable cooking spray

Image: Foodess

Procedure

1. Spread about 1 tsp. mustard on the side of each bread slice.
2. Place a slice of cheese on each of 4 bread slices and top it with apples.
3. Top with remaining cheese and bread. Mustard sides down.
4. Coat both sides of sandwiches with cooking spray.
5. Cook the sandwiches in a preheated Panini, press 8 to 10 minutes or until golden brown.

Wrap it up and you’re good to go. The whole ingredients should make at least four delicious grilled cheese and apple sandwiches. You will definitely have enough for the whole family. It’s a great tasting sandwich that you want to do all over again.

The grilled cheese and apple sandwiches is not just for a typical day but can also be served for gatherings. It’s a nice addition to your menu. This is one of the sandwich recipes that deserve to be in your list of favorite menus.

For more recipes on Stagetecture, click here.

Looking for a delicious recipe this spring? Try this Frittata with Asparagus, Tomato, and Fontina recipe that you and your loved ones will surely love. This is a creamy treat that is filled with nutrients for the body. This Fritata recipe so easy to prepare and the ingredients can be just inside your fridge.

Wild Asparagus Frittata with Fontina Recipe

Image via: Local Kitchen Blog

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Ingredients

• 6 large eggs
• 2 tablespoons whipping cream
• 1/2 teaspoon salt, plus a pinch
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
• 1 tomato, seeded, diced
• Salt
• 3 ounces Fontina, diced

Image via: Sweet Sensation

Procedure

1. Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.
2. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
3. Add the asparagus and sauté until crisp-tender, about 2 minutes. Raise the heat to medium-high.
4. Add the tomato and a pinch of salt and sauté 2 minutes longer.
5. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set.
6. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler.
7. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Feel free to adjust the taste according to your preference. For instance, you can add pepper and spice if you want it hot. You can also use cheese instead of Fontina, if you like. The whole recipe can serve up to six persons.

For more food recipes on Stagetecture, click here.