Chicken Florentine Casserole

"Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella."

Ingredients

Original recipe makes 4 servings

Makes servings Adjust Recipe (Help)

• 4 skinless, boneless chicken breast halves

• 1/4 cup butter

• 3 teaspoons minced garlic

• 1 tablespoon lemon juice

• 1 (10.75 ounce) can condensed cream of mushroom soup

• 1 tablespoon Italian seasoning

• 1/2 cup half-and-half

• 1/2 cup grated Parmesan cheese

• 2 (13.5 ounce) cans spinach, drained

• 4 ounces fresh mushrooms, sliced

• 2/3 cup bacon bits

• 2 cups shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
2. Increase the oven temperature to 400 degrees F (200 degrees C).
3. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
5. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

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Yummy Honey Chicken Kabobs

"Honey chicken kabobs with veggies. You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)"

Ingredients

Original recipe makes 12 servings

Makes servings Adjust Recipe (Help)

• 1/4 cup vegetable oil

• 1/3 cup honey

• 1/3 cup soy sauce

• 1/4 teaspoon ground black pepper

• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes

• 2 cloves garlic

• 5 small onions, cut into 2 inch pieces

• 2 red bell peppers, cut into 2 inch pieces

• skewers

Directions

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

• Note
• The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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Drumsticks and String Beans

Drumsticks and String Beans

Make a big batch of this crunchy oven-fried chicken on Sunday for easy packing during the week. A little grated cheese in the breadcrumbs is a welcome addition.

Ingredients

Servings: 1

• ½ cup plain yogurt
• 2 tablespoons Dijon mustard
• 2 chicken drumsticks
• 1 cup panko (Japanese breadcrumbs)
• 1 teaspoon kosher salt, plus more
• 1 teaspoon freshly ground black pepper
• 2 ounces trimmed string beans
• 1 teaspoon Champagne vinegar

Preparation

• Preheat oven to 425°. Mix yogurt and mustard in a medium bowl. Toss chicken in yogurt mixture to coat. In a large plastic bag, shake together panko, 1 tsp. salt, and pepper. Add chicken, toss until coated, and transfer to a rimmed baking sheet with a rack. Roast until chicken is golden brown and an instant-read thermometer inserted in the thickest part of the drumsticks registers 165°, 40–50 minutes. Let cool completely.
• Meanwhile, cook string beans in boiling salted water until bright green and just tender, about 2 minutes. Drain beans and rinse under cold water to stop the cooking. Drain, toss with vinegar, and season with salt. Pack cold chicken and string beans in separate containers.

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Garlic-and-Rosemary Grilled Chicken with Scallions

Garlic-and-Rosemary Grilled Chicken with Scallions

Make sure you keep your grill at a steady medium-level heat; if it’s too hot, the chicken will char without cooking through.

Ingredients

Servings: 4

• 1 3½–4-lb. chicken, backbone removed
• Kosher salt and freshly ground black pepper
• 4 sprigs rosemary
• 2 heads of garlic, halved crosswise
• 2 bunches red scallions
• 2 tablespoons olive oil, divided
• 1 tablespoon onion or chive blossoms (optional)

Preparation

• Prepare grill for medium heat. Season chicken with salt and pepper. Place rosemary, garlic, and 1 bunch of scallions in a layer on grill.
• Place chicken, skin side up, on top of aromatics. Cover grill and cook until chicken is nearly cooked through, 35–40 minutes (aromatics will be thoroughly charred).
• Brush chicken with 1 Tbsp. oil and place skin side down, directly onto grates (you can discard aromatics at this point). Grill until chicken is cooked through and skin is crisp, 10–15 minutes longer. Transfer to a cutting board and let rest 10 minutes before cutting into pieces.
• Meanwhile, toss remaining bunch of scallions with remaining 1 Tbsp. oil on a rimmed baking sheet and grill until tender and lightly charred, about 5 minutes.
• Serve chicken with grilled scallions alongside, topped with onion blossoms, if desired.

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Discover the best gourmet experiences 2014

With so many places, each with their own journeys and adventures of tempting foods can be difficult to decide where you would most like to go. Since you can not be everywhere at once, here we share some of the best foodie strong experimenting with the MasterChef journey in 2014 collected by our experts.

 

South Africa - Discover Cape Malay cuisine.

 

South Africa is an ideal destination for travelers seeking an exotic destination foodie experience. In this small group tour MasterChef travel, spend quality time with Whitney Miller, winner of MasterChef Season 1, southern cuisine with a modern twist is as colorful and exciting as the famous Cape Malay cuisine in South Africa. Expand your culinary horizons with convenient classes and wine tasting gourmet cuisine at the world famous Winelands region hosted by Whitney. Your tour will also take him to Cape Town for the most delicious adventures!

 

Northern Spain - Taste your way through the heart of Spain.

 

Enjoy this pleasant journey MasterChef private tour of Northern Spain Wine and cuisine inspired by MasterChef. Travel through the heart of the gastronomic regions of Spain, experience the best of what the Basque Country and La Rioja has to offer, including a tasting tour of San Sebastián specialties. End your trip to Barcelona, one of the most fascinating and iconic cities in Spain!

 

Vietnam - a variety of styles of traditional and modern cuisine.

 

Traveling with a small group this culinary journey Cox & Kings in Vietnam, where you have the opportunity of a lifetime to interact with award-winning MasterChef Christine Ha. Travel from Hanoi to Ho Chi Minh City through Da Nang and Hue and learn about the amazing Vietnamese dishes influenced Christine while cooking courses and upscale food shopping street is staying.

 

Northern Italy - Truly a merger in Europe with local influences.

 

Do not miss this rich culinary journey MasterChef Voyage in Italy, with guided tours around. Traveling with a small group of famous Valley Food and Tuscany where you will meet your host, Manfe Luca, winner of MasterChef Season illustrates wine country 4. Discover Italy through native eyes Luca in a full day of wine tasting food site and be inspired by its unique cuisine with strong European influences during practice cooking classes, will host. Buon Appetito!

 

Hawaii - View of Hawaii as never before; a variety of culinary delights.

 

Embark on a journey of Hawaii MasterChef culinary journey and explore the natural wonders of the natural Maui. On the way, he meets MasterChef star native, Felix Fang to enjoy culinary activities specially organized in the comfort of a small group of nannies as travelers. Your tour includes a visit to a local organic farm, plus the chance to try their luck in mastering the art of "Hawaiian Sling" Fishing with Felix. Also diving in their world of cooking in a special cooking workshop is an inspiring experience not to be missed!

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Grilled Chicken Wings with Vinegar and Chiles

Grilled Chicken Wings with Vinegar and Chiles

These wings are hot, sweet, and tangy.

Ingredients

Servings: 4

• 2 chiles de árbol or ½ tsp. red pepper flakes
• 2 pounds chicken wings, tips removed, flats and drumettes separated
• ½ cup rice vinegar
• 2 tablespoons olive oil
• 4 garlic cloves, peeled, smashed
• 1 tablespoon agave syrup (nectar) or honey
• 2 scallions, thinly sliced, plus more
• 2 teaspoons Kosher salt, plus more
• Freshly ground pepper
• 2 teaspoons baking soda
• 2 teaspoons ground cumin
• 1 teaspoons togarashi or hot paprika
• Lime wedges, for serving

Preparation

• Toast chiles in small dry skillet over medium-high heat; let cool slightly and lightly crush. Combine chiles, vinegar, olive oil, garlic, agave, and scallions in a resealable plastic bag. Season with 2 tsp. salt and pepper. Add chicken; seal bag, eliminating air, and shake to distribute ingredients. Chill overnight.
• Prepare grill for medium-low heat. Remove wings from refrigerator and let come to room temperature, 35-50 minutes. Remove wings from bag and pat dry very well with paper towels. Discard marinade.
• Mix baking soda, cumin, and togarashi in a large bowl; season with salt. Add wings and toss to coat. Grill wings, turning occasionally, until cooked through and charred in spots, 15-20 minutes. To serve, squeeze lime juice over wings and sprinkle with scallions.

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Gordon Ramsay restaurant advice forStarting

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Every man and his dog seems to want to open a restaurant today. The dream? A small corner, corner full of customers of worship, passionate staff and a full cash register. Sound familiar? Then it's time for a reality check. As Gordon Ramsay said, "two thirds of the restaurants do not survive beyond their first birthday."

There are long hours, grumpy customers, financial requirements and all kinds of other issues. Whenever you want to do? Here are some suggestions for you - leader Ramsay style.

1. Do not be arrogant

"Many restaurants opened in vanity, people who can not even boil an egg is how I buy a rugby club because I love the game One of my biggest nightmares is that you do not need knowledge makes people fall in love with an idea and do not want to learn their craft, it takes years. - time and commitment. "

Of course, you're still in it? Ok then ...

2. Have you done your homework?

"The secret of a good local restaurant is know your customers and catering for them to do your research .."

Is the region needs a gourmet restaurant expensive, or would be more comfortable with a place potatoes in a hot oven? Make sure you know the area, evaluate the competition and find out what their strengths and weaknesses are. What are you going to stand out from the rest?

3. Choose the right chef

"best conservative investment will always be the head, and if you do not have this great asset in the kitchen downstairs, so forget the guy has to be a motivating factor, being a leader to make money .. keep customers coming back. "

Make sure your head is up. They are an arrogant young upstart who does not know cooking pork or beef, or well seasoned leader with vision and drive?

4. Who is responsible?

"You have to trust in the brigade paid, and may also cause to develop their talent Keep hands on them, motivate ..."

5. Communication and Teamwork

"The key to any successful restaurant is regular communication between management and the chef."

6. The menu

"The flatter, more the norm."

7. Quality Control

"Errors stay in the kitchen."

8. Maintain clean and organized

"The fundamental rule of the kitchen: the kitchen is clean and tidy I mean spotless"

9. Be flexible

"In my own business, I am very aware of the need to react instantly to changes in business conditions :. Reduce reducing overhead, setting menus, you have to react immediately without having to wait in the current climate we produce weekly, monthly values and is not, you need to be aware of what is happening. "

10. Do not give up

"One thing I see is the struggle, determination and grains."

 

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