This clean weeknight bird dinner has predominant Hawaiian pizza vibes (minus the ham). Don’t skip the seasoning! The dried herbs, garlic powder, and paprika stability out the creaminess from the mozzarella and beauty of the pineapple.
Ingredients
three/4 tsp.
Italian seasoning
half of tsp.
Sweet paprika
1/4 tsp.
Garlic powder
four
boneless skinless chicken breasts (approximately 2 lb.)
Kosher salt
2 tbsp.
Greater-virgin olive oil
1 1/2 c.
Shredded mozzarella
2 tbsp.
Freshly grated Parmesan
4
thin pineapple rounds
1/4 c.
Diced red onion
2 tsp.
Freshly chopped cilantro
Directions
Preheat oven to 375°. In a small bowl, integrate Italian seasoning, candy paprika, and garlic powder. Season fowl with salt and pepper.
In a massive ovenproof skillet over medium-excessive warmth, heat oil. Cook hen on top facet until golden, about five minutes. Remove from heat and sprinkle all over with seasoning mixture.
Sprinkle tops of chook with 1 cup mozzarella and most of Parmesan. Arrange a pineapple spherical on top of every piece of chook. Sprinkle with closing ½ cup mozzarella and closing Parmesan.
Bake till cheese is melty and chook is cooked through, about 10 mins.
Garnish with pink onion and cilantro before serving.
You sit down to plan the menu for the week and get ready for another trip to the grocery store. There was that recipe you made a couple of weeks ago that everyone loved, where is it? You dig through handwritten papers, torn out magazine pages, and tattered index cards. Stop and read a card you’re you remember now you were dying to try six months back. Somehow when it came to your home filing system, you just never got to the kitchen. Now is the time to take action and get all those recipes organized!
Paper Recipes: As I’m sure you have found printed recipes come in many shapes and sizes. To begin your recipe home filing system collect all your recipes together in one place. You will then begin by sorting them into categories. For example vegetables, appetizers, main course, and desserts. You can either choose your types beforehand, perhaps with the help of a cookbook, or choose them as you begin to sort. It’s possible your groups will become evident while you sort as everyone’s recipe collections are a little different. Some classes may become very large if this happens to consider breaking them into subcategories. Main courses could be broken into Hot and Cold, or Vegetarian and Meat.
Alphabetize your recipes within each category once you have them sorted.
While you’re sorting have you been coming across recipes that no one liked, you never made, or are something you’ve found a better recipe for? Now is the time to purge your collection. Don’t put back recipes you aren’t going to use again now that you have everything spread out. Recipes you didn’t like can just go into the recycling. If it is a recipe you still want to try, I would suggest one of two options. You could admit you aren’t going to try it and recycle it, or you can create a “recipes to try” category in your home filing system. This category is great when you are looking for something different or exciting! Then when you finally try them for the first time, you can either file them into one of the categories you created or recycle them!
Storing Paper Recipes: If you have varying size pages a standard recipe box probably isn’t your best choice for storage, and now that you have your recipes sorted and alphabetized you’ll want just the right container. The good news is there are several economic choices for new containers to start your home filing system.
A simple notebook can be used. Staple or tape your recipes to the pages and then use the space around them to make notes about them as you try them. Make sure to leave blank pages in each category so you can add additional recipes. Tuck any size recipe behind a tab in an accordion file. A three-ring binder or photo album are both excellent options. They both allow flexibility for sizes of recipes and give you the ability to add in pages where you need them as your collection grows and changes. They will easily stay open while you cook, and can be easily cleaned off if you spill food on your recipe.
Electronic Recipes: Keeping our recipes on computers as opposed to on paper is becoming more and more common. When starting a home filing system for your electronic recipes, you have two choices. Are you going to store them on your computer or online?
