Mini Chicken Parmesan Meatloaf Cupcakes

Mini Chicken Parmesan Meatloaf Cupcakes

Ingredients

  • 1 cup panko
  • 1 egg
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup Parmesan cheese
  • 1 pound ground chicken breast (or dark meat)
  • 16 small mozzarella cubes
  • 1 tablespoon dried oregano
  • 2 cloves garlic, minced
  • 1/2 cup diced white onion
  • 6 fresh basil leaves, torn
  • 1 pinch salt and pepper
  • 1/2 cup diced red bell pepper
  • 2 cups Muir Glen marinara sauce

Directions:

  • Preheat oven to 400 F.
  • In a small bowl, combine half of the Parmesan cheese, the panko and the olive oil and set aside.
  • In a large bowl, beat the egg. Add the chicken, garlic, red bell pepper, onion, oregano, basil, the remaining Parmesan and a pinch of salt and pepper.
  • Spray a mini muffin tin with cooking spray. In each well, place a couple of tablespoons of the chicken mixture. Put a cube of mozzarella in the center of the mixture and then top it with the rest of the mixture.
  • Drizzle the panko/Parmesan mixture on top of each chicken mound.
  • Bake for 25 to 30 min. and then let rest 5 minutes.
  • In a small saucepan, warm the marinara sauce.
  • Serve the cupcakes with the sauce.
  • Enjoy!

Roasty Stuffed Peppers

Roasty stuffed peppers

Ingredients

  • 1 pepper
  • 2 eggs
  • 1 scallion
  • Parmesan or provolone cheese

How to make Roasty stuffed peppers

The pepper must be square shaped, as it will act as a bowl for liquid ingredients.
Cut the pepper in half (resulting in two ‘bowls’). Add an egg and some chopped scallion to each and bake until the egg is done (about 15 minutes). Then add the cheese and let it roast.
Goes well with read meat.

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Tofu and mushrooms stuffed peppers

Tofu and mushrooms stuffed peppers

Ingredients

  • 2 green bell peppers, cut in halves and deseeded
  • 1 package of soft tofu
  • 3 champignon, sliced and fried
  • 1 egg, whisked
  • 1 teaspoon of sesame oil
  • 1 tablespoon of light soy sauce
  • 1,5 tablespoon of dried shrimps, soaked and drained
  • nori, sliced
  • 1 tablespoon of oil
  • How to make Tofu and mushrooms stuffed peppers
  1. Mash tofu with fork, add egg, champions, soy sauce, dried shrimps and sesame oil, mix well.
  2. Scoop stuffing into bell peppers and sprinkle with nori.
  3. Heat oil in frying pan, fry peppers upside down about 10 minutes then flip side and fry another 3 minutes.
  4. Serve as side dish.

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