The origin of the lemon is unknown, though lemons are thought to have first grown in Assam (a region in northeast India), northern Myanmar, or China. A genomic study of the lemon indicated it was a hybrid between bitter orange (sour orange) and citron.
This easy recipe for Baked Garlic Parmesan Potato Wedges will blow you away with its simplicity and fantastic flavor! These make a great side dish or appetizer for parties!
Legend has it, that around 900 years ago, Benedictine monks, living in the Parma-Reggio region of Italy, created this cheese when they needed to find a way to extend the shelf-life of the large quantity of milk they were producing.
This easy recipe for Baked Garlic Parmesan Potato Wedges will blow you away with its simplicity and fantastic flavor! These make a great side dish or appetizer for parties!
Preheat oven to 375. Lightly grease a large baking sheet and set aside.
Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.
Bacon’s history dates back thousands of years to 1500 B.C. in which the Chinese were curing pork bellies with salt, creating an early form of bacon, although pigs were domesticated in China in 4900 B.C. and were also being raised in Europe by 1500 B.C. Speculation exists that the Romans and Greeks learned bacon production and curing through conquests in the Middle East. The Romans improved pig breeding and spread pork production throughout their empire.
Preheat oven to 425° and line a medium baking sheet with parchment paper. Tie each slice of bacon in a double knot and place on sheet tray. Season each piece of bacon with Italian seasoning, garlic powder, and red pepper flakes.
Bake for 10 to 12 minutes, or until almost crisp. Remove from oven and sprinkle grated Parmesan over knots. Return to oven and bake 6 to 7 minutes more, or until desired crispness is achieved. Let cool slightly before serving.
Sweetheart Cinnamon Rolls – Whether for Valentine’s Day or for when you just want to show someone how much you care, these adorable heart-shaped cinnamon rolls are the perfect sweet treat.
Valentine’s Day did not come to be celebrated as a day of romance until about the 14th century. Although there were several Christian martyrs named Valentine, the day may have taken its name from a priest who was martyred about 270 ce by the emperor Claudius II Gothicus.
Whether for Valentine’s Day or for when you just want to show someone how much you care, these adorable heart-shaped cinnamon rolls are the perfect sweet treat.
Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray.
Carefully unwind each roll into long strip of dough, leaving center coiled. Coil the unrolled end of each strip in toward center, making two equal coils. Pull middle of strip down to make a point, forming heart shape; pinch point. Place in pan, points toward center.
Bake 13 to 15 minutes or until golden brown. Cool 5 minutes before removing to cooling rack. Spread frosting over warm rolls.
Creamy Ritz Chicken Casserole – We love it for how good it tastes and the fact that it’s a breeze to make – does it get any better than that after a long day?
In the early 1900s, the Jackson Cracker company of Jackson, Michigan, developed a small, round cracker called the Jaxon. The company was bought out by Nabisco in 1919. Nabisco introduced the Ritz Cracker in 1934.
Preheat oven to 350º F and lightly grease a 8×8-inch baking dish with butter or non-stick spray.
Combine soup and sour cream in a large bowl, then stir in shredded chicken.
Season generously with salt and pepper, and stir in Italian seasoning, paprika and red pepper flakes.
Pour mixture into greased baking dish, then top with crushed ritz crackers.
Evenly pour melted butter over the crushed crackers, then place baking dish in oven. Bake for 25-30 minutes, or until dish is heated through and crackers are golden brown.
Remove from oven and let cool 5 minutes before serving. Enjoy!
Cheesy Enchilada Meatball Casserole – This meal is super easy to throw together – literally, you just mix your ingredient together and put it all in the oven – and then you’re left with an incredibly flavorful, well-rounded meal that’s perfect for bringing the family together on busy nights.
Many sources say the first meatball was made in ancient Persia, but this is debated by food scholars. Nevertheless, these meatballs, called kofta, caught on and inspired new recipes as the Persians traded with neighboring countries and exchanged goods and knowledge.
This meal is super easy to throw together – literally, you just mix your ingredient together and put it all in the oven – and then you’re left with an incredibly flavorful, well-rounded meal that’s perfect for bringing the family together on busy nights.
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
Place rice, black beans, onion, 1 cup cheese and meatballs in a large bowl, then pour enchilada sauce on top, mixing until everything is thoroughly coated.
Transfer mixture to baking dish and top with remaining cheese.
Place baking dish in oven and bake for 35 minutes, or until cheese is melted and bubbly.
Remove from oven and top with cilantro. Serve hot and enjoy.
Broccoli Cheese Stuffed Chicken – The whole concept of stuffing chicken breasts with your favorite fillings and having a complete dinner is just too good to pass up. All the flavors cook inside the chicken breasts and make the chicken super juicy and flavor-packed!
The classification of today’s chicken (Gallus gallus domesticus) recognizes its primary origin, the Red Junglefowl. Domestication probably occurred 7,000-10,000 years ago in Southeast Asia and Oceana.
The whole concept of stuffing chicken breasts with your favorite fillings and having a complete dinner is just too good to pass up. All the flavors cook inside the chicken breasts and make the chicken super juicy and flavor-packed!
Chop the broccoli florets into small pieces. Put all the broccoli in a microwave-safe bowl and about 2 tablespoons water. add water. Cover with plastic wrap and microwave on high for 2-3 minutes.
Use a sharp knife to slice each chicken breasts horizontally to form a pocket. Be sure not stop cutting about 1/2 inch from the ends and sides. Season chicken breasts with a generous sprinkle of Italian seasoning, garlic powder, paprika, salt, and pepper.
In a large bowl, combine the steam and chopped broccoli, bell pepper, garlic, cheeses and salt & Pepper; set aside. Spoon the mixture into each chicken breast evenly. Secure with toothpicks if needed.
Preheat oven to 400F. Heat 1 tablespoons oil in a large cast iron or oven-safe pan over medium-high heat. Add the chicken breasts and cook for 2-3 minutes per side or until golden. Cover with aluminum foil and transfer to preheated oven for 15-20 minutes or until cooked through.
Meatball Soup – We love a hearty bowl of soup just about any time of year! This pasta meatball soup is definitely a new favorite. Ready in under 30 minutes.
20,000 BC. In Xianrendong Cave, Jiangxi Province, China, the first example of a soup bowl was discovered and thought to date back to 20,000 BC. The ancient pottery showed scorch marks, which would suggest the user was making a hot soup of some kind.
Add crushed tomatoes, marinara, chicken broth, tomato paste, balsamic vinegar, sugar, and seasonings to a large skillet. Heat on medium high and bring to a boil, then reduce to a simmer.
Add meatballs to the skillet, cover, and cook for 8 minutes.
Add pasta to the skillet and cook for 10-12 minutes.
Remove the skillet from heat, discard bay leaf, and stir in parmesan cheese and milk.
Serve up hot with extra cheese and fresh parsley for garnish!
As you probably would have guessed, like most chain-restaurant, Americanized versions of Chinese dishes, PF Chang’s wraps aren’t totally authentic or traditional. However, they’re not as far off as you might think, and a lettuce wrap actually are believed to be Chinese in origin.
While wraps originated in China, they’ve since migrated throughout Southeast Asia, and they’re especially popular in Laos and Thailand. Which brings us to Larb, an uber-popular meat salad from Laos and Thailand, and my personal favorite variety of wrap filler.
PF Chang Lettuce Wrap (NOLOW)
The chicken lettuce wraps! The perfectly seasoned chicken – those crunchy water chestnuts are a game changer!
Heat oil in a large pan or skillet over medium-high heat and cook chicken until browned on all sides. 5-7 minutes.
Drain fat, then add onions and cook until translucent. 4-5 minutes. Season generously with salt and pepper, then add garlic and ginger and cook for another 1 minute, or until fragrant.
Stir in hoisin sauce, soy sauce, rice wine vinegar, sriracha and red pepper flakes, if using, and cook for another 2-3 minutes, giving flavors a chance to blend.
Mix in diced water chestnuts and green onions, then taste and adjust seasoning, if necessary.
Serve with butter lettuce, scooping chicken mixture into lettuce “bowls.” Enjoy!
Baked Parmesan Zucchini Crisps – These crispy little bites are a perfect snack, appetizer or side dish as well as a wonderful way to get fussy eaters to eat their vegetables. No one will ever guess that they’re baked!
Zucchini are part of the gourd family. They are native to Central America and Mexico. Zucchini are grown throughout the United States during the warm, frost free season.
These crispy little bites are a perfect snack, appetizer or side dish as well as a wonderful way to get fussy eaters to eat their vegetables. No one will ever guess that they’re baked!
Prepare 2 baking sheets by covering them with parchment paper and grease with olive oil.
Slice zucchini into 1/4 inch thick rounds.
Prepare three bowls for dredging the zucchini. Place flour in one bowl, beaten eggs in another bowl and in the third bowl mix together the breading ingredients (breadcrumbs through garlic).
Dredge the zucchini rounds in the flour, shaking off the excess, next dip into the beaten eggs. Lastly, coat with the breadcrumb mixture. Place on the prepared baking sheets. Continue with remaining zucchini.
Drizzle about 1 tablespoon olive oil over the zucchini. Bake for 30 minutes, until golden brown and crispy.
Notes
Yellow zucchini may also be substituted for regular green zucchini.
The zucchini rounds may be coated with the breadcrumb mixture ahead of time and refrigerated until ready to be baked.
Baked Parmesan Zucchini Crisps do not require flipping while baking in order to ensure a crisp texture on both sides.
Serve hot immediately out of the oven as they lose their crisp texture once they cool.
