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बुधवार, 26 अगस्त 2020

Parmesan Garlic Roasted Tomatoes

A sensational seasonal must have side dish, this is bursting with juicy savory flavor. These roasted and seared to perfection tomatoes are a perfect quick go to. Topped with cheesy goodness and fresh basil this is sure to please any crowd.

The best tomatoes in the summer often come from your own back yard or the farmers market. If you can’t enough of this peak summer stable try these other favorites: Classic Fried Green Tomatoes, Tomato Pie or Tomato Jam

Roasted tomatoes sliced in a pan topped with basil and cheese

Parmesan Garlic Roasted Tomatoes

Roasting is one of the most delicious ways to cook fresh tomatoes. It adds brightness and balance to any main dish. With a hint of garlic and cheese these juicy-sweet roasted tomatoes are endlessly versatile. You can top pizza, pasta, sandwiches, soups and wraps with these amazing little gems.

The simpleness of this recipe makes it a perfect base to experiment with. Try using different spices, everything from thyme and rosemary, to Mexican inspired spicy chipotle chili powder and cumin make it perfect for whatever flavor you need.

Why Roast Tomatoes?

If you have never roasted tomatoes, let me try to convince you to give it a try.

Flavorful: Roasting tomatoes is a sure fire way to coax out all the flavor. Roasting concentrates and intensifies the flavor allowing them to be useful in so many other ways and recipes. Roasting them also makes those winter tomatoes taste amazing.
Healthy: According to research, roasting or cooking tomatoes comes with extra health benefits. The heating process enhances the nutritional value of tomatoes since it increases the main antioxidant, lycopene, which benefits have been linked to heart health, skin health and protection against certain kinds of cancers.

Parmesan Tomato Ingredients:

These ingredients are already in your pantry and ready to make roasted tomatoes. All ingredients are tossed together and baked. Creating a delicious side dish or add on to many more recipes to come. The possibilities are endless!

Roma Tomatoes: Even out of season tomatoes will roast up beautifully
Olive Oil: Avacado oil is another great roasting oil
Italian Seasoning: Different seasonings can be substituted to fit your main dish
Garlic: Crushing your garlic will impart the most flavor and aroma
Parmesan cheese: Try Romano cheese for a stronger flavor

How to Roast Tomatoes:

Simply slice, toss and roast tomatoes for the perfect blended side dish. These are so easy to make with fresh tomatoes straight from the garden.

Slice: Keep tomatoes the same size for even roasting
Toss: Gently toss the seasonings and cheese with the tomatoes careful to mash them
Roast: Putting them in a single layer ensures consistency in roasting

Roasted tomatoes with spices and seasonings.

How to Use Them:

The possibilities are endless! Beside a simple side, serve them as an appetizer piled on top of toast or crostini with a drizzle of pesto and mozzarella. Blend them up to use as a quick spaghetti sauce, or soup base. Chop them up to use in salads, pastas and to had zing to roasted vegetables.

Which Kind of Tomatoes are Good for Roasting?

Just about any variety of tomatoes can be roasted; Some good candidates are:

Large vine tomatoes. These are a fan favorite for roasting because they are inherently sweeter, choose ones with a thin skin and similar in size.
Roma tomatoes: Meatier texture, and fewer seeds and water to deal with make them perfect for sauces and roasting
Cherry or grape tomatoes. Can be roasted whole and perfect for appetizers.

How Long do Roasted Tomatoes Last?

Another beautiful thing about roasted tomatoes is that they will keep well for a good while. Bring them to room temperature before storing. The idea of stocking up on summer tomatoes and roasting several batches to freeze to use during the winter months is one I love!

In the fridge: Store in a tight-lid mason jar with their juices in the fridge for 3 to 5 days.
In the freezer: Transfer to freezer-safe bags or freezer-safe containers and freeze.

Sliced tomatoes roasted with garlic and basil.

More Tasty Tomato Recipes:

Parmesan Garlic Roasted Tomatoes

Course Appetizer, Side Dish

Cuisine American

Keyword garlic roasted tomatoes, parmesan garlic roasted tomatoes, tomatoes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings People

Calories 104kcal

Author Alyssa Rivers

Ingredients

4-5 Roma Tomatoes Or tomato of choice
2 Tablespoons Olive oil
1 Tablespoon Italian Seasoning
3 cloves garlic minced
1/4 cup parmesan cheese shredded

Instructions

Preheat oven to 400 degrees. Slice the tomatoes in half or about 1/2 inch in thickness. In a medium sized bowl add the tomatoes, olive oil, Italian seasoning, garlic and Parmesan Cheese. Toss to coat.
On a baking sheet or 9x13 inch pan, place the tomatoes in a single layer. Roast in the oven for 20-30 minutes until the skin starts to soften. Garnish with fresh chopped basil if desired.

Nutrition

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मंगलवार, 25 अगस्त 2020

Angel Food Cake

This light & fluffy Angel Food Cake is like a slice of heaven on a plate! It’s delicious all on its own, but absolutely divine topped with sweetened whipped cream and fresh berries or lemon curd!

Angel Food Cake is a classic recipe that is so much more wonderful when it is homemade than just picking up one from the grocery store bakery. The airy sponge crumb is stunningly white and surprisingly easy to pull off for any home baker! For more of our favorite cake recipes, be sure to try this Red Velvet Cake, Pineapple Upside Down Cake, and Carrot Cake.

A slice of angel food cake with whipped cream and blackberries.

Angel Food Cake Recipe

This timeless cake is something of an anomaly among its richer, buttercream covered counterparts. There’s no butter, oil, or even egg yolks in the batter and yet it still manages to remain moist and fluffy thanks to plenty of egg whites that are whipped into soft peaks to provide essential lift before adding flour to the batter. You don’t even grease the pan before adding the batter, which is actually detrimental to the height of your angel food cake, which needs a clean pan so it can cling to the sides and climb while it bakes.

Slices of angel food cake with whipped cream and fruit make a wonderful spring or summer dessert. Or slice it up into chunks to throw into a trifle dish with whipped cream, pudding, and fruit for another fun presentation.

Homemade angel food cake is easier to make than you might think! I’ll share all my tips for achieving a billowy, cloud-like angel food cake on your first try!

An angel food cake on a plate with blackberries.

Angel Food Cake Ingredients:

The ingredient list for this cake is surprisingly short. For the best results, make sure all of the ingredients have come to room temperature before making the cake.

Flour: Use cake flour for the best results. It will make for a much lighter taste and fluffier texture than regular all-purpose flour.
Granulated sugar: This is an essential part of this cake. It gets divided and added at two separate times. First when it is sifted with the flour and again when beating it into the egg whites.
Salt: Just a bit will help bring out the flavor.
Egg whites: There is no mistake that there are no leavening agents like baking soda or baking powder in this recipe because the egg whites provide all the lift required for the cake to climb to lofty heights.
Cream of tartar: This ingredient is important for helping to stabilize the egg whites while they are being beaten. The cake will collapse without it, and I haven’t found a substitute that I like nearly as well.
Vanilla and almond extracts: These two work together to provide a simple, sweet flavor that is just right without being overpowering.

Slices of angel food cake on dessert plates with blackberries and forks next to the rest of the cake on a pink plate.

How to Make Angel Food Cake from Scratch:

Separate egg whites from yolks: It’s easiest to separate egg whites from egg yolks when they are cold, but then you will want to make sure they have a chance to come to room temperature for the best volume as you beat them. You can use the yolks to make homemade ice cream, lemon curd, pudding, or other custard-based recipes.
Sift the flour, part of the sugar, and the salt together: Because you are going to be folding the dry ingredients into beaten egg whites, you really need to sift the flour, part of the sugar, and salt together first both to get even distribution and also to lighten them so they mix in more easily.
Beat the egg whites: Add the cream of tartar to the egg whites and start whisking with an electric mixer fitted with the whisk attachment. After about 1 minute on medium speed, the egg whites will start looking frothy.
Gradually add remaining sugar: Turn the mixer up to medium-high and slowly add the sugar, about 1 tablespoon at a time. Keep mixing until all the sugar has been added and nice white soft peaks have started to form. It usually takes around 3-5 minutes of beating to reach soft peaks, which will hold a shape but flop over when you lift the beaters out of the bowl. Mix in the vanilla and almond extract right at the end.
Fold in 1/3 of the sifted flour mixture a time: Use a rubber spatula to scrape the batter from the bottom of the bowl and lift it over the flour mixture on top, repeating this motion while turning the bowl a quarter turn to fold the dry ingredients in. Once you are left with just a few streaks of flour, go ahead and add the next batch. Usually 10-15 strokes is enough to incorporate the flour into the egg whites.
Spread into a clean, ungreased tube pan: If you sprayed your pan with baking spray out of habit, take the time to wash it out before adding the angel food cake batter. It really does need a clean pan so the batter can cling to the sides while it bakes.

Lets Bake a Cake!

Bake at 375 degrees F: Remember not to peek by opening the oven door to see the cake’s progress!
Leave the cake in the pan, turned upside down, to cool completely: The structure of this cake doesn’t set completely until it is completely cool. Turn the cake pan upside down over a wire rack and let it cool for 1-2 hours before running a sharp knife around the inside rim of the pan, then tap the cake pan on the counter a few times to help release the angel food cake.
Slice & serve: A serrated knife works best for cutting through angel food cake.

Folding sifted flour and sugar into egg whites that have been whipped into soft peaks.

Why Do You Turn Angel Food Cake Upside Down?

If you let your angel food cake cool in the pan without turning the pan upside down first, the weight of the cake is likely to result in it collapsing in on itself. By turning the cake pan upside down and cooling the angel food cake over a wire rack, air can circulate underneath the cake to cool it while the cake itself clings to the inside of the pan. The unique structure of this recipe will cause it to set completely as it cools upside down. Then a quick turn of a sharp knife around the edges of the pan to loosen it and a few taps will let the cake drop right out and maintain its form.

A tube pan turned upside down over a wire rack.

Can I Make Angel Food Cake In A Bundt Pan?

No, a bundt pan will not work for angel food cake because you will have an almost impossible time getting the cake to come out in one pieces. Angel food cake requires smooth sides that only a tube pan can provide. Tube pans are great to have, but you can hack a tube pan if you aren’t ready to make the investment.

An angel food cake on a pink plate with blackberries on top and forks next to it.

More Favorite Cake Recipes

Classic Hummingbird Cake
One Bowl Chocolate Cake
Banana Cake with Cream Cheese Frosting
Cream Cheese Pound Cake
Marble Bundt Cake
Print

Angel Food Cake

This light & fluffy Angel Food Cake is like a slice of heaven on a plate! It's delicious all on its own, but absolutely divine topped with sweetened whipped cream and fresh berries or lemon curd!

Course Dessert

Cuisine American

Keyword angel food cake

Prep Time 20 minutes

Cook Time 30 minutes

Cooling Time 2 hours

Total Time 2 hours 50 minutes

Servings 12 servings

Calories 165kcal

Author Amy Nash
Ingredients
1 cup and 2 tablespoons cake flour

1 2/3 cup granulated sugar, divided

1/4 teaspoon salt

12 large egg whites

1 1/4 teaspoons cream of tartar

2 teaspoons vanilla extract

1/4 teaspoon almond extract
Instructions
Preheat oven to 375 degrees F.

Sift the flour, salt, and 2/3 cup of sugar twice. Set aside.

Beat egg whites and cream of tartar on medium speed for 1 minute until foamy in the large bowl of an electric mixer fitted with a whisk attachment. Increase the speed to medium-high and gradually add remaining 1 cup of sugar, a tablespoon at a time, over the course of 1 minute. Continue to beat the egg whites until soft peaks form, usually another 3-5 minutes. Mix in the vanilla and almond extract during the last few seconds of beating.

Fold in the sifted flour and sugar mixture, about 1/3 at a time, using a rubber spatula to scrape the bottom of the bowl and 10-15 strokes each time. Turn the bowl frequently while mixing until just a few streaks of flour remain. Use 10-20 extra folding strokes after the last addition to make sure everything is evenly combined and no streaks of flour remain, but take care not to deflate the egg whites too much with vigorous stirring.

Spread the angel food cake batter into an ungreased 9- or 10-inch tube pan. Run a knife through the batter to remove air bubbles.

Bake for 35 to 40 minutes for 9-inch or 30 to 35 minutes for 10-inch cake, until cake springs back when lightly pressed on top.

Cool in the pan by turning the hot cake pan upside down over a wire rack. Let the cake cool completely in the pan, then loosen from the sides and center tube by running a sharp knife around the edges. You may need to tap the pan on the counter a few times for the cake to release.

Slice with a serrated knife and serve with whipped cream and fresh fruit.
Nutrition

Calories: 165kcal | Carbohydrates: 36g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 104mg | Potassium: 116mg | Fiber: 1g | Sugar: 28g | Calcium: 4mg | Iron: 1mg

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सोमवार, 24 अगस्त 2020

Garlic Ranch Chicken Skewers

We’re excited to partner with Reynolds Wrap® for this sponsored recipe

Garlic Ranch Chicken Skewers are the perfect way to enjoy kabobs this summer. Get grilling with this easy to make chicken that has all the flavor on each skewer!

Reynolds Wrap® Non-Stick Foil makes clean up much easier and is great for sticky food because it won’t get stuck on the pan. Grilled Citrus Salmon with Pineapple Salsa, Easy Mini Burritos or Grilled Pizza are even more great recipes to try with Reynolds Wrap®.

Chicken skewers laying on Reynolds wrap with bell peppers and onions in separate glass bowls.

Grilled Garlic Ranch Chicken Skewers

Start your evening off with a delicious and simple dinner. I love making skewers on the grill in the summer time. It is quick and easy to assemble and add right onto the grill. The chicken has a nice garlic ranch flavoring and becomes tender and juicy once cooked. Add vegetables on the skewers to add flavor and a soft, crunchy texture that completes the meal. The chicken and vegetables make the perfect combination!

With the help of Reynolds Wrap® Non-Stick Foil, the skewers are assembled and laid flat on the Reynolds Wrap® non stick foil. To help keep the grill clean and free from the chicken sticking or the vegetables falling through the grates. Reynolds Wrap® Non-Stick Foil will cook the chicken skewers perfectly, giving it a steamy covering while grilling it from the inside out, without any of the chicken and vegetables getting stuck to the foil. These garlic ranch chicken skewers are so tender and flavorful your family is going to be begging for more.

Garlic Ranch Chicken Ingredients:

Easy ingredients that are always on hand. Cut the chicken into the same size for the best cooking. Slice the vegetables to a similar size and add them in-between the chicken. Together the garlic ranch flavor and Reynolds Wrap® Non-Stick Foil will create the perfect dinner!

Dry Ranch Dressing Mix: Simple way of adding the most flavor to your chicken.
Olive Oil: Mix well with the dressing to create a baste that can be brushed over the chicken and vegetables.
Apple Cider Vinegar: Gives a sweet and spicy taste to the ingredients.
Garlic: Adds some intense flavoring over the chicken skewers.
Chicken: Cut into 1 inch chunks of pieces.
Bell Peppers, Red Onion and Zucchini: Chop evenly and flat to be able to slide onto the skewers evenly.
Reynolds Wrap® Non-Stick Foil: Create a grill packet using foil to help cook, grill and steam the chicken and vegetable skewers.
Wooden Skewers: Great for holding onto the chicken and vegetables while cooking.

Let’s Grill Some Chicken Skewers!

A trick using the Reynolds Wrap® non stick foil is to make a grill shield by folding a sheet of foil in thirds like a business letter. Slip it under the exposed parts of bamboo skewers when grilling kebabs to help keep them from burning.

Whisk Together Ingredients: Preheat grill to medium-high heat. In a large bowl whisk together the dry ranch mix, olive oil, apple cider vinegar and garlic. Add in the chicken, red bell pepper, yellow bell pepper, red onion and zucchini and toss to coat.
Prepare Skewers: Lay down a sheet of foil with the dull side up. Thread the chicken and vegetables onto the wooden skewers. Lay evenly across the foil. Fold up the edges and tightly close around the skewers.
Grill the Chicken Skewers: Place the foil pack on the fire or grill. Let the kaboobs grill on each side about 5-7 minutes, or until chicken is cooked throughout and no longer pink.

Two photos next to each other. One with the garlic ranch seasoning mix and the other photo with the chicken and vegetables being stirred together with the mix.

How Long Do You Soak Bamboo Skewers?

It is best to soak bamboo or wooden skewers for about 30 minutes long. You can even soak them overnight in water. Well, soaked skewers will last longer on the grill without burning up the ends of the sticks.

Four photos being used in the process of making chicken skewers with Reynolds wrap foil packet.

Variation of Skewers:

Try a variation of ways to make your kabobs. Add fruits and vegetables, substitute meat and create fun ways to season your skewers. The options are endless this grilling season!

Vegetables: Bell Peppers, Zucchini, Red Onions, mushrooms and Potatoes.
Fruits: Pineapple or Tomatoes
Meat: Switch out the meat with steak, pork or add in shrimp and scallops.
Seasoning: Make your own garlic ranch seasoning or try a chicken marinade instead.

Chicken skewers wrapped in foil.

What Temperature Do You Grill Skewers At?

Chicken is grills quickly! Place the chicken skewer foil packet on the grill directly. Prepare the grill for direct heat grilling over medium to medium-high heat. This ranges from 350 to 450 degrees Fahrenheit depending on the grill. Allow the grill to preheat for about 10 to 15 minutes. Use a meat thermometer to determine if your chicken is cooked through properly before taking it off the skewers.

Chicken and vegetables on a white plate with Reynolds wrap box on the side.

More MUST Try Skewer Recipes:

Garlic Ranch Chicken Skewers

Garlic Ranch Chicken Skewers are the perfect way to enjoy kabobs this summertime. Get grilling with this easy to make chicken that has all the flavor on each skewer!

Course Dinner, Main Course

Cuisine American

Keyword chicken skewers

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings People

Calories 403kcal

Author Alyssa Rivers