#The other is tomato+mozz+balsamic glaze

[phoenixyfriend]

I am vaguely offended [joking] about the number of people declaring my favorite snack disgusting in this poll.

It's a good snack! You get a crisp, clear, refreshing taste that's sometimes a little bitter, smoothed out and given weight with a savory nut butter that can combat that occasional bitterness, and then give it a little twist of sweetness with the raisins. It's so good!

Don't knock it 'til you've tried it!

(Unless you're allergic. Then don't try it. Do not hospitalize yourself for a snack.)

(You are exempt if you viciously hate one of the component parts, but if you're neutral to all of them then please try it. I don't even like celery that much on its own, but it is so good with peanut butter and raisins, give it a shot.)

[health-helpz]

GF breaded chicken with a basil mozz salad👉 INGREDIENTS 👇 2 chicken breasts 1 egg ~1/4 to 1/3 cup of Italian breadcrumbs (I used @appelfoods nut crumbs) 1 cup of whole cherry tomatoes 1/3 cup of mozzarella pearls 12 large basil leaves 1/4 cup of green olives 1 tbsp balsamic vinegar Arugula Balsamic glaze 2 tbsp of olive oil *Serves 2 . 👉DIRECTIONS Whisk the egg in a bowl (with salt & pep) & place the breadcrumbs on a plate. Coat the chicken with the egg & then transfer to the breadcrumb plate. Coat front and back of the chicken with bread crumbs & place on a heated plan with olive oil. Put the top on, let sit for ~4 min & flip. Place the basil leaves on top of each other, roll into one large log, then slice several times down it (this’ll make strips of basil). Add to a large bowl, along with the cherry tomatoes (sliced), olives, mozz, balsamic vinegar, and salt + pepper to taste. Once the chicken is done, place over arugula and serve with the basil salad as well. Drizzle balsamic glaze over everything. Credit- @kissmywheatgrass_ . . . . #fatbombrecipe #fatbombbible #fatbombsnutrition #fatbombsnow #fatbom #fatbombfood #ketorecipies #ketodailyrecipes #ketodailyfoods #ineedketones #ketofoodlist #ketononvegan #ketononvegetarian #ketononveganrecipes #ketoplans #loseweightnow #loseweightketo #fatgirl #fatcutter #fatcut #ketousa🇺🇸 #ketocanada #ketononvegetables#ketochickendish #ketochikensalad #chikenrecipe #chikensalad #chikenlover #saladlover #saladlovers (at United States) https://www.instagram.com/p/CW_2lSUI6FL/?utm_medium=tumblr

[luane-horlis]

Ok so, what we are making this evening is Balsamic Chicken Caprese, aka The Best Shit I’ve Made In My Life. This recipe is something I found easily online, so feel free to ignore this cuz it ain’t like I’m posting something monumental. Please excuse how bad some of my pictures are, my phone is a piece of shit.

Ingredients: - chicken parts of your preferred type. I usually use boneless, skinless breasts. The recipe as I printed it calls for skinless, bone-in thighs. Use whichever segment of the chicken is your favorite.  - cherry tomatoes, as much as you want. I used one pint. - 1/3 cup balsamic vinegar - 2 1/2 tbsp brown sugar - 2 tbsp minced garlic - 1 ball of mozzarella or Italian cheese of your choice - I use a pre-sliced ball of mozz for ease. - 1 tsp dried basil* - 1 tsp dried oregano* - salt and pepper to taste - fresh basil, amount of your choice *you can substitute the basil and oregano with an Italian seasoning mix if you need to

We begin: Firstly, this recipe calls for a pan that can go from stovetop to oven, so a cast iron skillet or something similar. I have a cast iron dutch oven that I use. However, if you don’t have something like this you can start off in a non-stick pan and move to a glass casserole dish or other oven safe dish. Preheat your oven to 400 degrees F.

If you’re using chicken with skin-on, I recommend browning that shit a bit in a hot, oiled pan on the stovetop. Get the outside nice and crispy with a touch of oil, then remove. Since I didn’t use skin-on chicken, I can jump to the next step. Season the chicken with the basil and oregano (or Italian seasoning) and salt and pepper to taste.

If you browned the chicken, drain your pan til you have about a tablespoon worth of oil or chicken fat left. If you didn’t brown, add some oil til you reach said tablespoon. Add the minced garlic and fry til that shit smells good.

Don’t step away too long - I almost burnt this shit because I was too busy taking pictures of the next step. Once you’ve got some nicely browned and fried garlic, add the 1/3 cup of balsamic vinegar and the brown sugar.

Again, don’t step away too long or this might burn. Bring it to a simmer and stir semi-often, until it thickens into a nice glaze. Once the vinegar darkens and the texture turns kind of goopy, you’re there.

Turn off the burner and remove your pan from the heat. If you’re using a not oven safe pan, pour the glaze from whatever you’re using into the oven safe dish. Either way, once the glaze is in whatever you’re gonna bake your chicken in, slap those chicken parts in and give it a toss in the glaze to coat it. You might need to use a spoon to ensure your chicken is nicely coated. Rinse the cherry tomatoes (and pick out the rotting ones that have cropped up because you planned on making this dish much earlier in the week but Things Happened) and dump them into the pan, giving them a toss to coat as well.

Stick that bih into your well preheated 400 degree F oven and set a timer for 15 minutes. Now is a prime time to open another beer, as I did. Tonight’s drink of choice is Brooklyn Bel Air Sour, which wasn’t actually that sour but was pleasantly fruity. Be sure to use your favorite shark bottle opener. 

When 15 minutes is up, flip the chicken and re-coat it and the tomatoes with the glaze in the bottom of the pan. Resist the urge to eat because this shit be smelling fan-fucking-tastic at this point. You don’t want to risk the salmonellas. Here’s now mine was after 15 minutes.

Place back in the oven for 15 more minutes. Select the tv show/movie/video you will watch while you gorge yourself. Suffer while you smell the deliciousness. Oh shi- 15 minutes is up! Take out your pan and flip the chicken again, and baste again, if you want. I do this purely because it makes me feel like I’m cooking a fancier meal than I am.

Oh yeah, look at that shit. Nicely browned, a deep black sauce. Now is a good time to use a meat thermometer - stick it in the thickest piece of chicken to make sure you’ve hit 165 degrees F i.e. the chicken is safe to eat temp. You should be there by now, but if not continue baking in 5 minute intervals until you are. Next, cover each piece of chicken with slices of your chosen cheese, as I said I used a pre-sliced mozzarella ball. I shop at walmart, so I certainly hope you can find something similar at your local grocer.

Put this back into the oven for 5 minutes, and while it bakes get your fresh basil and prepare to chiffonade that shit. A chiffonade is when you make a little bundle of herbs and slice it into strips. Take the basil leaves and roll them together, I try to put the biggest leaf on the bottom to make a herb burrito. 

Roll that little herb burrito up tightly, take a sharp knife, and cut it into thinnish strips, like so. Only do this really close to serving. The bruising caused by chopping up the basil is what we’re aiming for - optimal flavor release.

Now, I fuckin love basil. I think it is delicious. I think I used 2/3rds of this pile of basil while my partner used 1/3rd, and we each only ate a single piece of chicken. You slice up as much or little as you want. I grow my own basil specifically to make this dish, but I’ve also found it in the produce area at walmart. To me the basil is a big draw of this recipe but I’m sure if you don’t really like it, you can leave it off entirely. By now our cheese should be well melted.

Oh yeah, look at that sweet, sexy bitch. To finish it off, turn your oven to broil to caramelize that cheese. Now I have to stress before you do this: go pee, kiss your pookie, pause the movie that might distract you, return that text; your full attention must be available because the single second you’re distracted the cheese will go from nicely bubbly and toasted to burnt as fuck in no time flat. Seriously, stay in the kitchen. Check it every 30 seconds. I used this time to prep the veggie we’d be eating as a side, which is up to you. We made cheesy broccoli, just because it was what we had in the freezer.

Oh, I also took the time to pour a tasty beverage from a local cidery into our favorite pint glasses. It’s all about the pairings, fam. Oh shit, don’t forget to keep an eye on that-

Ugggghhhh look, look at those perfect, toasted bubbles. This bitch is ready. Be careful because it’s also screaming hot. Plate yourself a piece of delicious chicken and make sure to take some tomatoes and spoon out the delicious balsamic glaze. Be sure to top it with your desired amount of basil.

Final step: garnish with fresh basil (if you so choose) and inhale that sweet, sweet deliciousness which you have been coveting for the last 40 mins. Please make a side dish to go with it tho, this is entirely protein and won’t stick with you long without some carbs or a veggie. 

That is the end of my very favorite recipe. I hope you enjoyed it as much as I always do! I’d literally eat this until I died without ever getting sick of it. 

If you want more of that delicious balsamic gaze for serving: simply combine another 2 1/2 tbsp brown sugar with 1/3 cup balsamic vinegar in a hot pan until you reach the goopy stage, and congrat, you made some more glaze.

Now please excuse me, I need to go be a full, fat blob on the couch.