Looking at things I really like, I pick the thing that I've always thought of as holy. That one thing is a chicken parmesan sandwich. But doing the normal chicken parmesan sandwich is passe. How about I roast the chicken instead of it being breaded. How about making a grilled cheese out of it. Yes and yes!! Here's your ingredient list.
2 whole split chicken breasts (bone in)
1 jar of tomato sauce.
2 tbsp Italian Seasoning
On hand garlic powder
Shredded mozzarella cheese
Sliced bread
Butter
Preheat oven to 375°F and prepare the 2 chicken breasts by topping them with melted butter, Italian seasoning, and garlic powder (Add red pepper flake if you like, I did). Cover with foil and roast in oven for an hour. Once hour is over, remove from oven and let rest for 5-10 minutes. Remove chicken from oven and separate from bone. Dice the chicken and put in pot on medium heat with the fire roasted tomato and garlic sauce and mix together. While the chicken and sauce mix is simmering. Melt a 1/2 tsp of butter in skillet and sprinkle in garlic powder and place 1 slice of bread in coat it in the melted garlic butter and let grill in skillet. Top with chicken/sauce mix and top with cheese. Melt another 1/2 tsp of butter and sprinkle garlic powder. Flip and coat in melted butter and garlic and finish grilling until crispy and cheese is melted. Repeat and it'll make 5 sandwiches. I feel like dinner at my place is a creation of an episode of Chopped somehow. Awesome how something so experimental can turn out so freaking good.
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Xawaash Spice
The Timeless Taste of Coriander :
Cultures all over the world have incorporated coriander into a wide range of dishes. Coriander grows wild throughout southern Europe and the Near East. Archaeological findings indicate that coriander was cultivated by the ancient Egyptians. British settlers carried it across the Atlantic, and it was one of the first spices they cultivated in the New World.
Seeds, Roots, Leaves
Every part of coriander has use as a seasoning. You know the parsley-like leaves as cilantro, which give their characteristic taste to fresh salsa. They are best used fresh and can be grown in pots or picked up in many grocery stores and ethnic markets.
The strong-flavored roots are used in Asian dishes. They are often included in soups and in commercially made curry pastes. They are elusive in the US, but sometimes found in Asian markets.
The round seeds, commonly sold as coriander in the US, are common in pickles and marinades. They can be added whole, crushed or powdered to add flavor to dishes. The taste depends on the preparation and what other flavoring ingredients are used with them. Coriander seeds complement other flavors well, adding an earthy note to curries and emphasizing the bright acidity of citrus. These keep in your pantry for about a year and are part of many seasoning blends from U Simply Season.
The Backbone of Many a Custom Spice Blend
It’s unusual to see coriander acting as the star of a dish. But, it’s an integral part of seasoning mixes in spices from around the world. It plays a part in exotic Five Spice blends, and adds musky character to Tunisia’s Tabil. And, no matter what cuisine’s party it is the life of, curry just wouldn’t be the same without coriander. Here are U Simply Season, you will find it in the palettes of a wealth of seasoning blends .
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