???????? Weekly Quick Air-Fryer Recipe --- Baked Parmesan Tomatoes????????
???? Baked Parmesan Tomatoes
5 MIN PREP TIME + 15 MIN COOK TIME = 4 SERVES
Juicy, delicious roasted tomatoes topped with Parmesan cheese.
#TTAIRFRYERWEEKLYRECIPE #Tomatoe #Parmesan #Vegetable
INGREDIENTS：
2 large tomatoes cut into 3 slices each
½ cup Parmesan cheese grated
1 tsp oregano dried
¼ tsp salt or to taste
¼ tsp pepper or to taste
1 Tbsp olive oil for drizzling over the top
Parsley chopped, for garnish
DIRECTIONS：
1. PREHEAT the air fryer to 380°F.
2. TOSS together the Parmesan cheese, dried oregano, salt and pepper in a small bowl.
3. TOP each tomato slice evenly with the Parmesan cheese mixture. Drizzle with a bit of olive oil, this is optional.
4. COOK until the Parmesan cheese is slightly browned and melted, about 10-15 minutes.
5. GARNISH with parsley and serve immediately.
Creamy 5-Star Tomato Parmesan Pasta for Two | HUNGRY By Ayesha
This super easy and sophisticated tomato parmesan pasta recipe is perfect for date nights or when entertaining. It tastes as good as it is simply to make, and will leave your guests super impressed. just a few ingredients and you're good to go!
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For full recipe, ingredients and printable recipe card:
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Toasted Orzo with Garlic, Parmesan and Sun-dried Tomatoes
Prepared Mediterranean-style, this nutty toasted orzo will steal the show next to your favorite protein. FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? NOCELLARA ITALIAN OLIVE OIL:
INGREDIENTS:
???? Extra virgin olive oil (
???? 1 ½ cups orzo pasta
???? Kosher salt
???? 5 cloves garlic (minced)
???? Red pepper flakes (optional)
???? ½ lemon (juice of)
???? 1 cup parsley (chopped, packed)
???? ½ cup dill (chopped)
???? ⅓ cup sun-dried tomatoes in olive oil (chopped)
???? Black pepper
???? ½ to ¾ cup grated parmesan (more to your liking)
⏱️TIMESTAMPS⏱️
0:00 Intro
0:15 Prepping the orzo
1:18 Prepping the flavor
2:02 Prepping the sauce
2:56 Adding the finishing touches
4:06 Taste test
Parmesan Baked Tomatoes
Full Recipe:
Creamy Sun Dried Tomato Parmesan Chicken & Pasta | Episode 106
Creamy Sun Dried Tomato Parmesan Chicken & Pasta | Sundried Tomatoes, Spinach, Basil, Onions, and Garlic!
You requested it, and you shall receive! This creamy chicken and pasta is nearly a one pan recipe if you don’t count the pot to cook the pasta. It is FULLY LOADED with amazing flavor. Sun dried tomatoes, golden brown chicken, fresh spinach, bright green basil, sautéed onions and garlic…those are literally my favorite ingredients of all time slammed into one amazing and easy dinner. If you don’t make anything else on my channel, MAKE THIS! You will not regret it! I mean c’mon. How could you possibly go wrong with creamy pasta?!
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| Measurements |
2 Large Boneless Skinless Chicken Breasts, Cubed
4 Tablespoons Butter, Divided
1 Tablespoon Olive Oil
1 Medium Onion, Diced
3 Cloves Garlic, Minced
1 ½ Cups Chicken Stock
1 Cup Heavy Cream
1/3 Cup Sun Dried Tomatoes in Olive Oil, Drained and Chopped
½ Cup Parmesan Cheese, Grated
2 Cups Fresh Spinach
4 Basil Leaves, Chopped
½ Teaspoon Dried Thyme
½ Teaspoon Dried Oregano
¼ Teaspoon Cayenne Pepper
Pinch of Red Pepper Flakes
Salt and Pepper to Taste
½ Pound of Pasta (Angel Hair is my favorite for this)
| Directions |
Bring a large pot of salted water to a boil, and cook pasta according to package directions.
In a large skillet over medium high heat, melt 2 tablespoons of the butter together with the olive oil. Add diced chicken, season with salt and pepper to taste. Brown the chicken until cooked through completely. Set chicken aside, reserving the oil and brown bits in the pan.
To the pan, add remaining butter. Add onion and sauté until translucent. Next add minced garlic and cook for an additional 2 minutes or until fragrant. Do not brown the garlic! Add seasonings and stir.
Add chicken stock, heavy cream, and tomatoes, stir well, and bring to a simmer. Season again with salt and pepper to taste. Simmer for about 5 minutes or until thickened and reduced slightly.
Add cooked chicken, parmesan cheese, spinach, and basil. Bring back to a simmer.
Finally add cooked and drained pasta and mix well.
Enjoy!
Parmesan tomato zucchini bake
Looking for a deliciously creative way to cook your summer surplus of tomatoes and squash? With the addition of basil leaves, a high-quality shredded Parmesan cheese, and some spices, you can transform your garden-fresh goods into a scrumptious dinner-ready side dish. Fresh produce from your garden, your local farmers market, or your weekly CSA shipment provide ample opportunity to make delicious and nutritious dishes with colorful eye appeal and amazing flavor. If you’re stuck making the same recipes with your summer bounty, let us help you surprise your family with our Parmesan, tomato, and zucchini bake inspired by Nutritionist Reviews!
Boasting vibrant color, a tender texture, and big flavor, this summer side dish gets attention the moment you set it on the table. Alternating slices of zucchini, yellow squash, and tomatoes are layered with fresh basil leaves then topped with seasonings and Parmesan cheese. When this picturesque dish comes out of the oven, the layers of veggies are enticingly hot and melt-in-your-mouth soft. The melted cheese makes this Parmesan, tomato, and zucchini bake even more irresistible.
Though tomatoes and summer squash are typically cooked in savory dishes and considered vegetables, they are botanically a fruit. What? Scientifically, a fruit is a seed-bearing part of a plant; many fruits in the plant kingdom are called vegetables because of their culinary uses. Tomatoes, summer and winter squash, eggplant, peppers, and okra contain seeds and, well, are fruit—botanically-speaking. In addition, avocados and olives are also classified as fruit because they have a pit, just like stone fruits, such as peaches, nectarines, apricots, and cherries.
Full Recipe:
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