Home / Meals / Kid Friendly / Baked Chicken with Parmesan Cauliflower Bites and Stuffed Artichoke
28 May, 2015

Baked Chicken with Parmesan Cauliflower Bites and Stuffed Artichoke

Posted in : Kid Friendly, Meat, Side Dish, Uncategorized on by : rereinke@yahoo.com Tags: , ,

There are three recipes here but you can use each one with many other combinations. I am not posting one for the chicken because its so easy. I used a Cajun spice to kick the flavor up a little but any mixed spice would do.

Parmesan Cauliflower Bites

I used a recipe form a great site called Damn Delicious but I altered it quite a bit to make it more healthy.

http://damndelicious.net/2014/04/04/parmesan-cauliflower-bites/

cauliflower bites

I used no oil in the recipe. I followed the instructions like it stated,  however after breading the cauliflower I baked it for 30 minutes at 450 degrees. This gave the breading a nice crust and it wasn’t fried.

Stuffed Artichoke

I have always been afraid to make these myself. Taking a raw artichoke and making it edible is intimidating. But after trying it and working on this recipe I believe it is manageable and easy to follow the steps below. You can have these as a side dish or prepare them as an appetizer. Bringing these to a party would be a sure way to impress the guests.

Ingredients:

3 whole artichokes

1 c Italian style bread crumbs

1/4 C parmesan cheese

3 T olive oil

Instructions:

Take your whole artichokes and cut off the bottom stem leaving a flat surface to stand them up. Then using kitchen shears snip the top of each leaf off so the sharp point is gone. This will make your artichoke easier to work with and you won’t get hurt by the sharp edges.  Pre heat your oven to 400 degrees. Bring a large stock pot of water to a boil. Drop your artichokes in the water and boil for 10 minutes. While they are boiling get a pot of ice water ready to place them in. This process is called blanching. It is a method that begins to cook your food, but then stops it quickly, while your food maintains the color and flavor. Take your artichokes out and place them in the ice bath. Remove them 1 minute later and let them dry. Meanwhile mix the bread crumbs, parmesan, and olive oil together.  Stand the artichoke up and begin to stuff the breading mixture into the heart of each leaf. This works best with a small spoon. Once you have stuffed the leaves place the artichokes in a glass pan and bake for 25 minutes.

Artichokes 2

Artichokes

 

 

 

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