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abg_long

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Tuesday 08 April 2025 00:08:45 GMT

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ramos king 999 :

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2025-04-10 06:01:16

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"bulu atas bawah uban putih doh" HAHAHA siot

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Grilled chicken parm topped with mozzarella, vodka sauce, and toasty bread crumbs served with a side of pearled couscous with vodka sauce 🍝 Chicken parm (please note I doubled this recipe in the video): -2 large chicken breasts, sliced in half and pounded thin -Italian dressing marinade (recipe below) -4 slices mozzarella cheese -Vodka sauce (recipe below) -Toasty bread crumbs (recipe below) -Shredded parmesan Italian Dressing Marinade: 1/2 cup olive oil 3 tbsp white wine vinegar Juice of 1 lemon 1 tbsp hot honey 5 garlic cloves, minced 1 tbsp dijon mustard ½ tsp Oregano ½ tsp Basil ½ tsp Parsley ½ tsp Salt ¼ tsp Pepper ¼ tsp red pepper flakes ¼ cup shredded parmesan cheese Method: -Mix all marinade ingredients into a bowl. Add your chicken and let marinate in the fridge for at least 30 minutes (I did about 3 hours). -When you are ready to cook your chicken, heat up your grill to medium high heat. We grilled them for about 3 minutes each side, or until the meat thermometer read 165. When there is about a minute left of cook time, add a slice of mozzarella on top and close grill cover so that it melts. -Once you take off the grill, let rest about 5 minutes covered before serving. -When serving, top with a little drizzle of the reserved vodka sauce and toasted bread crumbs. Vodka pearled couscous: **I made the vodka sauce first, set aside enough of it to pour a little over our chicken breasts at the end, and then used the remaining for the couscous. Ingredients: 8 oz pearl couscous (I used 1 package from Trader Joe’s) 2 tbsp olive oil 1 shallot, diced 8 cloves garlic, minced 6 oz tomato paste 2 tbsp Calabrian chilis, chopped (reduce if you want less spice) 1/2 cup vodka 1 1/2 cups heavy cream 3 tbsp butter 1/4 cup shredded parmesan cheese Salt and pepper, to taste Method: -Cook your pearl couscous according to the package and set aside. I like to slightly brown mine in a little olive oil first, and then use chicken broth to cook it. -In a large saucepan, heat up olive oil over medium heat. Add shallot and saute for a few minutes before adding the garlic. Saute for another minute or so, stirring frequently so the shallots and garlic do not burn. -Add tomato paste and let cook for about 5 minutes or so, stirring frequently. You will notice the tomato paste will start to turn a darker red color. Stir in calabrian chilis and let cook another minute or so. -Add vodka, stirring until it cooks down and there is no more liquid in your pan. -Add heavy cream, salt, pepper, and parmesan. Stir well until combined before adding the butter. -This is where I reserved a little bit of the sauce to set aside to serve on top of the chicken parm when plating my dish. -Add cooked pearl couscous directly to the sauce, mix well, and top it off with extra parmesan if desired. Toasted bread crumbs: -1/2 cup bread crumbs -2 tbsp olive oil -1 tbsp butter -Salt and pepper, to taste Method: In a pan over medium low heat, add olive oil and butter. Once melted, add bread crumbs, salt and pepper. Let cook for about 4 minutes or so, stirring constantly. Once they start to cook and brown, they will cook very quickly so be sure to keep an eye on them. #dinner #DinnerIdeas #dinnerrecipe #dinnerinspo #mealideas #mealinspo #cooking #grilling #grilledchickenparm

Grilled chicken parm topped with mozzarella, vodka sauce, and toasty bread crumbs served with a side of pearled couscous with vodka sauce 🍝 Chicken parm (please note I doubled this recipe in the video): -2 large chicken breasts, sliced in half and pounded thin -Italian dressing marinade (recipe below) -4 slices mozzarella cheese -Vodka sauce (recipe below) -Toasty bread crumbs (recipe below) -Shredded parmesan Italian Dressing Marinade: 1/2 cup olive oil 3 tbsp white wine vinegar Juice of 1 lemon 1 tbsp hot honey 5 garlic cloves, minced 1 tbsp dijon mustard ½ tsp Oregano ½ tsp Basil ½ tsp Parsley ½ tsp Salt ¼ tsp Pepper ¼ tsp red pepper flakes ¼ cup shredded parmesan cheese Method: -Mix all marinade ingredients into a bowl. Add your chicken and let marinate in the fridge for at least 30 minutes (I did about 3 hours). -When you are ready to cook your chicken, heat up your grill to medium high heat. We grilled them for about 3 minutes each side, or until the meat thermometer read 165. When there is about a minute left of cook time, add a slice of mozzarella on top and close grill cover so that it melts. -Once you take off the grill, let rest about 5 minutes covered before serving. -When serving, top with a little drizzle of the reserved vodka sauce and toasted bread crumbs. Vodka pearled couscous: **I made the vodka sauce first, set aside enough of it to pour a little over our chicken breasts at the end, and then used the remaining for the couscous. Ingredients: 8 oz pearl couscous (I used 1 package from Trader Joe’s) 2 tbsp olive oil 1 shallot, diced 8 cloves garlic, minced 6 oz tomato paste 2 tbsp Calabrian chilis, chopped (reduce if you want less spice) 1/2 cup vodka 1 1/2 cups heavy cream 3 tbsp butter 1/4 cup shredded parmesan cheese Salt and pepper, to taste Method: -Cook your pearl couscous according to the package and set aside. I like to slightly brown mine in a little olive oil first, and then use chicken broth to cook it. -In a large saucepan, heat up olive oil over medium heat. Add shallot and saute for a few minutes before adding the garlic. Saute for another minute or so, stirring frequently so the shallots and garlic do not burn. -Add tomato paste and let cook for about 5 minutes or so, stirring frequently. You will notice the tomato paste will start to turn a darker red color. Stir in calabrian chilis and let cook another minute or so. -Add vodka, stirring until it cooks down and there is no more liquid in your pan. -Add heavy cream, salt, pepper, and parmesan. Stir well until combined before adding the butter. -This is where I reserved a little bit of the sauce to set aside to serve on top of the chicken parm when plating my dish. -Add cooked pearl couscous directly to the sauce, mix well, and top it off with extra parmesan if desired. Toasted bread crumbs: -1/2 cup bread crumbs -2 tbsp olive oil -1 tbsp butter -Salt and pepper, to taste Method: In a pan over medium low heat, add olive oil and butter. Once melted, add bread crumbs, salt and pepper. Let cook for about 4 minutes or so, stirring constantly. Once they start to cook and brown, they will cook very quickly so be sure to keep an eye on them. #dinner #DinnerIdeas #dinnerrecipe #dinnerinspo #mealideas #mealinspo #cooking #grilling #grilledchickenparm

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#يا_صاحب_الزمان #CapCut

💆🏻‍♀️#paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii #paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii #paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii #videoviral

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