Source: insanelygoodrecipes
1. Pizza Panini
This Pizza Panini delivers all the flavors of your favorite slice with gooey cheese, spicy pepperoni, and a crispy crust in an easy-to-make sandwich form. Perfect for a quick lunch or snack when pizza cravings hit!
Ingredients:
- 4 slices of crusty Italian bread or ciabatta
- 4 oz (115g) mozzarella cheese, sliced or shredded
- 12 slices of pepperoni
- 1/4 cup pizza sauce (or marinara sauce)
- 1 tablespoon olive oil or softened butter
- 1/2 teaspoon dried oregano
- Optional toppings: sliced black olives, sautéed mushrooms, or bell peppers
Instructions:
Prep the Bread:
Spread a thin layer of pizza sauce on one side of each bread slice. Sprinkle a pinch of dried oregano over the sauce for added flavor.
Assemble the Sandwich:
Layer the mozzarella cheese evenly on two of the bread slices. Add pepperoni slices on top of the cheese. If using additional toppings like olives or mushrooms, layer them on now.
Top the sandwiches with the remaining bread slices, sauce side down.
Grill the Panini:
Brush the outside of the sandwiches with olive oil or spread with softened butter for a golden, crispy crust.
Heat a panini press or grill pan over medium heat. Place the sandwiches on the press or pan and cook for 3-4 minutes, pressing down occasionally until the bread is golden brown and crispy and the cheese is melted.
If using a grill pan, flip the sandwich halfway through cooking to toast both sides evenly.
Serve:
Once the paninis are ready, remove them from the heat and let them cool slightly before slicing.
Source: insanelygoodrecipes
2. Chicken Caesar Wrap
This easy and delicious Chicken Caesar Wrap is perfect for a quick lunch or dinner. With tender chicken, crisp romaine lettuce, parmesan cheese, and creamy Caesar dressing, it’s a satisfying meal wrapped in a tortilla. This Chicken Caesar Wrap offers all the flavors of a classic Caesar salad in a convenient, handheld meal.
Ingredients:
- 2 cups cooked chicken breast, sliced or shredded
- 4 large tortillas or wraps
- 2 cups romaine lettuce, chopped
- 1/3 cup Caesar dressing
- 1/4 cup grated parmesan cheese
- 1/2 cup croutons, crushed (optional, for extra crunch)
- Freshly cracked black pepper, to taste
- 1/2 teaspoon lemon juice (optional, for added freshness)
Instructions:
- Prepare the Chicken:
- Use leftover, rotisserie, or freshly cooked chicken. Slice or shred it into bite-sized pieces.
- Mix the Filling:
- In a large bowl, combine the chopped romaine lettuce, sliced chicken, Caesar dressing, parmesan cheese, and crushed croutons (if using).
- Toss everything together until the ingredients are evenly coated with dressing. Add a squeeze of lemon juice and black pepper to taste for extra flavor.
- Assemble the Wraps:
- Lay a tortilla flat on a clean surface. Spoon the chicken Caesar mixture into the center of the tortilla.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to the top to enclose the filling securely.
- Serve:
- Slice the wrap in half diagonally for easier eating, and enjoy immediately! For a warm option, you can lightly grill the wrap in a pan until the outside is crispy.
Source: hostthetoast
3. Crispy Chicken Tacos with Avocado Buttermilk Ranch
These crispy chicken tacos are a delicious combination of crunchy chicken and creamy avocado buttermilk ranch. Perfect for taco night, they’re loaded with fresh herbs, spices, and served in warm corn tortillas.
Ingredients:
For the Crispy Chicken:
- 2 lbs chicken breast tenderloins
- 1 1/2 cups all-purpose flour
- 1/2 tbsp baking powder
- 1 tbsp chili powder
- 2 tsp paprika
- 1 tbsp cumin
- 3/4 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 2 tsp salt
- 2 1/2 cups buttermilk
- Oil for frying
For the Avocado Buttermilk Ranch:
- 1 Haas avocado, pitted and peeled
- 1/4 cup fresh parsley
- 1/4 cup fresh dill
- 1/3 cup fresh cilantro
- 1/4 cup fresh chives
- 2 cloves garlic
- 1/4 tsp onion powder
- 1/4 tsp oregano
- 1 tsp apple cider vinegar
- 1 cup buttermilk
- Salt and black pepper to taste
For the Tacos:
- 24 corn tortillas, toasted
- 1 cup lettuce, shredded
Instructions:
- Marinate the Chicken:
- In a large bowl, mix buttermilk, salt, and half of the spices (chili powder, cumin, paprika, garlic powder, cayenne pepper, and black pepper). Add the chicken tenderloins, cover, and let them marinate in the fridge for at least 1 hour (overnight for best results).
- Prepare the Crispy Chicken:
- In a separate bowl, combine the flour, baking powder, and remaining spices. Dredge each chicken tenderloin in the seasoned flour mixture, ensuring a good coating.
- Heat oil in a deep skillet over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 5-6 minutes per side. Drain on a paper towel-lined plate.
- Make the Avocado Buttermilk Ranch:
- In a blender or food processor, combine the avocado, parsley, dill, cilantro, chives, garlic, onion powder, oregano, apple cider vinegar, buttermilk, salt, and pepper. Blend until smooth and creamy. Adjust seasoning if needed.
- Assemble the Tacos:
- Warm the corn tortillas and layer each with shredded lettuce, a crispy chicken tenderloin, and a generous drizzle of avocado buttermilk ranch.
- Serve:
- Serve immediately, garnished with extra fresh herbs if desired. Enjoy these flavorful tacos with your favorite sides like salsa, guacamole, or pico de gallo.
Source: khaddoroshik
4. Paneer Kathi Rolls ratings
These Paneer Kathi Rolls are a delicious blend of marinated paneer, sautéed veggies, and tangy sauces wrapped in soft flatbreads. Perfect for a quick meal, snack, or even as a party appetizer!
Ingredients:
For the Marinated Paneer:
- 250g paneer, cut into strips
- 1/2 cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon chaat masala
- Salt to taste
- 1 tablespoon lemon juice
- 1 tablespoon oil
For the Filling:
- 1 large onion, sliced
- 1 large bell pepper, sliced
- 1 carrot, julienned
- 1 tablespoon oil
- Salt and pepper to taste
- 1/2 teaspoon chaat masala
For the Wrap:
- 4 large rotis or parathas (homemade or store-bought)
- 4 tablespoons green chutney
- 4 tablespoons ketchup or tomato sauce
- 1/2 cup shredded cabbage or lettuce
Instructions:
- Marinate the Paneer:
- In a bowl, mix the yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, garam masala, chaat masala, salt, lemon juice, and oil. Add the paneer strips and coat well. Marinate for at least 30 minutes.
- Cook the Paneer:
- Heat 1 tablespoon oil in a pan over medium heat. Add the marinated paneer and cook until the paneer turns golden and the spices are well-cooked. Set aside.
- Sauté the Vegetables:
- In the same pan, add another tablespoon of oil. Toss in the sliced onions, bell peppers, and carrots. Sauté for 3-4 minutes until they’re slightly tender but still have a crunch. Season with salt, pepper, and a sprinkle of chaat masala.
- Assemble the Rolls:
- Warm the rotis or parathas. Spread a layer of green chutney and ketchup on each. Add a generous portion of the cooked paneer and sautéed veggies. Top with shredded cabbage or lettuce for extra crunch.
- Roll and Serve:
- Roll the rotis tightly, tucking in the sides to secure the filling. You can wrap them in parchment paper or foil for easy handling.
Source: mapleandmango
5. Burrata Bruschetta
This Burrata Bruschetta is a simple yet elegant appetizer that brings together the rich creaminess of burrata cheese with the freshness of ripe tomatoes and fragrant basil. Perfect for summer gatherings or a light snack!
Ingredients:
For the Bruschetta Topping:
- 2 cups cherry tomatoes, diced
- 1/4 cup fresh basil, chopped
- 1 tablespoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- Salt and pepper to taste
For the Bread:
- 1 baguette or rustic loaf, sliced into 1/2-inch thick pieces
- 2 tablespoons olive oil
- 2 cloves garlic, peeled and halved
For the Assembly:
- 8 oz burrata cheese
- Extra fresh basil leaves for garnish
- Balsamic glaze for drizzling (optional)
Instructions:
- Prepare the Tomato Basil Topping:
- In a bowl, mix the diced tomatoes, chopped basil, olive oil, balsamic vinegar, salt, and pepper. Let the mixture sit for about 10 minutes to allow the flavors to meld.
- Toast the Bread:
- Preheat your oven to 400°F (200°C). Arrange the sliced bread on a baking sheet. Brush each piece with olive oil and bake for 8-10 minutes, or until golden and crispy.
- Remove the bread from the oven and, while still warm, rub each slice with the halved garlic cloves to infuse them with a subtle garlic flavor.
- Assemble the Bruschetta:
- Place a generous spoonful of the tomato basil mixture on each toasted bread slice.
- Tear the burrata cheese and gently place it on top of the tomatoes. The creamy center of the burrata should be showcased.
- Garnish and Serve:
- Garnish each bruschetta with additional fresh basil leaves. For a touch of sweetness and extra flavor, drizzle with balsamic glaze if desired.