any season

This recipe is the simplest way to bake chicken breast for the most juicy chicken every time! The trick is to bake your chicken breasts at 425 degrees.

How to Bake Juicy Chicken Breast

chicken breast

Salt and pepper

balsamic vinegar ((or other marinade))

extra-virgin olive oil ((or other marinade))

Preheat oven to 425 degrees.

Mix together your marinade, salt and pepper in a small bowl. Place a gallon Ziploc bag inside another gallon Ziploc bag. Add chicken to double bag along with marinade. Wash hands, seal bags, and massage chicken with marinade. You can also toss your chicken in the marinade directly on a baking sheet if you don’t have plastic bags.

Remove chicken from your plastic bags and place in a single layer on a baking sheet. Line baking sheet with foil for less cleanup!

Place chicken in the oven for 17-21 minutes, depending on the size of your breasts. Use a thermometer to test chicken in the thickest part. It should register at least 165 degrees when cooked.

Remove chicken from oven and let rest for 5 minutes before slicing or cubing.

https://www.youtube.com/watch?v=Cd4x3N52ztc

Full recipe: https://tastefullygrace.com/how-to-bake-juicy-chicken-breast-at-425/
This recipe is the easiest baked chicken breast for the most juicy chicken every time! The trick is to bake your chicken breasts at high heat. It's key for juicy chicken in 20 minutes!
#chickenbreast #bakedchicken #recipes
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Easiest Baked Juicy Chicken Breast (In 20 Minutes!)

The best crostini every time only takes 3 ingredients and 15 minutes to make. Crispy yet chewy, and lightly flavored with olive oil and garlic, these crostini are phenomenal bases for almost any topping (or even alone as an appetizer!).  

How to Make Crostini (Best Ever!)

ciabatta

garlic (peeled)

Extra virgin olive oil

Salt (to taste)

Preheat oven to a high broil. Slice loaf between ½ – 1 inch thick depending on your preference.

Place slices, in a single layer, on a baking sheet. Drizzle each piece with olive oil (you don’t need to drizzle both sides of bread).

Place bread in oven for 2-5 minutes until light golden. Flip slices to the other side. Broil again for 2-5 minutes until light golden (or darker if you prefer a crispier crostini).

Remove from oven, and when the crostini is cool enough to touch, rub the top of each piece with the garlic clove. Sprinkle with salt. Best served right away, with your favorite toppings or even alone!

Broiled asparagus is the fastest way to roast asparagus in the oven! Oven broiled asparagus takes 8 minutes to roast, yielding tender, lightly crispy spears.

Broiled Asparagus

asparagus

extra virgin olive oil

Remove about ¼ inch off the bottom of your asparagus.

Optional: use a vegetable peeler to peel 3-4 inches of the asparagus stems, removing the thin, dark green top layer of the stems. This part is tougher when cooked!

Toss asparagus in olive oil and salt to taste. Place asparagus in a single layer on a large baking sheet.

Move oven rack to the middle of your oven, about 8-9 inches from the broiler. Broil your asparagus on a high-broil for 7-9 minutes until they’re bright green, and the tips are lightly crispy. Serve hot or room temperature!

https://www.youtube.com/watch?v=aO1-oESrAkY

FULL RECIPE: https://tastefullygrace.com/broiled-asparagus/
#asparagus #springrecipes #recipes #easyveggies
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Broiled asparagus is the fastest way to roast asparagus in the oven! Oven broiled asparagus takes 8 minutes to roast, yielding tender, lightly crispy spears. 
#asparagus #roastedasparagus #broiledasparagus #easyveggies
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Roast Asparagus Quickly (BROIL!)

I think we can all agree that garlic bread is one of the best foods EVER. Learning how to make homemade garlic bread is easy and so much more delicious than the store-bought kind!

How to Make Garlic Bread

ciabatta loaf

garlic (6 of those left unpeeled)

mozzarella cheese

parmesan cheese

Italian parsley (finely chopped)

oregano

Salt & pepper (to taste)

Place 6 large, unpeeled garlic cloves in a pan that’s been preheated over medium-high heat. Let garlic cloves roast in the pan for 7 minutes, untouched. Use tongs to flip garlic cloves to the other side and roast for an additional 7 minutes. Remove them from the pan and let cool enough to peel them.

Chop the peeled, roasted garlic cloves into small pieces. Add roasted garlic and 2 large, minced garlic cloves to 1/3 cup olive oil.

Slice loaf of bread in half lengthwise. Place both halves, cut-side up, on a large baking sheet. Use a spoon to drizzle garlic oil all over the halves. You can use a basting brush to spread the oil more evenly.

Sprinkle halves evenly with both types of cheese. Add dried oregano and then the finely chopped parsley. Sprinkle with salt and pepper.

On high-broil, bake garlic bread for 5-6 minutes in the oven, until the cheese has melted and the edges of the bread turn golden brown.

Slice into pieces and serve right away.

WOWOW. I made this for my family of 5 and they just loved it!

https://www.youtube.com/watch?v=LkY-Tf5AaBw

FULL RECIPE: https://tastefullygrace.com/how-to-make-garlic-bread/
#recipe #garlicbread #cooking
I think we can all agree that cheesy garlic bread is one of the best foods EVER. Learning how to make homemade garlic bread is easy and so much more delicious than the store-bought kind! 
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Cheesy Olive Oil Garlic Bread

An Italian-American staple, shrimp scampi pasta is classically made with a lemon, butter, garlic and white wine sauce that’s bright and zesty with a touch of richness from the butter. It’s a great weeknight dinner that tastes like a fine dining meal!

BEST Shrimp Scampi Pasta

½ pounds frozen peeled and deveined shrimp ((uncooked))

linguine pasta

leeks (chopped)

dry white wine

lemon juice

garlic

butter

parsley

Red pepper flakes (to taste)

Grated parmesan or Parmigiano-Reggiano cheese (to garnish (optional))

Thaw shrimp according to the package instructions. Add olive oil, garlic, leeks, and red pepper flakes to a large skillet. Sauté over medium-high heat for 3-4 minutes until the leeks soften.

Add the wine and then the shrimp. Sauté the shrimp over medium-high heat for 2-5 minutes depending on the size of the shrimp. Shrimp are cooked when they are pink and opaque.

Turn heat to very low and add lemon zest, juice and salt to taste.

Boil pasta to al dente while keeping the lemon wine mixture warm.

Add drained pasta, butter, and parsley to the lemon wine mixture. Toss until the butter melts and all ingredients are combined.

Serve with parmesan cheese if desired.

When I was younger I always ordered shrimp scampi when I went out to a restaurant. This is bringing me right back to childhood! So easy to make and so delish. I love the addition of lemon zest too. Thank you!!

https://www.youtube.com/watch?v=pVBLd1FlC2k

#shrimp #pasta #pastarecipe
FULL RECIPE:https://tastefullygrace.com/shrimp-scampi-pasta/
An Italian-American staple, shrimp scampi pasta is classically made with a lemon, butter, garlic and white wine sauce that’s bright and zesty with a touch of richness from the butter. It’s a great weeknight dinner that tastes like a fine dining meal!
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License code: DWNMWMWTGZ3KQ733
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#recipes #cookingshow #cookingshow #recipevideo #italianfood

Classic Shrimp Scampi Pasta

I have a BIG secret for you: amazing, flavorful, smoky, tender brisket can be made in your oven – no smoker required! This recipe includes a lip-smacking dry rub, mouthwatering smoking liquid (that’s also the perfect dipping sauce), and easy steps to make a crazy good piece of meat right in your oven.

How to Cook Beef Brisket in the Oven

beef brisket

black pepper (or ½ tablespoon if you prefer less heat*)

dark brown sugar

chili powder

mustard

garlic powder

onion powder

salt

smoked paprika

beef broth ((roughly)

Worcestershire sauce

liquid smoke

tomato paste

Preheat oven to 250 degrees. In a roasting pan with a wire rack, add Worcestershire sauce, liquid smoke, tomato paste, and enough beef broth to fill the bottom of the pan without submerging the brisket, which will sit on the wire rack. Add enough broth so that it almost touches the bottom of the brisket (typically 2 cups or more). Stir.

Trim fat layer (the fat cap), so that there is about ¼ inch thick fat layer still left on the brisket. Don’t trim too much fat, or you’ll have a tough, bland brisket! Fat is flavor and moisture.

In a bowl, mix together all ingredients in the dry rub: black pepper, brown sugar, chili powder, dried mustard, garlic and onion powder, salt, and smoked paprika.

On a large plate, rub brisket with dry rub, sticking as much dry rub as possible to all surfaces of your brisket. You should use all or almost all of the dry rub. Transfer brisket to the wire rack in your roasting pan, fat-side down. It’s okay if some of the rub falls into the smoking liquid.

Insert a leave-in probe thermometer (highly recommended) into the center of the thickest part of your brisket. Make sure the thermometer’s tip isn’t in the center of a fat layer, as the temperature will be inaccurate. Tightly cover your pan in foil (you can poke a hole through the foil for the leave-in thermometer if needed).

Cook brisket in the oven until a thermometer reads about 190 degrees in the thickest part. Cooking time varies based on many factors. Great brisket is all about temperature, not time!

Uncover brisket and let cook until a thermometer reads 200-205 degrees, and the thermometer can easily slide in and out of the brisket (this signals a tender brisket!). Cooking time varies. Great brisket is all about temperature, not time!

What happens if there’s “stall time?” Stall time is when the internal temperature of your brisket stops rising and may even fall a few degrees. A stall time might occur when you uncover your brisket and steam cools your brisket down. If a stall time lasts for more than 30 minutes, I recommend re-covering your brisket with foil until your brisket’s temperature starts to rise steadily again. Stalls sometimes never happen, happen once, or happen more than once – don’t get discouraged!

Let brisket rest at room temperature for 30 minutes before slicing against the grain.

https://www.youtube.com/watch?v=6TSs1crVqWg

#brisket #meat #dinnerrecipe 
FULL RECIPE: https://tastefullygrace.com/oven-smoked-brisket/
Smoky brisket that's flavorful and tender can be made in your oven – no smoker required! This recipe includes a lip-smacking dry rub, mouthwatering smoking liquid (that’s also the perfect dipping sauce), and easy steps to make a crazy good piece of brisket right in your oven.
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#dinner #smokedmeat #bbq #bbqlovers #dinnerideas

Smoky Oven Brisket

This caponata recipe is made Sicilian-style, with eggplant and agrodolce “sour and sweet” flavors from red wine vinegar and golden raisins. It’s easy to make with so many uses, from an appetizer served with toasted bread, to a main dish tossed into pasta!

Sicilian Eggplant Caponata

eggplants (cubed)

onion

red bell pepper (chopped)

celery (finely chopped)

tomatoes (cubed)

green olives (quartered)

golden raisins

red wine vinegar

capers

bay leaf

Hot pepper flakes (to taste)

Add olive oil and tomato paste to a big pot, along with cubed (unpeeled) eggplant, onion, red bell pepper, garlic, celery, and a bay leaf.

Sauté over medium heat for 15 minutes, covered, stirring every few minutes.

Add diced tomatoes, Italian green olives, capers, golden raisins, red wine vinegar, salt and hot pepper flakes to taste.

Heat for another 5 minutes over medium heat (stirring occasionally), remove the bay leaf, and serve warm or room temperature.

Scoop on toasted bread or enjoy alone…I have no words for how good this caponata is!

https://www.youtube.com/watch?v=oJJ5VH7aWns

FULL RECIPE: https://tastefullygrace.com/eggplant-caponata/
This caponata recipe is made Sicilian-style, with eggplant and agrodolce “sour and sweet” flavors from red wine vinegar and golden raisins. It’s easy with so many uses, from an appetizer served with toasted bread, to a main dish tossed into pasta!
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Instagram, Facebook & Pinterest: @TastefullyGrace
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#cooking #cookingathome #cookingchannel #sicily #italianfood #recipe

I want to put this Sicilian Caponata on EVERYTHING! #shorts

Crispy restaurant-style Pork Milanese is easy to make at home! Serve with a warm arugula salad that’s just as delicious as the pork.

Crispy Pork Milanese With Warm Arugula Salad

pork chops (pounded to ¼ inch thickness)

all-purpose flour

panko breadcrumbs

eggs (lightly beaten)

lemon zest (packed)

Salt and pepper (to taste)

Lemon wedges (to serve)

arugula

cherry tomatoes (halved)

Italian flat-leaf parsley (chopped & packed)

garlic (peeled & sliced)

lemon

In a medium bowl, mix together panko, parmesan, lemon zest, salt and pepper.

Create an assembly line, with a bowl of flour, a bowl of lightly beaten eggs, the bowl of seasoned panko, and a large plate or tray to place your breaded pork.

Completely coat a pork chop in flour, shaking off excess flour. Then completely dip the pork chop in egg, shaking off any excess. Then generously coat your pork chop in the breadcrumbs. Place the breaded pork on your tray and repeat the process for remaining pieces.

Preheat a large pan with 3 tablespoons olive oil over medium heat for 5 minutes. When the pan is preheated, add pork in a single layer (you may need to fry 2 batches).

Let the chops cook for 3 minutes. Flip. Let cook for an additional 3 minutes. Both sides should be golden brown and crispy, and the inside should register at least 145 degrees (higher is fine and won’t be dry!).

Repeat process for consecutive batches, adding 1 tablespoon of olive oil every new batch.

Pork Milanese

While the final batch is cooking, add olive oil, lemon juice, garlic, salt, pepper, cherry tomatoes, and parsley to a medium pan or pot over medium heat. Let oil come to a simmer, and then toss all of the ingredients for 1-2 minutes until tomatoes are warm and just start to blister.

Pour mixture over arugula in a separate, large bowl. Toss and serve with the crispy pork and lemon wedges.

Warm Arugula Salad

https://www.youtube.com/watch?v=0-tFrYkpub4

FULL RECIPE: https://tastefullygrace.com/crispy-pork-milanese/
#recipe #pork #italianfood 
Crispy restaurant-style Pork Milanese is easy to make at home! Served with a warm arugula salad that’s just as delicious as the pork, this classic Italian dish is a great for both a weeknight and weekend dinner!
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#cooking #italian #italianrecipes #food #milanese

CRISPY, Easy Pork Milanese With Warm Arugula Salad

At a quaint, off the beaten path café in Amalfi, Italy, I had the best pasta carbonara I’ve ever had (and one of the single best pasta dishes ever consumed). The family that owned this café was so happy that we loved their carbonara, that they invited me into their kitchen to watch the magic happen. It was one of the best moments of my life!

Pasta Carbonara (Amalfi Coast Recipe)

spaghetti

pancetta (or guanciale, which is fattier and gamier)

parmigiano reggiano (plus more to garnish)

milk

shallots (chopped)

large eggs (you can substitute pasteurized eggs if you prefer!)

olive oil

black pepper (or

In a bowl, whisk together milk, egg, cheese, and black pepper. Set aside.

Begin boiling spaghetti to al dente, according to cooking instructions on box.

In a separate large pot, sauté pancetta in a dry pan until it just starts to get crispy, about 5-8 minutes over medium heat. Drain extra fat (the liquid in the pan!). Add shallots (and a dash of olive oil if needed) and sweat them for about 2 minutes. Then turn heat to low to keep ingredients warm.

Drain pasta and add to pancetta/shallot pot. Use tongs to combine. Turn stove off, and add egg mixture, stirring into hot pasta, pancetta and shallots. Stir constantly until all ingredients are steaming hot.

Serve immediately with more grated cheese and black pepper! OH MY!!

https://www.youtube.com/watch?v=7AIGpNy4MYU

Roman Pasta Carbonara recipe: https://www.tastefullygrace.com/authentic-roman-spaghetti-alla-carbonara/
Amalfi Coast Pasta Carbonara recipe: https://www.tastefullygrace.com/authentic-amalfi-coast-spaghetti-alla-carbonara/
Authentic carbonara doesn't have peas or cream! Check out these two versions of carbonara from Rome and the Amalfi Coast.
Instagram: @tastefullygrace

Authentic Pasta Carbonara (Two Versions)

Ditch the store-bought lemon pepper seasoning and make your own in 5 minutes to spread on the juiciest baked chicken thighs ever, with a quick lemon pepper pan sauce. This lemon pepper chicken couldn’t be more delicious!

Fresh Lemon Pepper Chicken

chicken thighs

lemons

black pepper

chicken broth

Dijon mustard

shallot (finely chopped)

garlic (minced)

Preheat oven to 425℉. In a small bowl for the lemon pepper seasoning, combine lemon zest, olive oil, black pepper, and salt.

Place chicken thighs on a dry baking sheet. Using a basting brush or spoon to evenly spread the seasoning on top of each thigh in a thin layer.

Bake chicken for 18-23 minutes until the internal temp registers at least 165 degrees (it’s okay if it’s over!).

While the chicken is in the oven, make the pan sauce. Add olive oil, shallot, and garlic to a pan over medium-high heat. Sauté for 2-3 minutes.

Add the broth, wine, lemon juice, and mustard. Let simmer over medium-high heat for 1-2 minutes.

Remove from heat and stir in the butter, parsley, salt and more pepper if desired.

Serve sauce over or underneath the lemon pepper chicken!

https://www.youtube.com/watch?v=0QdYS50gr1Y

#chicken #chickenrecipe #recipe 
FULL RECIPE: https://tastefullygrace.com/lemon-pepper-chicken/
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Ditch the store-bought lemon pepper seasoning and make your own in 5 minutes to spread on the juiciest baked chicken thighs ever, with a quick lemon pepper pan sauce. This lemon pepper chicken couldn’t be more delicious!
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Music I Use: Bensound.com/free-music-for-videos
License code: DWNMWMWTGZ3KQ733
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TastefullyGrace.com for ALL recipes
#recipevideo #food #cookingvideo #cookingchannel #cooking #lemonpepperchicken #easydinner

30-Minute Lemon Pepper Chicken

Growing up right outside of Buffalo, my husband approves of these buffalo chicken wraps, made with all the traditional accoutrements like buffalo sauce, lettuce, tomato, blue cheese or ranch dressing, and of course, juicy shredded chicken!

Classic Buffalo Chicken Wraps

flour tortillas

½ cup ranch or blue cheese dressing

cheddar cheese

buffalo sauce (like Frank’s Original Red Hot)

tomato (diced)

lettuce

Preheat oven to 425℉. Place chicken breasts on a baking sheet. Sprinkle with salt and pepper. Bake 17-22 minutes until chicken registers at least 165 degrees in the thickest part.

Let chicken rest at room temperature for 5 minutes. Use a fork and knife to shred and pull apart chicken into bite-sized pieces.

Transfer chicken to a bowl. Use paper towels to gently squeeze out extra juice, so that the chicken juices don’t make the wraps soggy.

Toss buffalo sauce into the chicken. Set aside.

Top 15 any season recipes from across the web

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Top 15 any season recipes from across the web

The most viewed any season recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Bake Juicy Chicken Breast

How to Make Crostini (Best Ever!)

Broiled Asparagus

How to Make Garlic Bread

BEST Shrimp Scampi Pasta

How to Cook Beef Brisket in the Ove...

Sicilian Eggplant Caponata

Crispy Pork Milanese With Warm Arug...

Pasta Carbonara (Amalfi Coast Recip...

Fresh Lemon Pepper Chicken

Classic Buffalo Chicken Wraps

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Fresh Salmon Croquettes

Easiest Garlic Naan Bread

The most viewed any season recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine