Ingredients:

Chicken:

• 4 fileted and slightly flattened chicken breasts
• 3½ oz plain flour
• 2 beaten eggs
• 2½ oz grated Parmesan
• 2½ oz breadcrumbs
• 1 tsp dried oregano
• salt and pepper

Sauce:

• 1 tbsp olive oil
• 1 finely chopped onion
• 2 finely chopped garlic cloves
• 3½ fl oz red wine
• 1 tsp dried oregano
• 14 oz tin of chopped tomatoes
• pinch sugar
• salt and pepper

Extras:

• 2 sliced mozzarella balls

Instructions:

Chicken:

1. Season the flour with salt and pepper. 
2. Mix the breadcrumbs and Parmesan with the oregano.
3. Dip each chicken piece in flour, then in the egg, then in the breadcrumb mixture.
4. Place on a lightly greased baking tray.
5. Bake on 390F degrees for 12 to 15 minutes or until the chicken is cooked.

Sauce:

1. Start by heating the olive oil in a saucepan and add the onion to fry until soft (not brown).
2. Add the garlic and 2 minutes later, the wine.
3. Reduce by half and add the tomatoes and oregano.
4. Season and let simmer for 10 minutes, fix the seasoning and simmer for another 10 minutes. Keep doing this until the sauce is thick.

Chicken + Sauce:

1. Spread tomato sauce at the bottom and top with a single layer of chicken pieces.
2. Add another layer of sauce and arrange the mozzarella on top of the chicken pieces.
3. Bake for 15-20 minutes and serve.

The post Teeside Chicken Parmo appeared first on foodisinthehouse.com.

The Middle Eastern spice has a bold citrus-like acidity, but despite its strong taste, it’s quite versatile. With that in mind, due to its typically coarse grind and unusual tone, if you use sumac in your recipe it will not go unnoticed, so don’t go overboard.

It’s quite commonly used as garnish on meat, bread, and fish, the latter in particular is great as a substitute to lemon juice. It has a similar acidity to lemons, but it’s less overpowering.

Another popular use of sumac is for making a marinade or a rub for meat, chicken, or fish. It does a particularly good job with fatty parts, giving a boost to the rich taste by contrasting it.

Sumac makes a great addition to some classic salads, and you can use it as seasoning for anything from a leafy green salad to Middle Eastern salads like fattoush or tabbouleh salad.

The post Here’s What to Use Sumac For appeared first on foodisinthehouse.com.

For this technique, you’re going to need a flat and sturdy cutting board, and a large sharp knife. Before you begin peeling prepare the clove by separating it from the garlic and removing the rougher, external layers of the skin with your hands.

Lay the clove on the board and place the knife blade flat on top of it, so that it is parallel to the board. Apply pressure to the blade until you feel the clove responding to the pressure. Don’t apply too much pressure or the clove will smash. Next, use the knife to chop off both tips of the clove, and its flesh will be released from the peel. This process will also make the garlic clove easier to slice.

The post A Painless Method to Peeling a Garlic Clove appeared first on foodisinthehouse.com.

Ingredients

• 16 sheets of store-bought/homemade phyllo dough
• 2 cups of feta cheese
• 3 eggs
• 1teaspoon salt
• 3⁄4 cup melted butter
• 1 cup of milk.

Directions

• Preheat the oven to 350 degrees.
• Brush the bottom and sides of a pyrex pan with melted butter.
• Mix the cheese, milk, and eggs in a bowl with the salt until a smooth mixture.
• Lay down 5 phyllo sheets at the bottom of the pan, brush with melted butter.
• Pour the cheese mixture on top so that it covers the dough.
• Repeat these two steps but with 3 phyllo sheets until the final phyllo sheets go on top without the butter.
• Bake for 30 minutes or until golden and baked in the middle, it shouldn’t be runny.
• Take out of the oven and let rest and cool with a cover before slicing and serving.

The post Learn to Make a Bulgarian Banitsa —an Easy, Delicious Treat appeared first on foodisinthehouse.com.

Round

Small balls in all colors, made from starch and sugar, are probably the most used sprinkle in our list. You can get them in a mix of rainbow colors or in separate bags for a designed theme. Fun!

Cylinder

Tiny tubes (or sausages) made of sugar. Since they have a shiny coating, they are less likely to have their color bleed into the cake or frosting than the round sprinkles.

Shapes

Great for special events or special requests, shaped sprinkles are very useful for getting a message across. They are normally made from a less condensed type of sugar mix so they don’t do great with baking, so treat them like part decorations. Get love hearts for Valentine’s, green shamrocks for St. Patrick’s, or all-colors stars for a special birthday.

Dust and Sugar

There are many dust and sugar options, most of them look and taste great as a crust on creams and glazes. These include the shiny luster dusters, glittery pixie dust, colorful sanding sugars, and golden crystal sugars.

The post 4 Types of Sprinkles For Your Cakes appeared first on foodisinthehouse.com.

Cast Iron

A cast iron is a non-stick pan without any Teflon that heats evenly and is very conductive of heat. This pan can be used in the oven as well as a stovetop, which makes it great for stews and casseroles. They do scratch and might rust so you’ll need to take a bit of extra care of it. But, for the great job that it does, it’s normally worth it.

Stainless Steel

If you don’t want to deal with rust and scratches, this is the pan for you. Stainless steel is a thin, strong, and durable material, quite popular in industrial and medical use, so why not in the kitchen? These pans are not very conductive and don’t easily heat evenly all over but with a bit of preheating this is easily resolved.

Ceramic

Noticeably nice to look at with their various colors, these pans are easy to clean, and if treated well can be non-stick. They are not as durable as the metal materials but are not very expensive either.

The post Choose The Best Frying Pan For You appeared first on foodisinthehouse.com.

This core can make a cucumber sandwich soggy, and a vegetable stew into a slimy mess. But there’s a little secret for treating them that takes control of this wetness.

You’re going to need a large enough tray or board, a sharp knife, salt, and some kitchen towels. Make sure to do this well in advance, since this can take about an hour and a half, and some people go as far as preparing the evening before.

• Slice your vegetable to even slices, either round or long shapes, it doesn’t matter.
• Spread them in the large tray and sprinkle some salt on each layer.
• Put another tray, cutting board, or plates, on top of the layers, and leave for anything from an hour to overnight in the fridge.

The result will lead to the water being separated from the crispy vegetable, so you can just pour it out and use the fresh cucumber or zucchini in your dish.

The post Drain Your Cucumbers and Zucchinis Using Salt appeared first on foodisinthehouse.com.

Sandwiches

Cooking might take too long so sandwiches are a great solution. Get creative with the contents of your fridge, but don’t overload the bread so that the sandwiches won’t fall apart.

Tea or Coffee

Boil a kettle and fill a thermos with either tea or coffee, and, if possible, add your milk and sugar at this point as it will make pouring and drinking much simpler outside.

Fruit

Nature’s packed desserts are perfect for a picnic. Simply take some oranges or bananas, or wash some apples, peaches, or grapes. Best to avoid watermelons, mangos, or other more complicated fruits to prepare and pack.

Everything Else

You’ll want to have something nice to sit on and eat. If you have a wax tablecloth that’s perfect, but a beach towel is also useful. Something else to think about is entertainment, stop at a convenience store and pick up a crossword puzzle book and a pen and you’re set!

Keep It Clean

No matter what you eat or do, make sure to pack all the leftovers in your bag and leave no trace.

The post What to Prepare for a Spontaneous Picnic appeared first on foodisinthehouse.com.

Ingredients

• Grated cheese (to keep it authentic we prefer mozzarella but we’ll leave this up to you)
• 1 or 2 toppings: pepperoni, mushrooms, olives, corn, whatever you like!
• Your favorite pizza sauce

Instructions

• Pre-heat a non-stick skillet over medium heat
• Cover the bottom with a thin and even layer of cheese
• Give it a moment to soften but don’t let it get fully melted
• Add the toppings
• Wait until the cheese starts to melt
• Spread a layer of sauce on top and cover the skillet 
• Wait until the bottom and edges become golden and crispy
• Remove from the heat and let it cool

Serving

Slide the crustless pizza onto a large plate and slice to share around, or roll it up and eat the entire thing yourself.

The post How to Make a Speedy Crustless Pizza appeared first on foodisinthehouse.com.

Popsicle

This is normally the cheapest option, probably because popsicles are typically frozen water with some flavor, food coloring, and sugar. The fancier types might include fruit bits or candy frozen into the icy liquid. They are fantastic for the hottest days of summer, but make sure to have a tap nearby to wash your hands after.

Sorbet

Dairy-free and available at ice-cream parlors, sorbets are normally frozen pureed fruit with sugar. They make for a perfect dessert after a rich meal and go well with a summer cocktail.

Soft Serve Ice Cream

A beach-side classic that can be served in a cone or a cup. You can upgrade your soft serve with a chocolate bar, sprinkles, or some chocolate syrup. Not ideal for very hot days as the ice cream might melt faster than you can eat it.

Ice Cream Sandwich

These crowd-pleasers are made of two simple cookies with vanilla ice cream in the middle, or a more elaborate option of chocolate chip cookies with pistachio or mocha ice cream in between.

The post Some Sweet Desserts for a Hot Summer Day appeared first on foodisinthehouse.com.

Ingredients:

Chicken:

• 4 fileted and slightly flattened chicken breasts
• 3½ oz plain flour
• 2 beaten eggs
• 2½ oz grated Parmesan
• 2½ oz breadcrumbs
• 1 tsp dried oregano
• salt and pepper

Sauce:

• 1 tbsp olive oil
• 1 finely chopped onion
• 2 finely chopped garlic cloves
• 3½ fl oz red wine
• 1 tsp dried oregano
• 14 oz tin of chopped tomatoes
• pinch sugar
• salt and pepper

Extras:

• 2 sliced mozzarella balls

Instructions:

Chicken:

1. Season the flour with salt and pepper. 
2. Mix the breadcrumbs and Parmesan with the oregano.
3. Dip each chicken piece in flour, then in the egg, then in the breadcrumb mixture.
4. Place on a lightly greased baking tray.
5. Bake on 390F degrees for 12 to 15 minutes or until the chicken is cooked.

Sauce:

1. Start by heating the olive oil in a saucepan and add the onion to fry until soft (not brown).
2. Add the garlic and 2 minutes later, the wine.
3. Reduce by half and add the tomatoes and oregano.
4. Season and let simmer for 10 minutes, fix the seasoning and simmer for another 10 minutes. Keep doing this until the sauce is thick.

Chicken + Sauce:

1. Spread tomato sauce at the bottom and top with a single layer of chicken pieces.
2. Add another layer of sauce and arrange the mozzarella on top of the chicken pieces.
3. Bake for 15-20 minutes and serve.

The post Teeside Chicken Parmo appeared first on foodisinthehouse.com.

The Middle Eastern spice has a bold citrus-like acidity, but despite its strong taste, it’s quite versatile. With that in mind, due to its typically coarse grind and unusual tone, if you use sumac in your recipe it will not go unnoticed, so don’t go overboard.

It’s quite commonly used as garnish on meat, bread, and fish, the latter in particular is great as a substitute to lemon juice. It has a similar acidity to lemons, but it’s less overpowering.

Another popular use of sumac is for making a marinade or a rub for meat, chicken, or fish. It does a particularly good job with fatty parts, giving a boost to the rich taste by contrasting it.

Sumac makes a great addition to some classic salads, and you can use it as seasoning for anything from a leafy green salad to Middle Eastern salads like fattoush or tabbouleh salad.

The post Here’s What to Use Sumac For appeared first on foodisinthehouse.com.

For this technique, you’re going to need a flat and sturdy cutting board, and a large sharp knife. Before you begin peeling prepare the clove by separating it from the garlic and removing the rougher, external layers of the skin with your hands.

Lay the clove on the board and place the knife blade flat on top of it, so that it is parallel to the board. Apply pressure to the blade until you feel the clove responding to the pressure. Don’t apply too much pressure or the clove will smash. Next, use the knife to chop off both tips of the clove, and its flesh will be released from the peel. This process will also make the garlic clove easier to slice.

The post A Painless Method to Peeling a Garlic Clove appeared first on foodisinthehouse.com.

Ingredients

• 16 sheets of store-bought/homemade phyllo dough
• 2 cups of feta cheese
• 3 eggs
• 1teaspoon salt
• 3⁄4 cup melted butter
• 1 cup of milk.

Directions

• Preheat the oven to 350 degrees.
• Brush the bottom and sides of a pyrex pan with melted butter.
• Mix the cheese, milk, and eggs in a bowl with the salt until a smooth mixture.
• Lay down 5 phyllo sheets at the bottom of the pan, brush with melted butter.
• Pour the cheese mixture on top so that it covers the dough.
• Repeat these two steps but with 3 phyllo sheets until the final phyllo sheets go on top without the butter.
• Bake for 30 minutes or until golden and baked in the middle, it shouldn’t be runny.
• Take out of the oven and let rest and cool with a cover before slicing and serving.

The post Learn to Make a Bulgarian Banitsa —an Easy, Delicious Treat appeared first on foodisinthehouse.com.

Round

Small balls in all colors, made from starch and sugar, are probably the most used sprinkle in our list. You can get them in a mix of rainbow colors or in separate bags for a designed theme. Fun!

Cylinder

Tiny tubes (or sausages) made of sugar. Since they have a shiny coating, they are less likely to have their color bleed into the cake or frosting than the round sprinkles.

Shapes

Great for special events or special requests, shaped sprinkles are very useful for getting a message across. They are normally made from a less condensed type of sugar mix so they don’t do great with baking, so treat them like part decorations. Get love hearts for Valentine’s, green shamrocks for St. Patrick’s, or all-colors stars for a special birthday.

Dust and Sugar

There are many dust and sugar options, most of them look and taste great as a crust on creams and glazes. These include the shiny luster dusters, glittery pixie dust, colorful sanding sugars, and golden crystal sugars.

The post 4 Types of Sprinkles For Your Cakes appeared first on foodisinthehouse.com.

Cast Iron

A cast iron is a non-stick pan without any Teflon that heats evenly and is very conductive of heat. This pan can be used in the oven as well as a stovetop, which makes it great for stews and casseroles. They do scratch and might rust so you’ll need to take a bit of extra care of it. But, for the great job that it does, it’s normally worth it.

Stainless Steel

If you don’t want to deal with rust and scratches, this is the pan for you. Stainless steel is a thin, strong, and durable material, quite popular in industrial and medical use, so why not in the kitchen? These pans are not very conductive and don’t easily heat evenly all over but with a bit of preheating this is easily resolved.

Ceramic

Noticeably nice to look at with their various colors, these pans are easy to clean, and if treated well can be non-stick. They are not as durable as the metal materials but are not very expensive either.

The post Choose The Best Frying Pan For You appeared first on foodisinthehouse.com.

This core can make a cucumber sandwich soggy, and a vegetable stew into a slimy mess. But there’s a little secret for treating them that takes control of this wetness.

You’re going to need a large enough tray or board, a sharp knife, salt, and some kitchen towels. Make sure to do this well in advance, since this can take about an hour and a half, and some people go as far as preparing the evening before.

• Slice your vegetable to even slices, either round or long shapes, it doesn’t matter.
• Spread them in the large tray and sprinkle some salt on each layer.
• Put another tray, cutting board, or plates, on top of the layers, and leave for anything from an hour to overnight in the fridge.

The result will lead to the water being separated from the crispy vegetable, so you can just pour it out and use the fresh cucumber or zucchini in your dish.

The post Drain Your Cucumbers and Zucchinis Using Salt appeared first on foodisinthehouse.com.

Sandwiches

Cooking might take too long so sandwiches are a great solution. Get creative with the contents of your fridge, but don’t overload the bread so that the sandwiches won’t fall apart.

Tea or Coffee

Boil a kettle and fill a thermos with either tea or coffee, and, if possible, add your milk and sugar at this point as it will make pouring and drinking much simpler outside.

Fruit

Nature’s packed desserts are perfect for a picnic. Simply take some oranges or bananas, or wash some apples, peaches, or grapes. Best to avoid watermelons, mangos, or other more complicated fruits to prepare and pack.

Everything Else

You’ll want to have something nice to sit on and eat. If you have a wax tablecloth that’s perfect, but a beach towel is also useful. Something else to think about is entertainment, stop at a convenience store and pick up a crossword puzzle book and a pen and you’re set!

Keep It Clean

No matter what you eat or do, make sure to pack all the leftovers in your bag and leave no trace.

The post What to Prepare for a Spontaneous Picnic appeared first on foodisinthehouse.com.

Ingredients

• Grated cheese (to keep it authentic we prefer mozzarella but we’ll leave this up to you)
• 1 or 2 toppings: pepperoni, mushrooms, olives, corn, whatever you like!
• Your favorite pizza sauce

Instructions

• Pre-heat a non-stick skillet over medium heat
• Cover the bottom with a thin and even layer of cheese
• Give it a moment to soften but don’t let it get fully melted
• Add the toppings
• Wait until the cheese starts to melt
• Spread a layer of sauce on top and cover the skillet 
• Wait until the bottom and edges become golden and crispy
• Remove from the heat and let it cool

Serving

Slide the crustless pizza onto a large plate and slice to share around, or roll it up and eat the entire thing yourself.

The post How to Make a Speedy Crustless Pizza appeared first on foodisinthehouse.com.

Popsicle

This is normally the cheapest option, probably because popsicles are typically frozen water with some flavor, food coloring, and sugar. The fancier types might include fruit bits or candy frozen into the icy liquid. They are fantastic for the hottest days of summer, but make sure to have a tap nearby to wash your hands after.

Sorbet

Dairy-free and available at ice-cream parlors, sorbets are normally frozen pureed fruit with sugar. They make for a perfect dessert after a rich meal and go well with a summer cocktail.

Soft Serve Ice Cream

A beach-side classic that can be served in a cone or a cup. You can upgrade your soft serve with a chocolate bar, sprinkles, or some chocolate syrup. Not ideal for very hot days as the ice cream might melt faster than you can eat it.

Ice Cream Sandwich

These crowd-pleasers are made of two simple cookies with vanilla ice cream in the middle, or a more elaborate option of chocolate chip cookies with pistachio or mocha ice cream in between.

The post Some Sweet Desserts for a Hot Summer Day appeared first on foodisinthehouse.com.