Tag: bread

CHICKEN PARMESAN APPETIZER – Butter with a Side of Bread by Gordon Ramsay

CHICKEN PARMESAN APPETIZER - Butter with a Side of Bread


Chicken Parmesan Bites are a delicious appetizer perfect for the big game! With popcorn chicken, a little marinara sauce and mozzarella cheese, this pop-able appetizer couldn’t be easier!

chicken parmesan bites appetizer, with a toothpick and cheese pulling

Easy Appetizer Ideas

I personally think you can never have a shortage of easy appetizer recipes. Not only are appetizers great for, well, appetizers 😉 but they also make an amazing lunch or snack for the little tummy’s in your life! Chicken Parmesan Bites are no exception to the Easy Appetizer rule.. this may be the easiest!

If you have an air fryer, these little bites can become even easier, if that is even possible. I also love how we can take this one recipe and idea and adapt it into many other appetizers! Substitute bbq sauce, honey mustard, sweet and sour or wing sauce for the marinara sauce and you have a completely different dish!

chicken parm bites in a baking dish

How to make Chicken Parmesan Bites

To make theses Chicken Parm Bites, the first thing you’ll need to do is purchase your favorite brand of popcorn chicken. You can honestly make these as small and pop-able as you’d like. If you want to use larger chicken strips, be my guest!

Once you have picked out what chicken you’d like to use, we need to cook it until they are nice and crispy. As I mentioned earlier, I like to use my air fryer for this, the consistently have a great crispy texture that is hard to achieve in the oven.

chicken nuggets, marinara sauce and mozzarella cheese ready to be baked

Once the chicken is baked, hot and crispy, arrange in a serving dish. Spoon a small amount of your favorite marinara sauce onto the chicken and then top with shredded mozzarella cheese.

Now toss it in the oven and broil for a few minutes until the cheese is melty, bubbly and delicious. Pull out of the oven and serve immediately with toothpicks.

chicken parm bites, being eaten

Can I make this Appetizer a meal?

YES! I absolutely love doing this. I will add a bit more marinara sauce and then scoop and serve over pasta instead of eating with a toothpick. This is always a hit with my kids as a meal.

easy chicken parmesan appetizerOther Chicken Bite Appetizer Ideas to try

As mentioned above, using this same baking method but substituting sauce is a great way to switch things up. Below is a list of variations to try.

  • BBQ sauce with parmesan cheese
  • Honey Mustard and Swiss cheese
  • Sweet and Sour sauce
  • Franks Red Hot Sauce and brown sugar
  • BBQ sauce and honey
  • Salsa and cheddar cheese
chicken parmesan bites appetizer, with a toothpick and cheese pulling

Chicken Parmesan Bites

Chicken Parmesan Bites are a delicious appetizer perfect for the big game! With popcorn chicken, a little marinara sauce and mozzarella cheese, this pop-able appetizer couldn’t be easier!

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: appetizer

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 10

Ingredients

  • 32 popcorn chicken pieces
  • 1/2 cup marinara sauce
  • 1 cup mozzerella cheese shredded

Instructions

  • Bake the popcorn chicken according to package directions or using your favorite method.

  • arrage baked popcorn chicken in a baking dish.

  • Spoon a small amount of marinara sauce over each peice of chicken.

  • Top with the shredded mozzerella cheese.

  • Broil for a few minutes until the cheese is melted.

  • Serve immediatly with toothpicks.

Looking for more Appetizer Ideas? Try These!

Chicken Parmesan Bites are a delicious appetizer perfect for the big game! With popcorn chicken, a little marinara sauce and mozzarella cheese, this pop-able appetizer couldn't be easier!

Chicken Parmesan Bites are a delicious appetizer perfect for the big game! With popcorn chicken, a little marinara sauce and mozzarella cheese, this pop-able appetizer couldn’t be easier!

Saltless Tuscan Bread / Pane Toscano by Gordon Ramsay

Saltless Tuscan Bread / Pane Toscano






Saltless, yet it is never bland! This Tuscan bread is more substantial than the French bread, and although it hasn’t the airy lightness of a French baguette, it is not heavy like some German bread either. Fresh tomatoes and basil layered on a large slice of Tuscan loaf would make a perfect snack or like what I did, spread the bread with cheese Toscana
angiesrecipes
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One explanation of the saltless bread is that the Tuscans, well known for being tightfisted couldn’t bear to pay the government salt tax and chose instead to make bread without it. Perhaps, but gastronomes point out that the Tuscan bread is perfectly suited to their cuisine, which is full of strong flavors.

  • 350 g German #550 flour (AP or bread flour)
  • 110 g Water at 20C/68F
  • 1 package / 7 g Instant dry yeast
  • 30 g Olive oil
  1. Pour the boiling water over the 250 grams flour in a bowl. Stir until you have a smooth thick paste. Cool and and let rest covered with a plastic wrap overnight in the fridge. The next day, take the dough out of the fridge and let rest for an hour to bring the paste to room temperature.
  2. Place the paste and the rest of the ingredients in the bowl of your stand mixer and stir on low speed until combined. Increase the speed to medium and continue mixing until the dough is smooth and leave from sides of mixing bowl. Transfer the dough to a lightly oiled bowl. Cover and let rise until double in bulk, about one hour. Turn the dough onto a lightly floured work surface and divide it in half. Round each dough up and let the dough balls rest, covered, for 15-20 minutes.
  3. After resting, shape the dough into batards. Proof the shaped batards, covered,on a piece of parchment paper or in moulds or pans for about one hour. Meanwhile, preheat the oven and the bricks to 220C/450F. Once the dough has doubled in size, sift flour on the surface of the batards to create a rustic appearance. Score the bread and carefully transfer them on the bricks in the oven. Bake the bread for 50 minutes. Cool on a wire rack.






MINI RASPBERRY SHORTCAKES – Butter with a Side of Bread by Gordon Ramsay

MINI RASPBERRY SHORTCAKES - Butter with a Side of Bread


Mini Raspberry Shortcakes are made with a cake mix as the base, while the filling is made with fresh raspberries and real whipped cream. This easy shortcake recipe is absolutely delicious!

 

Mini Raspberry Shortcakes are so fun to make and they look really fancy even though they are super easy too! I absolutely love shortcake, but it isn’t the easiest thing to make, so I was thrilled to find this recipe that starts with a cake mix. It’s amazing how much you can transform a cake mix with just a few simple ingredients! I love the miniature size too – these would be great for a party because they are already pre-portioned and ready to serve.

Mini Raspberry Shortcakes are made with a cake mix as the base, while the filling is made with fresh raspberries and real whipped cream. This easy shortcake recipe is absolutely delicious!

These mini shortcakes are made in a regular muffin tin, just the same way that you normally make cupcakes. Each cupcake is then cut in half and the filling goes in the middle. You can just put the filling right on top if you’re pressed for time, but I love the look of the shortcakes with the filling in the middle and then a little bit of whipped cream on top. They are a little tricky to eat, so you’ll definitely need a fork.

Mini Raspberry Shortcakes are made with a cake mix as the base, while the filling is made with fresh raspberries and real whipped cream. This easy shortcake recipe is absolutely delicious!

Ingredients in Mini Raspberry Shortcakes

  • 1 box white cake mix
  • 1 1/3 cups water
  • 3 large egg whites
  • 2 Tbsp melted butter (unsalted)
  • 2 tsp almond extract
  • 2 tsp vanilla extract

Ingredients in mini shortcakes

Raspberry Whipped Cream Filling

  • 1 cup fresh raspberries
  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar

Adding a raspberry filling to the shortcake recipe

How to make Raspberry Shortcake

Preheat oven to 350° and spray muffin tin with non-stick cooking spray. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract and vanilla extract in a large bowl for 2 minutes. Fill muffin tins about 2/3 full – I used a muffin scoop for this and it worked perfectly. Bake the cupcakes until they are very pale golden on top – about 15 minutes. Immediately remove the cupcakes from the pan and cool completely on a cooling rack.

Using a fork, coarsely mash the raspberries in a medium bowl. In a separate bowl, beat the cream and powdered sugar until firm peaks form. Fold the mashed raspberries into the whipped cream.

Cut the tops off each cupcake and then spoon the raspberry whipped cream onto the cupcake bottoms. Place the tops back over the whipped cream layer and then dust with powdered sugar, top with regular whipped cream and/or garnish with more raspberries if desired. Serve immediately or keep refrigerated until ready to serve.

Step by step instructions on how to make miniature shortcakes with raspberry filling

MINI RASPBERRY SHORTCAKES

Mini Raspberry Shortcakes are made with a cake mix as the base, while the filling is made with fresh raspberries and real whipped cream. This easy shortcake recipe is absolutely delicious!

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: mini raspberry shortcake

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 18 shortcakes

Author: Butter With a Side of Bread

Ingredients

  • 1 box white cake mix
  • 1 1/3 cups water
  • 3 large egg whites
  • 2 Tbsp melted butter unsalted
  • 2 tsp almond extract
  • 2 tsp vanilla extract
  • 1 cup fresh raspberries
  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar

Instructions

  • Preheat oven to 350 and spray muffin tin with non-stick cooking spray. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract and vanilla extract in a large bowl for 2 minutes.

  • Fill muffin tins about 2/3 full – I used a muffin scoop for this and it worked perfectly. Bake the cupcakes until they are very pale golden on top – about 15 minutes. Immediately remove the cupcakes from the pan and cool completely on a cooling rack.

  • Using a fork, coarsely mash the raspberries in a medium bowl.

  • In a separate bowl, beat the cream and powdered sugar until firm peaks form. Fold the mashed raspberries into the whipped cream.

  • Cut the tops off each cupcake and then spoon the raspberry whipped cream onto the cupcake bottoms. Place the tops back over the whipped cream layer and then dust with powdered sugar, top with regular whipped cream and/or garnish with more raspberries if desired. Serve immediately or keep refrigerated until ready to serve.

Mini Raspberry Shortcakes are made with a cake mix as the base, while the filling is made with fresh raspberries and real whipped cream. This easy shortcake recipe is absolutely delicious!

How do you whip cream?

Whipping cream is easy to do, especially if you know a little trick! Use a metal bowl and freeze it for at least 30 minutes before whipping the cream. This cuts so much time from the process! Before I learned this trick, it would take 8-10 minutes of beating the cream before it would get stiff, but now it only takes 3-4 minutes!

Place the whipping cream in the bowl immediately after removing the bowl from the freezer. Use an electric mixer turned up fairly high to beat the whipped cream. The whipped cream is ready when stiff peaks form as you lift up the beaters.

Make sure to use a fairly large bowl, even if you don’t have much cream – it does tend to splatter if your bowl isn’t big enough! You can whip the cream a few hours or even a couple of days in advance – just store it in an airtight container in the refrigerator until ready to use.

Mini Raspberry Shortcakes are made with a cake mix as the base, while the filling is made with fresh raspberries and real whipped cream. This easy shortcake recipe is absolutely delicious!

More delicious cake recipes that we love!

Mini Raspberry Shortcakes are made with a cake mix as the base, while the filling is made with fresh raspberries and real whipped cream. This easy shortcake recipe is absolutely delicious!

Mini Raspberry Shortcakes are made with a cake mix as the base, while the filling is made with fresh raspberries and real whipped cream. This easy shortcake recipe is absolutely delicious!

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Mini Raspberry Shortcakes - Butter With a Side of Bread
Mini Raspberry Shortcakes - Butter With a Side of Bread

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