Cinnamon Spiced Fried Tomatoes Recipes
CINNAMON CHICKEN
Chicken breasts baked with cinnamon and other seasonings. This is a recipe that I created while working at a flight kitchen. We had cinnamon in the spice collection that nobody used for anything, so I decided to try it on chicken and the flight crews and my family loved it!
Provided by OAKBORN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)
- Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 3 g, Cholesterol 68.4 mg, Fat 1.7 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 0.5 g, Sodium 1821.7 mg, Sugar 0.4 g
SPICED MARINATED TOMATOES
We loved this flavorful summer recipe from the latest issue of Cooking Light. It can be prepared up to two days in advance--the tomatoes will take on more flavor the longer they marinate. I used grape tomatoes, rather than cherry, and substituted white wine vinegar for the white balsamic. If you prefer a milder heat, you will want to seed the pepper.
Provided by GaylaJ
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine first 4 ingredients.
- Stir together remaining ingredients in a small bowl until blended, then pour over tomato mixture; toss to coat.
- Chill 1 hour.
Nutrition Facts : Calories 40.6, Fat 1.9, SaturatedFat 0.3, Sodium 151.3, Carbohydrate 5.8, Fiber 1.2, Sugar 3.8, Protein 0.9
CINNAMON SPICED FRIED TOMATOES
You'll love this exotic departure from the usual fried tomatoes! There is an incredible aroma that fills your kitchen the minute the tomato slices hit the pan! An excellent way to use not quite ripe tomatoes. These are great for breakfast, along with eggs, buttered tortillas, and perhaps Pueblo Style Calabacitas. Adapted from Mollie Katzen's Sunlight Cafe(Breakfast All Day).
Provided by Sharon123
Categories Low Protein
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut the tomatoes in half and gently squeeze out and discard the seeds. This step is unnecesary if using Roma or plum tomatoes. Cut the tomatoes into thick slices.
- Mix the flour, cinnamon, cumin, and salt on a plate. Dredge the tomato slices in this mixture, turning to coat both sides of each piece.
- Place a heavy skillet over medium heat for a couple minutes. When skillet is hot, add the oil, wait for about 10 seconds, then swirl to coat the pan.
- Fry the coated tomato slices in the hot oil on both sides until crisp, a minute or two on each side. Don't let them burn!
- Move the fried tomatoes to a plate and wait for 3-5 miutes before serving, as the juices inside will be very hot. Pass the kosher salt at the table and enjoy!
GREEN TOMATO CAKE
An easy spice cake recipe with a twist. This Green Tomato Cake uses unripe garden tomatoes to add moisture and flavor. Frost with a mouthwatering cream cheese frosting.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat the oven to 350º Fahrenheit. Spray a 9x13 baking pan with cooking spray.
- Use a food processor or a grater to grate enough green tomatoes to make 3 cups. Don't skin them, just take out the core and grate. Allow the juice to drain off the tomatoes as you make the cake batter.
- In a large bowl, mix together the sugar, oil, eggs and vanilla.
- In a small bowl, whisk together the flour, cinnamon, baking soda, cloves and salt.
- Add the dry ingredients to the wet and mix just until combined.
- Fold in the drained tomatoes.
- Pour the batter into the prepared pan.
- Bake for 45-50 minutes or until the cake tests done.
- Allow the cake to cool before frosting.
- In a large bowl, cream together the butter and cream cheese until smooth and creamy.
- Add the vanilla and powdered sugar.
- Mix until well combined, scraping the sides of the bowl as needed.
- Frost the cake after it has cooled. Store in an airtight container at room temperature.
Nutrition Facts : Calories 543 kcal, Carbohydrate 60 g, Protein 5 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 62 mg, Sodium 319 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
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