#granulated onion

[fieriframes]

[TAKE SOME GROUND BEEF, MAKE A BURGER. AND THIS ONE WE KIND OF GO FLATTER. AS OPPOSED TO TRIANGULAR. OR AN OCTAGON. LITTLE SALT AND PEPPER, GRANULATED GARLIC AND GRANULATED ONION.]

[fieriframes]

[PAPRIKA, GRANULATED ONION, RAW SUGAR, BLACK PEPPER...]

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[GARLIC POWDER, GRANULATED ONION, SALT. A LITTLE SALT. AND WE FINISH WITH A LITTLE PINCH OF OREGANO. A LITTLE PINCH OF OREGANO. BUT LITTLE TOUCHES CAN MAKE A BIG DIFFERENCE. IT'S A KISS. IT'S JUST A KISS. OKAY. BUT A KISS IS JUST A KISS.]

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[Okay. ...granulated onion, real course black pepper. Suppose, she said weakly. HUNTER: They use a horse to grind it. Yeah, horse power.]

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[That's different. Granulated garlic, granulated onion, salt, maple sugar, sambal chili paste. And mix it, mix it, mix it. Okay, are we gonna give this a chance to kind of marry, kind of bring some flavor together?]

[fieriframes]

[You know that cheese curds are good just by themselves? You don't have to fry 'em. They do work that way, but they get so gooey and perfect. Black pepper, granulated garlic, granulated onion.]

[what-marsha-eats]

Chicken Fra Diavolo Bake

From The Cozy Apron

Yield: Serves about 4-6

Ingredients:

• 1 – 1 ½ pounds chicken breast tenders (or skinless, boneless breasts), cut into bite-sized pieces • Salt • Black pepper • 1 teaspoon granulated onion • 1 teaspoon granulated garlic • ¼ cup all-purpose flour • Canola oil • 1 onion, finely diced • 6 large cloves garlic, pressed through garlic press • 1-2 teaspoons red pepper flakes (more or less, depending on how spicy you like things!) • 1 teaspoon Italian seasoning • 3 tablespoons tomato paste • ½ cup white wine (you can also use red) • 42 ounces canned, crushed tomatoes (that's one 28-ounce can plus one 14-ounce can) • 2 tablespoons chopped flat-leaf parsley • 8-10 ounces dry penne pasta, cooked according to package instructions and held warm • 2 cups whole-milk mozzarella cheese, grated/shredded • ¼ cup julienned basil leaves, for garnish

Preparation: -Preheat oven to 350°F and lightly mist a baking/casserole dish with cooking spray.

-Season the chicken pieces with a couple of good pinches of salt and black pepper, plus the granulated onion and garlic, and toss to coat; sprinkle in the flour, and toss to coat the pieces once again.

-Place a medium-size pot or a large saute pan over medium-high heat, and drizzle in about 3-4 tablespoons of oil; once hot, add in the chicken pieces in a single layer (work in a couple of batches, if necessary), and allow them to sit, undisturbed, for about 4 minutes, or until golden-brown and slightly crisp on that first side; stir and allow the chicken to become golden-brown on all sides for a few minutes more; remove with a slotted spoon and set aside for a moment.

-Into the pot/pan, add a touch more oil (if needed) and add in the diced onion; saute for 2-3 minutes, then add in the garlic, red pepper flakes, Italian seasoning, and the tomato paste, and stir together to combine; cook for about 30 seconds to 1 minute.

-Add in the wine, followed by the crushed tomatoes, and a few pinches of salt and pepper; lower the heat to medium-low/low, and allow the sauce to simmer gently, uncovered, for about 20 minutes; finish the sauce with the chopped parsley and a little more salt and pepper, if needed.

-Add your cooked penne pasta into the sauce, along with the chicken pieces, and gently stir to combine; turn the mixture out into your prepared baking/casserole dish, and top with the mozzarella cheese; bake for about 20-25 minutes or until the cheese is melted and bubbly.

-Serve with some fresh basil as garnish.

[what-marsha-eats]

Chicken Cheese Steak

This juicy chicken cheese steak is smothered in charred red and yellow peppers and onions, plus provolone—it's a delicious twist on a Philly