i always taste and tell

Monthly Archives: September 2012

I have one thing to say about this recipe.  YUM!  and the leftovers for this recipe?  YUM times TWO!

This is a little bit fancier than my past recipes, but I left my boyfriend in charge of stuffing the chicken and he passed with flying colors — if he can do it, YOU CAN!!

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Ingredients:

2 chicken breasts
Pepperoni (Aprrox. 20 large pepperoni slices or whole bag of regular sliced pepperoni)
1/2 cup flour
1/2 cup bread crumbs (I used italian seasoning)
1/2 bag shredded mozzarella cheese
1 egg
6 tablespoons of vegetable oil

Directions:

Preheat the oven to 350 degrees.

Cut Both Chicken breasts in half.  I cut mine diagonally.  In each piece of chicken cut a pocket, be careful not to go all the way through other wise your stuffings will fall out.

Sidenote: make sure to trim all your chicken of the fat before you start – we had to go back after this and get rid of that junk!

Now you are ready to stuff your chicken, I layered it a few pieces of pepperoni, some shredded cheese, one slice of pepperoni, more cheese and one last piece of pepperoni to keep it all in.  I basically stuffed in as much as I could fit!

In three bowls, put one with flour,  one with bread crumbs, and one with egg mixed with a little bit of water.

Coat each breast in flour, then egg, and then bread crumbs.  Coat each in that order.  I used my hands and kept each pocket pinched shut as I dipped them into each bowl.  You may need to add more or less depending on how much you coat your chicken with.

Heat your Oil in a frying pan on high heat –  you can figure out if it is hot enough by throwing a pinch of bread crumbs into the oil.  It will pop and jump quite a bit.  Don’t put the chicken in before the oil is hot enough, or it will get greasy and not fry well.

Go ahead and put all your chicken in at the same time, and fry one said and then flip to the other side.  It shouldn’t take more than a minute or two for each side.

Finally you are ready to place not a baking sheet and cook for 25 minutes!  It wasn’t that bad …. right?

Enjoy your finished product! — these leftovers are almost better than the first time! I served it with a caesar salad and it was a perfect dinner.

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This really needs to introduction, it’s easy, simple  (like every other recipe I post!!) and it is a perfect thing to have on the ready for packed lunches.

Ingredients:

1 box bowtie pasta
1 large english cucumber
2 tomatoes
2 cups Italian dressing (more or less depending on your taste)
3/4 cups kalamata olives
1 cup feta cheese
1/2 cup grated parmesan cheese

Directions:

Cook pasta according to directions.

Dice all of your vegetables.

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Throw into a large bowl and mix it all together! TA-DA!

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I found this was best when served cold and it made a great thing to put in individual tupperware containers to take for lunches.  I was getting so tired of bringing sandwiches for my lunch break, so this was a nice change and I had a large batch to keep me going!


Making buffalo chicken pizza is a favorite of mine.  This recipe is exactly that but rolled all up into a loaf of goodness!

The best part is that it is as easy as throwing a bunch of toppings onto some pizza dough!


Ingredients:

2 breasts cooked and chopped chicken
2 cups shredded cheese (I used mexican blend, because I always have it on hand and some mozzarella I had as well)
1 can pillsbury pizza dough
1/2 cup Franks Red Hot Buffalo Sauce
1/3 cup ranch dressing

Directions:

Preheat the oven to 425 degrees

Once you have chopped and cooked your chicken add 1/4 cup buffalo sauce to the pan and let it simmer all together for a few minutes.

Press our your pizza dough onto a baking sheet and spread it with the rest of your buffalo sauce and ranch dressing.  I love condiments so I really just eye-balled it on how much I was in the mood for.


Top with chopped chicken and your shredded cheeses.


Now you are ready to start rollin! (with my homies)

Start at the skinny edge and fold over the dough and keep rolling it until it is in one big loaf.  Make sure to press the edges together as you go to keep from losing any gooey goodness.
I was a bit nervous about halfway through that the dough would start to rip as it was pretty packed with fillings.  But it went completely fine, it was just a bit messy!



Then just pop it in the oven for 30 minutes and you are ready to get your grub on!

This is boyfriend AND roommate approved! 😀


I mean it — this is THE simplest!

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Ingredients:

How many ever cuts of salmon you feel like cooking – mine were prepared and cut already
1-2 lemons
a few pads of butter
salt and pepper to taste

Directions:

On a sheet of tinfoil, place the salmon on top of some sliced up lemons.  Top with a few pads of butter and salt and pepper to taste.

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Wrap tightly and cook at 300 degrees for 35 minutes.

It really is that easy — and it was so delicious!  We ate it with corn on the cob and biscuits, but you could make any side dish with this.