https://mybeautybunny.com/j2p8t55tgqu This is the perfect use of leftovers from taco night. I mixed up shredded chicken with part mayo and part avocado before adding corn and black beans. Customize it with any add ins from the leftovers! It is great scooped … Continue reading
follow site I’m going out with a bang this week. Normally Fridays are my What I Ate series but I’ve been traveling, and I’m super backlogged. I have a super exciting weekend of food coming up and I’ll kick it off with a big time Friday post! It is a bit delayed but without further ado, I give you my 1st wedding anniversary dinner! Ta-da!
get link We went to Portland for the weekend and ate, walked around, shopped, checked out some lighthouses, and swam in the hotel pool (check out how adorable it is!). When we got home I decided to make our wedding meal for dinner! Of course we had to eat our frozen slice of wedding cake too!
go site I made chicken francese, blue cheese mashed potatoes, and green beans. It turned out great!
source site I drew the line at making squash veggie rings like the wedding venue had.
https://clikealo.com/8xp95az0t 4 large skinless boneless chicken breast halves
1/2 cup vegetable oil
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs, whisked
1/2 stick (1/4 cup) unsalted butter
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
4 tablespoons fresh lemon juice (plus sliced lemon for garnish)
1/2 cup chopped fresh flat-leaf parsley
Buy Generic Diazepam Uk Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder (or with a rolling pin, canned goods, or cast iron skillet) until 1/4 inch thick.
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl.
Dredge chicken, in flour mixture, shaking off excess
then dredge in the eggs in another shallow bowl
When oil is hot, fry, turning over once, until golden brown and just cooked through, about 4 minutes total.
Transfer to a plate lined with paper towels and keep warm in the oven (at 200-degrees). Fry remaining chicken in same manner.
Pour off and discard oil, then wipe skillet clean and heat butter over low until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. (Do you know the trick of squeezing lemons upside down so you don’t drop any seeds in?)
Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.
https://www.woolcan.net/3o3uybw It was good. I added some more lemon juice before serving because it got too sweet for me. I also had way too much parsley so I chopped it all and froze the leftovers in ice cube trays with a splash of water. Next time I need parsley I have small servings in the freezer! I also zested some lemon into the sauce too.
https://www.nnhopes.org/nnh-blog/zx8lih7 I had every intention of doing half mashed potatoes/half cauliflower but I was zipping around to get everything done at the same time and I totally forgot. I mixed in some butter, milk, and blue cheese dressing. The blue cheese flavor was light but great. I think the salad dressing was a good use when I didn’t have other plans for blue cheese before jetting away on a work trip.
https://palmlabsadhesives.com/j8kgjtfq923 Now, the cake. Our frozen slice ‘o cake wasn’t nearly as gross as I thought it would be. I never eat wedding cake at weddings, but we haaaad to have one. I actually loved our wedding cake (when I ate it the next day). The frozen one moved with us and everything. We each ate a bite or two and then somebody, whose name starts with J, ate the rest of the piece of cake later too.
It was a great celebration and we have lots to celebrate. Good thing I have a year to come up with the next themed anniversary dinner!
https://naturallyequine.com/2023/11/4zp4fp4p Seems like a good day for pizza, right? When isn’t a good time for an easy-peasy-pizza?! I whipped up a super simple one I wanted to share despite how little cooking I actually did. Seems appropriate for a Monday. This will not overload your brain.
source url I was shooting for a super easy chicken Parmesan calzone but my dough was being difficult. I mean holes, bubbles, sticky, and crazy elastic-y even after getting to room temp. I’ve never had such a hard time. I remembered seeing a pizza joint on Diners, Drive-ins, and Dives that puts cornmeal into the dough. I wasn’t sure it went, but I jumped on it.
https://deepblue.com/ohpunn0x1os Success! It was nutty and crispy. I usually use Portland Pie Company’s dough and I’m obsessed. I was improvising after grabbing some at a different grocery store. Yikes. It was touch & go for a few minutes there.
see 4 chicken fingers, cooked & chopped (frozen or bread your own)
1 ball pizza dough
1 cup tomato sauce
8 oz shredded mozzarella cheese
8 oz fresh mozzarella cheese, sliced
3 tbs Parmesan cheese, grated
2 tsp Italian seasoning
1 tsp garlic, chopped
Buy Valium China Spread pizza dough out and bake for 10 minutes at 400 degrees.
When dough is starting to crisp and cook through, take it out and top with sauce, spices, and garlic.
Spread shredded mozzarella all over then top with chicken.
Bake for 20 minutes at 400 degrees or until cheese is melted and crust is crisp.
Remove from the oven and spread mozzarella slices over the top. Return it to the oven and allow the cheese to melt with the oven off.
https://www.mtwmag.com/xam89b5 Happy September! It is fall! We can eat fall-ish foods and still enjoy the summer veggies & BBQ fun. To kick off some inbetween season food I give you ricotta cheese. I have a love affair with ricotta. NOT cottage cheese…that I avoid. I can’t imagine when people don’t like ricotta, especially cooked into a dish. Like people who don’t like chocolate. Baffling.
https://iberomedia.com/blog-inbound-marketing/tu9vkky3 I was itching for some this summer but thought it wasn’t the right time for lasagna or stuffed shells etc. I could eat it plain, by the spoonful, but that’s not a meal. My next thought was topping a pizza.
https://thelearninglamp.org/gcfg08m Pizza dough
1 chicken breast, marinated & grilled
1 cup ricotta
1 cup shredded mozzarella
½ red pepper, sliced
1/3 cup pesto
Buy Genuine Valium Pre-bake the pizza dough for 20 minutes at 400 degrees until it begins to get crispy, but not cooked the whole way. (pre-cooking it a bit helps get it cooked through without drying out the toppings.
Spread half of the pesto onto the crust, then top with shredded mozzarella, peppers, sliced chicken, and dollops of ricotta.
Drizzle the remaining pesto on top. Throw on any leftover shredded cheese.
Bake the topped pizza for another 10-15 minutes at 400 degrees.
Buy Diazepam Safely Online Uk I adored this pizza. The creamy ricotta was a perfect pairing with some powerful pesto. These flavors definitely made this a special pizza. The chicken seems quite optional but I think it was integral to keeping the pizza fresh & not wintery. I also only used 1 chicken breast. They tend to be so big so with any other topping, one is plenty.
https://vaidosaefeminina.com/index.php/txwg0xkdl2 Do you watch chopped? I love it. As I’ve said before, it is like the old school Ready Set Cook! for the modern day…and with real chefs. My sis and I play occasionally. It’s actually a super easy way to host without going crazy.
Playing Chopped at Home:
see url Invite 1-4 people to join you
ask them to bring your specified quantity of basket items (I usually do 3 per person)
stock your pantry if you don’t have some basic staples (i.e. rice, pasta, condiments, breadcrumbs, spices, milk, etc)
Then, come up with your meal together with the ingredients!
source site I don’t do basket items by course, but you could definitely do that. Or you could break your group by course if you have too many cooks in the kitchen.
go to site There were only 2 of us so we went with just a few ingredients each. Here they are!
marinated chicken breasts
onion dip mix
all my pantry items
ah-so chinese sauce
get link We made a dip/relish with tomato, corn, red onion, ah-so Chinese barbecue sauce (basket ingredient) and lime juice (basket ingredient). This was seriously tangy and neon pink but surprisingly tasty. We served this with tortilla chips as a starter.
Buy Diazepam 5Mg Tablets Uk Then we chopped potatoes and mixed them with the onion dip (basket ingredient) and some olive oil then baked them to be crispy. While this wasn’t super inventive, it mayyy have been on the back of the package, it was a good use. I liked the extra salty flavor instead of just roasting potatoes with random herbs & spices. Leftovers also made great hasbrowns the next morning 😉
https://www.nnhopes.org/nnh-blog/jge44q8ab For the chicken we decided to stuff it with pepperoni and needed something else. I had some goat cheese so we went fully decadent. I thought the tartness of the goat cheese and the fatty pepperoni was great to liven up some otherwise basic chicken.
https://clikealo.com/qe5gihvq2ry Go ahead and try it. It is so fun and a great way to not overthink dinner (then send me a pic with what you came up with firstname.lastname@example.org!
https://www.mtwmag.com/s58mk3xen In my world, there’s nothing better than take-out and DVR Friday nights. I’m old at heart and this is my ideal way to end the week. It feels so right to be lazy and loungy and doesn’t make me feel guilty at all. Saturday & Sunday mornings are a different story. I feel the need to get stuff done…immediately. Plus, in this heat do you really want to be crazy like me and crank your oven?
I don’t usually plan dinners for Friday night and Mr. J gives me a sly grin saying “how ‘bout we order something?”. I am the cheap one so often I’m the one who would eat something weird that I can come up with from the depths of the freezer or pantry rather than going out. Since we moved to the burbs our take-out delivery is slightly more limited. We tend to go with pizza or Chinese.
I got a chicken cordon bleu calzone from a local pizza joint and was stoked. Enough for lunch leftovers over the weekend! Woohoo! It was amazing and I wanted to recreate it.
I made regular chicken cordon bleu and loved it but this calzone was definitely the easy way out.
4 breaded chicken tenders
8 oz shredded Swiss cheese
4 slices deli ham
2 cups arugula
1 egg + 1 tbs water = eggwash
Cook chicken according to directions (or bread and bake your own!)
Spread pizza dough onto a baking sheet.
Chop chicken, ham, and arugula.
Layer the chicken, cheese, ham, and arugula over the pizza dough.
Remember to include fillings almost to the edge and keep layering eventhough it will look like too much filling.
Close pizza dough over to seal shut.
Cut a few slits into the top and brush with eggwash (optional)
Bake 30-40 minutes until golden brown.
Let sit 5 minutes before slicing (or you’ll have an oozer)
Since I can’t pretend I made this idea up, I’m not tooting my own horn saying this was soooo good. I loved the swiss in there. That’s different than most of my calzones. I threw the arugula in since I had it and figured a little green never hurt anyone!
The pre-made chicken tenders made it super simple. Those suckers are dirt cheap. Maybe that’s why there are so many kids who don’t know chicken in another form. Whatever. I’m not an 8-year-old but having these in the freezer reduced this recipe to purely an assembly project.
I’ve said it before, and I’ll say it again. The calzone will look like it’s wayyy over stuffed but not enough filling is definitely a rookie mistake.
4 breaded chicken tenders $1.14
8 oz shredded Swiss: $2.75
4 slices of ham: $0.75
Refrigerated pizza dough: $1.99
2 cups Arugula: $1.33
Total: $7.96 serves 4 for $1.99 per person
Total at my local pizza joint: small for $9.69 serves 2 for $4.84 per person
It is kind of crazy that I know I can make it for $1.99 per person and as frugal as I am I’ll still pay $4.84 per person for somebody to make it and bring it to me. Whatever, don’t judge 😉