Thursday, October 18, 2012

Food Friday

Happy Friday!

I was going to post a recipe for MeatBALLS just to keep with the recent blog theme  but then I made a recipe from Pinterest the other night that made me forget all about BALLS.  And trust me when I say that is a good thing all around. 

The thing with recipes (crafts, DIY, pretty much everything) found on Pinterest is that sometimes they don’t always turn out like the original poster promises.  For example, “BEST (WHATEVER) EVER!” rarely is the BEST EVER.  It may be good, yes but best ever?  Ehhh…debatable or if you have exceptionally low standards in life.  Oh and then there was the pepper jack soup I made from Pinterest the other night that was a complete and total disaster.  Best ever NOTHING.  If you could get past the unfortunate puke like appearance of it, the flavor was not too bad, but then when it was discovered that the chunks of pepper jack cheese had not melted but had spongified and become very tofu like in texture and flavor, that was it, pour the bowls down the garbage disposal.    Popcorn for dinner it is!  Sidenote:  Upon further review it was my error in not fully reading the instructions that said to SHRED the pepper jack cheese before adding it to the crockpot, for some reason I thought it said cut into chunks.  Duh.  I am a dork. 

So after that traumatic dinner experience, I was slightly hesitant to try another Pinterest recipe but I’m so glad I had the courage to press onward in my Pinterest related cooking goals.  Does anyone else obsess over trying every single recipe they’ve pinned?  No?  I’m crazy?  Fine. 

Here’s the link to the original recipe I stole off of my friend Heather’s (heeeey Heather!) board…so that Chef John the inventor of the recipe can be dually credited for this glorious invention.

But I’ll take it from there because his recipe presentation?  Stinks.  I don’t want to have to watch a video, no matter how simple and informative it is, to get the recipe instructions, just put it all on a handy dandy printable thankyouverymuch.

So my gift to you, minus the printable because this blog is not THAT fancy……..

The BEST Chicken Parmesan EVER (No really, it is!)
by Chef John (whoever that is)
2 T. olive oil
2-3 garlic cloves crushed or minced
Hot red pepper flakes to taste, don’t be a wimp add in a good sprinkle it really “takes it up a notch”
5-6 boneless chicken breasts
2 cups marinara sauce (Use good stuff NOT a can of Hunts spaghetti sauce.  I used a jar of Creamy Vodka sauce, can’t remember the brand but oh MY was it perfect in this.  Also any excuse I can get to sneak vodka in and still be Baptist approved?  YES.)
¼ c. chopped fresh basil or be like me and just use a healthy dose of dried Italian seasoning and/or basil instead
8 oz shredded mozzarella
4 oz Parmesan (not the green can stuff, the REAL stuff)
1 (5 oz) package of garlic croutons

Preheat oven to 350 degrees.  Put the olive oil in the bottom of your 9x13 baking dish, swirl it around so it pretty much covers the bottom.  Add in the minced garlic and red pepper flakes, swirl some more so they are spread around as well.  Put your chicken breasts in.  Sprinkle with Italian seasoning or fresh basil whichever you prefer and have available.  Pour sauce over the chicken.  Add a little more Italian seasoning, because there’s no such thing as too much Italian (Hello Goodfellas!!! That was for you AWH).  Sprinkle half of the mozzarella and half of the Parmesan on top of the sauce.  Add the entire bag of croutons making sure that they’re spread out to cover the entire pan.  Sprinkle on the rest of your cheeses.  Bake at 350 for 30-45 minutes or until chicken is done.  The original recipe calls for 30 minutes but mine had to cook for more like 45 minutes.  And that’s it!

GI Joe who has recently declared along with our children, that we eat too much chicken, groaned a bit when I told him we were having Chicken Parmesan for dinner but then after a few bites he said it was VERY VERY VERY VERY VERY GOOD even if it was chicken.  That is basically the highest compliment he can give to a non pork or beef meat that is not wrapped in bacon so I’ll take it. 

Please  keep me in your thoughts and prayers as I try to meet the “No Chicken Challenge” my family has issued me for the upcoming week.  I’ll miss you my delectable, lean, multipurpose meat.  But not to worry we’ll meet again next week with the 7 chicken recipes I have waiting in the wings.  I’ll show you FAMILY. 

Have a great weekend!

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