Last weekend, we met up with some friends and went to a Free event at the North Carolina Museum of Natural Science called: bugfest 2011!!! It was a really neat set up (and very kid friendly). Outside the museum, there was a small carnival around the area with bounce houses, all kinds of foods and drinks, live music, and info stations (some interactive) all encompassing the them of Bugs. Inside, there were a ton of interactive stations and info stations, as well as the usual exhibits too!
I learned a lot about spiders, beetles, worms, butterflies... Etc. And probably learned more then I cared to too! One of the craziest things we got to do, was EAT a bug! A cinnamon sugar covered meal worm to be specific!!! Now, I say I'll try anything once, I never want to regret an experience because I didn't try! Honestly, it was ok. It didn't taste like anything but cinnamon sugar for the most part, but the exoskeleton kind of didn't leave the mouth as easily. Ew. It wasn't my favorite experience, but I'm glad I did it! In another booth, a Chief was cooking up combos of grasshoppers and dragonflies... I didn't get a chance to try those.
What is really interesting about this whole bug eating thing, was just a month ago, I read a New Yorker article about Entomophagy and it was sooo interesting! I can't fond the exact one, but here's another: http://www.nytimes.com/2008/02/10/magazine/10wwln-essay-t.html
Basically, bugs are the best for humans. They supply protein (I think more protein per gram than any other meat!) and they regenerate rapidly (so no limited supply) and, they don't use a lot of resources to grow (think about cows and chickens... How much land they need and food...). Bugs really could be the solution to our food problems... If we could get over the fact that they are BUGS! Ew. I'm not saying I will easily convert, but it is a valid point. Interesting "food for thought".
Friday, September 23, 2011
Thursday, September 22, 2011
Easy Fish Fix
If there seems to be a lot of chicken and fish recipes on my blog, it's because we eat a lot of chicken and fish. Not that we are against the red meats, because we definitely aren't (exhibit A: LAMB recipes! yummy!)! We have just made a lifestyle choice to eat mainly chicken and fish. Why? Well, for starters, it is cheaper. Costco sells a 6 pack containing 2 chicken breasts a pack for around $20. They are in freezer safe bags already so we get that, and then immediate separate the packs and freeze. And fish, when on sale, can be as cheap. Another reason for our choice of meat cooking, is it is healthier. Less fatty, and lower in cholesterol. We are really trying to eat healthier in our home! And our last reason? We don't own a grill. Since we live in an apartment,grills aren't allowed on property, and we live in a one bedroom apartment, so... if I tried to do some indoor grilling... I would smoke up our whole home!!! So Tommy and I have decided, when we feel low on iron and we crave some red meat, we will go out to dinner and order that. Then it is a special treat!
What lifestyle eating choices are your trying this year? Any worth sharing?
Well, with that said, this is an EASY EASY fish recipe. Literally takes about 15 minutes tops! I found it in a magazine that advertized 5 ingredients or less recipes. Now, I don't think it was the BEST thing in the world, but for a meal, it got the job done, it was flavorful, and man, was making it and cleaning up EASY!
Sicilian Whitefish
Ingredients:
2 fish fillets (I used flounder)
2 tbs extra virgin olive oil
salt and pepper
1 cup marinara sauce (I used CLASSICO spicy red pepper)
Directions:
preheat oven to 400 degrees. Place fish in baking dish. Brush with olive oil; sprinkle with 1/4 tsp freshly ground black pepper. Bake 5 min.
Pour sauce over fish; bake 5 minutes longer.
Serve with rice and a veggie to complete the meal!
What lifestyle eating choices are your trying this year? Any worth sharing?
Well, with that said, this is an EASY EASY fish recipe. Literally takes about 15 minutes tops! I found it in a magazine that advertized 5 ingredients or less recipes. Now, I don't think it was the BEST thing in the world, but for a meal, it got the job done, it was flavorful, and man, was making it and cleaning up EASY!
Sicilian Whitefish
Ingredients:
2 fish fillets (I used flounder)
2 tbs extra virgin olive oil
salt and pepper
1 cup marinara sauce (I used CLASSICO spicy red pepper)
Directions:
preheat oven to 400 degrees. Place fish in baking dish. Brush with olive oil; sprinkle with 1/4 tsp freshly ground black pepper. Bake 5 min.
Pour sauce over fish; bake 5 minutes longer.
Serve with rice and a veggie to complete the meal!
Friday, September 16, 2011
Rice A Roni Chicken Teriyaki
Here is another Rice A Roni modified meal with a little Asian flavor! When my Rice A Roni boxes are all gone from the pantry, I will try experimenting with making the dishes without Rice A Roni, all from "scratch"! I will keep you posted! But until then, try this easy and fairly cheep recipe! It's good as a lunch left over too!
Ingredients
1 package RICE-A-RONI® Chicken Teriyaki
1 uncooked, boneless, skinless chicken breast, cut into small pieces
1 tablespoons margarine
2 cups water
1 1/2 cups broccoli (or any veggie)
1 minced garlic clove
Directions
1. In large skillet, sauté rice-vermicelli mix with 1 Tbsp. margarine over medium heat until vermicelli is golden brown, stirring frequently.
2. Slowly stir in 2 cups water, Special Seasonings and 1 uncooked, boneless, skinless chicken breast, cut into pieces; bring to a boil.
3. Cover, reduce heat to low and simmer 15-20 min. or until rice is tender and water is absorbed.
4. In a microwave safe bowl, cook veggies for about 4 min (covered with plastic wrap) then add to skillet with minced garlic when about 3 min of simmering remain. Let skillet stand 5 min. before serving.
Serves 2-3.
Ingredients
1 package RICE-A-RONI® Chicken Teriyaki
1 uncooked, boneless, skinless chicken breast, cut into small pieces
1 tablespoons margarine
2 cups water
1 1/2 cups broccoli (or any veggie)
1 minced garlic clove
Directions
1. In large skillet, sauté rice-vermicelli mix with 1 Tbsp. margarine over medium heat until vermicelli is golden brown, stirring frequently.
2. Slowly stir in 2 cups water, Special Seasonings and 1 uncooked, boneless, skinless chicken breast, cut into pieces; bring to a boil.
3. Cover, reduce heat to low and simmer 15-20 min. or until rice is tender and water is absorbed.
4. In a microwave safe bowl, cook veggies for about 4 min (covered with plastic wrap) then add to skillet with minced garlic when about 3 min of simmering remain. Let skillet stand 5 min. before serving.
Serves 2-3.
Rice A Roni Buttery Herb Chicken
When I was engaged, my college girlfriends wanted to throw me a bridal shower! They wanted to do something different than the showers I had had before, so they decided upon a Pounding! A pounding is an old fashioned type of shower that was given to brides back in the "day". You give a pound of some sort of food instead of a gift! So they stocked up my pantry full of fun foods and paper products, and we all stocked up on great memories together as we celebrated the evening!
So one of the many items I was gifted was an assortment of Rice A Ronis!!! All flavors! So I thought, I should make a complete meal out of this! Add some chicken, add some veggies and BAM! A full on meal in less than 20 minutes! I will post another Rice A Roni recipe for reference :)
Ingredients
1 package RICE-A-RONI® Herb and Butter
1 skinless chicken breast, cut into small pieces
1 tablespoon margarine
2 cups water
1 cup frozen broccoli
Directions
1. In large skillet, sauté rice-pasta mix with 1 Tbsp. margarine over medium heat until rice mixture is golden brown, stirring frequently.
2. Slowly stir in 2 cups water and 1 uncooked, boneless, skinless chicken breast, cut into pieces; bring to a boil.
3. Cover, reduce heat to low and simmer 15 min.
4. Cook frozen broccoli in microwave safe container, cover with plastic wrap, for 4 minutes.
5. Stir in Special Seasonings to skillet. Cover; simmer additional 10-15 min. or until rice is tender and water is absorbed. Let stand 5 min. before serving.
Add the 1 cup frozen broccoli during last 5 min. of simmering.
Serves 2-3.
So one of the many items I was gifted was an assortment of Rice A Ronis!!! All flavors! So I thought, I should make a complete meal out of this! Add some chicken, add some veggies and BAM! A full on meal in less than 20 minutes! I will post another Rice A Roni recipe for reference :)
Ingredients
1 package RICE-A-RONI® Herb and Butter
1 skinless chicken breast, cut into small pieces
1 tablespoon margarine
2 cups water
1 cup frozen broccoli
Directions
1. In large skillet, sauté rice-pasta mix with 1 Tbsp. margarine over medium heat until rice mixture is golden brown, stirring frequently.
2. Slowly stir in 2 cups water and 1 uncooked, boneless, skinless chicken breast, cut into pieces; bring to a boil.
3. Cover, reduce heat to low and simmer 15 min.
4. Cook frozen broccoli in microwave safe container, cover with plastic wrap, for 4 minutes.
5. Stir in Special Seasonings to skillet. Cover; simmer additional 10-15 min. or until rice is tender and water is absorbed. Let stand 5 min. before serving.
Add the 1 cup frozen broccoli during last 5 min. of simmering.
Serves 2-3.
Snickerdoodles
One of my favorite cookies (and I have A LOT of favorites!) are the Snickerdoodle cookies. Something about their fluffy, crisp, cinnamon sugar nature just takes me back to childhood instantly. They seem to melt in your mouth with nostalgia. And serve them with a nice cold glass of milk? Heaven!!!!!
Well, although I have made Snickerdoodles a jillion times, I can make mistakes. And boy, did I make a HUGE mistake once... and I would love to share it with you, so you can learn from my mistakes!
The snickerdoodle recipe calls for baking powder, and my pantry only had baking soda. Now, I KNOW baking is about chemistry, but I thought they were both rising agents so they should be interchangeable to some degree, right? WRONG!!! Although my internet research said I could use 1.5 baking soda : 1 baking powder Let me just tell you.... YOU CAN'T. The cookies came out beautifully and looked delicious. But after two bites, you tasted this bitter nasty after taste that didn't agree with your stomach afterwards.
LESSON: Follow the recipe. And use baking soda for baking soda, and baking powder for baking powder. DO NOT SUBSTITUTE!
Now, another reason I love these cookies (when baked correctly! hehe) is that they use ingredients you normally just have in the kitchen. No special or exotic ingredients needed. So they are easy to just whip up and enjoy!
Ingredients
2 3/4 C all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 C (2 sticks) unsalted butter, room temperature (don't microwave!)
1 1/2 c plus 2 tbs sugar
2 large eggs
2 tsp ground cinnamon
Directions
Preheat oven to 350 degrees.
Sift together flour, baking powder, and salt into a bowl; set aside.
Put butter and 1 1/2 C sugar in the bowl of an electric mixer. Mix on medium speed until pale and fluffy, about 3 minutes.
Mix in eggs.
Reduce speed to low; gradually mix in flour mixture.
Stir together cinnamon and remaining 2 tbs sugar in a small bowl. Shape dough into about twenty 1 3/4" balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper, or use a Silpat. Place fork lying on top of cookies to give them a line look (which looks pretty when they are done).
Bake cookies, rotating sheets halfway through if necessary, until edges are golden, 12 to 15 minutes.
Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
Makes about 20 cookies.
Well, although I have made Snickerdoodles a jillion times, I can make mistakes. And boy, did I make a HUGE mistake once... and I would love to share it with you, so you can learn from my mistakes!
The snickerdoodle recipe calls for baking powder, and my pantry only had baking soda. Now, I KNOW baking is about chemistry, but I thought they were both rising agents so they should be interchangeable to some degree, right? WRONG!!! Although my internet research said I could use 1.5 baking soda : 1 baking powder Let me just tell you.... YOU CAN'T. The cookies came out beautifully and looked delicious. But after two bites, you tasted this bitter nasty after taste that didn't agree with your stomach afterwards.
LESSON: Follow the recipe. And use baking soda for baking soda, and baking powder for baking powder. DO NOT SUBSTITUTE!
Now, another reason I love these cookies (when baked correctly! hehe) is that they use ingredients you normally just have in the kitchen. No special or exotic ingredients needed. So they are easy to just whip up and enjoy!
Ingredients
2 3/4 C all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 C (2 sticks) unsalted butter, room temperature (don't microwave!)
1 1/2 c plus 2 tbs sugar
2 large eggs
2 tsp ground cinnamon
Directions
Preheat oven to 350 degrees.
Sift together flour, baking powder, and salt into a bowl; set aside.
Put butter and 1 1/2 C sugar in the bowl of an electric mixer. Mix on medium speed until pale and fluffy, about 3 minutes.
Mix in eggs.
Reduce speed to low; gradually mix in flour mixture.
Stir together cinnamon and remaining 2 tbs sugar in a small bowl. Shape dough into about twenty 1 3/4" balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper, or use a Silpat. Place fork lying on top of cookies to give them a line look (which looks pretty when they are done).
Bake cookies, rotating sheets halfway through if necessary, until edges are golden, 12 to 15 minutes.
Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
Makes about 20 cookies.
Monday, September 12, 2011
Small Burlap Wall Art & Decorative Poms
Burlap Wall Art
Supplies:
Burlap
acrylic paint
small paint brush
quote
Directions
1. Cut burlap to desired length.
2. Choose quote to write, and carefully plan where the words will go.
3. Paint words with small paint brush and acrylic paint.
4. Allow to dry and hang in any fashion you want! I went with a wavy natural look :)
Decorative Poms
Supplies
tissue paper
wire (to tie the paper together
scissors
ribbon
Directions
I used Martha Stewart for these directions:
http://www.marthastewart.com/how-to/tissue-paper-pom-poms-how-to
And just hang on wall for a 4D art display!
Thursday, September 8, 2011
Chicken with Noodles and Basil
Our home loooooooves Asian cuisine and anything Asian inspired with every day ingredients I attempt to make! This recipe here is a winner! It is savory and healthy, and is good as a meal, but could also be a side dish. And the best part? It uses a lot of ingredients you may already own! So... give it a try!
Ingredients
1 tbs sesame oil
1 - 2 large skinless boneless chicken breast halves, Chopped into little pieces
1 tbs soy sauce
1 tbs honey
10 oz thick or medium ready-to-use udon noodles
handful of fresh basil leaves, torn (I've also used dried basil, and it's ok)
Directions
Heat the oil in a large wok or frying pan over medium-high heat. When hot, swirl it around the pan, and add the chicken. Stir-fry quickly for a few minutes until beginning to turn golden. Remove from the pan, and set aside to keep warm.
Add the soy sauce and honey to the pan, and let bubble for a minute or so. Return the chicken to the pan along with the noodles, and stir so that everything is well coated.
When ready to serve, stir in the basil. Serve immediately.
Feeds about 2 (though the recipe says 4) but it depends on how much noodles you make.
Using chopsticks is a cute touch! ;) Enjoy!
Ingredients
1 tbs sesame oil
1 - 2 large skinless boneless chicken breast halves, Chopped into little pieces
1 tbs soy sauce
1 tbs honey
10 oz thick or medium ready-to-use udon noodles
handful of fresh basil leaves, torn (I've also used dried basil, and it's ok)
Directions
Heat the oil in a large wok or frying pan over medium-high heat. When hot, swirl it around the pan, and add the chicken. Stir-fry quickly for a few minutes until beginning to turn golden. Remove from the pan, and set aside to keep warm.
Add the soy sauce and honey to the pan, and let bubble for a minute or so. Return the chicken to the pan along with the noodles, and stir so that everything is well coated.
When ready to serve, stir in the basil. Serve immediately.
Feeds about 2 (though the recipe says 4) but it depends on how much noodles you make.
Using chopsticks is a cute touch! ;) Enjoy!
North Carolina State University
There are so many colleges and universities in North Carolina, especially in the Triangle area... which seems to encompass Raleigh, Cary, Durham, and Chapel Hill. With that said, it is always neat to explore the local schools, especially when there is so much history involved.
Tommy use to attend NCSU, so he is always my personal tour guide and I have come to enjoy NCSU's campus probably as much as he does!
Here are some pictures from a couple different trips we have taken there:
In front of the Memorial Bell Tower
The Memorial Bell Tower
The Free Expression Tunnel!!!!
NCSU is known for their use of Bricks. Whew! There are LOTS of them!
Why all the Bricks?
Tommy use to attend NCSU, so he is always my personal tour guide and I have come to enjoy NCSU's campus probably as much as he does!
Here are some pictures from a couple different trips we have taken there:
In front of the Memorial Bell Tower
The Memorial Bell Tower
The Free Expression Tunnel!!!!
NCSU is known for their use of Bricks. Whew! There are LOTS of them!
Why all the Bricks?
RDU Airport Observation Deck
This is some thing you don't see everyday... especially with all that tight security at airports! It's an Observation deck open to the public for FREE! The RDU airport did a great job in making this place. It has a deck over looking one of the major takeoff and landing strips, you can hear ACTUAL conversations from the control tower to the pilots, there are picnic tables, a playground for kids, and information pillars all around for a little edu tlc. We enjoyed our cool Sunday evening watching planes take off against the setting sun, and I recommend this spot to any one looking for something a little different; whether you know your planes or not :)
Here is the official website info (with map):
http://www.rdu.com/whileatairport/obpark.htm
Here is the official website info (with map):
http://www.rdu.com/whileatairport/obpark.htm
Indoor S'mores
Have you ever recreated a camping experience indoors? Or built a fort in your living room out of blankets and chairs? Or... done BOTH!?!?! I have! I use to be a nanny for a couple different families each summer and such activities were in my "bag full of tricks"! Oh we had a blast! And another great part? Eating snacks in your fort! [Lying a towel down on the floor catches crumbs, and a quick vacuum catches all else!] Well, I have the perfect dessert snack for such occasions, or... for ANY occasion! Basically, if you think making rice krispie treats is easy... this recipe for Indoor S'mores is easy and tasty, if not easier and tastier!!!!!!
Ingredients
8 C Golden Grahams Cereal (or my new favorite found in Target: Market Pantry's Honey Graham Crunch cereal)
6 C fresh mini marshmallows
1 1/2 C milk chocolate chips
1/4 C light corn syrup
5 tbs butter
1 tsp vanilla extract
Directions
Butter a 13"X9" pan.
Measure cereal into large bowl.
In another large bowl that is microwavable safe, put 5 cups marshmallows, all chocolate chips, all corn syrup, and all butter (cut up in chunks). Microwave uncovered on High for 2-3 1/2 min, Stir every min until smooth.
Stir in vanilla.
Pour chocolate mixture over cereal in bowl; quickly toss until coated.
Stir in remaining 1 C of marshmallows.
Press mixture in the buttered pan using a butter spoon.
Let stand 1 hour.
Make sure to cover tightly for fresh storage!
Makes about 36 bars.
Ingredients
8 C Golden Grahams Cereal (or my new favorite found in Target: Market Pantry's Honey Graham Crunch cereal)
6 C fresh mini marshmallows
1 1/2 C milk chocolate chips
1/4 C light corn syrup
5 tbs butter
1 tsp vanilla extract
Directions
Butter a 13"X9" pan.
Measure cereal into large bowl.
In another large bowl that is microwavable safe, put 5 cups marshmallows, all chocolate chips, all corn syrup, and all butter (cut up in chunks). Microwave uncovered on High for 2-3 1/2 min, Stir every min until smooth.
Stir in vanilla.
Pour chocolate mixture over cereal in bowl; quickly toss until coated.
Stir in remaining 1 C of marshmallows.
Press mixture in the buttered pan using a butter spoon.
Let stand 1 hour.
Make sure to cover tightly for fresh storage!
Makes about 36 bars.
Wednesday, September 7, 2011
Funfetti "Cake-ies"
My husband gave these cookies the name "cake-ies" because they are cookies made from cake mix! I kid you not! They are so easy, so soft, and so tasty! This is one quick recipe that people will love and gobble up!
Ingredients
1 pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix
1/3 C oil
2 eggs
1/2 can Pillsbury® Creamy Supreme® Funfetti® Vanilla Frosting
Directions
Heat oven to 375°F.
In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened.
Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets.
With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown.
Cool 1 minute; remove from cookie sheets.
Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing.
Store in tightly covered container.
Makes about 3 dozen cookies!
Ingredients
1 pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix
1/3 C oil
2 eggs
1/2 can Pillsbury® Creamy Supreme® Funfetti® Vanilla Frosting
Directions
Heat oven to 375°F.
In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened.
Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets.
With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown.
Cool 1 minute; remove from cookie sheets.
Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing.
Store in tightly covered container.
Makes about 3 dozen cookies!
Burlap wall art
When we moved into our new apartment, the walls were huge and bare. I just couldn't STAND how empty they made the house feel! So using some recycled goods and creativity, I transformed some burlap from the wedding and created a lovely wall hanging for our living room! I LOVE this piece of wall art! And because of it, I have gotten many compliments, and even some requests! I guess I have Christmas presents figured out for this year ;)
Supplies
A big piece of burlap
A quote to copy or design plan
A small paint brush
Acrylic paint
Directions
First, cover your work space, because the burlap lets through paint with its holes.
I used a big piece burlap (left over from our wedding) and cut into a 3'3" by 2'3" (Not purposely, it just looked good size wise!).
I then took a favorite quote (I really wanted to use: Proverbs 3:5 &6 from the bible "Trust in the Lord with all thine heart; and lean not unto thine own understanding. In all thy ways acknowledge him and he shall direct thy paths.") and played with some positioning and fonts I liked and sketched it on a piece of white paper.
Then, with some black acrylic paint, and a thin brush... I started painting slowly and carefully the words and lay out I choose.
It is simple but does take a little bit of patience and time to get the letters right.
If you are afraid of mistakes, definitely sketch out your words first and practice... because once you paint the burlap.... it is there.... sorry! But the finished product is worth the time!
I added a little swirly design to the corner of the quote to create an artsy look; your options are limitless!
Friday, September 2, 2011
Simple Chicken Cordon Bleu
This is a recipe I found in college and have had success with it since the first time baking it! Every one comments on how juicy the chicken is and how wonderfully nice all the flavors melt together. And the best part is, it is so simple yet looks so complex and fancy! Last night, I made this Chicken Cordon Bleu for my husband and he remarked that this has always been a winner recipe! So I hope it makes an appearance or two into your home!
Ingredients:
2 skinless, boneless chicken breast (or 1 bigger chicken breast split in half works too!)
2 slices of white cheese (swiss is typical, but you could also use mozzarella, provolone, munster, baby swiss... or just use what you like! and I've also shredded cheese before and it worked well!)
2 slices of honey baked ham (I've tried turkey before, but the ham tastes best in my opinion)
1/4 C all-purpose flour
1 egg; beaten
1 cup Italian seasoned bread crumbs (Or plain bread crumbs with oregano and basil mixed in)
1/2 tbs butter
Directions:
Put chicken between plastic wrap with plenty room around chicken. Pound chicken breasts to about 1/4 inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 slice of cheese and 1 ham slice on each breast. Roll up each breast (like a sleeping bag!) using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place chicken seam side down in baking dish that has already been covered in foil. Place bits of butter over the chickens. Bake at 350 degrees for 35 minutes until juices run clear.
Serves two and make sure to pair the meal with veggies and rice for sides! yum yum!
Ingredients:
2 skinless, boneless chicken breast (or 1 bigger chicken breast split in half works too!)
2 slices of white cheese (swiss is typical, but you could also use mozzarella, provolone, munster, baby swiss... or just use what you like! and I've also shredded cheese before and it worked well!)
2 slices of honey baked ham (I've tried turkey before, but the ham tastes best in my opinion)
1/4 C all-purpose flour
1 egg; beaten
1 cup Italian seasoned bread crumbs (Or plain bread crumbs with oregano and basil mixed in)
1/2 tbs butter
Directions:
Put chicken between plastic wrap with plenty room around chicken. Pound chicken breasts to about 1/4 inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 slice of cheese and 1 ham slice on each breast. Roll up each breast (like a sleeping bag!) using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place chicken seam side down in baking dish that has already been covered in foil. Place bits of butter over the chickens. Bake at 350 degrees for 35 minutes until juices run clear.
Serves two and make sure to pair the meal with veggies and rice for sides! yum yum!
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