Chicken Parmesan

This is another one for the hubster. He's been working so hard lately and the best way I can think to help him is to fatten him up (not that he could ever be fat!). But I've been trying to be a good little wife and greet him with his favorites. Well, this is his FAVORITE.

Enjoy!

{CHICKEN PARMESAN}

1 jar spaghetti sauce (make it easy on yourself, unless you're an over-acheiver)

6-8 chicken cutlets (the small ones, peeps)

Salt

1/2 c. mozzarella cheese, shredded

4 slices provolone cheese

1 egg

1 T. flour

1/2 c. parmesan cheese, grated

1/2 c. panko bread crumbs

1/2 tsp. garlic powder

1/4 tsp. dried oregano

1/4 tsp. black pepper

Olive Oil

Lightly salt each side of chicken. In a shallow dish, whisk flour and egg until smooth. In a separate shallow dish, toss parmesan cheese and panko bread crumbs, garlic powder, oregano, and pepper together. 

Dip one piece of chicken at a time into egg mixture. Allow excess to drip off and then dip into bread crumb mixture, pressing gently to coat. Transfer to a plate and repeat with each piece of chicken. 

Preheat oven to 375 degrees. Pour olive oil into skillet and heat to medium-high heat. Once pan is ready, add chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes. Then flip and cook other side for about 2 more minutes. Transfer to 9x13 pan. Top each each with 1/2 slice of provolone cheese. Pour spaghetti sauce over all and then sprinkle with additional parmesan cheese. Place in 375 degree oven until 165 degrees, internally. Broil for 2 minutes until nice and golden. Serve over pasta.

Source: Cooking Classy

Layered Eclair Cake

I do not like eclairs. But I DO like my husband. So I made this for him. And guess what, I LOVED it! I'm not a fan of the pastry part of the eclair. And I discovered its because I've never had FRESH eclairs.  This was really yummy and just what we needed to celebrate my husband. Love him.

{LAYERED ECLAIR CAKE}

Crust:
1 c. water
1/2 c. butter
1 c. flour
4 eggs

Filling:
1 (8 oz.) pkg cream cheese, softened
1 (5.1 oz.) pkg vanilla instant pudding
3 c. cold milk

Topping:
Homemade whipped cream (about 2 cups whipped)
chocolate syrup (like an ice cream topping)

Preheat oven to 400 degrees. Grease 9x13 pan.

In a medium pan, melt butter in water and bring to boil. Remove from heat and stir in flour. Mix one egg in at a time, mixing completely before adding another. {this is where I got worried, but I just kept mixing and it turned out...no scrambled eggs} Spread mixture evenly into 9x13 pan. Bake for 30-40 minutes or until golden brown. Remove from oven and allow to cool completely.

While the crust cools, make vanilla pudding according to package directions and allow to set up in the fridge. In a separate bowl, whip cream cheese. Slowly add pudding to cream cheese and mix until there are no lumps {this will take a few minutes, don't give up}

When the crust is completely cool, pour the filling in. Top with whipped cream and drizzle with chocolate sauce.

Enjoy!

Source: The Girl Who Ate Everything

Waffle Corn Dogs

Well, I don't have much of an explanation. Except this:

-Having my second child
-Sleep deprivation
-Buying a new house and moving
-Busy with church responsibilities
-And mostly eating frozen Costco foods for the past 8.5 months

I'm not promising that I'm back in full force. But I definitely didn't think that CORN DOGS would be my debut post. But, these were really fun and actually were really good. I DO NOT like corndogs. At all. But these were tasty! Honestly. I loved the cream cheese and cheddar in them. I saw the idea on Rachael Ray and I knew I had to try it. They were a hit!

Let me know if you try them.

{Waffle Corn Dogs}

Corn Bread Batter:

1 1/4 c. flour
3/4 c. corn meal
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/4 c. vegetable oil
1 egg


4 oz. cream cheese, cut into small cubes
1/2 c. sharp cheddar cheese, shredded
1/2 tsp. black pepper
1 pkg. hot dogs

Preheat waffle iron to medium-high heat.

Mix flour, corn meal, sugar, baking powder, and salt together. Add milk, oil and egg. Mix throroughly. Fold in cream cheese, cheddar cheese, and black pepper.

Cut hot dogs in half length-wise, so they're flat on one side. Skewer them with a wooden skewer. And place them on the waffle iron, two per square, with skewers hanging out the edges. Your waffle iron will look like a spider with 4 skewers hanging out each side. Grill the hot dogs for a few minutes (maybe about 5).

Lift the hot dogs and spoon batter on waffle iron. Replace hot dogs and spoon A LITTLE more batter over each dog. Grill until corn bread is golden brown.

You'll need to do two batches of these. So you'll have 16 "halves" total.

If you want to see a tutorial, click here.