With a wedding, though, comes a multitude of presents. Only problem is....I have no space to unpack them. Hence the reason, these said presents now make up the "present room."
I can hardly wait to get into a bigger and (much) better place and start using all of these wonderful items.
Until then, I've stuck to my same old baking dishes, but tried out a few new recipes.
First up, Chicken Parmesan with Pepperoni. I made this last night and I'm pretty sure the words "You're the best wife ever," came out of my husband's mouth. And rightly so. This might be my new favorite meal. No lies.
I admit, this pictures makes the dish look super greasy, but I swear that resting "grease" is what cooked out of the chicken, with a little pepperoni goodness/grease on top.
I can't wait for leftovers tonight!
In addition to the chicken parmesan, I tried out a recipe for Salted Caramel Butter Bars that I found on a blog my younger sister reads. They looked fabulous, sounded fabulous, and you can't really go wrong with butter. I put my own twist on the recipe though and added "low-sugar" apple pie filling.
I call them "Caramel Apple Pie Bars" (with lots of butter).
Little bit closer? Here ya go.
After the husband tried these, he said I was "definitely the best wife ever." And I smiled.
Try these yourself. You won't be disappointed. And now I need to go for a run.
Chicken Parmesan with Pepperoni
adapted from Food and Wine and ELR
4 Chicken Breasts, pounded thin
2 cups Panko bread crumbs
1/2 cup flour
1/4 cup milk
1 cup shredded mozzarella
2 ounces pepperoni
1/4 cup freshly grated parmesan
1 large jar marinara sauce
1/4 cup oil
salt and pepper to taste
Preheat oven to 450. In a shallow dish, combine eggs and milk. In another shallow dish, pour panko. In one more dish, spread the flour. Add salt and pepper to the flour.
Pound each of the chicken breasts thin (I didn't get mine thin enough). Dip each chicken breast in the egg mixture, then the panko breadcrumbs, then the flour.
Heat oil on medium heat in large skillet. Add the chicken breasts and lightly fry until golden on each side and cooked through. Because my chicken breasts were a little on the "thick" side. I cooked them until golden brown on each side, then put them on a pan in the oven for about 5-10 minutes until cooked through, so I wouldn't burn them in the skillet.
Place cooked chicken breasts in 9x13 pan and cover with marinara sauce. I used 3/4 of the jar on the chicken breasts and put the rest aside to put over my pasta. Sprinkle the parmesan cheese and mozzarella over the chicken breasts and top with pepperoni slices.
Bake for 15 minutes or until golden brown and serve with noodles....and a Pinot Grigio. :)
Caramel Apple Pie Bars
adapted from Cookies and Cups
1 lb. salted butter room temperature
1 cup sugar
1 1/2 cups powdered sugar
2 tbsp vanilla
4 cups flour
1 can apple pie filling (or any pie filling for that matter)
1/2 bag of caramel candies (I used the ones in the baking section that were already unwrapped)
To make the crust:
Preheat oven to 325.
In a large bowl, combine the butter and sugars. Beat until creamy. Add the vanilla. Add the flour until mixed and soft dough forms.
Spray 9x13 dish with PAM and press half of the dough evenly into the pan. Place rest of dough in refrigerator until ready to use. Bake for 20-25 minutes until a pale golden brown then take out of oven and let cool for 10-15 minutes.
Pour can of pie filling onto crust, then crumble the rest of the dough on top of the filling and baking for another 30-35 minute, until lightly golden.
While bars are baking, microwave caramel pieces until melted and smooth. May need to add 1-2 tbsp of milk to thin out.
Once bars are out of the oven, drizzle caramel over the top. Let cool and serve.