I get asked all the time where do I get my ideas. My creative inspiration comes from all kinds of places. Menus I have seen, a farmers market, magazines, sometimes just a comment from a 7th grade boy. Well, my latest recipe comes from a comment that one of my son’s friends made to me over a month ago. You see, this sweet boy is a picky eater. His palate pretty much consists of chicken and chicken strips. So, I asked I him, “what is your favorite thing your mom makes?” He said, “pepperoni chicken”. That is it. No explanation. No details. Just that. (13 year old boys are pretty much unable to communicate unless you ask about girls or sports) So, I like a good challenge. I have thought about for a while and decided to use his recipe title and come up with my own version. This is what I came up with and my family loved it! Jackson gave me a rave review last night and encouraged me to share with my viewers/readers! So, hold on and get ready to to be dazzled!
Chicken Pepperoni
- 4 boneless skinless chicken breasts, pounded thin
- 16 slices pepperoni
- 12 individual mozzarella balls in oil (found in deli section)
- 4 tablespoon olive oil
- 1 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 shallots, chopped
- 1 jar Newman’s Own Marinara sauce
- 1 cup shredded mozzarella
- Preheat a large saucepan with 4 tablespoons of olive oil.
- While pan is warming, pound chicken breasts thin using the bottom of a skillet or meat mallet. Place 4 pepperoni slices and 3 mozzarella balls in the center of each breast. In a small bowl combine flour, basil, salt and pepper. Roll up chicken and place seam side down in the bowl with flour. Coat chicken with flour mixture and place in hot saucepan seam side down. Continue with the rest of the breasts. Turn chicken allowing it to brown on all sides. Add shallots and sauté with chicken. Once chicken is browned on all sides pour in marinara sauce. Place the lid on the saucepan and continue simmering for 25 minutes. Place 1 cup of grated mozzarella on top and allow to melt. Serve over your favorite pasta!
Number of servings (yield): 4
In honor of all of the crazy earthquakes and tornados we have been having this week in Oklahoma, I have created the Quakanado Cake! Look at this image that someone shared with me on Facebook…too funny! Now bake this cake and hold on for YUMMY IN YOUR TUMMY!!! It will have you quaking in you shoes! Gary England and the awesome crew at News9 need a break so what better way than with a piece of cake!
Quakanado Cake
- 1 cup chopped pecans
- 1 cup flaked coconut
- 1 box German Chocolate cake mix
- 1 cup semi sweet chocolate chips
- 1 (8 oz.) package cream cheese, softened
- 1 lb. box (16 oz) powdered sugar
- 1 stick unsalted butter, softened
- 1 jar caramel sauce
- Heath bar bits
- Prepare a 9×13 inch pan by spraying well with non stick spray. Sprinkle the pan with pecans and then coconut. Mix the cake mix per package directions adding in chocolate chips and then pour over nuts and coconut. Blend softened cream cheese, powdered sugar and softened butter and dab onto batter. Bake 50-60 minutes at 350 degrees. Remove cake from oven and pour the caramel sauce in the crater. Top with heath bar bits!
I NEED this cake.