The Loosle Chronicles

  This is my new favorite breadstick/pizza dough recipe! I found it on my new favorite website. When I was watching the video of how, Crystal (I’m pretty sure that’s her name), made this recipe I was intrigued because it was fast and easy. Since I had just purchased my first piece of food storage, a 25 Lbs bag of flour (not sure why that’s so exciting to me…but it is!), I decided I’d make this recipe. So, I made it with dinner last night and I promise you it was DELICIOUS! The only problem I had was that it made a lot. Jon and I ate less than 1/4 of the pan. I guess that wasn’t really a problem because we love left overs. However, I’ve decided that instead of making a full batch of bread sticks we’ll still make a full batch of dough, but we’ll do half for bread sticks and the other half for PIZZA! OR like I did today…if you want to make a full batch of bread sticks then you can just make pizza with the left over already cooked bread sticks (pictured below). All I did was cut a piece that I wanted from the left overs and added pasta sauce, cheese, pineapples and pepperoni. It’s making me hungry just thinking about how good it was. I’m not going to put the recipe on my blog because I really want you to check out the blog I got the recipe from. So here’s the link! Enjoy!

I was going to make chicken fajita’s for dinner, but when I looked in the fridge I realized I had no cheese and no sour cream. A lot of people don’t like all that in their fajita’s but I do! Long story short…I was in a pickle. It was 5:30 and I still didn’t know what to have for dinner. So, I looked in my freezer and found that I had some breaded chicken that I had cooked in the past and froze. I then decided we were eating Chicken Parmesan. It also helped that I found a killer easy and good breadstick recipe online last night. But I’ll share that recipe tomorrow. I hope you try this! Enjoy!

Chicken Parmesan

4 boneless chicken breasts, pounded to 1/2 inch thickness

1 egg

1/2 cup milk

seasoned bread crumbs

2 to 3 tablespoons olive oil

8 slices mozzarella cheese, or more

1 jar (16 oz) spaghetti sauce

Parmesan cheese

Preparation:

Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.

Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.

Sorry this picture is a little on the blurry side. I made this recipe and took this picture before I purchased my new camera. Anyhow, I LOVE this recipe! It wasn’t too hard to make. I found this recipe on one of my favorite food blogs. So, if you get a chance you should add this to your menu!

Sweet & Sour Chicken

3-4 boneless, skinless chicken breasts

salt and pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:

3/4 cup sugar

4 Tbsp ketchup

1/2 cup vinegar

1 Tbsp soy sauce

1 tsp garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced – about 6-8 minutes.

Breakfast for dinner! Tonight I mixed up some batter and Jon cooked them. These lovely pancakes are NOT crepes as Jon will remind anyone who thinks they are…they are THIN PANCAKES (or Danish Pancakes). I’m not sure what the difference is between Danish Pancakes and crepes, but for some reason it offends the hubby so it will always be thin pancakes in our home. None of that really matters. What really matters is that you make these bad boys! They’re delicious! This recipe is from the Logan 15th Ward cookbook. Courtesy of Vilate Johnson (I’m guessing she’s a relative since Jon’s G-ma is a Johnson). Enjoy!

Danish Pancakes

4 eggs **for a healthier version you can use egg beaters

1 tsp salt

1 Tbsp sugar

1 1/4 cup flour

2 cups milk **skim milk is fine

1/2 cup light cream **you can substitute fat free half&half

Place all ingredients in a large blender. Blend until combined. Then it’s best to have a crepe pan or crepe maker. We usually have a little melted butter that we brush on the pan. Then pour the batter onto the pan to cook. Don’t be alarmed…the batter is pretty then. When ready to serve you can spread with butter and top with sugar, jam, honey, etc.

Jon and I had homemade pizza Friday night. It was DELICIOUS!! My MIL, Patty, shared this recipe with me. Thanks Patty! Here’s the recipe! Enjoy!

Pizza Dough (Thin crust pizza…double for thick dough)

1/2 cup scalded milk

3 Tbsp. oil

1 Tbsp. sugar

1 pkg. yeast

3/4 tsp. salt

1/4 cup warm water

Add sugar, salt, oil to scalded milk, cool. Dissolve yeast in water, add milk mixure to yest. Knead in 1 3/4 cup flour. Let rise 15 minutes. Pre-heat oven to 425 degrees. Press dough into pizza pan. Bake pizza dough without toppings for 5 minutes. Remove and top with desired toppings. Put back into oven and back for about 10 minutes (times vary).