Casserole Pizza

Hey guys! I have lots of things to update, but the little time I have this week have been devoted to school. It’s killing me right now…and all I can think about is cooking! Haha, I really shouldn’t even been updating now seeing how I have a test to study for, a paper to write, and a project to research for, but whatever. Really sometimes I think to myself… I should just cook or cater for a living! Or something that doesn’t require me to do anymore school :P. Oh well, such is life. I only have one semester, so I can definitely suffer through it :D. Anyway, enough ranting…let’s take to tasty part of my life:

http://blog.al.com/plain-chicken/2011/03/bubble_up_pizza.html

Ingredients:
2 cans (12oz) golden layer buttermilk biscuits (Pillsbury Grands! Jr)
1 jar (15oz) pizza sauce
2 cups mozzarella cheese
your favorite pizza toppings – cooked sausage, turkey pepperoni, peppers, mushrooms
cooking spray
Method:
Preheat oven to 375 degrees.  Cut biscuits into quarters and place in medium bowl.  Toss biscuits with pizza sauce.  Add pizza topping and half of the cheese.  Toss until well blended.  Spray a 9×13 pan with cooking spray.  Pour biscuit mixture into pan and top with remaining cheese.  Bake at 375 for 25-30 minutes, or until biscuits are done.
Notes:
This recipe kind of reminded me of the dump cake recipe that I posted a few weeks back. I really liked it, but I wish it were more specific on how much topping to put in. I didn’t want to add too much because I didn’t want the topping flavor to be too overpowering, but I guess since it was broad they couldn’t really be specific. I added garlic and pepperoni to mine, but the flavors weren’t really that prominent. I added probably about 1 and 1/2 tsp of garlic and 7 slices of pepperoni (chopped up). I’ll definitely up the amount that I do next time. Also, I read incorrectly about cutting into the dough into quarters until after had mixed into a lot of ingredients, so I just started ripping up the dough in the mixing bowl. Still came out awesomely :D. Also, I think I am going to throw in some oregano next time. It just makes sense…but it slipped my mind. Cook it and lemme know what you thought! Happy cooking!

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PS: Wish me some luck on my work this week…I need it. OH and I forgot to mention I found a job! I work in marketing in the parking dept at my campus (Texas Tech). Yay for doing something that interests me and money :D!
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Something Simple

I am a lover of chicken, and by that I mean I LOOOOVVE chicken. Any recipe that I find that deals with chicken is almost a must do, but it is even better when the recipe is SUPER easy. Today’s recipe comes from Frenchs.com

http://www.frenchs.com/recipe/frenchs-crunchy-onion-chickentrade-RE1309.html

Ingredients:

2 cups (4 oz.) FRENCH’S® Original or Cheddar French Fried Onions

2 tbsp. all-purpose flour

4 (5 oz.) boneless skinless chicken breasts

1 egg, beaten

Directions:

Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.

Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.

Bake at 400°F for 20 min. or until no longer pink in center.

This chicken was great and filling, but I do have a few suggestions if you are going to make this. When we were eating it seemed like the chicken needed a little salt and maybe it is because I went the cheap route and bought GV fried onion rings instead of the French’s version. So, when you are preparing the chicken to being covered in the crushed onions I would put some salt (maybe a tsp or tsp and a half) into the egg or directly onto the chicken. Also, after I crushed the onions in a baggie I added some garlic powder (about 2-3 tsp). All in all this recipe was great and would go great with some mash potatoes if you have some. Happy cooking!

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