Jolene's Recipe Journal

I've really been slacking on the holidays this year, thinking that my son has outgrown the theme dinners.    He always surprises me at the last minute and I'm scrambling to come up with something.   I had already planned tacos, so I went looking for a quick appetizer or dessert.    I saw lots of sopapilla recipes using crescent dough, which I didn't have, but I did have Pillsbury pizza dough.  I heated 2" of vegetable oil to 375.   I unrolled the dough and used a pizza cutter to slice it into strips and then triangles.    I fried them until golden, Jake tossed them with cinnamon sugar and then let them rest on a cooling rack placed on top of a sheet pan.    Serve with a drizzle of honey.

Too hot to run the oven here in New England this week.   I went searching through my "on deck" recipes to find something that I could cook quickly on the stovetop.  This recipe from Cooking Light sounded great.  I subbed Penzey's Black and Red Spice for the black pepper and red pepper, and held all the salt until the end. I always make the same mistake, I prep all the chicken and stack it on a plate and while the oil gets hot, the chicken becomes a sticky mess.   Either lay it out on a cooling rack, or do what I did and give it another quick dredge through the flour before you pop it in the oil.      I had mine with a little Sriracha drizzle, but the chicken itself was spicy enough for both of my guys.   Print With Image Without Image Savory Fried Chicken Author: Jolene's Recipe Journal Ingredients: 1 package thinly sliced chicken breasts 1 large egg -- lightly beaten 2/3c flour 2 teaspoons garlic powder 2 teaspoons onion powder 1 1/2t