Pepperoni Stuffed Chicken & Scalloped Potatoes

It's been a few days!  We went to eat at Garry's dad's house on Monday then yesterday we decided to go out to eat for our anniversary since Garry had the day off.  But now I'm back to cooking until the last week of October when I go out to eat with dad sometime.  So...as you can imagine the schedule's all out of whack but that's alright.  The food we got will last longer so we can really cut back on next week's spending to make up for eating out (and splurging $20 to get 5 DVDs from Blockbuster)

Anyway!  Today we had a feast and it was wonderful!  We had Cesar salad, garlic toast, (which Garry prepared), pepperoni stuffed chicken, and scalloped potatoes.  Yummmm.  Of all that I'm just going to feature the chicken and potatoes...because they were both super easy to make and super delicious


Pepperoni Stuffed Chicken
Serving size: 2
Ingredients

• Chicken breasts (1 breast)
• mozzarella cheese
• pepperoni (as many as you want)
• egg (1)
• Flour (1/4 cup)
• Bread Crumbs (1/4 cup)
• Oil (6 tbsp)
• Salt & Pepper

The directions are a bit difficult to follow (or they were for me) so I'm going to post the link to the recipe itself since the author was kind enough to post pictures underneath her explanations of how to make this.  Clickity click here to see!

Scalloped Potatoes

Serving size: 3

Ingredients

• Large potatoes (3)
• Chopped (or minced) onion (1/4 cup & 2 tbsp)
• Butter/Margarine (1 tbsp & 1 1/2 tsp)
• Flour (2 tbsp)
• Chicken broth (3/4 cup & 2 tbsp)
• Mayonnaise (1 tbsp)
• Salt & Pepper
• Paprika 

Directions
1. In a greased 2-1/2-qt. baking dish, layer potatoes and onion. 


2. In a saucepan, melt the butter; stir in flour until smooth. 


3. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. 


4. Pour over potatoes. Sprinkle with paprika. 


5. Cover and bake at 325 degrees F for 2 hours or until tender.


There you have it...easy peasy and delicious (not to mention filling)!  Let me know if you have any questions and I'll do my best to answer.

Kat's Chunky Cheesy Mashed Potatoes

Surprise!  No beef today.  I actually started the potatoes, pulled out the beef and it smelled...funky.  I took it over to Garry who smelt it and immediately said it was bad.  So...plan B.


"We have turkey in the fridge..."
"What kind of turkey?"
"Lunch meat....we'll just have sandwiches and mashed potatoes"


I assume everyone knows how to make a sandwich so today I'm going to focus on the potatoes...which are insanely easy too but I made them without any recipe at all.  I just threw things together...so I can give you a list of what I used in the mashed potatoes but no measurements because I was pretty much just eye balling it the whole time.

Thus I dub thee: Kat's Chunky Cheesy Mashed Potatoes


Ingredients

• Potatoes
• Milk
• Whipping Cream
• Cheese
• Butter
• Minced garlic
• Minced onion
• Black pepper
• Salt

Instructions

1. Cut up your desired amount of potatoes into chunks and throw them into a pot.  Cover them with water and bring to a boil.
2. Turn the heat down to medium and let the potatoes cook for 10-20 minutes, occasionally poking them with a fork to gage softness.  Once they are your desired softness, drain them.
3. Add the milk, whipping cream, cheese, butter, garlic, onions, black pepper, and salt into the potatoes.
4. In order to make the potatoes chunky (because I prefer them that way and because we don't have anything better) use a fork and begin smashing the potatoes and mixing the ingredients together

Tada!  You have yourself some delicious garlic, cheese, creamy, chunky yummy potatoes of deliciousness!  

I apologize again for not having measurements, I was pretty much caught off guard by the beef going bad and I've made potatoes enough that I didn't need a recipe.  In the future though I will provide you with measurements.  If you absolutely require them just let me know and I'll do my best to give them to you


Until tomorrow, bon appetit!