Project 365, Day 15

I headed to JoAnn's with Caden today to try and find some fabric for a few shirts I got orders for.  They are Valentine's shirts and gonna be super cute!   I also still have to make a bag for a friend that she ordered so I had to get some interfacing for that.  Anyways, I made this super cute shirt! 

 

Brody had basketball so I ran him up there, started dinner, went back to grab him and we finished dinner.  I made super yummy dessert too! 

I saw this idea on Pinterest.  I just took small taco sized flour tortila shells, apple pie filling, sugar and cinnamon.  I rolled the apple pie filling into the shells and fried them on each side in the pan.  Then when they were out I put them in a mixture of sugar and cinnamon and they were done!  SO YUMMY!  Definitely a good recipe from Pinterest!

 

Project 365 Day 4

My mom bought fabric to help me make the boy's matching quilts for their beds.  Well the colors and fabric will be matching but we were gonna make them 2 different quilt patterns.  Since they are in the same room and stuff.  And then I'll make them a pillowcase with their initials on it or something also. 

Here's what we got so far: 

Gonna take awhile to make them since they are gonna be twin size but their rooms will look nice once done.

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

I made this yummy recipe for dinner a few weeks ago, and wanted to let everyone else in on the yummy goodness!!  You use the new Philadelphia Cooking Creme, it's the Italian Cheese & Herb one. 

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta Time: 45 minutes
Yield: 6 servings
Recipe from Jamie Cooks It Up!
3 large chicken breasts
5 C corn flakes
3/4 C flour
1/2 t salt
1/2 C milk
6 T olive oil
1 12 oz package bowtie noodles (farfalle)

Sauce: 1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
2 cans cream of chicken soup
1 C chicken broth
1/2 C milk fresh parsley, chopped (optional)

1. In a small food processor crush the corn flakes into crumbs.
2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine.
3. Place the flour, milk and crushed cornflakes each into their own separate pan. Loaf pans work well for this. If you don't have three loaf pans, do not dismay. You could use pie tins, or round cake pans...what ever works for you.
4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top. Pound the chicken flat with a meat mallet. You will really be thankful for the Ziploc bag in this step. Who wants a bunch of chicken guts flying around their kitchen? Not me...that's who.
5. Take a pair of sharp kitchen scissors and cut each breast in half.
6. Dredge the chicken in the flour. Be sure it gets covered on both sides. Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes.
7. Start cooking your pasta.
8. Remove the chicken from the freezer and dredge each piece in the milk...... .....and then immediately into the corn flake crumbs. Again, be sure both sides are covered well.
9. Add the olive oil to a hot skillet.
10. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes.... ....or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides.
11. Cover the pan and reduce the heat to medium. Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. Burned bottoms are not advised. In any shape or form. Thank you.
12. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.
13. Into the same pan pour your broth. Philly Cooking Creme, Cream of Chicken, and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes.
14. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.
Enjoy!

Thanks to Jamie Cooks It Up! for the yummy goodness recipe and for Pinterest for helping me find it!