Easy No-Bake Chicken Parmesan, LEAP DAY!

Happy Leap Day, everyone! To celebrate this rare occasion I present to you a quick and simple no-bake Chicken Parmesan dish.

You will need:

• 3-4 thin chicken cutlets
• 2 cups flour
• 2 TBSP lemon pepper
• 2 cups shredded Mozzarella cheese
• 1 TSP salt
• 1 cup vegetable oil
• 1 16 oz. box of Ziti pasta
• tomato sauce
• grated Parmesan cheese to garnish

Be it store bought or homemade, you'll need some sort of tomato sauce to smother your cheesy, chicken concoction.

Rinse off the chicken cutlets and place them on a paper towel to dry. Season the cutlets with salt. Combine the flour, lemon pepper, and salt in a large Ziplock or plastic grocery bag.


Heat the vegetable oil in a medium sized skillet on medium-high heat. Wait until the oil has a chance to get hot. When that chicken hits the oil, you want it to sizzle!

Take a chicken cutlet and drop it in the flour mixture and shake it up. You're going to want to keep a firm grasp on that bag so you don't get flour all over your kitchen. Make sure the cutlet is totally covered in flour. Place it in the hot oil. Repeat with each cutlet. Let them cook for about 4 minutes on each side. Remove them from the oil and let them dry on a bed of fresh paper towels. These will soak up the extra oil.

While the cutlets are still hot, sprinkle on the Mozzarella cheese and smother them with tomato sauce. Serve with a side of pasta. Don't forget, it wouldn't be Chicken Parmesan without some Parmesan cheese on top!

YUM! Enjoy-a this-s simple-a recipe-a, from-a me to-a you! That's my Italian accent. ENOY!

Love,

Liz

Lily's Chili

As you should well be aware of, we're hosting a Chili Cook-Off Reader Giveaway!! Send in your 100% original chili recipes for a chance to win! The winner of the Chili Cook-Off will receive a free copy of The Parchment Paper Cookbook! The Chili Cook-Off ends February 14 so get your recipes in time for Valentine's Day for we all know chili is the food of love.

In the spirit of the Chili Cook-Off, I decided to throw my hat in the ring (of course, I can't win). Last night I gave my sister, the Queen of Soups, if she had a chili recipe and what do you know, she did! I tweaked it a little bit, but pretty much, this is Lily's Chili.

Gather up your fixin's:

• 1 lb. ground round
• 1 fat clove of garlic (diced)
• 1 medium white onion (diced)
• 1 green bell pepper (sliced and cut into bite size)
• 1 14.5 oz. can pinto beans
• 1 14.5 oz. can kidney beans
• 1 packet chili seasoning
• 2 red chili peppers (sliced & optional)
• 3-4 14.5 oz. cans stewed tomatoes

Drizzle a bit of olive oil on the bottom of a big sauce pot and set the heat to medium-low. Brown the ground round with the diced onions and garlic, mix thoroughly. Once the meat is browned through and the onions are translucent, drain the grease out and return the meat mixture to the pot.

Dump out all the stewed tomatoes into a blender or food processor. Give them a couple of quick pulses just to chop them up a bit. Pour the tomatoes into the pot as well as the diced, green bell peppers, chili peppers, beans, and chili seasoning.

Stir up the ingredients well. Keep the pot on medium to medium-low heat at a steady simmer. Stir often and make sure none of the chili is sticking to the bottom. Simmer the chili for 30-90 minutes.

Chili is one of the most versatile foods and one of my favorites. There's so much you can put on it and so much to put it on! Hamburgers, baked potatoes, tortillas, nachos, french fries, and my personal favorite, the CHILI DOG!

As for my chili dogs and my chili fries, I need it with as many toppings as I can fit. Sour cream, shredded cheese, chives, tortilla chips, diced onions, crackers, or jalapenos, whatever you got - I'll top it on.

A recipe that takes a long time to cook always seems a little daunting to prepare. I hope I've successfully demonstrated how truly easy it is to make. The total preparation time couldn't have taken more than 15 minutes!

I hope this inspires you all to turn in some terrific chili recipes for the Chili Cook-Off and Reader Give Away. Don't forget to get those recipes in before 2/14/12, that's this Valentine's Day! Good luck and good appetite.

Love,

Liz

Super Chef Super Update! CHILI COOK-OFF!

Happy New Year, Everybody!

I kind of dipped off the radar for a while during the holi-daze, but Super College Chef is coming back strong for the new year! As tradition dictates, we're going to cover some old business before we get to new business.

Chili Cook-Off

Didn't get so many responses for last Reader Give-Away. I've decided to change the contest to be a Chili Cook-Off! In this chilly willy winter, there's nothing better to warm you up that a hot bowl of chili. Send in your Chili recipe for a chance to win a copy of The Parchment Paper Cookbook. All recipes must be 100% original, no cheaters, yo.

Chili is so amazing. Whether you make it meaty, beany, spicy, cheesy, I want your recipe! Don't feel left out, vegetarians. There's plenty of meat-free chili options that I would love to try. Send in your Chili Recipe today and win a copy of The Parchment Paper Cookbook!

That's all for now. Remember to send in your chili recipe for the Super College Chef Chili Cook-Off (or SCCCCO) by February 14th. Please enter all submissions to lizquerusio@yahoo.com. Good luck and good appetite!
Love,


Liz

P.S. Check out both chili recipes here on Super College Chef for some inspiration! Try Not My Mama's Chili and the newly added Lily's Chili for a couple ideas on some easy chili bases.

Super College Chef Goes Viral!!

Thanks to the director of our Videography Department, Allison McWilliams, Super College Chef is streaming through YouTube at an alarming rate! Click here to favorite this cinematic masterpiece to cherish forever.

I'd like to thank first and foremost, Mrs. McWilliams for her hospitality and use of her fabulous new kitchen, of course, Av. McWilliams for choosing the feast, and last but not least, Riley the dog for being cute, lifting my spirits, and accompanying me on my cigarette breaks. Oh, and Allison. I guess she helped. And it was her idea. And her camera. And she put everything together.

The most fun about this project besides the eating, was probably picking out the music. In Allison's vernacular, we were trying to make it the appropriate "epicness". I hope you all enjoy Super College Chef's first ever video on making Apple Bacon Stuffed Pork Chops!

Thank you, Allison McWilliamsburg!!

Love,

Liz

P.S. Send in YOUR cooking videos in the READER GIVEAWAY for a chance to WIN a FREE copy of Brette Sember's The Parchment Paper Cookbook!! They don't gotta be fancy like this one, just delicious!

The Parchment Paper Cookbook GIVEAWAY!!

Brette Sember Presents:

The Parchment Paper Cookbook

READER GIVEAWAY!!

Yes, it's the 2nd Annual Super College Chef Reader GIVEAWAY!! How exciting for you! Just as with the Trader Joe's College Cookbook Reader Giveaway, there will be a cooking related contest. As soon as I think of the remaining parameters of the contest, I'll post them at the end of this blog. I don't have all the details completely scrubbed out, but the gears are turning, people.

Author Brette Sember is hosting this time around. The Parchment Paper Cookbook boasts 180 healthy, mess-free recipes that require no pots or pans! This is just in time for the holidays. Who wants to be stuck washing dishes when you could be eating? These quick and delicious meals are great for last minute dinners, desserts, and appetizers.

Brette Sember has been published all over the web and in the actual physical world (where I some day hope to write). Miss Sembers wide scope of interests led to publications in The Huffington Post, The New York Law Journal, and American Baby among hundreds of others. Her expertise covers a lot of ground ranging from blogging, ghostwriting, copy editing, and is an indispensable book doctor!

Now you know the credentials and you know you're hungry for a free cookbook. Need I tempt you more? MORE? More you say!? Then feast your eyes on this tasty morsel from Miss Sember's The Parchment Paper Cookbook!

First, I'm going to have the Caramel Pear THEN the Root Beer Beef & Broccoli. I like dessert first. So I can have a second dessert after dinner. And to think, all this can be yours! But first, compete for my affection! As promised earlier in the post, I concocted a contest for this New Reader Giveaway. Oh, did you think it would be easy?

Well, it is! The new contest for the Brette Sember Read Giveaway is located HERE!! Follow this link to the official rules for the Super College Chef CHILI Cook-Off, or the SCCCCO!! If you'd like to take a gander at my chili recipe maybe to stir up a little inspiration of your own, or maybe if you're just hungry! Lily's Chili is some of the best I've had or made so check it out.

Please email your submissions to lizquerusio@yahoo.com. Good luck! I can't wait to be amazed!

Love,

Liz

Ritz Cracker Crusted Chicken

I crave comfort food as the weather gets colder. The cold wind and gray skies that chill you to the bone and make you hunger for something warm in your belly. And although I'm nowhere near the crispy foliage and gloomy ambiance of Fall in New England, I require sustenance appropriate to the season. I mean, nothing says "Autumn" quite like the palm trees and blue skies of Savannah, GA.

No matter how I've tried it, dipped in egg, slathered in butter, and coated in bread crumbs, I just could get my chicken crispy. My Nanna always made the best everything, as I'm sure you know if you've taken a gander at most of my recipes. She uses Depression-era common sense with modern cooking conveniences that give her recipes the homey, old world quality that fills up any tummy with scrumptiousness.

Here's what you need to make extra crispy chicken skin with a delicious sweet and salty cracker crust:

• 1 sleeve of Ritz Crackers
• 6-8 chicken legs, with or without skin
• 1/2 cup mayonaise
• salt
• pepper

Preheat your oven to 325-350.

In a sandwich bag, break up all the crackers into tiny crumbs. Season with salt and pepper.

Wash off the chicken legs and dry them on a couple of paper towels. Season them lightly with salt. Use a spatula or spoon to coat each chicken leg with mayonnaise.

There's two ways you can Ritz up the chicken legs. You can either shake them up in a Ziplock bag or grocery bag. Sometimes this gets all the other crumbs moist, though, and I don't like that.

The other option is to spread out your crumbs on a small plate with a rim to prevent spillage. Dump more bread crumbs over the legs. Keep rolling the chicken leg around over the crumbs until its fully coated. Press the crumbs in to make sure they stick.

Rip off a sheet of parchment paper to line a small baking pan. Place chicken legs evenly on the baking pan. Sprinkle with salt and pepper. Bake for 30-40 minutes.

Serve with mashed potatoes and stuffing on the side. Well, I like mashed potatoes and stuffing on the side of everything, really.

Love,

Liz

NYPD Maced My Friends in the Face

Yeah, I don't usually cover this kind of political news commentary sort of thing, but I am now.

In the following videos, you will see a demonstrators during the 2nd week of Occupy Wall Street. This was a peaceful protest on Wall Street mostly about bank bailouts, mortgages, and our crumbling economy. There were also a number of people defaming the recent execution of Troy Davis who was convicted of murdering an off duty Savannah, GA police officer in 1991. Many witnesses in Mr. Davis's case testified that they were coerced by police to give false statements.

September 24th was a hot, hot day in NYC. Police were sectioning off protesters with orange netting in an attempt to keep them out of the street. We all know how we feel about being corralled, but already yelling hot, sweaty protesters REALLY hate it. So when it starts to get a little out of hand, certain officers took  matters WAY too far.

Keep in mind, this was not an anti-government protest. This wasn't a "Down with the Cops" event. This was a demonstration to protect the rights of everyone, including police, to social security, Medicare, a pension, and a home.

So don't just pay attention when you see a photographer get slammed into a cop car. Don't focus on just the one girl who was punched in the face and dragged by her scalp across the street. Take a special note, however, when a cop sprays mace across a crowd of already sectioned off, peaceful protesters AND fellow NYPD. Seriously, who is administering these police exams? Officer Barbrady?

In this last clip, you can really see the pepper spray cover the crowd, including my friends, the blondes up in front, AND the police. The police maced the police. Excellent work, Officer Doofy.

As I said, I try to keep  my opinions on political matters and anything serious in any kind of nature OUT of my blogs. But when you mace my friends, you mace me. You mace me.

Hahaha, anyway, my friends are doing OK. They seem a bit hesitant to sue. We'll see.

Love,

Liz