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!! Apple Bacon Stuffed Pork Chops

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!