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

Spicy Artichoke Dip, in other words, CHEEEEEEEEESE

Here's the straight dope, I made this TWICE in one week and finished it all by myself BOTH times. Yes, it will make you covetous. Yes, it will make your lips tingle from the spice of the mighty jalapeno! But you will be fat and you will be happy.

Get it:

• 6 1/2 oz can of marinated artichoke hearts
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup Parmesan cheese (grated)
• 1/2 cup Mozzarella cheese (grated)
• 1 small can diced jalapenos (drained)

Preheat the oven to 350.

Drain the artichokes and jalapenos, and make sure you drain those jalapenos well. That spicy leftover juice can make your dip incredibly spicy. Chop up the artichoke hearts. Combine the artichoke with the mayonnaise, sour cream, Parmesan cheese, and Mozzarella cheese in a large mixing bowl, and mix them up good.

Pour the mixture into an oven safe baking dish and bake for 30 minutes or until the cheese on top in golden brown and scrumptious-looking. Make sure to let the dip cool from boiling lava-hot to warm. You'd be surprised how much spice those jalapenos add on their own.

Feel free to use more or less or the jalapenos depending on your taste buds.

Serve with some nice bread, or pita, or my personal favorite, Santitas $2 Only Tortilla Chips.

Love,

Liz & Santita