Chicken Wins

I cooked chicken breasts in a frying pan and I DIDN’T BURN THEM! [Cue confetti, balloons, and blowout noisemakers.]

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That beautiful picture is the result of a Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce recipe. I’ve never cooked chicken this way without burning it on the outside. And the sauce was delicious! I was a little weary of combining maple syrup, Dijon mustard, and dill, but somehow it worked really well. I wish I was talented enough to know how to mix weird condiments and herbs to make such brilliant flavors. Le sigh…

Not that I can’t make up my own great flavors. The other night I made pesto-stuffed chicken with a side of seasoned brown rice. I didn’t use a recipe for any of it, and I’m rather proud of that. I stuffed the chicken with pesto, rolled it in a bread crumb-Italian herb mixture, and topped it with Parmesan cheese. I cooked the rice in chicken broth mixed with two teaspoons of onion and herb Mrs. Dash, and then added about half a teaspoon of salt and a handful of Parmesan.   It’s nothing complicated, but it was tasty! Chopped, here I come!!!

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Wooooahhhhh. I got a little carried away there. No Chopped. I’m lucky if I’m familiar with even one mystery basket ingredient each episode.

I am feeling pretty good about my cooking skills this week, though. I’m making pork tenderloin for the first time ever on Thursday, so let’s hope this good mojo continues!

PB&J Cake; or, giving my cake pan the middle finger

As it turns out, the third time really is a charm.

I have nearly ruined one cake and completely ruined another because for some stupid reason I couldn’t get the cakes to not stick to the inside of the pan.  I’ve always loved baking and have never been too particularly bad at it–except for when it comes to turning a cake out of a pan.

After ruining my last cake, which had been intended for a friend who is battling cancer, I was instructed by this particular friend to practice a new cake and to bring her one once I had broken the curse.  The cake I was ordered to make is a Peanut Butter and Jelly Cake, which can be found in the latest issue of Food Network Magazine.

Instead of covering the cake pan in greased parchment paper, as the recipe instructed, I followed my mom’s advice and bought a can of cooking spray made specifically for baking.  I doused the ever-living crap out of the pan; I mean, I’m surprised there was any cooking spray left in the can by the time I was finished.  Not this time, cake pan.  Not this time.

While the cake baked, I made the peanut butter frosting out of peanut butter, regular butter, powdered sugar, and milk.  I would almost forfeit an entire year’s salary in exchange for eating a bowlful of this frosting daily without becoming obese.

When the cake came out of the oven,  I waited anxiously while it cooled enough that I could try turning it out of the pan.  It was a defining moment in my culinary self-teachings.

Awwwwwww yeah!  IT WORKED!  With the hurdle of uncertainty behind me, I continued onto the fun part:  the transformation from cake to PB&J.  First, I cut off a thin layer on the top and bottom of the cake with a serrated knife so that the cake looked like a big slice of bread.

Next, I cut the cake into two equal slabs and piled the bottom layer with peanut butter frosting and some of my grandma’s homemade raspberry jelly.

Finally, I replaced the top layer of the cake and cut it in half diagonally.  It’s hard to tell it’s not just a boring PB&J sandwich!  (Disclaimer:  I don’t think PB&J is boring at all.)

Last night we had dinner with my parents and I brought this over for dessert.  It was a hit!