Sad Christmas Day Memories

I have a love hate relationship with yeast. If I can conquer it's finikieness I love the end result and love what yeast can become. I have been told by so many people not to be afraid of yeast or dread working with it; that it is so easy to work with and give it a chance.

Well to date approximately 50% of yeast recipes I have worked with so far have come out great and the other 50% not so much. Maybe the underlying problem is that I am NOT a very patient person (in all aspects of my life) so waiting for something to rise or proof is just not in my nature. I mean when I want cinnamon rolls, or pizza, or homemade bread I want it now or as soon as now as possible; not hour (or 3) later.

But despite all this I was determined to make PW's world famous cinnamon rolls, when I choose to feature her cookbook this month. I have drooled over her cinnamon rolls for quite sometime but the whole yeast thing and waiting for them to rise and what not has been keeping me from making them.

But when I decided to feature her cookbook I knew NOW was the time to make them. Actually Christmas was the time to make these for me. You see I was originally going to feature The Pioneer Woman Cookbook awhile back when it first came out but other things, and cookbooks, got in the way. And when I was going to feature her cookbook a while back I had promised myself (and my family) that I would me making homemade cinnamon rolls for Christmas morning bruch.

My family was excited, I was excited and maybe our excitement caused me to rush a little bit when making these homemade cinnamon rolls.

And maybe because of my rushing, the rolls did not have enough time to rise; my warm milk, to activate the yeast, was too hot or too cold; or maybe I shoved too many rolls into too small of a pan; or because this recipe makes 50 cinnamon rolls and I knew this was way too many for my family of 7 that when I halved the recipe I didn't do my math right..... BUT unfortunately these rolls were not that great. The acclaimed PW cinnamon rolls were doughy and overall a disappointment. My be it was all or one of those reasons listed above, or maybe it was because I had heard so much about them and put them on such a high pedestal; but WE ALL were very disappointed. And my cinnamon roll loving enthusiast family; who lets no cinnamon roll go uneaten threw away half the batch away.  : (

Maybe I will attempt these again (and hope for better luck and patience) or seek out another homemade cinnamon roll recipe all together but right now I think I need a little yeast and homemade bread baking break. Bring on the cupcakes, brownies, or muffins please!  : )

Notes: The P-Dub uses a maple icing traditionally on her cinnamon rolls (she does offer other variations for this cinnamon roll in the book) however I chose to make a classic cream cheese frosting (I have added my cheese cheese frosting recipe below).

Pioneer Woman’s Cinnamon Rolls
Prep Time: 2 Hours Cook Time: 30 Minutes Difficulty: Easy Servings: 8
Dough:
1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 packages (4 1/2 teaspoons) active dry yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) baking powder
1 teaspoon (scant) baking soda
1 Tablespoon (heaping) Salt

Filling:
2 cups melted butter, plus more as needed
2 cups sugar, plus more as needed
1/4 cup ground cinnamon for sprinkling

MAPLE FROSTING:
2 pounds Powdered Sugar
1 tablespoon maple flavoring or maple extract
½ cup Milk
6 tablespoons melted butter
¼ cup brewed coffee
⅛ teaspoon salt

Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.

adapted from The Pioneer Woman Cooks: Recipes From An Accidental Country Girl

Or you can use my more traditional Cream Cheese Frosting.

Cream Cheese Frosting
from Kitchen Concoctions

1 stick (1/2 cup) unsalted butter, room temperature
4 ounces softened cream cheese
1 teaspoon vanilla extract
2 tablespoons milk
2 cups powdered sugar

Using an electric mixer, beat the butter at medium speed until creamy. Add the cream cheese and beat until combined. Then add the vanilla extract, milk and powdered sugar and beat at low speed, occasionally stopping to scrape the sides and bottom of the bowl, until light and fluffy.

Kinda Irish

A few days ago I told you all about a 'foodie' calendar that Pillsbury sent me. Well since I just thought about making each recipe featured each month on the calendar and featuring them each month on this blog I have to take you back to January for a minute and feature the recipe that was featured then (another long winded sentence for ya... sorry about that... hope for your sake it makes sense).

This twist on the Monte Cristo was the Pillsbury recipe featured in January. After a good friend of mine got me hooked on the Monte Cristo at Bennigan's years ago, I religiously got the sandwich every single time I went to back there to eat (unfortunately for my taste buds the majority of Bennigan's Texas locations have gone out of business; however I am sure my thighs are quite grateful that there is not a Bennigan's near by since I am sure the calorie count in those sweet and savory pieces of heaven are probably a lot more than what I should consume in one meal... probably even one day). I could never finish Bennigan's Monte Cristo Sandwich because it was so big, rich, and heavy. Luckily this version is a little bit 'lighter' since it is not deep fried and covered with all the frying batter.

This is a nice little sandwich and could easily be made for a crowd or party. I of course had to add the powdered sugar because for me a Monte Cristo is not a Monte Cristo without powdered sugar! : ) I loved the fact that the raspberry jam (the classic dipping sauce for the Monte Cristo) was already smeared in between the layers. I served this tasty and easy to make sandwich with the Chicken and Rice Soup that I featured here a few days ago. What a perfect combination; the savory soup with the sweet and crunchy sandwich. Um, yummy comfort food!

And although the Monte Cristo is a twist on an old French sandwich, called Croque Monsieur; I thought it would be the perfect introduction to some St. Patty's themed recipes! You know going back to were I first fell in love with this sandwich, at Bennigan's Irish Bar and Grill.

Crescent Cristo Sandwich Loaf

Prep Time: 15 Min Total Time: 40-45 Min Makes: 8 servings

Loaf:
2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury Crescent Recipe Creations flaky dough sheet
2 tablespoons Butter, melted
2 tablespoons honey
6 oz thinly sliced smoked cooked turkey breast
6 oz medium sliced muenster cheese
6 oz thinly sliced cooked ham
1/3 to 1/2 cup raspberry preserves or jam
Topping:
2 tablespoons honey
1 tablespoon sesame seed
powdered sugar

Heat oven to 375°F. Separate or cut dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small ungreased cookie sheets (rectangles should not touch); if using crescent dough, firmly press perforations to seal. In small bowl, mix butter and 2 tablespoons honey. Brush over dough.

Bake 8 to 10 minutes or until light golden brown; cool 15 minutes.

Grease 15x10x1-inch pan. Carefully place 1 crust on pan. Top evenly with turkey. Place second crust over turkey; top with cheese and ham. Place third crust over ham; spread evenly with preserves. Top with fourth crust; brush top with 2 tablespoons honey. Sprinkle honey with sesame seed.

Bake 10 to 12 minutes or until crust is deep golden brown and loaf is hot. Let stand 5 minutes. Cut into 8 slices. Dust the top of each 'sandwhich' with the powdered sugar.

recipe adapted from Pillsbury.com

Look at those yummy layors:

March Makes A Mark

I apologize right here and now for the long and lengthy post. I was originally going to make this a two part post but the days got away from me and before I knew it, it was already pretty much the 5th of the month. So read, take and break,and come back and enjoy some more!

March is my one year blogging anniversary!!! I can't believe that I have been writing and creating in this little, I mean big blog world for a year! I also still can't believe that I have regular readers of my blog that check in, write comments, send e-mails, and just overall show their love, support, and encourage me.

And whether or not if I have any readers or not I enjoy blogging. I love making and documenting my recipes, taking a stab at photography, writing, and of course reading other blogs.

So for the month of March, my anniversary month, (please if you go back and look at my first few month's of blogging don't judge me too harshly, I was just a newbie back then) I thought I would feature some recipes and blogs that inspire me and started my interest in blogging (and a few other blogs that I have found along the way).

Since I am paying tribute this month, to blogging and blogs that inspire me; my natural choice for cookbook of the month was "The Pioneer Woman Cooks: Recipes From An Accidental Country Girl," by Ree Drummand. I am sure most of you avid blog readers already read 'The Pioneer Woman' blog and if you don't I am sure you have heard of her.

The Pioneer Woman Blog has not only has great recipes, but stories about life on an Oklahoma cattle ranch; home and garden tips, a 'how-to guide' to stay sane while homeschooling AND living on a cattle ranch; and photography lessons. Not to mention some pretty awesome giveaways on a regular basis. Ree's blog is funny and light hearted and she updates the blog on a daily basis.

Pretty much all her recipes are her own, are from her friends and family, or classics with her own adaption. The recipes on her blog can be printed on 3x5 or 4x6 recipie cards, or on full size 8 1/2 x 11 paper. Each recipe has cooking times, serving size and the level of difficulty listed. Ree not only shows pictures of the final product but she also includes step by step photos of the cooking process for each recipe along with a photo of the 'cast of characters' (or ingredients to be used in that recipe).

Ree's cookbook, "The Pioneer Woman Cooks: Recipes From An Accidental Country Girl," which came out back in October, has the same step by step photos and format of her blog (including the cooking times, serving size, etc.). She includes appetizer, breakfast, super, dinner, dessert recipes and recipes for entertaining. The cookbook also has stories and pictures of her family and their life on the ranch. This cookbook is very well put together and P-Dub (The Pioneer Woman) obviously put her soul into it.

The one disappoint I had with this cookbook, though, was that approximately 95% of the recipes in the cookbook were ones already featured on her blog. Now don't get me wrong, in this high tech world I still love having a good, well put together cookbook with tons of photos; to read, cook from, and flip through. But I was hoping for some new recipes from The Pioneer Woman.

I still love this book and would recommended it to those who don't even obsess in this blog world; considering all the recipes are what good home cooking should be; simple, tasty, and not to mention the step by step pictures.

This first recipe was absolutely delicious. Eric and I love tacos and eat them on a regular basis. This shredded pork was the perfect filling for tacos, enchiladas, and as a topping for nachos. I hate leaving my oven on for long periods of time so I adapted this recipe for the crock pot. This pork turned out perfect in the crock pot which was great because I didn't have to babysit it and I could leave and go run errands and not worry about my stove being on for hours.
The picture below totally does not do this pork justice. Like I said this pork was perfect because it is easy, full of flavor, and can be used for so many different dishes with great results.

Spicy Shredded Pork
Prep Time: 20 Minutes Cook Time: 4 Hours Difficulty: Easy Servings: 8

1 (5 To 7 Pound) Pork Shoulder or Pork Loin
1 teaspoon Dried Oregano
2 teaspoons Ground Cumin
1 tablespoon Chili Powder
1 Tablespoon Salt
1 to 2 teaspoons Black Pepper
1/2 cup Brown Sugar
3 Tablespoons Olive Oil
2 Tablespoons White Wine Vinegar
4 Cloves Garlic
1 whole Onion, chopped
2 cups water
Lime Wedges, for serving

Rinse and pat dry the pork shoulder.

Combine the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar.

Place pork loin into crockpot. Pour olive oil over pork loin. Add spice mixture and thoroughly rub spice mixture all over pork loin.

Add the 2 cups of water. Cover tightly and cook on low heat for 6 to 7 ours; turning once every hour or so. When it is fork tender crank up the heat to high, and roast it, skin side up for another 20 to 30 minutes to get the skin crispy. When it’s done let it rest for 15 minutes before shredding.

Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat. Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatillo salsa …


adapted from The Pioneer Woman Cooks: Recipes From An Accidental Country Girl

I Think I'm In Love

Well it is the last day of the month, again. Like I said a few days ago, the month just flew by! And it doesn't help that February is a short month anyways. Since it is the end of the month it is time to wrap up another cookbook.

This month I featured Emeril 20-40-60: Fresh Food Fast. I have featured an Emeril cookbook before (Emeril At The Grill) and was impressed with that book but I must say that I like this one even more.

In fact, I think this cookbook made me fall in love with Emeril. At least his cooking that is! LOL! Emeril 20-40-60: Fresh Food Fast is divided into three sections: recipes that take 20 minutes to prepare, 40 minutes to prepare, and 60 minutes to prepare. Each section has everything from appetizers and soups and salads, to entrees, and desserts and everything in between. Not all recipes have pictures, although quite a few do, but all recipes list exact prep times and cook times, and have the number of servings listed too.

While most of the recipes have basic and readily available ingredients, I did have one recipe that stumped me and I had to substitute a different ingredient for the one I couldn't find. Also some of the recipes actually took a shorter amount of time to prepare than what the time had listed and one did take longer to make. I totally would rather them take a shorter amount of time to make so that I can eat my yummy dinner sooner.

I would 100% recommend this book. There are so many other recipes that I want to try making from it and with it's track record I know those recipes will turn out delicious too! A couple of the recipes I have seen in a few of Emeril's other cookbooks and on his website, but the majority of them are new. Who doesn't love a well put together, well rounded, cookbook with recipes you know everyone will love.

The first recipe I made was this Chili Mac. It was good and made a TON. I mean you could literally feed an army off the amount of food this recipe makes. I was slightly disappointed with it though, because I was hoping for a chili mac that was a little bit more 'saucy' and 'cheesey'. However, this didn't keep Eric and I (and Eric's brother helped too) from eating the ENTIRE pan in the course of two days. Good thing I had these two guys on hand with big appetites to help devoir this.

Next I made this Stir-Fried Chicken and Aromatic Jasmine Rice. This was actually two separate recipes that I combined for one AMAZING dish. Eric and I gobbled this up and the only disappointment that we had was that there was NOT enough leftovers (that's always a good problem to have). I am totally making this again this week for dinner (not even 3 weeks from the last time I made it) and I am for sure going to double the recipe. This was my absolute FAVORITE recipe (so far) from this cookbook.

Another recipe that Eric has already asked me to make again was the Cornmeal Crusted Tilapia. If you remember this was the recipe that gave me a little trouble. I looked high and low for that blue cornmeal and could not find it anywhere. Next time I will have to look at an organic/specialty grocery store. But despite not having blue corn meal, this dish was so easy to make and tasted great.

These Boursin Stuffed Chicken Breasts were a nice way to change up the same ole' same ole' chicken breast that we all serve every other Sunday. This chicken had flavors and ingredients that complemented each other well. It was a nice treat to have a 'fanicer' chicken breast dinner. ; ) This was the one recipe, however, that said it was only supposed to take 40 minutes and it really took me over an hour! : (

And last, but certainly not least, this chicken and rice soup was the second place runner up for the "FAVORITE recipe from this cookbook" award. With simple ingredients that are pantry staples for most; this soup came together quick and had wonderful flavor. I love having great soup recipes on hand during these chilly months. And ones that come together fast, make a lot, and use ingredients I already have on had; not to mention taste wonderful, means this is a recipe to use again and again.

Freebie For You

A few weeks ago I received a calendar in the mail from Pillsbury. I have no idea why I got it; but it was a pleasant surprise. It is the perfect calendar to hang in my kitchen because it is large and each month has a recipe and and a picture of that recipe's final product. I thought what a neat calendar but really it was a calendar and cookbook all in one! 12 recipes 12 pictures, and a nice well put together calendar. I was excited and flipped through it, before I ran to the kitchen to hang it up. Most of the recipes featured in this calendar are from past winners of the famous Pillsbury Bake-Off. The other few recipes that are not from the bake-off are classic Pillsbury recipes using their products (like Monkey Bread).

This calendar has now been hanging in my kitchen for a few weeks and I have stared at the picture and recipe for this month's recipe every time I walk in the kitchen. The calendar whispering "make me... eat me". So then I had the idea "Why don't I make each of the recipes for each month and feature them monthly on this here blog". How fun right?!?! (Ok maybe I am the only one who thinks it is fun and is excited; so just humor me please!)

If I had thought about all this back before Valentine's day these little pies would have been perfect for a Valentine's Day treat or party. But because Valentine's is long over I guess you will have to find another excuse to make these.

The recipe is called Grands Little Pies; but because they were baked in a Grands biscuit they were more like coffee cake for me. Kids would love waking up on Saturday morning to eat some of these. Of course make some scrambled eggs to go with them so you feel a little less guilty about eating them! : )

Notes: You could easily substitute pie crust instead of the biscuits to make them more dessert like than coffee cake like (I actually did this for about half of mine). After making and eating them I defiantly realized that I should have added more pie filling and streusel topping to each one.

***Want a calendar of your own (so you can follow aglo)? Click here and sign up for The Pillsbury Newsletter and get your calendar for free! Hum, maybe that is how I got mine; since I have been subscribed to The Pillsbury news letter for quite some time.

Grands Little Pies/Coffee Cakes
Makes 16 servings

3/4 cup all-purpose or unbleached flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup walnuts, chopped
2 cans (16.3 oz) Pillsbury Grands Flaky Layers refrigerated biscuits
1 can (21 oz) apple, blueberry or cherry pie filling (I used cherry)

Heat oven to 350°F. In medium bowl, mix flour, brown sugar and cinnamon. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in nuts.

Separate dough into 8 biscuits. With floured fingers, flatten each biscuit to form 4-inch round. (I actually floured my work surface and used a rolling pin to press the biscuits out) Press each biscuit round in greased 2 3/4x1 1/4-inch muffin cup. Spoon 2 tablespoons pie filling into each biscuit-lined cup. Sprinkle each with about 2 tablespoons flour mixture. (Cups will be full.)

Bake 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on cooling rack. Cool 10 minutes.

Store leftovers in refrigerator.

recipe adapted from Pillsbury.com

Stay Tuned....

Where has the month of February gone? Seriously!?! I feel Like Rip Van Winkle, I fell asleep at the end of January and woke up and it was practicly March, and I have no recollection of were the month went. But wait if I were Rip Van Winkle and I did sleep for an entire month shouldn't I feel extremely well rested and not a walking Zombie. But wait if I were a walking Zombie then how could I be Rip Van Winkle? Anyways enough of my delirious rambling! I apologize for all of that non-sense!

And I also apologize for being MIA for the past month. Even though I have blogged some; it has not nearly been as much as normal. I am also SO far behind on my blog reading as well.

It truly has been one insanely busy month. And to top it off I have been in the kitchen a lot more lately, cooking for baby showers, birthday get togethers, and just trying new recipes, that I have so many yummy things to share with you.

Since it is the end of the month I have one more cook book of the month recipe for ya. This soup was delish. I am seriously thinking that Emeril is one of my new favorite chefs because pretty much 98% of every recipe that I have made of his has been absolutely scrumptious and something that I would totally make again.

This soup was so easy. With basic ingredients that are pretty much pantry staples this soup is easy to whip up at the last minute in a flash. Of course it makes a ton, which is perfect for company, sharing with neighbors, or using the leftovers for lunch.

This soup was savory and full of flavor. Eric loved it because it had rice (he loves rice more than pasta, or even bread)! You must make this soup and you must stay tuned because this delicious, savory soup went perfectly with a sweet little sandwich.

Notes: This recipe was in the 40 minute section of the Emeril 20-40-60: Fresh Food Fast cookbook however even including the prep time it only took me about 30 minutes from start to finish.

Chicken and Rice Soup
makes approximately 8 to 10 servings

2 large chicken breasts, cut into 3/4 inch dice
1 tablespoon plus one teaspoon Creole Seasoning
2 tablespoons canola oil
1 small onion, cut into a dice
4 large carrots, peeled and cut into a large dice
4 celery ribs, cut into a large dice
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon crushed red pepper
10 cups chicken broth or stock
1 cup long grain white rice

Place 1 tablespoon oil in saute pan add chicken and 1 tablespoon creole seasoning. Toss to coat chicken. Cook chicken until cook through about 5 minutes.

In a large soup pot add reaming oil and all vegetables except garlic. Cook, stirring occasionally, until onions begin to caramelize and vegetables begin to soften, about 5 minutes.

Add the garlic, basil, salt, crushed red pepper, and reaming creole seasoning to the soup pot. Cook for 1 minute. Add cooked chicken, rice, and broth. Bring to a boil. Stir, cover pot, and reduce heat. Let simmer for 12 minutes or until rice is tender.

recipe adapted from Emeril 20-40-60: Fresh Food Fast

This soup was perfect a few days ago when central Texas received a rare and beautiful snow storm. We didn't get much snow but evey little snow flake was perect!

Mo Jo, my pup, especially enjoyed the rare winter wonderland.

A Different Kind of Stuffin'

One of Eric's favorite meals is stuffed chicken, particularly Chicken Cordon Blue. You know the chicken breasts stuffed with cheese and ham. Well when I saw this recipe in the Emeril 20-40-60: Fresh Food Fast cookbook I had to make it for Eric (and me too!). Not quite Chicken Cordon Blue but how can you go wrong with chicken stuffed with Boursin (MMMM Boursin cheese), toasted pecans, and spinach, and then breaded and baked.... what more of a perfect combination is that (and sill just as classy as Chicken Cordon Blue)!

Go splurge on the Boursin; and take the time to make this! Perfect for a Sunday night dinner when you splurge on dinner anyways (you know you have the bread, salad, entree, two sides, even dessert) or if you are having company over make this chicken and WOW your guests with this fancy and classy meal!

Notes: This recipe was in the 40 minute section of the cookbook, however it took me a totally time of 60 minutes; because my chicken took longer to cook through (but I was using rather plump breasts). But totally worth the wait. Eric loved it and said it was a nice change from the Chicken Cordon Blue. The chicken was juicy and tender and the cheese oozed out when it was cut open.

Boursin Cheese, Spinach and Pecan-Stuffed Chicken Breasts

Makes 6 servings

3 tablespoons butter
4 ounces prewashed fresh spinach
8 ounces pecans, toasted and chopped (about 1 cup)
One (5.2 oz) package Boursion Cheese (I used roasted garlic flavor)
6 (6-8 oz) boneless, skinless chicken breasts
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
3 teaspoons creole seasoning
1/2 cup milk
1 egg
1 cup dry breadcrumbs
2 tablespoons canola oil

Preheat oven to 400 degrees. Line baking sheet with aluminum foil.

Melt 1 tablespoon butter in saute pan over medium heat. Ass the spinach and cook until wilted, about 2 minutes. Remove spinach from pan and drain all the liquid. Chop spinach and place in a small bowl. Add chopped pecans and Boursin cheese to spinach and mash together to combine.

Cut a long slit into each of the chicken breasts, slicing from the top to the bottom and approximately 3/4 of the way into the breast. Using a spoon or a spatula, smear the the top and the bottom of the inside of the chicken breasts with the cheese/spinach mixture. Secure the opening with toothpicks to hold it closed and the filling in while cooking. Season the breasts on both sides with salt and pepper.

Combine the flour and 1 teaspoon of creole seasoning in a bowl. And a second bowl combine the egg, milk and 1 teaspoon of creole seasoning. In a third bowl combine the bread crumbs and remaining 1 teaspoon of creole seasoning. Dredge each chicken breast first in the flour, then in the egg wash, and lastly in the breadcrumbs; set aside.

Heat oil and remaining butter in a large skillet over medium heat. Add the chicken breast and sear until brown, approximately 2 minutes per side. Place the seared chicken breasts on the prepared baking sheet and bake for 10-15 minutes until cooked through. (Mine actually took 20-25 minutes).

Remove toothpicks before serving.

recipe adapted from Emeril 20-40-60: Fresh Food Fast