It turns out that all you have to say to get a guy to put together a new clothing rack for you is to say “bacon wrapped chicken.”
Let me back up. Two years ago one of my roommates decided he didn’t want the $20 clothing rack that was holding his button-ups and sweatshirts. So I took it. It was free and there was nothing really wrong with it. Sure, it swayed a little to the left, but if you put the heavy clothes on the right, it stayed up. And it worked… until the other day.
Over the weekend, I went out for the day, came back and had to hold a funeral. I don’t know if the Earth shifted or if a fly landed on it and it was too much weight, but either way it went down. And it went down hard. Nothing left to it. Gluing it together was not an option and Duct Tape wasn’t gonna do it.
So, I went to Target, got a new clothing rack and figured spending a little extra cash was totally worth it. Considering I made it two years on a free clothing rack, it was worth it. Then I got it home and realized I had to put it together. Total IKEA moment. So I pulled out the big guns and started cooking. Seemed a whole lot less effort than attempting to read the directions and put it all together. Word to all the women out there, learn to cook and you’ll never have to build anything ever again.
Bacon Wrapped Chicken Bites
3 chicken breasts
9 strips of bacon
1/4 tsp Black Pepper
1/4 tsp Garlic Powder
Preheat the oven to 375.
Slice each chicken breast into three pieces, slicing it lengthwise. Place piece of bacon on top of chicken, then roll up the chicken, creating a spiral. Lay down in a glass dish. Repeat for each piece, so you end up with 9 pieces of chicken.
Sprinkle top of chicken with black pepper and garlic powder. Place dish in oven. Back for 40-45 minutes or until chicken is cooked through and bacon is crispy. Remove and let cool. Serve.
I think my roommate is in love with me. Let me back up, it was momentary love. And it might have just been the fact that he was actually in love with the smell of Frank’s Red Hot wafting out of the kitchen and into the hallway. I totally respect a Frank’s Red Hot love.
You see, a few weeks ago I tried to make Buffalo Chicken Meatballs, but failed miserably when I used cayenne instead of hot sauce. Yeah, you can’t just substitute hot sauce out, it’s integral. Anyway, I thought I’d give it another go. This time going right for the jugular. I caved and went to the store to buy Frank’s (my favorite hot sauce and go to condiment). What happened after is a secret between me and you, my blogger buddies. You see, I needed someone there to stop me. Someone to say, “no, don’t eat that.” Because they didn’t make it through the night. I actually ate the entire batch in one sitting (with the exception of one my roommate ate). Sickening, I know. But I’ll be honest, they were delicious.
If you’d like to fall down the tragic path I did, please follow my lead:
Buffalo Chicken Meatballs
1 pound of ground chicken
1/4 cup of Frank’s Red Hot sauce
1/4 cup of pre-cooked couscous
1/4 cup of shredded cheddar cheese
Heat a skillet on medium heat. While that is getting warm, mix chicken, hot sauce, couscous, and cheddar cheese together in a bowl until everything is evenly mixed together.
Spray pan with cooking spray. Roll meat mixture into one-inch balls. Place balls in pan and cook through. That’s about 4 minutes a side, rotating them until the outsides are brown and the insides are cooked. Be aware, though, if you over stuff your pan, your chicken won’t brown because there will be too much moisture in the pan.
Go healthy. That’s what I’ve been telling myself lately. At least until Halloween anyway. After Halloween I can start packing on sweaters and long pants, right?
These were fabulous. And so much healthier than dumping them in a vat of oil
4C Italian bread crumbs
Onion, I use Vidalia cause they’re sweet
Preheat that oven to 400. On one plate, put some flour, in a bowl set aside the egg whites, and on another plate put the bread crumbs. I put garlic powder and cayenne pepper in the crumbs to give it more kick. You can put it to your liking, but I like to be able to see the cayenne, give it heat.
Flour the sliced onion rings, dip into egg whites, then bread in the crumbs. Place on a cookie sheet, I put some parchment paper down so I wouldn’t have to scrub the cookie sheet.
Bake for 20 minutes, or until crispy. These were so good! and super easy.