Fatty Yum Yum

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Chicken Parmesan Forever!

We simply love Italian style food! Learning to cook in the Italian style is not for everyone. Italian food is not simply a jar of your most prized Ragu sauce and angel hair pasta. Cooking in the true Italian style takes time, it is a day long venture full of prep, marinating, simmering and seasoning. This is our walk through for our most favorite Chicken Parmesan which can be easily made at home. Please keep in mind that you must have time and patience in preparing this dish but we promise, the time is so worth the tasty reward when it is complete. Buon appetito!

The Ingredients List  (feeds 4-6 adults)

1 Package of thin sliced, boneless chicken tenders OR 4 boneless chicken breasts, fresh-never frozen (beat that fast food!) 1 15oz Can of Italian Style bread crumbs 1 8oz Wedge of Parmesan Cheese, finely grated (may substitute for shelf Parmesan Cheese-we advise a brand such as Classico or Bertolli) 1 1.5 TBSP Garlic Powder 1 TBSP Oregano 1 TBSP Parsley 1 TBSP Italian Seasoning  4 Large Eggs 4 Roma Tomatoes, thinly sliced (think ratatouille-step eight) 2 Bertolli Olive Oil & Garlic Pasta Sauce (24oz jars) 1 Can Whole Pitted Black Olives, sliced in half 1 1lb Package Shredded Mozzarella 

Step One: Preheat your oven to 375 and allow to completely warm before placing the meal in your oven.

Step Two: wash and prep the boneless chicken breasts; be sure to remove excess fat and with a chefs knife, cut the breasts in half. Please the breasts on a full dinner plate or large cereal bowl for momentary storage.

Step Three: Prep a 5QT glass baking dish with two teaspoons of extra virgin olive oil. Spread the oil using your fingers or a marinading brush around the interior bottom of the dish and up the walls of the dish. Set the dish aside once completed but keep it close to your work station.

Step Four: In a large mixing bowl, empty half of your 15oz can of Italian style bread crumbs. The entire can is not necessary for this recipe. Add the 1.5TBSP garlic powder, 1 TBSP Oregano, 1 TBSP parsley and 1 TBSP of Italian seasonings. Mix these ingredients well and then add half of the 8oz shredded parmesan cheese and mix in.

Step Five: In a small mixing bowl, crack the eggs and mix the egg yolk in creating the egg wash for the chicken breast. Set this bowl next to the breading mixture you prepped in step four.

Step Six: One by one, take the chicken breasts and coat in the egg wash and then drop into the breading mixture, coating throughly. Repeat this step for each chicken breast. Once each piece of the chicken breast has been coated, repeat the step for a double breading. Place the final breaded chicken breasts into the baking dish side-by-side and set the dish aside, away from the heat of the stove/oven.

Step Seven: clean your prep area throughly ensuring no cross contamination is present. Once complete, set out a cutting board, large blade chefs knife and bowl. Wash the Roma tomatoes and pat try with a paper towel.

Step Eight: Cut each Roma tomato very thin; please be sure to exercise caution so as to not cut your fingers or hands. These tomatoes will need cut thinly, about one eighth of an inch ideally. Put all tomato slices in the prepped dish and cut the pitted black olives in half.

Step Nine: Dividing the tomato slices as best you can, layer them in neat lines on top of each slice of the breaded chicken breast. Once completed, sprinkle finely grated sea salt over the tomatoes, if desired. Finally, top the tomatoes with the remaining parmesan cheese not used in the breading mixture.

Step Ten: Open one jar of your Bertolli Olive Oil & Garlic Pasta Sauce (24oz jar) and layer it as evenly as possible over the chicken breasts and layered tomato slices. Once complete, top with the sliced black olives and then use the remaining jar of Bertolli Olive Oil & Garlic Pasta Sauce (24oz jar) to complete the upper-most layer. 

Step Eleven: Cover your dish with aluminum foil and use a fork or small paring knife to cut 5-8 small venting holes in the foil layer. Using the proper oven mitts, place the dish in your pre-heated oven and bake for 60 minutes. Once the initial 60 minutes has passed, remove the dish from the oven and place on a hot-dish safe area. Remove the foil carefully and use a meat thermometer to measure the temperature of the chicken starting with the center-most slice of chicken. Be sure that the chicken temps to 165 at minimum in the center. If it does not, replace foil and bake for an additional 20 minutes and repeat the temp step. 

Step Twelve: Once the chicken has reached 165 degrees, sprinkle 1lb shredded mozzarella cheese over the chicken and cover with the foil and allow to rest for 5-8 minutes. 

Finally: Enjoy this wonderful dish! Some may wish to serve with angel hair pasta, I prefer to enjoy this dish as-is with a glass of chilled wine. There are certainly many different ways to play with this recipe and make it your own and I hope that you take the time to appreciate the effort you put into creating this simple masterpiece for you and your family and friends. If you have any questions, concerns or comments, please be sure to let us know by sending us a message. Mangiare e godere, amici miei!

A family recipe from FYY Editor Dustin Robertson.

[fattyyumyum]

Oh dear, I do believe it's been a while since our last post. We haven't forgotten about our food blog folks, I promise. This thing called life happened. It wouldn't slow down and take a break for any of us, so C, T and D have had little free time to share the fun of our cooking adventures. Here's to a "New Years resolution that came late" promise, we will try and post more. And we need followers... I'm guessing we will ultimately accomplish this. Someday. For the time being, stay tuned. We love you. We love us. And we love food.

-Dustin Creative Editor

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The urge to make a pie... it is strong today my friends. FattyYumYum needs some sugar.

Looks like we have some things coming up that we will post. Always feel free to send us your photos of your at home cooking adventures. Failures and non failures alike, we don't judge... much. ;)

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Turkey Sausage Gravy and Biscuits Fatty Yum Yum Chefs Therese and Cena would like to present their Lent proof breakfast staple. Having given up pork and beef we had to get creative.  We will add the recipe we used for the biscuits we made at the bottom. They are cold butter biscuits and we had some issues with baking them. (Let's just say the butter decided to jump ship in the oven and ended up smoking the ENTIRE house.) They're Paula Deen's recipe so obviously there was a lot of butter.  For the Turkey Gravy you will need; • 1 pound ground turkey (we used a low fat lean ground) • 2 cups milk (we used 2%) • 1/4 cup all purpose flour (roughly) • salt and pepper to taste In a medium saucepan brown off the the turkey meat. When raw add a dash of both salt and pepper to flavor the meat. Break up meat with cooking spoon so that it is in small chunks. Cook completely. (Poultry temps at 165 Fahrenheit) DO NOT DRAIN LIQUID! This helps give the gravy flavor! With the low fat meat there is almost no grease to drain off. Turning the heat down to medium low add the 2 cups milk.  While stirring, slowly add the 1/4 cup of flour to help thicken the mixture. It will look thin now but will thicken as it simmers on a low heat. (If you desire your gravy thicker add a little more flour.) We added a little more salt and double as much pepper. We like food peppery.  Once at desired thickness ladle on top of some biscuits of your choice or toast and enjoy!

Paula Deen's Cold Butter Biscuits We found with this recipe that to break up the butter more we had to use a hand musher as we call it. We don't know how it would turn out with a hand mixer but I'm sure you could give it a try.  Just remember that the butter is to be in chunks and not mixed completely in! • 2 cups all-purpose flour  • 1 teaspoons sugar  • 1 tablespoon baking powder  • 1 teaspoon salt  • 8 tablespoons butter, cubed  • 3/4 cup milk Directions Preheat oven to 425 degrees. In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal. Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter. Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown. That's it today from your favorite Fatty Yum Yums! Therese and Cena out.  - Posted by Cena

PS. I apologize for the fuzzy photo. My phone camera will not focus. 

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Here’s a quick recipe that your favorite FYY tried out.  I got the recipe from an online sourced and tried it out.  The picture above it my result.  Not bad, huh?

It was a super easy and tasty recipe and I’ve made it twice so far. Each time was equally delicious!

I found with this recipe I had extra of the cream cheese mixture.  Since my mother is allergic to berries I simply crushed some Oreo and melted some butter making a makeshift crumb crust.  She enjoyed it like that and therefore was not excluded from the yumminess.

As an extra added note, I actually whipped the mix longer than the two minutes making it very fluffy.  

Without further delay, enjoy today’s featured recipe as made by Cena at Fatty Yum Yum!

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Cream Cheese Stuffed Strawberries

Click on the link to go to the creator’s webpage.  All rights reserved to them.

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INGREDIENTS:

1 lb. fresh strawberries, rinsed and pat dry

8 oz. cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

Graham cracker crumbs, optional

DIRECTIONS:

With a paring knife, cut off the strawberry stems. Cut around the inside of the strawberry, hollowing out slightly and creating a well for the cheesecake. (You can also do this with a small melon baller). Cut off a small portion of the pointy strawberry tip, so that each strawberry can stand. Place each on a large baking sheet.

In a medium bowl, with a standing or handheld electric mixer, beat cream cheese, sugar, and vanilla until fluffy, about 2 minutes on medium speed. Place mixture in a pastry bag and pipe into each strawberry, adding a little extra to the top. Refrigerate until thoroughly chilled.

Optionally, sprinkle graham cracker crumbs on top of each stuffed strawberry.

Enjoy!

TIP: Don’t make more than 5 hours in advance, or your strawberries will sweat and may become a bit soggy.

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We're in the kitchen making all kinds of delicious things. Fatty is most definitely saying yum yum today! We can't wait to share with you the Easy-As-Pie Apple Pie recipe and a special recipe just in time for Valentines day. Hey, us singles have to make for our own Valentines day... right?

Dear me, Happy Valentines day! I love you oodles! Enjoy these scrumptious strawberries stuffed with _________.

Xoxoxo Secret Admirer (AKA: yourself)

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Simply Scrumptious Chocolate Chip Cookies

Who doesn't love chocolate chip cookies? Well, we are sure there are some out there who do not care for them, but we are Fatty Yum Yum and we love them. (Insert mental visual of Cookie Monster here) We love cookie. 

My name is Dustin, I am a contributor to FYY. I also manage the graphics, layout, some promotion work, etc. Have some cool ideas? Please let me know! This is my first post so please excuse the terrible photos and obvious first time contributor errors, I will get better, I promise... if not, I will send you cookies.

To kick off this post, here is what you will need to get started. These will be the best chocolate chip cookies you have ever had... seriously. It's a more basic recipe which has been modified to our preferences. 

Ingredients

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) Milk Chocolate Chips (any brand or variance)

3/4 cup Sour Cream (or vanilla yogurt)

We modified our recipe and used Light Brown Sugar, this does not change the measurement of brown sugar for the general recipe. We accidentally bought the light versus regular in our hastily made grocery shopping trip. (Not pictured: granulated white sugar, butter, salt)

Prepping

Before you start the mixing of all the good things, you will want to go ahead and pre-heat your oven to 375 degrees. The expected prep time for this recipe is 15 minutes with each batch of cookies being baked between 9-11 minutes. This recipe should yield 60 single servings... but we like large cookies. So that will change on your preference. 

Mixing

1) In a small bowl, mix your flour, salt and baking soda. Set aside once mixed.

2) In a large mixing bowl, beat the butter, granulated sugar, brown sugar and vanilla extract until it has a creamy consistency. If you have a hand mixer or KitchenAid mixer, you're set. I recommend using softened butter in this recipe. It makes things much more simple.

3) At this point, you will want to start beating in the eggs to the sugar and butter mixture. Please note that I did not in fact pre-soften the butter in my recipe which is why it looks like PlayDough.

4) Now that the eggs have been beaten in, add the sour cream. The sour cream will provide the cookies a whole new level of softness and moistness that will make you eat probably way too many. It's a magical experience really. At this point, you will want to gradually add the flour, salt and baking soda mixture. Be careful here; adding too much will make for a massive flour storm in your kitchen. Last I checked, I try to avoid the re-faking of the Moon Landing. For ease and less cleanup after prepping, simply add a half cup or less at a time.

5) Once the flour mixture has been added, start adding the chocolate chips to the dough.

Baking

6) Once everything has been mixed together, try your absolute best not to take a bite or two. Lets face it, it's delicious cookie dough. At this point, all thats left to do is drop by rounded tablespoon onto un-greased baking sheets. 

7) Once on the sheets, bake for at least 9 minutes. Our baking time averaged between 9-11 minutes. This could be longer/shorter depending on the oven you are using and of course the altitude of which you live.

All Done!

We here at Fatty Yum Yum hope that you have enjoyed this post and that you love these cookies just as much as we did, if not more than. We will be back soon with many other magical foods and instructions for making said magical foods. Have a great weekend everyone!

[fattyyumyum]

The not so pretty but still pretty tasty White Chili

Alrighty folks, it ain't pretty. I even got distraught while making this thing. First of all, I apologize that my photos are blurry. My iPhone camera is shorting out. I tried to take pictures of every step but I missed a few. Secondly, this is a recipe I adapted from something I read online. My future sister-in-law is actually allergic to the color red. She breaks out in a rash when she eats anything red. I've been trying to limit our intake of it at family meals.

So first things first you need to gather your ingredients. I used;

2 pounds of chicken breast 1 can of black beans 1 can of chicken broth 1 large onion 1 large carrot 1 cup diced celery 2 garlic cloves Heavy Whipping cream 16 oz sour cream 1 package of egg noodles Seasonings; Salt, Pepper, Chili powder, Crushed Red Pepper

Time to get chopping! I always start with the vegetables to reduce the risk of contamination. I mean, sure it's all going to be cooked but sometimes you just don't play with fire.

So anyways, I peeled the carrot with my speed peeler then cut off the ends. You do not actually have to peel off the rough skin because it's actually one of the most nutrient rich part of the vegetable. I don't mind the skins but in my household there are some pretty picky eaters. (Including myself too) So I sliced it down the middle then proceeded to dice it into half moon pieces.

I never break the celery off to cut it up. I rinsed it then chopped it right off the bunch eyeballing how much I actually wanted. Then I diced up the celery into smaller pieces. (I don't really like celery. The smaller the pieces, the better.)

Nothing special here. I diced an onion.

The trick with garlic cloves. Life hack, if you use the flat side of the knife and set it over the unpeeled garlic cloves and hit the top of it the knife the garlic spits and the skins come right off. Then dice that mother as fine or course as you want to.

I put the onion and garlic in one bowl and the carrots and celery in another since I'm adding them at different times.

Next I cut the chicken into smallish cubes trimming the fatty bits off.  I know some people don't but I dislike the texture.

Next I melted about a tablespoon of butter in the bottom of my pot before I threw in the garlic, onions and chicken. stir until chicken is done. (That's 165 F) You'll notice some brothy juice at the bottom. Leave it in.

Add the carrots, celery, black beans. You'll notice that it's REALLY thick now.  Add your can of broth. I also added two cans worth of water as well. Bring to boil then simmer.

My soupy goop simmered for several hours but you only need to simmer yours until the veggies are as soft as you like them.

Alright folks, at this point I actually had to change pots because I used one that was WAY too small. Oh yes, and then after it had cooked down for awhile I loaded it and my family into my car and drove ELEVEN miles to my Brother's. I put the soup on their stovetop and continued to let it simmer. We were still waiting for my dearest future sister-in-law to come home from work.

I actually had to add two more cups of water because it kept boiling down.

Once she got to the house, I added the pack of egg noodles and got them cooking as she fed her horses.

Once the noodles were done to taste I added half a pint of half and half cream and the whole container of sour cream. It will look kind of lumpy at this point. Let it simmer for awhile. Since i had to add so much extra water (because we fed A LOT of people) it turned out thinner than I had hoped.

My dad mixed some cornstarch and water together and slowly added it. Within minutes it thickened up more than I had hoped it could.

So overall it was more of a creamy chicken noodle but it was still pretty tasty.

I'll give it a B-. Good but next time I want it thicker.

Love, Cena at Fatty Yum Yum

PS.  I might come back and reformat this post.  I just have to figure out how! Again, sorry for the low quality photos.  My camera is all wonky.

[fattyyumyum]

Hello everyone!

This is just a test post.  Not even an introduction.  That I shall do when the time comes! For now, welcome to Fatty Yum Yum.  This shall be a food blog once I get everything set up.  I've just got to set everything up.

Spoiler! I'm in the middle of making my first recipe!