Here is a simple Chicken Parm with Alfredo with a flair. Great for cold nights when you need it to stick to your ribs meal. Hope you enjoy this dish as much as I do!

ingredients

270ml jar of sundried tomatoes

1 jar fetttuccine sauce

1 onion

1 pack of Shake n Bake Italian seasoning

2 slices old cheddar

2 slices gouda

2 slices swiss

2 slices provolone

2 chicken breast

3 strips of bacon

5 cloves of garlic

20 cremini mushrooms

1 tsp sesame oil

1 tbsp fresh peppercorn

1 tbsp fresh ginger

1 tbs hoisin sauce

1 tbsp oyster sauce

6 tbsp olive oil

6 tbsp oil from sundried tomato jar

1/4 cup jamacain style ginger beer

2 cups spiral noodles

1L vegetable oil

Utensils

spatula

wooden spoon

cast iron pan/pot

paper towel

2 frying pans

baking sheet

pot to boil water

food processor

Prep

   

cut onions into half. cut ends off and peel. cut eat half into slices and keep eat half seperate.

    pull out the stem of the mushroom and then cut into       quarters and put to the side with one half of the onion.

peel skin off garlic and ginger (no need to chop).

   salt and pepper your chick and place into the fridge so   they can get to know each other for a bit.

cut up ten sundried tomatoes into strips.

don’t get lost in this sauce

what you will need for the lost sauce

    !/2          onion

    1 tbsp    hoisin

    1 tbsp    oyster sauce

    1 tbsp    fresh ginger

    1 tsp      sesame oil

    5 tbsp   oil from the sundried tomato jar

    5 tbsp   olive oil

    5            cloves garlic

                  remaining sundried tomatoes from jar

steps

      place garlic, ginger, remaining sundried tomatoes, 5 tbsp of oil from the sundried tomato jar, hoision and oyster sauce into a food processor and blend to a paste.

      take medium sauce pan and pour contents from the food processor into pan and add 5 tbsp of olive oil. turn the pan on medium stir in the oil and allow to come to a simmer.

      once at a simmer turn down and allow to keep at a low simmer for ten minutes.

      after ten minutes take off heat and place in bowl

making that good good chicken

things you need for good good chicken

    1           pack of Italian Shake n Bake

    2           chicken breast

    1 tbsp  olive oil

steps

  pour olive oil over chicken and coat evenly

  take one of the plastic bags that came with the Shake n Bake and pour the contents of one pouch into the  plastic bag.

  place one piece of chicken into the bag, twist the top to make a air pocket in the bag and shake well ensuring the chicken is coated evenly. once coated place on a clean plate and repeat with the second breast.

  take a cast iron pan and fill about 1/3 full of vegetable oil and place on medium heat and allow to heat up fully (don’t put to much oil in to ensure the oil does not boil over and cause a fire).

  once oil is heated up fully place chicken in and allow to start frying. making sure to flip as to not burn the one side.

now turn your oven on to 350 and allow to heat up.

once chicken is golden brown take out of oil and place on paper towel or card board to soak up some of the grease.

after some grease is soaked up place on backing sheet and place in oven to finish cooking (internal temp for cooked chicken is 165f).

ounce it hits the internal temp of 165f take out of oven and turn oven onto a low broil.

while the broiler heats up put a generous portion of the sauce onto eat breast ( you’ll have a little bit left over to freeze for another day).

put one slice of each cheese onto the sauce topped chicken then place in oven to broil on bottom rack and allow cheeses to melt and bubble slowly.

alfredo zooch’s way that way definitely not down by the subway

what you’ll need to stay out of the subway

     1/2          onion

     1              jar of alfredo sauce

     3              slices of bacon

    10           sliced sundried tomatoes

    20           cremini mushrooms

    2 tbsp    fresh crushed peppercorns

    1/4 cup  jamacain style ginger beer

    2 cup      spiral noodles

steps

take the bacon and put it into a cold fryng pan and place over medium heat and allow to start cooking.

put 2 cups of spiral noodles into a pot with water and put on high heat and bring to a boil. once at boil crack the lid and turn down to medium heat and allow to finish cooking.

ounce you can see the fat starting to render into the pan add the onions, mushrooms and sundried tomatoes and fry till the onions and mushrooms are done. place in bowl and put to the side

once noodles are done strain them and leave in strainer til needed.

using the pot you cooked the noodles in,  pour the contents of the jar of alfredo sauce into the pot turn onto medium heat and allow to start simmering. ounce simmering pour in the onions,

mushrooms, bacon and tomatoes and stir and simmer for 5 more minutes.

add noodles.

stir everything together.

now pull that chicken out. plate that shit up and get to feasting.

Nova Scotia Breakfast Sammi

           I got the idea for this sammi when I took a trip to Halifax with motor city’s own Evan " Kid Chrome " Gillard, head coach Don Nelson as well as Evan’s parents, Derek and Cindy Gillard, earlier this year. Let me tell you, it was a great trip! I got to watch a good friend - someone I look as a brother, go 3-0-0(1) and also collect his first K.O. as a pro boxer. One thing I will also remember is grabbing the $9.99 all you can eat lobster tail and prime rib roast meal. You can never go wrong a deal like that and the northern Atlantic Ocean right beside you. The one thing that really makes me remember this trip is when I make this simple breakfast sandwich that I call the Nova Scotia breakfast sammi. I got the idea for this sammi when I tried the breakfast sandwich at Coach Don’s parent’s (Ron &Sue Nelson) Inn. It was, to date, the best breakfast sandwich I have ever had! It had all the textures and flavors that you would want in a breakfast sandwich. If you ever want to visit Inn on The Lake and try their breakfast sandwich it is located just off of Highway 2 in Fall River, Nova Scotia. I recommend staying a night, taking in the beautiful view around the property, and try some of the other awesome items on the menu as well.

Recipe for Nova Scotia Breakfast Sammi

Ingredients

1 egg

1 slice of Swiss cheese

1 tbsp garlic aioli

2 slices sourdough bread

2 slices of bacon

3 tbsp salted butter

arugula

Utensils

Spatula

2 frying pans

Directions

I. Take a cold frying pan and place the two slices of bacon then put on stove and turn heat on med-low

II. While bacon is cooking butter both sides of each slice of bread

III. When bacon is done cooking place bacon on paper towel lined plate and place in oven

IV. Take a coffee mug and pour bacon fat into the mug

V. With the same pan you cooked the bacon in place both slices of bread in and fry both side like you would a grilled cheese. When both are at desired crispness place in oven with bacon

VI. Take a new pan heat at med-low and pour enough bacon grease to coat the bottom of the pan when heated

VII. Crack egg in pan and allow to cook so the bottom of the egg is white

VIII. Take a fork and break yolk and evenly spread around

IX. When cooked enough to flip, flip it and finish cooking

X. Now you’re ready for assembly!

XI. Take the first slice of sourdough bread and lay the slice of Swiss cheese onto it

XII. Grab the fried egg and place on top of cheese

XIII. Cut the bacon strips in half and lay on top of the egg

XIV. Drizzle the garlic aoli over the bacon (helps hold the arugula in place)

XV. add arugula and place on the last slice of sourdough bread.

XVI. cut on an angle and go enjoy that F^%(&ng shit!!