Archive for Food

Pizza Chicken



  • Boneless skinless chicken breasts
  • Sliced pepperoni
  • Your favorite spaghetti sauce
  • Rotini or Penne pasta
  • Mozzarella cheese
  • Garlic Powder
  • Crushed Red Pepper
  • Salt and Pepper

Thaw out some chicken breasts, 1 per person.  I recommend doing this in the fridge overnight.  Defrosting in the microwave cooks things a little, but still works.  Try to make sure the breasts are thawed completely also.  You’ll need to flatten them out and if they’re frozen they won’t work as well.

Lay out a strip of plastic wrap big enough for your chicken.  Place chicken down and cover with another piece of plastic wrap.  Hammer them out nice and flat (about 1/4″ to 1/8″ of an inch thick).  I use the bottom of a heavy glass or something similar.  (Note:  DO NOT use the SIDE of a glass or mug.  I once watched someone -who will remain nameless- break a glass that way.  Glass in your food is not a good thing.)

Once the chickens have been flattened out, cover one half of each with sliced pepperoni.  Sprinkle on your garlic powder, crushed red pepper, salt and pepper.

Now hit the dish with some shredded Mootzarella cheese.  You have to say it like that to get in touch with your eye-talian side.

Now fold the uncovered half over the fillings.  Use three or four toothpicks to hold everything in place.  (I suggest trying to use the same number of toothpicks and counting them as you put them in.  I have actually never been able to track this correctly, but it would be nice to know when you’re trying to eat)

Place the chickens in a deep baking pan.  Covering in foil first will help you out later.  Put a couple pads of butter on each chicken and put in a 375 degree oven for 40 minutes.

With about 15 minutes left, get your water boiling and boil your pasta for about 10 minutes.  Also get your pasta sauce heated up.

Melty cheesy goodness. "Butter makes it better"


Put pizza chickens on a bed of pasta.  Drown in sauce and kick it up a notch with some more shredded cheese.  Feast.


Chili a la Steve

When I cook, I kick it up a notch. Bam! and all that.

Give this a whirl:


  • ~1.5 lbs ground beef
  • 15 oz can Kidney Beans
  • 15 oz can Tomato Sauce
  • 28 oz can Crushed Tomatoes
  • 2 Beef Bouillon cubes
  • 1 Green Pepper
  • 1 Sweet Onion
  • Worcestershire sauce(6-8 squirts)
  • LOTS Chili Powder(about 1/4 of the standard 2.5 oz season containers)
  • Garlic Powder(few tablespoons)
  • Crushed Red Pepper(healthy shake)
  • 1-2 Thai Dragon Peppers (Could replace with habanero)
  • Salt(lightly sprinkle)
  • Pepper(always use a pepper grinder. Grind for a while, then grind some more. Pepper is good)
  • Shredded cheese (Any kind is really good. I suggest sharp cheddar or a mexican style for a little more bite.)


  1. Very lightly brown beef in a pan. Take off heat just before all meat is brown. It will finish in the slow cooker, a little pink is ok. Strain meat in strainer and add to crock pot.
  2. Drain kidney beans and add to crock pot.
  3. Chop about 2/3 of the green pepper and the onion. Bigger pieces are more manly. Too small and they get lost. Add to pot.
  4. Finely chop the dragon pepper and add.
  5. Pour in liquids(Crushed Tomatoes, Tomato sauce, Worcestershire)
  6. Add spices (Chili, Garlic, Crushed Red Pepper, Salt, Pepper) and
  7. Bouillon cubes
  8. Mix up all that good stuff.
  9. Cook in crock pot for 4 – 5 hours on high. Stir occasionally.
  10. Top with shredded cheese and serve.

Obviously the spices are not an exact science. Experiment and figure out how much you like. Remember to sample a bit in the last hour and see how it is. I’ve learned the hard way you can always make it a little spicier but once its deadly, it’s deadly! Go a little light at first.

Day old chili is the best. Use it on Nachos or Chili dogs and love life for a few more days.

i like chicken patties

Chicken patties rule.  They are great.  Especially in the toaster.  Best way to heat them up.