I am so happy to see September go. It has been a long, long time since Labor Day, a long, long month in general, and last week was the longest week of all. One thing that got me through was the funny, silly things my kids blurted out just when I needed a laugh most. Here are two gems:
Last week was Homecoming Week (what we always called "Spirit Week" when I was a student). Each day was a assigned a different theme and teachers and students were all encouraged to dress according to the theme. Even those who don't normally keep up with the football team knew that it was Homecoming Week.
Student 1 (a marching band member no less): Hey, y'all, is the game on Friday at home or away?
Student 2: It's Homecoming Week!
Student 1: I know THAT. I just don't know if the game's a home game or not.
Student 3: Mrs. S, have you ever been in a car accident?
Me: Yes, once in college. I was driving a Beetle, and a Tahoe ran a stop sign and hit me. It was pretty bad.
Student 3: Oh my gosh! Did you die?
Me: Yes. Yes, I did.
Sunday, September 29, 2013
Monday, September 2, 2013
Dinner last night was Buffalo Chicken Pizza. I didn't really have a recipe (this never happens--I am a rule-follower through and through), but it came out pretty great especially considering I used a canned pizza crust. This was easy enough to do on a weeknight, so I think it will be going into the regular rotation.
Semi-Homemade Buffalo Chicken Pizza
For the Chicken
- 3 boneless skinless chicken breasts
- 1/4 flour
- 1/2 Tbs butter
- 1-2 Tbs olive oil
- salt and pepper
For the Sauce
- 1 Tbs butter
- 1 Tbs flour
- 1/2 cup milk (I used skim)
- 1/4 cup Frank's Red Hot
For the Pizza
- Pillsbury Classic Pizza Crust, 1 roll
- 1-2 cups shredded mozzarella
- 1/4 cup chopped green onions
For the ChickenAdapted from thekitchn.com
- Pound the breasts until they are an even thickness--not too thin, just even--and lightly salt and pepper both sides of each breast.
- Mix half a teaspoon of salt along with some pepper in with the flour and spread on a plate. Quickly dredge the breasts in the flour, so that they are lightly dusted.
- Heat a 10-in. saute pan over medium high heat, and when it is hot, add the butter and oil to the pan, and swirl.
- Reduce heat to medium and add the chicken. Allow to cook for a couple of minutes until golden on one side (Not too brown! The chicken will definitely still be raw.) Then flip each breast over.
- Reduce heat to low, and put the lid on the pan. Set a timer for 10 minutes and walk away. Do not open the lid during this time. Don't peek! (You can use this time to work on the sauce.)
- After 10 minutes have passed, remove from heat. Do not lift the lid. Reset the timer for 10 minutes, and again, walk away. (Remember, no peeking!)
- After 10 minutes have passed, take off the lid, remove chicken to cutting board and cut into bite-sized cubes.
- Optional: Drain excess oil from saute pan but don't clean. Heat over medium heat for a few minutes and return the chicken cubes to the pan to brown a little more and crisp up some. This should just take a couple of minutes. Don't overcook.
For the Sauce
Adapted from wineandglue.com
- Melt the butter over medium-low heat.
- Slowly whisk in the flour a little at a time so that a smooth paste is formed.
- Slowly whisk in the milk and continue whisking to avoid clumps.
- Whisk in the Frank's and allow to cook for about a minute more.
- Remove from heat and set aside.
For the Pizza
- Follow the instructions on the can for the your desired crust. (We like ours crispy, so we use the pre-bake option. I sprinkle a little garlic powder and freshly-ground black pepper on the crust before it goes in the oven.)
- Spread the sauce on the pre-baked crust with a rubber spatula, and top with about half of the cheese.
- Sprinkle the chicken on evenly, in a single layer.
- Top with the remaining cheese and the scallions.
- Return for the prescribed amount of time (again, just following the instructions on the can).
- Remove to a cutting board and cut into squares.