This is a messy recipe post. There are no step by step instructions because I'm a ditz.

No really. Really ditzy. Ok not, but this messy post is due to the fact that I decided

to post this recipe after I already made it, and after we already ate half of it.

I'm not ok.

I posted a picture on Instagram (i.e you should follow me: iAmMelP), and I got

a ton of requests to post it up here. So I am. Here we go. It is so easy.

You'll need:

Boneless Chicken Breasts

Oil

Flour

Egg

Paprika 

Pepper

BBQ Sauce

Celery for garnish

INSTRUCTIONS:

Start by cleaning, slicing, dicing, and cutting your boneless chicken breasts into

cube-like medallions. Heat up a skillet with oil on high-medium heat.

Mix flour, paprika, and pepper in a bowl. This will be your breading.

Dip each chicken cube into egg, then into flour, then set aside. Continue with all pieces.

When the oil is hot enough, place your chicken medallions into the skillet leaving

enough room that each piece doesn't touch. You may have to do this in two batches

depending on how much chicken you have.

Let the pieces brown on each side for about 5 minutes.

While the chicken is cooking, pour some of your favorite BBQ sauce into a saucepan

and heat it up on medium-low heat. I used Kraft Spicy Honey, but you can use

whatever you like. Kudos to you if you use homemade BBQ sauce. I can't do that

because I despise ketchup.. which just so happens to be a main ingredient in BBQ sauce.

If I ever had to hand make it, I'd cry a million tears.

Ultimately, using hot sauce is the most authentic way, but I was going for a more

Sweet & Spicy type of wing.

As each piece finishes, scoop them into the saucepan filled with BBQ sauce.

Coat them, toss them, and just let them chill in there for a minute or 2.

Place them on a plate with a side of celery, and serve right away.

The End.

Bruschetta. Oh my sweet baby Jesus, Bruschetta. 

Nothing in this world is better then bruschetta. Nothing Nothing NOTHING.

I lose my mind for it. Die for it. Live for it.

I love it for breakfast lunch and dinner, everyday. Well not really. But I would

if it was ok with the world. Which its probably not. So I can't. Ignore me.

So easy. So easy, teach your kids to make it and make them cater to you. 

Cherry Tomatoes

Half an onion

A few garlic cloves

Tablespoon of Olive Oil

Teaspoon of Balsamic Vinegar

Bread: French Baguette is the best to use.

Salt, Pepper, Basil leaves

These my friends, are the bootleg french baguette slices I will be using for you all tonight.

It was a snowy Saturday night at 9pm, and everyone was out of fresh bread. Go figure.

There will be a lot of bootlegness in this post, but I will guide you right I promise.

All jokes aside, these actually worked out really well, and they were really GOOD! 

I think the hardest thing about this post is making sure you have all of the ingredients. Ready?

Take your cherry tomatoes, cut them in half, cut the halves in half, then the halves of the halves in half.

Basically.. chop them up. Do the same for your garlic and your onion. NOW.. pictured above

is WAY to much onion for a normal person to use. But I'm not normal so its ok. Just make sure

to sparingly use onion or people will spit it in your face. Promise.

Once everything is chopped up toss it all in a bowl.

Sprinkle on some salt...

Sprinkle on some pepper..

Drizzle in your tablespoon of olive oil..

And give it a good mix.

Now drizzle in your teaspoon of balsamic vinegar. You may want to use half a teaspoon, but

remember I'm not normal.

Then give it another good mix being sure all ingredients combined.

NOW.. don't be me and do the unthinkable. Don't do what probably has my Italian grandmother rolling in her grave. But it wasn't my fault. Did I mention my grocery store was out of EVERYTHING? Why is that? Why whenever a little coating (ok 7 inches) of snow falls down everyone rushes out and cleans the shelves? I don't get it. This isn't armageddon. But I digress.

I had to use dry basil leaves. Terrible. Don't do it. Use fresh. 

Even though it does taste the same.

Sprinkle on a bunch of fresh (dry) basil leaves and sniff up the yummy aromas.

Now the fun yummy fattening but who cares part. Melt a chunk of butter (about a quarter of a stick)

on a sauce pan over medium heat. If you're using fresh bread like you should be, I would say use half a stick. This will give your bread a beautiful brown coating and a delicious flavor. 

Since my bootleg bread is already pre toasted, we're just doing this to warm them up.

melt..melt...melt..melt

Melttttttttttttt

Once melted, place down your baguettes and let them soak it up. Again if you're using fresh, they are done when they have a nice golden-ish brown coating. Of course this step is totally optional, and you're free to use cold, dry, boring bread.

Place your baguettes on a pretty dish

And pile it on BABY. Oh yes.

Oh oh pile it right on.

Give it a final sprinkle of basil (or even parsley) and make all your friends jealous.

You now have permission to die happy.

Try it out.

I want to start this post by apologizing about the photo quality. It was late,

the lighting was bad, and I completely forgot to edit them. Do you know how

long it takes to import pictures to blogger to then realize you completely

forgot to edit them? Who am I? What were we talking about again?

Oh right the POTATO. Well actually, we were talking about my pictures, but lets

just pretend we were talking about potatoes the entire time. Sound good? Great. I'll stop now.

Twice baked potatoes are Gods gift to earth for us starch lovers. They are so beautiful,

delicate, and amazing. You will divorce your husband for them. All types of magical things

happen when you try one for the first time. Stretch marks disappear, husbands do the dishes, 

and a choir full of angels sing a song.

Ok not really, but you definitely still might consider divorcing your husband for them.

Parsley

Start by washing, scrubbing, and squeaking your potatoes clean. Then pierce some holes

in them with a fork, and place them on a cookie sheet. Pop them into a oven heated at 350 for

ONE HOUR, or until you can cut through the potato with no resistance.

Now, this is important. Take one of the halves and scoop all of the potato out and into a bowl.

ALL OF IT.

With the other half of each potato, only scoop out the very first layer so you're left with a canoe

looking typeish thing.

Add salt, pepper, and parsley to your potatoes. I like parsley in my mashed potatoes.

Now viciously mash them up. The butter will melt on its own from the heat of the

hot potato. 

Do you have a potato masher? You need one. 

Now put a little butter on the potato halves, little as in a lot, and let it melt in a little bit.

NOW this is where magic happens. Take a big spoonful of your mashed potatoes and place

it on top of your potato boats. Potato boats. How cute. I just made that up now.

YUM. Stuffed Potatoes. Brilliant.

You can add bacon if you wish, or even some cheddar cheese. Whatever extra calories

you'd like to add, be my guest!

Now back in the oven they go for 15-20 minutes!

Shh. Did you hear that?

The angels have sung.

Why does everything taste better with lemon? Seriously, everything. 

It is the bacon of the fruit family.

I absolutely love lemon paired with chicken. It brings out so much

flavor and is the perfect thing to eat for breakfast, lunch and dinner every night of the week.

I kid.

This is my twist on Chicken Piccata. 

Chicken Piccata is traditionally un-breaded, and is just usually tossed 

in some egg and flour. I wanted to make chicken cutlets one night, so I

decided to make Chicken Cutlet Piccata. I was completely blind going in

and had no clue if it would work.. but my sweet baby Jesus. It was delicious.

Preheat your oven to 350.

Start out by cleaning, slicing, and cutting your boneless chicken breasts. Then pour out some

breadcrumbs onto a plate, and beat an egg.

If you already know how to make chicken cutlet,

 then those are the basic steps you're going to follow at first.

Coat the boneless chicken breast in some egg.

Then toss is around in the breadcrumbs to completely coat it. Set aside. Repeat for all your chicken.

Now heat up a pan with some olive oil.

Place in your chicken breasts

and cook for 3-5 minutes.

Then turn over and cook for an additional 3-4 minutes.

Place your cutlets on a paper towel lined plate to soak up any excess oil.

While your cutlets are soaking, squeeze the juice from half a lemon on the bottom of

a baking/casserole dish.

Then squeeze the other half onto the chicken. I had double the amount of chicken then what is

shown, so I cut up an additional lemon and used it as well.

While the cutlets are in the oven, start to make your lemon sauce.

Melt 2 tablespoons of butter on high heat in a sauce pan.

Squeeze in the juice of 1 lemon into the pan

Pour in some white wine

And throw in some lemon halves. However many you use is up to you. I used 6.

Swirl it around and let it simmer for a few minutes.

After 10 minutes, take out your cutlets

Remove lemon sauce from heat and whisk in another tablespoon of butter.

Pour sauce onto the chicken, and smile because it smells so d*mn good.

Its amazing I PROMISE!

Finish off by topping it with thin lemon slices and parsley flakes.

Take a bite and die.

Your sudden death will be totally worth it.