you made me strong when I was feeling weak

So Joy tells me about this recipe, found here.
A few things I had problems with….well, not problems, just ideas. Okay, I’ll admit, not a fan of chard! :p anyways…
My variance, as I was 1 person, 1 chicken breast:
1 egg
at least 1/2 cup buttermilk
1/4 cup regular flour
1/4 cup cornmeal flour
1 tablespoon poultry seasoning
1 and 1/2 tablespoons ground cinnamon
(this was due to the fact that my cinnamon was clumpy and when I was adding to the mixture, it plopped in)
1/2 cup chopped pecans
salt and ground black pepper to taste
Shredded Parmasean Cheese
1 skinned boneless chicken breast.
olive oil.

From the directions:
1. Marinated the chicken in buttermilk for a good 1/2 hr. However, my current chicken breast was already sitting in an olive oil marinade to begin with because I wasn’t sure what to do with it, I’d recommend the 4-hour from the original recipe.

2. Set up your stations:
-egg
-flour + all seasonings + pecans blitzed in a processor or finely chopped
(make sure it doesn’t scatter to the sides, of course, it can’t blend if it’s not hitting the processors).

3. Dunk each breast in the egg and then the flour and settle on a rack before transferring into the olive oiled non-stick skillet. The rack will help with any excess egg drippage so your breasts aren’t “eggy” or “gloppy” (if that’s even an adjective)
(My variance: I kept rolling the breast until everything stuck and when picked up, nothing fell off, if something fell, it went back into the roll. I was able to make that successfully in 4 dredgings.)

4. Fry for 4 minutes/side, until golden brown and the pecans are toasted, not burned
(this is important, you cannot go far from the skillet while it’s cooking. A burned nut is not a good nut…)

5.) (my variance) When the chicken started turning brown, I added a few sprinkles of shredded Parmasean cheese while cooking.

Then end result is  this.

The baked potato was microwaved with crushed garlic, Bacon bits, butter, and 4-cheese blend.

The bread is garlic bread with some garlic / romano “spread” from the spice cabinet.

OMG, so good. Thanks for the idea, Fel!

Yes, I am back.

“Back??? I just found your site! Looks pretty damn new to me!”

Well, that’s the thing. I used to have a journal on this site many years ago. Then it became a LiveJournal. Then I took a break. And recently, I have come back from the “dead.”

So I’ll introduce myself all over again.

I’m Daniel Stipp.

Born of Chicago, raised in Kansas. Went back to Chicago, then vacationed in every corner of the country, I had a slight affinity for the Southern accent so when you hear me talk, sometimes the faux accent comes out.  After Chicago, I came to Phoenix. I call this home, for now.  I say for now because my girlfriend, Joy would like to go back to Vancouver some day, as she’s going to be visiting for an extended period of time. I would agree. It is beautiful up there :).
Currently: I’m a SEO specialist for a local Phoenix company. I left a position at a local hotelier / software company for it, and at the moment it’s damn entertaining.
What will be coming from this journal?
-Rantings.
-Food Stuff. Yes, due to familial popular belief, I cook. I bake. Yes, I’m not afraid to get dirty in the kitchen. I’m just afraid of the seafood. **WINCE**
-Movie information. This will not just be about movies. I will, from time to time, try to set my brother Chris
straight when it comes to reviewing trailers. There have been a few that I’ve combat him with and I’ve had no public outlet to let the debate roll. Nothing wrong with a little Sibling Rivalry, eh?

Anyways, let’s get with the regular postings, shall we?

It’s been enough time. I missed my journalistic side. I’m starting up my little hole in the wall again

-Me