Staying at home means avoiding the nail salon, and as someone who always smudges regular nail polish (seriously, how is it possible that they can still be ready to smear by the time I go to bed?), I have a newfound appreciation for the variety of modern manicure solutions available. I previously reviewed Ohora's at-home gel strips , which are a great option for hassle-free designs. Another option that I really like, even though I am far from a pro, is dip powder. Dip powder is essentially an acrylic powder that contains pigments or glitters. You purchase a set of liquids that can be used with the powders of your choice for a quick and clean manicure that requires very little dry time. Dip powder is easily accessible, and if you're new to dip nails in general, I'd suggest a reasonably priced option for practice. I started with the Lavender Violets brand on Amazon, which comes with a set of powders + all the liquids you need for a beginner. I did find that the l...
Jalapeno popper + anything sounds delicious to me, so when I saw a recipe for jalapeno popper stuffed chicken, I had to give it a try. While my first run was not a great success (due to a failed gluten free chicken coating), several weeks later an improvised second attempt at the recipe proved to be every bit as delicious as it sounds.
Coincidentally, the panko bread crumbs that I used for the coating were gluten free, but just be sure to double check the label of yours if you are avoiding gluten. This recipe, as written, serves two.
You will need:
Preheat your oven to 375 degrees. Mix the softened cream cheese, minced jalapeno, and cheese together in a bowl. Mix the egg and panko together in a separate,shallow bowl. Coat the outside of your chicken fillet (or one side of each fillet, if you are using two thinner ones), layer the cream cheese mixture on one fillet, and stack the other half of the coated chicken on top.
You may also enjoy:
Bacon, Egg and Cheese Breakfast Muffins
Buffalo Chicken Chili
Coincidentally, the panko bread crumbs that I used for the coating were gluten free, but just be sure to double check the label of yours if you are avoiding gluten. This recipe, as written, serves two.
You will need:
- 4 chicken breast fillets, thawed or use two thicker chicken breasts, which will be cut and stuffed
- 4 ounces cream cheese, softened
- 1/2 cup of shredded cheddar, or cheese of your choice
- 1 jalapeno pepper, minced
- 1 egg
- 1/2 cup panko breadcrumbs
Preheat your oven to 375 degrees. Mix the softened cream cheese, minced jalapeno, and cheese together in a bowl. Mix the egg and panko together in a separate,shallow bowl. Coat the outside of your chicken fillet (or one side of each fillet, if you are using two thinner ones), layer the cream cheese mixture on one fillet, and stack the other half of the coated chicken on top.
Cook for 30 minutes at 375 degrees, or until chicken is fully cooked, and enjoy!
Bacon, Egg and Cheese Breakfast Muffins
Buffalo Chicken Chili
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