Category: MEMES & LINK PARTIES

HAPPY HOMEMAKER MONDAY, RECIPE LINKS & MENU ~ week 20 of 2026 ~ BLOG 365.138

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

Monday morning was spent fighting with the first exhaust fan! You have to love (or really hate) builders sometimes! The fan was put in from below BEFORE the ceiling and whoever installed it obviously didn’t care whether or not it was ever going to need to be replaced one day. Mind you this was an area with ZERO attic access also. The installation screws were angled downward AND stripped! A downward angle means that when they then installed the ceiling they were now inaccessible without breaking out drywall and doing major repair so we spent the better part of 2 hours prying the old unit out of the joists as gently as possible. It only took 20 minutes to install the new one! Of course the ventilation size on the new ones was an inch larger so we did have to adapt from the original 3 inch to the new 4 inch. Where there’s a will, there’s a way! I gre up watching MacGeyver LOL šŸ˜€ and hubby says I’m the female version!

Most of Tuesday was spent at the VA dealing with hubby’s change in doctors and meeting a new team. We then did Taco Tuesday and came home so I could get the BBQ sauce done for Sunday’s competition.

Wednesday was a repeat of Monday except worse, because of the tight quarters in the attic! I spent over an hour in a face mask up in the attic working on breaking the housing loose from the screws with a pry bar. We also found that the drywall had been weirdly pieced in above the laundry room and was already broken from the top side so it will require much more repair. But, MacGeyver won again as we were able to reinforce the fan area from in the attic making it only a cosmetic repair from the laundry room side. We were about to get cleaned up when our friend and neighbor suggested we share a load of mulch/bark for the front yards that he was about to go get. Since we were already hot and sweaty it seemed like the prudent thing to do so we didn’t have to haul the individual bags next week.

Thursday was also a busy day. I got the car washed, did the shopping for the Eagles, the OFFYCE, myself for the BBQ needs and got a pedicure before I came home to deep clean the laundry room and .

Friday was spent helping my bestie set things up for the Eagle’s yard sale that corresponded with our neighbor town’s ALL CITY WIDE garage sale on Saturday. After that was done I came home to make the BBQ MAC & CHEESE, assemble the parts for the BBQ BAKED BEANS, smoke the cream cheese and make the BBQ CHEESECAKE for Sunday’s entries for the BBQ.Ā 

Saturday was the actual garage sale and it went really well considering the weather took a nosedive and became cold, windy and rainy. The rain and wind were inconsistent making it a wet and LONG day!!!! . In the afternoon I made the Blackberry Jalapeno jam for the Brisket on a Biscuits we were entering in the BBQ competition as well as the pans of biscuits. I started the slow cooker of beans for the competition and let them go through the night to enhance the flavors.

Sunday was FINALLY the BBQ and we had such a good time. The weather had turned quite cool on Friday afternoon and Saturday was downright cold. It stayed VERY cloudy and cool through the BBQ and the wind kicked up, but it’s the Pacific North West so we roll with the punches, ESPECIALLY in May! We have a wonderful OFFYCE team made up of Siana, one of my besties, her daughter Hetaher and son-in-law Tony along with my book club bestie Nicole, her hubby Dan as well as my hubby and I. Dan took 1st in one of the beef categories for his Carne Asada Meatballs, but Nicole gets the credit since it was her idea!!!! Dan’s brisket was the bomb also, Tony’s burnt ends rocked and Heather’s Pig Shots were so yummy!!!!😋 My BBQ Baked Beans were pretty yummy too! The 1st place aprons this year were so tiny too!! We talked about framing his for the wall since it’s too small for him to actually wear.

THOUGHT FOR THE DAYĀ 

THE WEATHER OUTSIDE

Our lows are still in the low 40’s and the weatherman say we’re going to be in the 70’s, but after last week I’mm taking it one day at a time! May weather seems to be changing on the drop of a hat these days! I pulled a few hoodies back out and am keeping layers handy.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,Ā  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING Pretty caught up, but I’m still trying to the stains out of the jeans I wore in the attic last week šŸ™ I had cut my arm and got blood on them that just won’t come out!!!!
  • GROCERIES & ERRANDS Wednesday will be shopping day for us, the Eagles and the OFFYCE.
  • APPOINTMENTS, PROJECTS & TRAVELS Thursday will be a long day at the VA again for hubby.
  • RECIPE RESEARCH & MENU PLANNING
  • DVR/TV
  • THINGS THAT MAKE ME HAPPY completed projects… organized and clean dresser drawers… books that draw me into their world… the feel of fresh sheets…

READING TIME

The book club that my girlfriend and I belonged to died a natural death and we decided to start our ā€œownā€ two person club. We’ve read Books #1 & #2, EVERYTHING WE KEEP and EVERYTHING WE LEFT BEHIND and are about to start the last book #3, EVERYTHING WE GIVE.

“Award-winning photographer Ian Collins made only one mistake in life, but it cost his mother her freedom and destroyed their family, leaving Ian to practically raise himself. For years heā€™s been estranged from his father, and his mother has lived off the grid. For just as long, he has searched for her.

Now, Ian seemingly has it allā€”national recognition for his photographs; his loving wife, Aimee; and their adoring daughter, Caty. Only two things elude him: a feature in National Geographic and finding his mother. When the prized magazine offers him his dream project on the same day that Aimeeā€™s ex-fiancĆ©, James, returns bearing a message for Ian but putting a strain on his marriage, Ian must make a choice: chase after a coveted assignment or reconnect with a mysterious woman who might hold the key to putting his past to rest. But the stakes are high, because Ian could lose the one thing he holds most dear: his family.”

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – these days it is generally a few sips of coffee and a fruit yogurt šŸ˜€
5/18 MONDAY
Ā 5/19 TUESDAY
Ā 5/20 WEDNESDAY
 5/21 THURSDAY
5/22 FRIDAY
5/23 SATURDAY
5/24 SUNDAY
DINNER
CORN/YOYO clean out refrigerator night or you’re on your own
CORN/YOYO clean out refrigerator night or you’re on your own
CHICKEN ORECCHIETTE with BROWN BUTTER WALNUT SAUCE
OLD SOUTH PORK LOIN with GLAZED CARROTS AND BABY POTATOES
MEATBALL PARMIGIANO with BAKED TOMATO BASIL ORZO
CORN/YOYO clean out refrigerator night or you’re on your own
BAKED PORK CHOPS with NUTTY BROCCOLI GRATINS
DESSERT
Ā 
STICKY RAISIN BRAN MUFFINS
Ā 

FAVORITE PHOTOS FROM THE CAMERA

The BBQ went wonderfully and we raised A LOT of money for the Children’s Foundation! We just started participating last year. Someone took the group shots, but they haven’t made it my way yet šŸ™‚ These are from my phone – In order they are this year’s winning apron, last year’s winning apron, my BBQ cheesecakes, Dan & his apron, Diana and her guys, judging rules, Heater and Tony and Heather in her familiar stance šŸ™‚Ā 

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • CAJUN COLA GLAZED PORK LOIN
  • SLOW COOKED BROWN SUGAR CORNED BEEF
  • PINEAPPLE PEACH OR CHERRY BREAD PUDDING

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

COOKING THURSDAY ~ MEATBALL SOUP ~ BLOG 365.134D

SLOW COOKED MEATBALL SOUP serves 8-10

3 medium carrots, sliced
2 celery ribs, sliced
1 small sweet onion, chopped
1/2 teaspoon ground bay leaf
1 teaspoon Italian seasoning
FRESH ground sea salt & black pepper
24 ounces thawed frozen fully cooked Italian meatballs**SEE NOTE
(2) 14-1/2 ounce cans Italian diced tomatoes, undrained
5 cups beef bone broth
1 cups water
1/2 cup dry red wine

  • Add ingredients to a 6 quart slow cooker.
  • Cover and cook on low 5-6 hours until vegetables are tender and flavors are blended.

3/4 cup ditalini or other small shell pasta
4 cups fresh baby spinach, trimmed
1 mini red peppers, sliced into rings
FRESH grated Parmesan cheese for serving

  • Stir in pasta, cooking 15-20 minutes more on high until pasta is tender.
  • Stir in spinach until wilted.
  • Sprinkle with Parmesan cheese before serving.

NOTE:

  • Tortellini makes a great substitution for the pasta for a more substantial soup.
  • Homemade meatballs are truly wonderful if you have the time.

COOKING THURSDAY ~ ENCHIRITOS aka SMOTHERED DOUBLE BAKED TAQUITOS ~ BLOG 365.134C

Taco Bellā€™s Enchirito is a discontinued fan-favorite where an enchilada, taquito and a burrito cross together have a menage-a-trois whose beautiful baby is the enchirito.

It consisted of a soft flour tortilla filled with seasoned ground beef, refried beans, and diced onions, rolled up and smothered in red enchilada sauce and melted cheddar cheese, traditionally topped with black olives.Ā Personally, Iā€™m not an olive fan so those are out šŸ™‚ Iā€™ve also changed out the flour tortillas for a golden blend that has more flavor and crisps really well. I also made them lighter by using less refried beans

Super easy AND quick with a tasty ground beef taco seasoned filling of ground beef with enchilada sauce and cream cheese is all stuffed into corn tortillas with a hint of jalapeƱo and cilantro before being baked until crispy. Add a heavy splash of enchilada sauce over the top, layer them with cheese and bake them again!

ENCHIRITOS aka SMOTHERED DOUBLE BAKED TAQUITOS serves 4

1 can refried beans
1 pound ground beef
1 yellow onion, chopped
3 tablespoons Homemade Taco Seasoning (see recipe below) or store bought seasoning
2 1/2 cups red enchilada sauce
4 ounces cream cheese, at room temperature, cut into pieces
2 ounces velveeta, diced
16 to 20 corn tortillas or 8-10 golden blend (half flour, half corn) tortillas
Avocado oil
2 cups shredded Mexican cheese blend

  • Preheat the oven to 425Ā°.
  • LIGHTLY oil a shallow baking dish or deep baking sheet.
  • In a large skillet set over medium high heat, place the beef and onion, cooking 8-10 minutes and breaking up the meat into small pieces until the fat has completely rendered and the beef is browned.
  • Add the taco seasoning and 1/2 cup water.
  • Reduce the heat to medium and simmer 5-6 minutes until the sauce thickens to coat the meat. Stir in 1/2 cup of the enchilada sauce and the cream cheese, cooking and stirring 1-2 minutes, JUST until the cream cheese melts. Remove the skillet from the heat.
  • Working in batches, warm the tortillas in the microwave in 30-second intervals until pliable.

  • Place the tortillas on a baking sheet and rub one side with avocado oil.
  • Flip them over and spread a thin layer of refried beans.
  • Spoon 2-3 tablespoons of the beef mixture down the center on to the beans.
  • Roll up like a cigar and place seam-side down on the baking sheet.
  • Repeat with the remaining tortillas and beef.
  • Bake 10 minutes until they begin to crisp and then carefully flip them over and cook 4-5 minutes more until both sides are crispy.
  • Remove from the oven.
  • During the 1st baking time heat 2 cups on enchilada sauce in a small sauce pan. Add velveeta, stirring to completely melt into the enchilada sauce.
  • Coat the bottom of a lightly oiled 2nd baking dish with 1 cup of enchilada sauce.
  • Arrange the enchiritos over the sauce and top with the remaining enchilada sauce followed by the shredded cheese.
  • Bake 8-10 minutes until the cheese is melted and bubbling.

2 avocados, chopped
1/3 cup chopped fresh cilantro
1 jalapeno, seeded and FINELY chopped
1/4 cup fresh lime juice, plus lime wedges, for serving
flaky sea salt
Crumbled Cotija cheese
sour cream

  • Meanwhile, in a medium bowl, combine the avocados, cilantro, jalapeno, lime juice and a pinch of flaky salt.
  • Fold ingredients gently to mix.
  • Top the taquitos with the avocado mixture, sour cream and crumbled Cotija.
  • Serve warm with lime wedges for squeezing.

HOMEMADE TACO SEASONING
2 tablespoons chili powder
1 tablespoon chipotle chile powder
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon fine pink Himalayan salt

  • In a glass jar, combine everything, mixing well.
  • Store at room temperature in a cool, dark place for up to 6 months.Ā 

COOKING THURSDAY ~ SWEET CHILI GLAZED CHICKEN on SLIDERS or with YAKISOBA NOODLES~ BLOG 365.134B

This recipe is inspired by PANDA EXPRESSES Orange chicken.

SWEET CHILI GLAZED CHICKEN SLIDERS
3-4 cloves garlic, FINELY minced
3 tablespoons unsalted butter
1 tablespoon avocado oil
1 pound TYSON frozen fully-cooked breaded chicken tenders, prepared
12 ounces Panda Express Sweet chili sauce
1/4 cup orange marmalade
1/4 cup Braggā€™s Liquid Aminos
1 tablespoon chili paste
FRESH ground sea salt & black pepper, to taste
1/4 cup minced carrots
1/4 cup FINELY minced celery
3 green onions, thinly sliced
2 tablespoon Garden Gourmet cilantro paste
1/4 cup THINLY sliced red onion
12 KINGā€™S Hawaiian dinner rolls
1 tablespoon butter

  • Add garlic, butter and oil in a cold large skillet and cook 3-5 minutes over medium-low heat until the butter melts and the garlic becomes golden brown.
  • Chop the breaded chicken tenders into small pieces and set aside.
  • Once the garlic is golden brown, stir in the orange marmalade, liquid aminos, sweet chili sauce, cilantro paste and chili paste, cooking over medium heat 2-3 minutes until well combined. Reserve 2 tablespoons of sauce before adding chicken, celery, carrots and green onions.
  • Add the chicken, carrots and green onions.
  • Season to taste with FRESH ground sea salt and black pepper, cooking 5 minutes or until the sauce thickens slightly.
  • Halve the dinner rolls with a serrated knife, portion into serving amounts and set the bottoms on a serving platter.
  • Adjust seasoning.
  • Top bottoms with chicken mixture.
  • Add THINLY sliced red onions.
  • Whisk together the melted butter and reserved chili mixture.
  • Top with roll tops and brush lightly with butter chili mixture.
  • Serve Immediately.

NOTE: This is also WONDERFUL with Yakisoba noodles in a bowl!

COOKING THURSDAY ~ CIDER BRAISED BEEF BRISKET ~ BLOG 365.134A

As the fall became winter and the temperature continued to drop, I craved more and more slow cooked beef recipes. This adapted Half-Baked Harvest recipe full of seasonal flavors and delectable root veggies makes this the perfect show-topping dish perfect for elegant company, holiday gatherings or a week night dinner on a cool evening with plenty of leftovers for open- faced sandwiches!

CIDER BRAISED BEEF BRISKET adapted from Studio McGeeĀ 

2 1/2 pound beef brisket
FRESH ground sea salt and black pepper, to taste, but be generous
1 1/2 tablespoons WONDRA flour
1 tablespoons butter
1 LARGE Vidalia onion, thinly sliced
2 LARGE shallots, quartered
1 1/2 cups V8 SPLASH or apple cider, plus more as needed
1 tablespoons fresh lemon thyme leaves
1 1/2 cups dry weak coffee or beef broth, or better yet a combination of both
3/4 pound baby carrots or rustic cut carrots
4 garlic cloves, FINELY minced
2 tablespoons maple apple butter
Flaky sea salt, for servingā€Øā€Ø

  • Preheat the oven to 375Āŗ.
  • Generously season the brisket all over with salt and pepper.
  • Rub with flour to coat.
  • Heat a large Dutch oven over high heat.
  • Melt butter.
  • Add onions and cook 5 minutes or so, stirring, until they are soft and beginning to caramelize.
  • Add the shallots and 1/2 cup of the apple cider.
  • Season with salt and pepper. Continue cooking 5-7 minutes more, stirring occasionally, until the onions are evenly browned and most of the cider is evaporated.
  • Add the thyme and cook 1 minute until fragrant.
  • Snuggle the brisket, fat-side down, in amongst the onions.
  • Add the remaining cider and the wine and bring to a simmer over medium-high heat, adding more cider if needed to keep the meat MOSTLY covered.
  • Arrange the carrots and garlic around the brisket.
  • Cover and carefully transfer to the oven.
  • Bake 3+ hours until the meat is tender throughout.
  • Increase oven temperature to 425Āŗ .
  • Uncover the brisket and coat the top with apple butter.
  • Continue to bake 20-30 minutes more, uncovered, until the top is deeply caramelized, adding cider as needed to keep the onions moist but just barely covered with liquid.
  • Remove the brisket from the pot, place on a cutting board, and tent with aluminum foil.
  • Let stand untouched 10 minutes.
  • Slice the meat against the grain.
  • Transfer to a platter.
  • Sprinkle with flaky salt and serve the onions, carrots, and pan juices on the side.

HAPPY HOMEMAKER MONDAY, MENU & RECIPE LINKS ~ week 19 of 2026 ~ BLOG 365.131

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

Good morning dear friends. I hope you had a blessed and beautiful Mother’s Day! I cooked for mom and 2 of her friends while they watched The Devil Wears Prada from 2006 to prepare themselves to see the sequel šŸ™‚ I made BBQ ribs, BBQ baked beans, Four Winds Coleslaw and Strawberry Lemon Delight. Dessert was a HUGE hit. I’ll be posting that recipe soon.

Last week was busy, but good for me. I met with an elderly friend’s restoration contractor on Monday, had a wonderful Taco Tuesday at the Offyce for Cinco de Mayo (they even ran out of meat long before the dinner hour was over)! I got my hair cut and did the shopping for the Eagle’s Bar also on Wednesday. I took an older friend out for a Mother’s Day lunch on Thursday. We were able to get the sprinklers going for the season with minimal effort. I deep cleaned the storage garage on Friday morning and did a run to drop off donations and recycling. And of course there was the ALL member’s meeting at the Eagles on Friday evening that could have been better. We are not losing our charter, but it really doesn’t look like much will change šŸ™

Saturday hubby and I did some hardware store runs to get what we need to replace the 2 different exhaust fans that went out a week apart. What are the odds that they would BOTH go out within a week? We picked up the few groceries I need for this week’s menu, ran past the Farm Stand to pick up the veggies needed for the fresh slaw I made yesterday and we finished the afternoon with BBQ brisket sammies and onion rings at a favorite brewery with Burgers & Q food truck. Not sure about everywhere else, but around here the breweries team up with food trucks and have a rotating schedule of trucks that provide the eats.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

This will be another beautiful week of low 70’s for highs and low 40’s for lows with LOTS of sunshine! I don’t want to jinx anything, but we are so far behind in rain this year and really need it as we approach a hot summer. I pray that with the drought we DON’T have a high wild fire year! My veggie starts are LOVING this warmer weather though! I planted 3 kinds of tomatoes, 4 kinds of cucumbers (all of which mature at different times), carrots, zucchini, snap peas and Walla Walla onions.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,Ā  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING I have a couple loads of jeans and delicates to do and there will be A LOT of clean up to do after we do both of the exhaust fans because we have cut new holes in the ceiling drywall.
  • GROCERIES & ERRANDS I have a pedicure on Thursday.
  • PROJECTS & TRAVELS Saturday is the Eagle’s yard sale planned to coordinate with the next city’s citywide garage sale day. One of the main routes to that city literally is up our road. My friend is chairing it and needs my help on Friday and Saturday.
  • RECIPE RESEARCH & MENU PLANNING Menu is planned through this week. I need to start deciding on the rest of the month and June.
  • DVR/TV I’ve been watching 24 in 24 and BBQ Brawl started last night, I’m also watching THE WAY HOME on Hallmark along with Hope Valley and binging DROP DEAD DIVA and NCIS early years.
  • THINGS THAT MAKE ME HAPPYĀ fresh growth on my veggie starts, purring cats, clean yards, completed projects, purging unwanted items…

READING TIME

The book club that my girlfriend and I belonged to died a natural death and we decided to start our ā€œownā€ 2 person club. We just finished reading EVERYTHING WE KEEP by Kerry Lonsdale. Yesterday we started book #2 EVERYTHING WE LEFT BEHIND. 🙂

“From the bestselling author of Everything We Keep comes the highly anticipated sequel. Told from one manā€™s two perspectives, Everything We Left Behind effortlessly blends suspense, mystery, and romance in an exploration of loss, resilience, and the compelling need to protect the ones we love at all cost.

Two months before his wedding, financial executive James Donato chased his trade-laundering brother Phil to Mexico, only to be lost at sea and presumed dead. Six and a half years later, he emerges from a dissociative fugue state to find heā€™s been living in Oaxaca as artist Carlos Dominguez, widower and father of two sons, with his sister-in-law Natalya Hayes, a retired professional surfer, helping to keep his life afloat. But his fiancĆ©e, Aimee Tierney, the love of his life, has moved on. Sheā€™s married and has a child of her own.

Devastated, James and his sons return to California. But Phil is scheduled for release from prison, and heā€™s determined to find James, who witnessed something in Mexico that could land Phil back in confinement. Under mounting family pressure, James flees with his sons to Kauai, seeking refuge with Natalya. As James begins to unravel the mystery of his fractured identity, danger is never far behind, and Natalya may be the only person he can trust.”

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt šŸ˜€
5/11 MONDAY
TRIVIA & MEETING NIGHT
Ā 5/12 TUESDAY
TACO TUESDAY
Ā 5/13 WEDNESDAY
 5/14 THURSDAY
5/15 FRIDAY
5/16 SATURDAY
5/17 SUNDAYĀ 
BBQ COMPETITION DAY
DINNER
CORN/YOYO clean out refrigerator night or you’re on your own
CORN/YOYO clean out refrigerator night or you’re on your own
CORN/YOYO clean out refrigerator night or you’re on your own
CHICKEN POTATO PIE
CHICKEN ORECCHIETTE with BROWN BUTTER WALNUT SAUCE
MEATLOAF & CORN SALAD
CORN/YOYO clean out refrigerator night or you’re on your own
DESSERT
Ā 
HONEY RAISIN BRAN MUFFINS
Ā 

FAVORITE PHOTOS FROM THE CAMERA

On Saturday we took the back roads into town and it was a beautiful day. I captured two of my favorite barns that are not long for this world. And my friend Lu gave me this adorable thyme plant that is growing like a weed!

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • MEATBALL SOUP
  • CIDER BRAISED BEEF BRISKET
  • ENCHIRITOS aka SMOTHERED DOUBLE BAKED TACQUITOS
  • SWEET CHILI GLAZED CHICKEN SLIDERS

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

COOKING THURSDAY ~ CHICKEN PARMESAN SLIDER BAKE ~ BLOG 365.127C

CHICKEN PARMESAN SLIDER BAKE – serves 6

12 pack KINGā€™S Hawaiian Sweet Rolls
3 cups shredded rotisserie chicken or 1 1/2 pounds prepared frozen chicken tenders**SEE NOTE
3/4 cup FRESH Marinara sauce
8 ounce FRESH grated Mozzarella or Provolone slices

  • Preheat oven to 350Ā°.
  • Line a 9 x 9 or 9 x 13 baking pan with aluminum foil and spray with cooking spray.
  • Use a long serrated knife to slice the Hawaiian rolls in half, lengthwise, so you have a slab of rolls. Donā€™t pull the rolls apart or individually slice them because you want the rolls to be completely connected.
  • Place the roll bottoms side in the prepared pan.
  • ā€ØLayer the shredded rotisserie chicken or prepared chicken tenders over the rolls.
  • Place marinara sauce over all of the chicken.Ā Sprinkle with mozzarella cheese or a layer of provolone slices.

GARLIC BUTTER
1/2 cup butter
3 garlic cloves, minced or 1/2 teaspoon garlic powder
1 tablespoon FRESH minced parsley
2 Tablespoons FRESH chopped basil
1/2-1 teaspoon crushed red pepper, to taste
2 tablespoons FRESHLY grated Parmesan Cheese

  • In a microwave-safe bowl, melt the butter.
  • Add the minced garlic, basil, parsley, red pepper flakes and Parmesan cheese.
  • Evenly brush the butter mixture all over the roll tops.ā€Ø
  • Cover with aluminum foil and bake covered for about 20-25 minutes until the cheese is completely melted.
  • Uncover and bake for 3 to 5 minutes more.
  • Serve hot!

NOTE:

  • The 2 different types of chicken make for entirely different textures, but both are really good!
  • Definitely a knife and fork sandwich.
  • Slightly freezing the mozzarella ball before grating makes it easier to to shred.