Monday, December 31, 2012

December Re-Make Re-Cap

Here we are -- the last day of 2012! I hope this was a good year for all of you. Our year definitely had its highs and lows, and I'm ready for a fresh start in 2013. Lots of fun things are in the works for 2013 -- my 30th birthday, and most likely a trip to New Orleans with Joe for our anniversary in August! I'm so excited to see what the new year has in store for our family, and for all of you. From the bottom of my heart, thank you so much for visiting my little corner of the internet this year. I wish you all happiness, health, joy, and love as we ring in 2013.

Although I don't feel like I did a lot of cooking during December, I still have quite a list of recipes to share with you today!

Creamy chicken lasagna. I still make this dish exactly as written in the original recipe I posted, and my entire family loves it. It's so creamy and cheesy and comforting, perfect for the cold winter days we've been having this month.

This Texas fudge cake is probably my favorite chocolate cake to make. It's dangerous to have this recipe in my arsenal, because it's so easy, and I always have the ingredients on hand. And it's so delicious, it's hard to stop after just one slice!

I still stand by my statement that this roasted tomato soup is the best ever. I always serve it with grilled cheese sandwiches, and it's probably one of my favorite meals.

These two-bean and rice burritos come together so quickly, and they're a delicious lighter way to enjoy Mexican food. I keep the bean mixture pretty mild so the boys will still eat it without claiming that the beans are "crunchy" (what they call spicy food).

I made these bacon and egg quesadillas three times this month: twice for dinner and once for breakfast. These are seriously so good, and you can use whatever kind of cheese you like. They're like eating a breakfast sandwich in quesadilla form.

I made this bacon fried rice this month, but instead of making the teriyaki chicken, I just diced up a couple of cooked chicken breasts and added them directly to the rice. But no matter how you make the chicken, the rice is the star of this meal. I happily ate the leftovers for lunch for two days afterwards.

I made lasagna for our Christmas dinner this year, but unfortunately I was too sick with the stomach flu to really enjoy it. The boys and Joe happily ate it for days, though. This was the first recipe I ever posted on this blog, and I've made some changes in the nearly five (!!!) years since. I think this one is due for a repost soon!

I made these sweet and sour meatballs for one of our family Christmas gatherings, only this time I used BBQ sauce instead of chili sauce. They're delicious both ways; I love these because they're so adaptable, and everyone always gobbles them up.

This chicken, potato, and green bean one-dish dinner is probably one of my new favorite meals. It's easily assembled (you could even do it ahead of time) and it cooks all together in one casserole dish. It's flavorful and comforting, and clean-up is a breeze.

Man, are these foil-baked chicken parmesan sandwiches ever delicious. I could probably eat them once a week. We had these for dinner last night, and this time I splurged and used fresh mozzarella. Mmmm.

I made these cinnamon cream cheese crescents for our Christmas brunch, and they were the hit of the morning. They're so simple, and the flavors are just delicious.

These buried cherry cookies were on my Christmas cookie trays again this year, and once again, they were a big hit. They're so adorable, and everyone always loves the surprise of the cherry under the frosting.

Buckeyes are another yearly staple on my cookie trays. They're always the first thing to get eaten, which I can totally understand. It's hard for me to stop eating them!

I've been making these Nutter Butter Santas for years, and they're a huge hit with people, especially kids. They're a bit tedious to make, but I think they're worth it!

Thes soft sugar cookie bars were on my cookie trays, too, decorated with Christmas frosting and sprinkles of course. I really try to find an excuse to make these for every single holiday, and I could actually eat them much more often than that; they're that good.

Listen, I know there are toxins in snow and that no matter how clean it looks, it's not really clean. I know it's not good to eat. But one time every year, my boys and I make snow ice cream. Once a year isn't going to hurt them, and it's so much fun to watch them! Andrew and Will love the entire process of collecting the snow, pouring in the sweetened condensed milk, and mixing the ice cream together. And of course, they love eating it! Since we've gotten a lot of snow recently, I figured now was a good time to make it. So we made it yesterday and had a blast, and now we'll look forward to doing it again next year.

Sunday, December 30, 2012

Best of 2012: My Favorites

Choosing my favorite recipes from the blog this year was exceptionally difficult, because I made so many delicious things that became instant family favorites. Here are a few of my very favorites, from among the many favorites I have from each month this year!

January: Honey-teriyaki chicken with bacon fried rice. I love the balance of flavors in this dish: the sweet and tangy chicken with the salty, smoky rice.

February: Cheesy sausage penne. I have made this casserole countless times since I first discovered it. I've made it just for us, for dinners with our family, for new parents, for a neighbor recovering from surgery...and absolutely everyone raves about it. It's one of the few dinners that my sons ask for on a regular basis!

March: Greek beef tacos. These tacos were a revelation for me. They're loaded with all of my favorite Greek flavors, but they're ready in just about 15 minutes, which is absolutely perfect for my lifestyle!

April: Pineapple quinoa. This recipe marked my first time cooking with quinoa (the beginning of a beautiful relationship) and also my first time intentionally cooking a vegan dish (for my cooking club's theme of the month). Months later, I still haven't stopped raving about this quinoa. It has the perfect balance of flavors and textures, and the squirt of lime juice at the end just takes it to an insanely delicious level. So, so good.

May: Fried pickle ranch burgers. In a moment of culinary genius, I topped a burger with fried pickles and drizzled the whole business with ranch dressing -- and my new favorite burger was born.

June: Grilled chicken Caesar flatbreads. Just looking at this photo is making me long for summer already.

July: Shrimp po boys. My whole family loves these, and if Joe were to pick his favorite recipe for 2012, this would most likely be it. The sweet, succulent shrimp has a crunchy, spicy breading, and it's doused with creamy remoulade. Such an awesome sandwich.

August:  Roasted cherry brownie cheesecake. This is one of the most involved cheesecakes I've ever made, but it's also one of the most delicious. Cherries and chocolate are such a natural pairing, anyway, and then when you add a layer of creamy cheesecake to the mix...forget about it.

September: Skillet penne with chicken and broccoli. This is one of those dishes that surprises you with how good it is, since the ingredient list is so humble. The pasta cooks in broth, so it soaks up all of those delicious flavors, and you just can't beat the convenience of a one-skillet dinner!

October: Fried egg tostadas with bacon-black bean mash. There is so much flavor loaded into these little tostadas. They're spicy and salty and smoky, and the velvety yolk, creamy avocado, and crispy tostada shells provide wonderful texture.

November: Scalloped sweet potato stacks. I love this savory version of sweet potatoes. They're a no-fuss side dish, and so cute too.

December: Cajun chicken fettuccine Alfredo. I love the way the kick of the Cajun seasoning pairs with the creamy Alfredo sauce in this dish. The Alfredo sauce is perfect.

Saturday, December 29, 2012

Best of 2012: Your Favorites

It's that time of year again! It's time to re-cap the best of Cassie Craves for 2012. Every year I do these re-caps a little bit differently, and this year I thought I'd go through and highlight a recipe from each month. Today I'll share the most popular recipes, and tomorrow I'll share my favorites.

January: Crock pot ranch pork chops. Hopefully if you made these, you scaled back on the pile of mashed potatoes, because holy crap. I still laugh every time I look at this photo, because I can't get over that gigantic pile of potatoes. (The pork chops are delicious, though -- so tender that they melt in your mouth, and incredibly flavorful.)

February: Chicken broccoli bacon ranch foil packets. These are an entire dinner in one foil packet, so you can't beat the convenience -- or the taste. They're loaded with so many delicious flavors.

March: Cake batter cheesecake cupcakes. These individual-sized treats are a cross between cake and cheesecake, and they use those delicious birthday cake Oreos that were available for a limited time. Regular Oreos would work beautifully, but I really, really wish they'd bring back the birthday cake ones.

April: Cheddar bacon ranch chicken pasta. This is by far the most popular recipe on my entire blog, and I don't even know how many repins it's received. I can definitely see why you all love it so much; it's delicious and simple and ready in well under half an hour.

May: French dip crescents. All the yumminess of a French dip sandwich, wrapped up in a neat little crescent roll bundle. What's not to love?

June: Strawberry cake with thick strawberry glaze. This is one of the best cakes I've ever made. The sweet, sticky glaze is just to die for, and the cake is so moist and is loaded with strawberry flavor.

July: Tex Mex white cheddar chicken spaghetti. This dish is made entirely on the stovetop and contains no "cream of" soups whatsoever. It's insanely creamy, slightly spicy, and totally delicious!

August: Southwestern BBQ shredded chicken sandwiches. This is one of my favorites from August, too, and probably from the entire year. This sandwich and its toppings are perfectly balanced: spicy, smoky, sweet, creamy, crunchy, and tangy. I could eat these once a week.

September: Jalapeno popper wontons. You guys went nuts for these! Not that I blame you...they're so yummy and dangerously addictive.

October: Pesto chicken crescent pockets. I agree with this one too! These are so simple and delicious. The filling is composed of just a few ingredients, but it's so flavorful, and the creaminess is perfectly balanced by the crispy crouton-coated crescent shell (say that five times fast!).

November: Chicken cheddar bacon ranch rice bake. You guys seem to love the chicken/cheddar/bacon/ranch combination as much as I do! This is another good one -- a creamy, flavorful rice dish that is a perfect comfort food.

December: Foil-baked chicken parmesan sandwiches. These sandwiches became an instant favorite, and we're actually having them for dinner again tomorrow night!

Friday, December 28, 2012

Spinach-Artichoke Bites

I've actually made these spinach-artichoke bites a few times now, and I just haven't shared them yet, which is truly a travesty. I first came up with this idea back in March, when I was planning my sister-in-law's baby shower. Inspired by these cheesy corn bites, I decided to fill tortilla cups with spinach-artichoke dip for easy eating. Every time I make these, they are the first thing to disappear, and everyone raves about them.

Spinach-artichoke dip is one of those things I do a little bit differently every time I make it, and this time I added chopped roasted red peppers to the mix (since I was making these for a Christmas celebration, I thought the colors would be festive). I absolutely loved the addition of the roasted red peppers, and I think I'll be adding them to my dip all the time now!

Spinach-Artichoke Bites

2 tablespoons butter
2 cloves garlic, minced
1 can quartered artichoke hearts in water, drained and chopped
Salt and pepper to taste
1 10-ounce box frozen spinach, thawed and squeezed dry
2 roasted red peppers, patted dry and diced
8 ounces cream cheese, softened
1/2 cup sour cream
3/4 cup shredded mozzarella cheese, divided
1/2 cup shredded parmesan cheese
1 bag cup-shaped tortilla chips (like Tostitos scoops)

1. Melt the butter in a medium saucepan over medium heat. Line a baking sheet with aluminum foil and preheat the oven to 350 degrees.

2. Add garlic and artichokes to saucepan and cook until heated through. Season with salt and pepper. Stir in spinach and roasted red peppers. Add cream cheese and sour cream and stir until smooth and thoroughly combined. Add 1/2 cup shredded mozzarella and the parmesan and stir until melted. Remove from heat.

3. Arrange tortilla cups on the prepared baking sheet. Add about a tablespoon of the dip to each cup. Sprinkle each cup with remaining mozzarella cheese.

4. Bake for 15 to 20 minutes, or until the filling is bubbling and the cheese on top is melted. Serve warm or at room temperature.

Thursday, December 27, 2012

Baked Jalapeno Poppers

Even though I've made and shared a lot of jalapeno popper-inspired dishes on the blog, I realized recently that I'd never made actual jalapeno poppers. I decided to remedy that by putting them on one of my Christmas menus. Although they were a bit time-consuming to put together, they were really simple to make, and I was even able to assemble them ahead of time to ease the work I had to do when our guests arrived.

These definitely had quite a kick, as any good jalapeno popper should, but the heat was perfectly tamed by the creamy filling. As a nod to traditional, deep-fried jalapeno poppers, I mixed some breadcrumbs with butter and sprinkled the mixture over the top of the jalapenos before I baked them. Everyone absolutely loved these!

Baked Jalapeno Poppers

12 jalapenos, halved, stems attached but seeds and ribs removed
8 ounces cream cheese at room temperature
2 tablespoons sour cream
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup cheddar cheese, shredded
1/2 cup pepper-jack cheese, shredded
3 tablespoons butter, melted
1/2 cup breadcrumbs

1. Preheat the oven to 350 degrees. Arrange jalapenos on a foil-lined baking sheet.

2. Stir together cream cheese, sour cream, salt, and garlic powder. Add cheeses and mix until completely combined. Add about 1 tablespoon of the filling to each jalapeno.

3. Combine melted butter and breadcrumbs and sprinkle over the top of each jalapeno.

4. Bake for about 25 minutes, until filling is bubbly and breadcrumbs are browned.

Wednesday, December 26, 2012

Marinated Cheese

I hope you all had a very Merry Christmas! Ours was nice, although not quite as perfect as I'd planned. I came down with a terrible stomach virus on Christmas Eve, which thankfully passed quickly but left me feeling weak and exhausted and not nearly as motivated as I'd hoped to be. The boys still had a ton of fun, though, and that's what really counts. We got to spend lots of quality time with the people we love, and I feel so very blessed, if a little queasy. :)

 I thought, for the rest of this week, I'd share a few appetizer recipes with you in preparation for New Year's Eve. Although Joe and I are just going to have a low-key evening at home, I know lots of people host or attend parties. I hosted a couple of Christmases this year (one in the wake of a stomach bug! I certainly deserve a medal for that!), and I want to share some of the dishes I made. Unfortunately, a couple of the especially delicious ones didn't get photographed, but that just means I get to make them again, which I am more than happy to do.

First up is this marinated cheese tray, which may sound a little strange, but is so very good. Our guests couldn't stop eating this, and neither could I! You mix together a marinade just like you would for meat, but you use it for slices of cheese instead, so the cheese soaks up all of those wonderful flavors.  The recipe calls for cheddar, Monterey Jack, and cream cheese, and believe it or not, the cream cheese was my least favorite element. Next time I make this (and there will be a next time!), I'll use pepper jack instead of cream cheese. This is such a simple, tasty, and pretty appetizer.

Marinated Cheese
from MyRecipes

1 0.7-ounce envelope Italian dressing mix
1/2 cup vegetable oil
1/4 cup white vinegar
2 green onions, minced
2 tablespoons water
1 1/2 teaspoons sugar
1 8-ounce block Monterey Jack cheese, chilled
8-ounce block cheddar cheese, chilled
1 8-ounce package cream cheese, chilled
1 4-ounce jar chopped pimiento, drained
Assorted crackers

1. Whisk together first 6 ingredients. Set aside.

2. Cut Monterey Jack cheese in half lengthwise. Cut each half crosswise into 1/4-inch-thick slices. Repeat with cheddar cheese and cream cheese.

3. Arrange cheese in 4 rows in a shallow 2-quart baking dish, alternating Monterey Jack cheese, cheddar cheese, and cream cheese. Pour marinade over cheese. Cover and chill at least 8 hours.

4. Drain marinade; arrange cheese on a platter in rows. Top with pimiento, and serve with assorted crackers.

Thursday, December 20, 2012

Chicken, Potato, and Green Bean One-Dish Dinner

I hope you'll all forgive me for being MIA the last week or so. I've been busy getting things ready for Christmas (I'm hosting two Christmases at my home this year, which has required a lot of planning), baking up a storm, and hugging my little boys even more tightly than usual. Like everyone else's, my heart was just broken by the events that transpired in Newtown, Connecticut last week. I'm sending up so many prayers for the families affected and for the entire town, that they may find healing and peace in the wake of such senseless tragedy.

My Google Reader is overwhelmed with holiday recipes right now, most of them on the sweet end of the spectrum. I made some fantastic new cookies for my cookie trays this year, but I've opted to save them to share with you next Christmas. I don't want to overwhelm you with even more cookies a week before Christmas, when I'm sure most of you already have all of your holiday baking finished! Instead, I thought I'd share with you what we're having for dinner tonight.

I've been bad about blogging this month, but I've been even worse about cooking dinner. Last night I made sloppy joes, but that was the first time I'd cooked anything at all since the first week of December. My family is in serious need of some comfort food, and this recipe is perfect for that. It's also perfect for this time of year, because it doesn't dirty a lot of dishes, can be made ahead of time, and is very low-maintenance overall. Oh, and also? It's delicious. The chicken is so moist and tender, and the potatoes are so flavorful. My family was especially fond of the green beans. I think this would also work well with carrots, broccoli, cauliflower or even corn instead of green beans -- but I personally won't be trying it, since my guys just went nuts over the green beans!

This is probably the last time you'll hear from me before Christmas. I hope you all have a very Merry Christmas with the ones you love!

Chicken, Potato, and Green Bean One-Dish Dinner

8 baby red potatoes, chopped
2 cans green beans, drained
4 chicken breasts, uniform thickness
1/2 cup butter
1/2 cup chicken stock
1 packet dry Italian dressing mix

1. Preheat the oven to 350 degrees.

2. Line the potatoes along one side of a 13 x 9 baking dish. Line the other side of the dish with the green beans, and nestle the chicken breasts in the middle.

3. Slice the butter thinly and spread over the top of the chicken and vegetables. Pour chicken stock evenly over the pan, and sprinkle the entire pan with the Italian dressing mix.

4. Cover the dish tightly with aluminum foil and bake for 1 hour, or until the chicken breasts are cooked through and the potatoes are fork-tender.

Wednesday, December 12, 2012

Cajun Chicken Fettuccine Alfredo

I've had mixed results making Alfredo sauce at home. I've made a couple of versions containing cream cheese that turned out really well, but I don't really consider those versions to be Alfredo sauce in the traditional sense. Typically, when I try to make a traditional version of the sauce, the flavor is delicious but the texture is somewhat grainy. This time, though, my sauce was perfect, so I made sure to take very careful notes so I could share exactly what I did. I think they key is using freshly-grated Parmesan cheese (it's not as heavy as the pre-grated or -shredded versions), adding it to the sauce just a little bit at a time, and ensuring that the cheese is completely melted before adding the next bit.

I mixed my gorgeous Alfredo sauce with fettuccine and piled it on a plate, along with sliced chicken breasts that I flavored with Cajun seasoning and sauteed (yes, the Cajun kick is still going strong). The spicy chicken worked perfectly with the velvety, creamy flavor of the sauce. I can think of 50 different ways I'd like to jazz up this fettuccine Alfredo now that I've perfected it, and I guarantee I will be trying all of them! (Although I know I will come back to this version again and again, because I think we all know how I feel about Cajun flavors by now.)

Cajun Chicken Fettuccine Alfredo

4 boneless skinless chicken breasts
Cajun seasoning
Olive oil
1 pound fettuccine or linguine
4 tablespoons butter
3 cloves minced garlic
2 cups heavy cream
1 cup freshly-grated parmesan cheese
Salt and pepper to taste

1. Season chicken breasts on both sides with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and saute until browned and cooked through. Set aside and cover with foil.

2. Meanwhile, cook fettuccine in boiling salted water until al dente. Drain.

3. While the pasta is cooking, make the sauce. Melt the butter in a medium saucepan over moderate heat. Add garlic and cook gently until fragrant. Add cream and bring to a boil. Let boil for 30 seconds to 1 minute or until thickened, stirring constantly, then reduce heat. Add parmesan cheese a couple of tablespoons at a time, stirring after each addition to assure that the cheese is melted into the sauce. Over low heat, continue to cook the sauce until it reaches your desired thickness. Season with salt and pepper.

4. Stir the sauce into the fettuccine. Slice chicken at an angle. Top each serving of pasta with sliced chicken.

Monday, December 10, 2012

Slow Cooker Cube Steak and Gravy

All I want to eat lately is comfort food. I know this directly correlates to the season -- not the weather, necessarily, since it's been pretty mild here, but more the fact that it's winter and psychologically I just want to curl up in flannel pajamas and not move for 3 months. Hearty, soul-soothing dishes are just the kind of thing I like to eat this time of year, and this recipe is perfect for that. A traditionally tough cut of meat is cooked all day long in the slow cooker then topped with a rich gravy, making it unbelievably tender and flavorful. This was a hit with the entire family, even the boys, who each ate an entire cube steak on their own. We still had leftovers, which Joe put between slices of Texas toast with some Swiss cheese and grilled to make a kick-ass sandwich. I think I may make this again expressly for that purpose.

Slow Cooker Cube Steak and Gravy
adapted from Tasty Kitchen

1 pound cube steak (4-6 pieces)
Salt and pepper to taste
3 tablespoons vegetable oil
1 cup sliced mushrooms
1 onion, thinly sliced
3 cups water, divided
2 teaspoons Worcestershire sauce
3 1-ounce envelopes beef gravy, onion gravy, or mushroom gravy, or a combination of all three

1. Season cube steak with salt and pepper and roll in flour until evenly coated. Shake off the excess.

2. Heat the oil in a large skillet. Working in batches if necessary, fry the cube steak until both sides are browned.

3. Place cube steaks in crock pot along with mushrooms on onions. Cover with two cups of water. Cook on low for 8 hours.

4. Half an hour before serving, mix the gravy packs with the Worcestershire sauce and the remaining cup of water. Pour the gravy mixture over the cube steaks. Let cook for 30 minutes more or until the gravy has thickened.

Friday, December 7, 2012

Coconut Cream Cheese Chocolate Chip Cookies

I tend to shy away from shredded coconut as an ingredient. It's not because I don't like it, but because my husband isn't a fan. It's not so much a flavor thing for him, but more of a textural thing. Making something that I know he won't eat is never a good idea, because it means that there's twice the amount just sitting there for me to eat. But I just had to make these. He tried one and said that the flavor was good, but he couldn't get past the texture. So, after setting some aside for the boys, I took the rest to my coworkers, who were very happy recipients.

These cookies are just fantastic. They're made with cream cheese, and there's no egg, which results in a soft, pillowy texture. The coconut comes in the form of coconut extract and shredded sweetened coconut, both of which pair perfectly with the chocolate chips. Talk about a crowd-pleasing addition to your Christmas cookie trays!

Coconut Cream Cheese Chocolate Chip Cookies
adapted from Baking Blonde

2 cups plus 3 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled to room temperature
5 to 6 ounces cream cheese, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 to 1 cup shredded sweetened coconut

1. Adjust oven racks to upper and lower middle positions and heat oven to 325. Line cookie sheets with parchment paper.

2. Whisk dry ingredients together; set aside.

3. With an electric mixer, combine cooled butter and cream cheese until smooth. Add sugars and beat until thoroughly combined. Beat in vanilla and coconut extracts until combined.

4. Add dry ingredients to the wet ingredients and beat at low speed just until combined. Stir in chocolate chips and shredded coconut.

5. Drop dough by tablespoons onto baking sheets and bake for 12 to 14 minutes or until edges are set and bottoms are light brown. Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

Tuesday, December 4, 2012

Foil-Baked Chicken Parmesan Sandwiches

My love for all things chicken parmesan-related is still going strong. I recently saw someone pin a sandwich completely unrelated to this one, which was wrapped in foil and grilled on the grill. Immediately the wheels started turning in my brain, and once I started thinking about a chicken parmesan sandwich wrapped in foil and baked in the oven, I couldn't get it out of my mind until I made it. Happily, it was every bit as good as I'd imagined it would be.

When I was at Aldi on Friday evening, I found a pepperoni marinara seasonal cheese that I just had to buy. I thought it would be perfect for these sandwiches, and it was. The best way I can describe this cheese is by telling you that it tastes like pizza. It tastes exactly like pizza. I know not all of you have an Aldi nearby, but if you can find a cheese similar to this, I highly recommend it. I could have eaten the entire block with just crackers and wine. If you can't find this cheese, I'd go ahead and add a layer of pepperoni to the sandwiches for a little extra kick.

These sandwiches are just fantastic. Breaded chicken, marinara, tons of gooey cheese, and sweet basil...oh goodness. It just doesn't get much better.

Foil-Baked Chicken Parmesan Sandwiches

4 thin chicken breast cutlets
1 egg, beaten
1 cup Italian breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
1 cup prepared marinara sauce, divided
1 cup shredded mozzarella cheese, divided
1 cup sliced pepperoni marinara cheese (or just pepperoni slices if you can't find the cheese)
8 basil leaves
4 hoagie rolls
4 sheets heavy-duty aluminum foil
Cooking spray

1. Season chicken cutlets with salt and pepper. Combine bread crumbs and parmesan cheese; dip cutlets in egg, then in bread crumb mixture. Melt the butter and olive oil in a large skillet. Working in batches, cook the chicken cutlets until browned and crispy.

2. Spray each sheet of aluminum foil lightly with cooking spray. Add the bottom of a roll to each sheet. Top each with 1/4 cup shredded mozzarella, a chicken cutlet, 1/4 cup of marinara, the pepperoni marinara cheese or pepperoni, and two basil leaves. Add the roll top. Wrap loosely, being sure all of the edges are sealed.

3. Cook sandwiches on a baking sheet in a 350-degree oven for 30 minutes. Let stand 5 minutes before unwrapping.