Just wanted to put my take on a couple of fatties I've seen done already. The first is a rehash on my first attempt at the chicken Cordon Bleu.
This time I had to grind my own chicken as the local Kroger was out of ground chicken. It was about 45 % thigh, 30 % breast and 25 % ground turkey. Added to the ground meat was some granulated garlic, some BBQ sauce, EVOO, and about 1/2 cup pancko bread crumbs and 2 slices wheat bread that I ran through the grinder also. The reset of the ingredients, sliced swiss, sliced ham as well as diced ham that was lighly fried in butter and spicy brown mustard.
All the kids in the pool fatties, beans and a chuckie. The chuckie was rubbed with oregano, basil and granulated garlic.
Finished and sliced fatty. I think it needs more color in the "stuffing"
Finishing the chuckie in the crock pot with beer and carmelized onions.
Chicken Parm fatty:
Chicken breast sliced up and "breaded" with parm cheese, oregano, basil, S&P, and some pancko. I used no eggs to was before I breaded, I just coated in the breading and fried in a hot skillet with EVOO.
Ingredients for the sauce. Crushed italian tomatoes (no fresh ones yet from the garden), minced garlic, heavy cream, prosciutto (will be minced) and that strange looking liquid is pepper vodka.
Ready to roll. 60/ 40 split of italian sausage and ground pork, chicken sauce and mozz cheese.
Ready to eat.
Hope you enjoyed. I know we did :). I just wanted to thank everyone for their inspiration. This is a great community to be part of.
BTW, I finally got a decent picture of some TBS. Hard to catch some days...