Chicken Parmigiana

This is seriously the best of the best when it comes to not wanting to cook something terribly hard but still not something too boring. DO NOT under any circumstances use chicken breast, ALWAYS use thigh. This leads to a much juicier tastier meal. OK, so first you cook the thigh on one side, then you flip it over and put the cheese on, Mozzarella of course. Then pour Parmigiana sauce onto each bit of chicken. Let the chicken cook a while longer until you are pretty sure it's nearly cooked all the way through. THEN, you turn the heat down and put a lid over your saucepan and let it simmer. What happens is the cheese melts properly, the sauce becomes infused with all the chicken juices, the chicken with the sauce, to some extent, and there you have it. Also anything left over in the pan should be put on a side dish of pasta, tastes great. YUM!

Pancakes

To make the perfect pancake there is no strict recipe! However you do need to have an idea of what the pancake is going to be used for. I make two types of pancakes; sweet and savoury. Sweet has sugar in it savoury doesn't. Basically, if your making pancakes for four people you use four eggs, and so on. The you add plain flour, milk and sugar until the mixture is sufficiently thick. When I make breakfast pancakes I like to have a thin mixture because it spreads out all over the pan. When I make say, entrée pancakes, I like to have a thick mixture so that the pancake has some height. In both cases they have different textures because of the thickness that the mixture has. When it comes to cooking the pancakes, I fiddle around with the temperature until I get the type of pancake colour that I feel for the day. Sometimes I like them browned, so lots of heat, sometimes I like them blonde, so a bit less heat and maybe even more than two flips per pancake.