I really do love to travel. And although I did not have time to explore most cities on the interview trail -- I was able to squeeze in a few explorations (like my Birthday Weekend). I got some extra days in the City of Brotherly Love. I have a family friend who goes to Temple University and learned that area has a TON of food trucks. You can find almost anything -- Koren, Indian, Middle Eastern, Chinese, Ice Cream, Cake, Crepes! It was awesome. For a quick snack, I got a cookies n' creme crepe with Nutella.
Luckily, I happened to come to Philly during restaurant week. I have never done restaurant week but I can't wait to try it next year in Providence/Boston. Well my family friends took me to a restaurant called Barbuzzo. I tried out the restaurant week menu and it was fantastic! I started with the rissotto balls. I have actually made them before but by the time I finished, it was late and I did not have a chance to photograph them :/ Guess I will just have to try to make them again. The best course, of course ;) was dessert. They had a salted caramel budino. Never heard of it before but OH MY! This was so so so yummy! I have been craving it ever since. I have found some copy cats on Pinterest and I am going to attempt to make it soon.
Another random fact for you. My most popular recipe is the Crispy Ritz Chicken. Funny to think that a dessert blog's most popular recipe is a savory dish...SMH. Only me right? Well, I have another one you are all going to LOVE. If you love that recipe you are definitely going to love this recipe. There is NO WAY you can not love this recipe. I mean, it is covered in sour cream and cheez-itz! It is delicious. Especially the crust/coating of this chicken. Do not feel ashamed or guilty if you find yourself scrapping the extra coating off of the baking pan. I sure did and there was no shame in my scrapping game ;) And a bonus: it is super duper easy to make!
Preheat Oven to 350F Degrees
Pack of chicken breast tenderloins (I had about 12 pieces)*
1 1/2 - 2 c. of sour cream
5 c. of cheez-itz or cheese nips
3/4 c. butter melted
*BREAST tenderloins not regular chicken tenderloins
Grease a large baking tray with cooking spray, butter or shortening. Crush cheez-itz using a food processor or by dumping them into a large ziploc freezer bag and crushing them with a rolling pin. Place crumbs into a shallow dish. Set aside. In another dish, spread the sour cream. I set up my dishes as follows: sour cream, cheez-its, and finally baking tray.
First completely coat the chicken tenderloin in sour cream and then roll in cheez-itz crumbs. Place the chicken tenderloin onto the baking tray. Repeat for the remainder of the chicken tenderloins. Once all the tenderloins are on the baking tray- sprinkle any non-coated areas with additional crumbs. Drizzle butter over tenderloins. Bake for 40 minutes or until chicken is cooked through.