I got this recipe from Real Simple, and it is stupid good on ice cream!
1/4 cup Sugar
3 Tbsp cocoa powder (I used dark chocolate cocoa and it was YUM!)
1/4 cup water
Combine sugar and cocoa in saucepan. Gradually whisk in the water and turn the heat to medium. Boil, stirring frequently, for 2-3 minutes. Allow to cool a little, then drizzle over ice cream.
I have made this recipe twice now and it's super yummy (just don't overcook the chicken!) It's even a big hit with Emma. I serve it with mashed potatoes and a veggie of some sort.
3 tsp olive oil
6 pressed cloves garlic
6 tsp brown sugar
6 boneless skinless chicken breast halves
- Heat oven 500 degrees. Line shallow roasting pan with foil and lightly grease with some olive oil.
- Heat 3 tsp oil in skillet until hot. Add garlic and cook for 1-2 minutes (don't let it burn..err on the side of caution.) Remove from heat and stir in brown sugar.
- Place chicken on prepared roasting pan and spread garlic mix evenly over the pieces.
- Bake 10-15 minutes or until fork tender.
I basically made this up and thought I would share it since it was so yummy and easy! Most of the measurements are guesses since I rarely use measuring spoons, so feel free to add more or less of the spices. I pounded the chicken breasts in between wax paper with a heavy spoon since I don't have a mallet, and it was extremely easy. Plus Emma thought it was funny, so that was a bonus.
3 slices whole wheat bread, toasted
2 tsp oregano
2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 Tbsp Parmesan cheese, grated
1 egg, beaten
2 tsp milk
3 chicken breasts, pounded to about 1/4" thick
3 Tbsp mozzarella cheese
Preheat oven to 350. Place a wire rack inside a rimmed baking sheet.
Place the bread slices in food processor or coffee grinder and grind until coarse crumbs. Place in a bowl and add oregano, garlic powder, salt, pepper, and Parmesan cheese. Mix well.
In a separate bowl, combine beaten egg and milk with a fork.
Take the pounded chicken breasts and dip into egg and milk mixture, then into the bread crumb mixture. Place chicken on prepared wire rack. You can drizzle some olive oil on top of the chicken at this point for a little more crunch. Bake for 20-25 minutes, then sprinkle 1 Tbsp mozzarella cheese on top of each chicken breast. Heat until cheese is bubbly, about 2-3 minutes. If you want the breading a little more crunchy you can throw the chicken into the broiler for a minute or two before you add the cheese.
I served it with linguine and a little tomato sauce, and garnished with extra cheese. All in all I think it was an excellent recipe and the chicken was perfectly moist, not over cooked at all. You also save the fat and the time by baking it. Oh and the clean up is a snap! I hope you enjoy! Oh, and it served Brian, Emma, and me with about a breast and a half left over, so I guess it basically serves 6 with the addition of the pasta.
I already told you about the cookbook that I love, so I thought I would quickly give you one of the recipes. Let me start out by saying that I used to be terrified of whole chickens..but not anymore!
Stick a whole chicken in your crock pot. You can add whatever you want inside: celery, garlic, onion, carrots..you know the drill. I just put a whole bunch of garlic cloves since I have one million of them (I love costco!) Anyway, don't put any liquid in. Cook it on high for 4 hours (I was skeptical, but it was done) then take the chicken out (I used tongs and a spatula...it was pretty difficult though becuase it was falling apart) and let it cool. Also at this point drain out the broth and stick it in your fridge. Scrape off the fat when it cools and then use it when you need chicken broth. Now pick the chicken apart. That's pretty much the hardest part, by the way. It takes about 15 minutes to do. Then you take the meat (you can use half or all of it depending on how many you are feeding) and throw it in a skillet. Add a can of black beans undrained, some garlic powder, cumin, salt and pepper and there you go. Heat it up and throw it into a tortilla with salsa, sour cream, cheese...whatever your heart desires. And serve it with Publix yellow rice, and you have the most insanely cheap and tasty meal on the planet!
Let me just say that I do not like dark meat and neither does Brian, but when you cook it in the crock pot it's so tender that it really doesn't matter. Also, when you add it into that recipe you really cannot taste it. I LOVE this recipe, and I am so impressed with how cost effective it is and how GOOD it is! If you buy the chickens from costco, it's a phenomenally better deal than if you buy a whole chicken from a regular grocery store, so you're cutting costs all over the place! So anyway. I will stop ranting now, but you have to try this. It's so easy!!
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