Monday, July 27, 2009
6 chicken breasts
1/2 c. water
1 1/2 c brown sugar
1 Tbsp. Worcestershire sauce
1/2 c chopped green onion
1/4 c mustard
1/2 c ketchup
1 Tbsp soy sauce
Flour and brown chicken breasts in pan and place in 9x13" baking dish. Mix all ingredients for sauce and simmer for 5 minutes in saucepan. Pour over chicken and bake uncovered at 350 for 1 hour. Yum!
Thursday, July 16, 2009
Make these for your next party. Or for your midnight indulgence. Don't be afraid. You will thank me. Your guests will thank me....err...you. And when you invite me over, I'll give you a hug and a kiss. Really I will. Just make sure everyone eats one (or inevitably several of them!) so that you can all have garlic breath together. Stephanie, I will forever be grateful to you for introducing me to such divine yumminess! Mmmmmmmm.....
Pesto Bruschetta on Toasted Garlic Crostini
2 cups fresh basil leaves
2 large minced garlic cloves
1/2 cup freshly grated Parmesan cheese
2 T freshly grated Pecorio Romano Cheese (Or I just used the Kraft Parmesan/Romano mix in the green container for both of these....so sue me. It was still delish!)
1/4 cup pine nuts
1/2 cup extra virgin olive oil
kosher salt and fresh cracked pepper
1-2 baguette sliced at a 45-degree angle about 1/2 inch thick (I'd say 2...there's enough pesto and once your guests figure out how fabulous they are, you'll be glad you did!)
1/4 cup extra-virgin olive oil
2 cloves of garlic, sliced lengthwise
1 basket grape tomatoes
Combine basil, garlic, Parmesan, Pecorio, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and freshly cracked pepper.
Preheat oven to 400 degrees. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.
While bread crisps, make pesto and half cherry tomatoes lengthwise.
Top crostini with pesto spread and cherry tomato slice.