Herby Chicken and Potatoes

Yeah, I couldn't figure what to call this recipe...ha ha ha

Anyways, I made this last night and it was good.  The potatoes were exceptional!!  Here is my modified version of the recipe:

• 4 chicken breasts, cut in half
• 4 TBS olive oil
• 2 TBS grated onion
• 4 cloves garlic, minced
• 1 tsp thyme
• 1 tsp salt
• 1 tsp rosemary
• 1 tsp ground black pepper
• 1/2 tsp sage
• 1/4 tsp marjoram
• 1/4 tsp hot pepper sauce
• 4 1/2 tsp fresh parsley (I used 1 TBS dried parsley)
• 5 medium sized potatoes, peeled and sliced to 1/4" to 1/2" thickness

1. Preheat oven to 425.
2. Spray large cookie sheet with PAM.  Arrange chicken and sliced potatoes on cookie sheet.  Whisk together remaining ingredients (if using fresh parsley, wait until the end to add that).  Pour herb sauce over chicken and potatoes, reserving some of the herb sauce for later use.  Bake in preheated oven for 30 minutes, basting occasionally.  Move pan up in the oven and switch oven heat to broil.  Broil until chicken and potatoes have a nice color, about 3-5 minutes. 

Peanut Butter and Banana French Toast

This is a kiddo favorite!!!  So oooey goooey!  And not completely unhealthy...

This makes 4 french toast sandwiches.

• 4 eggs
• 1 tsp vanilla
• 8 TBS creamy peanut butter
• 8 slices of bread (I usually use whole wheat)
• 2 bananas, sliced
• 8 tsp butter
• I also use cinnamon and raisins

1. In a small bowl, whisk together the eggs and vanilla
2. Spread 1 TBS peanut butter on top of each slice of bread.  (This is where I sprinkle peanut butter with cinnamon.)  Top half the slices of bread with sliced bananas (and raisins, if you'd like), and then put other piece of peanut buttered bread on top, making a sandwich.  
3. Heat skillet to med-lo, and melt 2 tsp butter.  Dip sandwiches in egg mixture, then place on preheated skillet.  (I cook 2 at a time).  Cook a couple minutes on each side, until golden brown.  I add 2 tsp of butter to the pan each time I cook a new batch.  Once cooked, you can top with a little maple syrup and powdered sugar, or just leave it plain.  Serve warm with milk, preferably chocolate milk.  :)

Chocolate Chip Cookies

The New York Times rated this the best Chocolate Chip cookie recipe.  Of course, I HAD to try it.  ha ha.  

I was impressed with this recipe.  They turn out beautiful, and very tasty!  Definitely a keeper recipe!

The recipe recommends you leave them covered and refrigerated 36 hours before cooking.  I tried cooking them immediately, and they turn out delicious.  If you are able to wait the 36 hours, or even 24, they turn a more beautiful golden brown, and they have a more brown sugary/toffee taste to them.  Definitely worth the wait, if you can!

• 2 cups, minus 2 TBS cake flour (I used all purpose flour)
• 1 2/3 cup bread flour
• 1 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp coarse salt (I used Kosher salt, and then reduced it to 1 tsp because I used salted butter)
• 1 1/4 cups unsalted butter (used salted, then reduced the amount of salt)
• 1 1/4 cups light brown sugar
• 1 cup, plus 2 TBS white sugar
• 2 large eggs
• 2 tsp natural vanilla extract (I used imitation vanilla extract)
• 1 1/4 lbs bittersweet chocolate disks or fèves, at least 60 percent cacao content (I used 12 oz Nestle semisweet chocolate chips and/or chunks)

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. (I didn't have a paddle attachment, so I used my regular mixing beaters)  Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. (I just used a non-stick cookie pan, didn't even spray it) Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt (didn't do) and bake until golden brown but still soft, 18 to 20 minutes. (It only took 10-13 minutes, but I think I made smaller cookies) Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. (I just took them off the pan after about 10 minutes and stuck them on a paper plate) Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Spaghetti and Meatballs

This was delicious tonight!!  It takes a long time to simmer, and I could hardly wait for it to be done, and it didn't disappoint.  The kids really liked it also.  We've been so bored with store bought spaghetti sauce, and John has been asking for a nice thick sauce, and this delivered!

The meatballs were fantastic.  I've never made them before, and generally I'm not a huge fan, but I I found it hard to resist picking leftovers off the kids plates as I was cleaning up.  :)

This takes almost 2 1/2 hours to cook because of simmering time, so be sure you start it plenty early.  I may try this in the crock pot...

SAUCE

• 3/4 cup onion, chopped
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 oz) cans whole peeled tomatoes (I used 1 (14.5 oz) can whole peeled tomatoes, 1 (14.5 oz) can sliced stewed tomatoes,  1 (14.5 oz) can of diced tomatoes, and 1 (14.5 oz) can crushed tomatoes)
• 2 tsp salt
• 1 tsp sugar
• 1 bay leaf (I used two)
• 1 (6 oz) can tomato paste
• 3/4 tsp dried basil
• (I chose to add some Italian seasoning too)
• 1/2 tsp ground black pepper

MEATBALLS

• 1 lb ground beef
• 1 cup fresh bread crumbs (I used crushed Ritz crackers)
• 1 TBS dried parsley
• 1 TBS grated Parmesan cheese
• 1/4 tsp ground black pepper
• 1 egg, beaten

1. In large saucepan, saute onion and garlic in olive oil until onion is translucent.  Add whole tomatoes, salt, sugar, and bay leaf.  Cover, reduce heat to low, and allow to simmer 90 minutes.
2. Meanwhile, combine ground beef, bread crumbs, parsley, Parmesan cheese, black pepper and egg.  Mix well and form into 12 balls.  (At this point I opted to coat them in flour seasoned with Italian seasonings and pan fry them in olive oil).  Store covered in the refrigerator until needed.
3. After sauce has simmered 90 minutes, add tomato paste, basil, black pepper, and meatballs, and simmer an additional 30 minutes.  Serve.