Day: January 20, 2021

Popcorn Bark!

Popcorn Bark!

I love the idea of homemade gifts, especially sweet ones you can eat! This popcorn bark is the perfect canvas for any occasion. You can customize your colors and flavors to fit any holiday. Peppermints at Christmas time, Conversation Hearts at Valentines Day and  Jelly…

No-Churn Strawberry Ice Cream

No-Churn Strawberry Ice Cream

Even though it is January, it was recently National Strawberry Ice Cream Day. And honestly, who couldn’t use something fresh and sweet right now? I love this recipe. It comes together so quickly. The ingredients rae not obtrusive to keep in the house. Once you…

Regular Weeknight Rotation – Chicken Breast with Polenta

Regular Weeknight Rotation – Chicken Breast with Polenta

I love a good “one-pan dish”. So when, one Saturday morning when I saw this recipe on the FoodNetwork’s The Kitchen, I was glued to the tv.

Katie Lee Biegel shared this dish and it seemed too easy to be good. But it looked fantastic when it was pulled out of the oven. I decided to try it. I added fresh asparagus. You can any fresh veggie.

This recipe was great because it was easy, flavorful and one dish to clean. This dinner will be in my regular rotation. This is my version,

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One Pan Chicken with Tomatoes over Polenta

This recipe is courtesy of Katie Lee Biegel. It is so simple but pulls so much flavor. And all in one pan.
Course: Middles
Cuisine: American
Keyword: cherry tomatoes, chicken, garlic, polenta

Ingredients

  • 1 1-pound Tube Cooked Polenta
  • Salt & Pepper
  • 5-6 Tbs. Olive Oil
  • 2 whole Chicken breast, boneless & skinless
  • 1 tsp. Italian Seasoning
  • 1/2 cup Fresh Grated Parmesan, or more
  • 4-5 whole cloves garlic
  • 1 pint Cherry Tomatoes
  • Add optional veggies

Instructions

  • Preheat oven to 400°
    Drizzle a little olive oil into a9x13 baking dish.
    Slice Polenta and lay in a single layer into baking dish. Season generously with Salt & pepper.
    Lay chicken breasts across the top of polenta and season again.
    Sprinkle with parmesan and italian seasoning.
  • Scatter garlic cloves around the chicken and polenta. If you are adding veggies, now is the time.
    Don't go crazy with salt but you do want to continue to season. Then drizzle whole dish with olive oil.
  • Bake until an internal temperature of 165°, about 30 minutes.
    Garnish with more olive oil and Parmesan. Serve immediately.

You can get the original recipe here https://www.foodnetwork.com/recipes/katie-lee/roast-chicken-breast-with-polenta-and-cherry-tomatoes-9613853

 

 

 

#Fearless Friday – Whipped cream

#Fearless Friday – Whipped cream

It seems so simple but fresh whipped cream, made at home, is something special. I love recipes that are simple but offer a big wow factor. It’s ironic that something so simple is often not tried. I hope this gives you the incentive needed to…

Nut Free Granola

Nut Free Granola

I have a daughter that is allergic to nuts. Thankfully, it is not a life threatening allergy but just enough to be really uncomfortable. She used to love the granola from Madison, in NYC. I decided to create a nut-free version she could enjoy. I…

I can’t quit sweets cold turkey!

I can’t quit sweets cold turkey!

I saw this recipe first done on @LifeisbutDish story on Instagram. it is such a clever idea, I had to share it with you.

It comes together super quickly and can be customized to fit any occasion.

As always send me your pictures and comments. Follow me on instagram @whiskinthesouthern

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Cookie Crack

Inspired by Laney @Lifeisbutadish, I made this cookie crack post Christmas. You can customize this recipe to suit your taste and the ocassion.
Course: Beginnings
Cuisine: American
Keyword: cookies

Ingredients

  • 1 cup Unsalted Butter, room temperature
  • 1 cup White Granulated Sugar
  • 1-1/2 tsp, Pure Vanilla Extract
  • 1 tsp. Salt
  • 2 cups All-Purpose Flour
  • 1-1/3 cups Semi-sweet Chocolate Chips. See notes

Instructions

  • Preheat oven to 350°.
    Line a baking sheet with parchment paper, set aside.
  • In a large bowl, cream together butter and sugar, until smooth.
    Add in vanilla and salt.
    Gradually add flour and mix until just combined. it will seem dry. It's all good.
    Stir in chocolate chips, save a few for topping before baking.
  • Turn the dough out onto lined baking sheet and cover with another piece of parchment.
    Start by using your fingers and hands to pat the dough flat.
    From here you can use a rolling pin or even a heavy can to roll the dough into a thin, flat, even layer (about 1/4" thick).
    Peel top kayer of parchment off and press remaining chips into flattened dough.
  • Bake for 20-25 minutes, until crispy edges and golden brown all over.
    Cool COMPLETELY then break into uneven shards of cookie crack.

Notes

Yes recipe is that you can completely customize the chocolate chips and toppings to match whatever flavor your gift recipient likes or even a holiday or occasion. I used peppermint sprinkles and I mixed up my chocolate chips.