Wednesday, May 28, 2008
Monday, May 26, 2008
Thursday, May 22, 2008
Clearly, Leah has been spending a little bit tooooo much time in a corner of her kitchen and too little time in a corner of the GYM! Boo hoo, what an awful feeling.
Monday, May 19, 2008
Now, for this evening's dinner.....a bit of a bummer with regard to the post. The dinner itself was delicious, and a real hit with the family. However.....the photo......ugh, the photo. My husband drove off with our good camera today, so I had to shoot dinner with my daughter's little camera and the pictures didn't come out all that great. I feel sad that I wasn't able to do justice to the dinner that Evil Chef Mom inspired, so, Sorry Krysta! We all loved it and it will definitely be repeated at our house again in the future.
"Corona Chicken" is the dish ECM blogged about last week (no beer involved, unless you count the one I sipped while prepping!) and I've been trying to make this meal ever since I read about it. Too bad life kept getting in the way and I wasn't able to get to it until this evening. Worth the wait, I must say! So kid friendly, my oldest didn't even realize he was injesting minced white onion.....I love it!
Two minor changes: I poured the teriyaki sauce over the bundles and let them marinade for a couple of hours, then baked them (the original recipe calls for grilling); it was raining tonight and I just didn't feel like standing outside. Roasting then broiling worked out great as an alternative to grilling.Corona Chicken (aka, Hannah's Chicken)
1 small white onion, minced
1 large handful cilantro, minced
1 jalapeno, seeded and finely chopped
5-6 boneless, skinless chicken breasts, pounded thin
1 c. shredded cheddar cheese
5-6 slices bacon
1 c. prepared teriyaki marinade/baste (I used the thin Kikkoman type)
10 or so small wooden skewers, soaked in water for a couple of hours prior to assembly
Combine the onion, cilantro, and jalapeno in a small mixing bowl. Place flattened chicken breasts on a work surface. Spoon a heaping tablespoon of the onion mixture in the middle of each chicken breast. Top with a tablespoon or so of the shredded cheddar. Roll up the chicken breast to enclose the filling. Wrap each bundle with a piece of bacon; fasten with a wooden skewer. Place bundles in a 9x13 pyrex pan. Pour teriyaki marinade over the bundles, cover in plastic wrap, and marinade for a couple of hours, turning and spooning marinade over now and then.
Preheat oven to 425. Place a rack on top of a cookie sheet. Place chicken bundles on the rack and bake for 25 minutes. Turn; continue to bake for an additional 5 minutes. Turn broiler to high and broil bundles until bacon begins to crisp, watch carefully (mine took 2-3 minutes per side).
Remove to serving platter, garnish with cilantro sprigs if desired.
Thursday, May 15, 2008
Wednesday, May 14, 2008
Tuesday, May 13, 2008
Monday, May 12, 2008
Tuesday, May 6, 2008
Sunday, May 4, 2008
Friday, May 2, 2008
ARRRRGGGHHHHH! I wish I knew something about computers! I'll have to post about my delicious thighs later! Chicken thighs, people. NOT my own!
Is it 5:00 yet?!?!?!?!