Monday, September 25, 2017

Garlic Butter Stuffed Chicken

Did you know that garlic is a natural blood thinner?  I need to eat more garlic. Via BuzzFeed.

Garlic Butter-Stuffed Chicken

  • ½ cup butter, room temperature
  • 2 cloves garlic, minced (that doesn't seem like nearly enough garlic)
  • 2 tablespoons parsley, finely chopped
  • 4 boneless, skinless chicken breasts
  • 1 cup flour
  • 3 eggs, beaten
  • 2 cups panko bread crumbs
  • Oil, for frying
  • Salt, to taste
  • Pepper, to taste

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, add the butter, garlic, and parsley and mix until fully combined.
  3. Shape butter into a log and wrap in plastic wrap. Freeze for 15 minutes.
  4. On a cutting board, slice the chicken breasts in half horizontally.
  5. Wrap in plastic wrap and pound until the chicken is ⅛-inch thick.
  6. Divide the butter into fourths.
  7. Place a portion of butter on the flattened chicken breast and roll it up, creating a log. 
  8. Coat the rolled chicken in flour followed, by eggs and bread crumbs. Repeat once more. 
  9. Cover the chicken in plastic wrap and chill while oil is heating.
  10. Fry in oil for 3-4 minutes, until edges are golden brown.
  11. Bake for 20-25 minutes.
  12. Let rest for 5 minutes before serving. Enjoy!

Monday, September 18, 2017

I'm Still Here - Will Someone Make Me a Snickerdoodle?

I have neglected this blog for a while - I've been occupied with other things, including a recent medical issue, but I think I am going to be OK.  I've missed posting recipes for the past few weeks (posting anything, really).  LBA and SoBA are back in school and the grind of school days are upon us.

Here's a recipe for Snickerdoodle cookies, which are definitely in the Top 5 of the Brave Astronaut's favorite cookies.  Via BuzzFeed.

The Best Soft And Chewy Snickerdoodle Cookies
Makes 24 cookies

  • ¼ cup sugar
  • 2 tablespoons ground cinnamon
  • 1 cup butter, softened
  • 2 teaspoon vanilla
  • 1 cup sugar
  • ⅓ cup brown sugar
  • 2 eggs
  • 3 cups flour
  • 1 tablespoon cinnamon
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt 
  1. Preheat the oven to 375˚F (190˚C).
  2. In a small bowl, mix together sugar and cinnamon until evenly incorporated. Set aside.
  3. In a large mixing bowl whip the butter with vanilla until light and fluffy.
  4. Add the sugar and brown sugar and mix until well incorporated.
  5. Add the eggs and stir until thoroughly incorporated.
  6. Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
  7. Using your hands roll dough into ping pong sized balls.
  8. Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
  9. Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
  10. Enjoy!