Bourbon Chicken

I am still behind in reciprocating visits from my SITS day so I've minimized my posting until I'm caught up. I do have a special treat on Friday which involves a wine & cheese party for you & an amazing apple gallette. I am excited so make sure to check in.

In other food news, this dish was wonderful served over Jasmine rice, one of my favorites! While it tasted a little different & healthier than the restaurant version, it was delicious. I will make it again but with the addition of some red bell peppers. Quick & easy yet truly satisfying for a weeknight meal. Since I love cooking with alcohol, I was disappointed to see no bourbon in this but feel free to add about 2 tblsp if you're looking for authenticity.

BOURBON CHICKEN

{Printable Recipe}

1 lb boneless, skinless chicken breasts, cut into bite-size pieces
1-2 tblsp olive oil
1 garlic clove, crushed
1/4 tsp dried ground ginger
3/4 tsp crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tblsp ketchup
1 tblsp cider vinegar
1/3 cup reduced sodium soy sauce
1 tblsp cornstarch/1 tblsp water mixed (if needed)

Heat oil in a large skillet. Add chicken & cook until lightly browned. Remove chicken from skillet. Add remaining ingredients, heating over medium heat until well mixed and dissolved.

Add chicken and bring to a hard boil.


Reduce heat and simmer for 20 minutes, or until chicken is cooked through. If you prefer a thicker sauce, add the cornstarch/water mixture to reach desired consistency. Serve over hot rice, if desired.

{Food for Thought}

A MUST for me when making this again is to add some red bell peppers. They'll add another dimension to the flavor as well as a crunchy texture, all while enhancing the looks of this dish! Also, you can add 2 tblsp bourbon to the sauce if you prefer.

I lost my source for this recipe, another blog, so if it's yours let me know & I will link you. I have gotten in the habit of emailing recipes to myself so they show up on my iphone, this way I can shop for the ingredients straight from my phone.

C-C-C-hristmas is Coming.....

I know....it's not even Thanksgiving & I'm busting out Christmas on you. But you know how fast time flies & it will be here before we know it. I also don't host Thanksgiving at my house & go very big on Christmas so it's time for me to get myself thinking & planning.

Last year I got a lot of "I wish I had thought of thats" so I thought I'd give you a review of last year/preview of this year. Just click on the links for details of my past Christmas ghosts, uh, posts.

Delicious edible gifts:

Chocolate Hazelnut Sauce

Chocolate Dipped Pretzels

Amaretto Truffle Bars

Pecan Toffee Fudge

Tuscan Spice Rub

Cakes in Jars

Candy Bars

Decorating Ideas:

Wrapping Wall Pictures for a Special Effect

Great Place to Put Christmas Cards

Napkin Folding Tutorial

Homemade Candle Light

And just to get you in the mood:

Finding the Spirit

This was probably weirder for me to post than some of you to read because I still can't seem to get my head around Fall with 85 degree weather here in FL still. But it's coming!!!!!!!!!!!!!

Have a great weekend everyone!

Go see {Friday with Momtrends}!!!

Fried Spinach Ricotta Rounds

I found this beautiful recipe over at Chef Chuck's. He creates amazing Italian dishes that make my mouth water whenever I visit. I made these during the week as my dinner so that I could forgo the guilt of frying, even though this is not a deep fry. Just about 1/4 " of oil is all you need.

I will definitely be making these again as the combination of spinach, ricotta & garlic just makes me very happy!!!! They were so delicious I didn't need any sauce for dipping!

FRIED SPINACH RICOTTA ROUNDS

5 cups fresh spinach
3/4 cup ricotta cheese
1 cup parmigiano cheese, grated
2 garlic cloves, minced
2 eggs
1 cup panko breadcrumbs (I used Italian style)
Salt & pepper to taste
Olive oil for frying

Marinara sauce for dipping (optional)

Wash & dry spinach leaves, chop & set aside. In a large bowl mix ricotta, parmigiano, garlic, 1 egg, 2 tablespoons breadcrumbs, salt & pepper. Add spinach & mix well.


Form into small balls or patties. Dip in beaten egg then breadcrumbs.


Heat oil to 350 degrees & fry a few at at time until golden brown, about 1 1/2 minutes on each side.


Drain on cloth or paper towels, sprinkle with a bit of salt & a little parmigiana cheese & serve.

Click Here for Printable Recipe

{Food for Thought}

The original recipe had these formed into balls which I loved. But after forming them & starting to fry them, while starving, I decided to flatten them gently into patties so they'd fry quicker. A ball, well, would take more supervision & turns. I also tore my spinach leaves roughly, just discarding the stems.

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Thank you to everyone who shared in my SITS day/Birthday last week. I have been making my rounds to thank everyone & am only half way there. I WILL be by your place so leave the light on!

Mississippi Mud Brownies

We were invited to a family's house for dinner recently. As a family. This is a rarity. And so much fun!!! It's not often that the moms & dads & kids click so off we went. With these....

They are very rich & decadent & for the biggest of chocolate lovers. If you want to make something chocolately & special from scratch then these are for you.



MISSISSIPPI MUD BROWNIES from Southern Living Christmas Cookbook

4 1 oz squares unsweetened chocolate
1 cup butter
2 cups sugar
1 cup flour
1/8 tsp salt
4 large eggs, lightly beaten
1 cup chopped pecans
2 1 oz squares unsweetened chocolate
1/2 cup evaporated milk
1/2 cup butter
1/2 tsp vanilla extract
4 1/2 cups sifted powdered sugar
3 cups miniature marshmallows

Combine 4 squares chocolate & 1 cup butter in a large saucepan. Cook over low heat, stirring until chocolate & butter melt. Remove from heat.

Combine 2 cups of sugar, flour & salt. Add to melted chocolate mixture. Add eggs & pecans; stir until blended.

Spoon batter into a lightly greased & floured 13x9x2in pan. Bake at 350 for 25-30 minutes or until a toothpick inserted comes out clean.

Meanwhile, combine 2 squares chocolate, milk & 1/2 cup butter in a saucepan. Cook over low heat, stirring often, until melted. Remove from heat. Transfer to a medium bowl. Stir in vanilla. Gradually add powdered sugar, beating at low speed with an electric mixer until frosting is smooth. Sprinkle marshmallows evenly over warm brownies. Quickly pour frosting over marshmallows, spreading evenly. Let cool & cut into squares.

{Click Here to Print Recipe}

{Food for Thought}

I recommend making these in advance, even a day, to allow them to set. We enjoyed them much better the next day after they had been refrigerated. Now, I don't make brownies much & I am not sure if you need to refrigerate these but if I was to make these again I would make them the day before, refrigerate, then let sit at room temperature before serving just to get some of the chill out. And if you don't refrigerate them I still recommend making at least 8 hours in advance.

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Since I am not the biggest of chocolate lovers, the dessert below is more my speed & one of my favorites of all time.

Mexican Chocolate Icebox Cake

Visit Blessed with Grace for More TMTT

38 year old SITSta

Hello my SITStas!! As a SITS girl for over a year now & once Saucy Chef, I think it's fitting to celebrate my 38th birthday in true SITS style, as featured blogger for today!

There is nothing I love more than sharing moments of laughter & friendship over cocktails & pretty platters of hors d’oeuvres.

So, come celebrate with me & take a bite out of life. But first, grab yourself a cocktail!!!!

Vodka Espresso

Apple Thyme Martini

Mexican Mojito

Ok, you good? Fantastic! Now, go ahead & take a leisurely scroll through all these wonderful Appetizers & Dips I prepared just for the celebration! Just don't forget to say hello, wherever you wish. And come back for seconds.....

Thank you for celebrating with me!

Home SWEET Home: Mini Pumpkin Delights

Ok, I was trying to hold out, I really was. After all, the blogosphere seems saturated with pumpkin recipes right now. However, once I tasted these beauties, I could not help but share. I have made them 2x since the weekend, mostly for giving away. Wouln't you be disappointed if I didn't share??

First, I made some cute slimmed down mini loaves. So good that I had to make another batch but in mini muffin form, complete with a little homemade cream cheese icing. I couldn't believe how moist & delicious these were, even without the icing. Thanks to the egg whites & combo of fat free yogurt & canola oil, these were on the healthier side!

The loaves made such a cute gift to bring to my BF Tam's house. Tristan even made a cute Halloween card to go with. The muffins came to work with me today where there isn't but a crumb lying in the dish!


HEALTHY MAKEOVER PUMPKIN BREAD from Good Housekeeping

{Printable Recipe Here}

1 cup packed light brown sugar
2 large egg whites
1 cup pure pumpkin
1/4 cup canola oil
1/3 cup lowfat plain yogurt (I used fat free)
1 tsp vanilla extract
1 cup all purpose flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1 tsp ground cinnamon (I used 1/2 cinn., 1/2 pumpkin pie spice)
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350. Spray metal loaf pan or mini muffin pan with nonstick cooking spray, then sprinkle with flour.

In large bowl, with wire whisk, combine brown sugar & egg whites. Add pumpkin, oil, yogurt & vanilla. Stir to combine. In medium bowl, combine flours & remaining ingredients. Add flour mixture to wet mixture. Stir just until combined. Don't overmix. For a 8 1/2" x 4 1/2 " metal loaf pan bake 45-50 min or until toothpick inserted comes out clean. Cool in pan 10 minutes. Cool on wire rack completely.


If you use a mini loaf pan (pictured above) or a mini muffin pan set your timer for 20 minutes then check with a toothpick. Mine were done in less than 25 minutes. Makes about 6-7 mini loaves or 24 mini muffins.



HOMEMADE CREAM CHEESE ICING

{Printable Recipe Here}

4oz reduced fat cream cheese, softened
1/2 cup confectioners sugar
1/2 tsp vanilla extract
Milk, for consistency

If you're looking for a thick icing, mix the cream cheese, confecioners sugar & vanilla until smooth. For my icing, I wanted something a bit thinner to pour into my squirt bottle so I added milk & whisked the mixture until it was smooth & drizzle-able. You can add cinnamon, almond extract, a little brandy, anything you like to make it your own. Just taste before drizzling!

And if you're looking for something that screams Fall but with a little more sweetness....

Pumpkin Chocolate Cheesecake Pie

Deliciously linking to: Friday Food at MomTrends & Foodie Friday with Designs by Gollum

I Love You, Naan!

Get it?

Naan is a leavened, oven-baked flatbread. It is one of the most popular varieties of South Asian breads & is finding its way into supermarkets here. I started using it a month ago & have not stopped. Whether for lunch, dinner or even breakfast, I throw on some toppings, bake for a few minutes & I am good to go. And it's quick since there is no rolling out & healthy with its whole grain variety.

There are 2 pieces to a package so it's easy to personalize for different people in the fam!

BREAKFAST PIZZA ON NAAN

Printable Recipe

1-2 tblsp Alouette Garlic & Herb Spreadable Cheese (optional)
1 piece of Naan
2 large eggs
1 cup of fresh baby spinach
Shredded cheese
Salt & Pepper
Hot sauce (optional)

Pre-heat oven to 350. Spread piece of Naan with garlic & herb cheese. Whisk eggs in bowl. Cook in pan with cooking spray. Once set, toss in spinach & scramble until eggs are cooked through & spinach is wilted. Spread on top of garlic & herb cheese. Top with 1/3 cup of shredded cheese. Bake Naan for 8 minutes directly on oven rack then turn oven to broil until edges of Naan are nice & golden. Season with salt, pepper & hot sauce. Cut into wedges.

{Food for Thought}

I had leftover garlic & herb cheese I wanted to use up. You could omit it or you can even scramble it in with your eggs & spinach.

For less work, I leave the oven rack in the middle of the oven, even when I turn setting to broil. This way, I don’t have to worry about the pizza burning badly from being too close to heat source. It still gets nice & brown while being heated through.

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RICOTTA TOMATO PIZZA ON NAAN

Printable Recipe

¼ - ½ cup ricotta
½ tsp oregano
½ tsp basil
½ tsp red pepper flakes
Dash of nutmeg
Dash cinnamon
2 cups fresh baby spinach
1 clove garlic, minced
1 piece of Naan
Tomato, sliced thinly




Mix ricotta cheese with oregano, basil, pepper flakes, nutmeg & cinnamon. Set aside. Saute spinach with some freshly minced garlic for a few minutes until slightly wilted & fragrant. Spread spinach on top of Naan. Place tomato slices on top. Then dollop ricotta mixture by the tablespoon across the top. Bake for 10 minutes directly on oven rack then turn oven to broil until edges of Naan are nice & golden.

{Food for Thought}

My mom has always put nutmeg & cinnamon in her ricotta when making stuffed shells. I started doing it & I just think it brings out a little sweetness in the cheese. You definitely don’t want more than a dash.

For less work, I leave the oven rack in the middle of the oven, even when I turn setting to broil. This way, I don’t have to worry about the pizza burning badly from being too close to heat source. It still gets nice & brown while being heated through.

Or how 'bout some...

turkey pepperoni, olives, green pepper, onions & mozzarella cheese...

Hold the pepperoni on mine please!

Go Visit Lisa at Blessed with Grace for More TMTT!!!!!!!!!!!!