Carol , Cyndy and I have Dinner, Dessert and a Drink for you...the 3 D's! Sit back and relax- we've got it all covered!! LOL!!
Carol Made:
San Francisco Chicken
This recipe comes from Recipezaar, posted by Marie. I'm always looking for new ways to cook chicken and since this looked quick and easy, I thought I'd give it a try.
It uses ingredients I have in the house all the time...and it took no time to cook...what's better than that?
I served it with brown rice, cooked in low sodium chicken broth. Just before serving, I stirred some sliced green onions into the rice. Since I had a few left over, Bob suggested sprinkling them on the chicken....what a great idea-it really added to the dish.....ssshhhhhhhhh, don't tell him...it might go to his head!
I think the next time I make this, I'll add some grated fresh ginger and maybe a few red pepper flakes to the sauce to give it a little kick.
If you want a quick, easy dish for chicken that will be on the table in about 30 minutes, this one's for you!
Carol
San Francisco Chicken
SAN FRANCISCO CHICKEN
(Source: Recipezaar)
4 boneless, skinless chicken breast halves
3 cloves garlic, finely minced
4 Tbsp. soy sauce (I use lite soy sauce)
3 Tbsp. brown sugar
1 1/2 c. chicken broth (I use fat free, reduced sodium broth)
1 1/2 Tbsp. cornstarch
Sliced green onions, for garnish (optional, but they really add)
Brown chicken breasts in a skillet in a small amount of oil. Remove chicken from pan; add garlic, soy sauce, brown sugar and 1 c. chicken broth to the pan. Stir to mix; return chicken to pan. Cover and simmer for a few minutes until the chicken is cooked through, 15-20 minutes.
Remove chicken to plate; cover and keep warm. Add remaining 1/2 c. chicken broth which has been mixed with cornstarch to the mixture in the skillet. Bring to a boil to thicken the sauce; return chicken to the pan, coating it well.
Serve sprinkled with sliced green onions, if desired.
Serves 4.
Bunny Made:
Browned Butter Chocolate Banana Cake
This little cake isn't adorned in frosting, doesn't have a glaze and isn't sprinkled with powdered sugar. Nothing to make it look stunning, but you'll forget about fancying it all up after you taste it! This is the best chocolate banana cake I've ever made! Call me crazy but the browned butter, chocolate chips and banana in this cake reminded me of a cookie. Yes a cookie! I ate a slice while it was warm, then I snuck another slice cause the first was so good! Moist - that's the first thing you notice. There's a slight crisp on the top of the cake-not much, just slight-then you hit that moist soft cake filled with bananas, chocolate chips and browned butter and your mouth is doing the dance of joy!
Oh yes, I'll be making this again...this is cake I'll be thinking about as I watch those bananas get ripe on the counter!!
Brown Butter Chocolate Banana Cake
Browned Butter Chocolate Banana Cake
Fine Cooking
Ingredients:
Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 10-cup decorative tube or bundt pan. Tap out any excess flour.
Melt the butter in a medium saucepan over medium-low heat. Once the butter is melted, cook it slowly, letting it bubble, until it smells nutty or like butterscotch and turns a deep golden hue, 5 to 10 minutes. If the butter splatters, reduce the heat to low. Remove the pan from the heat and pour the browned butter through a fine sieve into a medium bowl and discard the bits in the sieve. Let the butter cool until it’s very warm rather than boiling hot, 5 to 10 min.
Using a whisk, stir the sugar and eggs into the butter. (Since the butter is quite warm, you can use cold eggs for this.) Whisk until the mixture is smooth (the sugar may still be somewhat grainy), 30 to 60 seconds. Whisk in the mashed bananas, vanilla, and salt. Sift the flour and baking soda directly onto the batter. Pour the chocolate chips over the flour. Using a rubber spatula, stir just until the batter is uniformly combined. Don’t overmix.
Spoon the batter into the prepared pan, spreading it evenly with the rubber spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, 42 to 45 min. Set the pan on a rack to cool for 15 minutes. Invert the cake onto the rack and remove the pan. Let cool until just warm and then serve immediately or wrap well in plastic and store at room temperature for up to five days.
Cyndy Made:
Bottoms-Up Cherry Limeade
I love Cherry and Lime together so of course this drink caught my eye. I used superfine sugar instead of sugar subsitute and kicked up the lime a notch by adding another 1/4 cup. Of course there's always the tweakability factor...I added 1 tsp of Cointreau to raise the Yum factor. Now if you want a non alcoholic drink, leave out the Cointreau. It's great without it! But add it in if you want that extra bang.
Bottoms-Up Cherry Limeade
Taste Of Home
Light & TastyIngredients:
3/4 cup lime juice {Used 1 cup}
Sugar substitute equivalent to 1 cup sugar{used superfine sugar}
2 liters lime carbonated water, chilled
1/2 cup maraschino cherry juice
8 maraschino cherries with stems
8 lime slices
1 tsp Cointreau per drink {my addition}
Directions: In a bowl, combine lime juice and sugar substitute. Cover and refrigerate. Just before serving, stir carbonated water into lime juice mixture. For each serving, place 1 tablespoon cherry juice in a glass. Add crushed ice and about 1 cup of lime juice mixture. Garnish with a maraschino cherry and a lime slice. Yield: 8 servings.
