Saturday, January 14, 2012

January 14: Hasselback Potatoes

I found this recipe on Pinterest also.  So good and fun!

6 medium size potatoes
2-3 cloves garlic, thinly sliced
2 TB olive oil
4 TB butter

Preheat oven to 425. Put the potato on a chopping board. Start from one end of the potato, cut almost all the way through, at about 1/4 inch intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Drizzle some butter on top of each potato. Then drizzle some olive oil and sprinkle with salt and pepper. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft. 

January 13: Bourbon Chicken

I found this recipe on Pinterest. It really is simple and yummy.

5 chicken breasts
2 TB oil
1 tsp garlic
1/4 c apple or pineapple juice
1/3 c brown sugar
2 TB ketchup
1 TB apple cider vinegar
1/2 c water
1/3 c soy sauce
pinch red pepper flakes, opt
1 TB cornstarch

Cut the chicken into small 1-2 inch pieces. Heat a large skillet over medium high heat. Once it is hot, pour 2 TB olive oil into it.  Add the chicken pieces to the pan and let it cook for about 10 minutes, stirring occasionally. The chicken will start to get a bit juicy and bubbly. Drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat. Into a medium sized mixing bowl combine the garlic, apple or pineapple juice, brown sugar, ketchup, vinegar, water soy sauce, red pepper and cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined. When the chicken has a nice brown sear on some of the pieces, pour the sauce into the pan. Stir it around to cover all the chicken pieces. Reduce the heat to a low simmer and cover the pan wiht a a lid at an angle to allow some of the steam to escape. Simmer for 20 minutes, stirring a couple of times during the cooking period. Serve over rice.