Cheesy Zucchini Rice

A great alternative to your usual rice dish.  Again, no picture, but it looks just like it did from the site I got it from: bunsinmyoven.com/2012/06/28/cheesy-zucchini-rice/

All four of us at the table took seconds.

Ingredients:

• 1 tablespoon olive oil
• 1 cup long-grain white rice
• 2 cups chicken broth
• 2 tablespoons butter
• 1 medium or 2 small zucchini, grated (I used my food processor but a cheese grater would work well, too)
• 1 cup shredded sharp cheddar
• 1/2 teaspoon garlic powder (didn't have any so I used half a clove of garlic grated in at the same time in the directions as the powder- very nice!)
• salt and pepper, to taste
• splash of milk, as needed (totally forgot about this part, but it was great without it)

Directions:

1. Heat the olive oil in a medium sauce pan over medium heat.
2. Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
3. Pour in the chicken broth, add 1/2 tsp of salt, bring to a boil, turn heat to low, and cover.
4. Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed.
5. Remove from the heat and add the butter, grated zucchini, cheddar, and garlic (powder). Stir until well incorporated. Cover and let sit for 5 minutes.
6. Stir again and add pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.

Peanut Butter Pudding Cookies

Found on Pinterest (where else?), which came from THIS link.  These were simply delicious.  And turned out exactly as the picture from the link.

Ingredients:

3/4 c. butter, softened
1/2 c. brown sugar
1/2 c. peanut butter
1/2 c. sugar
2 eggs
1 Tbsp. honey
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 small box instant vanilla pudding
1 c. chocolate chips
1 c. reeses pieces
1 c. pretzels, broken (I was slightly scared of this element and shied away from the whole cup- I wish I hadn't, DON'T be shy!) - can use banana chips instead

Directions:

In a bowl combine the flour, baking soda, salt, and pudding mix and set aside. In a large mixing bowl cream butter, peanut butter, and sugars until fluffy. Add the eggs, vanilla, and honey and beat again. Slowly add the dry ingredients, being careful not to over mix. Stir in the chocolate chips, reeses, and pretzels by hand.

Drop by tablespoon onto a baking sheet, leaving 2 inches in between each cookie. Bake at 350 for 10-12 minutes. Cool on pan for 3-4 minutes, then remove to a wire rack. Store in a tightly covered container. Makes about 36 cookies.

EASY Garlic Chicken

I had chicken and almost nothing else in my house last week one night.  I wanted to do something flavourful but didn't want to go to the store.  This actually turned out quite well and I've made it twice now since trying it.  Super easy- but beware, people will be able to smell it on you all night.

Ingredients:

4 boneless skinless chicken breasts or up to 8 thighs (any more and increase the sauce)
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
splash of chicken broth
italian seasonings
salt/pepper

Directions:

Season your chicken with salt, pepper, and italian seasonings (whatever you have on hand).
Sear your chicken in a hot pan with olive oil then set aside in tinfoil lined baking pan.
Lower the heat to LOW on your pan, add a little more oil and sauce your garlic until nice and fragrant- be very careful not to burn.
Remove from heat and add brown sugar, the splash (very little) of broth and a little s/p.
Pour over chicken and place in a 450 degree oven to finish cooking.

Baked Mustard Lime Chicken

From this site: http://www.elanaspantry.com/baked-mustard-lime-chicken/

I love this recipe- so simple yet so bold; so easy yet impressive enough for company.  I managed to take pictures of the prep but after marinating I came back, got into the groove of cooking, and it wasn't until we were half way through that I realized I never took a picture of the end result.  Oh well...go look at the picture on the site I got the recipe from.
I wouldn't suggest skin on chicken for this recipe and if you use bone-in make sure to increase the cooking time.  Recipe is still good if you only have a few minutes for marinating.

Easy, delicious, flavour forward!

Ingredients:

• 1 pound skinless boneless chicken breast or thigh
• ½ cup fresh lime juice (it took me about 3 limes)
• ½ cup fresh cilantro or parsley, chopped (parsley is my favourite)
• ¼ cup dijon mustard
  
• 1 tablespoon olive oil
  
• 1 tablespoon chili powder
• ½ teaspoon sea salt
  
• ½ teaspoon pepper

Directions:

1. Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor (I used my magic bullet)
   
2. Pulse until ingredients are well combined
3. Rinse chicken breasts, pat dry and place in a baking dish
4. Pour marinade over chicken, cover and refrigerate for at least 15 min-6 hours 
5. Bake at 350° for 18-20 minutes uncovered (bone-in increase to 35-40), or until an instant read thermometer reads 165°
6. Serve with extra sauce spooned over top

Marinade

Marinated chicken