Parmesan chicken, cilantro-lime cabbage coleslaw, carrot cake squares

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Here’s your next dinner!
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Parmesan chicken
8 bone-in, skin-on chicken thighs
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. dried rosemary
Kosher salt and freshly ground black pepper, to taste
2 tbsp. unsalted butter
2 lbs. baby red potatoes, quartered
2 tbsp. olive oil
4 cloves garlic, minced
1/2 tsp. dried thyme
1 C freshly grated Parmesan
2 tbsp. chopped fresh parsley leaves
Season chicken with basil, oregano, rosemary, salt and pepper, to taste. Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside.
Place potatoes into a 6-qt. slow cooker. Stir in olive oil, garlic and thyme; season with salt and pepper, to taste. Add chicken to slow cooker in an even layer. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, or until chicken is completely cooked through, reaching an internal temperature of 165 degrees Fahrenheit.
Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
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Cilantro-lime cabbage coleslaw
3 C shredded cabbage
1/2 C coarsely shredded carrot
2 green onions, thinly sliced
1/4 C chopped fresh cilantro
1/4 C light or regular sour cream
1 tbsp. lime juice
1/2 tsp. coarse salt
1/4 tsp. freshly ground black pepper
1 tbsp. sesame seeds, toasted (optional)
In a medium bowl, toss together cabbage, carrot, green onions and cilantro. In a small bowl, stir together sour cream, lime juice, salt, and pepper. Drizzle over cabbage mixture; toss to coat. If desired, sprinkle with sesame seeds and toss to combine. Serve immediately or cover and chill up to 12 hours. It will hold longer, but if you are using any red cabbage, it will start to bleed into coleslaw. It doesn’t affect flavor, just the look!
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Carrot cake squares
1/2 C unsalted butter, melted
1 C light brown sugar, packed
1 egg
1 tbsp. pure vanilla extract
1 C all-purpose flour
1 tsp. cinnamon
1/4 tsp. baking powder
1/4 tsp. kosher salt
1 C shredded carrots
Cream cheese swirl:
4 oz. cream cheese, at room temperature
1/4 C granulated sugar
1 egg yolk
3/4 tsp. pure vanilla extract
Preheat oven to 350 degrees. Line an 8×8-in. pan with foil or parchment paper and spray with cooking spray; set aside. In a mixing bowl, combine melted butter and brown sugar and stir until incorporated. Add egg and vanilla, and whisk to combine. Add flour, cinnamon, baking powder, and salt and stir until just combined. Fold in shredded carrots.
Cream cheese swirl: Beat together all ingredients until completely smooth. Pour half of blondie batter into prepared pan, smoothing it lightly with a spatula or offset knife to the edges. Dollop half of cream cheese swirl, then top cream cheese with remaining batter. Dollop remaining cream cheese swirl on top of blondies and use a sharp knife to swirl into cream cheese filling.
Bake until bars are set and golden brown, about 20 minutes. (Edges will be slightly pulling away from sides of pan.) Let bars cool completely before slicing into 16 squares. (These can be stored in an airtight container at room temperature or in refrigerator for up to 4 days.)
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She said, “I believe in the ocean curing all bad moods. I believe in the waves wiping away all the worries. I believe in seashells bringing good luck. I believe in toes in the sand grounding my soul. I guess I believe in the ocean!”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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