Those are the years of the pages I ripped out of magazines to make tonight's dinner.....
2010 and 2011 from where else? Southern Living....and the last one from Family Circle. (Do you see a trend of things I like?)
It's Wednesday dinner with the In Laws....So get in your car and head on over....we always eat well on these nights.
Balsamic Garlic Chicken Breasts
Squash Casserole (has french's fried onions on it y'all)
Chocolate Hazelnut Layer Cake
- 4 (6-oz.) skinned and boned chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1/2 cup chicken broth
- 1/4 cup balsamic vinegar
- 1 tablespoon fresh lemon juice
- 3 garlic cloves, chopped
- 1 1/2 teaspoons honey
1. Sprinkle chicken breasts with salt and pepper
2. Melt butter with oil in a large skillet over medium-high heat; add chicken, and cook 6 to 7 minutes on each side or until done. Remove chicken, and keep warm.
3.Add chicken broth and next 4 ingredients to skillet, and cook 5 minutes or until slightly thickened, stirring to loosen particles from bottom of skillet. Serve chicken with sauce.
- 4 pounds yellow squash, sliced
- 1 large sweet onion, finely chopped
- 1 cup (4 oz.) freshly shredded Cheddar cheese
- 1 cup mayonnaise
- 2 tablespoons chopped fresh basil
- 1 teaspoon garlic salt
- 1 teaspoon freshly ground pepper
- 2 large eggs, lightly beaten
- 2 cups soft, fresh breadcrumbs, divided
- 1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided
- 2 tablespoons butter, melted
- 1/2 cup crushed French fried onions
- 1. Preheat oven to 350°. Cook yellow squash and sweet onion in boiling water to cover in a Dutch oven 8 minutes or just until vegetables are tender; drain squash mixture well.
- 2. Combine squash mixture, freshly shredded Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.
- 3. Stir together melted butter, French fried onions, and remaining 1 cup breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle over squash mixture.
- 4. Bake at 350° for 35 to 40 minutes or until set.
- 2 cups cake flour (not self-rising)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 4 ounces unsweetened chocolate, chopped
- 2 teaspoons vegetable oil
- 1 1/2 cups buttermilk
- 8 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- 1/2 cup Nutella
- 1/2 cup chopped hazelnuts, plus more for garnish (optional)
1. Heat oven to 325 degrees F. Coat two 9 x 2-inch round baking pans with nonstick cooking spray. Line bottoms with wax paper; coat paper.
2. In a medium-size bowl, whisk together flour, baking soda and salt.
3. In a large bowl, beat butter until creamy. Add sugar and beat until fluffy, about 2 minutes. Add vanilla and beat in eggs, 1 at a time, beating well after each addition.
4. Place unsweetened chocolate and vegetable oil in a small microwave-safe dish and microwave until melted, about 1 minute. Stir until smooth. Beat into butter mixture.
5. On low speed, beat flour mixture into butter mixture in 3 additions, alternating with buttermilk. Beat on medium 1 minute. Divide batter between pans.
6. Bake at 325 degrees F for 35 to 38 minutes, until toothpicks inserted in centers come out clean. Cool on wire racks 15 minutes. Turn cakes out onto racks; remove wax paper. Cool completely. Trim cakes with serrated knife if necessary.
7. Place chopped bittersweet chocolate in a medium-size bowl. Bring cream to a boil and pour over chocolate. Whisk until smooth. Cool to room temperature; cover and chill until good spreading consistency, about 30 minutes.
8. Place 1 cake layer on a serving plate. Spread Nutella over cake layer; sprinkle 1/2 cup chopped nuts evenly over Nutella. Place remaining cake layer on top. Spread chocolate mixture over top and side of cake.
9. Garnish with additional hazelnuts, if desired. Let standat room temperature until set.