Garlic Dijion Chicken, Noodles, Broccoli & Chocolate Crinkles

The chicken is something from the freezer. It is from a recipe called "dump chicken" where the author makes all of these different chicken recipes and you freeze the marinade with the chicken and then when it thaws it all soaks in and takes on that flavor. We made up a bunch of these a while ago and are starting to use them. So far the ones we have had have been really good. The one is called Garlic Dijion Chicken. I made a simple broccoli side and then spaghetti noodles flavored with olive oil and garlic powder. Everything was really good and tasty, enjoyed by all. I will post the recipe for the chicken at the bottom.


OK so these aren't exactly good for you but not too bad. I took the recipe and changed it a little bit, and besides the sugar, they aren't that bad for you. Nice for a treat and I probably won't get around to making any more "holiday" cookies so this is it. The recipe made a lot, though! I'll post it along with the changes I made to it.

Garlic Dijon Chicken

2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice


For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into alarge baking dish, turn chicken to coat. Bake until chicken juices runclear (45-60 minutes for chicken pieces, or 20-30 minutes for chickenbreasts).


For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flatin freezer.To thaw and cook: Take the bag out of the freezer the night before, makesure the baggie is completely closed. Place the Bag on a shelf furthestfrom the freezer (It works best if the bag is laying flat, although thismay not be the best option with a side-by-side fridge/freezer). Preheat theoven to 350 F. Empty the contents of the bag into a large baking dish andbake until the juices run clear (45-60 minutes for chicken pieces, or 20-30minutes for chicken breasts).

Recipe for Chocolate Crinkles

From “Family Fun” December/January 2008

Beneath the crackled, powdery surface of these cookie-brownie hybrids is a soft interior that tastes like a fresh chocolate doughnut. Consider these the answer for any chocoholics on your gift list.


Ingredients:

¾ cup butter, melted
½ cup unsweetened cocoa powder
1 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups flour (I used whole wheat pastry flour)
1 teaspoon baking powder (I used half of this)
1 teaspoon baking soda
½ teaspoon salt
6 ounces mini (or regular size) semisweet chocolate chips

¾ cup confectioners’ sugar (I didn't use near this much for all of them)



In a large bowl, mix together the melted butter, cocoa powder, and sugar. Whisk in the eggs and vanilla extract. In a medium-size bowl, stir together the flour, baking powder, baking soda, and salt. Use a large spoon to slowly add the dry ingredients to the chocolate mixture. Stir in the chips. Refrigerate the dough for 2 hours.

Heat the oven to 350 degrees. Form the dough into 1-inch balls, then roll them in confectioners’ sugar. Bake the cookies on an ungreased cookie sheet for 10 minutes. Set the baking sheet on a wire rack for 5 minutes, then lightly dust the cookies with the remaining confectioners’ sugar. Transfer the cookies directly onto the rack to cool thoroughly. Makes 4 dozen.