To be loved by you!!!
Let me just start of by saying...I love my friends. Truly and dearly. This past Monday, I was supposed to cook for a guy friend, but somethings came up and we had to reschedule. Meanwhile, I still had to cook...well, because I still have to eat. I had gone back and forth on my Facebook and Twitter pages about what to cook and of course I didn't end up cooking anything close to what I said I was going to make.
My friends, knowing me apparently a little too much, decided to pop on over for dinner. I ended up cooking some stewed chicken breast concoction that I didn't have a recipe for...but it worked out in my favor. And I didn't take a picture of the actual dish...I'm slacking! But it was some thinly sliced chicken breast that had been sauteed with pearl onions, tri-colored bell peppers and baby bella mushrooms with some spices. But it was covered in this gravy that I got from Betty Crocker's website. I didn't follow the chicken instructions, but reserved the oil in the pan and made the gravy. Seriously some good stuff!!
tablespoons vegetable oil
3- to 3 1/2-pound cut-up broiler-fryer chicken
medium yellow onion, thinly sliced
green onions, cut into 1-inch pieces
cup Gold Medal® all-purpose flour
cup soy sauce
cups hot water
teaspoon onion powder
I served it with some brown rice, fried corn and these little delicious Brazilian Cheese Breads. Recipe found from Simply Recipes
Have I given you guys the recipe for this bread? If not, here it is. I recommend adding some kind of spice to it to jazz it up a bit. But this recipe comes together super fast and everything just goes in the blender to mix...then pour and bake into mini muffin tins.
1 egg-at room temp
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco
1 teaspoon of salt (or more to taste)
1. Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
2. Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.
Enough batter for 16 mini muffin sized cheese breads.
NEITHER OF THESE WERE THE STAR OF THE NIGHT THOUGH!!!
The star of the night just so happened to be this Chocolate Cream Cheese Pound Cake!!!
This cake was sooo good! I thought I was going to have to melt some chocolate and do the whole double boiler thing and I wasn't in the mood for all that. Then I found this recipe that just uses cocoa powder. This is truly a remarkable cake and it even got me a few kisses! Like me nieces say...So Yummy, So Yummy In My Tummy!
- 1 cup butter, softened
- 8 ounces cream cheese, softened
- 3 cups sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups cake flour
- 1 teaspoon baking powder
- 3/4 cup cocoa