Chicken with Honey-Beer Sauce

Chicken with Honey-Beer Sauce
Cooking Lite Magazine, September 28

canola oil
4 (6oz) chicken breast
1/4tsp black pepper
1/8tsp salt
3tbsp thinly sliced shallots
1/2 cup of beer
2tbsp soy sauce
1tbsp dijon mustard
1tbsp honey
parsley

heat skillet add oil. sprinkle chicken with salt and pepper saute 6 minites on each side until done. remove chicken and keep warm.

add shallots to pan and cook 1 minute. combine beer, soy, mustard and honey together to make a sauce. add to pan and bring to a boil. cook until liquid is reduced to 1/2 cup. return chicken to pan and coat with sauce. i also added soba noodles.

Pepper Jack Cornbread

Country Living Magazine October 2012

1 (8.5oz) box of Jiffy corn muffin mix
3/4 cup creamed corn
3oz pepper jack cheese grated
2 tbsp unsalted butter

preheat oven to 425, put muffin tin in oven to heat up

in a medium bowl combine all ingredients except butter.

remove ans from oven and brush with butter, fill with batter and bake 12-15 minutes. (toothpick test)

Brian's Bourbon Chili

my notes about this chili

Brians Bourbon Chili
Country Living Magazine, October 2012

it wasn't spicy enough for me :( I like it with a kick and this was a milder version. the beans were a nice touch though.

• 1.25lbs ground beef ( i used turkey)
• 1 cup bourbon
• 4 minced garlic cloves
• 1tsp dried oregeno
• 1tsp dried sage
• 3tbsp olive oil
• 1 medium chopped yellow onion
• 3 chopped bell peppers (i used green, red and yellow)
• 1/2 jalapeno pepper ( i used 3 jalapenos) 
• 1/4 cup orange juice
• 1/2 stick unsalted butter
• 1tbsp chili powder
• 1/2 tsp ground chipolte pepper (spice aisle)
• 3/4 tsp salt
• 1 28 oz can crushed tomatoes
• 1 15 oz can black beans
• 1 15 oz can garbanzo beans
• 1/4 cup sour cream
• 4 ounces cheddar cheese

in a large pot add beef and 1/4 cup bourbon, half the garlic, oregano and sage. cook until brown put aside ( i put it in a crock pot. 

in the same pot over high heat , heat olive oil add peppers, orange juice, butter and remaining garlic. stir about 10 minutes. 

add chili powder, chipolte and cayanne. salt and cook. about 1 minute

add remaining bourbon cook until reduced by half (about 8 minutes)

add tomatoes and bring to a boil. add beans and reserve beef. ( I just threw it all in a crock pot on med and let it sit about two hours). this says to simmer over stove top low for 1 hour.

Serve with pepper jack cornbread. 

the 25 calorie cookie

i found this amazing blog on pinterest.

Chocolate Covered Katie 

She has CHANGED my life!

I made these 25 calorie cookies from her blog and they were actually REALLY good.

I think I needed to add just a touch more flour and let them cook just a few more minutes.

• 1/3 cup plus 1/4 cup flour (I used 70g oat flour. You can use all-purpose or spelt, or Bob’s gf.)
• 1/8 tsp salt
• 1/4 tsp baking soda (not baking powder)
• up to 1/3 cup chocolate chips, depending on your preference
• 2 tbsp (20g) brown sugar or coconut sugar (don’t sub with white) 
• 2 tbsp evaporated cane juice or white sugar (Omit only if, like me, you have no sweet tooth) (24g)
• 1/2 tsp vanilla extract
• 1 tablespoon (12g) vegetable or coconut oil (or pre-melted margarine) (If you want a fat-free version, see the cookie ball pop link, below.)
• 1-3 tablespoons milk of choice, as needed (feel free to switch proportions of milk and oil) (15-45g) (I ended up using 2) 

Preheat the oven to 375 degrees. Mix your dry ingredients, then add in wet. Form cookies and bake 6-7 minutes. Take out when still underdone–they’ll continue to cook while cooling, and so you don’t want them to get hard. And if you want super-soft cookies, fridge the dough after rolling into balls. Then cook them after the dough is cold.

View her page here. Her cookies look a lot better than mine :)