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I can’t think of the last time I tried a new recipe, but tonight I did and we have a winner! The Panko-Crusted Chicken with Roasted Corn Hash and Buttermilk Dressing by Cooking Light was loved by the entire family. I knew the chicken would be a hit – my entire family loves chicken and we use panko in a lot of our meals. I was a little hesitant on the roasted corn hash, but even my corn-hater (that’s Alex in case you didn’t know) liked it – probably due to the bacon! (And now that I reread the recipe I think I actually doubled the bacon.)
Ingredients
1 1/4 cups low-fat buttermilk, divided
1/2 teaspoon paprika, divided
1/2 teaspoon ground red pepper, divided
2 (8-ounce) skinless, boneless chicken breast halves,
4 ears yellow corn with husks
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
1 cup panko
3/8 teaspoon kosher salt, divided
3 center-cut bacon slices, chopped
1 tablespoon olive oil
3 thinly sliced green onions
2 bottled roasted red bell peppers, chopped
1 tablespoon bottled roasted red bell pepper liquid
1. Preheat oven to 400°.
2. Combine 1 cup buttermilk, 1/4 teaspoon paprika, and 1/4 teaspoon ground red pepper in a large zip-top plastic bag. Add chicken; seal bag, and marinate in refrigerator 30 minutes, turning bag occasionally.
3. Place corn directly on oven rack. Bake at 400° for 30 minutes. Cool slightly; remove husks and silks. Cut kernels from ears of corn, and place in a large bowl; discard corn cobs.
4. Combine remaining 1/4 cup buttermilk, parsley, and lemon juice in a bowl.
5. Combine remaining 1/4 teaspoon paprika, remaining 1/4 teaspoon ground red pepper, and panko in a shallow dish. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Dredge chicken in panko mixture.
6. Place bacon in a large nonstick skillet over medium heat; cook 8 minutes or until crisp. Remove bacon from pan with a slotted spoon; set aside. Add oil to drippings in pan. Add chicken; cook 4 minutes on each side or until golden brown and done.
7. Combine remaining 1/8 teaspoon salt, corn, bacon, green onions, roasted red peppers, and red pepper liquid in a large bowl. Divide corn mixture evenly among 4 plates; top each with 1 chicken cutlet. Drizzle with buttermilk dressing.

Today’s big event was the boys’ birthday party! Teague was just happy to be along for the ride, but Alex understood exactly what was going on. We got everything gathered together and arrived a few minutes early to set up. The cakes were delivered (made by Amber’s awesome baker friend Rachel) and were perfect!

We had nine friends for Alex and three friends for Teague – not to mention all the parents. The kids had a blast running wild after the lady tried a few “structured” activities.

Then we headed upstairs for cake! Alex enjoyed being sung too and blew his candle out at exactly the right time. The only issue being everyone wanted a pirate on their slice of cake. Teague had been watching Alex blow candles out for a few days now. I never dreamed he would do anything drastic. I thought if anything he would do nothing. He sat through the singing and said “car” a time or two. When we stopped he immediately reached out with his hand and grabbed the flame. It put it out and startled him, but didn’t hurt him. It’s definitely the first time I have seen a two year old do that!

Our favorite family dinner (Cider Glazed Chicken with Pecan Rice) has now been moved to the second favorite spot. Our new favorite is Chicken with Brussels Sprouts and Mustard Sauce from Cooking Light. We almost always serve butter-roasted carrots and rosemary potatoes (both also from Cooking Light) with the chicken and brussels sprouts. Both boys eat the brussels sprouts fairly well. Teague loves the carrots and Alex eats them only to get dessert (but doesn’t pass on dessert like he does if corn is the vegetable).
Recipe for Chicken with Brussels Sprouts and Mustard Sauce:
Ingredients
2 tablespoons olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup fat-free, lower-sodium chicken broth, divided
1/4 cup unfiltered apple cider
2 tablespoons whole-grain Dijon mustard
2 tablespoons butter, divided
1 tablespoon chopped fresh flat-leaf parsley
12 ounces Brussels sprouts, trimmed and halved
1. Preheat oven to 450°.
2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
3. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.

I love chocolate chip cookies – of most any kind. I’m always trying new recipes but I have four that I make consistently, but for various reasons. (See recipes at the end of the post.)
As Dough (my preferred cookie intake)
1. Mom’s Chocolate Chip Cookies
2. NY Times Chocolate Chip Cookies
3. Ultimate Chocolate Chip Cookies
4. Chocolate Chip Cinnamon Crinkles
Cooked (Holly’s)
1. Chocolate Chip Cinnamon Crinkles
2. Ultimate Chocolate Chip Cookies
3. NY Times Chocolate Chip Cookies
4. Mom’s Chocolate Chip Cookies
Cooked (Wade’s)
1. Mom’s Chocolate Chip Cookies
2. Chocolate Chip Cinnamon Crinkles
3. Ultimate Chocolate Chip Cookies
4. NY Times Chocoalte Chip Cookies
Difficulty to Make (Easiest first)
1. Mom’s Chocolate Chip Cookies
2. Ultimate Chocolate Chip Cookies
3. Chocolate Chip Cinnamon Crinkles
4. NY Times Chocolate Chip Cookies (x10)
Mom’s Chocolate Chip Cookies:
1 stick butter
1 c. brown sugar
1 egg
1 c. flour
1/4 t. salt
1/2 t. baking powder
1/2 t. baking soda
1 t. vanilla
1 c. oats
1 small bag chocolate chips
Mix all together. Bake at 350 for 10-12 mins.
Chocolate Chip Cinnamon Crinkles
1/2 c. soft butter
1/2 c. packed brown sugar
1/4 c. sugar
1 t. vanilla
1 egg
1 t. cream of tartar
1/2 t. baking soda
1/8 t. salt
1 1/3 c. flour
1 c. chocolate chips
In a large bowl cream butter with sugars, vanilla and egg.
Beat in cream of tartar, soda and salt.
Add flour, mix dough until stiff.
Add chocolate chips.
In a small bowl combine:
2 t. cocoa
1 t. cinnamon
2 T. sugar
Form small balls of dough and coat with cinnamon mixture
Bake at 400 for 8-10 minutes.
Ultimate Chocolate Chip Cookies (courtesy of Krista)
1 c. butter
1 c. brown sugar
1/2 c. granulated sugar
1 t. vanilla
2 eggs
1.5 c. chocolate chips
1 c. crushed rice chex cereal
2 1/2 c. flour
1 t. baking soda
1 t. salt
1/2 c. oatmeal
Bake at 340 for 8-10 mins.
NY Times Chocolate Chip Cookies
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 t. baking soda
1 1/2 t. baking powder
1 1/2 t. coarse salt (I used kosher salt)
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 c. plus 2 T. (8 ounces) granulated sugar
2 eggs
2 t. vanilla
8 ounces semi-sweet chocolate, chopped into chunks
4 ounces unsweetened chocolate, grated
8 ounces semi-sweet chocolate chips
sea salt
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir all chocolate into dough using a wooden spoon. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. Preheat oven to 350 degrees.
4. Drop the dough by tablespoonfuls on to the cookie sheet, then sprinkled lightly with sea salt and baked until golden brown, but still soft, 10-12 minutes.

I tried a new cake recipe (Chocolate Covered Oreo Cookie Cake) for my girls’ bible study potluck tonight. It was a huge hit and very easy to make (only seven ingredients). I only made it home with the one piece I promised to save for Alex. (He told me I should bring him two, but I’m just going to cut one in half!)
Ingredients
1pkg. (2-layer size) devil’s food cake mix
4squares BAKER’S Semi-Sweet Chocolate
1/4cup butter
1pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2cup sugar
2cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed
Directions
1. Heat oven to 350ºF.
2. Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
3. Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
4. Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

I love finding new recipes and my family is great about tasting everything (at least once). I have recently tried a few recipes from Jessica Seinfeld‘s Cookbooks. (She likes to hide pureed veggies and fruits in almost everything). Most of the recipes have not been big hits at our house. Passable, but no desire to repeat.
Today I made the Maple Spice Muffins. I loved them. Alex, who doesn’t eat muffins, ate four mini-muffins. Wade even ate one (He normally skips breakfast).
Maple Spice Muffins
Yields: 12 muffins | Prep: 20 minutes | Bake: 25 minutes
Nonstick cooking spray
¼ cup trans-fat-free soft tub margarine spread
½ cup pure maple syrup
1 (6 oz) container of low-fat lemon yogurt
½ cup nonfat sour cream
1 large egg
1 large carrot, washed and grated
1 small apple, grated
½ cup raisins
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 tsp baking soda
1 tsp baking powder
1 ½ tsp cinnamon
1 tsp allspice
1/2 tsp ground clove
1/4 tsp salt
Preheat the oven to 350F. Coat a 12 cup muffin tin with cooking spray or line with paper baking cups.
In a large bowl, stir the margarine, maple syrup, yogurt, sour cream, egg, carrot, apple, and raisins, breaking up the margarine with a spoon.
Sprinkle the 2 types of flour, baking soda, baking powder, cinnamon, allspice, clove, and salt over the margarine mixture. Stir until just combined, but do not over mix – the batter is supposed to be lumpy.
Divide the batter among the muffin cups. Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 20 to 25 minutes. Turn the muffins out onto a rack to cool.
Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.

We decided to venture out for dinner with Alex. We ended up at a Japanese restaurant (Sushi for me) and Alex slept through the entire thing. We spent the rest of the night playing cards and eating sweets from the bakery right down the street. I wish Melissa and Chris could stay a little longer.