Happy Friday! Even though this was a short work week it felt long to me. As promised, I’m sharing the recipes from my birthday dinner on Monday night.
After work I had a one mile run on my calendar for the day. My coach didn’t give me a pace goal just to try hard but not be sprinting the mile. I only glanced at my watch to see when the halfway point was and ended up running an 8:16 mile which I thought was pretty good!
Once home, I showered quick then read on the couch before eating dinner. I put chicken in the crockpot before I left for work…but when I got home from work something smelled off. It was the chicken broth I used. So instead of rice and chicken bowls Alex and I ordered takeout. Since I’m a very picky eater, I opted for teriyaki chicken instead of sushi like Alex. I did try an avocado roll though and if I could get it without seaweed then I would order it again!
When we were talking about furniture for the apartment, I mentioned to Alex how I thought a bar cart would be a fun addition to our place. For my birthday he built me one because he happens to be the greatest person in the world. Plus he stocked it for me. I’m honestly obsessed and I am so grateful he listened to me when I brought it up.
Below are the recipes from dinner the other night. If you try them, let me know what you think!
Crispy Onion Chicken
This recipe came from a now closed restaurant near my parents house so the credit goes to the chef.
What you’ll need
6 boneless, skinless chicken breast
1/4 cup butter, melted
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1 teaspoon ground mustard
1/4 teaspoon black pepper
1 1/2 cup French fried onions
Preheat oven to 350.
Spray a 13 x 9 glass dish with Pam and lay the chicken breasts in the pan.
Mix together everything but the French fried onions.
Pour half of the mixture over the chicken breasts.
Sprinkle the onions on top of the chicken then pour the remaining mixture on it.
Bake uncovered for 30-35 minutes.
I copied this down from Chrissy Teigen’s cookbook so credit goes to her.
What you’ll need
4 medium Russet potatoes (1 1/2 pounds)
6 tablespoons butter, melted
1/3 cup olive oil
2 tablespoons chopped fresh thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon finely ground black pepper, plus more to taste
1/4 cup finely grated Parmigiano-Reggiano cheese
Preheat oven to 400 degrees.
Lay the potato on a cutting board and cut pieces 1/8-inch thick without cutting through the potato completely. (If you have chopsticks lying around you can use them as as stopper) Repeat with all of the potatoes.
Place the potatoes on a rimmed baking sheet.
In a small bowl mix together everything except the cheese. Drizzle the potatoes with half of the mixture being sure to let the mixture go into the crevices. Season with salt and pepper.
Bake until the potatoes start to soften 30-35 minutes.
Remove from the oven and drizzle with the remaining mixture. Put back in the oven until the potatoes edges get brown and crispy, another 30-35 minutes.
Remove from the oven and dust with the cheese.
Chocolate Icebox Cake
This recipe is one I’ve been dying to try since I saw it on Julie’s blog. I wish I could say I was lying when I say I told Alex months ago I was making this cake for my birthday 😉
What you’ll need
1 pint heavy whipping cream
2 tablespoons cocoa powder
2 tablespoons powdered sugar
1/3 cup mini chocolate chips
14 crispy chocolate cookies of your choice (I used these from Pepperidge Farm)
Using a hand mixer, combine the cream, cocoa powder and powdered sugar into a bowl. On a low speed, whip together the ingredients until whipped cream forms. When the cream is thick and stands on it’s own it’s done. (You may test this by taste testing to see if it’s whipped cream consistency 🙂
In a normal loaf pan (9 x 5) spread a thin layer of the whipped cream on the bottom. Layer with cookies, you’ll probably have to break them to fit and sprinkle some chocolate chips on top.
Continue layer until the whipped cream, cookies, and chocolate chips are used up (3 layers).
Cover with plastic wrap and place in the refrigerator for at least 5 hours to soften the cookies.
** Next time I make this I think I will make a square cookie in order to fit in the pan better but that’s just my preference 🙂
Let me know if you end of making any of these recipes! Have a great day 🙂