Tuesday, February 23, 2010

TWD - Honey Wheat Cookies: YAY Michelle PLUS Chicken Scampi with Linguine AND my NEW APRON

Craziness! BUT Michelle (of Flourchild), I am totally here for You Girl! and the Honey-Wheat cookies are SO going hiking with me and hubby to Tiger Mountain this Sunday. Dorie, our TWD group inspiration, says we can freeze them until needed so after my 2 hours of chilling are up this morning - some cookies will stay out to nibble on and the rest will be shared among the 25 member hiking group. HOORAY!

The only change to the recipe is me adding whole pecan halves. That is it! Promise! I will be back this morning to post the finished baked cookie with nibble marks; BUT I am including blow-by-blow pics ~ of course.

When I first started blogging, remembering to take pictures for the different steps, trying not to slop goop all over my Canon XLR while cooking AND remembering to take a FINAL photo was ridiculously hard to do. Now, I click pictures for everything. The picture taking has grown a life of its' own. Red Mill Wheat Germ is being used.I ALWAYS support our local farmers. I collect Washington honey from local vendors and never have enough on hand. I use honey as a sweetener for as much as possible.

Wheat germ (1/2 c.), flour, baking powder all whisked into fluffiness.
Lemon zest rubbed into the sugar . . .LOVE the lemony aroma!

The honey-wheat cookie dough goes into the refrigerator for 2 hours minimum.
Gets taken out of refrigerator, cut into sections, rolled into wheat germ and Baked!
Now, I will entertain you with my latest finished apron. The apron was made for my daughter Ashley (Her first apron, ever!). The apron made me teary eyed because the colors reminded me of a dress with an attached apron I made Ashley when she was about 7 years old. She looked just like Alice in Wonderland with the dress on. Now she is 18. Where does the time go? Also included? My recipe for Chicken Scampi with Linguine 2 lb. boneless skinless chicken breasts
2 egg beaten
1 1/2 c. Italian bread crumbs
1/2 c. Parmesan cheese
1/2 t. salt
1/4 t. black pepper
1/4 c. vegetable oil
1/4 c. butter
1 lb. linguine
1/2 c. butter
4 cloves garlic, minced
1 T. lemon juice
1/2 t. salt
1/4 t. black pepper
2 T. butter, melted
1/4 c. chopped fresh parsley
lemon wedges (optional)

Cut the chicken into bite size pieces. Dip the chicken in the beaten egg, then into the bread crumbs, which have been mixed with the grated cheese, 1/2 t. salt and 1/4 t. pepper.

Spread the coated chicken pieces on a rack or platter.

Heat 1/4 c. oil and 1/4 c. butter in a large skillet. Add 1/3 of the chicken pieces; saute until golden brown. Remove chicken with a slotted spoon, and repeat with the remaining chicken pieces.

Discard oil in the skillet, and wipe out.

Cook pasta. While pasta is cooking, melt 1/2 c butter in the skillet. Add garlic and cook 1 min. Add cooked chicken, lemon juice, salt and pepper. Toss to coat the chicken with the sauce. Do not allow chicken to cook further.

Drain pasta, and toss with the remaining 2 Tb. butter and spoon onto a heated platter. Spoon chicken and sauce over. Sprinkle with parsley and serve with the lemon wedges (optional).

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