This recipe is so easy and delicious! Dinner came together so fast. I added a salad and dinner was done. You get nice flavor from the barbecue sauce and a great crunch from the fried onions. We really enjoyed this dish and I will be making it again! This is simple enough for your teen to make!
INGREDIENTS
1/2 cup of your favorite barbecue sauce
1 1/3 cup canned French fried onions, crushed
1/4 cup grated Parmesan cheese
1/2 teaspoon pepper
4 boneless skinless chicken breast
DIRECTIONS
Preheat oven to 400 degrees. Place the barbecue sauce in a shallow bowl. In another bowl combine the crushed fried onions, cheese and ground pepper. Dip both sides of the chicken in the barbecue sauce, then dip one side of the chicken in the onion mixture. Place chicken crumb side up on a baking sheet coated with non-stick spray and bake for 22-27 minutes or until chicken is cooked through.
Enjoy!
I know this is not a restaurant, but I just have to write about this amazing store and it’s just around the corner from Moxy Restaurant, that I wrote you about yesterday! The salt cellar has three locations we go to. The Portsmouth NH store (7 Commercial Alley) is a must every time we are in Portsmouth. The Salt Cellar has the most amazing variety of finishing salts I have purchased many for myself, as well as many for gifts. I always have the garlic salt on hand but have tried the ghost pepper salt, fleur de sel, onion salt as well as the smoked Chardonnay. I can’t possibly list everything they have, but I think you get the idea. Every time I go in I find something new. I already know what I will be getting next time I am in…any guesses? I am thinking the lemon salt and the lime salt will be great for the summer cooking! So that’s next!
The salt cellar also has a large variety of bath and spa items. Hand cream, Dead Sea soap, Kiwi Mango Scrub, Peach and Honey Scrub to just name a few things. They even have a men’s after shave for your favorite man! Maybe home and kitchen things are on your list? They have salt lamps, salt blocks, salt shot glasses and even a salt swizzle!
The best thing about the salt cellar is that everyone can order from them. Not only do they have three stores, they also have a fantastic website where you can order all of the fun things I have mentioned. If you make a purchase of $75.00 or more you get free shipping. This is one of my favorite places and I think it will be one of yours too!
https://www.salt-cellar.com/our-stores/portsmouth-nh/
Enjoy!
Moxy! I have so much to say about this amazing place. Moxy Restaurant is at 106 Penhollow street in Portsmouth N.H. I have heard some amazing things about this restaurant and we finally made it there a few weeks ago. They are only open at 5 pm nightly. We had reservations (I highly suggest reservations) and were promptly seated as soon as we walked in. Moxy is an award winning modern American Tapas Restaurant, small plates! We loved this as we could try so many menu items, not just one or two. Our waitress suggested we order everything at one time if we knew what we wanted, so we did just that.
The first plate to arrive was the crispy Rhode Island Calamari ($8.00). This was served with scallions, fennel and a pepper relish. The calamari was lightly breaded and fried just right. We devoured this dish, but thankfully our second dish had already arrived!
This is Moxy Bread! ($5.00). This is grilled bread with grated tomato and hickory nut farm goat cheese. This was also good but, we really loved the calamari!
Next up was the Beef Short Ribs Marmalade. This is one of my favorite dishes of the evening! ($9.00) It had so much flavor… the pickled onions gave a big pop of flavor, the short rib was so tender, the crunch of the grilled bread, and I love blue cheese! Put all of it together and it was delicious!
We aren’t done yet! Next up was the Misty Knoll Farms Pan Seared Chicken Thighs ($13.00). This is one of the bigger menu items they offer and was also Jim’s favorite item of the night! The chicken thighs were served with creme fraiche, pickled ginger, cilantro and lettuce to wrap everything in! The chicken was incredibly tender and the pickled ginger was really tasty. When you put it all together in the lettuce is was the perfect bite!
We can’t leave without dessert! Although we were both feeling full we could not resist the Whoopie Pie Sliders! ($8.00). You don’t just get the whoopie pies you also get an amazing silky smooth chocolate dipping sauce! These were just what you would expect…a sweet filling, chocolaty outside and a decadent dipping sauce. Yes, we ate them all!
Although Moxy’s menu is small and focused with so many local farm ingredients there are so many things on the menu that will keep us coming back for more! Fried clams, roasted beef bone marrow, fried chicken sandwich and crispy potatoes are just a few other amazing looking dishes they have!
And don’t forget they are an award winning restaurant with awards from the Boston Globe, Food and Wine and we have to mention 2016 and 2015 James Beard Best Chef Northeast semi finalist! This is a must visit for anyone in or anyone planning to come to the area! They are on Facebook and have a web page that gives you the menu, hours and an easy way to make a reservation! http://moxyrestaurant.com/
Enjoy!
It’s Girl Scout cookie time and almost St. Patrick’s day so this dessert could not happen at a better time! This dessert has a lot going on but it’s well worth the time, and it’s a show stopper! The mint brownie on the bottom, mint cream cheese layer and more chocolate on the top! Don’t worry if you can’t find the thin mint Girl Scout cookies, Keebler makes them and you can find them in the cookie aisle of your grocery store. Also, same with the Girl Scout brownie mix substitute, a regular brownie mix!
INGREDIENTS
1 Pillsbury thin mint brownie mix
1 (8 ounce) cream cheese, softened
1/2 cup powdered sugar
3/4 teaspoon mint extract
1/2 teaspoon vanilla extract
1 (8 ounce) container Cool Whip, thawed and divided
Green gel food coloring
21 thin mint cookies
1/2 cup chocolate chips
1/4 cup heavy whipping cream
Green sprinkles
DIRECTIONS
Preheat oven to 350 degrees. Line an 8 inch spring form pan with parchment paper, spray the sides with non-stick spray. Mix the brownie batter according to the package directions. Spread the mix on the bottom of the prepared pan. Bake for 30-32 minutes. Remove from oven and cool completely. Unlatch the pan and run a knife around the edges. Flip the brownie over and remove the parchment paper. Place the brownie back in the bottom of the pan and latch the sides again. Beat the cream cheese and sugar until creamy, add the mint and vanilla extracts, beating again. Fold in two cups of Cool Whip and gently add the green gel color until you get the desired color. Chop 15 thin mint cookies and gently stir into the cream cheese batter. Spread the cream cheese mixture over the cooled brownie. Refrigerate for at least one hour before removing the sides of the pan. Place the chocolate chips and heavy whipping cream in a microwave safe bowl. Micro for 30 seconds. Stir until melted and creamy. Let cool for a couple minutes before spreading evenly over the top of the cheesecake. Cut the remaining cookies in half and place them evenly around the top,of the cheesecake edge. Place the remaining Cool Whip in a Ziploc bag cutting a small hole in the corner of the bag and pipe the Cool Whip in between the cookies. Top with sprinkles.
Enjoy!
This recipe comes from www.insidebrucrewlife.com
This is another Taste of Home recipe that we really enjoyed. We buy a variety of cream cheese and we do like the vegetable cream cheese found in the store. This version has such a fresh flavor it beats the store version by a mile! This is a great spring and summer recipe to use up all of your garden vegetables! Not only did we use this spread on bagels and english muffins we dipped the leftover vegetables in it as well! NOTE– If you don’t want to buy all of the veggies you can get most of the veggies in a small amount already sliced from your grocery salad bar.
INGREDIENTS
4 ounces fat free cream cheese
4 ounces fresh goat cheese
1/2 teaspoon grated lime peel
1 Tablespoon lime juice
2/3 cup chopped cucumber
1/4 cup chopped celery
3 Tablespoons chopped carrot
1 radish, finely chopped
2 Tablespoon finely chopped red onion
2 Tablespoons thinly sliced fresh basil
Bagels or english muffins for serving
DIRECTIONS
In a bowl beat cheeses, lime peel and lime juice until blended.
Fold in the chopped vegetables and basil. Serve on bagels or English muffins.
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