Yum

I’ve been busy in my garden these days and it is starting to feel like it’s paying off….

The strawberries are just finishing and the beets are still little, the tomatoes are just starting and the cucumbers are misshapen and of varying sizes but there will be lots.  The beauty of home gardening with heirloom veggies in an organic way… a challenge to get what you want when you want it … and as much or as little as you want but it is certainly tasty!

Today I made a chicken recipe based on the premise of a recipe that I found on foodgawker posted here  the original recipe is made with italian bread crumbs… which I don’t have handy… in fact I didn’t even have regular bread crumbs handy BUT I did have a loaf of jalapeno garlic bread drying out on the counter.  SO a quick crush in the blender and problem solved.

There seem to be two keys from this recipe that are right on the mark.  First – bake your chicken on parchment!  I typically have used aluminum foil to avoid the baked on mess but I have to say that parchment is way better.  The chicken doesn’t stick at all and clean up of just some grease is easy enough.   Second – the topping of half and half vinegar (I used apple cider vinegar) and honey mixed together and then poured over the chicken in the last 5 minutes makes it super GOOD.

So my recipe is different than the one that I originally found but I have to say it was fabulous… thanks Port and Fin for the idea!

Chicken

• 8 – 10 pieces of chicken (I used legs and thighs because we like dark meat)
• 1/4 Cup olive oil
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 teaspoon each salt and pepper
• 1-2 cups breadcrumbs (use any good leftover bread – I used a jalapeno garlic loaf)
• 1/4 Cup parmesan cheese
• 1/4 Cup honey
• 1/4 Cup cider vinegar

First place chicken pieces in a bowl and cover with olive oil, garlic and onion powder and salt and pepper, mix well to ensure all pieces are coated.  Then mix together the bread crumbs and parmesan and coat the chicken pieces in the mixture.  Place on parchment and bake at 400 for 30 minutes.  Turn the pieces of chicken over and bake for another 30 minutes.  * In the last 5 minutes pour the mixture of honey and vinegar over the chicken and once done serve.

BONUS – Cucumber salad!

Not sure if you notice but I served the chicken with pan fried baby potatoes …. YUM … and a salad of fresh cucumber salad. This is an easy salad that can be made with any cucumbers though I have to say mine was especially good because it came from the bowl of veggies I had picked earlier in the day and it is incredibly simple.

Use a mandolin to slice some peeled cucumbers very thin.  Then salt and pepper and add a dollop of sour cream…. mix… let sit in the refrigerator for a few minutes and mix again.  The cucumbers will let out some juice and that mixed with the sour cream makes a tasty and easy dressing.  Yes… I know… it’s not exactly diet food… but sometimes you have to just let go!

Enjoy!