Crispy Basil Chicken with Linguine in Lemon Cream Sauce

About a week ago, I was browsing one of my favorite blogs, Barbara Bakes, and came across her recipe for Linguine in Lemon Cream Sauce. As I drooled over the recipe, I thought of the fresh basil I had in the fridge, and how that would be good in the pasta too... or maybe with chicken... or... I'll spare you the thought process.  Here is my final result.

The pasta was really good, but I think I added too much lemon. To tone it down, I added pepper and oregano to the sauce. It was still a little tangy, but it melded well with my Crispy Basil Chicken. So, lesson learned- measure your lemon sauce!

Crispy Basil Chicken 
Recipe by The Double Dipped Life


4 Chicken breasts, cut into strips, or chicken tenders
1-2 cup flour (start with 1, add more if needed)
2 eggs, beaten
2 cups Panko bread crumbs
1 cup shredded parmesan cheese
1/2 cup finely chopped fresh basil
1/4 teas pepper
1/2 teas garlic powder

Heat oven to 400.  Line a baking sheet with foil; spray with cooking spray.
Set up your breading station:
1. Fill a long, flat bowl or pie dish with the flour.
2. Fill a second with the beaten eggs
3. In a third bowl mix the Panko, Parmesan cheese, Basil, pepper, and garlic powder.

Dip the chicken pieces in the flour, coating evenly. Shake off excess. Dip in egg, and then in the Panko mixture. Coat well, and lay chicken on the foil-lined baking sheet. Repeat with remaining chicken.

Bake for 15-20 minutes.

In the meantime, make your pasta!

Linguine in Lemon Sauce
Adapted from BarbaraBakes.com

14 oz dry linguine
1/2 cup light cream cheese
2 TB olive oil
2 TB lemon, juiced
1/2 teas pepper
1/2 teas oregano
1 TB lemon zest
2 TB chopped parsley

Cook linguine according to package directions.  In a small saucepan, melt cream cheese, oil, and lemon juice, pepper, and oregano over low heat.  Take 1/2 cup of the pasta water, and whisk into cheese mixture until smooth.

Drain pasta, and toss with sauce, lemon zest, and parsley.  Season with salt and pepper if desired.

Enjoy!

Nanaimo Bars

Look at that. Chocolaty, coconuty, creamy goodness.  Nanaimo bars are native to Canada, and were all over the internet a few months ago. That's how long I've been drooling over them! I finally got into the kitchen this last weekend and whipped some up.  They were divine.

This is also my entry into the Twelve Weeks of Christmas Cookies! Check out all of the yumminess below! Thanks to Abby Sweets for hosting this great carnival!

I followed the recipe on Barbara Bakes. Hers look different then mine though- her middle layer is bigger. I found that I loved the 1st 2 layers, but the 3rd- all chocolate- was a little over the top. I think that when I make these again I will just drizzle a small amount of chocolate over the top, and double the middle layer.  I found it hard to spread the layers as well, so mine aren't as pretty, but I bet they tasted just as good! ;)

The really great thing about this recipe is that while you do melt some things on the stovetop, there is no baking involved!


Nanaimo Bars

Bottom Layer
1/2 cup unsalted butter
1/4 cup granulated sugar
5 Tb unsweetened cocoa
1 large egg, beaten
1 1/4 cups Graham cracker crumbs
1/2 cup Almonds, finely chpped
1 cup coconut, shredded

Middle Layer (I might double this next time!)
1/2 cup unsalted butter
2 Tb and 2 teas Heavy Cream
2 Tb Vanilla Custard Powder (or Vanilla pudding mix)
2 cups Powdered Sugar


Top Layer  (I doubled this layer, but will not next time!)
4 ounces Semi-sweet chocolate
2 TB Unsalted Butter

Directions:

1. For bottom layer: Melt unsalted butter, sugar, and cocoa in the top of a double broiler. Add beaten egg, and stir to cook and thicken (about 2 minutes). Remove from heat.  Stir in crumbs, nuts, and coconut. Press firmly into an ungreased 8x8 inch pan.

2. For middle layer: Cream butter, cream, custard powder, and powdered sugar together well. Beat until light in color. Spread over bottom layer.

3. For top layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer, and chill.  *I sprinkled fresh coconut on top!

These bars are super sweet, so cut small! They also freeze well!

Enjoy!

Baked Oatmeal

I listed this recipe by Barbara Bakes in my Favorite recipes from other blogs post.

I was finally able to get a decent picture, so I'd thought I'd post it. I've changed the add-ins to reflect the flavor that I've enjoyed the most. The fun thing about this oatmeal, is that you can customize it. The first time I made it, I used dried tropical fruit. The next I used coconut and macadamia nuts, and my favorite; maple and brown sugar.

Amish Baked Oatmeal
Adapted from Barbara Bakes

1/4 cup butter, melted
2 large eggs, or 1/2 cup Egg Beaters
1 cup brown sugar
1 1/2 teaspoons baking powder
2 teaspoons vanilla
1 teaspoon cinnamon
1/4 teas nutmeg
1/4 teaspoon salt
1/4 cup REAL maple syrup
1 1/4 cup milk
3 cups oatmeal (regular or quick)


Directions
In a mixing bowl combined eggs, brown sugar, baking powder, vanilla, cinnamon, nutmeg, salt, and maple syrup. Mix well, no lumps. Whisk in butter and milk. Add oats and any other toppings, stir until combined. Pour in to greased 9x9 baking dish.

Refrigerate overnight, covered. (If you’re using quick oats, you do not need to refrigerate overnight.)
Bake, uncovered, at 350 for 35-45 min, or until set in the middle. Serve hot with warm milk poured over.

I make this meal to last a whole week. So, after cooking, I cut it into about 6 pieces. Lay the pieces on a parchment covered cookie sheet, and place in freezer. When the pieces are frozen, place in individual ziplock bags. Pull one out when you are ready to eat. Microwave for about 2 minutes, pour milk over oatmeal. Eat!