Friday, June 29, 2012

Its FINALLY Friday!

Maybe its just me but this week seemed to snail on by...

Last night a few of us went bowling and Brian came over for dinner before hand. I hadn't made this recipe in a while and I knew he was a big fan so I decided to make garlic chicken. 

WARNING: You WILL need a breath mint after this meal! 

Garlic Chicken

What you need: 

- 3 pieces of chicken 
- 4-5 large fresh garlic cloves, minced
- 1/4 cup of EVOO 
- 1 tsp salt 
- 2 tsp pepper
- 2 Tb Marjoram (can also use oregano)
- 2 Tb lemon juice

Preheat oven to 350 degrees.  Spray glass pan with cooking spray for easier clean up. In a glass measuring cup add garlic and fill with EVOO until it reaches 1/4 cup. Add salt, pepper, Marjoram, and lemon juice. Use a fork to mash garlic and mix together ingredients. The longer you let this mixture sit the stronger it will become. Place an equal amount of mixture onto each chicken and pour remaining oil on top. Cook the chicken for 34 minutes or until it begins to brown. 

Heres the before and after of the chicken- the garlic stays on pretty well!

I served the chicken with a spinach salad and some mashed potatoes. 

Mashed potatoes: 

What you need:

- 4 large potatoes cubed
-1/4 cup butter
-1/4 cup of  skim milk
-1/2 cup of plain nonfat Greek yogurt 
- Salt and pepper to taste

Wash potatoes and peel any bad parts of the potatoes. Cube the potatoes in order to increase cooking time. Boil water in a large pot and place potatoes in. Cook for about 14-16 minutes or until you can place a fork through the potato. Drain water and put cubes in a large bowl. Add salt and pepper and mash potatoes. Add butter and continue to mash. Lastly add your dairy and mix into potatoes. The yogurt really helps to make the potatoes creamy and is a lot healthier then sour cream. 

I purchased this butter at the farmers market- the company is actually from La Crosse!

What's a dinner without a little wine? 

Hope you stay cool this weekend!