Whip It Up Wednesday!

Dear Friends,


I hope you're all enjoying the snow! I heard this morning on Today that it is snowing in 49 states plus D.C.! Everywhere except Florida! Don't get too jealous though...it's pretty cold here today and I sadly have to leave the Sunshine State for the Winter Wonderland Hellstorm that is New York next week.

But on to other things, I haven't done a Whip It Up Wednesday post in awhile and since I was busy in the kitchen with 2 other recipes this weekend I thought I'd share! Both of these recipes are from Real Girls Eat and they were both delicious! First up:

Tamari Glazed Chicken.

 

Served with Brown Rice and Chickpeas sauteed in Tamari Glaze.

[Ingredients]

1 cup Tamari

1/3-1 tsp chili powder (depending on your taste)

1/4 cup sesame oil

1/3 cup mirin (rice wine vinegar)

2 tbsp sugar

1 clove garlic

6 chicken breasts

3 tbsp toasted sesame seeds

1 bunch green oions

[Directions]

-Preheat oven to 400.

-Clean and prepare chicken by rinsing and patting dry with paper towels.

-Cut in half along the backbone and then into quarters.

-Lay out in a roasting dish wiped with olive oil.

-Mix together Tamari, chili powder, sesame oil, mirin, sugar until combined.

-Crush or slice the garlic finely and add to marinade.

-Pour marinade over chicken and set aside 1 hour turning over a couple of times.

-Roast in the oven uncovered for 45-50 minutes turning and basting ever 15 minutes.

-Lay out, spoon sauce and garnish with sesame seeds and sliced green onions.

-Serve with steamed rice.

[Notes]

-The recipe calls for chicken with the bone and skin on but I used boneless, skinless chicken and it worked just fine. 

-The sesame seeds are expensive so I didn't buy any...they're really just for garnish so you can eliminate them if you choose. 

-My chicken cooked in 20 minutes so be mindful of the time while you're baking it! 

Vanilla Ice Cream with Berry Swirl Topping

For this recipe, you take strawberries, blackberries and rasberries (I used frozen and then thawed them out) and boil them down individually with 1/3 cup of sugar and about 1 tablespoon of lemon juice until the berries have broken down. When they have broken down, take 1 gallon of vanilla ice cream and mix the individual sauces into the ice cream swirling them. Stick it in the freezer over night and you've got a delicious dessert the next day!

Enjoy!