To you…and yours!
1 month ago
Ingredients
3- 4 chicken skinless, boneless chicken breasts, cut in half.
1- 2 pints of cherry tomatoes.
1 small purple onion, diced.
1/2 cup fresh basil, cut into ribbons.
1/4 cup balsamic vinegar + more to drizzle.
1 tbsp olive oil.
2-3 cloves of garlic, crushed.
Salt and pepper, to taste.
Directions
Preheat your oven to 350 degrees.
Slice the tomatoes in half, lengthwise, and toss them into a medium sized bowl.
Add diced onion, basil ribbons, crushed garlic, balsamic vinegar and olive oil to tomatoes and stir.
Place your chicken into a 9 x 13 glass pan and liberally salt and pepper them.
Drizzle a little balsamic vinegar onto the chicken.
Dump tomato mixture onto chicken.
Bake for 30 minutes or until juices run clear.
Ingredients
2 cups of milk (I use whole)
1 cup of heavy cream
1/3 cup + 1 tbsp of sugar
4 eggs, separated
1 tsp of nutmeg
3+ oz of whiskey (I use Jack Daniels Tennessee Honey)
Directions
- In a stand mixer, beat the yolks and 1/3 cup of sugar until the sugar is dissolved and the yolks have lightened in color.
- Meanwhile, combine the milk, cream and nutmeg in a sauce pan, over medium to high heat. Stirring occasionally, heat this mixture until it almost boils.
- Remove from the heat and gradually temper the yolks and sugar with the cream mixture.
- Put the whole bowl into the refrigerator to cool.
- Whip the egg whites and the tbsp of sugar in the mixer until stiff peaks form.
- Whisk the chilled mix into the egg whites.
- Add whiskey and stir.
- Pour into mason jars and share or pour into a glass and ENJOY!