"Music is the fourth great material want, first food, then clothes, then shelter, then music. ~ Christian Nestell Bovee
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
Last weekend was a music and arts weekend… Saturday 'Art Attack' where we bought our anniversary piece for this year and heard live jazz… Sunday our daughter-in-law's string concert with a moving commissioned work for harp and strings… Monday the St. Thomas Boys Choir from Leipzig, Germany whose history dates back 800 years to 1212! (J.S. Bach was choirmaster there for 27 years) The Twin Cities is an awesome arts community!
RECIPE OF THE WEEK
Our grandson requested grilled cheese sandwiches with tomato soup last week so I looked for a new appetizer for a starter. These chicken bacon wraps from Paula Deen were a big hit. I took a quick photo before I plated them… good thing, because they disappeared as soon as they hit the plate!
SWEET & SPICY CHICKEN BACON WRAPS
- 1 1/4 pounds boneless, skinless chicken breasts
- 1 pound package sliced bacon
- 2/3 cup firmly packed brown sugar
- 2 tablespoons chili powder
Preheat oven to 350 degrees F. Mix together brown sugar and chili powder in a low bowl, set aside. Coat a broiler pan with non-stick cooking spray.
Cut chicken breats into 1-inch cubes. Cut bacon slices into thirds. Wrap each chicken cube with bacon and secure with a wooden toothpick. Dredge wrapped chicken in brown sugar/chili powder mixture. and place on prepared boiler pan rack. Bake for 30-35 minutes, until bacon is crisp.