“What a gift to be alive.” – from “Twin Cities 2020″ by musicians Jam Haus and Jaybird Films
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, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
This week’s quote that sums up hope for the new year is the last line of the video version of Auld Lang Syne by musicians Jam Haus and Jaybird Films of events from around the Twin Cities that made 2020 the year it was. Thanks to a friend for sending us this link… it is a gift to the memory of the incredible year 2020 in the Twin Cities.
RECIPE OF THE WEEK
This recipe for Christmas Day Chicken is based on a recipe from Taste of Home, shared by Marcia Larson who said she has been fixing this recipe for Christmas dinner every year for over 10 years. When I took my first bite, I was surprised by the flavor… then found myself craving more. It was melt-in-your-mouth tender, as well as easy to prepare… perfect for a holiday meal, or any meal. It can easily be expanded or contracted for different numbers of servings.
CHRISTMAS CHICKEN
- 8 chicken breast halves (about 2 pounds, Bell & Evans chicken my preference)
- 1 cup sour cream
- 2 tablespoons lemon juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon celery salt (or Beau Monde seasoning)
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon garlic salt
- 1-2 cups crushed Ritz or other butter flavored crackers
- 1/4 cup light olive oil
- 1/4 cup butter, melted
Combine the sour cream, lemon juice, Worcestershire sauce and seasonings in a bowl. Add the chicken and mix to coat. Place in a sealed bag and refrigerate overnight or until you are ready to cook it (I kept it in the fridge a couple days).
Preheat oven to 350 degrees. Remove chicken from marinade and coat with cracker crumbs. Place in flat greased baking dish.
Combine oil and butter; drizzle over chicken. Bake, uncovered, until a thermometer reads 165 degrees, about 30-35 minutes. Do not overcook.
