On Friday Bob and I were both actually home for dinner, so we made something summery and easy. On an unrelated note, the main dish calls for raspberry vinegar. AFter purchasing it, I am now the proud owner of TOO many different types of vinegars. I think I have rice vinegar, red wine vinegar, balsamic vinegar, raspberry vinegar, apple cider vinegar and probably more. I think I need to start cooking receipts based on if they call for vinegar or not.
But back to my Friday night dinner with Bob.
Main entree – Blueberry Dijon Chicken
Side – Parmesan Zucchini Fries
Dessert – Rhubarb Dream Bars
Here are all three recipes…
Blueberry Dijon Chicken Recipe (from Taste of Home July)
4 boneless skinless chicken breasts
1 tablespoon butter (I probably used about 3)
1/2 cup blueberry preserves
1/3 raspberry vinegar
1/4 cup fresh or frozen blueberries
3 tablespoons dijon mustard
salt and pepper to taste
1. Season the chicken breasts with the salt and pepper. In a large skillet, cook the chicken in the butter over medium heat until they are cooked through (170 degree internal temperature). Remove from heat and keep warm.
2. Combine the blueberry preserves, raspberry vinegar, blueberries and the dijon mustard in the skillet. Bring to a boil – cook and stir until thickened.
3. Drizzle the sauce over the chicken and enjoy!
*See told you it was easy!
Parmesan Zucchini Fries Recipe
Panko Bread Crumbs
1. Cut zucchini into fries.
2. Combine parmesan and Panko bread crumbs. (I didn’t use any exact measurements, but I did use about equal parts cheese and bread crumbs).
3. Dip the slices into flour, then into your beaten eggs and then into the cheese/bread mixture.
4. Place on a backing sheet. Cook for 10 minutes at 450 degrees. Flip and cook another 7 – 10 minutes.
* These were a hit! Bob and his brother, who stopped by later, loved them!
Rhubarb Dream Bars Recipe (from my grandma)
2 cups flour
1/2 cup powdered sugar
1 cup butter, softened but not completely melted
1 1/2 cups chopped pecans
3 cups sugar
1 cup flour
1 1/2 teaspoon salt
5 beaten eggs
4 cups chopped rhubarb
1. Mix the flour and sugar. Cut in the butter. Add the pecans.
2. Pat into the bottom of a 12 x18 pan. (I didn’t have this size, so I used an 11 x 17).
3. Bake at 350 degrees for 10 minutes.
1. Mix sugar, flour and salt together.
2. Add the eggs and the rhubarb.
3. Spread over crust and return to the oven for 35 – 40 minutes, or until nicely browned. Cool.
*These bars are delicious plan or with whipped cream. And I bet they’d be AMAZING with some vanilla ice cream.