Hallmark!
Today is Chocolate Covered Anything Day which is a time for Chocoholics to rejoice and top everything that you eat with chocolate. Indulge in chocolate covered waffles for breakfast, chocolate covered crepes for lunch, chocolate covered pretzels for a snack and chocolate covered strawberries for dessert. You can get creative and experiment more unusual dishes like beef tenderloin smothered in rosemary, chocolate and wine sauce.
There are many different types of chocolate that you can use to top your food; sweetened, unsweetened, bittersweet, semisweet, milk chocolate, white chocolate, dark chocolate, and cocoa and more. Cacao beans , the main ingredient in chocolate, were so valuable in the ancient Mayan and Aztec civilizatons that they were used as currency to pay for taxes and commodities.
To celebrate today, cover your food in chocolate today and in the spirit of the holiday season share some of your chocolate with friends and family. Enjoy !
If you cannot see the bright side, polish the dull side
THOUGHT FOR TODAY
Chocolate says, I’m sorry, so much better than words.
Rachel Vincent
Chocolate anything is a favorite of mine. I usually get some chocolate covered peanuts to have for the holidays. The kids loved them and so do I.
And who doesn’t like to snack on chocolate covered pretzels.
I often get chocolate covered strawberries for a gift too and enjoy them so much.
Today is my day to cook and on the menu is
Parmesan Chicken and Brussels Sprouts
Makes 4 servings
1/3 cup grated Parmesan cheese
4 Tbsp. olive oil, divided
3 Tbsp. bread crumbs, preferably whole wheat
1 tsp. grated lemon zest, plus 2 lemon cut into wedges, divided
1 tsp. dried thyme
1/2 tsp ground pepper, divided
1 1/2 lbs brusel sprout, halved
1/2 small red onion, sliced
3 cloves garlic, smashed
1 lb. bonesless, skinless chicken thighs
Chopped fresh thyme for garnish
Preheat oven to 425 degrees. Stir in Parmesan, 2 Tbsp. oil, bread crumbs, lemon zest, dried thyme, and 1/4 tsp pepper in a small bowl.
Toss Brussels sprouts, onion and garlic with 2 Tbsp. oil and the remaining pepper in a rimmed baking sheet. Spread out evenly. Add chicken and lemon wedges. Brush both sides of chicken with remaining 1 Tbsp. oil. Top the chicken with Parmesan mixture, gently pressing to adhere.
Roast, turning the pan from front to back and stirring the sprouts halfway, until chicken is tender and browned, about 18 minutes. Garnish with fresh thyme and serve with the lemon wedges if desired.
I didn’t have any fresh thyme so omitted that from my recipe. I only used the dried thyme.
It’s a one pan dinner which always requires less clean up and I’m all for that.
Today we’re in the mid 50’s which is unusual for us in December but after midnight the rain is supposed to be moving in and it will get a bit colder again.
I hope you all have a SUPER Saturday
!
2 comments:
Anyyhing with chocolate is good and good for you too!
I have never even heard of Parmesan Chicken, but it sure sounds good. BUT of course even I like chocolate covered Cherries or Vanilla Ice cream covered in chocolate. Loved choc. covered popsicles.. I guess the list goes on...
BE safe
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