Crispy Barbecue Chicken with Carrots

This post should really just be titled - double yum. Chicken is dipped in what may be the most random mixture of barbecue sauce, a minced garlic glove, and water. Your normal breadcrumbs are traded in for slices of wheat bread that are pulsed to crumbs in a food processor. 
It sounded random and I had to adapt the recipe from the original to make up for the fact that I didn't have mustard, but plenty of barbecue sauce. Honestly, I didn't expect much - even with it being from Martha Stewart. Something magical happened with the dipping sauce and breadcrumb mixture in the time that it cooked. The uncooked bread crumbs soaked up some of the honey barbecue, garlic mixture and became crispy from the olive oil drizzled on top. My only regret? Not making more. 

 

Ingredients

3 slices wheat bread

1/4 cup honey barbecue sauce

2 teaspoons water

1 large garlic clove, minced

4 skinless chicken breasts (legs, drumsticks, and thighs)

Coarse salt and ground pepper

2 tablespoon(s) olive oil

5 carrots, sliced 1/4 inch thick

1/2 onion, sliced

4 cloves garlic, in shell

Directions

Preheat oven to 400 degrees. In a food processor, pulse bread until coarse crumbs form.

In a shallow bowl, combine barbecue sauce, water, and garlic. Season chicken with salt and pepper. Dip chicken breast in barbecue mixture, then roll in crumbs, patting to coat. Place on a rimmed baking sheet. Drizzle with 1 tablespoon oil.

Roast breasts for 25 minutes or until cooked through. While chicken is roasting, toss vegetables with remaining tablespoon of oil in a 9-by-13-inch baking pan. Season with salt and pepper. Place on separate rack in oven, and roast 10 minutes or under tender.
Serve breasts and vegetables together.

Source:  adapted from Martha Stewart Living Omnimedia via Delish.com

Recipe Swap - Whiskey Glazed Carrots

I am not even done telling you about Michelle's meal, but I have to share these carrots with you. And not just because they are absolutely delicious, but it is also for a recipe swap for What's Cooking? This recipe comes from Taste of Home Cooking...one of the blogs that I frequently read. I was so excited to see my swap recipe from her.

Ree Drummond, the Pioneer Woman, says that these carrots are major league yum. She is right on. I ate half of the batch before they even made it to the table. I don't really cook with booze too often. When I told my mom that I was making whiskey glazed carrots, she looked confused. Then I explained that I am going to get buttery, sugary carrots nice and schnookered (her word for drunk.) Then she asked me to bring them for Easter dinner.  Sure thing, Mom.

Ingredients
1 stick Butter, Divided
2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
½ cups Jack Daniels Or Other Whiskey
¾ cups (to 1 Cup) Brown Sugar
½ teaspoons (to 1 Teaspoon) Salt
Freshly Ground Pepper, to taste

Directions

Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 60-90 seconds each batch. Remove from skillet.

Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.

Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.

Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.

Source: originally fromPioneer Woman