If you recall, over the summer I made some pillows for something some of my favorite bloggers do seasonally: the Pinterest Challenge. Sherry and Katie, (along with Carmel and Sarah) are doing it again, so I thought it’d be a good time to try some recipes I’ve been drooling over.
It’s no secret that most of the recipes I’ve tried come from Pinterest, and these are no different. I had pinned this easy garlic and brown sugar chicken recipe months ago and this corn casserole recipe more recently in hopes it could make an appearance at our Thanksgiving dinner this year. Since we had chicken in the freezer and I had to try that corn recipe before Thanksgiving (which is right around the corner), I decided to pair the two together this week.
So here’s the good stuff!
The chicken recipe:
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
1 Preheat oven to 500°F and lightly grease a casserole dish.
2 In small sauté pan, sauté garlic with the oil until tender.
3 Remove from heat and stir in brown sugar.
4 Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5 Add salt and pepper to taste.
6 Bake uncovered for 15-30 minutes.
1-8 ounce container of sour cream
½ cup unsalted butter, softened
1-15 ounce can creamed corn
1-15 ounce can whole kernel corn (drained)
1-8.5 ounce package cornbread mix*
*I recommend using Jiffy Mix
1. Preheat oven to 350 degrees.
2. In a mixing bowl, combine ingredients—sour cream, butter, creamed corn, corn niblets and cornbread mix.
3. Pour into a 1 quart casserole dish and bake for 40 minutes.
And we have dinner:
As usual I made some changes. No changes with the recipes themselves, just with the cooking time. I wanted to cook them both at the same time, so I decided cooking at the lower temperature for a little longer was probably the best idea. The corn was supposed to cook @ 350 degrees for about 40 minutes and the chicken at 500 degrees for 15-30. I put them both in at the same time at 350 degrees for about 50 minutes. Everything came out perfectly cooked. Also notice, we used little chicken tenderloins and not chicken breasts, so that could affect the cooking times as well.
Both of these recipes were so easy, required minimal ingredients, and cooking them at the same time made it a SUPER easy, quick weeknight dinner. Who doesn’t want that after a long day/week of work?!
I should probably also mention this was a DELICIOUS meal! Chris and I both raved about it the whole time we were eating. Both of these recipes will be joining our recipe rotation, together as a meal and separately.
So there ya have it, folks. A quick, simple, yummy meal, Foody Friday & Pinterest Challenge all rolled into one post. If I threw in a picture of Elodie this would be the best.post.ever 🙂
Okay if you insist…
I’ll be linking this post up at the bloggers’ pages listed above on Tuesday, when everyone reveals their Pinterest Challenge Projects. Check them out if you need some DIY inspiration.
Have a good evening!