Happy Wednesday and if you are in a snowy city today, Happy Snow Day! This has been a CrAzY Winter in Atlanta but we were definitely overdue for some cold and snowy weather. We ventured outside earlier but only lasted about half an hour. It felt like one degree and the wind was blowing like crazy! School is already cancelled for tomorrow. Um, when are they going to make up all these days?!?!
We saw Paddington 2 on Monday. I used to always go to the movies with my friend, Jenni, on MLK Day before we had kids. That was our thing and our bags were always packed full of candy and popcorn. Then our sweet kids came and it was harder to make our annual date. I was excited to get back to the movies this past Monday with the girls and some friends, even if it was a kid flick. 🙂 The movie was so cute and I would even see it again!
This is my favorite hot sauce – Chipotle Hot Sauce. I use it on everything – chicken, soup, quesadillas!
Another fun fact about me! I like raisins but don’t care for them in my cookies. I like to make oatmeal cookies but I always sub out the raisins for chocolate. I’ve been working on a gluten free oatmeal chocolate chip cookie…it’s delicious and can’t wait to share soon. Wow – that’s a long cookie title!
I think my family is officially chickened out. I’ve baked panko chicken four times in the last week and I love it! I used Ian’s Gluten Free Panko Bread Crumbs and they are delicious. You can’t even tell that the bread crumbs are gluten free. Feel free to use your favorite bread crumb! I prefer to brine (Brining seasons the meat and keeps it moist while it roasts.) the chicken breasts but you can skip this step if you don’t have time. Just season the chicken with salt before you coat the chicken with the bread crumbs. We only make two chicken breasts for our family of four and it’s plenty of meat. Double or triple the ingredients if you are making more. I serve the chicken with roasted vegetables and maybe a little macaroni and cheese for the girls. It’s also delicious served as leftovers.