The Fabulous $5 Chicken Dinner

 So, hubby's boss came for dinner tonight.  I've done more than a few meet and greet, invite the boss to dinner nights in the past 10 years, I almost consider myself a pro at this.  Until today....

Today was a 3:55pm, oh-by-the-way should I invite my new boss over for dinner - a message delivered via text that truth be told, sent me running straight to Kroger for some basics.  Mainly, chicken and bread.

Why chicken and bread?  Because I didn't have any entree planned for dinner.  And bread because every meal seems fancier with garlic bread.  Yeah, yeah, yeah.... that's probably a me thing, but it's an instant, easy side dish that few people actively dislike.

I did a quick scour of the fridge and pantry, came up with all the fixings for cheesy potatoes, stuffed mushrooms, cinnamon apples, and salad.  That sounds like a meal fit for a king.  Or a boss, in my case.

The cheapest cut of chicken is usually bone-in, skin on dark meat.  For which I am eternally grateful, it's my favorite cut of chicken too.  I grabbed a few things out of my pantry and had a flavorful and bold marinade ready in minutes.  And I had about an hour to marinade the chicken at room temp.  Here's what I used:

1 C. cheap Italian salad dressing

3 T. Worcestershire sauce

3 T. Olive oil

2-3 T. White wine, whatever you have in hand, I used moscato

2 tsp. each thyme, garlic, dry minced onion, basil

1 tsp. garlic pepper

1 tsp. sugar

Whisk together all ingredients until well combined.

Marinade 5 lbs. cut up chicken for 1 hour.

Spread chicken out on a sheet pan, dust with parmesan cheese.

Roast at 350 for 45-50 minutes, or until internal temp reaches 180F.

Toffee Butterscotch Cookies

 1 C. butter

1 C. dark brown sugar

1 C. granulated sugar
2 eggs
2 tsp. vanilla
1/2 tsp. Butterscotch extract or butter extract
2 T. Molasses, optional
1/8 C. milk or coffee creamer
1 tsp. baking soda

1/2 tsp. pumpkin pie spice
3 C. flour
pinch of salt
1/2 oats

1 C. mini butterscotch chips
2/3 C. each: toffee bits and chopped pecans

Heat oven to 375.
Line baking sheet with parchment paper.

Cream together sugars and butter, mix in eggs and extracts.  Mix in molasses and milk/creamer.  Fold in oats, flour, and baking soda.  Stir in chips and nuts.

For bakery style cookies, portion dough with a 1/4 C. sized scoop.  Bake at 375F for 13-15 minutes.

Chocolate & Butterscotch Banana Nut Bread

 7 is overripe bananas

1 C. melted and cooled butter

2 eggs

1 1/2 C. Dark brown sugar

3 tsp vanilla

1 tsp rum extract

1/8 C. Heavy cream or creamer

2 C. Flour

1 C. Cocoa powder

1 tsp baking soda

4 tsp baking powder

2 tsp cinnamon

1 C. Chocolate chips

2/3 C. Butterscotch chips

1 C. Walnuts, chopped and toasted (if you prefer)

Heat oven to 350.

Grease and sugar 2 9x5 loaf pans.

In a large mixing bowl, mix bananas on medium low speed until well blended.  Add in dark brown sugar and melted, cooled butter and mix for 2-4 minutes on low, until well blended and fluffy.  Add in eggs, extract, and creamer and mix an additional 2-3 minutes.  Combine flour, cocoa, baking soda and powder and add to the wet mixture.  Mix until just combined, stir in chips and nuts.

Pour into prepared pans, adding a handful of butterscotch chips on top.

Bake for 50-55 minutes or until top is just set.

Cool and cut.