Garlic and Lemon Pan Fried Chicken

Quick, yummy and healthy dinner!

Ingredients

2 Tbsp. olive oil
2 cloves garlic, peeled and slightly smashed
1 lemon, halved
1 egg
1/3 cup breadcrumbs
2 Tbsp. romano or parmesan cheese
1/2 tsp. chopped rosemary
4 thin chicken breast filet's

Directions

1. Heat the oil and garlic in a skillet
2. Once golden brown and soft remove the garlic (about 7 minutes). Keep the oil in the pan.
3. Combine breadcrumbs, cheese, rosemary, salt, pepper and zest from half the lemon
4. Press browned garlic
5. Combine egg, lemon juice from 1/2 the lemon, and crushed garlic in a bowl. Whisk.
6. Rinse and dry the chicken
7. Dip the chicken into the egg mixture, and then dredge into the breadcrumb mixture.
8. Heat the garlic oil, add the chicken. Cook until done (approx 5 minutes total)
9. Serve with lentils and slices or wedges of the remaining half lemon.

Banana Cake

Moist and bananay, this cake will make you smile. Carin made this for us, and we gobbled it up. She had to make a second one the next day. I keep buying bananas, hoping they will get overripe and another banana cake will be made.

It's the perfect way to relax when served with coffee or tea, but you can also serve on its own as a dessert.

Ingredients
3 eggs
4/5 cup (2 dl) sugar
2 tsp vanilla (or vanilla powder)
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
4 very ripe bananas
7 tbsp (100 g) butter
2 cups (5 dl) flour
2/5 cups (1 dl) milk

Directions
1. Melt butter
2. grease loaf pan with butter and sprinkle with flour
3. Mix eggs and sugar
4. Peel and mash the bananas with a fork
5. Mix the bananas, butter, and milk
6. sift in the flour, baking powder, cinnamon and salt into the banana mixture
7. Pour mixture into the pan
8. Cook at 350 F (175 C) for 45 minutes

Recipe adapted from recepten.se Saftig Banankaka

Salted Double Chocolate Double Peanut Butter Cookies

You had me at chocolate peanut butter. The double on both fronts just sweetened the deal. Normally I love my cookies fresh out of the oven, but these cookies are best once cooled (or the day after if you can wait that long). I hope you enjoy them as much as I do!

Ingredients

1 1/4 cup flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter (8 tbsp or 1 stick) - Room temperature
3/4 cup creamy peanut butter
2/3 cup light brown sugar
1/2 cup sugar
2 eggs
2 tsp vanilla
1 cup chocolate chips (60% ghirardelli chips)
1 cup peanut butter chips (Reese's Peanut Butter chips)
Coarse salt for sprinkling

Directions

1. Whisk flour, cocoa, baking powder, baking salt and salt
2. Mix together butter, peanut butter and both sugars
3. Add eggs and vanilla
4. Add flour mixture
5. Mix in chips using a rubber spatula
6. Refrigerate the dough for at least 30 minutes
7. Form tbsp sized dough balls (approx)
8. Flatten top of cookies just a tough and sprinkle with course salt
9. Bake at 350 for 8 minutes on silicone baking mat or parchment paper
10. Remove from baking pan immediately to cool

Recipe adapted from Brown Eyed Bakers Double Salted Chocoalte Peanut Butter Cookies