Happy Birthday Little Blog {plus a giveaway}!

As you can already tell...today is a very special day here at Parsley, Sage, Rosemary and Thyme!

Today, February 18th, is this little blogs 1st birthday!  It's really unbelievable that it's already been a year since I started this thing.  Over the past year I've really enjoyed making food and sharing it with you.  But what I've enjoyed even more is all of you!  I love hearing from you, seeing your pictures of food, hearing about your recipes and getting your suggestions.

That being said...I've got something for you.  It's a present!  What's a birthday without presents??

In commemoration of this blog's first teeny milestone, I'm giving away a cookbook!  What cookbook you ask?  Answer: Flour.  It's from a local bakery here in Boston and I absolutely adore it.  Seriously, I use it all the time.  {from it I've made: Lemon Ginger Scones, Blueberry Lemon Pie, Chocolate Coconut Macaroons, and Pumpkin Pie}  And now is your chance to do the same!

To enter the giveaway you must do two little things.  One: start following my blog by clicking follow at the top left corner of your screen OR by clicking join this site on the left side of the screen OR type in your email under the Follow by Email tab.  Two: In the comments section below the post, please tell me what has been your favorite post in the past year OR something you would like to see in the coming year!

This giveaway will be open for one week, starting today.  On February 25th I will randomly select a winner and announce it here on the blog!  SO make sure to come back next Saturday to see if you've won!

Presents check.  Cake next?  Obviously.

In effort to keep this post from being a million miles long, I'm going to do this recipe a little differently.  It is "my" birthday right?  Instead of having the recipe within the post....the recipe is going to be on the printable.  SO if you want to make this lovely little cake go click on the {Print Me} link below.  It will take you there!  Otherwise enjoy the pictures!

{Print Me!}

Lemon Raspberry Cake...

from Flour Cookbook

 

And now for a thank you or two.  I always hated when my mom made me write thank you cards after birthdays.  Brat or typical kid?  Either way...this is a little different. 

Do you see that adorable little cake stand in all of the pictures?  Well, Ashley from The Uniqueness of Being made that for me!  She's the sweetest.  Want to know what's even better?  She did a DIY tutorial so YOU can make it too!  Here's the link.  Go make yourself a cake stand!  Thanks Ashley!

And one last thank you to all of you for reading and being a part of this blog for the past year!  You're the best readers a blog could have!

P.S. - Don't forget to enter the giveaway by following the blog AND leaving a comment!

Chicken in Red Wine Vinegar Reduction

Remember last week when I gave you the recipe for that delicious roasted broccoli with the tangy raisin vinaigrette?  Of course you do.  Well somewhere in that post I promised I would post the recipe for the chicken to go with it.  And here it is.  I'm following through on my promises.  Proud?

Chicken in a Red Wine Vinegar Reduction

Adapted from : Food and Wine

Makes: 4 servings   Prep Time: 25 minutes   Cook Time: 20 minutes   Total Time: 45 minutes

{Print Me}

Ingredients:

• 14 tablespoons red wine vinegar
• 1/2 cup chicken broth
• 1 tablespoon honey 
• 1 tablespoon tomato paste
• 2 tablespoons unsalted butter
• 5-6 chicken breasts (or thighs!)
• salt and pepper
• 4 garlic cloves, minced
• 3 large shallots, sliced
• 3/4 cup dry white wine
• 2 tablespoons sour cream
• 3 tablespoons fresh herbs (I used basil)

Directions:

1. In a medium saucepan, bring the vinegar, broth, honey, and tomato paste to a boil, stirring occasionally.  Simmer the vinegar sauce until reduced to 1/2 cup.  About 8 minutes.
2. Heat the butter in a large, heavy skillet.  Season the chicken breasts (or thighs) with salt and pepper and put half of them in the skillet.  Cook over moderate heat, turning once, until browned.  Transfer to a plate and repeat with the remaining chicken.
3. Add the garlic and shallots to the skillet and cook over low heat for 5 minutes.  Add the wine and boil until reduced to 1/4 cup.  Add the vinegar sauce and bring to a simmer.
4. Return the chicken to the skillet.  Cover and simmer over low heat until cooked all the way through.  About 20 minutes.  Transfer chicken to plates.
5. Add sour cream and turn up the heat for several minutes.  Remove from heat and add fresh herbs.  Salt and pepper to taste.  Pour sauce over the chicken and serve.

As you can tell...I served it over rice as well.  However, any kind of grain would be delightful.

And just in case you haven't seen the broccoli recipe...you can find it {here}

Enjoy!

Salted Chocolate Peppermint Bark

Alright, I have one more last minute treat for Valentine's Day to share with you.  I originally made this for Christmas and it was such a hit that I decided I would drop in a little food coloring and make it fit for Valentine's Day.  I love versatile holiday treats.  I might continue this throughout the year.  Green for St. Patty's Day, blue for the 4th of July, orange for Halloween....the possibilities are endless!

Salted Chocolate Peppermint Bark

Makes: 1 baking sheet   Prep Time: 20 minutes   Cooling Time: 40 minutes   Total Time: 1 hour

{Print Me}

Ingredients:

• 12 ounces dark chocolate
• 12 ounces white chocolate
• 3/4 tablespoon flaked sea salt
• 8 candy canes/peppermints
• red food coloring 

Directions:

1. Line a large baking sheet with foil or wax paper.
2. Over a double boiler, melt 12 ounces of dark chocolate.
3. Pour melted chocolate onto baking sheet and spread out evenly.
4. Sprinkle with flaky salt.  Place in the freezer for 20 minutes to harden.
5. Put candy canes/peppermints in a food processor and pulse until broken into small pieces.  Set aside.
6. Again over the double boiler, melt 12 ounces white chocolate.  Add 5 drops or so of red food coloring.
7. Remove baking sheet from freezer and pour white chocolate on top of dark chocolate.  Spread evenly.
8. Top with crushed peppermints, making sure to press them into the chocolate.
9. Place back into the freezer for 20 minutes to harden.
10. Remove from freezer and break into small pieces.
11. Enjoy!

 Happy Valentine's Day!