Tonight friends are coming over for dinner, so this will be a modified recipe exchange featuring the recipes from tonight’s menu. When I was putting together the shopping list I realized butter was making an appearance in a big way. I usually go through about a pound of butter every two or more months. I cook mostly with olive oil and unless I’m baking sweets the butter languishes in the freezer. Tonight I anticipate going through almost three-quarters of a pound. No one said it was going to be a low-cal night.

As promised, here is a photo of the cute little skillet cookies. I had to make a test batch for cooking times. Sometimes the trickiest part of a dinner party is timing everything out. They are going to be warm from the oven for cookie sundaes. It’s a good thing I tested – needed to double the amount of cookie dough per pan and additional baking time.

I think the sundaes will be a hit. I’m not gonna lie, the test sundae was yummy.

Pictured at the top of the post is fairly close to the rest of what I am planning tonight.  Here are the recipes:

Buttered Potato Pie – click here (and there is an entire menu, recipes and shopping list at that link)

Roasted Asparagus (still debating on adding the cheese or not) – click here.

Dark Chocolate Chip Cookies – click here

The appetizer is going to be fresh baked bread with a variety of dips, including roasted garlic, which is in the oven right now and making the house smell delicious, and there will be a side salad.

If you’ve been around a while, you’ll notice these are recipes I’ve made on several other occasions. I wanted tonight to be pretty casual, so items I’m very familiar with and can make without ever consulting the recipes, means I can spend more time with friends and less time stressing about presentation. Also, each recipe is a favorite of one person or another, so added bonus.

Ok, you’re on your own tonight. What’s on the menu? Are you prepared for the Halloween onslaught? I dread the leftover candy, how about you?

I almost forgot, there was a Bixby update this week for the pet lovers.

Finally, here is the main dish of the evening. It’s usually served over buttered noodles, but the potatoes are a favorite and worked well the last time I paired them with the chicken, so I didn’t hesitate to do it again. Rules? We don’t need no stinkin’ rules.

Tonight’s feature recipe:

Chicken Piccata

• 1 cup Italian breadcrumbs
• 1 tsp basil, crushed
• 1 tbsp lemon zest
• 1/8 tsp pepper
• 1 tsp crushed garlic
• ½ tbsp olive oil
• 4 boneless chicken breasts, pounded flat
• 1 tbsp butter
• 1 tbsp olive oil
• 1 lemon, sliced into very thin slices*
• ½ cup water
• 2 tbsp fresh snipped parsley
• 3 tbsp lemon juice

bowl, skillet

Combine breadcrumbs, basil, zest, and pepper in bowl. Mix ½ tbsp oil and garlic together. Coat both sides of chicken with oil/garlic and dredge in breadcrumbs. Over medium-high heat 1 tbsp ea. of butter and oil in skillet, add chicken and cook 4-5 minutes on each side. Remove chicken – keep warm – add lemon slices to pan, sauté 30 seconds, add water, parsley and juice, boil for 1 minute, spoon over chicken.

*Scrub well before slicing.

Just for fun, JeffreyW has a bit more traditional take on this recipe here.

That’s it for this week. Have a great weekend, stay safe and don’t let the goblins get you – TaMara

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