Ina's Indonesian Ginger Chicken

Not only is this dish a crowd pleaser, but it'super easy to make for a crowd as well. On the other hand, you can reduce the recipe easily for a small family. If you haven't tried it, keep in mind it has to marinate overnight, but after that, there's absolutely no work to be done except bake it and serve it. It's best over rice, any kind you prefer. Mashed potatoes just doesn't cut it with this dish. 
You just can't beat Ina Garten recipes...they're all winners!

Ina Garten's Indonesian Ginger Chicken
From Barefoot Contessa, Episode: Stephen's Birthday

Ingredients:
1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed (I used legs and thighs)

Method:
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.


Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown. Serves 4-6

Brown Rice Quinoa Pancakes

Not often do I make pancakes, but these are an exception and I make them for supper. I've always loved breakfast for supper, haven't you? These pancakes are usually on my supper agenda when I have leftover brown rice. You could use all brown rice if you don't have any quinoa, but it's better mixed. Conversely, don't use all quinoa either as the flavor will be a bit overpowering.
An interesting idea: Zoe suggested serving it as one big pancake, pouring it into a buttered cast iron skillet and baking it at 450 for about 15 minutes. Then the whole family can dive right in with butter and maple syrup. 

Brown Rice Quinoa Pancakes
From Huckleberry by Zoe Nathan

Ingredients:

1/2 cup whole wheat flour

5 tablespoons cornmeal

2 tablespoons rolled oats

1 tablespoon flax seed meal or wheat germ

2 teaspoons chia seeds or poppy seeds

1 tablespoon millet

2 tablespoons brown sugar

1 1/2 teaspoon baking soda

3/4 teaspoon kosher salt

2 cups buttermilk

1/2 cup melted butter

3 eggs

1 1/4 cups cooked brown rice

1/2 cup cooked quinoa

Method:

Place the first 9 ingredients in a large bowl. Add the buttermilk, butter and eggs and whisk to combine. Add the brown rice and quinoa.

Preheat a greased griddle or greased skillet. When some droplets of water sizzle, turn heat down to medium and use 1/3 cup of the batter for each pancake. When the bubbles set on the surface of the pancake and the bottom is golden, flip and cook on the other side for about a minute.

Serve immediately. Makes about 15 pancakes.

Lemon Creme Double Crumb Bars

Well, what can I say? These bars are divine. Are you a crumble fan? Then you're going to love these as they have a double crumble. Crumble on the top and bottom. (Perhaps I should say double trouble not double crumble! They're going to wreak havoc on your waistline.) 
Of course, anything with lemon and condensed milk layered in between two crumbles has simply got to be roll your eyes delicious.

Lemon Creme Double Crumb Bars
From Cooking Classy

Ingredients:
1 1/4 cups all-purpose flour
1 1/4 cups old fashioned rolled oats
1/2 tsp + 1/8 tsp salt*
1/2 tsp baking soda
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
3/4 cup unsalted butter, melted
1 tsp vanilla extract
1 (14 oz) can sweetened condensed milk
1 Tbsp finely grated lemon zest
1/3 cup fresh lemon juice
2 large egg yolks
1/2 tsp lemon extract


Method:
Preheat oven to 350 degrees. Whisk together flour, rolled oats, salt and baking soda. Stir in granulated sugar and brown sugar and mix until no clumps of sugar remain. Stir vanilla into melted butter and pour mixture over dry ingredients. Using a spoon, stir mixture until evenly moistened. Sprinkle half of the crumb mixture into the bottom of a greased 8 by 8-inch baking dish and gently press into an even layer. Bake in preheated oven 15 minutes. Remove from oven and set aside (leaving oven heated at 350 degrees).

In a mixing bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended. Pour mixture over crumb crust in baking dish and spread into an even layer. Sprinkle top evenly with remaining crumb mixture. Bake in preheated oven 23 - 26 minutes until lightly golden. Remove from oven and allow to cool to room temperature, refrigerate an hour, then remove and cut into squares. 

Store in airtight container in refrigerator.

*If using salted butter reduce salt amount to 1/8 tsp