Baked BBQ Chicken with Peach Salsa

I have finally mastered a baked bbq chicken recipe! The key to this recipe is making little individual  boats for your chicken and of course...butter. If you do this, the chicken will be very moist and yummy.The peach salsa was the perfect contrast to the bbq chicken. I served this with a side of onion and garlic cous cous. Delicious!


Baked BBQ Chicken:

4 chicken breast
Salt to taste
Pepper to taste
Garlic Powder to taste
Butter

Directions:
Preheat oven to 375 degrees. While your oven is heating, cut pieces of foil large enough to completely wrap each piece of chicken. Season chicken breast  in the foil with salt, pepper, and garlic powder. Once seasoned, layer the chicken with bbq sauce and put a small piece of butter on top of the chicken. Press all sides of foil together so that the chicken is completely covered. (should look like a boat). Bake in a pyrex for 30 minutes or until chicken is cooked through. Top with peach salsa if desired (recipe below).


Peach Salsa:
2 medium firm peaches
1 jalapeno pepper, seeded and diced
1 red onion, diced
1/4 cup of fresh lime juice
salt to taste
pepper to taste

Directions:

Dice peaches, jalapeno peppers and onion and toss. Toss in fresh lime juice and season with salt and pepper. Let the mix sit for at least 5 minutes before tasting for seasoning. Make at least 1 hour ahead or up to 2 days ahead so the flavors will blend

Individual Lemon Mascarpone Trifles

I have a fabulous bookclub that meets once a month and this was my month to host. I decided to make shrimp and grits and individual trifles for dessert. I didn't know what to expect with my trifle but it was so delicious! The lemon and the creme de cassis were such great compliments to each other and really exceeded my expectations. The best part...this took all of 5 minutes to make.  I am already planning to make a larger version for the 4th of July!


Adapted from Giada 

1/2 cup sugar 
1 lemon, zested and juiced 
16 ounces mascarpone cheese 
1 cup of whipping cream
1 store-bought angel food cake, cut into 1/2-inch thick slices 
1/2 cup creme de cassis liqueur 
2 cups quartered strawberries 
Fresh mint leaves, chopped, for garnish (i skipped this) 



In a small saucepan over medium heat, combine the sugar with the lemon juice. Cook until the sugar has dissolved, about 5 minutes. Let cool.

In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese, whipping cream, and the lemon zest. Using a whisk, whisk until the mixture is light and fluffy.

To build the trifle, line the bottom of a glass with a layer angel food cake. Brush the angel food cake with some creme de cassis liqueur. Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries. Repeat the layers until all the ingredients are used, finishing with a top layer of berries. Chill in the refrigerator until ready to serve. Garnish with chopped mint leaves.