Honey Mustard and Bacon Chicken

   

This weeks recipe was given to me by my wonderful mother. It is one of my favorite dishes she makes. In short, it is Chicken marinated in honey mustard and topped with cheese, mushrooms, and bacon. I have always compared this chicken to the Okeechobee Chicken from RJ Gators and the Alice Springs Chicken from Outback. It's that good!!!!!


She originally found this recipe in a magazine; over the years she has slightly tweeked it to make it her own. The original recipe can be found here.

What you will need:

       1/2 cup Dijon Mustard                                        1/2 cup Honey                          

        

          Dijon Mustard

Honey

         1 1/2 tsps Vegetable Oil                                        1/2 tsp Lemon Juice

Vegetable Oil

Lemon Juice

   

    10-12 Boneless Skinless Chicken                                     Pinch of Pepper

                  Tenderloins

Chicken Tenderlions     

Pepper

                                         

              Pinch of Paprika                                     2 cups Sliced Fresh Mushrooms  

Paprika

Sliced Fresh Mushrooms

                2 tbs Butter                                                 1 8 oz bag of Shredded Mixed Cheese
                                                                                                   (Mexican Blend)                                                                          

Shredded 4 Cheese Mexican Blend

Butter

    

    

            10-12 Bacon Strips                                             2 tsps Parsley Flakes

Bacon Strips

    

     Parsley

How to Prepare:

Combine the mustard, honey, vegetable oil, and lemon juice in a bowl. Pour 1/2 cup of this mixture into a large ziplock bag. Add the chicken to this bag, seal the bag, and turn the bag until the chicken is coated. Refrigerate for 2 hours. Cover and refrigerate remaining marinade.

10 minutes before chicken is done marinating, saute the mushrooms in butter until tender and partially cook bacon (cook bacon on stove top until color changes, but remove before it turns crispy). 

Drain and discard marinade from chicken. Place chicken in a large pan on medium heat. Brown chicken on both sides. Transfer chicken to a glass baking dish or a greased metal baking dish, in a single layer.  

Sprinkle chicken with pepper and paprika. Spoon remaining marinade over chicken. Top with entire cheese bag and mushrooms. Cut (or tear) bacon slices in half. Place 2 halves of bacon on each tenderloin in a crisscrossed pattern. 

Bake, uncovered, at 375* for 20-25 minutes; until meat thermometer reads 160*. 

Sprinkle with parsley. 

Tips:

You can substitute Chicken Breast halves for the Chicken tenderloins. I use tenderloins because they brown quicker.

ENJOY!

Tomatillo Salsa

Hello, 

According to the "What's in Season" tracker at the top of this page: avocado, red onion, and lime are all currently in season in Florida. This is why the first recipe I have chosen to share with you is a Tomatillo Salsa recipe, which was shared with me by my sister Rachel.

Tomatillo Salsa

You will need the following:

8 Tomatillos                                   2 Avocados

Tomatillos

Avocado

1 Red Onion                            1 Jalapeno         

Red Onion

Jalapenos

& Lime juice

Lime Juice

How to prepare:

Remove the husks from the tomatillos. The skin under the husks will be slightly sticky; this is normal.


Wash the tomatillos and the jalapeno. 

Slice the tomatillos into thin slices then cut these slices into small pea size cubes. Put tomatillo cubes into a medium size bowl.

Cut the avocados in half. Remove the seed from each avocado.

Remove the avocado from its skin. The easiest way to do this is by sliding a spoon between the skin and the avocado.

Cut the avocado into thin slices and then into small pea size cubes, such as was done with the tomatillos. Put the avocado cubes into the bowl with the tomatillos. Mix the avocado into the tomatillos.

Cut the red onion in half. This is added to taste, so start with only one half of the onion. Remove the outer skin, then slice and cube the onion as you did with the tomatillos and avocado. Add this to the bowl of tomatillos and avocado to taste. Mix the onion into the tomatillos and avocado. I usually only use the one half, but you can use more or less according to your taste.

Next, cut the jalapeno into very thin slices. Cut these slices into very small cubes; the smaller the better. Add jalapeno to the mixture to taste. The more jalapeno added the hotter the salsa will be.

After all of the ingredients are mixed, mix in some lime juice to keep the salsa fresh. I usually add about a tablespoon or two.

Store in the fridge.

Tomatillo Salsa

Tips:

This salsa usually tastes best after sitting in the fridge for a day. This allows all of the flavors to mix. 

To speed things up, I use a Vidalia Chop Wizard to cube the tomatillos, avocado, and onion slices, and a Pampered Chef chopper to dice the jalapeno slices.

Vidalia Chop Wizard

Pampered Chef Chopper

Similar choppers can be found at stores such as: WalMart, Target, Bed Bath and Beyond, and similar stores.

ENJOY! 

Introducing Me

Hello World,


My name is Danielle and I have decided to make a recipe blog. 


Growing up I always wanted to help my family in the kitchen. At first I was given small tasks, but as I grew, so did my tasks. Eventually my father started to teach me different recipes; he never used a cookbook, so he was my only reference to refer to while cooking. He would assist me in the kitchen by giving me instructions until I could remember the recipe on my own. 


My favorite recipe of my father's was his peach pancakes, they were simple, yet perfect. No syrup was needed; they were perfect plain. Unfortunately he passed before I mastered this recipe. For the past six years I have been on a mission to figure out his recipe, so that I can once again enjoy these marvelous pancakes. 


The purpose of this blog is to share some of my favorite recipes with the world; and with a little luck, hopefully one day I will be able to share this mysterious peach pancake recipe.