Dinner
This dish is really good but if you like Dijon mustard you are really going to LOVE this dish!
INGREDIENTS
1 1/2 pounds boneless skinless chicken breasts or thighs
1/2 cup Dijon mustard
1/4 cup pure maple syrup
1 tablespoon rice wine vinegar
salt
pepper
1 tablespoon cornstarch
fresh rosemary for garnish
Preheat oven to 350 degrees. Spray baking dish with non stick spray. In a small bowl whisk together Dijon mustard, maple syrup, rice wine vinegar and salt and pepper to taste. Place the chicken in your prepared pan and pour the mustard sauce on top of the chicken, turn the chicken to coat with the sauce. Bake uncovered about 40 minutes or until chicken is cooked through. Remove chicken from oven, do not discard the liquid. Transfer the chicken to a platter. Pour the left over liquid into a saucepan and stir in the cornstarch cooking over medium heat until the sauce thickens. Remove from heat and serve over the chicken with a sprinkle of rosemary.
Enjoy,
Recipe adapted from table for two
I have really been enjoying the one pot dishes lately and this recipe is no exception. This comes together easily after a long day at work! IT was also very well received by everyone who ate it that night!
INGREDIENTS
4 slices of bacon , diced
1 boneless skinless chicken breast, cut into bite size pieces
2 cloves of garlic , minced
1 onion diced
2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
1/2 cup milk (I used 1%)
1/4 teaspoon red pepper flakes
3 cups rotini pasta
1/4 cup BBQ sauce (use your favorite)
1 cup shredded cheddar cheese
salt
pepper
DIRECTIONS
Heat a large stockpot over medium high heat. Add bacon and cook until crispy. (6-7 minutes). Stir in your diced chicken and cooked until golden brown. Add garlic and onion continue cooking until onions are translucent. Stir in chicken broth, tomatoes, milk, red pepper flakes, pasta and salt and pepper to taste. Bring to a boil , cover and reduce heat and simmer until pasta is cooked through (about 12-14 minutes). Stir in BBQ sauce and cheese, cook 2-3 more minutes until heated through.
Enjoy,
recipe adapted from Damn delicious
Today was one of those days where Mr. MCYM was not going to be home for dinner and it was just Robby and I along with A friend of his. I wanted something quick and easy! This sandwich was it.
INGREDIENTS
1 Italian bread loaf
Olive oil to drizzle
1/4 cup banana peppers
1/4 cup Italian mix, Giardiniera
8-10 slices Black Forest ham
8-10 slices Genoa salami
6 slices American cheese
Red pepper flakes (optional)
DIRECTIONS
Preheat oven to 350 degrees. Slice Italian loaf in half without cutting all the way through. Drizzle both sides with olive oil. On one half spread the banana peppers and on the other half spread the Giardineria. Layer the ham, salami and cheese. Sprinkle with red pepper if desired. Bake on a sheet pan for 10-12 minutes. Remove from oven and close the two sides together and slice!
Enjoy,
One of the things both Amanda and Robby love is when we have breakfast for dinner! We did that often when Jim was in Iraq and Afghanistan. I always knew the kids would go to bed with a full belly! I made this recipe for dinner and although Amanda is living away at college now, I know she would have enjoyed it as much as the rest of us. Robby had two helpings and I got a ” thanks for dinner Mom… that was great”. And Jim, well, he had three helpings! I think that says it all!
INGREDIENTS
1 pound hot sausage or your favorite sausage
1 cup shredded sharp cheddar cheese
1 cup shredded monterey jack cheese
6 eggs, beaten
1 cup of water
1/2 cup of milk (use what ever you have)
2 packages McCormick sausage gravy packets
6 slices of bread, cut into 1 inch cubes
2 tablespoons melted butter
DIRECTIONS
Preheat oven to 325 degrees. Cook sausage in a large skillet over medium high heat until brown, drain sausage and cover the bottom of an 11 x 8 prepared baking dish. Sprinkle both cheeses over the sausage. Beat eggs, water, milk and one packet of the gravy mix in a medium bowl. Whisk until well incorporated. Pour over the sausage and cheese. Spread all of your bread cubes over the egg mixture and drizzle with butter. Bake uncovered for 40 minutes. Take out of the oven and let cool 5-10 minutes. During the last 5 minutes of baking, mix the second packet of gravy mix according to package directions and serve on top of your sausage bake!
Enjoy,
I started making these last summer and they are so tasty and can be changed up millions of ways. We are purist when it comes to these hot dogs. We simply like to wrap the hot dog in bacon, grill and baste with our favorite BBQ sauce!
INGREDIENTS
Hot dogs (your favorite variety)
Bacon (don’t use thick cut)
BBQ sauce (we use Kraft Honey BBQ sauce)
Toothpicks
DIRECTIONS
Preheat grill. Wrap hot dogs with bacon spiraling the bacon all the way down the dog. Secure with toothpicks. Place on the grill and while grilling, baste with BBQ sauce! Remove toothpicks when cooked through.
VARIATIONS
Slice hot dog lengthwise, but not cutting all the way through. Add your favorite cheese slices into the pocket of the dog but not over filling. Wrap with bacon and cook as directed above. You can also add pickled jalapeños along with the cheese! Mix and match and make your own creation. Let me know what you made and how they turned out!
Enjoy,
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