Honey + Chicken = Delicious! I am fortunate to live next to a beekeeper and have two additional friends that have hives in their yards. Local honey is such a wonderful treat and inspires me to try new recipes. This recipe is definitely a keeper and wonderful paired with a fresh, green salad.
HONEY GARLIC CHICKEN
1 1/4 pound Chicken breasts
1/3 cup cassava flour (GF) or flour of preference
1/3 cup honey
1/3 cup Chicken broth
4-5 cloves garlic
3 tablespoons rice wine vinegar
1 1/2 tablespoons yellow mustard
1 teaspoon fresh thyme
3/4 teaspoon salt divided
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoon avocado oil (oil of choice)
Grate garlic with a grater or garlic press.
In a glass bowl add the sauce ingredients (honey, chicken broth, grated garlic, rice wine vinegar, yellow mustard, thyme, and 1/4 teaspoon salt). Set aside.
Place chicken on parchment paper and pat dry. Add salt, pepper, onion powder and garlic powder to your chicken.
In another glass bowl add the cassava flour. Coat the chicken on both sides.
Place your skillet on medium heat and add oil to the pan. Once oil is heated, place chicken in the pan and cook for 2 minutes per side.
Remove chicken from the pan and set aside. Place sauce in the pan and scrap up the pieces on the bottom of the pan. Then add chicken back to the pan.
Cook chicken an additional 4 minutes per side. Serve right away!
Recipe adapted from Redsreality.com
Scalloped Potatoes with Ham in comfort food for the soul. My Mother often made a version of Scalloped Potatoes with Ham and I have made in in the crock pot for years. I wanted a new version, and loved this recipe.
While perusing the reviews, several people added additional seasoning to the sauce, parboiled the potatoes, added broccoli, etc. This is a solid base recipe that you can use to get creative. In the photos below, I did not cover the dish while baking and it took a solid hour to cook. It is delicious ad comforting…just what we all need!
SCALLOPED POTATOES WITH HAM
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
Salt & Pepper
1 tablespoon butter
2 medium onions, thinly sliced
4 large russet potatoes, peeled and thinly sliced
12 ounces 1/4 inch sliced baked ham, cubed
2 cups grated Cheddar cheese
- Preheat oven to 350 degrees. Butter a baking dish.
- In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside.
- In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper.
- Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese and another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake, covered, for 45 mintues. Remove cover and bake another 15 minutes or until golden and bubbly.
Our oldest daughter, Megan, studied in Spain for a summer term and brought home the recipe and tradition of the Spanish Tortilla. Don’t be confused with the flour and corn tortillas you buy at the grocery store; this is a flavorful egg and potato dish, similar to a Frittata.
The red pepper sauce was a new twist and so delicious, I doubled the recipe. It was fantastic on the Spanish Tortilla but I also tried it on a sliced baguette with a mild white cheese (brie this time).
This recipe is not only delicious but vegetarian and gluten-free. Ole!
SPANISH POTATO AND SPINACH TORTILLA WITH RED PEPPER SAUCE
1/2 cup bottled roasted red bell peppers, drained
1 tablespoon dry-roasted almonds coarsely chopped
2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1/8 teaspoon ground red pepper
2 garlic cloves, crushed
8 ounces red potatoes (about 2 medium), cut into 1/8 inch slices
1 cup water
2 tablespoons half and half
1/2 teaspoon freshly ground black pepper
6 large eggs
2 large egg whites
2 cups baby spinach leaves
- Preheat broiler to high.
- Combine bell peppers, almonds, 1 tablespoon olive oil, 1/4 teaspoon salt, red pepper, and garlic in a food processor; pulse until smooth. Set aside.
- Combine the potatoes and 1 cup water in a skillet over medium-high heat. Bring to a boil. Cover, reduce heat to low, and simmer 4 minutes or until potatoes are just tender. Drain.
- Combine half and half, remaining 1/2 teaspoon salt, black pepper, eggs and egg whites in a medium bowl, stirring well with a whisk. Heat a 10 inch oven-proof skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add potatoes to pan, saute 4 minutes or until browned. Add spinach, saute for 1 minute or until spinach wilts.
- Reduce heat to medium-low. Add egg mixture to pan; cover and cook for 4 minutes, gently shaking pan occasionally.
- Broil tortilla 4 minutes or until top is lightly browned and center is set.
- Cool slightly; serve with red pepper sauce.
Recipe from Cooking Light/Ivy Manning
Chicken Divine starts by roasting chicken breasts with savory rosemary making your mouth water, anticipating the great final dish to come. This dish takes a while but you could easily bake the chicken breasts ahead of time.
I do not recall where I found this recipe but it’s been a family favorite for the past 20 years. Pair Chicken Divine with a green salad, crusty bread and a nice glass of white wine. Dinner is served!
3 whole chicken breasts
rosemary to taste
salt and pepper to taste
1 sliced onion
1 pound fresh or frozen broccoli
3/4 cup raw rice, cooked
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup grated, sharp Cheddar Cheese
1/2 cup freshly grated Parmesan cheese
- Melt butter, add flour and stir until smooth. Cook 2 minutes. Gradually add milk, stirring constantly until thickened. Add cheeses and seasonings.
- Sprinkle chicken with rosemary, salt and pepper. Bake chicken at 350 degrees for 1 hour. Cool. Skin, bone and slice.
- Cook broccoli in water with salt and onion. Drain.
- Layer chicken, then broccoli, then rice in buttered casserole.
- Pour cheese sauce over entire dish. Add more grated Parmesan on top if desired.
- Bake uncovered at 350 degrees for 30 minutes or until bubbly.