Spicy Honey Glazed Chicken and Potato Skins

Love me some potatoes and chicken! Such a good combo! Yum! Ooo and just as good of combo is sweet and spicy...so good! Ok now on to the recipes! 

Spicy Honey Glazed Chicken

 4 large boneless breasts
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 teaspoon red pepper flakes
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons garlic powder
1/2 cup honey
2 tablespoons apple cider vinegar 

Mix spices together and set aside.

Mix honey and cider vinegar and set aside.

 Cover both sides in seasoning, set flat onto sheet pan. When all chicken as been seasoned put under broiler.

Cook for 5-7 minutes on one side and flip.  Cook for a 5-7 minutes on other side.  Flip again and then baste the chicken in honey/cider mixture.  Be sure to really get the chicken covered.  Add to oven again and let it cook under the broiler for a few minutes until the honey starts to thicken up and glaze.  Turn over again baste in the honey/cider mixture and cook under broiler for a few more minutes. Enjoy!

Potato Skins

4 large potatoes ( I used red potatoes)

3 Tbsp. melted butter

2 tsp salt

1 1/2 - 2 cups shredded cheddar cheese

bacon bits or bacon cooked and crumbled

green onions

1. Pre-heat oven to 400°. Cover a baking sheet with foil and spray with non-stick cooking spray. Set aside.
2. Wash potatoes and then cut the ends of the potatoes off and discard. Next cut the rest of the potatoes into approximately 1/2 inch slices.
3. Brush both sides and edges of the potatoes with butter and sprinkle with salt. Place on the foil covered pan and bake for 30 to 40 minutes, or until lightly browned. Turn potatoes onto the opposite side after about 15 minutes, to brown the other side.
4. When potatoes are done, top with cheese, bacon and green onions. Continue baking for 3-5 minutes, or until the cheese in nice and bubbly.

Sweet Potato Casserole

For Thanksgiving we had my friend, her husband, and her little boy over. My friend said she didn't really like the whole marshmallow sweet potato thing so I found a recipe and tried it out. I think its my new favorite! It is amazing! 

  

Mixture Ingredients

2 1/2 cups cooked, mashed sweet potatos ( I peeled mine, chopped them up, boiled them, and then mashed them)

2/3 cup granulated sugar

1/5 tsp salt 

3/4 tsp vanilla extract

1 egg beaten

3 Tbsp. unsalted butter melted

Crust Ingredients

2/3 cup brown sugar

3 Tbsp all purpose flour

1/2 cup finely chopped pecans

3 Tbsp. butter melted

1/2 tsp vanilla extract

Directions:

1. Pre-heat your oven to 350 degrees and prep a medium to small sized casserole dish with cooking spray. I used a 9×9 inch casserole dish.
2. Use a mixer to whip together cooked, mashed sweet potatoes (instructions to cook, bake, or microwave sweet potatoes above), 2/3 cup granulated sugar, 1/4 teaspoon salt, 3/4 teaspoon vanilla extract, 1 egg – beaten, 3 tablespoons unsalted melted butter. Mix until the potatoes are light and fluffy.
3. Pour the potato mixture into the prepared casserole dish and bake for 30 minutes.
4. Meanwhile, combine the crust ingredients in a small bowl – 2/3 cup brown sugar, 3 tablespoons all-purpose flour, 1/2 cup finely chopped pecans, 3 tablespoons melted butter and 1/2 teaspoon vanilla extract.
5. Sprinkle the crust over the casserole after it has baked for 30 minutes. Bake for 10-15 minutes longer, until the pecan crust is lightly browned and crunchy.

I found this recipe on http://centercutcook.com/ 

Cooked Cabbage with Sausage

This is a recipe I got from my dad. He usually makes it in the dutch oven but I'm going to give you the recipe for the regular oven.

1/2 head of cabbage

1 lb smoked sausage (I just use one of those "U" shaped pkg's of sausage. We like more sausage than cabbage too)

1/4 cup water

Onion if desired

Mix all ingredients together in a baking dish. Cook at 350°F for 45-60min. Stirring halfway through. You will now when its ready because it will start to settle.

I served with BBQ Chicken. They go really well together!

Enjoy!

Strawberry Bacon Salad with Greek Yogurt Poppyseed Dressing

This salad is freaking amazing! Oh my goodness. I'm going to have to make it every week. The dressing is to die for and then the way all the ingredients compliment each other...oh my heavens!

Salad:

6-8 cups baby spinach or 1 head of romaine lettuce

2 cups fresh sliced strawberries

1/4 cup toasted almonds, chopped (I just grabbed the bag of already sliced ones on the salad dressing aisle.)

8 slices bacon cooked and crumbled (don't forget you could use turkey bacon to make it a little more healthy!)

Dressing:

1/2 cup greek yogurt

1/2 cup mayonaise

1/4 cup white vinegar

4 Tbsp. Sugar

A little salt and pepper

1 tsp. poppy seeds

Mix all the salad ingredients together. Make the dressing. Don't add the dressing to the salad until you are ready to serve...Voila! That's it! 

Not my pic. I like to cook and bake and eat the food not so good at taking pictures  of it :D

Summer Fruit Salad

Ingredients:

1 (5.1 oz) pkg. Vanilla Instant Pudding

1 (20 oz) can pineapple tidbits with juice

1 lb. fresh strawberries sliced

1 can mandarin oranges drained

2 bananas, sliced

1 small container cool whip

Mix together Pudding and pineapple tidbits with juice. Once mixed well add in strawberries and oranges. Right before you are ready to serve add in bananas and cool whip.

This is Aki my parents exchange student . She helped me make the salad.  It was a huge hit!

Red Lobster Cheddar Bay Biscuits

This recipe will pretty much cure your craving for the Red Lobster biscuits. So good! So easy! So yummy! Just how I like it! 

2 cups Bisquick
1/2 cup cold water
3/4 cup grated sharp cheddar cheese
1/4 cup butter
1 teaspoon parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning

Preheat oven to 450 degrees. Mix together Bisquick, cold water, and grated cheese. Knead dough together and roll out on counter. Cut biscuits with a cutter and place into a baking dish. Melt butter and seasonings together. Brush with the butter and spices and bake for 8 to 10 minutes.

Frog Eye Salad

Just beware this makes a ton!!! But... you can keep it good in the refrigerator for a few days. I actually eat it for breakfast the day after :)

1 cup sugar                                          1Tbsp. lemon juice
2 Tbsp. flour                                        3 quarts water
2 1/2 tsp salt                                        1 Tbsp. cooking oil
1 3/4 cup pineapple juice                      1 (16 oz) box acini de pepe
2 eggs (beaten)

Combine sugar, flour, and salt in a sauce pan. Stir in pineapple juice and eggs. Cook over medium heat until thick. Cool and add lemon juice. In large pot boil acini de pepe and oil until noodles are more soft than firm. Rinse and cool to room temperature. Mix lemon sauce and acini de pepe. Cover and store in fridge overnight.
Prior to serving add 3 large cans mandarine oranges (drained) 2 large cans chunked pineapple (drained) 1 can crushed pineaple (drained) and 1 carton coolwhip. Mix and enjoy! ( you can add maraschino cherries to it if you like them but I hate them!)

Fresh Fruit Dip

One of my Mom's most yummiest recipes is the amazing fruit dip that she makes. It's really simple!

All you need is 8 oz softened cream cheese and 7 oz marshmallow cream... Whip together and Voila! Serve with fresh fruit such as strawberries, grapes, melons, kiwi's etc!

Not my picture but this is pretty much how it looked no joke.