Honey-Mustard Chicken Nuggets

Ingredients:
2 boneless, skinless chicken breasts
2 eggs
1/2 cup flour
1 tbsp honey
1 tbsp Dijon mustard
1/2 cup bread crumbs

Directions:
In one of three shallow dishes put the flour. In the second beat the eggs with the honey and mustard. In the third put the breadcrumbs. Cut the chicken into bite-sized pieces. Dip first in the flour, then the egg mixture, then the breadcrumbs, shaking off the excess. Place on an aluminum foil lined baking sheet. You might want to spray the foil with non-stick spray for easier removal after baking. Bake in a 400 degree oven for 15 minutes or until the chicken is no longer pink.

Comments:
I was originally going to make Honey Nut Chicken Sticks but when I noticed I didn't have any appropriately flavored cereal I ditched that idea and improvised. This is what I came up with. Worked quite well, I'd say. Better than this version, anyway. :)

Taffy Apple Dip

From Recipezaar



Ingredients:
1 (8 ounce) package cream cheese, softened
3/4 cup packed brown sugar
1 tablespoon vanilla extract
1/2 cup chopped peanuts
6 apples, cut into wedges

Directions:
1. In a small bowl, beat cream cheese, brown sugar and vanilla until smooth.

2. Spread mixture on small serving plate; top with nuts.

3. Serve with apple wedges

Comments:
Back at Christmas Cheryl brought some apple dip to our party and Adam loved it. He immediately went and found a recipe. This is actually the first time I've made it. I brought home two bags of apples from the store and when he saw me eating one, he remembered this dip and decided it was time to try it out. I tasted a bit when I put it in the container. Seemed kind of sweet to me, but I suppose that's the point. Adam likes it.

Oh, and I left out the peanuts.

Grilled Bacon-Tomato Sandwiches

From Taste of Home



Ingredients:
4 slices Italian bread (1/2 inch thick)
4 slices provolone cheese (1 ounce each)
4 slices tomato
4 bacon strips, cooked and halved
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
2 tablespoons Italian salad dressing

Directions:
Top two slices of bread with a slice of cheese; layer with tomato, bacon, basil and remaining cheese. Top with remaining bread. Brush dressing over outsides of sandwiches.

In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

Comments:
I used whole wheat bread so that's why it looks so dark. I also skipped the basil and Italian dressing and just spread butter on the outside of the bread instead.

These were very good. Basic, simple, but tasty.

Weekly Menu 9/26 through 10/2

Saturday 9/26 - Grilled Bacon-Tomato Sandwiches

Sunday 9/27 - Honey Nut Chicken Sticks (it's in the 365: No Repeats cookbook.)

Monday 9/28 - Pork Tenderloin (in the slow cooker)

Tuesday 9/29 - My night out for the month. Not sure where we're going yet. Any suggestions?

Wednesday 9/30 - Beef & Cheese Manicotti. I've got a card in my recipe box - not sure where the original is from.

Thursday 10/1 - Provolone 'n' Turkey Sandwiches

Friday 10/2 - Smoky Red Rice and Chorizo with Black Beans

Sweet 'n' Saucy Sausage Sandwiches

From Taste of Home



Ingredients:
2 Italian sausage links (4 ounces each), sliced
1/4 cup coarsely chopped onion
1/4 cup coarsely chopped green pepper
1/3 cup ginger ale
1/3 cup chili sauce
1/4 cup apricot preserves
1 tablespoon onion soup mix
1 French roll, split
1/4 cup shredded cheddar cheese

Directions:
In a large saucepan, saute the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the ginger ale, chili sauce, preserves and soup mix. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened, stirring occasionally.

Place roll halves, cut side up, on an ungreased baking sheet; top with sausage mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.

Comments:
Direct quote from Adam: "These are good. You definitely have to make them again."

That would probably be all the commenting I need on this one, but I'll add that I used that sausage that comes in a tube, omitted the green peppers, but kept everything else the same. A tad bit spicy for my tastes, but I'm a wuss.

Really good. You should go make them. Seriously.

Great Grandma's Baked Chicken

From Everyday with Rachael Ray



Ingredients:
8 ounces (about 3/4 cup) soft goat cheese
1 tablespoon finely chopped fresh rosemary leaves
2 teaspoons grated lemon peel
6 skinless, boneless chicken breast halves (about 2 pounds)
2 large eggs
1 1/2 cups plain bread crumbs
Salt and pepper
1 1/2 sticks (6 ounces) butter, melted

Directions:
Preheat the oven to 350°. In a small bowl, combine the goat cheese, rosemary and lemon peel; set aside. Using a small sharp knife, cut into the side of each chicken breast half to create a pocket. Stuff each chicken breast with about 1 1/2 tablespoons goat cheese mixture and secure with a toothpick.

In a shallow bowl, whisk the eggs and set aside. Place the bread crumbs in another shallow bowl and season with salt and pepper. Add half the melted butter to the bread crumbs and combine. Keep the remaining butter warm for basting.

Cover a baking sheet with foil. Dip each stuffed chicken breast in the egg and then in the bread crumbs to coat; set on the prepared baking sheet. Bake until cooked through, about 45 minutes, drizzling with the remaining butter every 15 minutes.

Comments:
I skipped the whole butter thing and it turned out a wee bit dry. I just thought that it called for a whole lotta butter and that didn't seem like a good idea to me. The result wasn't fantastic, but it was still edible. I'll have to think of an alternate method if we have this again.

On a side note, look at those beautiful beans. We've been able to get all kinds of wonderful produce at our local farm stand this summer: strawberries, corn, melons, blueberries, peaches, beans, tomatoes, onions, cucumbers, peppers. We're so lucky to have so many local choices for fresh fruits and veggies.

Soon we'll be seeing pumpkins and squash and then it'll be winter. Boo. Now I'm depressed.

Penne Pasta with Black Beans & Mango

From Recipezaar



Ingredients:
1 (14 ounce) can chopped tomatoes
1 small onion, sliced
3 garlic cloves, crushed
1 (15 ounce) can black beans, drained
2 tablespoons olive oil
4 ounces penne pasta, cooked
1 mango, peeled and cubed
1/2 cup fresh basil leaf, sliced
salt and pepper, to taste

Directions:
1. Simmer tomatoes, onion and garlic in a saucepan over medium heat for 10 minutes.

2. Add beans and oil. Cook for one additional minute.

3. Place pasta in a serving bowl, and spoon bean sauce over the top.

4. Add mango, basil and salt & pepper to taste.

5. Toss and serve.

Comments:
Once again Adam saw the beans and complained. And then ate it and determined it wasn't horrible. And he'd probably eat it again. *sigh*

Anywho. Picky, complaining husbands aside, this was a total breeze to prepare. Nothing tricky, I skipped the oil, but kept the rest of the recipe the same... for the most part. I almost never cook with garlic - it makes Adam's stomach unhappy - so I usually throw some garlic powder in toward the end instead. I was also feeling lazy and on onion overload so I gave a few shakes of the dried, minced stuff and called it good.

I liked the texture contrast of the tomatoes, beans, and mango. Flavor was good too. We ended up with some leftover sauce so I'll see how it reheats tomorrow.

Adam Cooks Jerky

Adam used a Nesco dehydrator and jerky gun and the accompanying spice mixes



Ingredients:
1 pound sliced or ground meat
1 spice/cure seasoning packet

Directions:
For Ground Meat:
1. Combine entire contents of spice/cure sides with 1 pound lean ground meat. Mix until well blended.

2. Form into strips or sticks using the jerky gun.

3. Dry using food dehydrator.

For Sliced Meat:
1. Mix contents of spice/cure packet with 1/4 cup water. Marinate strips 12 to 24 hours.

2. Dry using food dehydrator.

Comments:
For some unknown reason, Adam decided to get a food dehydrator and make his own jerky. He used some round steak first (on the left up there in the picture) and then used some ground turkey with the jerky gun (on the right.)

It appears that both turned out pretty well. I'm not a jerky person so I can't attest to the taste or quality. Adam is loving it. It seemed pretty simple and the most time-consuming part is the drying, which really happens by itself inside the appliance. I was just glad it didn't stink the house up too much.

Scalloped Potatoes with Ham

From Taste of Home



Ingredients:
2 teaspoons butter
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
Dash Cajun seasoning
1/2 cup 2% milk
1-1/2 teaspoons sherry or chicken broth
1 teaspoon Worcestershire sauce
1/2 cup shredded cheddar cheese, divided
1 medium potato, peeled and thinly sliced
1 cup cubed fully cooked ham
1/4 cup thinly sliced onion

Directions:
In a small saucepan, melt butter. Stir in the flour, salt, pepper and Cajun seasoning until smooth. Gradually add milk, sherry and Worcestershire sauce. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in 1/4 cup cheese. Remove from the heat; set aside.

Place half of the potato slices in a 1-qt. baking dish coated with cooking spray. Layer with the ham, onion and half of the white sauce. Repeat layers.

Cover and bake at 350° for 50-60 minutes or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Comments:
These are kind of time-consuming, but worth the effort. I doubled the recipe so my cooking time was a bit longer. Overall, good flavor - nice and cheesy. Not at all like the awful stuff you get in a box.

Oh, and I obviously didn't peel the potato. I rarely do. The skin is full of nutrients and as long as you clean it well, it's fine. Such fussy work, peeling vegetables. I try and avoid it if at all possible.

White Chocolate Macadamia Nut Cookies

From Allrecipes.com



Ingredients:
1 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate

Directions:
Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.

Bake for 10 minutes in the preheated oven, or until golden brown.

Comments:
I had made these kind of cookies previously, but lost the recipe. Sorry person who emailed me about that a while back. I looked everywhere and couldn't find where it ended up.

Anyway, while we were at Fleet Farm this morning for a jerky gun (more on that later), I stopped by their candy and nut section to see if anything leapt out at me. Adam spotted macadamia nuts and when I asked if he wanted me to make cookies since he had just finished off the cake in the fridge he immediately grabbed the chance. So, white chocolate macadamia nut it was. He found this recipe and I made it. At the same time that I was making dinner. Talent...

I haven't tried one yet - and probably won't. Neither white chocolate nor macadamia nuts are really my thing. But Adam likes them and he's my target audience, so I'm satisfied.

Weekly Menu 9/19 through 9/25

Saturday 9/19 - Mom's Turkey Meatloaf (got bumped)

Sunday 9/20 - Scalloped Potatoes with Ham

Monday 9/21 - Brats in Beer

Tuesday 9/22 - Penne Pasta with Black Beans & Mango

Wednesday 9/23 - Great Grandma's Baked Chicken

Thursday 9/24 - Meat Loaf Cups

Friday 9/25 - Sweet & Saucy Sausage Sandwiches

Lemon-Mustard Chicken with Angel Hair Pasta

From 1200-Calorie-A-Day Menu Cookbook by Nancy S. Hughes



Ingredients:
2 tbsp chopped scallion
1 tbsp lemon juice
2 tbsp dry white wine
3 tbsp chopped fresh parsley
2 tsp Dijon mustard
1/4 cup chicken broth
Cooking spray
4 1/4 pound skinless, boneless chicken breast halves, flattened to 1/4-inch thickness
2 tsp EVOO
1 tbsp light margarine
1/4 tsp salt
1/8 tsp black pepper
3 cups cooked angel hair pasta

Directions:
1. In a small bowl, combine scallion, lemon juice, wine, parsley, mustard, and broth. Mix well and set aside.

2. Coat a large nonstick skillet wirh cooking spray and place over high heat. Add chicken and cook for 2 minutes. Turn and cook for 2 1/2 minutes longer. Set aside.

3. Reduce heat to medium-high, add scallion mixture, and stir until smooth, scraping bottom and sides. Stir in oil, margarine, salt, and pepper. Blend well. Pour sauce over chicken, arrange pasta around chicken, and serve immediately.

Comments:
I skipped the wine (used extra chicken stock instead) and cut the chicken into bite-sized pieces rather than pounding it - my chicken was weird shaped. I also used regular spaghetti rather than angel hair.

This was pretty easy. But watch out - the scallion sauce gets hot really quickly once you add it to the pan. It's a nice balance of mustard/lemon/onion flavors. Even Adam liked it!

Weekly Menu 9/12 through 9/18

Saturday 9/12 - We just ate leftovers - had a late lunch up in Green Bay and then ice cream from Sonic mid-afternoon. (BTW - there's a Sonic in Appleton now! So exciting!)

Sunday 9/13 - Crispy Beef Tostadas (from Taste of Home, but I don't see if on the website) (got bumped)

Monday 9/14 - Home-Style Ribs. We're back to crockpot Mondays.

Tuesday 9/15 - Adam's on his own. My monthly professional association meetings start up again for the season. It must be fall...

Wednesday 9/16 - Lemon Mustard Chicken with Angelhair Pasta from 1200-Calories-a-Day Menu Cookbook by Nancy Hughes

Thursday 9/17 - Adam's night out for September. It sounds like he might be leaning toward sushi. We'll see how that goes.

Friday 9/18 - Mom's Turkey Meatloaf

Upside-Down Pizza Bake

From Taste of Home



Ingredients:
1/2 pound Italian sausage links, cut into 1/4-inch slices
1 cup spaghetti sauce
1/2 cup sliced fresh mushrooms
1/2 cup julienned green pepper
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1 cup biscuit/baking mix
1 egg
1/2 cup milk

Directions:
In a large skillet, cook sausage over medium heat until meat is no longer pink; drain.

Pour spaghetti sauce into a greased 8-in. square baking dish. Top with the mushrooms, green pepper, sausage and 1/2 cup cheese.

In a small bowl, combine the biscuit mix, egg and milk until blended. Pour over top. Sprinkle with remaining cheese.

Bake, uncovered, at 400° for 25-30 minutes or until golden brown.

Comments:
My edits: Skipped the mushrooms and green peppers and added onions and some leftover pepperoni

This was wonderful. Very simple to make, but mighty tasty. And it can be made in many different incarnations. I thought about using the pineapple and ham left over from abandoned meals last week and making a Hawaiian version. Maybe next time...

Weekly Menu 9/5 through 9/11

Saturday 9/5 - Adam got crab legs from the store so he steamed those and I had some cauliflower and leftovers.

Sunday 9/6 - Upside-Down Pizza Bake

Monday 9/7 - Rumor has it Adam's parents are coming over and we're grilling out.

Tuesday 9/8 - Chicken Caprese Sandwiches

Wednesday 9/9 - Adam won tickets to the comedy club so we'll eat there.

Thursday 9/10 - Meatball Tortellini Soup

Friday 9/11 - Crispy Beef Tostadas (from Taste of Home, but I don't see if on the website)