Crispy Honey Chicken Cutlets

Boring chicken cutlets. What to do,what to do? I happened to come across this old recipe from Cooks.com that I had saved on my computer and decided to give it a try. The result was a delicious, sweet and savory chicken that was great, even as leftovers. Both the baby and my toddler son loved the taste!
Recipe

CRISPY BAKED CHICKEN WITH HONEY  

2 1/2 to 3 lb. chicken
1 c. cracker and bread crumbs
2 beaten eggs
Salt and pepper to taste
1/2 c. melted butter
1/2 c. honey

Directions:

Skin the chicken and dip into eggs and crumbs; coat well and season with salt and pepper. Bake at 350 degrees for 1 hour. The last 15 minutes coat with butter and honey whisked until smooth. Instead of the egg, the chicken can be dipped into Italian dressing or brushed with Miracle Whip. Serves 4.

Garlic Bread Steak Sandwich

Here's a quick bite for you on this happy Tuesday. When I buy London Broil, I usually buy it in bulk, cut it up and freeze it. I needed an idea on what to do with the steak, and since I made a fresh loaf of French bread today, I decided to go with sandwiches. To give it an extra bit of flavor, I turned the French bread into French garlic bread. I seasoned the steak with some McCormick Montreal seasoning and broiled it. Ding,ding,ding....dinner's done - come and get it!

Steak Recipe (serves 1)

London Broil, cut into 6-8 oz
1/4 cup of McCormick's Montreal Seasoning


Rub seasoning into steak. Place in broiler for 10 minutes. Remove and make thin sliced grooves and continue to watch meat for another 5-10 minutes, depending on the desired cooking temperature. Remove when complete and slice through. Make sure the slices are thin.


French Garlic Bread
2 slice of French bread(ends work best)
2 TBSP butter
2 TSP garlic powder 
Slice the ends of a loaf of crusty French bread. Spread with 2 TBSP of butter and top each piece with 1 TSP of garlic powder. Bake in toaster oven on toast mode at 350 for 10 minutes, being cautious not to burn on the edges. When done, top with sliced steak and enjoy!

Baby BLTs

I felt inventive today.  I decided to try a new spin on an old fave, BLTs. I wasn't sure the route I wanted to go, so I decided to try something simple - making them tiny and serving them up on baby sized biscuits.  I thought that these little gems might be a yummy and cute item for an appetizer or quick breakfast.  My savior, Bisquick, came to help.  Bisquick has a handy recipe cheat sheet on the back of the box, which includes, biscuits. I decided to use the drop biscuit method, but after the results, I probably should have kneaded the dough and cut out the biscuits.  They didn't turn out bad and were quite yummy; you just end up with a crumb farm on your plate,table in lap. This isn't a really big problem for us since we have a dog named Hoover(he works better than a vacuum ever could).  All in all, the biscuits kept falling apart and were hard to keep together.  I don't feel as though this was an epic failure and I am certain I can manipulate the biscuit recipe a little more to make it a little less messy. On a side note, my little ones ate the 'biscuit sandwiches' with scrambled eggs and bacon and loved them a lot, especially the extra crumbs they were able to feed to Hoover.

Baby BLTs(makes about 9)
2 1/4 cups of Bisquick mix
2/3 cup of milk
9 slices of bacon (turkey or regular)
2 small tomatoes, sliced thin
Torn lettuce leaves, small enough to garnish each sandwich
1/4 TSP (roughly) of mayonnaise for each BLT(optional)

Heat oven to 450. Prepare dough, mixing milk and Bisquick mix. When fully mix, drop biscuits on to ungreased cookie sheet using a tablespoon. Bake for around 10-12 minutes, until biscuits are turning gold. 
Remove and allow to cool.  When cool, carefully slice in half. Cook your turkey bacon until done, cutting slices in half. Add 2 bacon halves, a thin slice of tomato and lettuce garnish to biscuit bottom. Finish with mayonnaise, if desired. Top with biscuit top.

Quick and Easy Chicken Salad

I discovered chicken salad when I was pregnant with my first baby. A true tuna addict, I was pretty upset to learn you should only eat tuna in limited quantities due to the mercury. I needed a fix for my dilemma and this recipe hit the spot. It's a recipe that works best with left over chicken - grilled chicken boneless breasts or rotisserie chicken. I had left over marinated chicken ( I used McCormick's Grill Mates Marinade once again - this time in Mesquite Flavor). If I don't marinate the meat, I at least use grill seasoning. This is a simple recipe that anyone can make - add any toppings you like. When I was pregnant with Katie, I would make some homemade bread to serve it on, with a side of pickles and olives. These days I am keeping it simple, eating it on good old, store bought whole wheat. You can use full fat mayo if you please, but since I am dieting, I prefer the lite stuff.

Jaime's Simple Chicken Salad (serves 2)

6-8 ounces of left over chicken meat, marinated or rotisserie

2 TSPS of Light Mayo

2 TSPS of Grey Poupon or deli style mustard

Salt and Pepper to taste

4 slices of any style bread

Heat and shred leftover chicken. Add mayo and mustard, salt and pepper; mix well. Serve on bread.

That was easy, right?