Double Crunch Honey Garlic Chicken

Original link can be found here: http://www.nlrockrecipes.com/2012/04/doube-crunch-honey-garic-chicken.html

Ok so like many of the pinterest recipes I try this was YUMMY!!!! But something tells me it was a one time deal and not a let's have it again thing.

Now I LOVE crunchy food. And it might have been something we did but it did NOT end crunch. It tasted like things that get breaded. A little crunch but not much.

As for the seasoning it was very good but for my mom and I we thought it had a little too much ginger. That is my only main complaint/suggestion to fix.

As for the sauce, oh my goodness!! It is delicious! But not recommended for those who can't have too much sugar. I would use this sauce to have with nuggets or strips. Now what happened was I cooked the garlic like it suggested then added the soy sauce and honey but it didnt simmer. So I had to bring it for a quick boil and leave it on medium. I was worried that it wouldn't come out right but it taste like it did.

Here's how ours turned out!

Circulon 12-In. Covered Skillet (Google Affiliate Ad)

Bacon Wrapped Asparagus

Everyone loves bacon right??

http://www.food.com/recipe/bacon-wrapped-asparagus-167834

it's real simple just rinse, cut a piece of bacon in half and wrap! 

they are SOOOOOO good! it's perfect combination. I suggest streching your bacon some before you wrap it and cover as much as possible because the tips especially got a little dry. Plus if you're like me and like your bacon crunchy the thinner you make the bacon the better.

I prefer to have the asparagus in bulks instead of individual.

Chicken Parmesan Bake!

The original post here (direction on the video)

http://foodwishes.blogspot.com/2008/02/end-of-chicken-parmesan-as-you-know-it.html

This was really simple to make and whats great is the guy pretty much "eye balled" his recipe so you can do the same. So if you love sauce add more sauce, love cheese add more choose or have less. Now as I'm typing this my house is slowly filling with the aroma of the sauce and mmm mmm mmm! does it smell good!

Now my mom and I have a sensitive stomach so we weren't sure how our stomachs would hold up. It ended up being a dish we loved and our stomachs too!

My only tips would be be prepared for more than the reciepe calls. My dish was larger than the one in the reciepe so ended up using more than the recipe called and that's with going lite on sauce and everything.

This is how ours turned out mmmm was it so good!
Rachael Ray 4.25-Qt. Casseroval Dish (Google Affiliate Ad)

Pinterest Dinner!

So if you know me I LOVE to cook I come from a family who cooks. My family and I decided once a week we'll try something from pinterest. So Today it's Chicken and Steak!

Honey Mustard Grilled Chicken

original link here: http://www.simplyscratch.com/2010/05/grilled-honey-mustard-chicken.html

now my family isn't huge on spice so I used regular mustard because apparently brown mustard is more spicy. I followed the directions and it's really simple. In the directions it tells you to cook it on medium to medium-high heat. I recommend to cook it on medium because it almost burnt our chicken real bad! I had to transfer it to another pan. Also, If you're not a big fan of spice, don't add the red peppers or the paprika. It had a little kick but my dad and I thought it was alright. My mom who has a very sensitive stomach and taste bud it was almost too spicy for her. Here's how my chicken turned out:

Note that i added the sauce in the pan instead of removing it, we normally just grab our food straight from the pan to create less dishes.

Also on the menu tonight is....

Steak with Shallot Butter and Balsamic Sauce

original link here: http://www.bellalimento.com/2012/01/06/steak-with-shallot-butter-balsamic-sauce/

Now, I had to wait till my parents arrived home so what I did was have the oil and butter ready in a pan unheated. I seasoned the steak and in a small container had the rest of my ingredients ready. Now, my family is just barely jumping on the whole fresh ingredients wagon so I used dried parsley. Oh my goodness! Now, I've become the steak expert of the family, I know how to cook a juicy steak! We're also from Texas so I wasn't sure about the whole not using rub on steak but it ended up working out! I covered the steak when I was cooking it although it doesn't say so in the directions.

    

 I also made a couple "mistakes" I had my butter and oil all ready to go and you're only suppose to soften the butter but by the time I was going to get started it had melted. And, I added the garlic AND balsamic vingar at the same time but it had no affect. Here's how my steak ended:

not the best looking picture... but it was amazing!