Honey Mustard Chicken with Crispy Bacon

Who doesn’t love a great piece of chicken, crispy bacon coupled with creamy sharp cheddar cheese. As you know I love taking ingredients we use everyday in the kitchen and create something fresh, new, and absolutely delicious! Juicy chicken thighs and a tangy honey mustard marinade will make this recipe a keeper for your family! Let’s get started!

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Ingredients:

Marinade-

Chicken-

  • 4 chicken thighs, boneless and skinless
  • 8 slices of bacon, cooked and crumbled
  • 1 Tbsp canola oil
  • 1 ½ C. mushrooms, sliced
  • 2 Tbsp salted butter
  • 2 C. cheddar cheese, shredded
  • 2 tsp. paprika
  • Salt, to taste
  • Fresh cracked pepper, to taste
  • 2 tsp. fresh parsley, chopped

 

Directions:

  1. Combine the marinade ingredients in a bowl and whip until blended, about 30 seconds.
  2. Place the chicken thighs in a zip lock bag and pour 2/3 of the marinade over the meat, seal and place in the refrigerator for at least 2 hours or overnight.
  3. Place the remaining marinade in a container and place in the refrigerator.
  4. Remove from the chicken from the marinade solution and preheat the oven to 375 degrees.
  5. Place an oven proof skillet on the stove top and heat 1 Tbsp of canola oil over medium high heat.
  6. Sear the chicken in the pan until golden brown on each side, 4 minutes each depending on heat.
  7. Remove the PAN from the heat and brush the chicken thighs with the RESERVED  honey mustard marinade.
  8. Season the chicken with salt, pepper, and paprika.
  9. In a separate pan, heat 2 Tbsp of butter and sauté the sliced mushrooms.
  10. Top each chicken thigh with equal portions crumbled bacon.
  11. Top each chicken thigh with equal portions of saute mushrooms.
  12. Divide the sharp cheddar cheese and place on top of each chicken thigh.
  13. Place the pan in the oven and bake for 8-10 minutes until the chicken is cooked through and the cheese is melted.
  14. Remove from the oven and sprinkle with the parsley garnish and serve.
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Quinoa Tabbouleh

So I love finding eclectic foods and giving them a whirl! This recipe starts off with a couple of definitions because I know trying new foods can sometimes be a bit intimidating (yes as adventurous as I am there are some foods even I am afraid to try).

Let’s start with Quinoa! Yes,  it looks unusual and not many people have tried it, but it is a DEFINITE power house food! Quinoa is categorized as a grain, but it’s actually an edible seed.  It’s lower in carbs than most grains, loaded with protein, and the same caloric value as brown rice.   With all of these benefits, why not give it a try?

Then there’s tabbouleh! Tabbouleh is an arabic salad traditionally made of bulgur although sometimes bulgur has been substituted with couscous.

If you’re looking for something new to try that’s absolutely healthy give this recipe a try as a main vegetarian course or a healthy side dish!

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Ingredients:

  • 1 C. quinoa, rinsed
  • ½ tsp. kosher salt
  • 3 Tbsp. lemon juice
  • 2 garlic cloves, minced
  • ½ C. olive oil
  • 1 large English hothouse cucumber, cut into ¼ inch pieces
  • 12 cherry tomatoes, halved
  • ½ C. flat-leaf parsley, chopped
  • ½ C. fresh mint, chopped
  • 2 scallions, sliced thinly

Directions:

  1. Place the quinoa, ½ tsp kosher salt, and 2 cups of water to boil over medium high heat in a medium saucepan.
  2. Lower the heat, cover the saucepan and simmer for 10 minutes.
  3. Remove from heat and let stand, covered, for 5 minutes and fluff with a fork.
  4. After fluffing, spread the cooked quinoa on a large baking sheet to cool throughly.
  5. When cooled, placed quinoa in a large mixing bowl.
  6. While the quinoa is cooling, mix the lemon juice and minced garlic in a bowl.
  7. Slowly whisk in the olive oil and season the dressing with salt and pepper to taste.
  8. Add ¼ C. of the lemon dressing.
  9. Add the vegetables, herbs, and scallions to the quinoa. Toss.
  10. Season with kosher salt and pepper to taste.
  11. Drizzle with the remaining dressing.

Serves 6

Adapted from Bon Appetit