Greek wraps

There are not many things in this world that make me smile quite like Greek food.  I love all of the strong flavors that are incorporated to form a good Greek dish. This is by no means an authentic Greek dish, but it is simple and delish. Give this one a try for a simple summer dinner.

What you will need:
7-8 Boneless skinless chicken tenders or a few boneless skinless chicken breasts
1 1/2 Tbsp lime juice
3 Tbsp honey
head of romaine lettuce
olives
tomatoes
purple onion
cucumber
feta cheese
flour tortillas or pita pockets

Dressing:
1/4 cup olive oil
1 tsp minced garlic
salt
pepper
3 Tbsp Lime Juice

Sauce:
3/4 cup plain unflavored yogurt
dill weed (a few dashes)

Cut your chicken into bite sized pieces and saute in a little olive oil until cooked thoroughly. Season with salt and pepper,
1 1/2 Tbsp Lime Juice and 3 Tbsp honey. Remove from heat and set aside.

Wash and chop all veggies into bite sized pieces and set aside in individual serving bowls.

Mix together all dressing ingredients and shake until combined.

Mix together yogurt and dill weed to make your yogurt sauce.

I like to serve these in a "build your own" style. You will want to take a tortilla ( I like them slightly warmed) and add some yogurt sauce, lettuce, tomatoes, onions, olives, cucumbers, feta and chicken. Then drizzle the filling lightly with the dressing and either roll up to make a wrap or eat like a taco.

This is a relatively healthy dish that is perfect for a hot summer night and also makes pretty good leftovers. Enjoy!!!

* I received this recipe years ago from a co-workers wife and have loved it ever since. I have tweaked it slightly over the years but the concept remained the same. Thanks Laura!!!

Crock Pot Chicken for Taco's, Salads, Burritos, Etc........

I love this recipe because you can use it for so many different things. I used it for taco's on Sunday and will be using the leftovers for a chicken taco salad. I will be testing out a recipe for Cafe Rio's creamy dressing and will let you know how it turns out.

8 Boneless Skinless chicken tenders (mine were frozen)
1/2 packet of taco seasoning
1 jar salsa (we use homemade but any kind will do)
1 can diced green chili's
juice of 1 small lime

This recipe is a little complicated so please pay close attention. First,  take all ingredients besides the chicken and mix together in a bowl. Place chicken in the bottom of a crock pot and pour mixture over the top. Cook on low for about 5-6 hours or until the chicken shreds easily with two forks. Pour excess juice down the drain but make sure to keep about 1/3 of it in with the chicken to make it extra moist. Shred chicken and use in your desired dish of choice.

I told you it was complicated, I am all that is woman. Enjoy!

On a side note, this recipe made more than enough for both taco's and taco salad for the husband and I. I sometimes will freeze the leftovers and use them a few weeks later in a different dish.

Chicken Tikki Masala

This is a really easy weeknight meal if you are in the mood for something a little out of the ordinary. I made this Saturday and the leftovers are really good as well....YUMMM!!!!

Marinade-
1 cup plain unflavored yogurt
1 Tbsp Lemon juice
2 tsp ground Cumin
1 tsp ground cinnamon
1/2 tsp Cayenne pepper
1 1/2 tsp Paprika
2 tsp black pepper
1 Tbsp minced fresh ginger
1 tsp salt
3 boneless skinless chicken breasts or about 8 good sized chicken tenders cut in to bite size pieces

Combine all marinade ingredients in a Ziploc bag and allow to marinate for at least an hour but I let mine sit in the fridge all day. Soak some wood skewers in a water bath for about 30 minutes and then place chicken pieces on skewers. Place on a oiled grill grate over medium-high heat. Cook for about 5-7 minutes on each side.

Sauce-

1 Tbsp Butter
1/2 jalapeno pepper finely chopped (seeds removed unless you like it really spicy)
1 clove of garlic minced
2 tsp ground Cumin
2 tsp paprika
1/2 teaspoon salt
8 oz can of tomato sauce
1 cup heavy whipping cream
chopped fresh cilantro

In a large skillet melt butter over medium heat and saute garlic and jalapeno for about 2 minutes. Add in spices, tomato sauce and cream and allow to simmer and thicken over low heat for about 20 minutes. Add in cooked chicken and cilantro and allow to simmer for about 10 more minutes. Serve over white or jasmine rice and garnish with fresh cilantro. Enjoy!

No Bake Eclair Cake

Ooooooh buddy, you are in for a treat with this tasty and SUPER easy cake. This is probably one of my favorite desserts on the planet. Give this one a shot and let me know what you think.

1 Box Graham crackers
2 3.5 oz boxes instant vanilla pudding ( I actually prefer to use banana creme pudding)
1 large 16 oz? container Cool whip (thawed)
1 container prepared chocolate frosting
3 cups milk

In a mixing bowl combine pudding mixes and milk and whisk together. Place mixture in the fridge for about 5-10 minutes to allow it to slightly set up. Next mix the Cool Whip with the prepared pudding mixture and whisk together until well blended. Begin the layering process by placing a single layer of graham cracker in the bottom of a 9 x 13 pan. You might have to break them into odd shaped pieces to make them fit since most baking dishes have rounded corners. Not to worry, you will never be able to tell once you see the finished product. Using a rubber spatula spread half of the pudding/cool whip mixture over the first layer of graham crackers. Place another layer of graham crackers over the pudding followed by the remaining cool whip/pudding mixture followed by one more layer of graham crackers. Heat the frosting in the microwave for about 30-45 seconds so it is runny and a little easier to work with. Pour frosting over the top layer of graham crackers and use the back of a spoon to spread evenly over the top. Cover and refrigerate for at least 6 hours but better if you do it overnight. This is a VERY important step and not one you can skip. Thanks to my sister-in-law Kelli for introducing me to this recipe a few years back. It is the BEST!!!!

Chocolate Chip Zucchini Bread

I know most people think of making Zucchini Bread in the early fall when their gardens are overflowing with the stuff. I happen to have a few zucchinis in the fridge that I needed to find a use for and decided to make some spring time zucchini bread. I really love this recipe because the bread comes out so soft and with the perfect amount of sweet and chocolate. Give this a try, you won't be disappointed.

3 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 eggs
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla
1 Tablespoon honey
4 cups shredded zucchini
1 cup chocolate chips

Pre heat oven to 350 degrees. In a mixing bowl combine eggs, oil, sugars, vanilla and honey and mix well. Now sift together the flour, cinnamon, soda, powder and salt and add to wet ingredients. Mix well and lastly add in the zucchini and chocolate chips. Pour mixture into 2 regular greased and LIGHTLY floured loaf pans or 3 small loaf pans. Put into preheated oven and bake for 50-55 minutes or until a toothpick comes out clean. Let loaves cool in the pan for at least 30 minutes. ENJOY!!!

Yogurt Chicken

I love this meal because it uses up leftover plain unflavored yogurt, which I happen to use a bunch in cooking. I first tried this recipe when I saw it on the Pioneer Woman's blog and made a few changes to make it my own.

8 Boneless skinless Chicken tenders ( you could use breasts just adjust your cooking times accordingly)
1 cup plain unflavored yogurt
2 cloves garlic diced finely
Parsley
salt
pepper
seasoned salt
1 lemon
1 1/2 cups panko style bread crumbs
butter

Pre-heat oven to 350 degrees. Begin by generously seasoning your chicken with salt, pepper and seasoning salt. Mix yogurt, garlic, the juice of a lemon and parsley in a bowl and place your bread crumbs in a separate bowl. Dredge the chicken into the yogurt mixture coating evenly and then into the bread crumbs making sure the entire tender is breaded. Place them in a greased baking dish and continue until all of your tenders are breaded. Add a small slice of butter to the top of each tender, cover and place into the oven for about 45 minutes removing the foil for the last 15 minutes. At this point I like to turn the broiler on low and let them brown up even more for a few minutes. Just make sure you keep an eye on them as they will burn quickly.

On a side note I would like to emphasize that you make sure you use PLAIN unflavored yogurt. I was in a rush at the grocery store and accidentally purchased VANILLA yogurt. Luckily I realized it after breading only one chicken breast. I often substitute yogurt for sour cream but last night had to reverse that. So if push comes to shove sour cream will work in place of yogurt. Enjoy! 

Chicken Pot Pie

This is a recipe that I got out of my very favorite cook book by the Pioneer Woman. It is comfort food at its finest and also a great way to use up leftover turkey or chicken.

What you will need for the filling-
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups chicken or turkey, light and dark, diced or shredded (or both!)
1/4 cup flour
2 cups low-sodium chicken or turkey broth
splash of white wine (optional)
1 cup heavy cream
Frozen peas (optional)
Fresh thyme, chopped
salt and pepper to taste

What you will need for the crust-
3/4 cup Crisco (vegetable Shortening)
1 1/2 cups All-purpose Flour
1 small Egg or half of a large one
3 Tablespoons Cold Water
1/2 Tablespoon White Vinegar
1/2 teaspoon Salt

In a mixing bowl using a pastry cutter combine Crisco and flour until it resembles a bunch of small balls. Add to that beaten egg, salt, water and vinegar. Continue using the pastry cutter to combine. Flour your hands slightly and form dough into a large ball. Place the ball into a ziploc bag and flatten slightly. Place into the freezer for 15-20 minutes to chill while you start on the filling.

Melt the butter in a dutch oven or large pot and add celery, carrots, onions and peas. Saute over medium heat until veggies start to turn translucent. Add cooked shredded turkey or chicken and stir. Sprinkle flour over mixture and stir slowly for a few minutes. Pour in chicken broth, wine and then add cream.  Allow to bubble and thicken for a few minutes and then add salt, pepper and thyme to taste. Pour mixture into a caserole dish and now work on the crust again.

Lightly flour your counter and rolling pin. Roll the dough until it is about and inch bigger than your casserole dish. Place crust over the pie filling and push into the sides of the dish. Cut a few slits in the top to allow it to vent. Bake at 400 degrees for 30 minutes.

Side note- The easiest way I have found to make shredded chicken is to boil water in a large pot with a few boullian cubes and whatever raw chicken you have available. I mostly use boneless skinless breast because I always have them. I even throw them in frozen from time to time. Boil for about 15 minutes or until the chicken shreads easily with two forks.

Grandma Glo's Clam Dip

This is probably my favorite dip in the entire world....for real. It is so simple and always a crowd pleaser. This is a recipe adapted from Ian's Grandma. She never wrote down exact measurements so it isn't exactly the same. I have also added a few touches of my own to it which the husband  agrees makes it even better.

2 cubes of cream cheese softened (they must be soft or your texture will be all wrong)
2 cans of minced clams ( the original calls for chopped clams but I like the small pieces better)
2 heaping tablespoons Mayo
Worcestershire sauce to taste ( Lea and Perrins has the best flavor)
green onions
1 lemon

Combine the cream cheese and the juice of one can of clams in a medium mixing bowl. Using a spoon mix the cream cheese and juice until well combined. This will take a while and some elbow grease but just keep at it. You almost want to use the spoon to squish the cream cheese and juice together.  Once it is combined and the lumps worked down to a minimum add in the Mayo and Worcestershire sauce. The recipe calls for a dash but I usually put in more like 5-7 dashes. ( I loooove Worcestershire sauce) Next add in the juice of one half of a lemon and combine. When your dip has a nice creamy texture add in both cans of drained clams and the green onion. Once again, the recipe calls for one bunch of green onions but I use 2-3 because everything is better with green onions.

Now, grab a Wavy Lay potato chip and try it out. Add more Worcestershire, onion or lemon juice to taste. Let it chill for at least a few hours to let the flavors blend together. Serve with Wavy potato chips. WARNING- this makes alot of dip, but not to worry you won't be able to leave it alone.

Funny story about this recipe. A few months back I had a surprise birthday party for my Mom. This was one of the finger foods I made to have there. As the party wore on a family friend of ours asked who had made the dip because she wanted the recipe. I asked her if she was referring to the clam dip because I had made two. Her response with a look of disgust, "that is clam dip, I hate clams?" The moral of the story is this, give this puppy a try even if you don't love clams. You probably won't even know they are there.

Mexican Pizza

Last night in an effort to clear things out of my fridge that were about to go bad I came up with this concoction. I have always been a huge fan of Mexican food but pregnancy has really made it more intense. We usually have at least three Mexican meals a week so I apologize if you are not a big fan because for the next 4 months I am guessing Mexican food will reign supreme.

Here is what I had in my fridge that I needed to use: canned pizza crust, sour cream, iceberg lettuce and a tomato.
After working all day and spending 45 minutes on the treadmill I really wanted something quick and easy that I could have ready when the husband walked in the door 25 minutes later.  I have really been craving Navajo taco's but in an effort to keep the fried foods to a minimum I decided to just try baking the pizza crust as you normally would. I didn't take a picture because lets face it, it was not the most visually pleasing dish I have ever made. But with that being said the husband and I scarfed almost the entire thing down. I will definitely make this again in the future.

What you will need-
1 canned pizza crust (in the refrigerated section by the prepared cookie dough and canned biscuits)
1 can re fried beans
Cheese (I used a medium cheddar)
Your favorite salsa ( we make our own and can it in the early fall)
Sour cream
Iceberg lettuce
tomatoes
olives (opt)
green onions (opt)

Pre- heat oven to 425 degrees. Pop open the canned pizza crust and spread it onto a pizza stone or nonstick cookie sheet. Use your fingers to flatten it out to desired thickness. Next spread the beans across the entire pizza just like you would if you were using marinara. Sprinkle shredded cheese over the beans using as much or little as you like. Bake for about 12-14 minutes or until the crust is lightly browned. While the pizza is cooking wash and cut your veggies into small pieces and shred some lettuce.

When the pizza is done cooking spread the salsa evenly over it followed by the sour cream. Like I said earlier, this will not be very pretty. I then like to serve the remaining toppings buffet style so that people can put whatever toppings they like on it. Eat with a fork and knife, this will be to messy to eat like regular pizza.  This really is the most simple dish in the world but busy weeknights sometime call for that. Hope you enjoy!

The BEST Oatmeal Chocolate Chip Cookies

I finally got the recipe back from my Mom, so here it is. My sister-in-law Lisa gave me this recipe because they are truly the best. I still don't think mine are quite as good as hers but I give it a good effort.

1/2 cup butter, softened
1/2 cup shortening
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon baking powder
2 1/4 cups flour
2 cups old fashioned oats
1 11 1/2 ounce package milk chocolate chips

Cream together butter, margarine and sugars. Add vanilla and eggs and mix well.  Add salt, soda, powder and flour and mix just until combined. Stir in oats and chocolate chips. Roll into balls with a cookie scoop and bake on ungreased cookie sheet for 10-12 minutes at 350 degrees.

Polska Kielbasa

This is a recipe given to me by my Sister-in-law's dad. He makes it for us all the time when we are camping and I have recently just been making it in the oven at home.

1 package Polska Kielbasa cut into bite sized slices
1 package bacon cut into bite sized pieces
2.5 pounds red potatoes cut into bite sized pieces
1 yellow onion diced
salt and pepper
1/2 T vegetable oil
Lighthouse ranch dressing (usually in the refrigerated section by the bags of salad)

Pre- heat oven to 450 degrees

In a large dutch oven or pot heat vegetable oil over medium heat. Add in the onion and bacon and saute until bacon is cooked thoroughly and the onions are translucent. Add in the Kielbasa and potatoes and mix well and then season heavily with salt and pepper. Cover the pot with either a lid or foil and put into the oven for about and hour. You will want to stir it about every twenty minutes to make sure all the yummy bacon grease cooks into every bite. For about the last 20-30 minutes I usually remove the foil or lid. You will know it is done when you taste test a potato and they are soft to your liking. Serve with ranch dressing drizzled over the top. Yummmm!!!  

The husbands Famous Taco's with Purple Beans

About 5 years ago exactly the husband and I had been dating for about 6 months and were young and in love. He had just moved back in with his parents to save money up for our wedding which we knew would probably be happening late that summer. During this time we would constantly make the long commute back and forth from Taylorsville to Farmington. I usually made this drive at least 3-4 times a week. One particular night I walked into his parents house and Ian and his dad were making taco's for dinner. Now let me preface this by saying I have never been a HUGE fan of homemade taco's. My experience with homemade tacos always involved a packet of taco seasoning and those horrible crunchy taco shells you buy by the dozen. With that being said my expectations were not high for dinner that night. As we sat down for dinner I was immediately taken back by the look of the tacos. No store bought hard shells to be found anywhere??? As I took my first bite of this taco bliss I was hooked. These are like no other tacos that I have ever tasted and I beg you to give them a try.

What you need- ( this will feed 3-4 depending on your appetite)
1 package small corn tortillas ( if you have the chance get the ones from the Mexican market....much better)
1 lb ground beef
Lawry's seasoning salt
Pepper
onion powder
garlic powder
2 cans S & W kidney beans
1/2 to 1 cup shredded cheese of your choice
vegetable oil

garnish tacos with-
iceberg lettuce
tomatoes
avocados
sour cream
salsa
cheese
hot sauce
limes (opt)
cilantro (opt)

Begin by browning the hamburger with desired amount of spices to taste. Turn heat down to keep warm.

To make tortillas fill a small frying pan about 2/3 of the way full of vegetable oil. Turn the heat to about medium and allow to heat up.

While the oil is heating you can make your beans. In a medium saucepan combine one entire can of beans with a can of beans with the juices drained. Over medium/low heat allow the beans to heat. Once they are hot take a potato masher and mash into desired lumpiness. I like mine to have a few whole beans in them but some like them a little more smooth. Once mashed add in cheese and stir until melted. Once again reduce heat to just keep warm.

Back to the tortillas... Your first tortilla will be sort of the tester. Using metal tongs place the first tortilla into the hot oil. It should start to bubble and crackle immediately but not out of control. Adjust the heat accordingly. Once the tortilla begins to stiffen slightly use the tongs to fold over one half and hold it with a small opening to make the perfect taco shell shape. Let it fry for  a few more seconds and then place on a plate with a napkin on it to absorb the excess oil. Let cool for a few minutes and then use this to determine if you want your shells softer or more crunchy. The longer you let them fry the more crunchy they will be and the shorter they are in the oil the more soft and bendable they will be. I like mine not so crunchy that they crunch and break when you bite into them but firm enough that they hold their shape. Continue to make as many shells as you need to feed your crowd. I usually suggest 2-3 tacos for those with a smaller appetite and 3-5 for those who eat heartier. This will take a while if you are serving more than a few people so you might want an extra set of hands to help with the beans and meat while you do tortillas or vice verse.

Put the meat and beans into a shell and garnish with desired toppings. Now savor this delectable delight. The beans and tortillas really make these tacos. Thanks to the husband's family who introduced me to these. We now have many friends and family members who request this when they stop by for dinner.

I labeled this as my Husbands Famous Taco's because he is actually the one that usually makes them. I know how to make them but will gladly hand over the reigns to him on this one.
  

Sour Cream Enchiladas

This recipe is something my sister-in-law Kelli gave me the recipe for years ago. It is soooooo simple and makes great leftovers. It is really good for a group meal or to take to someone. Not gourmet but delightfully easy and pleases the picky husband.

5-6 boneless chicken breasts
Lawry's seasoned salt (it is the best)
pepper
1 container sour cream
2 cans cream of chicken soup
2 cans diced green chilies
1-2 cups cheese of your choice ( I like a medium to sharp cheddar and Monterrey jack)
a few dashes of Tabasco
flour tortillas

Pre-heat oven to 375 degrees. Cut chicken into bite sized pieced and add to frying pan until almost cooked. Season with seasoning salt and pepper and allow to finish cooking. You can also cook the breasts whole and then use a fork to shred them.  Mix sour cream, soups, green chilies, Tabasco and 1 cup cheese in mixing bowl. Remove 1/3 of the mixture from bowl and set aside. Add cooked chicken pieces to 2/3 of the mixture. Spoon a big glop of the chicken mixture into a flour tortilla, spread and roll up. Place in a lightly greased 9x13 pan and repeat until you are out of the chicken mixture and your pan is full. (This usually makes 8-10 enchiladas) Spoon separated soup/sour cream mixture over the top of the enchiladas. Sprinkle with more cheese to your liking. Cover with foil using toothpicks to keep it from sticking to the cheese and cook for about 25-30 minutes or until mixture is bubbling and cheese is melted. Uncover and let brown for an additional 5-7 minutes. Serve with salsa or hot sauce of your choice. This one is so quick and easy and uses ingredients I almost always have lying around which is why I like it.

Chinese Chicken Salad

Chinese Chicken Salad

What you need: two heads of lettuce, green onions
oil for frying, 1 pkg of Maifun noodles( rice noodles), 1pkg of egg roll skins, rice vinegar, sesame oil, slivered almonds, roasted sesame seeds, sugar, salt, ground pepper, green onions, chicken, dry ranch packet.

Cube the chicken into bite size pieces, cook in pan and sprinkle the ranch mix over top, add to taste. After chicken is cooked put on a plate to cool and sprinkle with sesame seeds.

Dressing:

1 1/2 cups rice vinegar
1 cup sugar
3 tsp salt
dash of fresh ground pepper
1/2 cup sesame oil
3 Tbsp Vegetable oil or more if you like a less strong vinegar taste
heat vinegar, sugar, salt to dissolve, turn heat down and add pepper, sesame and veg. oil and mix. pour in a serving container to cool.


To make the Maifun noodles, follow direction on the pkg, but be sure to have enough oil, if its not deep enough it won't work! We usually use more than a large bottle of vegetable oil.

Cut the egg roll skins into strips and fry in the oil, they cook fast!!!

I like to build it in layers. First a layer of lettuce, both kinds of noodles, meat, almonds, green onions, repeat. Sprinkle individual servings with nuts and dressing. 

This is a recipe my brother made for me this weekend! Thanks Dust! 

A few things to make note of.......

I want to give you all a word of warning about a few things about this blog....
1- I am not a photographer(obviously). I use my little point and shoot camera to give you an idea of what your finished product will look like. I know the pictures suck, and after many years of counseling I have come to accept it. Like I said in my first post, I am not creative so the dishes will never be made to look like a flower or turkey or anything else. I will leave those relief society projects for some talented person because it is not my strong suit.
2- I will try to post a picture of every dish I make. I can not and will not guarantee that it will happen but I will give it a good strong effort. I like pictures of food because I like to know what I am getting into before I commit.
3- I will sometimes try to post a picture of the ingredients I use so you have an idea. You will notice that almost every product I use is the stores brand. In my personal opinion the only things that must be name brand are jeans and hair products. I am such a diva I know, everyone please crown my husband a Saint for putting up with my expensive jean addiction.
4- I watch a lot of cooking shows and read a lot of cooking blogs. On said blogs and shows you will often see the ingredients measured out into little glass bowls to be added at the appropriate time. This to me is a waste of time and effort. I barely have enough will power to throw the dishes that HAVE to be used in the dishwasher at the end of the meal, little loan a bunch of useless glass dishes. So like it or lump it ingredients will not be visually pleasing.
5- Raw chicken is really icky, I will do the world a favor and try to never post pictures of it. It is really fowl and no one needs to see that.

I apologize in advance if any of these things drive you crazy. Thanks for reading!

Pecan Crusted Chicken Salad with Peanut Maple Dressing

Let me start by saying there is nothing better than a good salad.

For me a good salad contains four things-

1-NUTS, NUTS and more NUTS

2-Blue Cheese crumbles, dressing or in a block for all I care

"Hello, my name is Kelsee (Hi Kelsee) and I am a blue cheeseaholic!" Phew, glad to have that off of my chest.

3- Some sort of fruit, yes you heard me right picky men FRUIT!!! Something about that sweetness really takes a boring garden salad to the next level.

4- It is all about the dressing. You can ruin any perfectly good salad by putting a nasty dressing on top. I am a huge fan of dressed before serving salads. It really helps to have the dressing coat everything instead of just slopped in a big glob on top.



With that being said I would like to introduce you to one of my go to weeknight meals. After a long day of work I don't want to spend hours making dinner. But, I am what some might call a food snob. You can only have spaghetti so many times in a year so I try to find recipes that will switch up that same old routine. Give this one a shot one night, you won't be disappointed. And even my meat and potatoes man likes this once in a while.



Pecan Crusted Chicken Salad with Peanut Maple dressing


7 Chicken Tenderloins
1 cup chopped pecans
1/2 cup bread crumbs
1 tsp Cinnamon
1/2 nutmeg
1 egg
salt & pepper

Combine pecans, bread crumbs, cinnamon, nutmeg, salt and pepper. Dip chicken breasts into egg and then pecan mixture. Put into greased backing dish and bake @ 375 degrees for about 20 minutes or until chicken is fully cooked.

Salad-
1 head romaine lettuce chopped
2 apples of your choice cut into bite size pieces
Craisins

Dressing-
1/2 cup maple syrup (I use sugar free, but don’t tell the Mr.)
4 Tbs peanut butter
2 Tbs apple cider vinegar
2 Tbs vegetable oil
2 tsp lemon juice

Whisk all dressing ingredients in a small bowl. (I throw it into the microwave for a few seconds to help make the peanut butter smooth.)
Combine veggies and fruit and toss with desired amount of dressing. Top with chicken tenders and blue cheese crumbles.
Enjoy!

My story......

In my early years I would have never guessed that I would take on a passion for cooking. I was not what some would consider your "Typical Mormon Housewife". I had never been one to participate in sewing or scrap booking, and creativity has never been my strong suit. I was surprised to learn over the last four years how much I enjoy cooking and entertaining. Now friends, don't expect anything super fancy from me. Just recipes that I have used and abused over the last 4 years trying to please a very picky husband. I always have Friends and family asking for recipes so I decided this would be a faster approach to spreading word. I will not claim most of these recipes as my own. Most have been taken from family or friends or my other cooking bloggers. I will make sure to give them credit where it is due. Hope you Enjoy!