Taste Bud Tickler Chicken

So this was not a pin I was going to blog on, but after I ate this last night I just had to!  This was absolutely AMAZING!!!  I did make it a little bit different than Rachel Shultz makes because I didn't have everything on hand, but I will definitely make this again and again and again....yes, it was that good.  The only bad part was that I did not make enough of this!!!!  The original recipe called for boneless skinless chicken breast and to bake, but as you can tell by the picture above, I did not use chicken breast or bake this...I let my crock pot do all the work, I will post the oven recipe, but if you want to make it in your crock pot, just mix everything and pour it over your chicken, slow cook for 6-8 hours and let it melt in your mouth...

1 pound boneless, skinless chicken breasts (I used thighs this time)
1/2 cup Dijon mustard (I used horseradish mustard)
1/4 cup maple syrup (I used homemade buttermilk syrup)
1 tablespoon red wine vinegar
Salt & pepper
Rosemary

1. Preheat oven to 425 degrees. In a small bowl, mix together mustard, syrup, and vinegar. Place chicken breasts into 9×13 baking dish. Season with salt & pepper.  Pour mustard mixture over chicken. No need to marinate. I love that because I hate marinating/often forget to until it’s too late.

2. Bake for about 35-50 minutes or until meat thermometer reads 165 degrees. Season with rosemary. Prepare for people to ask you to make it again.

Hooded Car Seat Blankie

This was so much fun to make.  I had to make it a second time though because I didn't think it was too important to make sure you cut this in the shape of a square...I mean, I can bundle her up in a rectangle pretty good...well, I was wrong, it is just a little different for a car seat.  So, if you want to make one, or know how this was made check out Kelly's post at Imperfect Homemaking. 

Before I made this this afternoon I made my Breakfast Pizza and had some help from my oldest middle daughter :)  They love to help in the kitchen!  Now to get them to want to clean up afterwards....any tips Mom's? ;)

Ghost Pepper & Garlic Hot Sauce

This is really good, and it will probably be even better when I make it next time and follow all of the directions!  I did not cook my fresh chili peppers, I have a stash of frozen peppers to make salsa with and I used 2 green jalapeno's and a habanero pepper. after they thawed out.  I also passed on the onion since I was out but I know that would have added a lot more flavor as well.  So needless to say, mine has a little kick to it, but not too hot since I used the jalapenos.    

Ghost Pepper & Garlic Hot Sauce

1 tsp. vegetable or olive oil
1/2 cup minced onion
1/4 cup minced fresh chile peppers
6 Ghost Chili pods, rehydrated, minced
6 cloves fresh garlic, peeled, minced
2 cups water
1 tsp. Salt
1/2 tsp. Black Pepper
1/2 tsp. Ground Cumin (optional)
1 cup white vinegar

1. In a nonreactive saucepan over medium-high heat, cook onion, fresh chiles, and garlic in oil until onions are translucent, about 4 minutes.  

2. Add remaining ingredients, except vinegar, to saucepan; reduce heat to medium-low; simmer for 20 minutes, stirring often. Remove pan from heat and allow to cool to room temperature.
 
3. Pour saucepan contents into a blender or food processor; puree until smooth.  Add vinegar to mixture; blend until combined.  Pour mixture into a sterilized jar with a lid.  Will keep in the refrigerator for 1 year.

Notes: For a mild sauce, use Anaheim, Poblano, or Jalapeno. For a medium sauce, use Serrano, Cayenne, or Tabasco. For a very hot sauce, use Habanero, Scotch Bonnet, Thai, or Pequin.

My pin list

On to this weeks "pin list" of things to make and do...first off I have a few Ghost Peppers that have been whispering my name...so since I am all out of hot sauce, that is what I plan to make with them...we will see if I regret it or not...lol...I already had to open some windows upstairs to ventilate the house since I am rehydrating these babies...cough, cough, cough...I love anything spicy, so I can't wait...

 

Next on my list...I am not the normal coffee girl, I like my drinks fluffy and sweet...so I think this is in order...I love it when my husband buys these and I will sip off of his, but his is usually way to strong for me, I am a weakling and don't like to taste a glass full of coffee beans in my cup...

As of late my sewing machine has been whispering my name as well...I made my first ruffly skirt, well ruffle bottom anyways, for Miah the other day and I have a huge pile of jeans to upcycle into skirts.  I was going to do a normal jean into skirt transformation until I came across this pic...and have decided to try this instead :)

And last but definitely not least...This adorable car seat swaddler.  It gets kind of cold here in Montana so I have decided Joci needs one of these to keep her warm, that way she will not kick off her cover like she loves to do...

So, once these have all been done, I will update you all with my successes (hopefully successes...)

BLT Salad

Who is not a fan of bacon?  If you are not, I think there is something wrong with you... (That would be the half of my family on my fathers side...for religious reasons) But seriously, I L.O.V.E. maple bacon...I mean what is better than a sweet strip of crispy mapley bacon?  Mmmmm, I so loved the smell of my house when I made this.  And can't wait to make it again.  I love BLT sandwiches, but I think I love this salad even more...I think I had (I know I did really) three HUGE helpings of this for dinner, and I wanted even more, but had to refrain...that was very hard to do...anyways, I am smelling that bacon just thinking of this...please do try (and bring me some left overs!)

Ingredients

3 pounds Yukon Gold potatoes, peeled and cut into bite-sized pieces (about 1 to 1/2 inches)
1/4 cup white wine vinegar
12 slices bacon, cut into one inch pieces, cooked and drained
3/4 cup mayonnaise
6 scallions, sliced into thin circles
2 tablespoons dill pickle relish
1 head of romaine lettuce, outside leaves and tops removed and saved for another use (you want the firm inside leaves only), torn into bite-sized pieces
12 ounces cherry tomatoes, halved
1/4 cup chopped fresh chives
Salt and pepper to taste 

Directions

1. Cover potatoes with cold water in a large pot. Add 2 tablespoons vinegar and bring to a boil. Reduce heat and simmer until tender but not mushy, 12-15 minutes. Drain, place in large mixing bowl and toss with 1 tablespoon vinegar. Cool for 10 minutes. 

2. Whisk mayo, scallions and remaining vinegar and season to taste with salt and pepper. 

3. Add bacon, lettuce and tomatoes to the bowl with the potatoes. Gently mix in the dressing, and then scatter the chives on top.

Here is one of my girls after she snuck 3 suckers into her mouth at the same time...lol, kids...