Melt-in-Your-Mouth Chicken

I wanted a super simple chicken recipe with a lot of flavor that I didn't have to marinate first, and that's how I found this recipe. No marinating, not a lot of ingredients, and incredibly moist and tasty.

Recipe adapted from here.

Ingredients:
2 boneless, skinless chicken breasts
1/2 cup mayonnaise (I used low fat)
1/4 cup Parmesan cheese, grated
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions:
Preheat oven to 375 degrees. Grease an 8x8 baking dish with cooking spray.

Cut chicken breasts in half horizontally so you have 4 thin chicken breasts. Place the chicken in the baking dish.

In a bowl, mix together mayonnaise, Parmesan, garlic powder, salt, and pepper. Spread mixture over the chicken breasts. Don't put it on too thick.

Bake for 45 minutes or until the chicken is cooked through.

Melt-in-your-mouth chicken with soy wax beans

Enjoy!

~Krissy

More Chicken Recipes:
Pizza Inspired Chicken 
Potless Chicken Pot Pies
Provincial Chicken
Orange Chicken with Fried Rice
Parmesan-Seared Chicken

Bacon and Cheese Deviled Eggs

Years ago I made these bacon and cheese deviled eggs for Eric and he loved them. (I'm not a big deviled egg person, ironic since I love egg salad). Well, we were over at his parents for dinner and his dad meantioned something about craving deviled eggs. Eric immediately perked up and said something along the lines of, "You should try Krissy's deviled eggs." And his mom's face lit up and she suggested I make them as appetitizer for Christmas dinner.

So along with chocolate covered cranberries and spinach balls, I made these deviled eggs for Christmas and they were a hit!

Recipe from here.

Ingredients:
12 hard boiled eggs, peeled
1/2 cup mayonnaise (I used low fat)
1 tablespoon honey mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
4 strips bacon, cooked and crumbled
2 tablespoons cheddar cheese, shredded
Parsley for ganish, optional

Directions:
Cut each egg in half lengthwise. Spoon out the yolks and place them in a bowl. Set the whites aside.

With a fork, mash the yolks together. Stir in mayonnaise, honey mustard, salt, and pepper. Add bacon and cheese and stir.

Divide the yolk mixture evenly between the 24 egg white halves. Sprinkle with parsley if desired. Cover with plastic wrap and refrigerate until ready to serve.

These worked great for Christmas because I could easily make them ahead of time and just store them in the fridge.

Enjoy!

~Krissy

More Appetizer Recipes:
Baked Parmesan Tomatoes
Parmesan Garlic Wonton Crackers 
Cheesy Twisty Straws
Homemade Pita Chips
Sweet and Salty Chickpeas
Toasted Ravioli

Red Onion Mayo and Sandwich Ideas

A month or so ago, I was looking for non-dessert apple recipes for our surplus of apples, and I came across Paula Deen's Grilled Apple, Bacon, and Cheddar Sandwich with Roasted Red Onion Mayo (which I highly recommend!). But Paula's red onion mayo recipe didn't work for me. She roasted the onion in the oven--mine kept burning. She also pulsated the onions and mayo together in a food processor--I didn't want to dirty my food processor and have another dish to clean. So I came up with my own version. I make sandwiches just because I'm craving the red onion mayo.

Ingredients:

1 teaspoon olive oil

1 teaspoon butter

small pinch of sea salt

small pinch of granulated sugar

1 medium red onion

1 cup mayonnaise 

Directions:

Slice the onion lengthwise and make the strips as thick or thin as you’d like. Add the olive oil and butter to the skillet and heat over medium-high heat. When the oil begins to shimmer or ripple, add the onions to the pan. Stir to coat the onions then spread them out evenly in the pan. Reduce heat low and sprinkle with salt and sugar to aid the caramelizing process. Stir every five minutes to avoid burning the onions. You will notice the onions browning and shrinking the longer they cook. Once your onion reach the color, texture, and flavor that you want, remove them from the heat. Mine take between 20 and 30 minutes. 

Remove the onions from the skillet and allow them to cool. Once the onions are cooled, coarsely chop them and mix them with the mayo in an airtight container. Store in the refrigerator for at least an hour so the onions have time to infusion the mayo.

Sandwich Ideas:
Spread the red onion mayo on your typical lunch meat sandwich or your hamburger/turkey burger/veggie burger. I also use it to make chicken salad. Mix 1 cup chicken with 1/4 cup red onion mayo, a dash or two of black pepper, finely diced apples, and two pieces of crumbled bacon. Spread on a roll and add a slice of cheddar cheese. This mayo is also amazing on grilled cheese sandwiches.

Enjoy!

~Krissy