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

Chicken with a Honey Mustard Sauce

I'm not a big fan of yellow mustard. I like Dijon mustard. But I love honey mustard. Eric shares this love. So when I saw a recipe for a Dijon mustard sauce, I knew immediately that I was going to turn it into a honey mustard sauce. It turned out soooo good. And what's better than a delicious recipe? An easy, delicious recipe. It's hard to believe something that tastes this good could be so easy to make.

Recipe adapted from here.

Ingredients:
4 boneless skinless chicken breasts
1/4 cup flour
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoon yellow onion, minced
2 garlic cloves, minced
1/3 cup milk
1/2 teaspoon cornstarch
3 tablespoons chicken broth
3 tablespoons honey mustard
1/2 tablespoon dried thyme

Directions:
With a meat mallet, pound the chicken breasts to 1/4-inch to 1/8-inch thickness. (Or you could buy Tyson's Thin Sliced Chicken Breast, which is what I had in my freezer. They are so convenient!) Combine flour and pepper in a shallow dish. Coat the chicken in the flour mixture.

In a skillet, melt the butter over medium heat then add chicken. Cook each side for approximately 6 minutes or until the chicken is no longer pink. Remove chicken from pan and cover it to keep it warm. Leave the drippings in the pan.

Add the onion and garlic to the skillet and cook until tender, about 1 to 2 minutes. Dissolve the cornstarch in the milk (you could replace the milk and cornstarch with 1/3 cup heavy cream) then add to pan. Add chicken broth and honey mustard. Stir and continue to cook until the sauce has thickened, about 5 minutes. Stir in thyme.

Spoon sauce over chicken and serve.

Enjoy!

~Krissy

More Chicken Recipes
Baked Garlic Chicken
Chicken Enchiladas with Fire-Roasted Tomatoes
Chicken Patties
Chicken Stuffed with Ricotta, Pesto, and Sun-dried Tomatoes
Jalapeno Popper Chicken
Lime Mustard Chicken
Olive Garaden Chicken and Gnocchi Soup Knock Off
Orange Chicken in a Slow Cooker
Parmesan-Seared Chicken

Lime Mustard Chicken

Making candied citrus peels has quickly become a Christmas tradition. It's kind of a two for one deal. I get to made candy out of the peels then find tasty uses for the leftover fruit. I used the orange to make spiced cranberry juice. And I used the limes to make this chicken.

Kind of forgot to take a picture until the chicken was almost gone!

Ingredients:
4 boneless skinless chicken breasts
1/2 cup lime juice
1/4 cup honey mustard
1 tablespoon olive oil
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:
Preheat oven to 350 degrees.

Combine the lime juice, mustard, olive oil, chili powder, salt, pepper in a 7x11 baking dish. Marinate chicken breasts in the mixture, any where from 15 minutes to overnight. 

Bake for 40 minutes or until the chicken is thoroughly cooked and juices run clear.


I acutally made this back in early December for my future father-in-law's birthday (along with a decadant chocolate birthday cake). Though the flavors were more summery than wintery, it was a huge success. And sometimes you just need that hint of summer when it's snowing and below freezing outside.

Enjoy!

~Krissy