Monday, December 30, 2013

Bacon Horseradish and Fire Roasted Tomato Dip: Guest Post From Calculus to Cupcakes

Today my friend Michelle from Calculus to Cupcakes is sharing a great recipe with us AND just in time for those New Year's Eve parties!
Perfect timing Michelle! and a big thank you for sharing. Be sure to stop by her social media links and check out her recipes. She does a great Monday post with "man food" that you are sure to enjoy.

Bacon, Horseradish, and Fire Roasted Tomato Dip
Hi, I am Michelle from From Calculus to Cupcakes, and I am very excited to be doing this guest post for my friend Dawn!
This is bacon, horseradish, and fire roasted tomato dip is just delicious and would be great for holiday parties or football watching, etc.  My husband and I came up with it when trying to come up with a new take on the classic cheese and tomato dip.  We still wanted hot and cheesy, but wanted a different flavor instead of the usual Mexican flavor you find with these dips.
I made this recipe on the stove top, and we ate it right then, but if I were making it for a party, I would transfer it to my little mini slow cooker on warm, so it didn't cool off too quickly.  If you put it in the slow cooker, be sure to stir in occasionally, so that it doesn't burn.  Mine is an older model that gets hotter than I like on warm, and I sometimes have to turn it off and let it cool down for a while to keep things from burning.  We ate it both we tortilla chips and crackers.  My son preferred the crackers while my husband preferred the chips, and I liked them both.

Bacon, Horseradish, and Fire Roasted Tomato Dip 
9 slices of bacon, fried crisp and crumbled
1 Tbsp. of bacon fat reserved from frying the bacon
1 8 oz. package cream cheese
1 ½ cups diced fire roasted tomatoes, drained
1/3 to ½ cup fire roasted tomato juice, reserved from draining the tomatoes
1 Tbsp. prepared horseradish
8 oz. Monterrey Jack cheese, grated
4 scallions, sliced

Add the bacon fat to the bottom of a large saucepan and swirl it around to grease the bottom of the pan.  This will help keep the cream cheese from sticking.  Stir in the tomatoes and 1/3 cup of juice.  Heat over medium stirring constantly until the cream cheese is melted.  Add the extra juice if needed.  Stir in horseradish, Monterrey Jack cheese, bacon and scallions (reserving a little bacon and scallions to garnish).  Continue to heat and stir until Monterrey Jack is melted and everything is well combined.  Serve immediately with crackers or tortilla chips or put in a slow cooker on warm.  Garnish with reserved bacon and scallions.

**You can follow Michelle at:

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Friday, December 27, 2013

Dulce de Leche Apple Galette - guest post Joy from Yesterfood

I hope you all had a Merry Christmas and that you were able to spend a lot of time with family and friends.
I am at 'home' with my family in North Carolina. My boys, mom and grandbaby aka Miss Sassy Pants.
During my absence you have been treated to a few guest post, today is no different. Sharing with us is Joy from Yesterfood. If you haven't been there, you should. She is one of my blogger friends that inspire me, she has a love of history and that shows in her vintage recipes. Which are near and dear to my heart as well.
Thank you Joy! it is much appreciated.
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Hi, Everyone! I'm Joy from Yesterfood, where I blog about recipes and cooking. I especially enjoy vintage recipes and old cook books- they hold a special place in my heart. I love how cooking connects us to each other and to the past, and now to you!
I am so happy to be guest posting with Dawn here at Spatulas on Parade. Dawn is one of the first ladies I met when I first started blogging, and I have enjoyed her writing and recipes ever since. I have brought a Dulce de Leche Apple Galette for you today, and it's from a recipe by another blogging buddy of mine, Jamie at Love Bakes Good Cakes. She made a Caramel Apple Galette, I loved it immediately, and ended up making it for my family at Thanksgiving. It was a big hit!

I decided to make the galette at the last minute, so I used what I had on hand. I didn't have the caramel sauce that was called for in Jamie's recipe, so I substituted dulce de leche, which is basically just sweetened condensed milk that is cooked until it becomes caramel. You can make your own (Dawn shows you how, here) but this time, I had a can of it in the pantry. Either way, it is sooo rich and delicious.

Dulce de leche can be found on the international foods aisle. 
I used Nestle brand and borrowed their image.
Do you need a fast and delicious dessert idea for the holidays? This is it!   Dulce de Leche Apple Galette Printable Recipe Ingredients: 1 single pie crust (I used my favorite pie crust recipe, or refrigerated is fine) 1 (21 oz.) can apple pie filling (I used Duncan Hines Caramel Apple) 1/2 cup dulce de leche or caramel sauce  Directions: 1. Preheat oven to 375 degrees. 2. If using dulce de leche: open a can of dulce de leche, spoon into a medium bowl and mix with about 4 tablespoons of half and half or milk. Microwave on 15 second intervals, stirring each time, until dulce de leche is at sauce consistency. (You'll have plenty left to drizzle over slices of galette before serving, or you can save it to serve over ice cream!). 3. Unroll pie crust onto a parchment paper lined pizza pan. Spread caramel sauce or dulce de leche evenly over pie crust, leaving about a 3" border around the edges without sauce. Spread pie filling over sauce, again leaving a 3" border. Fold edges of crust over filling. 4. Bake for about 35 to 40 minutes, or until crust is golden. Let cool before serving. Cook's notes: Love Bakes Good Cakes' recipe stated to bake at 425 degrees for 20 to 25 minutes. I baked mine at a lower temp simply because I had some other things in the oven at 375 degrees. It's fine either way. Another thing I love about this recipe- it's flexible! Recipe adapted from Love Bakes Good Cakes' Caramel Apple Galette.
How about a big slice of Dulce de Leche Apple Galette?

Pair this galette with something in the crock pot, and you have a fun, low-prep meal.  Here's an easy crock pot recipe that you might enjoy:
And because it's so close to Christmas, I brought some Christmas Cookies for you, too!
Dawn, thanks for having me today. I hope y'all will come and visit Yesterfood on the blog
or on your favorite social media:

Wednesday, December 25, 2013

2013 Christmas

I am spending the day in NC with my boys, mom and Miss Sassy Pants. It is my prayer that you are having a Merry Christmas and enjoying love, laughter, food and TONS of dessert!

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Tuesday, December 24, 2013

Oatmeal Crunch Bars

Are you looking for a treat? A snack or a little something to leave for the big guy, besides cookies?

Good, then I have just the thing for you.

See, these all came about because I was wanting something sweet, was almost out of sugar and it was late. So I really didn't want to get out of my pj's to go to the store.

Yeah, yeah I know. I see folks in Wal-Mart in their pj's but not this chick!

So there I stood, looking in the pantry trying to decide WHAT to bake. I wanted sweet, I wanted crunch and hearty. A satisfying snack.

I got it! So I pulled out all the ingredients and set to work. It only took a few minutes and BAM I was done.

With what you ask? The perfect snack cake/bar. Not really a cake, because I think of cake as soft and fluffy, not a brownie because those are thick and chocolaty, a bar because you can cut it and hold it in your hands. No dishes required, guys love that, finger food.

So the Oatmeal Crunch Bars were born, and soon devoured. 

Oatmeal Crunch Bars
1/2 cup butter, unsalted and room temp
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 egg, large
1/2 tsp baking soda
1/2 tsp baking powder
3/4 cup all purpose flour
1 cup quick oats
1/2 cup pecans, chopped
1/2 cup milk chocolate chips
1/4 cup shredded coconut

Grease a baking pan, I used a glass pan (size 10x7) , preheat your oven to 350 degrees.
In a mixing bowl, beat your sugars and butter. Add the egg and mix well.
In a separate bowl, combine your dry ingredients and mix well.
Now combine them together. This will be very thick and will take some arm muscle to combine it all.
Spread in the pan and bake for 15-20 minutes depending on your oven.
Allow it to rest for at least 15 minutes before cutting and serving. Great hot out of the oven and just as good cold the next day.
Cut into bars and store in an airtight container.

ENJOY and Merry Christmas

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Monday, December 23, 2013

Happy Birthday Jesse plus his favorites

Today our oldest, turns 22. It is hard to believe that this much time has passed. We are very proud of Jesse and so on this day, his birthday, I wanted to say a special 

 to you Jesse, my fun loving, creative, artistic, musical, generous, kind hearted son.

Jesse is very much like me, a foodie at heart. He loves food, all food, loves to eat and enjoys cooking. I could see him being a chef in a soho area in Cali featuring lots of local artist. He would fit right in.
He has a lot going on, at 9 we found out that he had dysgraphia, a form of dyslexia and that he had enthesis enthalgia a form of Juvenile Rheumatoid Arthritis. That same year he had issues with his blood sugar bottoming out. Soon we found out he was also Type 1 Diabetic and was immediately put on insulin, 2 types and 4 shots a day. That lasted for 60 days and he was put on a pump. Due to the JRA he was not allowed to play contact sports, which these days is everything. Thankfully we homeschooled and I was able to find other activities for him. Bowling was one, he loved and was quiet good at. Also, rock climbing, that was very stressful and physically demanding but he enjoyed it and there was no contact with others. Still accidents happen.
He has a God given talent of great musical ability. He can play any instrument and play it well. He writes songs and has been in several bands and on a few CD's. Not bad for a 22 year old.
For the last 2 years he has been a Paul Mitchell stylist.
His newest job, soon-to-be Daddy. He and W are expecting a little boy in April of 2014. Which will be here in the blink of an eye.
With all these medical conditions and the stress of life, he has keep going. He does not whine, complains little and on occasion as any of would, has said "WHY me" but that does not keep him down. I am very proud of how he has handled all these struggles. He is a strong young man and will make a wonderful father. 
At the age of 12 Jesse started working in the nursery at church. He loved it and the kids loved him. He worked with the one year olds and then when we moved he moved up to the two year olds. He has a special way with kids and animals. A calming spirit that soothes them. A no non-sense person with a giving spirit.
Jesse I love you and am proud of who you have grown into.
Love Mom

NOW on to a few of his favorite recipes...
Philly Cheese Steak Sloppy Joes

LOTS of pizza recipes

Eclair Dessert

Chocolate Bliss Cake or 6x Chocolate

Crock Pot Cube Steak

Kicked up Grill Cheese


Breakfast Casserole

Buffalo Chicken Bacon Grill Cheese

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Saturday, December 21, 2013

Chocolate Chip Coconut Cake: guest post by The Winelady Cooks

This has been a busy and stressful couple of months. Well, all year really. We have lost 6 family members this year. Lost a job. Had to move. Our youngest son joined the Air Force, got married and moved away. Our oldest lost his job and will be a daddy soon...the list goes on.

But through it all, we have survived and God has remained faithful.

During the holidays and Christmas, I decided to relieve some of my stress by reaching out to my wonderful blogging friends. In doing so, they have very graciously agreed to do some guest posting for me! I'm super excited about this.

One, I get a break, two you get to see how great they are and three we all gain new exposure. You will see post scattered here and there until the end of the month. Joy from Yesterfood, Joanne from The Winelady Cooks, Cynthia from Feeding Big and Michelle from Calculus to Cupcakes will all be sharing with you.

Our first up is Joanne. Thank you so much to her and if you aren't familiar, please check out her blog and follow her on Facebook, AFTER you read this great recipe she has shared with us today.

Take it away Joanne:

 Happy Holiday! I'm excited to be guest posting on Spatulas on Parade today. It's been busy time for Dawn moving and getting settled in a new home right in the middle of the holiday season. I did a lot of holiday baking and I'd like to share one of my favorite cakes with Dawn. I know how much Dawn and her hubby enjoy dessert. They can sit back and relax with a piece of cake, a cup of hot chocolate or tea and enjoy their new surroundings. This is a brunch style cake - a more dense cake than a traditional layer cake - which makes it great for snacking. I have a passion for sweets and when times are hectic or stressful a sweet treat will lift your spirits and make you smile.   Chocolate Chip & Coconut Cake
Chocolate Chip & Coconut Cake Ingredients
  • 2 large eggs
  • 1/2 cup brown sugar + 1/4 cup agave nectar (OR **use 3/4 cup sugar)
  • 1 cup coconut milk (OR **use whole milk)
  • 3/4 cups AP flour**
  • 3/4 cups White Whole Wheat flour**
  • 1 tsp. baking powder
  • 1 1/2 cups shredded coconut, sweetened
  • 1 cup chocolate chips
  • 1/2 cup chocolate chips to melt for topping
  • Measure out the flour and baking powder in a small bowl and set aside.
  • In a large bowl beat the eggs until foamy about 30-45 seconds. Add the sugar, 1 cup of the flour mixture and the milk and mix well just until blended. Add in the remaining flour mixture and mix until well combined.
  • Stir in 1 cup of chocolate chips.
  • Pour batter into prepared baking pan. (Use either a large loaf pan or an 8 x 8 pyrex baking dish)
  • Bake at 300 degrees for 45 minutes. Increase oven temp to 350 degrees and bake another 15 minutes, or until cake springs back and cake pulls away from the sides of the pan.
  • Remove cake from pan and cool on wire rack.
  • Melt the chocolate chips and spread over top of cake when cool and then add the shredded coconut.
You can serve it immediately or cover and set aside until ready to serve. TIPS: This recipe can be altered to your preferences. **You can use 1 1/2 cups of AP flour, 3/4 cups granulated sugar, and whole milk if you prefer. My Very Best Wishes to Dawn and her family in their new home and a Happy, Healthy and Prosperous New Year.
Joanne's social media links: Bloglovin' Twitter Pinterest 
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Friday, December 20, 2013

Quick lunch burritos and Fly On The Wall

As you know, if you've been around long, you know that the 20th of the month is #flyonthewall and a recipe.
If you're new, well, you are in for a treat! Fly On The Wall post is just that, what you would see or hear if you were a fly on the wall in my home or following me around. Oh boy!! This can be scary -haha.

How about a quick lunch idea first? While we were moving, I didn't want to eat out, too expensive, plus we had food to use up. Non-perishable was easy to pack and move but in order to use the perishable I had to use up some of the non-perishables.
Here is a quick lunch idea I did:

Quick lunch/burritos
1 can chicken
1 can red beans (rinsed and drained)
1/2 cup frozen corn
3 sweet salad peppers, diced (red, orange and yellow)
1/2 red onion diced
1 TBSP taco seasoning (recipe here)
1/2 cup tomato sauce (recipe here) or use a small can

Combine all ingredients, mix well and heat through. Wrap in a flour tortilla with shredded cheese and serve. You can also roll, place in a casserole dish, cover in sauce and cheese, bake and enjoy!

Welcome to a Fly on the Wall group post. Today 15 bloggers are inviting you to catch a glimpse of what you’d see if you were a fly on the wall in our homes. Come on in and buzz around my house.
Inline image 1 
 I like sharing with all of you my little grand daughter and our funny conversations, those of you who are faithful in stopping by each month, you know her as Miss Sassy Pants. What has she said now?

We are sitting around the table just talking and J comes in, pops up on the bench and looks at me.
J:" whatcha doing?"
Me: relaxing
J: why
Me: because it's a holiday and we're visiting, talking and relaxing
J: oh

Later she comes up, pops up on the bench and says : you still laxing?
Me: yes are you
J: No I is busy and off she runs

J runs into the room and out, into the room and out, third time, "HEY I lub you"
Me: I love you too
J: runs back in "whut you said?"
Me: I laugh, I said I love you.
J: oh and she's out again

My Aunt Linda ask J if she is ready to eat. J; YES I ready.
Aunt L: good, have some turkey
J: I don't like turkey, I want chicken
My mom turns around and hands her a piece of turkey and says "here it's chicken"
J: eats it and looks at Aunt Linda "mmm good chicken"
Aunt Linda says "it's turkey not chicken"
J: spits it out, yuck I don't like turdy!
My oldest son deep fried a turkey and we had a traditional roasted one as well.

My cousin Tina and I are sitting at the table talking and J walks in as we are talking about our granddaddy. He passed away 21 years ago and we still miss him.
She says "my gan daddy in heaben" (referring to my dad who passed in June) 
Yes he is.
J: he was sick
Me: yes
J: okay that's all (and runs out)
sigh...we all sit there teary eyed
J: (comes back in) you okay
Me: yes
J: okay, hugs me and runs out

left, my husband . Right, standing, my oldest son. FUNNY you can see my Aunt Linda, mom and myself in the mirror!

Have you seen these or tried them? My dh loved them, me? YUCK

Now that we have relocated and live in the "Deep South" Georgia, you'll be reading stories about "Little Man" my husbands cousins son. He is the sweetest baby, good natured and a total crack up!

He is 1 year old and has started jibber jabbering like crazy. His LaLa (grandma) was trying to get him to say hot dog one night.
LaLa: B say hot dog
B: ha
LaLa: hot dog
B: ha (his word for hot)
LaLa: no say hot
B: ha
LaLa: now say dog
B: bow wow
ROTFL too cute! If we ask him today to say "hot dog" he goes bow wow!
Buzz around, see what you think, then click on these links for a peek into some other homes:                                     Baking In A Tornado                                Just a Little Nutty                          Follow me home . . .                              The Sadder But Wiser Girl                                    Menopausal Mother                                       The Momisodes                      Spatulas on Parade                              The Rowdy Baker                              Sorry kid, Your Mom Doesn’t Play Well With Others                             Juicebox Confession
http://                                Writer B is Me                         Dates 2 Diapers                                              Kiss My List                                        Moms Don’t Say That                           Adventure into Domesticland

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Thursday, December 19, 2013

Roasted Stuffed Baked Butternut Squash

Remember I told you months back about our garden and how MANY squash we had? I wasn't kidding, we are still eating butternut squash.

This recipe is great, I made this one night and had enough that we had 2 more meals. NOW that's what I call frugal living. 3 meals out of 1 and the cost winds up being less than 50 cent a serving! YES you did read that right. I mean, can you go out to eat for 50 cent? I think not.

Plus it was really good and full of nutrition.

Did you see the post I did, well a round up of butternut squash recipes? I'll have to add this one.

If you don't know how good the BNSquash is for you, let me remind you:

 Since I still have so many, yes I moved them with me :)  I had been planning on doing a stuffed butternut for some time now, just had not gotten around to it. So I finally did it.
You could use leftover turkey, stuffing and rice in this dish instead of cooking chicken, if you have leftovers from Thanksgiving still or even AFTER Christmas to use up that turkey. Great use of leftovers, even if you buy a rotisserie chicken, as only a small amount is used.

Roasted Stuffed Baked Butternut Squash
2 butternut squash
2 chicken breast, de-boned, cooked and chopped
1/2 cup rice, cooked
1 box stuffing mix, chicken flavor
1 can cream of chicken soup
1 TBSP parsley flakes,optional
1 TBSP butter, cook with the rice

Cut you squash in half length wise and scoop out the middle. Place upside down in a pan, roast for 30 minutes at 350 degrees. Don't worry if they are not fully cooked, you will fill and bake them.

Mix your cooked rice and chicken in a bowl with your stuffing mix (fix according to package) and can of soup.

Stuff the squash and bake for 25 minutes at 350 degrees. Sprinkle with parsley and serve!

Since there is only 2 of us now, this made 2 separate dinners for us. AND there was TOO much stuffing/chicken to fill all four halves. So that was eaten on a third night.

With your extra stuffing mix, store it in the fridge in a small rectangular baking dish. When you are ready to serve, add a drop or two of oil in a skillet and turn the mix out into the skillet. Allow it to simmer on med./low until brown and crusty, flip carefully and repeat. Serve with a healthy doze of vegetables and


3 meals in 1, how frugal can you get?
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Wednesday, December 18, 2013

The 2013 Great Pie Round Up

I have spoken with a lot of friends and seems, they all have pie for the holidays. I don't remember eating a lot of pie growing up. My mom made 2. Lemon meringue and chocolate meringue. My Aunt Linda made pecan. Grandmama made coconut meringue with flies in it. LOL no no, it was raisins but Aunt Dianne always said it looked like it had dead flies. haha 

Okay, back to the pies.

Over the last year, I have made several pies, actually, way more than I thought I had. I started going through my post and was shocked at just how many I had done.

I will be traveling this holiday season. Yes, during Christmas. (WOOT going to NC to see my boys!!!) But wanted to gather up those pies, round up those doggies and share them with you. JUST in case you on the hunt for a good pie to take to your new mother-in-laws house, or to Great Aunt Sue who bless her heart can't cook for spit....oh I digress.

45 pies 
Here are those pies:
Easy Coconut Cream Cheese Pie
Over the top Pecan Pie
Ugly Peaches and Cream Pie
Almost Peanut Butter and Chocolate Pie
Frozen German Sweet Chocolate Pie
5 Layer Banoff Pie
Chocolate Cherry Hand Pies
Luscious Lemon Dessert
MawMaw Pie
Almond Joyful Pie

Is cheesecake really cake or is it a pie? Well, here are a few of those too:
Brownie Cheesecake
Fudgy Brownie Pumpkin Cheesecake Pie
Pumpkin Maple Cheesecake

This is just a little teaser of the great pies listed. ALL worth checking out!

Want a savory pie?
Chicken Pot Pie
Shepherds Pie
Crustless Flourless Zucchini Pie
Lobster Pot Pie
Guinness Steak Pot Pie
Tomato Pie with olive oil and rosemary crust

And my favorite blog friends have wonderful pies as well:
Gluten Free Cranberry Pie
Oreo Pumpkin Butter Cheesecake
Best ever apple pie with crumb top
Easy buttermilk pie
Walnut coconut cheesecake pie
Lemon Blueberry Pie
Raw Apple Paleo Pie
Chocolate Chip Cookie Dough Blueberry Cheesecake
Kiwi Mango Cream Pie
KitKat Crusted Strawberry cheesecake
Extreme Snickers Pie
PIE essentials
Salted Caramel Cheesecake
Chocolate Mint Pie
Mixed Berry Pie
Pie Crust cooking 101
Chocolate Cream Pie
Mocha Pie Bites
Peach Pie
Apple Pie
Coconut Oil - Pie Crust 2 ways
Strawberry Pie
Key Lime Pie
Coconut Cream Pie
Mini Strawberry Hand Pies
Deep Dish Peach Cobbler Pie
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Special thanks to my blog friends for letting me list their great pies!
Cynthia at Feeding Big
Jutta at HungryLittleGirl
Joy at Yesterfood
Karen at Baking in a Tornado
Lisa at Cooking with Curls
Sinea at Ducks n' a Row
Michelle at Calculus to Cupcakes

Tuesday, December 17, 2013

Chicken Ole' (bravo) over cornbread

I thought just saying Mexican chicken or TexMex chicken sounded boring, so Ole' as the bull fighter would say!

This dish I made while we were in transition, well packing our house in NC to move to GA. I had forgotten about it until I found the photos and was like "oh snap! I didn't post this" yeah I said snap. My boys will be rolling their eyes. haha gotta love it, right?

This dish is easy enough to recreate, as most of it is leftovers. I was using up those perishables, like you've seen in several other recipes. Like the hash and the easy pie.

We had lots of salad in the fridge along with green onions, peppers and a dab of salsa. Looking around I saw the leftover cornbread, that got my mind to spinning on a "TexMex" flavor meal.
If you've been around long, you KNOW I love love love Mexican food. Okay, let's be honest. I love food. It keeps ya alive ya know ;)

Chicken Ole (bravo) over cornbread
8 chicken tenders
4 green onions
1/2 cup black bean and corn salsa (use whatever you have)
1 small can tomato sauce

Saute the chicken in a dab of olive oil until brown on the outside, mix your tomato sauce, salsa and taco seasoning together and pour over the chicken. Allow to simmer 20 minutes.
Chop the green onions, top and bottom, mix the bottoms in with the chicken and sprinkle with the tops.
Slice the cornbread and lay the chicken with sauce on top. Sprinkle with green onions. I served this with a Spanish rice and mixed baby greens salad.
If you have it, or want a different way, use polenta instead of cornbread or omit both.

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Monday, December 16, 2013

Sweet N' Spicy Yardbird aka chicken

It is possible that I have lost my mind since moving or misplaced it. No, all the boxes are unpacked, everything is put away. hmmm, maybe I left it behind.

What am I rambling on about you ask, the title. see, that is what my Daddy used to call chicken, that or yardbuzzard. He called eggs cackleberries. Why, I have no idea. But when I started to edit these photos and was trying to come up with a name, I thought about him. It has been six months since he passed and I swear it is not getting easier.

Okay, enough before I started bawling here and the cats think I've gone crazy.

When I made this dish, my husband just looked at me. See I don't eat spicy food, he does. My poor delicate system does not tolerate heat well. For some reason, I made this a tab on the warm side and I ate it. Not only did I eat it, I LOVED it.

 Sweet N' Spicy yardbird
2 chicken breast,boneless and skinless, sliced
1/4 cup honey
2 TBSP soy sauce
1 TBSP garlic
1 tsp ginger powder
1/4 tsp chili flakes
1/8 tsp cayenne powder
1/4 cup water

In a sauce pan, combine all the other ingredients and simmer until reduced. When this has reduced, turn the temperature to low.
Saute your chicken in a skillet and when done, pour the sauce on top, simmer for a few more moments and serve.
You could serve this over noodles, rice or by itself. I'm cutting back, so we just had the chicken and a nice big salad.

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