tasty tuesday {honey mustard chicken & roasted red potatoes}



it's exciting what kind of meals just get thrown together and turn out amazing. i had some chicken that really needed to be used, so i whipped up this tasty 3 ingredient sauce/glaze.

spicy brown mustard

honey

a little bit of mayonaise

i butterflied the chicken breasts, smothered them in the honey mustard and baked them in a 350 degree oven for 45 minutes. juicy tender YUM.

for the potatoes:

olive oil

herb de provonce

clove of garlic

kosher salt

scrub, cube and par boil the potatoes. toss them with olive oil, herbs and a clove of minced garlic. place in a roasting pan and broil for a few minutes. (i broiled them in the toaster oven for about 10 minutes. if you use a conventional oven you need to reduce the time.)

super easy, super simple, super YUM.

the kids even helped themselves to seconds.

what's on your plate tonight?

tasty tuesday {beef and beer stew}

what you'll need:

a dutch oven (or oven-proof pot with tight fitting lid)

6tbsp olive oil

4 slices thick cut bacon

2 1/2 lbs precut stew meat seasoned with salt and pepper

3 med onions thickly sliced

2 cloves of garlic-crushed (don't drain)

1-14.5 oz can diced tomatoes

2-12 oz bottles of dark beer (Amber Bock or Gunniess work well)

2 Tbsp light brown sugar

1 tsp dried thyme (or 1 Tbsp fresh)

1 tsp dried rosemary (or 1 Tbsp fresh)

1 1/2 lbs of yukon gold potatoes cut into chunks

preheat the oven to 350. place bacon and oil in dutch oven over medium heat. fry bacon until crisp and transfer to paper towel lined plate. brown beef in pot (being careful not to crowd the pieces) transfer to plate with the bacon. add onions and garlic to pot and cook until softened, about  7 minutes, spoon off and discard any excess fat. return beef and bacon to the pot. add tomatoes, beer, brown sugar, rosemary, and thyme. bring to a simmer. cover with lid and transfer to oven. check stew after 10 minutes to make sure it's still simmering; if not, increase oven temp by 25 degrees. cook in oven until meat is falling apart, about 2 hours. add the potatoes and cook until tender about 30 minutes more.

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tasty tuesday {PW's Potato Leek Pizza}

y'all know how much i love the pioneer woman right? well i DO. she's pretty much amazing. i love to make her potato leek pizza from her cookbook! from the dough to the bacon to the goat cheese...OM NOM NOM.

you'll need:

pizza dough (i use PW's recipe which is in her cookbook and also at the beginning of this recipe)

6 slices of bacon-cut into pieces

1lb mozarella cheese (it calls for fresh mozz, but i never use it, because it's outrageously expensive around these parts)

3 leeks-well rinsed to removed dirt and thinly sliced (only slice the white/light green part of the leek. you don't want to use the leaves)

5 small red potatoes

4 oz goat cheese crumbled

grated parmesan

salt

pepper

olive oil

a baking sheet

preheat oven to 500 degrees. prepare your pizza crust and press it out onto a baking sheet. drizzle with olive oil and sprinkle with salt. fry bacon until cooked but not crisp. remove your bacon to a paper towel lined plate. pour off most of the grease from your skillet, but don't scrape it clean! add your leeks to the pan. saute over medium heat for about 3 minutes. using a sharp knife or mandolin, slice potatoes very thin. arrange potatoes on crust slightly overlapping. sprinkle potatoes with salt. layer mozzarella over the top. place leeks on top of the cheese. sprinkle with the fried bacon and goat cheese. sprinkle with pepper. bake for 8-11 minutes until golden brown and cheese is melted!

enjoy!

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why wii love the kollers

is there anything better than cheese and bacon on a potato?

yeah, that was a trick question.

(the answer is no. well, today it is anyway. i'll have a different answer tomorrow!)

we have some awesome friends named john and sara koller. sara and i started to hang out and really get to know each other about a year and a half ago. we would go out for coffee (and breakfast sammiches) at LAs Cafe once a week and talk. (and talk, and talk) gradually, our bass playing husbands started hanging out, and they now go out once a month together to talk guy stuff. then we started double dating with them. and now, we have matthew/koller pizza night once a month at Pasainos.

our friendship with them is a beautiful thing. truly. sara and john are expecting their first baby in may. and it's been awesome to be pregnant with her. (michael just reminded me  last night, that with all three of my pregnancies, i've been pregnant with one of my best friends. is that weird?)

they had their ultra sound this morning (YAY!) and mystery baby koller is a GIRL, they got to actually see baby, which is such a miracle in and of itself. mystery baby is reminding me right now (via some very strong kicks to my ribs), that he-or-she is a miracle too. (momma knows, mystery. calm down!) what a beautiful journey the kollers have in front of them. there are just some people you know are going to be wonderful parents, and they are those people.

back on track now! last night was matthew/koller pizza night. instead of going out, they brought the pizza over and we ate here, and then played mario kart on the wii. it was fun. although i admit i was a bit rusty. there is one thing you must know about john and one thing you must know about me. he absolutley LOVES potato skins. and i absolutley LOVE to feed people. so, i made potato skins for our pizza night. they were a hit (although i'm not sure who loved them most, sara or john!). here's the recipe!

you'll need:

russett potatoes

cheddar cheese (1/2 lb block)

canola oil

salt

1lb of bacon (thick sliced)

preheat your oven to 400 degrees

scrub your potatoes (thanks mike!) unless you like to eat dirt. then i guess you could skip that part...

brush your potatoes with canola oil and stick them in the oven for 45-60 minutes. (until fork tender) only fill your baking sheet half full! you'll be cutting your potatoes in half later, and you don't want to run out of room!

once the potatoes are baked, slice them in half and scoop out the middle with a spoon. leave some potato around the edge. for the love of everything tasty, save the middle! yummy mashed potatoes!

next, brush both sides of the skins with oil and sprinkle with salt.

return to the oven, cut side down for 7 minutes. then flip them up and bake for another 7 minutes.

while you are waiting, grate your cheese.

fry your bacon and give it  a rough chop.

when your skins come out, load on the bacon and cheese!

return to the oven until the cheese melts (about 4 minutes)

serve with sour cream. or ranch. if they even last long enough for you to top.


bacon is  your best friend,
-k