Honey-Baked Chicken and Yet Another Failed Attempt


Good morning afternoon, world of blogging and my faithful readers/friends. :) Today I find myself a little more tired than I feel I should be, but I guess this past week’s late nights are catching up with me.  Let me mention when I say “late nights”, I’m talking about post-11pm evenings.  lol…I feel old saying that… How in the world did I survive in college?  Either way, I’m here today, working away at essays, a little sad that Hell’s Kitchen hasn’t put up episodes for the last two weeks, and planning a little cooking and cleaning spree this afternoon. :)

They look good but only tasted "ok"....

So, yesterday’s experiment with the hamburger buns were definitely a flop.  They cooked well, but all-in-all, they’re heavy–to0 heavy–for a hamburger bun, and I’m in total agreement with Adam’s overall disinterest in them.  :) He never said a word about them, but he didn’t have to. I’m not happy with the product either.

Yesterday’s dinner, on the other hand, was superb!!!  Adam’s having it for lunch today, and I know I’ll be making it again in the near future.  Classic honey-baked chicken with a few alterations….mmmhmmm.  :)  The recipe will be at the end of this post.

Speaking of recipes, I realized I was losing track of what recipes I’ve posted and which ones I haven’t and feeling like going back to find recipes would be virtually impossible without some modifications to this site. So… please welcome with me the Recipes page! :)  Accessible at the top with the other categorial tabs, Recipes is a page that I will consistently update to include all the posted recipes we discuss.  As I wrote there, if you don’t see something you want to see, let me know. :) I’m game for trying my hand at something new. :)

Speaking of something new… LOL…. I’m not trying to be repetitious in my introductory phrases… it just worked out this way… :)

I’m starting a new business, which I’ve mentioned to you all before.  I’m a Pampered Chef consultant.  If you’re unfamiliar with the Pampered Chef business, this company is the cook’s dream. :)  It’s a business that sells cookingware, servingware, spices, recipes, etc in order to help cooks be more efficient with their time and resources. I currently have a good bit of their products, and I can say first-hand, they’re amazing. :)  Anyway, as a consultant, I will be setting up parties with hosts and helping them get products at discounted prices by giving them the opportunity to try the products themselves.  We cook together, laugh together, give out door prizes, and of course, eat together. If you’re near me in New York, let me know and I’d love to help you host a party. If you’re not near me geographically, don’t worry; you can host a catalog party!

Another new aspect of my life is my pie-baking business, which is about to take off.  Adam has talked to a good number of the guys at the mill, and they want “their piece of the pie” of Adam’s various pies I send with him to work.  They’ve been jealous of his apple pie and more recently, the heavenly dreams peanut butter pie.  They want some too. :) So, starting Monday, I’ll be sending Adam down to work with a jar and a few pies.  If I can make money doing what I love, that’ll be super cool. :)

Well, I’m off for now! :)

Tonight’s Dinner: Inside-Out Chicken Parmesan with pasta

Honey-Baked Chicken

Moist and delicious!

1/3 cup butter, melted
1/3 cup honey
2 Tblsp. prepared mustard
1 tsp. curry*
1 tsp. salt
3 lb. chicken thighs without skins

*I didn’t have curry, so I did a little research and mixed together cumin, half a dash of cinnamon (yes, that is possible. lol), a few corriander seeds, and ginger to make a similar tasting spice.

Mix sauce together and pour over chicken in 9×13 pan.
Bake at 350° for 1 hour. Baste every 15 minutes.

Enjoy with some saffron rice on the side! :)

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One Response to Honey-Baked Chicken and Yet Another Failed Attempt

  1. Abbie says:

    Just tried the honey baked chicken recipe tonight! Its baking as I type and smells AWESOME! Can’t wait to try it! Thanks for posting this recipe.

    Abbie

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