Thursday, January 26, 2012


The sun is trying real hard to be nice and bright.. at least there are no clouds so that is a good thing... Heading up to Nanaimo today with my daughter so should be a nice drive...

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1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons canola oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, cut and cooked
2 TBL sliced green onions

In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours.

Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Remove and set aside.

In the same skillet, saute mushrooms with cooked bacon until tender. Remove to set aside. Add chicken breasts to skillet, top with mushroom and bacon then cheeses and green onions.
Cook over low heat, covered for 15-20 minutes until juices run clear.


How to make your own crispy tacos that stand up
For those of you who do not want to buy those hard taco shells here is a healthier way for you to make your own as well as to save some money.. Take tortilla wraps and put them in a damp towel in the microwave for about 30 seconds then unfold and spray or brush with some cooking oil and hang over the rack in your oven at a temparture of 375 for about 7 to 10 minutes until crispy..


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