HONEY MUSTARD NUT CRUSTED SALMON

Honey Mustard Nut Crusted Salmon
Serves 4
About 470 Calories per serving

4 (4 oz) Salmon fillets
¼ Cup Butter- melted
3 T Mustard
2 T Honey
¼ C Breadcrumbs
1/8 C Smashed Walnuts
1/8 C Smashed Pecans (or you can use ¼ C of just one type of nut)
1 T Parsley- chopped
Pepper
Salt
Lemon Juice or fresh lemons to taste

Preheat oven to 400 degrees
Combine butter, mustard and honey together in a small bowl
In a separate bowl combine breadcrumbs, walnuts, pecans, parsley, salt and pepper.

Place Salmon in a greased pan (or a pan lined with aluminum foil)
Brush butter mixture on each salmon fillet. You can be generous with the mixture! You will probably have some left over, which is okay.

Sprinkle breadcrumb mixture on the fillets, make sure you get the sides.

Bake 15 minutes and serve with lemon juice.

BOURBON CHICKEN

BOURBON CHICKEN (Serves 4)

2 lbs Boneless Skinless Chicken Breasts

1 T Olive Oil

1/2 Cup Water

1/3 Cup Soy Sauce

1/4 Cup Apple Juice

1/4 Cup Brown Sugar

1 T Cider Vinegar

2 T Ketchup1 Clove of Garlic (Or 1/2 T minced Garlic- the bottled stuff)

1/4 tsp Ginger

1/4 tsp Crushed Red Pepper Flakes= mild (1/2 tsp= medium hot & 3/4 tsp= hot)

3 Cups of Rice (Prepared as the box directs)

Heat oil into skillet. Cut chicken into small bite-sized pieces, add to oil and cook until they are a little browned.

While the chicken is cooking: Add the rest of the ingredients, in order, to a bowl and stir until they are well mixed.

Add sauce mixture to the browned chicken.

Bring to boil and then reduce heat and simmer for 20 min or until most of the sauce has reduced.

Cook the rice while the chicken is simmering.

Try not to slobber on yourself while you plate your food.... BTW, the chicken goes on TOP of the rice.AND HERE are the steps as I made it tonight!

For step by step pics go here http://www.charitymoon.blogspot.com/

CHARITY'S HOMEMADE POT PIE

This is the perfect meal for a sick friend, as well as for your own family. You can put it together, stick it in the fridge and bake it the next day or you can bake it right away. You could probably freeze it too, although I have not tried to do that yet.

This has become a favorite among my neighborhood friends. Their husbands beg for it... It is pathetic really.

Because of their begging I finally wrote the recipe down and I'm sharing it with you as my first entry on my new cooking blog.
















Charity's Homemade Pot Pie
Makes 1 large Pot Pie
By Charity M.

2 frozen pie crusts in pie tins (or make homemade if you like)
3-4 Boneless, Skinless Chicken Breasts (Cut into bite sized pieces)
1 ½ - 2 Potatoes (Cut into bite sized pieces)
1/3 Cup Chopped Onions
1 (16 oz) bag Frozen Peas & Carrots
½ Can of Corn with water drained (or Frozen Corn)
2 Cans Cream of Chicken Soup (10.5 oz)
1 stem of Celery, chopped (Optional)
1/8 Cup of Water
Parsley
Salt
Pepper

* Set pie crusts out to thaw.

* Chop Potatoes into bite sized squares and place in a boiling pot of water. Cook until tender. Do not let them get soggy, they still need firmness to them. Drain the water and set aside.

* In a large skillet with a small amount of oil, add chopped Chicken and chopped Onions. When chicken is fully cooked add Water, Celery, Peas, Carrots and Corn. Cook until the vegetables are thawed and tender stirring frequently.

* Stir Cream of Chicken Soup into the vegetable mixture, add parsley, salt and pepper to taste. Cook until the mixture is warm.

* Pour into one of the pie tins then use the second pie crust for the top of the pot pie. Make 2-4 slits in the top for venting.

* Place the pie on a cookie sheet before baking to prevent spillage.

Bake @ 375 degrees25 minutes (If the filling is still warm when you bake it)
45 minutes (If the pie is refrigerated before cooking)