Honey Garlic Chicken and Veggies

I have been finally trying new recipes and found a couple of really tasty meals. 
So easy and DELICIOUS!

Honey Garlic Chicken and Veggies 

Ingredients:

·         4-6 chicken breasts
·         16 oz baby red potatoes, halved
·         16 oz baby carrots
·         16 oz green beans
·         2 Tbsp parsley
·         ½ cup soy sauce
·         ½ cup honey
·         ¼ cup ketchup
·         2 cloves minced garlic
·         1 tsp dried basil
·         ½ tsp dried oregano
·         ¼ tsp crushed red pepper flakes
·         ¼ tsp black pepper

Directions:

Combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.  Place chicken, potatoes, and carrots in slow cooker.  Cover with sauce mixture.  Cook on low  heat for 7-8 hours or high for 3-4 hours.  Add green beans last 30 min of cooking. Garnish with parsley.

Onion Veggie/Chip Dip

My mother-in-law gave me this amazing dip recipe, and it is seriously better than any store-bought dip you can find.  We originally made it for veggies, but then started eating it with Ruffles potato chips - WOAH!!  If you like that french onion chip dip, you will absolutely LOVE this!  We loved it so much we made it twice in one weekend.  Mmmmm!  :)

Ingredients:
1 cup sour cream
1 cup mayo
1 TBS onion flakes (dried, minced onions)
1 TBS parsley
1 tsp Beaumond (Spice Islands is the brand)
1/2 - 1 tsp dill weed

Mix all together, and let stand for at least 2 hours in the refrigerator.  (I thought it tasted even better the second day!)

Serve with fresh veggies or potato chips. 

Enjoy!

Crunchy Broccoli Salad

I am in love with this salad! I love the crunch, the dressing, the bacon - everything! It's so nice to have a different kind of salad than the same old ones everyone makes. (Well, maybe everyone already makes this - but it's new to me!) :)

Ingredients:
1 head romaine lettuce, chopped
1 large head of broccoli, cut into small pieces
1 bunch of green onions, chopped
1 pound of bacon, cooked and cut into small pieces
2 (3 oz) packages of Ramen noodles, crushed.  Discard seasoning packet.
4 TBS butter, melted
1 cup chopped pecans or sliced almonds

Dressing:
1 cup olive oil
1/2 cup red wine vinegar
1 cup sugar
1 1/2 TBS soy sauce
salt and pepper, to taste

Directions:
Mix butter, nuts and crushed Ramen noodles together.  Spread on a cookie sheet and bake at 350 F, about 10 minutes, until lightly browned, stirring occasionally.  Set aside to cool completely.

Add lettuce, broccoli, onions, bacon, noodles and nuts in a large bowl.  Toss with dressing right before serving.

Grilled Herb Corn on the Cob

I know it's not quite corn on the cob season yet, but you gotta start thinking about 4th of July picnics. And these are yummy, I haven't made them for a couple of years. I figure if I put it in here I will remember to do it this year.

Ingredients:

12 small fresh ears of corn

2 tablespoons snipped fresh oregano or 2 teaspoons dried oregano, crushed

2 tablespoons snipped fresh thyme or 2 teaspoons dried basil, crushed

1 tablespoon snipped fresh tarragon or 1 teaspoon dried basil, crushed

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Directions:

1. Peel back corn husks, but do not remove. Discard silks. Soak in cold water for 15 minutes; pat dry.

2. In a small bowl, combine oregano, thyme, and tarragon; set aside. In another small bowl, combine oil, salt, and pepper.

3. Brush corn with oil mixture. Sprinkle with herb mixture. Fold husks back around cobs. Tie with 100-percent-cotton kitchen string.

4. Place corn in a grill basket or directly on grill rack over medium coals. Grill for 25 to 30 minutes or until tender, turning and rearranging a few times during grilling. Makes 12 servings.