YUMMY Chicken bites=Pinterest recipe #2

Ingredients:
1 pound boneless chicken breasts
20 thin bacon slices
3 tbsp honey
2 tsp coarse mustard
fresh lemon juice
Optional: salt
Directions:
Cut the chicken breasts—or fillets, as we call them here—in thin strips. Not too thin, the bacon has to brown and if the chicken is too thin it’ll get dry before the bacon gets crispy. That would be a sin.

Note:
I’m using the Dutch equivalent to bacon in this recipe. It’s called Ontbijtspek and is saltier than regular bacon. You can sprinkle some salt (and/or pepper) on the chicken strips, if you like.

Grab a bowl and combine 3 tbsp honey with 2 tsp coarse mustard.

Squeeze in some lemon juice. Not too much, about a tbsp or so. I think orange juice will be great, too.

Bacon rights all the wrongs in this world. It brings justice to all the injustices. Or something like that.

I asked my favorite pair of extra hands to wrap the bacon around the chicken strips.

Place them in a roasting tray or on a cookie sheet. If you’re afraid of cleaning up, line the tray or sheet with some tin-foil first. I’m hard-core (And own a dish washing machine. It helps).

Brush the chicken bites with half the marinade.

Bake them in a preheated oven at 425F (225C) for 10 to 13 minutes. Until the bacon is crispy.

As soon as one side is done, take the tray out of the oven. Does this look good or what? I could never be a vegetarian simply because I cannot forsake bacon. I absolutely love it, in an artery clogging kind of way!

Flip them over and brush them with the remaining marinade.

Put them back in the oven for another 10 to 13 minutes, until the other side is crispy as well. Keep an eye on them.

Don’t these just scream: love me, bite me, chew me, eat me, devour me? If I can give you a tip, a really useful one at it, it would be to fix twice the amount you think you’ll need. And then some.

Chips and Salsa

I am Texan. And I LOVE me some good salsa. I think 7 years ago I called it hot sauce. You Southerners are rubbing off on me a bit. But not on what kind of salsa I like. I like it warm to hot. Not this mild tomato sauce you call salsa. Typically, restaurants are good for me. They have enough flavor and warmth. But the store is a totally different situation. Great Value and Pace are just about the only two choices. And I do not like either. That is when my journey to find the perfect recipe began. And today, I have found it!

Someone suggested the Pioneer Woman's recipe. I tried it, still without enough flavor. I tweaked it to my liking and this is what I came up with:

1 can (28 oz) whole tomatoes with juice

2 cans (10 oz) Rotel (one mild, one original)

1/2 cup chopped onion

2 cloves garlic, minced

1 whole jalapeno, quartered and sliced thin

1 tsp sugar

1/2 tsp salt

1/2 tsp cumin

1 cup cilantro

juice of whole lime

Combine all into blender or food processor. Pulse until you get the salsa to the consistency you'd like. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. Serve with tortilla chips.