Life as an Aced

Today is Labor Day!! Since me and Eddie have been gone all week for his Friend Joe's Wedding we are going over to Eddies Mom's instead of hosting ourselves so I decided to make a Broccoli Salad to bring along. Broccoli Salads are one of my favorites so when I found this recipe on Cooking Light and how easy it was to make from scratch I couldn't resist - as always I adapted a little based on our tastes and what I had on hand Ingredients 1/3 cup mayonnaise 3 tablespoons 2% reduced-fat Greek yogurt 1 tablespoon cider vinegar 2 tablespoons honey 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 cups coarsely chopped broccoli florets 1/2 cup slivered almonds, toasted 1/2 cup reduced-sugar dried cranberries 1 cup Grapes Directions 1. In a Large Bowl Combine mayonnaise and next 5 ingredients (through pepper) 2. Stir in broccoli, and remaining ingredients. 3. Transfer to a serving bowl then Cover and chill 1 hour before serving.

Facebook Food Videos are how i have been finding a majority of my new recipes lately. When a recipe popped up for Copycat Chili's Honey Chipotle Crispers I knew I had to try it as these are one of Eddie's Favorites from the restaurant. The Original Recipe comes from  Delish  but I have adapted it based on what I had on hand and our love of extra spice :) INGREDIENTS Sauce 3/4 c. Agave 1/4 c. Water 2 tbsp. Sriracha ketchup 2 tsp. Adobo (from a can of Chiptole Pepper in Adobo) 1 tbsp. Apple cider vinegar Chicken 3/4 c. Flour 1/4 tsp. Salt 1/4 tsp. Pepper 1 tsp. Garlic powder 2 Eggs 1 1/2 c. Panko 1 1/2 lb. boneless, skinless chicken breasts, cut into strips Oil for Frying Dried Ghost Pepper DIRECTIONS 1) Make the Honey-Chipotle Sauce by combining all ingredients in a medium-sized saucepan over medium-high heat. Whisk and bring to a boil for about 2-3 minutes, letting it reduce. Remove from heat and set aside to cool. 2) In a Ziplock Bag, combine flo...