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Showing posts from September, 2016

Broccoli Salad

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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.

Copy Cat Chile's Honey Chipotle Crispers

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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 flou