May 2015 - Garden Seeds and Honey Bees

If you enjoy indoor grilling or outdoor grilling, this is a yummy recipe that we grilled, sliced chicken breasts, on a George Forman Grill. We hope you will give them a try.

Grilled Honey Chicken Sandwiches

Servings	Prep Time
10 people	20 minutes

Cook Time	Passive Time
10 to 30 minutes	3 to 4 hours marinade

Ingredients

5 Fresh Chicken Breasts, sliced in half (making 10 cutlets)
12 strips Cooked Bacon, save grease if desired, cut bacon in half
1/2 cup Honey
1/2 tablespoon Stone Ground Dijon Mustard
2 tablespoons Fresh Lemon Juice
1 teaspoon Smoked Paprika
1/4 teaspoon Red Pepper Flakes or to taste
Sea Salt and Black Pepper, to taste
10 Onion Cheese Rolls or Multi-Grain Rolls, of choice
2 cups Sharp Cheddar Cheese, freshly grated

Instructions:

Honey Mustard Marinade: Stir together in a small bowl: Honey, Dijon mustard, lemon juice, smoked paprika, crushed red pepper flakes, salt and black pepper.

Pour the marinade and place the chicken breast halves in a gallon sized Ziploc bag. Placed the bagged chicken marinade in the fridge for 2-4 hours .
Remove marinated chicken from the fridge and grill as desired. I like to grill 3 at a time on the pam sprayed or bacon greased George Forman for 4 minutes and then turn them over and grill for another 4 minutes, until no longer pink inside and juices run clear, or according to your grills directions.
For additional tenderness, bake the grilled chicken an additional 20 minutes in the oven on 350* F., in a cast iron skillet with olive oil or bacon grease to prevent sticking and a couple of tablespoons of chicken stock or water, Covering skillet with aluminum foil.
Toast onion cheese rolls if desired. Bush each roll half with butter or olive oil and in a heated large cast iron skillet on medium heat. Place oil or buttered rolls brushed side down for about 1 minute or until golden brown.
Place the hot grilled chicken onto a toasted side of the flat bun; add the bacon, topping with cheese and repeat until all are topped. Serve warm. (Wrap grilled honey chicken sandwich in foil to keep warm if desired.)
Also see our Ranch Dressing for additional topping for more ranch style grilled chicken sandwich.

Recipe adapted from Food Network

Enjoy!
Lindy

Omelet

We keep it simple. Repeat the following for making each omelet.

*2 Eggs, whisked with wire whisk in small bowl, add 1 teaspoon water, whisk until well combined

*In small non-stick frying pan, add 1 tablespoon olive oil and heat pan and oil for about 15-20 seconds. Add whisked egg mixture to pan and when the eggs are getting firm use a cooking safe rubber spatula and go around the edge of the omelet and repeat this as needed. When the top is a gooey consistency but not runny, flip over the omelet and cook for about 20 to 30 seconds or until done. You don’t want the omelet to turn brown.

*Layer each cooked plain egg omelet between pieces of wax paper to keep from sticking together, while keeping them warm on a warming plate until ready to serve.

Omelet Toppings

*Salsa
*Ham, cubed
*Bacon, cooked, cut into pieces
*Red Onions, minced
*Button Mushrooms, cleaned, chopped
*Small Zucchini’s, sliced and cut into small pieces
*Roma tomatoes, diced
*Bell Peppers, (Red, Yellow and Green) diced
*Turkey Pepperoni, chopped
*Grated Mozzarella or Cheddar Cheese

Layer omelet toppings as desired. Warm omelets in microwave if desired, but if you keep the eggs warm it works out well without extra warming.

Bacon

Options for cooking:

1 pound of bacon is about 16 slices, also depends on thickness of the bacon

*Pre-cooked Bacon, heated according to directions on package

*1 package Bacon, cooking in the oven on a cookie sheet with rack, place individual slices of uncooked bacon on rack and put in a pre-heated 400*F. oven and bake for 15-20 minutes. Repeat for more cooked bacon.

*In a pre-heated large cast iron skillet, using a splatter guard for less mess, on medium heat, cook about 6 pieces of bacon at a time, until almost crisp. Cut up some pieces of bacon for the omelets.