The snowball bush loves this spot - needs to be pruned this year.
We had a plain chicken meal the other day for supper, no not a plain chicken meal but a “Plain Chicken” meal, thanks to Steph over at Plain Chicken – be sure to stop by if you haven’t. We had three packages of boneless, skinless breasts in the freezer and in continuing my quest to empty the freezer, I keep saving your recipes to try them on, and think I’ve picked up several in just the past week. Since Steph also posted a mac n cheese recipe we wanted to try, we opted for a “Plain Chicken” meal. Check out Steph’s blog for some great photos and the recipes for the Honey Chipotle Glazed Chicken and the Ranch Mac and Cheese.
I think I followed Steph’s recipe as written for the chicken except I used smoked paprika. For the chipotles in adobo, we rarely use the entire can at one time, so Bev puts the extra in a small pimento jar and freezes it. The next time we need some, as in a tablespoon for this dish, we set it out with the lid off and when the top thaws enough, we just scrap out what we need and put it back in the freezer – for this little amount, it seems to work better than using ice cube trays.
For the mac and cheese, I followed her recipe except used farmers and cheddar cheeses, as that’s what we had on hand and just pepper and a little more garlic powder for the garlic pepper blend.
By using the grill side burner, I was able to cook everything outside while my honey sipped wine and kept me company. Here’s a pic of my plate and we thought both of them were very good – as a big mac n cheese fan, I ate more than my fill of it. Bev agreed with Steph, that additional honey would be an improvement, but I liked it as it was – so it’s about the level of sweetness you prefer.
My only regret about the meal is that I didn’t double up on the mac n cheese so I could have it for leftovers.
Have a great day and thanks for stopping by.