Honeyed Chicken with Mashed Potatoes, Carrots and Biscuits

 

I figured I would pass on recipes of the food I ate in various and sundry restaurants while on vacation  in Daytona Beach..
 

You will love this one..these delicious morsels of chicken will disappear..I suggest making more than the 10 called for here...I ate this chicken with rice pilaf and pickled beets...

 

 

 

 

 

 

Grilled Chicken Tenderloin Recipe

 

 

A delicious honey glazed chicken tenderloin.

Ingredients

• 1 pound boneless chicken breast tenders
• 1/2 cup Zesty Italian dressing
• 1 teaspoon fresh lime juice
• 1 tablespoon honey

Instructions

1. Mix dressing, lime juice and honey in a large resealable bag or container.
2. Add the chicken. Marinate for at least 4 hours in the refrigerator.
3. In a large non-stick skillet over med/high heat, add the entire mixture with chicken to the pan.
4. Braise chicken on all sides until golden but not dry.(I do this until most of the liquid has evaporated out which is why mine have a dark color)

Notes

Tip: I have tried the recipe until they are golden and a little longer like I am showing you. I feel that the darker pieces are more tastier than just a piece of “golden” chicken. The dressing sticks onto the chicken which gives it the color and much more flavor as it caramelizes.

Yummy Baby Carrots

2 pounds fresh baby carrots
1 teaspoon salt
1 tablespoon brown sugar
2 tablespoons margarine

Rinse carrots and place in a two-quart sauce pan. Pour enough water in sauce pan to just cover the top of the carrots. Cover carrots with a lid, place on medium-heat and bring to a boil. Turn heat to low and simmer for 30 to 45 minutes, until the carrots are tender when pricked with a fork.
When carrots start to become tender, pour half of the water off carrots and add salt, sugar and margarine. Place lid on pan and cook until completely tender but not mushy. More salt may be added if needed.
Serve carrots alongside your favorite entree. The kids will enjoy the little baby carrots. For a little flair, add a dash of nutmeg.

 

 

 Mashed Potatoes

 6 medium russet potatoes
4 tablespoons margarine (do not use “spread”)
1/4 to 1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper


Wash potatoes thoroughly, cut into uniform pieces, and drop into salted, boiling water. Cook potatoes until they are fork-tender. Take potatoes out of boiling water and drain. Peel most of the potatoes; make sure you leave about one fifth of each not peeled. Place potatoes into a bowl with the other ingredients and mash the potatoes. I would not use an electric mixer; you do not want to take out all of the lumps. Transfer the whipped potatoes to a serving dish, and serve the mashed potatoes.




Fluffy Biscuits

These are the tastiest Biscuits!

Ingredients

• 2 and 1/4 cups Bisquick
• 2/3 cup buttermilk
• 1 teaspoon sugar
• 1 tablespoon melted butter

Instructions

Preheat oven to 450 degrees. Mix first three ingredients together; add melted butter into batter. Stir ingredients until soft dough forms. Turn onto surface that has been dusted with flour. Knead 20 times, roll out until 1/2 inch thick, and place in an ungreased 8x8 inch cake pan. Place biscuits next to each other. When the you have placed all of them in there, flatten them slightly. Bake for 8 to 10 minutes.
To make like Popeye's Biscuits or KFC Biscuits, prepare the same way but brush melted butter on top when they are placed in the oven and when you take the biscuits out of the oven.