Popcorn Salad

Salad Ingredients:

• 1 bag of Old Dutch White Gourmet Popcorn (This brand works best)
• 2 bunches of green onions, chopped
• 2 cups of celery, chopped (about 4 stalks)
• 2 cans of sliced water chestnuts, chopped
• 2 pounds cooked bacon, crumbled
• 2 cups of shredded Cheddar Cheese

Dressing:

• 2 cups mayonnaise
• 2/3 cup sugar
• 2 tablespoons vinegar

Mix mayonnaise, sugar and vinegar. Set aside.
In a very large bowl mix salad ingredients.  Right before serving fold in dressing mixture.

Baked Sesame Chicken

Chicken:

• 3 - 4 chicken breasts (cut into bite sized pieces)
• salt & pepper
• 1/2 to 3/4 cup corn starch
• 2 eggs
• 1/4 cup cooking oil (I use coconut)

Sauce:

• 3/4 cup honey
• 3/4 cup soy sauce
• 1/2 cup ketchup
• 1/2 cup brown sugar 
• 1/2 cup rice vinegar
• 1 t sesame oil
• 1 t minced garlic (or two minced cloves)
• 1 Tablespoon cornstarch
• Sesame seeds for garnish

Method:
Cut chicken into bite sized pieces and season with salt and pepper. Break eggs into a bowl and beat until lemon yellow in color. Place corn starch in a gallon sized freezer bag with chicken pieces and shake until well coated.  Dip each piece in egg and set aside on a plate.  Over medium high heat oil in large skillet. Cook chicken until browned. Place in 9x13 greased baking dish.

In separate bowl combine honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, minced garlic and 1 tablespoon cornstarch. Pour over chicken and bake at 325ºF for  45 - 55 minutes. Stir chicken every 15-20 minutes to coat them all in the sauce. Sprinkle with sesame seeds. Serve over rice.

Honey Glazed Chicken and Bacon Bites

• 1 pound boneless skinless chicken breasts (or chicken tenders)
• 20 thing bacon slices (I used center cut)
• 4 1/2 tablespoons honey
• 3 teaspoons course mustard
• 1 teaspoon lemon juice
• Salt if needed

Place bacon on foil covered baking sheet without overlapping pieces. Place on middle rack of oven and set temperature to 400ºF.  Bake 10 minutes while oven preheats. (I found this step helps the bacon to crisp up more than it would otherwise.) Remove from oven, remove bacon strips to drain on paper towels. Turn up oven temperature to 425ºF to bake chicken.

While bacon is cooking whisk together honey, mustard and lemon juice in a small bowl. Prepare the chicken.

Cover baking sheet with parchment paper or sprayed foil to prevent sauce from burning an sticking to your baking sheet.  Prepare your chicken. If you like things a little more salty this is where you salt and pepper your chicken. If you are using chicken breasts cut into strips about 1" thick and wrap each one with one slice of the precooked bacon. If you have chicken tenders already cut into strips, wrap each in a slice of bacon. Place them on prepared baking sheet.

Using half the honey marinade mixture, brush over each wrapped chicken tender. Place in oven and bake for 10 - 13 minutes. Remove from oven turning each tender over. Brush the turned side with the remaining marinade.  Bake an additional 10 minutes. Remove tenders to plate and serve.

This is an easy recipe to double or quadruple for a large party platter. It's also an easy dish to prepare in advance, stopping after pre-baking the chicken or after wrapping the chicken in bacon. I don't have trouble with the bacon staying wrapped but if you do, you can always secure it with toothpicks.

Blueberry Baked French Toast w/ Blueberry Sauce

• 1 stick butter melted
• 1 cup brown sugar (loose, not packed)
• 2 Tablespoons real maple syrup
• 1 loaf rustic french bread cut into 1" cubes
• 8-10 eggs
• 1 1/2 cup cream (or milk)
• 1 tablespoon cinnamon
• 1 cup blueberries (fresh or frozen)

Spray 9"x 13" pan. Pour melted butter into bottom of pan. Sprinkle brown sugar into butter. Drizzle in maple syrup. Mix in pan then spread it around bottom evenly. Place cubed bread over brown sugar mixture. Sprinkle with blueberries.  Whisk together eggs, milk and cinnamon until frothy. Pour over bread. Cover with plastic wrap and refrigerate overnight.

Remove from refrigerator let sit for 20 minutes. Press bread down into egg mixture. Remove plastic wrap. Preheat oven to 350ºF. Cover pan loosely with foil to prevent top from burning. Bake for approximately 30 minutes. Remove foil cover. Bake another 15 - 20 minutes uncovered.

In the mean time mix up blueberry sauce.


Blueberry Sauce

• 1 cup water
• 1 cup sugar
• 2 Tablespoons Corn starch
• 1 - 2 cups blueberries (fresh or frozen)

 In small bowl mix sugar with corn starch. Add with water to small saucepan. At medium heat ring to boil stirring constantly. Boil for approximately 2 minutes continue stirring constantly until thickened. Add blueberries. Return to boil. Lower heat to simmer. Stirring occasionally cook until most of the blueberries have popped and the sauce is a rich blue color. Approximately 10 minutes for unfrozen berries. A bit longer if berries are frozen.  Remove from heat.

The casserole is done when the center is firm. Remove from oven. Serve hot topped with sauce and/or syrup or powdered sugar. I've seen similar recipes that include 8oz of cream cheese. This is cubed and tossed in with the bread. I have not tried it, just not a fan of stuffed french toast so I didn't think I'd like it, but feel free to give it a shot and let me know how it is.