Savory Dishes

Homemade Honey Mustard Chipotle Chicken Bites #10DaysofTailgate

Honey Mustard Chipotle Chicken Bites are the perfect party food – a little spicy 
and a whole lot of flavor!


 Welcome to #10DaysofTailgate hosted by Culinary Adventures with Camilla! There are nearly two dozen bloggers with over one hundred recipes to inspire you through an entire tailgating season. From Chili, Meatballs and Wings to Sangria, Pretzels and some sweet Desserts, we have all your tailgating recipe needs covered. #10daysofTailgate runs from September 20th through September 30th. A huge thank you goes to our event sponsors who have graciously donated prizes for our readers. There are fourteen different prize packages so make sure you enter the rafflecopter HERE and check back throughout the event for all the. Don’t forget to follow the hashtag on Twitter too.

I love cooking for my family, but when it comes to cooking when there is a newly-crawling and standing, getting-into-everything almost 10-month old, making dinner can sometimes be difficult. These Honey Mustard Chicken Bites make dinner easy. I always have chicken in the freezer and Honey Mustard Chicken is one of my go-to recipes.

I wanted to spice things up a bit, and as soon as I saw the El Diablo Smoky Chipotle Mustard, I knew it would be the perfect addition to my Chicken Bites. I am not normally one to have spicy food, but when I mixed it with the honey, it was just the right amount of heat. El Diablo Hot & Spicy Mustard makes 6 spicy flavors ranging from sweet to major heat.

One major lesson I learned while in culinary school is to pay attention to temperature. Obviously with baking, the oven temp is important, but food temp is more-so. To ensure proper food safety, especially when cooking a protein, it is best to check with a food thermometer. The minimum temperature to cook chicken at is 165°F. Food safety temperatures for other meats can be found online.

Thermoworks has a great little thermometer – the ThermoPop. My kitchen nerd side may have come out when I used the ThermoPop. Aside from having 9 different colors (I got pink, yay!) and doing both Celsius and Fahrenheit (a must for a pastry chef) it has a rotating display, splash-proof design, and big back-lit digits. Yep, kitchen tools are my thing. I hope you enjoy this recipe as much as I enjoyed making it. Happy tailgating!

Homemade Honey Mustard Chipotle Chicken Bites
A Love and Confection original recipe
Click here for a printable recipe

Homemade Honey Mustard Chipotle Chicken Bites Ingredients:
– 8-10 Chicken Tenderloins
– 1/3 cup El Diablo Smokey Chipotle Mustard
– 1/4 cup Honey
– 1-2 cups Panko Bread Crumbs
– 2 tablespoons El Diablo Smokey Chipotle Mustard
– 2 tablespoons Sour Cream
– 2 tablespoons Mayonnaise

Homemade Honey Mustard Chipotle Chicken Bites Directions:
1. Heat oven to 350°F. Line a baking sheet with foil and lightly spray with cooking spray.
2. Create a breading station. In a small bowl, mix the first measure of Chipotle Mustard with the Honey. In a small dish next to that, place the Panko Bread Crumbs, followed by the baking sheet.
3. Dredge the chicken into the honey mustard, coat in Panko, then place on the baking sheet, leaving some space in between each piece of chicken.
4. Bake for 20-25 minutes, or until the chicken is thoroughly cooked (check with a thermometer) and golden brown, turning half way through cooking.
5. While the chicken is cooking, create the dipping sauce. In a bowl, mix together the second measure of Chipotle Mustard, Sour Cream and Mayonnaise. Keep in the refrigerator until serving. Recipe can be adjusted for multiple servings. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Here’s what the other team brought to the table…

Starters

Sweet Cornbread Mini-Muffins with a Chile Pepper Kick by OnTheMove-In the Galley

Pretzel Bites with Hot & Spicy El Diablo Mango Mustard by Making Miracles

Mains
Homemade Honey Mustard Chipotle Chicken Bites by Love and Confections

Beer Cheese Brat Chowder by Cheese Curd In Paradise
Ducky Joes by A Day in the Life on the Farm
Ducky 13 Bean Soup by The Not So Cheesy Kitchen
13 Bean Chili by Miss Laura’s Kitchen
Za’atar Spiced Cashews by The Girl In The Little Red Kitchen

Chicken & Potato Stir Fry on the Grill by Debbi Does Dinner Healthy

El Diablo Spicy Wood Smoked Pork Butt by CafeTerraBlog
Grilled Lemongrass Lamb by Culinary Adventures with Camilla

Sides
Grilled Clash of the Seasons Panzanella by Culinary Adventures with Camilla

Sweets
Boston Lager Cupcakes by Sew You Think You Can Cook

*Disclaimer: I was provided with a set of El Diablo Mustards and a ThermoPop thermometer as a #10daysoftailgate participant. All opinions are my own.

Slow Cooker Pulled Pork Sandwiches for #10DaysofTailgate

Slow Cooker Barbecue Pulled Pork is delicious and easy. It cooks throughout the day and a meal ready for your tailgate party or when you come home from work.


Welcome to #10DaysofTailgate hosted by Culinary Adventures with Camilla! There are nearly two dozen bloggers with over one hundred recipes to inspire you through an entire tailgating season. From Chili, Meatballs and Wings to Sangria, Pretzels and some sweet Desserts, we have all your tailgating recipe needs covered. #10daysofTailgate runs from September 20th through September 30th. A huge thank you goes to our event sponsors who have graciously donated prizes for our readers. There are fourteen different prize packages so make sure you enter the rafflecopter HERE and check back throughout the event for all the wonderful recipes. Don’t forget to follow the hashtag on Twitter too.

With school back in full swing and the excitement of Fall in the air, slow cooker season is upon us. I love using my slow cooker because it makes meals easy. I can put all the ingredients in at once in the morning, and not have to worry about it until dinner time. Sometimes there are a few last minute steps to take right before serving, but it is much faster than having to prepare everything all at once.

The first two months after Baby L&C was born I used my slow cooker a lot. It is so convenient to not have to worry about dinner while taking care of a newborn. Pulled Pork is one of my go-to slow cooker meals. I consider myself a Southern Girl at heart. Barbecue, hush puppies and sweet tea are some of my favorite foods.

I have always loved sweet barbecue sauce, but since my parents moved to North Carolina a few years ago, I have learned to love that style of barbecue as well. It’s tangy and absolutely delicious. I love having a Carolina Pulled Pork Sandwich topped with coleslaw. I usually have some pork butt in the freezer, ready and waiting for me to make this pulled pork. You can use it without the barbecue sauce as well. Pulled Pork Nachos, Chili or Asian-Style Sandwiches are a great way to use up any leftover pork.

Slow Cooker Pulled Pork Sandwiches
a Love and Confections original recipe
Click here for a printable recipe

Slow Cooker Pulled Pork Instructions:
– 2-4 cups dark Soda of your choice, amount depends on how much pork you have (I have used either Dr. Pepper or Coca Cola when I make this recipe)
– 2 cups Barbecue Sauce, divided (optional, can be made without BBQ for plain pulled pork)
– 1 tablespoon Nature’s Seasonings, or whichever seasoning blend you prefer
– Boneless Pork Butt

Slow Cooker Pulled Pork Directions:
1. In your slow cooker, whisk together 2 cups Soda with 1/2 cup Barbecue Sauce. Sprinkle half of the Nature’s Seasonings into the mixture.
2. Place Boneless Pork Butt into slow cooker. The soda mixture should come 2/3rds of the way up the meat. Add more soda if necessary. Cook on low for 8 hours or on high for 4 hours.
3. Once meat is cooked, remove from slow cooker and shred. Empty liquid into a large heat-proof measuring cup.
4. If your slow cooker has a warm setting, you can use it, if not, keep the pork on low while warming the sauce. Place shredded pork back into the crock pot and top with remaining Barbecue Sauce. You may add more sauce if you like. Add some of the cooking liquid back into the pork (anywhere from approximately 1/2-1 cup), to keep it moist, and discard the rest.
5. Serve warm and enjoy! I like making BBQ Pulled Pork Sandwiches topped with coleslaw.

Until next time,
LOVE & CONFECTIONS!

And here’s what the team brought to the table…



Starters
Loaded Baked Nacho Supreme by Cheese Curd In Paradise
Baked Blueberry Pork Egg Rolls by The Pajama Chef
Gazpacho Shooters with Spicy Shrimp by OnTheMove-In the Galley
Slow Cooker Buffalo Chicken Meatball Sliders with BlueCheese Aioli by A Kitchen Hoor’s Adventure

Dips
Soft Pretzels and Buffalo Cheese Dip by Things I Make
(for Dinner)
Cheesy Bean Dip by Making Miracles
Garden Fresh Salsa by Eliot’s Eats
Pineapple Salsa by The Not So Cheesy Kitchen
Devilish 7-Layer Dip by Miss Laura’s Kitchen
  
Sips
War Eagle Sangria by Sew You Think You Can Cook
Spicy Strawberry Bourbon Shooters by CafeTerraBlog
Iowa Sunrise by From Gate to Plate
Sides
Deviled Egg Potato Salad by Cooking In Stilettos
Mains
El Diablo’d Lamb Lollipops by Culinary Adventures with Camilla
Ginger Chicken Kabobs by Summer Scraps
Chili by A Day in the Life on the Farm
Spiced Fig and Garlic Chicken Wings by girlichef
Baked Mac and Cheese  with Bacon Pretzel Topping by Debbi
Does Dinner Healthy
Asian Duck Sliders  by Curious Cuisiniere
Pineapple Chile Lime Wings by The Girl In The Little Red Kitchen
Slow Cooker Pulled Pork Sandwiches by Love and Confections
Sweets

Peanut Butter Pretzel Brownies by The Spiffy Cookie

*Disclaimer: All opinions are my own. I only use products I love.

Italian Zucchini Boats

Italian Zucchini Boats are a great dinner for any night of the week. They are easy to make and one of my favorite vegetables! You can eat them as-is or add a side of pasta too.


When I was at my local farm store, I couldn’t help but grab a bunch of zucchini. This package of zucchini I bought had about 6 or 7, for the same price my local supermarket charges for 3-4. We always seem to have zucchini in the house, for both baking and dinner. I love zucchini in my baked goods because it gives that added veggie goodness and you can’t really tell it’s in there.

Instead of using the zucchini in my normal couscous dish – which I still need to blog about – I opted to go a different route.

Italian Zucchini Boats
a Love and Confection original recipe
Click here for a printable recipe
Yield 1/2-1 Zucchini per person

Italian Zucchini Boat Ingredients:
– 3 medium Zucchini
– 1/2 pound Ground Beef
– 8 ounces Tomato Sauce
– 1/2 teaspoon Garlic Powder
– 1/2 teaspoon Onion Powder
– 1 teaspoon Italian Seasoning Blend
– 1 teaspoon Basil (I use this brand)
– Salt and Pepper, to taste
– Olive Oil
– 1 cup shredded Mozzarella Cheese

Italian Zucchini Boat Directions:
1. Heat oven to 350°F. Prepare a medium-sized CorningWare or jelly roll pan with a small amount of non-stick baking spray.
2. Cook the Ground Beef in a medium to large pan. Drain off any excess fat. Put the beef back into the pan along with the Tomato Sauce, Garlic Powder, Onion Powder, Italian Seasoning, Basil and Salt and Pepper. Keep on low/simmer while you prepare the rest.
3. While the Beef is cooking, wash the Zucchini, cut off both ends and split down the middle with a knife. With a spoon, scrape out the seeds and discard. Scrape out a bit more of the flesh, chop it, and add it to the Beef mixture.
4. Line the Zucchini halves up in your baking tray, they can be touching because when they are filled it helps to keep them upright, drizzle with a bit of Olive Oil and Salt and Pepper. Bake it in the oven for about 10 minutes, then get ready to fill.
5. Spoon the beef mixture into the zucchini boats, being careful not to touch the sides of the hot pan. then top with Mozzarella Cheese. Bake in the oven for an additional 20-25 minutes, or until the cheese is melted and the zucchini is cooked to your liking.
6. Eat as is or serve with a side of pasta and sauce. Please be careful, they are extremely hot and might need to cool a few minutes before eating. Enjoy!

Until next time
LOVE & CONFECTIONS!

Disclaimer: I was not compensated or given product for this post. I only use products I love and all opinions are my own.

Individual Chicken Pot Pies and the Importance of a Family Meal

 Individual Chicken Pot Pies are perfect for a nice dinner at home!


Baking and Pastry is not the only thing that keeps me in the kitchen. I usually have a home-cooked meal on the table every night – which is a pretty amazing feat with a 4-month old. Growing up, my Mom made dinner for us almost every night. We had the occasional pizza night, but we always ate together. Sitting as a family around the kitchen table is something I truly cherish from my childhood.

It didn’t matter if we had homework or sport practices, we took a break and ate dinner together. That is how I was raised and that is how I want to raise my daughter – to take time out from our busy lives and share a meal. I don’t want to eat dinner alone, or fight to have a conversation over the television; I want to spend what little time I have eating a meal with the ones I love.

I may not make everything from scratch, and the slow cooker is my best friend lately, but I try and that is what counts.  I make food with love – that’s how my Mom and Grandmother made it and that is the most important lesson I have ever learned, do everything with Love!

I have only been blogging about the “confections” in Love and Confections. Now I am going to start posting about the Love too – the savory side of my life and the love of cooking for my family.
Individual Pot Pies
a Love and Confections original
Individual Pot Pie Ingredients:
 – 4 cups Chicken Stock
 – 1 stick unsalted Butter
 – 1/2 a large Onion, chopped
 – 1 cup All Purpose Flour
 – 12 ounces cooked Chicken, chopped (homemade, rotisserie or grilled)
 – 1-12 ounce bag Bird’s Eye Frozen Mixed Vegetables (carrots, corn, green beans and peas)
 – 1/2 cup Heavy Cream
 – Salt and Pepper
 – 1 can of Biscuits (I had a can of 10 small biscuits, but I would recommend a can of 8 larger biscuits)
Individual Pot Pie Directions:
 – Heat oven to 350F. Place 8 ramekins on a sheet pan with sides.
 – Heat Chicken Stock in a medium pan.
 – In a large pot melt the Butter and add in the chopped Onions. Cook the onions until they are soft and translucent. Add in some Salt and Pepper to your liking.
 – Sprinkle Flour over the onions and butter and stir to coat. The flour needs to be completely combined and cooked with the onions so it doesn’t have a raw taste.
 – Slowly add the Chicken Stock to the large pot, stirring while combining. 
 – Add in the Chicken and Frozen Vegetables. After everything is combined, add in the Heavy Cream.
 – Stir often and salt and pepper to taste. It will thicken as it cooks – about 10-15 minutes or until the vegetables are to your liking. If you don’t like slightly crisp veggies you can pre-cook or steam them to soften. 
 – Ladle pot pie filling into ramekins and top each with a slightly flattened Biscuit
 – Bake in the oven for 14 minutes, or until the biscuits are golden brown and done, Let it cool slightly before eating. Enjoy!
Until next time,
LOVE & CONFECTIONS!