My husband loves anything slathered in BBQ.  When I told him I was going to make my own version of Outback’s Alice Springs Chicken – kind of a mix between that and a Monterrey Chicken his eyes lit up.  The difference in their versions and my version is that I left off several ingredients and only added the ones my husband actually likes.  So, you won’t find any tomatoes or scallions in this recipe.  You can add them if you like (I think it would be good with a few scallions) but in my house it is just a cheesy, meaty, BBQ-fest known as “Smokehouse Chicken.”

:: Smokehouse Chicken

(Quick Warm Apple Sauce Recipe Follows)

2 boneless chicken breasts (I prefer humanely raised and/or organic)
BBQ sauce (I used a sweet kind like Sonny’s or Sweet Baby Ray’s)
4 slices of bacon precooked
Cheddar Cheese

I cut my chicken breasts in half (thickness-wise) to make them thinner. It makes the meat go further (the pieces are way to big) and it also makes it cook quicker.

I cooked all 4 pieces of chicken on a griddle/flat top grill with a little olive oil. You could also use a George Foreman Grill or grill them outdoors if you prefer.

Once the chicken is completely done, remove it and place it on a baking sheet covered in foil (for easy clean-up). Spread a generous spoonful of BBQ on each piece of chicken. Sprinkle a handful of cheese over the sauce and then sprinkle a piece of bacon (cut or crumbled into small bacon bit sized pieces) over the cheese.

Place into a (preheated) 400 degree oven for about 5 minutes (just long enough to melt the cheese). Serve with your favorite side dishes. (BBQ pairs well with sweet potatoes).

I also made a quick warm apple sauce to go with it. I just put a pint of my home-canned apple sauce into a small sauce pan (you could use any store brand apple sauce as well – organic is better since apples are on the dirty dozen list). I added a spoonful of sugar and a Tbsp of cinnamon into the pan. Warm the apple sauce for a delicious treat the kids AND adults will love. (:

My family will be celebrating Passover next weekend.  Well be having a feast with lots of friends and family followed by an evening of praise and worship together.  I am really looking forward to it!  We’re having some of my favorite recipes, roasted chicken and broasted potatoes.

Passover starts at sun down on Friday night.  The close of Passover begins the Feast of Unleavened Bread.  This is a time when we don’t eat any leaven (yeast) and ask God to help us to get the “leaven” out of our lives.  While eating unleavened foods doesn’t require that you eat Matzo (cracker-like, flavor-less unleavened bread), it is an alternative to other breads during this time.

Since the weekend is a time my family usually has a big breakfast together, we’ll be enjoying a bread-less brunch including this recipe with Matzo called “Matzo Brei.” It is lovely served alongside sliced avocado and some grapefruit to make a well rounded breakfast.

:: Matzo Brei

(This makes enough for 3 people, you’ll want to double it, or triple it for a larger batch)

3 eggs
2/3 cup water
2 sheets of Matzo
5 or 6 chives snipped into small pieces
2 Tbsp butter

Crush up the Matzo into very small (1 inch or smaller) pieces. Boil the water and pour it over the crushed matzo and allow it to soften (about 30 seconds). Strain off any extra water (there may not be any extra after the matzo swells).

Beat/Scramble the eggs and pour over the matzo mixture. Add the chives and stir well.

Melt the butter in a skillet and pour the egg mixture in. Scramble as you would regular scrambled eggs.

(This is also good with the addition of some cheese and/or white onion!).

*Disclosure: I am a Walmart Mom. This post is sponsored by Walmart. Walmart has provided me with product and/or compensation in exchange for my time and efforts in creating this post. My participation is voluntary. As always, my opinion is my own.

Image Credit: Culinary in the Desert/Country

My son loves pancakes…and waffles or all kinds.  With chocolate hazelnut spread, with maple syrup, with homemade fruit syrup/preserves.  For that reason, I am always looking for different ways to make them.  I like to experiment in the kitchen – he likes to eat sweet breakfast foods.  It is a win-win. (:

So, when I found this little recipe floating around on Pinterest I had to do a little tweaking and now it is a family-pleasin’ kind of breakfast!  The first time I made it, it was a weekday morning for just Judah and I.  (My husband says he misses all the good breakfasts – hehehe!).  So, I made them again that weekend for my hubby and my mom and dad for a big ol’ weekend brunch which included this delicious pancake along with eggs, corned beef hash, and toast.

This recipe will be one I make over and over again #1 because it is easy! #2 because it is delicious!

:: Baked Apple Pie Pancake

3 eggs
1/2 cup milk
1/2 cup self rising flour
1 tablespoon granulated sugar
1 teaspoon vanilla
2 tablespoons butter
2 large apples, peeled, cored, and sliced
1/4 cup brown sugar

Powdered sugar for dusting

Combine the eggs, milk, flour, granulated sugar, and vanilla. Whisk until smooth, and set aside.

Melt the butter in a nonstick skillet that can later be placed in the oven (I used my cast iron skillet). Then add the sliced apples and the brown sugar. Cook, stirring occasionally, for about ten minutes or until the apples begin to turn a golden brown. Remove pan from heat.

Pour the blended mixture over the apples in the pan, and move the pan to the oven at 425°F. Bake for 16 to 18 minutes or until the batter is browned and raised. Once you remove the pan from the oven, dust with powdered sugar. Cut into wedges and serve.

This pancake is just the right amount of sweet – no syrup is really necessary. But, I will forgive you if you decide to bathe it in maple syrup. (: