Monday, February 2, 2009


Since I was busy on Sunday with food many of you probably were too....I knew I wouldn't have time to upload my pix....enhance, crop and write my blog entry. And I figured many of you wouldn't be searching the blogs for ideas at the last minute...(hence why my pre-scheduled post for Sunday was on popcorn mixes...easy peasy).

When we sit down to a game, we like to have what's called "snackies". So substantial they can be as filling as a meal sometimes!!! Even though, it's after the big game...these are still worthy mentioning for your next party, or whatever sport you are watching now (hey Nascar is starting!).

Here is some of what I prepared on Game Day!!!

Bacon Wrapped Chicken
"Sweet and Spicy bacon swaddling tender chicken."
adapted from Paula Deen

2 boneless chicken breasts
1/2 pound bacon
½-3/4 cup brown sugar
½ tsp. Chipotle Chili Powder (adjust to taste)

1. Preheat oven to 350 degrees.
2. Cut chicken into 1 inch cubes. Count your cubes.
3. Cut bacon into half or thirds, depending on the amount of chicken cubes you made.
4. Wrap each chicken cube with bacon and use a toothpick to secure the bacon.
5. Mix your brown sugar and chipotle powder together. (Personally, my Chipotle powder I have is HOT. If you are buying this new like I did...check your heat factor!).
6. Cover your cookie sheet with foil (thank god for the reynolds non-stick!). Place a cooling rack on the foil and spray with non-stick spray.
7. Place bacon wraps on the rack and bake 30 minutes.

OMG....these were soooooooooooo yummy. Definitely making these again. Oink oink!

Pretzel Chicken Nuggets
from Half Assed Kitchen

2 chicken breasts (partially frozen, because they're easier to dice that way)
3 Tablespoons olive oil
Several handfuls of pretzel sticks
Black pepper
1 egg
2 Tablespoons mustard
1-1/2 Tablespoons honey

Pour olive oil into non-stick or iron skillet.

Chop chicken breasts into bite-sized chunks. Crack egg into shallow bowl or plate. Put pretzels in a Ziploc and pound with a rubber mallet until broken into tiny pieces. Dump pretzel dust and pieces onto another plate or shallow bowl and grind in black pepper.

Dredge chicken pieces through egg, then through pretzels. Spread out evenly in skillet and cook over medium heat until golden and juices run clear (10 minutes or so).

Meanwhile, mix mustard and honey in small bowl for dipping.

Serves 2 to 3 adults.

These were tasty but the mustard and honey dip was more the prominent flavor...only a slight pretzel taste. If I were to choose the BEST between these two chicken 'bite' appetizers for the next party....GO BACON WRAPS!!! oink-oink.

1 comment:

Kaitlin said...

yummmmy that all looks so good!