Has it ever!
I went to the Farmer’s Market on Saturday morning, and bought some Ossabow Bacon. Very yummy. Then I spent the day cleaning. No easy task when you have a glass collection with over 80 pieces. And of course…nothing beats Classic NES in HD…so I had to hook up the old Nintendo…and dust two years of crap off parts of the TV stand I have’t reached in as long. Then went to a friend’s wedding and had quite a bit of fun.
Today…I cooked. A lot. *grin*
So, I present to you…Honey Mustard Chicken with Crispy Bacon!
I had to bake it a little longer than the recipe called for, but that’s because I doubled the recipe. I wanted enough to last me the week.
I was amazing. I could taste the chicken without it being overwhelmed by the mustard flavor. And I’m a huge fan of mushrooms. I actually sauteed them in some of the rendered bacon fat as opposed to oil. Just adds more bacon-y awesomeness!
Here’s where I found the recipe:
For dessert…Bread Pudding with Caramel Sauce.
There’s a bit of a story behind this one. I’ve mentioned Miss Muzzie’s several times on this blog. Well, before they closed, they had this REALLY good Bread Pudding with Caramel Curd. I ordered it the first time, and Mom turned her nose up at it. She did not like Bread Pudding; too much of it as a kid, I think. Somehow, I convinced her to try it, and she was hooked. I’ve been looking for a recipe as good as theirs ever since. I’ve finally found one! Actually, rediscovered it. Mom sent me a copy of the recipe back in 2009, and it got relegated to the massive “Food” folder in my e-mail. Dug it out, and decided to give it a whirl this evening. I am soooo glad I did! I only wish I would have done it sooner.
I only have one thing to say about this recipe. Ho-ly shit. I’m pretty sure it’s the best thing I have ever eaten. I had two helpings. I think next time, I’ll have it with some ice cream. And die a happy woman.
The recipe is from a closed Wichita restaurant called Tanya’s Soup Kitchen. And I’m so glad Mom sent it to me.
6 cups milk
1 cup brown sugar, packed
1 tablespoon vanilla
12 cups stale bread, torn into chunks**
2 sticks butter
2 cups brown sugar
2 cups heavy cream
Mix the eggs, milk, sugar and vanilla until blended. Place bread in a 9×13-inch pan and pour mixture over it, then squish together with your hands until “well mushed.”
Bake at 350 degrees for about one hour, until top is browned and pudding is puffed. Remove from oven and cool 15 minutes before serving. (Pudding will deflate.)
Meantime, make caramel sauce by melting butter in a saucepan. Add sugar and cream and stir with a whisk until the sauce comes to a boil, then lower heat and simmer 10 minutes. Makes 12 servings.