Monterey Chicken with Pico De Gallo

I have been making this recipe for awhile now and we always love it.  I have made it for family and friends who enjoyed it too.  It's a Chili's copycat recipe.

CHICKEN:

·         3 tablespoons Dijon mustard

·         3 tablespoons Worcestershire sauce

·         2 tablespoons brown sugar

·         2 teaspoons salt (I use coarse, kosher salt)

·         1/2 teaspoon pepper

·         6 thin-cut boneless, skinless chicken breasts 

TOPPINGS:

·         1/4 c crumbled bacon (I buy mine at Costco and store the bag in the   freezer.)

·         1 1/2 c shredded pepper jack or Monterey jack cheese

·         1 1/2 c chopped tomatoes, about 2 medium tomatoes or 3 Romas

·         1/4 c small diced red onion

·         2-3 T chopped cilantro

·         2 garlic cloves, finely minced or pressed through a garlic press

·         1 T finely minced jalapeno (leave seeds and ribs in for more heat)

·         1-2 T fresh lime juice

·         Drizzle of extra virgin olive oil

1.       For the chicken, in a gallon Ziploc bag, combine the Dijon mustard, Worcestershire, brown sugar, salt and pepper.

2.      Add the chicken to the bag. Coat the chicken with the marinade mixture; there isn’t a ton of marinade, so a thin coating is just fine. Refrigerate for at least 30 minutes (or up to 24 hours).

3.      While the chicken marinates, combined the bacon and shredded cheese and toss. Set aside.

4.      For the pico de gallo, in a medium bowl, combine the tomatoes, onion, cilantro, garlic, jalapeño, and lime juice. Drizzle with a teaspoon or so of olive oil. Season with salt and pepper (important!). Refrigerate until ready to serve.

5.      Preheat a grill to medium-high.

6.      Remove the chicken from the bag, letting excess marinade drip off. Cook the chicken for about 4-5 minutes per side 

7.      Without removing the chicken from the grill, top the chicken with an equal amount of bacon cheese mixture, cover the grill or pan until the cheese is melted, another minute or so.

8.      Serve the chicken with the pico de gallo on top. a

Recipe Source: Mel's Kitchen Cafe

Salty Sweet Rice Krispie Treats

I have never loved rice krispie treats, but I recently came across this recipe that calls for salt in the melted marshmallow mixture and it it is amazing! The salt really makes it extra special.  These are good by themselves or as a dipper for chocolate fondue--one of my favorite treats!

4 T butter
8 cups of mini marshmallows, (buy the 16 oz bag)
6 cups Rice Krispies cereal
3/4 t salt 
1/2 t vanilla
2 cups more of mini marshmallows

• In a large bowl, microwave together 8 cups of the mini marshmallow and the 4 Tbl of butter for 2 minutes 30 seconds, or until melted. Be careful not to let it spill over in the bowl or you will have a huge mess.  
• Stir with a wooden spoon.
• Mix in the vanilla and the salt.
• Mix in the reserved 2 cups of marshmallows and the 6 cups of cereal.  Mix with the wooden spoon till incorporated.  This is what gives the recipe those marshmallow pockets!  The reserved mallows start to slowly melt as you mix it all up.
• Press into a 9×9 pan, then get your hands a little wet with water or cooking spray and press the rest in place.

Recipe Source: Made Everyday