Pretzel Chicken Strips

1/2 cup honey

1/4 cup Dijon mustard

1 1/2 pounds boneless, skinless, chicken strips

2 1/2 cups crushed pretzels

Preheat oven to 350 degrees. In small bowl, combine honey and mustard. Mix well. 

Dip chicken strips in honey mixture, 

dredge chicken in pretzel crumbs, place on baking sheet sprayed with non-stick cooking spray.
Repeat process on remaining chicken.  Discard unused honey mustard mixture.

Bake 35 to 40 minutes or until chicken is cooked through.  Makes 6 servings.

When I see pretzels, I always think of the pretzel sellers on the streets in New York.  I would like to try one of those pretzels, but I saw a story on TV where they tested the carts, and the result was not good.  It was full of things I don't want to eat.

My son Tyler jokes that 20/20 (a show that reports on all kinds of dangers that are out in the world) ruined his childhood.  He is an only child, so I may have been a little over protective.  But like the saying goes; it is better to be safe than sorry.

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

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Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Baked Rosemary Chicken

Baked Rosemary Chicken

4 pounds whole chicken
2 tablespoons olive oil, divided
1 tablespoon fresh lemon juice
1 tablespoon fresh rosemary, minced, or 1 teaspoon dried rosemary
1/4 teaspoon garlic salt

Preheat oven to 400 degrees.

In a small bowl, combine 1 tablespoon olive oil, lemon juice, rosemary and garlic salt.  Mix well.  Set aside.

Place the lemon that you juiced for the 1 tablespoon of lemon juice in the cavity of the chicken.  If you are using fresh rosemary, add a few sprigs to the cavity also.

 Place chicken in a roasting pan and rub 1 tablespoon olive oil over chicken.

Bake chicken for 1 hour.  Remove from oven.  Brush the rosemary mixture over chicken.

Bake an additional 15 minutes.

Have you ever purchased a roasted chicken from the grocery store, get it home, and have to scape the herbs off of the top of the chicken, because the herbs were burnt and bitter?  By brushing the rosemary mixture over the chicken and baking it for only 15 minutes, you add flavor to your chicken, and keep the herbs tasting fresh and delicious.

Stop back by on Tuesday, for my

Tuesday's Tips & Tricks post.

Enter my Giveaway for your chance to win the

Joy Bauer's Food Cures Book!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  She also has a great Giveaway on her blog! Stop by and check it out.  You'll be happy you did!