As awesome as it is to make new things every Tuesday, ultimately I am in a constant quest for every day dishes.

Lets be honest, I can’t cook like I do on Tuesday every day of the week. I do have a life.

So when I make something that is easy and amazingly delicious, it quickly becomes a regular at my house.

I have no doubt that this dish will be a solid Samuels staple in no time at all.

Not only is it really tasty, it only has about five minutes of active cooking time and it looks super impressive.

No doubt that the combination might sound a little odd, but it makes a really interesting flavor explosion in your mouth.

Yeah, I said it. A flavor explosion in your mouth.

You will need…

1 package chicken breast tenders

6 garlic cloves, minced

2 tablespoons brown sugar

1 heaping tablespoon whole grain mustard

¼ cup olive oil

6 cups arugula

2 tablespoons white wine vinegar

1 lemon, juiced

Salt and pepper to taste

Start by preheating your oven to 450 degrees F.

In a small bowl, combine the garlic, brown sugar, olive oil mustard and salt and pepper to taste. 

Stir the mixture until it makes a nice sauce.

Lay out your chicken tenders in a large casserole dish.

Spoon your sauce over your chicken and spread it evenly so that all the chicken has a nice layer of sauce.

Put your chicken in the oven and cook for 20 minutes.

After 20 minutes of cooking, turn your oven on to broil. Broil your chicken for another 4 to 6 minutes until the chicken is golden brown.

Remove from the heat and allow to cool slightly.

While the chicken is cooling slightly, toss your arugula, lemon juice, vinegar and salt and pepper.

Place a heaping cup of arugula on the center of your plate.

When your chicken is no longer ridiculously hot, about 4 minutes, top the arugula with a couple of pieces.

Serve hot.

Love and Beer Floats

Angela

Baked Brown Sugar and Garlic Chicken

1 package chicken breast tenders

6 garlic cloves, minced

2 tablespoons brown sugar

1 heaping tablespoon whole grain mustard

¼ cup olive oil

6 cups arugula

2 tablespoons white wine vinegar

1 lemon, juiced

Salt and pepper to taste

Start by preheating your oven to 450 degrees F.

In a small bowl, combine the garlic, brown sugar, olive oil mustard and salt and pepper to taste. Stir the mixture until it makes a nice sauce.

Lay out your chicken tenders in a large casserole dish.

Spoon your sauce over your chicken and spread it evenly so that all the chicken has a nice layer of sauce.

Put your chicken in the oven and cook for 20 minutes.

After 20 minutes of cooking, turn your oven on to broil. Broil your chicken for another 4 to 6 minutes until the chicken is golden brown.

Remove from the heat and allow to cool slightly.

While the chicken is cooling slightly, toss your arugula, lemon juice, vinegar and salt and pepper.

Place a heaping cup of arugula on the center of your plate.

When your chicken is no longer ridiculously hot, about 4 minutes, top the arugula with a couple of pieces.

Serve hot. 

So, I am pretty much allergic to everything that runs around on four legs. Dogs, cats, horses, rabbits, & chinchillas. My inability to be around friends of the fury persuasion really kept me from what I view as my true calling.

I was meant to be a cowgirl. If it weren’t for my deadly allergies to all the fun animals, I would have been a horse riding, cow roping, hog-tying cowgirl.

But, alas, I am not. So instead, I indulge my inner horse lover by dressing like a cross between a cowgirl and a hipster.

Which I was able to totally embrace this weekend at a fancy line dancing bar for my friends Shireen and Brady’s engagement celebration.

It was an amazing time complete with tequila shots for the men and line dancing lessons for the ladies.

Here is an awesome appetizer salad to serve at your next celebration.

You will need…

4 heirloom tomatoes

1 head iceberg lettuce, shredded

3 slices crispy bacon, crumbled

¼ cup olive oil

1 tablespoon white wine vinegar

½ teaspoon Dijon mustard

3 tablespoons crumbled blue cheese

2 tablespoons finely chopped chives

Pepper to taste

Start by combining your olive oil, vinegar, mustard, blue cheese, chive and ½ teaspoon of pepper in a small bowl or jar.

Shake or whisk until your dressing is completely combined.

Then, thinly slice your heirloom tomato into 5 different slices of equal size.

One tomato at a time, create layers by drizzling the dressing on a tomato slice. Then top the dressing with a little bacon and a small handful of lettuce. Add on another slice of tomato and continue the layering process until you put your 4 tomatoes back together.

Add any remaining bacon of lettuce to the plate. Drizzle with remaining dressing and sprinkle with fresh pepper.

Serve chilled or at room temperature.

Love and Beer Floats

Angela

Heirloom Wedge Salad

4 heirloom tomatoes

1 head iceberg lettuce, shredded

3 slices crispy bacon, crumbled

¼ cup olive oil

1 tablespoon white wine vinegar

½ teaspoon Dijon mustard

3 tablespoons crumbled blue cheese

Pepper to taste

Start by combining your olive oil, vinegar, mustard, blue cheese, chive and ½ teaspoon of pepper in a small bowl or jar.

Shake or whisk until your dressing is completely combined.

Then, thinly slice your heirloom tomato into 5 different slices of equal size.

One tomato at a time, create layers by drizzling the dressing on a tomato slice. Then top the dressing with a little bacon and a small handful of lettuce. Add on another slice of tomato and continue the layering process until you put your 4 tomatoes back together.

Add any remaining bacon of lettuce to the plate. Drizzle with remaining dressing and sprinkle with fresh pepper.

Serve chilled or at room temperature.