Chili Con Carne & Baked Chicken Fingers with Honey Mustard Sauce

Hello!

I have a couple recipes I have been wanting to post, Chili con Carne (Chili with meat) and Baked Chicken Fingers with a homemade Honey Mustard sauce. The links for the chicken and honey mustard sauce will be at the end of the post. I know I keep promising to post more, and I will try to. Tonight I am making a new recipe so if it does not get posted tomorrow it will Wednesday. So on with the recipes!

Chili con Carne

This soup has been a favorite of mine since I was a child. It is very easy to make and so tasty! My mom even put it in our church's cookbook under "Meggie's Favorite Chili". I have added my own touches to this chili when I make it.

Serves: 6 (or more depending on helping size)

Ingredients

1 Tbsp. butter or margerine
1 large onion, chopped
1 lb. ground venison or beef
1 qt. canned tomatoes
15.5 oz. can kidney beans, drained
15.5 oz. can black beans, drained
10 oz. can tomato soup
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 Tbsp. chili powder
1/4 tsp. cayenne pepper
Shredded cheddar for topping

Directions

1. Saute chopped onion in butter until translucent.
2. Brown the ground meat in the sauteed onion. Drain the fat.
3. Add the beans,tomatoes, and condensed tomato soup. Stir.
4. Add the spices.
5. Let simmer for 30 minutes.
6. Top each serving with shredded cheese.

That's it! Usually with the spices I coat the top of the soup and then mix them in. I haven't been measuring them.

 

Baked Chicken Fingers With Honey Mustard Sauce

 

This was something new I tried and turned out really well and will be something that I make again. I found the chicken finger recipe on Cooks.com and the Honey Mustard sauce recipe on Food.com. I have somewhat adapted these with the help of my sister to our liking. But if you want to see the original recipe the link will be posted at the end.

Chicken Fingers Ingredients

1 1/2- 2 lbs. boneless chicken cut into strips
1/2 cup butter or margarine, melted
20-24 Ritz crackers (i used 22), crushed
1/2 cu grated Parmesan cheese
paprika, salt, pepper, garlic powder- to taste 

Directions 

1. Combine melted butter with spices.
2. Add Parmesan cheese to crackers and mix
3. Dip chicken in butter mixture and coat
4. Roll buttered chicken in cracker/cheese mix. Place on baking sheet.
5.  Bake at 350 degrees for 20-25 minutes until done, careful to not overcook.

Honey Mustard Sauce Ingredients

yield: 3/4 cup sauce

1/2 Cup Mayonnaise (real, not Miracle Whip) 
2 Tbsp. Honey
2 Tbsp. prepared yellow mustard

Directions

1. Warm honey in microwave.
2. Mix all ingredients until thoroughly combined.
3. Refrigerate (this will make it set some and not be so runny)

These are both so simple and very tasty! The website where I got the Honey Mustard Sauce recipe called for twice the amount of honey for the 3/4 cup yield but we were afraid that would be too much so the 2 Tbsp was the perfect amount. Also the spices to add to the butter for the chicken is up to you! Whatever spices you like use them, this is what my sister chose to use.

I know the picture is a little dark, it is from my sister's cell phone. The chicken has some sauce by it. We ate it with a baked potato and green beans. The chicken would be also good served with french fries, or maybe even sweet potato fries. Beets might also go good with this meal.

Here are the links as promised.
Baked Chicken Fingers
Simple Honey Mustard Sauce

Well that is all for now. I hope you will try these recipes and some of the ones in the past. I have a few plans for recipes coming up. Thank you all for reading and remember to keep cooking!