Bacon Cheese Topped Chicken

You had me at “bacon”. (Via Taste Of Home)


  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 4-1/2 teaspoons canola oil, divided
  • 1/2 teaspoon lemon juice
  • 4 boneless skinless chicken breast halves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash paprika
  • 2 cups sliced fresh mushrooms
  • 2 tablespoons butter
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 8 strips of cooked bacon
  • 2 teaspoons minced fresh parsley


  • In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade
  • Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11-in. x 7-in. baking dish.
  • In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken.
  • Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with parsley.

Cheesy Gnocci with Ham and Peas

We have been making some new recipes lately so for the next three days, I’ll share some of the best ones with you.

The first is a great, quick weeknight recipe and it would be a good way to use up some of those ham leftovers after Easter. (via Food Network)


  • 1 tablespoon unsalted butter
  • 1 onion, chopped
  • One 8-ounce piece deli ham, diced
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 cup low-sodium chicken broth
  • One 17.5-ounce package potato gnocchi
  • 1 cup frozen peas, thawed
  • 1/4 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 1 cup shredded Swiss or Gruyere cheese


  • Preheat the broiler to high heat.
  • Melt the butter in a large ovenproof skillet over medium heat. Add the onions and cook until softened, about 3 minutes. Add the ham and thyme and continue to cook until the ham is lightly browned.
  • Add the chicken broth and 3/4 cup water and bring to a simmer. Add the gnocchi, stir well, cover and cook until the gnocchi is slightly tender, about 5 minutes. Remove from the heat. Uncover and stir in the peas, cream, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the cheese over the top and broil until golden and bubbly, about 3 minutes. Serve.

500 Unique Beers

Congrats to Luke who has won the race to be the first one in our group with 500 unique beers logged in the Untappd app! His 500th beer was a Castor from 3rd Sign Brewery and he only a 3 out of 5 stars.

I’ve already done a post with some stats about our beer drinking, but here’s another one. It’s the average score that we give to beers. You can see that I’m a little more stodgy than the others, or maybe I’m just more willing to try beers I know I won’t like just so I can log them in the app. (I’ve included Logan this time since he has started using the app too.)

User Average Rating
Ben 2.87
Dad 3.53
Logan 3.15
Luke 3.16
Total 3.22

How about which breweries we like the most? For this I only considered breweries that 2 out of the 4 of us have tried. Here the top 10:

Knee Deep Brewing Company
Laughing Dog Brewing
The Alchemist
7 Seas Brewing
Epic Brewing Co. (Utah, Colorado)
21st Amendment Brewery
Arrogant Bastard Brewing
Founders Brewing Co.
ABC Brewpub
Everybody’s Brewing
Bell’s Brewery, Inc.

I was going to have a chart showing the type of beers we drink the most, but we all had pale ales at the top of our lists.

Ok, I need to go find a beer. I’m thirsty. Slainte!

Eastside Burgers

More and more great burger places are popping up in the Bellevue/Redmond area. It’s a delicious trend to behold.

The first one (of the ones in this post) was Lunchbox Laboratory. They have a comical menu of awesome burger concoctions. Check out their menu to see what I mean. And don’t gloss over the side dishes. You can get creative and have them apply melted cheese, bacon bits and more to your tater tots or fries.

Next up is Feed Co Burgers in Redmond. This place is great for a quick meal with a young kid in tow. You get a delicious burger and lots of choices of beers on tap, but you order at the counter so the total meal time is much shorter. Side dishes are great here too. Tyla always chooses the fried cheese curds.

The newest entry is Tipsy Cow in Redmond. This restaurant combines the slightly hipster vibe of Feed Co with the bigger menu of Lunchbox Lab. Most recently, I had a burger with fried egg, fried bacon, caramelized onions and more (pictured).

It’s awesome to see what all these places come up with in the realm of gourmet burger. Five Guys is a staple in my restaurant list, but if I’m looking for something a little fancier, all three of these places are excellent choices!

Smothered Chicken Queso Casserole

I recently made this recipe for the first time and it instantly went onto our favorites list. Yum! It comes straight from the Betty Crocker website. I just modified the instructions a little because I need the dummy reminder to make the rice. Apparently having “cooked rice” in the ingredients list isn’t enough for me.

• 1 tablespoon oil
• 3 large boneless skinless chicken breasts, cut in half lengthwise
• 1 package (1 oz) Old El Paso™ taco seasoning mix
• 1 jar (15 oz) Tostito’s™ salsa con queso
• 3/4 cups half-and-half
• 1 can (4.5 oz) Old El Paso™ chopped green chiles
• 1 medium red or orange bell pepper, seeded, chopped
• 2 1/2 cups cooked white rice
• 1 cup shredded Mexican cheese blend (4 oz)
• Chopped tomatoes (optional)

• Cilantro (optional)


1. Heat oven to 350°F. Spray 13 x 9-inch baking dish or 2 1/2-quart casserole with cooking spray.
2. Make rice
3. In 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
4. In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve one-fourth of the sauce mixture.
5. Stir rice into remaining sauce mixture.
6. Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
7. Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
Cool 10 minutes. Garnish with tomatoes and cilantro.