Spicy pepper jack chicken with vegetables

Making:

Spicy monterey jack chicken with oven roasted vegetables

1 serving prepared

Here's what I have:

2.1 ounce carrot

3.4 Oz shiitake mushroom

1 tsp Frank's Red Hot seasoning

2 whole scallions

8-ounce broccoli

1 tbsp sour cream

0.8 oz Monterey Jack cheese

12 oz chicken

2 tsp honey

Preparation:

The oven is preheated to 400°.

The chicken was prepared by drying and lightly seasoned with salt and pepper along with Frank's Red Hot spice mix. Next onto the chicken was the sour cream and then it was topped with cheese. This was placed on a pan to go into the oven.

The vegetables and scallions were cut into smaller portions and tossed together with the avocado oil they were then placed into a foil packet to go into the oven with the chicken. Everything was baked for about 28 minutes before removing from the oven and allow me to set for 5 minutes.

The plate!

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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