Honey Mustard Walnut Chicken

I whipped this little concoction at work today. I part time at a coffee shop and all they have are bagels, cookies, and muffins so I need to get creative sometimes.
Tonight my creative juices were flowing..

Honey Mustard Walnut Chicken

2 lbs boneless, skinless chicken
1 cup flour
1 cup chopped walnuts
1 cup honey mustard dressing
1 tbsp honey

1. Preheat oven to 350 degrees.
2. In three different bowls place flour in one, chopped walnuts in another, and the honey mustard and honey in the last one.
3. Dip each chicken in flour, then honey mustard, then walnuts.
4. Bake chicken for 45 minutes, flipping halfway through.

Extra honey mustard for dipping.

So to make the carbs real low on this recipe, omit the flour and honey. Dip chicken in honey mustard then walnuts.
The flour I think makes it a little juicier but will still taste great!

I'm also a big fan of sweet and spicy so if I made this at home with all the seasonings I'd add a tsp of chili powder to the walnuts.

4 Ingredient Coconut Chocolate Cake

Don't get too excited.. This recipe is loaded with carbs and is very bad for you. I had t. Post though because Robbie said it was delicious and it was SO easy. Nice and simple Valentine's treat for your sweetie:)

For the crust:
4 tbsp unsalted butter, softened
11 ounces (about 6 cups) sweetened coconut flakes

For the filling:
1 cup heavy cream
8 ounces semi-sweet chocolate chips

1. Preheat oven to 350 degrees.
2. Mix together butter and 2 cups of the coconut flakes in food processor. about 2 minutes
3. Pour into bowl and combine rest of coconut lightly into butter mix.
4. Lightly grease 9inch pan.
5. Pour coconut into pan and press down crust to bottom of pan. Lightly press sides so it stays fluffy.
6. Cook crust until edges are browned. About 10-15 minutes. Keep checking it to make sure it doesn't burn.
7. Take out of oven and let cool completely.


For the filling:
1. Boil heavy cream in small sauce pan.
2. Add chocolate chips into bowl.
3. Pour heavy cream over chocolate chips and stir until smooth.
4. Let sit 10 minutes.
5. Pour chocolate into cooled crust.
6. Let cool in fridge for 1 hour or up to 1 day.

Sprinkle with confection sugar or top with whipped cream using rest of heavy cream to make whipped cream!

Coconut Chicken Strips

Well, I made it back from Florida safely and had an unbelievable time. I cheated big time. I eat so many carbs and drank so much beer. It was well worth it, you need to indulge once and awhile. I managed to loose 13lbs before the trip so I felt like I deserved a little indulgence. Right??

With that said, it should be time for me to get back on that healthy train, but.. It is valentines day for me and my boy and he wanted coconut chicken and coconut chocolate cake and I gotta give me what he wants right? I did good though and just had a couple prices and haven't tried the cake.. Yet..

With that said, the chicken actually isn't very bad for you minus the flour and coconut milk.

Coconut Chicken Recipe

2lbs boneless, skinless chicken
2 eggs
1/4 cup coconut milk
1/2 cup flour
1/2 tsp salt
1 cup shredded coconut
1 cup chipotle panko bread crumbs
1/2 cup olive oil

(if you can't find chipotle flavor, add 1tsp chili powder)

1. Cut chicken into thin strips
2. You need three different bowls. In first bowl beat eggs and coconut milk. Second combine flour and salt. In third, mix panko bread crumbs and coconut flakes.
3. Dip chicken into each bowl, starting with egg mixture, flour mixture, then coconut flakes.
4. Add thin layer of oil to medium pan and let heat up.
5. Lay chicken flat into pan and cool thoroughly on both sides. About 5 min on each side.
6. Do this for all chicken, keep adding more oil as needed.
7. Transfer chicken onto paper towel covered plate to remove excess oil.

Serve with sweet chili sauce. Enjoy:)