It’s been ages since my last post. AGES. I’ve been meaning to post, but my life has been a bit hectic these past couple of weeks. Mostly a good kind of hectic, but this past week a friend of mine passed away suddenly in a long boarding accident. It makes you think about life & how precious & fragile it really is. Just like that it can be taken away from you. Cherish every single moment you have with the ones you love. Tell them you love them. Don’t hold anything back. Life is way too short to hold anything back. Do what you love & what makes you happy, because you just never know.. Don’t waste any time being unhappy.
I’m trying to focus on all the good he gave this world, but am having trouble accepting how unfair life really can be. Good people don’t deserve bad things. Good people don’t deserve to die. I mean, no one really deserves to die, but good people definitely don’t deserve to die. Really all that I can do is remember the good times we shared with our beautiful Park City family.
We all moved out there for a little taste of our own freedom, on our own, out of our comfort zones. We all found it while finding each other. Some of us stayed, some of us left, but we’ll all always share that amazing bond we created those years we spent together, laughing, crying, drinking, skiing & riding. Mountain towns do something to the people that live there. They bring out the best & the worst in you. They make you find yourself & who you are. There will always be a special place in my heart for the mountains & the people I met while out there.
I’ve decided to focus on doing what I love. I spent enough time in my life being unhappy, and sure, it’s dumb of me to think I won’t ever be unhappy again, but I’m hopeful for endless amounts of happiness in my future. There are so many good people in my life right now, some close in distance, some far. I trust them & I love them.
So here we are. Finally, a new recipe. I’ve eaten this three times in the past week that’s how much I love it. The original recipe came from Nutmegnany. My roommate actually stumbled upon this recipe and made it for dinner one night. I had a few bites & knew that I was going to make this for my boyfriend the next time I got to see him. Now the original recipe is quite spicy. I do not enjoy a lot of heat in my food. I start to focus on how much my mouth burns rather than what the food tastes like. My adapted version of the recipe omits the crushed red pepper that Nutmegnanny calls for in her recipe for Honey Spiced Glazed Chicken. If you like heat, add some crushed red pepper to your spice mix! It’s delicious with or without it, I personally just prefer not to sweat when I’m eating my dinner. 🙂
This dish goes great with a sprouted rice & quinoa blend. I found this delicious blend by truRoots at BJ’s & have fallen in love with it. It’s a great blend of grains packed with all sorts of good stuff. A brown rice or white rice would work just as good though! We enjoyed it with a side of acorn squash since I had one laying around that needed to be used. Any vegetable would work as a side to make it a well rounded dish.
Smoked Paprika Honey Glazed Chicken
Serves 3-4 Prep Time: 10 Min Cook Time: 15-20 Min
- 1 Package Chicken Tenderloins (1-1.5 LB)
- 2 TSP Smoked Paprika or Regular Paprika
- 2 TSP Garlic Powder
- 1 TSP Salt
- 1 TSP Black Pepper
- 1 TSP Chili Powder
- 1 TSP Onion Powder
- OPTIONAL: 1/2 TSP Crushed Red Pepper Flakes
- 1/2 C Honey
- 2 TBSP Apple Cider Vinegar
- Combine spices in a small bowl (paprika, garlic powder, salt, black pepper, chili powder, onion powder & crushed red pepper if using)
- Set oven to broil on low & line a sheet pan with tin foil (easier cleanup).
- Season each side of each chicken tenderloin with spice mixture & place on sheet pan.
- Place sheet pan with chicken in over for approximately 5-7 minutes for each side (5-7 minutes on one side, flip & 5-7 minutes on the other side).
- While chicken is cooking combine 1/2 cup of honey & 2 TBSP of apple cider vinegar, mixing well.
- After chicken is done cooking pour the honey mixture over the cooked chicken making sure to cover all of the chicken. Place the sheet pan back in the oven and allow the glaze to thicken for about 3 minutes.
- Remove chicken from oven and serve immediately. ENJOY!