"Sharon Hornbeck" Chicken and Spinach Salad

So we're having some new friends from church over for dinner. How funny is it that after you ask what people don't eat, that's all you can think of to serve?! If they'd said, "Well, we don't eat any meat or dairy", all I'd be able to think of is meats drowned in some creamy sauce. I do love to think of fun things to cook that meet dietary restrictions though. So here's what's for dinner tonight...

We're having "Sharon Hornbeck Chicken", which is named for Sharon Hornbeck, bet you couldn't have figured THAT one out, right? We were down visiting them a couple years ago in Arizona, and I mentioned how her chicken recipe was our family's favorite. She said, "That's not my recipe...is it?" So she asked me for the recipe. How funny is that? Well, we all thought it was funny. I told her she could still have all the credit for it, so thanks Sharon!

Also, we're having Wilted Spinach Salad with Candied Pepper Bacon...Mmmmm Boy! This is a definite crowd pleaser! Let me know what you think of these if you ever try them!

"Sharon Hornbeck" Chicken

1 whole fryer chicken, cut into pieces

1 C flour

salt and pepper to taste

1/3 C honey

1/3 C soy sauce

1/3 C chili sauce

1/2 tsp ginger

Preheat oven to 350. Wash and dry chicken pieces and pat dry. Place flour and salt and pepper in a paper bag or mix together on a plate. Dredge chicken in flour mixture to lightly coat.

Place chicken in a foil lined pan with a lip around the edge. Bake at 350 for 45 minutes. Meanwhile, in a small bowl, mix together soy sauce, chili sauce, honey and ginger.

After cooking chicken for 45 minutes, increase heat to 400. Baste chicken with the soy mixture every 5 minutes for 15 more minutes, not forgetting to use the juices in the pan to baste as well.

Remove from the oven and ENJOY!

Wilted Spinach Salad with Candied Pepper Bacon

8 slices thick cut bacon

6T plus 1 tsp brown sugar, divided

1 tsp black pepper

12 oz fresh spinach

1 medium apple, cored and cut into bite sized pieces

1/2 C thinly sliced red onion wedges

3 T cider vinegar

4 tsp dijon mustard

4 hard cooked eggs

Preheat oven to 400. Line rimmed cookie sheet with foil. Lay out bacon slices and top with 2T plus 1 tsp brown sugar then sprinkle with black pepper. Bake 22-25 minutes or until crisp; remove bacon to towel lined plate to cool completely. RESERVE 2T bacon drippings from pan. Cut bacon into bite-sized pieces.

In a large bowl, combine spinach, apple and onion. In a small microwave safe bowl, stir together remaining 4T brown sugar, reserved bacon drippings, vinegar and mustard. Cover and microwave the vinegar mixture on high for 2 minutes, or until bubbly. Pour over spinach mixture. Toss to coat. Top with eggs and bacon pieces.

I like to use strawberries instead of apples sometimes, which is AWESOME! I also use whatever kind of vinegar or mustard I have on hand and it always turns out great!

Happy Cooking!!!