Not Your Mama’s Glazed Carrots Recipe!

One of my most favorite foods in the world is cooked carrots.  Actually I just love carrots…cooked…not cooked, doesn’t matter.  Another thing I like is the Jack Daniels sauce at TGI Fridays.  The other night I made a roast in my Crock-Pot and I decided to make garlic mashed potatoes and cooked carrots.  Normally I use butter and brown sugar to cook my carrots in, but I started thinking about how good the TGI Fridays sauce would taste on the carrots.  So I looked in my cupboard and found a bottle of Jack Daniels Whiskey.

After taking a shot of the whiskey, I put the following recipe together:

Whiskey Glazed Carrots


  • 1lb of carrots (I used baby carrots)
  • 6 Tbs butter, divided
  • 1/2 cup whiskey (I used Jack Daniels)
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1/2 – 1 tsp black pepper


  1. Place 2 TBS of butter in a saute pan on medium to medium high heat.
  2. Pour whiskey into frying pan (be careful) and let it cook for about 30-40 seconds.
  3. Add the remaining butter and let it melt.
  4. Once butter is melted, add the brown sugar and mix all ingredients together.
  5. Pour the carrots in, lower the heat down and cover.  Cook for about 5 minutes.
  6. Add the salt and pepper and cook covered up for another 5-7 minutes.
carrots recipe

Mmm…so good!

These carrots were to die for!  My husband absolutely loved them…the kids wouldn’t try them, but that’s pretty normal!  I will definitely be making these again!  I will say, the glaze was not as thick as what I have had at TGI Fridays, but I think it would have thickened up more if it cooked longer…I just didn’t want mushy carrots!

Please try this out and let me know what you think!  One thing I will say, you can probably cut the butter to 5 TBS, but really what’s an extra TBS of butter in the grand scheme of things?!?

Baked Chicken to Die For!

When my husband and I got married I could not cook to save my life.  It was pitiful.  I decided to make baked chicken and ended up burning the outside of chicken, but the inside was still raw.  That takes talent right there!  And bless his heart, my husband always ate the food I made (not the raw chicken…we threw that out). When I had a genius idea to make spaghetti pie…he ate it. It was gross! However, over the years I’ve gotten quite good at cooking.  Now I look forward to family dinners; I look forward to throwing parties at my house; and most of all, I get really excited to try a new recipe.  Here’s an oven baked chicken recipe I tried tonight (adapted from the recipe found HERE).

*Post may contain affiliate links*

 Baked Chicken with Garlic and Brown Sugar


  • 4 Boneless and skinless chicken breasts
  • 4 Garlic cloves, minced
  • 4 Tbs brown sugar
  • 3 tsp olive oil


  1. Preheat the oven to 400 degrees and spray baking dish with oil (I used my Mistobaked chicken filled with olive oil…if you don’t have one of these, get one!  I have two, one filled with olive oil and one filled with vegetable oil).
  2. Put the olive oil in a small pan and saute the garlic until it is tender.
  3. Remove the olive oil and garlic from heat and add the brown sugar.
  4. Place chicken breasts into the baking dish and spread the brown sugar and garlic mixture over top of the chicken.
  5. Place in the oven and bake for 30-45 minutes or until the chicken is cooked completely through.

Misto Frosted Glass Bottle Oil SprayerMisto Frosted Glass Bottle Oil Sprayer

Please share the best baked chicken recipe with your friends and family!Click To Tweet

Did The Like It?!?

My family LOVED this recipe for baked chicken.  Even picky eaters (like my son) will love this recipe!  Don’t have time to mince your own garlic? No worries! Pick up some jarred minced garlic and use that. One garlic clove is equal to about 1/2 teaspoon jarred, minced garlic.  However, we like garlic in my family so I put a little extra in!  I really recommend you use a meat thermometerbaked chicken when cooking chicken.  For instance, in my oven, it took 42 minutes for my chicken to be cooked to the proper temperature.  I wouldn’t have known that had I now had my meat thermometer! Trust me though, it was well worth the wait!  Doesn’t it look delicious?!?

baked chicken

Best Digital Cooking Thermometer for Roasting & Grilling - Perfect Roast Thermometer - Meat Thermometer Instant ReadBest Digital Cooking Thermometer for Roasting & Grilling – Perfect Roast Thermometer – Meat Thermometer Instant Read

Give this simple baked chicken recipe a try…I bet your family will thank you for it!  I served this dish with brown rice and green beans. However, if you want to jumpstart your side dish game and really wow your family and friends, then you need to try this bacon wrapped asparagus recipe over at the Salty Side Dish! Not only does it look amazing, but come on…it has bacon and we all know everything tastes better with bacon!!

Other Chicken Recipes You May Like

Best Chicken Parmesan Recipes on the Web

Spicy Chicken Thighs Recipe

Chicken Parmesan Stuffed Spaghetti Squash Recipe

Catalina Crunch Chicken Fingers Recipe

Chorizo Chicken Soup Recipe

**Please note, I recently started making this recipe at a lower temperature and cooking it longer. Recipe above reflects the new temperature.**

So tell me, what is your favorite chicken recipe?

Diabetic Friendly Recipe: Cranberry Chutney

Cranberry Chutney

This ruby condiment is so perfect with roast chicken, turkey cutlets, or pork chops that you’ll be glad making it takes just minutes.  The best part is, this recipe uses Stevia, which makes it VERY diabetic friendly!  I can’t wait to try this for Thanksgiving (which I’m hosting this year!!).



3 cups fresh or frozen cranberries

1 large Granny Smith apple, peeled, cored and chopped

1 small red onion, finely chopped

1/2 cup golden raisins

1 /2 cup distilled white vinegar


2 tablespoons brown sugar, firmly packed

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves



Place all ingredients in large stainless steel or other non-reactive pot and bring to boil over medium-high heat. Reduce heat, and simmer chutney, uncovered, until cranberries and apples are soft, about 20 minutes, stirring occasionally. Spoon hot chutney into three 1/2-pint glass jars, and cover tightly. Cool chutney to room temperature, and refrigerate. Or, can jars of hot chutney in a hot water bath, if desired.

Refrigerated, chutney keeps for up to 1 month.


Note: Chutney can also be spooned into one large container and cooled before covering and refrigerating.


Makes 3 cups (12 quarter-cups servings)


Per serving: 45 calories, 0 g fat (0 g saturated fat), 11 g carbohydrate, 0 g protein, 2 g dietary fiber, 0 mg sodium.

1 Carbohydrate Exchange


Recipe courtesy of Sarah Wally, MS RD (featured in Washington Post,, Los Angeles Times, FOX News and more)

Freezer Food Friday: Stuffed Bell Peppers

I’ve never…or at least I thought I never…liked red and green peppers until I had stuffed bell peppers.  Super delicious and bell peppers are so good for you.  Below is a recipe that was given to me that I changed around to suit my needs better.  The original recipe calls for ground beef…I use ground turkey.

*This post may contain affiliate links*

Stuffed Bell Peppers

stuffed bell peppers

Image via Pexels


  • 6 large red and green bell peppers, rinsed (be picky…pick the best ones that stand up nicely)
  • 1lb extra lean ground turkey (season with salt and pepper)
  • 1 to 2 cloves of garlic, minced (I just use dried minced garlic)
  • 1/2 cup rice
  • 1/2 cup diced tomato (I use fresh tomatoes…Roma tomatoes work best)
  • 1tsp Worcestershire sauce
  • 1tsp dried basil
  • 1/3 cup Parmesan cheese
  • 1 egg, beaten

Pro Tip…get this stuffed pepper pan. It make cooking stuffed peppers WAY easier and less mess!

Norpro 1072 Nonstick Stuffed Veggie Baking PanNorpro 1072 Nonstick Stuffed Veggie Baking Pan


  1. Cut the tops off the peppers and remove the seeds.
  2. Combine the remaining ingredients and mix well.
  3. Stuff each pepper with the raw mixture and place on wax paper in the freezer for 20-30 mins to “Flash” freeze.
  4. Once flash frozen, place the peppers in freezer bags, mark the date and freeze them.
  5. When you go to make the peppers, preheat the oven to 375 degrees and put enough tomato sauce on the bottom of a baking dish to cover the whole dish (unless you pick up the nifty pan I posted above…it’s way easier with that pan).  Set your peppers in the baking dish, drizzle tomato sauce over each pepper and bake for about 30-35 mins (or until a meat therm. says 170 degrees).
 It’s that simple! Such a filling, and delicious meal! I always make enough so I have leftovers!

Doesn’t this sound good? What’s your favorite, comfort food meal to make for your family?