June 28, 2019
A Bonanza of a Recipe!
I know, this is not exactly a cowgirl hat,
but I am still getting into the spirit of the Cowboy Day Cook-along!
Well, buckaroos, it’s that time of year, once again. Gather round the chuckwagon for Recipe4Rebel‘s Cowboy Day Cook-along! This is my second year of participating in this camaraderie of western-inspired eats, and it is sure to be a rip-snortin’ good time!
Cowboy Day Cook-along 2019
Find my recipe from last year,
and read my blog about Cook-along 2018, here.
Like Greg, the head wrangler of this cook-along, I am a fan of the epic western,
Giant, starring Rock Hudson, Elizabeth Taylor, and James Dean.
But, I must admit, I’m not much of a fan of the western genre, in general, unless that western is of a comedic nature. In last year’s blog, I spoke of my fondness
for John Wayne’s more light-hearted fare.
I stand next to “John Wayne” at the John Wayne Museum.
Read about my visit, here.
This year, I tip my (cowboy) hat to Dan Blocker, of the classic TV show Bonanza fame, and two of his most fun performances on that show: Hoss and the Leprechauns,
Season 5, Episode 12, and Caution, Easter Bunny Crossing, Season 11, Episode 25.
Blocker also starred in the feature film comedy, The Cockeyed Cowboys of Calico County.
(Click on the links/the colored titles, and they will take you to the episodes on Youtube.)
Dan Blocker starred as Hoss, in TV’s Bonanza.
In 1963, Blocker used some of his earnings from the Bonanza TV series to begin a restaurant chain. What did he name it? You guessed it, Bonanza Steakhouse! On the menu was a popular dish, known as Monterey Chicken. Below is my recipe.
The ingredients needed for Monterey Chicken.
Slice up the onion.
Cook the onion in olive oil.
Skillet-fry the chicken, or cook it on the grill.
(I recommend removing the onions before cooking the chicken.)
Top the cooked chicken with Monterey Jack, or Pepper Jack cheese,
cooked bacon, and cooked onions. Add a hint of lime juice.
1/2 cup Dijon mustard
1/4 cup honey
1/4-1/2 teaspoon Black pepper
4 boneless, skinless, thin chicken breasts
6-8 ounces Monterey Jack, or Pepper Jack cheese, shredded
Bacon (I used the precooked variety, heating it up)
Red onion, thinly sliced
Mix with whisk mustard, honey, and black pepper in bowl.
Place mixture in large zip-lock bag with chicken breasts.
Place in refrigerator for 15-30 minutes.
Meanwhile, heat olive oil, and cook onions until tender.
Remove onions, drain off oil, and set to side, keeping warm.
Cook chicken breasts in skillet, or by grilling them,
and heat bacon.
Serve with lime wedges.
Accompany with tomatoes, or Pico de Gallo, and your favorite vegetable.
Annette’s note–If cooking the chicken breasts in the skillet,
I recommend removing the onions before cooking the chicken.
Interested in cooking along?
Go to Recipe4Rebels, here.
A very western John Wayne sculpture at the John Wayne Museum
Thanks for reading!!!!!
I’m Annette Stuff
I typically post my blog once per month.
Look for my next blog post on, or around,
July 17, 2019
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My friend, Linda, just presented me with these wonderful home-grown tomatoes.
They will make a yummy compliment to this Monterey Chicken recipe.