Baked Chicken with Dijon and Lime

Thanks Paula Deen for this terrific recipe!

8 small chicken thighs, skin removed or keep on

3 tbsp Dijon mustard

1 tbsp mayonnaise

1 clove garlic, crushed

1 lime, squeezed, and lime zest

3/4 tsp black pepper

salt to your taste

dried parsley

Directions:
Preheat oven to 350°. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.

Spray a large baking pan with a little Pam to prevent sticking. Place chicken in baking pan cover with foil.. Bake 45 mins. take foil off chicken place under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top and than add dried parsley.

Black-Eyed Pea Jambalaya

2 cans black-eyed peas (used them they are firm)

Chicken broth

1 pound ground meat

1 cup cubed turkey ham

1 cup good slice beef smoke sausage

1 medium onion, chopped

3 clove garlic chopped

1  Green bell pepper chopped

Half red bell pepper chopped

2 cups cooked pot boiled rice ( not over cooked)

1 tablespoon salt

1/2 teaspoon black pepper

1 tablespoon Creole seasoning

1 can original Ro-Tel tomatoes with chiles

1 bunch green onions, tops only, chopped

Open cans of black-eyed peas and drain the liquid into a large measuring cup. Add enough chicken broth to make 2-1/2 cups of liquid.

In a large pan or skillet brown the ground meat drain and keep the dripping. add about two tablespoon of beef dripping in skillet brown ham and smoke sausage add the ground beef and add Ro-Tel tomtaoes simmer until liquid is gone set aside. in another skillet add two tablespoon beef dripping garlic, onions and bell peppers. Cook until vegetables soften. Add cooked rice stirring often, until it starts to fry. Add the broth and bean juice mixture. add salt, pepper and Creole seasoning.. Bring to a boil and cook 5 minutes, stirring frequently to prevent sticking.add the meats and rotel mixture and toss into the rice.