My next Co-Host for this Featured Friday is none other than Ms. Mandy over at Mandy’s Recipe Box. I remember reaching out to Mandy way back when I first started blogging, she was so nice and welcoming. Mandy is a Momma and loves all things food!! Magazines, Food Network and cookbooks. (sounds familiar doesn’t it!) She grew up a City girl but after marrying her Farm Boy she was easily converted into a Country Girl. Mandy is also the gal behind the linky party called Totally Tasty Tuesdays! It’s a great way to find new foodie blogs!  She believes that food is not just fuel to her it’s an experience! (Love it!)  I remember searching for the “perfect” Mexican dish for Cinco De Mayo back in May for my hubby and I. I started searching through the gal’s I had lined up to Co-Host with me, do you recall now? Well I found one in Mandy’s Recipe Box. I made her Enchirrito’s!! They were fabulous! Just another testimony on how great of a cook she is!
Sooooooooooo just ask Mandy, I went back and fourth with which recipe to choose from her delicious box of recipes! I eventually gave up on making a decision and when my husband and I decided that we would cook dinner after our daughter went to bed (sometimes we do that so we have a peaceful dinner!) I let him choose! I read this recipe last and this is the one he decided on. So make sure you make a trip over to Mandy’s Recipe Box and check out some of her yummy dishes! You can  “Like” her on Facebook so you can be updated with awesome recipes or follow her on Pinterest!
Ingredients:
Olive oil
1 onion, chopped
1 or 2 pounds of boneless, skinless chicken breast cut into chunks
Zucchini, cut into chunks (I used 3 small)
1 can pineapple tidbits, drained
Additional veggies like bell peppers, canned baby corn, water chesnuts, etc. (I used a bell pepper & Broccoli)
Teriyaki sauce
Rice
(I was going to add garlic because I love it, but it was bad when I cut into it! Whoopsy!)
How You Do It:
Heat oil in skillet or dutch oven and add chopped onion. ( love using my saute pan!!)
I chopped my zucchini into bite size pieces and added it to the saute pan and covered while I got my chicken ready. (I used frozen chicken breast pieces because I’m trying to empty out my freezer before vacation!)
I also started boiling my water and letting my brown rice cook.
I then added the broccoli, chopped pepper, and frozen chicken (my chicken didn’t take long because it was pre-cooked so adding it last was the right thing for me to do.)
I poured in the teriyaki sauce and covered again to allow the flavors to come together.
Look at that green!! The funny part is I meant to add corn and completely forgot!! (maybe it was the wine I was drinking, but I forgot how much I missed drinking my wine while I cooked!! Another reason I like waiting for boo to go to bed to cook!) I also added a little bit more pepper here as well, I can never have enough!
After letting the flavors blend I plated my rice into a bowl. Then added the stir-fry on top! I also added a bit of chopped scallions on top, well because I’m obsessed with them lately!
My husband LOVED it. He repeated throughout the whole meal how good it was and………..for once he was done and clearing the table before I was.
I say “Hey since when are you done before me??” He said “It was that good!”
Orange Chicken for Dummies
Ingredients:
1 envelope (1 oz.) onion soup mix
1 c. apricot preserves
1c. Catalina salad dressing
2-3 lbs Chicken tenders
What to do: 
Place all in a slow cooker and stir to coat the chicken. Cook on low 6-8 hours or high 4-5 hours.
You can also put it in a 9×13 baking dish and bake it in the oven at 350 degrees for 45-60 minutes.
Serve over rice.
Summer Risotto
2 cans (14.5 each) chicken broth
2 1/2 c. water
3 Tbsp. butter
1 or 2 large zucchini (1 lb), cut into 1/2 inch cubes
coarse salt and black pepper
1/2 c. finely chopped onion
1 1/2 c. Arborio rice
1/2 c. dry white wine or chicken broth
1 c. peas
1/2 c. shredded Parmesan cheese, plus more for garnish
Heat the broth and water in a saucepan over low heat; keep warm. Meanwhile, melt 2 Tbsp. of the butter in a 3 qt. saucepan over medium heat. Add the zucchini; season with salt and pepper. Cook, stirring often, until the zucchini is golden, 8-10 minutes. With a slotted spoon, remove to a plate.