Spicy Honey Chicken

Recipe and photo courtesy of Our Best Bites

2 tsp vegetable oil

Rub
2 tsp granulated garlic
2 tsp chili powder
1/2 tsp onion powder
1/2 tsp coriander
1 tsp kosher salt
1 tsp cumin
1/2 tsp chipotle chili pepper

Glaze
1/2 cup honey
1 TBSP cider vinegar

Drizzle oil over chicken, rubbing with fingers to coat

Toss chicken in spice rub to coat all sides well

Grill or broil 3-5 minutes on each side.
While chicken is cooking, warm honey in the microwave and mix in vinegar.

Brush glaze over chicken over both sides for final minutes of cooking, reserving 2 TBSP for later.

Chicken Fried Rice

Ingredients

1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
8 oz frozen mixed vegetables
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat

Directions

1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.

2. Heat oil in same skillet; add onion and vegetables and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Crispy Coconut Chicken Fingers

photo and recipe courtesy of Our Best Bites

12 chicken breast tenders

2 eggs, lightly beaten

1/2 c. flour

1 cup sweetened coconut flakes

1 cup Panko crumbs

1 1/2 tsp garlic powder

3/4 tsp table salt

3/4 tsp curry powder

1/4 tsp onion powder

1/8 tsp cayenne pepper (optional)

Preheat oven to 450

1. Give coconut a rough chop so it's about the same size as the Panko crumbs

2. Combine it with Panko and spices in a shallow dish, mix well.

3. Place flour in another shallow dish and the egg in another.

4. Dredge in flour, then dip in egg, then coat in the Panko mixture. Press to make sure the entire thing is well coated.

5. Place chicken tenders in foil lined baking sheet that has been sprayed with non-stick cooking spray.

6. Bake approx 20 minutes.

Creamy Chicken and Wild Rice Soup

Ingredients

4 cups chicken broth
2 cups water
2 cooked chicken breasts, shredded
1 pkg quick cooking long grain and wild rice w/ seasoning packet
2 stalks celery, chopped
3 carrots, chopped
1 small onion, chopped
Fresh garlic, minced (3-4 large cloves)
Olive oil
1/2 tsp salt
1/2 tsp fresh ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream

Directions:

1. Saute carrots, celery, onion and garlic in olive oil until tender.
2. In a large pot over medium heat, combine broth, water, chicken and vegetables. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
3. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons , to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

4. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10-15 minutes.

Chicken Marsala

Prep time: 30 min
Total time: 40 min

Marsala Sauce:
1/3 cup butter
1 slice prosciutto, diced
2 tsp minced shallots
2 tsp minced garlic
2 (4oz) cans mushrooms, drained
1/4 cup lombardo dry marsala wine
1 cup chicken stock
2 tsp cornstarch
1 tsp minced fresh parsley
2 tbsp heavy cream

Chicken Spice
1 1/4 tsp salt
1 tsp ground black pepper
1/2 tsp dried orgeano
1/2 tsp dried thyme
1/2 tsp dried parsley
1/4 tsp marjoram
1/4 tsp garlic powder
4 chicken breasts
olive oil

1. Melt butter over low heat in a medium saucepan. Turn heat up to medium high to sauté the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add shallots and garlic and sauté for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms and black pepper. Simmer over medium high heat for 5 minutes.

2. Dissolve corn starch in chicken stock. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer 3 to 4 minutes or until thick. Remove from heat, cover until needed.

3. Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend.

4. Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of chicken breast and grill for 6 to 8 minutes per side or until done.

5. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve. Serves 4.

Chuck Roast

1 Chuck Roast
1 can Italian Stewed Tomatoes
1 onion, largely chopped
Kosher salt

Salt both sides of roast generously. Add everything to a crock pot and cook on high 5 hours.

Garlic Chicken

Prep: 2 minutes
Cook: 18 minutes

4 skinned and boned chicken breast halves
1/2 cup all-purpose flour
1/4 cup butter or margarine
4 large cloves garlic, minced (2 tbsp)
1 cup apple juice
2 tbsp lemon juice
1/2 tsp pepper

Dredge chicken in flour. Melt butter in a large skillet over medium heat; add chicken and garlic. Cook 4 to 5 minutes on each side or until chicken is done. Remove chicken from skillet; keep warm.

Add apple juice, lemon juice, and pepper to skillet; bring mixture to a boil. Boil, uncovered 4 minutes or until reduced to 1/2 cup. Pour sauce over chicken, and serve immediately.

Yield: 4 servings

Sunday Chicken

1 lb. chicken breast
1 can cream of celery soup
1/2 can chicken broth
Salt, pepper and paprika to taste.

Season chicken with salt, pepper and paprika, put in crock pot with remaining ingredients and cook on high for 5 hours.

Beef Stroganoff

1 (8 ounce) package egg noodles
1 pound ground beef
1/2 small onion, chopped
1 can cream of mushroom soup
1 can beef broth
1 T garlic powder
1 T Worcestershire sauce
1/2 cup sour cream
1/2 t. paprika
salt and pepper to taste


Prepare the egg noodles according to package directions and set aside.

In a separate large skillet over medium heat, saute the ground beef and onion over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup,broth, Worcestershire sauce and garlic powder. Simmer for 10 minutes, stirring occasionally.

Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper and paprika to taste.

Baked Chicken Nuggets

1/2 cup fine, dry breadcrumbs
1/4 cup grated Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. salt
4 skinned and boned chicken breast halves, cut into 1-inch pieces
1/4 cup butter, melted

Combine first 5 ingredients in a heavy-duty Ziploc; seal bag, and shale well. Dip chicken in butter, and shake, a few pieces at a time, in breadcrumb mixture. Place chicken on a greased baking sheet. Bake at 400 for 20 minutes or until browned. Yield: 4 servings

Lasagna

1 lb ground beef
2 large cloves garlic, crushed
1 (28 oz) jar spaghetti sauce
1/2 cup water
1 large egg, lightly beaten
1 (12 oz) container cottage cheese
1 1/2 t pepper
8 lasagna noodles, uncooked
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Brown beef with garlic. Stir in spaghetti sauce and water. Combine egg, cottage cheese, and pepper. Spread 1/2 cup meat sauce in a 13 x 9 x 2 inch baking dish. Top with half each of uncooked noodles, cottage cheese mixture, meat sauce, and mozzarella cheese. Repeat layers, and cover with foil. Bake at 350 for 50 minutes. Sprinkle with Parmesan cheese and bake uncovered 10 more minutes. Let stand 10 minutes before serving.

Sweet Sloppy Joes

1 1/2 lbs ground beef
1 small onion, chopped
1 small green pepper, seeded and chopped
1 (10 3/4 oz.) can tomato soup, undiluted
1 (8 oz.) can tomato sauce
1 cup ketchup
2 T brown sugar
1 T Worcestershire sauce
1 tsp. prepared mustard
1/8 tsp. garlic powder
4 sesame seed hamburger buns, toasted

Cook first 3 ingredients in a large skillet until beef is browned, stirring until it crumbles; drain. Stir in soup and next 6 ingredients; simmer 10 to 15 minutes, stirring often. Serve on toasted buns. Yield: 4 servings.

*If you don't like your sloppy joes sweet, just omit the brown sugar

Crock Pot 7up Chicken

Courtesy of Jennifer Johansen

6 chicken breasts
1 cup soy sauce
2 cups 7up
1 cup veg. oil
1/2 t garlic powder (I always use fresh garlic)
Worchestershire sauce to taste

Crock pot on high for 6 hours. Pull and serve over rice or to make a sandwich!

Creamy Coconut Chicken

1 lb boneless chicken cutlets
1 tsp. adobo (or any other all purpose seasoning)
1/8 tsp. pepper
2 Tbsp. unsalted butter
2 tsp. minced garlic
1/2 tsp ground cumin
1/2 cup sliced green onions
1 lime
3/4 cup coconut milk
1/2 tsp. kosher salt

1. Preheat large saute pan on medium-high 2-3 minutes. Season both sides of chicken with adobo and pepper
2. Place butter in pan; swirl to coat. Add chicken; cook 2-3 minutes on each side or until browned and internal temperature reaches 165F. Remove chicken from pan
3. Place garlic, cumin, and green onions in same pan; cook 1 minute. Squeeze juice of one-half lime into pan; stir in coconut milk and salt. Cook 1-2 minutes or until sauce begins to boil.
4. Return chicken to pan; turning to coat. Serve sauce over chicken.

Three Pepper Pork Cutlets

1 lb pork tenderloin
1 t paprika
1 t dried thyme
1/2 t dried oregano
1/2 t dried rosemary
1/4 t salt
1/4 t ground white pepper
1/4 t black pepper
1/8 t ground red pepper
1 t olive oil
2 cloves garlic, crushed
Vegetable cooking spray

Cut pork crosswise into 12 slices. Place each pork slice between two sheets of heavy duty plstic wrap, and flatten to 1/4 inch thickness, using the heel of your hand or a meat mallet.Combine paprika and next 9 ingredients; rub over both sides of pork slices. Place pork on a broiler rack coated with cooking spray; place rack in a broiler pan. Broil 5 1/2 inches from heat (with electric oven door partialy opened) 3-4 minutes on each side or until done.

***I just buy the pork chops...they're already the right size so you don't have to worry about flattening them

Molasses-Grilled Pork Tenderloin

Prep: 5 minutes Marinate: 8 hours Grill: 20 minutes
½ cup molasses
¼ cup coarse-grained Dijon mustard
2 tablespoons apple cider vinegar or white vinegar
1 teaspoon salt4
(3/4 pound) pork tenderloins
Vegetable cooking spray

Combine first 4 ingredients; brush half of mixture over pork. Cover and chill 8 hours. Chill remaining molasses glaze.Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400). Place pork on rack; grill, covered with grill lid, 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 160, turning once and basting with reserved molasses glaze during last 8 minutes. Yield: 8 servings.

***I use the apple cider vinegar

Pepper-Jack Chicken

Prep time: 32 minutes Cook time: 15 minutes
1/4 cup mayonnaise, divided
3/4 cup (3 ounces) shredded Monterey Jack cheese with peppers
2 tablespoons chopped fresh cilantro
3 tablespoons sour cream
1 tablespoon finely chopped pickled jalapeno peppers
1 clove garlic, minced
6 skinned and boned chicken breast halves (I use tenders)

Combine 3 tablespoons mayonnaise, cheese, and next 4 ingredients, stirring well. Set aside. Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin (I use the tenders so I don't have to do that!) Brush both sides of chicken lightly with remaining 1 tablespoon mayonnaise; place chicken on rack in a broiler pan.Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side. Spread cheese mixture evenly over chicken; broil 5 more minutes or until mixture is browned. Yield: 6 servings.

Weeknight Enchiladas

Prep: 7 minutes Cook: 29 minutes
1 lb. ground chuck
1 small onion, chopped
1 (10 ¾ ounce) can tomato soup, undiluted
1 (10 ounce) can mild enchilada sauce8
(7-8 inch) flour tortillas
2 cups shredded Cheddar Cheese, divided

Cook beef and onion in a large skillet over med-high heat until meat is browned, stirring until it crumbles; drain and return to skillet. Stir soup and enchilada sauce into meat mixture. Spread ¼ cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas; place, seam side down, in a greased 13x9x2 inch baking dish. Pour remaining meat mixture over tortillas.Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. Serve with sour cream and olives, if desired. Yield: 4 servings

***I prefer corn tortillas, but then you have to use hot oil to make them pliable. A also use co-jack cheese, not cheddar, and I use El Pato enchilada sauce…it’s the best!