Huli Huli Chicken

Made this for our Memorial Day BBQ.  Such a tasty glaze! The chicken was moist and this recipe makes a lot for a crowd.  I served it with my cauliflower bacon salad and sliced tomatoes.  Enjoy!

Grilled Huli Huli Chicken
from Taste of Home Magazine

1 c brown sugar packed
3/4 c ketchup
3/4 c low-sodium soy sauce
1/3 c chicken broth
2 1/2 tsp minced fresh ginger
1 1/2 tsp minced garlic
24 boneless skinless chicken thighs (about 5 lbs)  (This makes a TON - I made half a batch)

In a small bowl, mix the first six ingredients.  Reserve 1 1/3 cups for basting; cover and refrigerate.  Divide remaining marinade between two large resealable plastic bags.  Add 12 chicken thighs to each; seal bags and turn to coat.  Refrigerate for 8 hours or overnight.

Drain and discard marinade from chicken.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.

Chili Rubbed Pork Tenderloin with a Ginger Apricot Glaze

This was very good!  I put the run on first this this morning while making breakfast for the kids.  I also put together all the ingredients for the sauce.  This afternoon I threw it all together very quickly.  I grilled my tenderloin for about 15 min.

• 2  pork tenderloin, trimmed
• Spice Rub:
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• Glaze:
• 1 1/2 cups apricot preserves
• 1/2 cup barbecue sauce
• 1 teaspoon grated ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon hot sauce
• 1 tablespoon chopped cilantro
• 1 lime, juiced
  
  1. Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.
  2. Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.
  3. Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C) on an instant-read thermometer.
  4. When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Caprese Chicken

YUM!  This recipe took all of 15 to 20 minutes tops!  I served it with left over fettuccini noodles and a cucumber tomato salad.  It was light and tasty.  This would be great served with grilled bread and s salad at a dinner party.  I hate basil for some reason so I did not add any but in true caprese style you can put a fresh basil leaf on before you top the chicken with Mozzerella.

4 boneless skinless chicken breast
Fresh Mozzerella, sliced (the ball)
1 tomato sliced
Balsamic Reduction ( I used store bought)

***for a homemade balsamic reduction pour balsamic vinegar into a sauce pan and simmer until thick.

Salt and pepper your chicken.  Grill.  Once chicken is just about fully cooked top with a slice of Mozzerella cheese and a tomato slice.  Close the lid and let the cheese melt and the tomato get warm. Remove from girl and drizzle with the balsamic reduction.

Mini Asian Chicken Tacos

This was a huge hit! This is my recipe.  I combined several different recipes I've seen.  I made these on a family appetizer and movie night and they were gone in under 10 minutes!

For the Shells
Wonton wrappers
Pam spray

For the Chicken
4 boneless skinless chicken breast
1/2cup hoisin sauce
6 tbsp. honey
2 tsp. garlic, minced
3-4 tsp. seasame oil

Coleslaw

Place chicken in crockpot.  Mix hoisin, honey, garlic and sesame oil. Pour half of mixture over chicken and cook on high for 4 hours or low for 6 hours.  Once chicken is cooked shred with two forks and add remaining sauce.

Heat oven to 425 degrees.  Spray both side of a wonton wrapper and drape over the edge of a 13x9 baking dish.  I used my 13x9 baking stone.  I also just did it on the ends so that the opening would be wider so I could fill the shells.  Bake 6-8 min or until wontons wrappers are brown and crispy.

Fill with chicken mixture the top with some pre made cole slaw.

Homemade pretzels (bites,twists & sticks)

This was so much fun!  My 9 year old son and I made these for a game night tonight.  Later we will be making a cheese sauce to dip them in.  So as easy as this was I do have to admit I messed them up and had to start over. I did everything right then I went to put them in my warm spot lol.  I was using the microwave and thought I'd set the timer for the 60 minutes it had to rise.  Ten minutes later I realized I started the microwave!!!  Uh oh!! I killed the dough.

Give this a shot its very simple just a little time consuming.

Ingredients:1 ½ cups of Water at 110 degrees
1 Tbsp of Sugar
1 ½ tsp of Salt
1 package of Dry Yeast
2 Tbsp of melted Butter
4 ½ to 5 cups of All Purpose Flour

6 cups of Water
1/3 cup of Baking Soda

Egg Wash (1 egg beaten with 1 tbsp of water)
Kosher Salt for topping

Process,

1) In the bowl of an electric mixer fitted with a dough hook, add the water sugar and salt, stir to mix and sprinkle the yeast on top. Let it sit for about 5 minutes or until the yeast begins to foam.

2) Add the flour and butter and turn the mixer to low and mix until everything is combined. Turn the speed up to medium and mix for about 5 to 7 minutes or until you have a smooth dough.

3) Brush the bottom and sides of a bowl with some vegetable oil and put the dough in the oiled bowl. Cover and let it rise in a warm spot for about 1 hour.

4) Preheat your oven to 450 degrees, lay 2 baking sheets with parchment paper and brush some vegetable oil on the parchment paper.

5) Add the water and baking soda to a roasting pan and set the roasting pan over a burner and turn the heat on to medium and let the water come to a rolling boil, meanwhile form the pretzels.

6) Once the dough has risen, cut it into 12 equal pieces, roll each piece into a rope and make a U shape, then press the ends of the rope at the bottom of the U shape and pinch the ends. Place your shaped pretzels onto the oiled parchment paper line baking sheets.

7) Carefully place the pretzels into the boiling water for 30 seconds one at a time, remove from the boiling water using a flat spatula and put them back on the oiled parchment paper lined baking sheets. Continue to cook all of them and then brush them with the egg wash and sprinkle each one with a little kosher salt.

8) Bake for 10 to 12 minutes or until deeply golden brown.

Artichoke & Spinach Stuffed Chicken Breast

Oh yeah baby this was great!  I was a little leery about this recipe.  I'm so glad I tried it anyway.  I have a secret love affair with artichokes!  Artichokes are food from the gods!  I could eat them in a million different preparations.

I highly recommend this dish for a weeknight dinner or a special occasion.  I served it with broccoli and breadsticks.

• skinless boneless chicken breasts, trimmed of fat
• prepared spinach artichoke dip
• To taste:  salt, pepper, garlic powder, dried basil 
• 1 can of medium artichoke hearts (packed in water), drained
• 1 pint of cherry tomatoes, halved
• 3 Tbsp olive oil
• 2 Tbsp all purpose flour
• 2 - 3 large cloves of garlic, minced fine
• handful of grated Parmesan cheese
• 2 cups grated mozzarella cheese 

Preheat oven to 400 degrees F.  Use a sharp knife to create a pocket into each chicken breast, being careful to not slice all the way through it.  Stuff each pocket with a large spoon of spinach artichoke dip.  I didn't measure it.  It will depend on the size of each of your chicken breasts. Use two toothpicks to close up each breast to contain the dip.  I skipped the toothpicks I couldnt find the box i had hidden in the cabinet.  Season each breast liberally with kosher salt, black pepper, dried basil, and a little garlic powder.  Arrange them in an oven safe casserole dish that you have sprayed with a little cooking spray.  In a medium sized bowl, combine the drained artichoke hearts with the halved tomatoes, olive oil, flour, minced garlic, dried basil, salt and pepper.  Top the chicken breasts with the artichoke tomato mixture.  Bake the chicken uncovered until an internal thermometer in the thickest part of the chicken reads about 155 degrees F.  The time will depend on how large or thick your chicken breasts are!  Remove the chicken from the oven, top the whole dish with the grated mozzarella cheese, then return it to the oven uncovered until the internal chicken temperature reaches 165 degrees F.

Apple Pie Cupcakes

These were good!  The kids helped making them and they had some much fun.  You could use can pie filling to be even easier.

Ingredients: 

• 4 tablespoons unsalted butter
• 2 large Granny Smith apples, peeled, cored and diced into 1/4-inch cubes
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• Juice of half of a lemon (about 1 1/2 tablespoons)
• 1/4 cup all purpose flour
• 1/4 cup and 2 tablespoons packed brown sugar
• 1/4 cup chopped walnuts
• 1 can (12.4 ounces) Pillsbury refrigerated cinnamon rolls
• Whipped cream
• Caramel-flavored syrup

Instructions: 

1. Heat oven to 400 F. Lightly spray 8 regular-size muffin cups with cooking spray.
2. In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples. Cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 2 tablespoons of the brown sugar as well as the cinnamon and salt. Cook 5 minutes longer or until tender. Stir in lemon juice.
3. Meanwhile, in small bowl, mix butter, flour, walnuts and 1/4 cup of brown sugar with fork or hands until crumbly. Set aside.
4. Separate dough into 8 rolls. Flatten each into 4-inch rounds; place into muffin cups. Divide apple filling evenly into rolls then sprinkle the streusal on top.
5. Bake 10 to 12 minutes or until bubbly and tops are lightly browned. Cool slightly before removing from muffin cups, then cool completely, about 30 minutes. Serve cupcakes topped with whipped cream and a drizzle of syrup.

Smoked Gouda Mac & Cheese with BBQ Chicken & Bacon

Holy moly this was fabulous!!!  A few months ago my family took me to cheeseology for dinner.  They had such creative Mac n cheeses it inspired me.  I started googling recipes.  Here is the best one I have found!!!   Pictured is half of the below recipe.  

16 oz box dried pasta
3 tbs butter
3 tbs flour
2 cups half and half
2 cups shredded smoked Gouda cheese
1 cup shredded cheddar cheese
1/2 cup grated Parmesann cheese

FOR THE CHICKEN LAYER:
2 cooked chicken breasts; shredded
1 cup Sweet Baby Rays BBQ sauce

FOR THE TOPPING: 
6 slices crispy cooked bacon  
4 oz cheddar cheese cut into small cubes
4 oz cheddar cheese shredded 

Directions:

Prepare dried pasta according to packagedirections.

In a medium sauce pan over medium heat, melt butter and whisk in flour until a paste forms.Whisk in half and half and bring up to a boil. Onceboiling reduce heat to low and whisk in Gouda,  1 cup of cheddar and 1/2 cup of Parmesan cheeses. Once everything has melted and is smooth removefrom heat and toss with pasta. Mix in cheddar cubes. Pour into a large casserole dish.

In a mix bowl toss chicken with BBQ sauce. Spread over the top of the macaroni and cheese. Top with remaining shredded cheese and crumbled bacon.

Bake at 350 for 20 minute or until the sides are bubbly. 

   

Crockpot Garlic Herb Chicken

This was pretty tasty!  It's a nice crockpot meal.  It only took a few minutes to brown the chicken before adding it to the crockpot.  It looks burnt but again the lighting in my chicken is less than desireable.

• 1 whole roasting chicken or whole cut up chicken 
• 1 cube Sauté Express® Garlic & Herb Sauté Starter
• 2 Tb rice vinegar
• 1 tsp thyme
• 1 tsp rosemary
• 1/2 tsp sage
• 1 c chicken broth
• 1 tsp fresh ground black pepper
• 1/2 tsp sea salt
• 1/2 c cold water or chicken stock
• 1/4 c cornstarch
• Optional: Golden Couscous for serving

To begin, pat your chicken dry with paper towels.

Melt the cube of Sauté Express® Garlic & Herb Sauté Starter in a large skillet over medium heat. When melted, place the chicken in the skillet and press down firmly to increase the surface area. Pressing hard enough to crack the ribcage is ideal. Let it sit for 3 minutes, then carefully turn it over and brown the other side for three minutes. Remove it to your crockpot, placing it breast side up.

Add in the rice vinegar, thyme, rosemary and sage. Pour in the chicken broth. Sprinkle the salt & pepper over the top of the chicken.

Arrange the carrots around the sides, and cover.

Cook 6-8 hours on the low setting.

When it has completed cooking, carefully remove the chicken and carrots to a serving platter. Your chicken will likely fall apart.

Ladle the liquid through a sieve into a saucepan. Bring the liquid to a gentle boil over medium heat.

Meanwhile, whisk together the cold water or chicken stock and cornstarch until smooth. Pour about half of the cornstarch liquid into the boiling broth. Let it return to a boil. If it is not thick enough, add in more of the cornstarch water and return it to a boil again.

Leslie's Spaghetti Sauce

I have been making this sauce for over 10 years.  It's absolutely awesome!  It's easy, inexpensive and goes a long way.  I freeze this in several containers for future dinners.  This is one of those recipes that you need the whole day to let it simmer.

1-32 ounce tomato juice
2 -28 oz. cans tomato sauce
3- 6 oz. cans tomato paste
1-28 oz. can of water
2 lbs. ground beef
2 cloves garlic, minced
Garlic salt (I use 1/4 of a large container)
2 tbsp Italian seasoning
1 tbsp oregano
1/2 to 1 cup of sugar

In a large pot sauté hamburger until brown, do not drain. Add garlic and cook for 2 minutes.  Add remaining ingredients. Stir to combine.  Bring to a boil then turn down and simmer for 8 hours.

***let cool then divide into multiple containers for freezing.  I do different sizes.  Some for pizza sauce, spaghetti and for dipping sauces.

Enjoy

Chicken & Noodles - Crockpot

This is a keeper people!  I'm very happy with this recipe.  Very warm and comforting.  I did use the healthy request cream of chicken soup.  I served this with steamed broccoli and breadsticks.  I hope you like it as much as I did.

4	boneless skinless chicken breasts (I used frozen)
2	cans cream of chicken soup
1	stick of butter
2	15 oz cans chicken broth
24	oz. frozen egg noodles ***I have started adding 1 tsp of chicken better than boullion to the broth.  Add salt n pepper to tasteCook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking. Some people serve  this over mashed potatoes.