Spiced Honey Glazed Chicken

Spicy Honey Glazed Chicken

yield: 8 CHICKEN THIGHS

 

prep time: 10 MINUTES

 

cook time: 15 - 20 MINUTES

 

total time: 25 - 30 MINUTES

INGREDIENTS:

1 package boneless skinless chicken thighs (you should get about 8 thighs per package)
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 teaspoon red pepper flakes
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons garlic powder
1/2 cup honey
2 tablespoons apple cider vinegar

Source: Nutmeg Nanny

DIRECTIONS:

Mix spices together and set aside.

Mix honey and cider vinegar and set aside.

Un-tuck chicken thighs so they are flat. Cover both sides in seasoning, set flat onto sheet pan. When all chicken as been seasoned put under broiler* (I put mine on low just so I don't worry about burning the chicken)

Cook for 5-7 minutes on one side and flip. Cook for a 5-7 minutes on other side. Flip again and then baste the chicken in honey/cider mixture. Be sure to really get the chicken covered. Add to oven again and let it cook under the broiler for a few minutes until the honey starts to thicken up and glaze. It may smoke a little but this is completely normal.

Take chicken out of oven and let rest for a few minutes before devouring. You don't want to burn your mouth with all that hot honey glaze!

* If you have a gas oven and your broiler is at the bottom you can bake the chicken at 400 degrees for about 15 - 20 mins.

Mongolian Beef

1 1/2- 2 lb Beef Tip Roast
1/4 C cornstarch
1 medium onion, sliced thinly
3-4 lg carrots, sliced thinly
1/2 teaspoon ginger, minced
2 garlic cloves, minced
3/4 C soy sauce
1/2 C water
1/4 C dry sherry
3/4 C brown sugar
1/4 teaspoon black pepper

Directions:

Toss beef strips/pieces in cornstarch and set aside.

Mix remaining ingredients in your crock pot and place beef over top.

Cover and cook 6-8 hrs.

Gently stir the beef into the sauce mixture and serve over rice.

Zuppa Toscana

1 LB Italian Sausage
2 Lg Potatoes quartered
1 TB Olive Oil
1 Lg Onion
2 Cloves Garlic minced
2 C Kale, chopped
2 cans Chicken Broth
1 Qt Water
1 C Heavy Cream

Cook sausage in 300* oven. Bake approximately 30 minutes. Drain on paper towel and cut into slices.

Heat Olive Oil in skillet over medium heat. Add onion and cook until onion is translucent. Add garlic and cook 2 minutes. Remove from heat.

Combine onion mixture, potatoes, chicken broth and water in large pot and cook over medium heat until potatoes are done, about 20 minutes. Add sausage and salt and pepper to taste; simmer 10 minutes. Reduce heat to low, add kale and cream, and simmer until heated through, and kale is just tender.

Serve Hot.

Menu - Sept week 4

Monday - Beef Stew

Tuesday - Zucchini "crab" Cakes

Wednesday - Loaded Baked Potato Soup

Thursday - Zuppa Tuscana

Friday - Black Bean and Corn Quesadillas

Saturday - Lunch Sandwiches / Dinner Mongolian Beef

Sunday - Lunch Hot dogs/ Dinner Tacos

Monday - BBQ Chicken & Cornbread

Baked Teriyaki Chicken

1 tablespoon cornstarch                                                   

1 tablespoon cold water                                                    

1/2 cup white sugar                                                    

1/2 cup soy sauce                                                    

1/4 cup cider vinegar                                                    

1 clove garlic, minced                                                    

1/2 teaspoon ground ginger                                                    

1/4 teaspoon ground black pepper                                                    

Directions:

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

1. Preheat oven to 425 degrees F (220 degrees C).

1. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

1. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Sticky Buns

1/4 cup butter

1/4 cup chopped nuts (pecans, walnuts or hazelnuts)

1/4 cup firmly packed brown sugar

2 tablespoons maple syrup

8 ounce can crescent rolls

1 tablespoon sugar

1/2 teaspoon ground cinnamon or freshly grated nutmeg

Preparation:

Preheat oven to 375 degrees F. Lightly grease 9-inch round cake pan. Place butter and nuts in pan. Heat in oven for 2 minutes. Remove from oven. Stir in brown sugar and syrup. Spread mixture evenly in bottom of pan. Remove dough from can, but do not separate or unroll. With a serrated knife, cut into 6 large or 12 small slices. Combine sugar and cinnamon in shallow-sided bowl. Dip both sides of dough in sugar mixture. Evenly space rolls in pan. Sprinkle any remaining sugar over top of rolls. Bake for 17 to 20 minutes. Cool for 1 minute. Place plate upside down over pan. Invert pan and plate onto serving platter. Spoon any remaining drippings over rolls. Serve warm.

Black Bean and Corn Quesadillas

2 teaspoons olive oil

3 tablespoons finely chopped onion                                                    

1 (15.5 ounce) can black beans, drained and rinsed                                                    

1 (10 ounce) can whole kernel corn, drained                                                    

 

1 tablespoon brown sugar                                                    

1/4 cup salsa                                                    

1/4 teaspoon red pepper flakes                                                    

2 tablespoons butter, divided                                                    

8 (8 inch) flour tortillas

                                                

1 1/2 cups shredded Monterey Jack cheese, divided

 

Directions:

 

Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.

1. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

Zucchini 'Crab' Cakes

2 1/2 cups grated zucchini

1 egg, beaten

                    

2 tablespoons butter, melted

1 cup bread crumbs                                                    

1/4 cup minced onion               

 

1 teaspoon Old Bay Seasoning TM                                                    

1/4 cup all-purpose flour                                                    

1/2 cup vegetable oil for frying

 

Directions:

 

In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.

Shape mixture into patties. Dredge in flour.

In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

5 Ingredient Peanut Butter Granola Bars

makes 12-16 granola squares

4 cups rolled oats
2 tablespoons chia seeds (these are optional, I just love the texture they give)
1/2 cup unsalted peanuts, chopped
3/4 cup natural peanut butter, melted
1/2 cup brown rice syrup (honey works too!)

add ins:

chocolate chips
wheat germ
flaxseed
dried fruit (I made some with cherries!)
other nuts
seeds
coconut

 Preheat over to 350.
In a large bowl, combine oats, chia seeds and peanuts. Add brown rice syrup (or honey) and mix to combine.

Add melted peanut butter and mix until moistened. This works as a perfect, simple granola bar, but you can also throw in any add-ins at this time.

Fold them into the dough. You may need to get in there with your hands and work the granola dough! If dough is still too dry (this can depend on your ingredients) add more peanut butter or syrup (or honey) 1 tablespoon at a time until moistened.

Press dough in a greased (non-stick spray) 9 x 13 baking dish. Bake for 25 minutes.

These would also work as a great no-bake granola bar, but I liked how they came together and the chocolate chips melted as they got warm.

If you want to make no-bakes, simply press the dough into the pan and refrigerate for 60 minutes.