Honey Sauced Chicken

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Oooo this meal was good...probably because it was a piece of cake, and because it was delicious! My hubb took one bite and complimented me, which is a hard thing to get sometimes...well, that immediately anyway! I really loved just throwing this in the crockpot and coming back 3 hours later to a finished meal. However, if you want to make it a 30 minute meal, I think cooking it in the oven would be equally as tasty. (P.S. The recipe actually used chicken WINGS, I substituted chicken breasts).

Honey Sauced Chicken

Printable Version

3/4 pound chicken (of your choice)

1/2 tsp. salt

1/4 tsp. black pepper

1/2 cup honey

1/4 cup soy sauce

1/8 cup chopped onion (or 1/16 cup onion flakes)

1/8 cup ketchup

1 Tbs. vegetable oil

1 clove garlic, minced

1/4 tsp. red pepper flakes

Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.

To bake chicken as a 30 minute meal:

Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.

Serves 2.

Recipe from: Crock Pot Recipe Card Collection

Sweet and Sassy Chicken

These were inspired from my sister, Amanda. Lately she has been cooking up a storm and I can't wait to try more of the recipes she is whipping up. She made this recipe as an appetizer, so feel free to simply dice the chicken rather than doing whole chicken breasts and serve them with a toothpick! They have a delicious flavor from the different spices, and the bacon cooks into them perfectly. Thanks for a new go-to meal Amanda!

Sweet and Sassy Chicken

Printable Version

2 chicken breasts
4 strips bacon
1/2 cup brown sugar
1 tsp. chili powder
2 tsp. minced garlic
1 tsp. dried basil

Mix the brown sugar, chili powder, minced garlic and dried basil together. Cover chicken completely on both sides with mixture. Wrap 2 strips bacon around each chicken breast and secure with a toothpick. Bake at 350 for 20 minutes or until cooked through.

Serves 2.

Recipe from: Amanda

Chicken Pot Pie

O Chicken pot pie...I have never really enjoyed you. The whole idea of an entire meal being shoved into one pan doesn't really excite me, or my hubby for that matter. Somehow, Paula Deen always pulls through. Maybe it is the butter and cream that is ALWAYS in her recipes, but they come out delicious and beyond my expectations each and every time. I decided to make them in mini shells and it was even more fun!

Chicken Pot Pie
Printable Version

2 pie crusts

1 egg, beaten

2 cups leftover cooked chicken

salt and pepper

2 TBs EVOO

1/3 cup butter

2/3 cup all-purpose flour

4 cups cream

1/4 cup chicken base

1 tablespoon minced garlic

1/2 small yellow onion, minced

1 cup frozen green peas, cooked

1 cup chopped carrots

Pinch fresh grated nutmeg

Directions

Special equipment: 4 (2-cup) individual baking dishes

Crust:

Preheat oven to 350 degrees F.

Cut 8 circles, 4 larger, 4 smaller, out of the 2 pie crusts. Do not grease dishes. Place larger circles in the bottom and up the sides of the individual baking dishes. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.

Filling:

Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.

In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual dishes that have the pre-cooked shells in them with chicken mixture and then top each with a small, uncooked circle of pie crust. Bake for 15 minutes or until top crust is brown and filling is bubbling.

Serves 4.

Recipe Adapted from : Paula Deen

Creamy Mac and Cheese with Parmesan Crusted Chicken

This dish was inspired by the Noodle Company. They serve a delicious macaroni and cheese and you can add some crusted chicken to the meal for just $2...anyway...this is not a plug for them, but for me! I wanted to try to replicate it...and this was pretty close! The flavor of the mac and cheese was just a little different, but O SO DELICIOUS! It comes in a close second to my Momma's Mac and Cheese. This is perfectly creamy and the Parmesan Crusted Chicken adds the perfect crunch.

Creamy Mac and Cheese with Parmesan Crusted Chicken

Printable Version

Creamy Mac and Cheese

16 oz. desired noodles

1 Tbs. flour

1 Tbs. butter

1 cup heavy cream

1 cup 1% milk

1 1/2 cups colby jack cheese, shredded

1/2 cup parmesan cheese

Preheat oven to 400 degrees. Grease and 8x8 glass baking dish and set aside. Boil noodles until al dente, because they will cook the remainder of the way in the oven; drain.

While noodles are cooking, melt butter in a saucepan over low heat. Whisk in flour and cook for about 30 seconds. Add cream and milk, constantly stirring, and increase heat to medium. Add 1 1/2 cups colby jack cheese and 1/2 cup parmesan, stir until melted and slightly thickened. Add noodles and toss to coat. Transfer mixture to a the prepared baking dish.

Bake for 20 minutes, or until the sauce bubbles. Serve with Parmesan Crusted Chicken, below.

Parmesan Crusted Chicken

4 skinless, boneless chicken breasts, pounded to 1/8 inch thickness
1/2 cup flour
2 eggs
1 1/2 cups panko bread crumbs

1/2 cup parmesan cheese
1/4 cup vegetable oil

Combine panko bread crumbs and parmesan cheese. Season the chicken breasts with salt and pepper. Dredge chicken in flour, then eggs, then bread crumb/parmesan mixture. Allow to rest for at least 10 minutes.

In a large frying pan, heat the oil until hot but not smoking. Add chicken and reduce heat to medium, being careful not to burn panko crumbs. Cook, turning once, until crumbs are golden brown and chicken is cooked through, about 4 minutes on each side.

Recipe Adapted from Giada

Serves 4.

Crispy Chicken with Orange Dipping Sauce

"One of the best meals you have ever made". This is what my husband said after just a few bites of this delicious chicken. Thank you Williams-Sonoma for making me look good! I have always been afraid of frying for two reasons, 1-so many fried foods are fried wrong and are greasy, greasy; 2-the oil gets so hot so fast and the temperature is hard to maintain. I overcame both of those with this recipe! YES!!! This was not greasy at all, so flavorful, and I was able to keep the oil at a good temperature with one simple key: Patience. It is hard for me, but it paid off! This meal is to die for...

Crispy Chicken with Orange Dipping Sauce
Printable Version

3/4 cup orange marmalade
3 Tbs. soy sauce
2 Tbs. ketchup
1 1/2 tsp. worcestershire sauce

4 skinless, boneless chicken breasts, pounded to 1/8 inch thickness
1/2 cup flour
2 eggs
1 1/2 cups panko bread crumbs
1/4 cup vegetable oil

To make the dipping sauce, in a saucepan, stir together the orange marmalade, soy sauce, ketchup, and worcestershire sauce. Heat to simmering then divide into 4 small ramekins.

Season the chicken breasts with salt and pepper. Dredge chicken in flour, then eggs, then bread crumbs. Allow to rest for at least 10 minutes.

In a large frying pan, heat the oil until hot but not smoking. Add chicken and reduce heat to medium, being careful not to burn panko crumbs. Cook, turning nce, until crumbs are golden brown and chicken is cooked through, about 4 minutes on each side. Serve immediately with dipping sauce.

Recipe from: Williams-Sonoma "Chicken"
Serves 4

Apple Cinnamon Candied Almonds

These are amazing. Completely, 100% delicious. I will be sharing them with my neighbors and family over the holidays, and I know that they are all going to think I am the best gift-giver EVER! These will now be a tradition at Christmas in my home, thank you, Jen, for this perfect treat.

Apple Cinnamon Candied Almonds
Printable Version

2 egg whites
2 teaspoons vanilla
4 cups raw almonds
6 Tablespoons sugar*
6 Tablespoons packed brown sugar
1/4 teaspoon salt
2 Tablespoons cinnamon
2 Tablespoons powdered apple cider mix

Beat egg whites and vanilla until soft peaks form, add almonds and stir until almonds are evenly coated. Combine sugars, salt, cinnamon and apple cider mix in a separate bowl and then add to almonds, stirring again until well coated. Spread onto an oiled and parchment or tin foil lined baking sheet assuring that all the almonds are in one layer. This is how they will look at this point...I admit, I was scared!

Bake in preheated 250°F oven, yes 250 NOT 350, turning the almonds first after 30 minutes, and then every 15 minutes until dry and crunchy. This took about 1 1/2 hours in my oven, FYI.

Recipe From: Jen at Delightful Delicacies
Makes 4 cups

Crusty Mexican Chicken

Surprisingly easy and delicious! This simple chicken meal had the perfect crunch to top moist, flavorful chicken. My husband even commented after his first bite how much he liked it! That is very, very rare in my household. Thanks Becky for this new go-to recipe!

Crusty Mexican Chicken

Printable Version

3 Tbs. lime juice

3 Tbs. honey

1 tsp. chili powder

2 chicken breasts

1/2 cup crushed tortilla strips

1/4 cup cheese

Marinate chicken in lime juice, chili powder and honey mixture for at least 10 minutes. Roll in chips. Bake at 425 for 15 minutes.

Sprinkle chicken with cheese and broil until cheese is melted.

1/3 cup diced tomatoes

1/3 cup salsa

1/4 cup cilantro

1 tsp. garlic powder

1/2 tsp oregano

Blend tomatoes, salsa, cilantro, garlic and oregano. Bring to a boil.

Place chicken on plate, top with sauce, and garnish with cilantro.

Recipe adapted from: Becky Cox

Serves 2