Spicy Honey Chicken

Spicy Honey Chicken

Recipe by Our Best Bites

Ingredients:

8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!)
2 t vegetable oil

Rub

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze
1/2 C Honey
1T Cider Vinegar

Instructions:

Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.

Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now.

Caprese Skewers

Caprese Skewers

• Mozzarella balls
• Cherry tomatoes
• Fresh basil leaves
• Olive oil
• Sea salt and freshly cracked pepper, to taste

Place a tomato on a skewer, next add a basil leaf folded, and finally add a mozzarella ball. Arrange on a platter.

Drizzle with olive oil then season with sea salt and freshly cracked pepper to taste. Enjoy.

Chicken Bow Tie Pasta Salad

1. Bake 3 or 4 chicken breasts in the oven until done.  Cool and cut into bite size pieces.

2. Heat water to boiling and cook one 1lb. pkg. of bow tie pasta according to pkg. directions.

          Drain in colander and rinse with cold water.

3.While chicken and pasta cook, assemble the dressing.

          Blend in blender or food processor:

          2 cups (4oz.) of basil (stems removed)

          1/2 C. white vinegar

          1 C. olive oil

          2 cloves garlic

          2 Tbsp. packed brown sugar

          1/2 tsp. sea salt

          1/2 tsp. pepper

    There is no need to chop the basil or garlic before blending.  Just remove the stems from the basil and husks from the garlic.

4.      In a large mixing bowl, mix together chicken, pasta and dressing.  Put mixture in a Ziploc bag and allow to marinate overnight in the refrigerator. 

 Assembling the Salad

1. Wash 1 lb. spinach and remove the stems. 

2. Chop 4-5 green onions.

3. Cut 3oz. or about 20 salami rounds into strips.

4. Chop 2 C. (approx. 1-2) Fuji apples, with skin on, into bite size pieces.

5. Measure 1 C. Craisins, 1/2 C. Pine nuts (or sliced almonds), 4oz. Feta Cheese.

6. Wash 1 pint small grape tomatoes.

In a large bowl mix together the spinach, pasta/chicken mix, green onions, salami strips, apples, Craisins, pine nuts, cheese and tomatoes.  Stir well.

Fresh Fruit Bruschetta with Orange-Honey Cream

1 sliced baguette

4 T. butter, melted

2 T. sugar

1/2 tsp. cinnamon

1/2 cup sour cream 3 T. honey

1 tsp. orange zest

1 1/2 cups diced strawberries (about 10 medium strawberries)

1 cup finely diced mango (about 1 medium mango)

1 cup finely diced kiwi (about 3 kiwis)

1. Preheat oven to 400 degrees. Slice bread into 1/" slices. Place in a single layer on a foil-lined baking sheet. Use a pastry brush to brush each piece with melted butter. Combine sugar & cinnamon & sprinkle evenly over bread slices. Bake for 10 minutes or until edges are toasted. Set aside to cool.

2. While bread is toasting, combine sour cream, honey, and orange zest. Stir to combine & place in the fridge.

3. Gently combine strawberries, mango, and kiwi. When the bread is cooled, place about 1 T. of fruit mixture on top of each toasted bread slice & drizzle with sweetened sour cream mixture. If needed, thin the sour cream sauce with 1/2- 1 tsp. orange juice. Garnish with mint leaves if desired. Serve immediately.

via: Our Best Bites

Peach Berry Cobbler

2 (15oz) cans juice packed sliced peaches, drained

1/2 cup sugar

2 T. cornstarch

1 tsp. almond extract

1 (6oz) container fresh raspberries

1 (6oz) container fresh blackberries

Topping:

1 cup flour

3 1/2 T. sugar, divided

1 1/2 tsp. baking powder

1/4 tsp. salt

1/4 cup butter, cut into 1/2" pieces

1/2 cup fat free half & half or milk

Preheat over to 400 degrees & lightly butter a 9" baking dish. Stir together peaches, sugar, cornstarch & extract in a medium saucepan. Bring to a boil & simmer for 3-5 minutes over low heat until thickened. Lightly stir in berries & spread in prepared pan. 

To prepare topping, stir together flour, 3 T. sugar, baking powder & salt in a medium bowl. Cut in butter with a pastry blender or fork until it's in small pieces; stir in half & half. Drop spoonfuls over fruit & sprinkle with remaining sugar. Bake for 25 to 30 minutes or until topping is lightly browned & cooked through. 

** May substitute 3 cups peeled fresh peach slices when fresh peaches are in season.

Resurrection Rolls

1 can crescent rolls (8 count)

1 T. butter, melted

8 large marshmallows

1 tsp. cinnamon

1 T. sugar

Preheat oven to 350 degrees. Melt butter in a small bowl & mix cinnamon & sugar together in a separate bowl.

Give each child a triangle of crescent roll dough (represents the cloth that Jesus' body was wrapped in).

Give each child a large marshmallow (represents Jesus' body).

Have each child dip the marshmallow in melted butter (representing the oils of embalming) then roll in the cinnamon sugar mixture (representing the sweet spices used to anoint the body).

Then have them wrap the coated marshmallow tightly in the dough, bringing the sides around the completely seal the marshmallow inside (represents Jesus' body being wrapped in cloth after death).

Place each roll, seams down, into paper liner in a muffin tin.

Bake for 11-12 minutes. (The oven represents the tomb).

When the rolls have cooled slightly, the children can open their rolls & discover that they are empty inside-just like Jesus' tomb after He was risen.

Lemon Bundt Cake

Luscious Lemon Bundt Cake
1 pkg (18-1/4 ounces) lemon cake mix (I use Duncan Hines)
3/4 c vegetable oil
3/4 c warm tap water
4 eggs
1 pkg (3 ounces) lemon gelatin
2 tsp lemon extract
On low speed, mix all ingredients together until combined and then for 2 minutes on medium speed. Pour into greased and floured bundt pan (I use Baker's Joy). Bake at 350 degrees for 37-42 minutes, depending on your oven.

Lemon Glaze: 3 c. powdered sugar 6 Tblp. lemon juice While cake is still warm and using a skewer, poke holes about 1/2 way down the depth of the cake at even intervals. Spread with half of glaze. Once the glaze hardens, remove the cake from bundt pan, flip over and do the same for the top using remaining glaze.

via: sacto-news.blogspot.com