Spicy Honey Chicken from OBB

Confession, there really are just two reasons I have not posted for a long time.  One is I got pregnant and stopped cooking until I had the baby.  And two, I have been cheating on my usual recipes...I have a new love affair with the website Our Best Bites.  At least one or two dinners a week, and a handful of side dishes come from these girls.  I own the cookbook and frequent their website a lot and really love their stuff.

After I had the baby, I jumped right back into baking and cooking like my usual self, but I felt silly posting recipes as an amateur always using other recipes but my friends and neighbors keep asking if what they are eating is on my blog and most of the time I say "No, it is from Our Best Bites."

Then the Apple Dumplings recipe was requested which is from Allrecipes.com, and then I made Green Chile Chicken which is one of my "originals" and someone was begging for that recipe so I thought I should update the blog with a few more of my staples and give the credit where credit is due!

Now back to Our Best Bites, they are FANTASTIC, but many of their recipes just take too long and are a bit complicated.  The point of my blog is easy and yummy.  One of their signature dishes is this Spicy Honey Chicken and we LOVE it here in our house.  Everyone eats multiple servings (the baby included!) and you can't go wrong.

The best part?  It really is easy.  No marinating, takes less than 30 minutes (and really only 20 if you have the spice mixture pre-made like I do.)  and you can stock up on ingredients a month out so it is a go-to dinner.

Ok, enough of the prelude.  Go buy boneless, skinless chicken thighs and honey....and then do this:

INGREDIENTS:

8 boneless skinless chicken thighs, about 2lbs  

***I don't even thaw...one of the first steps is trimming the fat and I just do that under running warm water on a plate in the sink and they are ready by the time I am done. And I will echo what they say about this...just use thighs, breasts or tenderloins just are not as good.
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

1. Combine the rub spices in bowl and mix well.

2. Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. 

3. 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.

4. 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.  If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

5- Drizzle extra glaze over chicken on the plate after you pull them off the grill

YUMMY!  Great plain, or with rice, or on salads.

TIP:  Make a large "batch" of the rub and have on hand

1/2 cup granulated garlic
1/2 cup chili powder
2 tbls onion powder
2 tbls coriander
1/4 cup kosher salt
1/4 cup cumin
2 tbls chipotle chili powder

Cheesy Meatball Soup

My kids love those frozen meatballs you get in a huge bag from Costco so I am always looking for new recipes to make with them (you can only do Grape Jelly and Chili sauce so many times.)

I decided to try making a soup with them one day and this is what I came up with.  Surprisingly, it was really good!

INGREDIENTS
**Disclosure:  I threw this together, measurements are estimates...use your best judgment**
4-5 red potatoes cut up into bite sized pieces (I didn't bother peeling them but you obviously could)
3 tbls butter
1 cup onion, chopped
1 cup green pepper, diced
1 can sliced carrots, drained
1 cup chopped broccoli
6 cups broth or water with bouillon (I did beef, but chicken would be fine)
20 or so meatballs (however many you'd like)
2 tsp Tabasco sauce (optional)
1 jar of processed cheese or 1/2 of the large package of Velveeta cheese

DIRECTIONS

1. Boil potatoes for about 10 minutes until softened a little bit. Drain and set aside

2. In large pot, sautee onion and peppers (you can add celery, too) in the butter until onions are transleucent

3. Add potatoes, carrots, beans, broccoli (and any other veggies you'd like, i.e. corn, beans, etc.) , broth,, meatballs and bring to boil.  Simmer for 15-20 minutes.

4. Add Tabasco sauce and cheese.  Stir until cheese is melted.

ENJOY!

Chicken Broccoli Casserole

One of my mom's classics.  I am not really a casserole fan, but I LOVE this one, and so does my family.  Sure to please!

INGREDIENTS


4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
2 cans condensed cream of chicken/mushroom soup
1 cup mayonnaise
1 tsp. lemon juice (optional)
1/2 tsp. curry powder (optional)
1 cup shredded Cheddar cheese
1 cup dry stuffing mix
4 tbls. butter

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).

2. Boil chicken in water with some chicken bouillon until tender and shred or cut into bite size pieces OR shred a rotisserie chicken. Meanwhile, steam broccoli until crisp but tender.

3. In a small bowl mix together the soup, mayonnaise, lemon juice and curry powder. Set aside.
 
4. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Toss dry stuffing mix with melted butter and sprinkle over the top and bake in the preheated oven for 25-30 minutes.

Crock-Pot Italian Chicken

INGREDIENTS:

4 frozen chicken breasts
1 package dry Italian salad dressing mix
1 can cream of chicken

DIRECTIONS:

Place ceverything in Crock pot.  I usually will add a little water or chicken broth, as well. Cover and cook on high for 4-5 hours or low for 8-10 hours.

Serve with noodles or rice.

The Infamous Goulash

If Aaron offers to make you dinner, this is what you'll get.  People rave about it's goodness.  I am warning you to eat it at your own risk.  :)  Here are the directions, per Aaron.

INGREDIENTS

1 lb. of ground beef
1 lb. of bacon
1 lb. of butter (that is 4 sticks)
2 onions, chopped
a bunch of potatoes cut up (probably 10-12 or so)
"seasoning" (says Aaron)
2 tbls. minced garlic

DIRECTIONS

1.  In a large skillett, cook the bacon.  Set aside.  Reserve about 1/2 cup of the grease.

2. Cook the ground beef in the bacon grease.  Set aside the beef, but keep the grease.

3.  Add the butter, potatoes, onions, "seasonings" and garlic to the leftover grease.  Cook "a long time" until potatoes are soft

4. Once potatoes and onions are soft, add the beef and bacon back in the mix, cook for a little while longer and serve.

**My suggestions: Save the bacon grease, dump the beef grease, and only use 1 (maybe 2) sticks of butter.  I also have made this with chicken instead of the beef, added carrots, and topped with cheese, with a lot less grease, and it was pretty good. 

Spicy Chicken Soup

Kind of like taco soup, but a little creamier, and with chicken.  Serve with cheese and chips.  Ingredients list looks long, but it isn't as complicated as it looks.

INGREDIENTS
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
2 quarts water
2 cans chicken, or 3 cups shredded chicken
5 cubes chicken bouillon
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans diced tomatoes
1 (14.5 ounce) can stewed tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
 
DIRECTIONS

1. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Add chicken, water, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer for 30 minutes
 
2. Stir in salsa, diced tomatoes, stewed tomatoes, tomato soup, chili powder, corn, chili beans, and sour cream. Simmer 30 minutes.

FOR THE CROCKPOT:  Throw it all in and cook on high 4-5 hours

Pizza Rolls

I am not sure why I haven't done these before, maybe everyone knows how wonderful and these are, but I recently figured them out and am officially obsessed.  So easy, and so yummy, and definitely W.T.

INGREDIENTS:
1 can refrigerated pizza dough (you can also use a can of breadsticks dough)
1 cup spaghetti sauce
1 package pepperoni
shredded mozzerella

Optional:
melted butter
garlic powder
seasoned salt
parmesan cheese

DIRECTIONS:

1. Heat oven to 425 degrees

2. Roll out pizza dough on cookie sheet and using pizza cutter, cut in half lengthwise, then in quarters (to make 8 "squares")

3. Spread sauce on each square, leaving about 1/2 inch on the edges

4. Place 3-4 pepperonis down the middle of each square, and a small handfull of cheese

5. Fold over dough squares and pinch the edges so everything is contained

6. OPTIONAL: Brush melted butter over each roll and sprinkle seasonings

7.  Bake for about 10 minutes, or until golden brown

YUM!

Oriental Noodles

INGREDIENTS
1 package oriental noodles (or 2 packages ramen noodles without season packet)
2 tbls. olive oil
1/2 cup green onions chopped (can substitue regular onions)
1/2 cup chopped red or green peppers
1/2 cup chopped carrots
2 tbls. soy sauce
1/2 cup sprouts

DIRECTIONS

1. Bring pot of water to a boil

2. Heat oil in skillet and fry onions, peppers and carrots so they are tender.  Add soy sauce

3. Throw noodles in boiling water and boil for 2-3 minutes

4.  Drain noodles and add to skillet.  Mix and serve!

SUGGESTION: For a main course, add some cut up pork, steak or chicken to the mix.

Sweet and Sour Grub

My new favorite.  Kind of messy, but really easy, and so yummy!  I've done pork and chicken and they both are good.  Serve with rice or noodles.

Sweet and Sour Chicken and/or Pork

INGREDIENTS
4-5 pork chops or boneless chicken cut up into pieces (big chunks)
1 cup vegetable oil
2 eggs
1-2 cups cornstarch
1/2 cup flour
Optional: garlic salt (to taste)

Sauce:
1/2 cup ketchup
3/4 cups sugar
1/2 cup rice vinegar
1/2 - 1 cup pineapple or mandarin orange juice
1 tbls. soy sauce

DIRECTIONS:

1. Heat oil in large skillet and preheat oven to 350 degrees

2. Wisk eggs in bowl, set aside, and put cornstarch, flour and garlic in big Ziplock bag

3.  Place meat in eggs and coat entirely. 

4. Put meat in bag (I put it all in at once) and shake it up so they are all well covered

5. Using tongs, put the covered meat chunks in the oil and lightly brown (more like a golden color, only takes a minute or two)

6. Once lightly browned, but not cooked all of the way, place all of the meat in one layer in a pan lined with foil.

7.  Mix all of the sauce ingredients in a medium sauce pan until heated thoroughly

8.  Pour on meat and toss around

9. Cook at 350 degrees for 30-45 minutes, re-coating meat with the sauce half-way through

SUGGESTION:  If you want to make this as a freezer meal, use fresh meat (never frozen) do all of the above, except after browning the meat in the oil, put it in a bag.  Mix sauce, do not heat, put in seperate bag, and freeze.  When ready to cooke, throw it all in a crockpot on high for 3-4 hours

Slow Cooker BBQ Pork Sandwiches

This has one extra little step, so it isn't just a simple "leave it in the Crock Pot and go" recipe, but it is worth it!

INGREDIENTS 

1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce

DIRECTIONS

1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.

Serve on rolls, buns, or your choice of bread.  Top with cheese, if desired.

Italian Pasta Bake

Another submission, thank you!  Sounds yummy, and easy, just how we like it!

INGREDIENTS
1 lb of cooked ground meat or chicken breast cooked and cubed
1 medium onion, chopped
2-3 cloves of garlic, pressed or diced
1 pkg of penne or spiral pasta (they usually come in about 13-15 oz bags)
2 Tb italian seasoning
1 (15 oz) can of diced tomatos
1 (15 oz) can of tomato sauce
water: just enough to fill the pan 2/3 full
1/2 c parmesean cheese
16 oz of mozzerella cheese
salt and pepper to taste

DIRECTIONS
Pre heat oven to 350

Brown meat, onion, and garlic in large sauce pan, drain. Return meat to pan and pour in diced tomatos, tomato sauce, italian seasoning, and salt and pepper to taste. Keep on low heat while you get the baking pan ready. Take out a 9x13 glass baking dish. Pour UNCOOKED pasta in and spread to cover the bottom. Gently pour meat mixture over noodles. Sprinkle with parmesan cheese. Gradually add water until dish is about 2/3 full. Cover with foil and bake for 40 minutes. The last ten take off the foil and sprinkle mozzerella cheese liberally. Stick back in for the remainder of time.
I hope this sounds tasty! You can also chop up zucchini and add olives to your meat sauce. It all depends on how much work you want to do. If it takes more than a half an hour to make I usually don't bother:)

Rachel Wattson
Lakeside, Ca

Crock Pot Fajitas

Why I haven't posted this recipe yet is beyond me, but they are so good, and SOOO easy!

INGREDIENTS

4 to 6 frozen boneless, skinless chicken breasts
2 1/2 cups salsa (basically, one 20 oz. jar)
3 bell peppers (preferably a green, yellow and red) thinly sliced
1 large onion, thinly sliced

DIRECTIONS: (Ready for this??)

1. Dump the ingredients into a Crock Pot and cook on low heat 3-4 hours.

2. Just before serving, remove mixture with a spoon and shred the chicken with two forks. (To eliminate this step, use pre-cut chicken)

Serve with tortillas and your choice of sour cream, cheese, guacamole and/or lettuce

**I have also made this using stew beef already cut up from the meat dept. and it was super yummy, too!!

Green Chile Chicken

I LOVE the green chile chicken from Bajio so I experimented and made my own version that is super simple, and pretty good! You can put it on a salad, in a burrito, enchiladas, quesadillas or even just plain on rice. Kind of a sweet chicken with a mexican twist

INGREDIENTS:
3-4 boneless, skinless chicken breasts, cut into bite size pieces (my latest trick is to just tear apart a $5 cooked rotisserie chicken so I don't have to cook it!  So great)
1-2 tablespoons butter
2 small cans chopped green chilis
1/2 cup salsa or enchilada sauce (your choice...I use green salsa)
1 onion, sliced
3-4 tbls tbls brown sugar
salt and pepper, to taste
cumin, to taste

DIRECTIONS:
1. Cook chicken and onions in butter until chicken is cooked thoroughly

2. Add the remaining ingredients, let simmer for a while and taste. Add more sauce, spices or sugar as needed.

YUM!

Yummy Chicken Burgers

I don't know what else to call these, but they were the perfect summer dinner.

INGREDIENTS
4-6 boneless, skinless chicken breasts (however many you need!)
1 KC Masterpiece bottle of 20-Minute Garlic Balsamic marinade (or your favorite chicken marinade)
medium onion
1 tbls butter
1-2 avocados
hamburger buns
mayonnaise

DIRECTIONS

1. Pound chicken with a meat mallet to about 1/2 to 3/4 inch thick

2. Place chicken in a container with the marinade and let sit for 30 minutes

3. Warm up grill and then grill chicken about 7-8 minutes on each side

4. Slice the onion and then saute the butter until golden brown and tender

5. Mash up the avocados, add salt and pepper as desired

6. Spread mayonnaise on buns, then avocado. Top with chicken and sauteed onions. Enjoy!

We also melted cheese on the chicken for a little extra flavor.

Easy Skillet Parmesan Chicken

INGREDIENTS:
3-4 boneless, skinless chicken breasts
2 tbls. olive oil
1 jar of spaghetti sauce
1 cup mozzerella cheese
1/4 cup parmesan cheese

DIRECTIONS:
1. Cook chicken in oil in skillet (Some will cook them whole and then cut up, I usually cut the chicken up raw and then cook the chunks, but it's up to you)

2. Add spaghetti sauce and cheese and cook until all the cheeses are melted and well mixed.

3. Serve over noodles, or as a main dish with veggies and whatever.

Sweet Pork (Cafe Rio style...), Cilantro Rice and Cilantro Ranch

Coming from San Diego, I know all about great mexican food. Cafe Rio is not Mexican Food. Their burritos are a sorry excuse for a real burrito and their tacos are soggy, but I do love their sweet pork and found a very comparable recipe. You can use it for enchiladas, burritos, or my favorite, on a nice green salad with cilantro ranch dressing

INGREDIENTS:
3 lbs. pork loin roast
1/2 C dark brown sugar
1/2 C worcestershire sauce
1/2 t dried oregano
1/2 t powdered ginger
1 t salt
1 t dry chili powder
1 t garlic powder
2 T dried minced onions

Sauce:
1 can red enchilada sauce
1/2 C dark brown sugar

DIRECTIONS:
Cook all of the ingredients except for the last two (labeled sauce) in a crock pot approximately 5 1/2 hours on low or 4 on high. Shred the pork using two forks or your finger (it's finger lickin' good!).

Combine enchilada sauce and second 1/2 C dark brown sugar and pour on top.

CILANTRO RICE
4 C uncooked minute rice
2 C chopped cilantro
1 t salt
1 C salsa verde
2 T dried minced onions
2 C chicken broth

Blend cilantro and 2 cups chicken broth and pour into pan for cooking rice. Add 1 cup of water, salt, salsa verde, and onion. Bring to a boil. Stir in the rice. Cover and turn down heat to low and steam for 20 minues. Makes about 10 servings.

CILANTRO RANCH
2 cups ranch dressing (or a package of ranch prepared)
1 cup chopped cilantro
1 cup green salsa
1 tbls. minced garlic
1/2 tsp pepper

Put in blender and blend. Best if chilled for a few hours or even overnight.

Don't Tell 'em Meatballs

Ok, these are so easy and so great...everyone loves them!

INGREDIENT:
Bag of pre-cooked frozen meatballs (As usual, best from Costco)
1 jar of grape jelly
1 jar of chili sauce

DIRECTIONS:

1. Combine everything in a crockpot

2. Cook on high for 4 hours

3. ENJOY!

Beef Stroganoff

This was one of Aaron's favorite dishes that his mom made. I prefer it on noodles, but Aaron loves it even better on rice. Whatever tickles your fancy!

INGREDIENTS:
1 lb. ground beef
1/2 cup chopped onion
1/2 cup margarine
1 tsp. salt
1/4 tsp. pepper
1 can cream of chicken
2 tbls. flour
1.4 tsp. garlic powder
(1) 4 oz. can of mushrooms
1 cup sour cream

DIRECTIONS:
1. Cook beef and onion in until meat is brown; drain the grease

2. Add butter and allow to melt completely then stir in flour, salt, garlic pepper and mushrooms

3. Cook for 5 minutes, stirring constantly

4. Mix soup and sour cream together and add to beef mixture; stir to a boil

5. Reduce heat and simmer for 10 minutes or until reaches desired consistency

Serve over rice or egg noodles and enjoy!

Chicken and Cheese Crescents

Doesn't get much easier than this!!

INGREDIENTS
4-5 chicken breasts, cooked and cubed
2 (10.75 ounce) cans condensed cream of chicken soup
2 1/2 cups milk
1 cup shredded Cheddar cheese
2 (8 ounce) cans refrigerated crescent roll dough

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large saucepan heat cream of chicken soup, milk and 4 ounces of the cheese over low heat.

3. Meanwhile, separate crescent rolls into triangles. Place some chicken onto the large end of each roll and top with a little cheese. Roll up and place in a 9x13 inch baking dish. Pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls.

4. Bake at 350 degrees F (175 degrees C) for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned.

5. Pour the remaining 1/2 of the soup mixture into the dish, laying any leftover chicken meat on top, and sprinkle with any remaining cheese. Return to oven until rolls are browned and cheese has melted.

BBQ Chicken Calzone

Sounds kind of different, but this is another one of Aaron's favorites!

INGREDIENTS:
4 slices bacon
1/2 small onion, chopped
3 cups shredded, cooked chicken breast meat
2/3 cup barbeque sauce
1 (10 ounce) can refrigerated pizza crust dough
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh cilantro

DIRECTIONS

1. Preheat the oven to 400 degrees

2. Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble.

3. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.

4. Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling.

5. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.

6. Bake for 20-25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half.