Spicy Honey Chicken

Also from Our Best Bites!

8 boneless, skinless chicken thighs (about 2 lbs)
2 tsp vegetable oil

Glaze
1/2 cup honey
1 T cider vinegar

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 

Preheat grill to med-high heat or about 400 degrees F.

Combine rub ingredients in a small bowl.

Trim any visible fat off the chicken thights, rinse and pat with a paper towel.  Drizzle oil over chicken and rub it in with your hands.  Rub the spice rub into the chcken thighs.  Grill for 3-5 mins on each side.

For the glaze: while the chicken is cooking, warm honey in the microwave for about 15 seconds.  Whisk in vinegar.  Reserve 2 T glaze and brush the rest on the chicken in the final moments of cooking.  Remove chicken from grill and allow to stand 3-5 mins.  Drizzle reserved 2 T of glaze over the chicken while it's standing.

Black Bean Soup and Tortillas

This recipe comes from the book Our Best Bites.  Delicioso!

1 T olive oil
3/4 c diced carrots
3/4 c diced celery
1 c diced onion
4 large cloves garlic, roughly chopped
1 (3.5oz) can diced green chilies
2 (15oz) cans black beans, rinsed and drained
1 t kosher salt
1/8 t back pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves
1 lime juiced (I used the zest from 2 limes instead)
Optional toppings:  sour cream, tortilla chilps, shredded cheese, hot sauce, chopped cilantro

Heat olive oil in a large stockpot over medium heat.  Add carrots, celery, onion, and garlic and saute for 4-5 minutes.

Add the black beans, chilies and beef broth.  Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.  Simmer uncovered for about 20-25 minutes or until carrots are tender.  Remove from heat.  Remove bay leaf from soup.

Transfer the soup to a blender.  Place lid on blender but remove the stopper in the lid to let heat escape.  Cover hole with a paper towel to avoid splatters.  Or, use an immersion blender.

Puree soup until desired consistency is reached.  Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings.  Serve with extra lime wedges.

Flour Tortillas
2 1/2 c flour
3/4 t kosher salt
1/4 c plus 2 T shortening
3/4-1 c hot water

In the bowl of a heavy-duty mixer fitted with the dough hook, combine the flour and salt.  Add the shortening and combine until crumbly.

With the mixer running, slowly add 3/4 c of hot water.  Mix until the dough starts to come together, adding more water if necessary; the dough should be about the consistency of Play-Doh.

Heat a large nonstick skillet over medium heat.  While the pan is heating, divide the dough evenly into 8-10 balls.  Roll the balls as thinly as possible into circles.

Place a raw tortilla onto the hot skillet and cook until large bubbles appear and the tortilla looks slightly oily, about 1 minute.  Flip and cook another 30 seconds to a minute or until the tortilla is cooked through but not brown or burned.  Repeat with remaining tortillas, keeping the cooked tortillas under a clean kitchen towel.  Serve immediately.

Tomato Basil Soup

I started out with a recipe from Cooking Light but then changed it up to make this. I think it would be good with roasted red bell peppers or some Cholula hot sauce too. The Cooking Light recipe didn't call for sugar but after making it I felt it was too acidic. So I pulled out a can of tomato soup and looked at the ingredients. The second ingredient was high fructose corn syrup, which kind of surprised me. It made me feel good that I was making my own tomato soup, but I also realized it was missing the sweetness that I am used to. So that's where the sugar comes in. I serve this with grilled cheese, but if you are trying to watch calories/carbs, try making an open face grilled cheese instead, with only one slice of bread.

2 tsp olive oil

2 stalks celery, thinly sliced

1/2 yellow onion, finely chopped

3 cloves garlic

3/4 tsp salt

2 c chicken broth

2 cans stewed or diced tomatoes

1 c milk (optional)

1/4-1/3 c sugar

Basil, parsley, salt and pepper to taste

Heat oil in a large saucepan over medium heat. Add celery and onions; cook until soft, 3-5 mins. Add garlic; cook 30 seconds, stirring constantly. Stir in the broth, salt, tomatoes, milk and sugar; bring to a boil. (When you add the milk it will curdle instantly but when you blend it later these curdles will get chopped up. Milk is totally optional too.) Reduce heat; simmer 20 minutes. Stir in basil and parsley.

Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining soup. Season with salt and pepper if needed. Garnish with basil leaves, if desired.

Coriander Chicken with Tomato Corn Salad

This yummy recipe is from Cooking Light. If you don't have coriander you can substitute sage and lemon zest. The blend of spices on the chicken is awesome and the tomato corn salad tastes great even with canned corn.

CHICKEN:
1 tablespoon olive oil
1 1/2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast halves

SALAD:
2 cups cherry tomatoes, halved
1/4 cup sliced green onion tops
2 tablespoons thinly sliced fresh basil
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (7-ounce) can whole-kernel corn, drained

To prepare the chicken, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Combine coriander and the next 5 ingredients (coriander through 1/8 teaspoon black pepper); rub evenly over both sides of chicken. Add chicken to pan; cook 5 minutes on each side or until done.

To prepare salad, combine tomatoes and remaining ingredients, tossing well. Slice chicken; serve over salad.

Orecchiette with Pancetta and Peas

This was a great pic by Meg--thanks, Sis! It's an easy 30min recipe from Rachael Ray. I hate cooking bacon so we cooked the bacon in the George Foreman after a recommendation to do so and it worked great (i.e. less splatter and mess and the bacon comes out nice and crispy).

Salt and pepper

1 lb orecchiette pasta

3 T olive oil

1/3 lb pancetta or bacon chopped into 1/4 inch pieces

1 large onion, chopped

4 cloves garlic

1/2 c dry white wine or chicken stock

2 c frozen peas

3 T finely chopped fresh thyme (we used dry rubbed)

Grated peel of 1 lemon

Handful of grated pecorino-romano cheese

2 c ricotta cheese

Bring a large pot of water to boil, salt it, add pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.

While the pasta is working, in a large skillet, heat EVOO over med-high heat. Add pancetta or bacon and cook until browned, about 5 mins. Add the onion and cook until softened, 6-7 mins. Add the garlic and cook until softened 2-3 mins. Stir in the wine, then add the peas and heat through for 2 mins; season with lemon peel and pepper.

Add the reserved 1 cup pasta cooking water and the drained pasta; toss to combine. Add the pecorino-romano and toss. Serve in bowls and top with the ricotta, for stirring in as you eat.

Salmon Macaroni Salad

1/2 pound (about 2 cups) macaroni pasta
Salt
2 (7-ounce) cans salmon
1/2 cup mayonnaise (plus more to taste or for added smoothness)
1 teaspoon mustard
1 teaspoon lemon zest
1 Tbsp lemon juice
1/3 cup chopped shallots, red onions, or green onions (with onion greens)
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh dill (or 1/2 teaspoon dried dill)
2 stalks celery, chopped
Tabasco to taste (we used about 10 drops)
Freshly ground black pepper

Bring a pot of water (2 quarts) to a boil. Add 2 teaspoons salt. Add the dry macaroni pasta and cook, uncovered, in a rolling boil for about 10 minutes, or until the macaroni is al dente (slightly firm). Remove from heat, drain, rinse briefly in cold water (macaroni should be still warm after rinsing) and drain again.

In a large bowl mix the salmon, mayonnaise, mustard, lemon zest, and lemon juice. Mix in the shallots, parsley, dill, and celery.

Mix in the cooked macaroni while it is still warm. Add Tabasco and freshly ground pepper to taste. As the macaroni absorbs the mayonnaise, you may need to add some water to the salad to keep it from being dry. Adjust seasonings.

Chill before serving. Serves 4.

Pineapple Pops

These are seriously good...in the summer...probably not as good when it's 40 degrees and rainy :(

1 14.5oz can pineapple
1/3 c milk
1/4 c sugar

Blend in the blender. Pour into popsicle molds or dixie cups, insert popsicle stick and freeze.

Chocolate-Coconut Bars

3 c finely ground cookies (graham crackers, oreos, combination)

1/4 c sugar

3/4 c butter, melted

1 c pecan pieces (or walnuts)

1 c semi-sweet chocolate chips or chunks

1 can (14oz) sweetened condensed milk

1 1/2 c sweetened, shredded coconut

Preheat oven to 375 degrees. Line 10x15" baking sheet with parchment or foil.

In a large bowl stir together cookie crumbs, sugar and butter until combined. Evenly press into bottom and sides of lined baking sheet. Bake, rotating half way through, 10 mins. Transfer to a wire rack to cool ~20mins.

Sprinkle cooled crust evenly with nuts and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over edge to avoid sticking). Sprinkle with coconut.

Bake until coconut is toasted, 10-15 mins. Transfer to rack, cool completely. Cut evenly into pieces.

Red Lobster Cheddar Bay Biscuits

This recipe is courtesy of Holly Stoker. Thanks, Cuz! :)

Mix:
2 cups flour
4tspns. baking powder
1 tspn. salt
1/4 cup margarine (don't use non-fat margarine)
2/3 cup milk-maybe more

Cut margarine into mixture with pasty cutter or 2 knives, then press mixture together with hands adding more milk as needed.

Add:
1/4 tsp garlic powder
1 heaping cup shredded cheddar cheese

Put onto greased baking sheet in globs, use hands or large spoon.

Mix and brush on top of biscuits:
4 Tbs melted butter
1/4 tsp parsley flakes
1/2 tsp garlic powder
1/2 tsp ranch dressing mix (this can be omitted but I like them better with it)

Bake in 400 degree oven for 15-17 minutes until biscuits begin to turn light brown

Brown-Sugar Barbecue Chicken

This is my study while you cook special. I usually halve the sauce and it's plenty. For low prep dinner throw some baked potatoes in the oven 15-20 mins before the chicken goes in.

2 c ketchup

1 c brown sugar

2 T Worcestershire sauce

2 T cider vinegar

Salt and Pepper

Chicken (breasts, thighs, drum sticks -- whatever you have)

Mix first four ingredents to make the sauce. Spoon/brush about half of the sauce onto chicken.

Bake uncovered at 425 degrees for 25-40 mins (until the juices run clear and the flesh looks white when you cut into it).

Warm up the rest of the sauce in the microwave for dipping (make sure not to contaminate it when you put it on the raw chicken).

Sesame Orange Shrimp

2 large egg whites

1/4 cup cornstarch

1/4 sesame seeds

coarse salt and ground pepper

1 1/2 lbs medium shrimp, peeled and deveined

1/4 c vegetable oil, plus more if needed

1 c fresh orange juice

2 T soy sauce

1 T sugar

4 scallions, trimmed and thinly sliced

In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 tsp salt and 1/2 tsp pepper until frothy. Add shrimp and toss to coat.

Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in 2-3 batches, cook shrimp until golden and crisp, 2-3 minutes per side; transfer to a paper-towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.

Wipe skillet with a paper towel. Add orange juice, soy sauce and sugar; boil over high heat until syrupy and reduced to about 1/3 cup, 4-5 minutes. Return shrimp to skillet; add scallions and cook until heated through and coated with sauce, about 1 minute.

Marinated Chicken Breasts with Mozzarella

This recipe is geared toward partially prepared foods but you can marinate your own chicken breast and use whatever rice you have on hand.

1 6 oz package long grain and wild rice pilaf mix

2 green onions, thinly sliced

1/2 cup water

1 broccoli flowerets

4 Italian-style or butter garlic marinated boneless chicken breast halves

2 tsp olive oil

1 medium tomato, halved and thinly sliced

2 slices part-skim mozzarella cheese, halved (3 oz)

Prepare rice according to package directions, adding green onions for the last 5 mins of cooking. In a saucepan bring the water to boiling; add broccoli. Cover and cook for 3 minutes or until crisp-tender; drain and set aside.

In a large broilerproof skillet cook chicken breast halves in hot olive oil over medium heat 8 to 10 minutes or until chicken is tender and no longer pink, turning once. Overlap halved tomato lices on top of chicken breasts. Spoon cooked broccoli over tomato slices; cover each with a half-slice of cheese. Broil chicken 3-4 inches from heat for 1 min or until cheese is melted and bubbly. Serve over hot rice.

Fettuccine with Clams and Tomato Sauce

• 2 tablespoons olive oil
• 1 cup chopped onion (1 small)
• 3 garlic cloves, minced
• 2 cups low-sodium tomato juice
• 1/2 cup dry white wine
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 48 littleneck clams in shells, scrubbed (about 2 3/4 pounds)
• 1 (28-ounce) can diced tomatoes, undrained
• 1/4 cup chopped fresh parsley
• 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta

Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 4 minutes or until onion is tender, stirring occasionally. Add juice and next 5 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until shells open. Remove clams from pan. Discard any unopened shells. Add parsley to pan; cook until liquid is reduced to 4 cups (about 15 minutes). Serve clams and sauce over pasta.

Chipoltle Chicken Taco Salad

Dressing:

• 1/3 cup chopped fresh cilantro

• 2/3 cup light sour cream
• 1 tablespoon minced chipotle chile, canned in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 
  SALAD:
• 4 cups shredded romaine lettuce
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
• 1 cup cherry tomatoes, halved
• 1/2 cup diced peeled avocado
• 1/3 cup thinly vertically sliced red onion
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Easy Apple Dip

1 (8oz) package of cream cheese, softened
1/2 cup powdered sugar
1 cup brown sugar
1 tsp. vanilla

Beat together until smooth and creamy. Serve with fresh cut apples.

Wheat Walnut Muffins

These don't sound like much but they are moist and yummy, especially with some jam or butter. The recipe is courtesy of my old SASCM pal, Alicia Sleight.

1 c flour

1/2 tsp salt

4 tsp baking powder

1/2 c brown sugar

1 c whole wheat flour (you can substitute oats for part of this too)

1 c milk

1/2 c chopped walnuts

2 beaten eggs

1/3 c oil

Stir everything together. Bake 15 mins at 425 degrees.

Penne with Roasted Asparagus

• 1 pound asparagus
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1/2 teaspoon fresh-ground black pepper
• 1/2 cup plus 2 tablespoons balsamic vinegar
• 1/2 teaspoon brown sugar
• 1 pound penne
• 1/4 pound butter, cut into pieces
• 1/3 cup grated Parmesan cheese, plus more for serving

1. Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.

2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.

3. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.

Variations: Penne with Roasted Broccoli and Balsamic Butter: When asparagus is not in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper and roast for about 15 minutes. Continue with step 2.

Penne with Roasted Vegetables, Toasted Nuts, and Balsamic Butter: Toss in 1/3 cup of toasted pine nuts, hazelnuts, or walnuts at the end with either asparagus or broccoli.

Rachael Ray's Penne Wise Pumpkin Pasta

Salt

1 pound whole-wheat penne

2 tablespoons extra-virgin olive oil
3 shallots, finely chopped
3 to 4 cloves garlic, grated
2 cups chicken stock
1 (15-ounce) can pumpkin puree
1/2 cup cream
1 teaspoon hot sauce, to taste
Freshly grated nutmeg, to taste
2 pinches ground cinnamon
Salt and black pepper
7 to 8 leaves fresh sage, thinly sliced plus more, for garnish
Grated Parmigiano-Reggiano
Directions
Heat water for pasta, salt it and cook penne to al dente.
Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.

Pumpkin Corn Chowder

If you've never had pumpkin soup, it's like tomato soup but with pumpkin taste and this one has corn. Matthew and I like to have it with grilled cheese sandwiches. This recipe is super quick. I used 1 cup of evap milk and 1 cup of milk in place of the 2 cups half and half and added 2 Tbsp of flour to the onion/garlic/corn mixture for thickening. Top it with a little fresh parsley for a garnish.

2 tablespoons butter or margarine
1 small onion, minced
1 clove garlic, minced
1 (10-ounce) package frozen whole kernel corn, thawed
1 (16-ounce) can pumpkin
2 cups water
2 chicken bouillon cubes
1 tablespoon sugar
1 1/2 teaspoons salt
1/8 teaspoon ground cinnamon
2 cups half-and-half

Melt butter in a Dutch oven; add onion, and saute until tender. Add corn, and cook, stirring occasionally, 2 to 3 minutes.

Stir in pumpkin and next 5 ingredients; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in half-and-half, and cook until thoroughly heated (do not boil). Pack in a thermos.

Chex Muddy Buddies

These are one of my all-time favorite snacks. I can sit down and eat a whole batch almost!!! Matthew doesn't think they are as great as I do so it always works out well for me when I make them :)

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter.

Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.