Honey Glazed Chicken

I love cheap Americanized Chinese type take out foods (Think Panda Express type foods). The only problem is that they are so not good for me or my waist line. So, I've wanted to try some recipes that I have in my huge file that are similar versions of these beloved foods. This one was found on the never disappointing blog melskithencafe.com. The sauce is so good!! Sweet and salty and delicious! This recipe particularly drew my attention because it bakes the chicken instead of deep frying it and the results were fabulous. I think I might have even liked it better than the traditional frying greasy method. I did crank up the head to 450 degrees for a few minutes at the end to make the chicken crispier, but watch it carefully if you do this!




Honey Glazed Chicken
from Melskitchencafe.blogspot.com

2 lbs boneless skinless chicken breasts
1/3 cup flour
1/2 teaspoon garlic powder
Salt and pepper to taste
4 TB butter
1/4 cup honey
3 TB lemon juice
2 TB soy sauce
1/2 tsp. ground ginger

Heat oven to 350. In a shallow dish combine the flour and seasonings. Dip each piece of chicken in flour mixture and coat evenly.

Melt 2 TB butter in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce and ginger. (Note: I doubled sauce because we like extra to serve over rice and lots on our chicken.)

After chicken has baked the 30 minutes, pour sauce over chicken and toss to coat evenly. Bake another 30 to 40 minutes turning frequently.

Serve over rice.

Deb's Chilis Salsa

We don't have a picture....

but for any one who has ever had Chilis Salsa you know how good it is!!!!

Plus this recipe uses canned tomatoes, and every one knows that peeling and cutting the tomatoes is the big battle of salsa.

Thanks Deb for the recipe!!!

Ingredients:

1 can Rotel

1 Lg. can Tomatoes (whole)
1 Large can Tomatoes (crushed)
1-2 Jalapenos-cut into chunks
1 onion
1 Lime squeezed
1/2 tsp. Cumin
1/2 tsp Salt

Chop onion and Jalapeno pepper in blender. Add other ingredients and blend until mixed.

* This recipe makes a lot of salsa so it is perfect for canning.

Hawaiian Haystacks!!!

I have been wanting to make Hawaiian Haystacks for awhile so I was so excited to find this recipe on mykitchencafe.blogspot.com.

The sauce is completely from scratch (that's right Lyndsy, no cream of chicken soup).

This recipe rocks.... I promise!!!

Ingredients:

2 chicken breasts (cut into bite size chunks)

3 tbsps of butter

1/2 onion finely chopped

3 galic cloves minced

1 tsp salt

1/2 tsp pepper

1/4 cup flour

2 cups milk

1 cup chicken broth

*Melt butter in skillet over medium heat and add onion and raw chicken. Saute until onions are soft and chicken is cooked through.

*Add garlic and cook for another minute.

*Sprinkle flour over the onions and chicken and stir to combine. Cook over medium heat for one minute to avoid the starchy flour taste.

*Slowly whisk in milk and broth. Whisk constantly and bring the sauce to a simmer over medium to medium high heat. Add salt and pepper and continue simmering and stirring the sauce until it thickens, about 5 mins.

*Serve sauce over rice with toppings of choice, such as olives, tomatoes, shredded cheese, pineapple, mandarin oranges and chow mein noodles.