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.

Blackberry Pie Bars

I love berries of every kind. I think I could live off of them. I also love pie and so when I saw this recipe on sisterscafe.blogspot.com I had to try it...HAD to. Let me tell you I was not disappointed. Thick and chewy crust + creamy berry layer = heaven (can you her the angels singing praise?) I did half the recipe in order to save me waistline and put it in a 9x9 inch pan instead and it worked great! So go try these now!!!

Blackberry Pie Bars

Crust & Topping:
3 cups flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups chilled butter

Fruit Filling:
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup all purpose flour
Pinch of salt
2 (16-ounce) packages frozen blackberries, defrosted and drained

Crust and topping: Preheat the oven to 350. Grease a 9x13-inch baking pan. Combine the flour, sugar and salt in a very large bowl. Cut butter into the flour mixture using a pastry cutter. Continue until the butter is evenly distributed, but the mixture is still crumbly (as you would a pie crust). (I used a food processor and it is much easier. Who even invented a pastry cutter- lamest kitchen tool ever)
Reserve 1 1/2 cups of the crumb mixture for the topping. Press the remaining crumbs into the bottom of the prepared pan. Bake the crust for 15-20 minutes, or until it is golden brown. Cool for at least 10 minutes.

Filling: Whisk the eggs and sugar together in a large bowl, then add the sour cream, flour and salt. Gently fold in the blackberries. Spoon the mixture evenly over the crust. Sprinkle the reserved crumbs evenly over the top. Bake for 45 to 55 minutes, or until the crust is lightly browned. Cool for at least 1 hour before cutting. Makes approximately 2 dozen bars.

Easiest Chicken Tortilla Soup

This is another great Weight Watcher recipe that I love!!! ..... also super easy

ingredients:
1 tsp canola oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, minced
3 cups reduced sodium chicken broth
1 (14.5 oz) can diced tomatoes with mild green chiles
10 ounces corn kernels (frozen or canned)
1 tsp chili seasoning mix
1 1/2 cups chopped cooked chicken breast (about 2 large breasts)
1/4 cup coarsley chopped fresh cilantro

toppings:
sour cream
shredded cheese
baked tortilla chips

1. Heat oil in skillet over medium-high heat. Add onion, bell pepper and garlic. Cook, stirring frequently until soft and light brown. (about 5 min)

2. Add the broth, tomatoes, corn and chili seasoning mix; bring to a boil over high heat. Add chicken and cilantro. Reduce heat and simmer until heated through. Serve with toppings.

Note: If I am short on time, I just use a cup of frozen onions and pepper, and it still works great!

Sweet Pork Tostadas

This is kinda 2 recipes in one. The first is for the pork. It's a homemade BBQ sauce recipe that my friend Kirsten at work put in our work cookbook last year. (All you Timpanogos ladies, please open your books to page 70.) It is so good, I don't think I can ever go back to the evil bottled stuff again. I usually throw some boneless pork ribs in a crockpot cover it with his sauce and in 7-8 hours... Voila! Beautiful tender delicious pork! The best part, I can usually get 2 meals out of these super easy babies. I usually serve the pork alone the first night and then in something like these beautiful tostadas the second. I think I could eat these tostadas every stinkin day they are that good.

Kirsten's Homemade BBQ Sauce

1 cup ketchup or 1 can tomato sauce (I always use the tomato sauce)
3/4 cup brown sugar
1/4 cup Worcestershire sauce
2-3 Tbs yellow mustard
1 tsp lemon juice
1/2 yellow onion, finely chopped
1/2 tsp salt (I usually omit)

Mix together and pour over 3-4 lbs of whatever meat you like (again, I usually use boneless country style pork ribs). Makes approx 2 cups of sauce.

Pork Tostadas

leftover shredded BBQ pork
flour or corn tortillas
black beans
Mexican blend cheese
tomatoes
green onions
lettuce
sour cream
guacamole
salsa
lime wedge
or whatever else you like on top!!!

Brown tortilla in a skillet or in oven until slightly crisp on each side. Top with meat, beans and then cheese and place back in oven until cheese melts. Top with whatever you want, lettuce, tomatoes and onions are a must as well as sour cream!! Yummm... and then enjoy!!!

Spinach Salad

In my quest to get my family to eat more veggies, I am always trying to make salads(especially Spinach) more fun and tasty. There are a bunch of Spinach recipes out there but this one is by far my favorite! I have been using this one so long, I can't remember where I got it...

I have taken this salad to family/friend/work parties and it is always popular, even with the kids. They will be eating not only Spinach but cabbage and red onions and they will enjoy it.

If you don't tell, I won't!

8 ounce package baby spinach washed and dried
1 cup shredded cabbage
2 packages bacon(about 4 ounces) cooked, cooled and cut into small pieces
1 cup scrambled eggs, cooked, cooled and crumbled into small pieces
½ red onion sliced and then cut slices in half, cut in half again
16 ounce Poppy Seed dressing
¼ cup parmesan cheese

Mix all together in a large salad bowl and toss until all contents are well coated with dressing. Serve immediately. Serves 10-12.