Spicy Honey Chicken

Way back when I first started surfing the Internet to find recipes, I came across this one on a great blog called Our Best Bites. I have made this recipe many times and have always enjoyed it, so has the Mr. Foodie and our Foodie children.

I will say that as-is, the recipe is great. However, I’ve also found it very forgiving. The original is made with boneless, skinless chicken thighs and while I prefer it that way, my guys like breast meat so I made it with cut up breast tenders and it was still yummy. I’ve made it leaving out coriander and chipotle chili powder when I didn’t have it on hand and yep, still yummy. I will say that I don’t think it is overly spicy, in the burn your mouth sense, after all, my kids eat it with zero problems – the honey glaze seems to really cut that down. I have even used Hot Mexican Chili powder in it and it never got off-the-hook spicy.

Although it makes quite a mess in your pan, it is worth it! Such a tasty, easy recipe, definitely worth adding to the rotation.

SPICY HONEY CHICKEN
Adapted from Our Best Bites

Ingredients:

-4 Large Chicken Breasts (boneless, skinless, cut into smaller pieces)
-2 Tsp Vegetable Oil
-2 Tsp Garlic Powder
-2 Tsp Chili Powder
-1/2 Tsp Onion Powder
-1/2 Tsp Coriander
-1 Tsp Kosher Salt
-1 Tsp Cumin
-1/2 Tsp Hot Mexican Chili Powder
-1/2 Cup Honey
-1 TBS Cider Vinegar

Directions:

1. Make a rub for the chicken pieces by combining the garlic powder, both chili powders, onion powder, coriander, salt and cumin.

2. Drizzle chicken pieces with oil and coat well with rub mixture.*

3. Heat a grill pan, coated with cooking spray, on the stove to medium/medium-high heat.

4. Grill chicken pieces until cooked through, depending on the size of the pieces, about 3-5 minutes on each side.

5. While the chicken is cooking, place honey in microwave and heat until it thins out a bit – 30 seconds to 1 minute. Stir in the vinegar. Reserve a little to drizzle on at the end for serving.

6. Brush the honey mixture on both side of chicken pieces at end of grilling. I continue to brush until it is all used up and turn pieces frequently.

7. Top with reserved glaze before serving.

*You can mix chicken, oil and rub mixture in a large plastic bag or glass dish and leave in fridge if you want to do this part ahead of time. Just mix well to coat chicken pieces.

KC Masterpiece Buffalo Chicken Lumpia

I recently received a bottle of the new K.C. Masterpiece Buffalo Marinade through the Foodbuzz Tastemaker  Program.  Mr. Foodie and I both love buffalo sauce so I was excited to make something with this new marinade.  One of my favorite things to do in the kitchen is to come up with fusion recipes, I love taking the unexpected and putting them together.  I decided to make some buffalo chicken lumpia, a Filipino version of the spring roll.  We generally abide by the ‘anything fried is good’ rule around here and this was no exception.  The crispiness of the lumpia wrapper collided with the creaminess of the filling and it worked.  We enjoyed it.  We used three different dipping sauces – ranch dressing, the K.C. Masterpiece Buffalo Marinade, and a combination of the two.  Mr. Foodie loved dipping them in more of the marinade and I really liked the marinade/rancho combo.  Thank you to Foodbuzz and KC Masterpiece for the opportunity!

KC MASTERPIECE BUFFALO CHICKEN LUMPIA

Ingredients:

4 Boneless, Skinless Chicken Breasts

1 Bottle of KC Masterpiece Buffalo Marinade

1 Packet of Ranch Dressing Seasonings

1 8 oz. Tub of Cream Cheese

50 Lumpia Wrappers

Water, for sealing lumpia

Vegetable oil for frying

Directions:

1.  Mix about 2/3 of the marinade with one packet of ranch dressing seasoning, set aside.

2.  Place chicken breasts in crockpot, cover with marinade/dressing mixture and heat on high for 5-6 hours.

3.  Once chicken is done, shred finely with forks and let cool completely.

4.  Let frozen lumpia wrappers thaw for about an hour (or per package directions, which may vary from brand to brand.)

5.  Once chicken is completely cooled, mix in cream chese.  (I did this by hand to get it mixed in really well.)

6.  Place about a tablespoon of chicken mixture on one end of the lumpia wrapper, rolling and folding in sides until formed.  Seal with water.

7.  Heat vegetable oil in skillet over medium heat.

8.  Fry lumpia in oil until golden brown, let cool slightly before serving with desired dipping sauce.

Crunchy Thai Chicken Salad

I was lucky enough to be selected to try the Tyson Grilled and Ready Chicken through the FoodBuzz Tastemaker Program.  Sometimes things around here get busy on weeknights so I was really looking forward to having an easy go-to food like this to create  recipes for the family.

We love Thai Peanut Chicken  and this recipe would work well not just as a salad but also a pasta dish or even just the chicken mixed with the peanut dressing over rice.  The ease of the Tyson Grilled and Ready Chicken makes it very versatile.

CRUNCHY THAI CHICKEN SALAD

Ingredients for Dressing:

1/2 Cup Peanut Butter

Juice and Zest of 1 Lime

2 Tsp Dark Sesame Oil

3 TBS Mirin

2 TBS Soy Sauce

3 TBS Light Coconut Milk

3 Cloves of Garlic, minced

1 TBS Ginger, minced

1/3 Cup Fresh Cilantro, finely chopped

1 TBS Sriracha (or less to suit your spice tolerance)

Water

Directions for Dressing:

1.  Add all ingredients to blender and blend until smooth.  Add water a little bit at a time to thin the dressing out to desired consistency.

Ingredients for Salad:

1 Package of Tyson Ready and Grilled Chicken

2 Cups Iceberg or Romaine lettuce, chopped

2 Cups Napa Cabbage Chopped

3 Carrots, Shredded

1 Cucumber, seeded and diced

3 Hearts of Celery, diced

Black Pepper Roasted Almonds (Available in produce section)

Ginger Garlic Wonton Strips (Available in produce section)

Directions for salad:

1.  Add lettuce, cabbage,carrots, cucumber and chicken to a large bowl.

2.  Add dressing a little bit at a time and toss so salad is lightly coated throughout.

3.  Top with desired amount of almonds and won ton strips before serving.

Lime Chicken Soft Tacos

It’s been a while since I posted.  There was a mishap with Foodie Jr. and my camera…long story short:  regular lens went caput.  So, I have been documenting my food life from Mr. Foodie’s iphone, which takes pretty decent pictures, until a new lens is purchased.

This is actually one of Mr. Foodie’s favorite dinners and when pressed for his choice on the weekly menu, I would say that 8 times out of 10, he picks this.  It is not complicated, but I would say it is unique, not your typical taco flavors.  Something about the way the ingredients come together gives it a great flavor.  Nothing is overpowering and it is not spicy, so it is also very kid friendly.  I don’t measure this anymore, I just sort of eyeball everything. I encourage you to do the same and play with the flavors to your family’s liking.

LIME CHICKEN SOFT TACOS

Ingredients:

1 lb. Chicken Breast meat, cut into small pieces

1/8 Cup + 1 TBS Balsamic Vinegar (I like to use a fruit flavored one, like blackberry or black currant – I always have these on hand.)

2 Tsp Sugar

Juice from 1/2 Large Lime

2 Generous Pinches each of Salt & Black Pepper

1 TBS Roasted Garlic Paste (I like the Tra Vigne brand) or 2-3 Cloves of Fresh Minced Garlic

1 Tsp Dried Oregano ( I would not use fresh for this recipe)

Flour Tortillas and Your Preferred Taco Fixin’s

Directions:

1.  In a skillet over medium heat, cook chicken through, but not totally browned.

2.  Add vinegar, sugar, lime juice, salt, pepper, garlic and oregano and blend until chicken is coated.

3.  Cook until it is reduced down, the vinegar mixture will make a sort of glaze.

4.  Remove from heat and use meat mixture in tortillas to build your taco with whatever toppings you prefer.

 

I have been making this for years.  I also use this same general recipe with Marsala wine and sometimes add a little cream.  I like the simplicity of this recipe – makes it easy for a weeknight but I’ve also served it to company as well.  We generally have it alongside fettucine alfredo and some sort of green vegetable like broccolini or a sauteed spinach.

SHERRY CHICKEN

Ingredients:

4 Skinless, Boneless Chicken Breasts Steaks (or regular breasts pounded thin)

~1/3 Cup Flour, for dredging

1/2 Tsp Salt

1/2 Tsp Coarse Black Pepper

1/2 Tsp Dried Oregano (I have used Italian Seasoning as well)

3-4 TBS Butter

3-4 TBS Olive Oil

1 Package of Sliced White Mushrooms

3/4 Sherry

Directions:

1.  Mix together flour, salt, pepper and oregano in a shallow dish.

2.  Coat chicken pieces with flour mixture.

3.  Melt butter and olive oil in a skillet over medium heat.

4.  Add chicken to skillet and brown on one side.

5.  Turn chicken over, add mushrooms and sherry.

6.  Cover and simmer until chicken is cooked through, about 10-12 minutes – turning chicken one during the process.

 

Fresh Fettucine with Pulled Rotisserie Chicken, Pesto, Roasted Red Peppers & Olives

I believe this recipe originally came from Sara Moulton who used to appear on the Food Network.  My mom found it years ago and has made it quite a bit since.  It packs a lot of flavor and is really easy to make in a pinch for a weeknight dinner.  It’s also nice enough to serve company.  Mr. Foodie is ALL ABOUT pesto so this is right up his alley.

FRESH FETTUCINE WITH PULLED ROTISSERIE CHICKEN, PESTO, ROASTED RED PEPPER AND OLIVES

Ingredients:

2/3 Cup Pesto Sauce (homemade or your favorite store brand)

1 package (9 oz) of Fresh Fettucine Pasta

1 TBS Olive Oil

3 Garlic Cloves, minced

4 Cups of Pulled Chicken Meat (I use it from a rotisserie chicken but you can use breasts or whatever leftovers you might have on hand.)

2 Cups Sliced Roasted Red Peppers

1/2 Cup Pitted Black Olives (I like to keep them whole.)

Salt and Pepper to taste

1/4 Cup Shaved Parmesan (more for the side if you desire)

Directions:

1. Put pesto in a large bowl.

2.  Cook pasta according to package directions.

3.  Drain pasta and reserve 1/3 cup of pasta water.

4.  Whisk the pasta water into the pesto.

5.  While the pasta is cooking, heat oil in large skillet over medium-high heat.

6.  Add garlic and cook about 30 seconds.

7.  Add chicken, peppers and olives and cook through until hot, about 3 minutes.

8.  Season with salt and pepper.

9.  Add the pasta and cheese to the pesto and toss to combine well.

10.  Add chicken mixture, combine well and serve immediately with more parmesan for guests to add as they like.

Bossa Nova Superfruit Juice

The good folks over at Bossa Nova were so kind as to send me a very generous supply of their Superfruit juices to try.  I was very excited  because I had never tried their product before and they used several fruits that I was not familiar with.  They sent me a wide variety of flavors:

• Original, Acai Berry
• Acai with Blueberry
• Goji Berry with Tart Cherry
• Mangosteen with Dragionfruit
• Acerola with Mango
• Mangosteen with Passionfruit
• Acerola with Red Peach
• Acai with Passionfruit
• Acai with Raspberry
• Acai with Mango

As a family we do not drink a lot of juice because of the sugar content, though Mr. Foodie and Foodie Jr. love juice.  We also never keep anything with artificial sweetener in the house.  I was pleasantly surprised to learn the Bossa Nova Superfruit Juices do not use white sugar but rather an agave nectar as a sweetener.  In comparison with some of the the other similar juices out on the market, these juices are considerably lower in sugar content – always a plus.  Our whole family loved them!  They all tasted wonderful and I personally really enjoyed the texture as some were thicker than others, especially noticeable with the juices containing mango.  These juices tasted like real fruit and tasted very fresh.  I loved seeing that the ingredient list only contained the fruit and agave nectar, no fillers or artificial anything.  As someone who is always looking for good things to serve her child, these juices made me happy!  Although they are available at some specialty higher end markets, I am happy to report that they are also available at my local Safeway grocery store so I do not have to go far to get them!  If you would like more information on the Bossa Nova juices, please visit them HERE.  Give them a try, you will not be disappointed!

I also created a little recipe using one of their juices that our family really enjoyed.  I hope you will too!

 

FURIKAKE CHICKEN WITH BOSSA NOVA ACEROLA MANGO SWEET & SOUR SAUCE

Ingredients For Chicken:

1 Lb Boneless, skinless chicken breasts, cut into pieces

4 Eggs, beaten

2 Cups Flour

½ – 3/4 Cup Nori Komi Furikake Mix

Vegetable Oil for Frying

Ingredients for Sauce:

½ Cup Bossa Nova Acerola Mango Juice

¼ Cup Ketchup

¼ Cup White Sugar

1 TBS (Heaping) Cornstarch

1 Tsp Worcestershire Sauce

½ Tsp Garlic Powder

1 Tsp Yellow Mustard

1 Tsp Fresh Ginger paste

Directions for Chicken:

1. Heat oil in large skillet over medium high heat, oil should cover the entire bottom of the pan, about ¼ of an inch.
2. Mix Flour and Furikake mix well and put on plate, for dredging.
3. Pat chicken dry and place in egg wash.
4. Remove excess egg from the chicken and dredge in the flour mixture.
5. Fry chicken pieces in oil until golden brown and cooked through, turning only once.

Directions for Sauce:

1. Place all ingredients in saucepan and combine well.
2. Heat over medium high heat until mixture thickens and reduces a bit to your desired consistency.  Sauce should be on the thicker side.  Keep on low heat until ready to serve.

Serve chicken pieces with sauce for dipping.

 

Plum Chicken

This recipe was adapted from one of my favorite food bloggers, The Noble Pig.  Her recipe for Tangy-Sweet Plum Spiced Chicken really caught my eye.  I love recipes that pack big flavor with minimal ingredients, especially when I have all the ingredients on hand!  This recipe could not be more simple, I can probably teach Foodie Jr. to make it – assuming I would ever let him be in charge of a heating element…

Remember my previous post on the Homemade Plum Jam that I made with my cooking club?  Well, the overabundance of jam had me on the hunt for recipes I could use it in because toast gets old after a while!  In her recipe, The Noble Pig used Chinese Five Spice.  Although I think it would go really well with the plum, I opted not to use it because I generally do not care for it.  My version still came out really good and suited our family well – very kid friendly.  It is a good answer to homemade take-out.  We ate ours with rice and broccoli but I am thinking that it would be fabulous in some homemade crepes, in a pseudo mu shu way.

PLUM CHICKEN

Ingredients:

3 Large Chicken Breasts, cut into large cubes

1 Tsp Poultry Seasoning (I used a Salt-Free version from Trader Joes)

1/2 Tsp Sea Salt

2-3 TBS Olive Oil

1/2 Tsp Chicken Boullion

1/2 Cup Water

1/2 Cup Plum Jam

2 TBS Balsamic Vinegar

Directions:

1.  Season chicken with poultry seasoning and salt, toss in bowl.

2.  Heat olive oil  in large skillet over medium-high heat and then add chicken.  Once chicken is browned and cooked through, remove from skillet and set aside.

3.  To skillet, add chicken boullion, water, plum jam and balsamic vinegar.  Mix with flat whisk until all parts are well blended.  Bring to a boil and reduce sauce until you get a nice, thick syrup consistency, about 5 minutes or so.

4.  Add chicken back into skillet.  Toss to coat with plum mixture, about two minutes.  Serve immediately.

Tequila Lime Pepper Chicken

Many busy families are familiar with the grocery store, pre-made, rotisserie chickens.  They are a convenient time saver and can provide a decent meal with some healthy sides in a pinch.  And, at about five bucks each, can be pretty economical, especially in our case since we use the entire chicken for more than one meal.  Growing up, one of my most favorite things to eat was my mother’s baked whole chicken.  Back then, she did not run into the grocery store and buy it pre-made, she baked it in the oven – with several pounds of butter if I remember correctly!  So when creating this recipe, I was semi-inspired by both her chicken from the olden days and the nouveau rotisserie chickens found in the local chain stores.

Probably about a decade ago, I found a general method for re-creating the rotisserie chicken in a slow cooker.  I am sure most everyone has seen it or used it at this point.  It basically involves making little balls of foil to line the bottom of your slow cooker.  You sit your whole chicken on top of these foil balls while cooking, preventing it from getting too soggy in its own juices.  I have found it to be a good method and usually provides me with a nice moist chicken that also crisps up nicely on the top.

TEQUILA LIME PEPPER CHICKEN

Ingredients:

1 whole roasting chicken, giblets removed from cavity (between 2-4 lbs.)

1 whole lime, cut in half*

1/8 Cup Tequila

Tequila Lime Seasoning* (I use a blend from a favorite place called Kinders.)

Paprika

6 TBS Butter

3 Cloves of garlic, crushed

Directions:

1.  Set up slow cooker by making small foil balls and lining the bottom.

2. Season inside of chicken with Tequila Lime Pepper and then stuff with two halves of the lime, garlic cloves and 2 TBS butter.

3.  Rub the outside of the chicken with the Tequila.

4.  Stuff 2 TBS butter between the skin and breast on each side.

5.  Season liberally with the Tequila Lime Pepper.

6.  Season with the paprika until you reach an even, brownish color all over the bird.

7.  Place entire chicken on top of foil balls in slow cooker and cook about 6 hours on low, depending on your slow cooker.  Chicken will be tender and juicy but it shouldn’t completely fall apart.

*I used a preferred seasoning I had on hand and the lime went with it.  You can easily change this recipe to simply use seasoning salt or another flavor you prefer and stuff with something else, such as lemon or orange.  This recipe is very versatile and more about the cooking method.