Saucy BBQ Chicken Thighs

Saucy BBQ Chicken Thighs

Ingredients:

• 9 bone-in chicken thighs w/ skin (approx 3-1/4 lbs)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1-1/2 C. Sweet Baby Rays BBQ sauce
• 1/2 C. honey
• 2 tsp. yellow mustard
• 2 tsp. Worcestershire sauce
• 1/8 - 1/2 tsp. cholula sauce

Directions:

1. Sprinkle chicken with salt and pepper. Place on a broiler pan.
2. Broil 4-5 in. from the heat for 3-4 minutes on each side or until lightly browned.
3. Transfer to a 5-qt. slow cooker. 
4. In a small bowl, combine the barbecue sauce, honey, mustard, Worcestershire sauce and cholula sauce.
5. Pour over chicken; stir to coat.
6. Cover and cook on low for 4-5 hours or until chicken is tender.

Source: https://www.tasteofhome.com/recipes/saucy-chicken-thighs/

Jalapeno Popper Corn Salad

Jalapeno Popper Corn Salad

Ingredients:

• 1 medium onion, thick slice and grilled
• 2 - 3 large jalapeno peppers, grilled
• 1 C. sour cream
• 1 C. mayonnaise
• 2 oz. cream cheese, softened 
• 2 tsp. ground cumin
• 1 tsp. garlic powder
• 1 tsp. chili powder 
• 1 tsp. smoked paprika
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 4 1/2 C. fresh corn (about 9 ears), grilled and cooled
• 1 C. shredded sharp cheddar cheese
• 1 C. shredded pepper jack cheese
• 1 C. crumbled cooked bacon, divided

Directions:

1. Grill onion and jalapenos, covered, over medium-high heat or broil 4 in. from heat 3-5 minutes on each side or until lightly charred.
2. Cool completely; chop into 1/2-inch pieces.
3. Combine the next nine ingredients.
4. Stir in corn, cheeses, 3/4 of the bacon, and the grilled vegetables.
5. Top with remaining bacon to serve.
6. Dish tastes better if cooled in refrigerator 2-3 hours prior to serving.

Source: https://www.tasteofhome.com/recipes/jalapeno-popper-corn-salad/

Apricot Chicken with Brie Cheese and Bacon

Apricot Chicken with Brie Cheese and Bacon

Ingredients:

• 4 to 5 chicken breasts
• 3 Tablespoons olive oil
• 8 ounces of Brie cheese, sliced into 8 slices
• 10 ounce apricot spread
• ¾ cup cooked and chopped bacon, divided
• ½ cup balsamic vinegar, reduced

Directions:

1. Preheat oven to 350 degree F.
2. Spray baking sheet with vegetable spray and set aside.
3. Using a knife to cut a pocket into the side of each chicken breast.
4. Salt and pepper the chicken on the inside and the outside.
5. Heat a large skillet to medium high heat, Add olive oil and heat.
6. Place chicken in hot pan and brown each side for 2 minutes.
7. Remove chicken from the skillet and place in baking dish.
8. Using tongs, carefully stuff chicken with the sliced Brie cheese.
9. Layer cheese with ½ cup crumbled bacon, saving ¼ cup for the top of the chicken.
10. Spoon apricot spread over the top of the chicken.
11. Top with remaining bacon and bake for 35 to 40 minutes, or until chicken is done. 
12. Drizzle chicken with reduced balsamic and serve.  

To make reduced balsamic:

• Place balsamic vinegar in glass bowl.
• Microwave vinegar for 1 minute and stir. Repeat until balsamic begins to boil.
• Continue cooking for 30 second increments, stirring each time.
• Repeat until vinegar has thickened.

Source: https://www.chef-in-training.com/apricot-chicken-with-brie-cheese-and-bacon/

Spinach and Artichoke Chicken Bake

 

  

 Ingredients:

• 2 lbs boneless, skinless chicken breast
• 1/2 tsp garlic powder 
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 C.  Mayonnaise
• 1/2 C. Sour Cream-
• 2 tsp Dijon Mustard
• 1/4 Onion- finely chopped
• 8 oz Mozzarella Cheese, grated
• 3 oz Freshly Grated Parmesan
• 1 Can Artichoke Hearts, drained and diced
• 4 C. Fresh Spinach, (about 4 cups) coarsely chopped

Directions: 

1. Preheat the oven to 375˚F. 
2. Lay the chicken breasts flat in a large baking dish and season with garlic powder, salt and pepper. 
3. Mix the cheeses, then set aside 1/3 of it (about 1/2 cup) which will be used to top the dish in the next step. 
4. In a large bowl, mix the mayo, sour cream, mustard, onion, and the remainder of the cheeses. 
5. Fold in the chopped spinach and diced artichoke hearts. 
6. Spread mixture on top of chicken then top with remaining cheese. 
7. Bake on middle rack of oven for 30-40 minutes or until the chicken is cooked through (internal temp of 165˚F).

Source: https://easyfamilyrecipes.com/spinach-and-artichoke-chicken/

Crock Pot Chicken and Gravy

Crock Pot Chicken and Gravy

 

Ingredients

• 2 packets chicken gravy mix
• 1 (10-oz) can condensed cream of chicken soup, low sodium
• 1 3/4 C. water
• 1/2 tsp. black pepper
• 1/2 tsp. garlic powder
• 2.5 lbs boneless, skinless chicken breasts
• 1/3 C. sour cream

Instructions

1. Whisk together gravy packets, condensed soup, water, black pepper, and garlic powder in a 6-quart slow cooker.
2. Add chicken breasts.
3. Cover and cook on LOW for 6 to 7 hours. 
4. Add sour cream and mix it in. Shred chicken with 2 forks.
5. Serve over mashed potatoes.
   
   Source: https://spicysouthernkitchen.com/crock-pot-chicken-and-gravy/

Cream Puffs

Cream Puffs

Ingredients:

• 2 (3.5 ounce) packages instant vanilla pudding mix
• 2 cups heavy cream
• 1 cup milk
• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt  
• 1 cup all-purpose flour
• 1 Tbls. sugar
• 1 tsp. vanilla extract
• 4 eggs

Directions:

1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F.
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat the dough for 1 minute to release steam, add sugar, vanilla extract and four eggs. Beat on high until well blended and dough is sticky and fluffy.
4. Transfer dough to ziplock bag, cutting off tip in order to pipe an over sized tablespoon dollop worth of dough onto parchment paper covered cookie sheet.
5. Bake for 20 in the preheated oven, until golden brown. Immediately poke hole in each puff with toothpick after removing from oven. Let cool for 30 minutes.
6. Once cool, use knife to cut "x" on bottom of puff. place vanilla pudding into ziplock bag, cutting tip off, pipe pudding into each puff. Top with powdered sugar or drizzle with melted chocolate and serve. Store up to 3 days.

Buffalo Wings

Buffalo Wings

Ingredients:

• 2⁄3 cup flour
• 2 tablespoon paprika
• 2 teaspoon garlic salt
• 2 teaspoon black pepper
• 1⁄2 teaspoon cayenne pepper
• 1/4 teaspoon chipotle seasoning
• 3-4 tablespoons butter
• 20 chicken wingettes/drumettes

Directions:

1. Preheat oven to 425 degrees.
2. Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a plastic bag.
3. Shake to mix ingredients and add wings.
4. Line a large baking sheet with aluminum foil and melt the butter on it.
5. Add wings to pan and turn to coat.
6. Bake for 30-45 minutes or until meat reaches 165 degrees, turning once halfway through cooking. 

Buffalo Sauce

Ingredients:

• 2/3 cup Frank's RedHot
• 1/2 cup cold unsalted butter
• 1 1/2 tablespoons white vinegar
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder

Directions:

1. Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat.
2. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.
   

Cactus Fries and Prickly Pear Sauce

Cactus Fries and Prickly Pear Sauce

Ingredients:

• 2 Pads of Prickly Pear Cactus (Napolitas Cactus)
• 1-2 C. buttermilk
• 2 Tbls. all purpose flour
• 2 Tbls. baking powder
• ¼ lb cornstarch
• 1 Tbls. salt
• 2 Tbls. paprika
• 1 tsp. white pepper
• 3 Tbls. garlic powder
• 1 Tbls. sugar
• Vegetable or Canola oil, for frying

Directions:

1. Cut cleaned cactus into slices 
2. Rinse and drain cactus in colander.
3. Coat with buttermilk, let soak 8-10 hours.
4. Drain off most of the buttermilk.
5. Coat cactus in seasoned flour.
6. Fry cactus for 3-4 minutes at 325 degrees or until crispy.

Prickly Pear Sauce

Ingredients:

•  1/4 C. Prickly Pear syrup
•  1/4 C. rice vinegar
• 1/4 C. Red Hot
• 1 Tbls. lime juice
• 1 Tbls. soy sauce
• 1/2 Tbls. white sugar
• 1 Tbls. cilantro
• 1 Tbls. green onion
• 1/2 Tbls. corn starch
• 1 Tbls. water

Directions:

1.  Bring vinegar, Red Hot and soy sauce to a boil over medium-high heat.
2. Add prickly pear syrup, lime juice, sugar, cilantro, green onio corn starch and water.
3. Boil, reducing to a thicker consistency.