Friday, July 21, 2017
Grilled Honey Mustard Chicken 4- 6oz boneless, skinless chicken breast 1/4 cup Dijon mustard 1/4 cup honey 1 tablespoon mayonnaise 1 tablespoon extra virgin olive oil 1 1/2 teaspoons soy sauce 2 teaspoons chili powder 2 teaspoons garlic powder 1 teaspoon black pepper Place chicken into a large resealable plastic bag In a small bowl whisk together remaining ingredients to make honey mustard marinade, taste and adjust seasoning as needed Reserve 3 tablespoons of marinade in a small bowl and place in refrigerator to use later Pour marinade into zip bag and seal Place into refrigerator to let marinade for 4-8 hours - When ready to grill - Heat grill to medium heat Remove chicken from marinade and place onto a foil lines baking sheet, reserving the marinade In a small saucepan bring reserved marinade up to a boil and let cook for 4-5 minutes, or until it reduces and thickens a little Divide sauce into 2 bowls Place chicken onto preheated grill Let chicken cook for 4-5 minutes on first side and then flip Brush thickened sauce, from one bowl, over chicken as it cooks Remove from grill and serve with remaining sauce from 2nd bowl
Super Moist Oven Baked BBQ Chicken 4, bone-in Chicken Breast Halves 3 tbsp olive oil 1 1/2 tsp smoked paprika 2 tbsp fresh lemon juice 3 cloves garlic, minced 1/2-3/4 tsp kosher salt pepper to taste 1 C favorite prepared BBQ sauce Remove skin from chicken breast halves and place in a large ziplock bag. Combine olive oil, smoked paprika, lemon juice, and garlic in a small bowl and pour over chicken. Let chicken marinade for at least an hour, up to 24 in the fridge. Preheat oven to 350 degrees Remove chicken from bag and place on a baking sheet. Season with salt and pepper. Bake for 20 minutes and brush a layer of BBQ sauce on the chicken. Return to the oven and repeat brushing with BBQ sauce every 5 minutes until the chicken is cooked through, about 15 to 20 minutes longer. Chicken is done when it reaches an internal temperature of 165 degrees F when read with a thermometer inserted into the thickest part of the breast.
Mexican Strawberry Water (Agua de Fresa) 4 cups strawberries, sliced 1 cup white sugar 8 cups cold water 1 lime, cut into 8 wedges (optional) 8 fresh mint sprigs (optional) In a medium bowl, mix together sliced strawberries, sugar, and 1 cup of water. Cover the bowl with plastic wrap and place in the refrigerator for 4 hours. Remove the strawberry mixture from the refrigerator and pour into a blender. Blend on high until smooth. Pour the blended berry mixture through a wire mesh strainer set over a large mixing bowl; discard the pulp and seeds. Add the remaining 7 cups cold water to the pureed strawberries and mix well. Place the Aqua de Fresa in the refrigerator to chill for several hours or pour over ice and serve immediately. Garnish with lime slices or mint leaves
Biscuit Taco Casserole 16 ounces taco sauce 12 ounces refrigerated buttermilk biscuits 1 -1 1/2 cup shredded sharp cheddar cheese ( 4 to 6 ounces) 1 -1 1/2 cup shredded mozzarella cheese ( 4 to 6 ounces) 1 (2 1/4 ounce) cans sliced ripe olives, drained 1/2 lb lean ground beef 1/4 cup chopped red bell pepper, if desired (optional) 1/4 cup chopped green pepper, if desired (optional) 4 ounces mushroom stems and pieces, drained, if desired (optional) Heat oven to 400 degrees. Lightly grease 13 x 9 baking dish. Spread taco sauce evenly over bottom of greased dish. Separate dough into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce, turn to coat. Sprinkle biscuits with l/2 cup to 1 cup of each of the cheeses and olives. Mix gently. Bake 15 to 18 minutes or until bubbly. Meanwhile, in large skillet, combine ground beef, peppers and mushrooms. cook until beef is thoroughly cooked, drain. Once baked, sprinkle remaining cheeses over mixture in casserole; top with ground beef mixture. Bake additional 5 to 7 minutes or until mixture is bubbling vigorously around edges.
Thursday, July 20, 2017
Mexican/White Trash 1 bag Nacho Doritos, crushed. 2 C shredded chicken 2 C shredded cheese–or more (I always use more!!) 1 Can Cream of chicken soup 1 Can ro’tel tomatoes 1/2 C sour cream 1/2 C milk 1/2 package taco seasoning (or more if you’d like) Preheat your oven to 350. Spray a 2 quart casserole dish with nonstick spray. Mix together all ingredients BUT Doritos. Layer half the Doritos (about 2 cups) on the bottom, then spread half the chicken mixture, rest of the Doritos, and the rest of the chicken mixture. Add more cheese on top. Cover with foil and bake for 35 minutes. I usually double the recipe and cook it in a 9×13 pan for 45 minutes, just so we can have leftovers the next day.
Jalapeno Popper Dressing (So easy) Servings: 1 cup 1/2 cup cream cheese (light is ok), softened 1/4 cup Greek yogurt or sour cream or mayonnaise 1/4 cup low fat buttermilk 1/4 cup fresh, pickled or roasted jalapenos 1 clove garlic or 3 teaspoons garlic powder 1 green onion 1 tablespoon cilantro 2 tablespoons bacon, cooked and crumbled (optional) salt and pepper to taste Puree everything in a food processor or blender optionally let sit in the fridge for a few hours. Tip: Add the jalapenos a bit at a time to get the heat level to where you want it.
Fiesta Chicken Chicken 4-4 oz boneless, skinless chicken breasts 2 teaspoons course all purpose seasoning 3 garlic cloves, minced 1-2 tablespoons honey 1 tablespoon soy sauce 1 teaspoon rice wine vinegar (or apple cider vinegar) 1-2 tablespoons lime juice 1 teaspoon chili powder 1 teaspoon salt Grilled Corn Salsa 4 ears of corn Olive oil Spray 1 tablespoon chili powder 1 teaspoon salt 1 small purple onion, chopped fine 2 garlic cloves, minced 12-16 cherry tomatoes, sliced in half 1/4-1/2 cup fresh chopped cilantro 2-3 limes, juiced 2 small avocados, diced Preheat oven to 400 Spray a casserole dish with nonstick spray Season chicken with all purpose seasoning on both sides and place into prepared pan In a small bowl whisk together garlic, honey, soy sauce, vinegar, lime juice, chili powder and salt Pour over chicken and toss to coat Cover pan with foil and place into oven Bake for 15 minutes and then remove foil to let chicken brown on top Remove after 20 minutes and check that chicken is done, continue cooking if needed >>> While chicken is cooking prepare Grilled Corn Salsa <<< Preheat grill, or grill pan, to medium high heat Rub oil with olive oil Sprinkle chili powder and salt over chicken Grill corn for 2-3 minutes per side, or until corn begins to char Remove corn from grill and cut kernals off the cob Toss corn with chopped onion, tomatoes, cilantro & lime juice Just before serving toss in chopped avocado Top chicken with corn salsa and serve