Spicy Honey Chicken

found on The Girl Who Ate Everything

• 8 boneless skinless chicken thighs, about 2lbs (you could use breasts as well but thighs stay more moist)
• 2 teaspoons vegetable oil
Rub:
• 2 teaspoons granulated garlic (you can sub 1 teaspoon garlic powder here)
• 2 teaspoons chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon coriander
• 1 teaspoon kosher salt
• 1 teaspoon cumin
• 1/2 teaspoon chipotle chili powder
Glaze:
• 1/2 cup Honey
• 1 Tablespoon Cider Vinegar

Instructions

1. Combine the rub spices in bowl and mix well.
2. Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
3. While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2 Tablespoons of the honey glaze for later after the chicken has cooked to pour on right before serving. Take the rest and brush on chicken (both sides) in the final moments of grilling.
4. I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.
5. If you don't have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze! 

My Notes:  I didn't have coriander or chipotle powder, and used about 1-1/2 tsp chili powder because I was afraid it would be too spicy.  It was perfect.  Just the right sweet/spice mix! 

Beef Tenderloin with Cheddar Grits and Basil Butter
Courtesy: Wild Grape Bistro via Good Things Utah

My 3-yr-old got a hold of the camera and there were lovely finger prints all over the lens. So sorry for the blurry picture.

1 2lb Beef Tenderloin
2 Cups instant Grits
3 cups milk
3 cups water
1 cup grated white Cheddar
1/4 cup fresh Basil leaves
1/4 cup softened Butter
Tbls cooking oil

Bring the 6 cups of liquid to a boil. Add Grits and
stir until soft. Add Cheddar at the very end.
Season with salt and pepper. Cover and keep warm on stove top
Chop Basil and mix in bowl with Butter. Put the mixture in
smaller container and hold in frig. Season Beef with salt & pepper
and brown with oil in skillet. Finish in 375 degree oven for
8 to 15 minutes (Rare to Med). Slice Beef into servings and place on spoonful of Grits and top with basil butter.

My Notes: Tenderloin is quite expensive, so I just used a cheap beef roast, and it was delicious (although it did take about 40 min to cook)! I used less basil, and it was still overpowering.  Basil is a wonderful flavor, but it is quite strong.  The cheddar grits were a bit different, but good.  The hubby would prefer mashed potatoes prepared this way instead. We're too used to grits being a breakfast meal:-)  However, they do make a delicious breakfast/brunch, with a couple of eggs, a little crumbled bacon, salt and some cracked pepper. Mmmm!

Chicken with Basil & Cream Sauce

Prep time: 15 min

Bake time: 20 min

Serves: 4

1/4 cup fine dry bread crumbs

2 tsp snipped fresh basil or 1/4 tsp dried basil, crushed, divided

1/8 tsp ground black pepper

1/8 tsp paprika

1 T butter

4 (about 1.25 lbs total) boneless, skinless chicken breast halves

2/3 cup (5 oz can) evaporated milk

2 tsp flour

3/4 tsp chicken bullion

Preaheat to 400.

Combine crumbs, 2 tsp basil 9r 1/2 tsp dried basil, pepper & paprika in small bowl. Add butter; toss to coat. Arrange chicken in 2 qt rectangular baking dish. Sprinkle chicken with crumbs mixture, pressing onto chicken to coat.

Bake for 20-25 min or until chicken is no longer pink in center. Meanwhile, combine evap milk, flour and bullion in a small saucepan; stir well. Cook over med-high heat, stirring frquently, until thickened and bubbly. Cook and stir for 1 min more. Stir in remaining basil. Serve over chicken.

True Hawaiian Teriyaki Chicken

Doug Shumway

1 cup shoyu (or soy sauce)

1 cup water

1/3 cup sugar

thumb size ginger root, cut up into thin pieces

Mix all together, pour over chicken thighs. Cook at 350 for 2 hours.

Dill Chicken

from Allrecipes.com

• 1 1/2 pounds skinless, boneless chicken breasts
• 1/2 cup mayonnaise
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon seasoning salt
• 1 teaspoon lemon juice
• 1/2 cup cornflakes cereal

1. Preheat oven to 400 degrees F (200 degrees C).
2. Pound chicken breasts to 1/4 inch thick. In a medium size bowl, stir together mayonnaise, dried dill weed, garlic powder, black pepper, seasoning salt and lemon juice. Mix well.
3. Dip chicken breasts in mayonnaise mixture (let excess drip off), then dip in cornflake crumbs to coat well. Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 20 minutes or until chicken is lightly browned and no longer pink inside.

Stuffed Pork Tenderloin
Prep: 20 min, Bake: 20 min (it's always taken me about twice that), Makes: 4 servings

2 cups torn fresh spinach (I use frozen)
1/2 cup frozen artichoke hearts, thawed & chopped (I used the jarred or canned kind)
1/3 cup finely shredded Parmesan
1 tsp snipped fresh rosemary (or a dash of dried)
1 1-lb pork tenderloin
1/2 cup frozen apple-cranberry juice concentrate, thawed
1/4 cup balsamic vinegar

Preheat oven to 425. For stuffing, in a large skillet, cook the spinach in a small amount of water until just wilted; drain well (or use frozen, squeezing out as much moisture as possible). In a small bowl, combine the spinach, artichoke, cheese and rosemary.

Slice the tenderloin lengthwise, almost all of the way through, making a pocket. Spoon stuffing into the pocket (the filling will be exposed). Place in a shallow roasting pan, stuffing side up. Insert a meat thermometer. Roast, uncovered, for 20-25 min, or until thermometer registers 155 degrees. (The temp of the meat will rise 5 degrees during standing.)

Meanwhile, for glaze, in a small saucepan, combine the juice and vinegar. Bring to boiling, reduce heat, simmer uncovered for about 15 min, or until mixture measures 1/3 cup. Spoon over pork during last 10 min of roasting. To serve, bias-slice the pork.

**Notes: Where there are just two of us currently eating "adult" food, I made this, then cut it in half before roasting and froze one half of it. Then thawed it at a later date to roast. It worked perfectly! It's pretty easy, even though it sounds a little intimidating...something about the words "stuffed," "meat thermometer," "glaze," and "bias-cut" can be a bit intimidating, but don't let them throw you! :-)

Crock Pot French Dip
via Koa Hawks

1 4lb boneless beef roast (I usually use less)
1/2 C soy (I use low sodium tamari)
1 beef bouillon cube (I omit this if smaller roast otherwise au jus is salty)
3 whole black peppercorns
1t dried thyme
1t dried rosemary, crushed
1t garlic powder
1 bay leaf

Remove and discard all visible fat from the roast. Place trimmed roast in the crock.
In medium bowl combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, add enough water to almost cover the roast. Cover and cook on low 10 to 12 hours, or until meat is very tender.

Remove meat (and bay leaf) from broth, reserving broth. Shred meat with a fork and distribute on bread. Used reserved broth for dipping.

**Notes: It gets too salty using regular soy sauce, so a lower sodium option is a must. It was a little to "herby" for the masculine palate (at least the masculine palate in my house), so I'll make it again, but omitting the thyme, rosemary and bay leaf. (The feminine palate thought it was delicious!)

Seared Salmon, Sauteed Pea Shoots and Ginger-Soy Vinaigrette

www.aveceric.com
Serves 4
Ingredients
Ginger-Soy Vinaigrette:
¼ cup olive oil
3 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon grated peeled fresh ginger
½ teaspoon minced garlic
Fine sea salt and freshly ground black pepper

Pea Shoots:
1 tablespoon canola oil
8 cups baby pea shoots (if unavailable, use adult pea shoot tops)
¼ cup shelled and blanched English peas
2 teaspoons minced peeled fresh ginger
1 teaspoon minced garlic
Fine sea salt and freshly ground black pepper

Salmon:
1 (2-pound) salmon fillet, skin and bones removed, fillet cut into 8 slices (each about 1-inch thick)
Fine sea salt and freshly ground white pepper
2 tablespoons canola oil

Directions
1. Stir all of the ingredients for the vinaigrette together in a bowl; season to taste with salt and pepper and set aside.

2. Heat the canola oil in a large sauté pan over high heat. Add the pea shoots and peas and cook just until the pea shoots are wilted, about 3 minutes. Add the ginger, garlic and 2 tablespoons of the vinaigrette and toss to combine. Season to taste with salt and pepper, remove the pan from the heat and set aside.

3. Preheat a griddle or plancha on high heat until very hot. Season the salmon slices on both sides with salt and pepper and brush them with canola oil. Sear the salmon on the griddle or plancha until golden brown and crusted, about 1½ minutes on each side. A metal skewer can be easily inserted into the salmon when it is done, and when the skewer is left in the salmon for 5 seconds it feels just warm when touched to the lip.

4. Divide the pea shoots and peas among 4 plates. Place 2 salmon slices on top of the pea shoots on each plate, slightly off-centered from each other. Spoon the vinaigrette around the pea shoots and serve immediately.

My notes: Light and healthy, but the husband still loved it! I served it with rice. I didn't know what pea shoots were, nor did I feel like hunting for them or baby English peas, so I just used frozen sugar snap peas (still in the pods) and it turned out great! (although if using frozen, you'll have to cook them for a little longer.)

PF Changs Spare Ribs

1-cup ketchup

Sorry for the bad lighting and camer-phone quality

1-cup light corn syrup

½ cup hoisin sauce

½ cup water

1/3 cup brown sugar, packed

2 tbsp minced onion

1 tbsp rice vinegar

1-rack pork spare ribs

1 tsp sesame seeds

1 tbsp diced green onion

Make sauce by combining first 7. Bring to boil reduce and simmer 5 minutes.

To cook ribs, boil them in water. Heat 12 to 16 cups of water in saucepan. Add 2 tsp salt to water. As water boils, trim fat and separate each rib. Add to water and boil for 12 to 14 minutes. Drain and Cool

Heat 4 cups oil in a large saucepan to 375. Or use a deep fryer.

When oil is hot, drop 4 to 6 ribs at a time. Fry for 2 to 4 minutes. Drain on paper towels.

Heat wok or Large skillet, toss in ribs and coat with the sauce. Simmer ribs in the sauce for 1 minute while stirring. Dump ribs on a serving plate and sprinkle with seeds and onions.

Personal Notes: Next time I do this, I'm going to marinate the ribs in Mt. Dew (or any soda, preferrable a citrisy one) for a few hours to over night, to make the meat tender. The sauce is delicious, but very sticky and messy. For easier cleanup, I'd make the sauce in the same pan/wok that you are going to coat the ribs in.

Chicken with Wine Sauce

Jen Brady

4 skinless, boneless chicken breasts (small) or chicken tenders
1/3 cup flour
1/2 tsp salt
1/8 tsp pepper
1/4 cup butter
8 oz mushrooms, sliced (about 2.5 cups)
1/3 cup white wine or chicken broth
1/4 cup chopped fresh parsley, or 2 T dried parsley (I used 1 T dried parsley, 1 T dried oregano)
3/4 cup whipping cream
1/2 tsp garlic, opt.
1/2 cup thinly sliced onion, opt.
(I usually add some Parmesan or Romano cheese, too)

Pound chicken to 1/4 inch thick. Mix flour, salt and pepper. Coat chicken with flour mixture. Shake off excess.

Melt butter in large skillet over medium heat. Add chicken. Cook over med-high heat until golden brown, about 3 min per side. Remove and set aside, cover to keep warm.

Add mushrooms and wine to skillet (and garlic and onion, if desired). Cook, stirring continually for about 2 min.

Add parsley and whipping cream (and cheese) to skillet. Cook over low heat stirring continually, until sauce thickens, about 2 min. Serve sauce over chicken.

Serve with linguine, penne, or other desired pasta. Sauce goes well over the pasta as well.

Poppy Seed Chicken
Kathie Lowry
serves 8

8 Chicken breasts, cooked and cut into bite-sized pieces
1 8-oz carton sour cream
2 cans cream of chicken soup
1 can sliced mushrooms
1 can sliced water chestnuts
1 small jar pimentos
2 cups crushed Ritz crackers
3 T Poppy Seeds (or less)
1 stick butter, melted

Place cut up chicken in buttered casserole dish. Pour mixture of sour cream, soup, mushrooms, chestnuts and pimentos over chicken. Sprinkle mixture of crackers and poppy seeds on top. Drizzle butter over top. Bake at 350 degrees for 45 min.

Restaurant-Style Prime Rib Roast
BarbaraC28 on allrecipes.com
I made this for our Christmas Prime Rib this last year, and it was awesome!

1 (14 lb) roast-ready prime rib roast (ribs cut off and tied to roast)-(I didn't do that)
3/4 cup all-purpose flour
2 tsp freshly ground black pepper
2 tsp salt
2 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp celery seed

-Remove prime rib from refrigerator and allow meat to come to room temperature, about 3 hours depending on the size of the roast. (This affects the juiciness of the roast.)
-Preheat oven to 425 F. Line a roasting pan with aluminum foil.
-Unwrap the roast and place onto roasting pan; blot with paper towels. Sift together flour, pepper, salt, paprika, onion pwdr, garlic pwdr, and celery seed into a small bowl. Coat the roast all over with the flour mixture.
-Roast in preheated oven until cooked to your desired degree of doneness; about 4.5 hours (20 min/lb) for medium-rare. Roast to an internal temperature of 120 F degrees for med-rare; 130 F for medium; or 140 F for well done.
-When the roast has finished cooking, take it out of the oven and cover with aluminum foil. Allow to rest in a warm spot for 30 min to 1 hour before slicing.

*I did a 2.5 ish pound roast-it took 1 hour to cook and was perfect.

Pasta con Panna e Salslciia

(real Italian recipe that doesn’t have many exact measurements, but it is oh so worth it!)

from Reed, in an old BYU ward

½ red bell pepper

½ green bell pepper

3 cloves garlic sliced (like almonds)

Basil

Rosemary

2-3 Italian Sausages (remove outer casing)

Mushrooms

Olive Oil

Parsley

Whipping Cream

Salt

Olives

Parmesan

In some olive oil, fry peppers wit lots of basil and a little parsley.

Add sausage, break apart.

Add lots of rosemary and mushrooms. Add garlic.

Boil water with a handful of salt and cook speghetti or linguini noodles.

Shake whipping cream to make a little thicker, add to pepper and herb mix. Simmer for about 15 min.

Add noodles and remaining ingredients. Stir – always in the same direction. Serve.

Turkey Crepes
from Binny (an old roommate)
delish!

12-16 crepes
2 pkgs broccoli spears
Few lbs turkey breast, cooked and cubed or shredded (chicken may also be used)
¼ cup butter
½ cup flour paste
2 cups chicken broth
2 tsp Worchester sauce
2 cups grated cheddar cheese
2 cups sour cream

Mix butter, flour paste, broth, W-sauce, some cheese and sour cream. Place a little of this sauce in each crepe. Divide turkey and broccoli between crepes, fold over and place in baking dish. Pour the remaining sauce over all crepes. Bake at 350◦ for 20-30 min.