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! 

15-Minute Meals: Cashew Chicken

By Amanda Haas - May 25, 2011

Source: A. Haas

I love trying to recreate our favorite takeout foods at home, and this super fast cashew chicken recipe has quickly become a family favorite! All of the ingredients in this dish are readily available at your local market. To make it a 15 minute meal at night, chop the chicken, onions, celery, and scallions in the morning. You can also make the sauce that morning. Then when you get home, you can just heat up the rice and throw everything else in the pan to stir fry. So easy!

Ingredients

• cooked brown or white rice (I use Whole Foods or Trader Joe’s Organic Frozen Brown Rice in a pinch-it’s great!)
• 2 tbsp. Hoisin sauce
• 2 tbsp. oyster sauce
• 1 tbsp. sesame oil, dark (toasted)
• 1/2 tsp. red chili paste (Thai kitchen makes a good one)
• 3-4 tbsp. vegetable oil
• 1 lb. boneless, skinless chicken breasts, cut in 1" pieces
• 1/2 small yellow onion, cut into 1" pieces
• 2 celery stalks, sliced 1/2" thick
• 1/2 cup roasted, unsalted cashews
• 1 tbsp. garlic, minced
• 1 green onion (scallion), sliced very thin on a diagonal

Preparation

If making a side of rice, start it first and cook according to the directions on the package.
Stir together the Hoisin and oyster sauces, the sesame oil, and the chili paste (if using) in a small bowl. Set it aside.
Heat a wok or a large skillet over medium-high heat.  (I just use my biggest frying pan. I have no space for a wok!)  When the pan is really hot, add 2 tablespoons of the vegetable oil and the chicken. Leave the chicken for a minute without stirring it so it can sear. Once the chicken easily releases from the bottom of the pan, use a spatula to flip and stir-fry another minute. Transfer the chicken to a plate.
Add 1 tablespoon of the vegetable oil to the pan along with the onions, celery, cashews, and garlic. Stir-fry until crisp tender, about 2 minutes, adding more oil if needed. Add the sauce mixture and the chicken. Keep stir frying until the chicken is cooked through and the sauce thickens, 3 to 4 minutes longer.
I like to serve this family style. Pile the rice on a large serving platter, then pour the cashew chicken over the top. If using, sprinkle the scallions over the top for extra color.
Pat yourself on the back for not ordering takeout!
Recipe adapted from Joey Altman’s Without Reservations


My Notes: Haven't tried this, but want to, and my physical cookbooks are packed, so I didn't want to print this out. 

Swiss Chicken Cutlets

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.

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.

Carbonara
Reed Fuller - friend from a BYU Ward
original Italian recipe, measurements are approximate

- 1/2 pkg (lb) bacon, chopped (try to get fresh sliced at deli, or thick sliced)
-1/4 lb grated Parmesan cheese, the finer the better (1/2 or more of a triangle)
-Boil water with a handful of salt, cook 1 lb spaghetti noodles
As soon as the noodles are cooked, drain and put in mixing bowl. Have 2 eggs ready, throw into the noodles with cheese, olive oil (approx 1 1/2-2 times around the bowl), bacon and enough basil to coat the top (approx 1 1/2 times around the bowl).
Stir like crazy. (heat of noodles cooks eggs & bacon)

Optional: add mushrooms or olives.