Thursday, April 29, 2010

Black Bean, Edamame and Wheat Berry Salad

My first wheat berries experiment (not to be found on the blog) was a total bomb so I was really excited when this one turned out. It was light and flavorful.

4 cups water
1/2 cup uncooked wheat berries
3/4 cup canned black beans, rinsed and drained
1 cup frozen, shelled edamame, thawed
1 cup chopped tomato
1/2 cup finely chopped red onion
2 Tbsp. Red Wine Vinegar
3 Tbsp. EVOO
1/8 tsp salt, or to taste
1/8 tsp pepper, or to taste

Combine water and wheat berries in a medium saucepan; bring to a boil. Reduce heat, cover and simmer until just tender, about 55 minutes.

Place wheat berries in a fine mesh strainer and run under cold water to cool quickly; drain well.

Combine wheat berries and remaining ingredients in a medium bowl. Serve immediately or cover with plastic wrap and refrigerate up to 8 hours.

Apple Dumplings

Through the MyGetTogether program I was picked to receive a Pillsbury host kit. I had a fun time coming up with three recipes that used crescent rolls. All three of them were excellent and perfect for a party!

Crescent Roll recipe #1

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Garden Veggie Pizza Squares

Crescent Roll recipe #2

1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers
1/2 cup chopped green bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions

Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

Chicken and Broccoli Braid

Crescent Roll recipe #3

2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten


Preheat oven to 375 degrees F (190 degrees F).
In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Wednesday, April 28, 2010

Chicken Spaghetti Casserole

Emilie, Kryssa and Pioneer Woman all said their husbands loved this casserole so I thought I'd give it a shot. It was certainly tasty and both of my boys gobbled it up. I didn't have Lawry's so I used 1/8 teaspoon paprika, 1/8 teaspoon turmeric, 1/8 teaspoon onion powder, 1/8 teaspoon garlic powder.

2 cups Cooked Chicken (I used 3 chicken breasts, diced and sauteed in a pan)
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Chicken Broth
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions
Cook spaghetti until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Sherried Tomato Soup

PW strikes again. This was awesome!

6 Tablespoons Melted Butter
1 whole Medium Onion, Diced
1 bottle (46 Oz.) Tomato Juice
2 cans (14 Oz. Cans) Diced Tomatoes
1 Tablespoon (up To 3 Tablespoons) Chicken Base
3 Tablespoons (up To 6 Tablespoons) Sugar
1 pinch Salt
Black Pepper To Taste
1 cup Cooking Sherry
1-½ cup Heavy Cream
Chopped Fresh Parsley
Chopped Fresh Basil
Preparation Instructions
Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste.

Pulled Pork Tacos

These were really good and would have been 5 stars if I had more toppings. Next time I will have cheese, sour cream, salsa and black beans for toppings. The meat was SO flavorful!

2 cups store-bought salsa, plus more for serving
2 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons unsweetened cocoa powder
kosher salt
1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat (I used tenderloin)
18 corn tortillas
1/2 cup fresh cilantro sprigs
3/4 cup sour cream
1 lime, cut into wedges

In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.

Twenty minutes before serving, heat oven to 350° F. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.

Oatmeal Crispies

They are so good I had to take a bite before I took the picture. Make them and try not to eat the whole batch yourself.

1 cup Shortening (Crisco)
1 cup Packed Brown Sugar
1 cup Sugar
2 whole Eggs
1 teaspoon Vanilla
1-½ cup All-purpose Flour
1 teaspoon Salt
1 teaspoon Baking Soda
3 cups Quick Oats
½ cups Finely Chopped Pecans

Preparation Instructions
In a large mixing bowl, cream shortening with both sugars until well combined.
In a separate bowl, beat eggs together. Add vanilla and stir to combine. Add to the shortening/sugar mixture and mix well.
In a separate bowl combine the flour, salt and baking soda. Mix carefully into the egg/shortening mixture until well combined. Now add the quick oats and mix well again. Finally add the finely chopped pecans and mix well to combine.
Divide the dough in half and place each half of the dough onto a sheet of waxed paper. Roll the dough into a log and then wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later or you can go ahead and slice the dough evenly into cookie rounds.
When you are ready to bake them place them on a cookie sheet and bake at 350 degrees for 10 minutes until they are golden brown.

Tuesday, April 27, 2010

Polenta Tamale Pie

I loved the texture of the polenta in this pie. The flavor was very similar to Burrito Pie. I halved the recipe except the ground beef and put it in an 8x8 dish. Next time I will chop some extra cilantro to sprinkle on top after it's pulled out of the oven.

1 lb. ground beef
1-1/2 tablespoons chili powder
1 tablespoon ground cumin
16-oz bottle spicy salsa
15 – 16 oz can refried black beans
14½ oz can chicken broth
½ cup chopped fresh cilantro
2 – 1lb rolls prepared polenta, sliced into 1/3-inch-thick rounds (Trader Joes carries this)
3 cups shredded sharp cheddar cheese

Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up meat with back of fork, about 3 minutes. Add chili powder and cumin; stir 1 minute. Add salsa, beans and broth. Simmer until mixture thickens, about 10 minutes. Mix in ¼ cilantro; season with salt and pepper.

Oil 13x9x2-inch glass baking dish. Place half of polenta in dish. Top with sauce and 1½ cups cheese, then remaining polenta, cheese and cilantro (Can be made 1 day ahead. Cover with foil; chill).

Preheat oven to 350°F. Bake freshly assembled pie, uncovered until heated through and sauce bubbles, about 25 – 30 minutes. Or bake refrigerated pie, covered 20 minutes, then uncover and bake until heated through about 25 – 30 minutes.

Tuesday, April 20, 2010

Egg in a Hole

Well, my meet-up with Pioneer Woman was not successful :( Apparently she's REALLY REALLY popular. I showed up to the bookstore where she was having her book signing and when I sauntered in at 15min before the signing, I got the 350th ticket. Eeks. I waited around for an hour (surrounded by hundreds of ladies nervously combing their hair and babies in I Heart Pioneer Onesies) and then decided to bail when they were only at #50 after an hour. My friend Emilie is a true fan and waited over 4 hours to have her (and my) book signed. But, I'm still drooling over the cookbook. This is one of the recipes in there. So simple and yet probably Mark's favorite meal this week.

1 slice Of Your Favorite Kind Of Bread
1 whole Egg
1 Tablespoon Butter
Salt To Taste
Pepper To Taste

Preparation Instructions
With a biscuit cutter or the rim of a glass press a hole in the center of the slice of bread.
Next, heat a skillet over medium-low heat and melt a Tablespoon of butter in it. When the butter is all spread out place the piece of bread in the skillet and crack the egg straight into the center of hole.
Cook for at least 30 seconds or so before attempting to move the bread or things could get messy. Sprinkle the egg with salt and pepper to taste. After about a minute, flip it over with a spatula and salt and pepper the other side.
Now move the whole piece of toast around the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels, to the touch, still soft without feeling over-jiggly. Here’s the key: golden brown toast, white (not brown/burned) whites, soft unbroken yolk.
Here’s the other secret: just one of these suckers is all I need to feel whole, happy and free.

Pretzel-crusted chicken and zucchini strips

We've made this chicken recipe before and it's a keeper. Fried chicken by itself is always good but the spicy mustard cheese sauce totally kicks it up a notch. The recipe calls for also frying the zucchini strips but I just steam them.

1 bag of salted pretzels, any shape
3 sprigs of fresh thyme, leaves removed (I used 1/2 t ground thyme)
Salt and freshly ground black pepper
2 eggs
2 small, boneless, skinless chicken breasts, cut into strips 1/2-inch thick
2 medium to large zucchini, cut in quarters lengthwise then into strips 3 to 4 inches long
1/4 cup extra-virgin olive oil (EVOO) (eyeball it)
2 tablespoons butter
2 tablespoons flour
2 cups milk
3/4 pound (about 2 1/2 cups) sharp yellow cheddar cheese, shredded
2 heaping tablespoons spicy brown mustard, such as Gulden’s

Preheat oven to 200°F.

Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some pepper, and mix to combine. Crack and beat 2 eggs in a second shallow dish with a splash of water.

Coat the chicken breast and zucchini strips in the ground pretzels, then in egg, then in the pretzels again.

Preheat a large skillet with the EVOO, enough to go 1/4 inch up the sides of the skillet. Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in two batches if necessary, about 3-4 minutes on each side, until cutlets' juices run clear and the breading is evenly browned. Transfer the finished chicken strips to the oven to keep warm. Repeat the same process with the zucchini.

While the zucchini is frying, heat a medium saucepot over medium heat, melt butter and add the flour. Cook flour and butter for 1 minute then whisk in the milk. When the milk comes to a bubble, stir in cheese and mustard with a wooden spoon. Season with salt and freshly ground black pepper, and remove from heat.

Transfer the fried pretzel-crusted chicken and zucchini pieces to a serving plate. Serve the mustard-cheddar sauce alongside.

Butter Beans

I recently got a craving for butter beans that I had growing up. My Texan dad would slow cook them all day and the smell alone is enough to make your mouth water. I was really excited to try them out for the first time yesterday and they were so good I ate lunch today at 11am because I couldn't stop thinking about the leftovers. Making your own stock is a key step and cannot be skipped. Try them out- you won't be sorry!

1 bag large lima beans
a few celery ribs
1 onion
3 cloves garlic
1 bay leaf
whole peppercorns
ham hock (I got mine from double d meats)
1/2 onion, diced
1T veggie oil
1T butter
2T flour
1/2 cup diced ham (optional)
salt and pepper (to taste)

Make a stock by covering a smoked ham hock or two with water in a large pot: simmer the hocks with a quartered onion, some celery ribs, a few cloves of garlic, a bay leaf and some whole peppercorns for about 1.5 hours. Strain and reserve the stock (throw everything else away).

Clean the beans (large limas). In a pot, sauté some diced onion in a mixture of vegetable oil and butter until soft, then add flour in a proportion equal to the amount of oil/butter you cooked the onion in. Cook the flour for a few minutes, stirring and making sure it doesn’t burn. Add the beans and stock and stir thoroughly. Season with black pepper. Bring to a low boil then reduce heat, cover and simmer, stirring occasionally, until beans are getting tender (for me it was 1.5 hours). Remove cover, add salt to taste and continue cooking slowly until beans are tender and the liquid has reduced to desired thickness (about 20min). Then I added in diced ham for more flavor.

Serve with skillet cornbread and salad.

Monday, April 19, 2010

Skillet Cornbread

First, put about 1 tablespoon of oil or shortening in a skillet. If you have bacon drippings, add a little to the skillet for even more flavor. Heat the oven to 400° and place the skillet in the oven to preheat.

In the large bowl, combine 2 1/2 cups of white cornmeal with 1 cup of all-purpose flour, 2 teaspoons of salt, 2 teaspoons of baking powder, and 1/2 teaspoon of baking soda. Using a wooden spoon or whisk, stir to blend the ingredients.

In a medium bowl, combine 1 cup of buttermilk, 1 cup of low-fat or whole milk, and 2 large eggs. Using the wire whisk or a wooden spoon, whisk or lightly beat until blended. Using a whisk or wooden spoon, slowly blend 2 to 3 tablespoons of melted butter (or oil) into the milk and egg mixture. If you have bacon drippings, add about 1 tablespoon of melted drippings in place of some of the butter. Pour the egg and buttermilk mixture into the dry ingredients, stirring with a wooden spoon just until ingredients are well moistened.

Carefully, using pot holders or oven mitts, take the skillet out of the oven and gently tilt the pan to swirl the fat around the sides. The hot greased skillet will help make a crustier cornbread. Pour the batter into the hot oiled skillet and spread evenly. Put the pan into the oven and bake at 400° for 30 to 40 minutes, or until nicely browned.

Friday, April 16, 2010

Kiwi-Lime Dessert Cups

When I saw a picture of this recipe, I knew I had to make these adorable cups. They are too cute!! They were pretty time consuming so I would recommend making them ahead of time if you're bringing them to a party but they were a hit at community group.

nonstick cooking spray with flour
1/2 cup sliced almonds
1/2 pkg (16.5 oz) refrigerated sugar cookie dough
1 lime
2 oz cream cheese, softened
2 tbsp powdered sugar
1 drop green food coloring
2 cups cool whip, thawed
1 cup fresh strawberries
2 medium kiwi, peeled

1) Preheat oven to 350. Spray cups of a mini muffin pan with nonstick cooking spray w/flour.
Set aside 2 tbsp of the almonds. Finely chop the remaining almonds and put in a small bowl.
2) Cut cookie dough into six 1/2-inch think disks. Cut each disc into four wedges for a total of 24 wedges. Dip each wedge in the chopped almonds, evenly coating them. Place wedges into the cups of the pan. Bake 9-11 minutes or until golden brown. (The wedges will form into cups!)
Cool in pan 3-4 minutes before removing to a cooling rack or plate.
3) Meanwhile, zest lime to measure 1 tsp of the zest. Squeeze or juice the lime to measure 1 tbsp lime juice. Combine zest, juice, cream cheese, sugar, and food coloring in a medium bowl. Whisk until smooth. Add cool whip and mix until stiff. Spoon cream cheese mixture into a large resealable plastic bag, set aside. Thinly slice strawberries and kiwi; cut kiwi slices in half. (You'll need 24 slices of each)
4) To assemble, trim corner of bag; pipe filling evenly into cups. Top with strawberries, kiwi, and reserved almonds!

The book includes this tip: The filling may appear to curdle when mixing in the cool whip; continue mixing until filling appears smooth again.

Spicy Rice

We don't make homemade mexican rice that often because the embarrassing fact is, I love mexican rice-a-roni. But we recently had a mexican dinner party with friends and I felt like I had to step it up a notch. Don't tell anyone... I liked the boxed stuff better.

2 tablespoons butter
1 cup white rice
1 small onion, chopped
1/2 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, chopped
2 cups chicken stock
2 tablespoons tomato paste
2 teaspoons hot sauce
2 tablespoons finely chopped cilantro leaves

Heat a medium sauce pot over medium heat. Add butter, and when melted add rice and toast for a couple of minutes. Add the onion, bell pepper, jalapeno and garlic and cook for a few minutes to begin to soften the veggies. Add stock and raise heat to bring up to a bubble. Stir in the tomato paste and hot sauce. Reduce heat to simmer, cover the pot and cook 18 minutes, until rice is tender. Combine the cilantro into the rice and season with salt, to taste.

BBQ Chili

Thank you Jaime for this delicious recipe! Next winter we will be making this a lot. It was so comforting and ridiculously easy.

1lb hamburger
½ cup onion, chopped
1 cup ketchup
1 Tbsp Worchester sauce
1 Tbsp bbq sauce
1 tsp hot sauce
1 Tbsp chili powder
2 cans kidney beans
1 can chili beans

Brown hamburger, seasoning with garlic salt, add other ingredients and bring to boil-simmer with cover on for 30-45 minutes

Mini meatloaves with green beans

My friend Jennifer Glidden passed this on to me. She was one of my very first friends at my first corporate job in Tucson. We've both since moved to opposite sides of the country but we were blessed to be able to meet up with her and her husband last summer on our roadtrip through the east.

1 egg, lightly beaten
1 cup purchased pasta sauce
1/2 cup fine dry bread crumbs
1/4 cup fresh basil leaves, coarsely chopped if large (I only had dried basil)
1 lb. lean ground beef
1 cup shredded mozzarella cheese (4 oz.)
1 12-oz. pkg. fresh green beans, trimmed
1 Tbsp. olive oil
Crushed red pepper (optional)

1. Preheat oven to 450 degrees F. Bring a medium saucepan of salted water to boiling. In large bowl combine egg, 1/2 cup of the pasta sauce, bread crumbs, 2 tablespoons of the basil, and 1/4 teaspoon salt. Add beef and 1/2 cup of the cheese; mix well. Divide beef mixture in four equal portions. Shape each portion in a 5-1/2x2-inch oval. Place on 15x10x1-inch baking pan. Spoon on remaining pasta sauce and sprinkle with remaining cheese. Bake 15 minutes or until internal temperature registers 160 degrees F.

2. Meanwhile, cook green beans in boiling salted water for 10 minutes. Drain; toss with 1 tablespoon olive oil and red pepper. Serve with meat loaves. Sprinkle all with remaining basil leaves. Serves 4.

Thursday, April 15, 2010

Pulled Chicken Suiza Sammies

These open face sammies were really creamy and spicy. I pretty much love anything that has cheese melted under the broiler.

1 tablespoon extra-virgin olive oil (EVOO)
1 small red onion, chopped
2 cloves garlic, chopped
Juice of 1 lime
1 tablespoon honey
1 1/2 cups store-bought tomatillo salsa or salsa verde
1/2 cup crème fraîche (I used sour cream)
1 rotisserie-style chicken, skin discarded and meat shredded
4 crusty sandwich rolls, split
4 slices Swiss or monterey jack cheese (I used mozzarella)
Tortilla chips, for serving

Preheat the broiler. In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then stir in the salsa and heat through. Mix in the crème fraîche. Stir in the chicken to coat.

Pile the chicken mixture on the roll bottoms. Top with the cheese and broil to melt. Set the roll tops in place and serve with the chips.

Monday, April 5, 2010

Asian Wonton Salad

Emilie sent me this new blog that I've enjoyed scouring this week. I LOVED this salad!

Sweet Sesame Dressing

2/3 C rice vinegar
1 C canola oil
2 Tbs sesame oil
4 cloves garlic, pressed or very finely minced
2 Tbs soy sauce
1/2 C sugar
4 Tbs sesame seeds

Place all ingredients into a quart jar (or something equivalent) and shake vigorously. If desired, make ahead of time and store in the fridge.

Asian Wonton Salad

2 heads romaine lettuce
3 chicken breasts, cooked and cubed or shredded
cherry tomatoes
1 red onion, sliced thinly
1 cucumber, sliced
1 package wontons
vegetable oil for frying

Heat about 1 inch of oil in a pot on the stove top. Use pizza cutter or sharp knife to cut wontons into thirds (3 strips). You may not need the entire package, depending on how much salad you're making. I usually use about half of the wonton wrappers. You'll want the oil at about 375 degrees. Test by dipping a wonton in and seeing if it bubbles up quickly. Fry wontons a few at a time and set on paper towels to dry. These can be made ahead of time and kept in an air tight container.

Tear clean lettuce into chunks and place in a large salad bowl. Top with cherry tomatoes, sliced cucumber, and red onion. Add shredded chicken and top with Sweet Sesame Dressing. Toss salad together. Once everything is well coated, add wonton strips and gently toss to combine.

And then what should you do with the leftover wonton wrappers???? How about fried nutella/banana wontons? YUM!

Pear-Cinnamon Crisp

I'm going to meet the Pioneer Woman (at a book signing) in 11 days and I'm SOOOOO excited!! In preparation for our meeting, I've been looking through her amazing recipes. We made this recipe with really ripe pears so it was more "liquidy" that I would have expected for a crisp. If the pears hadn't been so juicy, I don't think there would have been so much liquid.

Filling Ingredients:
4 whole (to 5) Large Pears (Bosc Work Well)
⅔ cups Sugar
¼ teaspoons Salt

Topping Ingredients:
1-½ cup All-purpose Flour
⅓ cups Sugar
⅓ cups Firmly Packed Brown Sugar
½ teaspoons Cinnamon
½ cups Pecans, Very Finely Chopped
1 stick Butter, Melted

Preparation Instructions:
Preheat oven to 350 degrees.
Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.
In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.
Pour pears into a baking dish; top with crumb topping.
Bake at 350 degrees for 30 minutes.
Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
Serve warm with vanilla ice cream.

Spicy Honey Chicken Salad

This salad was DEEEEE-licious! The chicken alone was fantastic but paired with the flavors of the salad and dressing, it was really, really good!

Spicy Honey Chicken Salad

1-2 heads Romaine or Red Leaf Lettuce
2 ripe but firm mangoes, chilled
2-3 ripe but firm avocados

Spicy Honey Chicken (see recipe below)
Honey-Citrus Vinaigrette (see recipe below)

This serves 4 large salads or 6 smaller sized ones.

While chicken is grilling, wash lettuce and divide among serving plates. Slice avocados, onions, and mangoes and place them on top of the lettuce. When chicken is finished, let it sit for 5 minutes before slicing to preserve the juices. Then slice it up and divide among the salads. Drench it all in the Honey-Citrus Vinaigrette and pretend you're at a fancy restaurant!

Honey-Citrus Vinaigrette

1 garlic clove, minced
1/2 T grated onion
1/3 C fresh orange juice
3T fresh lime juice
2T honey
3/4 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil

Place all ingredients in a tightly sealed jar and shake your bootie (and the jar) vigorously. Store in the fridge, and shake before dressing salad.

Spicy Honey Chicken

8 boneless skinless chicken thighs, about 2lbs (I used 3 large boneless, skinless breasts)
2 t vegetable oil

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

1/2 C Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well.
Use kitchen shears (or a pair of clean scissors) 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.

While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.


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