Asian Sticky Chicken

 Asian Sticky Chicken

Ingredients

·        2 Tablespoons Canola or Sesame Oil

·        2 lbs Chicken Breast (cut into bite-size pieces)

·        1 teaspoon Salt

Sticky Sauce:

·        1/2 cup Dark Brown Sugar

·        2 Tablespoons Hoisin Sauce

·        1/4 cup Sweet Chili Sauce

·        2 Tablespoons Soy Sauce

·        1 Tablespoon Sesame Oil

·        2 Limes (juiced)

·        2 inch Ginger Root (peeled and grated)

·        2 Garlic Cloves (grated or minced)

Garnish:

·        Scallions (cut on a bias)

·        White Sesame Seeds

Coconut Rice:

·        1 1/2 cups Jasmine Rice

·        (1) 14-ounce can Coconut Milk (full-fat)

·        1 3/4 cup Water

·        2 Tablespoons Sugar

·        1 1/2 teaspoons Salt

Instructions

Coconut Rice:

·        In a rice cooker, add rice, coconut milk, water, sugar, and salt. Cook according to package instructions.

Chicken:

·        Heat a large skillet over medium-high heat. Add oil and then chicken. Sprinkle with salt. Let cook until it is no longer pink and completely cooked through, stirring often.

Asian Sticky Sauce:

·        In a pot, add dark brown sugar, hoisin sauce, SWEET chili sauce, soy sauce, sesame oil, lime juice, ginger, and garlic. Heat on medium heat for about 10 minutes until it starts to thicken. Reduce heat to low and let simmer until chicken is cooked. When it is ready, pour over chicken and stir to coat. Add more sweet chili sauce, if so desired.

·        Top with sesame seeds and scallions. Serve with creamy coconut rice.

 

https://www.modernhoney.com/asian-sticky-chicken/

Best Chicken Marinade

 Best Chicken Marinade

Ingredients

·        2 lbs. Chicken Breasts Tenders, or Thighs

·        1/3 - 1/2 cup Extra Virgin Olive Oil depending on preference

·        3 Tablespoons Fresh Lemon Juice

·        3 Tablespoons Soy Sauce

·        2 Tablespoons Balsamic Vinegar

·        1/4 cup Brown Sugar

·        1 Tablespoon Worcestershire Sauce

·        3 Garlic Cloves minced or 1/2 teaspoon Garlic Powder

·        1 1/2 teaspoon Salt

·        1 teaspoon Pepper

 

·        Instructions

·        In a bowl, stir together oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Worcestershire sauce, garlic, salt, and pepper.

·        Pierce chicken breasts with a fork all over. Place in a large Ziploc bag. Pour marinade over chicken.

·        Let marinate for at least 30 minutes. 4 - 5 hours is ideal.

·        Preheat grill to medium heat. Brush grill with oil to prevent sticking.

·        Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees.

·        Remove chicken from grill and let rest for 5 minutes.

 

https://www.modernhoney.com/the-best-chicken-marinade-recipe/comment-page-1/

 

Sugar Cookies (The Best for Decorating)

 Sugar Cookies (The Best for Decorating)

·        Yield: 24 3-4 inch cookies

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Ingredients

·        2 and 1/4 cups (281g) all-purpose flour

·        1/2 teaspoon baking powder

·        1/4 teaspoon salt

·        3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature

·        3/4 cup (150g) granulated sugar

·        1 large egg, at room temperature

·        2 teaspoons pure vanilla extract

·        1/4 or 1/2 teaspoon almond extract 

·        Royal Icing 

 

Instructions

1.     In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, salt and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

2.     Add the remaining dry ingredients to the bowl and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.

3.     Divide the dough into 2 equal parts. Place each portion onto a large piece of wax paper. Fold the remaining wax paper over the dough and use rolling pin to roll dough between the two sheets. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.

4.     Place rolled out dough (still in wax paper) in refrigerator for at least 2 hours.

5.     Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. Pell away top layer of wax paper and cut shapes from dough with cookie cutters. Re-roll the remaining dough and continue cutting until all is used (re-refrigerate if it has warmed up). Repeat with 2nd piece of dough.

6.     Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.

7.     Decorate the cooled cookies with royal icing.

8.      Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

 

https://sallysbakingaddiction.com/best-sugar-cookies/#tasty-recipes-67590-jump-target

Royal Icing

 Royal Icing

 

·        Yield: 3 cups

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Ingredients

·        4 cups (480g) confectioners’ sugar

·        3 Tablespoons meringue powder 

·        9–10 Tablespoons room temperature water

·        1 tsp vanilla extract

·        optional for decorating: gel food coloring

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Instructions

1.      Pour confectioners’ sugar, meringue powder, and 9 Tablespoons of water into a large bowl. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat icing ingredients together on high speed for 1.5 – 2 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it’s too thick, beat in more water 1 Tablespoon at a time. I usually need 10 Tablespoons but on particularly dry days, I use up to 12-14 Tablespoons. Keep in mind that the longer you beat the royal icing, the thicker it becomes. If your royal icing is too thin, just keep beating it to introduce more air OR you can add more confectioners’ sugar.

2.      When applied to cookies or confections in a thin layer, icing completely dries in about 2 hours at room temperature. If icing consistency is too thin and runny, it will take longer to dry. If the icing is applied very thick on cookies, it will also take longer to dry. If you’re layering royal icing onto cookies for specific designs and need it to set quickly, place cookies in the refrigerator to help speed it up. See blog post above for make-ahead and freezing instructions.

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Notes

1.      When you’re not working directly with the royal icing (for example, you are decorating cookies but you still have some icing left in the bowl that you intend to use next), place a damp paper towel directly on the surface of the royal icing. This prevents it from hardening.

2.      Optional Flavors: Feel free to add 1/2 teaspoon of your favorite flavored extract, such as lemon, orange, maple, peppermint, etc when you add the water. Taste after the icing comes together, then beat in more if desired. You can also use 1 teaspoon of vanilla extract.

Find it online: https://sallysbakingaddiction.com/royal-icing/

 

Caramel Apple Cider Starbucks Copycat

 Caramel Apple Cider Starbucks Copycat

Ingredients

• 2 c. apple juice
• 2 Tbsp. Starbucks Cinnamon Dolce Syrup (or Smuckers Caramel Ice Cream Topping)
• Whipped cream
• Caramel topping

Instructions

1.                Combine apple juice and syrup. Warm to desired heat. Stir together (use a frother if you have one).

2. Top with whipped cream and caramel topping.

 

Marry Me Chicken

 Marry Me Chicken

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

·        1 Tablespoon Olive Oil

·        3-4 Large Chicken Breasts

·        Salt

·        Pepper

·        2 cloves Garlic (minced)

·        1 teaspoon Thyme

·        1/4 - 1/2 teaspoon Red Pepper Flakes 

·        3/4 cup Chicken Broth

·        1/2 cup Heavy Cream

·        1/2 cup Sundried Tomatoes (chopped into small pieces)

·        1/4 - 1/2 cup Freshly Grated Parmesan Cheese

·        Fresh Basil

Instructions

·        Preheat oven to 375 degrees.  In a large oven-safe skillet heat oil over medium-high heat.  Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.  Transfer chicken to a plate. 

·        Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes, stirring often.  Stir in sundried tomatoes and parmesan cheese.  

·        Return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes.  Garnish with basil and grated parmesan cheese, if so desired. 

 

https://www.modernhoney.com/marry-me-chicken/

Pork and Penne Skillet

 Pork and Penne Skillet

Ingredients

• 1 package (16 ounces) penne pasta
• 1 cup chopped sweet red pepper
• 3/4 cup chopped onion
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1-2 cups leftover pulled pork (from pork tacos)
• 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
• 1/2 cup beef broth
• 1 teaspoon ground cumin
• 1 teaspoon pepper
• 1/4 teaspoon salt
• 1-1/4 cups shredded cheddar cheese
• 1/4 cup chopped green onions

Directions

• 1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through.
• 2. Drain pasta. Add pasta and cheese to pork mixture; stir until blended. Sprinkle with green onions.