Hot Honey Chicken Bowls

 

Hot Honey Chicken Bowls

Prep Time1hour hr 15minutes mins

Cook Time30minutes mins

Total Time1hour hr 45minutes mins

Ingredients

Chicken

• Salt and pepper
• 5-6 boneless skinless chicken tenders
• 2 teaspoons olive oil
• 1 teaspoon balsamic vinegar
• 3/4 teaspoons chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Roasted Sweet Potatoes

• 2 large sweet potatoes peeled and cut into 1/4th-inch thick half moons (or quarters)
• 2 tablespoons olive oil
• 1/2 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon garlic powder

Slaw

• 1/2 cup mayo
• 1 tablespoon yellow mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or white sugar
• 3 cups red cabbage
• 1 cup shredded carrots

Sauce

• 1/2 cup mayo
• 3 tablespoons yellow mustard not Dijon
• 2 tablespoons honey
• 1 tablespoon red wine vinegar
• 1/4 to 1 teaspoon red pepper flakes depending on how hot you like it!

For Serving

• 1 1/2 cups uncooked quinoa prepared to package directions
• Fried onions 

Instructions

• Sweet Potatoes: Preheat oven to 425°F. Toss sweet potatoes with olive oil, seasonings, and salt and pepper (about 3/4 tsp salt, 1/4 tsp pepper). Spread on a sheet pan in a single layer. Bake for 27–35 minutes, flipping every 10–15 minutes, until charred and tender.
• Prepare Chicken: Trim excess fat from chicken thighs and pat dry. Combine chicken, olive oil, and balsamic vinegar in a bowl; toss with tongs to coat. Sprinkle seasonings over chicken and add salt and pepper (about 1 tsp salt and 3/4 tsp pepper). Toss again until evenly coated. Place flat, smooth-side down in Air Fryer. Air fry at 400°F for 10–12 minutes, flipping halfway, until the internal temperature reaches 160°F. Rest chicken for 5 minutes, then thinly slice. (For oven instructions, see Note 1.)
• Slaw: Whisk mayo, mustard, vinegar, and honey in a large bowl. Season with salt and pepper (about 1/2 tsp salt, 1/4 tsp pepper). Add cabbage and carrots; toss with tongs to coat. Chill until ready to serve.
• Sauce: Combine all sauce ingredients in a small bowl. Adjust salt and pepper to taste (about 1/4 tsp each). Whisk until smooth, then refrigerate to let flavors meld.
• Assembly: Divide cooked quinoa among 4 bowls. Add chicken, sweet potatoes, and slaw. Top with fried onions. Drizzle with sauce just before serving.

Turkey Bacon Avocado Sandwich

Turkey Bacon Avocado Sandwich

Ingredients

Sandwich (Enough for 1; scales up easily)

• 2 slices sourdough bread or other artisan bread, lightly toasted and cooled
• 2 slices provolone cheese
• 3 slices cooked bacon 
• 3 ounces deli turkey 
• 2 large pieces of green leaf lettuce or Romaine lettuce
• 1/2 ripe avocado thinly sliced
• 3 slices tomato
• 3 thin slices red onion
• Salt and pepper

Sandwich Sauce (Enough for a few sandwiches)

• 1/2 cup mayo 
• 2 teaspoons yellow mustard

Instructions

• Combine sauce ingredients in a small bowl. Add a pinch of salt and whisk until smooth. Cover and refrigerate until ready to use. Sauce makes enough for several sandwiches.
• Lightly toast bread, then fully cool. Spread sauce (to taste) on both pieces of bread. Layer one piece of bread with cheese, bacon, then turkey. Layer the other with lettuce, avocado, tomato, a pinch of salt and pepper, and red onion.
• Sandwich the two together, then cut in half with a sharp knife. Enjoy promptly!

Canned Pear Pie with Streusel Topping

 Canned Pear Pie with Streusel Topping

Servings: 8 servings

Ingredients:

2 cans 15 ounce sliced pears (8 inch pie) or 3 cans 15 ounces sliced pears (9 inch pie)

1/3 cup sugar 

3 T -1/3 cup cornstarch (1/3 c makes it really thick)

2 tablespoons butter, (optional)

1 teaspoon lemon juice

1/2 teaspoon ground cardamom

1 teaspoon vanilla extract

Single Pie Crust, unbaked 

For the Streusel Topping:

1/4 cup all-purpose flour (or oat flour)

1/4 cup granulated sugar

1/4 cup packed light brown sugar

1/2 teaspoon ground cinnamon

2 tablespoons unsalted butter, melted (or oil)

Directions:

Place pie crust in pan and put in the fridge to chill. Preheat oven to 400 degrees

Mix the streusel topping ingredients and set aside.

Whisk the sugar and cornstarch together in a large saucepan. Drain the juice from the canned pears into the saucepan and whisk together; set aside the pears. Add butter, lemon juice and cardamom to pan.

Cook on medium heat stirring constantly until thickened. Remove from heat, add pears and vanilla and gently stir. Let rest so the pears are heated through. (If it looks like there is more sauce than is needed you can skim some off with a spoon.) Sprinkle streusel topping over pie. Place on a cookie sheet in case the pie boils over.

Bake at 400 degrees for 10 minutes then turn down oven to 350 degrees and finish baking for 35- 40 minutes until it is golden brown.

Cashew Chicken Wraps

 Cashew Chicken Wraps

Ingredients

Sauce

• 1/3 cup mayo
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1-1/2 teaspoons Dijon-style mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Wrap Filling

• 4 cups cooked chicken chopped or shredded
• 1 3/4 cup coleslaw mix with carrots
• 3/4 cup thinly sliced snap peas
• 3/4 cup thinly sliced red pepper
• 1/2 cup coarsely chopped, lightly salted cashews
• 1/4 cup cilantro, thinly sliced

Assembly

• 1 large avocado thinly sliced
• romaine lettuce
• 8 medium flour tortillas or wrap tortillas
• wonton strips

Instructions

• Use a whisk to briskly mix all of the sauce ingredients together. Refrigerate until ready to use.
• In a large bowl combine all of the wrap filling ingredients. Drizzle on about 1/3 cup of the sauce and toss with tongs.
• Lay one romaine leaf on each tortilla, top with thinly sliced avocado, and finish with a big scoop of the filling mixture. Add a small handful of the optional cilantro, a squeeze of lime, and a big handful of wonton strips. Tightly roll up the wrap.
• Cut wrap in half and enjoy dunking in leftover sauce!

**Double sauce if you want a lot leftover for dipping