Honey Soy Chicken

1 1/2 - 2lbs boneless, skinless, chicken thighs (most of the fat discarded)

3 TBSP Vegetable Oil

3 TBSP. Soy Sauce

1 tsp. Sesame Oil

5 TBSP. Honey

4 Cloves of garlic, Minced

1/2 tsp. ground ginger

1/2 tsp. ground black pepper

Instructions:

1) Preheat the oven to 425 degrees. Line a 8x8 oven proof pan / dish with 2 layers of tin foil. (Trust me this is a great step , easy cleanup)

2) In a small bowl, whisk together vegetable oil, soy sauce, sesame oil, honey, garlic, ground ginger and ground pepper.

3) Place the chicken thighs in the foil layered pan then pour the mixture on top. Turn the chicken to coat it all in the sauce.

4) Bake, uncovered for about 40 -45 minutes, checking occasionally to make sure tops are not browning too quickly. (Cover with foil if they are)

5) Remove the chicken from the over and let sit for 5 minutes before plating. Don't throw away the liquid.

6) After plating the chicken, pour sauce over top of the chicken. You'll definitely want to do this because the sauce is delicious.

7) Serve with white rice or any sides you choose.

I highly recommend using the foil. There was no cleanup afterwards and it makes it so much easier too.. This dish can also be made with chicken breast is you choose. Just adjust the cooking time.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

 

2 lbs. Pork Tenderloin

1 tsp. Ground Sage

1/2 tsp. Salt

1/4 tsp. Pepper

1 Clove Garlic, crushed

1/2 cup water

1/2 Cup Brown Sugar

1 TBSP. Cornstarch

1/4 Cup Balsamic Vinegar

1/2 Cup Water

2 TBSP. Soy Sauce

Instructions

1) Mix together the seasonings: Sage, Salt, Pepper and Garlic.

2) Rub over tenderloin. Place 1/2 cup water in slow cooker; place tenderloin in slow cooker.

3) Cook on low for 6-8 hours.

4) One hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan. Brown Sugar, Cornstarch, Balsamic Vinegar, water and Soy Sauce.

5) Heat over medium and stir until mixture thickens, about 4 minutes.

6) Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze and set under broiler for 1-2 minutes until bubbly and caramelized. repeat 2 to 3 more times until desired crust is achieved.)

7) Serve with remaining glaze on the side.

Serves: 6

If you don't have Sage on hand, you can use Rosemary or Thyme in place of it.

This is definitely a very tasty recipe. We had no leftovers. If for some reason you don't have the time to cook this in the crockpot you can actually do this in the oven. Just follow the instructions only omit placing it in the crockpot and the one half cup of water , Set the oven for 425 degrees, place the roast on the pan and cook for about 25-30 minutes (for a 2lb roast) during which you can baste it while cooking. Once done turn on the broiler and follow the instructions if  you choose to do the caramelized crust.

Sweet BBQ Pork Chops

2 tbsp. Canola Oil

8 Boneless Pork Loin Chops ( 3/4 in. thick & 8oz ea.)

1/2 c. Packed Brown Sugar

1/2 c. Chopped Sweet Onion

1/2 c. (EACH) Ketchup, BBQ Sauce, French Salad Dressing & Honey

Directions

1) In a large Skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan.

2) In a small bowl, mix remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer reads 145 degrees. Let stand 5 minutes before serving.

Start to finish: 25 minutes

Makes : 8 servings

This is really easy and tastes so good.  My daughter was scooping up the sauce to eat it...It definitely was good. A good alternative to try would be to make chicken with the sauce instead of the pork chops.

Saucy BBQ Chicken

• 2 C. Ketchup
• 1/2  C. water
• 1/2 C. tomato sauce
• 1/2 C. Corn Syrup
• 1/2 C. Cola
• 1/4 C. Cider Vinegar
• 1/4 C. Butter, cubed
• 1/4 C. Steak Sauce
• 2 TBSP. Soy Sauce
• 1 1/2 TSP. Sugar
• 1 TSP. Seasoned Salt
• 1 TSP. Hot Pepper Sauce
• 1/2 TSP. Garlic Powder
• 1/2 TSP. Onion Powder
• 1/2 TSP. Liquid Smoke, Optional
• 1 Broiler/fryer Chicken (3 to 3 1/2 lbs) Cut Up

Directions:

1) In a large saucepan, combine the first 15 ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 1 Hour, stirring frequently.

2) Set aside 1 Cup for basting (or more if you need it). Store remaining sauce in the fridge for another use.

3) Grill chicken, covered, over medium heat for 30 min, turning occasionally. Baste with marinade; grill 5-10 minutes longer or until juices run clear, turning & basting frequently with marinade.

The sauce tastes great on the chicken, also would be great on boneless chicken as well or even maybe warmed up and used as a dipping sauce for chicken or even on top of pork.

Baked Honey BBQ Popcorn Chicken

• 2lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 1 C (125g) all purpose flour
• 5 C (140g) corn flakes cereal
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 2 large eggs
• 1/4 c (60ml) milk

Easy Honey BBQ Sauce

3/4 C (222g) your favorite BBQ sauce

1/4 C (80g) honey

1/4 C (68g) ketchup

Directions:

1) Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

2) Place the bite-sized pieces of chicken in a large bowl. Add flour and stir to coat each piece. Set aside.

3) Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a food processor (you can do this in stages if it doesn't all fit). Pulse 4-5 times in a food processor until the mixture is in fine crumbles. Not completely crushed; some larger pieces can remain. Pour into a large bowl. Set aside. Whisk the eggs and milk together in a small bowl.

4) This next step gets your hands a little messy so have paper towels nearby. Dip each piece of chicken in the egg mixture, letting any excess drip off. Then generously roll in the cornflake mixture, shaking off any excess. Place onto the prepared baking sheet. Repeat with all the chicken bites.

5) Bake for 18 minutes, flipping once at the 9-10 minute mark. During this time make the sauce in step 6. Remove from oven and allow to cool for 5 minutes.

6) Heat the sauce ingredients in a small saucepan over medium heat for 6-7 minutes, whisking occasionally.

7) Carefully place the chicken bites into a large bowl. Pour the warm honey BBQ sauce on top and gently stir to coat. Serve warm. Leftovers keep in the fridge for up to a week. Reheat in microwave until warm.

You can also use bread crumbs instead of the corn flakes (this omits having to use the food processor step) just don't use 5 cups of bread crumbs (this would be too much, instead cut it down to maybe 2 or 3 cups depending on how much chicken you have). Another helpful tip I did was instead of using your hands and getting them really messy (and trust me you do) another hint would be to use a fork with the egg mixture and transferring the chicken to the bread crumbs and than using another fork to coat it  and then picking up the chicken with your fingers...I would also do more than one piece at a time because it can be time consuming doing one at a time. This comes out great and its definitely very tasty and the kids love it....You can make it ahead by preparing the chicken through step 4 up to a day before continuing with step 5. You can also freeze the chicken before tossing it into the sauce. Bake it at 350 degrees for about 20 minutes or until warm than toss in sauce.

Meatloaf Muffins

 

1 TBSP. Butter

  1 onion, chopped

       1 1/2 lb. lean ground beef

1 large egg, slightly beaten

1 cup milk

1 cup dried plain bread crumbs (I actually used the roasted garlic flavor)

salt & pepper, to taste

3 TBSP. Brown Sugar

3 TBSP. Mustard

1/2 cup. Ketchup

Instructions:

1) Preheat oven to 350 degrees.

2) Melt the butter in a medium skillet over medium-high heat. Add the chopped onions & cook stirring occasionally, until onions have softened. Remove from heat & let cool slighty.

3) In a large bowl, combine the onions, beef, egg, milk & bread crumbs. Season with salt & pepper to taste. Mix well.

4) Brush a 12 cup muffin tin with vegetable oil or Xtra Virgin Olive Oil. Divide beef between the muffin tin. Lightly pat into each well.

5) In a separate small bowl, combine the brown sugar, mustard & ketchup. Set aside.

6) Bake meatloaf muffins 10 minutes. Remove meatloaf muffins from oven & top with ketchup mixture. Bake an additional 10-15 minutes or until meat is no longer pink & a meat thermometer reads 160 degrees.

7) Let stand 5 minutes before serving.

Prep: 10 minutes

Cook: 35 minutes

Servings: 6

You may wanna play around with this recipe and add additional spices. Change it up a bit according to your tastes and that of your family...My kids (especially my 4 yr old daughter) absolutely loved this recipe and ate everything up. You may also be able to get a second batch (or at least half ). I actually got 18 Mini Meatloaf Muffins made (all depends on how big you make them). This is definitely a great idea to make ahead a freeze. Perfect individual meatloafs