Spicy Honey Chicken

Hi there, this is one of my all time favorites I got here at Our Best Bites. They have awesome recipes and came out with a cookbook which I love!!! Easy recipe. I usually make 2 batches of the rub and keep one baggie in my pantry so I have one ready for the next time I make it.

SPICY HONEY CHICKEN

Our Best Bites

8 boneless, skinless chicken thighs (they work best) but you can use breasts.

2 tsp of vegetable oil

Glaze:

1/2 cup honey

1 Tbs cider vinegar

Rub:

2 tsp granulated garlic

2 tsp chili powder

1/2 tsp onion powder

1/2 tsp coriander

1 tsp kosher salt

1 tsp cumin

1/2 tsp chipotle chili powder

1. Preheat grill to medium-high heat.

2. Combine rum ingredients in a small bowl.

3. Trim any fat from chicken thighs, rinse and pat dry with paper towel. Drizzle oil over chicken and rub into chicken thighs (I don't use the oil and it comes out great). Grill 3-5 minutes each side.

4. For the glaze: while chicken is cooking, warm honey in the microwave for 15 seconds. Whisk in vinegar. Save 2 tbs of glaze and brush the rest onto the chicken in the final moments of cooking. Remove chicken and let stand 5 minutes. Drizze reserved glaze over chicken while it's standing.

Enjoy!

Lasagna Cupcakes

A friend from Facebook had posted a link to a recipe that looked fun to make. The kids and I decided to make them tonight and see how they come out.



Lasagna Cupcakes

• 1 jar of spagetti sauce or homemade sauce


• 1 container of ricotta cheese


• 1 cup of Mozzerella cheese


• 1 pkg Won Ton wrappers; round ones

Grease the inside of a standard cupcake pan. I drizzled a little in each spot and generously rubbed it all over the inside of each cupcake opening.


Put one won ton wrapper in the bottom. Then layer with sauce, ricotta cheese and mozerella cheese. Then add another won ton wrapper ontop and press down gently and apply the layer one more time.


Bake in the oven for 15-20 minutes. Let cool before removing from muffin tin.


Variations: You can add spinach, roasted vegies use your imagination.



Here is the link I got the recipe from Thank you Michael Pusateri! : http://www.cruftbox.com/blog/archives/001618.html

Super Bowl

Super Bowl Sunday is coming up really soon. For some of us it's all about the game and of course there is some of us who look forward to the food (hee hee). With that being said, here is one of my favorite dips. It was adapted from Pampered Chef. This is a Taco Dip which is served hot. It so addictive. Try it this Super Bowl Sunday and serve your "Touch Down Taco Dip"

Loaded Bake Potato Soup

Good Morning. I know many have asked for the recipe for the Loaded Bake Potato Soup I made the other night which was delish. Tina from Mommy's Kitchen has a awesome blog which has many amazing recipes. I just made her Hot Corn Dip which was a huge hit at a party I went to yesterday. I will post that later. Here is the Soup recipe along with her Cheesy Bread. Here is the link to Mommy's Kitchen stop by and visit. http://www.mommyskitchen.net/. Thanks Tina for letting me share your recipe :o)


Loaded Baked Potato Soup

4 - baking potatoes
2/3 cup butter
2/3 cup all purpose flour
4 - cups milk
2 - cups chicken broth
3/4 tsp salt
1/2 tsp pepper
12 - slices bacon, cooked & crumbled
1/2 cup chopped green onions
1 - cup shredded Cheddar cheese
1 - 8oz container sour cream

Bake potatoes in the oven or microwave. Scoop out the inside of the potato and set aside. Cook bacon in the oven while the potatoes bake at 350 degrees until crispy. Crumble and set aside. Melt butter in a large pot over medium low heat. Stir in flour to make a roux. Cook about one minute stirring constantly. Gradually pour in the chicken broth and milk while stirring. Turn the heat to medium and cook the soup until it starts to thicken. Add the potatoes, salt, pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes allowing the flavors to blend. Mix in sour cream until well blended. Serve immediately. Garnish with green onions, additional bacon and shredded cheese.

Cheesy Pull Apart Bread

2 - 7.5 oz cans refrigerated biscuits
8 - oz shredded cheddar cheese
1/2 - tsp garlic powder
1/4 tsp oregano (optional)
1/4 - cup melted butter or margarine

Cut each biscuit into fourths. I find that this is a lot easier if you use scissors. Mix the shredded cheese, garlic powder and oregano in a large bowl. Add the biscuit pieces and toss to coat. Grease a 9 x 13 inch baking dish and pour in the biscuit mixture. Do not smooth out the lumps the lumpier the better for pulling apart the bread. Bake at 350 degrees for 12 minutes then cover with foil and bake a additional 10 minutes. When done drizzle with melted butter and serve. Optional - melted butter can be added just before placing the foil over the bread and baking the additional 10 minutes.

Happy New Year!

Hope everyone had a great New Year. We had a very nice NYE at a friends house where we were all safe and sound. I don't know about anyone else but I am wiped out after Christmas and New Years and really working in slow motion to get back to normal. My resolution is to take more time to cook for my family. Since starting my new job in September I really haven't had time to make many home cooked meals which anyone who knows me, knows that is hard for me. I received two cookbooks for Christmas on Korean Cooking. I don't know how many know that I am half Korean and I absolutely love Korean food. I am planning to try a new Korean recipe at leat once a month. I know my kids will be very happy about that. I am going to try really hard to post more recipes here soon. I am also planning to post recipes from friends of mine who are amazing cooks and they make some awesome dishes. Please make comments on any recipes you have tried giving me your likes and dislikes. I really would love feedback :) don't be shy.

Sweet & Salty Chex Mix

Did some more Holiday baking today. One of my favorite snacks is the Sweet & Salty Chex Mix. I saw this on the back of one of the holiday shaped chocolate chips bags many years ago and have made it part of my tradition to make for Christmas and Halloween. I adapted it to my taste adding preztles and my favorites Bugels. Bugels are tough to find sometimes, you have to really look hard in the chip section. Hope you enjoy!

Note: Change up the M&M colors to suite whatever holiday or event you are making it for.

Sweet & Salty Chex Mix

• 9 cups chex mix (your choice of flavors)
• 4 cups of popcorn (I use microwave) 1 bag is more than 4 cups
• 1 1/2 cups of dry-roasted peanuts
• 1 cup pretzle sticks
• 1 cup bugels
• 1 cup light brown sugar
• 1/2 cup butter (1 stick)
• 1/2 cup light corn syrup
• 1 tsp vanilla
• 1/2 tsp baking soda
• 1 bag of your favorite colored M& M's

Preheat oven to 250,grease large cookie sheet or 2.

Mix: cereal, popcorn, peanuts, pretzles and bugels in a large bowl.

Combine: brown sugar, butter and corn syrup in a medium heavy duty sauce pan. Bring to a boil over medium heat; stirring constantly. Boil, without stirring for 5 minutes (watching carefully). Remove from heat; stir in vanilla and baking soda. Pour over the cereal mixture and stir to coat evenly.

Bake: for 45 minutes, stirring every 15 minutes. Cool completely in pan stirring frequently to break apart.

ADD M&M'S AFTER MIX IS COMPLETELY COOL. If not you will have a gooey mess.

Store in airtight container.

Tis the Season!

Tis the Season to make "Peanut Butter Balls". Super easy to make and so delicious. It's a tradition in our house to make these every year. I will be making these babies on Weds. night.

PEANUT BUTTER BALLS

• 1 lb powdered sugar
• 2 cups creamy peanut butter
• 1/2 cup butter; softened
• 2 cups rice krispy cereal; crushed in a ziplock bag.
• 2 (12 oz) pkgs milk chocolate or semisweet chocolate chips.

Combine sugar, peanut butter and butter in a bowl. Mix until smooth. Add cereal and gently stir until combined. Roll mixture into individual balls and put on a coo

kie sheet. Refridgereate for 20 minutes. Melt chocolate and dip each ball into chocolate. Keep in a cool area or in refrigerator.

Enjoy!
Kimm