Spicy Honey Chicken

Summer Grillin' is still going strong!  Don't let the spicy in the name turn you away.  I prepared this last night and left out some of the ingredients that will make it more kid- and sensitive stomach-friendly.  (I've noted the changes with the recipe)

8 boneless, skinless chicken thighs or breasts
3 tsp. vegetable oil (I used EVOO)

RUB (mix these items together in a small bowl)
2 tsp garlic powder
2 tsp chili powder (I used 1 tsp)
1/2 tsp onion powder
1/2 tsp coriander (if you don't have this, you can substitute it with cumin)
1 tsp. salt (I'm not a salt fan, so I used only 1/2 tsp.)
1 tsp cumin
1/2 tsp chipotle chili powder (I completely left this out)


GLAZE (mix these together well), reserve about 2 Tbsp
1/2 cup honey (warm up for about 15 seconds in the microwave)
1 Tbsp. cider vinegar

Preheat grill to about 400 degrees (we warmed ours up at med-high).
Trim fat from chicken and pat dry with a paper towel (this is a huge step, the rub sticks to it better).  Drizzle the oil on the chicken and rub the spice rub all over the chicken with your hands.  Grill for 3-5 min on each side.  Just before it is done, brush the glaze onto the chicken and continue cooking until cooked through.  Remove chicken and drizzle the glaze reserve on top.
This is really tasty even with out the spice.  Serve it with rice or potatoes.

Baked Chicken-Bacon Alfredo

This recipe comes from Our Best Bites. If you love artichokes, this is super yummy! Steve made a special request to have this weekly...I think maybe every-other-week will work.

8 oz. Penne or Bow-tie Pasta
1 recipe Guiltless Alfredo Sauce (or 1 16 oz. jar will work*)
2 cups Grilled Chicken breast (about 2 breasts)
6 oz. (1/2 a package) cooked bacon, chopped
1 14 oz. Marinated Artichoke Hearts, drained and chopped
1/2 cup chopped Green Onions
1 cup Shredded Mozzarella Cheese, divided
Salt and Pepper to taste

Heat oven to 350. Cook pasta according to directions. While pasta is cooking, prepare Guiltless Alfredo Sauce. When pasta is cooked, drain and add to sauce. Toss with chicken, bacon, artichoke hearts, green onions and 1/2 cup cheese. Transfer to 8x8 baking dish** and cover with remaining cheese. Cover with foil and bake for about 20 min.

*I used the jar sauce because I had one in my pantry I needed to use and I didn't have time to make the sauce. I don't know what the home-made tastes like, but this dish was delishes with the jar sauce.

**The recipe says to use an 8x8 baking dish. When I was ready to put it in the dish, it seemed like way to much for that small of a dish. I put it into a larger dish and it was perfect. This makes a lot (the leftovers were just as yummy) so be prepared to use a bigger dish.

Buffalo Chicken Dip from Jeanette

2-3 lbs shredded chicken
2 8oz fat free cream cheese
16 oz blue cheese (or ranch) dressing
1 12 oz Frank's hot sauce
1 pkg shredded cheese
- boil chicken for 15 mins then shred, mix with hot sauce
- melt cream cheese and dressing over low heat
- 9x13 pan, put chicken then pour dressing over the top
- bake @ 325 for 20 mins
- put shredded cheese over top and bake for 10 more minutes
- serve with tortilla chips

Santa Fe Chicken Salad from Amanie

*Amanie said this is the same salad you get at The Cheesecake Factory*
Ingredients:
3 cloves garlic
1 tablespoon minced fresh ginger
2 bunches cilantro, (rinsed well, most of stalky ends trimmed off)finelychopped
1/2 cup fresh lime juice
1 1/2 teaspoon wine vinegar
1/2 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon honey
1/2 cup freshly grated parmesan cheese
1/2 cup canola oil
1/4 cup olive oil
Directions: Drop garlic cloves and ginger through the feed tube of food processor while motor is on. Mince well. Add the cilantro and process until finely chopped. Add spices, lime juice, vinegar, honey, and parmesan cheese. Process until well mixed. With motor running slowly pour the oil through the feed tube. Let process one more minute.
Salad Ingredients:To make the salad you will need slivered mixed greens, shredded grilled chicken breast, corn kernals, rinsed black beans, bell pepper, chopped tomato, shredded cheese and toasted tortilla strips.

Artichoke Chicken from Amy

1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 tsp minced garlic
4 skinless, boneless chicken breast halves
Directions:
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Manicotti with Cheese

14 pieces (8 oz) Manicotti pasta
1 3/4 cups Ricotta Cheese
2 cups shredded Mozzarella Cheese
1/4 tsp. Black Pepper
1/4 cup Parmesan Cheese
2 Tbsp. chopped Parsley
1/2 tsp. salt
1 28oz. jar Spaghetti Sauce (with meat or sausage)**

* Cook pasta according to package directions; drain. Cool in a single layer on foil. Heat oven to 350. In large bowl, stir together cheeses, parsley, salt and pepper. Spoon (or pipe, using a plastic bag and cut one corner off) into cooled pasta tubes. Spread a thick layer of sauce on bottom of baking dish. Arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta. Cover with foil and bake 40 minutes. Remove foil and bake 15 min. longer.

**I have also substituted Alfredo sauce (or another jarred white Italian type sauce) and added cubed or shredded chicken instead of the spaghetti sauce.

Chicken with Peach Stuffing from Jeanette

1 can (15.24 ounces) sliced peaches or if in season 4 fresh peaches
4 boneless chickenbreast
2 tbls canola oil
2 tbls butter
1 tbls brown sugar
1 tbls cider vinegar
1/8 teasp. ground allspice
1 pkg (6 ounce) chicken stuffing mix

Drain peaches, keep syrup. Dice peaches. Add enough water to the syrup to measure 1 cup.. Set aside.

In a large skillet, cook chicken in oil 4-5 minutes on each side or until done. Add the butter, brown sugar, vinegar, allspice and reserved syrup.

Bring to boil. Reduce heat; cover and simmer 5 minutes. Add dry stuffing mix and diced peached. Remove from the heat, cover and let stand for 5 minutes.

This one is also yummy with apples (use half - 3/4 cup apple juice for syrup). My favorite though is with fresh, juicy peaches.

Italian Crock Pot Chicken from Adree

1 can cream of chicken soup
2- 8oz pkg cream cheese
2T butter
1 envelope Italian dressing
6-8 chicken breast, cut chicken into cubes.
Place butter in the bottom of crockpot. Place chicken cubes in the crockpot. Sprinkle italian dressing over top and stir. Cook on low for 4hours. Stir every hour. 1/2 hour before chicken is done melt cream cheese and soup together in pan. Pour over chicken. Serve over any type of noodle or rice.
Adree said, "KIDS LOVED IT!"

Chicken Pot Pie from Jami

6 Tbls. butter
1 1/2 tsp. salt
1/2 tsp thyme
6 Tbls flour
1/2 tsp pepper
1 1/2 cup chicken broth
1 1/2 cup heavy whipping cream
2 C. cooked, chopped chicken
1 large carrot, sliced and cooked
1/2 c. cooked peas
1 double crust pie shell
3-4 red potatoes, chopped and cooked

Cook butter, salt, thyme, flour, and pepper in a large pot until bubbly. Remove from heat and add chicken broth and cream to sauce. Heat to boiling over medium heat, stirring constantly, until thick. Remove from heat. Add cooked chicken and vegetables to sauce. Put one crust into a 9 or 10 inch pie plate (deep dish works best). Pour mix into a pastry shell (it will be heaping) and put the second crust on top. Cut top to vent. Bake in a 425 degree oven for 25-40 minutes.
Jami said, "We did this at our wards recipie demonstration night and it was REALLY good! She said it works great to double it and do it as a freezer meal as well. "

Fabulous Pasta Salad from Jenni

8 oz bowtie pasta (cooked)
¼ cup cran-raisins
8 oz colored spiral pasta (cooked)
1 cup chopped celery
4 chicken breasts (cooked & diced)
4 green onions (chopped)
1 bottle Kraft coleslaw dressing
1 cup mayonnaise
1 cup cashew nut halves
1 cup red grapes (halved)
1 large can pineapple tidbits (drained)

Mix pineapple, cran-raisins, grapes, chicken, celery, and onions in a large bowl. Add cooked pasta. Mix together well. In a separate bowl, mix together coleslaw dressing and mayo; pour over salad and mix well. For a better flavor, chill in fridge for several hours before serving. Just before serving, add cashews. Goes well when served with crescent rolls on the side.

Honey-Orange Chicken from Jenni

4-6 chicken breasts
½ cup OJ concentrate
1 cup dry bread crumbs (Italian Style)
½ cup chicken broth
¼ cup butter
½ cup honey

Dip chicken in OJ and roll in bread crumbs. Arrange in a large baking dish. Combine honey, broth, and butter. Heat and pour over chicken. Bake at 350 degrees for 1 hour. Serve over rice.

**I got this recipe from Jenni several years ago. It is super easy to make and really delicious. It's definately a favorite in our household.

Chicken and Broccoli Layer Dish from Jenni

16 oz frozen broccoli spears or 1 ½-2 bunches fresh broccoli
2 cups chicken, cut up (boiled, with onion and celery if you’d like)
1 can cream of chicken soup
1 cup mayonnaise
1 cup chicken broth
1 ½ tablespoons lemon juice
¼ to ½ teaspoon curry
½ cup grated cheese
½ cup bread crumbs, soaked in 2 tablespoons melted butter

Cook and drain broccoli. Lay in bottom of large dish. Place cooked chicken over broccoli. Mix together cream of chicken soup, mayonnaise, broth, lemon juice, and curry. Pour sauce mixture over chicken and broccoli and top with cheese and bread crumbs. Bake at 350 degrees for 20 minutes covered, then bake an additional 10 minutes uncovered. Serve over rice.

Thai Chicken Wraps

(From a kids recipie book but really yummy- better for a light meal or lunch)

3 skinless chicken breasts
7 tablespoons Lawry’s sesame ginger 30-minute marinade
¼ cup creamy peanut butter
4 (8-inch) flour tortillas
1 1/3 cups shredded iceburg lettuce
1 green onion, thinly sliced

*Place chicken in a ziplock bag; add 4 tablespoons marinade. Seal bag and turn to coat chicken. Marinate in fridge for 30 minutes.
*Remove the chicken from the bag, discarding marinade. Cook chicken in hot oil in a big nonstick skillet over medium-high heat 6 minutes on each side or until done. Remove from skillet, and let cool slightly. Cut each chicken breast diagonally into ¼-inch thick slices.
*Stir together peanut butter and remaining 3 tbls marinade in a small bowl.
*Spread 2 tablespoons peanut butter mixture evenly over 1 side of each torilla, leaving a ½-inch border. Top each tortilla with chicken, 1/3 cup shredded lettuce, and 2 teaspoons green onions. Roll up tortilla tightly and serve.
*Sometimes it is easier to serve these wraps by placing each rolled tortilla onto a square of parchment or wax paper. Roll them up tightly, and twist the ends to seal. Cut the wraps in half, and peel back the paper as you eat.

Speedy Chicken Stir-Fry

8 oz. angel hair pasta
2 cups broccoli florets (or you can use other veggies on hand)
1 lb. boneless chicken breast, cut into strips
1/2 cup Kraft Asian Toasted Sesame Dressing***
2 Tbsp. soy sauce
1/4 tsp. each ground ginger, garlic powder, crushed red pepper
1/3 cup chopped dry roasted peanuts

Cook pasta as directed on package, adding broccoli to the boiling water the last 3 min. of the pasta cooking time.
Meanwhile, cook chicken in a nonstick skillet for 6-8 min. or until cooked through. Stir in dressing, soy sauce, ginger, garlic and red pepper; cook 1 min. stirring occasionally.
Drain pasta mixture; place in a large bowl. Add chicken mixture; mix lightly.

Makes 4-2 cup servings.

***In the Sunday paper, there is a coupon for $1.50/1 Kraft dressing. Walmart sells this dressing for $1. 58. So if you use a coupon, you can get it for only $0.08 (not bad for a dressing that you may not use often, or even if you do, still not bad).