Spicy Honey Chicken

 Recipe by Our Best Bites
Ingredients:
8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!)
everyone is always asking me if they can use breasts for this. Sure you can, but I’m tellin’
you right now it’s better with thighs.

2 tsp. vegetable oil
                           
Rub
2 tsp. granulated garlic
2 tsp. chili powder
½ tsp. onion powder
½ tsp. coriander
1 tsp. kosher salt
1 tsp. cumin
½ tsp.  chipotle chili powder

Glaze
½ cup Honey
1Tbl. Cider Vinegar

Instructions:
Combine the rub spices in bowl and mix well.
Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.
I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.
If you don’t have a B.B.Q., try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!
Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

Serve with  rice pilaf  or some kind of potatoes, a salad and grilled vegetables. Our Best Bites has a salad that they like to serve it on. I have not tried it as a salad yet.

Grandma Wilson's Granola

13 c. oatmeal
2 c. brown sugar
2 c. coconut
2 c. nuts or seeds
1 c. water
1 Tbsp. salt
1 tsp. vanilla
1 1/2 c. oil

Mix dry ingredients.  Dissolve salt in water; add vanilla to water.  Add water and oil to dry mixture.  Stir until combined.  Bake in large roasting pan at 275 degrees for 1 to 1 1/2 hours.  Stir every fifteen minutes.  Add raisins or dried cranberries.

Our family loves this as a cereal with milk for breakfast.  You can also use it for a topping for yogurt. 

Chicken Pillows with Creamy Parmeson Sauce

INGREDIENTS

Filling:
• 4 large boneless, skinless chicken breasts (about 2 1/2 – 3 pounds)
• 2 packages (8 ounces each) cream cheese, light or regular, softened to room temperature
• 1 teaspoon garlic powder
• 1 teaspoon salt
Rolls and Coating:
• Rolls:
• 2 cups milk
• 2/3 cup yellow corn meal
• 1 ½ tablespoons instant yeast
• ½ cup (1 stick) butter
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 3 large eggs
• 5 ½ – 6 cups flour

• Coating:
• 1/2 cup (1 stick) butter, melted
• 2 cups bread crumbs (Jen: I used Panko bread crumbs for you)
• 
  
• Freezer Instructions: Thaw rolls; let rise a little. Bake at 375 for 18-20 minutes. And if you choose to top them with a cream soup sauce, I will still love you, but I beg you to cover these homemade babies with the sauce below. Delicious!!



Parmesan Sauce:
• 3 tablespoons butter
• 3 tablespoons flour
• 1 chicken bouillon cube or 1 teaspoon chicken bouillon granules
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups milk
• 3/4 cup freshly grated Parmesan cheese
• 1 cup sour cream, light or regular

Steak Skewers with Blue Cheese dipping sauce

Put these on the grill and simmer the sauce while the meat cooks.  We like to serve these with rice or grilled potatoes and a spinach salad!  Enjoy.

2 1/2 lb London broil, cubed
1/4 c. olive oil
1/8 c. red wine vinegar
1/2 tsp pepper
Sauce:
1/4 c. blue cheese
1 c. heavy cream
1/4 tsp pepper

Thaw in refrigerator.  Heat grill to medium and put meat on skewers.  Grill, turning occasionally, about 10 minutes or until beef is done to your liking.  Discard remaining marinade.  Meanwhile, heat the sauce ingredients over medium heat.  Simmer gently until cream reduces and thickens into a velvety sauce.  Serve as a dipping sauce with the steak.