Baked Teriyaki Chicken Thighs Recipe

Baked Teriyaki Chicken Thighs Recipe

Ingredients:

• 8 chicken thighs, skin on
• 3/4 cup barbecue or teriyaki sauce

Directions:
Preheat oven to 350 degrees Fahrenheit. 
If desired, trim off excess skin/fat from chicken thighs. (If you leave it on, it just makes it that much better.) 

Place thighs skin side up in a casserole dish. 

Pour sauce evenly over chicken and spread with the back of a spoon to cover tops of thighs with the sauce. 

Cover with lid or aluminum foil.
Place in oven and bake at 350 degrees for about one hour, or until meat pulls away easily from the bone. 

Remove lid/foil the last 15 minutes of baking to brown the tops of the thighs.
Remove from oven and serve hot.

Holy Yum Chicken Recipe

Holy Yum Chicken Recipe

INGREDIENTS:

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

1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)

1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)

1 tbsp. rice wine vinegar

1/4 tsp. salt

1/4 tsp. ground black pepper

1 tbsp. cornstarch

2 tsp. fresh rosemary for garnish

INSTRUCTIONS:

1. Preheat oven to 450 degrees. Line a 8x8" oven-proof pan with 2 layers of tin foil.
2. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
3. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
4. Bake, uncovered, for 40 minutes.
5. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
6. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tbsp., you can add a little more.
7. Sprinkle rosemary on top before serving.
8. Serve with rice or potatoes or vegetables.

Note: If you like things more tangy, I would add 2 tbsp. of rice wine vinegar instead of 1 tbsp. I did this the second time I made this and it was a nice tangy kick with the sweetness that subdued it. If you like things on the sweeter side, keep it to 1 tbsp. of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste. 

Baked Garlic Brown Sugar Chicken

Baked Garlic Brown Sugar Chicken

Ingredients:

• 4 boneless skinless chicken breasts
• 4 garlic cloves, minced
• 4 tablespoons brown sugar
• 3 teaspoons olive oil

Instructions:

1. Preheat oven to 500°F and lightly grease a casserole dish.
2. In small sauté pan, sauté garlic with the oil until tender.
3. Remove from heat and stir in brown sugar.
4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5. Add salt and pepper to taste.
6. Bake uncovered for 15-30 minutes.

Chicken Pot Pie

Chicken Pot Pie

Ingredients:
1 pound skinless, boneless chicken breast halves – cubed
1 (16 ounce) bag frozen carrots and peas

1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
32 oz. carton chicken broth for boiling(reserve 1 3/4 cups chicken broth for sauce)
2/3 cup milk
2 (9 inch) unbaked pie crusts

Instructions:

Recipe Notes: I like to slightly bake the bottom crust before filling the pie so it isn’t soggy. Just bake for 5-6 minutes at 425 degrees.

Preheat oven to 425 degrees F (220 degrees C.)

In a pot, combine the raw chicken, carrots, peas, and celery. Add the carton of chicken broth to cover and boil for 15 minutes. Remove from heat, drain (reserving 1 3/4 cup chicken broth for filling) and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture. Here you can add more chicken broth if you like depending how runny you want your filling.

Place the chicken filling in bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Oven Tacos Recipe

Oven Tacos

2 lbs ground beef (or turkey/chicken)
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1 (8 ounce) can low sodium tomato sauce
1 (16 ounce) can fat free refried beans
2 cups shredded reduced fat Colby-jack cheese
18-20 hard taco shells


Optional Condiments-
Lettuce (shredded)
Tomato (diced)
Salsa
Guacamole
Sour Cream
Olives, sliced


Preheat the oven to 400 degrees.

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and top with any optional condiments for serving.

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. Store in an airtight container.
I used all of this on 2 lbs of ground meat with a little water mixed in. 



(Link To Original)

Real Taco Pie

Real Taco Pie

Ingredients

1/4 cup butter
⅔ cup milk
1 pkg.taco seasoning mix (1¼ oz.)
2½ cups mashed potato flakes
1 lb. ground beef
½ cup chopped onion
½ cup barbecue sauce
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar, shredded (4oz.)
sour cream, optional

Instructions

1. Preheat oven to 350°F. In a medium sauce pan, melt butter.

Add milk and 2 Tbsps. of taco seasoning mix. Remove from heat and stir in potato flakes until incorporated. Press mixture over bottom of 10″ pan.

2. In a medium skillet, cook beef and onions until beef is browned and onions are tender. Drain off fat and stir in remaining taco mix and barbecue sauce. Cook while stirring until bubbly, then pour into prepared potato crust.

3. Bake uncovered in oven for 30-35 minutes. Let cool for 5 minutes, and then top with cheddar cheese, lettuce, and tomatoes. Cut into squares and serve with sour cream.

(Source)

Crockpot Bacon and Cheese Potatoes

Crockpot recipes are some of my absolute favorite. Just put all the ingredients in the crockpot in the morning and then have a nice, warm, delicious meal when you and your family get home at the end of the day!

I stumbled across this great recipe the other day, everyone in my house loved it and I think you will too!

Crockpot Bacon Cheese Potatoes

Ingredients

• 1/4 pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
• 2 medium onions, thinly sliced
• 4 medium potatoes, thinly sliced (or if you use a new potato then halve)
• 1/2 pound cheddar cheese, thinly sliced (shredded is fine)
• salt and pepper
• butter
• Green Onions (optional)

Instructions

1. Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes.
2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste with salt and pepper and dot with (real) butter.
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
4. Cover with remaining foil.
5. Cover and cook on low for 10-12 hours.